Mayvn

Blueberry & Peach Marscarpone Tart

Jessica Ellingsworth — Sat, 01 Jun 2013 21:25:34 +0000

I recently saw a recipe for a tart using only berries and decided to make one that is similar, but only using the fruit I had on hand. Texas peaches just came into season and blueberries are always in abundance at my house...so the blueberry peach tart was born. This is truly summer on a spoon. Serve it with this, and you've got yourself a summer night on the patio.

1 cup mascarpone cheese (about 8 ounces)

1/3 cup well-chilled heavy cream

1/4 cup sugar plus 1 T. for sprinkling on fruit

1 1/2 cups fresh peaches, diced

1 cup blueberries

2 tsp. almond extract

Prepare pastry dough and blind bake. While the crust is cooling, toss the peaches and blueberries with 1 T. sugar and almond extract. In a mixer with the whip attachment, start whipping the marscarpone, cream, and sugar until soft peaks form. Layer cream on the cooled crust. Place fruit mixture on top of the cream and serve. I garnished with fresh mint from the garden!

Sweet pastry dough:

1 stick (1/2 cup) cold unsalted butter

1 1/3 cups flour--I used King Arthur soft winter whole wheat flour

2 tablespoons sugar

1/4 teaspoon salt

1 large egg yolk

1 1/2 tablespoons ice water

Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

I used this one: http://www.epicurious.com/recipes/food/views/Sweet-Pastry-Dough-15183#ixzz2V06Pchbs

For my gluten free friends, here is an awesome almond flour recipe for the crust:

2 cups blanched almond flour
¼ teaspoon sea salt
2 tablespoons coconut oil
1 egg

Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes

Avocado Ice Cream {Helado de Aguacate}

Jessica Ellingsworth — Fri, 03 May 2013 03:38:36 +0000

We have probably all done the guacamole thing with avocados–and why not, guac is definitely the MVP in avocado recipes. Jessica here, and this Cinco de Mayo, we propose putting those avocados to a slightly sweeter, unexpected, and refreshing use by whipping up some avocado ice cream, or helado de aguacate.

"¡No bueno!" to the idea of avocado in ice cream, you say?! Let's not forget that the avocado is in the fruit family. Luscious avocado milkshakes are common fare with our South American friends, so why not? Made with coconut milk, vanilla, and lime, the avocados add creaminess and a retro green color to the end of a meal. It is surprisingly the perfect finale to your tacos & margaritas.

1 can (13.5 oz) coconut milk
1 c. heavy cream
2 ripe avocados, chilled
2 T. lime juice and the zest of one lime
1/3 c. sugar
1 tsp. salt
1 tsp. vanilla
We used an ice cream maker

Place sugar and salt in a mixing bowl. Mash the avocados with a potato masher or pastry cutter into the sugar and salt. Add coconut milk and heavy cream, mix well. Add lime juice, zest, and vanilla. Mix until smooth. Pour the contents into the pre-frozen ice cream maker bowl. The machine should run about 20 minutes. Pour ice cream into a freezer safe container and freeze for about 4 hours. When ready to serve, scoop and enjoy immediately!

Luxe {Homemade} Skin Cream

Jessica Ellingsworth — Sun, 14 Apr 2013 19:58:08 +0000

With all of my babies I only used raw organic coconut oil on their skin every night after their baths. As the girls have gotten older, they have gravitated towards lotions and creams with more scents and fancier packaging. I was constantly reading labels, making sure what they were wanting to buy was healthy for their skin.

This winter, my mom put together this recipe using ingredients she purchased at Natural Grocers and made us a jar in her kitchen. It has a slight "chocolatey almond" smell and a silky smooth texture. It is the perfect addition to a night-time post bath routine and leaves our skin soft and sweet.

She shares her recipe here:

7 ounces 100% organic pure shea butter
7 ounces organic 100% cocoa butter
2 ounces almond oil
2 ounces jojoba oil

Warm the shea butter and cocoa butter on the stove until it is liquid--be careful not to burn. Add oils and mix. Pour into containers and let cool. It will be a firm consistency once cooled. Use a little amount and warm in the palms of hands to apply easily.

