Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Happy Valentine's Day!

2.14.2016



Hello! How is your weekend going? It's been a bit slow around here lately. Jedidiah has been going on a lot of work road trips so the girls and I have been enjoying some quiet time at home. I hope to get back into fashion posts soon but with the weather still chilly it's made me too lazy to get out my tripod and shoot my own picts. It's much easier when the weather is warm and I have more time to tinker with my settings.

Anyhoo, this is just a quick post to share what we've been up to today. I celebrated my Valentine's day last weekend with the hubby. We went on a short but sweet getaway to Estes Park. It was too cold to get out and shoot photos but I'm okay with that.

Today the girls and I made these delicious mini apple & cherry pies. Dessert doesn't get easier than these little treats. I can't take the credit for this creation. I found the inspiration on Pinterest. I did however add my own twist with a homemade cream cheese drizzle topping. It wouldn't have been as good without it.


I regret that I didn't get any photos of Chloie this time. She was being kind of sour and it wasn't until after I put my camera away that she wanted to help...teenagers...


You can find this super easy and very affordable recipe here:

I regret I don't have exact measurements for my glaze recipe. I'm an eyeball sort of gal. I added butter, cream cheese, powdered sugar, a dash of vanilla extract, and milk. I kept it thin but thick enough to hold it's shape.

Happy Valentines Day Everyone!

Xoxo,
Heather

Apple Pumpkin Spice Pancakes with Vanilla Maple Syrup

11.12.2015


Hello lovely readers, I'm super excited about today's post! Apple pumpkin spice pancakes with vanilla maple syrup. Mmm these babies are fantastic. They make the perfect autumn breakfast, although I would totally eat these all year round. Did I mention they are gluten free & dairy free?! This can also be adjusted to be vegan, I just haven't dabbled with substitutes yet... but I'm working on it!

A while back my husband and I decided to clean up our diets. After being on accutane and previous digestion problems I realized it was time to make a change. We've always been healthy eaters but I've never gone to the extreme. With our new diet I completely removed dairy, gluten, beef, most soy products, corn, white sugars (and high fructose corn syrup), and any artificial ingredients. I know I know but what else is there to eat?! I get asked this a lot. It's challenging but it can be done without sacrificing all taste.


While I'd like to live a vegan life someday, I'm just not quite there. And although I've given up dairy, I know on a special occasion I'll probably go to the Melting Pot or have a coffee with cream because I love almond milk and other non milk products cold but they taste just plain odd in hot drinks.

Anyhoo I'm rambling! When I dove into this diet, I realized it was impossible to find quick meals that were healthy, within our guide lines, AND tasty. Sure you can make toast or a salad but those things get boring after a while. It's time to get creative! During the fall I love everything pumpkin. Unfortunately most of it is drowning in sugar, milk, and gluten. *sigh* Oh cruel world! I created this recipe from an old recipe of mine and with a bit of converting I made it into this wonderful more healthier option.


These are quick and easy to make. If you have an extra pair of hands, you can split the measuring and make it even quicker! That's what my hubby and I do. We prefer our pancakes small and on the thinner side. There is something about a super thick pancake that really grosses me out. Then making them smaller makes it easy to eat up before they get too soggy. Of course if thicker pancakes are your thing, just add a bit more flour to your batter.

Start with peeling your apple and shredding it with your cheese grater or processor. I like to cut up my apple a bit further so it blends easier in the batter, however I've made it with just the shreds too. My favorite apples to use are honey crisp apples. They are just so sweet! You can use whatever you have on hand.


After you're finished shredding up your apple, give them a quick squeeze. You don't have to squeeze them dry, just remove some of the access juice. If you are using honey crisps like I always do, there is going to be a ton of juice! I love to drink it afterwards. Yummm! Set apple shreds aside and begin measuring out your dry ingredients in one medium sided bowl, and your wet ingredients in another medium bowl. Mix each well then pour your wet mix into your dry mix a little at a time until it's all mixed together. Don't over mix, some lumps are okay.


Now fold in your apples. Mix until just blended together. Because apples vary in size & juiciness add a dash more flour to thicken or milk to thin as needed. If you are cooking these on a griddle like I do, you probably wont need any oil or butter to grease your pan. However if you are using a skillet you might need to add a bit of coconut oil or butter.


