Chewy, Gooey Ginger Molasses Cookies

Without a doubt, we make a lot of molasses cookies in my house. Gingersnaps, Long Johns, Gingerbread, we love it all! Molasses and ginger inspires smokiness, spiciness, sweetness and some serious Christmas nostalgia! As soon as these go in the oven and the amazing smell wafts out, I instantly feel like going sledding, singing carols and decorating a tree. Though the flavours are very wintery, I bake these beauties year-round and trust me, they're still just as tasty!

Makes 50 cookies (I usually freeze half for later)
Ingredients:
- 1 1/2 cups butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 4 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom (optional)
- 2 tsp baking powder
- pinch of salt
- 1/2 cup molasses (Fancy grade for a sweeter cookie, Cooking grade for a more robust flavour)
- 4 cups flour
- 1 cup granulated sugar or demerara sugar, in a small bowl/dish

Method:

1. Preheat oven to 350°F.

2. Cream together butter and both sugars in a large mixing bowl.

3. Crack in eggs and beat until well incorporated.

4. Mix in all spices, baking powder and salt. Stir in the molasses.

5.  Gradually, stir in the flour until it's all incorporated.

6. Shape large spoonfuls of dough into 1 1/2 inch balls. Roll balls in the dish of sugar to coat the outside.

7. Place balls on a baking sheet lined with parchment paper and bake for 10-12 minutes. DO NOT OVERBAKE, otherwise cookies will not be chewy, nor gooey and I'll be very disappointed in you!

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Alba Botanica Aloe & Green Tea Moisturizer Review

Source:iHerb

After diving into the world of natural skin care, I was pleased to find such amazing products that were vegan, organic, cruelty-free, et cetera, and yet were still effective. However, when the search for a good moisturizer began, the results were not as promising. I have combination skin that normally leans to the oily side, but dries out very quickly. It can be tricky to find a moisturizer that balances my skin's dual sides. I found many of the products I tried to be too heavy and oily, causing some serious shine all over and awful breakouts. Other products were way too light and were completely sucked into my skin within minutes, leaving it still parched. Then I happened across this little lovely.

    I initially came across this product thanks to my roommate, who had been using it for years. Standing, frustrated, in the natural living aisle at the store, I scanned through the various tubes and tubs that have already disappointed me. My eyes fell upon the Alba Botanica section and, remembering seeing it around the apartment and my rommate's gorgeous, glowing face, I bought it on a whim. I am so glad I did! 

The cream is white, semi-translucent and has a light flowery smell (there is a very small amount of fragrance listed in the ingredients). The texture is very light and more of a lotion feel, which is why I was very surprised by the high moisture this product was able to douse my face with. The aloe and antioxidants pack a surprising punch and my skin is left soft and dewy, without being greasy. What's more, is that after a few days, I found that my skin was smoother, less red, and my makeup went on so much nicer. A little bit is all you need. I use it morning and night. Sadly, it does not have SPF, but, to be honest, my face is quite sensitive to SPF and it is best when I can use my favourite sunscreen separately on top of a moisturizer.

The jar has 3oz. which lasts a surprisingly long time, and I was able to get it for $15. Alba Botanica's philosophy includes using natural, non-GMO, 100% vegetarian ingredients. They are Leaping Bunny approved 100% cruelty-free.   

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Victoria Sponge Cake

When it comes to birthday cakes, there are a lot of options! Chocolate, vanilla, cupcakes, ice cream cakes, and even cookie cakes! There are tons of decoration choices, too. Turn on the TV at any moment and you can always find some sort of reality show that documents truly insane cake designs. If you want a life-sized cake of yourself for your birthday, you can totally find someone who can make it. But when my birthday rolls around each year, I prefer a very simple, old-fashioned favourite: a strawberry shortcake.

There are a variety of methods you can use to make strawberry shortcake. I've tested versions with a sweet biscuit base, a shortbread cookie base, chocolate-infused whipped cream, and recipes that use only fresh strawberries in the filling. In my opinion, it's hard to mess up the classic combo of strawberries and cream, so these were all pretty good. But my favourite version is a recipe by Irish chef and vlogger Donal Skehan. His sandwich uses a base of vanilla sponge cake and a heavenly filling of whipped cream and jam. The original recipe can be found here. I added a few tweaks here and there to suit my and my family's tastes, but the product is still amazing! It also happens to be super easy to make and requires very few ingredients. The measurements of flour, butter and sugar are all equal so it's super easy to memorize. If you cut the sponge into individual circles with a cookie cutter, it is the perfect no-fuss dessert to take to social gatherings. The first time I brought this to a family reunion, it was the hit of the day and everyone was begging for the recipe!

