Supplies8 inch elastic tie (purchased this from Walmart) Candle or lighter Matches Directions
I hope you Enjoy!
XO, LISA
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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. Hello there! For this post, I was actually watching a Tiktok the other day and it was a European woman talking about, 5 things to not to do while in America. The 5th tip was enlightening because she recommended for European to never try American pasta because it causes bloating. That made me wonder- what did Europeans do differently than us Americans for pasta. So I digged a little further to answer my own curiosity and the answer is not suprising.  what is in our Pasta?The answer for this is a bit complicated. For American pastas, breads and many grains, we use primarily hard red wheat in our ingredients. This specific wheat has a higher gluten content than the other common grain- soft wheat. Although hard red wheat does give a better texture and rise to many yeast breads such as buns, in many European countries and cities they usually opt out of hard red wheat and they stick with soft wheat or specialty grains. It makes you questions, why aren't we making the same transition? I am someone who loves pasta, but it would be easier to eat pasta and other dishes if you didn't feel bloated or tummy pains after a meal. So let's first ask, what is the difference between the wheats and what flours do Europeans use? What is the difference between soft and red hard wheat?The main difference between soft and red hard wheat is the gluten content. You might see this stark difference in using a soft wheat flour such as pastry flour and a high gluten flour such as whole wheat flour. Here is a great example when you look at an American flour brand Bob Red Mill and there several different products with gluten content.  As this flour charts shows, we offer several types and brands of flour in America, but I will say, Europe's flour system makes more sense. In many European countries, they number there flours so theres a better cohesiveness of using and finding the correct flour. I found this great blog post that explains all European flours pretty well: https://breadbakes.com/european-flour/. The flour goes as followed: 480 All purpose white flour 9% to 10% 550 Stronger All purpose flour 10% to 11% 630 spelt flour Depending on brand- very low gluten content 720 rye flour Depending on brand- 6.5% 750 white bread flour 12% to 14% 1600Ancient Grain Flour Naturally low content I think what I found the most interesting when you compare the bread system in Europe and the breads we offer here, in Europe they stick to more of a 480 instead of the 550 for making pastries and cakes. As Americans, we usually stick to All purpose flours for most of our pastries (11 to 12% gluten) and then bread flour for even sandwich bread (which Europeans might still more to a 1600 or even a specialty such as 720 Rye). In addition, the bread flour we offer is usually 13% gluten, while the breads they make can use 1600 Ancient Grains, which offers a low gluten content. We usually stick to bread since many of these specialty breads such as the ancient grain and rye are grown in Europe and not in America. Lastly, I think in many parts of Europe, Europeans take pride in their baking. Here, if I need pastry flour, they might not even offer it. There has been several times where I went to the store to get cake flour or pastry flour and the store (like Target) DOESNT EVEN OFFER IT OR THEY ARE OUT OF STOCK. It's frustrating and that is why I always bulk buy!!! What is the main difference between American and European Products?If you are like me and you thought you had a gluten intolerance this whole time, it might of not been your system, but just the glutenous products we eat in America. In the United States, as a recap, uses primarily red wheat (harsher weather, longer shelf line) while European uses soft wheat. In addition, in our foods, we do not ban Genetically Modified Organisms and we also include refined grain products in our breads and pastas. While in Europe, many countries have banned GMOS and refunded grained products in their food. Here is a great example of our ingredient differences when you look at Barilla USA vs. Barilla Italy Spaghetti product. In the United States, the ingredients are: Semolina, Durum Wheat flour, Vitamin B3, Iron, Vitamin B1, Vitamin B2 and Folic Acid. While in Italy, the only ingredients are: Semolina and Water. Here is a great link for further information regarding the issues with American grain versus European grain.
