Springtime Hand-Ground Fennel Seed and Buttermilk Biscuits

The time for springtime picnics has arrived! I wanted to make my famous Flakey Goat's Milk and Thyme Biscuits for a lovely garden party my husband and I were having this afternoon, but I realized I had no goat's milk and only buttermilk. I also wanted a more delicate and spicier flavor than thyme to excite my pallet for the brighter flavors to come within a couple months. I scoured my spice rack for something that would fulfill my want of brightness when I stumbled upon a jar of dried fennel seeds. "Perfect!" I thought. These biscuits are incredibly light and fluffy with an uplifting flavor, perfect for a springtime garden party. Serve them fresh from the oven with apple butter or blueberry preserves.

What You'll Need:

2 cups all purpose flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

3 tablespoons ground fennel seed*

1/2 cup unsalted butter, cold cut into cubes

1 cup buttermilk

½ cup butter, melted

*You can purchase ground fennel seed, but I like grinding it myself with my mortar and pestle. It gives the fennel a more rustic quality and provides a wonderful texture within the biscuits.

- Preheat oven to 450 degrees.

- In a large mixing bowl, whisk flour, sugar, baking powder, salt, soda, and fennel.

- Using two knives, cut in the ½ cup of cold butter until well blended (this can also be done in a food processor which will speed up the process).

- Add the buttermilk and form the dough into a ball. Feel free to add a little extra flour if you need.

- The rest of the process is identical to the recipe for my Flakey Goat's Milk and Thyme Biscuits. Form the dough into a ball and roll out into a rectangle about ½" thick.

- Arrange the rectangle so one of the short sides is facing you. Starting from the edge closest to you and working up the rectangle, using a pastry brush or spoon, lightly cover two thirds of your dough with the melted butter. Starting with the farthest edge, fold the dough into thirds.

- Roll out the dough again and repeat the previous step about 3 more times. This process is what will make your biscuits flakey. Be careful not to roll to hard or be too harsh with your dough, otherwise your biscuits will be tough (and nobody likes tough biscuits!)

- Once you have coated and folded your dough for the last time, roll out the dough until it is about 1" thick. Using a sharp knife, cut the biscuits into equal squares. If you prefer circular biscuits like me, you can also use a round cookie cutter or even a biscuit cutter to cut out your biscuits.

- Place your cut biscuits on a greased cookie sheet and bake for about 10 to 12 minutes until golden brown.

- Remove from oven and let cool slightly. These babies are best served warm.

Yield: About 12

Wall Stenciling

Spring is in the air and I always get the itch to redecorate when the days get longer and warmer. Nothing brightens up a space better than a new paint job - and what a paint job this is! Stenciling is a wonderful way to update your space and unlike wallpaper, when you get sick of the pattern, you can just paint over it. It's the perfect project for a rainy, March afternoon and a wonderful little item to check off your "Sring Cleaning To Do" list.

What You'll Need:

Acetate (.005 or .010 thickness)

Permanent Marker

Razor

Masking Tape

Small Paint Roller

Paint color of your choice

Paper Plate(s)

Rag towel or paper towels

1. Go online and find a pattern you would like to use. Try searching for wall stencils or damask patterns. You can do a repeating pattern, or you can do a single image. Once you've found your pattern, print it out as large as you would like onto a piece of paper.
2. Layer your acetate on top of the pattern and using your marker, trace the pattern onto the acetate.
3. With the acetate layered over cardboard to prevent scratching the surface below, use the razor to cut out your pattern from the acetate. You now have a wall stencil! On to the actual painting of the wall.
4. Next, lay the tape along each edge of your pattern. Place the pattern on the wall where you would like your stencil.
5. Pour some of the paint onto the plate. Coat your roller in the paint. Once your roller is coated, drag the roller across the towels a few times. Your roller should look almost dry.
6. Carefully begin to paint over your stencil onto the wall. Do not press too hard, otherwise the paint will seep under the edges of the stencil resulting in a sloppy image.
7. Now comes the most rewarding part - carefully remove the stencil starting from the bottom up.
8. If you have a repeating pattern, replace the stencil in the next location and repeat. And there you have it - a cheap and easy way to update any space for the Spring. See below for stenciling tips.

Stenciling Tips:

• Start simple! If you're new to this, do not pick a pattern that is too ornate with a lot of curls or leaves. The simpler the better.
• If you are doing a repeating pattern, start your stenciling in the most visible corner and work from there. That way, if your stencil does not line up properly in the end, it will be in an unnoticeable area of your wall.
• As I mentioned above, make sure there is not too much paint on your roller. Your roller should look almost dry before rolling it over the stencil.
• At the end of your stenciling, use a paint brush to touch up areas that were hard to get to or need a sharper edge. 

Mini French Vanilla Ice Cream Pies with Fig Compote Topping

Spring is right around the corner. The birds are returning north from their winter retreat, purple and yellow crocuses are popping their tiny heads above the sullen, snow-soaked ground and each day, the sun slinks down behind the hills a little later. This dessert is wonderful for this time of year. The flavors are reminiscent of the winter while the ice cream is a lovely look forward to warmer months. These are super easy to make and are great for parties and entertaining.

