food

Pumpkin Crumb Muffins (recipe)

To me, there is no better way to start the day, than with a homemade muffin and cup of coffee. That is truly the best thing about the cooler weather. Slow mornings spent baking are my favorite. It’s also the only time of year when I drink hot coffee. (If you know me, you know that I drink iced lattes 99% of the time, but when eggnog hits the shelves, I am there!–let me clarify, I am not into eggnog lattes. Warm eggnog is vulgar. I use a splash of eggnog in my coffee as creamer. It’s honestly something I look forward to all year!) These muffins are (dare I say the “M” word?) so moist and delicious. They will be your family’s new favorite morning treat! So grab a cup of coffee and let’s get baking!

Ingredients:

3/4 of a can of pumpkin puree

1/2 cup avocado oil

1+1/2 cups sugar

2 large eggs (at room temp)

2 tsp vanilla

1/3 cup water

1+1/2 cups flour

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/2 tsp nutmeg

For the crumb topping:

1/2 cup flour

1/4 cup dark brown sugar

1/4 cup white sugar

1/2 stick melted butter

1/4 tsp cinnamon and a sprinkle each of; nutmeg and ginger

Directions:

Preheat the oven to 350 degrees and line your muffin tins.

In a large bowl whisk together; oil, sugar, eggs, water, vanilla and pumpkin puree.

In another bowl, whisk the dry ingredients together. Flour, salt, baking soda and spices.

Add dry to wet and combine. (I recommend a Danish whisk. They are awesome!)

In another bowl, add the dry ingredients for your crumb topping. Pour in melted butter and with a fork combine so that it comes together in a crumbly topping.

Pour batter into muffin tins and top with crumb topping.

Bake in a 350 degree oven for about 15-17 minutes depending on your oven.

Salted Caramel Latte {Recipe}

Salted caramel is pretty much a sure fire way to cheer anyone up. (well probably not someone who doesn’t like caramel….or salted things. –ok moving on.) Now add it to espresso and well, you are set for something glorious! It’s almost Fall which means everyone is like, Pumpkin Spice this and Pumpkin Spice that…while I’m over here like, Have you had my Salted Caramel Latte? Holy Yum!! This salted caramel is so rich and delicious, but so quick and easy to make. And the hint of fleur de sel gives it the sweet and salty flare that you won’t want to skip. This caramel is of course perfect for your espresso drinks, on top of ice cream and I’ve even used it while baking!

Ok, let’s jump right in to this yummy recipe!

In a small saucepan, melt 3/4 of a stick of unsalted butter with 1 cup of DARK brown sugar (not light brown.) on medium heat. Do not stir it. Do not mix it. Just leave it until it starts to bubble up. {about 5 minutes.} While you are waiting feel free to jump on Instagram and look through my lovely pictures. But don’t walk away because you don’t want it to burn! Once it is bubbling and the butter is fully melted, remove from heat and whisk in 1 cup of heavy cream and a few pinches of fleur de sel. I usually do 2-3 small pinches but you can add more if you’d like. I recommend starting with 2 and then tasting it and going from there. 

Transfer it to a mason jar  {because I put EVERYTHING in mason jars!} and let it cool for about 30 minutes. Then put it in the refrigerator. It will be pretty thin when you first make it, but once you let it sit in the fridge it will become thicker. You can keep it in an air tight container in the fridge for up to 2 weeks. I always make sure to buy a heavy cream with the latest date so that you know you have plenty of time. You don’t what it expiring in a few days! ;)

Chances are you are going to want to make a salted caramel latte with this because….well that’s what I’ve been telling you about, right? 

Here’s the recipe for my world famous {well maybe not world famous, but everyone who tries it loves it.} Salted Caramel Latte. I’ll tell you how to do it iced and hot. But iced is my preferred way to drink this…and every other drink. I pretty much only drink iced drinks. :)

What You Need:

-something to drink it in. obviously I drink mine in a mason jar cuz it just tastes better ;)

-salted caramel {make sure you’ve already made & refrigerated it, or it will be too thin.}

-milk {whatever kind you drink. I drink Organic 2%.}

-ice

-espresso

-squeeze bottle {for easy drizzling of caramel}

Directions:

If you have an espresso machine this will obviously be a lot easier…but if not, well….I’m not sure how you’re making this. ;) First, pour about 1/4 cup of milk into your steam pitcher. You are not looking to heat up the milk, you are wanting to create foam. More specifically, micro foam. {If that isn’t something you know about, it’s how they create latte art. You can google it.} Once you’ve steamed some foam, set it aside.

