Dining Out & About

 We've certainly been trying a lot of new restaurants in our new neck of the woods. I don't always grab a photo, but when I do...there's going to be a post about it!

This place boasts that they have over 250 omelettes (there are more on the back!)

We definitely over-ordered here but had loads of leftovers. 

We explored a cute area after breakfast...

...and found this lighthouse.

When we celebrated Valentine's Day, the bread service was so elegant.

Here we are at another breakfast place that had great reviews.  The restaurant and menu were all witch themed.

I loved getting greens with my breakfast! (and a biscuit!)

This cheese board was so simple and pretty at a French restaurant.

While we were helping City Girl #2 move, we tried a delicious Palastinian restaurant.  I'm still dreaming about that hummus, pita, olive oil and cauliflower!

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Loving Lately...

What I've been loving lately...

These Halloween pj's from Walmart.  They are so soft and perfect for right now when it's been pretty warm. I love the cute cat print.

My orchid bloomed! I've had a few orchids for over a year and one has just re-bloomed for the first time!  Any tips would be appreciated!

I made the easiest pumpkin chocolate chip bars for one of our Sunday Fundays and they were gobbled up. Recipe coming soon.

Loving the early entry perk for executive members at Costco. We can enter at 9 am and we're out of there by 9:30 when the rest of the members are arriving.

This Honeycrisp Apple kombucha is SO good!

My pedicure before our trip to Kauai.

Getting to see so many lovely sunsets.

Discovering new places for breakfast.  This looks so beachy!

We like to order a pancake for the table to try them out.

I was craving my Vegan Chickpea Tuna and made it for a Sunday Funday.  Everybody loved it!

We also grilled up a lot of fresh produce that we were given.

I added these burgundy leaves from Aldi to my early fall decorating.

And I always love seeing this face!

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{Recipe} Cinnamon Chip Scones

If you want your house to smell amazing and treat everyone to some sweet, tasty scones, I've got the recipe for you!  

The hardest part might be finding the cinnamon chips(I found mine at Walmart). If you can't find them, any baking chips will work!

I started with this recipe and made some adjustments based on the comments.

Recipe:

1 3/4 cups all purpose flour

1/3 cup + 2 TBS sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter, cubed

1 cup buttermilk (*I made my own by adding 1 TBS lemon juice or apple cider vinegar to 1 cup milk. I used soy milk, but any milk is fine*)

1/2 package (10 oz) cinnamon chips (the original recipe calls for the whole bag)

2 TBS of butter, melted

1/2 - 1 tsp cinnamon (optional)

To make:

Preheat oven to 425ºF

• In large bowl combine flour, 1/3 cup of sugar, baking powder, baking soda & salt. Optional add in 1/2 tsp of cinnamon.  
• Cut in butter until mixture resembles course crumbs.
• Stir in buttermilk until just moistened.
• Fold in cinnamon chips.
• Turn onto a floured surface and knead until no longer sticky (about 10-12 times).
• Divide in half and press each half into a 7 " circle. 
• Brush with butter and sprinkle 2 TBS of sugar and (optional) 1/2 tsp of cinnamon.
• Cut each circle into 6 wedges.  Separate wedges and place on greased baking sheet (I used parchment paper).
• Bake at 425ºF for 10-13 minutes or until lightly browned.
• Serve warm. They freeze well.

Enjoy!!

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{Travel} Weekend & Gig in Virginia

Mr. Click had a gig with his Virginia band last month and we made a one night weekend getaway out of it. 

We got there for sound check and I enjoyed my book while they were setting up.

I loved the summer concert series poster.

We love the pretzels at this place...sooo good!  It was the perfect night for an outdoor gig.

We always try and get a walk in the morning and we've enjoyed exploring the W & OD trails.

We tried a new (to us) place for breakfast.  I'm glad we put our name on the virtual waiting list before we got there.  It was busy!

I got the chia coconut power bowl with toast.  It was tasty and so filling.

We stopped at Farmer John's in Leesburg on the way home. Their "Best Corn in 3 States" sign caught our attention so we had to try some.

Their produce was beautiful!

