Category Archives: Live

Fresh Florida Strawberry Pancakes



Pancakes are a family favorite at our house, so much so that our son has declared every Sunday to be Pancake Day. To keep it interesting, I usually try to make a new pancake every week. It has been lot of fun to have this tradition and still keep it fresh. When we take family vacations to 30a or Seabrook, it’s fun to try to incorporate local flavors into our pancakes. One of our favorites that we picked up while visiting Florida in the spring is strawberry pancakes. They have the most delicious aroma that you can only get from fresh strawberries. This time of year, strawberries are making their way back into the markets and may even be starting to pop up in your strawberry patch at home, so good fresh strawberries should be easy to find. And make sure to save some for the topping as well. These will definitely be a family favorite!

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  • 1 cup flour
  • 2 tablespoons of sugar
  • 3 teaspoons baking powder
  • ½ teaspoon of salt
  • 1 beaten egg
  • ½ cup milk
  • 6-8 strawberries hulled
  • 2 tablespoons of olive oil
  • vanilla extract



In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the beaten egg, vanilla extract and olive oil. In a blender blend half of the strawberries and milk and add to the egg mixture. Add egg mixture all at once to the dry mixture. Stir just till moistened. Dice the remaining half of the fresh strawberries and fold into the batter (batter should be lumpy).

For standard-size pancakes, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 6 to 8 standard-size pancakes (6 servings).

  • Toppings
  • strawberries
  • Greek yogurt
  • fromage blanc
  • maple syrup


Printable Farmer’s Market Valentine’s Cards

Anthology DIY Printable Valentines Day Card

We know what you’re thinking… Produce, right? Well, for the sake of complete disclosure, you ought to know that prior to typing out this post I scarfed a lot of Valentine’s candy. We are not those people passing out apples and lectures about the dangers of sweets on Halloween, but rather, we were just inspired by the playfulness, bright colors and fun of our local farmer’s market. Okay, and maybe we’re halfway hoping there is some subliminal message that might encourage our son to try his carrots tonight.

Anthology DIY Printable Farmer's Market Valentines Day Cards


Anthology DIY printable Farmers Market Valentines CardRegardless, we wanted to share these DIY printable Farmer’s Market Valentine’s Day cards for you to share with your friends and family this February 14th.

To add to the Farmer’s Market theme, each of our Valentines is getting their Valentine card in a paper sack with a piece of replica model produce and obviously a dash of sequins for good taste. We got our little collection of assorted fruits and veggies from Michaels.

To download, just click on the link, print and cut out!

Anthology Farmer’s Market Valentine Cards

Anthology Printable Valentines Cards


Printable Farmers Market Valentines

A Homestyle Family Date Night and Soft Pretzel Recipe

Family date night and soft pretzel recipe

family date night and pretzel recipe

Homemade pretzels are even better than they sound. Making these at home may sound like a bit of a daunting task, but it’s actually very easy and fun to include the whole family in the preparation. A little help from a stand mixer goes a long way and the rest time for the dough is only about an hour. I usually prep the dough while the littlest kids nap, so when they get up it’s all fun and games from there on out. We love to make pretzel night an occasion for the whole family. Everyone gets involves with rolling and twisting, and we set out a toppings bar and let everyone customize their own before baking. Followed by a movie night, and you’ve got yourself an unforgettable family date night at home. Some of our favorite topping variations are cheese or herbs in the dough and on top. For more of a sweet treat, we add a little cinnamon to the dough and sprinkle with cinnamon-sugar after brushing on the egg wash. We hope you have fun with your crew making these this weekend or on a rainy vacation day! Share you adventure with us by tagging @anthology_life on instagram.

Family date night and soft pretzel recipe



  • 1 tablespoon honey
  • 1 1/2 cups warm water (about 110ºF should feel hot to the side of your finger, not too hot)
  • 2 1/4 teaspoons active dry yeast
  • 4 3/4 cups of all purpose flour plus extra
  • 1/2 a stick of butter, melted
  • 2 teaspoons sea salt


  • 6 tablespoons baking soda


  • 1 egg yolk
  • 1 tablespoon water


  • Flaked sea salt
  • Oil, for the bowl and pan

Family date night and soft pretzel recipe

Family date night and soft pretzel recipe


Combine the 1 1/2 cups warm water and honey in a small bowl, sprinkle yeast on top and light stir with a fork. Set aside for about 5 minutes, or until it becomes foamy.

