THE CAN CAN CLUB

Some days, you just need to let out your inner Martha. A few weeks ago I was invited to my friend Melissa's canning club. Having never been a canner myself, but always being intrigued by the process, I made sure to clear the day for it. 

First, let me tell you - Melissa is the hostess with the mostest! Not only does her fabulous bungalow set the perfect background for a gathering, but the girl knows how to entertain. The guests were lovely, the drinks were flowing, the food was somehow simultaneously simple and over-the-top good and she still managed to be a great canning teacher for us newbies.

On this particular day, the menu consisted of Prosecco Passionfruit (fresh from her backyard garden!) Jam and Brandied Cherries. For the jam, I've had it on toast, on cheese plates and maybe even snuck in a few spoon-fulls of it by itself - it's wonderful. For the cherries, we've so far mixed them into a few Old Fashioned drinks and plan to keep playing around with them in other cocktail recipes. We used the oven to seal the cans and it was so simple once it got going. Thinking I might do a few batches of each for Christmas presents!

Lucky for us, Melissa has graciously shared the recipes with us (end of post) and my friend and uber-talented photographer, Angie, the lady behind the camera at Infatuated Eye Photography, has shared some of her beautiful pics from the day. Thank you ladies, you really are the best!

Enjoy.

FRIDAY'S FAB $15

This morning when I woke up I felt like a train had run over me. I think all the craziness between every day life, moving in two weeks and flying home to Minnesota for ten days {the day after I move!} is catching up to me. Good intentions are in place this week to get a long line of chores checked off my ever-growing to-do list. I'm also going to try this 5 recipes for under $50 plan next week by the Everygirl. I tried a few weeks ago but the dining out bug bit me and all the food went to waste. Wah wah! I'll let you know how it goes this time around and how much it actually costs. Hope everyone has a great weekend.

Here are this week's four fabulous finds under $15. I think the gold decanter would look mighty purdy on my bar cart! Cheers.

• chisel decanter, z gallerie
• printed contact lens case, urban outfitters
• aqua tea kettle, world market
• antler votive, z gallerie

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snack of the moment: chocolate stuffed raspberries

The perfect mixture of sweets..

gratitude + a family thanksgiving recipe

{photo from paula deen}

The long weekend has finally arrived for me! I hope everyone enjoys their holiday weekend, eats lots of turkey, drinks lots of wine and has a good laugh with their friends and family. I will be spending the day with a big group of friends who luckily also happen to be amazing cooks. I always miss my family around Thanksgiving time but am thankful that I have a solid group of friends in San Diego to celebrate the day with.

This year I am grateful for so many things: health, family, a great boyfriend, friends who are as close as family, living in a sunny climate and my dog Otis. 

In case you haven't started cooking yet and need a yummy recipe (I realize I should have posted this yesterday), I have a great one for you. Here is the recipe for my Grandma Beatie's famous mashed potatoes that I will be making for today's feast. I couldn't imagine a Thanksgiving without them!

Don't worry, permission was granted. Time for me to get cooking. Gobble gobble. {m}

 Presenting Grandma Beatie's Mashed Potatoes:

Ingredients:

• 5 pounds potatoes
• 1-8oz.sour cream
• 1-8 oz.cream cheese
• 1 cup milk
• 4 tbsp. butter
• Salt & pepper

To prepare:

1. Peel and boil potatoes
2. Drain
3. Mash with the rest of the ingredients
4. Place in buttered 2 qt. casserole dish
5. Dot with butter
6. Cover and cool in fridge until 1 hour before serving
7. Bake 1 hour at 350 degrees
8. Enjoy!
   

make your own pumpkin spice latte

Did you hear about the pumpkin shortage this year? My sister called me this morning from Maine and told me the news and I immediately hopped in my car and practically cleared the grocery store's canned pumpkin supply. She apparently can't find any in Maine and I about panicked that the shortage may also hit CA. How would I survive?!

After unloading my grocery bag, a small amount of buyer's remorse set in about the ridiculous amount of canned pumpkin I now have. Time to get busy pumpkin-ing I decided.

This is roughly the same time I realized I didn't have time for my daily coffee in the midst the pumpkin mayhem morning. I have a love/hate relationship with Starbucks Pumpkin Spice Latte- my mouth loves it but my wallet does not. With the overwhelming amount of pumpkin on my shelf, I decided to make my own version. After a little thought and research, I present you with my delicious, homemade and much cheaper option to the habit that is Starbucks.

