To Drink Gingerbread

Posted on January 13, 2015 by Carmen

I know Christmas is over. And New Year’s is done too. And this is really something more suited to the Christmas season. But I couldn’t resist posting this martini I created over the holidays. Yes I created it!

I was on a gingerbread kick over Christmas, looking for different ways to enjoy this delectable Christmas flavor. I had already discovered and tested gingerbread waffles, gingerbread muffins and of course gingerbread cookies (classic). Earlier this Fall I was delving into the martini world, trying some Halloween ones, pumpkin one, and a few others. I thought there must be a gingerbread one I can make.

So I hopped on Pinterest, my new favorite go to for recipes and looked it up. I found a number of recipes but most of them had Baileys in it and I wanted to avoid the dairy. There were some that were almost but not quite. So I decided to experiment, I took parts that I liked from different recipes and combined and adjusted them, creating my own version of the gingerbread martini. Dairy free, not quite sugar free, there’s just a teensy bit in it, I tried to get it completely sugar free but couldn’t quite do it (maybe down the road I’ll figure it out get it completely sugar free). Though honestly you would never know, this is a very sweet martini and extremely delicious.

Once I got all the components right and tried it, I phoned my Mum to share. She immediately wanted the recipe and went to try it herself. 20 minutes later she phoned back with one word, “Yum”.

Now I realize it is not the Christmas season when gingerbread is most popular but I could not sit on this delectable recipe for an entire year! Besides isn’t gingerbread good any time of year? Valentine’s? or Christmas in July.

Give it a try. If you like gingerbread you’ll love this. Enjoy!

Gingerbread Martini

1 1/2 ounces (3 tbsp.) vodka

1 ounce (2 tbsp.) gingerbread syrup*

1/2 ounce (1 tbsp.) Creme de cacao

1/2 ounce (1 tbsp.) unsweetened coconut milk (I used Silk unsweetened coconut milk)

Put all ingredients in a martini shaker filled with ice. Shake to mix. Pour into martini glass. May adorn glass with mini gingerbread cookie if desired.

*Gingerbread Syrup

Gingerbread Syrup

1/2 c. water

1/2 c. coconut sugar

4 tbsp. barley malt

1 tsp. ground ginger or 1-2 drops Ginger essential oil

1/2 tsp. ground cinnamon or 1-2 drops Cinnamon Bark essential oil

In a small saucepan, mix together water, coconut sugar, barley malt, ginger and cinnamon (If using essential oils for your spices do not add these here). Heat over medium heat, stirring frequently, until sugar dissolves. Remove from heat. If using essential oils, stir these in now. Measure your drops in a teaspoon (just in case you get one too many!) and stir in. Taste to ensure you have the amount of spice you’d like – add another drop if desired. Let syrup cool before using in drink. May be stored in an airtight container in the fridge for up to 2 weeks.

To Dip or not to Dip?

Posted on December 31, 2014 by Carmen

There’s nothing like a good dip at a party! Something warm, cheesy and delectable to dip that cracker or tortilla chip in. Yum! Of course there are lots of other yummy dips that are served cool and aren’t as heavy or dense as the cheesy ones. In fact I have discovered some great ones over the past few months, usually from sampling at Community Natural Foods, our local natural food store, such as a sweet carrot dip and spinach dip.

I think dips make great snacks, not only are they good at parties but they are also great for that late night munching, especially if you are looking for something a little more healthy. Things like hummus, black bean dip and the above veggie dips are very tasty and satisfying. Though I have to say sometimes I just want a nice creamy, cheesy warm dip, full of flavor and taste!

That’s why when I discovered this yummy dip back in the spring I was in heaven. I was hosting a Pampered Chef party and this was the recipe I chose to try. The original recipe was so full of dairy but I knew I could substitute and it would turn out fantastic. And I was right, it was fantastic!

