Thursday, December 17, 2015

family home

love this colourful family home featured on design sponge.

Tuesday, December 15, 2015

Monday, December 14, 2015

kids gift guide

gift guide found here:

kitchen play set here.

book set here.

Wednesday, December 9, 2015

pumpkin pancakes / butternut chili

Pumpkin Mascarpone Pancakes

1 1/2 cups whole or 2% milk

1/2 cup pumpkin puree

1/2 cup mascarpone cheese

1 egg

2 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons whiskey

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/3-1 cup filtered water

Rosemary Maple Sea Salt Butter

1/4 cup cultured butter, softened

1 tablespoon finely chopped fresh rosemary

1 tablespoon pure maple syrup

1 teaspoon flake sea salt

For the pancakes, mix together the milk, pumpkin, mascarpone, egg, olive oil, vinegar, and whiskey in a large bowl until combined. In a separate bowl, combine all dry ingredients. Stir into the pumpkin mixture along with 1/3 cup water just enough to combine. Allow batter to rest for 10-15 minutes. Test the consistency of the batter- you may need to add more water depending on the thickness of the batter at your elevation. It should be thin enough to pour from a ladle.

In the meantime, in a small bowl work the rosemary, maple syrup, and sea salt into the room temperature butter. Leave at room temperature until using for pancakes (up to 2 hours), then store leftover butter in airtight container in fridge for up to 1 week.

Heat a lightly oiled griddle or frying pan over medium high heat with coconut oil or bacon grease. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with rosemary compound butter and pure maple syrup.

Read more: http://www.adventures-in-cooking.com/2015/12/autumn-camping-pumpkin-pancakes.html#ixzz3trG09KxC

Butternut Chili

1 pound pork sausage

2 pounds butternut squash, cubed

32 ounces vegetable stock

2 tablespoons tomato paste

2 teaspoons salt

1 teaspoon cumin

1 teaspoon chili flakes

1/2 teaspoon arbor chili powder

1/2 teaspoon turmeric

2 cans cannellini beans, rinsed

1 can kidney beans, rinsed

1/4 cup toasted pumpkin seeds

Remove half the pork sausage from their casings and set them aside. Cook the remaining whole sausage links in a cast iron pan over a small campfire, or on the stovetop at medium heat, until the skin is crispy and the sausage is cooked through. Remove, allow to cool, and cut into 1/2-inch slices. Set aside.

Place the ground sausage in the pan and sauté over the fire until nearly cooked through, stirring every minute. Add the squash, vegetable stock, tomato paste, salt, cumin, chili flakes, chili powder, and turmeric and stir to combine. Bring the mixture to a simmer and cover. Allow to cook for 15 minutes covered, then remove the lid and allow to simmer for another 30 minutes, adding the rinsed beans and sliced cooked sausage during the last 10 minutes of cooking. Remove from heat and allow to cool for 10 minutes before sprinkling with the toasted pumpkin seeds and serving.

Read more: http://www.adventures-in-cooking.com/2015/12/autumn-camping-pumpkin-pancakes.html#ixzz3trFlaRPK

Monday, November 16, 2015

rice krispie treats : remix

rocky road bars recipe here

milky way rice krispie treats recipe here

Thursday, October 29, 2015

inspiration

kitchen: have brand, tweaked

Thursday, October 22, 2015

chili recipe

crock-pot chili recipe here.

Friday, October 9, 2015

spiced pear cake

Pear Gingerbread Cake

Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.

Ingredients

8 Tablespoons (1 stick) unsalted butter, plus additional for the pan
1/2 cup Lyle's Golden Syrup or honey ((used honey)
1/2 cup packed light brown sugar (I used organic muscavado)
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 Tablespoons ground ginger (I used half fresh, half dried)
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 large egg
1 cup plain whole-milk yogurt
2 Bosc pears, peeled and cut into 1/4-inch slices

Instructions

Preheat the oven to 350F. Grease a 9-inch square or equivalent pan.
In a small sacuepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon, taking care not to overmix.
In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the batter, and gently combine. Transfer the batter to the prepared pan.
Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick or cake tester comes out clean when inserted into the cake, 30 to 35 minutes

Notes

Store tightly wrapped at room temperature. This cake gets better on the second and even third day.
Wisely, Alana calls for a 9x9 inch pan. I only had 8x8 and the baking temperature was longer than usual, which made the edges of the cake dry out slightly. Go with 9x9!

Recipe found here.