our favorite minestrone soup

In our home, through the autumn and winter months, every Sunday is Soup and Bread for Dinner day. This works out perfectly because we all love soup, autumn and winter are all three of our favorite seasons, and it gives me an excuse to try new soup and homemade bread recipes. What other reasons do you need for a special tradition on Sunday evenings? 

This minestrone recipe is one of our very favorites. It's full of veggies and rich in flavor. I can never get over how good our whole house smells when this is simmering on the stovetop. We love pairing this with garlic cheesy bread, as it just seems to be a perfect match with this soup. 

Here's the recipe, and I hope you get a chance to make it soon!

Our Favorite Minestrone Soup

olive oil to drizzle in pot

1 medium sweet onion, diced

3-4 medium carrots, peeled and chopped

3 ribs of celery, diced

2 tsp, minced garlic

8 cups chicken broth

6 oz. fresh green beans, trimmed and cut into smaller pieces

2 small zucchinis, quartered and sliced

2 cans diced tomatoes

16 oz. tomato sauce

15 oz. can kidney beans, rinsed and drained

1.5 tsp. basil

1.5 tsp. parsley

1 tsp. oregano

1 tsp. salt

1 tsp. coconut sugar

1/2 tsp. pepper

1/2 tsp. thyme

1 cup small pasta of choice 

 3 cups fresh spinach

In a large stockpot, drizzle enough olive oil to lightly coat the bottom. Sauté your onions, carrots, and celery for at least 10-15 minutes, or until the onions are translucent and the carrots are beginning to soften. Add the minced garlic and sauté another few minutes, or until fragrant. 

Add in the green beans, zucchini, diced tomatoes, tomato sauce, chicken broth, kidney beans, and all the seasonings. Bring to a boil, and then reduce the heat to a simmer. Allow the soup to simmer gently for at least 30 minutes. 

After the cooking time has come to pass, add in your pasta of choice and the fresh spinach. Allow to simmer for another 15 minutes or so. The pasta should be soft, and the spinach should be wilted. You may need to add some water if the soup gets too thick.

Serve alongside your favorite bread and Enjoy!

broccoli, bacon & mushroom quiche

Good morning, dear ones!

I am ever so excited to share today's recipe with you...would you believe that up until a couple years ago, I had never eaten a quiche, much less made one myself? Goodness me! Was I missing out! 

After searching high and low for the perfect quiche recipe, I decided to just come up with my own combinations. I used our favorite crust recipe, which I shared earlier this month. You can find it here. And my, oh my! Did it make this quiche so delicious, if I may say so.

Pondering on the filling that I thought my family would enjoy, I chose bacon (obviously!), broccoli and fresh mushrooms. The flavor combination of these three ingredients was just perfect. We aren't a fan of strong or sharp cheeses, so a simple mild cheddar was the perfect completion to this dish. Immediately upon tasting one small bite, quiche was declared a new favorite of mine...I'm craving a slice as I'm typing this post right now in fact. 

I do hope you'll try this recipe soon...

whether for a tea party, brunch, or dinner. 

It's great no matter when you choose to serve it! 

We love serving it alongside our favorite salad.

(And the leftovers are splendid as well!)

Broccoli, Mushroom, and Bacon Quiche

1 lb. bacon, cooked and crumbled

2 cups broccoli florets

8 oz. fresh mushrooms, roughly chopped

1/4 sweet onion, diced

1 tsp. garlic, minced

1 1/2 cups shredded cheddar cheese

1 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

7 eggs

olive oil

2 cups milk

1 cup heavy cream or half and half

Roll out the crust on a floured surface. Place gently in a deep dish pie plate. Crimp the edges. Then, set aside whilst you make the filling.

In a large skillet, drizzle a small amount of olive oil. Add the onion and garlic and saute until soft and tender. Once the veggies are cooked, add the broccoli florets to the skillet. Cook just until no longer crunchy. Add the fresh mushrooms and cook for just a minute or two. Next, add the cooked bacon to the skillet. Remove from the heat and set aside.

In a mixing bowl, or large measuring cup, combine the milk, half and half (or heavy cream), salt, pepper, eggs, basil and cheese.

Spoon the veggie/bacon mixture into the quiche crust. Make sure everything is evenly distributed throughout the quiche. Finally, pour the egg/milk/cheese mixture over the top. Make sure everything is covered well. 

Very carefully, place the quiche in the oven. Bake at 375* for about one hour, until the center is set and a knife inserted in the center comes out clean.

Allow to set for a few minutes at room temperature before slicing.

Slice, serve and enjoy!

Note: Most of the time, I end up with extra egg mixture, so with that, I simply pour the leftover egg mix into greased muffin tins and bake them until set. They make for a lovely quick breakfast the next morning. If you can tell you're going to have leftover egg mix, you can set aside a bit of the broccoli and mushroom mixture, and pop that into the muffin tins as well. Nothing goes to waste around here!

nourishing hot cacao & fluffy marshmallows

It's the first day of autumn!