I was so pleased that I now had a yummy dairy free creamy cheese warm dip to make (I know that’s a mouthful). It is a super simple recipe, done all in your microwave (though I am not a huge fan of making it in the microwave I have yet to figure out how to get around that). It takes no time at all to make. It’s a great dip for parties, snacking or New Year’s Eve gatherings, made with ingredients that you’ll likely have around at home (unless this is your first recipe that’s dairy free than maybe not, but trust me the dairy free version is worth it and provides lots of health benefits. Plus it has Kale, that’s a superfood)

Kale and Artichoke Dip

1 – 12oz jar artichokes, drained

1 – 8 oz can sliced water chestnuts

2 c. Daiya mozzarella cheese, shredded

1/4 c. grated vegan parmesan cheese (I use Go Veggie Soy Parmesan)

1/2 c. veganaise

1/2 c. vegan sour cream

2 cloves, garlic

3 c. fresh kale leaves, stems removed and torn into pieces

baked pita chips, triscuit crackers or cut up vegetables for dipping

Place artichokes and water chestnuts in a manual food processor. Process until coarsley chopped and place in a microwave safe glass or ceramic covered dish (8×8 square or round).

Add mozzarella, parmesan, veganaise and sour cream. Mince garlic and add to baker, or use garlic press.

Microwave on High for 2 minutes until cheeses begin to melt. Remove from microwave and mix with spatula until well blended.

Place kale in food processor and process until finely chopped. Add kale to cheese mixture and stir in well. Put covered dish back in microwave and cook on High for 2-3 minutes. Stirring halfway through, until hot and bubbly.

Serve immediately with chips or veggies. Serves 30

What Turkey, Christmas and Pizza have in common

Posted on December 30, 2014 by Carmen

One of the things I absolutely love about the big holidays, like Christmas and Thanksgiving, is the big delicious feasts we have. All the decadent recipes we enjoy, from classic to traditional, to the new one you always wanted to try. So yummy! My mouth is watering just sitting here thinking about it (or maybe that’s the quiche I currently have in the oven?)

And of course there’s all the leftovers, usually enough at our house that we are eating turkey for a week before we tire of it and freeze the rest. Sometimes we’ll just enjoy the turkey on its own with the gravy, potatoes and leftover veg, or we’ll make something new out of the turkey, creating a whole new fantastic dish to enjoy!

From hot turkey sandwiches to omelettes and casseroles, there are endless delicious turkey leftover recipes to create. My absolute favorite though is hands down, turkey crepes. My mother found this recipe years ago, when I was probably 11 or 12. She made them one Boxing Day. I remember asking Mum what was for supper and looking at her like she was crazy when she responded. I thought ‘oh yeah those will be delicious…gross.’

Boy was I surprised. The rule in our house was that you always tried something once and if you didn’t like it fair enough, but you couldn’t say you didn’t like it if you had never tried it before. Plus that was what was for supper, if I didn’t eat it, there was nothing else. So I tentatively took a bite. OMG! These things were fantastic, they tasted just like pizza, but were lighter and fluffier. My sisters and I gobbled them up and eagerly asked for more. They quickly became the family favorite and the traditional dish on Boxing Day.

Now I make them for Christmas Day, as we have simplified the meal (and by simplify I mean reduce the amount of prep) on Christmas Day to allow more family time, and less time in the kitchen cooking. I have also adjusted the recipe to meet our dairy free requirements and they are just as delicious! In fact we have had a few guests over on Christmas Day and they are none the wiser (and also gobbling them up, in fact D’Wayne’s nephew requested the leftovers this year). D’Wayne too is also salivating as I am wrapping them up and putting them into the oven.

It is a fairly simple recipe, with some of the cooking being done easily in advance. I usually make the crepes a few days ahead (or if I am really organized earlier and freeze them), and the filling and final touches the day of the meal. Everybody loves them.

So if you are in need of a new yummy recipe for all the leftover turkey you have (or just want to try something new) definitely give this recipe a try!

