September 14, 2014

Ruffles


Let me introduce you to Ruffles,
our new friend.
Handmade with the softest baby alpaca.



Wearing red shorts and stripes neck ruffle. Finished with the cutest striped crochet party hat.
Check him out HERE!


September 10, 2014

Parisian inspired


Our Parisian-inspired softies are back in stock.
They have been so popular that we decided to bring them back.
Check them out HERE!



September 9, 2014

plum & nectarine rustic galette


You can make this in just 15 minutes, put it in the oven and enjoy with some vanilla ice cream!
I wanted to try the local plums this time. They're small but sweet and a bit tart. Perfect combination
with the nectarines.

{local plums}



{nectarines}



  • FOR THE CRUST
  • {Pate Brisse}
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) unsalted butter chilled and cut into small pieces
  • 1/4 cup ice water
  • In the bowl of a food processor, combine the dry ingredients. Add the butter and process until the mixture resembles coarse meal.
    With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky.
    Make the dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.


  • MAKE THE GALETTE
2 tablespoons flour
1/4 cup light brown sugar
1 recipe of pate brisse, rolled into a 14-inch circle and chilled
1 pound ripe nectarines (about 3 large)
1 pound small plums


Preheat the oven to 400 degrees. Toss all the ingredients together.Remove the pre-rolled dough from the refrigerator and add the plum and nectarine mixture evenly over the pastry, leaving a 1 1/2 to 2-inch border uncoated.Rotate the tart while folding the border of exposed dough up and over itself in a rustic manner. Bake in the lower third for about 45 to 50 minutes, until the crust is well browned and its edges are slightly golden. Serve warm, with vanilla ice cream.









August 29, 2014

banana, oatmeal and raisin cookies

These amazing cookies are a great way to use overripe bananas.
Kids love them for breakfast or for an afternoon snack.
The ripe bananas add sweetness and flavor so sugar can be reduced.



INGREDIENTS

6 oz. unsalted butter softened
1 cup light brown sugar
1 egg
1 cup mashed ripe bananas
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups old fashioned oats
1 cup raisins



MAKE THE COOKIES

Preheat oven to 400F. 
Mix the butter, sugar, egg and bananas well with a handheld mixer. Add flour, baking soda, salt, cinnamon and nutmeg. Stir in oats and raisins and mix.
Drop by rounded tablespoons onto baking sheet. Bake 12 to 15 minutes or until golden brown. 
Cool on wire rack.
Enjoy!








August 23, 2014

berry sorbetto


Since getting to Bogota I've been having an affair with local ingredients.
The strawberries are the sweetest, and the blackberries are tart but still sweet.
Cooking and baking with these fruits is a real pleasure.

I have published the recipe for this sorbetto on the Steller app. If you're not familiar with Steller, go check it out. It is a great app to publish your photo stories. I love it!!! You can find me HERE!












August 18, 2014

sunday breakfast


Almost every sunday we try to prepare a good breakfast,
one that feels more like a brunch.
We wake up early to bake our bread, make fruit salad,
scrambled eggs, squeeze some oranges for fresh juice, and
make fruit jam. Sometimes we make pancakes instead of the 
bread and eggs.
It is fun and a family tradition!







August 4, 2014

homemade ravioli with the family


One of our favorite activities on Sunday evenings is cooking together.
Yesterday we started early because homemade ravioli were on the menu.

making the pasta dough the traditional way


pasta dough and filling ready


we made the filling with roasted pine nuts, spinach, mushrooms, and ricotta cheese


my kids helped with all the process




ready to be boiled


we made the white sauce with mushrooms, cream, garlic, nutmeg, and black truffle oil
Crazy good!


pomodoro e basilico sauce also on the menu