What to eat Instead?There are some great alternatives to switch to if you looking for a low gluten wheat wthout fortified grains. My first suggestion would be to make your own pasta. All you would need is: seminola flour, eggs, water and a pasta machine. The second suggestion would be to locate brands that stick to the bare minimum ingredients such as RAOS Homemade Spaghetti and Rustichell D'abruzzo Spaghetti. Here is the link to the Raos Spaghetti and the Rustichella D'Abruzzo Spaghetti. 
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Directions
For this pizza dough recipe, I use a KitchenAid mixer because I am a mother and I do not have the time to hand knead anymore. If you do not have a KitchenAid, just substitute the time you would use with the mixer with doing it by hand.
- Using any glass, porcelain or Styrofoam cup, use your packet or 2 1/4 tsp of yeast and add 2 TBSP of 110 to 120F Hot Water and mix it together. Add 2 tsp of sugar and mix. This will take 10 minutes to proof.
- While your waiting for the yeast, measure the flour and add your salt in your mixer. Make sure you mix the flour and salt to encompass the salt in the whole mixture.
- Next, you will take a cup measurer and measure out 1.5 cups of water that is between 110 or 120 F.
- Once the yeast has bubbled up and proofed, you can make a hole in your flour and add the yeast and water to the flour. Suggestion: To get all the yeast, pour your yeast first and then with your water, pour in yeast cup and then pour back in mixture.
- Mix the flour and liquid together until its combined. At this point, use your Kitchenaid mixer with the kneading attachment and start kneading your dough. We recommend going on level 4.
- After 4 minutes, stop your KitchenAid, grab your dough and see if more flour or water is needed. Added a little if too dry or wet. Put back into your mixer and go on level four and mix for another five minutes.
- Once the kneading is done, knead by hand for 20 seconds and make a cohesive ball. In another bowl, lather a little olive oil in the entire bowl and on the saran wrap you will use. Put the dough in the bowl and cover completely with saran wrap. Wait 2.5 hours.
- Once the 2.5 hours is over and the dough has completely proofed, take the seran wrap off (preserve it), punch the dough down and wrap the dough in a ball again. Cover and wait 10 minutes.
- After proofing, weigh the dough with a food weight scale and split the dough into two. Make two pizza dough balls and cover with seran wrap for ten minutes. After the proof, cover your rolling pin with flour and roll the dough into the thickness of the pizza crust you prefer.
- When you finish rolling the dough, roll the ends and make a crust. With a fork, poke the whole pizza and then with a brush, brush the curst with light water.
- For your pizza, add your tomato sauce, herbs, cheese and toppings. Bake at 375 for 15 minutes. Enjoy!
XO Lisa
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.
Please NOTE: I am not a VET and if you make the decision to breed your dog, please follow the steps your profession vet tells you. This is just a loose guide on: if breeding is right for you, what to buy for the birth and tips on how to sell.
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Hello there! Before I begin, if you are interested in breeding pure bred labs, please make sure this is the decision for you. Breeding is a major undertaking and with the serious issue of overcrowding in shelters, please ensure you are going to provide a safe and thriving environment for your dog. Make sure the dog line your breeding is free of cancer and common issues such as hip dyslpcia. This is a major animal issue in todays world and we want to breed labs to promote a genetically healthy dog breed and to provide a healthy lovable animal for people and their family.
For me, my biggest goal in breeding is to promote a healthy lab breed while making sure the dog line is free of cancer, and problematic issues such joint and hip issues. I talked to wayyyy to many people who have dealt with dogs at age 2 getting cancer and that is due to the breeder not caring about the genetic line. Some examples of world-wide breeding genetic issues are: bulldogs not able to breathe due to compact nose/mouth and Dalamations having a common issue of deafness.
For me, my biggest goal in breeding is to promote a healthy lab breed while making sure the dog line is free of cancer, and problematic issues such joint and hip issues. I talked to wayyyy to many people who have dealt with dogs at age 2 getting cancer and that is due to the breeder not caring about the genetic line. Some examples of world-wide breeding genetic issues are: bulldogs not able to breathe due to compact nose/mouth and Dalamations having a common issue of deafness.
