a fall house

 

A fall house sleeps with a window cracked to better hear the rain.

Drip drip dropping all through the night, greeting sleepy eyes in the morning.

Trying to turn to snow.....but not quite yet.

A fall house hears a whistling kettle. All day long.

For teas with peppermint and honey to soothe little sore throats.

A fall house is covered, in fabric and fur and needles and thread.

Scraps of this and that, glossy fabric, felt, and vampire teeth.

End to end, floor to ceiling. Halloweeny Things. Everywhere.

A fall house gets leaves tracked inside. Crunch, crunch. Crunch.

Mostly yellow. Or gold. Some brown.

A fall house has little hands busy at work, scattering spiders and webs and pumpkins throughout.

A fall house is warm from the oven.

It smells of apples and cinnamon.

I love my fall house.

I returned from the farmer's market last night with a whole load of pretty red apples. 

I was home most of the day today, so I decided to make a few batches of apples chips in between finishing up the kids costumes (which is sometimes really hilarious seeing as though I am most definitely NOT a seamstress)

These were so simple and amazingly delicious. We are going through them so quickly. 

must. make. more. 

Homemade Apple Chips

-Wash apples.

-Core apples. Maybe you have a fancy coring machine? Is that a thing? I just cut the core out with a knife. Then Jen told me she leaves the core in tact, which I am most definitely doing next time to save on a bit of time (and reduce the risk of slicing my finger off)

-Thinly slice apples. Try to get them about the same thickness so they will dry evenly. The first batch I sliced about 1/4" thick, and the next batch I sliced even thinner. 

-Spread out on parchment lined baking sheet. 

-Sprinkle with cinnamon (optional. I did some with, some without.)

-Bake 225°, flipping over once. You can experiment a bit with time and thickness. The first batch (sliced thicker at 1/4", I baked for two hours and they were still a bit chewy. We still gobbled them right up. The second, thinner batch I baked for the same two hours, but they turned out more crisp--like actual chips. So it's up do you and how you want them. 

note: the chips crisp up even more after you take them out of the oven and put them on a cooling rack. 

Store in an air tight container. 

These are such a tasty snack, and I can't wait to make more. 

I think they will also make a great addition to our oatmeal, granola, and the plain apples will go great tossed into a salad. 

Enjoy!

What's happening in your fall house?

a beautiful mess

peaches. 

red and orange and yellow.

plump. juicy. perfect.

peeling

pitting

slicing

mashing

mixing

ladling (and all in our pajamas!)

sticky drippy golden mess.

beautiful,

mess.

notes

I use the low sugar/no sugar pectin and make freezer jam.

last time I made jam (here) I used honey, this time I had planned on it but found we were running low on honey (I like to plan ahead like that, you know.....)

This time I used organic cane sugar, and less than 1/3 of the amount that most jam recipes call for and it's deeeeelicious and perfectly peachy.

happy weekend!

brown sugar vanilla bean ice cream

aka, a super awesome day.

Saturday came bright and early with a 5am wake up call. I rolled myself out of bed in the darkness, ate a peanut butter english muffin, and pulled out my trail shoes that have been collecting dust (from being buried in the corner.....not from actual mountain dust.) July was so busy with summer fun I had little time to run, and I when I did, it wasn't out on my favorite trails. So I was greatly looking forward to heading back up to Lake Blanche--this time to run--early Saturday morning with a friend. 

We started just a little after six, juuusssssstttt as the sky was starting to get light. The temperatures were perfectly cool and my legs were happy to be moving again. Up we went--the first on the trail--and made it to the lake in under an hour. We explored the three lakes and greeted backpackers who were just waking up to cook their breakfast. We sat peacefully and watched as the sunlight crept up and over the peaks around us, spreading pink light through the meadows and trees. It was perfect. 

(see a quick snap HERE)

We headed back down the trail. Legs speedy and arms flailing as we went. 

