That’s the questions I keep asking myself. What will I achieve in 2019? Maybe some would call it resolutions?? I don’t particularly like the word resolution. I would prefer the words achieving or goals?
I was just going through all my photos and realized that I have made so much these last few weeks that I haven’t shared with you all. So be prepared, I may be bombarding you with recipes – good and bad ones.
This is one that’s been in the work for quite sometime. Once I wrapped my head around it there was nothing to it. The crust was super simple and the filling was delicious. In fact, I made so much filling that we were just eating out of the pan while the pie was in the oven.
There are a few things I would probably change on this one. The crust was probably a little too done! So I would reduce the baking time. Keep an eye on it in the oven and when the crust begins to turn gold brown go ahead and take it out. Really, all you are doing is cooking the crust. Everything else is already cooked through.
Again, this is one of those recipes that you can take and make your own. Add some different herbs and spices.
I used my Instant Pot to cook the chicken breasts in. I love the Instant Pot because I throw the chicken in along with some herbs and chicken stock turn it on for 12 minutes and forget about it. Come back and it’s done. Read More
I love Pottery Barn. It’s one of my most absolute favorite places to shop for home decor. I started shopping at Pottery Barn probably 15 years ago. I love the quality of their furniture and the beautiful decor for the holiday season. We have several pieces of Pottery Barn furniture in our house, and 15 years later they are still as good as new!
Right now they are having a great sale on their fall decor. I love pumpkins to decorate with in the fall and these are gorgeous. Click the link below the photo to check them out.
This would be beautiful as a center piece for any Thanksgiving table!
October Motivational Quote:
Grow Through What you Go Through
I love this picture. The beautiful fall colors of yellow, orange, red, and browns. This is a time of year that really inspires me. The colors of fall and the dramatically cooler temperatures. All of this makes me feel more alive and energized. So naturally, I can’t wait until the leaves begin to fall here in Kansas and the tress change colors.
October here in Kansas is a month where we can either have 90 degree temperatures or we could have 40 degree temperatures, and believe it or not this can all happen within a span of a few days.
This October has been no exception. We have had days of 90 degree and a few days later we are bundling up in our North Face coats and hats sitting at a football game trying to stay as warm as possible. Yes, I actually did this a few weeks ago!! It was so incredibly cold that night that we only stayed until half time! My daughter, on the other hand, toughed it out through the whole game. Not like she had much of a choice, she’s a bandie, band nerd, geek, whatever it is that you want to call those very talented kids who get out there and play for your high school half time entertainment. I have a feeling at this Friday nights game it will be no different! We are looking at a high of 53 degrees and a low of 39! Now that’s cold! What happened to fall!!
Anyway, it has been not only cold the last several days here, but it has been raining. Some areas around us have received more than 5 inches of rain in the last 3 days. We have a small river flowing through our pasture along with a pond on the other side of our house. This is very typical for us when we get a lot of rain! Hoping over the next few days everything dries up before it rains again this weekend or snows! Yes, that’s what I said, SNOW! I saw in a forecast that there is a small possibility of snow, which I doubt happens, but you never know.
Regardless, I hope that everyone is beginning to see the effects of fall around them and enjoying the changes of the seasons! I know I am.
The weather has been much cooler than normal here. Typically in Kansas we are still ranging in the 80’s ad 90’s this time of year, with an occasional day reaching close to 100, but not often. These last few weeks there has been quite a bit of moisture, drizzling, and raining, with much cooler temps than what we are use to for early September. Let me tell ya, I have LOVED it. It feels like fall out.
Plus now that I am home more, not traveling from horse show to horse show, I am spending a lot more time in the house and in the kitchen.
I had some Colorado Peaches that I needed to get used up this last weekend so I decided to try a gluten free cobbler. Let me be honest here. This is not the first time I’ve tried this, and it did not turn out well out all. So I was skeptical as to how this would turn out! I’ve been experimenting with ratios in my baking.
