Happy Easter ~ Urban Solace Biscuits

I Love holiday cooking/baking. I you have followed along for a while you may know that already :). This is what our trunk looked like last Easter on the way to celebrate with family. This year we will have cinnamon rolls from a new cookbook (I'll let you know how they turn out), coffee cake (Based on this recipe), and something sweet. A cake, maybe Raspberry Tiramisu again? I obviously cannot make up my mind.....

One thing I know is for sure on the brunch menu. Cheddar chive biscuits from Urban Solace and their orange honey butter. It is a favorite restaurant of ours and last year I emailed Chef Matt Gordon for the recipe and he kindly sent it to me! How nice was that? We now can have our favorite biscuits at home. And so can you...

Urban Solace Cheddar Chive Biscuits

Makes about 30 biscuits

3  cups Pastry flour

3   cups all purpose flour

1.5 Tbs baking powder

2  tsp kosher salt

3  sticks unsalted butter

3  cups white cheddar

1.5  cups grated fontina

¼   cup minced chive

 2 ½ to 3 cup buttermilk

 

 

 Sift flour, baking powder and salt.  Add Butter, chive and cheeses and mix with a pastry knife or paddle attachment of a mixer to incorporate the butter.  There should still be small chunks of butter; this will make the biscuit flaky.  Add the milk and slowly fold together.  Do not over mix dough.  Place on a floured surface and knead 2 or 3 times only.  Flatten dough out to about ¾  inch thick and cut in desired shape.  Brush the top with egg whites (optional) and bake at 400 degrees for 12 to 14 minutes*.  Should look golden brown when done!

*if you are not using a convection oven it will probably take a bit longer.  When they are golden brown, crack one open to make sure it is cooked inside.  If it is not, lower heat to 250 and check again in a couple of minutes!

Orange Honey Butter

1  pound unsalted butter

1.5  tsp  grated orange zest

1  Tbs honey

½ Tbs kosher salt

½  Tbs Chopped Garlic

Whip butter in mixer for 10 minutes until light and airy.  Add remaining ingredients and whip for another 3 minutes.  Use immediately.  Store in refrigerator but let warm up slightly before using.

Happy Easter!

xoxo
d

Mexican wedding cookies {Egg & nut free}

This is our first Christmas holiday season knowing about Olivia's allergies. It is met with a little anxiety I must admit. With all of the baked goods, candies, and royal icings swirling around I worry. I do know that all the worry leads no where and I am just better to be prepared, so I have been trying new versions of much loved recipes so that from this year forward we can continue the traditions in a safe way for the entire family. Because no one likes to be left out, especially that she is now aware of her allergies and asks if things have egg or nut in them at only 23 months old.

I have learned that in addition to an egg replacer, sunflower seeds are a nut allergy moms bff. They can be substituted almost always for nuts to deliver a crunch and nut "like" flavor. We use them in our granola, muffins, pesto....everything.

Mexican wedding cookies have always been a favorite of mine sweet with an unexpected crunch. And are an easier fix because this type of cookie typically does not call for eggs due to their dense texture.

Mexican Wedding Cookies

makes about 4 dozen

1 Cup Unsalted butter, at room temperature

1 1/4 Cups Confectioners sugar

1 tespoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flower

1 teaspoon ground cinnamon

1/4 teaspoon ground cardomum, optional

1 cup ground roasted sunflower seeds

In a large bowl using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add 1/2 cup of confectioners sugar and continue beating until light and fluffy. Add the vanilla and salt and beat on low speed until blended.

Sift the flower cardomum, and cinnamon together and add to butter mixture and mix on low speed or stir with a wooden spoon just until blended. Stir in sunflower seeds (for traditional wedding cookies use ground almonds) until just blended. Cover and refrigerate until chilled, about 10 minutes. Preheat oven to 350.

Shape into 1-inch balls. Place on a parchment or silicone lined baking sheets 1 inch apart.  Bake cookies until golden brown on the bottom, 10-12 minutes. Let the cookies cool on the pans on wire racks or your burner for 5 minuted before removing them one at a time and rolling them in the remaining powdered sugar. Let cook completely on wire racks.

Enjoy

xoxo

d

PS. did you check out our virtual progressive dinner party yet here?

9 days and counting..

uhhh it's only 9 days til Christmas and I am a little very behind. Things to bake, wrap, buy, plan, and a pile of scarves to sew for this weekends event featuring dandelion goods ...... at least I can find comfort in the fact that the paper whites I planted to to gift are showing some green finally!! Thanks to her for the paper whites inspiration...and a whole lot of other inspiration too.