A time of hot chocolatey mornings, 

and toasty marshmallow evenings,

and best of all, leaping into leaves.

~ Winnie the Pooh ~ 

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At the very first flicker of autumn in the air, I begin to incorporate all the cozy things back into my life. Those things that are best enjoyed during the autumn and winter months. Things that, yes, you could certainly enjoy any time of year (and I definitely do!), but there's just something about "that" time of year that makes them extra special. For me, one of those things is a mug of hot chocolate with marshmallows.

  

I grew up with the little packets of Swiss Miss hot cocoa with those tiny, dehydrated sorts of marshmallows. As a child, I loved that! But as I got a bit older, I wasn't crazy about the flavor and the overly-sweet attack that came after just a few sips. I searched high and low for a healthy and actually nourishing recipe for hot chocolate for years, trying this one and that, but never liking any of them. Some were downright awful! I'm of the belief that you shouldn't have to sacrifice flavor for healthiness. And this recipe proves that to be true! 

On top of that, I began making marshmallows last year that actually have health benefits and are totally nourishing to your body. Yes! There is such a thing as good-for-you-marshmallows! After some trial and error, I've finally nailed down the perfect recipe, which I'm sharing here today. Making marshmallows may take a time or two to get it down pat, but once you do, you'll wonder why you didn't make them before. 

When you combine a perfectly sweetened, velvety smooth hot chocolate and fluffy, cloud-like marshmallows...you can only get one thing...cozy perfection! And on top of all that, this is actually a very nourishing drink to enjoy on those cold autumn or winter mornings and evenings. It's my favorite drink for this time of year!

By the way, if you're curious about the health benefits of this drink, just read up on raw cacao powder and organic beef gelatin. You'll be amazed! Add in some adaptogens, and it's even better!

Nourishing Hot Cacao

1 cup milk of your choice (I use whole milk) 

 1 Tbsp. organic, fair-trade raw cacao powder (to get the health benefits do not use regular baking cocoa)

1 tsp. vanilla extract or vanilla bean paste 

1-2 Tbsp. maple syrup, depending on your sweetness preference

1/4 tsp cardamom, optional 

 

Combine all of the above in a small pot on the stove. Whisk gently, but vigorously until thoroughly combined. Allow the hot cacao to warm up over low heat for about 10-15 minutes or until very warm. Do not bring to a boil.

Pour into your favorite mug and top with fluffy marshmallows.

Note: I often add some mushroom or adaptogenic powder to my hot cacao for added benefits. You can't even taste it!

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Fluffy Marshmallows

1 cup water

3 Tbsp. organic, grass-fed beef gelatin (This is not your typical grocery store gelatin. I find mine on Amazon)

1/3 cup honey or maple syrup, or more if you prefer a sweeter flavor 

2 tsp. vanilla extract

Add water and gelatin to a small pot and whisk thoroughly until completely mixed. Set aside for 10 minutes to allow the gelatin to bloom. It will become a very thick, jelly like texture.

While you are waiting for your gelatin to bloom, get out a 7x11 inch baking dish and line it with parchment paper. Do NOT spray your dish with nonstick spray or use any oil, as you do not want greasy marshmallows. The parchment paper will work just perfectly to prevent them from sticking.

Once thickened, turn the heat to low and allow the gelatin to melt down. Once melted, add in your honey or maple syrup and vanilla. Continue cooking for about 10-15 minutes, or until very warm, but not scalding hot or boiling. Cook it on a lower heat.

Once hot, transfer the mixture to a large mixing bowl. Using your hand beaters with the whisk attachment, on medium speed, beat the heck out of your gelatin mixture for 5-10 minutes, or until it gets very whippy and fluffy and looks like a soft meringue consistency. If it looks like thick whipped cream, you've over-beaten it. It should be very velvety and ribbony.

I do not recommend using a stand mixer and letting it work without you in control of things. I've done this and completely messed up the whole thing. It's best to use an electric hand mixer with a whisk attachment so you can be sure to keep your eyes on it as well as feel how thick the mixture is getting as you beat it.

Once the mixture gets to the right consistency, quickly pour into a 7x11 inch parchment paper-lined baking dish. Quickly smooth out the top, if needed. You must work very quickly with these steps as the marshmallows will begin to set.

Then stick your dish in the fridge for at least 1 hour, or overnight is fine too. You can then cut your marshmallows into squares or use cookie cutters to get cute shapes or designs. I also love to make pink ones with 2 tsp. of beet root powder. 

Keep the marshmallows in a container in the fridge for up to 7-10 days.

One thing I am so excited to try *very* soon is adding a couple drops of peppermint extract to the hot cacao and marshmallows for a festive touch. I can't wait to see how it turns out!

