Tag Archives: recipe

Chai-Spiced Popcorn Bars

Check out this tasty recipe by Christine Gallary!
Makes 20 pieces

For the chai spice:
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Large pinch ground cloves
Large pinch freshly ground black pepper

For the popcorn bars:
– Cooking spray or butter, for greasing the baking dish
– 4 tablespoons (1/2 stick) unsalted butter
– 1/2 teaspoon fine salt
– 1 (10-ounce) bag mini marshmallows
– 12 cups popped popcorn

For the chai spice: Combine all the spices together in a small bowl. Set aside 1/2 teaspoon of the spice mixture for sprinkling on the top; reserve the rest for mixing into the popcorn bars.

For the popcorn bars: Line a 9×13-inch baking dish with parchment paper, making sure there is extra paper hanging off of 2 sides. Coat the paper and sides of the pan with cooking spray or butter; set aside.

Melt the butter in a large pot over low heat. Stir in the spice mixture and salt and cook until the spices are fragrant, about 30 seconds. Add the marshmallows and cook, stirring occasionally, until completely melted and smooth, 6 to 8 minutes.

Remove the pan from the heat and add the popcorn. Stir with a rubber spatula until the popcorn is completely coated in the marshmallow mixture. Transfer the mixture to the baking dish and use hands dampened with water to press it into the corners of the pan and into an even layer. Sift the reserved 1/2 teaspoon chai spices over the surface of the bars and let cool completely, about 10 minutes.

Grasp the parchment and lift the bars out of the baking dish and onto a cutting board. Cut into 20 pieces.

Recipe Notes

  • Storage: These bars are best eaten the same day they are made, as they soften up quickly. If you have leftovers, store in an airtight container at room temperature for up to 2 days.


For more tasty fall recipes by Christine Gallary visit her food blog at http://www.thekitchn.com/

Homemade Flea Powder for your Pets!

Summer is coming and this is the worst time of year for fleas! Flea treatments are full of chemicals and can be very expensive! Here is our recipe for a powder you can make yourself and have your best friend be healthy and flea-free!


1 cup Food Grade Diatomaceous Earth
1/2 cup Neem Powder
1/2 cup Yarrow Powder
20 Drops Eucalyptus EO (Leave out for cats)


  1. Mix all ingredients together well
  2. Put in a shaker top container (You can make one by drilling holes in a mason jar container)
  3. Apply from head to tail – make sure your pet is NOT WET!  Brush your pets in the opposite direction to make sure that the powder gets deep into the fur.
  4. Avoid eyes and nose – rub powder into belly and other areas that have no fur.  Try to get the powder in as much of the skin as possible without getting it close to mucus tissue.  Avoid any wound areas!
  5. The area at the base of the tail is where fleas love to stay – make sure you get lots of powder into that area!
  6. Use about once a month to avoid an infestation.  If you give your pet a bath you will need to re-apply.
  7. If you have an infestation apply every other day until the fleas are gone.  Make sure you apply the powder to your floors and furniture as well where they like to lay the eggs.

This powder works well, but if you have an infestation, be aware that it will not work overnight.  You must keep at it – sometimes for 4-6 weeks to be rid of it completely.  You must be diligent!


Recipe inspired by : http://www.primallyinspired.com/

Easy Honey Mustard!

So easy to make at home and without all of the artificial preservatives, a treat that is truly better for you and your family!


6 TBSP Yellow Mustard Seeds
2 TBSP Brown Mustard Seeds
2/3 Cup of Apple Cider Vinegar
1/2 Cup of Local Honey
1.5 TSP Fine Sea Salt

Combine mustard Seeds, 1/3 cup of water and vinegar in a bowl and stir well to completely submerge the seeds.  Cover and allow to soak at room temperature for 3 days.  Swirl the bowl around a little each day and you can see the transformation! After 3 days, pour the mixture into a blender (or food processor), add honey and salt and blend until smooth.  Store in a sealed Jar and refrigerate.  Be sure to use either a glass or plastic lid to keep the vinegar from corroding metal and ruining your product.