Down down down. 

The day had hardly begun, and it really couldn't get much better.....

.......or could it??

It could......with home made ice cream. 

We LOVE home made ice cream around here--it is the best summer treat--and makes for a fantastic day. We have one of the older machines that take a while to make the ice cream (how many of you have that fancy schmancy little thing that makes it in a half hour? I wouldn't trust myself with it.....) 

The kids layer the ice and salt and ice and salt and we  not so patiently await for our treat to be finished.

It fills our entire afternoon with anticipation.....and we like it. 

I was baking some cookies a few weeks ago, and every time I turned around my kids were sneaking brown sugar......because, as we all know, brown sugar is good. I decided to use brown sugar in vanilla ice cream to give it that slightly caramelized flavor......and it did not disappoint.

Brown Sugar Vanilla Bean Ice Cream

makes about 1 1/2 qt (.......not quite enough)

2 vanilla beans 

3 cups heavy cream 

1 cup half and half 

1 1/2 cups brown sugar 

4 eggs 

1/4 tsp kosher salt

-Use a knife to cut vanilla beans in half lengthwise. Scrape out the seeds and add to a saucepan. 

-Add cream, half and half, brown sugar, salt, and the empty vanilla bean pods (this will ensure maximum flavor!)

-On medium high heat and stirring occasionally, bring the mixture to a boil and then remove from heat.

-In a separate large bowl, beat the eggs. (the perfect job for little helpers!)

-Slowly pour the warm cream mixture in to the eggs, mixing as you pour. 

-Return mixture back into saucepan and cook over low heat. Continue to stir and cook until a thermometer registers 170°F. Don't let the mixture boil.  

-Pour the mixture through a sieve into a clean bowl.

-Refrigerate the ice cream base 2-3 hours or until it's cold all the way though. 

-Pour into ice cream machine and follow manufacturer's instructions.

top with fresh berries and enjoy!

But wait! There's more!!! 

If you are like me and are mourning the fact that school is starting next week (or maybe it has already started--I am so sorry!), then I highly recommend adding this ice cream atop a brownie. 

Nothing cures the end-of-summer-blues like completely 
eating a giant bowl of your feelings.

 0 out of 10 doctors recommend eating your feelings, 
but I give it my full endorsement. 

I often turn to THESE brownies by Smitten Kitchen because they are quick and easy, and pair perfectly  with ice cream. 

Oh--and speaking of AMAZING brownies, if you follow me on facebook you saw the brownies I shot for Whitney's cookbook last weekend (photo here). 

They will BLOW YOUR MIND. 

So that was a really long way of saying that Saturday was really, really, great.....

....from running, to ice cream, and all the inbetweens.

for more home made ice cream try:

black raspberry and chocolate chunk ice cream

double chocolate and peanut butter swirl ice cream

strawberry vanilla bean ice cream

candy cane ice cream

how to make greek yogurt

"But you already did a yogurt post!" 

Maybe that's what you're thinking if you've been with me for the last two years.

 (and if so......whoa. how are you not sick of me yet?)

I still get SO(ooooo) many questions on that post, and I also wanted to try it in the crock pot this time to see which way I liked better. (see HERE for the stove top/oven light method)

The verdict: I liked the crock pot method better! While you still have to stick around to wait for the temperature to get just right, if you miss it by a minute it's not going to scorch--sometimes when doing it stove top I would be busy with something else, and then spend way too much time scrubbing burned milk out of my pot. I also liked this way better because I go through phases where I make aLOT of yogurt, and I started to wonder when my oven light was going to burn out.......

What you'll need:

-1/2 gallon milk (you can really use however much you like. 

