life & style



A Happy New Year

Happy 2019! This New Years Eve we spent a cozy night in at home, with the fire roaring, a picnic style dinner in the living room and a good movie-just the way we like it and the best way to ring in the New Year if you ask me. But because no meal is complete without a little something sweet, I thought I would share our dessert we enjoyed that evening, it's always a hit with everyone in our family, super easy to make and pairs perfectly with a glass of red wine-in other words it's a winner. It's Rachael Ray's Pot De Crème (think a marriage of pudding and fudge), and although I am sure it is lovely made exactly as the recipe states, we prefer to skip the liqueur and whipping cream, opting for a more decadently chocolate and kid friendly version instead.

2/3 cup whole milk

1 egg

2 tablespoons sugar

Pinch salt

1 cup semi-sweet chocolate chips

2 tablespoons hazelnut liqueur or dark rum

4 demitasse cups

1 cup whipping cream

Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.

Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

Recipe courtesy of Rachael Ray

A Christmas Tradition

Every Christmas we make this turkey recipe and each time we say the same thing when we take our first bite "oh my goodness, this is so good!". This is another Ina Garten recipe (are you shocked?) and or course a favourite in our home. It is so packed with flavour and tender, and it is just as wonderful as left overs as it is fresh out of the oven, which around our table means turkey sandwiches-yum! This is definitely a recipe fit for any occasion.

Couple side notes: We prep our turkey only one day in advance and skip the step of removing the plastic wrap the day before. Ours tends to take about 3 hours as we usually cook a 12-14lb turkey.

Kosher salt

1 tablespoon minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12- to 14-pound) fresh turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 tablespoons (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.

Preheat the oven to 450 degrees. Be sure your oven is very clean!

Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for about another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Recipe Courtesy of Ina Garten/Barefoot Contessa/Cook Like a Pro Cookbook

Classic Children's Books

I love a good book, and so do our kids, is there anything else more enchanting than being totally immersed in a story? These are just a few of the many children's books that we love, and are among our very favourite. They are mostly classics with a few newer stories in the mix, all equally lovely and enjoyable to read. Not only do I love them because they make for a good read, but because they are adorable and charming when displayed on a shelf, dresser, or stacked on a table in a child's room.


© 2023 by Prickles & Co. Proudly created with