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Tag Archives: recipe

easy french posset recipe

3 / 2 / 16

posset

the weather smelled of springtime, the day was completely empty, and the cream sat untouched in the fridge – so we decided to make easily one of the easiest most delicious recipes EVER.

like, this is the kind of recipe your toddler can help you with. or that you can make dreary eyed early in the morning when the idea of making breakfast sounds near impossible. or when you have two clingy babies under the age of two who insist on being on your hip at all times… *ahem* 😉

what you’ll need:

1  quart heavy cream
food grade lavender
1/2 cup honey
1/3 cup lemon juice
the juice of 1/2 a lime

so honesty time, i worked with what i had. i only had a pint of cream, so we halfed the entire recipe — it worked out well for us because it created four ramekins worth, which is more than enough for our tiny family of four. the recipe (originally found here) calls for lavender sprigs steeped, and i did not have any sprigs to steep. we did without. we also replaced the lime (which i didnt have on hand) with a bit more lemon – regardless of the adjustments, i think it turned out just fine!

  1. bring cream and honey to boil in a medium saucepan, stirring until fully combined. boil for three minutes, continuing to stir.
  2. remove from heat, and add in your citrus juice of choice (whether you decide to go the traditional route or replace like we did)
  3. mix in lavender springs and steep for 10-20 minutes (here is where we simply sprinkled loose lavender overtop, allowing it to steep and simultaneously decorate 😉
  4. cover in the fridge and chill for a minimum of two hours. we chose overnight, and i’m really glad that we did. those flavors! that lavender! the honey!

 

suggested eating with this scrumptious french treat is shortbread or a biscuit.  personally, we ate the dang thing on its own in one sitting, big spoonful by big spoonful. i think fruit would be a nice addition as well. perhaps layered with angel food cake? now i’m just being wistful.  give it a try yourself and let me know what ways you altered or added to it! x

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recipe: goat cheese pear tart

1 / 22 / 161 / 22 / 16
tartone
its been a rough week – we’ve all been sick, the kids wanting to be permanently attached to us at all times, and still feeling so upset even when snuggled. when we woke this morning to a little less tears and a bit of a better attitude, i decided to bake. we’ve been in a food rut as of late, and I can’t even tell you the last time I baked — perhaps over the summer? I think it was a peach crumble. it felt good to get my hands back in the dough, hear the mixer bump against the table as it kneads, and to smell that sweet goat cheese scent as the timer dinged.
knowing goat cheese would be the leading ingredient as we had a small log in the fridge, pear seemed the next suitable fit to go along with it — my love of baked fruit runs deep. truth be told, this recipe is so loosely adapted from a jelly tart in kinfolk, I’m embarrassed to even suggest they came from the same beast. i really just wanted a base to build off of and play around with, and i’m so surprised how well this tart turned out.
it’s not the prettiest tart, but I’ve never been one to value the outward beauty of food in comparison to its inward flavor. give me a good ugly pizza pounded into the stone and I’m set. a sloppy bowl of pasta with just the right ingredients that looks walking dead-esque? all about it. it seems adding crust to the top runs the risk of it being a pie, so adjust its appearance as you wish — or give it a little more tlc and get creative with cutouts on top. however you decide to decorate it, rest assured its a tasty breakfast, lunch or(and?) dinner. so heres to baking on a whim turning into a really sweet treat!
goat cheese pear tart recipe:

3 1/4cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1 large egg
1 goat cheese log
1 pear, sliced thin
honey to taste

preheat oven to 350 — butter a tart pan.in a medium bowl whisk together the flour, baking powder and salt. cream together butter and sugar in a large bowl until light and fluffy. add the extracts and egg and beat until smooth. add in the dry ingredients.

press two-thirds of the dough into the entire inside of the pan. crumble the goat cheese across the bottom, followed by a layer of the pear slices. use the remaining 1/3 of the dough to create a top of your choice.

bake for 35-45 minutes, until the edges of the tart are lightly browned. drizzle honey overtop the entire tart to taste. serve warm, or eat chilled.

tartthree
tartplease
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Vegan | Banana oatmeal cookies

3 / 12 / 135 / 19 / 16

The lighting on our kitchen table was wonderful, and I had a ripe banana leftover. So, of course, banana oatmeal cookies were a must!

{if you cannot read the recipe in the picture, let me know and I will post it} xx

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