OnTo start a dog business, I recommend looking at your local ordinances because one county might not track sale of dogs while another will track sale of dogs. To begin, the dogs you choose to breed, make sure the line is free of cancer and health issues. These dogs do not have to be AKC, so I always recommend to know the breeder where you purchase the dog or use for the stud.
To begin your journey, once your dog is pregnant, I recommend purchasing: a rectal thermometer, many rags, pee towels or washable clothes, disposable gloves, paper towels, a Nasal Aspirator, supplement puppy milk powder, weight machine and puppy collars. While your dog is pregnant, I would call your vet right away and book an appointment for an X-ray. The X-ray will determine how many puppies will be born and if there are any issues with the puppies.
For your dog, a dog is only pregnant for three months. During this period, there pregnancy goes by sooooo quickly, so please ensure you are ready once you find out your dog is pregnant. For the first month, you do not have to up a dog's food intake because this period is the period of the embroyo implanting in the uterine horn. The puppies are then gestating and by day 30 (when a vet usually tells you to come in), they can detect your puppies heartbeat. For the next month, you can then go into the vet and get an ultrasound or X-ray and they will show you the amount of puppies your dog will have. This is when they will start gaining the majority of weight. For the third month, your dog can be ready to give birth by day 58, but it is more common by day 62. That is why you need a rectal thermometer, because you will check the dog's temperature twice a day by day 55, and once the temperature drops below 100F, that lets you know your dog is going into labor for the next 24 hours. Other signs are as followed: Nesting their whelping box, no interest in their food and panting.
When they give birth, please be ready to assist with the childbirth. Puppies come in sacs and the mother usually eats the sack so the puppy can start breathing. For our first birth, we just assisted with the mom to ensure the sac came off right away and the puppies can breathe. The mom can be a bit shocked as well, so don't be too surprised for the first birth she is not helping the puppies as much. That is why we recommend the gloves and many trash bags. Once the sac is off, the mother usually eats the sac and then the placenta. Please watch out for the mom eating the placenta, because sometimes they bite to close to the skin when they are eating the cord and can cause infection. Therefore, my vet recommended to cut the amniotic cord with floss string and then tie the string, to ensure there is no infection. Once the placenta is gone, the cord is cut and the puppy is dried with a towel, you can place the puppy near the Mom. This is when they will start feeding. For my husband and I, once we started noticing the contractions hitting again, we grab the puppies, put them in a box and put them back on once another puppy was born. That is why its essential to know how many puppies there are.
Once they are born, please add each collar and then weigh the dogs accordingly. This will allow you to track their weight and make sure they are gaining enough weight each day. For the first day, the dog usually loses weight, but then the next day the puppy should be gaining close to 10% weight every day. If this does not happen, no worries! If they are losing weight, that is when you analyze why that specific puppy is losing weight and either make sure they have one on one time with Mom or you can start providing them puppy supplement milk!
At the time they are born, this is the time you want to start marketing your puppies. You can either create your own breeding company (please note, this alll depends on county and state laws) and post on the specific breeding Facebook group or, if you do not have a business, you can use another Facebook group, Craigslist, your local newspaper or local puppy websites. For our puppies, we sell them by word of mouth or exclusively on Craigslist. I actually like Craigslist because you can kind of get where the people are coming from and why they want a puppy specifically. Many folks always wanted a yellow lab, but many times they are selling for thousands of dollars (which if they aren't AKC, is nuts. That is wayy too much), so they went with us and got a beautiful yellow lab!
To begin your journey, once your dog is pregnant, I recommend purchasing: a rectal thermometer, many rags, pee towels or washable clothes, disposable gloves, paper towels, a Nasal Aspirator, supplement puppy milk powder, weight machine and puppy collars. While your dog is pregnant, I would call your vet right away and book an appointment for an X-ray. The X-ray will determine how many puppies will be born and if there are any issues with the puppies.
