Style Your Space

Yesterday I was invited to a fabulous collaborative event between Real Simple Magazine and Staples to launch a great new product: The Staples Space-Saver Shredder. It comes in great colors and is perfectly compact. Bet you can't say that about a lot of things in your home! 

This little lady was the star of the show:

We were able to make DIY monogrammed paperweights.  And you know how I feel about monograms and DIY.  Well, if you don't...love them.  

The event space (which was white and shabby chic; right up my alley and highly reminiscent of my wedding venue) was set up with three vignettes -- one urban, one a suburban in-home office space, then another kitchen nook/home office with organization products and lots of baking tools!  Plus a few couches and chairs set up in sweet sitting areas. 

Did you know that Staples now offers cooking and baking supplies?  From marble rolling pins (!!!!!!!!!!!), to nicely sized stainless steel bowls and paper packaging for baked goods, there are so many great new and innovative options available at Staples.

Back to the decor: I'm a huge fan of white furniture -- and ghost chairs.  Lucite chairs. Acrylic chairs. Call them what you want...they are fab. And I need about a million. Right now!  This was a beautiful vignette for urban offices spaces. I can totally picture this space in the corner of a spare bedroom in our apartment. Using a corner space not only allows amazing light on both sides of the desk, but also it's the best utilization of space. And in NYC-sized apartments where space is always at a premium, the better we use our space the more efficient we will be!  And the nicer our homes' offices will look. No one can argue with beauty and efficiency.

Real Simple is the queen of organization! So this collaboration makes perfect sense. And, who doesn't need a little help organizing life?!  This desk option offers his and her (black on the left, white on the right) for an easily shared space.

And the kitchen nook -- in my next home, I would love to have a kitchen office. After all the time I spend in the kitchen, it would easily contain so many of my important papers. Including all the Real Simple Magazines I currently have stored elsewhere in my apartment. Why do I have so many? I love going back through old issues and re-reading recipes or articles. Of course I do realize that there is something called the internet. However, there is just something nice about thumbing through a hard copy book or magazine. Anyway back to this nook. A handsome, neutral tone desk compliments perfectly-organized wall units for added storage space. No one ever seems to have enough!  And the to-go style baked goods boxes are perfect for amateur or professional bakers. In my case, an easy way to gift candied nuts, brown butter banana bread, oatmeal cookies or a strawberry tart.

My list of absolute must haves from the event include a few goodies:

This ghost chair -- under $100?! Stop. The. Bus. No really, stop it. I need to get on this.  

This marble rolling pin 

This rug

These pillows and these pillows and these pillows 

Thank you so much to Real Simple and Staples for having me!  It was a great event.  What are your favorite products from the pictures I've shared? 

xx,

Mrs. Wolf 

Pink Sugar

To call this a recipe would be hyperbole.  But if you're anything like me, you'd rather make something yourself than buy it at a store.  I was in need of pink sugar for a recipe I'm making for a certain someone for Valentine's Day.

Remember these red velvet cupcakes from The Domesticated Wolf's first birthday? 

Well...we have lots of red food coloring on hand.  So, I put my thinking cap on and made pink sugar.  Easy as that.  Honestly. 

Ingredients for bright pink sugar:

2 tbsp granulated sugar (or more if you are baking in bulk...you lucky devil!)

1 drop red food coloring

Obviously the more food coloring you add, the brighter and darker your sugar will become.  I opted for a rich magenta, so I doubled the recipe and used a few hefty drops -- probably closer to two.  And I was off! I used this sugar for another recipe I made the same day.  But it will stay fresh if you need to make it ahead of time. 

That, my people, is how to make pink sugar.  This technique will work for any color, which makes this "recipe" completely amazing. Blue sugar! Purple sugar! Green sugar! Which you will obviously need with St. Patrick's Day is coming up...

xx,

Mrs. Wolf

Homemade Veggie Burgers

I'm big on veggie burgers.  And not just because I don't eat meat.  I mean, HELLO, when they are good, they are SO GOOD.  So when I wanted (needed really...) to make my own veg burgs, it was weeks and weeks of recipe testing until I was happy with the results.  And happy is exactly what I am. 

These burgers are filling and dense.  They are not thin cardboard wanna-be-meat patties. They are luscious and filled with wholesome goodness.  Ha. Luscious veggie burgers...bet you've never seen a veggie burger described that way. First time for everything!

