Here’s how the last two weeks have gone:
Just us, the birdies, and the surfers.
Pastries and coffee. Oh…and some wonderful family to share them with. ❤
Reading with Nannie.
Fall and soccer games just feel right.
Boot season has arrived…at least in the evenings.
Mr. Sleepy Head.
Working on doodles and discussing goals.
Lunch date with my man.
Italian soda bar. Yes…you must make this happen!
A beautiful fall table setting. I loved these olive plates and folding chairs.
I’m just a penny on a train track.
That’s all folks!
- Every good list should start with a bit of prayer.
- Hey, all you bloggers – how cute is this print?
- Every fall party needs a couple good antipasti // cheese platters.
- My husband told me that this is my spirit animal. I was too tickled to be offended.
- Thank you Shutterbean. Thank you. I will be enjoying these tonight in the hot tub.
- I would love to put together a list like this one for all my readers. It was a goal of mine to do more recipes this year. It didn’t really happen, but it’s not too late to try.
- I think this pillow would be super cute with opposite fabrics!
- Why must you cost so much Anthropologie?
- So excited for next April! Florida here we come.
- Inspiring words and great thoughts on being chosen.
- Jealous of my husband’s visit here last week. At least he brought me home jam!
- Can’t stop. Won’t stop. Seriously, though!
Have a great weekend everyone!
Here’s what our past week looked like:
Date Night! Land & Water Co. in the Village. Umami Bowl. Not my favorite, but Bret was a big fan!
Blurry FaceTime from Austin, TX.
No husband at home = cereal for dinner! 🙂
Evening walk home. I don’t know about you, but I love power lines and palm trees.
Helped my dad work on his garden on Friday. Wrapping vines and hoping for the best.
Iced tea Big Gulp after lots of yard work.
It’s just too good. Carlsbad sunsets for the win.
Bates Nut Farm Pumpkin Patch.
Hello Birdie. I want to pet them…and at the same time stay far, far away.
Beauties in a wheel barrel.
BNF is a magical place.
The crew. ❤
Enjoy week 44…live it UP!
- Beautiful photography from my friend, exploring Yellowstone.
- Excited to make SOUP this fall.
- And on that note…another delicious recipe for, you guessed it, soup!
- Thought provoking post about life with kids.
- I love this company so so much.
- I like the idea of these pillow cases. It would be hard to get them just perfect.
- Thinking about making this super simple DIY chalkboard.
- Re-watching Gilmore Girls through again…and I really hope #12 happens!
- A new way to learn! I love learning.
- GREAT read. Humorous, inspiring, and convicting.
- These doughnuts and this cake will get us in the mood for October. Mmmm!
- The guy in this iPhone video is my husbands doppelgänger minus about 8 years. So weird to watch!
Have a great weekend! Spend time with the ones you love and get outdoors. ❤
Ice cream. It’s what’s for dinner. Well, not really. But I am an adult…I could totally have ice cream for dinner if I really wanted to. But then I would ruin my appetite for sweet potato tacos, roast chicken, and an incredible arugula salad.
Now that I am sufficiently hungry…let’s talk about this RICH and CREAMY Pumpkin Spice Ice Cream. It has the finest ingredients, the perfect pairing of spicy sweetness, and just a little something special at the end.
Ever heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering and prepping of all your ingredients ahead of time. A helpful way to stay organized and make sure you have everything you need.
That being said:
Mis-en-place, like a boss.
You know who else does things like a boss? Williams-Sonoma. I can always look to them for a great recipe to jump off from and adapt. Here we go!
- 1 cup pumpkin puree (I used canned)
- 1 tsp. pure vanilla extract
- 2 cups heavy cream (I used Horizon brand)
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp ground nutmieg
- 1/4 tsp. salt
- Ice water/ice cubes (for setting)
- 1 Tbsp. Hennessy Cognac (yup)
- In a medium-sized tupperware, whisk together the pumpkin puree and vanilla extract. Seal your tupperware and refrigerate for at least 3 hours or up to 1 day.
- In a medium-sized saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until you can see bubbles forming around the edges of the pan (no more than 5 minutes).
- Meanwhile, in a large bowl, whisk together the 5 egg yolks, cinnamon, ginger, nutmeg, salt, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar until well combined/sugar dissolves.
