//Mini apple galette’s//


  
  
  

Ingredients 

(filling)

  • 3 or 4 apples
  • cinnamon
  • sugar
  • butter
  • egg (for glaze)

 

 

Instructions

Make your galette dough and while its chilling, wash your apples and cut them into thin slices. Put the sliced apples in a pan, sprinkle with cinnamon and sugar to your desired taste and a few cuttings of butter. Cover with lid and let sit until semi soft. Let them cool. Take out your dough, roll it out (not too thin) and cut out circles with a cookie cutter. After you’ve cut all your circles, roll them out so they’re double the size. Place on pan and put them in the fridge to cool for about 10-15 minutes. Preheat oven to 425. Take the dough out of the fridge and place the apple filling in the center (leave a bit of room around the edge), and then gather the dough around the filling (as shown above). Using a pastry bush, glaze the apple galettes with egg white. Bake for 15-20 minutes. Once youve taken them out of the oven and they’ve cooled, you can drizzle a little bit of honey on top. I was going to use powdered sugar, but we where out…the honey was excellent though! Enjoy!

 

Have a great day!

-Christa

 

 

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//Baked banana bread doughnuts//

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You guys! these are SO good! Great for gatherings 😉

 

Ingredients

  • 3 bananas
  • 1 cup sugar
  • 1 egg
  • 4 tbs butter
  • 1, 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda

toppings 

  • powdered sugar
  • milk
  • vanilla
  • almonds

 

 

 

Directions

Preheat oven to 325. Melt your 4 tbs of butter while you mash the bananas and sugar in a large bowl. Combine 1 egg and cooled butter into the mixture of banana and sugar. In a large bowl beat flour, salt and baking soda, with a whisk so there aren’t any clumps. Combine the wet and dry ingredients and mix well. Grease your doughnut pan and fill half way with batter. Bake for 25-30 minutes. In a bowl combine some powdered sugar, milk and vanilla to your desired consistency. Once the doughnuts are cooled, dip into the glaze and top with slivered almonds or any topping you desire. Let the glaze dry, and enjoy!

 

Happy weekend ya’ll!

-Christa

//Gluten-free molasses cookies//

 Ingredients

  • 3/4 cups vegan shortening
  • 2 eggs
  • 1/4 cups molasses
  • 1 cup brown sugar
  • 2 1/4 cups gluten-free flour
    2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp ginger
  • sugar
  • cinnamon

 

Instructions 

In a large bowl combine shortening, eggs, molasses, and brown sugar, mix lightly. Add all the dry ingredients, and mix well. let dough cool in the fridge for an hour. Preheat oven to 375. In a bowl mix some sugar and cinnamon. Form dough into balls, and roll them in the sugar-cinnamon mixture. Place on a lightly greased pan, flatten them with a fork. Bake for 10 to 12 minutes. Take out of oven and let cool.

These are so yummy! Thanksgiving is in a week and these would make great gifts. You can wrap them in cute packaging and give them to friends and family. If you try these out, I would love to hear what  you thought of them!

Email: pinesandbricks@yahoo.com

 

Have a great week! -Christa

 

//Autumn popcorn recipe//


   Autumn is just around the corner, and here in Washington it has seemed to come suddenly. Which naturally i’m excited for, being a born and raised Washingtonian. I was getting tired of the sun, i’m ready for rain. This popcorn is perfect for a relaxing night home watching Netflix, or even a party snack.

Ingredients

pure maple syrup

pumpkin pie spice

Organic, non GMO popcorn

Organic coconut oil

Instructions 

In a large pot put a big spoonful of coconut oil, and let it melt on medium hi heat. Once oil is hot, put the popping corn in and put the lid on the pot. Every once and awhile Shake the pot in a circular motion so it doesn’t burn. Once the popcorn is done, pour it into a gallon sized ziplock bag and pour a teaspoon (adjust to taste) pure maple syrup and toss in bag. Once the syrup is spread around, put a tablespoon (adjust to taste) of pumpkin pie spice and toss. Put it into a bowl and enjoy!

Have a wonderful labor day weekend!

-Christa

//chickpea, carrot, curry (vegan)//


 The other day i was really craving tai food, so i browsed through Pinterest and looked at all the curry recipes but i couldn’t decide on one. So i decided to just throw ingredients together, and it came out pretty good :). You may have to tweak this recipe a little bit depending on your preference.

Ingredients

1 can coconut cream

1/4 cup water

half can chick peas

1 onion

2 large carrots

1 1/2 tbs red curry paste

pinch of cumin

pinch of paprika

1/2 tsp ginger

1/2 tsp garlic

salt and pepper to taste

tofu (optional)

Instructions

Chop onion and fry in pan. Cut up the carrots into fairly small pieces and put them in the pan with onions and cook for 5 minutes. Next add the curry, coconut cream, tofu, water and spices. Boil the mixture until the carrots are soft (you might have to add more water because it boils down) then add the chick peas and boil for 5 minutes. Serve over rice. And there you have an easy, delicious meal.

Have a wonderful weekend! 🙂

-Christa

//creamy stinging nettle soup (vegan)//


   

 this soup is so good! its really creamy and almost taste like a chowder.

Ingredients

10 red potatoes peeled

A big bowl full of stinging nettle leafs

1 large onion

1 can coconut milk

4 cups water

pinch of garlic powder

salt and pepper to taste

Instructions

Fill a large bowl with stinging nettle leaves, make sure you’re wearing gloves when you do this, and make sure you know you’re picking the right plant. Rinse nettle leaves very well in cool water. Wash and peel potatoes and chop them into cubes. Chop onion into large slices. In a large pot combine 1 can coconut milk, water, potatoes, onion, garlic powder, salt and pepper. Boil until the potatoes and onion are soft, add in the stinging nettle leaves and boil for 5 minutes. Remove from heat and let cool for 20 minutes. Once its cooled down enough pour the soup into a blender and blend until its a creamy green color. 

And there you have a creamy stinging nettle soup. I topped mine with a little bit of cinnamon and pine nuts.

I hope you have a great day! -Christa

//Cauliflower, corn and Avocado salad//

 I know this one sounds strange, but its supper good. This past week i have been getting really creative with what i have in my fridge, and this recipe just happened to taste good, so heres the recipe.

Ingredients

  • 1 cup cauliflower
  • 1 cup organic corn
  • 1 avocado
  • 1 tbs chia seeds
  • 1 tbs hemp hearts
  • salt and pepper

Instructions 

chop cauliflower into small pieces and cut the avocado into little squares. in a large bowl combine cauliflower, corn, avocado, hemp hearts and chia seeds, as you mix the ingredients add salt and pepper to your desire.

And wallah! you have a simple, quick salad with a nice texture and it tastes delicious.

If you tried this recipe please comment down below and tell me what you thought of it.

also if you have any name ideas for this salad tell me in the comments  🙂

Have a spectacular weekend! -Christa