PLEASE tell me that you stocked up on ice cream and milk during the great TP hoarding of 2020. Because if you did, you could make milkshakes. BUT if you also have some icicles hanging around, then you can make something magical. Continue reading
Category Archives: recipes
Sweets for your Valentine
You have over a week to prepare something sweet for your sweetie. Here are a few of our favorite gift-able treats.
These homemade marshmallows are pretty perfect for topping off a cup of hot co + candy cane vodka. Just sayin’. Also, if you thought you weren’t too big on marshmallows because that’s where I was, try these and tell me they’re not completely different and way more delicious and flavorful than Puffs.
Nutella, we’re all a fan, but why make your own? Unfortunately, the main ingredients for Nutella are sugar and palm oil. PALM OIL IS TERRIBLE FOR THE ENVIRONMENT. Sorry, it had to be said yelled. So make your own!
I still can’t get over the simplicity of this chocolate cake with buttercream icing. It’s the perfect way to make pretty much any cake one that is infused with love. Our middle sister Kristin, used to make this heart cake, which looks so damn adorable, but it took so much time and effort to achieve. Take it easy this year and top your cake with rose petals.
That’s that y’all. Whip up something special for yourself or your loves!
Best Grilled Cheese Hack!
How do you think I’m going to use that mayo for a grilled cheese? Read on to have your mind blown. Continue reading
Cranberry Rosemary Sour
This past spring we shared a variety of fizz and sour cocktails. Today we’re back with a wintry version. You can find all of our cocktail recipes here.
If you’re up for a bit of egg on your face in your drink, then I think you’ll love today’s drink. The combination of spicy ginger + tart cranberry + earthy rosemary creates a drink that encapsulates everything I feel as I watch the sun’s low rays move across our hill on a winter day. Continue reading
Sweet and Spicy Mixed Nuts
{This post was originally published in 2015. We’re reposting it now because you should whip up a batch for Thanksgiving. Whether you’re hosting or visiting, these will be a welcome snack.}
Nuts are our ingredient of the season. We’ve been using them for sweets, drinks, snack bars and savory condiments!
With summer approaching I began fantasizing about the hiking, camping, and other outside fun that we’re going to have. I also started thinking about snack ideas for those adventures, and having nuts on hand are a great, healthy option, but to keep things interesting, I like to swap out basic roasted nuts for this sweet and spicy option. A bag of roasted or spiced nuts holds up much better than our favorite fruit and nut snack bars, when stuffed into a pack, but those snack bars do make a great fast breakfast when you’re running out the door to get an early start on that hike!
Roasted Chicken with Vanilla Bean Butter Sauce
{This post was originally published in 2016. We’re reposting it now because it’s delicious cold-weather comfort food.}
Vanilla is our ingredient of the season. So far we’ve made some vanilla-infused vodka (great for milkshakes!) and a double vanilla cake. Today we’re turning our attention to a savory dinner.
Do you have any snow on the ground? We had a fantastic snow day yesterday! I read that Boulder’s 16+ inches in yesterday’s storm is more than the average snow for the month. I was so distracted by the sledding, matinees, and requests for banana cream pie, that I forgot to post. And I think Sarah’s off taking photos of staircases and doorways, so who knows when we’ll hear from here again ;-)? Anyway, today we’re sharing an amazing use for vanilla, and I really hope you’ll give it a try.
When we picked vanilla as the ingredient of the season. I knew I wanted to experiment with some savory dishes. That said, I didn’t have anything in particular in mind, and never in my wildest dreams did I see this savory roasted chicken on the horizon! We eat a lot of roasted chicken, and I’ve become so partial to our chicken with the flavors of preserved lemon and olives, but this dish is far on the other end of the spectrum. The flavors are more subtle, of course there’s the vanilla, but there’s also a mild nutty-ness from the browned butter. It’s a nice compliment to our repertoire of chicken dishes.
Cooking with Kids : Pumpkin Cookies
{This post was first published in 2015. We’re reposting it again today because there’s nothing better than a pumpkin cookie on a cold November day.}
Pumpkin is our ingredient of the season. So far we’ve used it to make some pumpkin butter, pumpkin popsicles, and a quick weeknight pasta.
Welcome back to our new Cooking with Kids series, where Alex is the true star, and these pumpkin cookies are the runner up. If you haven’t seen our first Cooking with Kids post, it’s worth a glance, especially if you’re just starting out on this whole kids-in-the-kitchen adventure. Today’s post will not go into as much detail about how to make the cooking fun for your little one, instead, I’m just putting all of our past tips into practice and sharing a few ideas related specifically to this recipe and baking cookies in general. As a point of reference for any moms out there, Alex helped with these cookies when he was 29 months old (just shy of 2 1/2 years).
This is a recipe that I first saw on Design Mom. I made a batch for a party last fall, and predicted then that they would become a fall favorite. This year’s batch turned out just as delicious and well-received by everyone in the house, that they’ve retained their position as “favorite fall cookie”. The cookies are delicious little fluffy cakes of pumpkin, and if kept in an airtight container, they will stay moist for at least two weeks (surprisingly a few cookies made it that long in our house!). The original recipe includes instructions for a glaze, I didn’t make it this year, opting for a plain cookie, but made it last year and loved it. I’ll include it below in case you’re craving the extra touch of sweetness.
Easy Fried Chicken
We’re calling this fried chicken, because that’s what we’ve always called it… but there’s no oil involved.
Baking with Kids : Halloween Style
Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with assistance from a two-year-old. If you’re new to the series, our first post provides detailed tips for cooking baking with little ones.
On Tuesday Sarah shared a Halloween appetizer. Yesterday I shared a well-wrapped main dish, and today we’re sharing the dessert that’s sure to make your little trick-or-treaters squirm giggle.
The focus of this Cooking with Kids post is all on the decorating, and in this post we give you sources for all of our fun supplies (including the spider cupcake holders!). Kids LOVE decorating treats, and Halloween is the perfect time to let them go wild. Make it spooky, creepy, silly, cute. It definitely doesn’t have to be perfect. And that’s what makes this project such a hit with big and little people.
I like to plan projects for us to do throughout the season, some more time and energy intensive than others. Decorating spider cupcakes purposefully falls on the easier side. It’s something that you could do on an afternoon when you want to add a little bit of Halloween excitement (and sugar!) to their day.
(Hey Kids!) Make Your Own Tacos
This past spring we started serving make your own tacos, and the boys LOVE them. Do you want a spoiler? These are your standard beef tacos in a hard shell, we just serve them in a unique way – click through for the big reveal! Continue reading