tag:blogger.com,1999:blog-25240244476974353412024-03-06T01:03:17.714-05:00DEAR HENRY OWENBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2524024447697435341.post-77323409509459683082016-06-29T14:58:00.000-04:002016-06-29T14:58:56.804-04:00Date Sweetened Cherry Pie<img src="https://c3.staticflickr.com/8/7339/27722072602_84836546dd_z.jpg" /><br />
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I have to apologize for our absence lately. The past few weeks we've been apartment hunting, but I am so excited to share that we finally found a place in Philly! It's in one of our favorite neighborhoods near all of our favorite businesses. Robbie and I are both so excited to get settled in and to make the place our own. A lot of the apartments we saw we're terrible; a partially underground split studio and a one bedroom sandwiched under and overpass and above an abandoned laundromat were the highlights/low points. I've been holding my breath since we saw this apartment; it seemed too good to be true, or unlikely that we'd get it. I think Robbie flirted with the woman at the management office to ensure we would get it.<br />
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Leaving all of our friends and family will be tough. I'm relieved that it will be easier for everyone to visit, compared to when I lived in Boston. I felt like I missed so much the first time I left home, but all my siblings are still just a short drive away. My oldest brother is getting ready for his first child, and I'm just as excited to watch him become a dad as I am about meeting little Joseph Timothy.<br />
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My brother and his family are also moving away this summer. Thankfully they're only moving to central Pennsylvania, which means they'll be close to us, and our place will become the family rest-stop. I still wish I had spent more time with all of them, but in the weeks before they moved I did get to see LOTS of my nephew Lucian. I decided to use this cherry pie to bond with him, not that I needed it; I'm his favorite uncle. It was how my mom and I bonded, and still spend most of our time together. I hope the memories of cooking together stay with him the way it stayed with me.<br />
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Date Sweetened Cherry Pie<br />
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For the dough:<br />
1 lb grassfed butter, cut into cubes and chilled<br />
2 1/2 c AP flour<br />
1/2 tsp salt<br />
1/2 c ice cold water<br />
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For the filling:<br />
2 lb of bing cherries, pitted<br />
1/2 c Bob's Red Mill date sugar*<br />
2 tbsp tapioca starch<br />
2 tbsp grassfed gelatin<br />
1/3 c water<br />
3 tbsp of rosewater<br />
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For the wash:<br />
1 egg<br />
1 tbsp of cream<br />
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In a food processor, mix AP flour and salt. Add the grassfed butter and pulse until the butter is broken into pea sized pieces. Add all of the water and pulse until the dough comes together. Turn the dough out onto a workspace, and bring the dough together into a single mass. If there is extra unincorporated flour, add a tablespoon or two of cold water to add it to the dough. Divide the dough in half, shape each half into a disk thick disc, wrap in plastic wrap and freeze.<br />
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While the dough chills, begin the filling. Mix the gelatin with water. Heat the cherries in a pot over medium heat, stirring occasionally. After a few minutes the cherries will have released a significant amount of juice. Add the date sugar and continue to stir. The sugar will take about two minutes to completely dissolve. When the cherries no longer look gritty, add the tapioca flour. Stir the cherries until the tapioca flour is incorporated, and pour in the gelatin and rosewater. Cook for an additional two minutes, and turn off the heat.<br />
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Take one half of the dough out of the freezer. Roll it out on a floured surface. Make sure to rotate and flip the dough constantly. When you have the dough 1/8 of an inch thick, line a 9" pie pan with it. Trim the excess and move it to the freezer. Preheat the oven to 425 degrees.<br />
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Wait until the cherries have reached room temperature before working on the second half of the dough. Take the second half of the dough, and roll it out the same way the first half was. Be creative here! If you've done a lattice top, get messy and try something new. You can do an extra thick lattice, or a plaid lattice, like mine. You can do one cut out shapes to lay on top. When you've cut the dough for your desired topping, remove the lined pie pan from the freezer. Fill the pie with your cherry mixture. Weave the lattice top, or top with cut out shapes. If you have extra dough, make a braid or twist to go around the edge of the pie. If you don't, crimp the edge of the pie. Whisk the egg and cream together and brush the dough completely with the egg wash. Bake for 45 minutes. Allow to cool before serving.<br />
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* Bob's Red Mill date sugar has oat flour in it, so less thickeners are necessary compared to traditional cherry pie recipes.<br />
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Enjoy!<br />
PatBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-67398842756964537062016-05-28T15:48:00.003-04:002016-05-28T15:48:39.269-04:00RECIPE // Sourdough Rye Pretzels + IPA Cheddar Dip<img src="https://c6.staticflickr.com/8/7426/27245416485_9564af3f38_z.jpg" /><br />
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Happy Memorial Day Weekend, everyone! If you aren't celebrating it at the beach, I'm sorry to hear it. The temperature has finally stayed above 70 degrees, and I've been doing cartwheels in my backyard to celebrate. Robbie and I will both be working, but we enjoyed our first warm weekend of the year our own way. Last night we made a dinner consisting of oysters, steamed mussels, and seared scallops, and tomorrow morning, we'll be doing yoga on the beach. We decided to make tranquility the theme of our weekend.<br />
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Now that it's finally warmed up, it's time to open up the windows, put on a Vampire Weekend record and start cooking my favorite summer foods. I'm especially excited to visit farmers markets and pick-your-own farms to get the best ingredients to share on here. To start summer off, I decided to make pretzels. For many of you, pretzels might make you think of autumn and Octoberfest, but for me, pretzels instantly take me to summer and the boardwalk. Even though they make you a target for seagulls, they still make the best treat on the beach.<br />
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I usually make all of my breads for the week in one day. When I went to make pretzels, I had also planned on making a loaf of rye bread. It occurred to me while I was feeding the starter to make both that rye flour would be a perfect addition to the pretzels. The trademark caraway seeds that normally appear in rye bread instead made their way into the cheddar cheese dip. Using a sourdough starter, rather than yeast, means waiting a little longer for dough to rise, but embrace it! Cover your dough and step outside for a few hours!<br />
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<b><span style="font-size: large;">Sourdough Rye Pretzels + IPA Cheddar Dip</span></b><br />
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<b>For the pretzels:</b><br />
1 1/2 c of unfed sourdough starter<br />
1 c dark rye flour<br />
2 c AP flour<br />
1 c lukewarm water<br />
1 tbsp of salt (not iodized, preferably mineral rich)<br />
Coarse sea salt<br />
1/2 c baking soda<br />
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<b>For the cheddar dip:</b><br />
1 tbsp grassfed butter<br />
1 tbsp AP flour<br />
2 c grassfed milk<br />
1/2 c IPA<br />
1 tbsp dijon mustard<br />
1/2 tsp of ground caraway seeds<br />
1 c grassfed cheddar<br />
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Mix the sourdough starter, rye flour, AP flour, water and salt together in a large bowl. If there is any excess flour, add extra water, a tablespoon at a time, until all the ingredients are incorporated into the dough. Turn the dough out onto a floured surface. Knead the dough by folding it onto itself and pressing down with the heel of your hand. Continue for 15 minutes. Move the dough back into the mixing bowl, cover, and let it rise until it has doubled in size, about 2-3 hours.<br />
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Preheat the oven to 450 degrees. Begin to bring 10 cups of water in a wide pot to a boil over high heat.<br />
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When the dough has finished rising, punch it down and turn it out onto a lightly floured work surface. Divide the dough into 12 equally sized pieces. Roll each piece between your hand and the work surface, until it is 18 inches long, with tapered ends. Twist the ends around each other once, and fold it back on itself to make the pretzel shape. Move the pretzel on top of a piece of parchment paper. Repeat with the remaining pieces of dough.<br />
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When the water has come to a boil and all of the pretzels are twisted, add the baking soda to the boiling water. Reduce the heat on the water to medium, and place the pretzels, two to three at a time, in the water upside down. After 20 seconds, flip the pretzels and cook for another 20 seconds. Remove them and place them on a towel to remove excess water. When all of the pretzels have been poached and drained, move them to a greased baking sheet, and sprinkle liberally with coarse sea salt. Bake for 15-18 minutes, or until they have reached a deep brown color. Cool on a wire rack.<br />
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While the pretzels bake, begin the cheese dip. Melt butter over medium heat in a cast iron skillet. Once it begins to bubble, sprinkle in the flour, whisking constantly. When they have completely mixed, begin adding milk, whisking constantly. Turn the heat up just under medium high and continue to whisk. As the milk begins to bubble, add the IPA, caraway seeds, and mustard. Increase the heat to medium high. When the mixture reaches a boil, lower the heat to medium low and begin to add the cheddar cheese, whisking as you incorporate more cheese. Remove from heat, and serve!<br />
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Enjoy!<br />
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XO<br />
Pat!BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-59435749366333974202016-05-11T14:03:00.000-04:002016-05-11T14:03:23.645-04:00RECIPE // Brown Butter Banana Cream Tart<img src="https://farm8.staticflickr.com/7522/26840933222_3345afe3d6_z.jpg" /><br />
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If you're reading this, I hope your experiencing better weather than we are here in New Jersey. April showers have spilled into May, and I think I've seen the sun shining once in the last two weeks. Normally Robbie and I would be spending all of our time off outdoors, but jumping in rain puddles in my Hunter boots is only so fun for so long. The bright side to this overcast tale is that it inspired us to visit the Amish market in Williamstown. During this trip it came out that Robbie dreams of being Amish, and tried to figure out how he could join their community. While he fantasized about barn raisings and quilting, I wandered around the bakery and bookstore.<br />
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When I find myself surrounded by old cookbooks, I have to rely on Robbie to exercise self control for me. If I didn't, I would need a second bedroom just to store all of the ones I would buy. This time, though, Robbie was just as excited. Stuck between two books from the 1970s on dieting was an old Pepperidge Farm cookbook. A few of the recipes were advertisements for their products, but most were completely from scratch. So many old cookbooks are almost useless because the techniques are so dated, but a lot of what I have planned next for the blog was inspired by this cookbook.<br />
