Shamrock Snack

Happy St. Patrick's Day!

Here's a simple SWEET or SAVORY shamrock snack (that's a lot of "s"!)

that you can easily make to celebrate St. Patrick.

I found these a while ago and decided I needed a shamrock version!

Just puchase refrigerated pie crust (from a box!), cut, 

flavor (I used green sugar and Italian seasoning), bake, and ENJOY!

The SWEET shamrocks would be cute and yummy on ice cream.

The SAVORY shamrocks would make a fun garnish for soup. 

AND don't forget to wear your green!

Every year I wear a shamrock necklace my mom got me from Ireland. 

Do YOU have any fun St. Patrick's Day traditions? 

Cranberry Maple Walnut Muffins

 

When I was a kid my mom made AMAZING cranberry bread around Christmas 

and for some reason I've have been craving it lately 

(I think it's because of all the yummy 

sugared cranberries I've been making).

Unfortunately, the recipe is no where to be found at the moment. 

So, I decide to take matters 

into my own hands....

 

Cranberry Maple Walnut Muffins

Adapted from Ocean Spray Classic Cranberry Nut Bread

2 cups flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons vegetable oil

1/2 cup milk (I used coconut milk)

2 teaspoons maple extract

1 egg well beaten

2 cups chopped cranberries 

(be very careful while chopping these!)

1/2 cup chopped walnuts 

Preheat oven to 350ºF

Grease muffin pan.

Mix flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. 

Stir in vegetable oil, milk, extract, and egg. 

Mix until well blended. 

Stir in cranberries and nuts. 

Fill baking cups 2/3.

Bake for 18 - 20 minutes or until a toothpick inserted in the center comes out clean. 

Cool on a rack for 15 minutes. Remove from pan; cool completely.

I think these taste BEST warm with a little butter.... yummmmmmm.

Sugared Cranberries

These SUGARED CRANBERRIES have become one of my FAVORITE holiday treats. 

They are tart, sweet and fun to eat.

Yes, FUN to eat! They make a POP in your mouth when you bite them. 

I found the recipe on myrecipies.com, but have modified it little. 

Sugared Cranberries 

Ingredients

• 2 cups granulated sugar (I use 3 cups)
• 2 cups water (I use 3 cups)
• 2 cups fresh cranberries (I use 1 bag, 12 ounces, I think)
• 3/4 cup superfine sugar (I've used superfine ((pictured)) or regular sugar)

1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
3. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Enjoy! 

Breakfast in a jar

Today while preparing my breakfast,

I decided to put it in a jar. 

Then, I asked Elisha to take pictures of it....

Peach Greek yogurt, huckleberries, granola and a banana. YUM. 

It's so pretty!!!

Yes, I just called my breakfast pretty.