bread and wine project

The Bread & Wine Project / Homemade Marshmallows

Yesterday I shared about how ready I am for Christmas...I am super ready! So this month's Bread & Wine Project recipe really reflects that! :) Welcome back to the Bread & Wine Link Up for those of you who have joined us before, and for those of you that are jumping in for the first happy to have you! This link up is all about sharing recipes and a heart for others in the form of hospitality! 

This month's co host is Natasha of Natasha Red blog

Natasha has such a huge heart for Jesus and the Gospel which is made so evident from her blog. She is a fellow foodie, and is gifted in the kitchen for sure. Just follow along with her Instagram for a few days and you will see how talented this lady is! :) Meet Natasha friends!

This month's prompt was short and sweet -

How do you approach hospitality and the holidays? 

For me this really goes back to my post yesterday quite honestly. I love opening up my home and feeding friends and family because this is one way I can tangibly be the Gospel to those around me. I get to play a role in showing those around our table a picture of the Lord's provision and love for us as his children. So the holidays are prime time for doing this! And I LOVE that! 

What about you? How do you view these two things and how to you make them co exist? 

Speaking of holidays...who doesn't love a super yummy mug of hot chocolate with marshmallows to get you in the holiday spirit? There is something so nostalgic about this classic winter drink for me. It takes me instantly back to being a little girl and ripping open those powdery packets of instant hot chocolate with the rock hard (Lucky Charm like) "marshmallows". I loved that stuff when I was younger. 

Now that I am older...and more mature in the ways of good food and drink, I have said good bye to the powdery instant stuff and opened my arms to the world of homemade hot chocolate and marshmallows. Not the rock hard kind, but the pillowy, soft, melt in your mouth goodness kind. 

These mallows are divine. They are literally perfect, and you will not believe how simple they are to make friends! So so simple. Which was a surprise to me, seeing as I thought marshmallows had to require some type of magic to conjure up in the kitchen. 


  • 3 (1 oz) packets of unflavored gelatin
  • 1 cup cold water
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/2 tsp salt
  • vanilla extract (a teaspoon or so)
  • vanilla bean seeds (scrapings of one vanilla bean, optional)
  • powdered sugar
  • corn starch


Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer with paddle attached. Let sit for 10-15 minutes to soften. 

Add 1/2 cup cold water to a medium saucepan along with sugar, and corn syrup. Heat over medium heat until sugar dissolves. Raise heat to high and cook until you reach 240 degrees on a candy thermometer. Remove from heat and slowly pour syrup into the gelatin while the mixer is on low speed. 

Increase speed of mixer to high and allow it to whip for 15 minutes. Meanwhile scrape the beans from the inside of one vanilla bean and add the seeds to the mixture. Add 1 tsp vanilla extract and salt. 

Once thoroughly whipped. Pour into a WELL OILED pan, and smooth top with a wet spatula. Coat top with oil and allow to sit for 6-8 hours at room temperature until firm.

Once set, remove from pan, cut into cubes or use cookies cutters to cut into shapes. Toss in powder sugar and corn starch (1/4 cup each) and store in air tight container for up to 2 weeks. 


Told you! Easy as pie, and so so worth the time you have to wait for the finished product! I cannot wait to try some awesome flavor combos next time with these little pillowy confections! 

Bread & Wine // Vol. 5

It is time again for The Bread & Wine Project! YAY! such a perfect link up for this month of 31 days of writing dedicated to my kitchen! This is a recipe link up that aims at fostering discussion about true hospitality and community around the table! So grab a recipe and link up and meet some new friends! 

This week my co host is one familiar face around here, Madison of  Wetherills Say I Do! Madison if for real such a great friend of mine in blogland (and we get to meet in real life next weekend!!!), and a total foodie like me. We are both contributor food authors over at My Cooking Spot, and love writing recipes and being creative in our kitchens! So meet Madison!

Today's prompt was: How do you balance convenience and trying to slow down in your kitchen?

I am so curious to hear from you all on this question. I struggle so much to strike a happy balance here. I find that I go in swings, one week I am all about slowing down, and using ingredients that force me to slow down (risotto, homemade biscuits, soups) but then the next week I am so burnt out that I am trying to finish cooking before I start (tacos, pizza, quesadillas). HELP! What do you do to slow down consistently? I want to find a happy medium, I think that fast meals are necessary sometimes, but I want to try to go against the grain more times than not! 