For your dog, a dog is only pregnant for three months. During this period, there pregnancy goes by sooooo quickly, so please ensure you are ready once you find out your dog is pregnant. For the first month, you do not have to up a dog's food intake because this period is the period of the embroyo implanting in the uterine horn. The puppies are then gestating and by day 30 (when a vet usually tells you to come in), they can detect your puppies heartbeat. For the next month, you can then go into the vet and get an ultrasound or X-ray and they will show you the amount of puppies your dog will have. This is when they will start gaining the majority of weight. For the third month, your dog can be ready to give birth by day 58, but it is more common by day 62. That is why you need a rectal thermometer, because you will check the dog's temperature twice a day by day 55, and once the temperature drops below 100F, that lets you know your dog is going into labor for the next 24 hours. Other signs are as followed: Nesting their whelping box, no interest in their food and panting.
When they give birth, please be ready to assist with the childbirth. Puppies come in sacs and the mother usually eats the sack so the puppy can start breathing. For our first birth, we just assisted with the mom to ensure the sac came off right away and the puppies can breathe. The mom can be a bit shocked as well, so don't be too surprised for the first birth she is not helping the puppies as much. That is why we recommend the gloves and many trash bags. Once the sac is off, the mother usually eats the sac and then the placenta. Please watch out for the mom eating the placenta, because sometimes they bite to close to the skin when they are eating the cord and can cause infection. Therefore, my vet recommended to cut the amniotic cord with floss string and then tie the string, to ensure there is no infection. Once the placenta is gone, the cord is cut and the puppy is dried with a towel, you can place the puppy near the Mom. This is when they will start feeding. For my husband and I, once we started noticing the contractions hitting again, we grab the puppies, put them in a box and put them back on once another puppy was born. That is why its essential to know how many puppies there are.
Once they are born, please add each collar and then weigh the dogs accordingly. This will allow you to track their weight and make sure they are gaining enough weight each day. For the first day, the dog usually loses weight, but then the next day the puppy should be gaining close to 10% weight every day. If this does not happen, no worries! If they are losing weight, that is when you analyze why that specific puppy is losing weight and either make sure they have one on one time with Mom or you can start providing them puppy supplement milk!
At the time they are born, this is the time you want to start marketing your puppies. You can either create your own breeding company (please note, this alll depends on county and state laws) and post on the specific breeding Facebook group or, if you do not have a business, you can use another Facebook group, Craigslist, your local newspaper or local puppy websites. For our puppies, we sell them by word of mouth or exclusively on Craigslist. I actually like Craigslist because you can kind of get where the people are coming from and why they want a puppy specifically. Many folks always wanted a yellow lab, but many times they are selling for thousands of dollars (which if they aren't AKC, is nuts. That is wayy too much), so they went with us and got a beautiful yellow lab!
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For the puppies, many breeders will sell there puppies at 8 weeks or they might wait until they are 12 weeks. This all depends on your preference, but many professionals will agree that you should wait until they are 9 weeks old and can be away from their mom. Some professionals will even argue that puppies are not ready until 12 weeks old. It all depends on what you prefer and how much you are willing to spend on puppy food.
I hope you enjoy your puppies because they will grow super fast. Please enjoy the time you have with them and thank you very much for reading. Any specific questions about feed or anything else, please contact me at: lisa@familyfarmandbakery.com or comment below!
Regards,
XO Lisa
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.
| My husband and I began planting our garden late this year. With a littler of puppies that was welcomed on May 15th, and our own little toddler, our life was a bit nuts this summer. I wanted though to share what we are growing this year and how we learned from our last year's garden. |  |
Last year, we had a lot of rotten vegetables because of pests and wildlife- aka our chickens and rabbits. That is why we set a protective boundary this year for all our veggies. Our main garden used orange temporary fence and our small garden on the other side of our property used old wheels.
