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We can't wait for Pizza in the Garden, open this weekend from 11-3. We make our dough in-house with Double Zero Italian Flour. Mmmm... ... See MoreSee Less

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Picking out your centrepiece flowers? No matter the occasion, peonies and hydrangeas are the flowers of choice at the moment! Looking for a country rustic feel? Adding a wooden planter box or DIY element can help... Flowers by Seasons Floral Studio ... See MoreSee Less

1 day ago

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We've got new items on the menu! Come try our delicious King Crab Salad - it's on our lunch menu this weekend... ... See MoreSee Less

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Looking to brush up on your game? There's still tons of time left in the season! Our golf professionals can get you on the right track. Book your lesson today: www.hockley.com/golf ... See MoreSee Less

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It's lookin' like a berry great morning! ... See MoreSee Less

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And for when the summer's over... Construction on the magic carpet for ski has begun! Yippee! ... See MoreSee Less

3 days ago

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Great pool shot from a guest this past weekend - lovin' the summer weather! Thanks for sharing @sun.young.kang... ... See MoreSee Less

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Hockley Valley Resort updated their cover photo. ... See MoreSee Less

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Ahhh, summer love! Check out this beautiful shot of a recent wedding on site! Thanks for sharing Amber Richmond Photography... ... See MoreSee Less

© Amber Richmond Photography www.amberrichmond.com A quick teaser from this past weekend! I love my job, I love sunsets, I love my clients! Put them together, pure magic! #HockleyValleysunsets Thanks as always to my amazing second shooter and lighting assistant Jarrett Ford ! You have mad hiding skills!!!

3 days ago

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CONTEST WINNER! We had a tie, so we drew a name... and that name is Julie Miguel! You win pizza for 4 as your prize! Congrats! Please PM me and I will give you all the details. Thank you all participants! ... See MoreSee Less

4 days ago

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We love our house-made ravioli, no matter what's inside! What's your favourite #meatlessmonday filling? ... See MoreSee Less

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Did you know... That there are many ways you can use your essential oils? Whether you’re using a diffuser, rubbing it on the soles of your feet or adding drops to your bath/shower, essential oils can help reduce symptoms of stress, acne, allergies and much more! Ask us how... ... See MoreSee Less

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LAST FEW hours to enter our Pizza in the Garden Photo Contest - it ends at noon! SHARE your photos, most likes on their photo WINS pizza for 4 :) ... See MoreSee Less

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This month's HERO product in the spa: jane iredale purepressed base and base mineral foundation. This 4 in 1 is a foundation, powder, concealer and sunscreen, SPF 20 UVA medium protection, chemical free sunscreen (water resistant up to 30 min.) Its benefits include: it's oil free, weightless coverage and hypoallergenic.
There is no such thing as a safe tan. 80% of visible signs of aging are due to sun exposure. Lines, wrinkles, sagging and increased hyper pigmentation are just a few of the visible signs. This product is also recommended by the skin cancer foundation of Canada!
ASK us for a free demo :)
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5 days ago

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Celebrate Canada Day long weekend in style! ... See MoreSee Less

6 days ago

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Happy Fri-yay! Can we get a woohoo?! #tgif ... See MoreSee Less

1 week ago

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Have you entered our Pizza in the Garden Photo Contest yet? Visit us on Sunday (we're closed for a private function on Saturday), post your pic under our contest post at the top of this feed and share your photo. MOST PHOTO LIKES WINS! ... See MoreSee Less

1 week ago

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From dining to wine-ing! Check out how this space has been transformed in years past... #tbt ... See MoreSee Less

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Cabin’s Dry Rub Recipe

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The season for barcebues and patios has arrived! Looking for a new recipe? Give this dry rub a try, it’s straight from our cabin kitchen:

3 Parts Chile Powder
3 Parts Dried Basil
3 Parts Dried Thyme
2 Parts Dried Oregano
2 Parts Cayenne
2 Parts Paprika
2 Parts Cumin
.5 Parts Garlic Powder
.5 Parts Mustard Powder
.5 Parts Celery Salt
.5 Parts White Pepper
1 Part Brown Sugar

Looking for more recipes from our kitchen? Visit our blog here: http://www.hockley.com/?s=recipe

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Oatmeal Lace Cookies

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Want to try something a little different over the holidays? These delicate oatmeal lace cookies are unique and delicious – we dare you to eat just one!

