November 18, 2016 § 1 Comment
If you haven't made your own pumpkin puree from scratch before, you have to try! It's super easy, and so tasty. Don't have a food processor? No problem, I use my little ninja blender and just do it in smaller batches. The best part is how pumpkin-y your whole house smells, and also the bragging rights when you can say you made the whole pumpkin pie completely from scratch! Gotta love bragging rights.
Looking to spruce up your table? (Spruce! Leaves! Get it? yeah, sorry) These adorable little coasters only take a couple minutes to cut out, and they are a super adorable addition to any table.
Got 5 minutes? that's all it takes to put together this super easy burlap table runner!
August 31, 2016 § Leave a comment
I'm a hardcore pie lover. I love a good flakey crust, and really love to change things up and make a savory one every once and a while, and galettes are one of my favorite ways to shake things up. If you're not already familiar, don't be intimidated, galettes are as easy as piling filling on top of a pie crust and sticking it in the oven. They're crazy simple, I promise.
This is a nice easy dinner if you're looking for a way to use up those amazing summer veggies still sitting on your counter. The great thing about this is that you can use all sorts of veggies, so don't be afraid to experiment and change things out with whatever you have on hand.
Pate Brisee (pie dough)
(Adapted from Martha Stewart)
21/2 Cups of AP Flour
1 Teaspoon of Salt
1 Teaspoon of Sugar
2 Sticks of Unsalted Butter (cut into small pieces)
1/4-1/2 Cup of Ice Water
*The original recipe calls for combining ingredients in a food processor, however I use my Kitchen Aid mixer, and just make sure the butter is extra cold to compensate for a little extra time (I stick the cut up butter into my freezer for just a couple minutes before I get started).
Combine flour, salt, and sugar in bowl of elextric mixer. Add in butter pieces and beat on medium with the paddle attachment until mixture resembles coarse meal. Add in ice water slowly, with mixer on, until dough just holds together, but isn't wet or sticky.
Divide dough into two equal balls. Flatten into disks, plastic wrap, and chill for at least an hour.
1 2/2 Tbsp Butter
1/3 Onion, chopped
2 Cloves of Minced Garlic
1/2 Bunch of Asparagus, chopped into small pieces
1 1/2 Cups of Summer Squash, cut up
1 Tomato, cut into large slices
Preheat oven to 400 degrees.
Sauté onion in butter until tender. Add in asparagus, squash, and garlic, and sauté until veggies are slightly tender. Remove, and allow to cool.
Roll out chilled dough into rough circles and place on greased baking sheet. Cover the middle area of the dough with onions, then layer with asparagus, squash, and finally a large slice or two of tomato. drizzle with a little bit of olive oil, and season with salt and pepper to taste. Fold up edges of pie crust and pinch together so they hold their shape. Brush with a little egg wash (egg lightly beat with a little bit of milk), and bake for 30 minutes, or until crust is golden brown, and vegetables are soft. Remove, and top with a little parmesan. Allow to cool for 10 minutes before serving
August 18, 2016 § 3 Comments
Ahhhhhhhgust. That's kind of how August always makes me feel. I totally freak out when I flip the calendar and see that page. We're already near the end of summer, how can that possibly be? All the sudden every weekend is spent trying to pack in as much "summering" as possible. Quick trips to the beach, hiking, hanging out with friends, and eating as much fresh produce as I can get my hands on.
Right now our farmer's market is all about peaches. Peach iced tea is actually one of my favorite summer drinks, so I couldn't resist throwing together my own. I love being able to control how sweet it is when you make it yourself, as well swapping out sugar with honey. Major bonus is that using local honey helps my allergies, which have been awful lately.
HONEY PEACH ICED TEA
8 Cups of water
8 Earl Grey Tea Bags
2 Tablespoons of honey
1 Large peach
Bring water to a simmer and remove from heat. Steep all tea bags in water for at least 5 minutes, remove, and stir in honey. While tea cools, skin peach and cut into slices. Add peaches to jar or container, and add in cooled tea. Chill in fridge for 1-2 hours and enjoy with ice.
August 15, 2016 § 5 Comments
Who doesn't love pieces that can do double (or triple..) duty? I'm all about it. Especially if you're traveling, those chameleon pieces can be life savers. Bandanas have been my favorite go-to for a while now! They're super lightweight and can be worn so many different ways!
- Hide a bad hair day – Throwing it up with a bandana is a cute and easy fix, especially when your hair is in desperate need of washing!
- Choker – use a bandana as jewelry replacement, wrap it around twice and tie it off with a little knot!
- Throw it back to a classic "Scout" look by twisting it and then tying it off in the front!
- Use a bandana as just a basic scarf and tie it up in the back.
And of course…
Twin time! Dutch always wears her bandana to work too :)
June 23, 2015 § 1 Comment
Summer desserts, to me, are all about keeping it simple. Using fresh, local ingredients and letting them speak for themselves. I actually went out in hopes of finding some straggling strawberries, but it seems I pretty much missed that season this year. However, it's blueberry season, and since we live only a few towns away from the "blueberry capital of the world" it was easy to get my hands on a big bowl of these beautiful berries, so I called it fate, and made a cobbler.
SIMPLE BLUEBERRY COBBLER
For the Filling:
2 Pounds of Blueberries
1/4 Cup of Sugar
1/2 Tbsp of Flour
Zest of a lemon
For the Topping:
1/2 Cup of Brown Sugar
1/2 Cup of Old-fashioned Oats
1/2 Cup of Flour
1/2 tsp of Cinnamon
6 Tbsp of cold Butter, diced
Preheat oven to 350F and grease a pie pan or baking dish. Combine sugar, flour, and lemon zest for the filling, then pour over blueberries, toss to coat, and pour into baking dish.
Whisk together brown sugar, oats, flour and cinnamon for topping. Add in chilled butter and use fork to cut up pieces further and combine until butter pieces are pea sized or a little smaller (you could also just pulse all ingredients in a food processor, if you have one). Top blueberries with the mixture, and bake in oven for 25-30 minutes, or until crumb topping is browned and blueberries are soft.
Enjoy with some fresh whipped cream!