Simple Happy Things

Simple, happy things: 

- Chewy homemade Oreo brownies under a glass dome, surrounded by pumpkins and pressed leaves

- Walks in the autumn woods with friends and family

- A friend's gift of farm-fresh apples, packaged in a simple brown box

- Rafael snacking spicy lebkuchen cookies and milk at the kitchen counter

- Bright leaves falling everywhere, covering everything

- Sweet carrots from the farmer's market, scrubbed clean and served with hummus in an old teacup

- My two-year-old son, immersed for hours in nature

- Kiki catching leaves mid-flight in the air, and chasing them on windy days

- The loving bond between Raffi and his cousins

- Peeking in on my little boy napping, cuddled into his cowboy bedding

I have been taking so many photos lately that I can hardly keep up with the photoshop editing and blogging. So much beauty out in the woods....if Rafael didn't have to nap in the middle of the day we would be in the forest from dawn til dusk! 

xoxoxo

Windfall Apple Pie

Happy September!

The weather has turned and we had two rainy days and nights. Some trees have yellow leaves that fly off into the wind. And for me, even though the calendars officially say something else, September marks the beginning of fall.

Ramon makes the perfect pie dough. Mine always seem to end up on the tough side, but his are always flaky, buttery perfection. So whenever I want to make pie, he's in charge of the dough.

With the cold weather and rain, and autumn's arrival tingling like a song in my heart, I knew it was time for apple pie. I used windfall apples, the ones that fall on the ground and tend to have bruises or imperfections. These are easily cut away, though, and what's left is tart, crisp apple, ready to be tossed with cinnamon and sugar.

This is the best apple pie recipe I've come across, and it's utterly simple and classic. It's an annual fall favorite in this home, and I hope you enjoy it as much as we do!

Windfall Apple Pie

adapted from Country Living's Farmhouse Apple Pie

2 1/2 pounds apples (about 7 or 8) peeled, cored, and sliced into thin pieces

2 Tblsp all-purpose flour

3/4 cup sugar (I mix brown and white)

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1 Tblsp lemon juice

2 discs pie dough (We only used one for the pie pictured, and although we had to roll out the two halves real thin, it was enough...and delicious!)

Pre-heat oven to 375° (170°c)

Combine the apple slices with the remaining ingredients.

Place one half of the rolled out dough into a 9-inch pie pan. 

Pour in the apple mixture. 

Top with the remaining dough, pinch together the edges, and crimp them.

Cut vents into the top dough for steam to escape.

Bake for 50-55 minutes, until golden and bubbly.

Cool on kitchen counter until room temperature. Don't cut until fully cooled, or the juices will run.

Enjoy! And HAPPY FALL!

xoxoxoxoxoxoxo

Simple Homemade Strawberry Jam

Pick or buy fresh, aromatic strawberries...the best are the ones that are red inside.

I bought three kilos at the farmer's market.

Wash your berries.

Remove their stems. (See the redness throughout the cut berry? Yes, that's what we want!)

Weigh your washed, stemmed berries...

....being sure to keep the finest handful to eat raw and fresh.

Mash or puree the strawberries; I like to use my old pie dough cutter.

Add jelly sugar (I used the 2:1 formula: 2 kilos of fruit and 1 kilo jelly sugar) and stir on high heat until

it boils. Keep stirring while it boils for 4 to 6 minutes.

Have your sterilized jars, tongs, ladle, and funnel ready.

Ladle the hot jam through the funnel into the jars.

Close the lids tightly and turn them over for 10 minutes to seal them airtight.

Use pretty fabric and twine for the jar lids.

(Thank you, Morwenna, for giving me such a lovely jam lid set!)

Enjoy on scones, bread, toast, buns...or in yogurt, müsli, or cream.

Give to friends and family.

And keep some in your pantry to enjoy throughout the cold months of the year.

xoxoxo

The Chicken Hunt Continues

Another gorgeous summer day on my friend Dani's farm. And this time I found the chickens!

I also walked down this little way...

...and got a peek into the greenhouse, climbing with cucumber vines.

Rafael and his three friends played under a the big sky. It was so nice to spend time with fellow mommies, talking about all the things on our minds, sharing ideas, thoughts, and opinions.

When I went to visit the white hen sitting in the coop, she actually stood up and laid an egg right in front of me!

Dani sent me home with three zucchinis and chives from her garden, and a little green speckled egg from the coop. They looked so pretty on my kitchen counter.

I'm thinking....zucchini muffins?

xoxoxo

My July Kitchen

I'm caring for my in-law's garden while they are on vacation, and it's been fun harvesting their berries, chard, tomatoes, and cucumbers. It's all the rewards without any of the hard work. Like going to the freshest market ever. 