Turkey Crepes

16-20 8″ crepes (recipe below)

3c. cubed turkey

1/4 c. Earth Balance vegan spread

2 onions finely chopped

1 c. sliced mushrooms

1 clove garlic, minced

2 – 5 oz jars artichoke hearts, drained and chopped

3 c. shredded Daiya mozzarella

1 – 28 oz. can tomato sauce

1 tsp. basil

1 tsp. oregano

salt and pepper

Crepes:

4 eggs

3/4 c. water

1/2 c. almond milk

1 c. flour

1 tsp. salt

1/4 c. Earth Balance vegan spread

Crepes:

Beat eggs and stir in flour. Add water, almond milk and salt, mixing until smooth. Refrigerate for 1 hour to let flour absorb liquid (can be left in fridge overnight if desired). Just before making crepes, melt Earth Balance in pan; stir excess butter into crepe batter. Batter should be consistency of light cream. If batter seems a bit thick blend in more water to get it to the right consistency.

Pour 1/4 c. of batter into pan and swirl to form a circle. Cook crepe until lightly browned, turn and cook other side for 1 minute. Repeat with remaining crepes. Stack cooked crepes between layers of wax paper until ready to use. Crepes can be prepared up to 2 days ahead of time and kept wrapped in the fridge. Crepes may also be frozen for longer storage.

Makes 16- 20 crepes

Filling:

In a large skillet, melt Earth Balance over medium heat. Add onions and garlic and cook until tender. Add mushrooms and continue cooking until softened, about 2-3 minutes. Stir in turkey and half the artichokes. Heat through, then remove from heat and stir in 1 cup of cheese. Season to taste with salt and pepper.

Place crepes on work surface with light colored sides up. Divide turkey mixture equally among crepes and roll up. Place crepes seam side down in a single layer in a greased 9×13 ovenproof dish.

In a medium size bowl, combine tomato sauce and remaining artichokes. Stir in basil and oregano and spoon over prepared crepes. Sprinkle with remaining cheese.

Bake at 350 F for 30-35 minutes until hot and bubbly.

Serves 8

Festive Ham and Dairy Free Scallop Potatoes

Posted on December 24, 2014 by Carmen

Years ago we were away over Christmas for the first time ever, well not including university years or when we went somewhere else to visit. This was the first time we were not somewhere spending Christmas with other family or friends. We were in Australia, part of our 3 month stint back in 2007, and the beginning of a love affair with the Aussies (cause as you know we’ve been back since to Australia and there’s talk of going again).

This was the first time that we as a family were in a place where they was no family or friends to visit or stay with. We had no traditions that we had to uphold (not that there is anything wrong with traditions, everyone calls me a very traditional gal. I love them and uphold many, but there are times to break from or form new traditions) and no particular place that we needed to be. We were in Tasmania, the only island state in Australia, staying in Launceston at a lovely place called the Penny Royal Apartments (which are refurbished historical buildings turned into apartment accommodations). It was a lovely place.

Penny Royal Apartments

For Christmas, we kept it low key, enjoying a nice dinner on Christmas Eve and preparations for Santa Claus, with our paper tree and actual socks hung up for stockings. Christmas morning was even simpler with a present from Santa, some goodies in our stockings and a nice breakfast of french toast. Matthew was 4, and was super happy with his little Tonka trucks from Santa Claus and his few small gifts from us.

We went to the beach for the day, we came back and went to a Christmas buffet at another local hotel. No one had to cook the big meal, no fuss, no muss, relaxing, easy. Simple. It was so nice because we got to spend time with each other, it was not about the toys and gifts, or the big Christmas dinner. There was no stress to have things perfect or a timeline to abide by. It was cool, it was authentic and was one of the best Christmases I have ever enjoyed.

When we returned from Australia we decided to shift our focus, and make Christmas about the things we really want, which we had identified as being together, enjoying each other’s company, it didn’t matter what we were going to do. So we simplified things, we ordered pizza on Christmas Eve, and on Christmas Day we had turkey crepes (a fabulous dish made with leftover turkey, that is not only delicious but simple and can be made ahead of time, reducing time in the kitchen on Christmas Day). We still had a nice meal and used the nice dishes, we still exchanged gifts, but now no one was stuck in the kitchen all day making dinner. Which for was usually just us anyway and was all over in about 20 minutes. Now I make the big meal 2-3 weeks earlier, chop and freeze the turkey and toss the crepes together on Christmas day, takes maybe 30 minutes.