Many of you know that baking is all about ratios. Now this is extremely easy when you are not using gluten free flours. For example, a pound cake, everything you put in is a pound…a pound of butter, eggs, etc….you get the idea. This does not really work with gluten free flours. You cannot take just one type of gluten free flour and make something as you would regular all purpose flour. They are extremely different. I won’t go into all they different types of gluten free flours, that a whole other post in itself. Trust me on this…I’ve spent years experimenting with these flours to know that using just one type of flour doesn’t work. You have to have a combination of gluten free flours in order to make something wonderful!
Typically I use my all purpose gluten free blend that I make and honestly, use for just about everything baking wise. This time I decided to play around a bit and just use a few flours and see what would happen.
When making this cobbler the fruit part was easy! No brainer…..I did sneak in the Monkfruit (non-sugar sugar) on this one and no one has seemed to notice! Love it!! Monkfruit is probably my favorite non-sugar substitute. It doesn’t leave that cooling effect in your mouth after eating it.
For this recipe I gathered up my peaches and peeled them, peeling them is optional. I thought my family would enjoy this desert more if the peaches were peeled.
Set the oven for 375 degrees.
- 8 peaches/8 cups of sliced peaches (peeled and sliced – each peach is about 1 cup)
- 1/4 cup of blueberries (I threw these in there at the last minute to give a little color – plus I had some in the fridge I needed to use up – so these can be optional)
- 2 cups of Monkfruit (any sugar or non-sugar replacement you would like to use)
- 2 tbsp plus 2 tsp cornstartch
- 2 tbsp lemon jucie (basically the juice of about 1 lemon)
Done with this part. Mix everything all together in a large bowl and dump it all into a baking dish.
In a large bowl combine:
- 2 cups almond flour
- 3/4 cup white rice flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbsp butter (1 stick cold butter, diced)
- 8-9oz almond milk (could use buttermilk or any other type of milk)
Here’s where it got tricky. These are my adjusted amounts of flour listed above. I started out using only 1 cup of almond flour and 1/2 cup of white rice. What happened when I added in the milk – it was soupy! Gluten free flours don’t always absorb the liquids that we add into them. So we typically have to adjust our amounts. I needed up using the amount of flour listed above. When mixing this, if you are using different flours than what I have listed you may have to do the same. Don’t dump all your liquid in at one time. Slowly pour your milk (or what ever liquid you decide to use) and begin to work the mixture together. If it looks as though you need more liquid, add more. These recipes are not set in stone, learn to adjust to what is working for your and the flours you are using!
Once you are there slowly combine the mixture, cutting the butter into the flour until you have a course meal looking type of blend. Then begin to add your liquid. Once you’ve added your liquid, blend to get the desired consistency.
I used a scoop to scoop out my dough balls and place them on top of the peaches and blueberry mixture.
You can see the consistency of my little biscuits pictured below.
Throw this in a 375 degree oven for about 60 minutes, until the biscuits/cobbler is golden brown on top.
Let it cool for 15-20 minutes and serve with ice-cream!
So now that we are back in the saddle, so to speak, I have a bit more time to spend in the kitchen. Summer seems to always keep us so busy that the last thing I think about on daily basis is cooking or baking.
Faith has started her 5th year of homeschooling, and is now in 6th grade. Grace is off to high school, which means early mornings and late nights. She is so busy with various activities that I am not sure what she is doing or where she is half the time. I just drive her there.
For the longest time, I have wanted to try broccoli soups and also cauliflower soups, but I have had the huge fear of failing. That they won’t taste good or look pretty, not that looking pretty matters, but it does! Presentation is everything when it comes to food. I mean people have to want to eat it and if it looks bad then they won’t even want to try it, no mater how wonderful it tastes. Especially, when it comes to soups that you have never made before for your family, who is really picky about what they are eating. So I have learned over the years that if I make it look really pretty for my family then they will at least try it because it looks delicious.
