Hello again!  So…apologies to all of you who tried to subscribe to my new blog (www.thebrowngoatblog.com).  There was a bit of a problem with my subscription feature so none of the subscriptions went through.

I am learning a lot about having my very own website and what it takes to troubleshoot things!  I have spent hours this past week on live chat with tech gurus, unlike myself, and now the issue has been resolved.  So, if you would like to receive posts from my new blog (www.thebrowngoatblog.com), then please head back to my site and re-enter your email address to subscribe.  You will then receive a confirmation email which you will have to open and confirm with one click in order to complete the subscription process.

This week I have published posts about Rigby turning 6 months and Jack turning 6 years!

I appreciate all of you supporting me and this evolving blog.  Please hop on over to http://www.thebrowngoatblog.com and take a peak.

xxo, Stephanie


I have some really exciting news to share!!  While I have been relatively quiet on here over the past few weeks, my creative energy has been used designing a new blog!  This is something that I have been wanting to do for a while so that I can have more creative freedom in my blog space and hopefully expand my online presence.  The great news is that it is now live and ready to be visited!  My new blog is http://www.thebrowngoatblog.com.  Beginning now, I will no longer be publishing new posts on this WordPress site.

On http://www.thebrowngoatblog.com I have a new post about our Halloween and several other posts lined up in the queue waiting to be published.  So, please click on the link and take a look around the new space.  If you have been a subscriber to this blog (or would like to become a new subscriber to the Brown Goat blog), you can easily subscribe by email on the new blog home page to receive new posts as they are published.  I apologize to all my current subscribers, because I am unable to transfer your email subscriptions to my new site so I am asking you to manually subscribe again, but I hope the effort is relatively quick and easy (and worth it).

I appreciate all of you being here and supporting me and this blog.  It is because of all of you that I decided to create a new space to share my creative work.  I am excited about this new chapter and hope you will continue to read along!  So, hop on over to http://www.thebrowngoatblog.com and take a peak.  I hope you like what you see, and will want to keep visiting and join in the new conversation.

xxo, Stephanie

Happy Halloween!


I hope your Halloween weekend is full of tricks, treats, spooks, and guts!

We have a lot of celebrating planned! Jack is excited about trick-or-treating with a few of his best friends to celebrate his birthday. And, we hope to make David’s birthday the special day he deserves, even if it will be properly celebrated a day late.

Happy Halloween, everyone!

IMG_0949Chilly Friday night soccer practice calls for a warm, comfort food dinner to be ready when we finally arrive home tired, cold, and sometimes wet from the Seattle rain.  This was a fun meal to prepareas I am always trying to think up new ways to use the slow cooker.

It certainly appealed to everyone’s tastes.  I think I would have liked it to be a bit more spicy, so perhaps using a spicier poultry seasoning or adding a bit of cayenne pepper would be a nice addition if you like spice, but it is yummy as it is too.IMG_0948

Slow Cooker Deconstructed Chicken Pot Pie with Biscuits

adapted from Real Simple


4 carrots, cut into coins
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1cup low-sodium chicken broth
6 biscuits
1 cup frozen peas
1/2 cup heavy cream


In a slow cooker, toss together the carrots, celery, onion, and flour.  Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours.
Thirty minutes before serving, cook the biscuits (I just used store bought ones).
Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

“I’m so glad I live in a world where there are Octobers.”

~ Anne of Green Gables


Every year I think to myself that I am not ready for the holiday season to begin.  That I am not ready for pumpkin flavored drinks and breads and desserts.  That I still want to wear shorts and short dresses and flip-flops rather than rain jackets and boots and jeans.  And then it hits me…every year.

I suddenly find myself looking forward to the chill in the air, the gray rainy days, and pulling on a sweatshirt for our morning walk.  I remember the coziness of watching football under a blanket on the sofa.  And, find that the sight of pumpkins and mums puts an immediate smile on my face.  I remember just how much I love fall, particularly October, and this love of the season starts to show itself in my cooking and baking.  Cinnamon and nutmeg start to move toward the front of the spice shelf.  Pumpkins and apples and butternut squash start to find their way into muffins and breads and sauces.

I made these muffins a few weekends ago for Jack’s soccer team snack.  They were practically inhaled by the children.  They are moist and sweet (In fact, I almost think I can cut back on the sugar which I may try to do…an excuse to make them again.) and satisfying by themselves as breakfast or a snack, but even better paired with a scrambled egg or a hunk of good cheddar cheese.  Baking them at a lower temperature for a longer time than a normal muffin will produce a very moist final product which I think you will appreciate.

Pumpkin Cream Cheese Muffins

Makes 18 muffins


For the muffins:

3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tbsp. and 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 eggs

1/2 cup vegetable oil

1/2 cup olive oil

2 cups sugar

2 cups pumpkin puree

For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar

For the streusel topping:

½ cup sugar

¼ cup and 1 tsp. flour

4 tbsp. butter, cubed

1 ½ tsp. cinnamon


To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a skinny log on parchment paper, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add the dry ingredients to the pumpkin mixture and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 300 degrees. Spray the muffin pan with nonstick spray or lightly grease it with oil or butter.  To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 30 minutes. Let cool completely before serving.

IMG_1253IMG_1161This past weekend we spent Saturday at Suncadia Resort.  It is one of our favorite day trip destinations, and this time of year it is particularly lovely. We love going to the resort’s Harvest Festival to spend a sunny afternoon getting lost in the hay maze, swinging on the rope swing, and just enjoying the festiveness of the season.  
IMG_1174IMG_1171 IMG_1175IMG_1179 IMG_1184 IMG_1204It was great fun to share our annual trip to the Harvest Festival with David’s parents this year.  We all had a rejuvenating day away from the city and, as you can see in the below pictures, the boys are pretty smitten with their Mia and Popi.

We almost always end our day at Suncadia relaxing in the gorgeous lobby or on the terrace of The Lodge with a coffee from the coffee stand or a beverage from the bar.  The view into the valley is stunning from The Lodge’s expansive windows.  This was our first visit since the completion of the 1,000 steps walk which leads, with 379 stairs, from the Lodge down to the river.  We walked about half of it and it is pretty amazing (and a great workout!).IMG_1216IMG_1299IMG_1308 IMG_1214 IMG_1267 IMG_1331

What is your favorite thing to do, or place to visit, in the fall?  Please share with me, I would love to know…

PS See photos from some of our other favorite fall activities: apple picking, Bob’s Corn Maze, and the pumpkin patch.

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This past Sunday, we made our annual trip up to Bellewood Acres for apple picking with dear friends. The weather was perfect- sunny and warm in the sun, cool in the shade.  The children loved playing on the old tires and in the wagons as much, or maybe more, than picking apples.  We chose to walk out to the orchards this year rather than ride in the tractor and Rigby appreciated the stroll as a chance to fall sleep.

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We picked twenty pounds of apples.  I have already made plans for about half of them (hopefully the recipes will be yummy enough to share…stay tuned), but I have equally ambitious plans to enjoy many without alteration, aside from a big scoop of peanut butter for dipping them into.

Oh, and I keep dreaming of the frozen boozy cocktail I enjoyed post apple picking- apple cider blended with Bellewood Distilling gin and served in a mason jar.  So delicious and refreshing.  I may have to make one more trip up there just to grab a bottle of apple gin or brandy for our home bar.




P.S. Our trip to Bellewood Acres from 2013.


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