Post image for Banana Chai Smoothie Recipe

This time of year, autumnal spices creep into almost everything we eat.  I recently read about how to make your own chai spice and this smoothie is the perfect place to use it. Read more »

anna -Jul 25, 2014, 9:43AM
drinking it right now, and it actually tastes like tea, well done. this is so going on my regular smoothie rotation :D
Alexis -Feb 22, 2014, 3:23PM
The spice flavoring mix is great. I made this once following the directions but a tbsp of the seasoning mix was way too much I tried again using. 1/4 tsp and it was perfect.

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Post image for Pumpkin Pancakes With Maple Pecan Compound Butter

This post is part of our recipe series for the month of October, pumpkin and squash recipes, from Jill of a Better Happier St. Sebastian. Read more »

-Jan 31, 2014, 2:00AM
Kelly -Oct 27, 2013, 4:26PM
I made these for breakfast this morning! They are very good. Would recommend them to anyone in the fall spirt. They are very savory and delicious. I even made the maple pecan butter, and it worked wonderfully.

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Post image for Dark Chocolate Drizzled Popcorn Balls (Gluten & Dairy-Free)

This post is part of our restricted diet series from Beth of Tasty Yummies. Read more »

Greg -Jan 05, 2014, 7:10PM
Tried to make these and could not get them into a ball. Any suggestions?
SEO Belfast -Nov 07, 2013, 5:59AM
Great post. Love these types of treats.

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Post image for Homemade Honey Ginger Throat Drops

Fall is the time of year when I am most prone to allergies, and one symptom I always have is a dry, scratchy throat.  Not to mention, winter is nearing – the season of colds and sore throats.  I wanted to be prepared going into this season and had done some reading online about how to make your own cough drops.  It didn’t seem too difficult, so this weekend I set out to make my own honey ginger throat drops. Read more »

Anonymous -Apr 14, 2014, 7:52PM
300 degrees C or F?
Ellie Gillespie -Apr 11, 2014, 6:24PM
I would use manuka honey - expensive but drop dead fabulous for sore throats!

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Post image for Spaghetti Squash And Kale Gratin

This is the second post in our recipes series for October, pumpkin and squash recipes from Jill of a Better Happier St. Sebastian. Read more »

leslie -Dec 15, 2013, 5:23PM
I'm veganizing this one. Yum!
Desirae -Nov 06, 2013, 10:42PM
This was was pretty good, especially for my first time cooking with kale. I followed the directions exactly except used whole grain matzo meal instead of panko bread crumbs since I couldn't find the later in my grocery store. I'll making it again but will skip the red pepper flakes. (I love a little heat, but in this dish it felt wrong to me.) Thanks for the recipe!

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Post image for Restricted Diets: Apple Fennel Salad Stack

This post is part of our restricted diet series from Beth of Tasty Yummies. Read more »

{freespirited} -Jan 12, 2014, 9:19PM
Looks so good the cheese and everything
JuleneTheGypsy -Oct 13, 2013, 12:46PM
This looks amazing! I have all of the ingredients except for fennel. Do you think it'll still be good w/o it? Gypsy Plunder Vintage Shop

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Post image for How To Make Apple Cider

Apple cider is one of my absolute favorite parts of fall. Read more »

EP -Oct 14, 2014, 4:31PM
I have a question about using a cheesecloth. Is this step actually necessary, or can you just put in the cinnamon sticks. I have zero experience using cinnamon sticks in recipes.
Michele Moyes -Oct 04, 2014, 2:47AM
Can you freeze the apple cider for longer storage time !

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Post image for Leek And Butternut Squash Hash

This is the first post in our recipe series for the month of October, pumpkin and squash recipes from Jill of a Better Happier St. Sebastian! Read more »

Alexa Sonken {Invitations for Creatives} -Oct 08, 2013, 10:28AM
Um, yummm! Love those colors. So perfect for fall.
meg -Oct 08, 2013, 8:59AM
Yum! This reminds me of camping. :)

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Post image for Fall-Spiced Pumpkin Seed Butter

This post comes from our contributor FP Naomi Read more »

Maria -Oct 07, 2013, 6:02PM
Pumpkin seeds are my obsessions!!
Alexa Sonken {Invitations for Creatives} -Oct 04, 2013, 8:58PM
Ahh! This looks amaaaazing. And the little packaging is so cute.

