Come On Up To The House

April 22, 2018
by Ashley
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Banana Pan-crepes

I made this lighter pancake crepe like breakfast the other morning and Isla named it Pan-crepes. The kids liked them with nutella and rolled up like a crepe.

Banana Pan-crepes

2 bananas
2 eggs
pinch salt
4 tbsp all purpose flour
1 tsp Grade B Maple Syrup

Whip everything together in a blender and cook in a crepe pan. Make sure the heat isn’t too high, as these brown easily.

Enjoy rolled wih jam or nutella.

 

April 15, 2018
by Ashley
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Gluten-Free Biscotti

I am trying out something new today with a gluten-free biscotti. This can easily be changed for different flavors, but today I decided to make Cranberry & White chocolate.

Gluten-Free Cranberry & White Chocolate Biscotti

1 cup almond flour
1 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup brown sugar
2 tsp vanilla
2 eggs
2 tbsp Mango Jam
4 tbsp butter
1/4 cup white chocolate chips
1/4 cup dried cranberries

Combine dry ingredients and mix together. Melt the butter and pour into batter with the eggs, jam and vanilla. Lastly, add the chocolate chips and cranberries. Mix and pour/scoop out onto a pan covered with a silpat. Bake at 350 for 30 minutes or until golden brown on top. Let sit out for 30 minutes to cool. Carefully cut into biscotti cookies and leave on silpat spread apart. These were very crumbly when I did this. Bake at 300 for 15 minutes and check to see if dried. Pull out of the oven and let sit to cool.

April 10, 2018
by Ashley
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Flourless Chocolate Brownies

These brownies were incredibly easy to make and may make me forget the box brand forever.

 

 

 

 

 

Flourless Chocolate Brownies

6 tbsp  butter
3 tbsp vegetable oil
9oz semi-sweet chocolate chips
1 cup granulated sugar
2 tsp vanilla
3 eggs
1/3 cup unsweetened cocoa powder
4 1/2 tbsp corn starch
1/2 tsp kosher salt

Melt butter, oil and chocolate chips in a pyrex for 1 minute on high in the microwave. Stir with a spatula and set aside. In a stand mixer, mix eggs, sugar and vanilla for about 2 minutes. Add in chocolate mixture and mix well. Add in cocoa powder, corn starch and salt and mix well until thickened.

Pour into a 9×9 square pan and cook in a preheated 350 F oven. Bake for 25 – 30 minutes.

Served with New Zealand Ice Cream and chocolate syrup.

April 4, 2018
by Ashley
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Panzanella

I am not normally a soggy bread person. I don’t really like french dips or a wet italian beef sandwich. I like my eggplant parmesan crispy, and no breadcrumbs on mac’n’cheese just incase it may be soggy. So my husband was very surprised when I thought that this salad was a good idea to try. This actually turns out to be quite delicious and I have even made it more than once.

Step one with this recipe is to have leftover homemade bread. Now I know not all kitchens may possess this, but mine definitely does. I make boules at least once a week, and we always have leftover that either gets changed into crostini or homemade breadcrumbs. Once in a while, I will make “crunchies” which are really croutons.

 

 

 

 

 

Panzanella

1/2 boule, cut into bite size pieces
2 tbsp good olive oil
1/2 tsp kosher salt

2 cups small tomatoes, mixed varieties
1 tsp kosher salt

1/2 cup olive oil
2 cloves garlic, minced
2 tbsp red wine vinegar
1/2 tsp dijon mustard
1 tsp basil, dried or 2 tbsp fresh

1 shallot, thinly sliced
3 cups spinach, arugala, lettuce and romaine (or any mixture of them)
4oz fresh mozzarella, diced (optional)

In a strainer, sitting over a bowl, place the diced tomatoes with 1 tsp kosher salt and let sit for 15 minutes to collect the juices.

While tomatoes are resting, preheat the oven to 400F. One a baking sheet, add the bite sized pieces of bread tossed with 2 tbsp olive and sprinkled with kosher salt. Bake bread until golden brown, usually takes about 10 – 20 minutes. Keep watching them because they can brown really quickly in some ovens. Take out of the oven and let cool before you use them for the salad.

Add the collected the tomato juices to 1/2 cup olive oil, garlic, vinegar, mustard and basil. Shake the dressing until combined.

In a serving dish, combine the tomatoes, bread, greens, shallot and mozzarella. 30 minutes before serving the salad, pour the salad dressing over. Let sit until you are ready to serve.

March 28, 2018
by Ashley
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Chocolate Fondue

Chocolate Fondue is something that we do rarely but is really an easy and special dessert.

I make the fondue and keep in warm in a little chocolate fondue set that we have. It keeps the chocolate warm with a little tealight candle. Serve with any or all of these items, or come up with your own ideas to dip. We love strawberries, blueberries, bananas, pretzals, marshmallows, butter cookies, animal crackers, graham crackers and very rarely do have we done pound cake.