Homemade Pumpkin Spice Latte Recipe
Makes two lattes
 
Ingredients:

• 1 cup strong brewed coffee
• 1 cup milk 
• 1/4 cup canned real pumpkin 
• 2 tsp pumpkin pie spice blend
• 1/2 tsp ground nutmeg 
• 1 tsp cinnamon (half in mixture, half on top)
• 2 tsp vanilla extract
• 3 tbsp brown sugar
• Whipped cream (you pick the amount!) 

Directions:

1. Brew one cup of coffee.
2. In a bowl, whisk together pumpkin, milk, pumpkin pie spice, cinnamon, nutmeg, vanilla extract and brown sugar. 
3. Add mixture to saucepan and heat on low for 5 minutes or until heated through.
4. Add coffee and mix.
5. Heat mixture until hot.
6. Pour into your coffee cup and top with whipped cream and remaining cinnamon.
7. Enjoy!

 You may also enjoy: Fall Pumpkin Soup Recipe

pumpkin bowl how-to

Say hello to your inner Martha with a festive pumpkin bowl. Really, who wouldn't want to eat out of a pumpkin? They make everything cuter.

I used one to serve my pumpkin soup recipe but they could be used for so many other purposes (think Thanksgiving serving bowls). It's seriously simple and adds that special something-something to all your favorite fall dishes.

Pumpkin Bowl Recipe:

1 bowl

Ingredients:

• 1 small pie pumpkin (you can use any size pumpkin depending on the size of your dish)
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt and pepper mixture
• 2 tbsp water

Directions:

1. Preheat oven to 400°F.
2. Rub pumpkin with olive oil and salt/pepper mixture.
3. Even out bottom of pumpkin by cutting off any uneven edges to allow pumpkin to stand straight (see picture). Don't cut more than 1/2 inch or so to avoid puncturing.
4. Place water at the bottom of shallow baking pan and insert pumpkin.
5. Bake for 40-50 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Cut hole in top of pumpkin, large enough to serve as a bowl.
8. Remove top, peel out inside with a spoon.
9. If you puncture the bottom of the pumpkin while spooning out, don't fear, you can cover with tin foil to repair the hole.
10. Spoon in the dish of your choice.
11. Enjoy!

Try my pumpkin soup recipe here.

fig tart with caramelized red onion

photo from spoon fork bacon.

I recently stumbled across this recipe for a fig tart with caramelized red onion on one of my favorite foodie reads, Spoon Fork Bacon, a blog that always has uncomplicated, yet delicious recipes accompanied by gorgeous pictures. I have a real weak spot for figs but have a hard time finding easy recipes involving them. Let me tell you, this recipe was simple and a big piece of melt in your mouth deliciousness.Check out their other fig-licious recipes here. 

Fig Tart with Caramelized Red Onions Recipe:

Makes 1 tart
 
Ingredients:
2 tablespoons unsalted butter
½ red onion, thinly sliced
1 ½ teaspoons light brown sugar
4 ounces goat cheese, softened
1 orange, zested
1 sheet puff pastry, thawed and cut into a 9”x 6” rectangle
5-6 figs, stems removed and sliced
2 teaspoons thyme, minced
Salt and pepper to taste

Directions:

1. Preheat oven to 400°F.
2. Melt butter in a medium sauté pan, over medium heat.
3. Add the sliced onions to the pan and sauté for about 5 minutes.
4. Stir the sugar into the onions and bring the heat down to medium-low. Season with salt and pepper and stir.
5. Allow the onions to slowly caramelize in the pan for 25-30 minutes, stirring occasionally.
6. While the onions caramelize, fold the goat cheese and orange zest together in a small bowl until fully combined.
7. Spread an even layer of the goat cheese mixture over the puff pastry, leaving a ½ inch border.
8. Layer the sliced figs and caramelized onions over the goat cheese mixture and top with thyme. Lightly season with salt and pepper.
9. Carefully transfer the puff pastry onto a baking sheet lined with parchment.
10. Bake for 15-20 minutes or until the edges of the tart are golden brown.
11. Allow the tart to cool, about 5 minutes. Cut into pieces and serve.

{Note: Good news is, it's still fig season so snatch up some fresh ones at your grocery story or farmers market while you can. I found some really fresh ones at Mona Lisa's deli in Little Italy recently and have also bought them at the Golden Hill Farmers Market and Trader Joe's. Dried figs would also suffice, but as always when it comes to anything, the fresher the better.}

-{m}