our fall food inspiration

1. Pumpkin Waffles 2. Pumpkin Cinnamon Rolls with Chai Buttermilk Glaze 3. Breakfast Waffles 4. Cinnamon Buns

Hi Friends,

Eunice is finally a Mrs. and we're back this fall with exciting new recipes to share. These are some favorite items we've pinned that have been highly inspirational for us. Get ready for a delicious pumpkin dessert coming your way soon!

xoxo,

Wild Pair

Fun with Bridesmaids pt. 3 -- Croissants and Lemonades

We saved our favorite drinks to share with you for last. Aren't these photos of these spritzers divine? Mangos, lemons and grapefruits are the main focus of these drinks. Not only are they delicious and easy to make, they look beautiful!! The drinks also pair well with the salty bites of the prosciutto and gruyere croissants. So, so delectable!

Styling: wildpearblog

Recipe

Simple syrup (complete recipe used for both the Mango Lemonade and Grapefruit Spritzer)

1 cup water

1 cup sugar

Directions: Combine the equal parts water and sugar and heat just until the sugar dissolves. Bring mixture to boil then lower the heat to a simmer until the mixture looks oily and has a nice sheen, about 3-5 minutes. Then let the simple syrup cool completely before adding to drinks. 

Mango Lemonade

2 mangoes, pureed

juice of 2 lemons

1/2 simple syrup mixture (recipe above)

6-7 cups filtered water

Directions: Combine mango puree, lemon juice, simple syrup, and water to taste. Stir to combine. Chill until ready to serve or serve with ice.

Grapefruit Lemonade Spritzer

juice of 2 ruby red grapefruits (this gives the drink an absolutely beautiful color!)

juice of 2 lemons

1/2 simple syrup mixture (recipe above)

1 750-mL bottle of Pellegrino, or other sparkling water

Directions: Combine juices, simple syrup, and sparkling water. Stir to combine.  Chill until ready to serve or serve with ice.

Proscuitto Gruyere Croissants

Recipe and croissant-making technique from alexandracooks.

Ingredients

Pastry

1/4 cup warm water

1/2 cup milk at room temperature

1 package (2.25 tsp) rapid rise yeast

1 large egg at room temperature

2 1/4 cups all purpose flour

1 tsp salt

1 Tbsp sugar

1 cup (8oz) unsalted butter, cold, cut into thin slices

filling

8-16 thin slices of prosciutto or smoked ham (depending on how many croissants you are making, 1 slice per croissant)

4 oz (1/2 cup) Gruyere or similar cheese, cut into matchstick-sized pieces, about 3 pieces per croissant

egg wash

1 egg beaten with 2 Tbsp of milk

Visit the lovely alexandracooks for the directions and technique.

xoxo,

the wild pair

Fun with Bridesmaids pt. 2 -- Lox Tartines

    

 It's been a crazy several weeks for the both of us. We celebrated Eunice's bridal shower a couple weekends ago and we're going to have a sweet little bachelorette shindig this coming weekend! It is going to be peaceful and lovely, we're ecstatic. We're now counting down 17 days until she's married! Here's a little peek into Eunice's home - isn't the red door to her cottage just perfect?

Today we'll be sharing with you this highly sought after lox tartine recipe! These hands down are the most colorful, beautiful, most tasty tartines you will ever have.

Recipe
Lox Tartines// makes 13-18 tartines
1 (or 2 loaves if feeding several) loaf of artisan bread (whole wheat, rye, any bread of choice), toasted
Kale pesto (recipe below)
Soft boiled egg salad (recipe below)
8 slices of smoked salmon
1/2 red onion, sliced
a couple sprigs of dill

Kale Pesto
Leaves of 3 stems of kale
1 garlic clove
1 cup walnuts, toasted
3/4 cup olive oil
2/3 cup parmesan cheese
1 tsp whole grain dijon mustard
2 Tbsp lemon juice
salt and pepper to taste

Toast walnuts on a pan until fragrant and browned. Combine kale, garlic, walnuts, dijon mustard, lemon juice, and parmesan cheese in a food processor until all ingredients are incorporated. Slowly add olive oil until smooth (it is possible that not all of the olive oil will be needed). Add salt and pepper to taste.

