SHIFTING ROOTS

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Recipes

My mission with recipes that I share is that they be quick, easy, and make your life easier.  No crazy ingredients or fussy recipes here.  Unless its totally worth it.  Here’s a few of my faves.

Breakfast

Your guide to creating delicious crepes.

My most popular breakfast ever, and the perfect solution to use up all your hard boiled Easter eggs.

Lemon Chia Seed Pancakes with Simple Citrus Syrup.

Lunch

You need these fish tacos in your life.. . stat.

This strawberry salad is sure to be the star of your next potluck.

Supper

Perfect for the steak lover in your life.

Dessert

Where to even begin?  I have a serious sweet tooth and this selection doesn’t even scratch the surface.  Here’s a few of my favourites.

The most gorgeous Saskatoon Berry Cheesecake you’ll ever make.  P.S.- For those of you wondering what the heck a Saskatoon berry is, it’s like a blueberry but a bit more sour with a meatier texture.

Strawberry Shortcake that was so good it was a wedding dessert.

No Churn Cherry Cheesecake Ice Cream.  Need I say more?

Garden Fresh Favourites

Have you ever planted or picked something from your garden and wondering what on earth you were going to do with it all?  These recipes are your new best friend.

Have a crab apple tree full of apples and no idea what to do with it? You'll want to make this maple spiced crab apple butter! All the smells and tastes of autumn. Spread it on toast or fresh bread, use it as a pancake topping, or use it to flavour plain yogurt.

My current favourite to put on toast or spoon into plain yogurt: Maple Apple Butter

My favourite salad that uses up the best fruits and garden produce of summer.

Have you heard of red hamburger relish?  It’s been discontinued in Canada, so here’s a copycat recipe to get you through until you can sneak in some from somewhere else.  However, it’s so good that you probably won’t need to.

Too many tomatoes and too little time?  Roasted Basil Tomato Sauce is going to be your new go-to.

 

 

 

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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

Recent Posts

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  • Why Won’t My Christmas Cactus Bloom? (And What to Do About it)
  • The Best Companies to Purchase Cut Flower Seeds for your Backyard Flower Farm

Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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Instagram post 2195916441484264107_2204272319 The 12 Days of Christmas Baking: Day 9⁠
⁠
You know what is always one of the first things to go on the baking trays?  Anything with cream cheese.  These mocha mint cheesecake bites will help keep you awake at the party, and be a hit with your guests.⁠
⁠
1 box of oreos (36 cookies),⁠
1/2 cup melted butter,⁠
2 envelopes powdered whip topping,⁠
1/2 cup milk,⁠
1/2 cup cold brew coffee⁠
2 bricks cream cheese⁠
4 crushed candy canes⁠
Instructions⁠
⁠
Pulse Oreo cookies in a food processor until they are fine crumbs. Stir in melted butter and distribute amongst two lined muffin tins.⁠
Whip two envelopes of powdered whip topping with milk and cold brew coffee. Do not substitute regular whipping cream or all coffee with the powdered whip topping--it will not work!! Set aside.⁠
Whip cream cheese with a small amount of the whipped cream mixture until smooth. Add in the rest of the whipped cream mixture. Spoon overtop of oreo mixture.⁠
Crush four candy canes and sprinkle on top. Crushed Coffee Crisp tastes great too!⁠
⁠
P.S. If you don't like coffee, just replace the cold brew coffee with more milk. ⁠
P.P.S. If you don't have cold brew coffee on hand, brew regular coffee at twice the regular strength.
Instagram post 2195191325988479835_2204272319 DAY 8:  12 Days of Christmas Baking⁠
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Let's take a small break from recipes today and discuss what makes a good baking tray.  The key is in the mix, and in the decor.  The goal of the baking tray is to be as appealing to as many people as possible.  Aim for 4-7 different types of baking.  I personally like to have the following types of goodies in mine: ⁠
⁠
✅One decorated cookie, like gingerbread or sugar cookies⁠
✅One chocolate-based item⁠
✅One item that contains jam or fruit⁠
✅One square⁠
✅Shortbread or one shortbread-based goodie⁠
✅One kid-friendly item⁠
and finally, if no one who will be eating the tray has any allergies. . .⁠
✅One thing that contains nuts⁠
⁠
You want to have a variety of different flavours and textures so that you keep your guests coming back for more.  And yes, I may have over-thought this a little bit!⁠
⁠
What's that one thing you hope will be on a baking tray?⁠
⁠
I always go for the shortbread!⁠
⁠
#bakingtray #christmasbaking #dainties #bakingaddition #bakinglover #bakinglovers #thefeedfeedbaking #christmastraditions
Instagram post 2194827779875063954_2204272319 This is me about three-almost-four years ago.  I had just done an interview for a self-love blog by @naomizurv . I was at an interesting place in my life because I was starting this blog, we had finally received Dominic’s Autism diagnosis, and my husband and I had decided that as much as we wanted more kids, it seemed we were destined to be a family of three.  This picture (and interview) was all about accepting life as it was and choosing to make the best of it.  Most of the time I was very happy, but there were times where acceptance only got me so far.  Friends kept having second and third babies, and while I was happy for them, I was sad for me.  Then last February—almost 7 years since Dominic was born—-we had our miracle second baby.  This May, we’ll be having a third surprise miracle baby. 
I’ve been really struggling with breaking the news on social.  While I am over-the-moon to be a Mom for the third time, I also keenly remember the woman in this photo who would have cried and felt bad for a week if I heard this news about someone else.  I also feel like every time I tell people about this pregnancy, they look at me like I’m crazy or are kind of making fun of me.  Just because this was not the timing I would have picked doesn’t mean this baby is any less special, loved, or fiercely wanted.  And while I’m very nervous about handling two babies 15 months apart, I know that it will be worth it to hold my baby I never even dared to dream of.

