Friday, December 16, 2016

Cinnamon Salt Dough Ornaments

I have a new class on Skillshare: "How to make Cinnamon Salt Dough Ornaments". In this class, you will learn how to make a wonderful cinnamon scented salt dough, using ground cinnamon and essential oils. Next, we will create ornaments that look gingerbread cookies and smell heavenly when baking in the oven, your whole house will smell wonderful and so delicious you will want to eat them. I will show you how to decorate them, hang them and store them so that they will last for Christmases to come. Click the link if your interested in taking the class, and I look forward to seeing you there.

"How to Make Cinnamon Salt Dough Ornaments" Link

Wednesday, December 7, 2016

Wholesome Old Fashioned Gingerbread

Its been smelling like gingerbread around our house....we've been baking cakes, cookies and even cinnamon salt dough ornaments; It smells wonderful. Beginning in Fall and into the New Year, Gingerbread is a favorite I like to bake.  This year I found this fun Gingerbread Pan at the "Tuesday Morning" store, and couldn't resist it.  Cute isn't it?
A little powdered sugar makes a simple sweet topping, and puts a little snow on the roof... really cute and fun for the kids.  Of course, a glaze, or frosting, or sticky topping would be delicious, and those of you that have the inclination, can get your cake decorating tips out, and really deck this out.
This recipe is a wholesome somewhat healthy recipe, which is nice at Christmas time, when there are so many sugar and dye loaded goodies going around; it is a wholesome alternative. Gingerbread is a wonderful cake to make  using all whole wheat or whole grain, because it comes out so moist and delicious.

It takes a little more than one of my Gingerbread recipes, to fill this pan up, so I make a double recipe for this one and pour the extra into muffins.

Wholesome Gingerbread

2 and 3/4 cup Whole Wheat flour (I used Whole Einkorn Flour, you can use any whole grain or gluten free mix you would like)
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp ground clove
1/4 tsp nutmeg
2 tsp baking powder
1 tsp salt
1 cup butter, softened
3/4 cup coconut sugar
3 eggs
1 tsp vanilla
3/4 cup organic molasses
1/8 cup raw honey
1 cup buttermilk


  1.  Heat oven to 325 degree
  2.  Grease and lightly flour the baking pan; (to grease and flour this pan is very important for it to turn out well, however, if you are using a bread pan, you can simply spray with cooking spray).
  3. In a medium sized mixing bowl, stir and mix together flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt; set aside.
  4. In a large mixing bowl, combine softened butter and coconut sugar; mix until light and fluffy.
  5. Add eggs, one at a time, beating well after add each one.
  6. Add vanilla, molasses, and honey and mix well.
  7. Add buttermilk and mix until well blended
  8. Pour flour mixture into wet mixture, folding and blending as you pour.
  9. Mix until well combined.
  10. Pour into prepared baking pan. For this gingerbread pan, I put the mixture almost to the top, being sure to fill in the tree indentations.
  11. Place on a foil lined cookie sheet and place in oven.
  12. Bake 55-65 minutes.
  13. Allow to cool upright in the pan about 10 minutes.
  14. Using a long bread knife, slice across the base of the cake, removing the uneven top, making it level with the pan; this allows a nice even base to hold your cake up, once it is flipped over.
  15. Place a plate over the top (which is really going to be the bottom) of the cake, and flip the cake pan over.  Allow to slowly come out of the pan.  
  16. Remove pan, and cool.
  17. Dust with powdered sugar, or frost with frosting or icing.
  18. Enjoy!


