0058 -- wreath treats

Jordan and I had some last minute running around to do this morning including a stop at the grocery store. Since the holidays are here and that means treats galore we decided to grab the ingredients for holiday corn flake wreaths!! Super easy and sure to bring a little cheer!!

4 cups mini marshmallows

1/3 cup butter

1 teaspoon green food coloring

6 cups corn flakes

some cinnamon dot candies

Melt butter on low heat in a stock pot. Add in marshmallows and allow to fully melt. Fold in food coloring. Once fully combined stir in corn flakes. 

We wore gloves since we didn't want green fingers and sprayed them with a bit of oil and then formed little mounds on wax paper. Top off with the cinnamon dots and you're done! 

Of course you could put any topping on these so we did some nightmare before christmas, Zelda, and plain chocolate sprinkles too! 

Update again soon!

xxo

0044 -- november

Well November is here and with it came some pretty big changes! We are all moved into the new house and slowly but surely getting it put together. I don't have many photos of the kitchen or the back of the house, but here's a fe others:

 I'm looking avidly for jobs and in my spare time I find myself in the kitchen baking cookies. Well, the cookies have spawned from this home made apple sauce (it's amazing)! Anyhow, I thought I'd share these easy (and vegan) recipes!

Country Apple Sauce:

2 lbs cored, peeled, and sliced apples

1 cinnamon stick

2 tblspoon lemon juice 

3/4 c water

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ground nutmeg

In Dutch oven or heaven bottomed skillet combine water, apples, cinnamon stick, and lemon juice on med-high heat until boiling. Lower temp and simmer until apples are tender (7-15) minutes. Continue cooking uncovered until apples are mashable. Add in seasonings and allow to cook through. 

Saves in fridge for 3 days. 1 week in freezer.


Molasses Vegan Cookies:
2 c flour
2 tea baking soda
2.5 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon coarse salt
1/2 c coconut oil
1/4 c veggie shortening (we use crisco as it has confirmed they use only vegan product in their shortening)
1 c brown sugar, packed
1/4 c apple sauce (we used the above, but you can use any)
1/4 c molasses
1 tblspoon orange zest/grated orange peel

Sift flour, spices, and baking soda together. In another bowl cream coconut oil, shortening, and brown sugar until fluffy. Add in apple sauce, molasses, and orange peel. Once combined slowly add in dry ingredients until just combined. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough on cookie sheet and allow to cook 7-11 minutes until just slightly golden (they get dark quick so I would watch them that last 2 minutes).


Vegan Brown Sugar Cookies:
2/3 c coconut oil
1/2 c sugar
1/2 c brown sugar, packed
1 teaspoon vanilla extract
2 tblspoon water
1 2/3 c flour
1 teaspoon baking powder
1 teaspoon salt

Cream butter and sugars. Add dry ingredients, water, and vanilla. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough and allow to cook for 13 minutes!