Monday, 21 July 2014

mint chip ice cream




Ever since I was a little girl, mint chip ice cream has always been my favorite.  Call me boring....but it's still the flavour I will get 99% of the time.  My logic is that I know that I love mint chip, so why bother trying other flavours?  Right?

Now this logic only holds true unless there's salted caramel that is!  Then it's anybody's game.



Not only is today special because it involves ice cream, but we also were able to collaborate with the lovely Rosaura from Pigment and Parchment!  I discovered her gorgeous work on instagram, she then followed me back and suggested a food post collab!  I said "heck yes!", and the rest is history.  She painted us the most darling ingredient list, which you can see below.  Love!

(Keep an eye out for part 2 of our collab coming soon!  It involves coconut rum....that's all I'm saying!)



Mint Chip Ice Cream
by: Kelsey & Jordyn

Ingredients:
2 cups whole milk
2 cups heavy cream
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon spearmint extract
3-4 drops green food colouring (optional)
1 cup mini semisweet chocolate chips

Directions:
1) In a large bowl, mix together milk, cream, sugar, salt, vanilla extract and spearmint extract, making sure sugar is dissolved.
2) Add food colouring if you wish, until it is as green as you want!
3) Pour the mixture into an ice cream maker, and follow the directions of your ice cream maker.
4) Once the mixture has started to thicken (about 10 minutes), add the chocolate chips in gradually.
5) When the ice cream has thickened sufficiently (ours took 20 minutes), scoop into a container (we used a loaf pan and it fit perfectly), and freeze until it's ready to serve (around 2 hours).
6) Enjoy!

*If you find mini chocolate chips freeze too hard to eat, you can always substitute chocolate shavings instead!






Ever since Jordyn bought her new fancy schmancy "I can make ice cream in 15 minutes" ice cream maker....it sure is tempting to make a new flavour each week.  I suppose it'll be a good lesson in practicing our self control!

Who are we kidding?
Good-bye bikini body!  Hello delicious ice cream!  

p.s.   kelsey & jordyn

Tuesday, 8 July 2014

rhubarb coffee cake


Rhubarb!  Oh, how I love thee.

This is the part where I talk about living on a farm with (almost) unlimited amounts of rhubarb, berries and apples at my fingertips, and you all hate me.

Well, I hope you can try and not hate me, and maybe just settle for bitter jealousy?  Or let's become friends and you can come visit and I'll give you a cake to make up for it.  But seriously, can I just mention one more time how lucky I am to live on a farm that grows so many incredible fruit and veggies?  I don't ever want to leave!




Although I'm a real chocolate girl....I have to say that this just might be my favorite cake in the world.  It definitely wins best coffee cake, hands down.  It's just so light and fluffy, and the pieces of rhubarb bring such a delightful balance with their tartness.  The minute our rhubarb is long enough to justify picking it...this cake will be baking in our kitchen.  Now that's a fact.

I also love the fact that this recipe comes from my great grandma.  Baking runs in the family!

Rhubarb Coffee Cake
recipe from: My Great Grandma Enid!

Ingredients:
1/2 cup butter
1 1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup sour milk (mix 1 cup milk with 1 tbsp vinegar/lemon juice - let stand for 5 minutes before using)
1 tsp baking soda
2 cups flour
1 1/2 cup rhubarb, chopped

Topping:
1/4 cup sugar
1 tsp cinnamon

Directions:
1)  In a large mixing bowl, cream together butter and sugar.
2)  Beat in eggs and vanilla until light and fluffy.
3)  Mix in sour milk and baking soda.
4)  Add flour and mix until just combined.
5)  Stir in rhubarb pieces.
6)  Pour batter into a greased 9x13 pan, and top with cinnamon and sugar.
7)  Bake at 350 degrees for 30 minutes.

This is best served the first day, although it rarely lasts longer than that at our house anyway!








Happy Summer!
Now go and find some rhubarb and make this cake asap!

p.s.   kelsey

Friday, 4 July 2014

outfit post: the nevada dress

I adore summers in Edmonton. It's gloriously hot, but not humid, and it doesn't get dark until 11pm. And we all know that long summer days and nights call for summer dresses! Which is why I am so excited about this collaboration that we've done with Bootlegger. Kelsey posted her hampton dress here, and I'm so excited to show off my nevada dress from Bootlegger's new Free Spirited Summer Collection and wear it all summer long!

I'm seriously in love with this dress...The unique embroidery immediately caught my eye and I love the fresh bohemian look it creates. It makes me think of warm sun, fields of green grass, late summer nights, chilling to indie music, and dancing as the sun sets.

Seriously. All this glorious summer light makes me so ridiculously happy :)

Happy summer dress days, friends!
 
p.s.   clara

Friday, 27 June 2014

home adventures: my sanctuary...

