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Hey Guys!!

Gosh, where has the time gone? It’s been so crazy for Shannon and I the last year that we’ve barely had time to post! Lots of changes for the both of us, and seeing as I’m avoiding work I thought that I would write a post and let ya’ll know who we’re doing!

Below is a picture of Shannon and some of her school friends; look at her go! Shannon is currently across the country going to school for her MASTERS in Occupational Therapy. She’s doing such great things and finds it super rewarding to be able to learn at Canada’s Number 1 University! On the non-school related side, Shann’s stepped it up HUGE. She’s going to run her first 10km marathon, she’s doing hot yoga, and has signed up for something called Dragon Boating! (…?who knows). Even though I miss her, the masters program is only two years long and I’m sure we’ll be re-united soon.

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So yes, I’ve started at a new school, yet again! Below is me in a picture with my Enactus team! (If you don’t know what Enactus is and want to hear more I can do a separate post). So I’ve started school yet again in a two year condensed program which means that I am doing about 7 courses at a time. It’s been super busy, and my involvement in extracurricular activities has been taking up a lot of time, but that’s okay because I like to be busy 🙂 Life in Vancouver is great! It rains a lot, but I feel like I’m used to it by now. I’ve met a lot of amazing people and had a blast doing as much as I possibly can! Image(me working as a Mentor to a small business owner for an Enactus project)

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(Can you spot me in the group picture above?)

You knew it was coming; because we always want to know what Yuki’s doing!!!!: ImageImage

ImageGod she’s cute.

Anywho, hope you guys are doing well and that maybe we can start getting posts up for you at least once a week!

Cheers!

Caitlin

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Update !

Hey Everyone!

We are currently in the airport waiting to board our plane. We wanted to wish everyone happy holidays! And look for new posts in the new year 🙂

Cheers!

 

Caitlin & Shannon

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For our Mom’s 50th birthday we wanted to make something really special. Caitlin and I wanted to try something other than cakes, so we thought of pie. Our mom’s favorite kind of pie is cherry, so it was settled – we’ll make a cherry pie. However, that didn’t seem quite special enough… so we decided to make 50 of them! 50 regular sized pies is a little too extreme, so we thought making 50 mini pies would be a cute, more reasonable option!

We’ve had super busy schedules, so having free time at the same time as one another is kind of a challenge lately. To make our lives easier we bought pre-made, frozen mini tart shells, and ready made pie crust to create the tops of our pies. We also bought pre-made cherry pie filling and just added a splash of fresh lime to it to brighten the flavor. We realize this is cheating a little, but it definitely made our lives a bit easier, and the pies turned out tasty regardless! Feel free to make your own crust or filling! Also, you can substitute the pie filling with your favorite (blueberry, apple, pumpkin, etc.) and it will turn out just the same.

Here’s what you’ll need and how to make them:

Ingredients:

– Cherry Pie Filling

–  Frozen Mini Tart Shells

– Lime

– Pillsbury ready made pie crust

–  1 Egg

Take your mini tart shells out of the freezer and allow them to thaw for about 10-15 minutes (or according to the package instructions). Preheat your oven according to the instructions on your frozen tart shells box, for ours it was about 350 degrees. While your oven is preheating, and tart shells thawing, prepare your pie filling. We used ready made pie filling so we simply put it in a bowl and added about 1/2 a lime to bring a nice bright, fresh flavor to the canned filling. Whisk one egg in a small bowl and set aside – this will be used as an egg wash across the tops of the pie crusts to help with the browning of the pastry as well as add a nice shine when they’re done baking. Taking the pillsbury pie dough, we rolled it out a bit thinner than it was as we needed to make sure there was enough for all 50 mini pies.

We used calorie reduced E.D Smith cherry pie filling. Looking back on this, I definitley would have bought their original pie filling as the calorie reduced filling was a bit bland without the lime.

This is our rolled out pie dough. We used little cookie cutters to cut round shapes out of the dough. Be creative with your designs! Cut little circles, stars, or create a lattice top.

Filling the tart shell with pie filling.

Place the top of the crust over the tart shell. Gently press around the edge to seal the top and bottom together. Place the pies on a baking sheet and using a pastry brush, brush the tops with the egg wash. Bake in oven for 15-20 minutes, or cook according to your tart shell instructions. We actually had to leave the pies in for a few more minutes than the package instructions said, so just keep an eye on the first batch until you figure out the right time. What you're looking for is a nice golden colour on top and bubbling filling with a crisp tart shell. If you have to sacrifice one to taste test then so be it! 🙂

This was one of my favorite designs!

More cute designs! This is a really fun project to do. And actually making 50 pies took at lot less time than expected. This picture was taken before they made it into the oven.

