Popcorn 3 Ways

Leave a reply

POPCORN
2 Tablespoons Oil
1/3 Cup Popcorn Kernels
Add oil and 3 kernels to a pot on high heat. Once the kernels have popped add the rest of the popcorn and the lid, shaking and letting the pot “breathe” until the popping has slowed to once every 2 or 3 seconds. Turn off heat and pour popcorn into a heat safe bowl.

CARAMEL
1/3 of the popcorn
2 Tablespoons Salted Butter
1/2 Cup Maple Syrup
Boil the butter and syrup until it starts to “burn” a little and smells like roasted marshmallows. If you want to be fancy you can get a candy thermometer. ;D
Throw in 1/3 of the popcorn and stir. Transfer immediately to a parchment lined pan to cool completely until hardened.

Note: Some people add 1/4 teaspoon baking soda and/or bake at 250F for 1 hour stirring every 15 minutes instead of waiting for it to cool and consuming ASAP. If you have the patience for that more power to ya! Hehe. 😛

CHILI LIME
1/3 of the popcorn
2 Tablespoons Butter
1 Tablespoon Chili Lime Seasoning (*Also Available Here: http://amzn.to/2i84V1k)

NUTRITIONAL YEAST
1/3 of the popcorn
2 Tablespoons Butter
1 Tablespoon Nutritional Yeast Flakes (*Also Available here: http://amzn.to/2i8hidF)



*Affiliate links
Always use caution when cooking! <3

APPLE CRISP

Leave a reply

INGREDIENTS:
2 tablespoons lemon juice
2 cups cold water
6-8 apples
1 teaspoon cinnamon
2 tablespoons arrowroot powder (or non-GMO corn starch)
DIRECTIONS:
1 1/2 old fashioned oats (Look for certified gluten-free oats if avoiding gluten)
3/4 cup almond flour
2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup coconut sugar
1/2 cup melted butter or coconut oil
Peel and slice apples and place in cold water with lemon juice.  Sprinkle cinnamon and arrowroot powder on top and mix.  In a large bowl mix oats, almond flour, cinnamon, salt, coconut sugar, and butter.  Sprinkle crumb topping on top of apple mixture. Bake 375F for 25 minutes.  Allow to cool before serving for liquid to set.



Spiced Cranberry Sauce

Leave a reply

INGREDIENTS:
2 Cups Fresh or Frozen Cranberries
1/4 Cup 100% Maple Syrup
Zest of 1 lemon
Juice of 1 lemon
1 tsp cinnamon
1/2 tsp ginger
DIRECTIONS:
1. Combine cranberries, syrup, lemon juice, and lemon zest in a small sauce pan.
2. Turn on medium heat.
3. Stir every 5 minutes, or as necessary, for about  15 minutes, or until all cranberries have
burst and the sauce is reduced to half.
4. Stir in cinnamon and ginger.
5. Remove from heat and allow to cool fully.
6. Transfer to a half-quart jar and refrigerate for up to five days
    or serve as soon as it is cool enough to enjoy.

Natural & Minimalist Fall Decor

Leave a reply

Today I’m participating in the All Things Pumpkin Collab and sharing some natural and minimalist fall decor ideas. I love bringing nature indoors and I enjoyed the natural and eco-friendly theme this year.
??

Check out the other videos in this collab: http://bit.ly/pumpkincollab

SUBSCRIBE TO MY CHANNEL HERE: https://www.youtube.com/abeautifulhorizontv

Shop my store! These totes and mugs make great gifts! https://www.abeautifulhorizon.com/store/

Essential Oils diffuser: http://amzn.to/2zjFHVl
Orange Essential Oil: http://amzn.to/2ziR2EO
Clove Essential Oil: http://amzn.to/2ziMjD6

PUMPKIN SPICE WAFFLES RECIPE: https://www.abeautifulhorizon.com/pswaffles/

 

Disclaimer: I was not given anything in this video for review. This is not a sponsored video. Some links contain affiliates. Thanks for supporting my channel! = )

GF PUMPKIN SPICE WAFFLES

Leave a reply

Today I’m sharing my new gluten-free pumpkin spice waffles recipe! I am not personally 100% gluten free, but I try to vary the grains in my diet so that I am not consuming massive quantities of wheat and leaving all the other fun ones “on the table”…pun intended. 😉

Are you obsessed with pumpkin spice everything this time of year, or are you so over it? Let me know in the comments and thanks for stopping by!

3 cups oat flour or rolled oats (certified gluten-free, if necessary)
1 tablespoon baking powder (another place to check for gluten, if avoiding)
1 teaspoon salt
1 teaspoon each: cinnamon, allspice, and ginger
1/4 tsp grated nutmeg
1/2 cup pumpkin
4 eggs
1/2 dropper hazelnut stevia (or vanilla or english toffee) – This is optional, but I like it!
1 1/2 cup water
Makes 6 waffles.
Blend oats (unless using oat flour).  Add baking powder, salt, and spices.  Blend to incorporate.  Add eggs, stevia, and water.  Blend, scrape down sides of blender, and blend again until all is incorporated.  Let batter sit while you heat the waffle maker.  Add water by tablespoon if batter becomes too thick to pour easily.  Cook according to waffle maker directions and remove carefully.  Butter waffle maker before pouring batter, if necessary.
Enjoy with butter and maple syrup, or fresh fruit and coconut cream, and a nice cup of coffee.
Note: I have not tried making this with flax eggs yet.  I should try it to find out for my vegan friends!  <3