I would like to have my own vegetable garden some day. With chickens to pick around in it.

I was so happy to see the first pumpkins of the season at the market! My own potted pumpkin plant which climbs along our fence has only just begun to carry fruit. It was pure joy slicing open that first golden pumpkin, revealing the clusters of seeds and the dewey, lovely scent. A sweet precursor to my favorite season, autumn...

xoxo

Carrot Cupcakes with Lemon Sour Cream Frosting, And Bunny Bunting

Every Monday, Rafael and I make our way to the local vicarage where a weekly playgroup is held. Mothers with their children and babies meet for singing, playing, crafting, and coffee and snacks. Moms take turns bringing snacks for the group, and this week, it was my turn. Since Easter is just around the corner, I thought I would make some cupcakes, and what better flavor to make for this holiday than carrot cake?

Carrot cakes I have made and eaten in the past have tended to be too heavy for my taste, loaded with raisins, pineapple, nuts, and coconut. One slice and you are full. I wanted to make carrot cupcakes that were simple, moist, and delicately spiced. I used this recipe, substituting melted virgin coconut oil for the vegetable oil, and using my Kitchen Aid mixer instead of a food processor. The result was delicious and exactly what I was hoping for.

I realized too late that I didn't have any cream cheese for the cream cheese frosting which typically goes with carrot cake. But I did have sour cream. I am sure that situations like this one are when some of the best recipes are discovered. At least, I am very pleased with the tangy, sweet frosting which I whipped up with the ingredients I had on hand.

My recipe for Lemon Sour Cream Frosting:

5 Tablespoons soft unsalted butter
2 cups sifted powdered sugar
1 1/2 Tablespoons Sour Cream
1 1/2 Tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract

Whip the butter and powdered sugar until combined. While the beaters are still going, add the remaining ingredients. If it's too runny, add more sugar. If it's too stiff, add some more sour cream.

This recipe frosted 16 cupcakes, though I don't pile it on too high. I sprinkled some of them with finely chopped walnuts and topped them all with little flags that I made from toothpicks, craft paper, and glue.

To get the 'rosette' look that I achieved with my frosting, start in the center and circle outwards.

............

As I mentioned in a previous post, I wasn't able to make anything at the little craft party I held here last Friday, because Rafael was teething badly and needed to be held the whole time (by the way, his second bottom tooth made it's appearance this morning!). So last night, while Rafael was sleeping, I finally managed to make an adorable bunny bunting, which I strung up in his room. The original idea, along with the printable stencil, can be found here. What I did differently was that I folded my craft paper and traced the stencil so that the ears stayed attached at the point where the paper was folded. In this way, I was able to simply hang the bunnies by their ears instead of sewing them to the baker's twine at the body. I find they also have a nice 3D look because of being doubled. 

Wishing you all a great start to the week, hopefully with time for baking a crafting!

xoxo

Double Fudge Oreo Crunch Cookies

Because sometimes, in deep winter, you need double the fudge. For your nerves, for your soul, to keep up your good spirits.

These are so delicious, especially the first day, just cooled from the oven. Don't be mad at me. It's freezing cold here. I couldn't help myself. And this isn't something you keep to yourself.

I read the ingredients and instructions out loud while bouncing Rafael on my lap, and my husband made them. Team work.

Double Fudge Oreo Crunch Cookies....Find the recipe HERE at How Sweet It Is. 

I substituted white chocolate and dark chocolate chunks for the chocolate chips.

Weekend is almost here, peeps!

xoxo

Kaiserschmarrn: Traditional Rustic Austrian Pancake

On cold winter days like these, the most satisfying dishes are the traditional ones.

Here in Austria, there is a delicious dessert called 'Kaiserschmarrn,' which translates roughly to 'Emperor's mess.' It's a thick, eggy, fluffy, chopped up pancake sprinkled with powdered sugar. Perfect comfort food for this time of year. I'm calling it a dessert, but really, it's so filling that it is a meal on it's own.

Kaiserschmarrn


3 eggs, separated
3/4 cup flour
2 teaspoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup milk
butter for frying
raisins (optional)
powdered sugar

Combine flour, sugar, vanilla, and salt, then add the egg yolks and milk to make a thin batter.

Whisk egg whites until stiff and fold under the batter.

Melt butter in a hot pan and add the batter. (Optional: Sprinkle raisins over.)

When bubbles begin to form throughout the surface, cut the pancake into four pieces with your spatula and flip them over.

Allow these pieces to cook for about a minute before cutting into rough pieces with your spatula. Toss these pieces around until they are lightly browned.

Pile onto serving plates and sprinkle with sifted powdered sugar.

Serve with warm apple sauce or plum compote.

Enjoy!

xoxo