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sur La Table Cooking Class

1/7/2019

Recently, I attended my first Sur La Table cooking class! I always try to get out of my comfort zone (baking) and I love to try to learn new cooking techniques. I especially became a meat eater last year, so I’ve been slowly trying to teach myself how to cook poultry.

The class I took was Night in Paris; meals that are based on French cuisine. The menu included:

positives negatives

The food that is made is absolutely delicious!
The people who do come, from my experience, are super friendly and chatty
Everyone is excited to cook and love to be there
The chef teaching the class is a professional who can help you with the majority of questions
You get a 10% discount
It is a fun experience!

The price: I thought some classes shouldn’t be around $85. It’s only 2 hours of teaching and its not like your getting that much one on one teaching. You barely do- seeing as there is one chef for the max of 16 students.
All the cooking is shared between a group of 4 people; therefore, your not going to be doing all the techniques you learned. That kind of goes back to the cooking classes being too high.
Many chefs don’t really know how to bake- which is fine and understandable, but if a portion of your cooking class is baking, and the chef can’t really bake, people don’t really learn the right techniques and procedures for baking.

who is this for

Who is this class for: couples, those looking for a fun night out, amateur cooks, family outing
Who this class isn’t for: professionals or semi professionals (unless your looking for a good meal)

January classes

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Not every single Sur La Table has a Cooking class area.

Thank you for reading!

xo, Lisa

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Le Creuset

1/4/2019

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You know Le-Creuset- a beautiful, but quite expensive cookware set. Le Creuset ranges from about $20 to $2,500, depending on the model and set.

Small history

Le Creuset debuted in 1925, the time of culinary innovation and an economic boom across the world. It came at the right time; the middle class formed and created a social class that could buy materials they didn’t necessarily needed. Of those items, culinary became a focal point. People could buy different pots and pans, blenders, coffee machines, etc. Pretty much anything they wanted, they could get with their credit cards.

There are several reasons why people love Le Creuset:

Quality
Appearance: enameled cast-iron pan that is not only pretty, but practical
Has a variety of colors and styles
Market-leading & Brand Label (Recognizable)
Life warranty for many of its products

What to get from Le Creuset

They do sell non-stick pans, but I always will recommend the cast-iron pans. If you take care of them the right way, they should last you a lifetime.

Signature pans

These are kind of expensive, but they come in such lovely colors and sizes. I use my 8” for crepes and omelets, my 9” for stir-fry’s and my 10” I use for meat dishes. If you don’t want to pay the sticker price, they usually sell their signature pans half off in their outlet stores. Only downside with this is they are usually an older model. (At the outlet mall I got a Le Creuset 8” pan for $65!!! Sticker price is $120)

   2. Cast-iron crepe panIf you are someone who usually makes crepes, this pan would be a beautiful investment. It makes the perfect crepe; and spreads the batter in a fast and even matter.

   3. Cookware Set
If you want to invest in the whole Le Creuset cookware set, make sure you buy the whole set at the same time. I know it sucks to save up for everything, but you save so much money its worth it. For example, the 5-signature piece set would cost $675, and the sticker price for it all is $525. They even have a Mickey Mouse signature pan set for $350 and a wok set for $400.

4. Saucepans
The saucepan goes really well with the 9” or 10” signature pans. You can make some amazing sauces or creams and make your own tomato sauce. If used properly, your family and friends will love all the delicious meals you can make.

   5. Round Dutch Oven Pan
If you think of Le Creuset, the first image many people would conjure up is their round Dutch ovens. It’s one of their signature pieces in their collection. The Le Creuset Dutch Oven is made of cast-iron; so any meats or brews will be made in flavor delight with this brand.

All these cast-iron pans are useful for any baker as well.

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New Year's Eve: Five Cocktails to make

12/31/2018

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The five cocktails:

French 75, Gin & Tonic, Hot Toddy, Margarita & Moscow Mule

I hope everyone has a responsible and fantastic New Year's Eve!

Thank you for reading!

xo, Lisa

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Gift: Cupcake kit

12/27/2018

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If you are like me, you haven't finished giving away all your Christmas presents to your loved ones. I usually like to make my own gifts for these occasional because they are super easy to make. I usually like to stick with things that the majority of the public like- such as baking products.
You can do pretty much anything in this kit- such as adding vanilla beans, extracts, etc. But here, I just primarily stuck to cupcake liners.

Material Used:

Glitter gold cupcake covers
Flower cupcake liners
White cupcake liners
Small Christmas cupcake liners
Sprinkle sampler- one ounce each
Recipe card- give your recipient your favorite cupcake recipe
Small or medium white box (got mine from Hobby Lobby)
Filler
other material you can use: vanilla beans, frosting tips or bags, frosting, a cupcake mix, etc.

What items would you like to see in this cupcake kit? If you made your own, what else did you add? Comment below or email me at lisa@familyfarmandbakery.com

Thank you for reading.

xo, Lisa

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Key Lime Pie

11/18/2018

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I absolutely love making various pies during the holiday season, and my absolute favorite to make is Key Lime Pie. It is actually quite affordable and super easy to make (trust me). The filling is just three ingredients; same as the pie crust. So lets begin :)

The pie crust

INGREDIENTS:
makes: 2 pie crusts

8 oz. Graham Crackers: about two sleeves
4 oz. Melted Unsalted butter: one stick
4 oz. Granulate Sugar: 1/2 cup

DIRECTIONS:

1. Heat the oven to 350F.
2. Crumble up the graham crackers completely; until it resembles cornmeal. Put it in a bowl.
3. Put the sugar with the graham crackers and mix completely together.
4. Melt the butter and pour it in the bowl. Mix all together until all the mixture is wet.
5. Place in an 8 or 9inch and lay it around.
6. Put it in the oven for 10 minutes. Take it out and let it cool.

The Filling

INGREDIENTS:

14 oz. condensed milk
5 oz. lime (6 small limes squeezed)
3 pasteurized egg yolks

DIRECTIONS:

1. Mix the condensed milk and egg yolks together until blended.
2. Mix in the lime juice until smooth.
3. In a cooled pie crust or graham crust, pour the filling.
4. Cool it overnight in the fridge. During that time, the milk and lime proteins should coagulate and make the filling firm.
5. Top it with whipping cream. If homemade, just use 1/2 cup of cream, 1/4 granulated sugar and a tsp of vanilla. Pipe it on top or make a border.
6. Garnish with lime if desired.

