Perspectives of a Lady, Gentleman & Dane

Just Food Archive

Hannah Sheflyand

Last weekend we were running around Ventura, CA with family. We had an amazing time and I wish we could go back again very soon. However the weekend activities and the flying back and forth definitely exhausted us and I am happy that we will be spending this weekend mostly lounging around. Saturday is our anniversary but since its so close to the holidays we are staying in and just relaxing.

I am hoping that with some energy I will cut out a few hours from the weekend and gets my hands deep into some flour and sugar and have some fun in the kitchen.

There are so many great ideas floating around the blog world but below are a few of my favorites right now that I want to give a try with:

Gluten Free Snowballs

Vegan Peppermint Hot Chocolate

Sticky Buns

Chocolate PB Cookies

Peppermint Marshmallows

Chocolate Tart

PB Balls

Gluten Free Sugar Cookies

What are your plans for the weekend? Any baking or kitchen time in the works?

Here are also a few recipes that I have posted before: Cinnamon rolls, pumpkin bars, pumpkin pie and cookies!

Hannah Sheflyand

I am so excited for Thanksgiving, it is also Brians favorite holiday of the year (mine is New Years). I am more excited that we get to spend a weekend getaway in Niagara Falls. In the mean time I am doing some prep work with baking and played around with a new recipe that I would love to share.

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Pumpkin Pie! (Gluten Free & Vegan); Unfortunately it is also crustless, but it is healthy and low calorie.

Ingredients:

2-4 tsp cinnamon

2 tsp baking powder

1 tsp salt

1/2 cup gluten free flour (I used almond flour)

1/2 cup brown sugar

1 can of pumpkin

1 cup creamy coconut milk

2 tsp vanilla extract

Read more…

Admin

I love soup in the winter, but I have never made it myself mostly because I thought it would be a lot of work and a long time spent over the stove. My mom has a big garden and dumped 2 big butternut squash’s at my door and now I had to figure out what to do with them.

I made this recipe up as I was going but am really happy with the way it turned out. Instead of going the traditional nutmeg and cinnamon version I went with a spicier zingy version.

Ingredients:

1 Butternut Squash, halved lengthwise

1-2 onions (your preference), cubed

2-6 garlic cloves (also your preference)

2 1/2 cups vegetable or chicken stock

12oz can of coconut milk

Any type of creamy cheese

Oil spray

1 Lime, quartered

1 tbsp soy sauce

1 tbsp ground ginger

Any delicious toppings- sliced scallion, toasted coconut and/ or Sriracha sauce

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Hannah Sheflyand

This gross cold weather has gotten me into the mood for a lot of fall baking so I think this weekend will be filled with a lot of powdered sugar and sweet cookie scents. A few weeks ago Brian and I tried a new recipe and I would love to share it, I am hoping to repeat it this weekend.

Giant Skillet Cinnamon Roll

Dough:

1 cup milk

1/2 cup sugar

1 1/2 tsp salt

4 1/2 tsp active yeast

1 tsp sugar

1 cup warm water

2 eggs

6 cups bread flour

4 tbsp unsalted butter melted

Filling:

1/2 cup butter melted

1 cup sugar & 1/2 cup brown sugar

3 tsp cinnamon

Glaze:

4 oz cream cheese

4 tbsp butter

2 cups powdered sugar

3 tbsp hot milk

2 tsp vanilla extract

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Hannah Sheflyand

We spent a beautiful weekend outside of the city. We stayed in a little town near Woodstock and up there the weather was colder and the leaves already started changing. I was happy to bundle up in a comfy sweater and a warm cup of tea, and spend my weekend enjoying the view from our porch.

How are you doing with the fall weather slowly sneaking in? This time of year kick starts me into baking again, there is always a hiatus with the heat in the summer. Now that it is a little chillier I thought it would be fun to start with experimenting with pumpkin. My first go at Pumpkin bars had some great flavor but the texture was more like dense bread rather then chewy thin bars. My second attempt was successful enough that I am excited to share this simple yet delicious recipe!

