Home Made Blueberry Turnovers

It seems like this Canadian cold winter will never end, and with it I have a case of the winter blues. Lately I’ve been finding comfort in my kitchen with the oven on and warm baked goods constantly turning out of the oven. I came across this lovely recipe of turnovers from Canadian Living and thought these would be perfect for cheering up the winter blues. 

I have to admit it did the trick, for the time being at least! They were absolutely scrumptious and I was super surprised at how easy they were to make (anyone can tackle this recipe). I liked how they were made with a pastry base rather than your typical phyllo. It made them feel more like being home baked and had a quality of eating a warm pie. The icing brought a sweetness to the rich buttery pastry and the blueberry filling was runny enough but not enough to spill out. I was also able to fill a lot of blueberry filling in the pockets without losing it in the baking process, which I really liked.

I also halved the recipe and made 6 without any problems. Overall I really enjoyed this recipe and found it easy enough for a beginner baker.


makes 12


  • 2 cups  all purpose flour
  • 3 tbsp  granulated sugar
  • ¼ tsp  salt
  • 1 cup Stirling Churn 84 butter (cold and cubed)
  • 1/3 cup cold water
  • ¼ cup full milk (for brushing turnovers and closing pastry)


  • 2 tbsp granulated sugar
  • 2 tsp cornstarch 
  • ½ tsp cinnamon
  • 2 cups  blueberries


  • 1 cup sifted icing sugar (extra for dusting tops: optional)
  • approx. 1 Tbsp of warm water


  • In a food processor, combine flour, sugar and salt. Pulse to mix ingredients 
  • Add cubed butter and pulse into fine crumbs
  • Add water until dough forms a ball; adding up to 1 tbsp (15 mL) more water if necessary 
  • On lightly floured surface, knead gently 5 or 6 times
  • Flatten into rectangle; wrap and refrigerate for at least 30 minutes or up to 6 days.
  • Meanwhile make your filling: In saucepan, combine sugar, cornstarch and cinnamon; add berries and toss to coat
  • Cook over medium-high heat, stirring often, for 3 to 5 minutes or until boiling
  • Simmer over medium-low heat for 2 minutes or until thickened
  • Transfer to bowl; cover and refrigerate until cool or for up to 2 days.
  • On lightly floured surface, roll out pastry into 16- x 12-inch rectangle; trim and cut into twelve 4-inch squares
  • Place heaping tablespoonful of the cooled blueberry filling in centre of each square
  •  Brush pastry edges with a little milk; fold over and seal to make triangles
  • Place on a lined baking sheet with parchment paper; cover and refrigerate for 30 minutes (or for up to 8 hours)
  •  Preheat oven to 375˚F 
  • Brush tops with milk and bake for 25 minutes or until golden and flaky
  • Let cool slightly on racks
  • While turnovers are cooling make your icing. Whisk icing sugar with water and  drizzle over turnovers

Recipe adapted for Canadian Living

Happy Turnover Baking :)


Hummingbird Bakery’s Cinnamon Buns

This is Hummingbird Bakery’s Recipe for Cinnamon Buns. We love eating and creating this Delicious Treat for Breakfast on Rainy Days!

For the Dough:
300ml Lukewarm Milk
25g Caster Sugar
1 ½ tsp Dried Active Yeast
500g White Bread Flour
1 tsp Salt
85g Unsalted Butter Softened

For the Filling:
80g Unsalted butter Softened
300g Soft Brown Sugar
1 ½ tsp Cinnamon
1 Large Egg beaten

Large Bowl
Metal Spoon
Small Bowl
Sharp Knife
Round Cake Tin
Wire Wrack or Beautiful Plate

Step 1: Add together Whole Milk, Yeast and Caster Sugar in a jug and wait 20 minutes until the mixture becomes frothy. While waiting for the Milk and Yeast mixture to become frothy, sift the Flour and Salt into a large bowl. Add the Butter to the dry ingredients and mix with a Metal Spoon until it forms a crumb like consistency.

Step 2: Make a Well in the middle of the crumby mixture and pour the Milk and Yeast mixture into the middle of the Well. Use the Metal Spoon to combine the Two Mixtures together so it forms a Dough. Once the Dough is no longer sticky, use your Hands to knock it in the Bowl. Lightly flour the Bowl and knead the Dough until soft.

Step 3: Cover the Dough in the Bowl with Cling Film and put the Bowl in a warm area. Wait 40 minutes or until the Dough has doubled in size.