THANKS FOR READING.
XOXO, LISA

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Why I love France

11/2/2018

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So you are probably wondering where I went. Well.... I just came back from a trip to Europe for the last two weeks & it was absolutely wonderful. My trip to Europe started in London and ended in Rome, but the most fastinating part of Europe for me was France. I was only in France for only four days but if I could, I would love to move there.

let me tell you about why I love france

1. The Architecture
France has amazing aesthetics from gothic architecture to Romanesque buildings. If you are into beautiful and colorful aesthetics, you would love Champs-Elysees. It is any fashionista and foodies dream- my favorite thing to do on the street was sitting down, drinking wine and watching the world go by. It made everything seem so stress-free. Another place would be Arc de Triomphe; there are days where you can go up for free and see the whole city. If you want to see more gothic architecture, make sure you visit some of the churches in Paris.

2. The Wine
I was going to put this in a food category, but wine deserves its own category. Not only was it kind of cheap (5 to 10 euros), that wine was made with gold and love. I wish every single bottle made in France was imported to the United States so I could drink it for every meal and every hour of the day. If you are in France, make sure you have red wine several times; I especially recommend going to a Cabaret show so you can have a bottle of Cabaret wine to yourself. I would spend $100 so I could have a bottle of that good stuff right know.

3. The Pastries
France definitely has a better quality pastry scene then the states. I really think it goes down to handmanship, but also the quality of their milk. The butter in the croissant definitely had a better taste and texture than the butter produced here. Don't know why, but that is just from my personal experience. The other pastries, such as macarons, have the same quality, but I feel the pastry chefs at Pierre Hermes and Lauduree have that handmanship in the design and flavor palate that we don't have here. So if you are from the states, I highly recommend eating tons of croissants, puff pastries and delicate pastries such as petit-fours and macarons.

4. The People
I feel like French people get such a bad rep; I sincerely thought they were some of the kindest and cheeky people I have met. If you know a little of French, just brush up on a bit more and you will be perfectly fine. My French isn't the best, but the waiters and cashiers just gave me a smile and then smoke in English. They were just happy that I acknowledge their culture and language- and with that respect. The old saying a little goes a long way definitely applies to Paris, France.

If France isn't a place you want to go to, the next place I would recommend is Switzerland. Not only is the scene a factor to visit, Switzerland has to be the most accommodating country to tourist ever. They all know like five languages, they accept any currency for the most part and they always give you a smile. You also have to include their food scene too- chocolate, water from the source and their cooked meats are all fricken delicious.

thank you for reading! If you have any questions, don't be afraid to comment!

xo, Lisa

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10 Books Every Person Who Loves To Cook Needs To Read

10/10/2018

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Disclaimer: This post is linked with Amazon Services, and as a Amazon Associate I will earn from qualifying purchases. But don't worry, this does not affect you at all.

As everyone knows, one of my professions is a baker & entrepreneur. So, as everyone in my field, I am constantly reading autobiographies of my role models or just reading the tips and tricks of their cooking style and getting into the field of baking/ cooking.
I haven't read every single one of these books, but they are on my list of the ones I will read next. You will see some famous chefs, such as Julia Child, and others like Linda Lomelino. Enjoy :)

1. My Life in France by Julia Child & Alex Prud’homme

If you're inspired to live in France or get a food internship their, this book is right for you. My Life in France takes you on Julia Child's adventure- how she came to France through her husband, went to Cordon Bleu in France and became a published author.

I love this book because you think people came to the top without any hitch, but that is simply never true. Take Julia Child; someone who became world famous, but was rejected by several publishers and even had a personal struggle with the head of Cordon Bleu. Her story was never perfect, and that means yours doesn't have to be to.
Cost: 10.47

2. The Apprentice: My Life in the Kitchen by Jacques Pepin

I absolutely came to love Jacques Pepin these last years & this book has been on my reading list for the longest time. If you don't know who Pepin is, he is one of the most famous chefs to come to be in the American culinary scene. He was born in war-ravaged France and immigrated to America with culinary background from his mother. Throughout the years, he proves himself to be a top-notch chef and helps transform the American culinary scene into something bigger.
Cost: 10.29

3. In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Christopher Blain

I hope y'all watched Chef Table: France Episode 1 because it featured this amazing chef, Alain Passard. If you didn't see it, Passard is famous for his farm-style cooking- a technique of using vegetables instead of meat as the main course of the meal.
This book highlights the hussle and bustle of Passard in his kitchen and at his farm. It features the story of how Passard came to be, how is creative process works and how his meals are finally done. Beautifully done and great for yourself and your kids who want to be future chefs.
Cost: 11.99

4. The Weekend Baker by Paul Hollywood

Paul Hollywood is from the hit TV show, The Great British Baking Show. His specialty is usually with breadmaking and detail, but in this cookbook he takes a hit with other bakery items- pastries. Hollywood's flavor combination and his attention to detail will always produce quality recipes. I will always highly recommend any of his baking recipes.
Cost: $24.99

5. Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines

Magnolia Table, authored by Joanna Gaines, is a cookbook based and influenced by her own restaurant, Magnolia Table. This cookbook has everything from traditional recipes to flavorful desserts. Some of the recipes included are:

White Cheddar Bisque
Lemon Pie
Chicken Pot Pie

If you love traditional meals and culinary presentation, this cookbook is perfect for you.

6. Giada’s Italy: My Recipes for La Dolce Vita

Giada de Laurentiis is one of my favorite chefs and TV host because of her new culinary style in the world of Italian culinary. She gives you traditional meals, but with new flavorful twists. Some of the recipes are:

Grilled Swordfish with Candied Lemon Salad
Fennel Upside Down Cake
Asparagus with Grilled Melon Salad

Cost: 22.50

7. Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking

I loved Anthony Bourdain- his passion for cooking and his style was always amazing to watch. It's so sad that he left this world, but thankfully we have his cookbooks to always reminds us of this passion and style. Les Halles cookbook teaches you and influence the way you make your next French bistro meal. He never really believed in the fine dining, but instead the dining that allowed you to drink too much and talk too loud. Love this book and cannot wait to purchase it for myself.

8. Lomelino's pie: A sweet celebrations of pie, galettes and tarts by linda lomelino

I absolutely love this book because of the wonderful flavors of pie crust and filling that Lomelino offers. If your an avid pie maker, especially in the winter season, this book offers delicious recipes that will make all your family members jealous.
My favorite to make is Peach & Strawberry Pie with Brown Butter.