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I combined and altered a few recipes from the book to make a banana cream tart. As a kid I loved this dessert, I got one every year on my birthday in place of a cake. I almost bought one at the bakery in the Amish market, but I already had two apple dumplings and a loaf of bread in my hands. I decided to use my new cookbook to satiate this childhood craving. I decided to roast the bananas and use browned butter in the custard to give the whole dish a more nutty, caramel flavor. I added spiced rum to the whipped cream, because this dish isn't for 10 year old Patrick. Instead of using store bought graham crackers, I baked my own. It was saddening to bake them just to crumble them up, but they made a nice treat while the crust baked and the custard set.<br />
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Brown Butter Banana Cream Tart:<br />
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For the crust:<br />
1 1/2 c finely crumbled graham crackers<br />
3 tbsp maple syrup<br />
6 tbsp melted grass-fed butter<br />
1/4 tsp of cinnamon<br />
3 bananas sliced in half, widthwise, and again, lengthwise<br />
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For the custard:<br />
2 cups of milk<br />
1 tbsp of grass-fed gelatin (We used Great Lakes)<br />
3 tbsp of grass-fed butter<br />
1/4 c maple syrup, divided<br />
4 egg yolks<br />
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For the whipped cream:<br />
1 1/2 c heavy cream<br />
3 tbsp maple syrup<br />
3 tbsp spiced rum<br />
cinnamon<br />
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Preheat the oven to 375 degrees. Combine the graham crackers, maple syrup, butter and cinnamon for the crust in a medium sized bowl. Work the ingredients with your hands until the crust comes together. Press the crust into a 9" tart pan until the entire pan is lined with a thin layer of crust. Using the bottom of a drinking glass to press will get an even thickness. Line the bottom of the crust with sliced banana. Bake for 15 minutes. Cool completely in the tart pan.<br />
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While the crust bakes, begin the custard. Whisk the gelatin and 2 tbsp of maple syrup into the milk, and let sit for 5 minutes to allow the gelatin to bloom. Add the mixture to a double boiler. Heat this mixture over medium heat.<br />
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Melt the butter in a saucepan over medium heat. Cook for an additional 6 minutes, stirring occasionally. The milk solids in the butter should go from white to brown, and the butter will take on a nutty aroma. When the butter has browned, add it to the milk in the double boiler. Bring the milk to a boil.<br />
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While the milk comes to a boil, whisk the egg yolks and the remaining 2 tbsp of maple syrup in a stand mixer. When the milk has reached a boil, turn the heat off and begin slowly adding it to the egg yolks a ladleful at a time, whisking on medium-high the entire time.<br />
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Once all of the milk has been incorperated, move the custard back into the double boiler. Cook over medium, while whisking constantly. Once the custard has thickened, but not boiled, remove it from the heat. Allow it to cool to room temperature.<br />
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Spoon the custard into the cooled crust and move it to the refrigerator to set, about two hours. Near the end of the two hours make the whipped cream topping. Whisk the heavy cream, maple syrup and rum in a stand mixer on medium speed until you have a firm whipped cream.<br />
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Remove the tart from the refrigerator once the custard is completely set. Using an offset spatula, carefully spread small scoops of whipped cream over the top of the tart. When you have a smooth, even layer of whipped cream, sprinkle the top with cinnamon.<br />
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Enjoy!<br />
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XO<br />
Pat!BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-54105970570979173072016-05-01T14:53:00.001-04:002016-05-01T14:53:13.516-04:00May Day Recipe // May Wine<img src="https://farm2.staticflickr.com/1498/26729035516_0d051f7bb3_z.jpg" width="640" /><br />
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Happy May Day, everyone! I hope someone reading this is having a bright, sunshine filled day. Unfortunately our May Day is filled with rain, so we won't be dancing around a maypole or making flower crowns. As much as I enjoy a good excuse to hide under a quilt and watch old movies, I would have preferred to spend today laying in the sun drinking may wine.<br />
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I learned about may wine from Martha Stewart, obviously. Before bed I like to watch Murder, She Wrote and 1990's Martha Stewart on YouTube. If there were DVD's of her original show, I would buy them all up immediately. When you've watched as many episodes as I have you realize just how much she recycles ideas. She usually updates them or adds some twist, but a traditional German may wine makes an appearance in every spring special.<br />
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Traditional may wine is made by infusing Riesling with sweet woodruff, which is a super aromatic flower. For a few reasons, I didn't go the traditional route. I'm personally not a fan of sweet white wine. When I drink white wine, I want it to be light and crisp with subtle flavors. I decided to use Robbie's and my favorite Sauvignon Blanc from South Africa. I didn't get to use sweet woodruff, because it's impossible to find unless you're growing it yourself. Instead I added the dried elderflower from the <a href="http://dearhenryowen.blogspot.com/2016/04/after-november-april-is-biggest-month.html" target="_blank">April birthday cake</a> I made a few weeks ago. If your looking for elderflower, check out the post; there are a few tips on where to find it!<br />
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To make sure the wine doesn't oxidize, it's best to infuse the wine cold. This also allows you plenty of time to control how floral you want the wine. After one week, you'll taste the subtle flavors on the back end. A second week of rest will give you much stronger flavors. Once you've made it, step away from the computer, put the phone down, step outside, and marvel at nature.<br />
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May Wine:<br />
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1 bottle of Sauvignon Blanc<br />
1/4 c dried elderflower<br />
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Combine wine and elderflower in an airtight container. Refrigerate. After a week, taste the wine. If it has reached the desired floral flavor you like, enjoy! If not, refrigerate another week. Go outside, and enjoy!<br />
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XO<br />
Pat!BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-85652645031851589122016-04-20T15:05:00.000-04:002016-04-20T15:09:39.229-04:00April Birthday Cake // Lemon-Rosemary Olive Oil Cake with Elderflower Honey Buttercream<img src="https://farm2.staticflickr.com/1654/26252171590_00a4ac8ff7_z.jpg" /><br />
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After November, April is the biggest month for birthdays in my family. My nephew Lucian and niece Kayla, who frequently appear on my Instagram feed, my sister and her boyfriend are all Spring babies. When I lived in Boston, I didn't get to see much of any of them; short visits during winter and summer breaks meant that I got to see them quickly once or twice. A combination of school and suburban ennui made me eager to leave home, but once I was away I realized how much I missed being surrounded by family. Being back at home has given me the opportunity to spend time with my family and really appreciate their company. When Robbie and I move, I'll know that I'll have these last few years of memories to ease my homesickness.<br />
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My sister Katie was the one who always baked birthday cakes for family members. In high school I made ice cream, cookies and pies, but never cakes. I think the first birthday cake I ever made was for Robbie. It seemed like the right time to bake something to say thank you for being my best friend for 25 years.<br />
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The inspiration for this cake came from my parents' home, which is currently surrounded on all sides by daffodils and forsythia. Another thing I never appreciated growing up here was all of the flowers that bloomed in April. One side of our lawn is completely taken over with yellow blooms, although the tulips will be fighting for space soon. Forsythia is everywhere the daffodils aren't. During the colder months, the woody shrubs aren't much to look at, but it's worth it for the few weeks where they cover the yards around us in yellow.<br />
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Besides being an opportunity to slow down and think about the April birthdays in my life, this cake was also an exercise in humility. I started this cake thinking it would be easy. I've baked plenty of things that I've been really proud to share, so how hard could a three layer cake be? My first attempt at olive oil cake was a disaster. It was terribly dense and ended up coming out of the oven raw. I fixed the recipe, and tried again. The cake came out great and the buttercream was amazing. I began to assemble, and I thought everything couldn't go smoother. Then I stepped back and realized, as you may have too, that the top layer was a little lopsided. I felt pretty defeated, but I remembered this Martha Stewart quote: "So the pie isn't perfect? Cut it into wedges. Stay in control, and never panic." This is why I always say "what would 1990's Martha do?" Just kidding, maybe.<br />
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Lemon Rosemary Olive Oil Cake with Elderflower Honey Buttercream:<br />
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For the cake:<br />
Zest and juice of 6 lemons<br />
2 1/2 tbsp finely chopped rosemary<br />
2 c sugar<br />
1 c buttermilk<br />
6 large eggs<br />
1 1/3 c olive oil<br />
1 tbsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
3 1/2 c AP flour<br />
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For the buttercream:<br />
1 c of alfalfa honey<br />
2/3 c elderflower tea*<br />
5 large egg whites, cold<br />
1 pinch cream of tartar<br />
1 lb of unsalted butter, cold and cubed<br />
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Preheat the oven to 350 degrees. Oil and flour three 5" cake pans.<br />
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Rub the lemon zest and rosemary into the sugar with your hands. Whisk the eggs and buttermilk into the sugar mixture. Whisk in the lemon juice and buttermilk. Add the olive oil and eggs. Sift the remaining dry ingredients and add them to the wet ingredients. Whisk until smooth without overmixing.<br />
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Divide the batter between the three pans and bake for 45 minutes, or until an inserted toothpick comes out clean.<br />
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Cool the cakes for 15 minutes before removing them from their pans. Transfer to a wire rack and cool further. With a serrated knife, cut the rounded tops of each cake. Transfer the cakes to your refrigerator.<br />
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While the cakes cool, begin the buttercream. Combine the honey and elderflower tea in a saucepan over medium heat. Cook the mixture until it reaches 238 degrees on a candy thermometer, increasing the heat to medium high if necessary.<br />