Soft boiled egg salad
1 dozen eggs
2 Tbsp mayo
1 Tbsp whole grain dijon mustard
1 Tbsp chives, chopped
salt and pepper to taste

Bring a pot of water to a boil and add a tsp of apple cider vinegar to the water. This will help the egg shells to come off much easier. Boil eggs (4-5 eggs at a time depending on size of pot) for approximately 8 mins on medium heat. Make sure all the eggs are completely submerged in the water. Let eggs cool and remove shells. Cut eggs into sixths. The egg yolks should look a deep yellow, soft, and silky, on the verge of running. Place soft boiled eggs in bowl with mayo, dijon mustard, chives, and salt and pepper. Be gentle when mixing for the eggs are fragile.

Slice artisan bread (I bought a rye loaf as well as a whole wheat loaf from Panera bread) and toast on a pan with a little bit of olive oil, or in a toaster. Spread kale pesto on each slice of bread. Spoon the egg mixture on the pesto. Then layer pieces of smoked salmon on top of the soft boiled eggs. Top with sliced red onion and pieces of dill. Eat and enjoy!


Love,
the wild pair

Fun with Bridesmaids pt. 1

Friends, it's been too long! To our excuse, we've been in the midst of fun photoshoots and planning Eunice's upcoming wedding. (6 weeks left until she's wed -- wow!)

Several weeks ago, Lena created the most delectable display of goodies for our bridesmaids photoshoot. All of Eunice's best ladies got together with the talented photographer, Caroline Yoon. Here's the first batch of photos we know you'll enjoy.

Eunice's beautiful new cottage | Golden Grey Tassel Garland by Studio Mucci | watercolored menu | homemade juices + spritzers

Recipes to follow shortly!

xoxo,

Wild Pear Blog

pork sliders for independence day

Dear friends, 4th of July is right around the corner, and I have the best way for you to celebrate: delicious pork sliders! While we've been keen to give you the best gluten-free, healthy recipes up until this point, we decided to share with you all a gluten-full slider recipe.

 

This pork recipe takes a bit of time to prepare, but you will definitely be able to taste the delicious time that was spent in the love and nurture of the meat. Most of the active work can also be done the night before, so it's perfect for those of you who like to get things prepared a day early!

Eunice gets Thursday and Friday off from work and will be happily spending 4th of July with her fiance Eddie and friends! And I will be soaking in scenery with friends while hiking to a cove in Palos Verdes!

Whether you are planning to have a bbq at home or a picnic at the park, these sliders will be perfect for all your guests, trust us!

recipe
pork sliders // makes 24
heavily adapted from Tyler Florence's Pulled Pork Sandwich recipe

prep time: 45 min
cook time: 3 hrs

ingredients

pork // roast in oven at 325' for 3 hours

1 boneless pork shoulder (3.5 to 4 lbs)
4 Tbsp kosher salt
1 Tbsp black pepper, freshly ground
1 1/4 cups brown sugar
1/4 cup smoked paprika
1 Tbsp cayenne 
3 tsp dried thyme
4 tsp garlic powder
1 tsp mustard powder
1 tsp onion powder
1/2 tsp ground cumin
1/4 tsp chili powder
1/3 cup red wine vinegar
3 Tbsp extra virgin olive oil

coleslaw
1/2 head red cabbage, sliced thinly
2 carrots, sliced on a mandolin and chopped thinly
2 green onions, chopped
1 Tbsp whole grain dijon mustard
1/2 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 Tbsp red wine vinegar
2 tsp sugar
1/2 lemon, juiced
kosher salt, to taste
freshly ground black pepper, to taste
24 sweet Hawaiian buns

directions

In one mixing bowl, combine salt, pepper, brown sugar, spices, and thyme. Whisk to combine, then add the red wine vinegar and olive oil into the mixture. Mix together until you have a thick paste. In a roasting pan, fit a rack insert. Place the pork, fat side up, on the rack. Rub the paste all over the pork. Make sure you get into all the nooks of the pork. The salt in the paste pulls out the moisture from the pork to form a wonderful crust when it is cooked. Cover the pork with plastic wrap and marinate in the fridge for at least 3 hours or overnight.

