Plum Hand Pies

 

This time of year, we are always looking for plum recipes to use up the many, many plums that show up. 

If you search "plums" in the search bar at the top left, you can see how many plum recipes we have so far. We do have a Plum Pie recipe - HERE, but these hand pies are just different enough to warrant their own post. 

You can make as many or as few of these as you like - the recipe is super easy to adjust. 

Plum Hand Pies

Ingredients

Crust 

One recipe Never Fail Pie Crust HERE

Filling 

plums, sliced

brown sugar

butter

1 egg, beaten - for brushing on dough

Drizzle

plums, sliced

icing sugar

milk

Directions

Prepare crust as per directions in recipe (HERE). *You can also use a store-bought crust, or your own favorite recipe.* Our recipe makes enough for 3 double-crust pies. For this recipe, I used enough crust for 1 double-crust pie. If you use our recipe, freeze the remaining dough for later use. It freezes beautifully. 

Preheat oven to 375. Line a cookie sheet with parchment paper; set aside. 

Roll out dough to 1/8 to 1/4 inch (3mm to 6mm). Use a 6-inch round cookie or biscuit cutter to cut the hand pies. 

Brush the dough circles with egg wash. Place a few slices of plum on top of the dough, on one side. Top with a sprinkle of brown sugar and - approximately - 1/8 tsp of butter (a little pinch). 

Carefully fold the dough in half to cover the filling. Lightly press down to seal. Use the tines of a fork to go around the sealed edge and press down to seal more securely. Repeat with all of the circles. Reroll the pie dough once and repeat with the remaining dough. 

**I got 10 pies from pie crust that would normally make 1 double crust pie. **

Place onto prepared cookie sheet. Prick all of the hand pies with a fork so steam can vent. 

Brush the tops of the pies with the egg wash. 

Place in the preheated oven. Cook at 375 for 5 minutes, turn down the heat to 350, and continue cooking until pies are done - crust should be golden brown and filling bubbly - about 20ish minutes.

Remove from heat and let cool completely. 

Prepare drizzle. 

Place 8 medium plums, sliced and pitted, into a saucepan; add in 2 Tbsp water. Bring to a boil, reduce heat to medium, then simmer until the plums thicken to a jam like consistency. Remove from heat and let cool.

When cool, beat in a little (about 1/4 cup) icing sugar and (about) 2 tsp milk. This is going to vary wildly depending on the size of your plums. If the glaze is too thin - add more icing sugar, if the glaze is too thick - add more milk. You want it to be about the consistency of white glue. 

Drizzle over the cooled plum pies. 

Let the pies sit for about 15 minutes for the glaze to set. 

These are just the right size for a snack. 

You can freeze these for up to three months; otherwise, these are best eaten the day they are made. 

If you freeze them, wait until you are going to be serving them to add the drizzle. This will keep the dough from getting soggy. Pop the frozen pies into the oven at 350 for about 20 minutes, then let them cool and add the drizzle. 

I realize this recipe doesn't have amounts for the ingredients. I would say it's about 1 plum per hand pie, 1 tsp brown sugar, and 1/8 tsp of butter - BUT I didn't actually measure. I used pie crust that would do 1 pie with a double crust and got 10 hand pies using a 6 inch cutter. This will all change if your cutter is bigger/smaller, if your plums are bigger/smaller, if you like your pies sweeter/less sweet.....

See the issue?

Use my measurements as a starting point and go from there. It's pretty hard to mess it up. 

Elote Corn Ribs

 

My love and I went out to dinner in Fort St John with his mom. She took us to this lovely Mexican restaurant called Broken Spanish. One of the things on the menu was elote - something I have been dying to try FOREVER. 

The above photo is from the restaurant. Sooooooo good!

 I knew I had to try and recreate it when I got home. 

My version isn't nearly as good as the one from the restaurant BUT I'm still happy with it. I was expecting it to be harder to make. It's pretty easy AND can be prepped ahead of time, which is perfect for dinner parties or family gatherings. 

I'm also going to try it as a corn salad next. :) 

Elote Corn Ribs

Ingredients

3 ears of corn

2 Tbsp mayo

2 Tbsp sour cream

1 Tbsp jalapeño, diced fine

1/2 tsp cumin

1/2 tsp paprika (or smoked paprika)

1/4 tsp chili powder

salt & pepper

2 - 3 Tbsp oil

1/2 cup cotija cheese, crumbled (or feta)

1/3 cup fresh cilantro, chopped

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper. 

Mix together mayo, sour cream, and jalapeño. Set aside. 

Mix spices together in a small bowl. 

Cut corn in half diagonally. Then cut each half in half again, vertically. Place the flat sides down and cut in half again. If your corn is large, cut into thirds instead of halves. (You can do a quick Google search for videos on how to do this safely. It can be a bit tricky if your corn cobs are large!) Each cob should yield 4 - 6 ribs. 

