Update: Laurel West is the winner of this giveaway! Thanks for playing!
I’m super excited to be givingaway a beautiful set of mugs from the Etsy shop Carnevale Clay. They hand make the most unique and wonderful clay items for the kitchen.
Carnevale Clay is giving this set of red cafe mugs to one lucky reader! Thanks so much to Carnevale Clay for doing this giveaway with us, it’s so fun. And trust me lucky winner, these mugs are even better in person.
Just visit their store, and leave a comment below!
A winner will be chosen at random Thursday, December 5th at 5:00PM Pacific time.
Set includes two handmade clay mugs.
If anyone is interested in doing a giveaway with madeyedlinblog.com shoot me an email at: firstname.lastname@example.org
I look forward to Thanksgiving mostly because I officially get to bust out the Christmas music the day after. And get to say “merry Christmas!!” to everyone I encounter without getting weird looks. So let’s kick off the season with chocolate! And mint! And merriment!
This is one of those deceiving desserts that looks way way harder then it is. The hardest part is making sure you remember to use pie weights when baking the crust, as I did not remember. And I ended up with a sunken deformed crust. Oh well, It’s beautiful in it’s imperfections. You can probably actually make a crust that looks good, don’t rub it in, one day I will do it too.
Update: Especially Eli was the random winner of this giveaway! Thanks for everyone who entered! It was so fun to hear from all of you. I have some more giveaways in the making so stay tuned!
Guys! I brought you back something from my trip! Chocolate from Switzerland, a classic reindeer cookie cutter from Salzburg as well as a awesome giant wooden spoon from Austria! This is the first giveaway that I have done on the blog and I am so excited to share some sweet stuff from the places I visited.
Here are the details:
Includes, an awesome giant wooden spoon, reindeer cookie cutter (about 3 inches), and two dark chocolate (72% coco) bars!
To enter, just leave a comment! (Keeping it simple this first time around!) Deadline to enter is November 14th by 5pm Pacific time. Winner will be chosen by random.
So excited to share with you!
These are a classic in my family. The card that is always pulled out of the recipe files when biscuits are needed to accompany a dinner. I think I started making these when I was around 10 when I started making these, I cannot believe I am just getting around to blogging them. They always turn out so fluffy and light. I made these for dinner at my parent’s house tonight, we just finished up eating them alongside a beef roast. I’m sitting on the floor of my parent’s kitchen listening to the quibble over the last of the biscuits. I think they have it sorted out now, the adults get two, the kids get one.
Hello. I know it’s been weeks since I last blogged. And for that I’m sorry. I have been working and going to school, and as you can imagine, or know from experience, that takes up most of your waking hours. But, the other day I was able to have a little time to myself and make these bad boys. Yummy bad boys. Baked doughnuts with a cinnamon and sugar topping.
Please make these on a foggy morning and enjoy with a cup of coffee and thoughts on all things beautiful.
P.S. My other doughnut recipe
Butter, of course. And fruit, of course.
I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.
Some fun things to look at:
3 reasons to travel while you’re young. Listen and obey.
I want this dog.
Build your own pizza oven!
I want this kitchen so so so much. And this one too.
What a lovely way to serve eggs.
I made these to go along side my quinoa patties, the combination of the two go quite nicely together. If you’re serving these on their own I strongly suggest making the yogurt sauce to accompany them if you’re not planning on taking them to school or work. Sliced cucumber goes very well layered on top of the fritter and finished with a dollop of yogurt sauce.
Ever since I started school I have had this, “I don’t know what to eat during the day” problem. My options are, Taco Bell, McDonalds, Starbucks, and of course the school cafeteria. None of these option are even an option. So up until this point I have pretty much been not eating until I get home. This makes for a cranky me, and a hoarding of food when I get home. This weekend I made a couple of travel-safe, healthy options to bring to school, chief among them, these quinoa patties. Quite yummy
Note on the recipe: A quick note on the goat cheese, I used a honey chevre cheese. And I really liked the hints of sweet the honey left in the finished product, so if you are using plain chevre I would consider adding a tablespoon or two of honey.
I am snobby about quite a few things, any of my friends will tell you that. And I am going to add one more to the list: pumpkin puree. I think it was about 4 years ago (yes, I was the 14 year-old that stayed home to puree a pumpkin) I pureed a pumpkin for a pie and there was no turning back. Yeah, it’s work, but worth it. For the past few falls I have been pureeing about a dozen pumpkins, and then freezing the puree in 1 cup zip lock bags.
I feel like a mom writing this post, but seriously, making your own puree at home is worth it. Take it from a single 18 year old.
Cut a sugar pumpkin in half, remove the stem, and scoop out all of the seeds and “guts”. Cut each half of the pumpkin into quarters. Using a sharp veggie peeler, peel each piece of pumpkin (or you can steam the pumpkin with the skin on, and take it off after it’s steamed). In a large pot add about 2 inches of water, toss in your peeled pumpkin and turn on your stove to low to medium low. Cover and cook until the pumpkin is fork tender.
Process your steamed pumpkin in a food processor until completely smooth.
It will keep in the fridge for a little over a week, or you can freeze it.