Add the flour, butter and salt to the bowl of a stand mixer, attach the dough hook and mix on low speed to combine. Add the yeast mixture and mix until combined. Raise to medium speed, kneading until the dough becomes smooth and begins to pull away from the bowl, around 5 minutes. If the dough is too sticky (sticks to the side of the bowl too much) add flour about a tablespoon at a time.

Remove the dough from the mixer and place it in an oiled bowl, cover with plastic wrap and set in a warm place. Allow the dough to rest for 1 hour, the dough should have doubled in size during this time, if not allow to rest for a bit longer.

Preheat the oven to 450ºF. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.

Fill a wide shallow pan or the bottom of a stock pot with about 2 1/2” of water, add baking soda and bring to a boil.


Family date night and soft pretzel recipe

Family date night and soft pretzel recipe

Turn the dough out onto an oiled work surface (large cutting board is great) and divide it into 8 equal pieces. Roll out each piece of dough into a 24” rope, one really easy way to do the this is grab the dough with both hands and make a tight jump roping motion, focusing on the thickest parts so as to not break the rope. Make a U with the rope, grab one the end of the rope on one side and cross over diagonally to the other side. Grab the opposite end and repeat. Place on prepared sheet pan. Go through this process with the remaining pieces of dough.

Family date night and soft pretzel recipe

Family date night and soft pretzel recipeFamily date night and soft pretzel recipe

Place one pretzel in the boiling water for  and cook for 30 seconds, it will sink at first and then float to the surface. Remove pretzel from the water bath using a spatula, place on sheet pan spaced apart (4 to a sheet) and repeat with remaining pretzels. In a small bowl beat one egg yolk with 1 tablespoon of water mixture, brush the surface of each pretzel and sprinkle with flaked salt.

Bake the pretzels until dark golden brown in color, about 15 minutes. Serve with mustard, Enjoy!

Family date night and soft pretzel recipe

Home for the Holidays – Winter Squash Rolls Recipe

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

As soon as the holidays roll around, I really get in the mood for baking. Something about the house filled with the smell of freshly baked goods, the warmth of the oven and time spent in the kitchen with loved ones captures the memories and spirit of being home for the holidays. I’ve got to admit, the slower pace and process  of baking with yeast is my absolute favorite – theres something about waiting for the dough to rise that builds anticipation and makes the final product that much more enjoyable. Working with yeast can be intimidating if you’re not familiar with it, but the simple trick is not to rush the yeast and to make sure the yeast you are working with is still alive. Yeast can be easily killed by using water that is too hot, that is why a lot of recipes will specify a temp of about 110ºF. Proofing the yeast (adding it to warm water, mixing a in little sugar and allowing to rest for about 5 minutes) really helps avoid any big failures that come from non-viable yeast.

Baking rolls for the holidays is my favorite and most satisfying thing to make. They add so much to a beautiful spread of food and make for a great snack in the days to follow. These winter squash rolls are sure to please, they have a soft pillowy texture and just enough squash flavor to add a welcomed sweetness and the color is a plus as well. Be sure to make a lot because they will go fast. The recipe below makes 2 dozen, but I have been known to triple the recipe for large gatherings. If you would like really big rolls just cut the dough slightly bigger to about 16 balls and bake a little longer. And, If you are feeling really inspired try making a batch of your favorite cinnamon rolls with this dough, you won’t be sorry. Enjoy!

Winter Squash Rolls Recipe - Home for the Holidays with Anthology



  • 4 1/2 teaspoons of yeast (2 packages)
  • 1/4 cup honey
  • 1/2 cup warm water (about 110ºF)
  • 3 tablespoons browned butter (see below)
  • 1 tablespoon sea salt
  • 2 eggs, beaten
  • 3 cups all purpose flour (may need to knead in more)
  • 1/2 cup cooked and pureed winter squash (pumpkin, butternut, kabocha)

Wash for rolls

  • I egg yolk
  • 2 tablespoons of heavy cream
  • flaked sea salt (like Maldon)
  • roughly chopped sage leaves (optional)

Browned Butter

  • Add butter to a warm skillet and carefully brown over medium heat until it has a nice caramel color, set aside.


