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Rogers Hometown Hockey | Kingston Ontario



The weekend of December 20 & 21, the Rogers Hometown Hockey tour stopped in the city of Kingston, Ontario for a fun packed outdoor hockey festival filled with free activities for all ages. This was a national campaign from Scotiabank proposing that Canada actually has five seasons – spring, summer, winter, fall and hockey season.

Fun right?! Oui oui!


Home to NHL Alumni Doug Gilmour - this was an event not to be missed as great prizes and giveaways were won from Xbox, Samsung, McDonald’s and the Toronto Maple Leafs, local bands were enjoyed and hockey fun was had all around.

With 25 different communities to be visited across Canada, the city of Kingston was joined by Sportsnet Central hosts Ken Reid and Evanka Osmak, NHL Alumni Doug Gilmour and Wendel Clark for autograph sessions, and of course Don Cherry. The highlight of the event was an outdoor viewing party watching Ron MacLean host a live broadcast of the Toronto Maple Leafs vs. Chicago Blackhawks NHL game from the Sportsnet Mobile Studio on Sunday night.

Perfect for families, couples and children - be sure to visit your local Rogers Hometown Hockey community event!

Day 1:

{Get your picture taken and put on a puck at the Samsung booth}

{Bands took the stage throughout the weekend keeping folks entertained}

{Warm up those cold hands with free hot chocolate inside the Warming Lodge}

{The Kids Zone was the warmest of them all - free popcorn, games and seating area was available}

{Snapped a photo with none other than Wendel Clark - retired Toronto Maple Leafs player which was printed right on site and could also be found on Twitter using #The5thSeason fora digital copy}

Day 2

{McDonalds was giving away beverages throughout the entire event at their mobile truck and had a ball hockey rink set up as well}

{So much local support in downtown Kingston}

{Even the Cheerleaders from Ram Sens Brigade were present promoting the Ottawa Senators. Right beside was a Beavertail truck, can you say yummy!}

{Go Sens Go!}

{The Memorial Cup}

{It was a good thing I wasn't skating - not a pretty sight to see}

{Springer Market Square}

{Ron MacLean and Don Cherry doing live broadcast from Springer Market Square}

Next Stops for Rogers Hometown Hockey:

December 20 & 21 - Kingston, Ontario
December 27 & 28 - Peterborough, Ontario
January 2 & 4 - Owen Sound, Ontario 
January 10 & 11- Moncton, New Brunswick
January 17 & 18 - Charlottetown, Prince Edward Island
January 31 & February 1- Dollard-des-Ormeaux, Quebec
February 7 & 8 - St. John's, Newfoundland
February 15 - Cole Harbour, Nova Scotia
February 21 & 22 - Boischatel, Quebec
February 28 & March 1 - Sault Ste. Marie, Ontario
March 7 & 8 - Thompson, Manitoba
March 14 & 15 - Regina, Saskatchewan 
March 21 & 22 - Prince George, British Colombia
March 28 & 29 - Lethbridge, Alberta 
April 4 & 5 - Kanata, Ontario

For more information and full schedule, visit www.hometownhockey.com
Rosalyn Gambhir
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Ten Thousand Villages



If you aren't familiar with Ten Thousand Villages, then you are in for a wonderful surprise. Being one of the oldest and largest Fair Trade organizations in North America, it creates opportunities for artisans in developing countries to earn income by bringing their products and stories to our markets through long-term, fair trading relationships. From personal accessories, home decor and gift items from around the globe - the hard work of these artisans is showcased in such a manner that honours their creativity and culture. This is "commerce with a conscience" - Ten Thousand Villages allows men and women around the world to earn an honest living, provide a home, food and education for their children, and to be gainfully employed in a job that brings dignity and joy. This is also "commerce with a heart" - people are truly at the heart of this organization. 

{Zatoun Olive Oil & Za'atar Combo}

As a foodie, I am proud to support Ten Thousand Villages and investing in the dreams and joy of talented artisans around the world. While I am a true locavore, exploring beyond my own city is exciting. This olive oil and spice combo I received makes the perfect gift for your favourite food lover and allows them to go on an adventure right in their own kitchen - it also includes a hand crafted plate from Vietnam.

