I hope you’re not surprised to see yet another recipe with figs. They are just simply one of my favorite foods and they are only available in a nearly nonexistent timeframe here. I have to get them while I can. This is my go-to cheesecake recipe. I love it because it’s not too sweet and uses great cheeses. I decided to add figs for an obvious reason and a bit of honey.
It’s really quite a process to make, but so worth it. This is the recipe I use. In my fig and caramelized onion pizza post I explained my oven situation. It sucks. So I promise this cheesecake isn’t burned. It’s just very browned. Thanks oven. I adjusted the recipe to my liking by only using a cup of sugar instead of a cup and a half. The i drizzled honey on top and arranged the figs on top.
I’ve been loving golden beets. It seems like a crazy thing to love but they are slightly more mellow than red beets and that makes them perfect for salads, especially when fried. This is a great salad for yourself at lunch or make a large bowl of it to share.
- Bunch of watercress
- 1 radish, sliced thinly
- 1 golden beet
- 1 Avocado, sliced
- Balsamic vinaigrette
To cook the beets: first slice the beets then, steam the beets in the microwave until tender. Seer the beets in a frying pan coated with olive oil over medium-high heat until golden brown, flip occasionally. Let cool.
Assemble the salad: layer the watercress, beets, radish and avocado onto a plate. Drizzle with your favorite balsamic vinaigrette. Bon appétit!
I’m a sucker for homemade coffee recipes. There is something about making coffee at home that is so “comfortable”. But that’s probably because I can make coffee in my pajamas. Also, it usually makes me feel like a scientist in a lab. Whipping up different homemade coffee potions has lead me to make this spiced gingerbread latte more than once.
Now that we have some holiday decorations up, making one of these on a Sunday morning, sitting next to the tree and reading a book makes me feel so festive. When doing lattes at home there are two main components: percolator and milk frother. With these two tools, homemade lattes become so much more desirable.
So to make this spiced gingerbread treat:
*recipe makes one latte
- 1 cup milk, of your choice
- 3 or more bags of Celestial Gingerbread Spiced Herbal Tea
- Maple syrup, or sweetener of your choice
- A dash of a spice blend (cinnamon, cardamon and nutmeg)
- a piece of a cinnamon stick for garnish
- 3 tablespoons of espresso
- Prepare the percolator and heat over low flame on the stove.
- While the espresso is going, heat the milk, tea bags, spices and maple syrup in a saucepan.
- Bring to a low boil and remove from heat. Remove the tea bags and transfer to a liquid measuring cup and use the milk frother to get the milk to a smooth and creamy consistency. I usually stop frothing once the milk volume has doubled.
- Once the espresso is finished, pour it into the bottom of a coffee mug. Then pour the frothed milk slowly down the side of the glass until only the frothy part is left. Pour the frothed part on the top.
- Sprinkle some spices on the top and add the piece of cinnamon stick.
- Sip and enjoy!
I hope all of you have had a wonderful holiday weekend and if you decide to give this homemade latte a spin, let me know what you think in the comments!
Sometimes my desire for coffee can lead to quite some imaginative creations. And when I say sometimes I mean now. The other day, I was craving a latte but I had no desire to leave the house. It was quite the predicament; venture out and get that perfect creamy latte that I wanted or stay home and curl up with a homemade cup of coffee. Obviously I chose the latter. I decided to be a bit creative and make a honey lavender latte with just a few ingredients. Now, I just happened to have been making lavender cupcakes for my birthday and so I had some lavender extract laying around. It’s not easy to come by but I got mine from Sur La Table. I have a feeling I’ll be cooking a lot with lavender in the next couple of months. Anyways, here is a simple delicious latte recipe that you can whip up at home, you know, for those days when you can’t rack up the courage to leave home. There are a few things you’ll need:
- 1/8 teaspoon of lavender extract
- 1 teaspoon of honey
- coffee beans: mine were a Valentine’s day gift from Harry 🙂 It’s Stone Creek’s special Valentine’s day roast but whatever you have works fine too
- milk frother, you can also use a whisk
- 1/2 cup of milk, I used whole milk
- and some kind of coffee making mechanism, I use a percolator when I want to make lattes, etc.
Follow these simple steps:
- brew the coffee to your liking
- pour the milk into a liquid measuring cup and heat up in the microwave or heat up the milk on the stovetop,
- whisk or froth the milk until it has a frothy consistency about half way through
- add the lavender extract and honey to the bottom of your cup and mix them together
- pour the coffee into the cup and stir together
- start to add the milk slowly to save the frothy part for the very top of the latte
- sip and enjoy
And there you have a delicious homemade honey lavender latte. It has a very subtle flavor of lavender with a bit of sweetness and it’s great to enjoy on a lazy afternoon, curled up on the couch with a good book or magazine.
