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Amazing Autumn Finds on Etsy!

At our house, fall is kind of the birthday season, because so many of our immediate family members have their birthdays September through November. So, with our birthday season is just around the corner, we decided to compile a list of some of our favorite finds on Etsy. Any of these treasures would make a wonderful gift!!

Etsy Finds for blog 1

Beautiful wooden puzzle for little children. HERE

Etsy finds for blog 2

Brilliant autumn fine art print! HERE

Camouflage dishcloth set! A great gift for the hunters in your life! HERE

Etsy finds for blog 3

Delicious honey caramels made in Utah. HERE

Etsy finds for blog 4

Lovely cranberry soap, perfect for the fall season! HERE

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Set of hand crocheted pumpkin bags. They look like a little pumpkin patch!! HERE

Etsy finds for blog 5

Adorable miniature bales of hay! Great for decorating your front step this fall! HERE

Etsy finds for blog 6

Sweet little fox watercolor painting! HERE

Beautiful pumpkin spice scarf, hand knit by Elisabeth. Available HERE at our Etsy shop.

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Cotton drawstring bag in the colors of an autumn cornfield. HERE

 

Thank you for visiting A Homespun Country Life!!

~Kerstin

 

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Pineapple Zucchini Bread

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Here is another wonderful way to use that bountiful vegetable that everyone loves and hates! This bread is spicy and moist, with a fruity flavor from the pineapple. You don’t taste the zucchini, but it adds a beautiful green speckle to each slice.

Please note: We doubled the recipe when we were making it for the photos. It works great to double the recipe, but be sure to follow the recipe! 🙂

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Four eggs in a bowl.

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Beat them until they are frothy.

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Add the oil.

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The sugar. Gotta have this stuff!

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Add the sugar.

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Mix well.

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Be sure that the pineapple is really well drained. You don’t want a lot of excess moisture.

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Add the zucchini, pineapple, and vanilla extract to the egg mixture.

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Stir that together.

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Measure the dry ingredients into a bowl.

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Mix them together.

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Add the dry ingredients to the batter all at once.

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Mix it together…

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…just until combined.

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Prepare a 9x5x3 inch loaf pan (or two if you are doubling the recipe) by cutting a piece of parchment paper or wax paper to fit in the bottom. Grease the sides of the pan.

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Spoon the batter into the pan(s). Bake at 350 degrees F. for about 50 minutes, or until it tests done with a toothpick.

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Perfectly baked!

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We sliced this loaf while it was still warm. It tastes delicious warm or refrigerated, but it definitely slices better after cooling completely.

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Here is the other loaf, after refrigerating.

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If you refrigerate the leftovers, be sure to have them covered completely, so they stay moist.

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Pineapple Zucchini Bread

2 eggs
1/2 cup cooking oil
1 cup granulated sugar
1 cup unpeeled shredded zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon  baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts

Beat eggs, oil, and sugar. Stir in zucchini, pineapple, and vanilla. Measure remaining seven ingredients into another bowl. Stir to distribute. Pour all at once into batter. Stir to moisten. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees F. for 1 hour or until it tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter. Yield: 1 loaf.

 

Thank you for visiting A Homespun Country Life! 

~Kerstin, Elisabeth, and Gabrielle

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Yarn Tote Organization Before and After

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This tote was under my bed, and I used it for storing my yarn and a few other things. But I finally decided that this tote should only be for yarn. So I dumped it out on the floor…

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and spread it out. Here are all the things that were in the tote (excluding the purple polkadot socks, which I forget to put in!) There is yarn, knitting needles, a journal (?), fabric, an unfinished sewing project, patterns, embroidery hoops, buttons, candles, and more yarn.

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The yarn went back into the tote, because I didn’t have anything pretty for it to be put in to. Then I put away all the little things that were left…like the embroidery hoops and buttons, and some yarn that I didn’t want.

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After that, all that was left was the candles and the journal, which I put into the pretty box above! I slipped the loose candles into the little sachet so that they were contained.

