Berry Christmas Muffins ~ Blackberry & Sequoia

We simply love our Blackberries here in Texas. I can usually get plenty put up in the freezer and for preserves. They grow abundantly wild here and usually ready to begin picking early in the summer. My favorite jam recipe is mixing blackberries with strawberries. YUM! 

We call em Dew Berries here in Texas, but the proper name for them would be Zarzamoras. That can be a fun word to play with in the garden when trying to sound sophisticated. Just funnin y'all. 

Here is a picture of some this past spring in an area outside the garden. Notice the thorns. Be very careful when picking. When I snapped this shot my mouth was watering in anticipation of some sweet blackberries. Without rain for so long however, we just managed to get a couple hand fulls.

We decided not to take anymore chances in the berry department and planted some thorn less varieties directly in the garden this fall.

We found some excellent choices called Arapaho and Navajo that were developed at the University of Arkansas. They are suppose to be excellent berries for Texas and hold up to the heat and dry spells. They are suppose to start producing berries in only one year after planting as well.

The reason I mention the Sequoias in the title is because during the Christmas season we get the best little navel oranges coming up from the valley. Just a teaspoon or two with blackberry muffins and a pinch of vanilla make the most delicious muffins!
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The batter for the muffins is very easy to put together. It is very thick, almost like a cookie dough, but not quite. It makes them a bit tricky to spoon in the muffin cups, but it can be done and well worth it.

The recipe is adapted from Martha Stewart. How can it be bad hahaha. I did make subtle change in as far as the ingredients needing to be organic and I sprinkled brown sugar on top instead of the vanilla sugar or regular sugar.

I also added 1/2 tsp. of pure vanilla extract since I didn't make the vanilla sugar. This makes exactly 1 dozen muffins. Preheat the oven to 375 degrees.

Ingredients

Blackberry Orange Muffins
adapted from Martha Stewart


2 cups organic unbleached bread flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp. pure vanilla extract
2 tsp grated Sequoia orange zest
2 cups fresh blackberries (or berry of your choice..use frozen if you can’t find fresh!)
1 stick organic unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk

Directions

In a large bowl, combine the flour, orange zest, baking powder, salt and cinnamon together. Gently add the blackberries and stir so that the berries are covered with flour. Set aside.

Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and vanilla and blend.

Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop batter into 12 greased muffin tins sprinkle vanilla sugar (or regular granulated sugar) over the tops. (I used dark brown sugar)

Bake for 25-30 minutes until the tops are golden. Let cool for five minutes in the tins then pop out and cool completely.

Your gonna love these!!!  I was skeptical the first time I made them, but they are perfectly YUMMY!!

Merry Christmas!

Pammy

Christmas Pumpkin Gingerbread

This is one of the Best Gifts you can give this year. Moist, rich and delicious, little mini loaves of nutty pumpkin gingerbread will be a sure hit with your family and friends. 

This recipe comes from my friend Laura at Wildenblue Farm. She not only shares some wonderful family farm recipes, but she also makes the most adorable vintage graphics.

I decided to make the gingerbread into mini loaves. I plan on decorating them with pretty ribbons to put in my holiday gift baskets. I also added some yummy pumpkin seeds and walnuts for a little crunch.

For those of you familiar with some of my recipes, you know that I try to eliminate things like butter. I used organic sunflower oil because it's not only healthy, but adds such a delicate flavor to many foods.

Christmas Pumpkin Gingerbread

Makes 6 mini loaves. Preheat oven to 350

Ingredients

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt or 1/2 tsp sea salt

1 tsp cinnamon

2 tsp ginger

1/2 tsp cloves

3 1/2 cup unbleached all purpose flour

2 cups sugar

1 cup organic sunflower oil

1/2 cup molasses

1/3 cup water

4 eggs farm fresh

2 cup pureed pumpkin (heirloom is best)

1/3 cup organic raw pumpkin seeds

1/3 cup crushed walnuts or pecans

Add all the dry ingredients in your large mixing bowl and whisk it very well. In a separate bowl mix together all the wet ingredients. Add this to the dry mix and add the nuts and seeds. Mix until well blended.

Pour into little loaf pans filling them to about 3/4 of the way. Bake at 350 for 35 minutes or until toothpick comes out clean. Take out of pans to cool on a wire rack.

Merry Christmas!

Pammy

Old Fashion Gingerbread Man Cookie

DIY Christmas Baskets

Gift baskets during the Holiday season are not only fun to plan and prepare, but one of the very best gifts to give friends and family.

Seeing the delight in the eyes of your friends and family and the smiles on their faces makes it all worth the time and effort. I sometimes picture my loved ones in my mind as I’m baking and feel the anticipation of giving them their treats.

I shop for baskets throughout the year at resale shops and garage sales. I keep an eye out for the best ones that look like the sizes I would want to use.

I don’t like to get them to large where it might be difficult to fill them and make them look full.I don’t like them to look like Easter Baskets either.Although all baskets can be spray painted, I really like the look of a natural basket.

I usually end up paying a quarter to fifty cents a piece. It’s a great savings compared to what you would pay in the store and I can usually find them made with much better quality.

Although I have been know to be short a basket and had to pick them up at the store.A good rule of thumb is to have a couple extra just in case someone unexpected is in town or someone who may be in need that is alone for the holidays.

I also make sure to have the right number and size of mason jars I plan to use for some homemade Hot Cocoa Mix. Any nice jars can be used as long as they have nice lids to go with them.