Ingredients:

1 cup butter

2 ¼ cups light brown sugar

2 ¼ cups rolled oats

3 tbsp. all-purpose flour

1 tsp. salt

1 egg, lightly beaten

1 tsp. vanilla

Directions:

Preheat oven to 375°. Line baking sheets with parchment paper.

Heat butter and brown sugar in a saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth. Sir in oats, flour, salt and vanilla.

Drop cookie batter by the teaspoon onto baking sheets, about 2” apart.

Bake for 5-7 minutes. Remove from oven when golden brown.

Allow to cool for 30 minutes.

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

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Lemon Ricotta Cookies with Lemon Glaze

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Looking to treat your guests to something a little less sweet, but just as delicious? Try our recipe for lemon ricotta cookies with a lemon glaze!

Ingredients:

2 ½ cups flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 tbsp. lemon juice
1 lemon, zested

Glaze:

1 ½ cups powdered sugar
3 tbsp. lemon juice
1 lemon, zested

Directions:

Preheat your oven to 375°.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, combine the butter and the sugar. Mix with an electric mixer until light and fluffy.
Add the eggs one at a time until incorporated.
Add the ricotta, lemon juice and lemon zest until combines.
Stir in the dry ingredients.
Line a baking sheet with parchment paper. Spoon the dough onto the baking sheet and bake for 15 minutes. Let cool about 20 minutes before frosting.

Glaze:

Combine the ingredients and stir until smooth.
Spoon the glaze on top of each cooled cookie, smoothing the glaze as you go.
Let the glaze harden for about 2 hours… and enjoy!

Looking for more recipes from our kitchen? Visit our website here: http://www.hockley.com/?s=recipe

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Peanut Butter Bacon Cookies

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Are you participating in a cookie exchange for the holidays? Try our recipe for Peanut Butter Bacon cookies, it’s a unique twist on a definite winner!

Ingredients:

1 cup creamy peanut butter

½ cup white sugar

½ cup brown sugar

1 egg

1 tsp. baking soda

7 slices cooked and diced bacon

Directions:

Preheat oven to 375°.

Beat peanut butter, white sugar and brown sugar in a bowl until well combined.

Add egg and baking soda, beat until smooth, about 1 minute. Fold in bacon.

Form dough into walnut-sized balls and arrange on a baking sheet.

Bake in preheated oven until lightly browned, about 10 minutes. Cool on a baking sheet for 5 minutes before removing to cool completely on a wire rack and enjoy!

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

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Pumpkin Spiced White Russian

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Fill your fall with all things pumpkin, including our Pumpkin Spiced White Russian! With only a few ingredients, this super simple recipe is sure to impress…

Directions:

Fill a shaker with ice

Add 1 oz. vodka, ½ oz. Kahlua, 1 oz. cream, 1 oz. pumpkin syrup

Shake and pour over fresh ice

Top with pumpkin spice and whipped cream

Garnish with pumpkin seeds and enjoy!

Looking for more recipes to share? Visit our website here: http://www.hockley.com/?s=recipe

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Pumpkin Brownies

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If you just can’t get enough of fall’s favourite flavour, give our pumpkin brownie recipe a try!

Ingredients:
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. salt
¾ cup butter, melted
1 ½ cups white sugar
2 tsp. vanilla extract
¼ cup cocoa powder
½ cup pumpkin puree
¾ tsp. ground cinnamon
½ tsp. each ground nutmeg and cloves
3 eggs
½ cup semisweet chocolate chips
½ cup chopped walnuts (optional)

Directions:
Preheat oven to 350°. Grease an 8” x 8” pan.

Mix the flour, baking powder and salt together in a bowl.

In another bowl, mix together melted butter, sugar and vanilla. Beat the eggs in, one at a time. Slowly add the flour mixture and stir until it’s evenly moistened. Divide the batter into 2 separate bowls.