And, for something fun, you can pour your hot cacao and marshmallows, too, into a travel cup and take it on the go. This photo is from last Christmas, but you get the idea. I love having a warm drink to take with me when I go out, but no way am I going to buy an overpriced drink full of sugar and bad-for-me ingredients. I'll happily take this hot cacao, some herbal tea, or even a homemade latte (decaf for me), in my cute little owl travel cup. I found mine at Marshall's years ago, but I see them often there and at other stores, and they are definitely worth picking up.

What are your favorite warming drinks to enjoy this time of year?

comfort chicken pot pie

Chicken pot pie -

those are my three favorite things.

~ Pablo Francisco ~

When I think of comfort food, one of the very first meals that comes to mind is a homemade chicken pot pie. A variety of veggies and tender chicken pieces covered in a smooth and creamy sauce, rich in flavor, all tucked in the most buttery, flaky crust...all made from scratch. Because, after all, making it is half the fun! 

Autumn and winter bring plenty of opportunities to make comfort food. And the best part is that comfort food can be nourishing and healthy and full of wholesome ingredients. This recipe is a perfect example of that. I simply adore this recipe. It is something I crave on chilly evenings, made better only by a steady rain storm or snow falling gently outside my window. Candles lit, instrumental music playing, and this pot pie on the table, feasting with my dearest ones...ah, yes, the comforts of home.

I hope you get a chance to enjoy the comforts of this meal with your loved ones, too!

The Best Pie Crust

2 1/2 cups unbleached all-purpose flour

1 Tbsp. coconut sugar

1 tsp. sea salt

2 sticks VERY COLD butter (keep in fridge until the moment you need them!)

Fill a 1 cup measuring cup with water and add a few ice cubes. Set aside.

In a large mixing bowl, stir together the flour, sugar, and salt. Then, dice the COLD butter into cubes and drop into the flour mixture. Using your hands or a pastry blender, mix the butter in until the mixture resembles coarse crumbs. Do not dawdle with this step as you want to keep the butter as cold as possible.

Then remove any remaining ice cubes from the water. And pour in 1/2 cup to the flour mixture. Stir gently with a wooden spoon. Slowly add more water as needed, about 1 Tbsp. at a time, until a soft, slightly sticky dough forms. Use your hands to bring it all together.

Finally, divide the dough in half and form into a disc. Wrap in plastic wrap and place in the fridge to chill for at least 4 hours, though overnight is best. You can keep this dough in the fridge up to 4 days before you need to use it.

This recipe works for both sweet and savoury pies, and you can easily half the recipe if you only need a bottom crust. 

Comfort Chicken Pot Pie

2 cups cooked, cubed or shredded chicken (or turkey)

1 medium onion, diced finely

3 stalks celery, diced finely

2 tsp. minced garlic

4 Tbsp. butter, divided

2 Tbsp. unbleached all-purpose flour

1 tsp. dried parsley

1 tsp. dried thyme

3/4 cup heavy cream or half and half

1/2 cup sour cream

3/4 cup chicken broth

2 cups frozen mixed veggies

1 tsp. salt

1/2 tsp. pepper

1 egg yolk

1 Tbsp. milk

In a large skillet, sauté the onion, celery, and garlic in 2 Tbsp. butter for about 10-15 minutes, or until the onions are translucent.

In a small bowl, use a fork to mix together 2 Tbsp. softened butter and 2 Tbsp. flour. Set aside.

Once the onions, garlic and celery are all tender, add in the parsley and thyme. Add the flour/butter mixture and stir it into the veggie mix. Then, slowly pour in the chicken broth and heavy cream (or half and half) until it is thoroughly mixed in. Stir in the sour cream. Add the chicken and frozen mixed veggies, salt and pepper. Allow it to lightly simmer for about 15 minutes or so. 

While the filling is simmering, roll out one of your pie crusts and place it in your pie plate. Pour the filling into the crust. Roll out your other crust and gently place it on top, making sure to seal the edges. Cut a vent into the top. Do not forget this step! Finally, whisk together the egg yolk and milk and brush it over the top of your crust. You may want to place your pie dish on a sheet tray to keep your oven clean in case of spillage.

Bake at 425*F for 15 minutes. Then reduce your oven temp to 350*F and bake for about 35-40 minutes. Do not cover while baking unless you notice the top crust getting too browned. 

Allow your pot pie to sit for about 10 minutes before cutting and serving.

This meal is yummy by itself, but it is also excellent paired with a simple salad.

Enjoy!

warming apple ginger tea

Several winters ago, I became obsessed with this apple ginger spice tea. This is sort of a different tea, but I find it to be a really soothing drink. The flavor is subtle but at the same time, all the distinct flavors of the ingredients really shine through. While I am sharing a recipe below, several of the ingredients are simply add to your taste. Now, for the recipe...

Warming Apple Ginger Tea

Cut a small-ish sized sweet apple into tiny chunks and place in a glass measuring cup. Squeeze the juice of half a lemon over the pieces. Using an immersion blender, blend the apple and lemon juice into a smooth puree. 

Add in 1 tsp. minced fresh ginger and blend a bit more.

Pour enough boiling water up to the 1.5 cup line. You can go up to the 2-cup line if you want a more subtle taste. Mix well.