For our orange temporary fence, we put stakes in the ground every few feet and then wrapped the temporary fence throughout the stakes. The temporary fence had holes in the fencing and we wrapped each stake with one of the holes. For the wheel, we just used an old wheel we had around and we put it around any of our smaller plants. If you do not have access to a wheel, funny enough scrap yards have tons of them. All our plants are growing really well right know!
For our orange temporary fence, we put stakes in the ground every few feet and then wrapped the temporary fence throughout the stakes. The temporary fence had holes in the fencing and we wrapped each stake with one of the holes. For the wheel, we just used an old wheel we had around and we put it around any of our smaller plants. If you do not have access to a wheel, funny enough scrap yards have tons of them. All our plants are growing really well right know!
 This year we are growing:
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I will give you more updates when our plants are really growing. The only plant we are currently harvesting and eating are the cherry tomatoes. We have added them to our salads, BLTs and our pesto pasta.
XO, Lisa
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.
Here is something you might not know about me- I'm not a big believer on makeup and I am a major believer in skincare. I feel that makeup does not benefit your skin at all- except for a few exceptions of brands such as Westman Atelier. That is why I always tell my friends and family member to always focus on their skincare products because these awesome items can lessen your problem areas. For example, one of my focus areas I have an issue with is my under eyes. Instead of using an under eye concealer, I will ice the area, use under eye masks such as Burt's Bees Renewing Hydrogel Eye Mask and then I use the Ordinary Caffeine Solution 5% twice a day. This routine doesn't really reduce the dark pigments, but it does decrease the puffiness and overall tiredness.
 | For my haircare, the product I use as a shampoo and conditioner are the Hers brand from Target. Here is the link. This is an awesome shampoo and condition that helps get rid of the excess oil in your hair and increases hair production. I pair this with my favorite item in the world OUAI Leave-In Conditioner. This is a leave in conditioner that goes in your hair after you shower and it helps detangle and de-frizz your hair. As someone with long hair, this is a major game changer. With this, I also use the Ordinary Multi-Peptide Serum for Hair Density. I just use this twice a day on the spots that are receding and after a few months I have been noticing less receding. This has last awhile too! |
The last products I use for the day is for my morning and night skin routine. In the morning, I use a bit of the Mario Badescu Facial Spray with Aloe, Herbs and Rosewater, then I apply the Ordinary Caffeine Solution and then use three pumps of the Burt's Bees Sensitive Solutions Calming Day Lotion with Aloe and Rice Milk. I love the Burt's Bee moisturizer because its specifically for sensitive skin and it makes my skin feel hydrated throughout the day.
For night time, I wash my face with the Ole Henriksen Face the Truth Gel Cleanser which deeply cleanses my skin and makes my skin feel sooo clean. I then use the Ordinary Solution again on my under eyes and then apply the Burt's Bees Sensitive Solutions Calming Night Cream as my last step. I use probably too much product, but it does make your skin feel so smooth and helps maintain your skin's elasticity throughout the night. My last step of the night is using the Coco Mademoisselle lotion. This lotion is super expensive ($60) but as a luxury to myself, I use it almost every night. The scent has a sweet floral scent and it has last a few months at least. I feel like you always need an item in your skincare line that makes you feel beautiful.
Thank you for reading and please share your skincare routine below! I love learning everyone's skincare routine!!
XOXO, LISA
Hey everyone! If you are like me and you're a homebody, and your day consist of taking care of your child or working, you just need something small to unwind everyday. My night usually consists of having a beer and watching Netflix. Here is are some of my favorite baking shows that I watch on my hour of relaxation:
1. chef's Table : France
So I personally never watched the regular Chef's Table, but I absolutely loved Chef's Table France. I watched the four episodes in this series several times; it might of been because of the great Alain Passard.
Passard inspired me so much as baker because I love using foods from my garden and creating a masterpiece with what is in season. I love how he describes food and his absolute love of cooking is affectionate- especially his old-school bread making. Alain Passard currently has a three Michelin Star restaurant, L'Arpege in Paris, France. Will I ever afford going there- will see!