In a small bowl combine yeast with 1 tablespoon of honey and warm water, stir with a fork allow to sit until foamy about 5 minutes. Set aside

In a large bowl add honey, browned butter, salt, and beaten eggs, dump in the yeast mixture, then stir to until blended. Add the flour, 1 cup at a time, stir in the squash.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Turn out the dough onto a well floured surface. Sprinkle with more flour if needed, knead until smooth. Only add flour to prevent dough from sticking to the surface. Once the dough is nice and smooth, shape into a ball. Place in an oiled bowl, smooth side down and flip to coat the dough with oil. Cover bowl with plastic wrap and allow to rest in a warm place until doubled in size.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Punch down the dough and shape into 2 dozen balls. Place them on a baking pan with lined with parchment. Lightly butter the parchment and place 2 inches apart, closer if you like pull apart rolls. Cover with a clean kitchen towel and allow to read until doubled in size.

Preheat oven to 375 degrees F.

Brush the rolls the wash and sprinkle with flaked salt and sage leaves.

Bake for 25 minutes or until golden brown.

S’mores Cake, Y’all.

S'mores Cake

S’mores, no dessert captures the magic of the door closing on summer and swinging open to fall, camping and childhood quite like toasted marshmallows between two graham crackers and melted chocolate. It is the perfect combination of flavors. Enter the s’mores cake. This cake is a favorite at our house, combining all of our old favorites from childhood in a much more grown up package.

The first step is to capture that taste that only a graham cracker has. A simple way to do that is by steeping graham crackers in milk over night and straining it out in the morning. Be sure to make a little extra of this wonderfully flavored graham cracker milk because once you try it, you will have a hard time not pouring yourself a big glass to drink. This “graham cracker” milk is used to make your cake.

S'mores Cake

Next comes the chocolate part, we keep it simple and go wth a dark chocolate ganache, it has just the right texture for that slightly melted chocolate we have grown to love in s’mores. It is important to make it with dark chocolate so the cake doesn’t become too sweet

S'mores Cake

Lastly and possibly the most important part – the marshmallow! We go with a vanilla swiss meringue for this part that is later torched to give it that campfire taste you expect. Swiss meringue is a beautiful glossy topping that torches very beautifully and is easy to work with to get nice peaks or swirls. It is made by simply taking eggs whites and sugar and cooking them in a mixing bowl over boiling water, whisking frequently until the sugar has dissolved and it is warm to the touch. Beat it for about nine minutes until in turns in to a gorgeous bowl of marshmallow-y fluff. I warn you, once you make this meringue it will be your go to. Our banana pudding and pumpkin pies have never been the same.


It’s never a bad time for this cake, but we love it most on crisp fall evenings around the courtyard fireplace at Togadera in Seabrook after we’ve spent a day of hiking in Olympic National Park. We hope you enjoy this cake as much as we do!

Graham Cracker Milk


  • 2 1/2 cups whole milk (this will yield enough milk for one 2 layer cake)
  • 2 sleeves of graham crackers


Break up graham crackers and place in the bottom of a clean jar, pour in milk, cover and allow to steep in the fridge overnight. Taste and see if it tastes like graham crackers, if not steep a little longer. When the ready, strain the milk into a clean jar and keep in the fridge until ready to use. You could drink it all but then you will need to make more.



  • 1 1/2 sticks of softened butter
  • 1 3/4 cups of sugar
  • 3 eggs (room temp)
  • 2/1/2 cups of all purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 1/4 cups of graham cracker milk


First make sure your butter and eggs are room temp. Grease and lightly flour 2 round cake pans (I used 9”). If you really feel like going the extra mile and want ensure your cake completely comes out, cut parchment circles the same size as your pan and place them at the bottom.  Grease and flour those too! Set the prepared pans aside. In a bowl stir together the flour, baking powder, cinnamon and the salt and set aside.

