Eclectic Cottage

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Sharing my life on beautiful Vancouver Island I have been a lover and a maker of shabby furniture for years.

I love to be surrounded by beautiful refurbished pieces and love to see how pretty something not so pretty can become. My mama taught me the value of caring for the environment and seeing the beauty in all things. My favorite thing to do is to spend a Saturday scouring for treasure with my mom and daughter and spending time talking about how we are going to beautify our new piece. Best bonding hands down!

🍲 CLEAN OUT THE FREEZER SOUP! 🥕🥩Sometimes the best meals come from using what you already have! ❤️I decided to clean out...
10/23/2026

🍲 CLEAN OUT THE FREEZER SOUP! 🥕🥩

Sometimes the best meals come from using what you already have! ❤️

I decided to clean out the freezer and make a big pot of hearty beef and barley soup. I used beef, barley, and all those little bags of frozen vegetables that have been sitting in the freezer waiting to be used!

🥕 Peas, carrots, onions, peppers and celery
🥔 A little bit of frozen hash browns
🥩 Beef and barley
🧄 Garlic and onion powder
🌿 Chimichurri seasoning and bay leaves

After a quick sear of the beef, everything went into one pot to simmer together into a delicious, comforting soup. No fancy ingredients, no special trip to the grocery store, just using what I had on hand!

This is my kind of cooking: use what you have, save money, reduce waste, and make something delicious.

Perfect for a chilly day, and even better knowing I made room in the freezer! 🥰

What's your favourite way to use up those odds and ends in the freezer?

🍂

Gluten free biscotti.Was it good? No.Would we make it again? Also no.Recipe not included....😆
10/21/2026

Gluten free biscotti.
Was it good? No.
Would we make it again? Also no.
Recipe not included....😆

10/18/2026

I wanted a recipe that included the cherries in the batter because I like EASY! I created this recipe to do just that. Add whipcream and cherries if you like or eat these muffins on their own.

🧁Blackforest muffins (because muffin sounds waaaay healthier than cupcake). 🍒🍫

Chocolate, cherries, and a hint of almond! These moist Black Forest-inspired muffins combine chocolate cake flavour with cherry pie filling mixed right into the batter. No separate filling, no extra bowls, and less cleanup!

**Ingredients**

* 1 ½ cups all-purpose flour
* ½ cup unsweetened cocoa powder
* ¾ cup granulated sugar
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
* 2 large eggs
* ½ cup milk
* ½ cup vegetable oil
* 1 tsp vanilla extract
* ½ tsp almond extract
* 1 cup cherry pie filling
* Whip cream (optional)

**Instructions**

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, milk, oil, sugar, vanilla, and almond extract.
3. Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined.
4. Gently fold in the cherry pie filling, keeping some cherries intact for delicious little pockets of cherry throughout the muffins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18–23 minutes, or until a toothpick inserted into the chocolate muffin portion comes out with a few moist crumbs.
7. Let cool for 5–10 minutes before transferring to a cooling rack.

🍒 **Eclectic Cottage tip:** The almond extract gives these muffins that lovely bakery-style Black Forest flavour. Add whipped cream and the extra cherry filling for topping if you like.

Simple ingredients, one bowl, and all that chocolate-cherry goodness!

🍁 This is an easy delicious chicken recipe thats perfect on a fall day. 🍂I used egg noodles but you could easily swap t...
10/18/2026

🍁 This is an easy delicious chicken recipe thats perfect on a fall day. 🍂
I used egg noodles but you could easily swap them out for another pasta or rice.

🍗🧅 Creamy French Onion Chicken🧅🍗

Ingredients

• 3–4 boneless, skinless chicken breasts

• 3 tbsp butter

• 3 tbsp flour

• 2 cups chicken broth

• 2 cups cream

• 1 packet dry onion soup mix

• 1 tsp garlic powder

• Black pepper to taste

• ½ cup sour cream (optional)

• 300–350 g egg noodles, cooked separately

Instructions

• Preheat your oven to 375°F (190°C).

• Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute.

• Slowly whisk in the broth and milk. Add the onion soup mix, garlic powder, pepper and any other herb you prefer. Simmer until the sauce begins to thicken slightly.