Happy weekend. And If you decide to hit the malls. Good luck. I mean it :)

xoxo
d

ps. You can find me here this weekend with a hefty supply of scarves and clutches...

Come to the party ~ A virtual progressive dinner



Image Via


Hey friends. Join me over at Danielle's for a virtual progressive dinner. I'm bringing the appetizer...... click here for the recipe.


Here is the entire party plan in case you missed it:

Monday Dec 12^th – Michelle of Pinque will dress us for our party.

Tuesday Dec 13th – Danielle of Domestic Dish will tempt us with an appetizer.

Wednesday Dec 14th – AK of Tipsy Society will provide us with a cocktail.

Thursday Dec 15^th -  Katie of Salt and Pine will help us buy our hostess gifts.

Monday Dec 19^th – Estelle of Under A Pink Moon will provide our soup course. 

Tuesday Dec 20^th – Emily of Notorious MLE will entice us with a main course.

Wednesday Dec 21st - Melissa of Pineapple Lily will share with us her wish list of Holiday Decor

Thursday Dec 22^nd – Carrie of This Free Bird will give us a yummy end to our party. 

fa la la la la la la la la...

d

Merry making ~ a virtual progressive dinner

Here is a little peek of the holiday photos I snapped of the girlies yesterday. We had a a lot of fun, some attitude, and some tears....what else can you expect from a photo session with your children? We followed up with some hot cocoa and all tears were forgotten :) Make sure to check out the lineup for a virtual progressive holiday party I am participating in over at elleinadspir tomorrow. Someone pass me a cocktail...

Monday Dec 12^th – Michelle of Pinque will dress us for our party.

Tuesday Dec 13th – Danielle of Domestic Dish will tempt us with an appetizer.

Wednesday Dec 14th – AK of Tipsy Society will provide us with a cocktail.

Thursday Dec 15^th -  Katie of Salt and Pine will help us buy our hostess gifts.

Monday Dec 19^th – Estelle of Under A Pink Moon will provide our soup course. 

Tuesday Dec 20^th – Emily of Notorious MLE will entice us with a main course.

Wednesday Dec 21st - Melissa of Pineapple Lily will share with us her wish list of Holiday Decor

Thursday Dec 22^nd – Carrie of This Free Bird will give us a yummy end to our party. 

 

xoxo

d

A decor holiday how to ~ Anthropologie style

A few weeks ago I was strolling around Anthropologie with my big girl, looking for gift ideas. She spotted these cute little globes made out of mason jars. First of all I love mason jars. We pretty much use them for everything from painting to wine drinking. I knew that I could re-create them at home for much cheaper. The idea is so simple! All you need to do is round up some supplies:

Mason jars - we used various sizes for height
Hot glue gun
Snow - I like the glittery snow, usually a few bucks a bag at Michael's.
Holiday objects - trees, animals, Santa, pine cones (we glued pine cones together), garland trim....
Brown painters paper - this is my all time favorite thing to have around the house. For $10 at Home Depot and a roll lasts forever. Easy clean up for projects, gift wrap, rustic table runner....just like the mason jars, endless possibilities..

How to:

Heat up your glue, glue the figures to the inside of the lid, and fill with snow. That's it!

  

We found the trees from the mission building section at our craft store for only a dollar each and used garland trim to decorate them.

cute huh?

I think that they turned out great, and the kids love gazing into them. We did manage to get glitter everywhere in the process, but that was part of the fun right?

Hope you all had a great holiday weekend!

xoxo
d

Pumpkin Oatmeal

Want a spooky and healthy start to your day? Add some pumpkin to your oats. It was so yummy, and the kids thought so too. Plus I could pass it off as a spooky October breakfast because it was orange! Total win in the "make your kids a healthy breakfast department" Somehow it doesn't look very orange in the photo...you get the idea though...

What you need:

1 serving of Your favorite cooked oats, we cooked ours stove top
1 heaping tablespoon Canned pumpkin, not the pie filling
1/8 teaspoon vanilla
2 tablespoons pure maple syrup, agave works here too (one mixed in and one over top)

The toppings:

A splash of cream
Candied pecans
Dried cranberries

I will now pat myself on the back and get on with the day :) . I hope yours is wonderful.

xoxo
d

Rasberry Tiramisu.

This is one to keep in your back pockets. Easy, moist, flavorful, and make ahead. Could you ask for anything more? And just wait until you saunter out with this beauty for the finishing course to a meal. Expect praise, worship, and diamond jewelry...a girl can dream cant she?

