All posts by Tracey Vibert

About Tracey Vibert

Creativity abounds and balance is sought in both hermitting and peopling.

Another practice day with ProCreate

As a child I loved “paint by numbers” projects that have a starting point that I could work.

I am approaching some of my self teaching with ProCreate with the same concept, using the layers as a way to draw and paint over an existing image ( my own photos).

Rose from TAV Creations client in Jan 2020

This rose came to me from a client who is a florist- so lovely!

And today I used it as my starting template for this:

The Rose by TAVALONIA, Feb 2020
The Rose by TAValonia, February 2020

Progress is being made!!

Norwegian Cinnamon Thumbs…simple and yummy

I was searching online for some Norwegian finger foods/snackables that might complement the theme of an upcoming scotch /whiskey tasting evening.

I don’t go for the scotch. I may have some other beverages of interest, but not scotch. That being said, the evenings are usually an enjoyable mix of conversation, nibbles and generally an excuse to take a break for the evening.

So in my adventures for ideas, I found Norwegian Cinnamon Thumbs – what a great name for a cookie!

Please go here and find the original recipe:

Here are pics of mine…


And the other item of interest:

Never tried it but apparently we will slice it thinly and it will have a caramel taste…

Will let you know!

Oh – and I got my hair trimmed today and styled… much needed break from sewing as my arms are unhappy!  Thanks to Melissa at Lucas Nault salon – and even chatted with the man himself as I was heading home!  #supportsmallbusiness



Sunday afternoon baking…

Jumped on the bandwagon-here are today’s kitchen adventures!

Oatmeal Banana cookies:

  • 2 smashed bananas
  • 1 cup oatbran
  • 1 cup oat flakes
  • .5 cup chocolate chips
  • .5 cup unsweetened flaked coconut
  • 1 tsp vanilla extract
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder

350 degree oven- 9-12 minutes- greased baking sheet.

Note: Original recipe posted here:

Banana Oatmeal Coconut chocolate chip cookies

Sweet potato brownie cookies:

  • 1 cup cooked mashed sweet potato
  • .5 cup natural peanut butter
  • .25 cup cocoa powder
  • .25 cup maple syrup

350 degree oven – 10-12 minutes for cookies- lightly greased baking sheet

Original recipe found on Pinterest:

Sweet potato brownie cookies

In the crockpot:

Original recipe found here:

I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.

Crockpot Sweet Potato Lentils ( my version)


• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups water
• 1 onion, minced
• 2 teaspoon each ground coriander, curry powder and chili powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water


1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.

2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.

3. Stir in the coconut milk and as much water as needed to get the right consistency.

Sweet Potato Cheesecakes

Oh yes.

It’s fall here and Sweet Potatoes are on sale, so a bag was purchased!

And I wanted to make something different but simple… I like making things with the least number of ingredients possible, but that still tastes good etc.

So after I steamed 4 medium sweet potatoes and puréed them, what to do next came as I progressed through the other baking I was doing and what I had on hand.

I was making turkey wontons, and had some wrappers left over so I created little tart shells with those by draping them over greased inverted muffin tins. I baked them until crunchy and golden at 350- maybe 10 minutes.

4 medium small sweet potatoes
Puréed and adding a block of cream cheese…
Add ½ cup maple syrup
Add 1 tablespoon each cinnamon and ginger and a pinch of salt.
Spoon into pre baked shells and top with marshmallows

Approximate recipe:

Sweet Potato Cheesecakes

  • 4 sweet potatoes ( each was about 1.5 inches thick by 4-5 inches long
  • 1 250 gram block of cream cheese ( I think vegans could use soft tofu)
  • ½ cup maple syrup ( or to taste)
  • 1 tablespoon each cinnamon and ginger powder
  • Pinch of salt
  • 30 wonton wrappers 3 inch square or round ( or tart shells)
  • 90 mini marshmallows ( optional but fun)

Pre-bake the shells/ or make shells by draping the wonton wrappers over greased inverted muffin tins and baking at 350 until golden brown( maybe 10 minutes).

  • Steam or microwave or cook the sweet potatoes however you like. Peel them and purée.
  • Beat in the cream cheese and add the maple syrup and spices, taste and see if you want to adjust the flavours.
  • Beat until smooth then spoon into the cooled shells.
  • Top with marshmallows ( 3 each seemed good).
  • Chill or freeze until ready to serve.
  • Fun serving option: let defrost for a few minutes then place in 300 degree oven for 5 minute to melt the marshmallows or use a torch on unfrozen ones to brown the marshmallows.
  • Enjoy!
  • Dessert experiments…again :-)

    So my friend Linda shared the link for these Chocolate Pom Poms on my social media page.

    And I made them. And I watch the video and read the directions, my rebel baker said, no… I’m not using paper cups ( I don’t have any so I’m not going to buy them) .

    And I thought hmmm.

    And ChocoPom Dark Blobs were born…

    Melt a dark chocolate bar on low heat.

    Dump in the pomegranate seeds. Stir.

    Drop by spoonfuls into foil or parchment lined baking sheet.

    Chill. Enjoy!

    72 % dark chocolate
    Freshly released pomegranate seeds/berries?
    There’s a video floating around showing how to get the insides out easily…
    Washed and reused foil, spooned out the blobs

    A busy weekend- what to focus on?!?