Delicious, high quality and fairly traded, Zatoun’s extra virgin olive oil is perfect for salads, cooking and dipping. As a staple spice of Palestine, Za’atar is known for its fresh herb taste and inspiring zing. Add Za’atar to breads, dressings, soups, vegetables, meats, marinades and everything in between.

What is Za’atar?

A Middle Eastern spice blend consisting of thyme, roasted sesame seeds, sumoc and sea salt.

What is Zatoun?

Zatoun is a volunteer-run organization that provides much-needed marketing aid to olive farmers who have no other means of generating income. Zatoun brings together people of all faiths and traditions to work. A portion of the sale of Zatoun oil goes to support Trees for Life, a program with the aim of planting more than 20,000 olive tree saplings across the West Bank every year.

{Za'atar}

Wonderful recipes that incorporate Za'atar:


{Hummus with Za’atar}

To learn more about Ten Thousand Villages, visit www.tenthousandvillages.ca

Thank you Ten Thousand Villages for the savoury items!

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Rosalyn Gambhir
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Lorraine Pascale's Ginger & Cinnamon Stained Glass Cookies | Gusto TV



Holiday entertaining and gift giving during the holiday season can sometimes be quite the tedious task especially with a busy work schedule but this year it has been made easy by Gusto TV - Canada’s new food and lifestyle specialty channel.

Whether you are looking to treat someone but are in a pickle, bestselling food author Lorraine Pascale shares her last-minute gift ideas. Lorraine has a hamper of edible goodies - including these spicy cookies that also make beautiful Christmas decorations. 


You’ll need a 12cm/4½ inch star or snowflake shaped cookie cutter and a 4cm/1½ inch star cutter.

INGREDIENTS

100g/3½oz butter, diced
100g/3½oz soft light brown sugar
2 tbsp golden syrup
1 tsp black treacle
1 tbsp ground ginger 
1 tbsp ground cinnamon
Large pinch ground cloves
Pinch chilli powder (optional)
250g/9oz plain flour 
½ tsp baking soda
6 hard candies (in different colours), each ground in a pestle and mortar or blended in a food processor

For the icing:
75g/3oz royal icing sugar

DIRECTIONS

Preheat the oven to 200C/400F/Gas 6. Line two baking trays with greaseproof paper. Heat the butter, sugar, golden syrup, treacle, ginger, cinnamon, cloves and chilli powder in a saucepan until the butter melts and the sugar has dissolved.

Remove the pan from the heat and stir in the flour and baking soda. You should have a smooth, but fairly stiff dough. Chill for five minutes (it’s important to work with the dough while it is still a little warm as it becomes quite dry and crumbly upon cooling completely).

Roll the dough out to a 1cm/½in thickness on a large sheet of greaseproof paper. Using a 12cm/4½ inch star or snowflake shaped cookie cutter to cut out the cookies. Use a 4cm/1½ inch star cutter to stamp out the centre of each cookie. 

Use a palette knife to lift the large stars onto a baking sheet. To make ornament decorations, use a wooden skewer to make a hole in the top of each cookie.  Re-roll the remaining dough and the leftover smaller stars and continue to make the cookies in this way until all the dough is used up. 

Place a little of the ground hard candies in the centre of each star, using a separate colour for each cookie. Bake in the oven for 8-10 minutes, or until the cookie is crisp and beginning to darken and the candy has melted to fill the hole. Remove from the oven and use the wooden skewer to make sure the holes are in tact.

Leave to cool completely, then slide a palette knife under each cookie to release them from the paper.

Mix the royal icing sugar with a little water until you have a thick paste and pipe or drizzle onto the cookies.


Lorraine Pascale’s Christmas Specials on Gusto TV: (All times in EST)
Last Minute Christmas Special airs Dec. 8 @ 8:00pm; Dec. 24 @ 9:00pm & Dec. 25 @ 11:00am

WATCH Gusto TV on Bell TV/Fibe Ch. 619/1619
Enjoy!

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Rosalyn Gambhir
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Ferrero Rocher | What's Your Moment?



The holiday season as a foodie is all about indulging and what perfect way to do so than with Ferrero Rocher. I am beyond thrilled to be partnering with Ferrero Rocher on this holiday post showcasing such a small but gracious and decadent treat. Known for its unmistakable golden wrapping and unique taste, one bite and you are in chocolate heaven - surrounded by creamy filling, a crunchy wafer and a delicious hazelnut centre. Oh la la!