Rasberry Tiramisu

Giada De Laurentus 

via food network

Ingredients

• 1 cup rasberry jam
• 6 tablespoons orange liqueur (recommended: grand marnier)
• 1 pound mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract 
• 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
• 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
• Confectioners' sugar, for serving

Directions

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liquer in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a trifle or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Just before serving dust with the confectioners' sugar and serve.

Enjoy!

xoxo

d

Moms the word.

With mother's day right around the corner, I thought I would share some of my personal favorites for gifting. This sweet little collection of goods will do for any mom in your life. Especially if that mom is like me.  All I hope to do on Mother's Day, is to spend time with my wonderful mom  and snuggle up close to my sweet girls. And a little gifting never hurt.... did you catch the hints honey? 

uncommongoods.com

I think that little birdies are so sweet, and reminds me of when my girlies were newborns. They look like sweet little baby birds gazing up at you. Perfect for any new mom.

uncommongoods.com

This little bowl completely delights me. I love chalk surfaces and think a couple of these would look nice in my kitchen. What do you think? Perfect for any kitchen loving mom.

clover-usa.com

This appeals the crafty mom in me.

Paper Source

This sweet little journal sits right next to my bed, and I can record a daily thought or moment. It is usually something about the girls, and It makes me feel better about not documenting Everything.

Etsy

Maybe some feather hair extensions for the boho chic mom? I am kinda dying to try these!

What's on your gift want and giving list?

xoxo

d

A way into your whiskey lovin' mans heart..

On valentines day we went low key, meaning no gifts etc. He is a whisky kind of guy, so I pondered what I could cook up for him. Something gift worthy.

Valentine's day + whiskey + chocolate = Whiskey Truffles

These are super easy to make, and we now have a large batch in the freezer waiting to be popped out for treat. Plus, it is a surefire way into your whiskey lovin' man's heart.

Whiskey Truffles

{makes about 1 dozen}

4 tablespoons unsweetened, dutch-process cocoa powder

an handful of crushed ginger snaps, optional

A sprinkling of confectioners sugar

5 ounces bittersweet chocolate, finely chopped

1/4 cup whole milk

1 tablespoon unsalted butter

1 1/4 tablespoons whiskey

Line a small baking sheet with parchment. Place ginger snaps, and cocoa powder in separate bowls. Place chocolate in a heatproof bowl. Bring milk and butter just to a simmer in a small saucepan; pour over chocolate, whisk until smooth. When smooth and glossy, whisk in whisky.

Place bowl in fridge or freezer and let set to firm about 45 min- 1 hour. Using a small scoop, form into balls and roll in either cocoa powder or crushed gingersnaps. Transfer the baking sheet to the refrigerator until set. Make sure it is good and set or you will have a big mess. These keep for about a week in the fridge. A bit longer in the freezer.

 Serve with more whiskey?...

And don't forget to check out the recipe exchange.

xoxo

d

Microwave nut brittle.

This goes out to my sister and her love of the microwave. I sill love you. As you still love my goat cheese loving self...

Microwave Peanut brittle

1.) Mix the following ingredients in a microwave safe bowl:

• 1 cup sugar
• 1/2 cup corn syrup

2.) Microwave 4 minutes 

3.) Add

• 1 teaspoon butter
• 1 teaspoon vanilla

4.) Microwave 2 1/2 minutes 

5.) Add:

• 1 teaspoon baking soda until color intensifies(a minute or two).

6.)Pour over salted peanuts/cashews/almonds on a parchment and greased baking sheet.

7.) Cool 15 minutes and when hard break into pieces, wrap up in cute little baggies, and spread some Christmas cheer.

You could also gift it like the picture above via Martha Stewart. Wrap up the baking sheet and tie with a mini hammer to break. Brittle doesn't get any cuter than that! And If you are having wet rainy weather like we are in Southern California, wait until you have a dry day. This will not harden up in wet weather....trust me I found out the hard way.

xoxoxo

d

Merry making.



