Cranberry Orange Pumpkin Cookies

This week at the end of a whole day of holiday baking with my mama in her kitchen, I decided to play around and combine a few gourmet flavors I thought just might work well together and I created what I think is a real gem of a holiday cookie. I've already been told to "please freeze or hide these cookies before I eat all of them." These warm, soft pumpkin-spiced oatmeal cookies are laced with dried cranberries and orange zest and are the perfect fireside (or maybe even breakfast) treat. Enjoy!


Dry Ingredients 

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tsp cinnamon
1/2 teaspoon nutmeg

Wet Ingredients

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 tablespoon vanilla

Fold-Ins 

1/2-3/4 cup dried cranberries (depending on how much you like them)
2/3 cup chopped walnuts

3 Tablespoons orange zest (or the zest of 2 med-large oranges)

Directions

• Preheat oven to 350. You will need 2-4 greased baking sheets. 

• Zest your oranges, chop your walnuts

• Mix together Dry Ingredients: flour, oats, baking soda, salt and spices.

• In a second bowl, mix together Wet Ingredients: sugar, oil, molasses, pumpkin and vanilla until very well combined. 

• Mix Dry Ingredients into Wet.

• Fold in the dried cranberries, walnuts and orange zest.

• Drop spoonfuls onto greased cookie sheets. They may spread a bit, so leave a little space.  

• Bake for 14-16 minutes at 350. 

• Remove from oven and cool on a rack. 

Our Beautiful Thanksgiving Feast (and my fall mantle too!)

Hi Friends,

I hope you had a lovely thanksgiving. I did.

It has taken me a while to begin getting into the Christmas spirit, because it has been so warm out and hasn't snowed at all, (I've really enjoyed it, though its a little strange) but this Sunday I went to the early service (my favorite) at Unity and Ahriana really inspired me with what she had to share about Advent and all of the anticipation and gentle preparing for the coming of the new that can be so lovingly celebrated this time of year. I got very excited and went right away to buy some candles (one big brilliant gold one for the center, and 4 sage green tapers) and a grapevine wreath to make my own Advent wreath for Pres and I to light each night during this season so that we could be a part of the sacredness of this time. That afternoon I went on a sunny hike with Audrey and along the way I found some fallen evergreen branches to decorate our Advent wreath with. Its so beautiful, that immediately after setting it up, I could feel the Christmas Spirit begin to stir within me!!

I always love this time of year so much. I love that it is an end to the year that has passed. I love all of the warmth we create with our traditions. I love the sparkle of lights, and the drawing near of loved ones. I love the winter solstice, the darkest day of the year, where we can begin to celebrate the return of the light. It is such a powerful time for transformation, and I love the opportunity it presents each year to look back over the last 12 months, and to take note of what dreams and goals we've brought to life. We can celebrate our victories, and cherish the memories we've created. And then comes the new year!! What a joy to spend some sacred time visioning what we dream of for the next year and starting all over again fresh! I love that we get this chance every year. Ever since I started paying attention to the deeper meaning of all this, and really using this as powerful time for creating, I've experienced more joy and accomplished more dreams than ever before. Thanks mom, for gifting me with The Sacred Journey Journal, 5 or 6 years ago. (This is a powerful tool, a journal/day timer that is really helpful with annual dreaming and goal setting) I've used one each year ever since, and even though I'll only use part of it this year (I'll be walking the other part) I still can't imagine a new year's with out it.

That said, I am getting in the Christmas spirit, and I thought I should share some pics of our lovely Thanksgiving feast with you before the season has passed. And of course, you have to see a few pictures of my fall mantle before I take it down! :)


Thanksgiving Feast

This is our warm Thanksgiving table at my mom and Scott's house...





Spicy Silk Nog...




Stuffing, one of Preston's favorites...




My favorite Thanksgiving dish, sweet potatoes, my great grammy's style cooked in butter (earth balance) and maple syrup....




This year my mom tried something new instead of green bean casserole, and it was yummmm! Asparagus with Annie's Yum Sauce and of course crispy onions on top...




Squashes with stuffing...




My other Thanksgiving favorite (thanks, mom!) Squash Rolls





For our entree this year, little pot pies....