Ferrero Rocher chocolcates are perfect for a hostess to use as decor to style her dining table as they add just the right amount of sparkle to a home and can also be served to her guests after an elaborate savoury meal incorporated into a frozen mousse dessert. After all - chocolate is truly a girls best friend (along with glass of bubbly!).








What's your #FerreroMoment?

All images were taken with a Nikon D3100.

Enjoy!

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Rosalyn Gambhir
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Rick Stein's Pear Soufflé With Pear Cider Ice Cream | Gusto TV



This week on the blog we are indulging in all things sweet and savoury with Gusto TV. They have delighted their viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously. Today we are celebrating with a Cornish feast with charismatic restaurateur Rick Stein.

Stein creates a deceivingly sophisticated dessert that is so easy to make that will surely impress your dinner guests.


Pear Soufflé with Pear Cider Ice Cream

Preparation Time: Overnight
Cooking Time: Under 30 mins
Serves: 8 ppl

INGREDIENTS

For the pear cider ice cream:
500ml/1 pint 1fl oz milk
225g/8oz caster sugar
9 free-range egg yolks
250ml/8 ½ fl oz double cream
150ml/5fl oz pear cider, preferably Cornish

For the pear jam:
500g/1lb 1oz pears, peeled, core removed, chopped
50g/2oz sugar
25g/1oz cornflour

For the soufflé
Butter, for greasing
6 free-range egg whites
50g/2oz caster sugar

DIRECTIONS

For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat.

Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon.

Stir in the double cream and pear cider and set aside to cool completely. Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.)

Meanwhile for the pear jam, cook the pears and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a purée in a food processor.

Cook the pear purée and sugar in a saucepan until the volume of the mixture has reduced by half, then whisk in the corn flour until smooth.

For the soufflé, preheat the oven to 190C/375F/Gas 5. Grease eight ramekins with butter.

Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then slowly whisk in the sugar until stiff peaks form.

Stir one-third of the egg white mixture into the jam mixture, then gently fold in the remaining egg whites.

Spoon the soufflé mixture into the ramekins and bake in the oven for 7-8 minutes, or until risen and pale golden-brown.

Serve the soufflés with a scoop of pear cider ice cream.

Rick Stein Christmas Specials on Gusto TV: (All times in EST)
NEW – Far Eastern Odyssey: Christmas Special airs Dec. 10 @ 9:00pm; Dec. 22 @ 9:00pm & 
Dec. 25 @ 9:00pm
Cornish Christmas airs Dec. 18 @ 8:00pm & Dec. 25 @ 10:00am
NEW -- Spanish Christmas airs Dec. 16 @ 9:00pm & Dec. 25 @ 8:00pm

WATCH Gusto TV on Bell TV/Fibe Ch. 619/1619

Enjoy!

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Rosalyn Gambhir
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Nigel Slater's Hearty Party Hotpot | Gusto TV



As you may know, this past summer I was a guest blogger with Gusto TV - Canada’s new food and lifestyle specialty channel. It was quite the learning experience and I learnt all about recipe development and food photography.  With that being said, as a proud Canadian, food lover and the slight chill in the air, Gusto TV is inviting viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously.

From nostalgic heart-warming Christmas dishes shared by Britain’s beloved food writer Nigel Slater, to a Cornish feast with charismatic restaurateur Rick Stein, and last-minute edible gift ideas from bestselling food author Lorraine Pascale -- holiday entertaining has never been more fun!

I will be sharing these three amazing recipes with you this week - Monday, Wednesday and Friday. These will hopefully inspire you to cook up a storm in the kitchen and relish in a festive meal with loved ones.