Cook pancakes till bottoms are lightly golden and sides are lifting. This is about 1-2 minutes depending on your pan. Flip repeat.

While those are cooking measure out 1/2 cup of maple syrup. Cut 1/2 a vanilla bean and remove the inner paste. Add to syrup and whisk till well blended. Place in microwave and heat for about 20-30 seconds or till warmed. Alternatively if you don't have vanilla bean, you can use 1/2 - 1 teaspoon of vanilla extract. I've used both with success and sometimes I mix the two for added flavor.

Serve your fresh pancakes with butter and topped with vanilla maple syrup. Enjoy!




Apple Pumpkin Spice Pancakes with Vanilla Maple Syrup

Celebrate your fall season with these delightful pancakes or if you're like me, anytime of year. Enjoy this blend of cinnamon, nutmeg, and pumpkin spice, paired together with fresh grated apples & pumpkin. These are light with a bit of fluff and a wonderful apple texture. 

Yield: About 8-12 small pancakes        Prep Time: about 12 minutes
Cook Time: about 8 minutes                Total Time: 20 minutes

Ingredients:

Apple Pumpkin Spice Pancakes
 
Dry Mix:
• 1 cup Gluten Free Flour (I use Bob's Red Mills all purpose baking flour)
• 2 tablespoons organic brown sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Mix:
• 1 cup alternative milk (almond, coconut, or soy) I love unsweetened vanilla almond milk
• 1 tablespoon unsalted butter alternative, melted & cooled
• 1 egg
• 1 teaspoon vanilla extract
• 2 large tablespoons pumpkin puree (not pie filling)

Add-In:
• 1 cup peeled & grated apple (medium honey crisp is best)

- coconut oil or butter for skillet if needed

Vanilla Maple Syrup:
•1/2 cup maple syrup, warmed (for a healthier choice go with pure grade b maple syrup)
• a half a vanilla bean or 1 teaspoon of vanilla extract. For an extra boost add both!


Directions:
  1. Start with peeling your apple then shredding it with your cheese grater or processor. Lightly chop them further so they aren't too large.
  2. Gently squeeze out the access juice from your apple. They don't have to be dry just remove the extra juice. Set apple shreds aside.
  3. In a medium bowl, measure your dry ingredients and mix well.
  4. In another medium bowl measure your wet ingredients, mix well.
  5. Pour your wet mix into your dry mix a little at a time until fully blended. Don't over mix.
  6. Now fold in your apple shreds. Again mix until just blended.
  7. Oil pan with butter or coconut oil if required. On medium/ medium low pour your pancakes to desired size. Larger sizes will take longer to cook. 
  8. Cook till bottom is lightly golden and lifting at the sides, about 1-2 minutes. Flip and repeat another minute or so. 
  9. Mean while slice a vanilla bean in half and scrape out the bean paste. Place in microwave safe jar along with your syrup. Mix well and heat for about 20-30 seconds or until warm.

  10. Serve your pancakes with butter (or peanut butter) and topped with your delightful syrup!
Enjoy!

***
Note:
These pancakes are a huge hit with the family! We've made these several times. They aren't overly sweet as many are because we anticipate topping them with syrup. These are meant to be thinner, if you prefer thicker pancakes, try adding a bit more flour.

Share your thoughts! I don't share recipes often because I cook from sight and almost never measure anything. I'd love to hear what you thought of these! I have a ton of recipes I'd love to share.


https://sites.google.com/site/thearbitraryfoxx/apple-pumpkin-spice-pancakes-with-vanilla-maple-syrup






The printable link above is having issues, till I fix it click here to print!

Savory Shepherd's Pie

9.25.2012



Getting ready to saute the veggies

Meat/Veggie mix perfectly thickened. Don't make it too thick or it will be too dry when you bake it!

Covering the veggie/meat mix with potatoes

This is a recipe I haven't made in a while and since my seasonal baking craze has kicked in I thought it was about time I made this again!

My Shepherds Pie is the perfect meal for the cooling weather. It's easy to make and a definite crowd pleaser!