One way I have found that helps me slow down is to try recipes that force slowing down...homemade yeast breads, yogurt, risotto...things that take hours to rise, set, or come together. So today I am sharing this delicious Greek yogurt recipe with you all! Get ready to be blown because this is so simple, and two because it tastes divine. You will never go back to store bought yogurt if you try this (you really should just try!).

simple and DELICIOUS homemade Greek Yogurt! Who knew yogurt at home could be so easy!

simple and DELICIOUS homemade Greek Yogurt! Who knew yogurt at home could be so easy!


1/2 cup regular yogurt (make sure it contains active cultures)
Half gallon PASTEURIZED whole milk (most milk is ultra pasteurized so make sure this is just pasteurized)


Set your crock-pot to high. Pour the half gallon of milk into a large saucepan. Heat over medium heat until milk is bubbly and frothy. Stirring frequently so the milk does not burn. 

While milk is heating, fill your sink with water and ice to create an ice bath. Take milk from heat and set in water bath. Leave for 10 minutes. Once milk has cooled add 1/2 cup of yogurt to crock-pot, and whisk with one cup of cooled milk until smooth. 

Pour in the rest of the milk, and whisk until smooth. Place the lid on the pot. Place the crock-pot bowl in the oven (with light on to create a warm environment). Leave for 10 hours. Place pot in the fridge for 5-6 hours to set. 

To make the yogurt Greek (if you want regular yogurt stop here). 
Line a strainer with a double layer of cheesecloth, papertowels, or coffee filters. Place over a large bowl. Pour yogurt into a strainer and allow to drain off liquid for 7-8 hours or until about 2 cups of liquid have drained.

makes 1 quart of yogurt. Keeps for 1-2 weeks in the fridge! 

simple and DELICIOUS homemade Greek Yogurt! Who knew yogurt at home could be so easy!

simple and DELICIOUS homemade Greek Yogurt! Who knew yogurt at home could be so easy!

This delicious, silky yogurt is wonderful with honey, granola, use it in cooking or to make a yummy herbed yogurt sauce to serve alongside roasted potatoes! YUM!! It also would be great with some vanilla extract stirred in (or even a vanilla bean scrapped in!) I will be sharing how to make your own vanilla extract next week so stay tuned for that!

I cannot wait to see all of your recipes and hear from each of you! Thanks for linking up with us!

1. Follow your host and co host.
2. Link up your recipe, not your blog.
3. Comment on at least two other posts! 
4. Link back to this page! 

Oh Simple Thoughts

Thank you to each one of you that linked up today! You are all so wonderful and this community means the world to me! Happy hump day friends! 

Bread & Wine Project / Vol. 2 Restaurant Style Salsa

Friends...Yesterday was crazy, and awesome but was a whole lot of crazy. I started a new job at The Biscuit Shop...think doughnut shop meets biscuits. That is right, we sell all different varieties like peach, strawberry, and blueberry, and ham and cheddar and chocolate chip. It is amazing, and the perfect job for my extrovert soul. However the 6 am morning are a kick in my routine's booty, so I am worn out, and just had this entire written and my computer didn't save it and refreshed the page and I lost everything...bah tough day.

Anyways, Today is Ben's birthday! YAY! So I have been going a million different directions this week trying to get ready for work, start work, prepare for my hubby's birthday, oh...and our little Piper girl got fixed on Monday, so we have been taking care of her too. CRAZYYYY. Again thank you for your patience with me as I am navigating this new change in my schedule. You have all be so encouraging and supportive and it means so much to me! Y'all rock! 

So, WELCOME to the 2nd Bread & Wine Project! So happy to have you here. The rules are simple. Follow your host and co host, link back to this post, comment on two other blogs! I hope you will meet some new friends and find some great recipes! 

Meet your co host this week! Kaitlin, of Sew My Soul!

Hi! I'm Kaitlin at Sew My Soul, and I blog about life, marriage, faith, food, and everything in between. I love to read, write, bake, sew, and anything else I can do with my hands. I'm married to my high school sweetheart (who I will have met exactly 7 years ago on August 17th and we have a furbaby Basset hound, Daisy. We love good food and good friends, and want our home to be a place where those things can be celebrated as we work together to serve the Lord.
Today's question to foster some discussion on using our homes for the Gospel is... How do you use your tables to make your guests feel safe? 