Place each "rib" onto the prepared cookie sheet. Drizzle with a little oil. Sprinkle with about half of the seasonings. 

Bake at 400 for about 20 - 30 minutes, flipping the ribs halfway. 

When they have reached your desired level of doneness, remove from heat and slather the sauce on them. 

Sprinkle the remaining spices on top, then sprinkle generously with the crumbled cheese and cilantro. 

Serve immediately. 

Cotija cheese is the cheese traditionally used for elote. I was unable to find any near me, so I used plain feta. It is a good substitute in a pinch. 

If you don't like cilantro, then you can skip it, but it will change the flavour of the corn. 

Next time I make this, I will definitely add more spices. That was the biggest difference between my version and the restaurant version. Of course, you can adjust the spices to how you like them! Use my recipe as a jumping-off point. 

I am going to try this on a full cob of corn AND as a salad. I love the flavours so I am pretty sure I will like any combo of them. 

Also - you can, of course, cook this on a grill/BBQ. I don't have one otherwise I would have tried it. :)

Dad's Stuffed Tomatoes

 

I am super excited to share the recipe for these stuffed tomatoes. Our dad came up with this recipe years and years ago and, of course, didn't write anything down. I have guestimated the amounts but there is some wiggle room for personal taste. 

Our dad always made it super garlicky, and we tend to as well! 

Since our dad passed, we try to make this at least once a year to let him know we still enjoy and appreciate his creativity. One of the other recipes he shared with us, his Cucumber Salad (recipe HERE), went viral and he was thrilled. We'll see if we can't get him famous for this delicious appie recipe too. <3 

Dad's Stuffed Tomatoes

Ingredients

cherry tomatoes

4 to 8 oz cream cheese, room temp

2 - 3 cloves garlic, minced

1/4 to 1/3 cup fresh basil, finely chopped

salt & pepper

Directions

Cut tops off the cherry tomatoes and gently scoop out the insides. Turn tomatoes upside down on a few pieces of paper towel to dry slightly. 

Place 4 oz cream cheese, garlic, basil, and salt & pepper into a food processor or blender and process until very smooth. If it is too strong with garlic or basil, blend in a bit more of the cream cheese. (Start with 4 oz and go from there). Scrape sides as necessary. 

*Start with the lesser amount of the ingredients and add as needed. It is easier to add more than to try and take something out!* 

Scoop out the mixture into a piping bag or Ziplock bag with the corner snipped off. 

Pipe filling into each tomato. 

Keep chilled, covered with plastic wrap, until ready to serve. 

I like to place them on spinach or lettuce leaves to make them look a little fancier, and to help them not slide all over the serving tray. 

This recipe is perfect for Canada Day, Christmas, pretty much any family gathering, or if you just have a lot of cherry tomatoes from the garden to use up! 

If your garlic is weak, then feel free to add more! 

We only ever make it with fresh basil, so I don't know that it would work with dried. 

You can use flavoured cream cheese - if you like. 

If you don't feel like scooping out cherry tomatoes, then you can use slices of large tomatoes. 

It can be used as more of a spread/dip with other veggies too. 

Be sure to give this a share and help our dad go viral! :) 

Jalapeno Popper Soft Pretzels

 

I have to give credit where it's due - Sue was the one who had the genius idea for these. 

We have several jalapeno popper-related posts already on the blog - check out our Jalapeno Popper Garlic Pickle Rolls (HERE), or our Pineapple Jalapeno Poppers (HERE), or even our Jalapeno Popper Mummies for Halloween (HERE). 

Needless to say... we enjoy jalapeno poppers. 

We were making up some of our delicious soft pretzels and were discussing how to top them. The original version can be found HERE - Cheesy Soft Pretzels. 

Originally, we just topped them the "normal" pretzel way - with coarse salt. We have also done them with cinnamon sugar, with pizza toppings, and with extra cheese. Sue suggested trying a jalapeño popper filling with a little extra cheese, and it turned out SO GOOD. 

Any other ideas for how to top a pretzel? We'd love to hear your ideas in the comments below.

Jalapeño Popper Soft Pretzels 

Ingredients

Topping

8 oz cream cheese, softened

1 jalapeño, finely diced

2 clove garlic, minced

1/2 cup aged cheddar, shredded

4 slices bacon, cooked and crumbled

Pretzels

1 recipe Cheesy Soft Pretzels found HERE  (makes 8 large)

Extra shredded cheese for sprinkling on top

Extra diced jalapeno, if desired

Directions

Preheat oven to 350. 