- Next, remove the cream mixture from the heat. Slowly whisk about 1/3 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the sauce pan.
- Cook over medium heat, keeping the custard at a low simmer and stirring continuously with a wooden spoon. The mixture should turn into a custard that will be thick enough to coat the back of your wooden spoon. this will be the sign that it is ready and should take no more that 5 minutes (Do not allow the custard to boil).
- Meanwhile, fill a large bowl with ice water and ice cubes. Strain your custard through a fine-mesh strainer and into a medium-sized bowl. Place that bowl into the bowl filled with ice water. This allows the custard to set and cool. Then, after a few minutes, whisk the pumpkin mixture into the custard.
- Cover your pumpkin custard with plastic wrap, pressing it directly on to the surface of the custard. This prevents a skin from forming on the top while chilling. Refrigerate the pumpkin custard at least 3 hours or up to 1 day.
- Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.
- Add the Cognac during the very last minute of churning. Transfer the ice cream to a freezer-safe sealed container. Freeze for at least 3 hours or up to 3 days, (if you can wait that long) before serving.
- Makes about 1 quart. ENJOY!!!
I brought a quart of this Pumpkin Spice and some Apple Spice to Community Group and they were both devoured. Noted: this recipe is a definite crowd pleaser!
What ice cream recipe would you like to see from me next?
Documenting week forty-seven – check! This week was SUPER busy at work, BUT so many little blessings popped up to enjoy.
Egg white scramble with some seriously hot salsa.
Cotton candy clouds.
The remnants of a super yummy carrot coconut soup!
Post-rain sunset. Such beauty from our Lord.
Smashburger date with my husby.
Sometimes my job is pretty cool. Jr. High All-Nighter with over 60 students!
Made some holiday nuts for you!
Youth leaders meeting over coffee and treats.
View from the sun-roof before we turned down our street.
Homemade pizzas & wine with dear friends.
Our UHHHHH-DORABLE niece.
Have a wonderful Thanksgiving, friends.
When I was a little girl, my Nannie always had sweetened dried fruit in her home. Dried banana chips, papaya, pineapple, apricots, and ALWAYS ginger. I love remembering things like that about her. Now, you could have probably guessed it, but when I was younger I really disliked ginger (with exception to ginger-snap cookies). I wasn’t fond of the texture or the spicy-sweetness.
Now that I am older and my pallet has seen more of this incredible culinary world we live in, I absolutely love ginger. It’s spicy, sweet, and very refreshing. Ginger can calm a nauseous stomach and it provides great health benefits. I have recently started drinking pure ginger tea and it’s very soothing. I even like to ask for extra of that delicious pickled ginger they serve at sushi restaurants. Yum!
All that to say, if you like ginger, you will love these cookies. They also have all the great elements of a fall treat: pumpkin, cinnamon, oats, and brown sugar. Adding the crystalized ginger is something I just thought up, and it was a real success.
- 1 stick of unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup canned pumpkin
- 2/3 cup whole wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 cups quick-cooking oats
- 2/3 cup chopped crystalized ginger (I added a whole cup, but I am a little ginger obsessed.)
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Preparing your wet ingredients: Cream together butter and both sugars until fluffy. Add the egg and beat thoroughly. Next, add in the vanilla extract and pumpkin and mix until well combined.
- Preparing your dry ingredients: In a separate medium sized bowl, sift together the flour, ground cinnamon, ground ginger, and baking soda. Add to the pumpkin mixture and mix well.
- Dice your crystalized ginger into small pieces (the size of raisins). Add the oats and crystalized ginger to the pumpkin mixture and mix until well incorporated.
- Take a small spoon and form the cookie dough into cookies on prepared cookie sheets. Bake in oven for 20 minutes or until golden brown edges and tops form.
- ENJOY!!! Make sure you share them with friends and family.
* Makes about 30 cookies. You could even reserve some dough and freeze it for another day. These cookies are best once they have cooled down a bit.
Thanks for reading, friends. Happy Saturday!
Honeycrisp apples are my husband’s favorite apples. Ice cream is my favorite dessert. Honeycrisp apples IN ice cream had to happen sooner or later! It really helped that our local farmers market had a huge sale on honeycrisp apples…and let’s just say we went a little crazy.