-Pull your shots. {single, double, quadruple….I’m not judging}

-Drizzle caramel in glass

-Put your shots in glass

-Scoop foam into glass (yes, even on an iced drink. it really is delicious, trust me you’ll love it!)

-Add ice

-Add milk

If you want you can put another dollop of foam on top and another drizzle of caramel. It’s all up to you.

If you would rather this be a hot salted caramel latte, all you need to do is;

-steam your milk

-pull your shots

-drizzle caramel in cute mug ;)

-pour shots into mug

-pour in steamed milk

-drizzle top with more caramel

-if you want sprinkle a dash of fleur de sel

If you make this, I’d love to hear what you think! Take a picture and tag me on Instagram. 

xo,

Elizabeth

Fire Roasted Salsa

In our house, we LOVE Mexican food. So much so, that I cook it every single week at least once. I love coming up with new recipes to enjoy not only for our little family, but to share with friends and family. This Fire Roasted Salsa is one I make all the time for company and is ALWAYS gone by the time the night is over. But if there is any leftover, it saves well in an airtight jar in the refrigerator for up to a week.

I call this “Fire Roasted” because….well, I roast the ingredients over the fire. haha. Clever. I know, right?! ;) I’ve done this three different ways, and they all work great. You can either, char them on your gas stove (I put them straight onto the burner.) Or you can put them on the grill, or you can heat them under a gas broiler.

Ingredients

6 Roma Tomatoes

3 Large Cloves of Garlic

1 Lime

1/8 tsp of Cumin

1/4 tsp of Salt

1 Yellow Onion (cut into chunks)

2 Jalapenos (take out the seeds)

2+ Chipotles in Adobo (you can start with 2 and taste and adjust the spice level.)

1 bunch of Cilantro (set aside a few springs to garnish before serving.)

2 Green Onions (to top at the end.)

Directions

Under the broiler, on the grill or on your gas stove, char the: Tomatoes, jalapenos, garlic and both the yellow and green onions. When charred, remove and let cool. Then add all the ingredients including the lime, cilantro and salt and cumin to a food processor. (I use my Ninja.) Pulse until chopped up but still has a nice texture. Then chop up your green onion and put on top and serve cooled.

Get Creative!

This salsa not only goes great with chips ;) but would be good on: eggs, chicken or steak. Get creative. It also makes a great hostess gift! Make up a batch and put it in a cute mason jar. Fry up some homemade chips and wah-la! Trust me, I’ve done this and it is always a hit. If you make this salsa, let me know. I’d love to hear what you think!

xo, Elizabeth

Or tag me: @graceinhisbeauty on Instagram

Elizabeth’s Cold Brew Coffee {Recipe}

Elizabeth’s Cold Brew Recipe:

8 cup French Press (I have a few different ones, but this one is great and inexpensive!)

8 Tablespoons of Coarsely ground coffee

Filtered Water

1/8 teaspoon cinnamon

3 tsp. brown sugar {optional}

In your French Press add 8 Tablespoons of your favorite coffee. Sprinkle 1/8 teaspoon cinnamon (adds flavor & has a lot of health benefits!) and 3 tsp. brown sugar. I add this if I’m wanting to sweeten it up a little more, though cold brew coffee is naturally sweeter than regular coffee. If you are going to use store bought flavored creamers, you can omit this step.

Once you have added your coffee, cinnamon and brown sugar, fill the French press almost to the top with filtered water. (leaving a little bit of room for the top to be put back on.) Stir carefully (I usually just use a straw) to combine and cover with foil or the top to the French press. Make sure not to press it down though! Store in the refrigerator for at least 12 hours. Not more than 24. 12-15 hours is best. I usually do this in the evening before bed so it is ready to enjoy in the morning! 

Serve over ice. Some people like to dilute the cold brew with water, though I personally don’t suggest doing so. I do love to add a splash of creamer though. One of my favorites is this one.

 

Tips for Success! 

Use filtered water if possible. Cold brew or not, it’s always a good idea to use filtered water when making any sort of coffee or espresso drink.

