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RECIPE: Brownies for BC Living - From Scratch

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Brownies
for BC Living “From Scratch” Column
January 2025
 
Sure you could make brownies from a box off the shelf at the grocery store, but I bet you have almost all these ingredients in your home right now! 
 
This is a quick and easy recipe that takes minimal effort and will leave your home smelling just amazing. 
The brownies keep really well (including freezing), that is, if you don’t eat them all in one sitting. 
 

INGREDIENTS 

- 2 large eggs – room temperature 
- 6 tbsp (85g) butter (unsalted) 
- 170g semi-sweet chocolate 
- ¼ cup cocoa powder (unsweetened) 
- ¾ cup all-purpose flour 
- ¼ tsp kosher salt 
- ¼ tsp baking powder 
- 2 tsp vanilla extract 
- 1 cup granulated sugar 
 
INSTRUCTIONS 
 
Start by preheating the oven to 350°F. 
 
I like to prep all three stations (the pan, the chocolate melting area, the flour mix, and the whisking area) so that when one thing is ready, I’m able to easily move along to the next. So read through the instructions below before diving right in. 
 
In an 8x8 pan, cut parchment paper so it fits up all four sides, line the pan with it, and then grease with butter. 
 
Place a pan with water on the stove and bring to a simmer. Place the butter, chocolate, and cocoa powder in either a double boiler, or a heat-proof bowl and put it over top of the simmering water. 
Stir until fully melted together and then set aside to cool ever so slightly. 
 
In a small bowl, combine the flour, salt and baking powder and set aside. 
 
In another bowl add the vanilla, eggs, and sugar together, and then whisk with a mixer (I used my stand mixer, but hand one should also work well) on medium speed for about 3-4 minutes until it is pale in color. 
After this, add the melted chocolate mixer and combine. 
 
Reduce the speed to low and then add the flour mixture in small increments until it is also combined (don’t over-mix, but don’t leave any dry spots). 
 
Pour the batter into the greased 8x8 pan and spread around evenly (you’ll likely need a spatula, as it is rather thick). 
 
Bake for 30-35 minutes, then test with a knife and make sure it doesn’t come out wet. 
 
Let it cool in the pan for 15-20 mins and then transfer to a wire cooling rack by lifting by the parchment paper and let cool fully. 
 
You can cut these into however many pieces you’d like, but I did 12 by cutting them into 4 equal parts and then cutting each of those into 4 more brownies. 
 
Store in an airtight container at room temp for a few days (if they last that long), or in the fridge. 
 
You can also easily freeze them by placing them on a tray in the freezer for an hour and then placing them in a freezer proof bag. 
 
ENJOY! 

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RECIPE: Eggnog for BC Living - From Scratch

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Eggnog
for BC Living “From Scratch” Column
December 2024
 
It’s that time of year, holiday parties are happening, families are gathering, and sometimes a nice glass of eggnog is exactly what you want (booze or no-booze). 
 
Those cartons on the shelf at the grocery store are fine, but making it fresh, with good ingredients (like, you know, actual eggs!), just hits differently. 
 
There are a few different ways you can make it, specifically whether you want to heat the nog to temper the eggs, but I went with the traditional route, and it’s excellent. 
 
The key thing to know is how long eggnog lasts - whether you add alcohol or not makes a big difference. I’ll explain that below! 
 

INGREDIENTS 

- 6 large eggs 
- 1 cup of granulated sugar 
- 2 cups milk (I used 3%/whole milk) 
- 1 cup heavy cream 
- ½ cup to 1 ½ cups of alcohol of your choice (rum, bourbon, Cognac, or a mix are all good choices) 
- cinnamon sticks 
- nutmeg for garnish (freshly grated is best) 
- optional vanilla extract for extra flavour 
 
INSTRUCTIONS 
 
Separate the egg whites from the yolks in two different bowls – the yolks in a large mixing bowl. 
Put the egg whites to the side – you can use them when you serve your eggnog. 
 
To the yolks add the cup of sugar and then with a hand mixer (or stand mixer), whisk until they turn light colored, and are smooth and creamy. Don’t under-whisk them. 
 
Next add the milk and cream (if you want you can play around with the measurements of these, as long as it adds up to 3 cups. Try 1.5 cups of milk and 1.5 cups of cream for a thicker eggnog) and then add the alcohol if you are using it and whisk to combine. Make sure you get to the bottom of the bowl as some of the sugar might stick. You can also add vanilla if you’d like. 
 
