Butternut Pie Cupcakes Ingredients: 15-ounce can butternut puree ¾ cup coconut sugar or brown sugar 2 large eggs 1 tsp pure vanilla extract ¾ cup evaporated milk or full fat milk 2/3 cup all-purpose flour ¼ tsp baking soda ¼ tsp baking powder ¼ tsp fine sea salt 1½ tsp ground cinnamon ½ tsp ground ginger Directions:… Continue reading Butternut Pie Cupcakes
Month: October 2018
Creating The Blueberry Orchard
I have always wanted an "orchard" of blueberry bushes, all in nice and tidy rows. Before, at our last house we had 45 or so plants, but they were all over, tucked into corners. While it was a way to have them, it wasn't efficient for growing. I dug up a dozen plants in preparation… Continue reading Creating The Blueberry Orchard
Lavender Granola
Who doesn't have at least one pretty Lavender bush? Lavender provides a nice crop yearly - for both edible and aromatic, and food for the bees. Our Lavender bushes are covered in both honey and native bees, from spring to mid fall! Some varieties are better than others for eating, Grosso is often the most… Continue reading Lavender Granola
Instant Pot Black Bean Spanish Rice
Love brown rice, but not the long cooking and watching time? Instant Pot to the rescue, and you can enjoy a vegetarian (and vegan if you leave the cheese off at the end) friendly dish of black bean spanish rice with walk-away ease. Instant Pot Black Bean Spanish Rice Ingredients: 2 cups long-grain brown rice,… Continue reading Instant Pot Black Bean Spanish Rice
Cast Iron Strawberry Cobbler
I based this strawberry cobbler recipe off of the “mixed berry cobbler” in One Pan To Rule Them All, on page 227. This cookbook has really encouraged me to use my cast iron pans so much more! Our home has a gas range, which has been a huge change for me. May we never have a… Continue reading Cast Iron Strawberry Cobbler