Tag Archives: Food

April 2013 Desktop Calendars

2 Apr

Well it’s April and there is still snow and ice on the ground in Saskatchewan. As I said last month, hopefully warmer weather is just around the corner. My not-so-secret wish is the snow will disappear by my birthday! Until then I will console myself with a grilled cheese sandwich (see bottom of this post).

April 2013 001Fine Art and Freckles.

April 2013Jason Krieger.

April 2013 003Oana Befort.

April 2013 004Paper Leaf.

April 2013 005Kinnon Elliott.

Wine-Cheese-Grilled-Cheese-6-reduced-1024x679BS in the Kitchen.

April is National Grilled Cheese Month and my friends at BS in the Kitchen are posting a new grilled cheese EVERY DAY. This is quite an (indulgent and impressive) accomplishment. My favouite grilled cheese to date: Wine & Cheese Grilled Cheese! AMAZING. A great sandwich to celebrate my birthday later this month, with a side salad to balance the meal, and a glass or three of wine!

Happy April!

Classic Holiday Gingerbread House

6 Jan

Merry Orthodox Christmas! Thank goodness for Orthodox Christmas, without it this post would seem extremely outdated. I mean, come on, Christmas was twelve days ago! To all my readers celebrating Orthodox Christmas – Merry Christmas. I hope your day is filled with love, happiness and gingerbread.

In December I spent a lovely afternoon building a homemade gingerbread house with my friends Vanessa and Renee. Thank you to the charming Vanessa for baking the delicious gingerbread house from scratch! I’ve never had homemade gingerbread before.

GingerBread 2012 -3

Gingerbread House Recipe from The Recipe Link.
• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1/2 cup dark molassas
• 2 tablespoons cold water
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Cream together shortening, sugar, molassas and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. Chill at least 1 hour. Grease or spray cast iron mold with vegetable spray. Press dough into the mold. Bake in pre-heated 350 degree oven for 25 minutes. Let gingerbread cool in the mold for 10 minutes. Carefully remove each piece of gingerbread to cooling rack, flat side down. Repeat with other side, front, roof, and chimney. It is better to bake gingerbread a day ahead of assembling to allow for stiffening. Assemble and decorate!

GingerBread 2012 -6

Royal Icing from The Recipe Link
• 3 egg whites at room temperature
• 3/4 teaspoon cream of tarter
• 1 lb. of 10X confectioner sugar-sifted

Combine in mixing bowl and mix on high speed for 7 to 10 minutes. Beat until very stiff – you can’t overbeat. Store at room temperature. This royal icing dries quickly into a hard candy consistency. Perfect for decorating the most charming of gingerbread houses!

GingerBread 2012 -4GingerBread 2012 -5

It was the perfect holiday afternoon filled with laughter, tea, candy, and yogurt covered pretzels. Thanks friends!

Let the holiday celebrations continue.

Merry Christmas!

24 Dec

BergeronFamilyCard

May your Christmas be Merry and your New Year be Bright!

Enjoy celebrating the holidays with this delicious mulled wine recipe
from Style Me Pretty.

Ingredients:
4 cups apple cider
1 bottle cabernet sauvignon
1 tbs honey
3 cinnamon sticks, and 1 to garnish each glass
1 orange, juiced
4 whole cloves
2 oranges, sliced thinly, for garnish

Directions:
In a large saucepan, mix the cider, wine, honey, orange juice, cinnamon sticks, & cloves. Bring to a boil, then turn the heat down to simmer for 10 minutes. Scoop out the cloves & cinnamon sticks. Pour into glasses garnished with cinnamon sticks and and orange slices.

Happy Holidays from The BB Creative!

Thanks for reading!

And thank you to Elysse Ford Photography for the lovely family Christmas card.

MTL & NYC Food Diary

29 Aug

Okay, okay, okay. I know you all hate looking at instagram food photos. But this is different, right? Because I used a real digital camera, not instagram. And I’m allowed to take food photos on vacation, right? Because the food tastes better and I am experiencing new things.

Whatever, this post is totally justified. Food was an important part of my Montreal/NYC vacation. We took lots of photos of it. We ate lots of it.

It was delicious!

Le Gros Jambon Diner.

Les Glaceurs.

Juliette et Chocolat.

Schwartz’s.

Olive & Gourmando.

Tacombi.

Wafels & Dinges.

Artichoke Pizza.