Monday, November 21, 2016

How to Make Cinnamon Pinecones

It's been smelling like the Holidays around here these last couple of weeks, because I have made several batches of Cinnamon Pinecones. I have been making these Cinnamon Scented Pinecones for quite a few years, now, and just love them. They are one of my favorite Fall routines. I like the cinnamon pinecones you can buy on sale at this time of year; but they aren't cheap... and I have often found that the scent is a manmade scent, that gives me a headache when I have smelled it for too long.  So, I began making  my own Cinnamon Pinecones several years ago.  The cinnamon oil from pure essential oils is a delicious smell that reminds me of Fall and Christmas time and it also works as an air purifier, is anti-bacterial and anti-viral.  I like to diffuse Cinnamon Essential oil through the fall and winter months to help fight the seasonal bugs. Cinnamon Pinecones are perfect for adding beauty, fragrance, and increasing the bacteria and viral fighting qualities in your home. If you are interested in a video class on how I make these, I now have a link to my Skillshare class,  for these. It is a free class for a short period of time, but you can actually sign up for Skillshare for a 3 month trial for only 99cents, to get  unlimited access to all of their classes.  Here's the link: "How to Make Cinnamon Scented Pinecones"

                                              How to Make Cinnamon Scented Pinecones

You'll love making up a batch of these for the holidays. If you are already a Skillshare member, just click the link, and you are ready to go. 

Have a wonderful Thanksgiving, and blessings to you all.

Friday, October 14, 2016

Rustic Tomato Pie

We have plenty of green and red tomatoes to use up before the freezing temperatures get here and put an end to them. The last few weeks I have been using them whenever I can. This was a delicious recipe I made this week;  a cheesy crust topped with a little goat cheese, mozzarella, pesto, tomatoes, onions and you have this mouth watering Rustic Tomato Pie. I don't know about you guys, but I crave the combination of those ingredients.

The Pie Dough that I am using for this recipe is a delicious, cheesy pie dough (that would be good enough to eat alone), but almost any pie crust will work for this.

Roll out the dough.

Add a little Goat Cheese, (or you could use Feta or Boursin Cheese if you are not a fan of Goat Cheese).  A little goes a long way on any of these cheeses.

Top with Tomatoes... in any variety or stage of ripeness... the green ones add a delicious tang.

Put as many as you can fit on there.

Sprinkle with some freshly minced garlic (can you see the little garlic guys on there?)

Add a some thinly sliced onion.

.... a  drizzle of Pesto

... and just a smidgeon of olive oil for flavor.

Go ahead and sprinkle with some salt....

... then top with shredded Mozzarella. 

Now its time to roll those sides up.... this.

Bake at 375 degrees for about 30 minutes.

Let cool for about 5 minutes...

.... and  serve it up.

Rustic Tomato Pie
1 recipe pie dough (enough for 2 single pie crusts) See Cheesy Pie Crust Recipe below.
4-6 ounces Goat Cheese, Feta or Boursin Cheese
4-6 Tomatoes, sliced
2-3 cloves garlic, crushed and minced.
1/2 medium, white onion, sliced thin.
2-3 Tablespoons Pesto ( if you don't have any Pesto handy, add a little fresh basil, or  even dried basil will work).
1-2 teaspoons Olive Oil
2-3 pinches of Himalayan salt
2-3 cups Shredded Mozzarella Cheese.

1.   Preheat oven to 375 degrees.
2.   Divide dough into two balls.
3.   Place each ball of dough onto a floured cookie sheet or pizza stone. Roll into circles about 1/4             inch thick, and trim for neatness if desired.
4.   Layer ingredients equally onto each pie, as follows goat cheese, (the goat cheese can be                       crumbled, and lightly spread over the crust), tomatoes, garlic, onion, pesto, olive oil, salt and               Mozzarella.
5.   Gently fold up the edges of the crust.
6.   Bake for 30-35 minutes, or until cheese is just beginning to brown, and crust is golden.

Cheesy Pie Crust
1 cup Whole Grain flour (I used a combination of whole grains)
1 cup Organic White Flour (I used Einkorn flour)
1 cup grated Parmesan Cheese
1 cup shredded Cheddar Cheese
3/4 cup Organic Palm Shortening
1/2 cup Half and Half
2 Tablespoons Organic White Vinegar


  1. In a small bowl, mix together half and half and vinegar, and place in the freezer, while mixing the remaining ingredients together.
  2. In a medium/large mixing bowl, mix together flours, and cheese.
  3. Add the shortening and cut into flour and cheese mixture.
  4. Stir in half and half and vinegar mixture, stirring until all the ingredients cling together; If dough is still too crumbly to cling together, add cold water a teaspoon at a time, and continue to stir until it all holds together well.
  5. When mixture clings together, form into two balls of dough, wrap in plastic wrap and place into the refrigerator for 10- 15 minutes. 