Mix together the softened cream cheese, finely diced jalapeño, garlic, cheddar, and bacon until combined. Spread the mixture evenly on 6 to 8 cooked pretzels (depending on how thick you want it).

Place pretzels on a parchment-lined cookie sheet. 

Sprinkle with extra jalapeño and cheese, if desired. 

Place into 350 oven and cook about 5 - 8 minutes. Just long enough to heat through and melt the cheese on top. 

Serve warm.

If you have extra bacon bits, you can sprinkle those on top too. You can never have too much bacon!

The filling should be enough for 6 - 8 pretzels that our recipe makes. 

I can't remember exactly but I am pretty sure we did 6 pretzels so it would be a little thicker on top. You don't want to skimp on the topping. 

You could use store-bought pretzels for this recipe. Any cooked, soft pretzel will work!

Caramelized Onion Seafood Pasta

 

I first saw the caramelized onion pasta on Instagram just last week. It is a viral recipe that apparently has been making the rounds for a while now. I am a little late to the game BUT I am glad I stumbled upon it. 

It is super easy, super flavorful, and inexpensive. We added our own twist by putting in some seafood and fresh herbs - the original recipe does not have any meat so feel free to leave it out OR I feel like this would also be delicious with a shredded rotisserie chicken if you want the extra protein.

We used spaghettini, but you can use whichever pasta you prefer. It's a pretty easy recipe to adapt. 

Also - we used the fresh herbs we had available from our garden but you can switch them up for dried or leave them out or change them up to what you have on hand. 

Caramelized Onion Seafood Pasta 

Ingredients

3 large onions, sliced

1 head garlic, top cut off

1 jar of sundried tomatoes, with oil (about 1/2 cup)

2 Tbsp olive oil

1/4 cup fresh basil

1/4 cup fresh parsley

2 Tbsp fresh chives

4 cups cooked pasta

2 cups scallops, cooked

2 cups prawns, cooked

Garnish

parmesan cheese, grated

garlic chili oil (or similar)

Instructions

Preheat oven to 400. 

Place sliced onions in a 9 X 13 pan. Place the head of garlic in the middle of the pan. Spread the sundried tomatoes over the onions, making sure the oil is drizzled evenly. Drizzle the olive oil over the garlic and onions. 

Cover with tin foil and place in 400 degree oven for one hour - stirring half way. 

After an hour, add in the herbs and stir again. Shut oven off and place covered onions back in while you cook the pasta. 

If onions are not caramelized at the one hour mark, add the herbs, remove the tinfoil and place back in oven while you prepare the pasta. Do not shut the oven off. 

Prepare pasta by boiling according to package directions. Drain and set aside. 

Remove onions from oven. Squeeze out the roasted garlic into the onion mixture and stir. 

Toss pasta into the onion mixture. 

Add your cooked seafood or chicken, if using. Toss well. 

Pop back into oven for about 10 minutes to make sure everything is heated through. 

Serve immediately. 

You can enjoy like this...

Or you can top with parmesan cheese or chili garlic oil (or crispy chili oil) if you'd like to spice it up a bit.

I love the addition of fresh herbs like basil and parsley, but they aren't in the original viral recipe, nor is the added protein.  I am adding this to my "make again" list. For how flavorful it is, it is really quite easy to whip up. 

**You can make the pasta ahead of time if you want; it is easy enough to reheat when you toss it with the onions. 

Preparing for Emergencies

 

Being prepared for emergencies ahead of time can help ease anxiety. Speaking from experience - if I have things ready to go and on hand then I definitely am able to relax a bit. 

In Lillooet, where I live, the smoke is terrible in the summers from forest fires. The air purifier pictured here helps everyone in the house breathe better! A great investment if you live in areas where certain seasons are going to be smokey. 

LINK HERE - AIR PURIFIER 

A well stocked first aid kit comes in handy in a huge variety of situations. This one is easy to grab and throw in the car too. 

LINK HERE - FIRST AID KIT

This pill keeper is great for everyday use OR for keeping an emergency supply of pills in your "go bag". It keeps things well organized and ensures you have enough meds for at least a week on you if you have to leave home quickly. 

LINK HERE - PILL ORGANIZER

Keeping all your important papers in one place is always a good idea. This DocSafe bag is fireproof and waterproof, ensuring your documents stay safe! 

LINK HERE - IMPORTANT PAPERS BAG

We've had fires in our kitchen, and it is scary. Sometimes trying to operate a fire extinguisher can be a daunting task - these fire blankets are so much easier to use. You get 4 in this pack so you can throw one in the car too. Also - these make fabulous gifts!

LINK HERE - FIRE BLANKET

No home should be without smoke and CO2 detectors. This one is easy to install and detects smoke and CO2 in one machine to help keep your family safe. 