Nigel Slater's Hearty Party Hotpot

Recalling one of his favourite holiday dishes, Nigel Slater shares an easy one-pot dish packed with winter vegetables and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too.
Preparation Time: Under 30 mins
Cooking Time: 30 mins to 1 hour
Serves: 4 ppl

INGREDIENTS 

2 onions
20g/1oz butter
Sprig of rosemary
Pinch of salt
2 tsp juniper berries
1 carrot
1 parsnip
½ swede
4 tbsp Marsala wine
2 tbsp plain flour
150g/5 ½ oz canned chestnuts
2 bay leaves
400ml/14fl oz vegetable stock
Freshly ground black pepper
4 chestnut mushrooms
Handful of dried porcini mushrooms
1 tbsp wholegrain mustard
1 tbsp redcurrant jelly
1 pomegranate, seeds only, white pith removed

DIRECTIONS

Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.

Now chop the carrot, swede and parsnip into hearty sized chunks, and add to the onions.

To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, like Marsala. 

Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.

Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. 

 Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.

Finally serve with a scattering of pomegranate seeds over each helping.


Nigel Slater Christmas Specials on Gusto TV: (All times in EST)
Christmas Supper airs Dec. 9 @ 8:00pm; Dec. 19 @ 9:00pm & Dec. 25 @ 5:00pm
Simple Cooking Christmas airs Dec. 11@ 8:00pm; Dec. 17 @ 9:00pm & Dec. 25 @ 10:00pm
NEW -- 12 Tastes of Christmas airs Dec. 15 @ 9:00pm & Dec. 25 @ 7:00pm

WATCH Gusto TV on Bell TV/Fibe Ch. 619/1619

Enjoy!
Rosalyn Gambhir
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I Am Who I Am Today Thanks To #YGK



“For those who are lost, there will always be cities that feel like home.”
- Simon Van Booy, Everything Beautiful Began After

#YGK : Kingston, Ontario


Kingston, 2008 - Present
Queen's University, 2008 - 2012
Living Life, 2012 - Present

This is my (short and sweet) story and my adventures, how I fell in love with the city of Kingston and how I have made it my home away from home. It has brought out the best and the worst in me, having experienced my lowest moments with breakdowns at university to my highest points where I've realized who I am meant to be and do. The Kingston community allowed me to flourish as an individual, the support sparked my creative juices, finding true love gave me a newfound confidence and the culinary scene brought out the foodie in me.

It was summer of third year where I had a wake up call to get my act together school-wise and life changed hereafter. School was filled with no motivation and I truly lost interest in what I was learning. I felt out of place in university and especially my program. Living alone in a house, normally filled with the chaos of five girls took adjusting to. To rectify the situation, I immersed myself in my work at QueensU as an assistant online developer (loved it!), summer online classes, learned how to row and started to write. You could say I was a workaholic trying to escape reality.

It was shortly after a month that I met my other half, who completed me in every way possible. Together for three years now - this Kingston native, partner in crime and foodie accomplice has brought out the best in me one day at a time. Our passion for cooking, trying new things and positive thinking has cultivated and thrives.


Nestled on the shores of Lake Ontario, Kingston's waterfront also brought calmness to my life. The world of rowing taught me to take risks and push through barriers - on land and water. I started a lifestyle blog and continued further with no hesitation to include food. I embraced fear and took it head on. Blogging was my creative outlet and the city of Kingston was the backdrop.

Fourth year was a flash as I pulled my grades up drastically, took courses I actually enjoyed, blogged, started my contributing writing career and was also the turning point to where I learned all about personal branding and marketing thanks to Sidneyeve Matrix after attending a Queen's Student Alumni Association presentation. The rest is history as I found my calling to mesh my passions of writing, engineering and marketing together. With four years behind me and a Computer Engineering degree under my belt (yes I know it shocks everyone!), I was fortunate enough to work for the Faculty of Engineering and Applied Science at QueensU - match made in heaven until my contract was done (insert sad face). I still had determination and blogging to keep me occupied and sane.


Kingston is finally where I got my first 'grown up' job that I dreamt of, a mix of marketing and tech, perfect! Though was also terminated three days shy of my probation period. Ouch that stings!  I'm not to going to lie, at first I was upset then realized it was a blessing. As I left the office, a co-worker who I admired and simply had a great joy for life hugged me and whispered, "when one door closes, another one opens." It is women like this that should be cherished in our hearts as her words have truly stuck with me - women should inspire one another. I gained inner strength after my fair share of breakdowns and feeling worthless - it opened my horizons, I focused on my blog solely and started a series highlighting entrepreneurs with a passion. This led to connecting with wonderful locals and learning about every nook and cranny of this city.