Pour your tea into a pretty mug and sprinkle cinnamon on top and drizzle honey in as well.

Taste to see if you need anymore cinnamon or honey.

Enjoy!

my food philosophy & a few favorite cookbooks

Cooking has been a great love of mine since I was twelve years old. It was then that I made my first family dinner all by myself. Before that, I would help my mom all the time in the kitchen, pulling a chair up to the counter when I was too short to reach it. I got my first children's cookbook for my 8th birthday, and it still sits on my shelf to this day. I grew up watching the Food Network and everything about cooking appealed to me. When I was fourteen, I began avidly collecting cookbooks and have continued to do so to this day. Cookbooks are one of my loves. I love cooking from them just as much as I love flipping through and reading them like a novel. I especially love to read the little stories and memories that people share with a special attachment to that particular recipe.

I am a home cook. I believe in the careful preparation and cooking of the family meal as much as I believe in the sitting down together to enjoy it. I am of the belief that restaurants and eating out should very much be the exception and not the rule. I believe that there is something far deeper and more meaningful to food than just simply what appears on your plate on the table in front of you.

 

My ideals and standards when it comes to food and cooking have evolved tremendously over the years. And that has much to do with my studies in holistic health and nutrition. I read books on this topic all the time as well as having taken some courses on these topics. Needless to say, it is something I really love learning about. Everyone has different ideals and standards when it comes to food, and I am certainly not here to try and sway you to the way I have come to believe. My philosophy of cooking and food has evolved over time, and it did, indeed, take time. Each person needs to evolve in their understanding on these topics on their own accord. I am simply sharing some of my thoughts as well as a few of the cookbooks and recipe resources that I enjoy using. 

I do not aspire for perfection, but rather I aim for a peaceful approach to our eating lifestyle. While we do eat meals prepared at home with wholesome REAL ingredients 95% of the time, the other 5% of the time, we do enjoy treats or little outings. Though I will say that we do rarely eat out...maybe twice a month. That is mostly because we honestly prefer our home cooked meals and eating at home, as well as for the fact that we prefer knowing exactly what goes into our food. We do also occasionally get snack foods that are processed and packaged, but again, that makes up such a minimal part of our eating. I can honestly say that after implementing the things that I share below over the past few years, and having those ways grow and evolve as I have learned so much, I can tell a HUGE difference when I do eat those less healthy options. Personally, for me, I do try to minimize that sort of thing tremendously. My body can definitely tell the difference, and I listen to what it tells me. And it tells me to stick with what I have learned and to be as consistent as possible, but also approaching these things peacefully and gently, without shame or guilt when I do have something that I typically wouldn't eat. I have learned to just get back into eating the way that makes me feel my best the next day.

My Food Philosophy:

~ I believe in eating meals at home and home-cooked food. For us, this means that we very rarely eat out, and lots of times, we prefer getting a treat like ice cream instead of an entire meal out.

~ I believe in true home cooking. This means that we cook with ingredients and not simply empty boxes or packages of food into a pan and heat them. We do not buy hardly any pre-packaged foods, and very nearly never buy frozen foods. Simply put, I believe in cooking.

~ We try to buy the best quality foods we can. We cannot buy everything organic because we do not have a money tree in our backyard. We purchase organic for some items and aim for natural versions of nearly everything we can. The least amount of ingredients, the better. Again, we shop for ingredients, not for food products. There is a difference.

~ I believe in the memories and traditions behind homemade holiday and celebratory meals. I grew up with homemade birthday cakes and holiday dinners. We never go to a restaurant to celebrate birthdays, holidays or any other special occasion, nor do we cater anything in. I firmly believe that restaurants and such should be closed on holidays and that the workers should be at home with their families and loved ones, not at work serving others. I find choosing to be served on holidays to be very hypocritical. I think families should gather together, and welcome those without any loved ones nearby into their homes and celebrations as one of their own.

~ I believe in eating and cooking whole REAL foods. Nowadays, there's a powder for everything. I've seen people make an entire meal out of powders and not a single actual, REAL food on their plates. I am a rock-solid believer in REAL FOOD. Period. As my grandpa always said..."don't eat anything manmade". And I abide by that wholeheartedly. I want the REAL food, not something manufactured in a factory or messed with by human hands or machines.

~ I believe in baking delicious treats using healthier sweeteners and without sacrificing flavor. We haven't baked with regular white sugar in so long, I can't even remember the last time I used it in a recipe. For a long time, we used pure cane sugar. However, at the start of the year, I did some studying on this topic, and we have since changed to only using maple syrup, honey, dates, and coconut sugar as our sweeteners of choice. I also always try to greatly reduce the amount of sweetener in any recipe I make. Once in a very great while, we will get a "regular" sweet treat out and about, but let me tell you,  I can feel the difference. I try to avoid conventional sugars and sweeteners as much as I can.