Once the meat is done marinating, let it sit at room temperature for 30 minutes before cooking. Preheat the oven to 325'. Roast the pork for approximately 3 hours, uncovered, until the outside is dark and crispy and the meat temperature reads 170-180'. Allow the meat to rest on a cutting board for at least 10 minutes before slicing. If you are going to leave the meat for more than 10 minutes before slicing, be sure to cover it with foil until you are ready to slice.

While the pork is in the oven, prepare the slaw (this can also be done the day before). Combine the whole grain mustard, Greek yogurt, mayo, vinegar, lemon juice, sugar. Mix well. Add the thinly sliced cabbage, carrots and green onions. Season the whole mixture with salt and pepper, to taste. Until you are read to serve, cover the slaw and set it aside in the fridge.

Once the meat has rested and has been sliced (stealing a bite of the pork while slicing is COMPLETELY ALLOWED), cut the sweet Hawaiian buns in half (toasting buns is optional). Then pile on the pork! Top the pork with about a spoonful of coleslaw and finally top with other half of the bun. ENJOY!

strawberry coconut donuts

Hello friends! I know it's a little late, but Happy National Donut Day! Eunice and I celebrated with these perfect summer donuts. (Perfect as in, healthy enough to not worry about any extra calories to burn for bikini season!) We are both lovers of donuts, so we had no problem falling in love with these cute pink delicious treats!

I must say that the tart and sweetness from the strawberries blend perfectly well with the coconut-ty goodness!

Take a stab at making these donuts or another healthy alternative this summer! I'm excited to share with you all some beautiful cake recipes throughout the beginning of this summer season, be excited friends! Until next time, xoxo. 

recipe

strawberry coconut baked donuts// makes 15 donuts

prep time: 30 min

gluten free donut// bake at 350' for 12-14 minutes

1 cup brown rice flour

1/2 cup coconut flour

1/2 cup almond flour/meal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup granulated sugar

1/4 tsp salt

2 eggs, lightly beaten

1 tsp vanilla extract

1/2 cup honey

2/3 cup strawberry puree 

1/4 cup coconut oil, melted

1 cup almond milk

1/3 cup nonfat greek yogurt

1/2 cup shredded unsweetened coconut

1/2 cup diced strawberries

directions

Preheat oven to 350'. In one mixing bowl, combine three flours, baking powder, baking soda, granulated sugar, and salt. In a separate bowl, combine 2 eggs, vanilla extract, honey, coconut oil, almond milk, greek yogurt, and strawberries that have been processed in a blender. Add the dry ingredients into the wet ingredients in thirds and then fold in the diced strawberries and shredded coconut. Spoon or pipe in the donut batter into a baking donut pan just short of the edge. Bake for 12-14 minutes, or until it passes the toothpick test.

strawberry glaze

1/4 cup strawberry puree

1 Tbsp strawberry jam

2 Tbsp coconut oil, melted

2 Tbsp honey

3 Tbsp powdered sugar

directions

Combine ingredients with a fork or other mixing utensil. Dip cooled donuts into glaze, sprinkle the donuts with shredded coconut, and enjoy!

rosemarypaperco on etsy!

Lovelies, I am unbelievably ecstatic, elated, and thrilled to introduce you to Rosemary Paper Co: my dear etsy shop! It has been in the works for quite some time now - and i'm finally a proud shop owner.