For dessert I made 2 things:




Grammy's apple pie (with a whole wheat crust)

And....Vegan Pumpkin Pie Cheesecake, which was simply amazing.









My Fall Mantle

Here is my fall mantle for this year. It was simple and came together little by little, but it warmed me up to light all of the candles almost every day and watch it glow in honor of autumn...



















Audrey found me four large acorns which were the beginning of this little display. Preston brought the little pumpkin gourds home for me one night so I added them. Then when we were visiting Kansas City for Mom and John's Hallow-tini party I found so many beautiful acorns and some other large tree seeds at the Overland Park Arboretum and brought them home and it was complete...



















Preston bought me these precious little fall critters candles early this season...















This is the wreath I made for our front door...










I hope you had a wonderful fall as I did. Are you getting into the Christmas spirit? What are you doing to prepare--body, mind, and spirit for the season? Leave a comment!

Love,
Abbey

Vegan Pumpkin Pie Cheesecake for Thanksgiving

Its the day before Thanksgiving, and no doubt, people all over the country are preparing for a day of sharing food, love, and gratitude.

Today I made an absolutely beautiful vegan cheesecake, and it came out so wonderful that I feel I just have to share it with you! (I've made this before, and I believe you wouldn't know the difference!)

Some genius once decided to make a really gross vegan "cheesecake" with mostly tofu as the base and it was so appalling that many people would try it once, gag, and assume that there is no good vegan alternative for cheesecake. Well back off, weird tofu cheesecake guy, and make way for a cheesecake that I bet you could serve and no one would even know it was vegan!

Now, let it be known that the word vegan does not always translate into "healthy." There is a bit of a myth there sometimes... I would call this cheesecake decadent for sure. Its a bit involved, and a little expensive to make (though I would guess not more than a dairy cheesecake.) But I love to go the extra mile and make it for special occasions. I can tell you that it has no cholesterol or animal fat though, and that does translate to "a little bit healthier."

Ingredients:

For the Crust:

1/4 cup veg shortening (I use Earth Balance Vegetable Shortening Sticks)
1/4 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons vinegar
1 Tablespoon applesauce
1/2 cup + 2 Tablespoons all purpose flour
1/2 cup + 2 Tablespoons whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves


For the Filling: (This will fill up your food processor bowl really full!)

Four 8oz. containers Tofutti Cream Cheese (get it at a natural food store)
1 box (12 oz) Mori-Nu Tofu (the Firm Silken variety, can be found usually in the asian foods dept of natural food stores)
1 cup granulated sweetener
1 teaspoon vanilla
3/4 cup canned pumpkin puree
1/3 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice


For the Topping:

1/2 box Mori-Nu Firm Silken Tofu
1 Tablespoon canola oil
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
3/4 cup granulated sweetener
1 teaspoon vanilla
1/4 cup canned pumpkin puree
1/2 teaspoon cinnamon


Directions:

Preheat oven to 375 degrees F. Coat a 9 in springform pan in oil

For the Crust:
Cream shortening and sugar. Add molasses, vinegar, applesauce, to shortening and sugar mixture and beat until combined. Mix together dry ingredients, including spices, and add to shortening and sugar mixture and stir until combined. Press to bottom of prepared pan. Prick with a fork all over and bake for 10 minutes. Remove from oven, reduce oven heat to 350 degrees F, and set crust aside.

For the Filling:
Combine cream cheese and tofu in food processor and process until smooth scraping sides several times. Add granulated sweetener and blend until creamy. Add remaining ingredients, blend, and pour into prepared crust. Place on top rack. Place a shallow pan filled with water on bottom rack and bake for 50 minutes.

For the Topping:
While cheesecake is baking, place tofu in food processor and process, and scape sides and process several times until smooth. Add other ingredients, and process to blend. After 50 minutes, pull cheesecake out of oven and carefully spread on topping. Return to the oven and bake for an additional 10 minutes. Turn the oven off and leave cheesecake there for another hour. Remove from oven and allow to cool completely. Refrigerate for at least 8 hours or overnight before serving. (this really does make a difference in consistency!!)

Enjoy and Happy Thanksgiving from Love's Garden Arts!

Love,
Abbey

My Favorite Raw Hummus!

Hi Friends!