Preheat the oven to 375º. In a large mixing bowl or a stand mixer, beat the butter on high speed for about 30 seconds (it should look fluffy). Gradually add the sugar with the mixer still on, be sure to scrap the sides with a spatula occasionally. Beat on medium speed for about 2 minutes so you really incorporate some air into the mixture. 1 at a time begin to add the eggs, making sure they are properly mixed in before adding the next. Add the vanilla. Alternately add flour mixture and graham milk to the butter mixture. I split it into 3 additions of each ending with milk. Beat on low speed until combined. Pour the batter into the prepared pans and spread it out so the surface is even.

Bake in a 375º oven for about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for about 10 minutes before removing the cakes from the pan. Set aside.



  • 1 cup heavy cream
  • 1/2 lb good quality dark chocolate finely chopped (you can use chips if they are good enough quality to eat on their own)

S'mores Cake


In a small saucepan bring the cream to a boil over medium high heat. Add the chocolate to the cream, be sure it is completely covered by the cream. Allow the chocolate to sit in the cream for about 5 minutes then whisk until smooth. Allow to cool about before using for cake.

S'mores Cake

S'mores Cake



  • 4 egg whites
  • 1 cup of sugar
  • pinch of salt
  • 1 tsp vanilla


S'mores Cake

In the bowl of your mixer add all of the ingredients except for the vanilla, place over a pot of boiling water and cook while whisking until the egg white mixture is hot to the touch and the sugar is dissolved. Attach bowl to mixer and whisk on low speed for 2 minutes. Turn to high and whisk for about 7. Use right away.


Place a little ganache on a cake plate or platter, center 1 layer of cake on it. Add cooled ganache (be sure not to let it cool so much that it can’t be spread) If it does cool too much carefully heat it over a pot of boiling water whisking until smooth. Spread and even layer of ganache over the surface of the cake, top with the second layer. Add ganache to the top of the second layer. Carefully spread the meringue over the entire cake, once coated make peaks or swirls. Carefully brûlée the meringue with a propane torch. Enjoy!

S'mores Cake frosting2S'mores Cake


Vacation’s Favorite Cup of Coffee

Vacation's Favorite Coffee - Our Recipe and Ritual

There is something about rolling out of the coziest bed, brewing the perfect cup, and walking out on an expansive porch overlooking the coast that is just the ultimate sense of calm and comfort. We equip every Anthology vacation rental home with a coffee grinder and french press, just because we love the experience so much! So today we’re outlining our coffee ritual in hopes you’ll try it this weekend or on your next family vacation!

Vacation's Favorite Coffee - Our recipe and Ritual

Morning coffee is more than just a drink in our home, it is an important ritual to start the day. The smells and sounds of a fresh hand Brewer batch brewing is a beautiful way to wake up. After it becomes a part of your routine, no automatic coffee maker will do. Making a really fine cup of coffee is a process, not a long one, but in order to do it correctly it takes a little know how. Once you have the process down it becomes second nature and becomes part of the enjoyment.  You’ll be in heaven the first time you smell that freshly ground coffee (in my opinion, the only way to go) and begin to saturate those grounds. Here’s our favorite, no fuss way to make an artisan cup of coffee in the cozy comfort of your home.


Bring a kettle full of water to boil. Grab your french press and remove the plunger. Zero your scale and weigh out the coffee using a 16:1 ratio (16 parts water to one part coffee). Grind the coffee the in your grind on a coarse setting (this is very important). Place the the base of the french press on your scale and zero it out. Dump in the ground coffee and make sure the ground weight matches the beginning weight.

coffee-grinder2 coffee-grinder3

Start a timer and begin to saturate the grounds as you pour. Be sure to pour slowly so you can keep track of the scale to make sure you get the 16 to ratio correct.



Once all the water has been added carefully give the brew about 5-6 stirs back and forth with a spoon and replace the plunger (do not plunge yet). When the timer hits the 6 minute mark carefully press the plunger down. As soon as the plunger is all the way down immediately pour the coffee into serving cups or a thermal carafe. Enjoy!

plunging-coffee Finished-French-Press