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Post image for 5 Tips For Making Sushi

Our October catalog was shot in Tokyo and has us lusting after Japan and its unique culture. We love sushi – and making your own is lots of fun. You can play around with any ingredients  you like, to create your own personal roll. We’ve already talked about how it’s done (find out in this ube potato sushi recipe), and today we want to share some extra tips on how to roll the perfect sushi. Here’s a little cheat sheet of sushi-making tips, and beneath it are some extra details. Enjoy! Read more »

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su -Oct 09, 2013, 10:07AM
hi, girls! another precious tips, learnt from my mom and grandma, both yummysushimakers & beautiful japanese ladies: 1. for making NIGIRISUSHI (which is the rice 'cake' with seafood or vegetables on top), always have a bowl with cold water with a little salt to soak your hands before rolling the rice. roll while the rice is still hot! (though this last part is, in my personal experience, rather optional - letting the rice cool down a little bit doesn't make the most brilliant grains of the world, but it aches a lot less :)) 2. for CUTTING THE ROLLS: have a really sharp knife, of course, and moisten the blade on tepid water each time you cut the roll. It will help the seaweed (NORI) and rice to be cut more gently and firmly. nice sushi making for all!! <3 <3 suu

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Post image for Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

This post is part of our restricted diet series from Beth of Tasty Yummies. Read more »

sabrina -Nov 28, 2013, 2:03AM
So yummy! Just made this for thanksgiving dessert and licked the bowl C-L-E-A-N. It's in the freezer now and I will melt the chocolate in a few min to drizzle over. Was tempted to add a dash more salt and nutmeg but decided to follow recipe exactly and so glad I did bc any more of any one ingredient would be overpowering. So subtle and unique. Thanks FP!!!
Catherine -Oct 12, 2013, 6:06PM
This recipe is wonderful! I made it today, following it exactly as written here, and it is really tasty, creamy, and sweet with out being too sweet. It is surprisingly very fudge-like! The salt is a perfect addition, combining so well with the other flavors like it does with caramel; however, I might add 1/4 teaspoon instead of 1/2 next time. It's so good you don't even need the chocolate on the outside, but it's of course great with as well! I used Ghirardelli's Twilight Dark. Highly recommend!

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Post image for Gourds & Squashes: Types, Uses, Benefits

It’s hard to hear “gourd” without thinking autumn. Read more »

Juliette Laura -Oct 03, 2013, 9:21AM
Such a perfect post! Looks so so wonderful! I love decorating with gourds and eating squash in the fall! xo, Juliette Laura
Lucille -Oct 02, 2013, 12:49PM
Squash Soup Goodness, for two, so tasty I had to share Ingredients 2 Tbsp Olive Oil Leeks, Celery, two inches peeled fresh ginger- All chopped together fine, enough to cover the bottom of your soup pot Small Sweet Potato, peeled and sliced into thin disks Garlic, two cloves chopped fine fresh or dried powdered garlic, both good! Cinnamon Salt, Pepper, & a spoonful of sugar SQUASH of the autumn/winter variety, either fresh (baked & chopped) or canned Coconut milk or cream Water Preheat your soup pot on medium, then heat oil swirl to coat bottom, then add leek celery ginger mix. (If you preheat your pans lightly before adding anything food will be less likely to stick, but don't get your olive oil too hot. Oil should sizzle when you add things too it but not pop & splatter- if it does this turn down your heat). Add a few pinches salt & a small spoonful of sugar- the tiny bit of sugar helps the leeks out because they don't really carmelize like onions, stir and give the pot a shake so the bottom is evely covered. Simmer for a bit, stirring occasionally, then add sweet potato. Continue until sweet potatoes are soft, adding splashes of water and a lid if needed. Then add your garlic, pepper, couple dashes cinnamon, and cooked or canned squash. Cook about four minutes, stirring frequently. Turn heat to low, & add water until veggies are just covered, and blend with a stick blender until creamy. Then slowly, to taste, add your coconut milk. This really makes this soup good, but don't add more than you need, you don't want the flavor to overwhelm the squash. I use less than 1/4 can of light coconut milk or a few tablespoons of coconut cream- keeps the fat content of this dish low & healthy. Cover & let heat through, stir every now & then. Make minor adjustments to taste if you need to. Enjoy! P.S. Your best bet on leeks is Trader Joe's- bagged in the frozen aisle, inexpensive and if you chop them while still frozen they don't make your eyes water. :)

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