Beyond The Crumb

Date Bites

Snack time! What’s better than some yummy snacks you don’t have to feel bad about? The majority of mainstream snacks on the market today are filled with chemicals and artificial ingredients. Rest assure, these delicious bites are only five ingredients and so easy to make. Kids and adults alike will love these babies!

Date Bites

Ingredients:

1 c. Dates
1/4 c. Almonds
1 tb. Cocoa Powder
1/4 tsp. Salt
Coconut Flour

Makes 11 bites.

Begin by chopping the almonds in a food processor. When the almonds are finished, remove them and set them aside. Next, place 1 cup of dates in the food processor. Once the dates are completely chopped, add the almonds, cocoa powder, and salt. Mix everything together until it forms a ball.

Prepare a small, shallow dish with coconut flour. Tear off evenly-sized bits from the mixture and form into a balls. Roll each ball in the coconut flour and dust off any extra flour.

If you’re feeling really crazy, try rolling the date bites in shredded coconut or ground nuts. If you really want to go for it, roll in some confectioner’s sugar. Variety is the spice of life, so live it up!

North Carolina Apple Festival

Summer is drawing to a close and the first signs of Fall are just beginning to appear. Labor Day is often the last hurrah before school and work resumes. So, what better way than one last summer street festival to give Summer a proper send off and welcome Fall back.

The North Carolina Apple Festival has been held for over 60 years on Labor Day weekend in Hendersonville, NC. The festival ran from Friday, September 2nd through Monday, September 5th with a culminating King Apple Parade on Monday afternoon. People from neighboring counties came to sample and celebrate the bounty of locally grown apples with music, crafts, and of course, food.

When I first arrived at the festival I was welcomed with the wafting sounds of musicians performing. As I walked closer, the music rang louder, tents appeared and I was met with the sweet smell of fried dough. Booths lined the streets, some with tables covered in food, some with baskets of apples, and some booths with hand made jewelry and decorations.

It’s no mystery that the North Carolina Apple Festival featured amazing delicacies filled with apples. Among my favorites were the flaky apple turnovers topped with icing. Upon first bite the pastry dough melts in your mouth and gives way to the warm apple filling. With the sun shining brightly in the sky, the day could not be complete with out having an Apple Cider Slushie. The refreshing, crisp taste of apple cider combined with the crushed ice made for a
definite thirst quenching delight.

Hendersonville is yet another cute, small mountain town. Throughout their downtown, quirky painted bears line sidewalks that lead to amazing restaurants and antique stores. The North Carolina Apple Festival highlights exactly what makes Hendersonville so beloved by it’s residents, amazing food, friendly people, and tradition.

Boozy Big Apple Galette

The newest season of “The Housewives of New York City” Bravo series has just come to an end and the Reunion starts tomorrow. I don’t know about you, but the New York City Housewives are by far the best batch. Between the drunken rants and the chaotic engagement, I can’t decide which is my favorite moment this season. All I know is that these women are going to have one intense reunion. In honor of those brazen women I give you a Boozy Big Apple Galette.

Boozy Big Apple Galette

Ingredients:

Dough:
1/8 tsp. Salt
1 c. Flour
1/4 c. (heaping) Coconut Oil
4 tbl. Almond Milk

Mix all the ingredients in a large bowl. Once the dough forms a ball, place it between two sheets of parchment paper and roll it out. Set the dough aside until you are ready to make the galette.

Filling:

2 Big Apples
1/4 c. Whisky
2 tsp. Coconut Oil
2 tbl. Maple Syrup
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Nutmeg

Preheat the oven to 350 degrees.

Begin by peeling and slicing the apples. In a large pan place the coconut oil, whiskey, maple syrup, cinnamon, cloves, and nutmeg and simmer on low heat. Add the apples slices to the pan and coat the pieces thoroughly. Once the liquid has thickened and the apples are coated remove it from the heat.

Remove the top parchment paper from the dough and place in on a baking sheet. Pour the pan’s contents on to the center of the dough, pouring any additional liquids over the apples, and fold the ends of the dough over the apples.

