Come On Up To The House

May 25, 2019
by Ashley

Spinach Muffins

2 eggs
3/4 cup granulated sugar
1 tbsp vegetable oil
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups spinach
1/3 cup almond milk
1 3/4 cup all purpose flour

In a blender, whip together eggs through almond milk until smooth. Put flour into a stand mixer and add in the wet ingredients. Mix well. Pour into a muffin tin. This recipe makes 12 muffins.

Bake at 375°F for about 15 minutes or until slightly browned on top.

These freeze really well!

May 20, 2019
by Ashley

Japanese Pancakes

2 eggs
3/4 cup almond milk
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda

Blend the eggs, milk, sugar and vanilla until well combined. Add the rest of the ingredients until just combined.

Heat an electric skillet over medium-low (350°F). Coat english muffin rings with cooking spray and fill each ring with about 1/2 cup batter. Cook the pancake until you see little bubbles appear all over. Gently flip and cook until the bottom is golden brown.

These will turn out very fluffy. I have served them not only as pancakes, but as sandwiches for lunch as well.

May 10, 2019
by Ashley

Souffle – Dairy Free and Gluten Free

4 tbsp granulated sugar
1 tbsp gluten free flour
1 1/2 tbsp Dutch process cocoa
2 tbsp chocolate almond milk
1/4 tsp vanilla
1 large egg white
Coconut Oil

Preheat the oven to 350 degrees. Coat four 4oz ramekins with coconut oil. Sprinkle each with a little granulated sugar.

Combine 2 tbsp granulated sugar, flour, cocoa and almond milk in a small sauce pan. Heat over medium stirring until smooth. Cool. Stir in vanilla. Transfer to a glass mixing bowl.

Place egg white in bowl of mixer and whip at high speed until soft peaks form. Add in 2 tbsp granulated sugar slowly. Beat until stiff peaks form. Gently stir in a fourth of the egg white mixture into the chocolate mixture. Fold in the rest of the egg mixture. Spoon mixture into the four small ramekins. Sharply tap them to make them level. At this point, you can refrigerate until you are ready or bake on a cookie sheet for 15 minutes or until set. Sprinkle with powdered sugar.

March 15, 2019
by Ashley

Easy Danishes

We just celebrated Pi Day yesterday. These are super easy and quick.

Easy Danishes

1 box (two sheets) puff pastry, thawed & cut into 9 even squares each sheet (total 18 sheets)
1 banana
1 pear

Cherry Topping
1 1/2 tbsp cornstarch
1 1/2 tbsp water
2 1/2 cups cherries, washed & pitted
1/2 cup granulated sugar
1 tsp fresh lemon juice
1/8 tsp salt
1 tsp vanilla

Mix cornstarch and water in a small bowl. Set aside.

In a sauce pan, add cherries, sugar, lemon juice and salt. Simmer for 5 minutes or until they start releasing their juices. Stir in cornstarch mixture and bring to a boil stirring often. Once it starts to thicken, remove from the heat and add the vanilla. Let this sit and cool.

Cream Cheese Topping

3 oz cream cheese
1/2 tsp vanilla
2 tbsp sugar

Stir ingredients together. Set aside.

Preheat oven to 375°F. Lay the puff pastry squares out on two baking sheets covered with a silpat each. Poke four times each square with a fork to prevent the middle of each danish from rising.

Now you can get creative. Cream cheese topping will cover around 11 danishes. You can choose how to flavor them. I used cream cheese and banana (tasted just like a banana cream pie) sprinkle with a little brown sugar. I made pear danishes with cream cheese and pears also sprinkled with a little brown sugar. The cherry danishes were made with just the cherry mixture on the top.

Bake in preheated oven for 20 minutes or until puff pastry to turned golden.

I would like to try apple danishes for sure. Also, any berry would probably work as well.

February 28, 2019
by Ashley

Spinach Crepes

Tonight we tried a new recipe. I made spinach crepes for dinner and stuffed them full of savory ingredients. The kids loved them. My son asked me to save this recipe so we can have it for dinner again.

Spinach Crepes

Spinach Crepes

4 cups spinach
1 1/2 cups almond milk
1 1/2 cups all purpose flour
3 eggs
1/2 tsp sugar
1/2 tsp kosher salt

Puree the spinach and milk together until liquid in a blender. Add in the flour, eggs, sugar and salt.

Add a little oil to a crepe pan and start making. I use 1/4 cup per crepe. This recipe will make 12 – 14 crepes.