    Halloween Party or Tiny Dinner Party?

    Ok- you get both – with visuals!

    Halloween party:

    This weekend, along with being Diwali (happy Diwali to this who celebrated), many local Halloween parties happened.

    Traditionally,  hubby and I would have attended the Witches Gathering, but last year was the last of this fabulous event, after over 20 years of the organizers donating their time and making a community event that rocked.

    Back to the present – another group, Vixens Victorious Ottawa, has been hosting an annual fundraiser for the past few years in October and this year they decided the theme would be Nightmare on Kent Street- perfect!!!

    It was fun!

    We went as a ghost bride and her stoic but distraught widower from the Victorian era ( stylized of course)

    We won a prize in the couples category! Woot!

    Congrats to the organizers and all the other winners  – looking forward to next year!

    ————–and now….

    Tiny Dinner Party!

    A few months ago, I set up a sub group, Tiny Dinner Parties, on FB to an existing social activity organizing group, and have been test driving it and having some fun!

    Note: I am torn about my use of FB as a social connecting space; I mainly use it for positive shares and as a means of connecting with multiple folk at once where conversations can be easily perused and organized.)

    The concept:

    Create a space that will allow a larger group of loosely connected folk a chance to both host and attend smaller group events without pressure or guilt. No need to fee pressure to host or attend, but if it works out timing and energy wise, join in!

    • You want to host a party? You set up an event.
    • You only have room for 3 people to join you? Indicate it.
    • Your menu will be based on a specific food/style- ie. vegetarian or bbq or turkey dinner? Indicate it!

    You then share the event with the full group and the first 3 ( or your chosen number) people to hit “going” have snared a spot at your table!

    As a guest, you read through the description to make sure it’s a party you will enjoy before hitting “going”, offer your contributions if requested, and then venture out for a fun evening with friends- maybe folks you would not normally get a chance to meet!

    Turkey Dinner Time:

    Brined turkey is the best!

    I hosted my 3rd last night and tried a new configuration for table set up- full on eat in kitchen!

    We had a lovely turkey dinner – sorry I did not get pics of the Kale salad, sweet potato casserole, Brussels sprouts with bacon, nor the mashed, stuffing and gravy – but it was all amazing.

    Wine and club soda and iced tea and a general feeling of “be comfortable” was the goal.

    and a ” please, get out of the kitchen between courses so that I could clean up” – with the assistance of two lovely dish washers – MOST APPRECIATED HELP OF THE DAY!

    Then,  there was the most lovely Sticky toffee pudding for dessert along with 3 types of cookies!

    So if you are feeling disconnected from the world, and want to gently reach out but are unsure of how, maybe you can set up your own Tiny Dinner Party group and try to get together with people around the table… or picnic blanket, or whatever works!

    Revisiting an old recipe

    Charki Can or pumpkin soup a la Norma!

    Based on my loose memory and the really vague recipe I wrote out years ago…

    Charki Can

    Peel and chop roughly, just cover with water and cook in a large soup pot until tender:

  • 500 grams pumpkin
  • 750 grams potatoes
  • 2 large carrots
  • Puree or mash well, leaving the water in, and set aside.

    Brown together in a separate skillet:

  • 300 grams ground beef
  • 2 medium onions, chopped finely
  • 2 cloves garlic, chopped finely.
  • Oregano and Cumin to taste
  • 2 bay leaves
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Add to the puréed pumpkin mix and stir well, let simmer on low and add

  • 250 grams snow peas, chopped in halves
  • 1 can kernels of corn, drained
  • Cook 5 more minutes.

    So, this 2019 variation had:

      ½ medium onion, chopped and sautéd in olive oil in a medium saucepan

    I added:

      1 tsp curry spice powder
      ½ tsp each cinnamon and ginger powder
      Salt and pepper

    Then stirred in:

  • 2 cups Pumpkin-roasted and puréed
  • 1 can sweet peas ( drained)
  • 1 cup of chopped pre-cooked chicken
  • I served it with some homemade carrot and cabbage coleslaw and freshly made whole wheat/ cornmeal biscuits.

    The Gnarly Cherpumpberry

    I’ve made piecaken/ Cherpumple in the past and this smaller version has one other difference- the Lemon Cake with Blueberry pie baked into it.

    It is also Dairy free, with the substitution of lactose free margarine in the buttercream icing, coconut oil melted with the dairy/nut free dark chocolate drizzle, and reduced fat in the cakes, using apple sauce instead of oil.

    The gallery shows the stages- the concept being to have 3 pre made and baked pies, mix 3 cakes up and put cake batter and a pie in each cake pan.

    Bake for longer than recommended, about 20 minutes extra.

    Chill each layer completely for at least 3 hours before assembling.

    Apply a crumb coat to the cool cake.

    Chill again and then frost fully and decorate as you wish.

    The spiderweb was created by melting coconut oil and dark chocolate together and drizzling it onto the surface, letting it drip.

    The gnarly cake bits were cut off from the overflow that happened when the cakes were baking. I thought there might be some spillage, so I put each tin on a cookie sheet, and the overflow looked like cooled lava! Great fluke that added to the finished look!

    Cake drippings create a fab gnarly texture!

    Inside – the 6 desserts in one!
    Pretty even layers, the layer of “buttercream” was very sweet, but it offset the tartness of the blueberry lemon layer and the cherry layer!