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In a stand mixer with a whisk attachment, beat the egg whites on low until frothy. Add the cream of tartar and beat on medium speed just until the egg whites become stiff.<br />
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Take the elderflower honey, still hot, and slowly add it to the egg whites while beating on high speed. Once the honey is incorporated, reduce the speed to medium and begin to add the butter one cube at a time.<br />
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Remove the cakes from the refrigerator and begin to assemble. With the cut side down, cover the tops and sides with a thin layer of buttercream to form a crumb coat. Put the cakes in your freezer for 10 minutes. Remove the cakes. Spread a scant cup of buttercream on top of your bottom layer and spread it evenly until the buttercream is hanging off of the sides, add the second layer on top and repeat. Repeat again with the third layer. Use the excess buttercream to cover the sides. Dipping your offset spatula in warm water will help to spread the buttercream smooth.<br />
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To create splashes of yellow, reserve a 1/2 cup of buttercream and add yellow food coloring gel a drop at a time until the buttercream is bright yellow. When the cake is frosted, take small scoops of yellow buttercream and spread them sporadically around the sides.<br />
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*To make elderflower tea, brew 1 heaping tablespoon of dried elderflowers in 1 cup of boiling water for five minutes. You can find elderflower at your local herbalist or apothecary or <a href="https://www.mountainroseherbs.com/products/elder-flowers/profile" target="_blank">here</a>!<br />
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Enjoy!<br />
<br />
XO<br />
PatBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-26337049406894432052016-03-27T17:51:00.000-04:002016-03-27T17:51:48.001-04:00Happy Easter!<img src="https://farm2.staticflickr.com/1647/26051154236_15121b5eb3_z.jpg" /><br />
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From our rabbit hole to yours!<br />
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XO<br />
Pat + RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-2880184151277769752016-03-24T16:47:00.000-04:002016-03-24T16:47:18.088-04:00RECIPE // Sourdough Hot Cross Buns<img src="https://farm2.staticflickr.com/1560/25390481983_6e87b9cdc1_z.jpg" /><br />
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I know Robbie is disappointed that winter is over, but I am so excited that spring is here. I felt cheated out of a snow filled winter for a week or two. After a hyacinth filled trip to Terrain, I got over it. The temperature is perfect right now; the sun is warming everything, but there's a perfect breeze keeping it cool. If every day could be like Easter, that would be perfect.<br />
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This week I'm doing all of the prep work for Easter brunch. This is the second year that my mom and I have teamed up to make breakfast for my entire family. There will be quiches everywhere, scones for days, and endless mimosas. The amount of work that goes into it is daunting, but I love an opportunity to cook with my mom. A day that would normally be hectic is filled with relaxed cooking and fun music.<br />
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Brunch is certainly the main affair on Easter, but we still have to worry about dinner too. I normally sit back and enjoy the ham. This year I decided to contribute to the meal. I've been baking sourdough bread a lot recently, but rye bread is the most adventurous bread I've made. Hot cross buns seemed like a good bread to experiment with an enriched sourdough. The added fat, sugar, and eggs slow rising in doughs with commercial yeast, and sourdoughs also rise at a slower speed. I was worried that this was going to take a few days. Thankfully the rise was not as slow as I had feared. It's just slow enough that you can set it aside to rise while you work on the rest of dinner. If you time it just right, you can start it in the morning, and have them coming out of the oven as everyone sits down for dinner.<br />
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<span style="font-size: large;"><b>Sourdough Hot Cross Buns:</b></span><br />
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<b>for the buns:</b><br />
1 heaping cup of unfed sourdough starter<br />
1/4 cup of milk<br />
1 1/2 cups of bread flour<br />
1 egg<br />
zest of half of a lemon<br />
3 tbsp of grass fed unsalted butter, melted<br />
3 tbsp of honey<br />
pinch of cinnamon<br />
pinch of nutmeg<br />
pinch of clove<br />
2 tsp of salt, not iodized<br />
1/2 cup of dried currants<br />
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<b>for the topping:</b><br />
2 tbsp of grass fed unsalted butter<br />
3 tbsp sugar<br />
2 tbsp of milk<br />
1/2 cup of flour<br />
1 egg<br />
tbsp of heavy cream<br />
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In a stand mixer with a hook attachment, combine all of the ingredients except the currants. Mix on low speed for 4 minutes. Increase the speed to high and mix for another 4 minutes. Add the currants and mix on low for another minute to incorporate.<br />
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Cover the dough and let it rise until it doubles in size, about two hours. Punch the dough down and divide it into 1 1/2 inch pieces (an ice cream scoop works perfectly). Put the buns on a greased baking tray, three inches apart from one another. Cover the buns and let them rise until doubled in size, about two hours.<br />
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Near the end of the two hours, begin the topping. Preheat the oven to 375 degrees. In a stand mixer with a paddle attachment, mix the butter, sugar, and milk. Add the flour and mix until all of the flour is incorporated. Fill a pastry bag with a #6 tip with this topping.<br />
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In a separate bowl whisk the egg and heavy cream together. Brush this egg wash onto the buns. Pipe crosses onto each bun with the topping. Bake the buns for 18 minutes. Cool on a wire racks.<br />
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Enjoy!<br />
Pat<br />
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<img src="https://farm2.staticflickr.com/1712/25386656224_4ca5e7afbf_z.jpg" />BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-72552699607389764672016-03-23T21:59:00.000-04:002016-03-23T21:59:55.926-04:00MAKE // PLANTED EASTER CENTERPIECE<img src="https://farm2.staticflickr.com/1548/25594650840_450cd86fb4_z.jpg" /><br />
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Easter is usually a difficult holiday for me. It means accepting that the winter is over and that we'll be forced into short pants and tank tops far too soon. Popsicles will melt quickly and lead to sticky hands and cuddling under piles of blankets will be something we only think about in overzealous air conditioning. I really love the cold seasons.<br />
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There is one exception. I love flowers! Of all sorts, really. Old fashioned portulaca and pansies, clumsy ranunculus, and even marigolds make my heart swell. The first daffodil to peek through the snow is enough to keep me smiling for days. Naturally, flowers are an important part of our Easter decor--even if their petals are waving goodbye to warm fires and hot coffee.<br />
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After browsing the <a href="http://www.shopterrain.com/" target="_blank">Terrain </a>site with Patrick's mom for easter decorating ideas, we kept coming back to this plantable iron trough with candle holders welded on the inside. I hesitated ordering it, but Patrick and I decided to change our weekend plans and we ended up in Glen Mills anyway. I picked up the trough right away and got to designing.<br />
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Terrain has beautiful natural beeswax candles, and I absolutely cannot resist anything in yellow. I opened the package in the store and began holding them up to different kinds of pansies. I kept coming back to the Antique Apricot variety. I absolutely adore the Oxalis--since they've been planted, they've sprouted tiny purple flowers--and they broke up the pansies nicely. For once, my enthusiasm and lack of editing skills paid off.<br />
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<img src="https://farm2.staticflickr.com/1638/25594653590_b22276af6a_z.jpg" /> <a href="http://www.shopterrain.com/easter-tabletop/plantable-advent-trough/searchString/candle%20trough" style="font-size: small; text-align: center;" target="_blank">CANDLE CENTERPIECE TROUGH</a> <span style="font-size: x-small; text-align: center;"> / </span><a href="http://www.shopterrain.com/easter-tabletop/pure-beeswax-tapers-natural/searchString/BEESWAX%20CANDLE" style="font-size: small; text-align: center;" target="_blank"> PURE BEESWAX TAPERS</a><span style="font-size: x-small; text-align: center;"> / </span><a href="http://drearth.net/products/organic-fertilizers/life-all-purpose-fertilizer/" style="font-size: small; text-align: center;" target="_blank">DR. EARTH ALL PURPOSE FERTILIZER</a><br />
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We got everything home after an amazing day of shopping and an incredible dinner at the cafe, and planted the trough with regular potting soil and a fantastic fertilizer we found last year at a herbal planter workshop.<br />
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Looking at this centerpiece really is easing my vernal anxieties. Maybe I'll even go outside and get some fresh air tomorrow--at the very least, I'll crack a window.<br />
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We have so much to share this week! Stay tuned!<br />
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XO - RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-55392769654915230222016-03-01T18:29:00.000-05:002016-03-01T18:29:41.194-05:00RECIPE // Blood Orange Espresso Babka<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24635558053/in/dateposted/" title="DSC_0799"><img alt="DSC_0799" height="426" src="https://farm2.staticflickr.com/1584/24635558053_b372dcb0f6_z.jpg" width="640" /></a><br />
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About a year ago, Robbie and I decided to get rid of all TV except for basic cable. We had flipped through hundreds of channels without finding anything to watch, and realized that this scenario was occurring too frequently. It was so nice to go from watching TV every day to only watching it occasionally. Since then we have relapsed once, but during this cable-less period I discovered two of my favorite shows. The first was A Chef's Life, a PBS docuseries about a Southern-born, New York chef who returns home to open a farm-to-table restaurant. The second was The Great British Baking Show.<br />
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In the UK the show has been on for six seasons, but PBS has only aired the last two seasons. If anyone knows where I can watch the previous four, I would be forever indebted to you. The show is a baking competition, but it is the farthest thing from cooking competition shows in the US. Twelve bakers leave for the idyllic English countryside to leisurely cook. The cut throat attitude you're used to is gone; the bakers spend almost as much time helping each other as they do baking their own pastries. To make it even more relaxed, the bakers are get to practice and perfect their recipes during the week leading up to each episode. This show is the most relaxing thing to watch on TV.<br />
