Segments reposted from my previous blog, Chronic Masterbakers: ++++++++++++++++++++++++++++++++++++++++++ Commercial apple sauce is usually chock full of sugar and preservatives; I don’t like the taste, and I’m not overly excited about the possibility that I’m ingesting a Health Canada-approved “legally allowed amount” of bug parts and worms in every spoonful. As a vegetarian city girl,…
Tag: tutorial
Recipe and Tutorial: Apple Butter Pumpkin Pie
The hubster’s side of the family hosted our Canadian Thanksgiving celebration this past weekend, which means tons of traditions! As we do every year that we celebrate Thanksgiving with them (which admittedly is most of them), we swanned up to his hometown to enjoy a day of dawdling through a county fair with the whole…
Recipe and Tutorial: Apple Butter
Reposted from my previous blog, Chronic Masterbakers: ++++++++++++++++++++++++++++++++++++++++++ One of the best things about autumn in Southern Ontario is the harvest of so many different varieties of fruits and vegetables; it’s so much fun getting all “pioneer-y” and canning and preserving and freezing and pickling nature’s bounty, knowing how much people will appreciate having…
Blast from the Past: A Very Special Wedding Cake Commission
Reposted and updated from my previous blog, Chronic Masterbakers: +++++++++++++++++++++++++++++++++++++++++++++++++ I’ve been thinking a lot about the past lately; I nearly splorted when I realized it has been over 18 months since my beautiful, smart, uber-rational baby sister married the love of her life in a lovely winter wedding ceremony in February 2012. I was…
Recipe Post: Macarons
So, let’s get this straight right up front: Macaroons (“Mah-kah-ROONS”) are homey, chewy coconut cookies containing condensed milk, and French macarons (“Mah-kah-RAWN” – the “s” is silent) are light, delicate meringue cookies sandwiched together with a luscious filling. I try not to be a Judgy McJudgypants when people mispronounce words, even though it hurts my…
Recipe Post: Raspberry Jam
The second jam I wanted to make after the “kinda blue” blueberry-nutmeg jam was a nice, deep red, to reflect the red in my wedding colours. I looked around for other recipes, but I really had my heart set on the gorgeous, jewel-like colours of raspberry jam. Having made it before, I knew how to…
BirdHouse Diaries 