Blogspot - Recipe Scratch Rusia

This post is mainly for our customers coming to the Open School House this weekend, but also useful for anyone local looking to day trip out to Lexington.  It is the town I grew up in and where much of my family still lives.  It is a quintessential Mid-West historical small town.  Thanks to its affluent historical past (Lexington was larger than Kansas City during the Civil War era), there are many beautiful Antebellum homes and buildings.  We still love just driving around looking at the old neighborhoods (South Street, Main Street & Franklin) and admiring the older homes, and old fashioned tree lined streets. I've compiled a list of my must-sees while in town. More information about all of these sites are available on the Lexington website. Lexington Missouri Website Fahrmeier Farms 9133 County Farm Road, Lexington MO 64067 My cousin owns a produce farm and pumpkin patch right outside Lexington.  They've got beautiful pumpkins and mums as well as so many k...

In an effort to be 100% transparent, I used a cake mix to make these cupcakes.  I think it was a Duncan Hines Spice Cake Mix, to be exact.  If you have read this blog for a while, you know that I'm not afraid of or embarrassed by a cake mix.  I use them all of the time for shortcuts - especially when I'm making cupcakes.  Maybe it is just me, but I think that homemade cupcake batter can be a little finicky... it can roll over the sides, it can deflate, etc., and I wanted these to look just perfect in my new Gold Striped Cupcake Papers.  And it was easy.  I was really in the mood for a Fall-ish spice cake topped with creamy, cream cheese frosting and these were everything (and more!) than I had hoped. People tend to not think about texture as much as they should.  I had a gourmet ice cream sundae at a fancy restaurant this summer, and the combination of textures was unbelievable.  I can still taste (feel it?) right now.  This cupcake combinati...

This is the best dessert you will make all Fall.  Okay, maybe besides the Pumpkin Cupcakes with Maple Cream Cheese... but those are more like breakfast cupcakes and after school snacks.  This is a dessert you serve on Sunday night after a really comforting dinner - pot roast, braised beef stew, etc.  This recipe in particular will knock your socks off - it has orange zest, cinnamon, and cranberries in addition to the apples.  Just the aroma is enough to warm your soul. Sometimes just a new shaped baking dish can re-inspire me.  I've had this Ceramic Fluted Tart Pan for years and use it all of the time for quiche, brownie pudding and baked dips, but I had never tried baking a crisp in it.  It feels a bit more stylish in this than a traditional pie plate or casserole pan.   Shop New Ceramic Fluted Tart Pan > The cookie dough topping on top is super simple - I just throw it in a bowl and squeeze it together with my hands and then crumble it on top. ...

The Season of Layers Late tonight we are expecting rain that will bring with it 50 degree weather overnight, followed by a crisp 70 degree day.  I can't wait.  We just endured the driest summer and now I'm ready to spend our days outside again.  I can feel that we're on the cusp of change.  The light is warmer and the shadows are longer.  The yard has started to weather and become a bit wispy instead of lush and green.  It is ready for a rest. In just a couple of days, we'll be collecting leaves and sipping hot cocoa and coffee on our walks home from school.  We'll be heading to the farm for cider donuts and pumpkins and coming home to a cozy dinner by the fire.  We're ready.  We are ready to slow down and enjoy harvest season. The Autumn Harvest Collection In preparation, I've added another layer to our home with warm velvet pillows, big baskets, plaid throws & lots of pumpkins -  Fall is finally here. On the sofa above, I'm featuri...

After encouragement from Tessa ( @nineandsixteen ), Jennifer ( @faithmd ) and Maria ( @growersdaughter ) I'm jumping on the Barefoot Contessa's Pumpkin Cupcake bandwagon.  Last year I made about 35 loafs of pumpkin bread from September-February, but I never put it in cupcake form and topped it with cream cheese frosting.  These were so utterly delicious.  The cake is basically the same recipe as the pumpkin bread recipe I use - so moist from plenty of pumpkin puree (making it healthy, right?) and warm spices.  And that frosting.  OMG - so soft and creamy.  The slight sweetness was absolutely the perfect compliment.  We've enjoyed them after school for snacks and for breakfast : )   And now they are gone and I want to make more. I made them in my Jumbo Brown Cupcake Papers and used the Large Scoop  to put them into the papers neatly and portioned.  Her recipe says it makes 9, and I found this to be exactly correct.  It filled the j...

This Week's Menu It is that time.  I've officially switched out my closet out, I had a delicious slice of pumpkin bread for breakfast with my coffee (thanks, Suz!) and we picked our first pumpkin this weekend.  We're full-on fall mode. Tonight I'm making this wonderful roasted pork loin with apples and onions , along with white cheddar grits for dinner.  Emma and I are going to make some Salted Caramel Sauce after school for the apples we bought over the weekend and  I'm making a big pot of Rainbow Soup for our lunches. Here is our plan for the week : Monday : Pork Loin with Apples & Onions (This pork loin roast takes a little while to make, but this faster Pork Tenderloin with Apples & Onions is a quicker version for a Monday night. Monday After School : Caramel Apples with Salted Caramel Sauce Tuesday : Rainbow Soup (leftovers for lunch!) & Mini (oven!) Smores Wednesday : Skillet Lemon Roasted Chicken   Thursday : Short Ribs & Apple Crisp T...