As promised, the adult size shark pants are ready. Now milo and his dad can match!
Monthly Archives: September 2012
I made this wreath after following the tutorial here. It was fairly easy, but took a little bit of time. Nothing you can’t get done in an evening though. It came out pretty good, although I kind of wish i would have bought a thicker wreath to wrap. This is all they had at Michaels. It was really inexpensive to make. I already had the yarn, and I had a coupon for the wreath, so I think I spent about $3 to make this happen. I would really love to hang it on my blue door, but I don’t have a wreath hanger at the moment. I think its packed away with the christmas stuff, and I’m not about to go digging through christmas stuff just yet. So for now it sits here and seems to work just fine.
Holey moley this was good.
Another recipe from Vegan scoop. It seriously tasted JUST like apple pie. Delicious! and it used up four of my apples! we’re getting there….
Dj suggested more muffins for the week. So all these apples led me to try to find an apple muffin recipe. I came across this recipe in vegan with a vengeance, and I don’t think I have ever made these before. Not sure how I passed these up before. Seriously. They are so so good. They taste like a fall explosion in your mouth. Right before I added the struesel on top, i added a dollop of my apple butter. These are seriously some gooooood muffins.
Today I conquered apple butter.
It’s so easy to do! My crockpot did most of the work. This made three jars. I gifted two and kept one for ourselves. Tell me your favorite thing to do with it! I’m already thinking of stirring some in my morning yogurt or making peanut butter and apple butter sandwiches!
about 12 or so medium to large apples ( i used empire and golden delicious because that is what we picked)
2 Tablespoons vanilla extract
1 1/2 cups raw or brown sugar
1 teaspoon ground cloves
3-4 teaspoons cinnamon
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.
Cool and pour into jars or an airtight container. Store in the refrigerator.
Now is the part of my blog where apples take over.
We went apple picking today and for some dumb reason I decided to get a bushel of apples instead of just half. I just finished making FOUR apple pies. (baked one, froze the other three). Have plans to make some apple butter, some apple pie ice cream, and I shared some with the neighbor kids. We are down to a little under half the bag! Gotta think of more things to do!
This pie above is the gingerbread apple pie from vegan with a vengeance. I made two of these and two dutch apple pies.
Happy fall everyone!