Neon Lips

Jessica Ellingsworth — Thu, 11 Apr 2013 16:47:46 +0000

This definitely wouldn't be a look for everyday, but the spring & summer neon lips trend has me remembering my grade school days wearing my neon pink biker shorts. I came across this tutorial video on ElleTV and it looks super easy and fun. Magenta Madness and Red Electric Mac pigments were used to create this, but several other less expensive options exist too (Maybelline Vivids Collection could be an option).

Image Credit

Succulent Dish Garden

Jessica Ellingsworth — Mon, 08 Apr 2013 15:57:20 +0000

My girls and I put together a succulent dish garden this weekend. We did one big pot and one smaller pot. They had a lot of fun learning about the varieties of succulents--most native to Mexico and South Africa--and will thrive in the upcoming Texas summer heat. "Moonglow", "Babytoes", and "Firebird" are some of the names of our plants. We would love any dish gardening advice!

Step 1: They filled a pot with rocks to ensure good drainage

Step 2: A layer of potting soil specific to cacti and citrus (very dry with food added)

Step 3: they arranged their plants the way they thought looked pretty (strong opinions ensued!)

Step 4: Fill the gaps and top off with more soil

Step 5: water

Step 6: Embellish...We chose a glass hummingbird, porcelain owl, and a ceramic mushroom

The girls kept their labels so they could remember all of the names!

Easter Treat:: Banoffee Pie

Jessica Ellingsworth — Tue, 02 Apr 2013 02:18:13 +0000

Chris got his first taste of Banoffee (Banana Toffee) Pie while visiting my brother in Scotland while he was studying at St. Andrew's. When it came time for my sister and I to throw together our Easter menu, Chris requested the sweet pie he hadn't tasted in several years. I tackled it, but I made a much less sweet version that turned out to surely be in heavy rotation when it comes time for a treat. I used this Saveur recipe, but left out all sugar so the only added sweet is in the sweetened condensed milk. I also blind baked my old standby pie crust, but replaced half of the flour with ground almonds. A crust with texture, toffee like custard, layers of fresh bananas, topped with unsweetened whipping cream and chocolate shavings. Someone (not naming names!) had three servings....

Shamrock Whoopie Pies

Jessica Ellingsworth — Sat, 16 Mar 2013 00:37:12 +0000

I wanted to do something fun this year for St. Patrick's Day, but with a big move across town in a few days I was stumped for something easy and festive. I will still make the traditional corned beef and cabbage with Irish soda bread dinner my family looks forward to, but with my girls getting older and more competent in the kitchen I wanted to introduce them to a new dessert. Enter the whoopie pie. Not just any whoopie pie, a shamrock shaped one with a hint of marshmallow cream in the middle.

CAKE:

1 cups all purpose flour
1/3 cups cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup well-shaken buttermilk
1 teaspoon vanilla extract
4 T. unsalted butter
1/2 c. brown sugar
1 egg
2 tsp. instant espresso powder (optional)

FILLING:

8 ounces whipping cream
1 teaspoon vanilla extract
1/2 c. marshmallow cream (jarred)
2 T. Bailey's Irish Cream (omit if making for kids!)

Preheat oven to 350.
Mix together flour, cocoa, baking soda, and salt.
In another bowl, cream together butter and sugar. When light and fluffy, add in egg.
Add vanilla and buttermilk. Add the espresso powder the very last minute and stir well.
Combine the flour mixture with the batter.
Spray mold liberally with cooking spray. They will release very easily without breaking once cooled. Using a cookie scoop, fill each shamrock about half way with chocolate batter.
Bake for 10-12 minutes. Take out and let cool completely.
While cakes are baking, prepare the filling. First, whip cream into peaks. Gently fold in marshmallow cream and vanilla. Add the Bailey's last and stir gently. Refrigerate until ready to assemble the whoopie pies.
Gently take the shamrocks out of the mold. Using a serrated knife, slice the top of all the whoopie pie cakes so it is flat on both sides. Layer icing on the sliced side (the side that was the bottom of the mold will be on the outside of the assembled pie). Press together and there you have it!

Shamrock mold made by Wilton

Valentine's Day

Jessica Ellingsworth — Thu, 14 Feb 2013 19:02:10 +0000

Happy Love Day!

angel food cake squares
strawberries (or any fruit), washed & hulled
dark chocolate, melted --I used Guittard chips
bamboo skewers

Skewer ingredients. Drizzle chocolate in a messy fashion over all of the kebobs. Store in refrigerator until ready to serve.