{photo}


I'm gonna be honest here, there has been NOTHING in my cookie jar for two whole weeks. Sad. But that is about to seriously change. With some holiday shopping under my belt and the house decorated, I can finally move on to one of my favorite parts of the holidays. Baking and candy making. I love to make treats to share with family and friends. And it is always great to cook them together. Every year my grandma, mom, sister and I would make divinity, fudge, and gingerbread cookies. We are now starting to carry this on with our daughters and mom. I hope that we are making grandma proud :). So today is the official start to my "merry making". Here is what is on my list so far, mostly candy:


Caramel and marshmallow bars
Nigella's Peanut butter cups
Orangette's Fruit nut balls
French bark
Peppermint bark
Sm ores bark
Cherry fudge
Grandma's Divinity
Coconut candy
PB and J fudge
Gingerbread cookies
Hot cocoa pops


As for the rest of my baked goods I am undecided and need to scare up some delicious family recipes from Royce's side. The women in this family make some amazing cookies. Hint hint I will be calling you for recipes in the near future!


So what is on your list of "merry making"?
Do share!!


xoxoxo
d




ps. I will share the recipes as they are made :) Starthing today!



Chocolate cranberry-pecan tart.



{me all week, photo}



I think I fell of the face of blogger earth for a while. Jeez I missed you all dearly! I think the holidays gave me a bit of a scare, as I am unprepared thus far, and I fell into a holiday induced coma. I GOT NOTHING DONE. Yikes. I have now "slapped" myself out of it (anyone watch cougar town this week? You will get it.) and hope to be back on holiday track beginning with this wonderful holiday recipe exchange. Hosted by the even more wonderful pretty mommy. Thanks again Michele for setting this up. If you would like to sign up, there is still room to do so here.

Since I've got it together (fingers crossed) I am now able to share the delicious cranberry-pecan tart that we had for thanksgiving. Did I mention it has a chocolate crust? Need I say more? It delivers a delicious carmely, cranberry bliss in every bite. Pretty delicious if you ask me. This would make a super holiday dessert and can be made ahead of time since it takes a bit of time. This recipe is from the editors of Cook's Illustrated Magazine. Which I seriously love and would like a subscription to (hint hint).

Cranberry-pecan tart

Tart dough

1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 cup flour
1/4 cup dutch-processed cocoa powder
2/3 cup confectioner's sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, chilled and cubed

**Make the dough up to a month ahead and freeze or 2 days in the refrigerator

Filling

1/4 cup water
1 cup sugar
2/3 cup heavy cream
3 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 1/4 cups pecans, toasted and chopped
1 1/2 cups cranberries, fresh or thawed frozen (make sure to freeze your leftover fresh cranberries for a cranberry cake)

1. For the dough: Whisk yolk, cream, and vanilla together in a small bowl. Process flower, cocoa, confectioners sugar in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses.
2. With machine running, add egg mixture through feed tube and continue to process until dough just comes together around blade, about 12 seconds.
3. Turn dough onto sheet of plastic wrap and flatten into 6-inch disk. Wrap dough tightly in plastic wrap and refrigerate for 1 hour. Let sit on counter for ten minutes to soften prior to rolling out.
4. Roll out to an 11-inch circle on a lightly floured counter. Fit into a 9-inch tart pan (Tip: I like to sprinkle cocoa powder in the bottom of the pan instead of flower for an extra chocolate kick). Freeze tart for 30 minutes.
5. Heat oven to 375 and position rack to the middle. Fill tart with pie weights (I skipped this and was fine) and bake until set, about 30 minutes.
6. For the filling: Reduce oven temp to 325. Measure water into a medium sauce-pan, then pour sugar into the center of the pan (don't let reach sides). Gently stir sugar with clean spatula to wet it thoroughly. Bring to a boil over medium-high heat and cook without stirring until sugar has dissolved and has become a faint golden color. About 6-10 minutes.
7. Reduce heat to medium-low and continue to cook until caramel has a dark amber color, stirring occasionally (1-3 minutes). Off heat, slowly whisk in cream until combined. Stir in butter, vanilla, lemon juice, and salt until combined. Stir in pecans and cranberries and mix gently to coat. Pour caramel mixture into cooled tart shell. Bake 25-30 minutes until set (will still be slightly jiggly).
8.) Cool tart. Serve with fresh whipped cream. I think a bourbon spiked whipped cream would be perfect. I will have to try this next time.

I hope you enjoy the recipe as much as I did! You can now print my recipes thanks to Torrie at a place to share. Thanks Torrie! If you want this feature, find it here. Since the only kind of planning I seem to be good at is meal-planning, menu planning, and party planning; i thought I would share with you on Monday
my "party ready" pantry for the holidays. Stay tuned and have a lovely weekend. And if you want the tips e-mailed directly to you, submit your e-mail address in the subscribe box up top. I'd love to send you the info!

xoxoxo
d