Ingredients for 8 burgers:

3 large carrots, peeled

1/4 head of cauliflower 

1/2 large onion, peeled and thinly sliced

2 cloves garlic, peeled and minced 

1/4C old fashioned rolled oats 

2 tbsp raw almonds 

1 15oz can chickpeas, rinsed and drained 

2 tbsp dried cherries, unsweetened 

1/3C panko 

1C cooked brown rice

2 eggs

2tbsp mustard 

1tbsp sriratcha (or ketchup if you don't want spicy burgers)

1/2tsp celery salt

1/2tsp cumin 

1/4tsp red pepper flakes 

1/2tsp smoked paprika 

1/2tsp salt 

Olive oil 

Balsamic vinegar 

Directions:

1. Preheat oven to 425 degrees 

2. Roast carrots and cauliflower for 30 minutes or until well browned  

3. Sauté onion over medium high what until caramelized and browned on the edges, add garlic and sauté one minute, deglaze the pan with balsamic vinegar, set aside 

4. In a food processor, blend almonds and oats until they are finely ground and resemble flour, set aside 

5. In the same bowl of the food processor, pulse chickpeas and cherries until combined, but not puréed, 15-20 pulses 

6. In a large bowl combine rice, oats and almonds, chickpeas and cherries, Panko, onion and garlic, dried spices, eggs, mustard and sriratcha (or ketchup)

7. Remove vegetables from oven and grate or dice by hand, reduce oven to 350 degrees

8. Combine vegetables with burger dough

9. Cover and refrigerate at least 2-3 hours or overnight 

10. Form 8 patties 

11. In a cast iron pan, or other heavy bottomed pan, heat olive oil and cook burgers about 3-4 minuets per side or until browned*

12. Place cast iron skillet into the oven and let the burgers warm through, about 10 minutes 

13. Serve warm with alone, with melted cheese and tortilla chips or on a toasted bun

*Be sure not to crowd the burgers when browning them. It will be difficult to flip them if they are too close together. 

what you'll need

caramelizing the onions

deglazing the pan

burger dough

don't be afraid to take a big bite

knife and fork veggie burgers

extra cheese, obviously 

perfectly paired with 

crunchy Food Should Taste Good tortilla chips

I particularly love veggie burgers that you really have to sink your teeth into. You can taste (and see!) the big pieces of vegetables.  It's real food, my people. Can't argue with that! Are any of you meat lovers thinking about making this recipe? 

Plus, I fully endorse any food that is easily smothered with sauce. Initially, we enjoyed ours topped with an avocado lime crema and cilantro.  The next day with cheese and sriratcha aioli on roasted challah bread. But the possibilities are endless. Fresh kale pesto? Sriratcha crema? Guacamole? Sundried tomatoes? Olive tapenade? You get the picture.  I could go on.  But I'll spare you the from my sauce-stream-of-consciousness. 

What's your favorite sauce? How would you serve these veggie burgers? I'd love to hear from you! Hope you enjoy...

xx,
Mrs. Wolf

A Very Domestic Birthday

Today marks one year of The Domesticated Wolf!  Happy birthday to this little blog of mine.  I've been loving sharing recipes, DIY ideas, wedding inspiration and snippets of our life with each and every one of you.  

I've been humbled and so thrilled to see the page views steadily increase since we started a year ago.  

Here are a few of the most popular posts:

Minimoon

Wedding Welcome Bags

DIY Silver Sharpie Bowl

Copper Bowls

Pear and Apple Cinnamon Skillet Cake

Caramel Glazed Apple Donuts

What birthday would be complete without some cake?  In honor of this little lady's first year, I made mini red velvet cupcakes with whipped cream cheese frosting.  And pink sugar crystals, obviously.  Every girl should have pink sugar on her birthday, right?! 

We have lots in store for you...including a website redesign.  So please stay tuned!

From our house to yours: thank you for reading, and sharing and commenting and letting me know how much you enjoy the recipes.  Keep cooking and eating, my people! 

xx,

Mrs. Wolf 

Wedding Recap: Our Signature Cocktail

No food or recipe posts today.  It's been about two months since Boo and I tied the knot...so without further ado: we're back to Wolfingham.  

photos by the crazy talented Carly Michelle Photography

We decided it would be fun to have a signature cocktail at our wedding, and with a last name like Wolf, how can you not make a play on it?  I'm a big fan of vodka sodas, extra lime. Very highbrow, I know, but it's lower calorie than many other mixed drinks.  And since it's clear, makes for an easier tomorrow...AKA -- improved hangovers!  But we wanted to turn up the volume at our wedding.  

Carly Michelle Photography

I bring you...The Howling Wolf: vodka, soda water, a splash of freshly squeezed grapefruit juice and a wedge of lime.

Carly Michelle Photography

And what's a signature drink without signature straws?  We ordered these pretty ladies online.  But they weren't without DIY roots.  We painstakingly attached hundreds of personalized drink flags onto the pink and white straws.  What I will do for a good monogram or Howling Wolf.  Dedication, I tell you!  

Carly Michelle Photography

But we didn't stop there.  We needed pink and gold personalized M&Ms, too.  

Carly Michelle Photography

Carly Michelle Photography

And pink and gold glitter personalized lollipops. 

Carly Michelle Photography

The bar was outfitted with lots of goodies, including truffle popcorn and candied nuts.   

Carly Michelle Photography

But we couldn't help bringing some more glitz.  Gold Jordan almonds.  Beauties! 

