Our Quiet Seaside Home | Baking, Thrifting & Daily Life

Welcome ❤️ Life has been slowly waking up around our forest home here in the Canadian countryside. The days are growing softer, the birds are returning, and little signs of spring are beginning to appear in the garden and around the yard. In this week’s quiet vlog, we spend our days baking comforting meals, creating simple handmade projects, thrifting for treasures, and soaking in the peaceful rhythm of homemaking in rural Canada. We hope these moments bring you a little calm, inspiration, and rest from the busyness of life. In this week’s video we: Transform vintage teacups into simple and affordable Mother’s Day gifts ☕🌸 Repurpose a thrifted soup pot into a new indoor lettuce garden 🥬🪴 Make a hibiscus matcha latte 🍵🌺 Bake apple & feta stuffed acorn squash, homemade buns, and broccoli salad 🍞🥗 Visit our local thrift store in search of secondhand treasures 🛍️✨ Introduce our growing chickens to the great outdoors for the first time 🐓🌿 Begin preparing our vegetable garden for the season ahead 🌱🧑‍🌾 Bake mini strawberry cheesecakes 🍓🍰 Create a simple bird bath using a wreath 🕊️ 💧 There is something deeply comforting about slow and ordinary days at home — tending small projects, preparing food from scratch. We truly thank each person who drops by for a visit in our home 🩷 #slowliving #silentvlog #calmvideo #countryside 🍓 Mini Strawberry Cheesecakes Makes 12 mini cheesecakes Crust: 1½ cups graham cracker or biscuit crumbs ¼ cup unsalted butter, melted Filling: 300g (10.5 oz) full-fat cream cheese, softened ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon juice 1½ tablespoons all-purpose flour ¾ cup full-fat sour cream Instructions: Preheat oven to 350°F (160°C). Line a 12-cup muffin pan with paper liners. In a bowl, combine the biscuit crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of each muffin liner to form the crust. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Mix in the vanilla extract, lemon juice, flour, and sour cream until smooth and fully combined. Divide the cheesecake filling evenly between the muffin cups. Bake for approximately 15-17 minutes, or until the centers are just slightly set. Allow the cheesecakes to cool completely before refrigerating for at least 2 hours. Before serving, top with fresh strawberries and homemade whipped cream if desired 🍓 🍞 Homemade Soft Buns Ingredients: 3 cups all-purpose flour ¼ cup sugar 2¼ teaspoons active dry yeast 1 teaspoon salt 1 cup warm milk ¼ cup oil For brushing: 1 egg + 1 tablespoon water (egg wash) Melted butter after baking (optional) Instructions: In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the oil and salt. Stir to combine. Gradually mix in the flour until a soft dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and allow to rise for 1–1½ hours, or until doubled in size. Divide and shape into buns. Place onto a parchment-lined baking tray. Cover and let rise again for 30–45 minutes. Brush with egg wash and bake at 375°F (190°C) for 15–18 minutes, or until golden brown. Brush with a little melted butter while warm for extra softness ✨