These are awesome for a class party for kids. I made 15 of these for my 1st grader's Valentine party. I added pineapple along with the strawberries, and they looked delicious!

Pots de Créme

Jessica Ellingsworth — Sun, 03 Feb 2013 22:48:23 +0000

Valentine's Day is in the air and I love to make these small, silky (very rich) desserts that are single serve and perfect to serve at the end of a candlelit dinner. Traditionally, pots de créme are served in tiny pots with lids, but ramekins or espresso cups are pretty too.

What is on your Valentine menu this year?

2 cups heavy cream
3/4 pound semisweet or bittersweet chocolate, coarsely chopped; I used Green & Blacks
4 large egg yolks
2 tablespoons dark rum (optional), can substitute 2 tsp. vanilla
2 tablespoons unsalted butter

In a medium saucepan, heat the cream until bubbly. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Add into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 4 oz. ramekins or espresso cups and refrigerate until chilled, at least 4 hours.

I styled a very embellished version of this recipe (photo above) over on Brit+Co. Check it out!

Intentional Beauty

Jessica Ellingsworth — Fri, 11 Jan 2013 22:40:18 +0000

I'm guesting over at my friend Rachel's blog, Thriving Home about some beauty inspiration for 2013. An exfoliation recipe, bronzing recs, and bold lip color are just a few things I am dishing about. What are your beauty intentions for this year?

Orange Pom Fizz

Jessica Ellingsworth — Wed, 26 Dec 2012 23:35:16 +0000

One of my favorite tastes of winter is citrus. I came home to my parent's house for Christmas and the extra refrigerator was completely overflowing with oranges, grapefruits, and tangerines. Any chance I get this time of year to construct a recipe usually includes something in the citrus variety. This drink is no exception. It is fizzy, tart, has tons of texture with the pom seeds, and the sparkling sugar adds a dose of sophistication. Head on over to Brit+Co. for all of the details.

Chai Toddy

Jessica Ellingsworth — Mon, 03 Dec 2012 20:03:30 +0000

Holiday parties are here and I cooked up something so delicious, warm, and wintry, I couldn't just keep it to myself. Hop on over to Brit and check out the Chai Toddy. Lighter than eggnog, it is destined to become my favorite holiday beverage.

Advent Calendar

Jessica Ellingsworth — Sun, 02 Dec 2012 05:57:15 +0000

The days leading up to Christmas are some of the most exciting moments for kids. We hand made an Advent calendar this year that is so simple, yet meaningful. Each day they pull a hand written message from their dad and I, along with a small treat. A mix of verses about the story of Christmas, plans for doing our traditions (i.e. today we are making a gingerbread house!), and sweet words about them as people compromise the notes inside the bags.

Muslin bags, paint, stencils, treats, and a stick found on a recent hike is all we needed to put this together. To say they look forward to their notes & treats everyday is an understatement. There are loads of awesome DIY Advent calendar ideas (pinterest, anyone?!), and I thought this chicken wire one was genius! I loved the one we made because my girls were able to help make the whole calendar:

Christmas stencils & paint

List of supplies:

24 small muslin bags (I found them on etsy)
craft paint & stencils--we used the acrylic multi-surface paint and stencils from the Martha Stewart collection at Michael's
paint brushes
long twig
small treats
small cardboard squares (I cut from an old cereal box) to place inside the bag when painting to avoid the paint bleeding through.

Even if you get a late start this year, don't let that discourage you from starting or continuing one of the sweetest traditions leading up to the wonderment of Christmas!

three little treats in each bag

I think the little reindeer is my favorite stencil

Day 1!

Thanksgiving Feast Sandwiches

Jessica Ellingsworth — Sat, 24 Nov 2012 04:15:09 +0000

For the first time ever, I cooked the whole Thanksgiving meal this year. It was a lot of fun to plan and make everything, but we had quite a few leftovers this weekend. I put together these sandwiches according to what we ate (my kids looove brussels sprouts), but a ton of different combinations and substitutions can be made according to preferences and Thanksgiving day menus. Food and Wine sent me Chef Barbara Lynch's version of the tasty post-holiday sammies on her Boston restaurant's menu. My version is super simple and worthy of having leftovers on purpose.