Honeycrisp apples are known for their “sweet taste and distinct juciness” with an “explosive crunchiness.” My husband says, “It’s the perfect apple to hold in your hand and destroy with your mouth.” WOW! And because honeycrisp apples really are that good, they are what make this ice cream out of control.
For ice cream, I trust my friend Nicole. She really knows what she is talking about and she had the perfect recipe for me to go off of! Please enjoy this ice cream curled up on the couch with your favorite person and a good movie. Sounds like a great date night in to me!
Ingredients for Honeycrisp Apples:
- 2 large honeycrisp apples – peeled, cored, and cut into small chunks (2 cups)
- 1/3 cup honey
- 1/3 cup brown sugar
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1 tsp. lemon zest
- 1/8 tsp. salt
Ingredients for Ice Cream:
- 2 cups whole milk
- 1 tablespoon plus 1 tsp. cornstarch
- 3 Tbsp. cream cheese, softened
- 1 1/4 cups heavy cream
- 1/2 cup garnulated sugar
- 1 1/2 tablespoons agave
- 1/2 tsp. vanilla
- 1/8 tsp. kosher salt
- Prepare and measure your ingredients for the spiced apples. Combine into a medium saucepan. Cook the apples over medium heat, stirring often, until the apples are tender (about 10 min.). Let the apples cool a bit and then place them in the fridge to chill.
- Meanwhile, in a large bowl, (I used my Kitchenaid mixer), whisk the cream cheese with whisk attachment, until smooth.
- In another large bowl, fill with cool water and ice. Set aside.
- In a small bowl, mix 2 Tbsp. of the milk with the cornstarch until smooth. Set aside.
- In a large saucepan, combine the remaining milk with the cream, granulated sugar, agave nectar, and vanilla. Bring the milk mixture to a boil and cook over moderate heat for 2-4 minutes until the sugar dissolves.
- Once the sugar is dissolved, remove the saucepan from the heat and slowly whisk in the cornstarch mixture. Return the saucepan to the heat and bring mixture to a boil. Reduce heat to medium high and cook unitl mixture is slightly thickened.
- Slowly whisk the hot milk mixture into the cream cheese until well incorporated and smooth. Whisk in the salt.
- Set the bowl in the large bowl of ice water and let stand, stirring occasionally, for about 20 minutes.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Add the chilled spiced honeycrisp apples during the last minute of churning.
- Pour into an airtight container and freeze for at least 3 hours before consuming. ENJOY!!!
This ice cream is rich and, at the same time, refreshing. I decided to drizzle some caramel sauce on top…good decision. Whipped cream or chopped walnuts would also be a perfect pairing.
Enjoy a bowl of Honeycrisp Apple Spice Ice Cream with family and friends this Thanksgiving! It would be great alongside the pumpkin pie. And blessings to you and yours during this sweet fall season.
I made a crock pot potato cheese soup on monday. We loved it. Definite making it again/posting recipe soon.
Pumpkin Spice Coffee Cake! SOOOO yummy.
The sky & sunsets week incredible this week. Am I right?
The cold I has last week came back again…boo. But I watched lots of Call the Midwife on Netflix and drank hot tea.
Our Jr. High students did a scavenger hunt to collect food for families in need. They did such a great job!
The aftermath of making homemade pumpkin ice cream. Cant wait until it’s ready!
Fall in Southern California isn’t exactly what you would expect. Today is November 14th and it’s supposed to be 80 degrees outside! If I could have any season last all year long, it would definitely be summer, so don’t get me wrong…I’m more than pleased. BUT at the same exact time, all I want to do is wear a beanie and my black jeans with a cozy scarf.
I also want to eat all things squash, pumpkin, and apple. This week I made a few recipes to satisfy my cravings, but today I am sharing the easiest and best for hospitality.
Pumpkin Spice Coffee Cake with Streusel Topping. YUM.
Honestly YUM really inspired me, so I made their recipe and tweaked it just a bit. I also brought it to my Church Community Group the other night and everyone really loved it. It’s not overly sweet so it works for breakfast or dessert! It goes so well with a cup of coffee (shocker) or black tea. I also really liked that it got me into the fall season, even if the weather is not matching up quite yet.
