Thursday, November 15, 2018
A delicious fall-inspired way to enjoy Brussels sprouts!
Maple-Roasted Brussels Sprouts
1 lb. Brussels sprouts
3 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. maple syrup
1. Preheat the oven to 350 degrees.
2. Cut the ends and discard outer leaves of Brussels sprouts. Cut each Brussels sprout in half.
3. In a bowl, combine Brussels sprouts, olive oil, salt, and pepper and toss until the Brussels sprouts are well coated.
4. Pour the contents of the mixing bowl onto a baking sheet. Roast for 15 minutes.
5. Stir the Brussels sprouts and roast for 10 more minutes.
6. Then stir again and drizzle maple syrup over the Brussels sprouts. Roast for 10 more minutes, or until they are fork-tender.
We love to include these tasty Brussels sprouts with our holiday meals.
Monday, November 12, 2018
Easy and delicious sandwich cookies, with more
than just a hint of maple. Perfect for fall gatherings
or to enjoy at home with the family.
Maple Sandwich Cookies
Makes about twenty-one 2-inch sandwich cookies.
2 ½ cups all-purpose flour
1 cup sugar
½ teaspoon baking soda
¾ cup vegan butter
4 tablespoons pure maple syrup
2 tablespoons cold water
1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
2. In a food processor or stand up mixer, combine the flour, sugar, and baking soda.
3. Add butter, maple syrup, and water. Pulse or mix until soft and doughy.
4. On a floured surface, roll the dough out until it is ¼-inch thick. Using a cookie cutter, cut out as many shapes as you can. Recombine the scraps to roll and cut out more cookies.
5. Place the cut out cookies on the prepared baking sheets about ½-inch apart. Bake for 10-12 minutes until lightly golden around the edges. Let cool on the pan.
½ cup vegan butter
2 ½ cups powdered sugar
5 tablespoons pure maple syrup
1. In a stand mixer, beat the vegan butter until smooth.
2. Slowly add the powdered sugar and maple syrup.
3. Mix on high until light and fluffy.
Tip: If needed, refrigerate the cookies to help them set.
Assemble the cookies as pictured, and enjoy!
Thursday, November 1, 2018
I've been blogging off and on now since 2007. I started off recording the daily goings-on of early married life. Then I entered into motherhood and the blog continued as a journal of major events. I eventually started a recipe blog, then later combined the recipe blog with the family blog and threw in a little bit of homeschooling, travel, and reviews. It honestly became too much, so I stopped. However, I missed the outlet blogging provided and am working on finding the perfect balance of who I am and what I do. I'm a devout Christian, a wife, a mother, and a homemaker. I'm even more than just those things, but they tend to fall under those general categories.