Attracted by the local food scene and farmer's market, I slowly learned the concept of farm to table and made it a mission to try a new restaurant each occasion I went out to taste the vast types of cuisines available. From local chefs to producers, the passion for food combined with love of their business clearly stood out. Becoming a culinary destination, this growing local food economy is a community in itself - inspiring and raising awareness. I am truly glad to be part of it and honoured to be sharing their stories through my writing.

This city has given me to opportunity to reflect on my life. Everything that I've accomplished is overwhelming, a blessing and despite my struggles in university, Kingston and its natives were my escape from the campus bubble and I am proud to call it my home. I am now a 'staycationer turned foodie' living in the city of Kingston while freelance writing, appreciating every opportunity given to me and blogging about what excites my curiosity but also working with the most amazing set of people in downtown Kingston.
Rosalyn Gambhir
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Asiago Cheese PDO | Spinach Dip



When it comes to family get-togethers, pot lucks or special occasions, my go-to dish is spinach dip. As a cheese lover, I can never pass up the opportunity to indulge in ooey gooey cheese dishes and it's quite easy to make ahead of time. When I had the opportunity to sample Asiago Fresh Cheese Pdo, I immediately hopped on the bandwagon and thought it would be the perfect afternoon snack for all those recovering from food comas from our Thanksgiving dinner the night before.

With a turducken feast on Sunday night, Monday was all about taking it easy and lounging around. The spinach dip was prepped while the turducken was roasting and all that was left to do was to grate the Asiago Fresh Cheese Pdo over top and incorporate into the spinach mixture.


This authentic Asiago cheese is a healthy, wholesome product with a delicious and unmistakable flavour which also carries the designation Pdo known as Protected Designation of Origin. Unsure as to what that means? It indicates that the product’s qualities come principally from the geographical environment in which it is made, including natural and human factors, and that its production, processing and preparation take place exclusively in the area of origin. This means that only cheese which is produced, matured, packaged and distributed in compliance with the Asiago Pdo Cheese Production Regulations is "Asiago Cheese". All the rest is just "cheese".


{Fresh Grated Asiago Cheese Pdo}

CROWD PLEASER SPINACH DIP

INGREDIENTS

8oz cream cheese
1/2 cup mayonnaise 
1/4 cup chopped onion
1 clove of garlic minced
1/4 tsp nutmeg
1/4 tsp chilli powder
1/2 cup strained steamed spinach
1 cup of freshly grated Asiago Cheese Pdo
Pinch of salt
Black pepper
Loaf of pumpernickel bread

INSTRUCTIONS

Preheat oven to 375ºF

In a large bowl, mix cream cheese with electric mixer and whip in mayonnaise slowly. Combine onions along with garlic and mix with a spatula. Add nutmeg and chilli powder, salt and pepper to taste. Then strain spinach after steaming and add to above mixture followed by adding 1/2 cup of Asiago Cheese PDO.

Pour spinach mixture into a baking dish of your desire and top with the remainder of the cheese.

Bake for 15 minutes or until cheese in crispy.

Let cool for a few minutes and slice pumpernickel bread into cubes.


Look at all that marvelous bubbling cheese!


Don't forget the pumpernickel bread as that is the most important part of this recipe! 



"Asiago Pdo is a real friend at your table!"

Enjoy!

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Rosalyn Gambhir
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Turducken Feast



When Echelon Foods invited me to try their Original Turducken with Apple Chicken Stuffing for Thanksgiving, I couldn't resist saying yes as I'm an adventurous eater. Unsure as to what a turducken is? The answer to that is quite simple - a chicken stuffed in a duck into a deboned turkey. Holy cannoli! Is that even possible? Why yes and it is THE ultimate dinner feast for you and your guests. It is easy enough for a beginner home cook and will not fail to impress. It is the perfect holiday meal alternative this season for family get-togethers that will have your guests wanting more.

Sound intriguing? Then keeping reading my lovely foodies.

The process of making the turducken dish was a whopping grand total of thirty plus hours - this of course included thawing and roasting time. Let's just say all those hours are worth the wait as well as the temptation of aroma that fills the air. 