~ I believe in making cooking fun and enjoyable. Being in the kitchen has never felt like a chore for me. I simply love cooking. But to make it an "experience", I love lighting a candle, playing some music, and really enjoying myself when I'm preparing ingredients and cooking.

~ While cooking may not be everyone's favorite thing, I do believe that in order to eat healthy, you've got to cook at home, with wholesome ingredients, and take the time to do so. It's got to become a priority to and for you. You can make it a fun experience and there are plenty of really simple recipes out there that are both healthy and flavorful. You don't have to try to be Julia Child. 

~ In our home, we do not cook or bake gluten free, but we aim to cook and bake gluten less, if that makes sense. Again, this is something that I have studied, and this is where we feel our best.

~ I believe that enjoying delicious foods and not restricting any food groups can be done healthfully. You don't have to be miserable to eat healthy, nor do you have to avoid certain food groups. It's all in how you cook and eat your foods that makes the difference. I also don't think you have to eat piddly little amounts and still feel hungry in order to be healthy. Thankfully, there's tons of really great information out there about these things that are dispelling the dieting culture myths, lies and toxic messages.

~ Finally, our goal is to make more and more things from scratch. We already do a ton of this. Somethings are easier bought at the store, such as sauces and cheeses and such. We do try to get the healthiest option out there. Things like bread, for example, are the sorts that we want to get more consistent at making ourselves at home, from scratch. For over a year, we didn't buy any bread. I got into a really good rhythm of making a couple loaves a week and oh my goodness! Were they tasty! We want to get back into this rhythm soon.

My favorite cookbooks that I use on a regular basis must align with a few things:

1. I prefer cookbooks with photos of as many recipes as possible.

2. The recipes must use ingredients that we keep on hand. I don't want to have to order something special online or pick it up at the store for just one recipe only to have it sit on my shelf for a decade after that.

3. The recipes must line up with my food philosophies, or at the very least, be easily tweaked to fit my standards.

4. I'm not a fancy cook, nor do I want to eat fancy food. So, no fancy cookbooks.

5. In order for me to purchase a cookbook (which I nearly always only buy secondhand, because cookbooks are expensive brand new!), there must be a good number of recipes that appeal to my family. I'm not going to have a cookbook take up shelf space for one or two recipes. Before I purchase a cookbook (even used), I always check it out thoroughly either by borrowing it from the library or perusing it at the bookstore. I want to know that it will be well used if I were to purchase it. My bookshelf space is precious, and I also don't want to waste money. 

While I have a huge collection of cookbooks, there are a few that I rely on for daily use. And those, hands down, are anything published by Taste of Home, some Gooseberry Patch cookbooks and Hope's Table. These are the ones I turn to when I am meal planning. I have others that I will use for specific recipes, but they aren't quite everyday favorites. There are quite a few that I use semi-regularly, but those are the ones I pull from my collection first. I have also borrowed a stack of cookbooks from our library over the last few months that have really inspired me, so those have gone on a list of books that I keep to look out for the best price. Eventually, I hope to have them in my personal collection. 

I do use online searches and Pinterest for recipes as well, but I admit to being old-fashioned, and totally unashamed of that, and much prefer sitting down, with paper and pen, and sticky notes to mark the pages, and flipping through actual, physical cookbooks when looking for recipes. The internet searches can get overwhelming...over 100 results for one recipe search...that can feel too much. I do use the internet, but I much prefer cookbooks.

And finally, as I mentioned earlier, I have been collecting recipes since I was fourteen. That's over half my life! Over the years, I've simplified my collection to line up with my standards and such. I have created a binder that is divided into sections where I keep all my recipes. I also have a few small spiral notebooks where I also keep some of our very favorites, as well as new-found recipes that I hope to try soon. I find meal planning fun and love challenging myself in different ways, and all of these methods and resources play a part in doing so.

In my family, we all agree that we feel our best when we eat home cooked meals and baked goods, and when we follow these food philosophies. Learning about food and cooking and everything under those categories greatly motivates me. I love trying new recipes as well as experimenting with my own creations in our kitchen. We need food to live, so you might as well make it delicious!

simply delightful traditions to celebrate autumn

Traditions are one of the things that mark special occasions and different times of the year. These traditions can be big or small, grand or simple, new or old. They are kind of like the thread that weaves together the year...starting with New Year's Day on January first and ending on New Year's Eve on December 31st. And then the circle begins again as another year rolls around. Even though the year on the calendar is different, the traditions are still the same. They are our anchors and our roots, they are the things that tell bits of our story, both as individuals and as families, and sometimes, even as a collective whole as a country, or even the world. To ignore or neglect tradition, is to ignore and neglect the special moments that life offers us amidst the ordinary. They, quite simply, turn the ordinary into something magical and meaningful and rich with memories, both in remembering the past and simultaneously making new memories in the present moment. 

 

Ever since I was a little girl, I've love traditions. Most of our traditions seemed to center around December and Christmastime, and as I got older, I came to the conclusion that I wanted to mark other times of the year with special traditions, too. Today I wanted to invite you into our family traditions during autumn. Most of these are done yearly, without fail and with much excitement, and a couple of them are done depending on each year's schedule and goings on. 

