• About
    • About Me
    • Portfolio
    • Press
    • Contact
  • Partners
  • Free ebook!
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Outdoor
  • Travel
  • Design
  • Portfolio
  • Instagram
  • Pinterest
  • Twitter
  • Facebook

Categories

  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Outdoor
  • Travel
  • Design

Recent Posts

  • Squash-Ricotta Gnocchi with Bacon Brown Butter Sauce
  • Tarragon Chicken Salad with Golden Raisins and Walnuts
  • Vegan Cherry Cheesecake
  • Five Onion Dip with Easy Homemade Pita Chips
  • Blood Orange, Burrata and Pistachio Salad
Search
  • Instagram
  • Pinterest
  • Twitter
  • Facebook

Christiann Koepke

Creative Director, Photographer, Recipe Curator

  • About
    • About Me
    • Portfolio
    • Press
    • Contact
  • Partners
  • Free ebook!
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Outdoor
  • Travel
  • Design
  • Portfolio

Press

For press inquiries or interviews, email: hello (at) christiannkoepke.com

 
Canva logo
Molly My logo
Ratio logo
Sage logo
bhphotovideo

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Tumblr
  • Print
  • Email
As Seen In
Anthropologie logo Vogue logo Alaska Airlines logo Ritz Carlton logo Conde Nast logo Adobe logo

christiannkoepke

Christiann Koepke
It's the weekend, which for me, means I get to spe It's the weekend, which for me, means I get to spend some quality time in the kitchen maying my favorite things...Time to call some friends over to feast! Here's what's cooking: golden pan-seared crab cakes, loaded short rib nachos, spicy queso and an ultimate BLT sandwich. Recipes all coming soon. So - what's happening in your kitchen this weekend?
If you love the sweet & slightly bitter flavor of If you love the sweet & slightly bitter flavor of classic English orange marmalade, this simplified recipe is for you with just 4 ingredients, including water! I always keep a jar of this marmalade in the fridge to smear on morning toast, buttery pastries, and even to add citrusy sweetness to salad dressings. Perfect to gift as well, anytime of year. Recipe below. Enjoy! Ingredients 3 lbs large seedless oranges, scrubbed  1½ lbs lemons, scrubbed  8 c water 8 c granulated sugar Instructions 1. Cut the washed oranges & lemons in half lengthwise, then into very thin half-moons, discarding any seeds. Place sliced fruit & with their juices into a stainless steel pot. 2. Add the water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature. 3. The next day, return the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for 30 minutes. 4. Skim off any foam that forms on the surface. Cook the marmalade until it reaches 220°F (you must reach this temperature for the natural pectin to gel properly). 5. Pour the marmalade into clean hot mason jars and wipe the rims thoroughly with a clean damp paper towel. Place the lids on and seal closed. Chill in the refrigerator for 24-48 hours to set. Refrigerate after opening. 
 #eeeeeats #recipeoftheday #delish
Is there a better way to wake up on a Monday than Is there a better way to wake up on a Monday than by eating (and drinking) your caffeine?! These dense and moist chocolate espresso muffins are the perfect way to kickstart your week on a sweet note.🍫☕️… Gluten-free flour, coconut sugar and dairy-free yogurt mean that this recipe will perk you up without weighing you down. And if you're a coffee fan like me, be sure to pair your espresso-spiked muffin with a creamy latte for the true breakfast of champions. Here’s to the week ahead!
Step aside feta pasta, this Winter Squash Ricotta Step aside feta pasta, this Winter Squash Ricotta Gnocchi w/ Sage Browned Butter, Bacon, Hazelnuts and Parm is the dish you NEED to make before winter’s end. Warm, full of seasonal flavor, and extra decadent… this is the perfect weekend meal to cook with a loved one… and the delicious flavors pair nicely with a bold glass of red 🍷 … Coming to the blog this weekend!! #eeeeeats #buzzfeast #foodstagram
@mspattilabelle has outdone herself with this Corn @mspattilabelle has outdone herself with this Cornmeal Crusted Catfish. It is perfectly crispy on the outside, and flakey & tender on the inside 🙌🏼 Fried catfish is an icon of Southern cooking and for many, there simply isn't any other way to prepare it! There's just something about a cornmeal crust that pairs just perfectly with catfish… This classic dish is normally served up in Mississippi, Louisiana, and Arkansas, but that doesn’t mean you shouldn’t fry it up in your own home! Find Patti’s recipe at the link in bio for a taste of the South and the history behind the recipe. #blackhistorymonth #pattilabelle #eeeeeats
Cold mornings have me craving a warm, delicious br Cold mornings have me craving a warm, delicious breakfast treat... this golden brown, vibrant Cranberry Loaf does just the trick. It is moist, light and accented with bright orange zest. Plus, its’s gluten-free and refined sugar-free so you can have your cake, and eat it too 😉 delicious served with a cup of coffee, find the recipe below and let me know what you think! Ingredients 1⅓ C coconut sugar, divided ½ C chopped walnuts ¼ C sunflower seeds 3 T chia seeds 2 t cinnamon 1 t cardamom 1 C gluten-free baking flour 1 C almond flour 1 t baking powder ½ t salt 1 egg 1 C milk 3 oranges, zested ⅓ C coconut oil 1 C coarsely chopped fresh or dried cranberries Instructions 1. Preheat oven to 350°F. Grease and flour bottom and ½ inch up the sides of a 9x5x3-inch loaf pan. 2. In a small bowl, stir together ⅓ cup coconut sugar, walnuts, sunflower seeds, chia seeds, cardamom, and cinnamon. 3. In a large bowl, stir together the remaining 1 C coconut sugar, gluten-free flour, almond flour, baking powder, and salt. In a med bowl, beat egg with fork. Stir in milk, orange zest, and coconut oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the cranberries and half the nut and cinnamon mixture. 4. Spoon half batter into the prepared pan. Sprinkle with remaining nut and seed mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture into the batter. 5. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Remove from the pan and cool completely on a wire rack. Slice and serve immediately.
Load More... Follow on Instagram
  • About
  • Privacy Policy
  • Press
  • Contact Me
Copyright © 2020 Christiann Koepke. All rights reserved.
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.