Bake for about 55 minutes or until the dough is a golden brown.

Makeup Carrier

Between Sephora, Mac and every other huge makeup company, it’s safe to say I buy too much makeup but, that doesn’t keep me from buying more! I’m sure I’m not alone in this cosmetic conundrum. Well, since we both know there is plenty more makeup to come, it’s time to get organized!

Makeup Carrier

You’ll need:

2 — 12x 12 in. fabric
2 — 12x 5 in. fabric
2 — 12x 3 in. fabric
1 — 4 in. elastic
1 — old t-shirt
3 — 3in. Rope

Begin by cutting out each piece of fabric and pinning each fabric to it’s mate. Make sure the right side of the fabrics are facing each other before you pin them.

On a sewing machine, sew together the 12x 12in pieces of fabric, leaving a 3 inch opening to flip the fabric right sides out. Do the same with other two fabric mates. Once everything has been sewn, iron each fabric piece flat.

It’s time to start forming the makeup carrier! Fold the 12x 12in sewn piece of fabric in half. Whichever side of fabric you want on the outside, have on the inside. Pin the 12x 5in fabric to one of the sides. Measure how big you want each section to be and draw a line with a pencil. Sew the sides and bottom of the fabric and then the drawn lines, leaving the top open.
*Remember to unfold the 12x 12in fabric before sewing.

Now pin the 12x 3in fabric on top of the 12x 5in one and sew the bottom, the sides, and if you choose, the middle.

Place the sewn carrier on top of the t-shirt of your choice. Trace along the edge of the carrier but remember to cut the shirt out slightly bigger. Cut out both the front and the back of the shirt. Face the right sides of the fabric towards each other and pin them. Sew along the edges and leave a 3 inch space to flip it the right side out.

Once you finished sewing the shirt, pin it to the back of the makeup carrier and sew along the edges. Cut three 3inch pieces of fabric or rope and attach one in the shape of a U to the top of the carrier and sew the other two strings to the other side. The strings will allow you to tie close your new makeup carrier!

Popcorn Sliders

Summer is almost over but that doesn’t mean there isn’t any more fun to come! One of my favorite things on rainy summer days is to binge watch movie after movie. Comedy, Black and white, Drama, if its on, I’m watching. Before Labor Day hits and everyone goes back to their regularly scheduled lives, it’s time to round up the troupes to have a few more get togethers. Next movie night create some fun with these popcorn sliders.

Popcorn Sliders

Ingredients:

For popcorn:
1/4 c. Popcorn
1/3 c. Popcorn Kernels

For Sliders:

6 c. Popped Popcorn
1/2 c. Coconut shreds
1/2 c. Almond Slivers
1/4 c. Coconut Oil
1/2 c. Honey
1/2 tsp. Salt
1/2 tsp. Almond extract
1 1/2c. Chocolate (dealers choice)
Cupcake Liners

Makes 12

If you’ve never popped your own popcorn, it’s pretty easy. Place 1/4 cup coconut oil into a large pot, heat on low. Place three popcorn kernels in the oil and put a lid on it. Wait till all three kernels have popped. If the kernels are taking a while, turn the heat up slightly. Once all three test kernels have popped, pour 1/3 cup of popcorn kernels into the pot and cover with a lid. When the popping starts to slow, remove the pot from the heat and allow it to rest until the popping completely stops. Put the popcorn in a large bowl and sprinkle with salt. Now you’re ready!

In a microwavable bowl place 1/4 cup coconut oil and 1/2 a cup of honey. Heat until the ingredients have melted, about 30 seconds. Once they are melted, add 1/2 teaspoon of almond extract and mix.

Remove any of the kernels that haven’t popped from the popcorn bowl. Add 1/2 cup of almond slivers and 1/2 cup of coconut shreds to the popcorn and mix Next, add the honey mixture to the popcorn mixture and thoroughly coat the popcorn.

Spoon a small amount of chocolate onto the bottom of lined cupcake tins. Pile popcorn onto the chocolate, making sure to push the popcorn down into the chocolate. Place the cupcake tins into the freezer, so that the chocolate can harden.