I’m not one to partake in the hype of Pumpkin Spice but these home-made, baked Pumpkin Spice Doughnuts have changed my views on Pumpkin Spice. In my defense when I first saw the recipe I somehow believed that this was going to be a sweet potato doughnut recipe. Anyways, I saw this recipe and felt really completed to make them, it was probably the photography on Pastry Affair that got me as that is usually the case. First things first, I set out to find a doughnut pan. Believe it or not, there are doughnut shaped pastry pans out on the market, crazy right? I got mine from Target, low and behold. Harry has told me that the doughnut pan is one of the best purchases ever made, and I have to agree. These pumpkin spice doughnuts conjure up everything that you love about being cozy. Wrapped in a blanket on the couch, favorite record on in the background, book in your lap, doughnut in one hand and a cup of coffee in the other one. I maybe outstretching the bounds of the pumpkin spice by bringing it into winter instead of staying fall but who doesn’t want to feel that cozy, soul soothing feeling all year round?
I followed this very simple recipe from Pastry Affair. You can follow the recipe here exactly but can easily be summarized. Preheat the oven, grease the pan, mix the wet ingredients, add in the dry ingredients, pour into a pastry bag, fill up the doughnut pans with the batter, bake for about 15 minutes, cool and then enjoy. The icing recipe is quick to whip up and adds something to these doughnuts but they would be just as good without it.
This recipe makes about 12 doughnuts but you can always wrap up the left-overs in aluminum foil to save for later and warm them in the oven another day.
It seems that Sundays around here were meant for baking. I invited my good friend and fellow blogger, Samantha Nitti, over for a festive baking party which included and was not limited to, listening to records of various festive sorts, sipping eggnog and hot chocolate and catching up on each others lives. It was great to spend time with Samantha and I always feel like I get to know her a little better each time we see each other. As I’ve said before, baking is very therapeutic. The recipe we decided to use was from The Kitchen McCabe but we both love chocolate and found it very fitting to stuff each cookie with a chocolate chunk. Samantha and I actually initially bonded over our love of chocolate chunks. The recipe is very easy to follow and only takes about 25 minutes to make. The outcome was a classic chewy ginger snap with a creamy chocolate center. We had also decided last minute to throw some crushed sea salt on the top. Yes, we both love the ‘salted everything’ craze but it just adds a whole new dimension of flavor to these cookies. We loved everything about the cookies and Harrison can attest to that as he was our Official Taste Tester. These cookies would make a great holiday treat to share or to give as a scrumptious gift.
Try them out and let us know what you thought!
I woke up at 6:30am this morning and had a penchant for pie. What’s new right? I think I wake up every morning in that state. It just so happens that my favorite restaurant in Milwaukee is called Honey Pie and guess what? They make deliciously amazing honey pie. Of course! Now, I’m assuming that they use some secret house-made recipe that I probably can’t get my hands on. But Joy the Baker, who I’ve been following in the blogosphere for quite some time, has a delicious Salted Honey Pie recipe that will knock your socks off. So I decided to get outta bed, brew some coffee and get my hands honied up for this pie.
If you’re in the mood to do some Sunday baking this is a great recipe. It takes several hours to actually get to the final product but every second is worth it. I ended up cleaning up around the apartment and working on some projects while I was waiting for the dough to chill and pie to cook. Also, it’d make a great pumpkin pie alternative if you’re not feeling pumpkin pie this holiday season.
Before you get’a bakin’ let me give you a few tips to achieve this beautiful pie. 1. be patient, especially if you’re making the crust from scratch like I did. The added refrigeration time makes it all the more worth while. 2. be prepared to be covered in honey. That’s a slight exaggeration but I did need to use my fingers to scoop the honey out of the measuring cups. It made a bit of a mess but it added to the journey of baking this pie. As an added bonus my hands are softer now. 3. listen to some festive fall/winter music while you bake. It takes the experience from a 10 to a 101.
I’m going to leave it to Joy the Baker to give you the 411 on the recipe. I followed it exactly and it’s a very well written recipe. I crushed up some flaked sea salt and sprinkled it on the top of the pie, served myself a slice…or two, plopped on the couch and enjoyed every bite while listening to my favorite fall/winter record (Chet Baker sings).
Follow the recipe here.
Do yourself a favor, pick a day when you have time on your hands and bake yourself this pie. Enjoy every moment and let me know how it went.