 

2 bars hersheys milk chocolate
1 2.5 oz dark chocolate
Heavy cream
1 oz Kirschwaser

Melt chocolate in a small sauce pan with a little cream added. I add about 1 tbsp at a time. Stir until melted and add another tbsp to see if creamy enough. Don’t over cook.

Put into a fondue pot or into a small crock pot to serve.

 

March 24, 2018
by Ashley
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Dry Ice Bubbles

Paul came up with a fun experiment that he wanted to try. So we headed to Hyvee to pick up some dry ice. He kept the dry ice in a cooler and used an ice pick to break off a little bit. Then, he used a thin hose with a funnel on one end and tiny plastic cup on the other, we had a bubble experiment.

We put the dry ice in warm water into a mason jar and soupy water in a cup. With the funnel end over the mason jar he put the other end with the plastic cup into the soupy water. This is what the bubbles turned out like!

Note – In order to catch the bubbles, you need to use gloved hands otherwise they will pop immediately. They were fun to catch and watch burst.

 

 

 

 

 

 

 

 

 

 

March 20, 2018
by Ashley
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Sketches

Isla was sick this last week. That means I got to stay home and catch-up-bake, read and cuddle a sick baby. She was getting bored and wanted a project, so we came up sketching togeteher. The challenge was to find an object in the house and both sketched it. She loved the project and it is definitely something we will repeat.

 

 

 

 

Sketches of our pretty flowers and a picture of my sick baby. 

March 15, 2018
by Ashley
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Fried Zucchini & Mushrooms

We decided to fry some chicken the other night and since we were already frying….I thought this would make fantastic appetizers. They were great!

Fried Zucchini & Mushrooms

1 large zucchini
4 mushrooms
3 eggs
1 cup all purpose flour
2 cups breadcrumbs
1 tsp garlic
1 tsp paprika
1 tsp salt

Cut the zucchini into 3 inch pieces, like a french fry. Cut the mushrooms in half or quartered if large. You will need three bowls. In one bowl add the flour, one bowl for the eggs, and one for the breadcrumbs. Add the seasonings to the breadcrumbs – garlic, paprika and salt. Whip the eggs together with a whisk or blender.  Prepare a baking sheet with a silpat and set aside. Bread the vegetables in flour, then eggs, then breadcrumbs. Set on the lined baking sheet and continue until everything has been breaded. Now this part is important…put the baking sheet into the refrigerator and let sit for at least 30 minutes.

After 30 minutes, fry until golden.

I love horseradish sauces with fried things, so made up this quick sauce to go along with this.

3 tbsp cream style horseradish
2 tbsp mayo
black pepper

 

March 13, 2018
by Ashley
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Salsa Chicken

I was at my brother and sister-in-laws house the other day and saw them throw a few ingredients into their crockpot. I didn’t get the recipe, so made something up when I got home. This is a great lunch for me so I can grab a jar and go.

Salsa Chicken

1 bag (40oz) Chicken Tenders, frozen (I like the Aldi brand)
24oz jar mild salsa
2 tsp adobo seasoning
2 tsp paprika
1 tsp cumin, ground
1 tsp garlic powder
2 cups chicken broth

2 cups beans (I used kidney beans, but black beans would have been great too)
2 cups chicken broth
1/2 lime, juiced

Get out the crock pot! Put everything from chicken tenders to 2 cups chicken broth in the slow cooker. Cook for about 4 hours, or until the chicken shreds. Add in 2 cups beans, 2 more cups of chicken broth and lime juice. Serve!

This can be served in different ways…if you leave out the additional chicken broth, you can serve the chicken as tacos with corn tortillas, or with nachos, or over rice. I like the soup version so I add the broth.

March 11, 2018
by Ashley
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Breakfast Risotto

I woke up dreaming about rice pudding this morning…

Breakfast Risotto with Cherries

1 tablespoon butter
2 apples, peeled and chopped (I like pink lady apples)
1.5 cups arborio rice
6 oz apple juice
4 cups unsweetened vanilla almond milk
1/3 cup craisins
2 tablespoons flax meal
1 tablespoon chia seeds
1 pinch salt
2 tbsp sugar
1/4 cup walnuts

1 bag frozen cherries
1/4 cup water
2 tbsp sugar
1 1/2 tbsp cornstarch

Melt the butter in a dutch oven. Add in the apples and saute for about 3 miutes.

Add in the rice and stir. Add in craisins, flax, chia seeds, salt, sugar, walnuts and apple juice and stir until jucie has been absorbed. Add in one cup of almond milk and stir until liquid has been absorbed. Add remaining milk, one cup at a time until thick and creamy. This usually takes about 25 – 30 minutes to complete.

In a separate sauce pan, add in the frozen cherries and water and simmer for about 5 minutes. Add in sugar (to your taste) and cornstarch. When you add the cornstarch, add only to the watery part of the mixture so it is easier to incorporate into the sauce. Stir until thickened.

Serve the risotto with the cherries poured over the top.