You'll find prints for your kitchen, living room, dining room, bedroom, office - you name it! I personally recommend buying your mother a kitchen print *wink wink* for Mother's Day and smothering her with smooches.

You'll also find prints inspired by my readings or daily musings of the Word. I'm excited for this new adventure and am blessed to share it with you, dear friends. Feel free to start following my instagram @rosemarypaperco.

Truly, hugs and kisses.

shaved brussel sprout and bacon pizza

Hi lovelies, Eunice here! Fact of the day for those who don't know me very well - I am engaged to a lovely, sweet boy and am in the midst planning our wedding. My dear fiance Eddie loves pizza, as do I. But with the big day looming ahead, I must say guilt follows me with each bite full of oozing cheese & fatty carbohydrates. Here comes Lena, swooping in to save the day with this guilt-free, drool-worthy gluten-free pizza.

Can I be so daring and say this is one of the best pizzas I've ever tasted? This is healthy, healthy, delicious, and healthy some more. You have a cauliflower crust toasted to perfection, with a layer of goodies - brussel sprouts, some more greens, cheese, bacon, avocado, and then finally the "family gem"-- the egg. Yes, you just crack an egg, pop the pizza in the oven and figure out what to do as you oh so patiently wait for that sucker to bake to golden perfection. 

Make sure to use your (clean) hands and devour as soon as the pizza is out of the oven. Please no forks and knives. Until next time lovelies, grace & peace. xoxo

recipe

shaved brussel sprout & bacon pizza// makes two 8-in. pizzas

prep time: 40 min

cauliflower crust// bake at 400' for 18-20 min. before putting on toppings

1 garlic clove, minced

1 Tbsp extra virgin olive oil

1/2 head of cauliflower

1/2 cup shredded mozzarella cheese

1 egg, beaten

1 tsp dried oregano

1 tsp fresh rosemary, chopped finely

1/2 cup brown rice flour

1 Tbsp coarse (or fine) cornmeal

2 Tbsp garbanzo bean flour

1 Tbsp flaxseed meal

1/4 tsp salt

directions

Preheat the oven to 400'. Use a mandolin or a potato ricer to rice the cauliflower. Microwave the cauliflower for 7 minutes. In the meantime, combine the rest of the ingredients in a bowl. When the cauliflower is removed from the microwave, let cool. When slightly cooled, combine the cauliflower with the rest of the ingredients and form into a dough. Separate the dough into two equal pieces and assemble into a circle on parchment paper on a baking tray. Bake for 18-20 minutes, or until browned.

brussel sprout and bacon topping

5-6 slices bacon (the more bacon, the better)

2 cloves garlic, minced

1 lb brussel sprouts (about 12 brussel sprouts), shaved or chopped finely

2 scallions (greens and whites), chopped

1/2 cup arugula

pinch of crushed red pepper

1/4 tsp pepper

1/8 tsp salt

4 oz. (1/2 cup) gruyere cheese

4 oz. (1/2 cup) fontina cheese

4 Tbsp Parmesan cheese (2 Tbsp on each pizza)

1 egg

1 avocado, slivered

juice of 1/2 lime

directions

Chop bacon into bite-size pieces and cook on a skillet. Once the bacon bits are browned, remove the bacon from the pan and place on a paper towel to absorb the excess oil.  Leave 1 Tbsp of the bacon grease in the pan and discard the rest. Cook the garlic in the bacon grease until fragrant, about 1 minute. Then, briefly cook the brussel sprouts, scallions, and arugula with and season with salt, pepper, and crushed red pepper until slightly wilted, about 1 minute. Once the crust has finished baking, remove from the oven and start assembling the pizza. First, place the brussel sprout mixture at the base of the pizza. Then, add 1/4 cup of each of the gruyere and fontina cheeses onto each pizza. Also, add 2 Tbsp of parmesan to each pizza and crack the egg onto the center. Alternatively, you can fry the egg and place on last. Broil the pizza until most of the whites of the egg have cooked. Once out of the oven, sprinkle the juice of 1/2 lime and place the slivered avocados onto the pizzas. Cut and enjoy!