This is my version of a raw hummus. It is a cashew-based hummus that is wonderful for dipping crackers, chips, and veggies in as a snack. For lunch or dinner, it mimics cheese and works great in between slices of tomato with fresh basil leaves like a caprese salad! Also try on raw crusts or flatbreads as a spread for little mediterrenean pizzas with spinach, kalamata olives, tomatoes, etc!

I like it better than a raw chickpea hummus, because I am not a huge fan of the taste of sprouted legumes in hummus (I prefer them in a sprout salad) and I think it mimics the texture/taste of hummus much better, while remaining raw so you don't have to sacrifice on enzymatic quality and therefore energy!

Cashews make a great base for wonderful raw vegan cheeses, cream sauces, and cashew whipped cream, easily replacing the need for dairy in one's diet. Yay cashews!

My version of Raw Cashew Hummus:

Throw all of this in a food processor or Vitamix:

2 cups organic raw cashews, soaked a couple hours to overnight (soaking nuts removes their naturally occurring enzyme inhibitors, making them easier to digest, thus giving you more energy)

1/4 cup fresh squeezed organic lemon juice (usually about one lemon)

1 small clove garlic

2 big spoons of raw sesame tahini (I use Artisana brand or make my own by putting sesame seeds in a food processor with a little oil or water)

1 tsp sea salt

1/2 cup or a little more or less water as needed to reach desired consistency (add this as you need it after blending other ingredients)

A little cayenne pepper if you like it!

Blend it up and add water a little at a time until it is the fluffy, smooth consistency of hummus. I always have to scrape down the sides of the food processor as I go.


I make this almost weekly to have in the fridge as a great raw snack, and quick, easy lunch/dinner idea.

Enjoy!

Love, Ab

Coconut-Banana Raisin Oat Bran Muffins (Vegan and Wheat-free)

I've been eating a great deal of raw-food lately and I'll have to tell you how its changed my life later, but today i felt like baking. I'm rarely eating wheat or gluten anymore because I just feel so much better not eating it, so I wanted something flour-free. I had some ingredients left over from bringing muffins to breakfast with friends last weekend and couldn't resist making an even more delightful version of an already yummy classic.

And they are Vegan and wheat-free,too.

Did you know that a Vegan diet is completely free of bad cholesterol? Many people never knew that, and although being vegan won't be everyone's chosen path, it sure can benefit everyone to eat vegan now and again. Bad cholesterol simply doesn't exist in plant-based foods. And the great thing is, most recipes can be easily converted to their vegan counterpart.

So if you feel like having a muffin that is free of cholesterol, quick to make, and simply delicious (especially warm out of the oven with a little Earth Balance or coconut butter spread on it) here's a recipe for you!

Oh and I used organic ingredients, many that can be found in the bulk section of your local natural foods store.



Coconut-Banana Raisin Bran Muffins (Makes 12)

Dry Ingredients (combine well in a large bowl)

~2 cups oat bran
~2 teaspoons baking powder (I use the aluminum free kind you can get anywhere)
~1 teaspoon sea salt
~3/4 cup organic raisins
~2 teaspoons organic cinnamon
1/2 cup organic unsweetened coconut flakes (eww don't use the sweet kind from the store, it usually has propylene glycol in it, which is kind of like anti-freeze. Gross.

Wet Ingredients (whisk together in a small bowl)

~3/4 cup almond milk (I like this better than soy, but you could use any dairy alternative milk)
~2 Tablespoons oil (such as canola)
~A tiny bit under 1/2 cup liquid sweetener such as raw agave nectar (the kind that's not boiled down) or pure maple syrup. I consider these sweeteners to be a little easier for my body to process and less addictive than cane sugar. I used agave when I made this recipe.
~1 banana, mashed up smooth :)
~Egg Replacer for 2 eggs. Now, with the banana in here, I don't know if this is necessary, as the banana should act as a binder, but I haven't tried it without yet and I have Ener-G Egg Replacer on hand so I used it, and the muffins came out fabulous. If you want to use it, you can grab a box at your natural foods store. The measurements are on the back and its just a powder that you whip up with some warm water. Easy egg-replacer for many baked recipes.

Combine wet with dry ingredients, and it should be firmer than cake batter (it shouldn't just drip off of a spoon, but shouldn't be as firm as cookie dough either) And if its too liquidy, just add a bit more coconut until desired consistency is reached. You can add more oat bran, but this can leave your muffins too dry if you over-do it.

oil muffin tin, fill cups to 3/4 way full.