9. Bread Illustrated: A Step by Step Guide to Achieving Bakery-Quality Results at Home

This is my favorite cookbook that I own on my bookshelf. They have a range of bakery-quality breads that you can produce yourself at home with easy follow by directions. If you love breadmaking, please buy this book- you wouldn't regret it.

10. The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory—More than 150 Magical Recipes for Wizards and Non-Wizards Alike

I actually bypassed this book and it seems to be perfect for my cookbook collection. The Cookbook has recipes based on the popular movie series, Harry Potter. It has recipes for Harry's favorite dessert, Treacle Tart and some traditional desserts as the Pumpkin Pasties. Any Harry Potter fan would love this cookbook and be part of the culinary experience in the movie.
Cost: $12.99

what are your favorite cookbooks?

Comment below!

xo, Lisa

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Europe: Gluten Free Bakeries & Restaurants

10/4/2018

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This post is inspired by my celiac cousin and me wanting to show the possibility of having an authentic and cultural experience in mainstream Europe. My means of mainstream is the stereotypical cities that Americans visit- Berlin, Brussels, Dublin, Helsinki, Lisbon, London, Madrid, Paris, Rome and Vienna (I know I missed a ton- want me to do a city, just comment below).

Berlin, Germany

Berlin, same as Brussels, isn’t a huge gluten-free haven. But, there are a few places that do offer gluten-free options.

Cielo di Berlino Monumentenstr. 31 10829 Berlin
- There GF pizza is made in their own separate pan and they use buckwheat flour. On Yelp, it seems to be highly recommended.
Suzette Pappelallee 15 10437 Berlin
- Some reviews say they have the best GF products in Berlin. They mainly offer their own GF crepes and homemade cider.
BrewDog Ackerstr 29 10115 Berlin
- They offer gluten free beer on tap. If you’re a drinker and still want a night out, this will be a perfect place for you.
Cupcakeladen Frankenstr 15 10781 Berlin
- They offer gluten free and dairy free cupcakes

brussels, belgium

L’atelier de Willy Boulevard Emile Jacqmain 118, 1000 Brussels
- Not 100% gluten free, but they have fantastic options to choose from. For dessert, you can have a delicious crème brulee a la vanilla and a variety of different meats- duck, beef or cod.
I wont lie. I didn’t really find any 100 percent gluten free restaurants or bakeries- so those with Celiac, Brussels might be a nice stop for sceneries, but they don’t have anything specific for places that will be completely safe. With that, I could be wrong and if anyone has recommendations, please comment.

Dublin, Ireland

Dublin seems to offer many restaurants that have gluten-free options, but nothing that is completely gluten-free. Dublin just bring extra snacks and foods with you or go to the local grocery stores. You should be able to get salads, granola bars, etc.

Opium 26 Wexford Street Dublin Dublin 2
- Thai
The Farm Restaurant 3 Dawson Street Dublin Dublin 2 D
- They primarily use organic and free range products. They have several gluten free products ranging from a Spanish omlette to a farm irish fish pie.

Helsinki, finland

I have hear Finland is a gluten-free friendly place to visit and it seemed that way researching restaurants online. In Finland, restaurants label their dietary restrictions to let people know what they serve- vegan, lactose free, gluten-free, etc. I was curious and I researched why Finland is soo welcoming of labeling certain foods. I guess their health system makes it easy to be checked for a food allergy and if you do, they actually compensate you for that specific diet (I sometimes wished I lived in Finland or Norway).

Sandro Kollia Kolmas Iinja 17, Helsinki 00530
Kotipizza Mariankatu 10, Helsinki 00170, Finland
- This places offers delicious gluten-free pizza.
Gluto Street Food
- So they didn’t get the best reviews and seems a bit pricy, but they are 100% gluten free. There is no risk if you have celiac disease.
Café Smorrebrod Cygnaeuksenkatu 5, Helsinki 00100, Finland
Keliapuoti Gluten-free Bakery

Lisbon, Portugal

Lisbon is limited with celiac or gluten intolerance restaurants. The main two I found are listed below:

TelePizza Avenida Dom Joao II 23 Loja 1., Lisbon 1990-097, Portugal
- offers gluten free pizzas that are separated by glutenous pizzas
La Trattoria Rua Artilharia 1 79 | Lisboa, Lisbon 1250-038, Portugal
- offers gluten-free pizza and other celiacs said they come out well for them

LONDON

B Bakery
6-7 Chandos Place, Covent Garden, London WC2N 4HU
This bakery isn't completely gluten free, so if you do have celiac, always beware of cross contamination. I absolutely love B Bakery- it has such tasty pastries with such cute packaging. And good thing my gluten free and even vegan friends; they offer these awesome High Tea bus tours of London that includes the tour, sandwiches, tea and pastries. When booking the tour, they will offer you to choose: gluten free, vegetarian, traditional, vegan, etc. This would a great spot to stop off and enjoy a gluten free meal. To access this site, click here.

Cookies and Scream
130 Holloway Road Holloway, London N7 8JE
Cookies and Scream is a little bit off the path in London but its all worth it seeing it as a gluten-free and vegan bakery. So there is no worry or fuss about your allergies and the desserts are highly rated. So you are not missing out in any English goodies- especially their warm brownies.

Madrid, Spain

Celiciosos several locations
- 100% gluten free
San Locura Calle General Oraa 49, 28006, Madrid
- They offer 12 kinds of gluten free bread and several pastries and sweets
La Tape Calle San Bernardo 88, 28004, Madrid
- They offers 6 types of gluten-free bread to purchase.
Restaurante Lateral Calle Velázquez 57, 28001 Madrid, Spain
- You will get gluten-free breadsticks and a good selection of gluten free products when you dine here.
Casa Mono Calle Tutor 37, 28008, Madrid
- Has a specific menu that caters towards celiacs; highly recommended.

PARIS

Paris has many options for my gluten-free readers; so many that you can dine and get baked goods for several days.

