turkeyMilo had to decorate a turkey for school this year. We had fun raiding the craft supplies and going to town with this. Yah, they are the universal sign of thanksgiving around here, but doesn’t mean you have to eat them!

Instead of eating a turkey this year, consider adopting one!
We adopted Robin this year!

snood, revisited.

It’s definitely starting to get cold here, so a new snood was in order for miss stella-bean. Her one from last year started to unravel, so I knit her this one up, making it a bit taller than last year’s as well.

You can find the pattern for sale, here.
These are pretty easy to make too, if you are a beginner. You just need to know how to knit in the round. I dont decrease the stitches like the pattern says to, and I had to you tube how to bind off a different way so that my stitches werent so tight.  This year’s version turned out much better!

Stay warm!

scary eyeball cookies.

eyeballI found this recipe on pinterest forever ago, and i knew one of these days I was going to get around to making it. I made it this year for halloween, and Im happy to report, these were a hit! Not only do they look great – they taste really great too! They taste like cake batter, they were very soft and kind of cakelike and super fun to make and to eat. The kids loved to eat the candy eyeball in the center!

I found the original recipe here.

I had to do some searching to find a vegan yellow or white cake mix, but I was able to find one. Just check the ingredeints – its out there!

  • 1 Yellow Cake Mix Box
  • ½ cup earth balance, softened
  • ½ tsp. vanilla
  • 1 8 oz. containter vegan cream cheese softened
  • 1 vegan egg replacer
  • green food coloring
  • powdered sugar
  • candy eyeballs
  1. Beat earth balance vanilla, egg replacer and vegan cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it’s the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

halloween cupcakes.

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The last of the halloween posts!
Just wanted to share these fun cupcakes I made.

I used the chocolate recipe from vegan cupcakes take over the world, but can also be found here, along with some vegan creme cheese frosting. I decorated with gummy worms, oreos and skittles! (you can uses m&ms or reeses if you arent vegan)

Since you need the filling on the both sides for the owl eyes, thats where the dirt cupcakes came in.
On the left over side that didnt have the filling, i put these in a blender and made “dirt” then dipped the tops of the frosted cupcakes into the oreos – then crammed some gummy worms in there. These were of course, the first cupcakes the kids went to! They love their gummies.

The owl cupcakes, i just split the oreos, placed some skittles for the beak and eyes, (I used frosting to “glue” the eyes down) and spiked up the frosting at the top for ears.

han and leia halloween costumes.

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Halloween has come and gone, but i have a few posts to share about our costumes and some of the treats we made!

My son was going to be a character from star wars rebels this year – sadly we purchased his costume, but his mom and dad were able to throw together a han and leia costume thanks to the thrift store and amazon.com!

For leia – i found a white turtleneck, white pants, brown boots, and a brown belt at the thrift store! These were all suprisingly not very hard to come by. Within two trips I had everything I needed. I had a harder time finding a white puffy vest, but my friend came to the rescue with that one! I put my hair in crown braids, and VOILA! instant Hoth Princess leia.

For Han Solo- my husband wore some navy blue dickies that he already had. We had plans to sew some ribbon along the side, but never got around to it.  Would add some more authenticity if you had the time…He found this shirt on amazon, and got a vest similar to this, also on amazon. He went all out and got a holster as well.

bonus shot: while at the zoo, earlier in october, we found some of our people!

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trail mix cookies.

trailmixcookiesI saw this recipe for trail mix cookies, and they seemed healthy and contained a pretty killer combination: bananas + chocolate + peanut butter.  Couldn’t resist. And bonus: no refined sugar AND gluten free. You would never tell – These cookies are very satisfying, so go ahead, eat one for breakfast and dont feel too guilty about it.

1 extra ripe banana, mashed
1/2 cup natural peanut butter
2 tablespoons coconut oil
, melted (but not hot)
1/4 cups pure maple syrup
1/4 cup almond milk
1 1/4 cups oat flour
1 Tablespoon ground flax
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup thick rolled oats

1/4 cup unsweetened banana chip meal (blend banana chips in blender/vitamix)
1/4 cup dry roasted peanuts
, roughly chopped
2 ounces chocolate chips

In a large mixing bowl, whisk together the mashed banana, peanut butter, coconut oil, and maple syrup, followed by the almond milk. Add the oat flour, flax, sea salt, and baking soda, and stir with a wooden spoon until combined. Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed.

