Reminder: This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, ailment or condition. Please seek a certified professional for medical/medicinal advice.
Aimee came into work the other day with a new recipe that she loves! It is based on a tea that was discontinued but couldn’t live without. She took creating it into her own hands and came up with this gem. This tea is perfect for a rainy night in, curling up to watch “The British Baking Show” for an hour (or 5).
She has simplified the recipe so you can make as much of it as you want. If you want a “part” to mean 1 Cup or 1 spoonful then follow suit! You can add honey, cream or a dash of lemonade to elevate the drink.
Do not leave your best friend out of your holiday baking this year! Here are 2 tested and bark-approved recipes for gingerbread dog cookies! We found these recipes on two wonderful websites that are listed below!
Gingerbread Dog Biscuits By Randi Dukes, of Dukes & Dutchesses
Preheat the oven to 325 degrees. Lightly grease a cookie sheet. In a large bowl, mix together the flour, ginger, and cinnamon. Mix in the oil, molasses, and water; let sit for 15 minutes.
On a lightly floured surface, roll out the dough 1/4-inch thick. Cut out the cookies with bone-shaped cookie cutters. Transfer to the cookie sheet. Bake about 20 minutes until firm. Take out, cool and beware of drool!
Gingerbread Dog Biscuits By The Comfy Belly
Ingredients:
2 1/2 cups oat flour (or brown rice, or other flour)
1 teaspoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
2 large eggs
1/2 cup cooked, pureed squash (butternut, pumpkin, or other kind)
2 tablespoons blackstrap molasses
Directions:
Preheat your oven to 350°F.
Combine flour, cinnamon, and ginger in a bowl and blend well.
Add the eggs, squash, and molasses to the bowl and blend the mixture until it forms a ball of dough. I use a mixer, but you can also use a spatula, food processor, or your hands.
Separate the dough into two balls. Place one ball of dough on a non-stick baking mat, piece of parchment paper or counter-top with some flour sprinkled over it to prevent sticking.
Place a piece of parchment paper or other non-stick paper or mat over the ball of dough. Use a rolling pin to flatten the dough until it is about 1/4-inch thick.
Use a cookie cutter to cut shapes out and place them on baking or cookie sheets. The biscuits don’t spread so no need to spread them out much across the baking sheets. Repeat until all the dough has been cut into biscuits.
Bake the dough for 15 minutes, and then turn each biscuit over and bake for another 15 minutes.
Cool and store sealed at room temperature for a month or so, or in the refrigerator for a few months.
Holiday time is the time to discover new tastes – and what better way to explore than with cookies! Here are some of our favorites that we are sure you will love this holiday season!!
This is a slice-and-bake shortbread-like cookie with a hint of Earl Grey tea and lemon. It is a pretty simple cookie with only a few ingredients. We got this recipe from Janet @ The Taste Space. Try it and tell us what you think!
INGREDIENTS:
2 cups all-purpose flour
2 tablespoons finely ground Organic Earl Grey Tea leaves
1/2 teaspoon salt**
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
DIRECTIONS:
1. Whisk flour, tea, and salt in a small bowl; set aside.
2. Put butter, sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
4. Preheat oven to 350F. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
5. Bake cookies, rotating sheets halfway through,until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.
Makes 2-3 dozen cookies!
Pumpkin Spice Sugar Cookies
These pumpkin spice sugar cookies are filled with pumpkin pie spice. The frosting is filled with spices and pumpkin spice coffee creamer. We found this wonderful recipe at crazyforcrust.com!
FOR THE COOKIES:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 teaspoon organic pumpkin pie spice 1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups flour
FOR THE FROSTING:
3 tablespoons unsalted butter, softened
Pinch of salt
2 cups powdered sugar
3 tablespoons Pumpkin Pie Spice Creamer
1 teaspoon vanilla
1/2 teaspoon organic pumpkin pie spice
DIRECTIONS:
Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
2. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in organic pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
3. Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
4. Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They’ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won’t be as pillowy and soft!
5. Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
6. Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon creamer. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.
Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer. Enjoy!
Best Snickerdoodle Cookies
What’s great about this recipe is that it’s easy and cookies always turn out SOFT, which is pretty much a requirement for a good cookie! We found this recipe at lilluna.com and changed it a bit to use delicious Ceylon Cinnamon instead of regular cinnamon!
INGREDIENTS:
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. Organic Ceylon Sweet Cinnamon
INSTRUCTIONS
1. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
2. Cream together sugar and butter. Add eggs and blend well.
3. Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
4. Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
Makes about 4 dozen cookies!
Let us know how you like them!! Send us pictures and we will post them!
Whisk all the dry ingredients together with the water. Once the cocoa is thoroughly blended, heat to desired drinking temperature either in the microwave or on top of the stove.
Note: You can always use 3/4 cup of milk in place of the water and dry milk if you plan to drink the cocoa right away.
Makes 1 serving
Serving Suggestions:
Serve hot cocoa with a candy cane swizzle stick
Float some marshmallows or whipped cream and grate some dark chocolate over top
Reduce the sugar to 1-1/2 teaspoons and add a shot of your favorite liqueur ~ Kahlua, Amaretto, Frangelico, etc.
Add a pinch of cayenne pepper for a little surprise heat
For more great fall ideas visit mygourmetconnection.com!
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/
A well stocked spice cabinet is the first step in creating delicious meals regardless of season! Here are some of the spices we recommend to always keep on hand!
