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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • From-Scratch Coconut Milk Chocolate Ice Cream
  • Pumpkin Chocolate Chip Mini Cakes (gluten free)
  • White Chocolate Custard Tart + Pomegranate Gelee
  • Soft Sugar Cookies (paleo, grain-free, refined sugar-free)
  • Paleo Caramel Custard Cake + Toasted Merinuge

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  • If you head to the blog tonight you’ll find a recipe for this Heirloom Tomato Galette + Herbed Ricotta and a peak at my kitchen outfitted with beautiful @cafeappliances ! // #sponsored
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#DistinctByDesign #CafePartner
  • #ad // I’m reliving my time in Ireland at the farm with @baileysus and adding a little Irish magic to this fall season with this Pumpkin Irish Cream Cold Brew!

Summer was so short this year, so I’m going hold on to iced coffee until my frozen hands can no longer handle the chill.

Shouldn’t be too difficult with this special treat ;) Pumpkin Irish Cream Cold Brew
*makes 1 serving

1/4 cup Heavy Cream
1 ounce Baileys Original Irish Cream 
2 tablespoons Pumpkin Purée 
1/8 teaspoon Vanilla 
1-2 tablespoons Maple Syrup
12 ounces Cold Brew Coffee
Ice 
Pumpkin Spice Seasoning

Place the heavy cream, Baileys Irish Cream, pumpkin purée, vanilla, and maple syrup in a small bowl and whisk together until smooth.

Strain through a fine mesh sieve and set aside.

Fill a tall glass with ice and pour the cold brew over the top.

Pour the pumpkin Irish cream mixture over the top of the cold brew and dust with pumpkin spice.

Enjoy!
  • The crisp evening air, colors of rust and gold seeping through country fields, a little smoke on the breeze, and a savory Butternut Squash Tart + Blue Cheese & Sage toasted in brown butter all pair so nicely this evening with a @RobertMondavi Napa Valley Chardonnay. #ad Fall deserves something special to welcome it in to the year, and I think this tart pairing with the wine is just the thing. Get the recipe below!
#RobertMondaviWinery #RobertMondaviPartner (for 21+)
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Butternut Squash Tart + Blue Cheese & Crisped Sage
*makes one 9” round tart

For the tart crust:
1 1/4 cups Flour
1/4 teaspoon Salt
8 tablespoons Butter, cut into cubes 
4 tablespoons Ice Water

For the filling:
1 Butternut Squash
1/2 cup Mascarpone Cheese
1 Egg
3/4 cup Cream
1/2 teaspoon Salt
1/4 cup Blue Cheese
Freshly Ground Black Pepper
4 tablespoons Butter
12 Sage Leaves

Preheat the oven to 350 degrees. 
Place the flour and salt in a food processor and pulse together. Add the butter cubes, pulsing until the butter breaks down to the size of small peas.
Slowly add the water, pulsing, until the dough just comes together.
Roll dough out until thin and press into a 9 inch tart pan. Prick the bottom and sides with a fork and bake in oven 10 minutes.

Peel the butternut squash(only use the long, thin end, not the portion with seeds) and cut in half lengthwise. Slice very thinly and lay the slices In concentric circles over the bottom of the tart.
In a small bowl, whisk together the mascarpone, egg, cream, and salt until smooth. Pour over the butternut squash, tapping slightly to help the mixture seep through the slices.
Sprinkle the blue cheese evenly over the top of the tart and bake for 45-50 minutes, or the cream is golden brown and bubbling and squash is soft.
Remove from oven.

Place the butter in a saucepan over medium high heat. Cook until golden brown and nutty. Add the sage and remove from heat immediately. Spoon the sage and browned butter over the top of the tart and serve in slices.
  • All the colors of the 🌈. Not sure what to do with chard? Head to the previous post for a favorite recipe 🙌🏻
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#chard #rainbowchard #slowliving #onmytable #foodphotography #foodphotographer
  • This Creamed Chard & Egg Bake is new on the blog tonight! #sponsored 
A dish like this needs a pan that can go from stove to oven with ease, and this WOLL pan from @frieling_usa performed flawlessly 🙌🏻.
Head over to the blog for the recipe!
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#onmytable #slowliving #growyourown #farmfresheggs #foodphotography
  • #sponsored / Good health takes time and consistency. My favorite way to make sure I’m taking care of my health in the least stressful way possible is to immune-boosting ingredients to my everyday eats...and treats! I love shrubs and @florahealthy ‘s Manuka Honey and Apple Cider Vinegar Wellness Drinks make a powerful, potent version instantly ready to drink(most shrubs take a few weeks to develop in the refrigerator).
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Flora’s Manuka Honey is 100% traceable - scan the NFC tag on the label to access batch, region, lab test and UMF certification info. Sourced from an eco-friendly 100% Maori-owned beekeeping operation in New Zealand. Manuka honey is a special honey made in New Zealand from the nectar of the manuka tree. 
I’m particularly fond of the wellness drinks which pair apple cider vinegar with digestive, antioxidant and detoxifying herbs. For a tangy drink that's safe to take every day.
With @florahealthy ‘s new subscription program you can head to florahealth.com to save 10% and have the items you use in supply whenever you need them. This fall I’ll be making this Roasted Plum & Elderberry Shrub over and over! Recipe below.
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Roasted Plum & Elderberry Shrub Fizz
*serves 2-4
Ingredients:
2 large black plums, halved, pits removed 
2 tablespoons Raw Cane Sugar
1/2 cup Flora Apple Cider Elderberry Wellness Drink
2 cups Club Soda
Flora Manuka Honey to taste
Ice

Preheat the oven to 400 degrees f.
Place the halves plums in a small heatproof dish and sprinkle with the sugar. Roast in the oven for 15-20 minutes or until soft.
Remove from oven and let cool completely.
Place the plums and their juice in a blender along with the apple cider vinegar drink, club soda, and a spoonful of honey. Blend on high speed until smooth(will be very foamy). Taste and add more honey, if desired.
Pour into glasses filled with ice and enjoy!

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