Author Archives: sweetlaurel

Simple Fall Soup \\ Sweet Laurel

Simple Fall Soup

The simple, yet delicious nature of this soup is seriously soothing for the soul. I love the combination of the sauteed veggies and pumpkin, with the slight kick from the cayenne. It is perfect for a cool fall evening, and even more perfect for those with busy days, when you just want to reheat a nourishing soup for dinner and call it a night. This is a great make ahead meal!

Yield 4 servings

Ingredients:

2 tablespoons avocado or coconut oil

1 onion, chopped

2 ribs on celery, chopped

3 carrots, chopped

3 cups green cabbage, shredded 

1 tablespoon apple cider vinegar

16 oz pumpkin pureee

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper (or chili flakes for less of a kick!)

1 teaspoon pink salt

2 cups coconut cream (about 1 13 ounce can, I like Lets Do Organic Coconut Cream)

Directions:

In a large, heavy duty saucepan, heat avocado oil and sauté onion, celery, carrots and cabbage. Cook, stir constantly for about 12-15 minutes until veggies start to soften. When onions start to turn light golden brown, deglaze the vegetables with the apple cider vinegar and continue to cook. When carrots can easily be pierced with a fork, the vegetables are finished. Once veggies finish cooking, remove from heat and allow to cool slightly.

Place cooked veggies, pumpkin, spices and coconut cream in blender and blend for about 2 minutes, until vegetables are completely smooth. Reheat the soup and serve immediately, or make ahead and store in an airtight container for about 2-3 days, and reheat before serving.

Enjoy!

Dutch Apple Crumb Pie \\ Sweet Laurel

If you follow along on my  personal Instagram, you know we just had a family apple picking outing at the most beautiful, organic apple farm in San Luis Obispo. We picked nearly 20 pounds of delicious, crisp apples, definitely knowing we’d eat loads of them, but also certainly be baking with them this fall! Here’s a recipe I’ve been very excited to share, because apple pie has always been my personal favorite. I remember enjoying apple pie ala mode nearly every Thanksgiving I can remember. For this pie, I used tart apples, about 5 large Braeburn and 2 large Granny Smith, but you can choose whichever type of apples you like. Enjoy, and remember to share how you and your loved ones enjoy this pie. Xoxo, Laurel

Dutch Apple Crumb Pie

Filling:

7-8 apples, peeled, cored and quartlered

2 tablespoons coconut or avocado oil

2 tablespoons 100% maple syrup

1 tablespoon cinnamon

1 tablespoon arrowroot powder

Pinch of pink salt

Gently sautés apples in coconut or avocado oil. After about 5 minutes, add maple syrup and continue to stir for 5 more minutes. Once soft, stir in cinnamon, arrowroot and pinch of salt. Stir until a nice evenly gooey texture is formed, about 2 minutes. Remove from heat and allow too cool.

To prepare crust:

2 cup almond flour

1 cup arrowroot powder

1/4 cup coconut oil (melted)

1/4 100% maple syrup

1 egg

Pinch of pink salt

Combine coconut oil, almond flour, arrowroot powder and salt in a bowl. Mix with pastry blender or finger tips until dough comes together. Stir in maple syrup and egg, then shape dough into a ball. Place in fridge for about 1 hour. After an hour, remove from fridge and gently roll out dough into larger circle between two pieces of parchment paper. Place the pie dough into an 8 or 9 inch pie pan. Set aside until ready to fill with apples.

To prepare crumb topping:

11/2 cup almond flour

1 tablespoon date sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil or butter (softened)

2 tablespoons 100% maple syrup

Pinch pink salt

In a bowl, mix together almond flour, date sugar, cinnamon and pinch of salt. Add coconut oil or butter and maple syrup. Using fingers, press ingredients together into a crumb topping mixture. Reserve for half way through baking.

To assemble pie:

Preheat oven to 350. Place the apples inside the pie crust. Bake covered in oven for about 30 minutes. After 30 minutes. Gently press crumb topping on top of apples and place back in oven. Bake uncovered another 20 minutes, until apples are bubbling and crumb topping is an even golden brown. Allow to cool and enjoy!

Pumpkin Spice Latte \\ Sweet Laurel

When season starts to get cool, you can bet that’s when we start making the Sweet Laurel PSL! It’s so simple and made in a blender, it’s practically a winter smoothie!

Pumpkin Spice Latte

Serves 4

Ingredients

Pumpkin spice latte

6 cups almond or coconut milk

1/4 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3 dates

1 teaspoon vanilla extract

2 cups freshly brewed coffee (optional)

Coconut cream

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract


To make the PSL:

Place coconut or almond milk in a blender, along with remaining ingredients. Blend on high, about 2 minutes

Heat mixture over the stove until desired temperature is reached

Pour into 4 mugs and top with coconut whipped cream. Recipe below.

To make the coconut whipped cream

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.

Nut-Free Pumpkin Muffin \\ Sweet Laurel

Nut-Free Pumpkin Muffin

What screams fall more than pumpkin?? For us, the pumpkin flavor makes us so excited for crisper weather and all the holidays to come. We also love that this recipe is nut-free, which makes it suitable for almost anyone! This recipe is paleo, and completely gluten free, grain free, refined sugar free, dairy free and nut free.

