Gingerbread Cookies- For Decorating & Eating!

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Ingredients

  • 2 1/2 cups all purpose flour 

  • 1 tbsp cinnamon

  • 3 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/3 cup sugar

  • 1/2 tsp salt

  • 1/4 tsp baking soda

  • 1 stick (4 tbsp) softened butter

  • 1/3 cup coconut sugar

  • 1 large egg

  • 1/3 cup blackstrap molasses

Method

  1. In a large bowl, combine the following ingredients: flour, spices, salt and baking soda. 

  2. Combine butter and sugar in the bowl of an electric mixer. Beat on medium for about 1 minute. Add the egg and beat until smooth. 

  3. Reduce speed to low and add the flour mixture slowly. Add the molasses and beat until well mixed.

  4. At this time, wrap your dough in beeswax wrap or saran wrap. Chill dough for about an hour. This is to prevent it from being too sticky and easier to work with. 

  5. When you are ready to bake, preheat over to 350 degrees. 

  6. On a well floured surface and a well floured rolling pin, roll out your chilled dough until it is about 1/4th inch thick. Cut cookies and using a spatula, place them on a baking dish lined with parchment paper. Save, press together, and re-roll scraps. 

  7. Before putting the cooking in the oven- make a hole in the top using a wooden skewer if you are planning on hanging them as decorations! If you forget to do this, it will be impossible to make a whole they are baked without breaking them. 

  8. Bake cookies for about 12-15 mins, or until they are dull and dry. Be careful not to overcook them if you plan on eating them! They get dry! :)

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Cheesy Potato Quiche with Cabbage, Bacon, and Leeks

I don’t know why… but quiche just screams holidays to me. It’s not like quiche is a particularly festive dish… but for some reason during the holidays, toast and peanut butter just won’t cut it. 

So this weekend, I whipped up a quiche with what I had in the fridge. You may not have heard of cabbage quiche before… but don’t knock it until you try it! haha. 

Plus, this crust turned out incredible! Minimal ingredients and gluten free. But what’s NOT tasty with butter?! Or bacon. 

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Crust

Ingredients

  • 2 1/2 cup blanched flour

  • 1/2 tsp sea salt

  • 1/4 cup butter- chilled

  • 1 egg

Method

  1. Preheat oven to 350 degrees. Grease a round pie pan or baking dish well. 

  2. In a large bowl, combine flour, and salt. 

  3. Add butter and use a potato masher or fork and knife to cut into the butter. Do this until it breaks up into very small pieces and is immersed well into the flour. The dough will be crumbly. A food processor would also work well for this. 

  4. Stir in the egg. The dough will still be fairly dry and crumbly. 

  5. Press the dough into the bottom of the pan with your fingers. Press it up the sides. 

  6. Bake for 12 mins until golden brown. 

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Quiche

Ingredients

  • 6 eggs

  • 6 pieces of bacon

  • 1 cup cabbage, shredded - I used a mandolin but a sharp knife will do

  • 1 cup leeks, thin sliced 

  • 1/2 cup potatoes, small cubed  

  • 1 cup sharp cheddar cheese, shredded 

  • 3 tbsp heavy whipping cream

Method

  1. In a large skillet, cook bacon until crispy.

  2. Remove bacon from the skillet. Keep about 1 tbsp bacon grease in the pan.

  3. Slice and clean leek. If you don’t know how to do this, read this. It’s very simple, you just want to make sure you clean them so you don’t have grit in your quiche!

  4. Add cabbage, leeks, and potatoes to the skillet on medium heat. Cook down until all the vegetables are well cooked, caramelized, and tender. 

  5. Chop bacon into small pieces.

  6. Beat eggs and cream in a large bowl with a fork. 

  7. Add bacon, veggies and cheese to eggs. Pour mixture into prepared pie crust. 

  8. Cook on 375 for 30-35 mins until the center is firm and completely set. Let cool for 5-10 minutes before slicing and serving.

Enjoy! 

xo,

meg

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Chai Tea Latte Concentrate

I am so thrilled to present this recipe to you all!

I LOVE chai tea lattes. Especially as the weather begins to cool down and I want to cozy up with a warm beverage. (But who am I kidding… I drink Chai lattes even when it’s 100 degrees!)

I’m a sucker for the spice of chai and the body and soul warmth that it brings. Making this concentrate is not only easy… but the aromatic spices fill your home and get you even more into the festive spirit.

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Ingredients

  • 3 tbsp black peppercorns

  • 35 whole cardamom pods

  • 25 whole cloves

  • 1/2 tsp fennel seeds

  • 3 cinnamon sticks

  • 6 tbsp loose leaf black tea

  • 6 cups water

  • 1 tsp vanilla

  • 6 tbsp honey

  • 6 inches fresh ginger- rough chopped

Method

  1. Toast spices: Heat a small saucepan to medium heat. (You can also use a spice toaster like I have here- I got mine from an Indian foods store and I love it). Add the cinnamon and cardamom seeds first, toast for a minute. Then add cloves and peppercorn. Toast until the spices become aromatic. 3-5 mins. Stir and shake the pan very often to prevent burning.

  2. Remove spices from heat and add to a mortal and pestle. (Something I also got from the Indian store) If you don’t have one, use the back of your knife to crush them).

  3. Add spices to the pan again. Add the fennel this time. Toast for another minute or two. Again, shaking so they do not burn.

  4. Transfer herbs to a saucepan. Add water and ginger. Bring to a boil.

  5. Turn off heat and add loose leaf tea, vanilla, and honey.

  6. Allow to sit for an hour.

  7. Strain into mason jars and store in the fridge for up to two weeks.

  8. To make a latte, heat ¾ cup of the concentrate. Add ½ cup warmed and frothed milk.


Enjoy! (You can also enjoy it iced!)


 herbs

herbs

 fennel seeds

fennel seeds

 toast the spices

toast the spices

Toast spices: Heat a small saucepan to medium heat. (You can also use a spice toaster like I have here- I got mine from an Indian foods store and I love it). Add the cinnamon and cardamom seeds first, toast for a minute. Then add cloves and peppercorn. Toast until the spices become aromatic. 3-5 mins. Stir and shake the pan very often to prevent burning.

Remove spices from heat and add to a mortal and pestle. (Something I also got from the Indian store) If you don’t have one, use the back of your knife to crush them).

Add spices to the pan again. Add the fennel this time. Toast for another minute or two. Again, shaking so they do not burn.

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Transfer herbs to a saucepan. Add water and ginger. Bring to a boil.

Turn off heat and add loose leaf tea, vanilla, and honey.

Allow to sit for an hour.

Strain into mason jars and store in the fridge for up to two weeks.

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