My first attempt at these two soups was a few weeks ago. School had started back up and I had purchased my emulsion blender, and really wanted to try it! I mean really wanted to try it, so much so that I am cooking soup when it’s 99 degrees outside and the humidity is like 89%. I mean really who wants to eat soup when it’s that hot outside, but I didn’t care. At least I knew I would eat it. Long story short, I made a successful broccoli and cheddar soup that day! Sorry, all I didn’t know how well it would turn out so I didn’t do pictures that day, but I promise, soon I will post the recipe for the broccoli and cheddar soup, because I loved it. Even though it was 99 degrees outside. I sat at my bar and enjoyed every bite of my broccoli and cheddar soup that day.
Now that I felt successful in making the broccoli soup I decided to tackle the cauliflower soup. First of all, I am not a cauliflower fan. I have tried to eat it over the years and I just don’t love it! I will eat it, but I don’t love it or choose it as a side dish! So we don’t eat a lot of cauliflower around here. When I came home with 2 heads of cauliflower everyone looked at me like I was insane and probably a bit scared and worried about what I was going to make them eat.
Anyway, yesterday was the day…the big day of making my cauliflower soup. Here it is….I hope y’all like it.
- 1 head of cauliflower
- olive oil
- 5-6 garlic cloves (some for the sheet pan and a few for the pot)
- 1/4 of a chopped onion (optional)
- 1 tsp thyme
- 1 carton (32oz) chicken stock or broth
- 1/2 cup half and half
- a sprinkle of red pepper flakes (totally optional)
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
I decided to roast my cauliflower along with some garlic cloves. I love garlic! I took my cauliflower florets off the stalk and threw as much of the stalks away. I’m sure I missed some! I coated a sheet pan with olive oil and spread the small pieces of cauliflower and garlic cloves all over. I broke open the garlic cloves and left them whole on the pan to infuse the cauliflower a bit and the olive oil.
Set the oven 425 degrees and throw the cauliflower and garlic into the oven for about 20-30 minutes, until the cauliflower is roasted just a bit, browned around the edges. While the oven was roasting the cauliflower I put together everything in the pot.
Add a little bit of olive oil to the bottom of the pot and throw in finely chopped garlic (about 2 cloves here) and onion. Let those sauté for about 4-5 minutes. Add in thyme. Turn the heat down to low and just let simmer. Once the cauliflower and garlic are done roasting in the oven, pull that out and simply dump into the pot on the stove with the onion, garlic, and thyme. Let it soak in all those flavors and mix it all together.
Turn the heat up, add in chicken stock; bring to a boil. Once the soup has boiled, use an emulsion blender and blend it up. I left a few chunks of cauliflower, but not much. If you don’t have an emulsion blender, simply take a few ladles at a time and add to a blend and blend. Be careful, it will be hot. Once you get a consistency that you like, add in your half and half. Turn the heat to low and let simmer for about an hour. Right before you serve this wonderful, delicious soup, add in about 1/2 cup of shredded cheddar and 1/2 cup monetary jack cheese. Stir until melted and serve!!
Reserve some of your shredded cheese for the top of the soup. I like to serve mine with bacon bits, either from fresh cooked bacon or just some in a bag. I also served mine with some cooked sausage on top!
Another great variation, depending on if you like spicy, would be to add a few sliced jalapeños.
I have to be honest, the whole time I was spooning this into the bowl I was quietly saying to myself, “Please let this be good, please let this be good!” It was so yummy! Totally hit the spot yesterday. Oh, and by the way, it was only 70 degrees here yesterday. Rainy and overcast! Perfect day for Roasted Cauliflower and Garlic soup! Well obviously I thought so!
Have a great day and enjoy!!
As I sit here on Friday night thinking about where the summer has gone, I realize that we have been so busy that the days are blurring together and weeks are flying by.
Public school starts here in one month. Yes, you read that correctly! On August 15, 2018 my oldest daughter, Grace, will go off to public school. She is 14 and will be an incoming Freshman. If I sit here long enough and think about that day and what it will mean for her, I can’t help but think about what it will mean for me as well. There is a big part of me that is extremely excited for her and another part of me that just wants to cry. I have to tell myself that she’s not going off to college and I will still see that beautiful blonde curly hair bouncing up and down as she runs through the house and up and down the stairs daily. I just won’t see her as much. Which is probably good, I think???