Noglu Epicerie 16 passage des Panoramas 75002 Paris France
- everything is gluten free
My Free Kitchen 1 B rue Bleue, 75009 Paris
- Completely gluten free and dairy free
Helmut Newcake (sans gluten) 28 rue Vignon, 75009 Paris
- A huge selection of gluten free pastries such as croissants, baguettes, etc.
Foucade 61 rue de Bretagne, 75003 Paris
- Lactose and gluten free; a huge selection of gluten free pastries
La Maison du sans Gluten 12, Rue d'Hauteville, 75000 Paris
- Everything is gluten free

Tips: Always carry a card in their language to let your waiters know your condition.
https://www.davidlebovitz.com/glutenfree-eati/

Rome, Italy

Fanta Morgana Piazza Degli Zingari 5, 00184 Rome, Italy
- All the gelato and ice cream are gluten-free
Ristorante Il Viaggio Via Isonzo 14, 00198 Rome, Italy
- They offer a gluten free menu
Sans de Ble Gabriello Chiabrera 58c, 00145 Rome, Italy
- 100% gluten free
Mama Eats Street Food Borgo Pio 28 - 00193 Rome
- 100% gluten free & offers fried food
La Soffitta Renovatia Piazza del Risorgimento 46 A, 00192 Rome, Italy
- cooks their gluten free pizza in a separate area so there is no cross contamination
- highly recommended
Risotteria Melotti Roma Della Vetrina 12A/B - 00186 Rome
- completely gluten-free; sells rice product items
Fiumicino airport offers many gluten free options

Vienna, austria

So I have never been to Vienna, but it seems to be a match made happen for those with celiac disease or gluten intolerance. They have a huge variety of gluten free options and it seems to be in the main district; so good news, you can visit them while your traveling the main tourist areas.

Restaurants Lebenbauer Teinfaltstrasse 3 | Holiday 31.5., Vienna 1010, Austria
- Affordable
- Huge selection for vegetarians, gluten free
Zum Wohl- Glutenfrei Essen Stumpergasse 61, 1060 Vienna · 1060 Vienna
- 100% gluten free
- Can still get the Austrian food experience
- Will spend a bit more than restaurants lebenbauer
I couldn’t find a completely gluten free bakery, but it seems the Joseph-Backerei Patisserie Bistro offers gluten free and soy free options.
If I missed out on any restaurants, please visit this well-depth page on Vienna’s gluten free restaurants and bakeries. https://www.roadaffair.com/gluten-free-vienna/

if you have any questions or concerns, don't hesitate to comment below

xo, Lisa

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Apple Cider Donuts & the pumpkin Farm

10/4/2018

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Okay so I'm kind of cheating right know, so I didn't really make apple cider donuts, instead I bought mine from my local pumpkin farm. My oven at the farm is currently broken right know, sooo I kind of can't bake anything at the moment. With that, I purchased some tasty treats while I was there.

a pumpkin

apple cider, apple cider donuts & Pretzels

if you cant go to your pumpkin farm, here is an apple cider recipe

I got the yeast-raised donut recipe from my culinary book (Professional Baking 6th edition) and gave my own spin with the apple cider.

ingredients

Shortening 3 oz.
Sugar 4 oz.
Salt .5 oz.
Nutmeg 1/2 tsp.
Cinnamon 1/2 tsp.
Allspice 1/2 tsp.
Nonfat milk solids 1.5 oz.
Eggs 4 oz.
Bread flour 1 LB. 13 oz.
Yeast, instant .5 oz.
Apple Cider 1 LB.

Directions

Combine the Shortening, Sugar, Salt, Cinnamon, Allspice, Nutmeg and Nonfat milk solids. Mix until combined, but not anymore than that.
Add one of the eggs and mix until incorporated. Repeat with the second one.
Add the apple cider; mix fast.
Add flour and yeast.
Develop dough by mixing with the dough hook for 6-8 minutes at second speed.
After done with mixing, let it ferment for 1- 1 1/2 hours.
Scale to the length of donuts you want- recommendation is 1.5 oz from my culinary book.
Cover and proof for 10 to 15 minutes.
In a fryer or on a pan with oil, fry at 360F. When they are fried, lift them off the oil and let it cool.
Add a cinnamon-sugar coating (1 Cup of sugar to 1 tsp. cinnamon).

Thank you for reading :)

If you have any questions or concerns, please email me or comment below.

xo, Lisa

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cowboy country-style breakfast

10/3/2018

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Hello everyone!
I'm back today with a recipe that I absolutely love to make, cowboy country breakfast. It is very simple to make and really affordable. The ingredients cost around $10 and will last you five to six servings. I usually can only consume one serving, but my boyfriend consumes about two to three servings- So it will really depend on who you are cooking for.

ingredients

Serving: 1 person

3 slices of bacon
2 Ore-Ida hash brown patties
2 eggs
Slices 1/2 of a jalapeno
1/4 of a red onion
1/4 of a green pepper
Cheddar cheese, sprinkle on top
Pepper & Salt

* The nice thing about this recipe is you can add or remove whatever you don't like.

Directions

First fry the bacon on medium heat in a medium skillet until half way done. Remove from the skillet and keep the bacon fat.
In the skillet, fry up the hash browns for a few minutes. Once soft, tear it apart with your spatula.
Add the green pepper, onion, jalapeno and bacon (tear the bacon into bits). Fry for a few minutes until the hash browns, onion and bacon looked well cooked.
In the skillet, dig two holes to make space for a egg. Crack the egg in those spots. Once the egg white is cooked, you are done.
Sprinkle cheese on top, crack some pepper and salt, and you can start serving.

* If you have never made bacon before, read this bit. Remove the bacon from the package, and without any oil, put them on a skillet. I usually rotate my bacon every few minutes to make sure its evenly baked. Its usually done when its browned and it shriveled up.

If you do make this recipe, I highly recommend trying this with a slice of sourdough bread :)
Thank you for reading and please comment below if you have any questions or suggestion.

xo, lisa

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what to eat in the fall

9/30/2018

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Hey everyone! So I'm doing one of these post because I love eating and utilizing fresh produce every season. The autumn season especially brings produce that creates hearty and delicious meals.
Here is eleven delicious and healthy vegetables and fruits that are in for the autumn season:

1. Tomatoes

Nutrition: Vitamin A, C + K, Potassium & Iron

Recipes:
Heirloom Tomato Mariana Sauce
Oven Tomatoes
Caprice Salad

2. pumpkin

Nutrition: Vitamin A, High Fiber, Reduce Water Retention & Puree helps stomach regulation

Recipes
Roasted Pumpkin Seeds
Pumpkin Pie
Pumpkin Puree

3. Acorn or butternut squash

Nutrition: Vitamin A, C + E, B Vitamin, Iron, Calcium, Magnesium & Omega 3

Recipes:
Halved Roasted Acorn Squash
Panera's Squash Soup

4. chards

Nutrition: Vitamin B, E, A, C + K

Chard is really good in salads, cooked with pasta or fettuccini and warm soup.