Once the chocolate is set, take them out of the freezer and enjoy!

Party Favors

Party’s are meant to have fun, not to stress! Leave it to me, I got you girl. Put that weary mind to rest, I know what you’re making for party favors and your guests are going to love them. Run to the craft store and buy some twine because this party favor making is about to get real.

Party Favors

You’ll need….

3×4 Paper favor bags
Color Twine
Clear Cellophane (If filling the bags with food)
Card Stock
Large Eye Sewing Needle

Party Favors

These particular party favors were for a rehearsal dinner, the night before the wedding, and they wanted to set the tone for the whole weekend. The card on the party favors read “A celebration of love and friendship”. For your favors find the message or theme you want and print it on card stock. Once your cards are printed cut them out and thread with the twine. Using a large eye sewing needle, make one hole on the bottom of the card and one hole on the top. Next, thread the twine through. I used a twenty four inch thread for the label.

For the rehearsal dinner we filled each paper bag with biscotti. If you decide to fill the bags with food, remember to wrap it in cellophane so that the oils won’t seep through.

After stuffing the bags with biscotti, fold the top of the bag over. Using the large eye needle that you’ve threaded, make a hole with the needle at the top of the bag and pull the thread through. Make another hole slightly spaced and pull the needle and twine through. I used a sixteen inch thread for the top of the bag.

Place the card on the bag, make sure to wrap the twine around the bag, having the two threads meet at the top. Tie the top threads together, then the label threads, and then tie both sets together. Make a bow with the twine and you’re set!

Clara’s Lemon Lavender Soufflé

Today’s recipe is dedicated to THE Soufflé girl, Clara Oswald from Doctor Who. Although her soufflés never quite turned out as expected, she will forever be known as Soufflé Girl. I was a little leery of her when she first popped up on the scene but she has since proven herself. For that, I name this week’s recipe after her, Clara’s Lemon and Lavender Soufflé. Here’s hoping she’ll figure out how to make them eventually.

Clara’s Lemon and Lavender Souffle

Ingredients:

4 Eggs (separated)
1 Extra Egg White
1/2 c. Coconut Milk
1 Lemon (zested and juiced)
1/4 c. Sugar
1 tsp. Dried Lavender
A Pinch of Salt

Makes 8 Small ramekin soufflés

Preheat the oven to 375 degrees

In a food processor ground 1/4 cup of sugar and 1 teaspoon dried lavender.

Whisk together egg yolks, zest, flour, and sugar. On a low heat, bring the coconut milk to a boil. Remove from the heat and slowly add it to the yolk mixture. Remember to whisk constantly so that the eggs don’t cook.

Once the milk is incorporated into the egg mixture, add the lemon juice and pinch of salt. Place the mixture back into a small saucepan and heat on low. Continuously stir until it becomes thick. Remove it from heat and set aside. Allow it to cool before folding in the eggs whites.

Whip four egg whites until they form soft peaks. When the yolk mixture has completely cooled, fold in the eggs whites. Pour the soufflé mixture to the top of the ramekins. Glide your finger over the edge of each ramekins so that soufflés rise.

Bake for about ten minutes, or until the soufflés rise and start to brown. Remove from heat and dust with confectioners sugar. Serve immediately so that the soufflés don’t fall.

Dairy Free Lavender Shortbread Cookies

Lavender is one of the great bounties of summer. Blueberries, blackberries and rain aren’t that bad either, but lavender takes the cake, and tastes great in cake! Well in today’s case, it takes the shortbread. Let them eat shortbread! Who needs real bread? Not me. No more sandwiches! Just cookies. Now, that’s a philosophy I can get on board with! These dairy-free Lavender Shortbread cookies will make you forget you gave up dairy products and are having nightly cheese dreams…. Just me?