Step 4: After waiting 40 minutes or once the Dough has doubled in size, knead the Dough again until soft and smooth. Then turn out the Dough onto a lightly floured surface and role the Dough into a rectangular shape where the Dough is 1.5 cm thick (2/3in)

Step 5: Using the Soft Butter, cover the Dough evenly with the Butter and then in a Small Bowl add together the Cinnamon and the Soft Brown Sugar. Mix it around until the Cinnamon and Brown Sugar is mixed evenly.

Step 6: Sprinkle the Cinnamon mixture evenly over the Entire Dough Mixture and then lightly press the Cinnamon and Brown Sugar into the Buttery Dough. 

Step 7: Roll the Dough lengthways like a swiss Roll and then cut the edges of the Roll off. Now mark where you are going to cut the Roll up into Slices. Once finished marking the sizes of the Slices, cut the Roll into your Slices.

Step 8: Line your Cake Tin with Baking Paper (Parchment Paper) and then put your Slices inside the Tin and make sure the Slices are snug inside the Tin. Now cover the Cake Tin in Cling Film and wait 20 minutes before gently brushing the tops of the Cinnamon Buns with a Beaten Egg. After put the Cinnamon Buns into the Oven at a Temperature of 180 degrees Celsius on the Fan setting for 15 minutes.

Step 9: Take the Cinnamon Buns out of the Oven after the 15 minutes and leave to cool slightly before turning out onto a Wire Rack or a Beautiful Plate to present it on. Add a Glaze over the top of the Cinnamon Buns if you would like. 

I knocked a few more items off my list and then drove over to the bakery. I did because I could, and I’m glad I did, because:

• I got to snap a few photos of the man in action, shaping whole wheat sourdough boule loaves. Dem hands, tho. 
• He listens to music while he works, and he dances his way from buckets of flour, to workbench, to sink, to Hobart, to speed rack, to register, often stopping mid-shimmy to cock his head to the side as if listening to someone sitting on his shoulder, and then shakes his finger in the air and nods, says yeah, ok, and then continues on. He dances. Baker Man has moves. 
• We fleshed out some more ideas for a new product he wants me to help him with for the farmers markets. I have off at Tacos on Tuesday, so will get Lila on the bus, then head on over to the bakery to test the recipes all day. I’m looking forward to seeing how we work together. If we’ll laugh as much as we do now. 
• We went for a long, meandering, back roads drive through the National Park to pick up some supplies in Independence. Our conversation drifted from where to live if you could choose to live anywhere in the world, to his ideas for a bakery/B&B close to a National Park, to comfortable silence, to parenting, to family dynamics, to the freedom that comes from letting go of things and relationships that don’t light you up, to more comfortable silence.

Solid choice, Kelly. Much better than sorting more papers. 

  • collects rocks - Zuko.  He’s secretly into geology and specifically loves collecting lava rocks from volcanoes. 
  • takes pictures of the other while they’re asleep - Katara.  Sleeping Zuko is the background on her phone and she’s not even sorry.
  • gets drunk and breaks shit - They are both super clumsy when drunk.  Sokka has had to put both of them to bed a few times and then gets the oogies when they start making out.
  • can’t swim - They can both swim.
  • remembers to feed the fish - Katara remembers every day, Zuko remembers ever week.  They fish will get feed twice on occasion.  Zuko still names them all.
  • puts up Christmas decorations in November - Katara.  She has a specific decoration day where she plays Christmas music all day and also test her Christmas cookie recipes.  
  • sends inappropriate texts and SnapChats while the other is in a meeting - Whenever either one of them tries to do this everyone involved gets embarrassed and it goes nowhere.  They do, however, sext.
  • makes Sims just to drown them in the pool - Katara does if her OTP game ends up breaking up.
  • brings the other coffee at work - They both try to do this once a week.  Katara sometimes does it more just because but Zuko will have Katara’s lunch delivered.
  • takes gym locker room selfies - Zuko.  He sends them to Katara and she just replies with “dork.”
  • signs them up for tennis lessons and a salsa-making class - Katara.  She does, however, get frustrated when Zuko picks up tennis faster than she does and automatically wants to stop going.  Zuko tells her she won’t get better unless she keeps going.  They finish out the lessons and she’s still terrible.  But she also signs them up for brunch cooking class which he epically fails so it makes her feel better.
  • forgets to charge the other’s iPad and leaves it dead on the coffee table - Zuko.  He’ll do it with his own too.