So there.  I’ve spilled the beans.  Now maybe I can show my face on social media again.  But if not, you know I’m just over here trying to wrap my head around some very big (and good!!) life changes.
Instagram post 2194466595210828187_2204272319 DAY 7: 12 days of Christmas Baking⁠
⁠
So why am I showing you cinnamon buns that aren't cooked?  To prove how much delectable sauce will be at the bottom of this version. . . obviously. 😉⁠
⁠
You can make this cinnamon bun recipe the night before, then set it in the fridge to rise overnight.  Then all you have to do in the morning is heat the oven, cook the cinnamon buns while everyone is unwrapping presents, and they'll be fresh, hot, and ready by the time you're done.⁠
⁠
I also like to save a bit of the sauce and pour it over the cinnamon buns right when they come out of the oven.⁠
⁠
Ingredients:⁠
1 tbsp yeast,⁠
1 tbsp sugar,⁠
1 cup warm water,⁠
2 eggs,⁠
5 cups flour,⁠
pinch of salt,⁠
cinnamon for sprinkling,⁠
brown sugar for sprinkling,⁠
1/2 cup melted butter for rolls,⁠
1 cup cream,⁠
1 cup brown sugar,⁠
1 cup butter.⁠
⁠
Instructions:⁠
⁠
Dissolve sugar in warm water and add yeast. Let sit for ten minutes. Whisk in two eggs. Add flour one cup at a time and mix with dough hook. Add in the pinch of salt with one of your cups of flour. Do not add in the salt before the flour, as it can make the yeast less effective. Let the dough rise in a greased bowl for 60-90 minutes, or until doubled. If it is cold outside, let rise in an oven that has been warmed up and turned off.⁠
⁠
To make sauce, combine the cream, brown sugar, and butter in a sauce pan and mix until combined. Do not boil.⁠
⁠
When the dough has doubled, punch down and divide into 4 smaller balls. Roll out into a rectangle. Spread over some of the melted butter. Sprinkle brown sugar and cinnamon. Roll up and cut into pieces with a string (as shown in the photo above). Set in a greased pie plate or casserole dish and pour in some sauce. Reserve a bit of sauce for drizzling at the end. Bake in a 350 degree oven for 15-20 minutes or until light golden brown. Drizzle with reserved sauce and enjoy!⁠
⁠
#christmasbaking #holidaybaking #cinnamonbuns #theeverygirlbakes #homesteadingskills #urbanhomesteadskills #bakingaddiction #bakinglover
Instagram post 2193741846005217737_2204272319 DAY 6: 12 Days of Christmas Baking⁠
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Today's recipe requires a little more time, but it's the weekend, so you can do it!  This recipe is what my family lovingly refers to as Hutzelbrot.  It's some sort of combination of 3 different German Christmas breads--if you want the full story you'll have to hop on the blog and read about the research I did.  Like many of my family recipes, it's roots are German, but it definitely got North-Americanized along the way.  Anyway.⁠
⁠
It's better than fruitcake and delicious as a breakfast bread.  I didn't really like it as a kid, but now that I'm an adult I gobble it up like there's no tomorrow.⁠
⁠
Ingredients⁠
⁠
2 1/2 cups dried fruit such as peaches, pears, apples, figs, apricots, prunes, cranberries, or currants.⁠
1/2 cup of raisins⁠
5 1/4 cups unbleached white flour⁠
1/2 cup warm water⁠
1 1/2 tbsp dry yeast⁠
1/2 tsp sugar or honey⁠
1 cup liquid from cooking fruit⁠
1 tsp cinnamon⁠
1 tsp salt⁠
1 tsp grated lemon or orange peel⁠
1/2 tsp ground cloves⁠
1/4 cup honey⁠
1/2 cup melted butter⁠
Instructions⁠
⁠
Boil all fruit except raisins. Drain and set one cup of liquid aside for use in the bread recipe.⁠
Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes.⁠
Put all ingredients in a mixer and mix with a dough hook until the dough makes a nice soft ball. You can mix by hand, but it is very difficult dough to work with and don't recommend it for beginners.⁠
Place dough in a greased bowl, cover with a tea towel, and let rise in a warm place until doubled in size. This can range from 1-2 hours depending on the humidity level where you live.⁠