As with any cozy chat, especially about something as delightful as traditions, I encourage you to pour a cup of something deliciously warming and settle in with your favorite blanket. Ready? Let's begin...

Cozy Teatime

This sort of teatime is quite simple, as it's just for those of us who live in our home. We settle in at our kitchen table, light some candles, dim the lights, and enjoy a variety of yummy foods that were prepared ahead of time. We just enjoy each other's company, chatting away and laughing and nibbling on our feast. Typically, we choose 3 appetizer/snacky foods for our savouries, 3 sweet treats and a scone, to round things off. And, of course, we have some sort of herbal, seasonally flavored tea. 

Another variation of this is to have a snacky dinner. We love choosing a movie to watch in the evening and dining on a few appetizer/snacky foods for our dinner. This is fun anytime, but when it's cold outside, and we're bundled up in warm clothing (sometimes pjs) and nestled under a blanket, there's nothing like nibbling on yummy finger foods and watching a favorite movie. 

Autumn Bread Baking Day

I've been collecting recipes since I was a young teenager, so I've got quite a collection. Some of my most favorites are seasonal (big shocker there, right?). And autumnal breads are some of the most fun things to bake on those early evenings when the air is cool and crisp. I don't do a big baking day every year, but I do enjoy seasonal baking in some way every year. When I do a big baking day, we always send some to our friends or neighbors, as well as put plenty in the freezer for later dates when we're craving something but don't feel like baking.

A Hobbit Day Dinner

Last year we enjoyed our very first Hobbit Day Dinner. We feasted on a comforting dinner that seemed quite hobbity to us and, of course, a wonderfully delectable dessert, too. All by candlelight with our three little hobbit friends joining us on their tree stump. There's nothing fancy or elegant about anything we do...that's completely not our style. We're much more of the casual, comfortable, down-home style, and I think that is reflected in all of our traditions. If you want fancy, you're in the total wrong place! Our Hobbit Day celebration is one of our favorites!

A Homey, Grown Up Halloween

During my sister's and my teenage years, after we'd grown up from trick-or-treating, we didn't do much for Halloween. Yeah, we watched Halloween movies and whatnot, but Halloween just wasn't a big deal anymore. When I reached my twenties, I decided NO MORE! Halloween doesn't just get to be a big thing or get to be celebrated by little kids. Adults can have a good time too...good, clean fun, mind you. I'm well aware that a lot of indecent activities are associated with Halloween, but not here. We're all about cozy and fun...so we have ourselves a homey Halloween. Every year, we carve a jack-o'-lantern, light candles, feast on a comforting meal (usually chili), some sort of bread, use our Harry Potter glasses for our juice, and enjoy a festive dessert, usually something with pumpkin or cinnamon rolls. We watch our favorite Halloween movies and drink tea or hot chocolate out of our seasonal mugs and it's the most fun. Who said you can't have Halloween fun as a grown up?

Soup and Bread Sundays

Unlike the other traditions here, this is a weekly event. I began this weekly ritual about six or seven years ago, after being inspired by a book I read. Soups are one of our favorite meals this time of year and I love baking bread and Sundays are a lazy, cozy, homey, relaxing day at the end of the weekend, so why not make something special with these three? Soup and Bread Sundays became our thing after that. I love making a huge pot of simmering soup (or stew, chili, etc.) in the early afternoon and let it slowly cook on low all evening, while the bread (or rolls, biscuits, etc.) is baking. Then we sit down and enjoy a yummy, warming meal together. Better yet is that we have leftover soup for the week's lunches, which is very nice, indeed. 

First Day of Autumn Celebration Dinner

This is another tradition that I began a handful of years ago, and one that we haven't missed since. This meal is our welcoming of the cozy season once again. It is for this meal that I bring out all my recipes that I only cook and bake at this time of year. This is when they get their yearly return to my recipe rotation. Each year what I cook is different, but it's always a meal that is seasonal and warming and comforting. This is also when I begin baking seasonally flavored desserts, such as cinnamon rolls, which was this year's choice. Sometimes, because of how the days fall, Hobbit Day is the same day as the first of Autumn, as with this year, so then, we just combine the two and have a grand feast. No matter what, it's marvellous!

Host a Friends Autumn Tea Party

This is the other tradition that we don't do every year. But some years, depending on schedules and goings on, we invite our friends over for an autumnal tea party. I stick to my regular tea menu of 3 savouries, 3 sweets, 1 scone, and some sort of seasonal tea blend. I make nearly everything the day before, so on the day of, all I have to do is set everything up, make the tea, assemble sandwiches, etc., and then enjoy the occasion.