That being said I do love the spread at Christmas and I still love all the traditional items on the menu, like turkey and stuffing, ham and potatoes, with all the dressings. So I usually do a bigger meal a little bit before Christmas, when I have more time, less things competing for my time and can afford a day in the kitchen.

The beach Christmas Day 2007

In fact just this past weekend I decided to make a ham and scallop potatoes, often a favorite on many Christmas dinner tables. I was so excited because this was the first time that I was making the scallop potatoes dairy free. I love scallop potatoes but for some reason since going dairy free I thought I couldn’t make them, that adjusting the recipe would be too complicated. I have no idea why I thought this, but for some reason the other day this ‘block’ lifted and I decided I could do it and what I would do. I knew exactly what I was going to do and what substitutes I was going to try.

Oh my goodness! The potatoes turned out so well. They were absolutely fabulous and I couldn’t believe that I had waited so long to adjust this recipe, or that I thought I couldn’t! It was really quite simple and easy (and in case you haven’t noticed I like simple and easy).

The ham was fabulous as well, I use my own mix to glaze and flavour the ham, though I have discovered that it is near impossible to find a ham that is not cured with sugar of some kind (at the moment anyway, I believe that will come). I ended up buying one from the local butcher, no hormones, no steriods, grain fed, but still cured in a brine that did contain a little bit of sugar, though the butcher assured me that it was much less than what you would find in the local grocery store. Rounded out with a nice green salad it was a fabulous meal and one that we all enjoyed. It was the first time the twins had scallop potatoes and though Luke rejected them because they looked different, once he tasted them, he gobbled them up.

So if you’re doing the Christmas spread this year and want to try a dairy free scallop potato recipe (you may have a lactose intolerant aunt who you can finally make a dish for) or have decided to keep it more simple (you could make the slow cooker version of these potatoes), enjoy yourselves, remember what is most important to you and make that your focus, when you do Christmas day will be perfect no matter what.

Glazed Ham

dry mustard

coconut sugar

water

In a small bowl, mix all ingredients together to make a smooth paste. Be careful not to add too much water as you do not want it runny. Amounts of mustard and coconut sugar depend on preference for sweetness and tart, as well as size of ham. Spread mixture over ham. Place in covered roaster and roast for 2 hours at 350F for a 3.5 kg ham (increase or decrease cooking time according to size).

Scallop Potatoes

4 tbsp. Earth Balance vegan spread

4 tbsp. flour

1 1/2 tsp. salt

1/8 tsp. pepper

2 c. coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage, slightly thinner than regular coconut milk)

6 medium potatoes, peeled and thinly sliced

1 large onion, thinly sliced in rings

*optional 1/2 c. Daiya dairy free cheddar

In a medium saucepan melt Earth Balance. Whisk in flour, salt and pepper. Add coconut milk and stir. Bring mixture to a boil, stirring constantly until mixture thickens. Remove from heat. If adding cheese stir into sauce.

Layer half of prepared potatoes and onions in large (2.5 quart) casserole dish, alternating a layer of potatoes, a layer of onion. Pour half the sauce over potatoes and onion. Layer the rest of the potatoes and onions the same way, then pour the rest of the sauce over top.

Bake covered at 350 F for 50 minutes. Remove cover and bake 15 minutes more to brown slightly. Potatoes should be tender, sauce warm and bubbling.

Serves 6

How to Make Ginger Tea from Scratch

Posted on December 19, 2014 by Carmen

Years ago when I was seeing an acupuncturist, she gave me a recipe for ginger tea. At the time I was experiencing some nausea and she said that ginger tea was a great remedy. Little did I know just how beneficial ginger tea was! Not only does it combat nausea and vomiting, it has a meerad of other health benefits that are fantastic!

Ginger itself is high in vitamin C, magnesium and many other minerals. Which makes it great for battling colds and flu. I was surprised that ginger would have such a high vitamin C content myself, maybe because it is brown, who knows, but it’s definitely beneficial!

