Recipes & How-to's

How To: Spotless Shower Door.

When I was a kid, the shower in my bathroom had a glass door.  The rule was, when you finished your shower, you had to squeegee the water off the glass before you got out.  Every time you used it.  Otherwise it would be covered with water spots, mineral deposits, and soap scum.  And let me tell you, that was a lot of years worth of squeegeeing.  It was the absolute bane of my existence, and in the end, the damn shower door still looked like a disaster by the time I moved out of my parent’s place.


Fast forward to now, I’m obsessed with frameless glass shower doors, and I love mine. Like, totally love it.  But if it was etched was water spots that would make me hate it.  And there is no way in hell I’m busting out a squeegee; especially now that I live in New England the last thing I’m going to do is dilly dally after my morning shower when it is 10 degrees outside so I can squeegee a door.  No way.  Never gonna happen.  I did my squeegee-time the first 18 years of my life.


Instead, I have a once a week method that has been working out splendidly for the last year and I thought I would share it in case anyone else is looking to ditch their squeegee.



How To Keep A Shower Door Spotless

my tools

my tools

First, the door gets a scrub down with something abrasive and antibacterial:  Either Comet or Softscrub will do the trick. Then I rinse and dry it.

before and after

before and after

Second, I spray a light mist of 2-in-1 RainX, and buff it with a paper towel until it’s clear (I was previously using the original RainX, but the fumes were really strong for the shower, so I switched to this one and it works just as well).  RainX will cause the water to bead quickly and slide down so there is less chance for water drying on the glass.  By the end of the week there are a few residual spots, but nothing that can’t be cleaned.

before and after

before and after


The whole process takes 6 minutes, and it is well worth the effort.  See, it’s so clear you can kind of see me in the reflection!  This method works with well-water too, but if you’ve moved into a house that already has a buildup on their shower doors, you could call a local glass company to come out and buff the etching out of the doors so you can start from scratch.


Hope this helps!


Lavender Infused Marshmallows.

It’s that special time of year again! Last weekend while snow was falling outside, I played Christmas movies thru netflix, donned my fave Lululemon ensemble, and transformed our kitchen into a candy factory to make lots of holiday goodies for my loved ones.


It was occurring to me that this is the third year I’ve done this- and the third kitchen I’ve done it in. Man, I move a lot!


I always like to try new things, mix it up a little and keep it exciting. This year I was going for a “cozy cocoa and marshmallows” kind of feeling.


homemade cocoa and marshmallows

homemade cocoa and marshmallows

And although I do have a fail-safe vanilla marshmallow recipe, I wanted to try another variation, and I think I found a winner.


Heatherland Lavender Infused Honey Marshmallows


dried lavender for marshmallows

dried lavender for marshmallows

gather supplies:

  • 9X13″ baking dish
  • Cellophane
  • Vegetable oil spray
  • Stand mixer
  • Candy thermometer


  • water
  • 1 tbsp lavender buds
  • 3 packets of knox gelatin (each packet contains 1/4 ounce)
  • 1 1/2c. sugar
  • 3/4c. light corn syrup
  • 1/4c. honey
  • 1/4 tsp salt
  • powdered sugar


Set up mixer with a whisk attachment. pour 1/2 cup of cold water into the bowl, sprinkle gelatin on top and let set for 10 minutes.


Meanwhile, steep lavender buds in 1 cup hot water for 7-10 minutes; then strain, reserve water, discard buds.


In a heavy bottomed sauce pan, combine only 1/2 cup of the reserved lavender water, sugar, corn syrup, honey, and salt.



Cook sugar mixture over high heat, stirring to dissolve the sugar, bringing to a boil, and watching carefully until your candy thermometer reaches 238.9°F, remove from heat.


Turn your mixer (with the set gelatin in it) on low and slowly pour the hot sugar mixture into the mixer as it runs. once all the sugar mixture is added begin increasing speed to high. beat for 12 minutes.


Prepare baking dish by lining it with cellophane and spraying thoroughly with vegetable oil spray (marshmallows are very sticky!).


When the marshmallow batter is done mixing, spray a spatula with vegetable oil spray (to attempt less sticking) and scrape/pour batter into pan. take another piece of cellophane, spray with oil, and lay over the top of marshmallow pan. leave to set for 4 hours.

When it’s set, lift cellophane with the marshmallow block from the pan, and begin cutting into squares with a well oiled knife: THEY WILL STICK TO ANYTHING NOT OILED! I keep them on their oiled cellophane “bed” while cutting them..


Then roll little marshmallow squares through powdered sugar.

fresh marshmallows

fresh marshmallows

The scent is amazing and these fluffy little babies are a perfect addition to a cup of cocoa.

Thanksgiving Pie Recipe.

I have a confession to make. I hate pie.

Can we still be friends?

Because of my deep dislike for pie, I have never baked one before in my life. But as Thanksgiving neared, Mr. Heatherland started hinting that a pumpkin pie would be a welcome addition to our meal. He, like most normal human beings, likes pie.

I began to feel bad for unknowingly banning an entire category of dessert from our home, but before I committed to making one I wanted to get to to root of why I don’t like pie- then maybe I could pick and choose and come up with a recipe that I would actually want to eat… a Franken-pie of sorts.

I came up with a couple reasons for my aversion:

1. Pie crust is boring.
It’s usually just so bland, flaky, and kinda non-descript. And who wants to eat anything called crust, anyway?

2. Too much filling is confusing
Sometimes there’s so much filling its like you’re eating pudding or custard- I don’t like wondering if this is a “fork dessert” or a “spoon dessert” while I’m eating it.

3. Pumpkin pie is gross.

Yes, I know the bulk of America would disagree. But there’s something about the texture of pumpkin pie that turns me off. Kinda grainy, kinda stringy, kinda like gelatinous.

After I sorted out my issues (well, these issues at least) I came up with some solutions for the crust, and some solutions for the texture. And I am happy to report this is the first pie in my life I actually had 3 slices of. Which is why Mr. Heatherland and I have officially put ourselves on diets.

Thanksgiving Pie

Thanksgiving Pie

THE BEST Heatherland Thanksgiving Pie


gather stuff for crust.

10 full-size graham crackers
1/3 cup candied pecans
1/4 cup sugar
1/2 teaspoon cinnamon
6 tablespoons butter

begin in the food processor: the graham crackers and pecans are pulsed until they look like crumbs.

add sugar and cinnamon, pulse again.

melt butter and pour over the crumb mixture. stir until everything is evenly coated.

Helpful Tip: the crumbs should hold together in a clump if you press them in your fist, if not add a little water and retry.

press evenly into the sides and bottom of a 9″ pie plate.

gather stuff for filling

(this recipe makes 2 pies).

2 cups half and half
3 large eggs and 2 large egg yolks
1 teaspoon vanilla bean paste
1 can pumpkin puree
1 cup drained candied yams
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

preheat oven to 400.

whisk half and half, eggs, yolks and vanilla, set aside.

in a heavy bottomed saucepan, combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt. bring to sputtering simmer over medium heat, 5 to 7 minutes. continue stirring (and mashing bits agains the side of the pan) until thick and shiny, 10 to 15 minutes. *I used an immersion blender for this

remove pan from heat, then whisk in cream mixture slowly. strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. pour strained mixture into your prepared pie plate.

put pie plate onto a baking sheet and place into oven for 10 minutes.

reduce heat to 300 degrees and continue baking until the center reaches 175 degrees, 25-35 minutes.

cool pie on a wire rack for 2-3 hours.

cut piece

cut piece

It may look a little skinny, but trust me… this is the perfect filling to crust ratio.


Happy Holidays!

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