This is the perfect alternative to a huge turkey if you only have a few people to serve. Or, if you aren't hosting Thanksgiving and won't end up with leftovers, this is a great way to end up with a little turkey the next day.
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National Apple Month is like homecoming and a wedding reception and New Year's Eve all rolled into one when you live in Washington State. We are apple central people. It also means that fresh apple cider is at the farmer's market and that stuff is dreamy. When I was a little girl we used to press apples from my grandparents farm with a vintage apple press of my uncle.
Recently, my dad found the exact same cider press - only a new one - and we brought it home to the beach cabin. I love that we get to press cider with my children the same way I used to press cider with my grandparents.
The only trick with making your own cider is that you end up with BUCKETS of cider. B.U.C.K.E.T.S. I've found ways to use it up {and it freezes well} but these waffles may be my very very favorite. They perfectly capture the flavors of fall and are amazing topped with whipped cream, maple syrup and freshly chopped Honeycrisp apples.
1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 egg
½ cup reduced cider
½ cup butter milk
2 tablespoons melted butter
In a bowl combine flour, baking powder, sugar and spices. Set aside. In a separate bowl, combine everything else and beat until a little fluffy. Quickly stir in dry ingredients - batter will be a little lumpy. Scoop batter onto hot waffle iron and bake.
Serve with fresh whipped cream, maple syrup, and sliced apples.
Do you have a regular dinner that you go to every week? This is one of ours. The children can customize it - I can marinade the meat ahead and make the tzatziki ahead. It's done in no time. Because that's how much time I have after school and before dinner.
As my birthday draws one day nearer, it's time to serve appetizers! If you missed yesterday, Jen from Classic Play set the tone with a fabulous playlist. Today, Melissa from Lulu the Baker make the most amazing appetizer. Here's the best part - it's crazy simple.
Click over to
to see how ridiculously simple this really is. And Happy Birthday to me!
Did you miss yesterday? Yesterday we danced like we were living in a HAWT 80's movie.
The girls and I partnered with
to bring you an entire week of fabulous birthday party celebration all inspired by
on the
site.
Steak tacos are one of my favorite ways to serve a crowd! Especially at a tailgate or a backyard barbecue. Using a cut like a Certified Angus Flat Iron, Tri Tip Roast, or Flank Steak means you can serve a crowd fairly inexpensively.
Also, I am currently obsessed with Certified Angus Beef. It's shocking how much better it is than 'standard' beef. The meat is tender, juicy, and reliable - even on cuts {like a tri tip roast} that I would usually say are stringy and weird. And they aren't paying me to say that. I'm just obsessed.
A really simple marinade works perfectly for a tailgate too. I throw everything into a ziploc bag with the meat - slosh it around in the marinade - then take it to the tailgate in the cooler. Cooking the meat in the parking lot and slicing it to serve at the tailgate makes these tacos the absolute best. That, and a good beer.
This is a sweet topping for your steak tacos - or really for anything. It desperately needs the jalapeño or a dash of hot sauce to balance the sweetness of the roasted pineapple. But holy moly it's tasty. And it's fab for your tailgate!
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Summer fruit is ridiculously amazing right now - it seems like everything is ripe at the same time. Pair that with some fabby cheeses and a glass of rose wine and you're set for an amazing afternoon outside.
pitted cherries :: basil :: burratta
nectarines :: beechers flagship cheese {or white cheddar} :: basil
apricots :: blue cheese :: mint
Printable Version of the Recipe
1 package puff pastry, defrosted
2 cups pitted and roughly chopped cherries
½ cup sugar
2 tablespoons cornstarch
2 tablespoons melted butter
sugar for dusting
Preheat oven to 350 degrees.
On a floured surface, roll puff pastry dough out to approximately 16”x14”.
In a mixing bowl toss together cherries, sugar, and cornstarch.
Spread cherries out on one side of the puff pastry.
Cut a handful of air vents out on the opposite side of the puff pastry using a cookie cutter.
Pick up the unfilled side of the puff pastry sheet and lay it over top the cherries enveloping them completely.
Pinch the edges tightly to close.
Brush the top of the pastry with melted butter, sprinkle with a bit of sugar and bake 20-25 minutes until bubbly and browned.
Remove from oven and let cool slightly.
Serve at room temperature.
Oh, hey! Don't forget to watch the video!
Mr. Hedin and I decided a few weeks ago to try a juice cleanse. It lasted about a half of a day. I hated it, he loved it. The last remnant of our attempt is surprisingly good green drink that I've been having almost daily. It's especially helpful - for me - when I need to feel more focused, more energetic, and less hung over.
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