Other benefits include reduced inflammation, menstrual discomfort, and stress. Increases blood circulation, fertility, improves digestion and strengthens immunity. It also is a really yummy tea that is great to enjoy on a cold winter day. The flavors and smells are delightful, and for me, I like a drink that has an extra little kick, as it can get quite spicy the longer it sits. During the fall and winter months, I often have a cup of ginger tea on the go.

The tea itself is easy to make. Simply boil 4 cups of water in a medium size pot. Peel and slice a 2-3 inch piece of ginger. Once the water is boiling put the ginger pieces in the pot, cover and let simmer for 20 minutes. That’s it! It’ll keep in the fridge for a good week and once you run out it is easy to make some more!

My kids find it a bit spicy, as it does have a bit of a kick, and the longer it sits the more spicy it gets, but they love it and often ask for a cup. I enjoy it with a teaspoon of honey (also with many health benefits) to sweeten it up. It also is a great tea to use when making a hot tottie, (honey, cinnamon, rum and tea), tastes really good.

Quick, simple, easy and probably something you have in your house on a fairly regular basis.

Ginger Tea

4 c. water

2-3 inch piece fresh ginger, peeled and sliced

In a medium pot, bring 4 cups of water to a boil. Peel and slice ginger, when water comes to a boil place ginger pieces in pot and cover. Reduce heat and simmer for 20 minutes.

Makes 4 cups

**Don’t have fresh ginger? You can use Ginger essential oil! Just put 1 drop of Ginger essential oil in your mug and add hot water. Voila! You’re all set.

Gingerbread Delights

Posted on December 11, 2014 by Carmen

You know I love flavors and that I tend to go a little crazy when I find one I love! Making everything possible out of it. Like pumpkin, I love pumpkin (and actually this fall inherited a lot of pumpkin) so was making muffins, pies, ice cream, etc. Experimenting with all different kinds of recipes.

My recent obsession is gingerbread. Always fabulous this time of year and something I really enjoy. I love ginger in general and am often making fresh ginger tea and drinking it daily. (Ginger also has a lot of health benefits, like aiding with colds and flu, as well as prevent and eliminating nausea).

But I had never really thought you could do much more with gingerbread than cookies. I had tunnel vision and could not see out of the box. Cookies are the only thing right? Then last month I discovered a recipe for gingerbread waffles. Of course I knew right away that we had to try it. They were fabulous! and everyone gobbled them up. Which got me to thinking there must be other variations of gingerbread something out there. So I started looking – I had so far, cookies, waffles… what about muffins? Gingerbread muffins would surely be delicious.

I did a quick Google search and a number of recipes popped up. I looked at a few, picked the one I liked the best and whipped them up yesterday! Ok I tried to whip them up, I had a bit of a baking travesty. I checked on my ingredients and thought I had everything I needed but as I went along I first discovered I was almost out of barley malt, then ginger, both I had just enough. Phew! Nope, didn’t have enough Earth Balance – shoot! So I mixed it all together and set it aside until after I could run to the store.

Once I had my final ingredient, I finished mixing them up and put them in the oven to bake. I was curious and of course so were the kids (they always want muffins!) They poofed up beautifully and smelled delicious. That lovely gingerbread smell wafting through the house afterschool…Yum!

They were finally done, and after waiting a few minutes for them to cool, we dove in. They were delicious, super moist with just a subtle gingerbread taste, not too overpowering. Now I prefer a little more of a gingerbread flavoring kick, so I am going to play with the spices in this recipe a little to amp up the flavor. Once I do that, I’ll report back to you 🙂 But since I have 36 muffins at the moment to enjoy I won’t be experimenting with that one for a little bit.

You can easily half the recipe if you want to, 36 muffins is a lot, or you can bake them all and freeze them for later (if you remember they are in the freezer, personally I often forget that they are there and end up baking new ones anyway).

I also think these muffins would be fabulous with some kind of icing, which I am also going to experiment with and get back to you. For some reason I am thinking a nice cream cheese option would work…

Now that you are drooling, anticipating that warm moist gingerbread muffin in your mouth, here is the recipe. Completely sugar free and dairy free, it will be a hit at your house too!