Makes 2 single pie crusts.
Delicious for any savory pies.


Wednesday, September 28, 2016

Meatball Sandwich Muffin Class

Hi everyone,
I wanted to let you know that my  Skillshare Video Class, "How to Make Meatball Muffin Sandwiches" is up and running.    I would love for you guys to check it out and let me know what you think; here's the link  Also, you can sign up for three months of unlimited classes for just 99 cents through the link; you are going to love the wonderful portfolio of classes that you can find there. I have just loved Skillshare. I have  enrolled in more than I can keep up with, ha ha, but I am checking them off a little at a time.  I love having access to all  of the art, culinary, organization, business, knitting, crocheting and crafts classes, and I love how they are put together in easy steps, which simplifies each lesson, and leaves you ready for another very quickly. . Anyhow I had to celebrate with you all here.  Now that this first class is under my belt, I look forward to catching up here on the blog. Hope you are all well, and thanks so much for checking back in you guys, I have missed you all.

Monday, February 22, 2016

Seasons Change

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September 2016: Update:   I'm back in the saddle again, working on some blogging changes and ideas, and creating classes on Skill Share .  I will be sharing the link to those classes, as I get them finished and added to Skill Share. So.... stay tuned until then, blessings to you all.

Monday, February 8, 2016

Valentines Marshmallow Pops

My girls and I had some fun making these Valentines Pops recently.   They had seen these for sale in Anthropology for $4.00 a piece.  Inspiration was born; they thought "we can make these easily". And then they inspired me as well. We shopped for  the ingredients we wanted and went to work, and let me tell you they were very quick and simple to make. They made delightful Valentines presents for several of the get-togethers we had, and they also made the cutest  Valentines Bouquet in our dining room. This is something that young and old alike will enjoy making.  You will have to be patient to let the kids have their turn... because other wise you might be tempted to do it all yourself.

Valentines Marshmallow Pops
Lollipop Sticks (found at craft stores or baking supply stores).
Clear Plastic bags (for wrapping each finished Marshmallow).
Ribbon (to secure plastic bags around lollipop stick).
1 bag Marshmallows: Large and extra large Marshmallows are what we used(in the picture above, Elizabeth is holding the extra large Marshmallows)
1 bag Melting wafers or melting chocolate of choice (we used 1 each of chocolate and pink melting wafers).
Assorted Sprinkles, Shredded Coconut or Nuts

  1. Prepare a work surface, by placing Lollipop sticks and Marshmallows neatly within grasp, various sprinkles in separate bowls, 2 or 3 mugs or cups to place dipped Marshmallows in for drying, and bags and ribbons for wrapping once dry.
  2. Heat melting wafers or chocolate in a double boiler and heat slowly and stir until melted and smooth.
  3. Form an assembly line with melted chocolate, Marshmallows, sticks and sprinkles with in grasp.
  4. Place a popsicle stick into the middle of a Marshmallow and dip halfway into the melted chocolate. Use a knife to help remove excess chocolate.
  5. Use one hand to hold the marshmallow, and the other hand to sprinkle the coconut or sprinkles onto the melted chocolate covered marshmallow.
  6. Set Marshmallow "stick side" down into a mug or glass, and allow to dry completely.
  7. Once dry, cover with plastic and tie a pretty bowl around the plastic to seal.
  8. Display or carry in a cute Valentines bucket.  We had some Florist Foam, that we put into a bucket and covered with confetti type filler.  Then each pop could be stuck into the foam and made to look like a cute bouquet; you could also use this as a way to dry your pops.

Have fun!
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