I confess, I’m a bona-fide comic book geek. …
ETG’s Top Picks: Favorite Fall Things
We’re so excited that autumn is here! Here are a few of our favorite picks:
- The Little Paris Bookshop, written by Nina George. This story about a bookseller who picks out the perfect books to heal readers caught our eye on the New York Times Bestseller list. We love the idea of a literary apothecary!
- Move over, pumpkin spice latte; we would rather have pumpkin spiced chocolate from Endangered Species instead. A portion of the profits generated from sales are donated to wildlife conservation, which makes this decadent chocolate bar even sweeter.
- Most yoga mats contain polyvinyl chloride (PVC), so we were thrilled to find these handwoven yoga rugs made of 100% cotton.
- We’ve tried a few of Daisy’s incredible handmade soaps from her Etsy shop and loved them. This almond and honey soap sounds divine.
Foods for Glowing Summer Skin
Ahhhhh, summer. Daydreaming of white sand between my toes, a cool breeze misted with salt spray from aquamarine oceans, and a juicy, green coconut garnished with a little umbrella and a straw to sip from….
ETG’s Top Picks: Favorite Summer Things
Celebrate summer with our favorite picks of the season!
- We had to include Mother Nature on our list! Head on over to the closest beach in your area for a dose of sand, surf, and sun. We’re lucky that Cape Cod is just a few hours away from us.
- Sprinkle some Maine Sea Salt over a thick slice of juicy watermelon for a refreshing and delicious summer treat. We love that this sea salt is locally harvested in New England.
- This handmade journal made with Japanese paper and origami base folds is perfect for jotting down summer daydreams while you’re at the beach!
- The summer heat can dry out skin, so we like to apply coconut oil nightly after a bath to lock in moisture.
Fennel Orange Ice Cream
Get ready for Fennel Orange ice cream!…
Mint Barley Water (Ancient Greek Kykeon)
As a historian, I’m always fascinated by old fashioned foods and drinks. I was excited to come across barley water, a beverage that has been enjoyed by people for thousands of years. …
Matcha Macadamia Nut Butter
I love creamy, natural homemade nut butters, so I created this beautiful superfood matcha macadamia nut butter! If you haven’t tried matcha before, you need to get your hands on some ASAP….
Vanilla Tangerine Sugar Cookies
I had a few extra tangerines lying around the kitchen, so I decided to make tangerine cookies! It was the best baking decision that I have ever made and these sweet treats have quickly become my new favorite cookies.
I wanted to capture the bright flavor and energizing scent of tangerines in each bite of these cookies, so I added the zest and juice of tangerines to the cookie dough. The result was a soft and chewy cookie that was scented with the sweet fragrance of freshly picked ripe tangerines on a sunny day.
The delicate taste of these soft cookies reminds me of a dessert that would be served at a fancy tea party. “Would you fancy some tangerine cookies with your cup of tea, my lady?”
I hope that you fall in love with these delicious tangerine cookies!
Vanilla Tangerine Sugar Cookies notes:
-If you have a mixer, use cold butter to cream the butter and sugar together. That way you do not have to chill the dough before baking.
-If you do not have a mixer, use room temperature butter to cream the butter and sugar by hand. After you mix all of the ingredients together, you must chill the cookie dough for at least an hour or else the cookies will not bake properly.
- 1 cup + 1 tbsp all purpose flour (scooped and leveled)
- ½ tbsp cornstarch
- ¼ tsp baking soda
- ⅛ tsp sea salt
- 6 tbsp butter
- ½ cup + 2 tbsp organic cane sugar
- zest of one tangerine
- 1 large egg
- 1 tbsp tangerine juice
- ½ tsp vanilla extract
- ½ tsp orange oil
- powdered sugar
- Preheat oven to 350 degrees F.
- Whisk flour, cornstarch, baking soda and salt together and set aside.
- Cream together butter, sugar, and zest until smooth and fluffy. Add the egg and mix. Add juice and extract and mix.
- Slowly mix in dry ingredients and stir until just combined. Do not overmix or else the cookies will be dense.
- Chill the cookie dough in the refrigerator for a minimum of one hour.
- Line a cookie sheet with parchment paper. Using a scoop (I used my 1 tablespoon sized measuring spoon), scoop the dough into balls and place onto the cookie sheet, spacing them out evenly.
- Bake in the oven for approximately 10 minutes (or until the edges start to turn golden brown). Let cool.
- Dust with powdered sugar and store in an airtight container.
Buckwheat Mushroom Risotto
Risotto is one of my favorite comfort foods. Although it’s traditionally made with arborio rice, I decided to make this creamy risotto with hearty buckwheat instead….
Forest Salad with Carrot Raspberry Ginger Dressing
I spotted some beautiful flowers while hiking the other day and was inspired to make this “forest” salad to celebrate Mother Nature!…
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