Pumpkin Spice

Monday, October 20, 2014

For this autumn pantry party I made Pumpkin Spice. It can be used on just about anything and everything. Tonight I am making GAP chocolate by this fabulous lady, and topping the chocolates with a sprinkle of this mix.


3 part        Cinnamon Stick
1 part        All Spice Seeds
1 part        Star of Anise
1 part        Vanilla Bean, chopped into bits
1 part         Whole Cloves
1 part         Ginger, already grounded*
1 part         Nutmeg seed

Grind everything in  a spice grinder (except ginger) until finely milled, almost powder like.
Mix with ginger and store in an air tight container. Use before autumn is over.

*I used ground ginger because I was worried fresh would spoil the mix faster.

 More Uses

July Supper Club

Monday, June 2, 2014


Due to construction on "site"

Sorry for the inconvenience, we are having work done to the house. Cheers & Linen will up and running this winter. Thank you for your understanding. 

Next supper club July 20, Sunday

Sunday Brunch 

Please email to RSVP 

Pantry Party

Tuesday, May 27, 2014

If you never done one here is a post I did on my  first pantry party.

Big Sur Camp Menu

Tuesday, April 8, 2014

What do you make when camping? What are your favorite camping blogs? 

Day 1
  • Breakfast - Oatmeal bars | banana
  • Lunch - Salmon salad with honey mustard dressing
  • Dinner - Pork Tacos from domestic reflections

Day 2
Day 3
  • Breakfast - Buckwheat banana Pancakes | bacon
  • Lunch - Millet falafels with  tomato relish (It's All Good)
  • Dinner - Flat Iron Steak | lemon & olive quinoa | blondies with macadamia nuts
Day 4
Day 5
  • Breakfast - Veggie Scramble | bacon | baked beans
  • Lunch - Beans, wilted greens & sausage stew
  • Dinner - leftovers
Day 6
  • Breakfast - Big Sur Bakery
  • Lunch - leftovers
  • Dinner - leftovers
Day 7
  • Breakfast - Fruit | eggs | sausage | sweet potato biscuits | baked beans

Orange Cranberry Scones {gluten free}

Wednesday, March 26, 2014

Orange Cranberry Scones {gluten free}                           PRINT
adapted from barefoot contessa 

1/2 Cup                flaxseed, grounded
1/2 Cup                rice flour
1 Cup                   arrowroot
1 1/2 Cup             sorghum flour
1 Cup                   almond flour
1/4 Cup                cane sugar
2 T                       baking powder
1 t                        salt
1 Cup                   butter, salted, softened
1/2 Cup               dried cranberries
4                          eggs
1 Cup                  almond/coconut milk
1 T                       vanilla
                            zest of 1 orange
                            juice of 1 orange 
  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
  • Mix all dry ingredients in a medium size bowl. Flaxseed, rice flour, arrowroot, sorghum, almond flour, cane sugar, baking powder and salt.
  • Cut the butter into the flour. It should resemble small peas. Mix in the cranberries. 
  • In a smaller bowl add the eggs, almond/coconut milk, vanilla, zest and orange juice.
  • Pour the wet ingredients into the dry mixture. Fold until combined. 
  • With a ice cream scooper scoop batter onto baking sheet about 1" apart. *I like to pat down the the top, lightly, of the wet batter. Just to help the scones spread and not bake into a dome!
  • Bake for about 10-15 minutes until top is brown.
  • Let cool on a rack for 10 minutes. 
  • Store right away in an air tight container. They will last 2 days.
  • Enjoy! 
If you would like to buy instead of making these go here.

Matcha Tea Shortbread Cookies {gluten free}

Friday, March 14, 2014

A friend of mine asked me to make cookies for her tea shop. Here is the recipe. To buy look here.

Matcha Tea Shortbread Cookies                    
10   oz      all purpose flour, gluten free
2     oz      flax seed, grounded
1.5  oz      rice flour
lrg pinch  salt
4     oz      powder sugar
1 1/2 T     green tea matcha 
1/2  lb      butter, soften
                sprinkles for decoration

  • Preheat oven 350 degrees. Line cookie sheets with parchment paper.
  • In a food processor add a.p. flour, flax seed, rice flour, salt, powder sugar, matcha. Mix till combine. 
  • Add the butter. Pulse till combined.
  • On a floured surface, roll out dough about 1/2" thick, cut out cookies. 
  • Before baking wipe water on the edge of the cookie, then dip wet edges in sprinkles. Do this one at a time, so that the water does not dry out. 
  • Bake for about 10 minutes, just until top is barely brown. 
  • Cool before transferring to platter. 
  • Enjoy!

European Almond Cake {gluten free}

Tuesday, February 11, 2014

Found an excellent recipe in Cook's Illustrated. Then thought I should make it gluten free!

European Almond Cake
adapted from Cook's Illustrated

2 cups                                         almonds, whole and raw
1/2 cup                                        sorghum flour
1/4 cup                                        arrowroot
1/4 cup                                        rice flour
3/4 t                                             salt
1/2 t                                             baking powder
1/4 t                                             baking soda
3/4 t                                             psyllium husk
1/4 t                                             chia seeds
4                                                  eggs
3/4 cup + 2T                               cane sugar
1 T +1/2 t                                    lemon zest
3/4 t                                             almond extract
5 T                                              butter, melted
1/3 cup                                        olive oil

  • Preheat oven to 300 degrees. Grease a 9-inch round pan. 
  • In a food processor grind all almonds until it turns to flour. Reserve 1/2 cup of the almond flour in a bowl with 1/2 t of lemon zest and 2 T sugar. 
  • In a bowl add the rest of the almonds with all the flours, salt, baking powder, baking soda, psyllium husk and chia seeds. Stir to combine.
  • Process eggs, the rest of the sugar, lemon zest and almond extract until pale yellow. About 2 minutes. With food processor running drizzle the butter and oil until incorporated. 
  • Add the almond flour mixture to the food processor. Pulse 5 times.
  • Transfer to the round pan. Sprinkle the almond, lemon, sugar mixture on top. Spread evenly.
  • Bake for about 55 minutes or until toothpick comes out clean. 
  • I served it with coconut frosting and salted butterscotch. 

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