Preheat oven to 325˚F. Prepare a baking sheet and set aside. Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand. Sprinkle with finely chopped peanuts, if desired. Bake at 325˚F for 14-15 minutes then transfer to a wire rack to cool.

Yield: 10-11 cookies
original recipe found here

baked pumpkin doughnuts.


Time to break out all things pumpkin, am I right?! I veganized this recipe and made some baked pumpkin donuts to make it feel more like fall around here.

4 tbsp. almond milk
1/2 tsp. apple cidervinegar
6 tbsp. earth balance, melted
2 c. unbleached all-purpose flour
2 tsp. aluminum-free baking powder
heaping 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg, fresh
1 c. canned pumpkin
1/2 c. brown sugar, packed
4 tbsp. maple syrup
Egg replacer equal to 2 eggs
1 tsp. pure vanilla extract
1 c. powdered sugar, plus more
1/4c. almond milk


  1. Preheat oven to 400 degrees.
  2. In a small cup, stir together almond milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt earth balance and set aside to cool.
  3. Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, and nutmeg, in a large bowl.  Set aside.
  4. Into the cooled butter, whisk in pumpkin, sugar, maple syrup, egg replacer, vanilla extract, and curdled almond milk until evenly combined.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, and almond milk, until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in about a tablespoon or so more of powdered sugar to thicken. Spoon extras around the top of each donut.

curry noodle bowl.

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I was quite pleased at how delicious this meal turned out! I found the original recipe here. I think this would be easy to customize and use what vegetables you had on hand, or work with what is in season. I also added tofu to mine.
Cant wait to eat the leftovers today! I prepped all my vegetables ahead of time, so this really came together quite quickly!

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can light coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (optional)
  • 4 tablespoons soy sauce
For the Bowls:
  • 4 ounces noodles. I used lo mein noodles; you can also use rice noodles, but be careful – they always get mooshy on me.
  • 1 tablespoon coconut oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • purple cabbage for serving
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving
  1. Noodles: Cook your noodles according to package directions, rinse and set aside.
  2. Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

crosses baby quilt.


I finished my second quilt! Again, this one was made with scraps on hand. And it was really fun to make. This one sewed up ALOT quicker b/c 1.) it was baby sized and 2.) the rectangles are all different sizes, some of them long. I really want to make more of this one! I loved how it turned out and I think it would be nuetral enough for a boy or a girl. I would definitely like to try making one like this a little bit bigger too.
Im happy to report that NO needles were broken in the making of this quilt. This time around, things went MUCH smoother, so that means i learned alot from my last quilt.
However, i definitely could use some more help in the binding area. I made my binding 3 inches this time and that helped significantly, but i dont understand when machine binding, how you are able to sew into the ditch on one side and capture the binding neatly in the back. I have to sew the back and then my binding is all over the place on the front.  Thank goodness for transparent thread, but i would definitely like to figure the trick to this….Theres no way im handsewing this binding on! There has to be a way!

This is the pattern I used to make this quilt. It was so easy to follow – so now i just have to figure out how to make it larger! would love to make this adult sized!

apple slab pie.


It’s apple picking season! So time to break out the apple recipes. We went apple picking and got a 1/2 peck of golden delicious, empire, and a few red delicious.

I took at stab at making this apple slab pie, since I had some leftover dough. It would normally call for a 9×13 pan, but i didnt have enough dough, so I halved the recipe and put it in a smaller, rectangular pan (probably equal to about 8×8, just proportioned differently) and it worked out perfectly. I veganized the recipe, added some of my own elements. I will DEFINITELY be making this again. It turned out to be so fantastic!

  • One batch pie crust. I used this one
  • 6 apples, peeled, cored, and sliced
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cinnamon
  • 1 cup flour
  • 2-3 T oats
  • 1/2 cup earth balance
  • 1/2 cup brown sugar
  • 1/2 cup almonds (or any kind of nuts)


  1. Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan.
  2. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust.
  3. In the food processor, combine the flour, butter, and brown sugar, pulsing until coarse crumbs are formed, Add the chopped nuts and oats and pulse a little bit more. Sprinkle crumb top over apple layer.
  4. Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
  5. If preparing ahead of time to freeze. Wrap with foil and label prior to baking and freeze. Then, when ready to serve, bake the frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.

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