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On one episode the bakers were tasked with baking a pastry similar to babka. I've always wanted to make babka because its a close relative to my favorite bread, brioche. You basically roll out brioche dough super thin, cover it in a chocolate filling, roll it up, twist it into a loaf, and bake! Procrastination got the better of me though, and it was pushed to the back of my mind. Some time later I was watching PBS again, when Martha Stewart came on to bake, of course, babka. It seemed like a divine message brought to me by the Public Broadcasting gods. I couldn't ignore it. So if you have also seen that episode of the Great British Baking Show, and that Martha Stewart special, don't ignore this third message to bake babka.<br />
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<b><span style="font-size: large;">Blood Orange Espresso Babka</span></b><br />
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For the dough:</b><br />
1 package of yeast<br />
1/3 c of milk, room temperature<br />
3 tbsp + 1/2 tsp of sugar<br />
zest of 2 blood oranges<br />
4 large eggs<br />
2 3/4 c of flour<br />
2 tsp salt<br />
1 c + 4 tbsp unsalted grassfed butter, softened and cubed<br />
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<b>For the filling:</b><br />
8 oz of bittersweet chocolate<br />
1 c unsalted grassfed butter, softened<br />
3 tbsp of instant espresso powder<br />
1/4 c of 100% dark cocoa powder<br />
1/4 c of sugar<br />
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<b>For assembly:</b><br />
Unsalted grassfed butter<br />
1 egg<br />
2 tbsp of cream<br />
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<b>For the glaze:</b><br />
Juice of one blood orange<br />
3 tbsp of sugar<br />
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Begin the dough by mixing the yeast, milk, and 1/2 tsp of sugar in a bowl. Let stand for 10 minutes, or until the yeast begins to bubble.<br />
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In a stand mixer with a dough hook attachment, combine the milk mixture with the remaining sugar, blood orange zest, eggs, flour, and salt. Mix on low speed for 5 minutes. Slowly add the butter, while increasing the speed to medium. Once all of the butter is incorporated, continue to mix for 10-15 minutes, or until the dough comes away from the sides of the bowl. Move the dough to a floured bowl and cover with linen or plastic wrap, and let rise for 2 1/2 hours, or until it has doubled in size.<br />
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While the dough rises, make the filling. Chop the bittersweet chocolate as finely as possible. Crumble all of the ingredients for the filling together. The smaller the pieces are, the easier it will be later. Divide the filling in half.<br />
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Once the dough has finished rising, punch it down and divide it in half. Take one half of the dough and begin to roll it out on a floured surface. Continue to roll it thinner into a 14x18 inch sheet. Take one half of the filling and spread it evenly over the surface of the dough, leaving a 1/2 inch gap on all sides. Starting at a short end, roll the dough onto itself, until you have a 14 inch long roll. Wrap in parchment paper and put it into the freezer for 20 minutes. Repeat this process with the other half of the dough and filling.<br />
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Grease two 9x5 inch loaf pans with butter and line each pan with two strips on parchment paper going lengthwise and widthwise. This will make removing the loaves so easy. Take the two rolls out of the freezer and uncover. Trim a half inch of dough from each end of both rolls. Cut each roll in half, lengthwise. Take two halves of one roll and begin to place them in a loaf pan. Starting at one end, twist the loaves around each other until both halves fit snugly into the pan. Repeat this process with the other two halves. Cover the loaves with linen or plastic wrap and put them into the refrigerator. Allow them to rise overnight.<br />
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The next day, remove the loaves from the refrigerator and allow to come to room temperature. Preheat the oven to 375 degrees. Whisk an egg with 2 tbsp of cream, and brush over both loaves. Bake the loaves for 30-35 minutes or until they have reached a deep golden brown color.<br />
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While the babka bakes, start the glaze. Stir the blood orange juice and sugar in a saucepan, and bring to a boil over medium high heat. Once it has reached a boil, remove the glaze from the heat. Remove the babka from the oven and transfer to a wire cooling rack. Immediately brush the babka with your blood orange glaze and allow to cool.<br />
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Enjoy!<br />
Pat<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24635556893/in/dateposted/" title="DSC_0810"><img alt="DSC_0810" height="426" src="https://farm2.staticflickr.com/1491/24635556893_4dddf92630_z.jpg" width="640" /></a>BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-71948073587797707142016-02-16T00:15:00.001-05:002016-02-16T00:15:03.704-05:00RECIPE // Beet Brownies<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24948380055/in/dateposted-public/" title="DSC_0961"><img alt="DSC_0961" height="426" src="https://farm2.staticflickr.com/1549/24948380055_7b2cf735e7_z.jpg" width="640" /></a><br />
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<i>I love beets!</i> I just thought you should all know that. It's my favorite vegetable to incorporate into any meal. Whenever I'm at the grocery store, at a loss for what to make for dinner, I always gravitate towards them. Up until recently I've used them only in savory dishes, but I've been thinking about adding them to a dessert for a while now. We all know about the famous Tiger in a Jar Beet Cake <a href="https://vimeo.com/24243147" target="_blank">video</a>; I'm still not sure which is more beautiful, the cake or the styling. I've had beets and goat cheese together more times than I can count, but now I am ready for beets and chocolate. Make sure you check out the list of my favorite beet filled foods under the recipe!<br />
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In case you missed my last post, January was a pretty busy month for me and Robbie (packing, moving, deciding how long we could keep our Christmas tree up). Cooking meant working with only the things that hadn't been bubble wrapped yet. Brownies seemed like an easy enough dessert to make, but as Robbie will tell you, I never let ANYTHING become too easy. In my defense, Robbie did remind me that I should try combining beets and chocolate.<br />
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When it came to brownies, texture was a source of tension in our house. My mom and I are fans of dense, fudgy brownies, but my dad and my sister preferred theirs more cake-y--why wouldn't you just bake a chocolate cake?. If you're like me, you'll love this recipe for <i>fudgy</i> beet brownies. If you're like my sister, you should still try this recipe; she ate one anyway.<br />
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<b>Beet Brownies:</b><br />
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6 medium sized beets, stems removed<br />
1 c of unsweetened cocoa powder<br />
1 1/2 c of sugar<br />
1 tsp of salt<br />
10 tbsp of unsalted grass-fed butter, melted<br />
3 eggs<br />
2 tsp of vanilla extract<br />
1/2 c all purpose flour<br />
4 oz of bittersweet chocolate chips<br />
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Steam the beets whole for 45 minutes. Plunge into ice cold water. When cool, peel and finely grate. Set aside.<br />
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Preheat the oven to 350 degrees. Combine cocoa powder, sugar, and salt in a large mixing bowl. Whisk in the butter, followed by the eggs and vanilla extract. Fold in the flour, chocolate chips, and grated beets.<br />
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Grease a 9x13 baking pan with butter. Fill the pan with batter and spread to evenly distribute. Bake for 25-30 minutes, or until a toothpick comes out of the brownies cleanly.<br />
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Enjoy!<br />
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<b><span style="font-size: large;">FOR MORE BEETS!:</span></b><br />
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-- Check out this recipe for <a href="http://food52.com/recipes/31263-golden-beet-smoked-paprika-hummus" target="_blank">golden beet and smoked paprika hummus from Food52</a>. For at least two months, I was making this once a week.<br />
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-- If you want more beets and chocolate, try the <a href="http://www.foxmeetsbear.com/2016/02/beet-hot-chocolate-dont-judge-it-til.html" target="_blank">beet hot cocoa recipe</a> from Fox Meets Bear.<br />
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-- For South Jersey Shore locals--or tourists--stop by <a href="http://www.greensandgrainsnj.com/" target="_blank">Greens and Grains</a> in Northfield for their Beet & Berry smoothie.<br />
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XO<br />
Pat!<br />
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<br />BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-5408080851727187232016-02-12T21:03:00.000-05:002016-02-12T21:30:40.064-05:00SELF-CARE // VALENTINE'S DAY WARMTH <a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/14742068433/in/datetaken/" title="DSC_0927"><img alt="DSC_0927" height="426" src="https://farm4.staticflickr.com/3839/14742068433_a76e37eb79_z.jpg" width="640" /></a> <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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We decided that self-love was going to play an important role in our Valentine's Day preparations this year. We spend so much time stressing over gifts or experiences we want to give the other, that we sometimes end up with ferocious neck beards and ferocious anxiety. Going into this holiday (Hallmark or not, we'll use any excuse to celebrate love) I wanted to make sure a sense of calm washed over us before we had to worry about competing schedules or unnecessary gifts (We just KonMarie'd and I can't even think of owning more STUFF--more on that later).<br />
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Our theme? WARMTH. It's been so cold out and we're adjusting to living in a new place, so comfort was our ultimate goal. We came up with a plan that soared straight past warm to totally hot!<br />
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We started our day with <a href="http://www.bachflower.com/rescue-remedy-information/" target="_blank">Bach's Rescue Remedy</a>. We've only just started exploring floral essences, but there's definitely something magical about them. While this may not scream "WARM!" it subtly hinted at Spring and started our day off so very gently.<br />
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After breakfast we applied Patrick's favorite DIY mask; ACV and French Green clay, before dry brushing and filling the tub with <a href="http://store.drsingha.com/Dr_Singha_s_Mustard_Bath_8oz_p/mb8f.htm" target="_blank">Dr. Singha's Mustard Bath</a>. We squished into the thickly scented, spicy tub together for the full twenty minutes, and talked about our plans for the rest of the day. <br />
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I like to think that I'm a yoga guy, but I rarely have the opportunity to go. There's a beautiful Baptiste yoga studio near our new place that we are both very excited about. There's no better way to practice self-care and stay WARM, so we joined an early afternoon session; sixty minutes of the amazing <a href="http://www.graceandgloryyoga.com/" target="_blank">Grace & Glory</a> experience was exactly what we were looking for.<br />
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We headed home, showered, put on cozy sweaters and ended our day at one of the best kept secret Pho restaurants in the county; endless cups of jasmine tea and giant bowls of fatty broth wrapped around us.
