By Karin Brosnan - Monday, November 14, 2016
Oh my gosh this bread is AHH MAZING And super easy to make! My daughter brought this over last Sunday for dinner and she made not one but two different flavors.
The recipe comes from Simply So Good and only has 4 ingredients but Madeline made one of the loaves with orange rind and craisins and the other one she added rosemary, garlic and a little asiago cheese to it...Oh yeah...uh huh amazing!!
Crusty Bread (Overnight Rise)
3 cups unbleached all purpose flour
1 3/4 teaspoons Kosher salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. Make sure you check out her tips if you don't have a enamel pot with a lid on her blog Simply So Simple
By Karin Brosnan - Sunday, November 13, 2016
I found this recipe on Love Bakes Good Cakes cooking blog you need to check out her AMAZING recipes!!
This is one recipe that will be made over and over!! The flavor and ease of making the soup is just awesome! The only things I did differently was I did not add Jalapeno, I used Chicken broth instead of vegetable broth and I used canned corn...I added that last because I do not like overcooked canned corn.
The second night I had this I added some left over chicken and corn chips on top...OH YESSS it was to die for!
Sweet Potato and Black Bean Soup
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: about 4 servings
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut 1"
- 1 medium red pepper, seeded cut 1/2"
- 1/2 cup coarsely chopped onion
- 1 jalapeno chopped
- 1 garlic clove minced
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 3 cups vegetable stock
- 15 oz black beans rinsed and drained
- 14.5 oz undrained diced tomatoes
- 1 cup frozen corn
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- salt to taste
- In a large pot heat the oil over medium-high heat. Add sweet potatoes, red pepper, onion, jalapeno and garlic
- Cook about 8 minutes until onions are tender; stir occasionally
- Stir in chili powder, cumin and cayenne pepper then reduce heat to medium
- Cover and cook for 8 minutes; stir occasionally.
- Add stock, beans, tomatoes and bring to boil; stir occasionally and let simmer for 15 minutes then remove from heat
- Stir in cilantro and lime juice.
- Season with salt as desired
- If desired add shredded cheese, sour cream or more cilantro on top
Another yummy soup you might like is
By Karin Brosnan - Saturday, November 12, 2016
So have I told you that my husband and I started a company about 4 years ago called BellaVita? I have been super busy trying to get the word out through social media about our company in the U.S. You see most of our business is done in Asia. My husband came up with the idea after spending 25 years in this industry and wanted to make a difference in peoples lives...so he started BellaVita..which means
A Beautiful life in Italian. You can check out our website here www.gobellavita.com to learn more
We have based all our products on the Mediterranean lifestyle and diet. We have done a lot of research on Olive leaf extract and the health benefits of it. Our main product is called SanoVita it is a whole food beverage and it is
This Wednesday I will be doing a giveaway for our CertoBella Anti-aging face cream so make sure you come back and enter the GIVEAWAY. Plus over on the right side of my blog we are doing a FACEBOOK giveaway and anyone can enter to win a bottle of Digestone essential oil and a cool water bottle. Help me spread the news by sharing my post.
Thanks so much!
By Karin Brosnan - Saturday, November 12, 2016
I posted this picture of my Kodiak hot cake pancakes on my instagram account and got 50 likes! So I thought I would share my recipes with all of you.
I really love Kodiak Cakes pancake waffle mix it has 7 grams of protein and 4 grams of fiber plus it is made of 100% whole grain wheat flour, 100% whole grain oat flour, non-fat dry milk, dried honey (honey, wheat starch), leavening (sodium bicarbonate, monocalcium phosphate), egg whites, sea salt.... and you Just add water...BUT
I usually make mine with milk and/or orange juice and I add one egg and some cinnamon and a lot of times I add a banana to the mix but this time I sauteed apples in a little olive oil with butter, coconut, cinnamon, a sprinkle of sugar and added some slivered almonds.
I scooped it on my pancakes with a dollop of vanilla greek yogurt and a drizzle of real maple syrup.
Yum just YUM!! perfect for a Saturday or Sunday morning breakfast!
By Karin Brosnan - Thursday, November 10, 2016
Last year I did a pretty much all white look on the mantle. I put a cute silver and white garland inside a large apothecary jar and some fun natural wooden letters that spell JOY and placed a white feather Christmas tree beside it and these two things were pretty much my favorite thing on there!
Then I had my fluffly wreath I made (you can find the tutorial here) and hung it on a chalkboard in the center of the mantle.
This is how it looked last year..the room is kinda small and I just really want to enlarge it but alas it is not possible nor is it in the budget. To make the room feel bigger I am going to get a smaller tree and not use red or at least very little red.
I love how this jar looked with faux snow and a bottle brush tree with ornaments on it...just so cute!
For the top of the entertainment center I used fresh greens and silve and white decor.
This awesome deer I bought last year from Target and Love love love him!
I will have to play around with things this year because I just may go try something new and fun rather than elegant...
I saw this idea on Instagram and I am in love with it!!
image - Sugar and Cloth
but who knows I may just do the same thing I did last year.. There are just so many cute ideas out there I want to try but I don't want to spend a lot nor do I want to change things so much that I have more stuff to store you know what I mean?