Ingredients:

Potatoes:
8  - Klondike Rose Potatoes - cubed into 1 in. pieces (These are just a fancy slightly larger red potato)
3/4 c. -  Milk
2 1/4  TB - Horseradish Sauce
1 - Large Egg - lightly beaten
Salt
Pepper

Veggies:
2 TB - Olive Oil
3 - Carrots - chopped
3 - Celery Stocks - chopped
1 - Large Onion - chopped 
2 - Bay Leaves
Salt
Pepper

Meat:
2 lbs. - Ground Beef
1 tsp. - Garlic Powder
3 TB - Flour
2 c. -  Beef Broth
2-3 TB - Worcestershire Sauce (Depending on your taste)

Directions:

Preheat Oven to 450.

1. Add potatoes to a large pot of water and bring to a boil. Salt water if desired. Lower heat and cook till potatoes are tender with a fork.

2. Drain, then add milk and mash potatoes till they are nice and smooth. Add horseradish then salt and pepper to taste. Lastly add egg when satisfied with taste. Mix well. Set aside.

2. In a large skillet, heat oil on medium heat. Add carrots, celery, onions, and bay leaves. Season with salt & pepper to taste. Cook veggies till tender but still crisp. 

3. Set aside veggies on plate. Add beef to skillet and cook, stirring often. For about 5 min or till cooked. Season with garlic. Salt & Pepper to taste.

4. Drain beef if needed, place beef and veggies back in skillet. Sprinkle with flour, stir, and cook for about 1-2 minutes.

5. Pour in beef broth, stir, and continue to cook till thickened. About 2-3 more minutes. Then add Worcestershire sauce and again season with salt & pepper. Mix well. Discard bay leaves.

6. Grease a med casserole dish.  Add meat mix first. Then top with potatoes. Bake for about 5-10 minutes or until nicely golden on top. 

Allow to cool and serve! Optional: Top with fresh chives or green onions!

Tips & Notes: 

This is such an easy dish to make and even prep ahead of time. It's also an easy recipe to alter to what ever you have on hand. Sometimes I like to add corn to mine. Or try parsnips, peas, or even green beans! As long as you have the basics, like potatoes you can customize this however you like. We like to leave the skins on our potatoes too. Not only is it tastier but healthier for your too!

You could even go vegetarian! Just omit meat with more veggies! Or a fo-meat substitute. There are some really tasty brands out there that make a ground beef like replacement. Melissa brand is a great one!

When you add your meat to your baking dish (before topping with potatoes), if it isn't saucy enough, top with a few spoonfuls of water or more beef broth to ensure it doesn't dry out while cooking in the oven. I learned this early on the hard way.

If you can't find the potatoes I used, regular baking potatoes will work just a well. We just love the creamy taste that these larger red potatoes create. However if you do use a regular baking potato I would suggest only using 6-7. As regular potatoes are much larger.

This recipe for a family of four makes about 2 meals. Tastes even better the next day. 

My girls and I love to add more Worcestershire Sauce on top for a little extra flavor!

This can also be frozen and served at a later time.


Photos & Recipe By: Heather Gwinn

Take Care & Enjoy,






PUMPKIN SPICE COOKIES WITH A CARAMEL FROSTING

9.12.2012




Every year about this time I get into a crazy baking spree! And anything made with pumpkin is of course on the top of my list for favorite things to bake with. Now I can't take credit for these delightful treats. I came across these online and knew I just had to try them. I am just sharing my experience making them with more detail.

 

PUMPKIN SPICE COOKIES WITH A CARAMEL FROSTING 

 

Ingredients:

For the Cookies:
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

For the Frosting:
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions:

1. Preheat your oven to 350 degrees.
2. In a large bowl, cream together your butter and sugars.
3. Add eggs and vanilla - mix well. Then stir in pumpkin.
4. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. 5. Add to pumpkin mixture and mix well.
6. Drop by heaping tablespoons onto a lightly greased cookie sheet. (I used a non-stick metal sheet)

Bake for 10-12 minutes. We live at a high altitude and baking times can sometimes be off. But with this recipe I found this time worked just perfect.


*If you are like me and have small children helping we just used one large bowl to mix everything. Saves on dishes.
 

Frosting Directions:

1. In a medium saucepan, combine butter, cream, and brown sugar over medium heat.
2. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
3. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies.(We accidentally added the confectioners sugar right after removing from the stove. It still tasted and spread well.)
 