Carly Michelle Photography

One of our favorite vendors, Julia Bez did all the calligraphy for our wedding including our  menu, table assignments and of course, the drink and hashtag signs.  She is amazing. And so talented and sweet.  

Carly Michelle Photography

What's your favorite mixed drink? Are you having (or did you have?) a signature cocktail at your wedding? 

xx,
Mrs. Wolf 

The Best Miso Glaze, Ever

This is not hyperbole.  Honestly, this miso recipe is the best I've ever made.  It's perfect on steamed or roasted vegetables, tossed with rice and tofu or served as a dip for summer rolls.  Don't even get me started on that.  I'm dreaming of those crispy and crunchy summer rolls as we speak (well...as I type).  

Ingredients for 2 servings:
2 tsp red or white miso paste*
1 tsp tahini
2 tsp rice vinegar
2 tsp sesame oil 
1-2 tsp soy sauce (for those salt sensitive folks, you may prefer 1 tsp) 
1 tsp ponzu 
1 tsp garlic, minced through a garlic press (if you don't have one, just mince it as finely as you can)
1 tsp ginger, minced through a garlic press (if you don't have one, just mince it as finely as you can)

*white miso is milder than red, and I much prefer its sweet, mellow flavor. 

Directions:
1. Combine first two ingredients 
2. Mix in the rest of the ingredients
3. Refrigerate or serve immediately 

what you'll need

mixed and ready

with summer rolls

served with a rice bowl

drizzled over a vegetable and herb bowl

mixed into a shaved vegetable bowl 

Have you ever cooked with miso? It's great with eggplant and fish, too!  I'd love to hear how you like this recipe if you try it.  Hope you enjoy...

xx,
Mrs. Wolf

Apple and Pear Cinnamon Skillet Cake

Boo and I received a number of really special wedding gifts. And in all my years of loving to cook, I never had a proper cast iron skillet. I've always used a Le Creuset iron pan and somehow it never really seemed to work like a traditional cast iron skillet. But, lo and behold I got a really big cast iron skillet as a shower gift.  And the rest is history...

I immediately seasoned it and have been treating it like my child ever since. Use, clean, oil. Like any good mother, we have a solid routine going.

I've been experimenting with different cooking methods. Searing, sauteing, broiling and...baking. Ding ding ding we have a winner.  This pan is amazing for baking! So today I present you with a seasonal favorite...pear and apple cinnamon skillet cake inspired by The Pioneer Woman.

Ingredients:
For fruit:

4 ripe pears or apples, peeled, cored and sliced

1/2 stick butter, unsalted

2/3 C sugar

For cake:

1C whole wheat flour

1/2 stick butter, room temperature

1/3C sugar

2 eggs

1/2C plain Greek yogurt 

2 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon
1/4 tsp nutmeg
1/4 c milk
1 ripe pears or apples, peeled, cored and diced 

Directions:

1. Preheat oven to 375 degrees
2. Melt butter and sugar (fruit portion of recipe) over medium heat in a 10-12"cast iron skillet 

3. Place pears tightly and evenly on the bottom of the skillet, let them caramelize while you make the batter

4. Cream butter and sugar (cake portion of recipe) with an electric mixer

5. Add eggs, vanilla and Greek yogurt 

6. Mix dry ingredients: flour, baking soda, cinnamon, nutmeg and salt

7. Gently combine wet and dry ingredients by slowly adding the dry to the wet, mix until combined

8. Add milk and diced apples or pears, stir to combine

9. Pour the batter over the cooked pears in the skillet, with a rubber spatula gently spread the batter evenly

10. Bake for 20-30 minutes, checking for doneness after 20 minutes

11. Once the cake is cooked, remove the skillet from the oven and let cool about 5 minutes (cast iron does an incredible job of radiating heat so the pan will be very hot)

12. Place a plate (that's about the same diameter or slightly larger) over the skillet, with good pot holders, quickly invert the cake in one flip

13. Eat immediately, served warm

beginning melting butter and sugar

arrange the fruit as tightly as you can 

this will become the top of your cake

folding fruit into the batter 

recipe testing without fruit in the batter

(better results with fruit) 

 

baked and ready to flip 

presented on a large white platter

the crispy edges are by far my favorite 

caramel apple...in a cake

texture bomb: crispy edges, soft fruit

cut yourself a big piece

you deserve it

heavenly

with a fork?

or a spoon?

This is a crowd pleasing, belly warming dish. It's best when eaten right away - the texture begins to deteriorate after a day or two.  Poor Boo (or lucky Boo...depending how you read it) has been sampling versions of this cake for weeks. But I think we've found a favorite.

You could easily use only apples or only pears, instead of combining the two if that's what you have on hand or if that's what you prefer. Also I'm imaging this cake with almonds ground into the flour.  I might have to retract my previous statement...I have more baking to do.

What's your favorite way to cook winter fruit?  I'd love to hear how you like this recipe if you try it! Hope you enjoy...

xx,

Mrs. Wolf