What are you doing for Decor this year?
I made this amazing Salted Caramel Chocolate cake using two different recipes
This cake makes 4 layers! I made the cake recipe from Sweet Pauls Magazine The layers were kind of thin probably because I used 9" cake pans oops! His recipe has you cook the frosting but I didn't have time for that so I found this frosting recipe and 6 minute caramel sauce on Baker by Nature. OH MY GOSH!! BEST Frosting ever!!
The caramel sauce is delicious and I should have doubled the recipe for the caramel so that I could've had it oozing out all through the layers of the cake
Here's a tip..when frosting the cake cut up a few pieces of parchment paper and place them on the cake stand and then place the cake layers on top and frost and when you are done you simply remove the paper and no mess is left!
It was sooo yummy...Hope you will try it!
By Karin Brosnan - Sunday, November 06, 2016
I found this yummy recipe of Pumpkin Bruschetta on Sweet Paul's Magazine and decided to give it a whirl.
It is made with a fresh pumpkin that your roast!! I really liked it a lot but I think I would like it made with yams because they have a little more flavor..pumpkin is very mild but the yummy Balsamic syrup IS. TOO. DIE. FOR.
His recipe did not have the recipe for that but it is super simple to make only two ingredients!
Here is the recipe for the Pumpkin Bruschetta
Balsamic Syrup - From the Blended Table
Everyone loved them and ate it ALL!!
By Karin Brosnan - Thursday, November 03, 2016
This is so easy and so good!
2 Roasted chickens and roasted red potatoes, yams, carrots and onions!
1. Rinse and dry the chickens, use olive oil and salt and pepper them inside and out. Mix up 2-3 Tbsp of butter with fresh Thyme and place between skin and breast (watch video below)
2. Use 1/2 lemon, 1/2 onion and fresh Thyme in the cavity of each chicken
3. Cut up your favorite root veggies like 5-6 carrots, 7 or 8 red potatoes, 2 small yams and 1 onion and drizzle with olive oil, fresh thyme, and salt and pepper.
4. Roast in 425 degree oven for about an hour and half and bam dinner is ready!!
Tip- I did bast the chicken a few times using a little more olive oil and drippings from the bottom of pan.
Watch my quick overview video of how to put the herb butter underneathe the skin of the chicken.
(This video was originally done on periscope a year ago but it is the same recipe)
My daughter Emily just turned 26 and I decided to have a nice Fall Sunday dinner for the family and there ended up being 17 when it was all said and done.
I started with the centerpice of clipping of fall leaves from the around the yard and placed them in a large cream colored urn and surrounded it with lots of pumpkins in the soft peach color and white. I am seriously in love with the peach colored pumpkins!!
The leaves on some of our bushes are just spectacular this year!
For the tablecloth I used a white textured throw from Ikea..I love the nubbiness (is that a word?) of it! I got out my gold chargers and used my white dinner plates and fall leaf salad plates, gold silverware, peach print napkins and a fun orange red bauble napkin ring.
I decided last minute to spray paint the frame of the chalkboard gold...you may remember I used this chalkboard and the twin one at her wedding a year ago and the frames were white.
Do not laugh at my feeble attempt to write out the menu on the chalkboard. LOL My other daughter is a pro at this and does a beautiful job.... this is not so great but it was ok.
I served Pumpkin bruschetta, Two roasted chickens with potatoes, yams, carrots and onions, and a spinach salad. Madeline made creamed peas and two different kinds of amazing overnight bread!
Then for dessert I made a Salted caramel chocolate cake!
All recipes will be on the blog tomorrow.
Ohh these pumpkins I just can't get enough of them
I used mixed goblets of amber gold and purple
More pics of the bauble napkin rings on the napkins
Here is the gang! There are 3 little pups not in the photo...they had their own little table
Hope this gives you a few ideas on how to decorate a fall table for a large crowd.
By Karin Brosnan - Tuesday, November 01, 2016
This Acorn Squash Soup with Aidell's Chicken Apple Sausage is so GOOD!!
Perfect for a cold Fall evening and soooo easy to make!
1 acorn squash
1-2 Tbsp olive oil
2 cans chicken broth
1 Tbsp Fresh Thyme (give or take)
2 Tbsp cream
Salt and Pepper to taste
5 Aidell's Chicken apple sausages
1. I cut my acorn squash in half and then cut off the dark skin.
2. Cut the acorn into small chunks
3. Cut up 1 onion
4. Heat olive oil in pot and add acorn squash and onion and sautè for about 10 minutes until the squash starts to get soft.
5. Add in 2 cans of chicken broth, Fresh Thyme, Salt and Pepper and let cook until the squash is soft.
6. Use a hand blender and blend until creamy!
7. Slice up chicken sausage and place in a hot frying pan with olive oil and cook until they pieces turn golden crusty.
(I like to use my black Cast Iron skillet..everything cooks up perfectly in this pan)
To serve: Ladle up soup in a bowl and add in some sliced sausages and maybe some large toasted bread croutons
(I made using leftover bread)
Seriously this was so hearty and DEEELISHIOUS!!