Of course, you don't need a special occasion to make this cake. Whip it up on any summer's eve and enjoy a slice. Or two. Or five.

Makes 1 tall, fluffy, creamy, fresh, AMAZING cake
Ingredients:
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup flour
- 1 pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup whipping/double cream
- 1 cup of your favourite strawberry jam (I use one homemade by my grandmother)
- 5-6 fresh strawberries, plus extra to decorate
- icing sugar (to decorate)

Method:

1. Preheat oven to 350°F.

2. In a large bowl, cream the sugar and butter together with an electric mixer until pale yellow.

3. Mix in the eggs one at a time so the mixture doesn't split. Add in the vanilla extract.

4. Using a hand mixing spoon, delicately fold in the flour, baking powder and baking soda. If you find the batter is too thick, add in a tablespoon or so of milk.

5. Grease two 8 inch springform pans after lining the bottoms with cutout circles of parchment paper. Divide the mixture between the cake pans and bake for roughly 20 minutes each, until golden brown on top. Let cool before handling.

6. Whip the cream in a cold bowl. *Some people do not like the taste of true cream and prefer a sweetened version. If this is you, add a splash of vanilla extract and half a cup of sugar when whipping.*

7. Spoon the jam over the bottom layer of the cake. Dollop the cream on top of the jam. Thinly slice a few strawberries and arrange them in a single layer over the cream.

8. Place the top cake layer over the strawberries and press down a little until gooey jam and luscious cream ooze out the sides. Pile extra strawberries on top and sprinkle a dusting of icing sugar over the top. Enjoy!

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Banana Coconut Oat Muffins - Vegan

The texture of these muffins is gorgeous. The oats are soft and the banana melts in your mouth like caramel, but the coconut and chia seeds add a nice little crunch. Serve with some chopped mango to really play up the tropical vibe of the banana and coconut.

Makes 6 muffins
Ingredients:
- 2 cups oats
- 1 1/2 cups almond milk
- 1 mashed banana
- 3 tbsp chia seeds
- 1/4 cup unsweetened shredded coconut
- small drizzle of date syrup

Method:

1. These muffins could not be any simpler to make. Chuck all of the ingredients into a bowl and mix until incorporated. Place the mixture into a lined muffin tin and bake at 350°F for 15-20 minutes until pale golden brown.

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Mini Meatloaf

I personally don't really enjoy meatloaf. It's one of those things that either you love or you hate and it's just not for me. However, my father and niece love it and they absolutely adore this recipe. It's moist and flavourful and can easily be personalized to suit their individual tastes. I prefer making mini tins so I don't have to make a massive loaf for only two people. If you like leftovers or are cooking for more people, double the recipe to use in a normal sized loaf tin.

Makes 1 mini loaf tin (serves 3)
Ingredients:
- 1 cup breadcrumbs or crushed saltines
- 1/4 cup chopped parsley
- 1/4 cup milk
- drizzle of olive oil
- 1/2 onion
- 2 stalks celery
- 3-4 slices bacon, cooked and chopped
- 450 g (1 lb) of minced/ground meat (my family likes a blend of beef and pork)
- 1 tsp garlic powder
- 2 eggs
- salt and pepper
Sauce:
- 1/4 cup ketchup or tomato paste
- 1/4 cup of your favourite barbecue sauce (I like Diana's Chicken and Rib sauce)
- 1/8 cup brown sugar
- 1 tsp Worcestershire sauce
- 1 tbsp cooking molasses (optional, but adds a deep, smoky taste)

Method:

1. Preheat the oven to 400°F.

2. Combine the crumbs and parsley in a bowl. Stir in milk and leave to absorb.

3. Meanwhile, drizzle some olive oil into a hot pan and soften the onions and celery. Set aside to cool.

4. Alright, time to get your hands dirty! Place the softened vegetables, meat, bacon, and garlic in the bowl with the crumb mixture. Use your hands to break down the meat and mix everything together.

