Wednesday, September 27, 2017

Pumpkin Spice Donuts




Pumpkin Spice Donuts (Grain-Free, Nut-Free)

  • 1/4 cup coconut flour
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice.
    Add in the eggs, pumpkin puree, honey and vanilla, and mix well
  3. Transfer the batter to a plastic storage bag and cut off the tip to make a piping bag!
    Pipe the batter into each donut well, being careful to not overfill.
  4. Bake at 350F for about 20 minutes, or until golden.
    Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
  5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
  6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.

Thursday, September 21, 2017

Halloween Wreath Making Day


Halloween Wreaths

14” Wire Frame
  Pipe Cleaners
Deco Mesh Tubing
 Deco Mesh



Monday, September 18, 2017

Vanilla Peach Jam





  • 8 cups peeled and chopped peaches (about 7 large peaches)
  • 1/4 cup lemon juice
  • 1 vanilla bean
  • 2 cups sugar
  • 1 Tbsp Bourbon (optional)
  1. Put the peaches, lemon juice and 2 cups sugar in a heavy bottomed pot.
  2. Slice vanilla bean in half lengthwise. Use the flat side of a knife scrape out the seeds and place in the pot along with the empty pod halves.  
  3. Bring to a boil, then reduce to simmer.  If using, add the Bourbon. I’ve made it both ways and it is delicious with or without.  The Bourbon serves to enhance the flavor of the vanilla, much like adding coffee or espresso to chocolate recipes. Simmer for about 1 1/2 hours.  Stirring occasionally. The peaches will turn a golden, caramelized orange color. 
  4. Allow to cool slightly and ladle into jelly jars (discarding bean pods). When cooled completely store in the refrigerator. It will continue thickening as it cools.       OR at this point you can can.