Gingerbread Muffins

3 eggs

1 c. barley malt

1 c. coconut sugar

3 1/2 c. flour

1 tbsp. baking soda

1 tbsp. ground cloves

1 tbsp. ginger

1 c. Earth Balance vegan spread

1 c. hot water

Combine all ingredients in a large bowl. Lightly grease muffin tins with Earth Balance. Spoon batter into muffin tin about 2/3 full. Bake at 350 F for 20-25 minutes.

Makes 36 muffins

What is your favorite gingerbread recipe?

Slow Cooker Taco Soup

Posted on November 6, 2014 by Carmen

The slow cooker is a fantastic tool for those busy days, when you can pop dinner in and literally forget about it until supper time. Providing you with a little more freedom and relief. I really appreciate it as I don’t have to think about when or how I am going to make supper as well as having that extra hour that I wouldn’t normally have before supper. Not to mention the lovely smells that are wafting through the house as it cooks throughout the day!

As a result I am constantly on the lookout for new and tasty slow cooker recipes to try. Years ago, back when I first starting blogging, I found this recipe for Taco Soup on the Canadian Parents website (they had quite the selection of slow cooker recipes and I got quite a few from there). I was sad when their site changed and I could no longer access these recipes and not having written them down I was hooped. I did the best I could and guessed at it but it wasn’t quite the same.

Happily, I discovered a way to recover old webpages and was able to recover the recipe! I was so excited as it is such a yummy one and the kids really enjoy it. Of course the original recipe called for ground beef, so I substituted ground turkey instead. With a few other modifications you have the recipe I use below.

Of course the part the kids like the best is being able to have ‘chips’ for supper, though they do eat and enjoy the soup as well. It’s like having a treat for dinner. The spices I often find are hit or miss as some days it turns out spicer than others, some with no spice at all. Either way it is one of the favorite dishes at our house and especially enjoyable on a cool Autumn Day.

Slow Cooker Taco Soup

1 lb. ground turkey

1 pkg. taco seasoning (or 1 tbsp. *homemade mix)

28 oz. can diced tomatoes

19 oz. can red kidney beans

1 medium onion, chopped

1 yellow pepper, chopped (may also choose green, red, or orange if prefered)

2 c. water

10 oz. can tomato soup

2 tsp. chicken bouillon powder

Season to taste with garlic powder, parsley, oregano, salt and pepper

In a medium frying pan, brown ground turkey and chopped onion. Once browned drain well and add taco seasoning, stir. Combine remaining ingredients in slow cooker and cook on low for 4-5 hours.

Serve with taco chips and/ or shredded cheese.

One of the other things I have discovered is how to make my own spice mixes at home, instead of buying them from the store. A lot of them have added preservatives and sugar that I want to avoid, so I found this easy ‘just like in the package’ taco seasoning recipe that I use now. I also have one for chicken bouillon powder which I use in all my soups, stews, etc.

*Homemade Taco Seasoning

1 tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

1 tsp. black pepper

Mix all ingredients together. Store in an airtight container.

What are your favorite slow cooker recipes?

Halloween Martinis

Posted on October 31, 2014 by Carmen

I am so excited about Halloween this year! For the first time in years I am going to a Halloween party. That’s right, dressing up, going dancing and socializing with other adults. It’s been years since I have done this and though I have always wanted to have more of an adult experience around Halloween, it was often more about the kids, their costumes, their events and trick or treating. So my adult adventure never worked out.

Not that I don’t enjoy hanging with the kids and doing all kinds of activities with them around Halloween. Each year I find fun new Halloween crafts to do, create a Halloween menu for the day (which traditionally includes pumpkin pancakes – yum!), and add more to the decorations we have around the house and outside on the front lawn.

It’s fun, I get very excited (almost as much as I do for Christmas), as do the kids and we spend a good couple of weeks preparing, planning and expanding on our Halloween adventures.

Bat Bites

But I would be lying if I said I am not looking forward to my adult Halloween. There’s just something about no bedtimes to worry about, no other people to be responsible for, and an evening where you can enjoy the company of other adults sans enfants.