5. Pears

Nutrition: Fiber & Vitamin C

Recipes:
Pear Toast
Pear, Leek and Cheese Quiche
Vegetarian taco bowls

6. Rosehips

Nutrition: Vitamin A, Vitamin C (901%) & Magnesium

Recipes:
Rosehip Vitamin
Rosehip Oil

7. sweet potatoes

Nutrition: Vitamin A, B + C

Recipes:
375 F for 35 minutes
Brown sugar, butter & cinnamon
Almond butter & banana

8. apple

Nutrition: Fiber, Vitamin C & various antioxidants

Recipes:
Rose Apple pie
Apple Cider
Apple Crumb Cake
Apple Marmalade

9. almonds

Nutrition: Calcium, Vitamin A

Recipes:
Almond Milk
Trail Mix
Cinnamon Sugar Almonds

10. Stovetop pOPCORN

Nutrition: Fiber, low calorie

Recipes:
Muddy Buddy Mix
Cinnamon Sugar
Chili powder, Salt & Cumin
Sour Patch Kids

11. banana

Nutrition: Fiber, Vitamin C + B6 & Magnesium

Recipes:
Banana Bread
Banana, Chia Seeds & Almond Butter on Toast
Banana with Peanut Butter

Thank you for reading! And please comment below your favorite thing to eat in the fall. Maybe add or link a recipe or two because I would love to try them :)

XO, Lisa

2 Comments

mulled wine

9/25/2018

3 Comments

So this was one of the my favorite things to do in the fall. But beware of the addictiveness of this recipe- especially if you add the brandy.

ingredients

Servings: 12 cups

-         1.5 L merlot wine (can be cheap)
-         Three Cinnamon sticks
-         Slices of oranges
-         Four star anise
-         Cheesecloth or a coffee pot filter
-         Brandy (can be cheap as well E&J)
-         Five whole cloves
-         ½ cup- ¾ cup of granulated sugar

directions

So we doubled this recipe, so if you are using a 750 ml bottle of wine, just half all the recipes.

1. Using a coffee filter or a cheesecloth, add your cloves and star anise. Either sew the ends or wrap it with twine.

2. In a crockpot, add the granulated sugar. If you are using a cheaper wine, I recommend ¾ cup of sugar to mask the bad taste. If not, just use ½ cup.

3. Add the wine, cloves & anise, cinnamon sticks and slices and juice of oranges. If you want something not as alcoholic, add five shots of brandy. If alcoholic, brandy will be used at the end.

4. Put the lid on and simmer for an 1 1/2 or until the sugar dissolves.

5. Once done, pour a half-shot or full shot to a glass (if you didn’t add it in the beginning). Top with a glass of mulled wine and orange slices.
Enjoy your fall day! Be careful- this stuff is tooooo addicting.

thank you for reading.
xo, lisa

3 Comments

50 things to do during the fall

9/21/2018

0 Comments

Disclaimer: This post is linked with Amazon Services, and as a Amazon Associate I will earn from qualifying purchases. But don't worry, this does not affect you at all.

EVENTS FOR THE FALL SEASON

1. Go to a pumpkin farm
2. Go apple picking
3. Travel

Traveling during the Autumn season is so cheap. I'm currently going to London (from Chicago) next month, and I'm only paying $540 dollars. Prices for accommodation and food prices are usually pretty cheap too.

4. Make your own Halloween movie playlist

My current playlist:
All the Halloweentown movies
Hocus Pocus
Scooby Doo cartoon movies
Harry Potter
Ghostbusters
Matilda

5. Go to a Pumpkin Patch; In Illinois, we have The 200 Acres in Arthur.
6. Go on a fall hike

7. Start Journaling
8. Press Flowers

Get
9. Start a Bonfire: Pro tip, pinecones work perfectly as a fire starter
10. Go to a haunted house
11. Go on a ghost tour
12. Read a fall novel
The book I really want to read right know is the The Traitor's Wife by Allison Pataki. I studied history and history often forgets women and people of color in important historical events.
This historical event is about Benedict Arnold fleeing the Americans and pledging allegiance to the British. What history doesn't tell you though is that Benedict was persuaded and seduced to be allegiant to the British by his socialite wife, Peggy Arnold. I won't tell you the rest, but I will guess you wont be able to keep this book down for awhile.
Traitors Wife is available on Amazon for about $10.19.

13. Learn a new language: Duolingo is free and is a great app!
14. Decorate your house for fall
15. Go star gazing
16. Go on a hay ride
17. Make sure to stock on candy the day after Halloween
18. Reading outside with blanket
19. Have your morning coffee outside

20. Play football
21. Go for a picnic
22. Open the windows
23. Volunteer
24. Go to a festival
25. Fly a kite
26. Go to a Halloween party
27. Go ice skating
28. Watch a scary movie

29. Drink Apple Cider

Make your own:
Ingredients: apples, honey/maples syrup, allspice/pumpkin spice, cinnamon and water
(courtesy of delightful mom food)
Buy the packets (listed below) or buy from your local grocery store

30. Make hot chocolate or Pumpkin White Hot Chocolates
31. Pumpkin Spice Latte
32. Make mulled wine

33. Cook with what is in season: carrots, butternut squash, potatoes, kale and herbs
34. Make and decorate Rice Krispy treats
35. Make pumpkin pie
36. Make your own candy apples
37. Make pumpkin bread
38. Make your own chili

39. Make your own hot soup
40. Make caramel corn

Make some fresh popcorn and pour over some caramel sauce. Check out my recent blog, where you will find a nice caramel recipe.

41. Make cinnamon rolls

42. Make your own smores.
43. Buy a new warm scarf
44. Buy some new thick socks
45. Buy a new fall sweater

46. WEAR FLANNEL
47. Buy a new candle
48. Make an autumn wreath
49. Take out the heated blanket
50. Make your own face mask

It is very simple. This recipe comes from You Beauty.
pumpkin pie puree
lemon juice
pumpkin seed oil
cinnamon and nutmeg

Thank you for reading!

If you have any questions, please email me at: lisa@familyfarmandbakery.com.
Please comment and let me know your fall traditions. I want to know :)

xo, lisa

0 Comments

Roasting and Seasoning Pumpkin Seeds

9/17/2018

4 Comments

CALORIES: 350 FOR 1 CUP

Pumpkin seeds are so simple to make and they make a phenomenal and healthy snack to eat. You can eat them just plain or add any seasoning you want. I just stuck to a simple seasoning concoction: four peppercorn blend seasoning, Italian seasoning and salt. I love peppercorn and it went soooo well with pumpkin seeds. I would highly recommend buying Watkins Four Peppercorn Blend.