Gluten Free Pumpkin Bars (with an Optional Lactose Free Cream Cheese Frosting)

Ingredients:

1 cup of gluten free flour (I used Bobs Red Mill)

2tsp cinnamon

1/2 tsp baking soda & 1/2 tsp baking powder

1/2 tsp salt

2 eggs

3/4 cup sugar

1/4 cup coconut oil

1 cup pumpkin

1/2 tsp vanilla

For the Cream Cheese Frosting:

1 cup powdered sugar

4oz vegan cream cheese

1/4 cup of any butter softened (I used goat butter)

1/2 tsp vanilla

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Hannah Sheflyand

Have you tried out restaurant week in your city? New York now has one twice a year, sometime in the winter and then at the end of July. What started as restaurant week is now usually 2-4 weeks long depending on what city is doing it. I have not been to New Jersey’s restaurant week but will be looking out for it the next time it comes around. Restaurant week is the ideal situation where you can go to specified restaurants for a 3 course meal at a fixed price of $25 for lunch and $38 for dinner. I find it a great deal because a lot of the restaurants are on the high end and I would probably not go for a usual dinner, but now it is at a reasonable cost that I can afford.

I have used the excuse of living in New Jersey to hinder me from traveling across the river and taking advantage of these deals, but not this summer!

Last week my lovely little sister joined me on a date night to Telepan Local. The restaurant has the perfect atmosphere for a farm to table restaurant establishment. The dishes offered for the restaurant week menu had a great variety and ended up being all delicious. My favorite was their cooked marrow bone over light toast, my sister preferred their sourdough pizzette. I was really happy to get the opportunity to try out the restaurant for these prices and will highly consider heading back to Telepan in the near future.

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My bone marrow dish- So Yummy!!!

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A quick snap of us after dinner. Do we look like siblings?

This week Brian and I are heading to Hakkasan on Tuesday and then to Aureole on Thursday. I feel spoiled with all these evenings out and will indulge the blog world with the experience of it all by next week.

Do you think its worth trying out a restaurant through this deal? Have you been to one before?

Hannah Sheflyand

To prove how little I know about the south and how much more there is to learn- Boiled Peanuts. Have you tried them before? Its addictive.

The first time a waiter offered me boiled peanuts I was very suspicious. I have never heard of that as a thing. Wow was I way wrong. I have started to crave some southern style food again and hope to recreate this simple dish over the weekend.

Boiled Peanuts

Ingredients-

1 pound of raw peanuts (aka green peanuts)

1/4 cup kosher salt

4 cups of water

Process-

Rinse unshelled peanuts

Put all ingredients in a big pot and heat to a low boil, then cover and leave it at barely boiling for 3 hours or longer (depending on how soft you want the shell)

Drain and your done. Try not to eat them all in one sitting.

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Hannah Sheflyand

I am excited that its finally the weekend because this week has felt like forever.

This warm weather has inspired me to make a refreshingly cold sweat tea. I made this recipe, that I found on Garden & Gun, a few times last summer and am excited to whip it out again this summer.

Sweet Tea Granita
(Makes about six cups)

Ingredients
²⁄³ cup sugar
3 cups water
2 black tea bags, preferably English breakfast or other good-quality tea

Preparation
Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature.

Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.

After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve.

Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.

For an Arnold Palmer variation
Reduce water to 2½ cups. Zest two lemons; then halve and juice. After steeping the tea bags, add lemon juice and zest and begin the freezing process as directed.

 Hope you have an amazing fun filled weekend! Let me know if you try this recipe 🙂
Hannah Sheflyand

About 2 years ago I went on a very strict regiment due to arising health issues from some food allergies. I eliminated over 20 every day food items from my diet, including gluten, egg and dairy products. It was tough at first but with advice from different friends and blogs I learned to be creative with my chocolate and pastry cravings. Most of the time I would make my own desserts at home, but it was nice to once in a while find some products at the store when I wanted something to fulfill a craving.

Just a few weeks ago something amazing popped up in the refrigerated section of my whole foods- EatPastry Gluten Free Chocolate Chip Cookie Dough (& it’s Vegan). I went home and popped that right into my mouth and then after enjoying a few spoonfuls, I threw some onto a cookie tray to bake. It is one of the BEST gluten free vegan cookies I have ever had.

 

It all starts with this super cute packaging

It all starts with this super cute packaging.


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Hannah Sheflyand

Brian and I were on vacation in Charleston just a few weeks ago. When we planned our trip this time, our main focus was on the food. There is something so special about southern food, to me its the comfort of all the layers of rich flavor… or maybe its just all the extra butter. Either way its delicious and I have been craving some southern style food and as if Yelp was reading my mind, an event popped up for a southern style restaurant dinner and mingle.

SOCO is advertised as a fusion of cajun/creole, bbq and soul food. The menu is filled with many wonderful choices when looking for some southern comfort foods. Read more…