So in the spirit of Halloween I started thinking about what I could do to add a little more ‘adult’ to my Halloween. What was out there that could make things a little more interesting? I always enjoy finding some new recipe to make in some kind of fun Halloween shape or theme. Last year I discovered Bat Bites, a cream cheese ball rolled in poppy seeds with tortilla chips for wings. Not only did they look super cool but they were also delicious!

This year I decided to go with some kind of Halloween drinks, some spooky concoction I could whip up in the kitchen. And with my new adventures in trying different martinis I decided there must be some kind of Halloween martini out there and would be the perfect fit! I hopped on Pinterest to see what I could find.

I was not disappointed, I found an abundance of Halloween themed martinis, the question was which one to try? Of course I wanted one that was sugar and dairy free, or one that I could modify easily. Yes I know, but this would just make things simpler and I would feel less gross after (I have really noticed that if I fall off the wagon, even a little bit with that I just feel sick after, my stomach is not happy at all).

I discovered a few and now have a list of martinis to try, such as the Black Widow and Witches Brew. But I did of course feel I should try at least one right away, so that I had something to share with everyone this week, you know to enjoy your adult Halloween this year.

The Poison Apple, a fabulous mixture of apple juice, pomegranite juice, honey and tequila, even a little healthy. Deadly in it’s title, it is also deadly delicious. I made two versions last night. First a virgin martini, omitting the alcohol, so that I could share with my son while we enjoyed our show for the evening. Then the full on version a little later, after he went to bed, you know so I could get a good idea of what it tasted like before I suggested it to all of you.

Both are very good, I love the pomegranite juice, but the one with the alcohol has a definite strength to it. Even if you are not a fan of tequila, you will likely still enjoy it as the juices and the honey sweeten it just enough to make it go down nice and smooth. You can even add in an apple floating in it for effect. Pretty cool.

I am looking forward to trying out those other martinis, though I have to purchase some ingredients first. There were even some recipes with dry ice, which would be super cool to do!

Poison Apple Martini

2 oz. apple juice

1 oz. pomegranite juice

2 oz. tequlia

1 tsp. honey

Fill martini shaker with ice. Mix ingredients together in shaker. Shake well, pour into chilled martini glass and enjoy!

What’s your favorite Halloween drink?

Yummy Pumpkin Muffins

Posted on October 24, 2014 by Carmen

There’s nothing better than a warm pumpkin muffin, fresh out of the oven, with a nice bit of butter on it, melting as the muffin melts in your mouth with that first delectable bite. I love pumpkin and that is one of the many reasons I love this time of year. In the Fall, pumpkins and pumpkin recipes and dishes abound.

Whether it be preparing for the Thanksgiving feast or the events at Halloween there are pumpkins everywhere. And I am quite happy to take advantage of this and enjoy as much pumpkin as I can. There is so much you can do with pumpkin from soups to pies, cheesecakes, even drinks like martinis and lattes! (Who else can’t wait for Fall so we can experience once again the delectable flavors of a pumpkin spice latte)?

Muffins are one of the quickest and easiest ways to use pumpkin. They are great for snacks, to put in lunches and easy to freeze, if they last that long. My kids love muffins of any kind and will gladly gobble up the pumpkin ones just as quick as the strawberry rhubarb, apple, blueberry, etc. Of course I tend to make my favorites (or honestly what is in abundance at our house, for instance earlier in the Fall we had all the apples from our apple tree).

Over the past couple of years I have adjusted my pumpkin muffin recipe, passed down from my Mom to make it sugar free and dairy free, meeting our new dietary choices. I have also been experimenting with gluten free recipes as well and therefore have found some good gluten free pumpkin muffins as well. (Usually I still need to do a little adjusting with the sugar, but it has become second nature now and is a quick and easy substitution).

So I make both at times, as my kids will eat either, though I am finding I am moving more towards gluten free only because I am noticing how my body is feeling after gluten sometimes (which is not so good). And today I am sharing both recipes with you. Both are equally easy and delicious, so it is simply your preference or dietary needs to decide which one to try (You could, like me, make both).