I did want to say before I begin I did get this main recipe from Pillsbury, but I did change the recipe to what I thought was better. If you want more information from Pillsbury, here is their site.

Ingredients

·         1 cup pumpkin seeds
·         1 ½ Tbsp. melted unsalted butter; if salted, don’t add salt to your seasoning.

·         Seasoning: Four Peppercorn blend or plain pepper, salt, Italian seasoning

Procedure

Obtain a pumpkin (I like to use pumpkin pie pumpkins), and scrape the pumpkin for the seeds. Make sure you pull the pulp into one bowl and the seeds in another. I would recommend saving the pulp and using it to make some homemade pumpkin pie.
Wash out your pumpkin seeds using a colander with cold water for a minute. Make sure you pick out all the pulp; this task is very tedious.
After it is wash, use a towel or paper towels and dry your seeds. It doesn’t have to be super dry (mine was still very wet.)
In a bowl, pour a cup of pumpkin seeds and 1 ½ tbsp of melted butter. Mix thoroughly.
On a cookie sheet with parchment paper, pour out your seeds evenly on it.
With the seasoning, sprinkle some salt and peppercorn (I did half whole, half chopped). I did a little bit of Italian seasoning, but like I said, I love pepper.
On the middle rack, bake at 350 F for 17 minutes.
Take out and cool for 5 minutes. They should be slightly orange-brown.
You can either eat them right away, or you can store it in a Ziploc for a later snack.

I absolutely love these pumpkin and it helps these seeds are so healthy. They are high in fiber and protein, they are healthy fats and are a good source of magnesium, iron, vitamin e and zinc.

Thank you for reading, and please follow my current 15 things about fall blog. It has everything from what to do in the fall to fall baking recipes.

XO, Lisa

4 Comments

Pumpkin Spice Caramels

9/10/2018

8 Comments

Hey everyone!
I apologize for not being around the last month. I just have been so tired and needed to take a break from my LLC. This month has been helpful- just sleeping the right amount of hours and not overworking myself. With that, I made my favorite dessert yesterday- caramel. I thought with the upcoming fall season, I would add some pumpkin pie spice to my favorite caramel recipe.

INGREDIENTS

2 cups of granulated sugar
3/4 cup dark corn syrup- you can use light but it will be a lighter color
3/4 cup of butter
2 cups of whipping cream
2 teaspoon of vanilla (or any other extract, but vanilla taste the best)
1 Tbsp. pumpkin pie spice

DIRECTIONS

1. With a four quart pot (don’t use anything bigger or the caramels will be burnt) place your granulated sugar, corn syrup, butter and 1/2 of the cream into the pot. Bring the pot to a boil with medium heat (around a 4 on the dial) and constantly stir the pot and scrape the bowl consistently.

2. While that is waiting to boil, grab a 9X9 pan, a cake pan or a lasagna pan (I only had this small pan on me) and put parchment paper on the bottom. Although butter will help stick, butter goes bad fairly quickly.

3. After the sugar mixture is boiling, heat the rest of the cream in the microwave for a minute. Slowly add the cream to the sugar mixture. If you do it all at once, it can cool down the sugar mixture and the sugar can crystallize.

4. Stir consistently for 10 to 20 minutes until the mixture thickens and darken to the caramel color above. It should be around 240F, but if you do not have an instant thermometer around, if you drop the caramel in ice cold water for a few seconds and you take it out, you should be able to form it.

5. Take it off the heat once the ice cold water test works or its 240F and thick. Quickly add your extract and spice and mix until its combined. Drop the caramel in the pan, but do not scrape.

6. Wait 6 hours or overnight for it to form. Cut parchment paper and the caramels to make individual pieces.
Hope you enjoy. These caramels are addictive btw.

8 Comments

bagels

8/2/2018

2 Comments

Hey everyone & guess what today is! Bagel Day! I wanted to give you guys one of my favorite recipes; bagels can be used for any meal and if you make it right, they can be soft and toasty.

ingredients

2 teaspoons of active dry yeast
1.5 tablespoon of sugar
1.25 cups of water
3.5 cups of unbleached flour or bread flour, plus extra for kneading
1.5 teaspoons of salt
2.5 tsp of cinnamon [optional]

steps

Sprinkle the yeast and sugar into a .5 cup of water in a bowl or Styrofoam cup. Make sure the water is 105 to 110 Fahrenheit because that is the perfect temp for active dry yeast. Stir the yeast and sugar in the water and wait five minutes or more for the yeast to become foamy. Mix the flour and salt in a large bowl. Make a well in the middle of the mixture and when the yeast is done, pour it into the well. Pour .5 cups of water into the well as well and mix the dry and wet ingredients together. The best mixing method is to use one hand. Add more water if need be. Form a firm and moist dough. Turn the dough onto a floured work surface such as your clean countertop. Knead the dough for ten minutes until its smooth and elasticity. The dough will also feel easier to knead. Add as much flour as needed. Although, if you use too much flour, then the dough will have cracked seams.

2. Use a different large bowl, oil it with butter or pam, and put your kneaded dough in the bowl. Cover with plastic wrap or a towel and let it rise until its doubled in size. This will take an hour in a retarder and three hours if left in your kitchen with room temperature.

3. When it has rised, punch down the dough and cover for another 10 minutes. Once down, weigh your dough and cut the dough into eight equal pieces. Shape each piece into a ball. Make sure its smooth on top. Insert a ring into each ball by inserting your finger in the middle and making a hole. Keep spinning your dough so the hole takes up 1/3 of the diameter.

4. Place the bagel on a lightly oiled baking sheet with parchment paper. Cover for ten minutes to rest the dough.
5. This step is the fun part. You will get a large pan of water to a boil and then reduce the water to a light simmer. Use a perforated skimmer to lower one or two bagels into the water. You should boil them for thirty seconds and then flip them for another thirty seconds. Once done, transfer the bagels to another oiled baking sheet with parchment paper. Bake at 425 F for 20 minutes. Cool on a wire rack.
6. Enjoy when cooled. Serve with cream cheese or jam. The bagels are on the top sheet and the bottom sheet.

Don't they just look delicious!
Out of all the recipes on this blog, please try this bagel recipe. They are so soft and delicious- and goes really well with your own homemade goat cheese and homemade cream cheese.

