I started ceramics class this semester and unlike my classes in the past, this is actually in the morning. I didn’t plan it that way but the sign-up process was pretty insane and unfortunately had to take what I could get. Luckily I live that freelance lifestyle so I could (sorta) take a class on Wednesday morning.
One thing I’m constantly thinking about is what should I pack for breakfast. The class is about 5 hours long so I definitely always like to take a few things with me to snack on. Of course, my other huge priority is COFFEE. Always.
For this post, I teamed up with bobble and their presse. It is seriously my dream come true.
This is one of those super silly no recipe type things but except there is sort of a recipe.
I’ve been making this—I’m not kidding you—nearly every single day for the past few weeks. I usually serve it with piece of roasted chicken or a few shrimp or even a side of roasted sweet potato.
I feel like a genius that I found out that tongs are the simplest, fastest way to spaghetti-ing the spaghetti squash. It takes about a minute and there’s no burning your hand trying to get two forks all up in there.
This recipe is sort of inspired by the idea of the book Sheet Pan Suppers. It doesn’t take from any of the recipes in there but this can literally be made on one sheet pan—that’s all you need!
The spaghetti squash is laid down, flesh side down, on the baking sheet. And then I sneak under a garlic clove or two so that steams along with the squash in the oven.
I’ve been very bad about keeping up with the monthly recaps but it’s because the month will fly by and I’ll look back and be like, Meh, I did a lot of nothing, but not October.
October was the month that The Year of Cozy finally hit shelves. OOOF! SO MANY FEELINGS! It’s been a crazy month. So much work. So many emails. But I have to say, the feelings have been amazing. I’ll be doing a whole post on The Year of Cozy all around the web soon! But every day I check out the hashtag on Instagram and the fact that a family was inspired by the book to go on a fall picnic, like, makes me hormotional. If I think about it too long it makes my eyes well up and my stomach feel all fuzzy. I’m really, really grateful this month.
I think it’s safe to say that I love English things. I have an English dog (hi Amelia), an English car (hi Mini Cooper), I love baking scones and drinking tea with a splash of milk in it and I love reading English literature. I also grew up watching English dramas on PBS, including most recently Downton Abbey.
Next month I’m headed to London with Grey Poupon to visit a few Downton Abbey locations, including Highclere Castle. Imagine forty exclamation points because I feel like that expresses my true excitement. I can’t wait to sip tea in the same rooms as Edith and Mary and Sybil. (I miss her!)
To kick things off, I’m sharing this recipe for Welsh Rarebit.
Now, when I first heard the name of this recipe I swore it had rabbit in it or something. I dunno! It’s confusing! Rarebit…rabbit. They sort of look alike.
If you don’t know what it is, Welsh Rarebit is basically a beer sauce that’s typically poured over a piece of toast. I love melted leeks so I added that to the bread for a bit of an onion flavor.
A few months ago when I was fishing around Google Images for pizza inspiration, I came across this gem of a photo and my mind was straight blown.
It took me a long time to figure out how I would actually do this/if I should do this. Initially I wanted to make it slightly classier but then I was like whatever, this is Pizzaception! let’s make it fun!
Before I forged forward with this recipe, I had a few concerns:
1st concern: Would it be too dough-y. Is there such a thing as too many carbs? I think yes.
To solve this issue, the dough is not allowed to proof, like, AT ALL. The first time I did this, it rose on the cutting board while I was making the mini pizzas and it was way too dough-y. SO, to prevent this, when we divide the dough, we put it in the fridge to stop the rise.
When we’re done assembling the mini pizzas, then those too go in the fridge.
2nd concern: What’s the point? Why don’t we make little mini pizzas and end there?
Well, what if I told you that you could have different flavored pizzas in one slice! This is achievable here.
I can feel the “busy cloud” starting to creep in on us. Or maybe it’s because I’ve been planning my little heart out the past couple of days. I’m plotting Thanksgiving recipes and cookie recipes and healthy recipes for when you’ve eaten too many cookies.
One thing I’ve wanted to make for a very long time are pretty eclairs and cream puffs. These are relatively simple. I know, I know. The relatively part is relative.