Dairy-Free Lavender Shortbread Cookies

Ingredients:

1 1/2 c. All Purpose Flour
1/2 c. Sugar
1/2 c. Coconut Oil
1 tsp. Dried Lavender
1/8 tsp. Salt
2 tbl. Ice Water
1/2 tsp. Vanilla

Make sure the coconut oil is at room temperature and in solid form.

In a food processor grind a half cup of sugar and one teaspoon dried lavender. Once the lavender has been ground up and thoroughly mixed with the sugar, place it in a medium bowl. In the same bowl, add the room temperature coconut oil. Cream the oil and sugar together and add vanilla.

In a separate bowl, whisk together the flour and salt. Pour the coconut mixture into the flour and mix. Add two tablespoons of ice water and begin to form the dough.

Next, place the dough in parchment paper and roll into a tube. Refrigerate the dough for a half hour.

Preheat the oven to 350 degrees. After the half hour has passed, remove the dough from the fridge and slice into quarter-inch slices. Place the slices on a cookie sheet and put them in the top third of the oven. Bake for eighteen minutes. Once the cookies’ edges begin to turn brown remove it from the oven and allow them to cool at least five minutes on the sheet until you transfer them to a cooling rack.

Brown Bag B-Day

Birthdays are always a great reason to gather your friends and family to party! Balloons, streamers, cake, presents. Ain’t no party like a birthday party! Seriously, birthday parties are fun unless you are the one throwing one and you have no idea where to start. Well, look no further. This week I’m celebrating everyone’s birthday with a paper bag birthday party. Easy, fun, festive and best of all, it won’t make you go broke. See you at the festivities!

All you’ll need for the following crafts are:

Brown paper
Colored Chalk
Black Sharpie
Twine
Tape

No party is complete without a banner to ring in the new birth year. Cut out five triangles, with room at the top to fold over (for the string). Draw on it with chalk and outline with marker.

Find the length of your table and cut the paper to fit. Decorate with different colors and designs.

What’s more festive than party attire? Don’t forget to make some party hats to put everyone in the mood. Cut a half circle out of paper and tape together the straight ends. Tape twine to the insides of the hat, and partake in the merriment.

Wrap your presents in brown paper and decorate it however you please. When in doubt, wrap in brown paper. It’s the most fun you’ll have since your last birthday.

Blueberry Lemon Pop Tarts

The top three childhood foods have to be Mac and Cheese, Fruit Loops and of course, Pop Tarts. Honestly, these foods still make frequent guest star appearances in my life. Pop Tarts are just a tried and true staple that is there for you in times of need. Its that best friend you can count on in any situation. Did I just call Pop Tarts my best friend? I guess I did and you know what? I am not ashamed. A girl could do worse. And in that case, I’m giving my best friend a little make over. Blueberry Lemon Pop Tarts anyone?

Crust:
2 c. Flour
1 Egg
1/3 c. Sugar
1 Stick and 2 tbl. Butter
1 1/2 tsp. Salt

Filling:
1 1/2 c. Blueberries
1/4 c. Water
1/3 c. Sugar
1 1/2 tbl. Flour
1/2 tbl. lemon Zest
Pinch of Salt

Begin by making the crust. Mix all the dry ingredients in a large bowl. Blend in butter until the mixture forms small crumbles, then add the egg. Once the dough is formed, place in the refrigerator and chill.

Next step is to make the filling. Place blueberries, water, sugar, lemon zest, and salt in a small sauce pan, simmer on medium heat. When the blueberries begin to break down, and soften add the flour to thicken the mixture. Once the filling has thickened and the blueberries have completely softened, take it off the heat and refrigerate.

Once the blueberry filling has cooled, remove the filling and crust from the fridge. Roll out the dough and cut it into eighteen, 4×3 rectangles. Place half of the rectangles on a parchment lined baking sheet and spoon blueberry filling in the middle of each rectangle. Place another dough rectangle on top and crimp closed.

Bake at 350 degrees for fifteen minutes or until the edges start to turn golden brown. Allow the Pop Tarts to cool completely until adding the icing. Combine confectioners sugar, water and food dye together and pour on top of the Pop Tarts. And don’t forget the sprinkles!