Eggnog without alcohol should be consumed within a day. With alcohol it will last longer in the fridge and taste even better with age. The more alcohol the longer it lasts, but I’d recommend making it a few days before you want to serve it just to be safe. 
 
Transfer the eggnog to a sealed container and let chill in the fridge. At this time, you can add a few cinnamon sticks to the eggnog to infuse it while it rests. 
 
If you’d like, right before serving you can beat the leftover egg whites to stiff peaks and then fold it into the eggnog and it will be extra creamy. (I personally used them to make other cocktails!) 
 
To serve, pour the eggnog into a glass, you can add whipped cream to the top as well, and grate some fresh nutmeg on top (or sprinkle some from your spice rack)! 
 
ENJOY! 

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TRAVEL: Baby Sea Turtle Release at Riviera Nayarit, Mexico

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TRAVEL
Baby Sea Turtle Release
Punta Mita, Riviera Nayarit, Mexico

Seeing as it's been a month, I guess I should post some Mexico photos!
The first night at Iberostar Selection Playa Mita I was in my suite and I hear my mom call from the beach: CHRIS! BRING YOUR CAMERA!

I don't know what I expected. A crab? Some sort of lizard, but it was in face a baby sea turtle release in the beach!!!

Never mind that they looked like a snack in their take out boxes, this was so extremely cool. And thankfully they did it again the next night so my siblings could do it as well.

We named them (which definitely means they survived), definitely some Simpsons references and ninja turtles, but my fave was Sav Blanc and Pinto Grigio.

The 2nd night we had to wait until almost dark because there were a bunch of hungry birds circling above us.

I believe the conservation org was called Red Tortuguera A.C. and #WaveOfChange was the hashtag.

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RECIPE: Chicken Soup for BC Living - From Scratch

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Chicken Soup - From Scratch
Recipe for BC Living
December 2024

Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go... 
 

Chicken Soup 
 
Chicken Soup is such a staple in the fall, winter, and spring. It’s great when you need to warm up, when you feel under the weather, or next to a nice sandwich. Making it from scratch is extremely easy, and if you make a big enough pot, you can just pull it from the freezer whenever you feel the craving. 
 
I’ve already given recipes on how to cook a whole chicken from scratch, and then on how to make chicken stock from the leftovers, and that is what I used to make this recipe. You can also cook chicken separately and use store-bought chicken broth, but making everything from scratch is worth it for the flavor! 
 
TIP: If you’re making a big batch, freeze the soup without the noodles, as they can get soggy when reheated. Just cook fresh noodles and add them when you serve each bowl. 
 

INGREDIENTS 

- 2 cups of cooked and shredded chicken 
- 2 liters (approx. 8 cups) of homemade chicken stock 
- 2 carrots, peeled and sliced – choose cubes or medalions 
- 2 ribs of celery, sliced - choose cubes or u-shaped 
-  ½ cup of finely chopped onion (optional) 
- 1 tbsp olive oil 
- salt and pepper 
- pasta of your choice – small shells, ditalini, egg noodles are all great choices 
- spices (see note below) 
- freshly chopped dill (or parsley) for garnish and flavor (optional) 
 
 
INSTRUCTIONS 
 
Approx 6 servings 
 
NOTE: If you made stock, and it is unseasoned, you might want to add things like thyme, and simmer the soup with a bay leaf or two, removing when the soup is done cooking. It also might require more salt and pepper, but just test the soup as you go along and season as you’d like. 
 
In a large pot over medium heat, add olive oil. Add the onion (if using), stirring for a minute, then add carrots and celery, stirring for an additional minute or two. 
 
Add in any additional spices you are using (see note above) and bring the pot to a simmer. 
When the soup has come to a simmer, add in the shredded chicken and heat it through. 

In the meantime, make your pasta! 
If you are making a batch of soup to freeze, cook your noodles in a separate pot. 
 
For a single serving, use approx. half a cup of the pasta of your choice. 
Bring a small pot of salted water to a boil and add the pasta, stirring and cooking it for the length of time on the box. 
 
Test the soup for seasoning, adding more salt and pepper if needed. Carefully find and remove the bay leaves. 
 
Drain your pasta and add it to a soup bowl. 
Scoop about 1 or 1.5 cups of the chicken soup over top of it. Top with fresh dill or parsley if you are using. 
 
Freeze the leftovers (free of pasta) in individual sized portions for easy reheating. 
 
ENJOY! 

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