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We harnessed WARMTH through self-love. We shared the vulnerable experience of self-love. Insecurities and anxiety have melted away; we are now fully prepared to stand inside our love for each other.<br />
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Sending you all LOVE & WARMTH!</center>
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Happy Valentine's Day!</center>
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XO-Robbie</center>
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BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-52017487169142210262016-02-10T22:17:00.002-05:002016-02-10T22:29:09.023-05:00COCKTAIL // Valentine's Day Sloe 75<center>
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Happy [almost] Valentine's Day! I hope everyone has something fun planned with their sweeties, whether that's a boyfriend, girlfriend, or obese cat. Robbie and I will both be working this Valentine's Day, but we decided to celebrate our own way a few days early. Rather than going out to a swanky restaurant, we decided to spend the day doing yoga and pampering ourselves before going to a hole-in-the-wall pho restaurant. Somewhere between downward facing dog and slurping up rice noodles, I made Robbie a cocktail to say "I love you!"</center>
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It was Robbie's idea to have a champagne cocktail; a bottle of Vueve is always a nice treat, but we thought it would be hilarious to use pink cans of bubbly. The cocktail we made is a twist on a French 75, which normally has gin, lemon and champagne. Ours uses <a href="https://greenhookgin.com/" target="_blank">Greenhook Beach Plum Gin</a>, the American cousin of sloe gin. This summer, when Robbie would walk on the beach before he went into work, he would find secret spots where beach plums grew. It was my dream to forage them and make my own version of sloe gin, so I was pretty happy to find out that someone else had done just that.<br />
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Pink and fruity aren't usually words that describe my favorite cocktails, but I'm pretty sweet on this plum flavored champagne cocktail. I especially loved how easy it was to throw together; you don't want to ever let your ambitious V-day plans take time away from cuddling with your loved one. After making this, snuggle on your sheep skin together surrounded by beeswax candles, and enjoy your night.<br />
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<b>Sloe 75:</b><br />
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2 oz of Greenhook Beach Plum Gin<br />
.75 oz of lemon juice<br />
2 sugar cubes<br />
Sparking wine (<i>canned</i> or bottled)<br />
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Combine gin, lemon juice and sugar cubes in a cocktail shaker over ice. Shake vigorously to incorporate the sugar. Strain into two champagne flutes, and top with sparkling wine.<br />
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Enjoy!<br />
Pat<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24317745454/in/dateposted-public/" title="DSC_0756"><img alt="DSC_0756" height="426" src="https://farm2.staticflickr.com/1669/24317745454_5dfe706da6_z.jpg" width="640" /></a>BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-65248370548401082562016-02-05T10:03:00.000-05:002016-02-10T22:27:49.519-05:00RECIPE // Date Oat Scones + Apple Cider Curd<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24798716016/in/dateposted-public/" title="DSC_0815"><img alt="DSC_0815" height="426" src="https://farm2.staticflickr.com/1446/24798716016_dcbd719cd4_z.jpg" width="640" /></a><br />
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January has been such a busy month for Robbie and me! The last few weeks have been spent packing up our apartment, and moving back into the house I grew up in. When I first got accepted to graduate school, my parents were generous enough to open their house up to us before we move again in the spring. Between wrapping champagne flutes and guessing how many books can fit in a box before it becomes to heavy to carry, I managed to make a few lists of how I wanted to enrich my life and improve the blog in 2016. Now that we're settled in, and have had a month off from blogging, I'm excited to share what I've been up to.<br />
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After Robbie, the person I've talked to the most about the blog has been one of my favorite bloggers, Brett of <a href="http://www.figandbleu.com/" target="_blank">Fig + Bleu</a>. Over the last few months he has been my biggest inspiration and my biggest cheerleader--sans pleated skirt. About a year ago we became friends when he shared a photo a cookbook I owned called <a href="http://reneeerickson.com/" target="_blank">"A Boat, A Whale & A Walrus"</a>. I commented that he had to make the scones from the book, after I had made them for Easter brunch. Now he's the friend I turn to if I have an existential crisis over a loaf of bread that just wont rise. I decided that scones would be my first recipe of the year.<br />
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These scones are actually nothing like the scones that made Brett and I friends. During the packing process, I discovered a giant unopened bag of oats. I had no idea what to do with them; I couldn't just throw it away like the bottles filled with a teaspoon of soy sauce, but I didn't want to drag it around the state either. The scones were my solution. I took an entire day to bake and cook everything I wanted before packing away all of my favorite kitchen utensils and baking pans. At the end of it, I leaned against a box brimming with cookbooks and enjoyed these scones.<br />
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<b>Oat Date Scones with Apple Cider Curd</b><br />
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For the scones:<br />
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11 tbsp of butter (We used Kerrygold)<br />
3 tbsp of maple syrup<br />
1 large egg<br />
1/3 c of milk + extra for brushing<br />
1/2 c of all purpose flour<br />
1/2 c of rolled oats<br />
1 tbsp of baking powder<br />
1/2 tsp of salt<br />
1/2 c of chopped pitted dates<br />
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For the apple cider curd:<br />
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6 egg yolks<br />
3 tbsp sugar<br />
8 tbsp of butter<br />
1/4 c of maple syrup<br />
scant 1/2 c of apple cider vinegar<br />
1/2 tsp of cinnamon<br />
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Preheat the oven to 450 degrees.<br />
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Cream the butter and maple syrup together in a stand mixer with a paddle attachment on medium speed. Mix in the egg and milk.<br />
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In a separate bowl mix the flour, oats, baking powder, and salt. When the eggs and milk are incorporated into the butter, turn the mixer to the lowest speed. Add the dry ingredients. Once the dough has come together, add the chopped dates.<br />
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Turn out the dough on to a floured surface. With your hands or a rolling pin, shape the dough into a 3/4 inch thick disc. Cut the disc into 8 wedges. Brush the top of each scone with milk before baking for 14 minutes, or until the edges just begin to brown.<br />
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While the scones bake start the curd. Put the butter, maple syrup, cinnmamon and ACV into a saucepan and warm over medium-low heat. In a stand mixer whisk the egg yolks and sugar together. Once the butter is fully melted, turn the heat up to medium. When the mixture comes to a boil, take it off the heat. With the mixer still whisking, slowly add the hot butter mixture to the egg yolks, tempering the yolks.<br />
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After adding the last of the butter, add everything back into the saucepan. Heat the custard over medium-low heat, whisking constantly. Slowly bring the heat up to medium, continuing to whisk. When the custard comes to a boil, remove it from the stove, and transfer it to a separate bowl. Cover the bowl with plastic wrap, with the wrap against the surface of the custard. Refrigerate until cooled and set.<br />
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Enjoy!<br />
Pat<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/24731505071/in/dateposted-public/" title="DSC_0810"><img alt="DSC_0810" height="426" src="https://farm2.staticflickr.com/1470/24731505071_0f96ea8a7e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-51103863913456265592015-12-21T18:13:00.001-05:002016-02-10T22:29:56.810-05:00MAKE // Last Minute Hand Stamped Gift Wrap<a data-flickr-embed="false" href="https://www.flickr.com/photos/114221414@N05/23523359169/in/dateposted-public/" title="DSC_0777"><img alt="DSC_0777" height="426" src="https://farm6.staticflickr.com/5812/23523359169_77d4cbf3df_z.jpg" width="640" /></a><br />
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During the summer, Patrick and I needed to wrap a wedding gift for his cousin but didn't like any of the paper we found. We were shopping at Paper Source and found the cutest tandem bicycle stamp instead. Patrick suggested that we make our own wrapping paper using the cute stamp and very fancy bronze ink. So fun! I can only hope that my craftiness is contagious.<br />
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In <a href="http://dearhenryowen.blogspot.com/2015/11/handmade-holidays-gilded-wrapping-paper.html" target="_blank">my previous gift wrap post</a>, I told you that we're trying to use the things we have this Christmas so we won't have to move half used rolls of wrapping paper in the spring. Naturally, that means using as many of our giant rolls of kraft paper as possible.<br />
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I bought this stamp on a crafter's binge at <a href="http://behomemade.com/" target="_blank">Home Made</a> in the summer, I think. Even then, I couldn't resist the little Dala horse--or the 50% off price tag. I really love the aesthetic of Yellow Owl Workshop stamps! Kind of rustic and crude, the hand carved look is so dreamy.<br />
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This is the perfect last minute wrapping idea. We cut the paper first, so we wouldn't waste ink or time, and quickly stamped out a repeating pattern with two stamps in the kit.<br />
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Patrick gave me these typeset letters last year, and I am so excited to use them for gift tags. I like that I'm not great at lining the letters up. It adds a quirky handmade touch that I know Zooey Deschanel would approve of.<br />
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In this house we always have both a ton of brown paper and plenty of baker's twine, so they're kind of a natural pairing around here. Someone on Instagram suggested that my next book should be called "101 Uses for Baker's Twine" and they're probably right.<br />
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XO<br />
RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-16960399463372479122015-12-21T12:32:00.001-05:002016-02-10T22:28:58.332-05:00DRINK // Chai Spiced + Port Spiked Eggnog<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/23210335083/in/dateposted-public/" title="DSC_0919"><img alt="DSC_0919" height="426" src="https://farm1.staticflickr.com/625/23210335083_d812d4f62e_z.jpg" width="640" /></a><br />
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This December I've spent a lot of time thinking about how anyone living in a southern state is able to celebrate Christmas. It's currently 65 degrees in New Jersey, and I can't bring myself to listen to White Christmas or Baby, It's Cold Outside. It feels like a lie. I don't even need a white Christmas at this point; I'll take anything below 50 degrees! My solution to the problem is to fill this month with my favorite Christmas traditions. If I drink enough eggnog, maybe I'll be able to fool myself into thinking its cold.<br />
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As a kid I drank so much eggnog. For a while it was the Christmas ritual I looked forward to the most, but back then it was just the out of the carton variety. A few years ago I learned to make it from scratch, and now I don't want anything else. Making it at home also let me have fun with the flavors (and booze) that I added. I chose to spike this chai eggnog with a tawny port for a few reasons. I love it but a lot of people don't know that it exists; it is slightly fruity but intensely oaky; its lower in alcohol content that bourbon, so you don't need to worry (much) about getting everyone drunk on Christmas.<br />
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<b>Chai-spiced, Port-spiked Eggnog:</b><br />
1/2 cup chai tea<br />
2 cups milk<br />
2 cups heavy cream<br />
1/4 cup of light brown sugar<br />
6 eggs, separated<br />
1/3 cup of white sugar<br />
1 1/2 cups of 10 year old Tawny Port (for less fruit and more oak, try a 20 year old!)<br />
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In a saucepan toast the chai tea over medium heat until fragrant. Add the milk and cream. Bring the mixture to a boil, then turn off the heat and allow to stand for ten minutes. In a bowl whisk the egg yolks and brown sugar until completely incorporated. Strain the chai tea from the milk, and then slowly add the warm milk to the eggs, tempering them. Warm the port in a saucepan and whisk it into the eggnog. In a stand mixer, whisk the egg whites until foamy. Then gradually add the white sugar and continue to whisk until firm peaks form. Fold the meringue into the eggnog, and serve warm.<br />
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Enjoy!<br />
Pat XOBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-46842537460284247732015-12-19T09:43:00.000-05:002016-02-01T22:59:25.518-05:00BAKE // Friends & Fruitcake <a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/23754649561/in/dateposted-public/" title="DSC_0836"><img alt="DSC_0836" height="425" src="https://farm6.staticflickr.com/5762/23754649561_c09e0dc651_z.jpg" width="640" /></a><br />
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After a very stressful few weeks, I can finally breathe a sigh of relief. After turning down two other schools, and waiting half an eternity, I heard from my top choice graduate school. I'll be going to get my Master's degree next fall! It was difficult to get excited about Christmas with the threat of being turned down looming over me, but now I want to listen to all of my Christmas records on repeat. At my most stressed, I used baking fruitcakes, which are a surprisingly labor intensive treat, as an exercise in gratitude.<br />
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Before this year I had never actually tasted a fruitcake. I had always thought there were bricks speckled with unnaturally colorful fruit. Christmas is my favorite time to bake and cook, but I have never thought to make on before this year. What inspired me was an article in the magazine Taproot. In it a family (hesitantly) uses these cakes to get to know their new neighbors, and are pleasantly surprised by the reaction. The story inspired me to make my own variation of their fruitcakes for the people in my life I am most grateful for. This year I have been lucky enough to become friends with some amazing people, and I was excited to share this with them.<br />
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SNAP Fruitcake:<br />
1 1/2 lb dried figs<br />
1/2 lb golden raisins<br />
1/2 lb dried pear<br />
1/2 lb candied orange peel<br />
1/2 lb pecans<br />
1/4 lb pine nuts<br />
3/4 cup of Art in the Age Snap liquor (if you can't find this, use a combination of Grand Marnier and bourbon)<br />
1/2 lb butter<br />
1/2 lb light brown sugar<br />
6 eggs separated<br />
2 cups of all purpose flour<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1 tsp cloves<br />
1 tsp mace<br />
1/2 tsp allspice<br />
1/2 tsp nutmeg<br />
1/2 cup milk<br />
1/2 cup of Snap liquor for brushing the cakes with<br />
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Dice the figs, pears. and orange peels until roughly the size of the raisins. Mix all of the dried fruit with the nuts and pour the liquor over the mixture and let rest for twelve hours.<br />
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Preheat the oven to 250 degrees F. In a stand mixer, cream the butter and sugar together on medium. Add the egg yolks one at a time. On the lowest speed, add the flour and spices. Once everything is mixed together, add a cup of your dried fruit and nuts to start. Add the remaining dried fruit by hand (don't put your mixer through the stress of mixing all of the fruit in). Whisk egg whites until they hold firm peaks, and then fold into the batter.<br />
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Line four 6" round cake pans with parchment paper and divide the batter between them evenly. Brush the tops of the cakes with milk, and then bake for 2 1/2 hours, or until a toothpick comes out clean. Cool on a wire rack before removing the parchment paper. Brush with more liquor before serving. To store or ship, wrap the cakes in liquor soaked cheesecloth and then again in plastic wrap.<br />
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Enjoy!<br />
PatBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-76187946074531204372015-11-29T19:11:00.001-05:002015-12-21T12:33:18.019-05:00MAKE // Gilded Wrapping Paper<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/23112026890/in/dateposted-public/" title="DSC_0756"><img alt="DSC_0756" height="426" src="https://farm1.staticflickr.com/669/23112026890_cedb2e3076_z.jpg" width="640" /></a>
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Growing up, my grandparents alway put so much care into wrapping our families gifts. We each had our own wrapping paper, complete with matching bows and carefully written gift tags. The gifts were always wrapped well in advance and sometimes even put under the tree a few days early.<br />
I've always admired my grandmothers attention to detail, and my grandfathers eagerness to maintain tradition. Whether it was brand new pajamas on Christmas eve or even the tiniest stocking stuffer, everything was wrapped with care.<br />
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I'm a firm believer in the notion that "it's the thought that counts" and I think that wrapping something nicely shows exactly how much you care about what you are giving. Additionally, as someone who often gives handmade gifts, I want my work to be taken seriously. Handing someone a hat I spent hours knitting wrapped in a plastic shopping bag really robs both the giver and recipient of the ceremony.<br />
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We plan on moving in the new year, so this will be a "use what you have" sort of holiday. We have rolls of brown paper that I use for just about everything, but wanted it to be a little more special for the holidays. This idea came Martha Stewart's very first Christmas book (in which 80% of the projects involve some sort of gold leaf). It's our very favorite holiday DIY book--probably because it features her Turkey Hill Farm so much--and I have been dying to try this.<br />
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I used Martha Stewart Liquid Gold Gilding and splattered it on to a precut piece of kraft paper. The liquid gild isn't cheap, so I made sure not to waste any. At first, I really didn't like the aesthetic but once it dried and the gift was wrapped, I was really happy with it. I'll definitely do a few more this way.<br />
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Do you have any gift wrapping traditions? Have you ever designed your own wrapping paper?<br />
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XO<br />
RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-30403317197365858952015-11-16T18:12:00.000-05:002015-12-21T12:33:35.929-05:00LISTEN // Caleb Groh "Let It Groh"<img src="https://scontent-lga3-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/1912501_850910598281828_2155440177770462821_n.jpg?oh=c970548aceedf988fd951d56f76c561e&oe=56AE15D4" width="640" /><br />
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Caleb and I have been internet pals since the dawn of time--babies with hot glue guns and Flickr accounts. I watched him build such an exciting creative life across the expanse of social media. Christmas albums, <a href="http://www.grohartifact.com/" target="_blank">felted animals</a>, music videos; each thing even more amazing than the last. His album "Mammoth Moon" was forever on repeat until I lost my ipod a couple of years ago.<br />
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And now this.<br />
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<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="https://player.vimeo.com/video/144446943" webkitallowfullscreen="" width="640"></iframe> <br />
<a href="https://vimeo.com/144446943">Caleb Groh "Let It Groh"</a> from <a href="https://vimeo.com/jorby">Jordan Bellamy</a> on <a href="https://vimeo.com/">Vimeo</a>.<br />
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Such an inspiring guy! What are you listening to?<br />
<br />
XO<br />
Robbie<br />
<br />BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-80263695022178457742015-11-11T21:03:00.002-05:002015-11-11T21:03:44.045-05:00BAKE // Spiced Custard & Pear Tart<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/22936772181/in/dateposted-public/" title="DSC_0806"><img alt="DSC_0806" height="426" src="https://farm1.staticflickr.com/686/22936772181_2da365fe3c_z.jpg" width="640" /></a><br />
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Most of what I know about cooking has been taught to me by my mom, but almost none of that concerned baking. She prefers working with malleable dishes that she could be more spontaneous with; the more exact science of baking never appealed to her. The only time I could count on her to bake was at Thanksgiving, when she would make apple pie. Every year I volunteered to help so that I could steal brown sugar coated apples while I waited for dinner.<br />
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My mom, like me, is always disappointed by Thanksgiving dinner. When she cooked Thanksgiving dinner, she hated being confined to the traditional dishes that people associate with the holiday. She thought it should have been an opportunity to be her most creative, but most of my family rallied for cranberry sauce out of a can. I realized this year that pies are the solution to this dilemma.<br />