What You'll Need:

1/3 cup almond meal

1/3 cup flour

1/3 cup brown sugar

1/3 cup cold, unsalted butter cut into cubes

2 tablespoon ice water

1 pint of French vanilla ice cream, soft but not melted

*For the recipe for the Fig Compote, refer to my post on January 15th.

1. Preheat the oven to 400 and fill a muffin tray with paper cupcake cups.
2. Combine the meal, flour and sugar in a bowl. Whisk to combine thoroughly. Add the butter cubes and coat with the flour mixture.
3. Using two knives, a pastry cutter, or a food processor, "cut" the butter into the flour until the dough forms into large pea-sized crumbs.
4. Sprinkle the water over the dough and combine. This is a VERY crumbly crust and should not form a ball.
5. Spoon about a tablespoon of dough into each paper cup. Using your fingers with the cup still in the tray, press the dough into the cup until compacted. Add more dough if necessary to make sure the whole bottom is covered.
6. Bake the cups in the oven for about 5 to 6 minutes until slightly golden brown but still soft. Do not over bake or your crusts will be too hard.
7. Remove the cups from the oven and let cool COMPLETELY.
8. When your crusts have cooled, spoon out about 2 tablespoons of ice cream into each cup on top of the crust. Use your spoon to level out the top of each pie.
9. While still in the tray, place the pies inside the freezer and freeze until the ice cream has re-hardened, about 20 to 30 minutes at most.

There are many ways you can serve these babies. The picture above shows the Bourbon Fig Compote, but here are some other tasty ideas:

Soft Spiced Pears
Caramel Sauce
Chocolate Ganache
Warm Apple Sauce
Fresh Mixed Berry Compote
Earl Grey and Cardamom Drizzle
Whipped Mascarpone

Slow Cooked Chicken and Brown Butter Shallots with Roasted Brusselsprouts and Celery Root Puree'

This is the perfect meal for a rainy, spring evening. It is warm and comforting and the freshness of the brusselsprouts with the spice of the celery root tastes delicious. Now, I know what you're thinking, "maybe I'll just substitute the sprouts for something else." I'm right there with you - I hated brusselsprouts for the longest time, but I realized that I had only had them boiled…yuck. When roasted, these guys are wonderfully fresh and green tasting. Give it try and you may end up loving them just like I do!

What You'll Need:

2 boneless, skinless chicken breasts

12 medium sized shallots

4 tablespoons butter

1 teaspoon rosemary

1 teaspoon sage

1 cup dry wed wine

¼ cup balsamic vinegar

20 brusselsprouts

2 tablespoons olive oil

1 medium celery root

3 tablespoons heavy cream

2 tablespoons butter

salt and pepper to taste

1. Let's prepare everything we need for the slow cooked part of this recipe. Peal the papery skins off the shallots. Next trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all sides.
2. Melt the 4 tablespoons of butter in a cast iron skillet on medium heat until just golden brown. Add the rosemary and sage. Add the shallots and cook until the butter is brown and the shallots are slightly soft, about 4 minutes.
3. Transfer only the shallots to the bottom of your slowcooker and leave the butter in the skillet.
4. Return the skillet to the heat and add the chicken. Cook the chicken in the butter until the chicken pieces are white on all sides, about 5 minutes.
5. Pour the wine and balsamic into the skillet and turn the heat to high. Cook for another 4 minutes. Transfer the chicken and butter to the slowcooker. Cover and cook on high for 3 hours.
6. Time to prepare the sprouts. When there is only 1 hour left in the cooking time for the chicken and shallots, preheat the oven to 400. Cut each sprout in half, lengthwise and place them in a bowl. Coat in the olive oil and salt and pepper to taste. Pour the spouts into a baking dish and place in the oven for 45 minutes.
7. Now the puree. When there is only 45 minutes left for the cooking time for the chicken and shallots, fill a large sauce pot with water, place on high heat, and bring to a boil. While you are waiting for the water to boil, let's prepare the celery root.
8. Peal the root and cut into 2" cubes. When the water is boiling, place the root into the water and boil until the root is VERY soft, about 15 to 20 minutes. The softer the root, the better the texture of your puree will be.
9. When the root is finished, remove from the water and place in a blender or food processor. Add the rest of the butter, the cream, and salt and pepper to taste. Puree on high until a smooth, light texture is achieved. You can add more butter or cream if you like.
10. Onto the plating! Place the puree in a ziplock bag and snip the tip to create a piping bag. On the left hand side of the plate, slowly squeeze out the puree in a spiral. Next, pile the sprouts on the right hand side of the plate, next to the puree. Using a slotted spoon, place the shallots and chicken on top of the puree and sprouts. Finally, drizzle the whole dish with the delicious sauce from the slow cooker.