Notes/ Tips:

I did use some of the tips they suggested. These cookies hold their shape quite well so after removing the cookies from the oven I flattened them with the bottom of a drinking glass. Just give them a light press while they are still hot or they will crack. This makes them easier to spread frosting on and to keep to the frosting from dripping off. These are not entirely a cookie but rather a delightful little  cake. Moist and fluffy. I made mine smaller as I prefer bite sizes. Ours made about 2 1/2 dozen cookies or so.

The frosting is a wonderful caramel almost maple like flavor.  It spreads easily and shapes nicely on the cookies as it settles. Don't let this frosting sit too long in the open though. It does thicken. After cookies have sat out a while they can be easily put in a plastic container. I put a sheet of parchment paper between each layer to keep them nicer. These were a huge win with my family!

Photos By: Heather Gwinn

Take Care & Enjoy,





Homemade Jello Pinwheel Snacks

7.09.2012

These are almost too pretty to eat! But that didn't stop my kiddos!

The girls said this reminded them of sushi rolls on this serving dish! LOL!


During the summer I love to try new recipes and crafts to keep the kids (and me) busy. Recently we make our own homemade Jello pinwheel snacks, with great success might I add. I cannot take credit for this creative recipe, I am only sharing our fun adventure making it along with some extra photos and explanations I think the other sites lacked.


Nearly all the ingredients and items you need to do this. Not shown, wax or parchment paper and little helpers!
Helper #1 Pouring Jello Packet into bowl

Helper #2 Pouring the water

This is what your marshmallows should look like. Puffed but NOT completely melted.
What your jello/marshmallow mix will look like all whisked together.
After being peeled out of the pan and placed on parchment paper.
Helper #3 rolling jello pinwheel

Helper #3 Cutting jello pinwheel
Helper #2-3 Happily eating their creation

Helper #1
We hope you enjoy!



Ingredients:

1 - (3 oz.) box of Jello
1/2 c. - Water
1 3/4 c. - Mini Marshmallows

Directions:

 1. Ahead of time clear some space in your frig to allow your jello to lay completely flat.

2. Lightly spray a 8 or 9 inch square dish, pan, or even small cookie sheet. Be sure to spray the entire pan well! Then set aside.

3. In a microwavable bowl add water and jello packet. Whisk well and microwave for about 1 min. Remove and mix again to make sure your jello is completely dissolved. If you see that it isn't completely dissolved, microwave again for about 20 sec. Then remove and whisk again.

4. Add marshmallows to jello mix and return to microwave for 25-45 seconds or until marshmallows begin to puff up but are NOT melted! 

*Note this is very important! If you melt your marshmallows too much it won't give you that fun two layer affect.

Whisk marshmallow/ jello mix well till completely dissolved and well blended together.

5. Quickly pour your jello mix into your prepared pan. Make sure it has nicely spread evenly across your pan or dish.

6. Refrigerate for about 45min.

7. Remove jello from frig. By now your jello should be firm and easy to remove. Carefully run your finger or a spatula along the edge of your pan to loosen up your jello. Then slowly peel it out.

8. On a sheet of wax or parchment paper carefully lay out your jello. As long as your pan wasn't too small your jello should be pretty flexible and easy to move around. Smaller pans will create a thicker and a bit harder to remove jello (but not impossible).

9. With the marshmallow side up, begin to tightly roll up your jello.

10. Using a piece of floss, string, or even a wire cheese cutter slice your roll and enjoy immediately or refrigerate till ready to eat!

NOTES/TIPS:

This is insanely easy and quick to make (aside from chilling time). Our first try we did a 3 oz jello packet in a 9 using a baking dish. The second batch we used a 6 oz jello packed and doubled the rest of the recipe placing it on a larger cookie sheet. Between the two I found the baking dish easier to use and remove the jello from. Plus the larger recipe was harder to remove cause if it's heavier weight without tearing.

I'm wondering if I could try this with sprite instead of water next time. Hummm. Wonder if that is possible?

This whole recipe took only about 10-15 minutes with little helpers. Alone this could take 5-10min (minus the 45min chill time). 

Keep refrigerated!

P.S. We usually do our crafts at night after baths during the summer which is why my girls are generally in their jammies and photos aren't as bright.

Photos by: Heather Gwinn

Take Care & Enjoy,








Related Posts Plugin for WordPress, Blogger...
Blog design by KotrynaBassDesign