Yield 9-12 muffins 

Ingredients:

3/4 cup coconut flour

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp cinnamon

1/2 tsp ginger

3/4 cup 100% maple syrup

3/4 cup coconut oil (melted)

6 eggs

3/4 cup pumpkin

*Pepitas for optional sprinkle 

Directions:

Preheat oven to 350. Prepare a muffin pan by lining with muffin tins. Set aside. In a medium sized bowl, mix together coconut flour, baking soda, salt, cinnamon and ginger. Set bowl aside. 

In another bowl, whisk eggs, coconut oil, maple syrup and pumpkin. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins.

Fill batter to nearly the top of each muffin liner, as muffins will rise. 

Sprinkle optional pepitas on top of each muffin and bake for about 24 minutes. 

Allow to cool and enjoy! 

The Sweet Laurel Cottage // Kitchen

Welcome to the Sweet Laurel Cottage’s Kitchen!

The heart of the Sweet Laurel Cottage is the kitchen. Literally. The whole house is built around it, and in the best way, it’s totally overkill. The kitchen is about 600 square feet, has not one, but three ovens, and twelve foot long island. When Laurel and I first started discussing the vision of the cottage, we knew the kitchen, dining room, and living room would be a large open space, inviting for Laurel’s family, and visitors and classes as well. The kitchen in the cottage is ready for filming video content, testing and shooting a cookbook, hosting intimate classes, and still cozy enough to be a family space.

The guiding style of the home was Sussex meets Santa Monica. We wanted there to be an English garden quality, while still feeling relevant to the laid back beachy vibes of Santa Monica. This meant an abundance of light, lots of layered textures and patinas, and an airy color palette. We also wanted there to be thoughtful touches and surprises – Nick’s (Laurel’s Husband) espresso bar built into the pantry cupboards is one of my favorite moments. It has a Caesarstone counter, knock box, and filtered water hookup for perfect espresso shots.

At her old apartment, Laurel had a not-exactly-street-legal commercial oven which cranked heat and would burn you if you glanced at it. Which is to say, Laurel expects BTUs out of her ovens and stoves. But, we also needed pieces that fit into the aesthetic – this isn’t an industrial kitchen space. I once heard someone refer to hardware as a room’s jewelry, and I love this idea – the hardware needs to add a pop. Cafe Appliances was a superb balance of performance and beauty. The white and bronze finishes layered in perfectly with the pale green tones, stone textures, and brass details. Better yet, the appliances produce results in really thoughtful, user friendly ways. The ovens are ready for a smart home and can be preheated remotely, the convection mode makes baking quick and efficient, and having hot water heating up from the refrigerator’s filtration system for the perfect cup of tea are just some of the features we love about these appliances. Also, this is Laurel’s first dishwasher that isn’t her pair of hands.  This is a game changer for her, especially since the dishwasher is powerful enough for her roasting pans but gentle enough for her mother’s china.

We used Caesarstone in the Sweet Laurel Cake Shop and fell in love with it’s durability and beauty. After watching our baristas knock, spill, and put the surface through a battery of real life tests, we were blown away by how it held up. We knew it would be not only a gorgeous choice for the Sweet Laurel Cottage, but basically indestructible. We chose Stratuario Nuovo for it’s fine veining and stone-like appearance. For the dramatic waterfall at the end of the island, it needed to be something with impact – plane white just wouldn’t do. I especially love how it looks next to the brass fixtures – such a timeless combination.

The corner banquette has been on Laurel’s wishlist for years. Having a cozy spot for family meals or a quiet cup of coffee was necessary. After working with Room and Board on The Kitchy Cabin, I knew there timeless aesthetic would help the home feel a bit more modern, and not like a grandmother’s doily covered cottage. We used their gorgeous pieces in the Living Room and Dining Room (blog post coming soon!), and mixed in their Bay Counter Stools in Walnut, Ventura Round table, June chairs in Tatum Natural, with custom pillows in Trip Oatmeal. The rich wood tones add some warmth against the pale green and stone tones throughout.

Throughout the house, we installed a white oil rubbed Herringbone Faber floor, by Du Chateau. We used Du Chateau in the Sweet Laurel Cake Shop and love the texture it adds to a space – we immediately felt transported to old world Europe, and loved how it grounded the space. Herringbone has been on our wishlist for a while, and we couldn’t be happier with how it turned out. 

The color of the kitchen was a constant conversation for months. At one point we thought a bone/beige tone, maybe navy, maybe a rich emerald? After painting gigantic swatches on each wall, we settled on Light Pine by Dunn Edwards. I’ve worked with Dunn Edwards on my last three design projects, and love the depth their hues have. They react to the light in a beautiful way, making a space shift it’s atmosphere as the day progresses. The soft green is delicate with just a touch of grey in it, so gives it some softness and totally transformed the Ikea cabinets we used throughout. I hope you guys enjoyed the kitchen tour! I can’t wait to share the rest of The Sweet Laurel Cottage with you, and please look out for the classes we’ll be hosting, coming soon.