SUNDAY EATS : VEGETARIAN RECIPES FOR FALL

I made this delicious brussel sprout and sweet potato recipe last week and it had more searching for more recipes that would be perfect for cozy fall evenings (vegetarian style).  I love how foods can be nostalgic of seasons past... there are certain flavors and dishes I crave as the temperatures drop.  Since I'm not the best of cooks and have to save my creativity for painting, thank goodness there's pinterest to bring ideas to light.  Here's a round up of some favorites on my list to try this month and next: 

*Butternut squash and kale pizza with pomegranate salsa*

*Gilled eggplant with quinoa and cherry tomatoes*

*Brussel Sprouts with cranberries and barley* 

*Vegan butternut squash linguine with fried sage*

*Vegan pumpkin scones with maple glaze*

*Butternut squash fries*

*Classic baked acorn squash*

*Brussel sprout apple salad*

*Hazelnut crunch pumpkin cake*

*Eggnog cinnamon rolls*

Had to throw in some sweets of course and my brussel sprout obsession is still going strong. 

Have a lovely Sunday. 

XO

RECIPE : BAKED PUMPKIN DONUT HOLES

I made these baked donut holes for Halloween this weekend and since they turned out pretty good I thought I would share! I found a recipe online and made some minor changes (I forgot to save the link of course, sorry!) 

Here is what you need: 

1 3/4 c. Flour

1/2 tsp. Salt

1 Egg

2 tsp. Baking Powder

3/4 - 1 tsp. of Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Pumpkin Pie Spice

1/2 c. Brown Sugar (packed)

1/2 c/ Vegetable Oil

1/2 c. Milk (I used skim)

1/2 tsp. Vanilla Extract

About half a can of pumpkin 

Preheat the oven to 350.  Mix the dry ingredients together in a bowl (flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice).  In a separate bowl mix the oil, brown sugar, egg, milk, pumpkin, and vanilla extract.  Combine all ingredients together and mix until smooth. In a very well greased (I used coconut oil spray) mini muffin pan spoon the batter evenly.  Fill them about half way. Bake for 10-12 minutes or until you can stick a toothpick in and pull it out clean.  Allow them to cool for a few minutes, while they are still warm you can mold them a bit to make them more round like donut holes. 

For the coating, melt a half stick of butter.  In a separate bowl mix a 1/2 cup of sugar and 2 tablespoons of cinnamon. Dip the donut holes in butter and lightly roll them in the cinnamon sugar mixture.  The cinnamon sugar takes away a bit of the pumpkin flavor so I left some of them plain and they were still delicious!

Happy Baking! 

XO

KITCHEN STORIES : FAVORITE BEANS & RICE

This shouldn't even fall into the category of "recipe" because it's so simple to make.  These days what I look for in a meal is easy, quick, and healthy / low calorie.  I am by no means a cook but in the past I always enjoyed the process of making / baking, photographing food, and sharing it here so I am challenging myself to doing this more frequently again.  

I try to incorporate beans of some sort into most dinners since I am vegetarian.  For Hunter who wants to eat meat every once in awhile, this is the perfect thing that I can whip up enough for both of us and he adds grilled chicken to his. Here's what you need: 

1 cup of brown rice (simmers for about 45 minutes)

1 cup (dry) or canned black beans

1 cup (dry) or canned pinto beans 

chopped onions

chopped red peppers 

fresh basil 

fresh chopped garlic

black pepper 

If you use dry beans they take a little more preparation and cooking before adding vegetables. Otherwise,  combine the canned beans, onions, peppers, basil, and garlic into one pot and let simmer for about 30 minutes.  I don't measure the vegetables, just put as much or as little to your liking.  We added cherry tomatoes and a hint of cilantro to the top.  Sprinkle with pepper, a squeeze of fresh lime juice, and enjoy. 

XO 

HAPPY FRIDAY + SOME LINKS

'feathers' now in 8x10 and 11x14 in my shop

Happy Friday! 

Some things I found and loved from the week: 

*This bikini!

*Local Milks' eggs, feta, and collared greens recipe. oh my.

*This proposal in Iceland, NBD. Eep!

*These metallic cords from West Elm

*I'm always reading travel articles, especially loved this top 15 most epic dives list

*This Camilyn Beth dress is my new favorite (every color please)

*These tattoos are amazing

*I bought this kaftan dress and I'm obsessed (it's currently on sale)

Have a wonderful weekend!

XO

HAWAIIAN MULES + A RELAXED GIRLS NIGHT

Saturday night I hosted a little girls night at my house.  Really hoping this will become at least a monthly thing!  It's so fun to entertain and experiment with crafting different cocktails.  Having simple snacks like a cheese plate, a "featured" cocktail, and some fresh flowers really brings everything together with minimal effort.  Relaxed, simple, and fun are always my goals when having anyone over.  We've all been into mules lately so we let the Hawaiian mules be the focus of this gathering.  

To make: 

Approx. 1/2 cup of pineapple vodka 

Half a can of ginger beer (we like goslings brand)

Splash of pineapple juice 

Squeeze of fresh lime 

Garnish with fresh pineapple, serve, and enjoy! 

XO

LETS DRINK : BLUEBERRY MULE COCKTAILS

It's Wednesday, so if your weeks been anything like mine you might be in need a mid-week cocktail.  I have to give my friends at The Kissing Tree Vintage (my #businessandbooze buddies) mad props for taking this drink to another level!  

