Tag Archives: Nova Scotia

A Retirement Party and Nautical Cupcakes

My dad is officially retiring at the end of the month.  And it’s his birthday on Tuesday too.  We had a surprise gathering and picnic lunch for him today.  All the kids and grandkids arrived at the party wearing matching t-shirts with the name of his boat on them…”Knot Done.”  So named because he is retiring and turning 65 and there are lots of things he still wants to do with his life.  Genius.

You can say a lot of things about my dad but you could never say he wasn’t a hard worker and a dedicated employee.   He is the true definition of giving 200% to a task.  I know he is very well-respected by his colleagues.  He is a problem solver.  He is a leader.  He is a teacher.  His kids think he’s pretty awesome too!

This picture is an oldie.  Taken from an old employer.

My dad does woodworking as a hobby too.  He’s meticulous and accurate and he’s taught me a thing or two about working in the shop!  Even as an adult I get very excited when dad and I are working on a project together.  I cherish those times that he’s teaching me something.

For a good part of my life, dad has had a boat.  He comes from Nova Scotia so being on the water is second nature to him.    I decided to use a nautical theme for his retirement/birthday party cupcakes.

Thank you dad for teaching me the value of hard work and dedication.   You are one of the most influential people in my life.  I hope you enjoyed your party!

These are Vanilla Bean Cupcakes with Vanilla Bean Swiss Meringue Buttercream.  The fondant is Homemade Marshmallow Fondant that I made here.  I did add some Gum-Tex to the fondant before working with it because I wanted the decorations to dry harder than they normally do.  Fondant is so easy to work with and colour.  You just need the imagination!  Give yourself lots of time however, as I made these a week in advance so they would have lots of time to set up.

Vanilla Bean Cupcake recipe to come shortly!!

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Filed under Cup Cakes, Fondant and Icing

Wild Blueberry Pie

My sister bought me a blueberry candle for my birthday.  I had it lit last night for quite a while and, no kidding, I woke up this morning with plans to bake a pie today.  Yup, blueberry pie to be exact (I bet you knew that was coming).

I love blueberries for many reasons – if you’ve picked up any kind of magazine lately the blueberry is sporting the fancy ‘superfruit’ title because it’s packed with antioxidants and vitamins.   This tiny fella tastes good on just about anything.  And, check out the august issue of Canadian Living for its gorgeous Blueberry Martini recipe.

I love them because they remind me of Cape Breton Island and my trips there during the summer.  My dad had a beautiful home right on the water and dozens of wild blueberry plants growing all over his property.   Nova Scotia is the second largest grower of blueberries in the world.

So… I guess it’s fate…the candle, my new magazine, Cape Breton on the brain… time to get to work!

First, use your best pastry recipe for a double crust 9″ pie.  Then fill with wild blueberries (recipe to follow).

The whole time I was making this pie I was thinking about all of the times I have visited Cape Breton.  I always seem to associate good memories with some kind of food…weird isn’t it?

Is it?  Do you think of someone or something when you bake a certain kind of pie or cake?  Post a comment, I sure would love to hear it.

Wild Blueberry Pie Filling

*from Canadian Living Magazine

  • 6 cups fresh or frozen wild blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice

1.    Combine all ingredients in a large bowl and set aside while you prepare the crust.

2.  Pour filling into the bottom half of a 9″ crust.  Place top crust and pinch crusts together.  Brush top with an egg wash (1 yolk mixed with 2 tbsp water) and sprinkle with coarse sugar.   Cut steam vents in the top.

3.  Bake at 425° for twenty minutes, then reduce temperature to 350° and bake for 55-60 minutes until crust is golden brown.


Filed under Pie