I used 1/2 gallon--maybe a bit more, because that's what fit in my crock pot, just make sure your milk and yogurt ratio match up)

-1/2 cup of plain yogurt (for a starter, to get the process going)

-1/4 cup powdered milk. (optional) I know several people who add this to make it even creamier (especially if you are using a lower fat content milk)

-crock pot

-thermometer 

-blanket

-colander and cheesecloth if you are going to make greek yogurt

1. Pour your milk in your crock pot and set it on high. 

2. Heat milk until it reaches 180° (this took about 2 hours for me. If you have a nicer crock pot it might be quicker)

3. When 180° is reached, unplug crock pot, take the lid off and let cool until it's around 110°.

4. In a separate small bowl, mix together plain yogurt and powdered milk (if using)

5. When the temp is around 110°,  add yogurt mixture and stir well. 

6. Place the lid back on, and wrap crock pot in a blanket like a little yogurt baby, and let it sit on the counter for about 6 hours.

7. You now have yogurt!

You'll notice a watery substance on top, this is they whey. 

You can mix it in, and put your yogurt in the fridge and it's ready to eat as soon as it's chilled.

If you are wanting to make GREEK yogurt, 

here is one more step you'll need. 

Place a few layers of cheesecloth in a colander and place it over a bowl. Pour your yogurt into the lined colander, put it in the refrigerator, and let some of the whey strain out. 

Check it after a few hours to see if it's thick enough--if not, let it strain some more. 

You can make it exactly how you like it.

DON'T THROW OUT YOUR WHEY! 

I poured mine into a small container and kept it in the fridge too add to smoothies. 

It's protein packed and boosts your immune system....your body will love it!

After your yogurt has strained, you have thick and creamy

 Greek Yogurt.....yum!

It is much more mild than the store bought kind--just a tiny drizzle of maple syrup makes it taste like dessert!

enjoy!

How do you like YOUR yogurt?

strawberry jam with honey

Do you make jam? 

If not......you should start.......this week. 

It really is the EASIEST thing you can make at home, I promise. 

promise. 

Get yourself some berries, some jars, and some pectin and you are set. 

I was so excited to finally find pectin that you can use honey with instead of sugar. 

(I found Ball No-sugar needed at the grocery store.)

Before this I used cane sugar, so it was a bit less processed than regular old white sugar, 

but I loved the idea of using honey. 

Depending on what pectin you use, amounts may vary, but here is what I used:
for every 2 cups of fruit you'll need 1 1/2 TBS of pectin and up to 1/2cup of honey.
follow the simple instructions on your pectin and you will have jam in no time.

I have a question for YOU though. 
I love raw honey, not only for it's flavor but also for all of the nutrients it provides.....but when you make jam and it cooks--even though it's only a few minutes, all those honey nutrients are cooked out.
Have you used honey in an uncooked jam? What pectin are you using?
teach me, please.

....now I just need some homemade bread. 

peach jam here

the first of summer

summer treat

I remember the house I grew up in. A patio out back with a brown picnic table and orange and pink poppies overflowing the flowerbed. Summers spent with stacks of pb&j, running through the sprinkler, and always plenty of popsicles. They ranged from cream-sicles to push-pops to twin-pops, and as long as they were cold, we were happy.

Last summer we made our fair share of fresh fruit popsicles and chocolate dipped bananas, and this afternoon I dumped a few simple ingredients into the blender for fudgesicles. 

Just add a beach towel and a healthy dose of freckles, and it's a perfect summer day.

what you'll need: any kind of popsicle sticks and molds/coconut milk/cocoa powder/banana/vanilla almond milk

 

Coconut Almond Fudgesicles

(dairy free)

The best thing about this "recipe" is that you can really add whatever you like. 

another banana, more coconut milk, more cocoa, swap out the coconut milk for more almond milk and add some peanut butter.....you get the idea. easy easy.

add to the blender:

1 banana

2 cups vanilla almond milk

1 cup coconut milk

1/4 cup unsweetened cocoa powder

blend. pour into popsicle molds. freeze. run through sprinkler. eat. repeat.

enjoy. 

What's your favorite frozen treat?