our pinterest faves of the week

spring outfit, anthro towel, perfect candle, unbaked cinnamon rolls

a little bit about us

Lena - When I graduated college last year, I moved back home and worked part time. My mother works full time, so I had to prepare most of my meals on my own. It was a challenge at first, but I started to make and bake food and I found a strange amount of relief in being able to control what ingredients went into each meal. I was tired of the routine sandwiches and salads I daily indulged in during my college years and finally had the capacity to purchase a larger variety of wholesome and nutritious ingredients. From there, I dived into researching recipes and cooking daily. I still have a lot to learn, but I'm excited for this new journey and to share with you the successes I have.

Eunice - Hi there! I have a secret to tell you - I used to bake everything straight from a box shhhhhhhh. The concept of baking from scratch was such a foreign idea until my latter teen years. I'm thankful for that revelation and now happily cook and bake with the freshest ingredients I can find! Besides my love for delicious baked goods, I love to play the cello and create things with my hands. I am excited to be announcing the opening of my handlettered paper shop with you very soon (rosemarypaperco). xoxo

Recipes for the most delicious chocolate pear bread pudding (pictured above with Lena) and brussel sprout and leek tart (pictured above with Eunice) will be posted soon. *All images taken by our dear, talented friend Caroline Yoon. We love you!

figgy jam cookies

Hello + welcome to our little corner of the internet! We are two girls who love to bake and cook (heathily), thrift, paint, and create lovely things. You'll find curated recipes, projects and snippets into our lives as we journey together as friends into life after college. You'll soon find out more about us, but in the meantime, Lena wanted to share the most delectable, gluten-free recipe with you today!These are the perfect gluten-free fig cookies for Valentines Day, but seeing as we've missed that by two months, these would still be the perfect heart-felt baked goods to surprise your loved ones with any other day (like today!). These cookies are amazing - crunchy outside, chewy inside, bite-sized, and fun! Let's just say that each bite brings us back to our days long past, of snacking on fig newtons at recess. So feel free to shower that special someone right now with some sweet love. Le sigh -- happy heart fig cookies lovelies. Recipe

adapted from Pastry Affair 

prep time: 30 min     

Almond chai spiced cookies//makes about 30-40 cookies

1 cup roasted almonds 

2-1/2 cups oat flour

1-1/2 cups almond flour/meal

1 tbsp ground flaxmeal 

1/2 tsp salt

1/2 tsp baking powder

2 tbsp coconut oil, melted

4 tbsp butter, melted

1 egg

1 tsp vanilla extract

1/3 cup honey

2/3 cup brown sugar

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp ginger

1/2 tsp cloves

1/4 cup powdered sugar for garnish

Directions

Grind the roasted almonds in a food processor. Then add in the melted coconut oil, butter, vanilla extract, honey, egg, and brown sugar. In a separate bowl, combine oat and almond flours, flaxmeal, spices, and baking powder. Add the dry ingredients into the wet ingredients in a mixing bowl or food processor until it forms a dough. Wrap and refrigerate the dough until it firms, about 30 minutes.

Preheat oven to 350'.

Roll out the dough thinly on a lightly floured surface and then use desired cookie cutters to make shapes for a suitable occassion. Bake cookies on parchment paper for 8 minutes, or until the edges are slightly browned. Remove from the oven and let cool before filling/sandwiching cookies. With a sieve, gently garnish the tops of the cookie sandwiches (optional).

Dried fig jam//makes around 8 oz.

4 cups dried figs

20 tbsp water

2 tbsp honey

2 tbsp brown sugar

pinch of salt

Directions

In a food processor, process together the dried figs with the honey, brown sugar, and salt. Then 1 tbsp at a time, add the water until a desired consistency (thick jam) is reached. Use a butter knife to spread the fig jam on the underside of the cooled cookies and sandwich it with another cookie.

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Love, wild pear