Ingredients for Cake:
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of kosher salt
- 1 stick of unsalted butter, softened
- 1 cup of firmly packed brown sugar
- 2 large eggs
- 1/2 cup of pumpkin puree
- 3/4 cup of sour cream
Ingredients for Streusel:
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/8 teaspoon of kosher salt
- 5 tablespoons of unsalted butter, melted
- 3/4 cups of all-purpose flour
- Preheat your oven to 350 degrees F. Grease a 9 inch bread pan and line with parchment paper.
- Start by making the cake. Sift the first 7 dry ingredients together in a bowl and mix well. Set aside.
- In the bowl of a stand mixer, using the paddle attachment, cream together the butter and brown sugar. Beat in the eggs, one at a time.
- Mix in the pumpkin puree and sour cream until well combined. Make sure the mixture is incorporating well and scrape down the sides of the bowl if needed.
- Slowly incorporate the flour mixture on the lowest speed until well combined.
- In a separate bowl, make the streusel. Mix the sugar, flour, spices, and salt in a bowl. Pour the melted butter over the sugar mixture. Combine the melted butter and sugar mixture with your hands.
- When it is well combined, you will be able to pack it tightly into the bottom of the bowl. Then crumble it into pieces over the top of the cake batter.
- Bake your coffee cake for 50 minutes. Insert a toothpick and if it comes out clean, it’s done. ENJOY!
Bring this delicious coffee cake to your next fall party, girls night, to the office, or even Thanksgiving! You will get all kinds of compliments. How sweet is that!
I hope you have a splendid fall and enjoy this coffee cake time and time again. I know my family will.
I began the week with blogging and wine. I am ending week 41 in the same fashion.
Wednesday was rainy and I loved watching it outside our office window.
These clouds were too beautiful not to take a shot outside my car window. I got some stares…worth it. I really liked the power lines in this picture too.
My beautiful niece and her papa. I love our family nights.
This was my dresser since I was a little girl. I found it while sorting through my dads garage. I was so grateful my parents let me do art projects and be creative when I was younger.
Went back to school with Bret this weekend at Talbot. Seminary is a whole different ballpark of learning and it was an honor to be able to sit in on one of his classes.
Sunday date night IN! I made filet, mushroom risotto, and a green salad. We also opened a bottle of wine from Witch Creek Winery and indulged in some apples, canadian sharp cheddar, and goats milk brie.
Sunday date night dessert: Homemade Apple Pie.
I pray this next week is blessed and filled with hope, community, and service.
- If you can’t be around a campfire, these smokey s’more squares can be made right in your oven.
- What a beautiful way to decorate for a special event or shower. I love color!
- Make it on your own: super simple cold brew ice coffee.
- Mac & Cheese + Sriracha…I’m drooling over this combo.
- Ever wondered how to properly throw a mexican fiesta at home? Real Simple makes it really simple. See what I did there?
- Is your artistry an idol? Good read.
- Getting ready for the fall TV premieres never sounded so awesome, until now!
- Looking for a great coffee and tea spot? Best shortbread I’ve ever had, to date.
- The coolest 18 features about iOS7 that you probably didn’t know.
- Don’t throw away all those leftover pumpkin seeds. Bake them!
- THIS MONKEY BREAD. It’s bonkers good.
- I need this shirt. It will match my California birthmark!
Enjoy the links, friends! HAPPY FRIDAY!
This week was a good week…and it’s mostly because I got to be at the beach more than once. There were also a few clouds here and there which got me in the mood for tea and reading.
Here’s our dinner from the beginning of the week: paleo meatloaf, baked sweet potatoes, and green beans sauteed in butter with onions and peppers. Very fall-esque.
These shadows amused me. I was really into the zebra.
Babysitters Club: Community Group Edition.
No editing here. Just God’s beautiful glory! I just love Carlsbad beaches.
A mostly cloudy sunset. I enjoyed watching this with my hubby, a good latte, and holding his hand.
Scripture reading in bed. Also…I started the book: A Puritan Theology, and I’m loving it so much!
This was from the rooftop of a condo in Seal Beach. It was the reception spot for my friends moms wedding. It was such a beautiful day!
Grilled veggie salad. Delightfully filling.
Enjoy week 39, friends!