I had to send my girls this photo because I detest beets!  Blech! I wish I liked them!

We stocked up on fresh produce and took our time getting home.  It was a  fun weekend away!  So, do you like beets?

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{Recipe} Almond Flour Applesauce Muffins

  I had a jar of applesauce languishing in the fridge and a big bag of almond flour that I'm trying to use up and I found this recipe for muffins.  I adjusted it to make it vegan.

Ingredients:

1 cup of applesauce (I used unsweetened)

1/4 cup of maple syrup

1 tsp vanilla

2 tsp apple cider vinegar

1 1/2 cups almond flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon+ extra for top

1/2 tsp salt

1/2 apple, diced

To make:

• Preheat oven to 350ºF
• Line muffin tin with liners (or use silicone)
• Mix wet ingredients in large bowl-applesauce, maple syrup, vanilla &vinegar
• Add almond flour, baking powder, baking soda, cinnamon & salt. Stir combine
• Fold in diced apple
• Scoop 3/4 cup of batter into each muffin cup. Sprinkle tops with cinnamon
• Bake for 25-35 minutes or until tops are golden brown

Because I left out the eggs and oil and increased the amount of applesauce, these did not hold together as well as traditional muffins but they firmed up in the fridge and were really tasty!  College Girl made the original recipe as written with chocolate chips and said they turned out great as well! Options!

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{Recipe} Easy Homemade English Muffins

Freshly made English muffins are such a treat and easier than you think to make.

Ingredients:

{Basic Dough}
2 1/2 cups all-purpose flour
1 tsp active dry yeast
3/4 cup lukewarm water, divided
1/2 tsp salt
1 tsp olive oil
***
1 TBS fine cornmeal

To make:

• Place flour in large mixing bowl, make a well in the middle and add yeast mixed with 1/4 cup water. Let rest for about 10 minutes. If yeast bubbles you know it's working.
• Add salt, oil and remaining 1/2 cup water and combine all ingredients (except cornmeal) with a large spoon. Knead to form dough.
• Cover bowl with a clean kitchen towel and let sit in a warm spot for 1 1/2- 2 hours until dough doubles in size. (I turn my oven on warm for a few minutes then turn it off and put the bowl in the oven to let it rise).
• Once dough has doubled in size, divide into 8 equal pieces and form into balls. 
• Sprinkle cornmeal on parchment paper, place dough on top and press down, the flip and press  again.

• Heat a griddle or skillet on  low-to-medium and add English muffins. (Don't place too close together or they could stick to each other).
• Cook on each side about 5-10 minutes, adjusting heat as needed, until brown on the outside and cooked through.

• Use a fork to split them open, then toast to your desired crispness and perfection.

Enjoy with your favorite spread and/or butter. So good!  Store cooled muffins in an airtight container for up to a week in the fridge. Can be frozen too!

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{Recipe} Healthy Seed Bark

This healthy seed bark is a mildly sweet treat that is fully of healthy seeds and a kick of ginger!

It's so easy to make and keeps well in an airtight container for weeks.

Ingredients:

1 1/2  cups raw pumpkin seeds

1/2 cup raw sunflower seeds

1/4 cup raw (or toasted) sesame seeds

1/4 cup ground flaxseed

2 TBS chia seeds

1/4 cup crystallized ginger, diced  (optional, but highly recommend)

2-3 TBS maple syrup

To make:

Preheat oven to 350ºF.

Line baking sheet with parchment paper.

Add all of the ingredients (except maple syrup) to a large bowl, stir to combine.

Add maple syrup and stir well to coat all of the seeds.

Pour out onto lined baking sheet, spreading out to about 1/4"-1/3" thick.

Use another sheet of parchment paper on top to press it out evenly.

Bake for 18 minutes, flipping pan halfway through baking.

Keep an eye on it so it doesn't burn.

Remove from oven and let it cool for about 20 minutes, you'll  hear it crackling as it crisps up and cools.

Break it up  into bite size pieces.  

Once completely cool, store in an airtight container.

This is a lot like a crunchy granola and I love it on top of my oatmeal or by itself  as a snack.

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