These were really delicious! We served them with a bit of whipped cream, but they were also great by themselves. This is a really easy baking project, but you do need to use your own discretion with the actual baking of the pies as mentioned above.

We had some extra pie dough, so we ended up experimenting with making nutella pockets:

We just rolled out the left over dough and cut 2 even sized circles. Add a dollop of nutella in the centre of one of the circles. Using a little bit of the left over egg wash, brush around the edge of the circle with the filling and place the top circle on top. Using a fork, press all the way around the edges of the circles to create a seal. Place in oven and bake about 10-15 minutes, until golden brown.

I hope you give these a try!

Thanks for reading 🙂

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Hi Everyone,

September 2nd was my birthday, and I turned 21! I don’t feel any different, haha age to me is just a number.

I thought that I would share with you some pictures and a small haul of birthday gifts 🙂 My family and I mostly like to spend birthdays together, rather than shower each other with gifts, so most of the time its just a few small surprises.

Here we go!:

At the restaurant!

I’ve recorded a video for you all, so that you can see the amazing gifts that my friends and family gave me this year 🙂 I am very thankful to have such amazing people in my life 🙂

[youtube:http://www.youtube.com/watch?v=LIi4KL4LG_o%5D

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Over the weekend, our Dad had his 50th birthday! Caitlin and I wanted to do something very special for this occasion. Our Mom wanted to make him 5 cakes, one for each decade, so we decided to pitch in and make one of those cakes. Our Dad is an avid Angry Birds fan. When he has down time, very often, you will find him playing angry birds on his iPad in a comfy chair.

Having tried out marshmallow fondant recently on another cake, Caitlin and I decided this is the perfect opportunity to expand our cake ambitions! We googled a few Angry Birds images and cakes for inspiration and here is what we came up with:

We used the marshmallow recipe found at allrecipes.com (http://allrecipes.com//Recipe/marshmallow-fondant/Detail.aspx)

Ingredients

  • 1/4 cup butter
  • 1 (16 ounce) package miniature marshmallows
  • 4 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 pounds confectioners’ sugar, divided

Directions

  1. Place the butter in a shallow bowl, and set aside.
  2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.

Nutritional Information

Amount Per Serving  Calories: 555 | Total Fat: 4.7g | Cholesterol: 12mg

Now we know this is not the healthiest cake in existence! Covered in marshmallow fondant, and filled with a delicious homemade chocolate butter cream (see our birthday cupcakes post for that recipe). But it looked and tasted amazing! Marshmallow fondant is very easy to make, but be prepared to put in some man power! It’s very sticky and can take a few minutes to combine the powdered sugar and marshmallows together, plus another 5 minutes or so of kneading! It helps to have a cake baking buddy to help out if your arms get tired hahaha

Helpful Hints:

Some people may wonder how the fondant tastes? It actually tastes quite good! It tastes like marshmallows, so yes, it is quite sweet, but that can’t really be helped as it is basically just sugar. It is quite easy to work with, but make sure you leave yourself some extra confectioner’s sugar (icing sugar) to help with the kneading, rolling and molding of the fondant. Also to store the cake, Caitlin and I found that if you refrigerate the cake with fondant on it, it tends to sweat, making the fondant slippery. So before working with the fondant, make sure your cake has completely cooled after baking. Level off your cakes to make a nice level surface to work with and ice it with your frosting. Before you put on the fondant, refrigerate the cake to set the icing so the fondant has a nice surface to stick to. To store the cake after it is complete, we suggest keeping it in a nice cool place in your house (not the fridge for reasons mentioned above). Feel free to cover it lightly with plastic wrap. Be warned that the fondant does dry slightly, however your cake inside will be kept fresh and moist.

Here are just some more pictures of your construction process and the completed cake:

Caitlin making one of the pigs, surrounded by stones and wood

The completed angry birds

We first covered the cake in brown fondant, followed by another layer of light green fondant to represent grass. We then proceeded to build on top of that. The mound the pigs are sitting on is extra cake pieces from when we leveled off the cake and held together with frosting and topped off with more brown fondant.

Close up of the sleeping pig, and the tnt box.

Cutting the cake! Sad to see it go, but happy to eat it 🙂

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Hi Everyone,

Caitlin here! I was going to go and start snapping shots of my favourite beauty products for the month of July when I noticed that I seem to have lost my camera charger! (Shannon and I drained the battery in Vancouver). As we have no other camera, I am going to have to compile a list of products and find pictures on google.. We will be posting our pictures from our trip soon!! Keep an eye out for that 🙂

Just a quick update!! I am going to get ready and head out to Walmart!!! Funnest place in Prince George thats for sure!!

xoxo

Caitlin

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