Sunday morning is for making (and consuming copious amounts of) squishy, fluffy, lemony blueberry muffins with a dusting of icing sugar and lots of gooey berry jam. I love recipe testing! 👅🍋 Sorry for the lack of posts - prepare yourselves for a week of deliciousness ✨

Cucumber and Chickpea Salad

My recipe/check-testing process for meats and apps is intense for a little ol’ food blog but for salads? I probably only do it once. Salads put me in a very relaxed mode. It’s not like I can’t do it, I have this assumption that y'all are gonna change it up anyways – not everyone likes Ingredient XYZ and not everyone has access to Produce ABC. I’m assuming this because that’s what I would do; I think of salad recipes as guidelines. Sometimes I feel a little more “this”, sometimes I feel a little more “that”. Sometimes I don’t have access to the produce I want so I have to improvise.

I’ve made this Greek yogurt salad in various ways: sometimes I’ll use roasted beets instead of cucumbers or I’ll swap out the dill for cilantro instead. I like the lightness of the yogurt and it makes it feel like it is the perfect warm weather salad, but I’ll have days where I’m just not feeling the yogurt so I’ll halve the amount of it or replace all of it with two or three tablespoons of mayo – feel free to do the same because guidelines. Cooking Making food should be fun and it doesn’t have to be full of hard and fast rules.

Keep reading

anonymous asked:

list of Favourite vegan youtube channels please! Or even just healthy food channels!

Here are some vegan youtube channels/plant based cooking channels I subscribe to!

-Mary’s Test Kitchen–cookbook reviews, recipes, WIAW (x)

-Cooking With Plants–easy vegan recipes (x)

-Deliciously Ella–everyone’s fave! (x)

-Fablunch–loads of lovely recipe videos and how tos! (x)

-Fresh Heather–my pal Heather who has amazing recipes and videos (x)

-Green Kitchen Stories–beautiful cinematography, beautiful videography, just amazing amazing amazing videos and I wish I could create art like this! (x)

-hot for food blog–lovely snazzy vegan recipes! (x)

-Karly Kallis–nice sunny videos, easy and delicious looking food (x)

-Katrina Miller–my pal Katrina @addictedtofruit on Instagram! (x)

-Lola Hall–lovely girl with gorgeous videos; not too many yet but excited for future ones! (x)

-Naturally Stefanie–WIAW and loads of banana ice cream! (x)

-Peaceful Cuisine Ryoya–a cute japanese guy who makes amazing amazing vegan food! Gorgeous, super calming recipe videos (x)

-Plantbased Judy–beautiful, super quick to the point recipe videos and WIAW! love this girly (x)

-Plvntstrong– plvntstrong is an amazing amazing human bean. She posts more than solely food videos but she shares wisdom and knowledge on a vegan lifestyle that I think is integral in creating this post :) (x)

-Something Vegan–lovely, super quick recipes! Very affordable and commonly found ingredients too :) (x)

If you guys know of any more, do comment them below x

Inspired by hoenn-princess-may’s kitchen headcanons for Serena…

I know the most accepted headcanon for Serena is that she starts a career in fashion after years of being a Kalos Queen, but I headcanon that she goes a different route. Cooking school.

It’s no secret that she’s an amazing pastry chef, but she feels she has a lack of knowledge about the savoury side of cooking. She wants to learn how to make a nice roast, how to sear scallops(especially after eating at one of Siebold’s restaurants), and how to make soup from scratch. She wants to broaden her horizons in the culinary world.

She ends up earning a scholarship to attend Kalos’ top culinary school, located in Lumiose City. She spends her first year stuck in a rut, but finds inspiration from her travels with the gang. She usually makes Clemont test her new recipes(revenge for all the explosions, she says). By the end of the first half of her second year, she’s earned a coveted apprenticeship in one of Siebold’s restaurants, the same one that inspired her to become a chef.

She almost cracks under the pressure, especially after being discriminated against from being a “scholarship kid” in a sea of rich kids. Her career as a Performer gets her no credit, except for when Cress and his brothers come to visit. Their shared history with Ash helps her calm down and muscle through her third year. Siebold recognises her growth, and he offers her a permanent place on his staff after graduation. With that in mind, she completely dominates during her last year. She earns titles and awards, and even had the opportunity to bake PokéPuffs for the finale of the Kalos Tripokalon season.

She works for Siebold for a few years before finally settling down back home with Clemont once she gets pregnant. She still cooks all of her favourite recipes, but now they’re even more special because she’s cooking them for her new family. Shauna, Siebold, and even Diantha stop by from time to time to enjoy her cooking(Siebold has only admitted this to Cress, but he enjoys Serena’s cooking because of the love she puts into every dish).