The Process

After a full day of thawing in a bath of cold water within a sink, the turducken was cooked initially at a low temperature in a conventional oven at 220°F in a roasting pan with a built-in rack covered with foil. We decided to layer the bottom of the pan with roughly chopped carrots, onions, garlic, smoked sea salt along with water and red wine, as it would gradually collect the drippings that would eventually turn into a gravy sauce. Though you must remember to remove this layer from the pan every few hours as it may burn. The last two hours, the aluminum foil came off and the heat was raised to 350°F for a crispier taste until the internal temperature exceeded 165°F - you best have a meat thermometer on hand as it will be your best friend cooking a turducken. Once the turducken is carefully removed from the oven it was covered immediately with foil and allowed to rest for 30 minutes before serving. 


During this time, preparation of the sides were done. Salad? Check. Mashed potatoes? Check. Roasted veggies? Check! Gravy? Check. Sip a bit of Riesling? Oui Oui!


Time To Devour

Once plated on a serving platter with foil and stitching removed - the best part of all was scooping the chicken apple stuffing into a bowl (and just a quick bite to taste!) followed by carving into the turducken as each slice cut into contained all three meats. The combination of duck, chicken and turkey was moist and rather flavourful especially with gravy. The skin was crispy enough and glad we choose to raise the temperature towards the end.

Overall, the turducken was of great value. I was most surprised when we didn't have to do any basting - keeping the foil over top for the first four hours or so truly helped keeping the turkey meat nice and juicy till the end. 


I am so very thankful for this opportunity, being with my family and enjoying such a wonderful meal that provided lots of leftovers for hot sandwiches, soups and quesadillas. 


Must Know 1:
Turduckens by Echelon Foods contains no MSG or preservatives and is cholesterol free.

Must Know 2:
Turduckens are available in both Canada and the US!

For more information: www.theoriginalturducken.com


Enjoy!

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Rosalyn Gambhir
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Fall Recipe | Pumpkin Spice Bundt Cake



Fall is upon us and Halloween is right around the corner so what better way than to share a recipe made with pumpkin. On Thanksgiving, everyone was so full from our turducken feast that dessert was pushed till the next day as a late afternoon nibble. The plan was to make a classic pumpkin pie but of course I love to be adventurous and went for a spiced bundt cake instead that would pair well with a nice cup of tea.


INGREDIENTS 

3 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups granulated sugar
1/4 maple sugar
1/4 brown sugar
1 cup vegetable oil, plus more as needed
4 large eggs
1 can pumpkin purée


INSTRUCTIONS

Time to prep: 15 minutes
Time to cook: 60-70 minutes
Cooling time: 25 minutes

Preheat the oven to 350°F. Coat a bundt pan with vegetable oil along with flour and tap out any excess flour (important!).

Using a stand mixer, combine sugars and measured oil until blended, scraping down the sides of the bowl and the paddle with a rubber spatula. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk away any lumps then set aside. Add to egg mixture alternately with pumpkin puree, beating well after each addition.

Turn the mixer to low speed, slowly add the reserved flour mixture, and beat until almost completely incorporated. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.

Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until toothpick inserted into the center of the cake comes out clean.

Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.

Serve with a dollop of whipped cream.


Enjoy!

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Rosalyn Gambhir
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Photo Diary | Happy Thanksgiving



This long weekend was spent in la belle province of Quebec at my parent's cottage in Harrington. The road trip from Kingston led us down the 401 through the quaint town of Vankleek Hill resembling Stars Hallow of Gilmore Girls but also the spot where Beau's Brewery held Oktoberfest the weekend prior. After 3.5 hours of fall scenery, we reached our destination and had a night filled with watching hockey on TV - cheering the Habs as well as the Oilers while roasting marshmallows afterwards by a bonfire.

Sunday was filled with walks, lots of cooking and a feast of a dinner - oh and of course the premiere of The Walking Dead!












 Stay tuned for a post on my Thanksgiving dinner - turducken and sides!

All images were taken with a Nikon D3100.

Enjoy!

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Rosalyn Gambhir
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[name=Rosalyn Gambhir] [img=http://i1139.photobucket.com/albums/n543/Rosalyn_Gambhir/Rosalyn_1.jpg] [description=A locavore at heart, Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether its exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

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