Punch down and shape into loaves. Place in greased bread pans and poke holes in the top with a fork. Let rise for 30 minutes to 1 hour.⁠
Bake at 350 for 40-50 minutes, or 25-30 minutes if you use smaller loaf pans.⁠
Notes⁠
⁠
Rising times vary greatly depending on how much humidity is in the air on baking day. Even though the recipe takes a long time, most of that is spent impatiently waiting for the dough to rise.
Instagram post 2193017018314283996_2204272319 DAY 5: 12 days of Christmas Baking ⁠
⁠
Shortbread is one of my favourite Christmas treats, but whenever I made it I would always mess it up.  The first time I tried to replace the butter with margarine. . . bad idea.  Another time, I chose a three ingredient recipe that was so crumbly it wasn't worth eating.  Then I found this recipe and everything was better!! Until 2 Christmas's ago when I went to Jamaica and decided to make them for my new relatives.  Hot and humid country + different butter= cookies that were a complete disaster.  However, we didn't throw them away and someone served them when everyone came to visit the condo we rented.  I was mortified, but my brother-in-law's family loved them, as they had never experienced North American style baking.⁠
⁠
Moral of the story?  Don't make these in a tropical-weather country.  But even if they flop, they're still really delicious!⁠
⁠
1 cup corn starch,⁠
1 cup icing sugar,⁠
2 cups flour,⁠
1 1/2 cups butter, softened⁠
Instructions⁠
⁠
Mix all ingredients and spoon on to a cookie sheet.⁠
Optional: chill for 30 minutes and roll out for a cut cookie⁠
Apply sprinkles or cherries before baking⁠
Bake at 300 degrees Fahrenheit for 15 to 20 minutes. Cookies should have the barest hint of light brown at the edges. Makes 48 small cookies⁠
⁠
If you want the cookies to look like this, skip the sprinkles and the cherries and bake them plain instead.  Once everything has cooled, dip cookies in melted white chocolate and sprinkles.
Instagram post 2192292281407280453_2204272319 DAY 4:  12 Days of Christmas Baking⁠
⁠
Sometimes, I feel like I am a terrible neighbour.  The Hermit and I rarely get to the communal shovelling of the winter snow for our neighbours first.  There's always some weird garden experiment going on, and it feels like we've been renovating forever.  How do I make up for it?  Fresh tomatoes, jars of jam, the odd bouquet of flowers, and finally, a box of this fudge that magically shows up on their doorstep at Christmas.  I make about 8 batches of the stuff in all different flavour combinations, cut each batch into 8 large chunks, then I package them up in little sampler packs that I give out to said neighbours, Dominic's teachers, Aulaire's babysitters, or whoever I want to give a little Christmas gift to.⁠
⁠
The recipe is super simple and it's fairly idiot-proof.  No crumbly fudge here!⁠
⁠
3 cups semi-sweet chocolate morsels⁠
1 can Eagles Brand Sweetened Condensed Milk or homemade recipe (which I used)⁠
Dash of salt⁠
1.5 tsp vanilla⁠
⁠
Optional toppings/decorations⁠
1/2 c nuts (stir in, or crush and sprinkle on top)⁠
Mini marshmallows⁠
White Chocolate chips to melt and drizzle for decoration⁠
Coconut flakes⁠
⁠
Melt chocolate in a bowl over a water bath. Stir in sweetened condensed milk, salt, and vanilla. Combine until smooth.⁠
⁠
Add any additional optional ingredients you want IN the fudge (nuts, marshmallows). Pour & spread evenly into an 8×8 pan lined with wax or parchment paper. This is a great time to add optional toppers.⁠
⁠
Refrigerate 2 hours, or until set, and then remove from pan & paper and cover tightly with plastic wrap to avoid it drying out. If cutting into several pieces at once (& sometimes mini cookie cutters are nice for this), set it out on the counter for 20 minutes or so to soften enough for neater, easier cuts.
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