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Most Thanksgiving dinners have at least two varieties of pie; any good Thanksgiving dinner will have at least three. Everyone will expect an apple and a pumpkin pie, but the third pie can really be completely up to you. Have someone bring the apple and pumpkin pies or buy them at the store yourself, and be creative in making your third choice. This Thanksgiving I decided to make a tart instead, featuring autumn's unsung hero, the pear.<br />
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Pear Tart with Spiced Custard<br />
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for the tart crust:<br />
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1/3 cup of white sugar<br />
11 tablespoons of unsalted butter<br />
1 egg<br />
1 1/3 cups of flour<br />
1/2 teaspoon of salt<br />
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for the filling<br />
<br />
11 egg yolks<br />
1/2 cup of sugar<br />
2 cups of heavy cream<br />
1 vanilla bean, seeded<br />
zest of 1/2 a grapefruit<br />
1 teaspoon of cinnamon<br />
1/4 teaspoon of allspice<br />
1/4 teaspoon of ginger<br />
1/4 teaspoon of clove<br />
5 bosc pears, halved, cored and cut widthwise into 1/4 inch slices<br />
<br />
for the glaze<br />
<br />
honey<br />
water<br />
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1. Preheat the oven to 350 degrees<br />
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2. In a stand mixer with a paddle attachment, cream the sugar and butter for the crust on medium speed until it is a pale yellow color. Add the egg a mix until incorporated. Turn off the mixer and add all of the flour and salt. Starting on the lowest speed, mix the flour into the butter until the dough has come together. Turn the dough onto a floured surface and work it into the shape of a disc then wrap dough in plastic wrap and refrigerate for 45 minutes.<br />
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3. After 45 minutes, remove the dough from the refrigerator and roll it out 1/8 of an inch thick. Line a 9 inch tart pan with the dough and line the tart shell with parchment paper. Fill the lined tart shell with dry beans or pie weights and bake for 15 minutes. Remove from the oven and allow to cool.<br />
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4. Fill the tart shell with your pear slices. Fan the slices of each pear half together to maintain the distinct shape of each pear. Bake for 25 minutes.<br />
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5. While the pears bake, start the custard. Add the heavy cream to a saucepan with the vanilla bean seeds, grapefruit zest and all of the spices. Bring the mixture to a boil. Whisk the egg yolks and sugar together in a bowl. Slowly but gradually add the hot cream mixture to the eggs and sugar while constantly whisking until all of the cream has been incorporated Adding too much cream at once, or not whisking will cause the eggs to scramble.<br />
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6. Pour the custard over your pear slices, filling your tart. Bake for 30 minutes, or until the custard has set. While the tart bakes, mix honey with just enjoy water to give it a thin consistency. When your remove the tart, brush the honey gaze over the top of the tart. Allow to cool completely before serving.<br />
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Enjoy!<br />
<br />
XO<br />
Pat<br />
<br />BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-15719256475687662482015-11-03T23:39:00.000-05:002015-12-21T12:34:16.101-05:00DRINK // Snap and Cider<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/22563488540/in/dateposted-public/" title="DSC_0832"><img alt="DSC_0832" height="426" src="https://farm1.staticflickr.com/760/22563488540_faaf6ef11d_z.jpg" width="640" /></a><br />
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November is my favorite month for so many reasons. The leaves are just barely hanging on to their branches, and their hues are at their most beautiful. The air is cold enough that I can start wearing my favorite cabled sweaters without hiding them under winter coats. I've finally have the time to make apple everything from pie to hard cider. In a few days we will celebrate Robbie's birthday, and in a few weeks it's also my birthday! Both followed by Thanksgiving. Conceptually I love this holiday; family and friends gather around for a cozy feast without any of the stress or expectations of Christmas, ensconced in gratitude. In reality the traditional Thanksgiving dinner is my least favorite holiday meal (give me an Easter ham any day). So this month, I've decided to share some recipes that I'll be using to make our Thanksgiving dinner a little more enjoyable. Feel free to use them to make yours even more enjoyable, if you're already enthusiastic about this meal.<br />
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I personally believe any great meal should start with a great cocktail. Whether you and your family sip on these while you cook, or you have one before you move to the dinner table, this is a great cocktail to start your autumnal feast. The base of the cocktail is Art in the Age's <a href="http://www.artintheage.com/our-spirits/snap/" target="_blank">Snap</a> liquor. At this point I've made it pretty clear that I'm obsessed with their products; I used <a href="http://dearhenryowen.blogspot.com/2015/03/cocktail-sage-words.html" target="_blank">Sage</a> this past spring and <a href="http://dearhenryowen.blogspot.com/2015/06/cocktail-rhubarb-apricot-tonic.html" target="_blank">Rhubarb</a> in the summer. I've been dying to get my hands on Snap for quite a while, but I held off until it was more seasonally appropriate. Snap is distilled with all of the flavors of a traditional Pennsylvania Dutch ginger snap; molasses, ginger, cinnamon, vanilla, nutmeg and clove give this spirit a dark, spicy flavor.<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/22737865782/in/dateposted-public/" title="DSC_0807"><img alt="DSC_0807" height="426" src="https://farm1.staticflickr.com/610/22737865782_888deefb86_z.jpg" width="640" /></a><br />
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The red wine float that tops this cocktail was as much an aesthetic choice as it was a decision about taste. I loved the plum red dissolving into burnt orange in a way that mimicked autumn foliage. Pinot Noirs from the Pacific Northwest work best for this cocktail. They tend to be smoky and spicy with flavors of dark stone fruits. Don't worry about all the extra wine left over, no one will turn it down on Thanksgiving.<br />
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Snap and Cider:<br />
2 oz Snap<br />
2.5 oz apple cider (unsweetened and with no spices)<br />
1 oz red wine<br />
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Combine Snap and apple cider over ice and shake. Strain into a coupe. With a spoon face down over the glass, pour the red wine over the back of the spoon. This will spread the wine over the cocktail, lessening the impact and allowing it to float on top of the drink.<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/22737861522/in/dateposted-public/" title="DSC_0826"><img alt="DSC_0826" src="https://farm1.staticflickr.com/598/22737861522_1e5d2ce043_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Enjoy!<br />
<br />
XO<br />
PatBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-9452827495262581372015-10-04T22:23:00.001-04:002015-10-04T22:23:44.816-04:00NESTING // AUTUMNAL APPLE & BEESWAX DIPPED LEAF GARLAND<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/21928505626/in/dateposted-public/" title="DSC_0876"><img alt="DSC_0876" height="426" src="https://farm6.staticflickr.com/5645/21928505626_479111ebc5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Last Christmas, almost all of our decorations could be divided into three groups; natural, heirloom or antique (these terms don't always go hand in hand). We made pomanders and a gingerbread house, I had a few older decorations from my grandparents, and we found a few little things at antique shops. We bought fresh garland and wreaths from a local tree farm.<br />
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Our home felt so warm and authentic (and so far removed from the plastic and glitter holidays I had become accustomed to) that I wanted to find a way to make the fall holidays feel the same. Gone are the days of battery operated flying bats and styrofoam pumpkins, we're ushering fall in with a much subtler hand.<br />
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It's not easy to find simple, natural decorating ideas. I almost gave up until I stumbled across some Waldorf School crafts on Pinterest (<a href="https://www.pinterest.com/robert_dulaney/dead-leaves-on-the-dirty-ground/" target="_blank">follow our fall board here</a>). I even read t<a href="http://www.waldorfhomeschoolers.com/apple-stars" target="_blank">he stories about the mama apple tree and it's babies full of stars</a>. PURE MAGIC.<br />
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We immediately agreed on a dried apple garland in homage of the apple tree story, and got to work right away.<br />
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We alternated slicing some Red Delicious apples on the mandolin and dipping them into cinnamon. Unfortunately, I bought them hastily at the grocery store and they are our least favorite so not much snacking happened. We decided to make two garlands; one as a test and then the real thing and I'm glad we did. The first garland fell apart quickly, because I thought blanket stitching the super thin apple slices would be the best way to secure them. It wasn't. A simple box knot was the answer. I have a propensity to overcomplicate things.<br />
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Once the apples were on the bakers twine, we decided the garland was a little anemic. I've been OBSESSED with <a href="http://www.taprootmag.com/" target="_blank">Taproot</a> magazine lately and remembered an article that mentioned dipping fall leaves in beeswax. (Of course, we have plenty from <a href="http://dearhenryowen.blogspot.com/2015/09/the-martha-project-c-is-for-candle.html" target="_blank">the failed teacup candles</a>.) So, we wandered around the neighborhood foraging for pretty leaves.<br />
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We brought them home, put on a Fleet Foxes record and melted the wax over a double boiler. The process was as simple as dipping the leaves into the hot wax and hanging them to dry. It didn't take any more than an hour.<br />
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We've both been so very busy that I really enjoyed having some time to slow all the way down, enjoy nature and make something beautiful together.<br />
<br />
XO<br />
RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-53664182464170781842015-09-29T00:46:00.000-04:002015-12-21T12:34:00.848-05:00GIVE // If You Continually Give, You Will Continually Have<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/21140675502/in/dateposted-public/" title="DSC_0786"><img alt="DSC_0786" height="426" src="https://farm1.staticflickr.com/720/21140675502_0f908ab0f5_z.jpg" width="640" /></a><br />