For me I do some very simple but powerful things to make this happen in our home. First, I put my phone away. I want to focus on the people at the table and not have my nose in my phone. Secondly, I make sure to not stress about the little things, like dirty dishes still being out, or not finishing my make up. Yes, I try to tidy up and look presentable, but I try to not go into a tailspin if this doesn't happen. Last, I ask questions about the people around our table. Our greatest desire is for people to feel loved and cherished when they are in our home, and one way we can do this is to stop and talk about the others sharing a meal with us. How about you? How do you make your table a safe place for your guest? 

This month my recipe was supposed to be something different, but sometimes life happens so here I am with this recipe for the most simple restaurant style salsa you will ever eat. 


1 28 oz can whole tomatoes with juice
2 can rotel tomatoes
2 tablespoons of chopped onion
2 cloves of garlic
1/2 tsp chili powder
1 tsp salt
1 tsp cumin
1/2 cup cilantro
juice of half a lime.

Combine all ingredients into the bowl of a food processor or blender, and pulse to combine. Taste to see if it needs anything else. Serve with tortilla chips, rice, tacos, or on grilled chicken.

Simple, easy, but such a crowd pleaser. This salsa tastes just like what you get in Mexican restaurants and this recipe makes so much salsa so it is perfect for a crowd.

Thank you again for linking up today! Remember to link back to this post and to comment on at least two other blogs to make new friends! 

Bread and Wine Project - Farmer's Market Blackberry Crisp

Welcome friends to the first ever Bread & Wine Project link up! I am so excited to begin building my arsenal of recipes that I love to make! I am also even more excited to see how the Lord uses this link up to push us to love our families and communities more intentionally. If you want to hear my full heart behind this link up, click the button on my side bar and check out the video! 

But the bottom line is this - this is more than a recipe link up. This is a place to be encouraged, to be challenged to think, and to push yourself to love your family and friends through really great food and Gospel centered hospitality! 

I am sharing a classic recipe today. Blackberry Crisp. Simple, and delicious, the perfect combo for an easy and go to dessert. The best part is that this can be made with any number of fruits...peaches, blueberries, strawberry/rhubarb, apples, pears...and the list goes on. This is a recipe that I can make in a pretty pie pan like this one pictures above, or I can make it for a crowd in a casserole pan, or I can dress it up my making it in individual ramekins. SO versatile.

Going to the Farmer's Market on Saturdays is one of my favorite weekend activities. So I look forward to getting yummy goodies every week. Some of my favorites lately have been fresh cheddar cheese, and chocolate milk from the creamery that comes, as well as fresh blackberries (that are the size of my thumb) and leeks!

So when we saw a massive container of blackberries for only $5 a few weeks back I knew I had to buy them, and I knew I had to make blackberry crisp. I think that blackberries are so yummy, they always take me back to my childhood upon the first bite. Back to the days of family walks, and picking blackberries in plastic buckets along the way. I remember always coming home and my mom would wash the berries and sprinkle them (generously) with sugar, and let us chow down. That was the epitome of summer to me growing up...blackberries after family walks. Ah.

Like I said, this is a simple recipe. You do not have to have any skills to make this, and it is such a comforting dessert that your guests will love it!


2 heaping cups of blackberries
1/3 cup cornstarch
1/3 cup white sugar


1 cup brown sugar
3/4 cup rolled oats
3/4 cup all-purpose flour
1 teaspoon cinnamon
pinch of nutmeg
1/2 cup cold butter cubed


Preheat oven to 350 degrees Fahrenheit. Toss blackberries with cornstarch and sugar. Place in ramekins or a pie pan.

For topping, combine brown sugar, oats, flour, cinnamon and nutmeg in a medium bowl. Then using a pastry cutter or two forks (or clean hands) cut the butter into the oat mixture until the topping resembles small peas. Sprinkle over the top of the berries until they are fully covered.

Bake in preheated oven until the top is golden brown and the blackberries are bubbling, about 30-40 minutes. Serve warm with vanilla ice cream.

There ya have it. I also included in my post a few weeks back a couple questions and quotes about the table and food...Check them out here.