Green Tea Madeleine

“From all my taste test for this recipe, I got to enjoy Green Tea Madeleines as the afternoon snack with my children. Instead of European tea, I recommend enjoying these madeleines with Japanese tea, like sencha (煎茶), hojicha (ほうじ茶), or genmaicha (玄米茶). The Japanese teas goes much better with matcha flavored snacks and sweets. I am getting hungry just talking about this dish, time to go open my snack container and enjoy one before my family eats them all. Till next time…”

Remember those Mini Vanilla Coconut Cupcakes from earlier this week? Well we dressed them up with Raspberry and Vanilla Frosting and fresh raspberries 💗💗 This is what happens when we combine recipe testing and a friend’s birthday treat into something delicious! @hallie_tobias @reyaskye #nibsandgreens #vegan #whatveganseat #glutenfree #vegansofig #cupcakes #refinedsugarfree #minicupcakes #cake #dessert #healthy #cleaneats #recipetesting #worklife #yum #coconut (at Nibs and Greens Kitchen)

It’s time for throwback Thursday. One does not simply make cornbread without a proper recipe. Here’s a delicious recipe for cornbread from the March 1947 edition of the Southern Railway Magazine, TIES.
Southern Railway Cornbread.
3.5 cups corn meal
1.5 tsps salt
3 eggs
Milk (varies)
1 cup shortening
3 tsps baking powder

Heat oven to 400f
Sift meal and salt together
Add sufficient milk to make batter (not too thin)
Add beaten eggs
Add shortening
Add baking powder
Put in hot greased pan
Place in bottom of oven until done
Place under broiler for a few moments until brown
(Many thanks to railroaders, Ailsa von Dobeneck and Marie Coleman for taking the time to test the recipe and display the Southern Railway artifacts for our enjoyment)

Today in class, Advanced Baking Principles (a class devoted to baking for people with dietary restrictions like gluten free, vegan, no sugar ect), I was working on my final project, in which each person has to make a ‘control’ product and then three variations that fall under a dietary restriction. 

I’m making an Apple Pie Fried Wonton. It’s super simple to make the control, and I was feeling really good about my recipe testing. At least until I moved on to my gluten free dough. I knew working without gluten was gonna be different to what I was used to, but I didn’t really understand it until it didn’t work. Because there’s no gluten in the dough, there’s no stretch and no elasticity, so my wrappers ripped and I couldn’t fry them with wet apples inside.

So I put my few pieces of wontons into a container to take to the food waste bin, and Chef stops me before I even leave my station. I guess he thought that I was really disappointed or upset that I was going to have to retest the recipe and make adjustments. To be honest, I wasn’t that upset about it. A little frustrated because I wasn’t totally sure how to fix it. He looks at me and asks, “Would you feel better if you threw it at the wall?” 



“Uh, I guess so, Chef?” 

Like how do you answer that? And this is not some really nice, playfull, happy go lucky chef. Heck no. He’s a very tall, intimidating, black man who looks like he could murder me with just a look. He is very ‘no nonsense’. I couldn’t believe he was serious, not to mention that doing something like throwing any kind of product in the bakeshop is a HELL NO. It’s super disrespectful to the craft. 

But he takes my food waste container from my hand, makes an announcement for my ENTIRE CLASS TO STOP WORKING and look over, he grabs my shoulders and turns me towards the freezers, about 15 feet away, and hands me a wonton, then says, “Go ahead.” 

Literally, all of my classmates are staring at me like “WTF is going on?” because they all know if Chef stops the class, it means someone’s probably in trouble or he’s going to flip a trash can over.

So I turned around to him and I was like, “Do what?”

“Throw it at the wall.”

“I don’t want to, Chef” At this point, I think it’s some kind of fucked up test.

A girl in my class walks in, in my line of fire, and he yells, “STOP, BACK UP” and again tells me to throw it.

At that point, I’ve got no choice, everyone is staring at me, and chef won’t let the class get back to work.

I throw it, and it smashes into one of the freezers and plops onto the floor. Chef walks over to it and asks if I feel better now. All I can do is stutter out an “I guess so, yes chef. Can I clean this up now?” 

He looks at me like I’m crazy and goes “No, I’ll clean it up.”

This has been the weirdest day. 

I just got done baking six different types of cupcakes to test recipes out for an event I’m catering on Thursday. SIX DIFFERENT TYPES OF CUPCAKES. SIX. AND THEY AREN’T EVEN FOR THE EVENT. Needless to say my back is killing me and my hands are dry from washing dishes constantly, but these cupcakes are amazing.