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When I first started blogging, I felt so weird and lost and alone. I had a long list of hobbies that I was embarrassed to reveal in large groups. Things like knitting, holistic health and doing every from scratch seemed so difficult to explain to people, and when I did have the courage to bring something up, it was always met with adversity. ("You can buy a scarf instead of wasting your time knitting" or "If all of those herbs worked, modern medicine wouldn't exist") It was difficult to live as fully as I wanted.<br />
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But a few years of blogging has given me the confidence to embrace my realness. To live a life that's complete and full and even abundant. The reason? ALL OF YOU. You may not know, but you're my secret cheerleaders. I may wake up to an Instagram comment that not only brightens my day, but motivates me to do more. To be more. To be ME. I may get a Facebook message from someone I haven't seen in ages, explicitly cheering me on (even when their own life is hectic and overwhelming). I'm so grateful.<br />
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As I dig out my own space, and you all bring your shovels and your smiles and support, things grow. Things are made. Unique, special things that are results of alchemy or collaboration.<br />
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Pat and I joke that we both have "internet best friends", but it's totally true.<br />
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Forest of <a href="http://www.therosejournals.com/" target="_blank">The Rose Journals</a> is one of those people. A few months ago, we agreed to a swap/barter situation after following each other of Instagram for a little while. He made me a beautiful fragrance with patchouli and vetiver and magic. It came so quickly and with a long handwritten letter. The was so much trust and authenticity in his gesture.<br />
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My end of our deal was that I would make him a scarf. I picked my very favorite yarn from my collection and a pattern that I have never knit before. It turns out that knitting a scarf out of sock yarn takes AGES. But he was patient.<br />
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This is what I sent him.<br />
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PATTERN: <a href="http://www.ravelry.com/patterns/library/chevron-scarf" target="_blank">CHEVRON SCARF</a> / YARN: <a href="http://www.ravelry.com/yarns/library/the-verdant-gryphon-eidos" target="_blank">EIDOS THE VERDANT GRYPHON</a><br />
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This is what I learned:<br />
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-Be connected to the things you give, receive with gratitude.<br />
-Not all friends need to live next door, your people are everywhere.<br />
<br />
XO<br />
Robbie<br />
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<br />BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-55013060969614592582015-09-10T19:09:00.000-04:002015-09-10T19:09:19.175-04:00NESTING // Beeswax Spoon Butter<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/21116020699/in/dateposted-public/" title="DSC_0759"><img alt="DSC_0759" height="426" src="https://farm1.staticflickr.com/601/21116020699_b313cd1ccf_z.jpg" width="640" /></a><br />
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With Autumn approaching Robbie and I have enter full nesting mode. Our apartment has been filled with the smell of various pots of broth cooking away for hours, and Robbie has recovered the batch of pumpkin pie spices that had been lost to the back of the spice cabinet. Much to his chagrin, I still think its too early to pull on our cabled sweaters and play the Bright Eyes Christmas album (as I write this the temperature outside is 80 degrees).<br />
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One of the projects we've done to prepare for the colder months was treating all of our wooden cooking utensils and cutting boards with beeswax spoon butter. Sealing wooden utensils with spoon butter helps prevent future damage and fills in cracks where damage has already occurred. Wooden cutting boards and utensils are amazing investments, or in my case my favorite gifts, and this recipe will help preserve them season after season.<br />
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For this recipe you will need a small saucepan, a glass jar (used to make and store your spoon butter), beeswax pellets and coconut oil. The amount of beeswax and coconut oil you will need depends on the size of the jar you use. The ratio you should follow is one part beeswax to 4 parts coconut oil, as a large amount of oil is needed to make the beeswax spreadable.<br />
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1. Add enough water to your saucepan so that when the jar is added, the water level is halfway up the height of the jar.<br />
2. Add the jar filled with the coconut oil and beeswax to the water and warm up over medium heat.<br />
3. Once the beeswax has melted, stir the mixture and remove from the heat, taking care not to burn yourself on the jar.<br />
4. Allow the contents of the jar to cool until it is room temperature.<br />
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At this point you can use your spoon butter by taking a small amount and rubbing it on your utensils with a napkin or paper towel until it has a soft glossy finish. I highly recommend using this at the beginning of each season!<br />
<br />
XO<br />
Pat<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/21276645766/in/dateposted-public/" title="DSC_0764"><img alt="DSC_0764" height="426" src="https://farm6.staticflickr.com/5830/21276645766_f462018538_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-6743380271357670032015-09-02T01:05:00.000-04:002015-09-02T01:05:12.270-04:00The Martha Project: C is for Candle // Teacup Candles<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/21065951972/in/dateposted-public/" title="DSC_0826"><img alt="DSC_0826" height="426" src="https://farm1.staticflickr.com/709/21065951972_7f5cd40b4d_z.jpg" width="640" /></a><br />
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These candles are adorable, right? We were both really excited to make them. Like more excited than both the <a href="http://dearhenryowen.blogspot.com/2015/05/handmade-monday-martha-project-letter-a.html" target="_blank">shadow box</a> and the <a href="http://dearhenryowen.blogspot.com/2015/06/the-martha-project-b-is-for-botanical.html" target="_blank">sun-printed pillows</a>. Mostly because they would make really great simple gifts. They had already had homes before we even started. one would go to one of our best internet friends, <a href="http://www.figandbleu.com/blog/" target="_blank">Brett</a> and one to Patrick's mom. We spent a week scouring thrift shops and antique stores looking for the perfect teacups. I wanted something classic and simple, and Patrick was looking for something a little more whimsical.<br />
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Sometimes I feel fancier than Martha. I know. Is that even possible? It's not. SHE DOES ALL THINGS PERFECTLY AND HER DIRECTIONS (when followed exactly) ARE FLAWLESS. I saw that these candles called for melt & pour soy wax, but thought "We're so much better than that. We don't need melted phytoestrogens and vaporized GMOs floating around our home. We'll use organic beeswax and it will purify the air. We're so rustic and health conscious!"<br />
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And so we made a double boiler and a magical little autumnal spice blend, then melted the wax. No microwave or any sketchy shortcuts. It smelled beautiful and warm. Everyone would thank us for giving them candles that cleaned the air and improved all other aspects of their lives. These really were the most amazing candles.<br />
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But they weren't.<br />
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Apparently, all wicks are NOT created equal. The wicks burn MUCH faster than the wax. The candles burned themselves out in just few minutes.<br />
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We'll melt out the beeswax and use it for body care, and keep the teacups for fancy mornings.<br />
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So, we learned a valuable lesson three crafts into The Martha Project: Martha knows best. Use the appropriate tools, follow the directions exactly, and always trust the queen. YASSS.<br />
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XO<br />
RobbieBEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.comtag:blogger.com,1999:blog-2524024447697435341.post-20975853330910835412015-07-31T20:33:00.000-04:002015-07-31T20:33:13.306-04:00Cocktail: Boozy Cherry Milkshake<a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/20174125242/in/dateposted-public/" title="DSC_0869"><img alt="DSC_0869" height="426" src="https://farm1.staticflickr.com/439/20174125242_7328c3114b_z.jpg" width="640" /></a><br />
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After a cherry picking adventure in Mullica Hill, our house has been full of tart cherries. Fresh tart cherries are difficult to procure, so I may have gotten a little overzealous. They are the best cherries to use for desserts, as they balance the sweetness of the rest of the dish. Instead of a pie or a tart, my mind immediately went to an alcholic milkshake. Oops!<br />
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I always see recipes for bourbon milkshakes floating around the internet, and I don't know why I haven't made one yet. If old fashioneds have taught me anything, it's that cherries and bourbon go well together. This milkshake only proved my theory.<br />
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As for ice cream, I went with Three Twins Madagascar Vanilla. I wish I could say I chose this because it was organic, but in reality I was drawn to the higher grade vanilla they used. If you can find this brand, I would definitely use it. If not, go for the ice cream you think will add the best vanilla flavor to your shake. I hope this milkshake helps you cool down on the hotter days of summer!<br />
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Boozy Cherry Milkshake:<br />
1 pint vanilla ice cream<br />
1/4 cup milk (feel free to add more to reach the desired thickness)<br />
1 scant cup tart cherries<br />
4 oz bourbon<br />
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Combine all ingredients in a blender, and blend until its is as smooth as you like. Split between two glasses. Garnish with skewered cherries. Enjoy!<br />
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XO<br />
Pat and Robbie<br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><a data-flickr-embed="true" href="https://www.flickr.com/photos/114221414@N05/20156000596/in/dateposted-public/" title="DSC_0879"><img alt="DSC_0879" src="https://farm1.staticflickr.com/349/20156000596_37e2fa9eba_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>BEESTLYproductshttp://www.blogger.com/profile/00048625047273159480noreply@blogger.com