Other wonderful food places (sans photos): Eataly. Le Pain QuotidienSpice Market. Ippudo.

Every single place we ate was fantastic. I recommend everything!

Saskatoon Blog Round-Up

10 Jun

Once again I am complaining about the prairie rain. It is damp and ugly outside so I’m spending most of my day catching up on what is new in the blogosphere and watching Netflix.

Despite the rain I do want to show Saskatoon some love. Here are some awesome, random finds from bloggers and people who call this (currently) rainy City of Bridges home.

Puddle Vision in London by Gavin Hammond (found via City of Skies)

Go Green! Lentil Salad with Sorrel & Asparagus (from Renee at Sweet Sugar Bean)

S’more Stuffed French Toast (from Bob at BS in the Kitchen)

Coffee night with Cathy Terepocki (organized by Flock & Gather)

Saskatoon’s craft collective is hosting an evening chat with artist Cathy Terepocki to discuss the perks and challenges of selling handmade goods by consignment and wholesale June 19 at the Mendel Art Gallery.

Matt HunterObservations

This week I had the pleasure of working with acoustic guitar player, Matt Hunter, for a work event. Matt recently created this charming music video; not only is the music lovely but the video highlights the quiet beauty of Saskatoon.

Happy Weekend! 

Potato Stamp Artwork

16 Apr

This coming weekend I’m throwing myself a birthday crafternoon; this party will be a little bittersweet. This will be my first crafternoon (and birthday) in Saskatoon. I’m missing my Vancouver communication friends terribly; I’m sure my Saskatoon crafternoon will be fun but it definitely won’t be the same.

Miss you ladies!

I love printmaking and my apartment is in desperate need of some bold, colourful, graphic wall art. Solution = potato stamp crafternoon. So simple and fun!

Check out these awesome DIY potato stamp projects and inspiration:

Chevron Potato Stamp Art by Strawberry Chic.

Potato, Potahto Starburst Artwork by Young House Love.

DIY Decorating: Pyramid Painting Potato Stamps from Woman’s Day.

Potato Print Artwork DIY from Oh Happy Day.

Celery Stamped Cards from Homemade Serenity.

Potato Stamp Cards by Julia D.

No crafternoon I plan is complete without drinking. I’ll be making this tasty Mexican Sangria recipe by Joel and Jose found on Design Sponge. YUM! 

I will be sure to share photos from my potato stamp crafternoon next week.

XO

Pretty 2012 Red Velvet Vegan Cupcakes

18 Jan

Is it too late to talk about the cupcakes I made for New Year’s Eve? I hope not because that is the topic of today’s late post (I usually blog on the weekends).

I spent New Year’s Eve with family. It was a lovely evening full of food, baking, board games, and hot tubbing. I’m not a huge fan of New Year’s Eve and was very pleased to have a low-key, quiet evening.

To celebrate the beginning of 2012 my cousin and I made Red Velvet Vegan Cupcakes (found on Bon Appétempt). I’ve never attempted vegan baking before and was so pleased with how our cupcakes turned out. As Amelia said, “Nevermind that they are vegan, these cupcakes are delicious. Period.” Agreed – I would definitely make this recipe again. And because these cupcakes are vegan I feel like I can justify eating more of them (vegan = healthy, right?).

Red Velvet Vegan Cupcakes via Bon Appétempt
Cake
–  2 cups soy milk
–  2 teaspoons apple cider vinegar
–  2 ½ cups all-purpose flour
–  2 cups sugar
–  4 tablespoons cocoa powder
–  1 teaspoon baking powder
–  1 teaspoon baking soda
–  1 teaspoon salt
–  2/3 cup vegetable oil (I used a little less and they were still really moist/delicious.)
–  2 ounces red food coloring
–  4 teaspoons vanilla extract

Add vinegar to soy milk, and set aside to curdle.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.

Frosting
–  ½ cup margarine, room temperature
–  ½ cup Tofutti Better Than Cream Cheese, room temperature
–  2 teaspoons vanilla extract
–  4 cups confectioners sugar

Cream margarine, cream cheese, and vanilla extract.

We cut out stencils for 2012 and an exploding star from a piece of paper and sifted cocoa power over the stencil to decorate the top of our vegan cupcakes. For the party-goers that do not like icing we sifted icing sugar on top of the cupcakes sans-icing to add a little fanciness.

Our cupcakes are so cute – I just wanna eat them all up!  ;-)