2. The great british baking show
If you love anything British, humorous and amateur baking, this show is for you. This show is a competition between 12 amateur British bakers to see who comes out on top. It is composed of 10 episodes and the competition comes to close once there are only 3 bakers left for the finals. The finals will them come to a closing and the winner is chosen. Although amateur, these bakers create some magnificent sweets and treats.
The judges to the candidates are all lovable and you learn many British and French recipes from this show. They even have spin-offs where the judges show the viewers how to do the correct methods and procedures for the dessert. Then your able to kind of watch and do it yourself.
The best part, in my opinion though , is to see how the top three emerge and grow from this experience. Many of them write cookbooks, host podcasts and go into baking professional. Its pretty cool and inspiring.
3. sugar rush
If your into professional baking, this show might be for you. Sugar rush is another competition show judged by Chef Adriano Zumbo. There are four teams and three rounds and the winner wins ten thousand dollars. You don't really pick up many recipes or procedures, but I have personally learned many different taste combinations for this show. I actually never knew you can use citric acid as a topping for a taste factor.
4. nailed it
If you haven't heard of this show, I'm already disappointed in you. Nailed it is literally one of the funniest shows on Netflix. It is a competition to win ten thousand dollars and the kick is the bakers are just terrible at baking. I don't think I've seen so many raw cakes in my life. Not only are the bakers terrible, the host, Nicole Byer, brings great comedic relief to the tense show. She is always encouraging, but just kind of laughs at everyone attempt. The chef host, Jacques Torres, brings the baking experience to the show and helps the bakers if they have any questions. Watch it! Laugh!
XO, Lisa
Recently, I attended my first Sur La Table cooking class! This class taught me some awesome tips and tricks on how to cook chicken and another great flavoring for my crepes. The chicken with rosemary was a game changer for me and I cannot wait to try to recreate it at home.
The class I took was Night in Paris and the selected menu is based on French cuisine. The menu included:
The class I took was Night in Paris and the selected menu is based on French cuisine. The menu included:
positives negatives
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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)
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.
Not every single Sur La Table has a Cooking class area.
Thank you for reading!
xo, Lisa
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
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.
The five cocktails:
French 75, Gin & Tonic, Hot Toddy, Margarita & Moscow Mule
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
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.
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
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
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.
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.
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
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.
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
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 :)
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 :)
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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
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
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.
- 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
- 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.
Tips: Always carry a card in their language to let your waiters know your condition.
https://www.davidlebovitz.com/glutenfree-eati/
- 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
- 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
- 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
- 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
- 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
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
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.
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.
Thank you for reading and please comment below if you have any questions or suggestion.
xo, lisa
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:
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
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
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
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
Pear Toast
Pear, Leek and Cheese Quiche
Vegetarian taco bowls
6. Rosehips
Nutrition: Vitamin A, Vitamin C (901%) & Magnesium
Recipes:
Rosehip Vitamin
Rosehip Oil
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
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
Rose Apple pie
Apple Cider
Apple Crumb Cake
Apple Marmalade
9. almonds
Nutrition: Calcium, Vitamin A
Recipes:
Almond Milk
Trail Mix
Cinnamon Sugar Almonds
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
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
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
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.
Enjoy your fall day! Be careful- this stuff is tooooo addicting.
thank you for reading.
xo, lisa
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
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
All the Halloweentown movies
Hocus Pocus
Scooby Doo cartoon movies
Harry Potter
Ghostbusters
Matilda
7. Start Journaling
8. Press Flowers
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.
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
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
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
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
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
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
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
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
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
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 :)
Please comment and let me know your fall traditions. I want to know :)
xo, lisa
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
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
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.
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.
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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.
Hope you enjoy. These caramels are addictive btw.
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.
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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.
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
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
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)
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:
Benefits·
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 🙂
- 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.
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
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
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.
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 :)
THANK YOU for reading. I recommend making baguettes once in awhile for sandwiches and soups. They are delicious when warm and toasted :)