LINK HERE - SMOKE/CO2 DETECTOR 

Water leak detectors are great for warning you of water leaks so you can stop them before they do too much damage. 

LINK HERE - WATER LEAK ALARM

We are members of the Amazon Affiliate Program and, as such, are eligible to earn when you make a purchase from one of the links we provide. 

Thank you for your support! 

Chocolate Chip Cheesecake Bars

 

I've been wanting to post this recipe for a while now but I never seem to be able to get any photos of the finished product. It's usually eaten up before I get the chance! This is a fairly simple bar to put together, even though there are three layers to it. Totally worth the few dishes you will have to clean up, IMO. 

You can cheat a bit and use a roll of Pillsbury chocolate chip cookie dough for the top layer if you don't want to make your own. 

Chocolate Chip Cheesecake Bar

Ingredients

Bottom Layer

1 3/4 cup graham cracker crumbs

1/2 cup melted butter

1/4 cup brown sugar

Cheesecake Layer

2 - 8 oz pkgs cream cheese, softened

1/2 cup sugar

1/4 cup sour cream

1 egg

1 tsp vanilla

Cookie Dough Layer

1/2 cup butter, softened (can use margarine)

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

2 tsp vanilla

1 1/2 cup flour

pinch salt

1 1/4 cup mini chocolate chips

Directions

Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside. 

Bottom layer - Mix together graham crackers, butter, and brown sugar. Press evenly into the prepared pan. Bake at 350 for 5 - 8 minutes, until lightly browned. Remove from heat and set aside. 

Cheesecake layer - beat cream cheese until smooth, scraping bowl as needed. Beat in sugar, sour cream, egg, and vanilla. Spread over crumb layer in pan. 

Cookie dough layer - Beat butter and sugars until light and fluffy, about 3 - 4 minutes. Beat in egg and vanilla. Add in flour, salt, and chocolate chips. Beat until stiff dough forms. Evenly crumble the dough over the cheesecake layer. It's okay if a bit of the cheesecake shows through in places. 

Bake at 350 for about 12 minutes, rotate pan, then bake another 10 - 15 minutes, until top is lightly golden brown and bar appears set. Remove from heat and let cool to room temperature before attempting to cut. You can also let it chill in the fridge before cutting. 

This bar has so many flavors and textures that combine in the most amazing way. The buttery, caramelly crust, the smooth cream cheese middle, and the chocolatey cookie top are an unbeatable combo. 

Store them in the fridge after they have cooled. They also freeze very well if you want to make them ahead of time. They might look like a simple square but they are SO FLIPPIN' GOOD!!. 

After school snack or fancy dessert after dinner? 

This can be both, and so much more! 

Treat Your Pet With These Useful Tools and Toys

 

We've compiled a little list of some of our favourite Amazon finds for pets. 

Whether you have dogs, cats, fish, or something else entirely, we hope you find something on this list useful! 

We are members of the Amazon affiliate program and, as such, if you make a purchase using one of the links posted on our blog, we make a small commission. Thank you for your support!

Our first pick is a bit pricey but what an amazing enclosure. 

Above is a 19.9 X 19.7 X 8.9 outdoor kennel. A huge outdoor space for your puppy to run in (or to keep your cats from going to far! LINK HERE 

These are one of the handiest things EVER! We keep one in the car for cleaning up all the hair from my partner's dogs. They work like a charm and they are under $20.00 

Pet Hair Removal Glove - LINK HERE 

 

This compact pet grooming kit is a great deal. It doesn't take up too much room and it is very effective at helping pets stay well groomed. 

Pet Grooming Kit - LINK HERE 

These are the cutest accessories to help decorate your lizard or snake's tank. 

Tank accessories - LINK HERE 

Speaking of tank decorations....

How about these fun and funky fish tank accessories? I'm in love with the colors!

4 piece fish tank decorations - LINK HERE 

Automatic pet food dispensers are super handy when you are away from home, working or travelling for a day. These ones are super stylish too! (Small through large sizes available)

Auto Feeder - LINK HERE 

My partner has one of these in his vehicle, and it has kept his trunk space carpet free from all things puppy-related. It also helps keep things clean if you throw your tools and things in the trunk. A great tool for keeping your vehicle clean from pets and other things!

Cargo Liner - LINK HERE

If you are a cat owner, then you know how much cats LOVE climbing. What I love about this cat condo is that it also houses the litter box so it is hidden! 

Cat Tree with Hidden Litter Box Enclosure - LINK HERE 

I could make this list 100 items long - there are so many fun (and useful) things out there for pets. What is something you use all the time that made caring for your pet easier? We'd love to add it to our list! 

We are members of the Amazon affiliate program and, as such, if you make a purchase using one of the links posted on our blog, we make a small commission. Thank you for your support!