Dinner rolls--bakery style or homemade, toasted
turkey salad (I just throw leftover turkey, mayo, sweet relish, dried cranberries, & a few dill pickles in the food processor and pulse)
cranberry sauce
roasted brussels sprouts, reheated and thinly sliced (can sub green beans, spring mix, arugula....)
mashed potatoes, reheated and spread very thinly on one side of the roll
a dot of gravy is optional

Assemble sandwiches by layering all of the Thanksgiving goodness on the toasted bread.

Happy Thanksgiving :: A Poem & Photos

Jessica Ellingsworth — Wed, 21 Nov 2012 15:27:24 +0000

Happy Thanksgiving! Here are a few festive {and tasty!} outtakes, photographed by Ashley Garmon from our HGTV.com Thanksgiving photo shoot we did for my friend, Camille. My handsome husband did the turkey-carving honors. Even though the day of our photo shoot was a steamy Austin day, the warm food still managed to hit the spot!

Our menu tomorrow will be a gorgeous Mary's turkey, stuffed with herbs & lemon, and lots of savory sides like roasted brussels sprouts, the 4-ingredient brown butter mashed potatoes, a big spinach salad, and a few classic chocolate chip cookies thrown in for good measure. I'll be styling my favorite post-Thanksgiving leftover dish this weekend on the blog, so stay tuned.

pumpkin & ginger parfaits!

This one will try anything!

Sisters

One of my favorite fall dishes: roasted brussels sprouts

My 7-year-old is going to say the poem she memorized for her Thanksgiving recitation program at her classical school. It's very fitting and sweet.

Thanksgiving

by: Ivy O. Eastwick

Thank You
for all my hands can hold ---
apples red,
and melons gold,
yellow corn
both ripe and sweet,
peas and beans
so good to eat!

Thank you
for all my eyes can see ---
lovely sunlight,
field and tree,
white cloud-boats
in sea-deep sky,
soaring bird
and butterfly.

Thank you
for all my ears can hear ---
birds' song echoing
far and near,
songs of little
stream, big sea,
cricket, bullfrog,
duck and bee!

Beautiful Thanksgiving buffet (styled by Camille)

Eight

Jessica Ellingsworth — Mon, 12 Nov 2012 15:25:00 +0000

I love November 12. I get to remember the beautiful day I became a Mrs. We had a short 8 week engagement, and a small, low key ceremony with our closest under a Southern Californian sunset. I picked up flowers at a road-side stand on my way to the beach, my brother-in-law officiated, and I said "I Do" with my sweet family, and friend Katie by my side. We all walked up to the Sunset Restaurant and indulged in a delicious meal to celebrate.

Never one to go along with the traditional wedding anniversary gifts (year 8 is bronze!), I happened to come across a beautiful piece of Minted personalized art. (The print does happen to come in a bronze color.) The earthy, organic tree with the names of our children in the rings of the tree have such a sentimental quality reminding me of the adventure of the last eight years. Just a few of the hundreds of gorgeous Zuma Beach shots of our big day, captured by the talented Jessica Verma.

My brother-in-law (& officiant!) with my baby nephew

the original gangsters

Coconut Brown Rice Pudding

Jessica Ellingsworth — Sat, 10 Nov 2012 13:45:00 +0000

Rice pudding is one of those comforting, hearty recipes reminding me of home. White rice pudding was what I grew up with, but the brown rice is a tad healthier and just as creamy and sweet. I added coconut milk (cream) instead of the usual butter that classic rice pudding calls for, and combined with the cinnamon and vanilla it could pass for breakfast or dessert. It is also the perfect warm recipe to serve holiday guests, letting them choose various toppings.

4 cups water
1 cinnamon stick
1 cup brown rice
1/2 teaspoon salt
1/2 c. coconut milk
3 cups whole milk
2 Tablespoons honey
2 Tablespoons brown sugar
1/2 vanilla bean, split open (or 1 teaspoon vanilla extract)
Ground cinnamon for sprinkling on top
1/2 c. dried fruit of choice or lemon zest is optional

Rinse rice under cold running water. Bring water & salt to a boil, stir in brown rice and throw in the cinnamon stick. Turn the heat down and simmer for about 30 minutes, putting a lid on for the last 10 minutes. Drain any excess water in a strainer, toss the cinnamon stick, and return rice to the pan. Add the rest of ingredients and simmer (not a full boil) stirring very often so the milk doesn't burn. After the liquid cooks down (about 30 minutes), the rice will be very creamy. Serve warm.