Don’t Rush the process. Make sure you steep it at least 12 hours, which is why I make it the evening before and let it sit overnight. But on the other hand, don’t leave it in the fridge too long. 12-15 hours is perfect!

Cool Beans. Ok I just wanted to say “cool beans.” haha! But seriously, I always suggest buying whole beans and then grinding them yourself as you need them. BUT, make sure your beans are coarsely ground for perfect results. 

Ratio to make a bigger batch. 4:1– 4 Cups of Water to 1 Cup of Coffee. 

Best if: Stored in the fridge in an air tight container, like a mason jar. Use within a week for best taste. But let’s be real, it’s never lasted that long in my house. haha. The best way to enjoy it is to, invite a friend over on a warm afternoon and enjoy it together! :)

Any questions on changing this recipe up? Feel free to email me or send me a message on Instagram.

xo,

Elizabeth :)

Simplify Sundays {Meal Planning}

Simplifying is not always my strong suit. I am not by nature someone who is a “minimalist.” If we’re being honest, I have found myself to be someone who says,” If I like it; I should buy it in every color.” I am learning that simplifying certain things in your life truly is rewarding and brings you so much peace of mind. When you get into your new intentional habits you will quickly find joy in the simple things. Continue reading →

Gingerbread Cookie Recipe

gingerbread-men

Gingerbread cookies are definitely one of my family’s favorite Christmas cookies! Not only are they delicious, but the smell of all the spices just warms up the house and makes it feel so Christmas-y! I like to add a little extra kick with candied ginger, but you can omit this ingredient if you’re making these for little kids who might not like the extra spice. Alexander’s favorite part is decorating them, so don’t forget to whip up a batch of Royal Icing to decorate these. Get creative and have fun! They don’t have to just be “gingerbread men.” I like to switch it up with gingerbread angels along with the typical gingerbread men.

Continue reading →

Salted Caramel Latte Recipe

saltedcaramel

 

Coffee is my love language. I mean really though, coffee just gets me. ;) Anyone else feel this way? I love my espresso machine and don’t know what I’d do with out this swell guy. Yes, I called my machine a guy. He’s my friend. haha. Ok, actually I do know what I would do without him errr, I mean it. ;) I love making up new fun and delicious espresso drinks to enjoy myself as well as to serve to friends and family that come over. This salted caramel is perfect for your homemade lattes but I’ve also used it for chocolate salted caramel cupcakes. Yum! They are so good. But that’s for another day! 

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Flank Steak Chimichurri Salad

chimichurri

This salad is one of our favorites for Summer dinner parties. It is super flavorful and always a huge hit! One of the best parts is how simple it is to throw all the dressing ingredients together beforehand and let it chill out in the refrigerator until you’re ready. Now don’t get too excited, hehe ;) but I actually have measured out most of the ingredients for this recipe so you will have an easier time recreating this! I actually won a cooking competition at my husband’s company a few years back with this recipe! :) My sweet son reminded me of that, yesterday when I made this. :)  Continue reading →

Chipotle Lime Chicken Tacos

chipotle lime taco

I think it’s pretty safe to say, I could eat Mexican food every day. And if we’re being honest….Sometimes I do ;) Even though I am Italian and Portuguese, I have always loved cooking Mexican dishes and probably cook them more than any other type of food. Second would be Italian, but that’s for another post. :) I like keeping my recipes fairly simple and usually do not use measurements so I apologize in advance for this and any future recipes that confuse you. ;) hehe. I say, use your best judgement and cook with your heart! Cheesy, I know, but true! Continue reading →

Dark chocolate chip cookies

cookie prep

If you asked me what my favorite thing to bake was, I’d probably say, “cookies!” I think it’s pretty safe to say they are my weakness. ;) I’m not a cake person, just ask my family what I insist on for every-single-birthday. {Dutch apple pie with vanilla bean ice cream! Yes, I know that is not a cookie, but you get the picture.} Ok back to cookies.

Besides my Christmas cookies, which we refer to in our family as “papa cookies” {long story for another time.} These dark chocolate chip cookies with pecans are a favorite for me and of course my husband loves them too. The best part is that they come together pretty quickly and bake up nicely. Not too thick, not too thin. Just right! Also, they freeze great! Just let them cool and store them in a freezer ziplock bag and you have some fresh cookies if company stops by!

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