Blame my absence on winter. The weather gets me every year. There is something about the cold weather and lack of sunshine that makes me lose my creativity. All I want to do in winter is hibernate like a bear.
In more exciting news, WE HAVE A HOUSE! We are so excited to finally have a place that we can call our own. Cam can now run freely without us telling him to be quiet because of the neighbors downstairs.
I knew that the first room I wanted to decorate was Cam’s. He was unsure about moving, therefore decorating his room first was my man priority. I wanted the room to be something that he could grow with. Not only does he love his new room, but I think it is one of my favorite rooms in the house so far. I still have a few more items I want to get, but overall his room is pretty much complete. I hope you guys enjoy his room as much as we do.
bed, curtains (custom from my aunt), sheets, shelf, triangle decals, bookshelf, bench
Im still searching for the perfect rug and night light. My ideas for the nightlight include the land of nod giraffe and the miffy lamp. If anyone has any other suggestions feel free to link them. I would love to know what guys think
A few weeks back we went to Boston to visit my bf’s parents and go to a friends wedding. While we were in town his mom told me about a restaurant that she knew I would love, The Friendly Toast.
As soon as we walked up to the place we were greeted with a long line of hipster college ages kids waiting for a table. I knew just by looking at the line that the place was going to be a hit. People were standing outside in the drizzling rain for tables, thats dedication!
We glanced over the menu while we were waiting for a table. The first thing that caught my eye was the Mexican Mashed Meal. Not only am I half Mexican, but my favorite food as odd as it is, has always been mashed potatoes. I tend to eat mainly mashed sweet potatoes these days, but I still love potatoes none the less.
The dish is described as”spicy mashed potatoes topped with chorizo, two fried eggs & chipotle sauce served with your choice of toast”. Mashed potatoes for breakfast sounded kind of odd to me but I had to try it.
And well, the dish did not disappoint. So much so that I had to recreate it at home, and have eaten it for breakfast and dinner numerous times since. I opted for a white sweet potato in place of a russet potato. I actually think I like the combination more. I hope you guys recreate this, it is my new favorite breakfast.
Chorizo Breakfast Mash
- 1 white sweet potato roasted, a regular sweet potato works too
- 1 Spanish chorizo* cut on the diagonal
Put a small cast iron skillet on medium high heat and let the pan heat up. While the pan is heating up, take the skin off the sweet potato. Place some grass fed butter, or cooking oil of choice, into the pan and throw in your potato. Use a rubber spatula to break the sweet potato apart and transform it into a mash. Once the potato is mashed let it cook for a minute so that it develops crispy edges. Take the potatoes out and place them on a plate. Next you want to throw in your chorizo and let it cook. Remove the chorizo and place it on top of the mashed potatoes. Next cook your eggs as desired and pile them on the chorizo and mashed potatoes. For added flavor you can add chipotle mayo. Once your plate is assembled you are ready to devour your breakfast like I did.
* It is important to note that the chorizo is Spanish and not Mexican chorizo. Spanish chorizo can be cut on the diagonal and hold its shape, where as Mexican chorizo will loose its shape like ground beef.
As much as I love the crisp weather and changing leaves in the fall, I hate the fact that with fall comes darkness. Anyone that lives in the northeast knows what I mean. The hours of light seem to disappear as the weather gets colder.
I have been working extra hours at work lately. And while working overtime is nice, it also means I can go days without seeing the sun. When I leave for work it is still dark. When I get off at six the sun its getting dark. It also does not help that my job doesn’t have windows.
I blame the lack of sun on my absence. I just can’t seem to get motivated lately to try anything new in the kitchen. And if I have an outfit that I love and want to shoot, I have no daylight left to shoot pictures.
However with Halloween just a few short days away I knew that I needed to suck it up and make something festive. After a few short minutes of searching online I found the perfect sweet treat, brain cake pops! I got the mold off of amazon for less than 5 bucks which is nice cause I’m not sure how much use I will get out of it besides when it is Halloween time.
The brain pops are cute and gross at the same time. Some people at work refused to eat them because they said it was gross. I of course thought it was amazing and kind of liked the fact that people were slightly grossed out by it. It isn’t halloween in my book if you aren’t a little creeped out by stuff.