Oven at 420 degrees F. My oven is extra hot, and the original recipe says 425, but you'll have to adjust according to your oven.

Bake for 15-17 delicious-smelling minutes, the sides will be golden.

Remove from oven. (duh. Unless of course you enjoy a good oven-blackened muffin.

let cool for a few, then remove muffins from tin and let cool on a rack for a few more, then spread with Earth Balance (available at your local natural foods store) and enjoy!!!!

Also enjoy not feeling as bloated or mucusy due to no processed flour, and enjoy not adding to your heart attack risk, and a multitude of other problems I won't get into right now.

Ok. Go make some muffins.

Oh and if you read this post, do drop me a comment if ya don't mind. I'm trying to figure out if anyone reads my blog. Lol.

Love,
Abbey

P.S. I haven't actually forgotten about my Spring Cleaning Challenge just to let you all know, and I've completed several tasks on my list since my last post (like painting the desk I'm sitting at now!), but summer has a dreamy good hold on me and I've been enjoying the sun more and haven't made time to blog as often. Let me know if you've kept up with your goals!! :)

Love's Garden Spring Party and Trunk Show

At the end of April my husband and I hosted a Spring party and a little trunk show to show off my Love's Garden Spring collection. It was wonderful and we had a great turn out! I didn't think I had any pics to share, but I just recently realized that Preston had taken a bunch of really nice pictures before the party started and I was so excited to be able to share them with you! If you couldn't make it to the party, here is a way for you to see it anyways! And if you are interested, many of these items are still available for sale in my shop. If there's something you want that you see here that's not in my shop, just contact me at LovesGarden_Etsy@hotmail.com and I might still have it for you!

Here is the food table, a whole spread of delicious goodies, and peach iced tea and lemonade of course!

There were vegan golden agave vanilla buttercream cupcakes...

A white bean dip that Preston created...



Veggies and homemade hummus...

Three kinds of crackers and chips to dip!

A variety of yummy vegan cheese spreads: Hickory smoked cheddar and regular cheddar, and a mexi-cheddar dip. We found them at Whole Foods, and now they also carry them at Vitamin Cottage, and they are actually really good. They are called "We Can't Say Its Cheese" and they are made from oats! They are not as "fatty" as raw nut cheeses, but are really delicious and great for dipping and spreading.

Beautiful spring garlands...I still have a couple of these and I'll be putting them up in the shop this week, but you can contact me if you'd like to reserve one while they last!

Sweet Teapot Aprons...



Here is one of the display tables...

Little wall hangings for decorating your home...

A one-of-a-kind bird's nest...

I created little kits to plant your own herbs for the kitchen... you get to choose and customize which herbs you want with your kit!

There were many lovely earrings to choose from, and the earring displays got a lot of attention as they always seem to..

Here is a little piece of art you can wear around your neck...

A display on our coffee table with lots of knitted goods and my spring earrings!

Sweet handknit baby booties..."Little Sprouts"

Bride and Goddess bracelets on sale...

Handknit baby washcloths...

A one-of-a-kind original watercolor painting...

Can you tell I love nests? :)

My newest line of earrings...

A sensual line of dead-sea bath salts, contact me at LovesGarden_Etsy@hotmail.com to find out more and to order yours @ $15 a jar

And here, my sweetie took a couple of really beautiful photos of my little vignettes all lit up for the party...

I want to sincerely thank everyone who was able to make it to our Spring Party and Love's Garden Trunk Show. I had a wonderful time and it was so exciting to share my goodies with you, and catch up. Thank you also for supporting handmade! And of course, thank you to my amazing husband Preston for these beautiful photos and for supporting me tirelessly in all of my passions.

For now, I've got lots of new ideas in the works for the Love's Garden Summer collection, my Soul Painting (a painting for process class) on Wednesday nights, veggie and herb gardens to be planted in our backyard, my work with children several days of the week, preparing to get some of my goods in some local shops, and maybe I'll get to squeeze in some days for doing henna this summer too!

I hope you are enjoying your day whatever you are up to, and maybe I'll see ya at my next trunk show!

Peace,

Abbey