Disclaimer : if you already like Moscow Mules as is, you may become addicted.  Consider yourselves warned.

Here is what you need to craft this delicious drink:

1/4 cup of vodka

ginger beer (about half of a can)

2 tbsp of blueberry syrup 

A squeeze of fresh lime juice and a slice for garnish

*this quantity is based on one drink, so if you're wanting to get wild maybe add a little more vodka. 

haha.

To make the blueberry syrup:

Bring 1 1/2 cups of water to a boil.  Add 1 cup of blueberries, reduce heat to low and simmer for 10 minutes.  Strain the mixture through a fine mesh sleeve. Add 2 to 4 tbsp of sugar to desired sweetness.  (this amount will last you for plenty of drinks!) 

CHEERS! 

xo

EDIBLE GIFTS : PEPPERMINT CHOCOLATE COOKIE BARK

If you're up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark.  It's pretty ridiculous and super easy to make!

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. You'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually add flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's too thick add a little vegetable oil.  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer.

xox 

EDIBLE GIFTS : LEMON SUGAR COOKIES

Sugar cookies are the best mainly for decorating purposes.  These were really fun to make with my family and bff this past weekend.  You can follow this simple sugar cookie recipe here but the frosting is the key to these so they harden and look pretty to decorate! 

2 cups confectioners sugar

1-2 tbsp milk (add more if it is too thick)

1 tbsp light corn syrup 

1/4 tsp of lemon extract (you could also do vanilla or almond!) 

Cream the first to ingredients together so they become light and fluffy.  With a mixer, add the light corn syrup and extract.  It should be really smooth and glossy, this is key to hardening after you frost them.  

Happy Baking!

EDIBLE GIFTS : LAVENDER SHORTBREAD COOKIES

I love making these lavendar cookies and at the request of Cami, I whipped up a batch these week to bring to her studio.  I haven't quite mastered these appearance wise, but they are definitely delicious.  I foresee more baked gifts in my near future, so stay tuned!

Lavender Shortbread Cookies: 

5/8 cup butter 

1/2 cup white sugar 

1 egg 

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour 

(we've made this with substitutes to be gluten free and they still turned out great!) 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake about 10 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

FALL FAVORITES : PUMPKIN KAHLUA COCKTAILS

I hope you're not sick of pumpkin yet because this little cocktail is quite delicious (and not overly pumpkin-y).  Perfect for whatever Halloween activities you'll soon be indulging in.  Here is what you will need to make this:

"Pumpkin White Russian"

Pinnacle Pumpkin Pie Vodka
Kahlua
Milk (whole is typical but other works great too)
Pumpkin Pie Spice
Cinnamon
Cinnamon Sticks (optional, for garnish)

I followed a white russian recipe to get the porportions right the first time (I'm no mixologist).  I started with 2 ounces of Kahlua, 3 ounces of vodka, and a smidgen (let's say quarter to half of a teaspoon) of pumpkin pie spice.  Shake it up a bit then add 6 ounces of milk and shake again.  As I said, typical white russians call for creamer or whole milk, I prefer skim or coconut milk, that's up to you!  I used another pinch of cinnamon on top and a cinnamon stick to garnish.  This basically made a good sized "rocks" glass.  So if you are shaking up some beverages for a few friends I would definitely double or triple the recipe at least!

Cheers! 

HOMEMADE GRANOLA FOR LIFE

This is a my idea of perfect snack.  My mom has been making homemade granola for umm forever. You can make a huge batch of it to last all week (or two).  We like to distribute it into plastic baggies, take it to work, pack it in lunches, etc! 

You will need: 

4 cups oats (gluten free if you wish) 

2 cups sliced almonds

2 cups coconut 

approximately 1 cup raisins, pumpkin seeds, walnuts, dried apricots 

sprinkle with cinnamon and honey OR agave nectar to sweeten 

This makes a big batch and there is no right or wrong to the measurements of granola.  You can use more of the stuff you like better (thats what I do aka more walnuts, more cinnamon - always!) .  I've also used cranberries rather than raisins and you could throw in any other dried fruit that you fancy. 

I then spread the ingredients on a baking sheet, cook on 350 for about 30 minutes.  I like to check every 10 minutes and stir it up a bit so the stuff on bottom gets browned and crunchy as well.  

Enjoy! xx

HOMEMADE FIG, PEAR, & GOAT CHEESE PIZZA

I can hardly call this a recipe because putting together a homemade pizza is so quick and easy (plus no measurements required!).  Hunter would maybe eat pizza everyday if he could and since cooking can be a task some nights, I've had to come up with some healthy alternatives to one of our favorite foods.

 This night in particular, I cheated with the crust and bought a ready to embellish gluten free one from the store.  You could buy whatever crust for this or make your own if you're feeling realllll ambitious.  I lightly brushed the crust with olive oil.  Next I added arugula, just barely covering the crust.  Then I added the pears and figs (I use about 3/4 of a pear and maybe 5 figs cut in half for this one).  I then added some finely chopped onions. Lightly sprinkle the goat cheese on top (or heavily if you're not on a "diet" like me, because goat cheese is amazing!).  Finally, I seasoned with black pepper and rosemary.  Bake on 425 for about 10 minutes (or follow directions on the crust if using a pre-made one). 

And enjoy! xx

WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com