Whatever you were planing on making for dinner – don’t! You MUST make this amazing asparagus soup instead! I’ve been trying really hard to add lots of extra fruits and veggies to our weekly meal plans. I came across this asparagus soup recipe and just so happened to have all the ingredients on hand! It was meant to be! This soup is so creamy and so amazingly delicious and except for just a tiny bit of olive oil and butter it’s all veggies! We all loved it including Everly – ‘more soup please’ – music to my ears! Hop on over to A Beautiful Mess for the full recipe.
Tag Archives: food
your thanksgiving breakfast and a giveaway winner
The older I get the more I love and long for the holidays. Any excuse I can get to have my whole family in one place eating together, I’ll take it. But I have never been a huge lover of Thanksgiving {something about stuffing yourself silly on foods that are only ‘good’ because you have them once a year – if they were truly that good wouldn’t you eat them more than just once? – has never been that appealing to me}. For some reason I can’t wait for it this year! And this is what I hope to be eating for breakfast, pumpkin chocolate chip pancakes with vanilla whip cream.
This recipe is barely even a recipe its so simple {thank you Trader Joes} so its the perfect thing to make the morning of a marathon day of cooking. You should probably put it on your Thanksgiving menu too, you will not be sad you did.
Warning: this recipe is anything but exact so if you have a phobia of recipes that tell you to use your best judgement, its time to be brave, you can do it.
Ingredients
Pancakes
Trader Joes Multigrain Pancake Mix {or any pancake mix but this is THE BEST}
Eggs, Oil, Milk {amount varies depending on how many pancakes you are making}
1-2 Teaspoons Vanilla Extract
~1/3 of a 15 oz can of pumpkin {for 6-8 pancakes}
chocolate chips for sprinkling
Whip Cream
Heavy Whipping Cream
Vanilla
Powdered Sugar
Directions
Prepare pancake mix according to the directions on the box, whisk in pumpkin until smooth. If you need to add a little extra milk to bring it back to batter consistency {you want it to be easily pourable but not too runny}. Heat a pan over medium heat, use a little butter or non-stick spray so pancakes don’t stick. Pour pancake batter into pan and sprinkle {generously} with chocolate chips. Flip pancakes when the underside is golden brown and the top begins to bubble. Let pancakes finish cooking and serve hot with a giant scoop of vanilla whip cream.
For the whip cream, pour whip cream, vanilla and powdered sugar into bowl use a mixer to whip the cream until it looks like something you would want to put on pancakes. {The specific amount of vanilla and powdered sugar is up to you, I like mine super vanilla-y and slightly sweet.}
Happy Thanksgiving Morning!
And now for the giveaway winner!
Congratulations! You will be contacted by me via email with details on how to pick your prize!
Thank you all for entering and spreading the word about my shop. I’ve already had to re-stock and will continue to do so over the next couple of weeks!
I am giving myself a little Thanksgiving Vacation so have a happy holiday and I’ll be back next week!
starbucks knock-off: maple nut scones
I spent the better part of my working life at Starbucks. What started out as just a college job turned into something that felt like a forever job. While I was there I saw a lot of products come and go – for some reason the ones that went always happened to be my very favorite! So I’ve had to take matters into my own hands and make some of them myself. For example, the Maple Nut Scone. They just have a fally-wintery feel that I have been craving the last couple of weeks so I made a batch and as far as I can remember, they were a match! Ahh, Maple Nut Scones, how I’ve missed you.
Starbucks Maple Nut Scones
via Eating Out Loud
Ingredients
{Scones}
1 1/2 cups flour
1/2 cup oatmeal, finely ground
1/2 cup oatmeal, coarsely ground
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled butter
1 beaten egg
2 Tablespoons maple syrup
1/2 cup heavy cream
3/4 chopped pecans
{Egg Wash}
1 beaten egg
1 Tablespoon heavy cream
{Maple Glaze}
1 1/2 cups powdered sugar
2 Tablespoons heavy cream
1 Tablespoon maple syrup
1 teaspoon maple extract
Directions
{Scones}
In a large bowl, dry ingredients, cut in butter until pieces are smaller than the size of peas. Stir in the chopped pecans. *Because I hate cutting in butter I use a food processor for the entire scone process. I start by grinding 1/2 c oats finely, add the rest of the dry ingredients (reserve pecans for later) along with the butter cut into small cubes. Pulse a few times and the butter is perfectly incorporated.
In a small bowl, stir together heavy cream, egg, and maple syrup. Add this to the dry ingredients and mix until just combined. Do not over mix the mixture. Stop when the liquid is absorbed and the dough is just coming together. *If you chose to use a food processor I pour the wet ingredients in and stop as soon as the mixture comes together. Add the pecans now and knead together.
Empty dough on to a floured surface and knead until it holds together. Pat the dough in to a circle about 1 1/2″ thick and cut into 8 wedges. Place scones onto a greased cookie sheet. Brush tops and sides with egg wash. Bake at 375F (190C) for 20 minutes.
While the scones bake, mix glaze. Start with powdered sugar, maple extract and maple syrup. Slowly add heavy cream until the glaze reaches your desired consistency – you may not use all of the cream. After baking, allow scones to cool on a cooling rack for about 5 minutes. Glaze while still a little warm so glaze melts into all the cracks and crevasses. Let glaze harden slightly before eating.
*My pregnant brain always wants to make me think that eating two scones is a good idea. It’s not. I rarely give in and listen to it but the way I get back is to cut the scones in half before baking making 16 small scones instead of 8 large ones. That way I can still eat two! And they some how disappear a lot slower when there are twice as many. 
There is still time to enter this week’s giveaway!
one young love 