I think that is important in life to pay attention to the things that move us emotionally. These things matter, whether that is music, or creation, or design, or food...all of these things get to our gut, and should be listened to. So for me, food moves me...why? What is going on here? Well I think that the bottom line is food allows space for things totally unrelated to itself. 

What I mean is...around a meal you share yourself, the joys of your day, the struggles, the touch conversations and the happy ones. You learn people's stories, and build friendships. Community is built around meet friends, old and new, for coffee, lunch, meet for food. And yet, you meet for so much more. So how do these quotes strike me? Well they tell me that food is important because of all that it stands for, and all that comes with it! 

What do you think? Why is food important to you? 

A big thanks to my sweet cohost Rachel, of Rachel Rewritten! Make sure to follow her blog, she is a joy to know and you will be glad to know her as well! 

Rachel Rewritten was created as a space for me to find my voice and rewrite my story. I'm a newlywed who loves the Lord and loves trying to make our house a home. I believe that life is beautiful and deserves to be celebrated, from the big moments to all the little moments in between; and I hope that everyone leaves here with a little more joy than they came with!

Also, as a special happy to everyone who made it to the end of this incredibly long post here is a giveaway to kick off the link up! I am paring up with these sweet blog friends to bring you a copy of the Bread & Wine book, and a $50 Williams-Sonoma giftcard! Enter below! Winner will be announced Friday!

1. Follow your host and co host.
2. Share some love, comment on at least 2 other blogs!

The Bread & Wine Project Link Up

Happy Monday dear ones!! After a whirlwind of a weekend with two weddings in two different states, a trip to see grandparents, and now some much needed recharge time at the beach with Ben's family! So I am blogging from afar today, and I could not wait until our return to share this exciting news with you all! I am trying something new and sharing a video today about my heart behind this link up! Check it out above!

I hope you all join me on Wednesday, July 9th with some awesome recipes! 

The link up will always be the second Wednesday of each month, and every time there will be some food for thought for us to discuss in our posts! 

So for the first link up here is the little tidbit to think on, and write about. 

"God never meant man to be a purely spiritual creature. That is why He uses material things like bread and wine to put the new life into us. We make think this rather crude and unspiritual. God does not; He inventing eating. He likes matter. He invented it." - C. S. Lewis, Mere Christianity 

How does this quote strike you? 

What are the implications of this quote? 

"At the very beginning, and all through the Bible, all through the the stories of God and his people, there are stories about food, about life changing with the bite of an apple, about trading an inheritance for a bowl of stew, about waking up to find the land littered with bread, God's way of caring for his people; about a wedding where water turned to wine, Jesus' first miracle; about the very first Last Supper, the humble bread and wine becoming for all time, indelibly linked to the very body of Christ, the center point for thousands of years of tradition and belief. It matters. It mattered then, and it matters now, possibly even more so, because it's a way of reclaiming some of the things we may have lost along the way." -Shauna Niequiest, Bread & Wine

Why is food important to you?

What is the significance of gathering around a meal?

Cannot wait to link up with you all in July! Use #breadandwineproject in your cooking, recipe/meal planning, and posts on social media so we can all follow along with out intentionality in our kitchens!

ALSO, I will be having co hosts with this link up, and the first 5 people to sign up can use promo code BREADANDWINE for 50% off! 

I am really excited to be co hosting today with sweet Beth of Oak and Oats for her Weeks End Link Up. It is a place for you to link up your favorite post from the week and meet new bloggers. If you are wanting to join the co-host line up, you can sign up here and use code: WEEKSEND for 25% off any Oak + Oats packages.

1. Link up ANY POST from last week!

2. Make sure it is a POST and not your BLOG URL. We love your blog but we want you to share a post.

3. Click on one, two, three, or more posts and LEAVE ENCOURAGING COMMENTS. The whole point of this is to find new blogs, make new friends, and all that good stuff! You MUST read the post right before yours and comment.

4. Follow Oak + Oats and Oh Simple Thoughts

Also, don't forget, I am launching a NEWSLETTER next month to keep you all updated, give you the inside scoop, and some freebies from time to time! Make sure you sign up, you won't want to miss this!

A Harvest of Blessing
Check out my sweet sponsor this month, Madison of The Wetherills Say I Do!