No pictures allowed…got it!
Thanks for the inspo @maxgoodrich!
Happy holidays!!
I messed up! Put the frosting on after!
3 cups all-purpose flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 Tablespoons butter, room temperature, cut into 12 pieces
3/4 cup molasses (dark molasses)
2 Tablespoons milk
Instructions
• Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
• Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
• With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
• Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
• Refrigerate the gingerbread men for 5 minutes
• Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
• Remove the cookies to a wire rack. Allow to cool to room temperature before frosting!
How “real” New Yorkers eat pizza 🍕
Don’t you hate a photo bomber?
#friends
Mmmmm soup
(vegan zucchini leek)
4 large zucchini
1 1/2 cups cashews
8 cups Veggie broth
2 leeks
Olive oil
Salt
White pepper (black fine too)
Chili flakes (optional)
Garlic cloves (3-5)
Before you start soak 1 and a 1/2 cups cashews in filtered water for one hour
Cover bottom of pot with OO and generous pinch of salt and garlic cloves
Thinly slice leeks and then sauté until they soften -about 5-10 min
Slice zucchini in rounds then add to leeks
Add more salt and teaspoon of pepper
Add pinch of chili flakes *optional
Add 8 cups of veggie broth
Add soaked cashews
Bring to a boil and then cover with a lid bring down to a simmer for about 45 minutes
Add to a blender (or use hand blender) to purée
If you’re not vegan you can add grated pecorino on top
Happy GMT New Year!♥️♥️♥️
Happy GMT New Year!♥️♥️♥️
Adding a new layer to our 16 year Christmas Eve tradition. Watch out… we might have sleeves by 2025
Adding a new layer to our 16 year Christmas Eve tradition. Watch out… we might have sleeves by 2025
Better than your mom’s meatloaf
Ingredients
Caramelized Onions:
1 medium to large white or yellow onion (finely diced)
1 Tbsp Olive Oil or Avocado Oil
1 tsp kosher salt
1 Tbsp Worcestershire
Panade Mixture:
5oz of Ritz Crackers or Golden Rounds Crackers (crushed in food processor)
5oz of Milk or Buttermilk
Glaze:
3/4 cup Ketchup
3 Tbsp Brown Sugar
1 Tbsp Apple Cider Vinegar
1 tsp garlic powder
1 tsp onion powder
Salt and Pepper to taste
Meatloaf:
2 lbs of Grass fed Ground Chuck Beef (85% or 90% lean)
3 Tbsp Chopped Italian Parsley
2 Eggs (Beaten)
1 Tbsp Kosher Salt
Instructions
Pre-heat oven to 375 degrees F.
Start by caramelizing the diced onions on medium high heat in a cast iron or heavy bottom pan. While the onions are cooking start by making the panade mixture. Add crackers to the food processor and pulse until completely ground and no large pieces remain. Measure out 5oz of cracker crumbs and add to a bowl. Measure out 5oz of Buttermilk or Milk and mix together with cracker crumbs.
Once the onions have become caramelized, add the Worcestershire sauce and then add that to the panade mixture.
In a separate bowl, make your glaze by adding all the ingredients, mix well and set aside.
In the bowl with the panade mixture, add the ground beef, parsley, eggs and salt. Also add a few Tablespoons of glaze to the beef mixture.
On a sheet pan lined with aluminum foil or parchment paper add meatloaf mixture into a log shape. Bake in oven for 40 minutes and remove meatloaf. Brush glaze on top and return meatloaf to oven. Continue cooking meatloaf an additional 15-20 minutes or until the internal temperature is 160 degrees F. Remove from oven and let rest 10 minutes before slicing.
Watch out for dog walkers 🐶
Watch your step
Unconditional love…not so much
2022 Instagram vs reality
Hamburger soup, bun on the side
2 1/2 Ib. ground beef
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can of whole tomatoes
3 cups of beef broth
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, sliced on the diagonal
5 whole potatoes, cut into chunks
3 tsp. of tomato paste
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste
– Brown the meat in a large pot over medium-high heat, with the onion, celery, and garlic.
– Remove the pot from the heat and drain the fat
– Return the pot to the heat and add the rest of the ingredients.
– Stir to combine, then bring to a boil.
– Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes or until potatoes are tender.
Thank you @thepioneerwoman!!
Don’t go easy on me…I got this
Turns out I REALLY can play
Reduce reuse recycle ♻️
I’m done with trends
She’s still learning
Bookshelves….harder than you think
The Great American Steak Off
Thanksgiving is my favorite time of year. I love gathering with family and friends, and reflecting on all that I’m grateful for.
This year, I am extra grateful for the opportunity to share my passion for beautiful, sustainable homecare. Thank you for joining me along the way and for welcoming me into your home.
Wishing you a happy holiday season.