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By the way, the candles’ scents altogether smell like candy. 🙂 Just thought you might like to know that. I added the pencils and more notebooks because they wanted to be by the yummy smelling candles. Well, okay I needed a place to put them. 🙂

 

Thank you for visiting A Homespun Country Life!

~Elisabeth

 

 

2

Zucchini Onion Breakfast Bake

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To celebrate everyone’s favorite vegetable to grow, we bring you this zucchini-laden recipe. This Zucchini Onion Breakfast Bake is just so good. It’s practically comfort food, even if you aren’t very fond of vegetables! While its name suggests it for breakfast, it’s also a great main dish for dinner. In fact, we just had it for supper a couple nights ago. We baked a big batch of fluffy biscuits for a side. When we are making biscuits to go with this bake, we like to add raisins to the biscuit dough; then we drizzle a powdered sugar/milk glaze over the biscuits when they come out of the oven, fragrant and golden-brown!

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Place six unwrapped eggs in a large bowl.

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Beat the eggs until frothy.

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Add a whole 8 ounce container of parmesan cheese.

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Whisk it into the eggs.

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Add 1/2 cup of canola oil. You could probably substitute olive oil, which is healthier than most other oils.

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Some salt and pepper.

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It is vital that you place the salt and pepper into an adorable blue hedgehog measuring cup. Vital.

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Throw that in.

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Look at this lovely red onion!!

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Chop it into small chunks and add it to the egg mixture. You don’t want it to be too fine. Unless you really don’t like big pieces of onion. If that’s the case, then I guess you do want it to be fine. That’s fine.

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Add about six cups of diced zucchini and mix it in laboriously by hand. Actually, it might work better if you use a spatula. I wish I had thought of that earlier! 😉

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Add two cups of biscuit/baking mix to the batter. We make our own from scratch.

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I love that adorable hedgie face!!

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Mix it in.

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Here is the batter with the biscuit mix all mixed in.

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The only thing missing is a bunch of diced ham. Throw that in and stir it up again.

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Spread the batter into a greased 13″ x 9″ pan and bake at 350 degrees F. for about 50 minutes, or until it’s golden brown and not doughy in the center.

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We honestly forgot to get a picture of the bake as soon as it came out of the oven. Thankfully, there was a leftover piece in the refrigerator this morning, so we managed a couple pictures of it! My apologies for the un-photogenic-ness of it. 🙂

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Here is the complete recipe!

Zucchini Onion Breakfast Bake

6 eggs
2 cups grated Parmesan cheese
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red onion, chopped
6 cups sliced zucchini
2 cups biscuit/baking mix
1/2 to 1 cup ham (optional)

In a large bowl, whisk the eggs until light and frothy. Whisk in the Parmesan cheese, oil, salt, and pepper. Stir in the onion, zucchini, baking mix, and ham. Pour into a greased 13″ x 9″ baking dish. Bake at 350 degrees F. for about 50 minutes, or until lightly browned.

Note: This recipe can be cut in half and baked in a deep-dish pie plate for 25-35 minutes.

Thank you for visiting A Homespun Country Life!!

~Kerstin, Elisabeth, and Gabrielle

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Fresh from the garden: Zucchini

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You know those zucchini plants that you have growing in your vegetable garden out in your back yard? Maybe you just planted one, which is very smart. Or maybe you were like us and planted more than that because you can’t resist seeing a plant produce lots and lots of food. Well, either way, by this time of the summer, your zucchini plant (or plants, that’s okay, too!) are probably sprouting zucchini left, right, and center. Yum.

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Well, Mom has several amazing recipes for using our abundance of zucchini, so if you are struggling with yours, keep yours eyes on our blog during the next few days in order to glean our favorite recipes! By the end of our zucchini mini-series, you won’t need to leave paper bags-ful of this veggie on your neighbors front porch at midnight. Not that you would do that, of course. 😉 Instead, you can take them a loaf of the luscious but easy Zucchini Pineapple Bread, or a pan of scandalously good Chocolate Zucchini Cake. You won’t want to miss these recipes!!

Thank you for visiting A Homespun Country Life!

~Kerstin