These aromatic, woodsy-tasting leaves are sold dried. Rich with color, add bay leaves to soups, stews and marinades! Be sure to remove the leaves before serving!
This is a powder made from sweet peppers and can be available sweet or hot. With it’s smooth red color, Hungarian Paprika is the highest quality, but we also carry domestic and Spanish varieties. Can be used to season meat, seafood and vegetables. It is also the traditional garnish for deviled eggs!
This delicate herb is incredibly fragrant. Adds a subtle but delicious taste to meats, poultry and vegetables. Very popular in Mediterranean, Creole and Cajun cuisines!
Spices generally have a shelf life of 12-18 months. We recommend you purchase in small quantities so that you always have fresh spices on hand!
Although this is a beautiful spice, it is one that many people are afraid to use. Pretty to look at but what the heck do we do with it? Well here are some ideas!
What does Star Anise Taste like?
Star Anise has an almost perfect name with its classic star shape and the aroma of star anise is similar to anise seed and fennel but a bit more pungent. The taste is a bit sweet with licorice undertones and it provides a warm and mild numbing effect in the mouth. Star Anise is often used in Oriental dishes with amazing results!
Star Anise Recipe
Star Anise pairs deliciously with apples! We love this recipe by Nigel Slater:
Nigel Slater’s Poached Apples with Ginger and Anise!
* Dessert apples 3 small to medium in size
* Juice of half a lemon
*Unfiltered apple juice 400ml
* Golden caster sugar 2 tablespoons tbsp.
* Star anise2 whole pieces
* Preserved ginger 40g
* Syrup from the ginger jar 4 tbsp
Directions:Peel the apples, halve them and remove their cores. Toss gently in the lemon juice.
Pour the apple juice into a pan (large enough to accommodate the apples later) then add the caster sugar, star anise, the ginger sliced into coins, and ginger syrup. Bring to the boil, then lower the heat so the liquid simmers gently.
Lower the fruit into the simmering syrup and leave partially covered with a lid until they are tender. They are ready when a skewer will glide effortlessly through their flesh, which should take around 15-20 minutes.
Lift the fruit from the syrup with a draining spoon and place on a serving dish or in smaller individual dishes. Turn up the heat and bring the syrup to the boil.
Serve warm, three halves of fruit per person, in little dishes or glasses with some of the apple- and spice‑scented syrup spooned over.
(Photo by Jonathan Lovekin)
Star Anise Crafts
Star Anise is so versatile you can also use it at home to spice up the holiday scents and cheer! Here are delicious ideas!
Star Anise Napkin Rings
This is taken from the Martha Stewart November 1998 issue!
To Make it: Thread a piece of suede cord (or ribbon) under the stiff stem of the spice pod. If there is no stem, place a small dab of hot glue on the back of the spice pod, then press it into the cord or ribbon. Roll your linen napkins, position the star anise in front, then tie the cord in the back to secure it.
Star Anise Wreaths
Star Anise wreaths are easy to make! Simply use a foam wreath (any size) and glue star anise pods all around the wreath! They look beautiful, rustic and smell fantastic! For a little extra spice, add cinnamon sticks!
Star Anise Tea?
You can even add one little star to a cup of tea or brew it by itself (beware it has a very strong flavor)!
It can be helpful to relieve several ailments like bronchial cough, indigestion, and the lower abdominal pain associated with PMS! (Be sure to
One of the tastiest things of the Fall is delicious Apple Cider! I wanted to share with you my favorite Apple Cider Recipe that I create every fall! This is done in a slow cooker so you can get it started in the morning and enjoy cider all day long! For those that prefer a virgin version of it, simply leave out the Rum and Vodka!
Raven’s Fall Cider
3-4 Tablespoons Mulling Spices (to taste)
3 Medium Cinnamon Sticks 1 Small Apple
2-3 Teaspoons of Pumpkin Pie Spice Blend (to taste)
1 Cup Spiced Rum
1/2 Cup Caramel Apple Vodka (Optional)
1 Gallon Store bought Apple Cider
Cheesecloth or Muslin Bag
Add your mulling spices to either a muslin bag or a create a cheesecloth Sachet.
Toss, sachet, cinnamon sticks, apple (whole), pumpkin pie spice into a large slow cooker.
Fill the slow cooker with Cider and cover.
Cook on High for 2 hours, or until apple starts to soften.
Switch slow cooker to low and add Rum and Vodka.
Simmer for another hour on low
Enjoy hot! As you drink it you can always add more cider to the mix to replenish without needing to add more spices.
If you have any cider left over, strain and put it in sealed container in the fridge. It will keep for approximately one week. To enjoy pour and microwave for 30 seconds!
During the summer, the best thing we can do to stay healthy is watch our sun exposure. Always wear good sunscreen! But even when we take precautions, we can end up with a little sun burn! This soothing spray can help take the bite out of a nasty sunburn! And the best thing is you can make it at home, yourself!
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!
Put in a shaker top container (You can make one by drilling holes in a mason jar container)
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.
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!
The area at the base of the tail is where fleas love to stay – make sure you get lots of powder into that area!
Use about once a month to avoid an infestation. If you give your pet a bath you will need to re-apply.
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/
Gingerbread Dog Biscuits
Gingerbread Dog Biscuits
Earl Grey Tea Cookies