If you’ve never made pate a choux before, I will tell you…it’s weird. It feels very very wrong and incorrect and like you’ve read some sort of mistake.
But it’s not. In a saucepan, you combine butter and water and milk and sugar and salt. When the butter melts, you add the flour.
And stir and stir until it forms a mass. Then you cook it some more until it dries out a bit more.
Then the whole thing is transferred to a bowl or stand-up mixer. A bit of mixing goes on to cool the dough off. And then eggs…a lot of them. One by one they’re added.
After that you pipe out the dough onto a baking sheet in either eclair shapes or cream puff shapes.
Where do I start with this recipe? Oh man, you know those recipes you’ve wanted to make/share for a long time? This is one of them. While my parents aren’t Cuban, I grew up eating at Cuban restaurants. It’s like a staple in South Florida. Everybody eats at them. They’re always a great place to go with a large group of people; the food is affordable, comforting and just plain delicious.
I always, always order ropa vieja (direct translation: old man’s clothes). It’s shredded beef in a flavorful tomato-based sauce. I’ve always wanted to make it and for some reason never have.
I’ve always wanted to make madeleines because as a kid I was obsessed with the Madeline book series.
“In an old house in Paris that was covered in vines, lived twelve little girls in two straight lines …”
Whenever I misbehaved, my parents loved to threaten to send me to boarding school but because of Madeline, I was actually like, Ok, send me to boarding school—it looks like fun!
In my brain, boarding school was a place where I’d get to hang out with my friends and study together and play lacrosse together and wear knee high socks.
I went to catholic school my whole life so I was used to nun. All the scary nun stories that older people loved to tell me never had an affect on me because all the sisters at my school were so nice; I was never hit with a ruler or told to stand in the corner.
Fun fact: Amelia was almost named Madeline. It was between the Amelia Bedelia books and the Madeline books.
I feel like Amelia is closer to Amelia Bedelia’s personality (read: a hot mess) than Madeline so I think it’s a good choice.
Happy Birthday. You’re one year older, one year wiser, more cute and hopefully a bit calmer. Because man, were you a psycho as a puppy.
Sometimes when I look at you I wonder if a human has ever loved a dog as much as I love you. I sometimes wonder if my love can be so strong it can hurt you. And then I think about how bratty and spoiled you are and I begin to think yes.
Regardless, I have a whole lot of things to thank you for. Here’s an on-going list.
1. Thank you for sitting on my feet and keeping them warm.
2. Thank you for waking me up every.single.morning v v early. This means I never have to set an alarm and am more productive so I can make more money to buy you bones.
3. Thank you for always eating all the crumbs off the kitchen floor. Because of you, I have to sweep a whole lot less…except for your hair, which is a whole other thing.
4. Thank you for barking when we sometimes hear scary noises. Maybe you’ve scared a robber or two away, who knows.
5. Thank you for always sitting next to me when I’m crying.
6. Thank you for loving peanut butter as much as me…and bread and popcorn and tortilla chips.
7. Thank you for needing lots of walks. I’m better off now.
8. Thank you for having paws that smell like Fritos. They always remind me how much I love those chips.
9. Thank you for being so friendly with strangers. It’s a reminder that strangers are good and a person can never have too many friends.
10. Thank you for loving so freely and openly and reminding me that the smallest moments in life are the ones I should keep close.
Happy Birthday, Amelia!
This recipe is adapted from the Grain-Free Doggie Doughnuts I have in The Year of Cozy. I basically doubled that recipe and BAM. Cake!
This recipe is completely grain-free, using garbanzo flour (just FYI it’s way cheaper at the store than on Amazon, I just included this link as reference). High in protein and cheap in price, it’s a good alternative. This cake bakes on a Baking Sheet” target=”_blank”>half baking sheet and then you cut the cakes out using a round cutter. If you don’t have a cutter that’s circular, you could also use a knife and make little square cakes. SO CUTE!
The frosting is a combination of Greek yogurt and honey. It has no thickener in it so it’s a bit runnier than human frosting. This cake is topped with a bit of unsweetened coconut flakes.
This is either a very inspiration recipe for you or you think I’m incredibly strange and weird. And you’re right. I’ll be back on Wednesday with a human recipe that’s pretty near and dear to my lil’ heart.