family home

love this colourful family home featured on design sponge.

DIY candles

how to make soy candles here.

kids gift guide

gift guide found here:

kitchen play set here.

book set here.

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