The beginning of mine and Caleb's home adventures started in March when we moved into our first home and I introduced our new floors to our readers in this post. I'm happy to say that we've done much more to our home since then and I've also come to terms with the fact that despite all the work we've done, many of the grand ideas and dreams I had for my home will be a loooonnngg time coming... We have a basement full of boxes still waiting to be unpacked, floors that aren't quite finished, and bathrooms that are a little bit leaky and stuck in tacky 70s colours.... BUT! I've accepted the fact that Caleb and I can't do a new home project every week and that to maintain our sanity, we need to actually just enjoy our home as it is. So we've been enjoying away and easing off the renos. 

We knew when we bought our home that the sunroom was going to be our favourite space to be in, so this past month I've done my best to homey it up and we've created a space that's sooo welcoming and fun to be in. So here's the before and after of my own, personal sanctuary...


Isn't is so much more cozy and fun?! We had debated whether or not to buy actual patio furniture or to somehow work in furniture we already owned... and I'm so glad that we didn't dish out a lot more money to buy stuff that wouldn't have felt as homey! What we did end up purchasing was the mustard striped pouf and the hanging lights (both from Target), and everything else was furniture that we already owned :)

Monday, 23 June 2014

vanilla dip doughnuts


What can make a Monday morning a little bit better?  Doughnuts of course!
Although I do apologize that all I have to offer you is pictures of doughnuts....not actual doughnuts that you can eat.  Sorry about that!

Anyway, Jordyn and I are officially declaring that it is the Summer of doughnuts and ice cream.
Yep.  Doughnuts.  Ice cream.  So many doughnuts.  So much ice cream.
There will probably definitely be doughnuts on top of ice cream.

We're just feeling so inspired lately, and recipe ideas for those two things just keep popping into our heads.  This is just the beginning.

(We will take no responsibility for weight gained, keyboards drooled on, or diets ruined in the next few months!)



Now, we thought we'd start out with a classic doughnut to get us going this Summer.  Vanilla Dip.  Oh how I love thee.  This was my favorite doughnut as a kid, and I still totally love it.  Call me boring....I say it's classic!

I also want to note that this was our first ever experience deep-frying doughnuts, and it was way easier (and less scary) than either of us thought it would be.  Yay!

Vanilla Dip Doughnuts
by: Jordyn and Kelsey

Ingredients:
1/4 cup hot water (not boiling)
1/2 tsp sugar
2 1/4 tsp yeast

2/3 cup milk
1/4 cup white sugar
1 egg
3 Tbsp shortening
2 1/2 cups flour

Glaze:
2.5 icing sugar
3 tbsp half and half
1 tsp vanilla

sprinkles (totally not optional)

Directions:
1)  In a small bowl, mix together hot water, sugar, and yeast set aside for about 10 minutes until nice and frothy.
2)  In a large bowl, whisk together yeast mixture, milk, sugar, salt, egg and shortening.
3)  Slowly whisk in 1 cup of flour.
4)  Gradually add in remaining flour (1 1/2 cups), half a cup at a time, stirring with a wooden spoon (or you can use your mixer and a dough hook) until the dough pulls away from the sides of the bowl. *You may not need to use all of your flour!
5)  Knead by hand for about 5 minutes, or until your dough is nice and smooth.
6)  Place the dough into a greased bowl, cover with a clean dish towel, and place somewhere warm to rise until it has doubled in size (about half an hour).
7)  Turn the dough onto a floured surface, and use a rolling pin to gently roll it out to about 1/2" thickness.
8)  Cut with a doughnut cutter (or you can use two round cookie cutters, one large and one small).  Cover all doughnuts with the towel again, and let rise until doubled.
9)  Heat oil in a deep-fryer or a large electric skillet to 350 degrees (you can use a large, deep skillet on your stove, but it's harder to control the temperature of your oil safely).
10)  Very carefully, place your doughnuts into the hot oil.  Fry doughnuts on each side until they are a very light brown.
11)  Remove doughnuts from hot oil, and place on a cookie sheet lined with paper towel.
12)  Repeat until all the dough has been used, including the leftover doughnut holes from the middle of the doughnuts!

For the Glaze:
Mix together icing sugar, half and half, and vanilla until combined.  Dip doughnuts into glaze once cooled and top with sprinkles.
*We suggest testing one doughnuts with the glaze and then adjusting the thickness of the glaze until you're happy with it!

These doughnuts are best served the same day, but we found that they freeze very well when unglazed!

Thursday, 19 June 2014

congratulations smartie pants!



So Jordyn graduated last week with a Bachelor of Arts in English, and a diploma in Liberal Arts!  AND she's halfway done her Library Technician diploma already.  What a girl.

I'm so proud, and yet having my little sister graduate university makes me feel old.  Seriously, high school feels like it was yesterday!

p.s.   kelsey

p.p.s. The second photo is a demonstration of how classy we are.  Am I right?

Wednesday, 18 June 2014

the mountains are calling, and I must go...

The rocky mountains in their white capped glory. Salt-loving mountain goats. Crisp, summer rainfalls. The best friends anyone could ever ask for. Warm, open fires to cuddle in front of. The roar of rushing water falling down a mountain side. Thought-provoking, witty reads, and glorious amounts of delicious, fire-roasted eats. 

And then banana boats, of course.  

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