Into one batter bowl, add the cocoa powder and chocolate chips. In the second bowl, add the pumpkin puree, walnuts, cinnamon, cloves and nutmeg.

Spread half the chocolate batter into the pan and follow with half of the pumpkin batter. Repeat this step, ending with the pumpkin layer on top.

Bake for 40-45 minutes, until an inserted toothpick comes out clean. Cool and enjoy!

Looking for more recipes from our kitchen? Visit us here: http://www.hockley.com/?s=recipe

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Pumpkin Mousse

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Looking for a lighter take on a seasonal flavour? Try our recipe for pumpkin mousse!

Ingredients:
15 oz. pumpkin puree
1 cup plus 2 cups heavy cream (35%)
¾ cups icing sugar
½ tsp. pumpkin pie spice
1 tbsp. vanilla extract

Directions:
In a pot, heat pumpkin puree and 1 cup of heavy cream. Add sugar, spice and vanilla.
Transfer mixture to large bowl. Cool completely.
Whip remaining cream into stiff peaks. Fold in pumpkin mixture.
Pipe into jars and enjoy!

For more recipes from our kitchen, visit us here: http://www.hockley.com/?s=recipe

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Pickling Series: The Basics

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Looking for a dill-icious new hobby? You might try pickling! What exactly is pickling, you ask? Well, pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or an immersion in vinegar.

Did you know that pickles are a cinch to make at home? You can make a few pint jars in less than 30 minutes. Here’s what you need to know, straight from our chefs:

- Kirby or Persian cucumbers are our favourites (found in most higher-end grocery stores) because they remain firm and crunchy without getting soggy.

- Pickling is not just for cucumbers – okra, green beans and even carrots are a great option!

- You can process you veggies in a hot water bath for 5 minutes before pickling, which extends their shelf life to about a year. It also makes them softer and less crunchy. Your choice!

- Adding the brine is what transforms the veggies into pickles. Though they are edible right away, they’re even better after some soaking…

Now that you’ve got the basics, stay tuned for the next blog in our Pickling Series with our pickle recipe from cabin kitchen. Mmmmm…. Dill-ightful!

For more blog posts from our kitchen, visit us here: http://www.hockley.com/blog/

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Cheesy Triangle Bites

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Looking for a new appetizer recipe to add to your roster? Delight your friends and family with this Cheesy Triangle Bites recipe, right from our kitchen!

Ingredients:

Phyllo dough

2 bricks of cream cheese

2 medium onions, carmelized

2 cups of shredded cheese

Salt and pepper to taste

Instructions:

Combine cream cheese, onions, cheese and salt and pepper until smooth. Set aside.

Layer 2 sheets of phyllo and brush with butter in between the layers.

Place the long side facing you, and cut 6 equal strips of the pastry.

Place 1 tsp. of the filling at one end of each of the strips. Fold the corner onto itself and roll until it looks like a triangle. Freeze or bake right away at 350° for 15 minutes. Serve and enjoy!

For more tasty recipes from our kitchen, try our blog here: http://www.hockley.com/?s=recipe

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Cabin Barbecue Sauce

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This Canada Day, celebrate our country’s awesomeness in a delicious way! Whether it’s ribs, wings, chicken – or anything else, for that matter – our ‘cabin barbecue sauce’ is sure to impress… This recipe is straight from our kitchen, so the quantities are large – you’ll need to adjust the recipe to accommodate your crowd.

Ingredients:
10 lbs. ripe tomatoes
1L can tomatoes
3 oz. tomato paste
4 cups brown sugar
1 cup honey
1 cup molasses
1 head garlic
250 ml champagne vinegar
50 ml white balsamic vinegar
2 onions, minced
Spices, to taste: cinnamon, cloves, smoked paprika, smoked ginger, hot pepper

Directions:
Mix all ingredients in a pot. Simmer over low heat until the mixture thickens. Cool and hand blend to make the consistency even. Pass through a sieve to remove any leftover chunks. Store in an airtight container. Enjoy!

Looking for more recipes from our kitchen? Check our blog here: http://www.hockley.com/?s=recipe

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