Coconut Curry in a Hurry

Jessica Ellingsworth — Fri, 09 Nov 2012 19:34:10 +0000

Even though I have an easy audience when I make a curry dish (my whole family loves it!), the deliciousness of this will even convert curry skeptics. The biggest secret is using the highest quality curry powder you can afford--it really does make a huge difference. One of my personal favorites is made by Penzeys, (hand mixed turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper.) Bowls are required because of the savory, brothy soup mixture at the bottom of the bowl.

Start the sauce first so it has plenty of time to simmer and thicken. After one taste, you'll be taking the curry takeout joint off of speed dial.

1/2 lb. boneless, skinless chicken breast--can sub tofu or leave it out entirely
14 oz. chicken broth
1/2 c. coconut milk
2 T. organic expellar pressed coconut oil
1 small head of organic broccoli, chopped
6 cloves of garlic, minced
2 campari tomatoes, chopped
1 pkg. whole wheat or dreamfields pasta
2 heaping teaspoons of curry powder
salt + pepper to taste

Bring salted water to a boil to cook pasta. In a large saucepan heat broth. Add garlic, curry powder, and 2 T. coconut oil. Meanwhile sauté chicken in 1 T. coconut oil until tender. Add broccoli, coconut milk, tomatoes, and cooked chicken to broth mix and bring to a simmer. Put a lid on it and simmer on low. Drain pasta and toss with curry mix. Serve with chopped limes.

Penzeys sweet curry

Sweet Silhouettes

Jessica Ellingsworth — Sat, 03 Nov 2012 18:12:32 +0000

There is something so classic and magical about capturing a child's profile and holding on to that memory. There are several home interior projects on my 'bucket list' and this is one of them. When my oldest turned seven (how can this be?!) last month, I noticed how much more mature and older she is looking. It dawned on me that her childhood is fleeting me faster than I want it to. The next day, I lined all three of my children up and decided the time has come for custom silhouettes. Ages 7, 5, and 2 are to forever to be etched in my memory.

I set out finding the best designer in my price range to help me make these photos come to fruition. My husband is a talented designer and he could help me along the way with fresh eyes during the critique process. There were 3 things that were important to me:

1. Hand drawing the silhouette (versus a click on the auto trace button). 2. Quality printing on archival cotton rag paper. 3. A modern, clean vibe while still keeping the old-fashioned element that I love about a silhouette.

I came across Kari, at Pretty Mod, on none other than Etsy. Her style fit my aesthetic and after a few convos, I sent her my profile shots (example seen below). Over the course of the next week, Kari was very open to my changes, suggestions, and critiques. After going back and forth (I had some pretty major revisions with my oldest!), they were ready for printing. I received them in 2 days and am now in the framing process. I love that I have three beautiful moments of their childhood forever captured!

modern gallery framing

profile photo example

Almond Soup + Collards & Ginger

Jessica Ellingsworth — Thu, 01 Nov 2012 18:18:47 +0000

I know I photograph lots of sweets (see 1, 2, & 3) on the blog, but in reality, we subscribe to clean eating the majority of the time around here. This is one of those recipes in high rotation with us, especially in the cooler months. It is great for those 'detox' times, but is also very filling and comforting. Getting pounds of collard greens into my kids is a bonus with this recipe. The almond butter, bell pepper, ginger, and broth make it completely worthy of spa fare!

4 cups chicken stock--boiling your own chicken is great for this, (see this for a great resource on feeding your family bone broth). I also love the 'Better than Bullion' soup bases for adding fantastic flavor

1/2 yellow onion, diced

3 minced garlic cloves

1 large bell pepper (I used yellow) diced (any veggie that you like can be substituted)

8 ounces boneless, skinless free-range chicken breast, cut into 1-inch pieces

1/2 cup smooth almond butter

2 cups organic collard greens, coarsely chopped

2 tablespoons minced fresh ginger

Coarse salt and freshly ground black pepper

1 lime, cut into wedges

My husband loves adding sriracha or red pepper flakes for a little kick!

Combine the stock, onion, garlic, and pepper in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.