Finding nature a home in my house

The leaves are starting to fall and the nights are getting cool. Autumn seems to be my favorite season no matter what country I'm living in.

We recently moved into a new little house and our walls are a bit bear. I thought I would try my hand at some Pinterest inspired leaf art. I love taking things from outside and finding them a home inside.

Butternet + Sweet Potato Soup

It’s starting to get chilly here. I love curling up under a cozy blanket with a warm cup of soup. This is one of my favs! 

Ingredients 
3 cups peeled and chopped butternut
3 cups peeled and chopped sweet potatoes
2 large apples peeled and chopped 
1L of warm water
2 stock cubes (chicken or veg) 
salt (to taste) 
pepper (to taste) 
cinnamon (to taste) 
2 tbsp butter 


In a large pot bring to boil all of the ingredients. 

Leave to simmer for 10-15 minutes or until the veg is soft. 

Remove from heat and let cool for 10 minutes. 

Poor into the blender and blend until soft. 

Enjoy!


 

dark chocolate rocky road

The mixture of dark chocolate, marshmallows and nuts make this one of my favorite holiday treats.

Ingredients
2 cups semi sweet chocolate chips
3 tablespoons softened butter
1 cup mini marshmallows
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup pistachios

Melt chocolate chips and butter on high in the microwave. Make sure to not burn the chocolate.

Set aside a small bowl of marshmallows, walnuts, pecans and pistachios (a large handfuls worth) to sprinkle on top.

Combine the chocolate mixture with the remaining ingredients in a large bowl.

Place mixture into a square tin lined with baking paper. Sprinkle extra marshmallow and nut mixture on top.

Place in the fridge to cool or the freezer to speed up the process. Once cooled, cut to desired size.

Keep rocky road in the fridge before serving to avoid melting.

Enjoy!

birds of a feather

GF Carrot Cake with Cream Cheese Icing

I love carrot cake!! This batter can be made into a loaf, cupcakes or even mini cupcakes like I did today.

In a large bowl mix:

Ingredients
2 large carrots - grated
4 eggs
1 1/2 cups of Gluten Free Self Rising flour
1/2 cup sugar
2 table spoons of Molasses
2 table spoons of Agave
2 tea spoons of Cinnamon
1 tea spoon of ginger
2 teaspoons of All Spice or 5 Spice
pinch of salt  

Poor into tray or pan. Bake for 15 - 20 minutes at 180 degrees 

Cream Cheese Icing
In a smaller bowl combine:
 
1 package of Cream Cheese softened
1 teaspoon of Vanilla
Icing Sugar to taste ( personally I use 3/4 cup)

Isaiah 54:10

GF Fig and Almond Biscotti

Thanks to my dear friend Alicia for teaching me how to make these! They make a yummy treat or a great little gift. All you need is:

3 cups gluten free self rising flour
3/4 tsp baking powder
1 tsp salt
1/3 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs 1 tsp vanilla
1/2 tsp almond extract
1 cup chopped almonds
1 cup chopped dried and pitted figs

Baking Instructions Preheat oven to 325F

Line a large baking sheet with parchment. Mix ingredients in a large bowl Gather dough together and divide in 3 on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs few inches apart.

Bake for 30 – 35 minutes until almost firm but still golden brown.

Remove from oven and let stand until loaves are cool enough to touch. Cut each diagonally into 1/2-inch slices. Arrange sliced biscotti on baking sheet, cut-side down. Continue baking until very firm and golden brown, 20 – 30 more minutes.