We filled the crepes with different vegetables. I also made shrimp and had leftover venison burgers that I put into the kids.

We had the leftover crepes for dessert as well. Unfortunately, I did not get a picture of these. They were awesome. My dessert hound (daughter) loved them. I put 2 teaspoons of nutella in each and folder them in a quarter. I put a small scoop of New Zealand Ice Cream on top and a little chocolate syrup. I also sprinkled a couple of pecans over. They were wonderful.

December 7, 2018
by Ashley


This recipe is what I use when I want to make Chicken Noodle Soup. These are delicious and the kids love them!

Homemade Noodles

1 1/2 cups All-purpose flour
1/8 tsp kosher salt
2 eggs
1/4 cup water (1 tbsp at a time)

In a Kitchenaid mixer, add flour, eggs and salt. Slowly add water until dough comes together. Don’t add too much water as this will make the dough very sticky. Turn out onto a floured board and cover with plastic wrap. Let sit for 20 minutes before you start rolling them out a cutting. You can use a pasta cutter attachment if you have one. I usually roll out by hand and cut them with a dough cutter. They look really homemade that way.

Boil in the soup just before serving. You can also boil in a pot of salted water and transfer to the soup as well.

This is perfect for a cold, winter day. Pair with some everyday bread and enjoy!

December 5, 2018
by Ashley

Apple Cake

Apple Cake

  • 4 pink lady apples
  • 2 eggs
  • ⅓ cup light brown sugar
  • zest of 1 lemon grated
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup all-purpose flour sifted
  • 1/3 cup almond milk
  • 3 teaspoons baking powder
  • 1/2 tsp each cinnamon, cardamom and ginger
  • Powdered Sugar
Preheat the oven to 350 degrees F. Grease a 9inch spring cake pan and set aside.
Peel, core, and thinly slice the apples. Beat the eggs, sugar, lemon zest, vanilla and salt until thick and creamy. Add the flour, baking powder, and milk, and beat until well combined. Add in the cinnamon, cardamom and ginger. Stir together.
Add two thirds of the apples to the batter and mix. Pour the batter into the spring pan. Arrange the apple slices over the batter ad sprinkle with a little brown sugar (about 1 tbsp).
Bake for 35 minutes or until set. Dust with powdered sugar before serving and enjoy.

November 30, 2018
by Ashley

Baked Banana Oatmeal

Baked Banana Oatmeal

4 cups Old Fashioned Oats
3 ripe bananas
2 eggs
2 tsp baking powder
1 tsp kosher salt
2 cups almond milk
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ginger

1/4 cup mini chocolate chips

Preheat the oven to 350ºF. Spray a baking pan with cooking spray. Mix oats through ginger, making sure to mix bananas in well. The smaller chunks of banana the better. Pour batter into the baking pan and top with chocolate chips. Bake for 20 – 30 minutes in preheated oven.

November 25, 2018
by Ashley

Herb Biscuits

I needed to use up some buttermilk and found this recipe. These are wonderful with dinner.

Herb Biscuits

8.75oz all purpose flour (about 2 1/2cups)
1 tbsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp black pepper
8 tbsp cold butter
2 tsp dried thyme
1 cup buttermilk

Heat the oven to 450°F. Mix all dry ingredients together. Add in 7 tbsp butter in small bits.  Reserve 1 tbsp on the stick of butter to brush onto the tops of the biscuits once baked. Carefully break up the butter with your hands or a pastry cutter into the flour. Add in the buttermilk and mix until dough comes together. If the dough is too dry, add in a little more buttermilk (teaspoons at a time).

Turn out dough onto a silpat and knead about three times. Form into about 16 – 20 biscuits using a biscuit cutter. Place biscuits onto a silpat lined baking sheet and bake for 20 minutes.

When finished baking, brush with reserved tablespoon of butter and serve.


November 20, 2018
by Ashley

Chicken Yakatori

1 lb Chicken Tenders and/or Chicken Thighs

1/2 cup low-salt chicken broth
1/4 cup mirin or Japanese Wine
1/4 cup reduced-sodium soy sauce
2 tablespoons sake
3/4 teaspoon (packed) light brown sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 green onion, chopped
1 1-inch-piece peeled ginger (1/4 ounce), sliced

In a sauce pan, add all ingredients together minus the chicken. Bring to a simmer, set aside until the coals are ready.

Skewer the chicken and brush with sauce while grilling.