And there you have it! A wonderful dish that is delicious and fitting for a springtime feast. 

"Old Fashioned" Oatmeal Cookies

What could be better then the perfect combination of my favorite cocktail and my favorite cookie? These "Old Fashioned" Oatmeal cookies are just that - deliciously sweet with a zesty bite from the whiskey and orange zest, but still heartily earthy with the oats and dried cherries. These cookies are fun and playful and sure to get a few chuckles of approval from your friends.

What You'll Need:

½ cup butter

½ cup brown sugar

½ cup granulated sugar

1 egg

2 teaspoons Angostura bitters

3 tablespoons whiskey

1 tablespoon fresh squeezed orange juice

½ teaspoon orange zest

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups oats

1 cup dried cherries

1. Preheat your oven to 350.
2. Using an electric or stand mixer, beat together the butter and sugars until combined.
3. Add the egg and continue to beat until the batter is light and fluffy.
4. Add the bitters, whiskey, orange juice and zest until mixture is thoroughly combined.
5. In a separate bowl, add the flour, soda, powder and salt. Whisk to combine.
6. Add the dry mixture to the wet in 2 parts, beating after each addition until thoroughly combined.
7. Mix in the oats and cherries until fully incorporated into the batter.
8. Using a tablespoon, dollop out each cookie onto a greased cookie sheet. Be sure to space them about 1" apart so they do not run into each other as they bake.
9. Bake for 11-14 minutes until golden brown on the bottom.

Devour alongside an old fashioned made with your favorite whiskey!

Yield: about 24 cookies

Aromatherapy Sea Salt Scrub

Spring is right around the corner and winter is almost through. At this point, our skin has taken a beating from the harsh chill of the winter frost and wind. This scrub will nourish your skin and replenish the moisture your skin so desperately needs. It will leave your skin soft and beautiful so when that first 65^o day appears in our forecast, you'll have nothing to hide and you can flaunt that tank top with pride! I have provided a list of essential oils and base oils as well as their benefits. Get creative and find what scent works best for you!

What You'll Need:

1 ½ cups fine sea salt

1 ½ cups base oil

Essential oils of your choice

1 pint size mason jar

Base Oils

Almond Oil – a light oil that absorbs well with a light sweet scent

Avocado Oil – a rich oil good for sensitive skin. High in vitamins A, D and E

Grapeseed Oil – light and absorbs well. Works well to balance the skin and mildly astringent, good for acne prone skin

Jojoba Oil – great for conditioning the skin and said to be good for psoriasis

Macadamia Nut – leaves a light silk feel on the skin, said to have anti-aging properties

Olive Oil – a thicker oil that is good conditioning, attracts external moisture to skin to keep skin supple and soft

Safflower Oil – a highly moisturizing oil that leaves skin silky smooth

Sesame Seed Oil – a fatty oil with a strong nutty scent. Said to be good for psoriasis, eczema, rheumatism, and arthritis.

Sunflower Oil – a light oil that absorbs well. Contains Vitamin E

click to enlarge

1. Sanitize your mason jar and lid by submerging in boiling water for a few seconds. Remove from the water and wipe clean with a paper towel.
2. Pour the base oil in the mason jar.
3. Add your essential oils to the base oil, adding a few drops at a time until the scent is just how you want it.
4. Add the salt to the oil mixture. Combine the oil and salt with a spoon and there you have it! A wonderful scrub that will make your skin glow.
5. The salt and oil will naturally separate, so give it a good mix each time before use. Also, only use this scrub 2 to 3 times a week at most. You do not need to exfoliate every day. Try using your scrub BEFORE you shave and it will give you the softest legs you've ever had.

Enjoy!

Beet Tinted Lip Salve

This is the perfect lip salve for this time of year. Our lips are chapped and need some lovin' and this salve can provide just that. The Vitamin E heals chapped and broken skin while the cocoa butter provides nourishing moisture and shine. The beet provides a hint of pink which is sure to brighten up even the dreariest of winter days.

What You'll Need:

2 oz. vitamin E oil

½ oz. cocoa butter

1 tablespoon water reserved from boiling beets on the stove top

6 - 8 little plastic or metal tins with lids

1. First things first, sterilize your jars. This is always a must when creating beauty products. Place the jars and lids in boiling water for a few seconds. Remove from the water and wipe dry with a clean paper towel.
2. Melt the cocoa butter in the microwave. This should take about 3 minutes.
3. Pour the vitamin E oil into a small bowl. Using a fork, vigorously stir the oil as you SLOWLY add the tablespoon of beet water. Continue to stir until the beet water is incorporated.
4. Next, continue to beat the oil/water mixture as you add the melted cocoa butter. Continue to beat until all ingredients are combined.
5. Pour the mixture into your tins and secure the lids on each one. Place the tins in the refrigerator.
6. Now comes the annoying part. Revisit your tins and give them a shake every few minutes to ensure the mixture does not separate. Refrigerate them until the mixture is solidified.
7. Remove from the fridge and give the extras to your friends!