Lisa

2 Comments

Himalayan salt sole

7/30/2018

0 Comments

Hey everyone!
I recently read on Lauren Conrad’s blog about the great benefits of drinking Himalayan Salt water. When the Himalayan salt becomes sole (completely absorbed in the water) it becomes a great electrolyte drink; so it is a great alternative to drinking Gatorade or buying expensive Smartwater (although lets get real, that is always a splurge)

How to make it:

Grab a mason jar; use a 2 to 3 cup mason jar.
Fill the jar 1/5 the way up. Other sites say 1/4, but 1/4 might be too much.
Let it soak overnight; if any salt is left, that means the sole worked. If there is nothing left, the sole didn’t work. You will need to add another tbsp of himalayan salt & let it soak overnight again. IT should be ready.

To make the use of the sole, you can use it in several batches. Add 1/4 cup to 3/4 of water. Drink it in the morning with lemon or drink it normally after a workout or work.

Benefits·

Helps detoxify the body (especially when you add it to a warm bath)
It can help regulate blood pressure, but remember to always limit your salt intake
According to Livestrong, Himalayan salt has 84 mineral contents- it is especially high in iron, calcium and potassium.
Helps stimulate circulation

Although Himalayan salt has many benefit, always take it with a grain of salt. It will not solve all your health problems or ailments.

I also want to bring up Himalayan salt lamps and their effectiveness. I have read many scientific studies on the benefits of these salt lamps and nothing is proven to work. Although, there has been several cases of electrical shock- so always be careful. I hope the salt water will be a better alternative for you!
Thanks for reading 🙂

xo, Lisa

0 Comments

Baguette

7/23/2018

0 Comments

Baguettes are one of my favorite breads to make- especially when I'm making my own homemade sandwiches. Baguettes are pretty much the same composition of French Bread, but its form is longer and has a shorter proof/baking time. You can finish a baguette in half the time of a French bread loaf!

INGREDIENTS:

In a cup, add the active dry yeast (.19 oz) and add a small amount of water to the yeast. The water should be 105-110 F and should weigh .8 oz. Wait five to ten minutes for the yeast to activate.

In a large mixing bowl, mix the flour and salt until combined; make a dome in the middle. Fill the dome with the fermented yeast and half of the water and combine the material (add water as need be). The dough should become a cohesive dough.

Dust your bench with bread flour. Knead for 10 to 15 minutes until it is smooth and elastic. Baguette dough needs to be intensively kneaded so the proofing time is shorter- that is why kneading takes a long period of time. After kneading, spray a large mixing bowl with PAM and add your dough. Cover with plastic wrap and proof for an hour and a half.

Once proofing is over, take out your dough and pre-shape. I just took 2/3 of the dough to make a baguette and left the rest to make rolls. Proof for 10 minutes.

To shape the baguette, roll the dough into an oval. The dough should be thick and not to thin. Like the makeup of a cinnamon roll, roll the dough Parallel towards you. Pinch the seams at the end. Proof for another 10 minutes.
On a cookie pan or any pan really, line it with parchment paper and sprinkle it with cornmeal. The baguette and rolls should lay on top of this. Water wash the baguette and the rolls.

Slash the baguette just like the picture above. Make sure the slash is all the way across, or the air has no place to escape during baking.

Preheat the oven to 425F and bake for about 20 to 25 minutes. The first ten minutes should have steam- if your oven doesn’t have a steamer, you can add steam by placing water in a cookie tray on the bottom rack.

If baked correctly, the crust should be hard and crunch, and the inside soft and flavorful. You can add anything to the bread such as spices or herbs. The recipe can be endless.

THANK YOU for reading. I recommend making baguettes once in awhile for sandwiches and soups. They are delicious when warm and toasted :)

0 Comments

Muddy Buddies

7/17/2018

0 Comments

Muddy Buddies are the greatest thing to make for a long car trip. It is fairly simple to make and delicious as well. I usually eat my portion in one sitting- my portion is a popcorn bowl so not too small. Well further-due, here is the recipe:

In a microwave-safe bowl, add one cup of chocolate chips. Microwave the chocolate chips for 15 seconds.

Add the peanut butter & butter. Microwave for a minute; mix. If it is not completely smooth, microwave for another 20 seconds.

Pour the chocolate on the mixture and add a teaspoon of vanilla. Mix until all the Chex mixture is covered.

After it is completely mixed, add 1 1/2 cups of powder sugar. Like the chocolate, make sure the powdered sugar is completely coating the Chex. And Voila! You can eat as much as you want, but remember to limit yourself. This recipe is practically just sugar.

Thank you for reading,

XO, Lisa

0 Comments

CAKE POPS

7/15/2018

0 Comments

Disclaimer: This post is linked with Amazon Services, and as a Amazon Associate I will earn from qualifying purchases. But don't worry, this doesn't affect you in any way.

Hello Everyone!
I hope everyone had a great week! This week I was at home resting due to a root canal; the positive that came out of it though has been the free time to actually to start this website.
I haven't really outlined what my objective was for this blog. I just want to bring delicious recipes that you can cook or bake. My goal is to post every Monday and Thursday; so stay tuned on those days :)

The post this week will be about delicious and easy cake pops. All you will need is:
Material:

Cake pop machine
1/2 cake mix or any cake recipe halved
Candy melts- any color
Styrofoam
Lollipop sticks
Lollipop bags
Ties
Tags
Baker twine

To make cake pops, I think the easiest way is to just buy a cake pop machine.

I got mine at Hobby Lobby for about 15.00 (originally 25, but I used the online 40% coupon). It was so worth it.

If you do not have a Hobby Lobby near you, Amazon does sell the Babycakes cake pop machine for a little less than $15. This product would work the same.

I made red velvet cake batter and poured it into the machine. It only took four minutes to bake! Tip: using a pastry bag and a number three Wilton tip makes it a lot easier to put the batter into the machine.
After it finishes baking, freeze or refrigerate the cake holes so it will be cooled. Dip the stick you will be using into the frosting or melts of your choosing. Insert it into the cake hole and refrigerate for five minutes. After taking them out, dip the cake pops in melts of your choosing and insert them on a styrofoam pad. Refrigerate for at least 5 minutes. They should be ready ?
After refrigerated, insert your cake pop into a lollipop bag and twisty tie the bag.

Add a pre-bought tag or make your own tags with a tag cutout and tie them around the cake pop with baker twine. The tag can say anything that your heart desires.