• Pour the sauce into a greased baking dish and nestle the raw, whole chicken breasts into it. Spoon some sauce over the chicken.

• Cover tightly with foil and bake for approximately 25–40 minutes, depending on the thickness of the chicken breasts. Check that the thickest part reaches 165°F (74°C).

• Cook and drain your egg noodles and add to plate. 🍽

• Serve the whole chicken breasts beside or on top of the noodles, with extra sauce spooned over everything. Sprinkle with parsley or other dried herbs. So delicious!!

YOU NEEED TO MAKE THESE!🍪 **Cowgirl Cookies 🍫🥥**If you love a cookie with a little bit of everything, these are for you!...
10/17/2026

YOU NEEED TO MAKE THESE!

🍪 **Cowgirl Cookies 🍫🥥**

If you love a cookie with a little bit of everything, these are for you! 😍 Packed with oats, coconut, pecans, and chocolate chips, these cookies have the perfect combination of chewy, crunchy, and chocolatey goodness. I added cinnamon AND nutmeg for that warm, cozy flavour that just feels like fall! 🍂

Perfect with a cup of coffee or tea on a chilly afternoon. ☕️

**📝 Ingredients**

* 3 cups all-purpose flour
* 1 tbsp baking powder
* 1 tbsp baking soda
* ½ tbsp ground cinnamon
* ½ tbsp ground nutmeg
* 1 tsp salt
* 1½ cups unsalted butter, softened
* 1½ cups granulated sugar
* 1½ cups packed light brown sugar
* 3 large eggs, room temperature
* 1 tbsp vanilla extract
* 2 cups semi-sweet chocolate chips
* 3 cups old-fashioned rolled oats
* 2 cups sweetened flaked coconut
* 2 cups chopped pecans

**👩‍🍳 Directions**

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, cream the softened butter with both sugars until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla.
5. Gradually add the dry ingredients and mix until combined.
6. Stir in the oats, coconut, pecans, and chocolate chips.
7. Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie.
8. Bake for approximately 10–14 minutes, or until the edges are lightly golden. Baking time will depend on the size of your cookies.
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

💰 **Eclectic Cottage tip:** Homemade treats are such a lovely way to make something special at home without spending money at the bakery. Use what you have in your pantry and make them your own!

Would you add extra chocolate chips, or are you team coconut and pecans? Tell me below! 👇

10/16/2026

Let's go to the museum!!

🍂 Creamy Roasted Butternut Squash Soup 🧡🥣There’s nothing like a warm bowl of homemade butternut squash soup on a cozy au...
10/15/2026

🍂 Creamy Roasted Butternut Squash Soup 🧡🥣

There’s nothing like a warm bowl of homemade butternut squash soup on a cozy autumn day! 🍁

Ingredients: 🎃 1 whole butternut squash, peeled, seeded and cubed
🧅 2 onions, chopped
🧄 4–5 cloves of garlic
🌿 2–3 bay leaves
🧈 2 tbsp butter or olive oil
🥣 4–5 cups vegetable or chicken broth
🥛 ½ cup heavy cream (or more for extra creaminess!)
🧂 Salt and freshly ground black pepper, to taste
✨ A pinch of nutmeg for warmth
🌿 Fresh thyme for extra flavour (optional)

Method:

Sauté the onions in butter or olive oil until soft and fragrant.
Add the garlic and cook for another minute.
Add the butternut squash, bay leaves and broth. Season with salt and pepper.
Bring to a boil, then simmer for 20–25 minutes, until the squash is fork-tender.
Remove the bay leaves and blend until silky smooth.
Stir in the cream, a pinch of nutmeg and fresh thyme. Warm gently and adjust the seasoning to taste.

✨ My favourite finishing touches: A swirl of cream, toasted pumpkin seeds, cracked black pepper and a little fresh thyme. So velvety, comforting and full of flavour!

Perfect for chilly evenings, cozy lunches and all things autumn. 🍂🧡

Would you add a little chilli for a kick or keep it classic and creamy? 😍

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Victoria, BC

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