Feeling adventurous? Try this:

Add 1 TSP to 1 TBSP of aromatic seeds during the soaking process!

Add dried herbs and powdered spices just before blending to kick your flavor up a notch!


Sage Tea Cooler!

A delicious brew for a hot summer day!!


2 Tablespoons Dried Sage Leaf
2 Tablespoons Dried Red Clover Blossoms
2 Tablespoons Dried Spearmint Leaf
1 Tablespoon Dandelion Root


Mix all of the herbs together and put into a large infuser or wrap in cheesecloth.  Add 1/2 gallon of cool water and let steep in the sun for a few hours.  Chill in the fridge or serve over ice.  Add a wedge or two of lemon before serving and enjoy!


Recipe taken from our partners at the Mountain Rose Blog!

Pumpkin Butter …

Just in time for the fall – here is a delicious recipe for an all around family favorite! Serve over pancakes or ice cream, stir into hot cereal or yogurt, or just spread on warm toast or muffin.

Note: This butter isn’t suitable for preserving in a water bath because of the low acidity of pumpkin. But it keeps well in the refrigerator for about 6 weeks, or in the freezer for up to 3 months.

3 Cups of Pure Pumpkin, Pureed
1 Cup of Sugar
1 Tablespoon of Ground Cinnamon
1 1/2 Teaspoon of Ground Nutmeg

Combine all ingredients in a Dutch oven or heavy saucepan. Gently heat to a simmer, stirring often. Transfer into clean glass jars with air-tight lids. Let cool completely before storing in the refrigerator.


Herbal Recipe: Rose & Thyme Bath Scrub

DIY rose and thyme bath scrub

Exfoliate and luxuriate!

The combination of ground oats and orange peel help to exfoliate skin, which promotes increased cell turnover. This is also incredibly easy to make!  We always have Rose Petals, Thyme and Orange Peel in stock – so stop in today and get your ingredients!

3 cups whole oats
1 cup dried rose petals
1 cup dried thyme
½ cup dried orange peel

Process each ingredient in a coffee or spice grinder into a fine powder, working in batches, if necessary. Combine powders in a bowl and stir to blend. Store finished powder in an airtight container. To use, mix 2 tablespoons powder with small amount of water to make a paste.


Mulled Wine for the New Year!

mulled wine

toasting by an open fire

Simmer some mulled wine to treat your senses on a raw winter day. Feel the warmth of its cinnamon and cloves in your toes.

1 bottle (3 ¼ cups) red wine merlot
¼ cup brandy
3 cups unsweetened apple cider
1 cup chopped citrus, variety
¼ cup honey
4 cinnamon sticks
3 star anise
1 vanilla bean, sliced lengthwise
1 tsp cloves
1. Using a large pot with low-medium heat, bring the wine, brandy, apple cider, and the honey to a low boil.

2. Once boiled add the cinnamon, vanilla bean, cloves, and star anise, reduce heat to simmer for 30 minutes. Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.

3. Serve with chopped citrus and cinnamon stick.


How To: Create Herbal Infused Honey!

Honey infused with herbs is pure decadence and a delicious way t enjoy medicinal or culinary goodness!

What you will need:

* Honey (Preferably raw honey from local beekeepers, if not, any high end organic honey)

* Fresh or dried herbs: Lavender, Rose Petals, Lemon Balm, Chamomile, Basil, Ginger, Sage, Peppermint, Cinnamon, Vanilla Beans, Star Anise, and Thyme – just to name a few.  Choose herbs that you want.

* Glass Jar


1) Fill a clean glass jar halfway with fresh herbs or a quarter of the way with dried herbs.

2) Top with Honey, stir, and cap with a tight-fitting lid.

3) Place in a sunny windowsill ad turn the jar over once per day.

4) Add more honey if the herbs swell and rise above the honey.

5) Allow to infuse for 1 week or longer and strain once the desired flavor has been attained.

6) Enjoy drizzled over desserts, fresh fruit, ice cream, oatmeal, on toast with butter, in salad dressings, marinades, sauces, syrups, cordials. or as a sweeter for Tea and Lemonade.

Makes a wonderful housewarming, birthday or Christmas gift!