A Recipe From Faire

She announced on this day that she was making herself a non-alcoholic raspberry mojito! She didn't seem to notice the absence of sweetener or lime, so I didn't remind her!

Faire's Garden Refresher

3 raspberries

2 mint leaves

Bash together and add sparkling water and a straw.

Rosehip Mojito

I made Rosehip Syrup.

It just so happened that I had 4 quarts of frozen rosehips from last Fall, which I simmered with 2 quarts of water, then strained through a jelly bag to equal 4 cups of liquid to which I added SUGAR and made a syrup. Whew. I'm considering it sugar with added vitamin C.

Sugar With Benefits, shall we?

Well, what to do with said sugar? Make a mojito, of course. I am always on the lookout for a healthier alcoholic beverage, after all (ahem).

If you happen to come across 4 quarts of rosehips, and you have the time and energy to make yourself some Sugar With Benefits, try this!

Rosehip Mojito

Muddle 6 large mint leaves in a glass with 1/2 ounce of rosehip syrup.

Add 1-2 ounce(s) white rum, depending on your mood and your children (haha)

Add the juice of half of a lime (or a full lime if it's not giving up much juice)

Add ice.

Top with sparkling water, or club soda.

***

Oh, and Happy Anniversary Babe!

XOXO B.

Morning at New Brighton

In the pool with Grandma

And lunch on the porch (homemade tzatziki and watermelon/strawberry "blasters")

Watermelon Blasters
(I think this is from Martha, but I could be wrong)

3 cups cubed watermelon
1 1/2 cups strawberries
3 tbsp lime juice
1 cup ice cubes
sugar (or honey in our case) to taste

Blend until smooth. Yum!

Day 11 of Advent: How to Get Your Child to Eat Avocado

More chocolatey goodness, as promised:

(the photos aren't working, so I'm giving up on them)

Vegan Chocolate Mousse

3 medjool dates

(soak in boiling water for 30 minutes, then peel and pit, reserving the soaking water)

1 tsp. vanilla

heaping 1/4 cup cocoa powder (apparently carob works too)

1/4 cup pure maple syrup

1 avocado

1/4 cup water (use soaking water)

In food processor, blend dates until smooth. Add vanilla, cocoa, and syrup. Blend again until smooth. Add avocado and water and go to town with the blending. Be patient. Even with a loooong blending time, I sometimes have tiny bits of "texture" in this, but it's still AWESOME! And this only serves two so I always double it. Actually, I usually triple or quadruple it, if I'm being honest. J is the only one around here who likes avocado, so this is how the rest of us eat it!

Chocolate mousse with no dairy, soy, or refined sugar! It's practically healthy!

***

Homespun Salon tonight. Can't wait to craft with my girls.

I'm working on a purple cowl for my teenaged cousin (as per her request), the second fingerless mitt for my niece (to match her requested green beret), and I'm trying to finish a doll I am making for Isla. Doll-making tries my patience like nothing else. One afternoon of it and I can certainly see the reason why Bamboletta dolls cost what they do! Worth every penny too! Alas, they do not make Princess Leia, which I am about to do, buns and all. Photos will come. I may take out a billboard when I finish this damn thing.

Oh, I guess I should work on that "second sock" too! Arg!

Day 8 of Advent: Chocolatey Goodness

Star-Shaped Vegan Chocolate Cupcakes

1/3 cup cocoa
1 1/2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking powder

1 cup cold coffee
2 tsp. vanilla
1/2 cup oil
2 tbsp vinegar



Mix dry ingredients and wet ingredients separately. Basically, let one child mix the wet and the other mix the dry. (Less arguing this way) Make sure they each get their own whisk. Very important.

Mix together and fill 12 cupcakes liners (star-shaped if you want to be super-cool, like us of course!)

Bake at 350-375F for 25-30 minutes. A toothpick will come out clean (you know the drill.)

This also makes a 9-inch square cake. Or I double the recipe for a 9 by 13 inch.



Stay tuned...more chocolatey goodness is in the works around here!