5. Whisk the eggs in a small bowl until slightly frothy. Mix into the other ingredients and season well with salt and pepper.

6. To prepare the sauce, mix all of the ingredients in a clean bowl. Make sure the brown sugar is well incorporated.

7. Place meat  mixture into an oiled loaf tin and brush a bit of sauce over the top. Bake for 1 hour, or until a thermometer placed in the centre reads the appropriate temperature for your selected meat.

8. Let cool slightly and serve with the remaining sauce.

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Dance Competition Checklist

With over 15 years experience doing dance competitions, as both a dancer and a coach, here are my essentials that every student will not only want, but likely need at some point in their careers. 

Dance Competition Checklist:

o   Costumes – in garment bags labelled with name. Put headpieces on corresponding hanger with 2-4 bobby pins attached to it

o   All required shoes (Ballet, Tap, Pointe, Lyrical, Musical Theatre, Jazz, Hip Hop, etc.)

o   All required tights (Beige, Tan, Black, Pink, Fishnets, Footless, Stirrup, etc)

 * ----- = bring extras, if they fit. Even if they’re old, dirty or ripped, they’re better than nothing in an emergency!   

o   Jewelry

o   Makeup:

o   Eyeshadow

o   Eyeliner

o   Mascara

o   Blush

o   Lipstick

o   Vaseline

*any studio-specific requirements, such as false lashes or glitter

o   Hair Kit

o   Brush

o   Comb

o   Hair elastics

o   Hair nets

o   Bobby pins

o   Spray bottle

o   Gel

o   Hairspray

*any studio specific requirements, such as fake hair pieces, hair straighteners or curlers

o   Makeup removing wipes or wet wipes

o   Tissues

o   Q-tips

o   Mini Sewing kit

o   Static Guard spray

o   Lint roller

o   Safety Pins

o   Double side tape or Body Glue

o   Travel stain remover (eg. Tide to Go)

o   Nail polish remover

o   Cotton balls/pads

o   Clear nail polish

o   Mini scissors

o   Nail file

o   Nail Clippers

o   Costume cover-up

o   Slip-on shoes

o   Zip-up hoodie

o   Aspirin/Tylenol

o   Nausea Medication (Pepto Bismol/Tums)

o   Topical Antiseptic (eg. Polysporin)

o   Bandaids

o   Ace Bandage with butterfly clips/safety pins

o   Instant cold compress

o   Water bottle x2

o   Baggie of cut veggies – healthy, mess-free, and DON’T STAIN!

o   Printout of Schedule

o   Printout of Costume list

o   Pens

o   Highlighter

o   Cash

o   Phone with # of studio in contacts

Older girls should also have proper undergarments that do not show under costumes. Depending on the costume, this may mean a backless bra or one a halter or clear straps. Also bring extra feminine hygiene products, just in case.

For younger kids, bring lots of quiet, low-key activities to keep them busy.

Label everything with name AND studio. After all, how can someone return your stuff if they don't know where you are?

Good luck this season!

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Lemon Thyme Chicken

This chicken is light and refreshing, but the overnight marinade makes it super juicy and succulent! I put the recipe into parts instead of standard measurements, so you can easily convert it to any serving size, as well as choose your own level of seasoning. If you like a lot of flavour, use tablespoons. If you refer a light dusting, use teaspoons. Make it your own!

Ingredients:
- chicken thighs, bone-in
- 2 parts sea salt
- 2 parts thyme - I prefer fresh leaves
- 1 part garlic powder
- 1 part seasoning salt
- 1 part parsley
- lemon juice (1/2 lemon per 2 thighs)
- olive oil, enough to coat chicken

Method:

1. The night before, rinse and dry the chicken, then set aside. In a resealable baggie, mix together all of the spices and herbs. Add the lemon juice and a small drizzle of olive oil. Place the chicken in the baggie, give it all a good shake and leave the bag in the fridge to marinate overnight.

2. Preheat oven to 400°F

3. Line a baking sheet with foil.

4. Remove the chicken from the baggie and place it skin side down on the foil.

5. Bake for 20 minute. Turn the chicken skin side up and continue baking for 15-20 minutes (depending on the size of the pieces) until cooked through and crispy.

6. To be extra fancy (and add more deliciousness!), serve with lemon wedges and a few sprigs of fresh thyme on top.

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