As you can see, these traditions are all centered around our table. We are homebodies who love being at home, doing things at home, and truly loving our home. We are also a family who loves to cook and bake and try new recipes and just have fun in the kitchen. We also live in a place that doesn't offer any seasonal events or activities, nor do we live in an area that has much to offer in terms of nature outings, which really saddens us. Nature and artsy things and seasonal outings, which are things that greatly appeal to us, aren't things that are a priority or valued where we live. We do go to things that sound fun that aren't too far from home, and then, we do go on little getaways here and there. But those are the reasons why the traditions you read about today are centered around our table. 

When my dad was alive, football was a BIG thing in our home. Saturdays were filled with the sounds of games in the background and of him cheering and yelling at the TV. I would always make snacks and nibbles for football Saturdays. (He didn't like pro-football, so it was only college football in our house.) While I'm not a football fan, I did love what it felt like in our home on game days with snacks and a chilled-out vibe...except when my dad got super excited and shouted his hoorah! We still put on the game sometimes just for memories' sake, and you'll find me wearing the team colors through the season as well...it's part of how I grew up and what I know. Even these little things are tradition and fun.

I hope you enjoyed this little peek into our autumn traditions...I didn't even get to Thanksgiving, which is the same every year and has been since I was very young. But, if you can't already tell, I love traditions, and they are very dear to me. And the best part is, you can always begin a new one and before you know it, you'll be looking forward to it every year!

If you want to read more about some of these yearly delights, I've shared quite a number of posts in the past on many of the things I shared here today.

Do let me know some of your autumn traditions! I'd love to hear all about them!

autumn pumpkin banana loaf

Upon feeling that first crisp breeze on my face and smelling that fresh autumnal air, I get a real hankering to make some banana bread. We have a recipe that has been in our family since I was very young that we got from an old friend. However, a few years ago, I developed some new food philosophies and such and began tweaking our family favorite recipes to make them more wholesome and healthier. I did that with our banana bread recipe, which I shared awhile back. But I really wanted to bring an autumnal spin to a bread that we love. So I added pumpkin! This recipe is so lovely and scrumptious! And if you want, you can easily double this recipe and pop one in the freezer for a later date or send one to a neighbor or friend who may enjoy it as well. Either way, this is a wonderful addition to a seasonal recipe collection!

Autumn Pumpkin Banana Loaf

1 & 1/3 cup unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. sea salt

1 & 1/4 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cardamom

2 ripe bananas, mashed

1 cup pumpkin puree (not the pie filling)

3/4 cup unsweetened applesauce

1/2 cup coconut sugar

2 eggs

1 tsp. vanilla extract (or vanilla bean paste, found in the baking section of the store)

1/2 cup chopped pecans (or your favorite nut)

In a mixing bowl, stir together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and cardamom.

In a separate mixing bowl, whisk together the wet ingredients: mashed bananas, pumpkin puree, applesauce, eggs, and vanilla. Then stir in the coconut sugar.

Combine the wet and dry ingredients and mix just until thoroughly combined. Fold in the chopped nuts. 

Pour into a greased or parchment lined loaf tin. Sprinkle a few extra chopped pecans on top for good measure.

 

Bake at 350*F for about 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Cool slightly before slicing and enjoying!

*Note: You can substitute the applesauce for 1 stick of melted butter, if you desire.*

hot fudge pudding cake ♥ a sweet recipe

 

An old family favorite on my mom's side...   

a decadent but simple treat to enjoy. 

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Hot Fudge Pudding Cake

1 cup all-purpose flour

1/3 cup pure cane sugar

2 Tbsp. cocoa powder

1/4 tsp. salt

2 tsp. baking powder

1/2 cup unsweetened vanilla almond milk

2 Tbsp. melted vegan butter or coconut oil

1 cup chopped pecans

1/2 cup brown sugar

1/4 cup cocoa powder

1 and 3/4 cup boiling water

Preheat oven to 350*F. Prepare an 8x8 inch baking dish by spraying nonstick spray on the bottom and sides of the dish. Set aside.

In a mixing bowl, add the flour, pure cane sugar, 2 Tbsp. cocoa powder, baking powder, and salt. Stir to combine. Pour the milk and melted butter in and stir to combine everything together thoroughly. Lastly, stir in the chopped nuts. Evenly distribute the batter in the greased baking dish. Set aside for the moment.

In a small bowl, combine the brown sugar and 1/4 cup of cocoa powder. Stir and sprinkle over the batter in the baking dish.

Pour the boiling water over everything in the dish. Do NOT stir!

Carefully place the dish in the oven and allow to bake for about 30-35 minutes, or until the top is baked thoroughly and you can see pudding on the bottom layer.

Allow to sit for just a few minutes. 

Serve warm with vanilla ice cream or whipped cream, or both. 

simply delicious enchiladas ♥ cozy comfort food

Here's a family favorite recipe that we've enjoyed for several years. Enchiladas are one of our very favorite meals and it fits under the "comfort food" category just perfectly. I hope you'll give this recipe a try in your own home!