A fun and tasty gift you can give to everyone you love!
Hope you enjoyed this diy gift. Come back this week for more :)

xo, lisa

0 Comments

Cinnamon Buns

7/10/2018

2 Comments

I have such an exciting recipe to share with you today! This recipe comes from Bread Illustrated by the editors of America’s Test Kitchen. This book is for anyone- especially newbies since they have straight forward directions and basic ingredients. So any amateur can make any of these breads; so I would highly recommend this book!
The recipe I chose today was The Ultimate Cinnamon Buns. Not only does it look delicious, but it is quite simple to make (even though it is quite long). For equipment utensils, you only need your Kitchen-Aid & dough hook, several mixing bowls, 13X9 pan, a whisk, aluminum foil, rolling pin and plastic wrap. The equipment list is general kitchen equipment, so I hope most people can make it one day when they are not working.
Hope you enjoy 🙂

Recipe: Ultimate Cinnamon Buns

For the dough:

Whisk the flour, cornstarch, instant yeast and salt in a Kitchen-aid. If you are using salted butter, omit the salt.

In a bowl or a four cup liquid measuring cup, whisk together the eggs, milk and sugar. Whisk together until the sugar is dissolved.

Still using your Kitchen-Aid, attach the dough hook. On low speed, add the egg/milk mixture to the flour mixture slowly. Mix until a cohesive dough is formed and no flour is remaining. The book states two minutes, but it could be longer. If the dough isn’t cohesive, add an ounce of milk.

Once the dough is cohesive, increase the speed to medium low (speed 4). Add a tablespoon of butter every thirty seconds (use unsalted if you can). It should be fully incorporated if you did the intervals right; around 6 minutes overall. Once incorporated, knead the dough by using the dough hook for another three minutes until the dough is smooth and elastic. It should not be as tough. Transfer the dough to a lightly-floured surface and knead by hand for thirty seconds.

Once kneaded, transfer the dough to an oiled bowl (Pan or olive oil). Cover in plastic wrap and allow it to double in size for 2 to 2 1/2 hours. While your waiting, prepare your 13X9 inch pan. Cover it with aluminum foil and leave some aluminum foil hanging to make it easy to take out the cinnamon rolls.

On a slightly floured surface (sorry I might of used way too much), form the proofed dough in a rectangular shape. With your rolling pin, roll out the dough 18 inches by 18 inches.

Cut the uneven edges. Brush the dough with melted butter, but do not brush butter on every 1/2 inch border.

Pat the brown sugar mixture all over the dough. Lightly pat it so its sticking to the dough & butter. Once done, roll the dough very tightly towards you. Make sure every roll you push the seams in; it comes out more evenly.

Once rolled out, cut in 2 inch intervals. Will make 6 to 8 cinnamon rolls; my pan only could fit 6. Cover with plastic wrap & allow it to double in size; will take about an hour.

Once proofed again, put the cinnamon rolls on the middle shelf at 350F. Bake for 35 to 40 minutes until the buns are golden brown and the sugar is melting. While the cinnamon rolls are baking, make the glaze. Whisk all the ingredients in the stand mixer until its combined.

Once you take the cinnamon rolls out of the oven, spread a half of cup of the glaze on the cinnamon rolls. Let the glaze soak for 20 to 30 minutes, and top the cinnamon rolls with the rest of the glaze.

I only could eat half of the cinnamon roll- way too much sugar for me. Even though that is true, this was sooooo delicious! I would so recommend you making it. If you have any questions, do not hesitate emailing me at jolipapierlisa@gmail.com or commenting below.Thank you for reading!

XO,
Lisa

2 Comments

lets bake!posted every Tuesday and Friday

positives negatives

​who is this for

January classes

Thank you for reading!​xo, Lisa

​Small history

​There are several reasons why people love Le Creuset: ​

What to get from Le Creuset ​

Thank you for reading!​​xo, Lisa

​Material Used:

​Thank you for reading.​xo, Lisa

The pie crust

The Filling

​THANKS FOR READING. ​XOXO, LISA

​let me tell you about why I love france

thank you for reading! If you have any questions, don't be afraid to comment!xo, Lisa

​1. My Life in France by Julia Child & Alex Prud’homme

​2. The Apprentice: My Life in the Kitchen by Jacques Pepin

​3. In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Christopher Blain

​4. The Weekend Baker by Paul Hollywood

​5. Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines

6. Giada’s Italy: My Recipes for La Dolce Vita

​7. Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking

​8. Lomelino's pie: A sweet celebrations of pie, galettes and tarts by linda lomelino

​9. Bread Illustrated: A Step by Step Guide to Achieving Bakery-Quality Results at Home

10. The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory—More than 150 Magical Recipes for Wizards and Non-Wizards Alike

​what are your favorite cookbooks?

xo, Lisa

​Berlin, Germany

​brussels, belgium

Dublin, Ireland

Helsinki, finland

Lisbon, Portugal

LONDON

​Madrid, Spain

PARIS

Rome, Italy

Vienna, austria

if you have any questions or concerns, don't hesitate to comment below ​xo, Lisa

a pumpkin

apple cider, apple cider donuts & Pretzels

if you cant go to your pumpkin farm, here is an apple cider recipe

ingredients

Directions

xo, Lisa

ingredients

Directions

xo, lisa

​1. Tomatoes

2. pumpkin

3. Acorn or butternut squash

4. chards

5. Pears

6. Rosehips

7. sweet potatoes

8. apple

9. almonds

10. Stovetop pOPCORN

11. banana

XO, Lisa

​ingredients

​directions

thank you for reading.​xo, lisa

Thank you for reading!

xo, lisa

Ingredients

Procedure

INGREDIENTS

​ DIRECTIONS

ingredients

steps

xo, Lisa

xo, lisa

Author

Categories

lets bake!
posted every Tuesday and Friday

who is this for

Thank you for reading!

xo, Lisa

Small history

There are several reasons why people love Le Creuset:

What to get from Le Creuset

Thank you for reading!

xo, Lisa

Material Used:

Thank you for reading.

xo, Lisa

THANKS FOR READING.
XOXO, LISA

let me tell you about why I love france

thank you for reading! If you have any questions, don't be afraid to comment!

xo, Lisa

1. My Life in France by Julia Child & Alex Prud’homme

2. The Apprentice: My Life in the Kitchen by Jacques Pepin

3. In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Christopher Blain

4. The Weekend Baker by Paul Hollywood

5. Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines

7. Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking

8. Lomelino's pie: A sweet celebrations of pie, galettes and tarts by linda lomelino

9. Bread Illustrated: A Step by Step Guide to Achieving Bakery-Quality Results at Home

what are your favorite cookbooks?

Berlin, Germany

brussels, belgium

Madrid, Spain

if you have any questions or concerns, don't hesitate to comment below

xo, Lisa

1. Tomatoes

ingredients

directions

thank you for reading.
xo, lisa

DIRECTIONS