Gluten Free Pumpkin Muffins

1/2 c. tapioca flour

1/2 c. garbanzo flour

1/2 c. brown rice flour

1 c. coconut sugar

3 tbsp. flaxseed

1 tsp. baking soda

1 tsp. nutmeg

2 tsp. cinnamon

1/2 tsp. sea salt

1 c. pumpkin puree

1/2 c. safflower oil

2 eggs

1/2 c. dates or raisins

In a medium mixing bowl, mix dry ingredients thoroughly (flours, coconut sugar, flaxseed, baking soda, salt and spices). In another bowl, mix wet ingredients together (pumpkin puree, safflower oil, eggs). Make a well in the center of dry ingredients and add wet ingredients to dry. Stir until just combined, then mix in dates or raisins.

Line muffin tin with muffins cups or grease with coconut oil. Fill each cup. Bake at 350F for 20-25 minutes.

Makes 12 muffins

Pumpkin Muffins

1 3/4c. all purpose flour

1/2 c. coconut sugar

3 tsp. baking powder

1/2 tsp. sea salt

1/2 tsp. cinnamon

1/4 tsp. cloves

pinch ginger

2/3 c. almond milk

1/2 c. pumpkin

1/3 c. olive oil

1 egg

1/2 c. dates or raisins

In a medium sized bowl, beat together egg, pumpkin and oil. Add almond milk. Sift together dry ingredients and add to mixture. Mix in dates or raisins.

Line muffin tin with muffin cup or grease with coconut oil. Fill muffin cup and bake at 400F for 25-30 minutes.

Makes 12 muffins

Do you have a favorite pumpkin muffin recipe?

The Pumpkin Martini

Posted on October 15, 2014 by Carmen

Last year when I was experimenting with different pumpkin recipes, I discovered, quite by accident a recipe for a pumpkin martini. Now I have never been a big martini fan but love pumpkin so thought that I would give this baby a try!

Of course the original recipe calls for sugar and cream, both of which I had to adjust, but was able to do so easily and without compromise on taste. In fact, my friend who was not a big martini fan either, and really just enjoyed a good beer or maybe a glass of wine, loves these things! And told me just the other day (while we were sipping our pumpkin martinis pre Thanksgiving dinner) that he had no idea there was milk of any kind even in them!

The first time I made them I followed the recipe, making all the necessary adjustments, doing the sugar rim, etc. But I found that the sugar rim was not to my liking and that I could easily do without it, which made things very easy in the sugar department, as the martini itself was sweetened with maple syrup. Being a natural sweetener I did not have to change it.

For the milk I substituted coconut milk, though I have recently used almond milk in a pinch, and it works just fine. I do prefer and recommend the coconut milk though as it provides a creamier and a little sweeter taste. I use the coconut milk beverage (unsweetened) by SoDelicious, as it is a little bit lighter than the coconut milk you get in the can, though I am sure that would work as well.

Now having enjoyed these martinis so much, I have ventured into the martini world and am trying/ discovering all kinds of great mixtures. Last Fall while in Banff I tried a new martini the bartender had just created with lavender, so good, and one recently at Halo restaurant in Calgary, called the Purple Dragon.

I do love the pumpkin ones though, well because there is pumpkin in it, and I can easily make them at home instead of paying $10 a glass while out. I have only one problem though, they are so good, it is hard to have just one!

So if you’ve got some extra pumpkin leftover from that pie you made on the weekend, or just want to treat yourself and try something new, give this fabulous recipe a try!

Pumpkin Martini

1/8 tsp. pumpkin pie spice or 1 drop doTERRA OnGuard essential oil

3 tbsp. vodka

2 tbsp. coconut milk

1 tbsp. pumpkin puree

1 tbsp. pure maple syrup

1/4 tsp. pure vanilla extract

In a martini shaker filled with ice, combine the vodka, coconut milk, pumpkin puree, maple syrup, vanilla extract, and the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.

Serves 1

Like I said I enjoy it without the sugar rim, but if you choose to do so combine 1 tbsp. coconut sugar with 1/8 tsp. pumpkin pie spice on a plate. Dip the rim of martini glass in water then dip in the sugar mixture to coat.

What are some of your favorite martinis?