I know that she is super excited to be seeing her friends everyday. She will be quite busy with band, choir, and golf. Band taking up much of her time. She will have 7am practices almost daily during the fall season/marching season. Along with late night practice too. We taking band/marching very seriously here. She will continue to have music festivals and will also keep playing her piano for nursing homes around town. She is really quite musically talented, and I’m not just saying that because I’m her mother, promise! She really is. Her and Gator still have several shows to finish up their horse show season. We will be jetting off to Color Congress in a few weeks for her to compete in Showmanship, Horsemanship, and Trail. What an amazing experience this is for her.
Faith is entering the 6th grade and she will still be homeschooled. Which she is thrilled about and going around telling everyone that she will be an only child (big eye roll)!!! Honestly, I think she is going to miss Grace as much as I will, she just won’t admit it – EVER. She is going to be busy doing band at our middle school and also will be attending orchestra classes playing her violin, we think. She is a violin player, but is also interested in the cello. So her orchestra teacher/violin teacher is thinking of letting her play both instruments. We will see.
As I said, summer has literally flown by. Faith has been doing swim meets almost every other weekend, if not every weekend through the month of June. She is wrapping her swim season this weekend with a champion swim meet. It’s been amazing to watch her progress in swimming. This was her first year swimming competitively and she has loved every minute of it. She’s had 6:30am practices 5 days a week with swim meets on weekends. With each swim meet she has swam faster than the one before. So needless to say, I am very proud of her and what she has accomplished with her swimming this summer.
As far as our homeschool start date, hmmmm…not sure when that is. I feel there is still so much to finish organizing. For me organizing is never done. I like things to be in a particular order and I have to feel completely prepared to start. So over the next few weeks I will be putting in a lot of time organizing and making up lessons, in all of the spare time that I have on my hands – just kidding! I don’t have any spare time unless it’s at midnight every night! Oh well, August will be here before I know it and things will work out the way they are suppose to. And I will probably be putting in a lot of late nights figuring it all out! I guess that’s what we do.
Summer has officially started and things have been incredibly busy here. I have been trying to find time to cook, make recipes and post them for you all! Between swim team practices for Faith and horse shows for Grace I haven’t had much time in the kitchen let alone time to sit down at my computer and just say hello to anyone!
We have also been working on a few home improvement projects since the weather has been nice. We now have a new roof along with new metal trim. Now it’s time to paint this old house, which is something we have been wanting to do for several years now. Currently the house is a peachy color, which I have never really liked. Soon it will be navy blue with the red brick along the bottom, white trim, and black roof. I am super excited! Can’t wait for it to all be done! So in my spare time I have been looking/experimenting in the kitchen.
I have been searching for a great gluten-free/low carb bagel recipe for a long time now. Faith is highly allergic to not only gluten but yeast also. So we have a hard time finding breads for her, especially something like bagels.
So I have been experimenting with a few different types of recipes and adjusting some that I have found scouring the internet. Here’s what I’ve come up with and really enjoyed the most. I love this recipe not only is it simple but you could easily make some small adjustments and have garlic bread sticks. Simply add a bit of garlic salt or powder to your dough mixture and make bread stick. Also, this would make a good pretzel dough too.
Also, mix up the toppings. You could easily add a bit of garlic butter to the bread sticks, some sesame seeds to the bagels, parmesan cheese…….anything really!
I made these and took them with me to the last horse show that we went too and were perfect for breakfast and snacks throughout the day!
This is an awesome little, great tasting cake. Super simple and easy to make. Perfect for any little gathering, a mid-day snack, or a quick simple little desert for when company is coming over.
The first time I made this cake was for Easter this year. It was the perfect desert for Easter Day, and it was perfect after a big dinner! It was light and airy! Read More