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Simply Delicious Enchiladas

1 pound ground beef or turkey

1/2 cup shredded cheddar cheese (you can also use Mexican or Fiesta blend)

1/4 cup sour cream

1/2 Tbsp. taco seasoning (we make ours homemade)

1/2 tsp. oregano

1/4 tsp. black pepper

2 cans red enchilada sauce

 sprinkle of garlic powder

1/4 tsp. salt

1 can refried beans

1 can black olives, sliced

extra cheese, for topping

medium sized flour tortillas

In a medium sized pot, cook the ground beef (or turkey) until browned and fully cooked. Drain off any grease and return to the heat.   

Add to the meat: the cheese, sour cream, taco seasoning, oregano, black pepper, garlic powder, salt, and refried beans. Stir to combine everything well. Then pour in 1 and 1/4 cups red enchilada sauce. Save the remaining sauce for the topping.

Lay out one flour tortilla on a cutting board or large place and spoon the filling onto the center. Sprinkle some black olives over the filling. (Usually about 1/3 cup of the filling works perfectly for the medium sized tortillas.) Roll up and place seam side down in a greased 9x13 inch pan. Repeat with the remaining tortillas until your filling is used up. 

Once all the enchiladas are in the pan, pour the remaining enchilada sauce over the top. Sprinkle a bit of cheese over the top as well and any remaining black olives. 

Bake at 350*F for about 30 minutes, or until bubbly and very hot.

Serve alongside lettuce, tomatoes, and avocado (or guacamole) and a bit of sour cream.

Enjoy!

(Note: You can use homemade enchilada sauce as well. I would do this myself, but I just haven't come across a recipe that we like well enough yet. 

Also, we always make sure to buy refried beans in the can with the fewest ingredients. The brand we buy is simply cooked beans, water, and salt.)

What is one of your favorite comfort foods?

a feast fit for hobbits at heart

"This was a hobbit hole, and that means good food, a warm hearth, and all the comforts of home."

~ The Hobbit movie ~

On September 22nd, we celebrated Hobbit Day for the first time. Having fallen in love with the movies last autumn and having found a kindred spirit-ness with the Hobbits, I knew that this was a celebration that we just couldn't pass up. The planning for this night began a couple months before the grand feast was to take place.  

First things first and we began pondering what kind of hobbity meal we wanted to enjoy. When I think of "Hobbit food" I think of cozy, comforting foods. So that wasn't hard at all, except for trying to pick out just one meal to have. There are so many cozy, comforting meals that we love. But chicken biscuit pie has been a favorite for several years and it seemed perfect. And for dessert, I knew I wanted something chocolate, because hello! Chocolate is always a good idea. My mom has an old family recipe for hot fudge pudding cake, and we haven't had it in years. She pulled the card out of her very old family recipe box and that was decided. And because living like a Hobbit means embracing and celebrating all things cozy, homey, and comforting, spiced cider just sounded like the cherry on top of our feast.

🍂✨🍄 "If more of us valued food and cheer and song above hoarded gold,

 it would be a merrier world." 🍂✨🍄

~ Tolkien ~

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♥ Our Hobbity Menu ♥

Chicken Biscuit Pie

  Spiced Cider

Hot Fudge Pudding Cake with Ice Cream

 

My mom had a sort of vision in her head for a centerpiece. She knew kinda-sorta what she wanted, but the thing was, could we find it in the shops? Well, it was as if a bit of magic sprinkled down on us as we walked into Target a week before our feast because right there, in the front of the store, in the Bullseye's Playground (formerly known as the Dollar Spot), there were all the pieces we hoped, without knowing it, to find. The perfect Hobbit "hole", which is actually a fake tree stump. And three Hobbits, which are really gnomes. But we thought they looked quite hobbity...and we were tickled pink with delight and happiness at our findings. We used a fabric autumnal placemat from the Dollar Tree, a couple mini butter warmers that we make a little spiced vanilla potpourri potion in for scent, as well as my sister's new autumnal candle which smelled of blueberry pumpkin waffles. Needless to say, our table felt very festive and everything smelled absolutely divine!

“In a hole in the ground there lived a hobbit. Not a nasty, dirty, wet hole, filled with the ends of worms and an oozy smell, nor yet a dry, bare, sandy hole with nothing in it to sit down on or to eat: it was a hobbit-hole, and that means comfort.”

~ Tolkien ~

We sat around our table, feasted, and just had a really, really good time. While it was our first Hobbit Day celebrations, it definitely won't be our last. I think we all agreed that this is a new tradition that we want to hold onto each year. And it was the perfect day-before-autumn cozy night as well. 

It's these little, random celebrations that make for some of the best traditions and bright spots in the entire year long. I love having these special things to look forward to. It's the ordinary days turned into something magical and wonderful and memorable that make for a happy life. It's not about being elaborate or doing things up super fancy. That's not our personal style...but keeping things on the simpler side, with lots of homey touches and cozy feels and comforting warmth. That's what we're all about.

"It is no bad thing to celebrate a simple life."

~ Tolkien ~

Happy birthday, Frodo and Bilbo!