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Summer Berry and Marshmallow Cereal Bar

Summer Berry And Marshmallow Bars

Summer evenings at our house typically consist of an easy dinner outside with drinks and activities lasting well into the sunset hours. We might as well live on the back patio. We like to keep our meals simple, and follow them with something light and sweet. One of my favorite ways to end a meal is with a summery take on the marshmallow cereal bar. Our entire household loves Rice Krispy Treats, for their simplicity, nostalgia and, they are so good!  I thought it would be a fun idea to try a few different versions of an old favorite. We bought a bunch or cereal one day and began experimenting, I bought come Cap’n Crunch (the plain variety) and immediately had an idea. I went over to the dried fruit section at the store and purchased a bag of mixed freeze-dried berries. I made my cereal treats as usual, which at out house means lots of vanilla and mixed in the entire bag (even the fine powder at the bottom) of freeze-dried berries into the cap’n crunch marshmallow mixture. I poured it out onto waxed paper, shaped and let it cool. The kitchen was filled with the really concentrated berry smell that was so wonderful and summery – I could hardly wait to cut into those bars. When they finally cooled enough to cut, I did so and took a bite…WOW! So much berry flavor in a bite, so summery and somehow nostalgic. They are a delicious treat to take down to the beach when you’re in Rosemary Beach, or pack them as a snack when wandering through the woods in Seabrook. Better yet, bring these festive red and blue berry goods to your Memorial Day cookout and watch them disappear.

Summer Berry And Marshmallow Bars Perfect Grab and Go Snack for the Beach or Hike

Summer Berry And Marshmallow Bars


  • 1 20oz box of Cap’n Crunch
  • 1 3.5oz or so bag of freeze dried berries
  • 2 10oz packages of mini marshmallows
  • 1 stick of salted butter
  • 1 tbsp vanilla
  • Waxed paper or parchment (greased)

Summer Berry And Marshmallow Bars


In a stockpot carefully melt and slightly brown the butter over medium heat. Add both bags of mini marshmallows and stir until they are almost completely melted. Carefully add the vanilla, stir once more and remove from heat. Add the box of Capn’ Crunch and the freeze dried berries and stir. Quickly pour onto a greased sheet of waxed paper or parchment and pat down to shape into a rectangle. Allow to cool about 5 minutes and cut into pieces. I like to cute the ragged edge off so you have really nice square pieces. Eat the edges you cutoff when no one is looking.

S’mores Pie for Memorial Day Weekend

S'mores Pie Memorial Day

This time of year we’re making s’mores just about every time we gather. They are timelessly perfect for a Memorial Day barbecue, a Friday night fire pit on the porch, or a beach bonfire while on vacation.


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We absolutely love s’mores. So much, we needed a simple s’mores alternative for when a fire is too much fuss.  Since we’re straying from the traditional fireside s’more, we decided now is as good a time as any to implement another substitution: enter the delicious, butter saltiness of the ritz cracker. I was inspired to make a crust in the style of a graham cracker crust using ritz. It seemed like a great balance for a really sweet dessert. The cracker crust was a little delicate for melted marshmallows, so I opted for marshmallow cream. It torched beautifully and had the perfect consistency. This dessert is a simple yet sophisticated take on an old favorite.

S'mores Pie Ingredients Memorial Day S'mores Pie Memorial Day



  • 6 1/2 oz of Ritz crackers (almost 2 sleeves)
  • 1 stick of butter melted
  • 2 tablespoons sugar
  • 1/3 teaspoon salt



Preheat oven to 350ºF. Pulse Ritz crackers in a food processor until they turn into crumbs, add butter, sugar and salt and pulse until combined.

Firmly press mixture into bottom of an 8×8 dish. Bake until edges are golden, about 15 minutes. Let cool completely on a wire rack.




  • 2 cups of quality chocolate chips
  • 1/4 cup coconut oil


Melt the chocolate and coconut oil in a double boiler or carefully in the microwave. Once it is completely melted, stir to make sure they a are combined, remove from heat and set aside to cool a bit.



  • 2 jars of marshmallow cream or 2 10oz bags of melted marshmallows
  • 1 recipe of homemade magic shell
  • 1 ritz cracker crust
  • flaked salt



Pour enough marshmallow cream on top of the ritz crust to give you a nice thick layer. Toast the marshmallow cream using a kitchen torch or carefully broil until nice and toasted like a good campfire marshmallow. Set the crust with the torched marshmallow in the freezer for a bit to cool it off a bit(not necessary but it will help the magic shell a lot quicker since you usually pour it over frozen ice cream). Pour the magic shell over the dessert and before it sets up sprinkle it with flaked salt if desired. Cut into to squares and serve.

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


Cardamaro Sour in Seabrook, WA



Anthology Beach Front Vacation Rentals in Seabrook WA

After a day exploring the Pacific beaches in and around Seabrook, the cool weather and an inviting fire calls for a drink that is a bit heartier and warm. Whiskies tend to have a warming effect while amaros have an herbal bittersweet quality. Recently, while looking for something new to try, I came across an aperitif called Cardamaro that really caught my attention. Caradamaro is infused with cardoon (a relative of the artichoke) and then rested in oak barrels to finish. This liquor has some beautiful flavors: roasted nuts, subtle sweetness, fresh pine and a nice hint of artichoke. It may sound like a lot but it is wonderful just on the rocks with a twist of lemon. Once I tried it, I decided it would be a fantastic addition to a cocktail so I went with my go to: the sour. I shook it with mostly rye, some fresh lemon juice and maple. The result was absolutely delicious, just what I was looking for. Caradamro is relatively easy to find at any higher end liquor and costs about $20. I hope you’ll go out and grab a bottle and try this wonderful amaro for yourself.



  • 2oz rye (I used rittenhouse)
  • 1 oz Cardamaro
  • 3/4 ounce fresh lemon juice (about half a medium sized lemon)
  • 1/2 oz maple syrup


Add all of the ingredients to a shaker, fill 2/3 full with ice and shake until very cold. Strain into a rocks glass filled with ice. Enjoy!

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

Toast with Radishes and Butter



After celebrating the holidays in their full decadent fashion, it’s always nice to return to a bit of simplicity when they’re over, especially when it comes to food. One of my favorite ways to embrace simple eating for our post-holiday detox is by adding one of our most loved breakfasts to the menu, radish and butter toast. The epitome of simplicity, but full on the flavor, it’s a fantastic way to start your day. Plus, it’s a great use of all of those gorgeous winter radishes tempting you from your supermarket shelves. All you need is a good crusty loaf of bread, high quality butter, radishes and, of course, a sprinkle of herbs and coarse salt and you’ve got a perfectly simple and delicious breakfast. Enjoy!



  • 1 loaf of crusty bread, (we used pugliese bread)
  • 1 package of good quality butter (we love Vermont Creamery cultured butter)
  • 1 bunch radishes (we prefer French Breakfast radishes)
  • chopped Italian parsley
  • flaked finishing salt such as Maldon



Slice enough bread for each person you are serving. Carefully toast the bread under the broiler until it has reach desired doneness. Remove toast from broiler and smear a generous amount of butter on each piece, you don’t want the butter to melt too much, let the bread cool a bit if needed.


Wash and dry your radishes, discard the greens. Thinly slice the radishes and cover the entire surface of each piece of toast with radish slices. Sprinkle the tops with sea salt and chopped parsley. Makes a great appetizer, although two pieces makes for the perfect breakfast! Enjoy.