What festive halloween treats do you guys have planned? Also, after finding Hungry Happenings Blog I am going to have to check out other stuff she has made. Her chocolate skills are unreal.
My family has been non-stop eating the oatmeal maple scones from the Flour Bakery Cookbook, and I knew that I wanted to create a paleo version for myself to enjoy. I was thinking of a base recipe I could tweak when I got an email. It was my weekly subscription email from one of my favorite paleo people, Diane Safilippo of Balanced Bites. In the email she mentioned her recipe for lemon blueberry scones. After reading through the recipe I new that if i changed up a few things I could transform her lemon blueberry scones into maple pecan scones. The paleo scones have very similar flavor profiles and my family ate them all, as usual. What recipes do you guys like changing to make them your own?
Paleo Maple Pecan Scones
- 1 egg
- 1/4 cup maple syrup
- 1/8 cup coconut milk
- 1/2 teaspoon maple extract (or vanilla)
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- pinch of baking soda
- pinch of salt
- 1/2 cup pecan halves, toasted and chopped
- 1/4 cup coconut sugar
- 2 tablespoons maple sugar
Preheat your oven to 350° F. Combine the coconut flour, arrowroot flour, cream of tartar, baking soda, and salt in a bowl. In a separate bowl combine your wet ingredients. Pour your wet ingredients into your dry and mix until a dough forms. Once the dough has come together, add in your cooled pecans and mix. On a parchment lined baking dollop spoonfuls of the scone batter, making 6 scones. Bake for 25 minutes. While the scones are baking make the glaze. In a food processor pulse the coconut sugar until it resembles a powder. Pour into a bowl and gradually add in the maple syrup. If the glaze is too thick you can always add more maple syrup. Once the scones are cooled drizzle the glaze on top and enjoy.
*recipe adapted from Balanced Bites
When it comes to breakfast items I pretty much enjoy them all. Breakfast is easily my favorite meal of the day. The same cannot be said for the rest of my family however.
When I was flipping through the pages of the Flour Bakery cookbook, the oatmeal scones immediately jumped out at me. Not only did I have all the ingredients on hand, but if there is one breakfast item Cam will eat with no fuss its Oatmeal. Sure I usually have to dye the oatmeal a different color each morning, but he still enjoys oatmeal.
I was surprised to find not only did Cam love the scones, but my bf did as well. I have made these scones a few times since, and every time they are gone within a day. Later this week I will share a paleo scone recipe inspired by these oatmeal maple scones.
Sometimes a late night chocolate urge just hits you, and the only way to combat it is to just give in. This is exactly what happened to us the other night. And after scrolling through recipes on food network I found a brownie pudding recipe by Ina Garten that looked like the perfect treat. With a few slight modifications I turned the recipe into my own. A few additions of cayenne pepper and cinnamon transformed a traditional brownie into a Mexican inspired one. I also love that the result is a softer brownie that requires a spoon. There is something about sharing a dessert out of a hot skillet that I cannot resist. Hope you guys enjoy!
Mexican Chocolate Brownie pudding
- 1 stick butter (I used grass fed)
- 2 extra large eggs, room temperature
- 1 cup of sugar
- 1/4 cup flour*
- 1/4 heaping cup unsweetened coco powder
- pinch of cayenne pepper
- dulce de leche
- heavy whipping cream
Preheat the oven to 325° F. Place a small cast-iron skillet on medium heat and melt the butter. Once the butter has melted turn off the burner and stir in the sugar, coco powder, cayenne pepper and flour. Next stir in the eggs. It is important that the heat is not on, or you will end up with chocolate scramble eggs. Once fully combined place the skillet in the oven and bake for 30 minutes. The finished texture will appear undone, but this is what makes it a brownie pudding. While the brownie is cooling beat heavy whipping cream with a hand mixer until stiff peaks form. Stir in cinnamon to taste. Next you generously top the brownie with dulce de leche and the cinnamon whip cream and devour.
*I used whole wheat because it was all I had on hand, but all purpose would work too
**This recipe is not paleo, but I am working on making a paleo version