I also use small muslin bags to tie to the jars to complement the cocoa and fill them with things like candy canes, mini marshmallows and sprigs of mint from the garden. They can be purchased for around 12 cents a piece or if you sew they are pretty easy to whip up.

Tissue paper works very nice for lining the inside of the baskets. If you have some pretty fabric, that works great as well. You can also use the tissue paper for wrapping some of the goodies and tie them with ribbons or raffia.

I use plastic wrap for most of the baked goods. I think it makes it fun because they can see everything and it keeps things fresh as well.

Some of my favorite recipes that have the most requests are Mini Pumpkin Gingerbread Loaves. They work out great because they can be made ahead of time and put up in the freezer very nicely. I can usually fit 4 loaves to one large ziploc bag. 

. I simply take them out of the freezer when it’s time to fill the baskets. Wrap them in plastic wrap and tie them with raffia.You are welcome to visit my kitchen for the recipe.

Filling the mason jars with homemade Mexican Hot Cocoa Mix is a huge favorite and very simple to prepare. You can find the recipe here.

The cookie with the most requests would have to be the homemade gingersnap cookies. They have been my sons favorite since he was a small boy. You can also find the recipe for them at this link.

Today we are making Gingerbread Man Cookies. This is a very easy cookie dough to work with and they taste great too!

This is one of the funnest things to make at Christmas Time when you include your children in the activity.

My little grandson had a marvelous time last year as I supplied him with his own little rolling pin and cookie cutter and his own dough to play with. He also has to wear his little chef in training apron.

I’ve included a fun story time that you can share with your little ones while baking. Just click HERE and have fun!

Gingerbread Man Cookie Ingredients 

2 ½ cup organic unbleached bread flour

½ tsp sea salt

1 tsp ginger

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

½ cup unsalted butter soften

½ cup sugar

½ cup molasses

¼ cup brewed coffee or water

1 tsp pure vanilla extract

Icing

2 cup powdered sugar

½ cup unsalted butter soften

1 tsp. Pure vanilla extract

1 ½ tbsp milk

OR Lemon Icing (Very Good!)

2 cup powdered sugar and 2 to 3 tbsp lemon juice

Instructions

1. Beat butter, sugar and vanilla until light and fluffy. Add molasses and coffee. Combine flour, spices and salt and baking soda in a separate bowl and whisk until well blended. Add wet ingredients to the dry mixture and stir together until well blended. Form dough into a log and wrap in wax paper. Refrigerate for at least 2 hours.
2. Cut log in half and store one half in the refrigerator to keep it cold. Dough is easier to work with while it is cold. On a lightly floured surface roll dough to about ¼ inch thickness. With your favorite Gingerbread Man cookie cutter begin to cut your cookies. Place carefully on your ungreased cookie sheet. Preheat oven to 375. Bake for 8 to 10 minutes, depending on your oven. Do not let them get to dark. Remove from cookie sheet to cool completely.
3. Decorate your gingerbread men as you please and tie a ribbon or raffia around his neck. Let frosting harden before handling.

Natural Vanilla Bean And Avocado Deodorant

I've been making our own deodorant for years at home. It has saved us tons of money!

More than money my homemade deodorant has saved my family from all the harmful chemicals that are in store bought deodorants. We must be especially careful of dangerous aluminum products.

My favorite recipe is simply mixing equal parts of Arrowroot powder and baking soda. I then mix in a couple of tablespoons of oil and a few drops of a homemade herbal infusion. 

I first began using Coconut Oil and Extra Virgin Olive Oil.  Both always worked well and were wonderful for my skin. After time I discovered that Avocado Oil had so many more benefits to the skin.

When you think about it, Avocado's have the most Vitamin E of any food on earth. It is also rich in vitamins A and D which makes it perfect for healthy skin. It soothes and heals your skin and works great as a facial moisturizer.

We use a special avocado oil that is extra virgin and cold pressed. When processed in this manner it has higher health benefits both topically and as a food.

Don't be stuck on the 2 Tbsp of Oil in making this recipe. If you don't put enough oil in the recipe it can be to crumbly. I love ours just a bit creamy. It applies like silk by just dabbing your finger in the jar.

As you can see in the photo, I use a couple of bread yeast jars. One for me and one for Mr. Garden.

One jar at about 3/4 of the way full will last us well over 3 months. Don't forget we are in the Southern Gulf Coast and work outdoors. We always stay dry and smell fresh with this recipe!

Vanilla has historically been used as an herb to treat irritated skin, cuts and scrapes. It contains antibacterial properties that help soothe and cleanse the skin from rashes and pimples.

It is simple to make your own vanilla extract. Start with good quality vanilla beans and make an infusion with Vodka. 

I use 3 or 4 beans to 1/2 pint of Vodka. It takes 8 to 10 weeks to become rich in extract.

Keep the jar in a dark place and gently shake it a couple of  times a week.

I usually keep a couple of jars going at all times because of the length of time it takes for it to cure properly. I  use it for a skin treatment and baking as well.

We have found vanilla extract to be very useful during the summer months by applying it to our face and arms. It seems to help repel bothersome insects while working in the garden.

Happy Homesteading!
Pammy

Stockings Ornaments And Birdhouse Makeovers For Christmas

I so love the vintage and the burlap with all the simplicity of shades of whites and natural colors.

So many things about this color scheme makes me think about why we celebrate Christmas. Born in a manger because there was no room at the Inn. 

I don't know about you, but I have always loved the feeling I have inside the barn. A place filled with hay and feed for the animals. 

It makes you think and smell the burlap. There is something so peaceful about it all. It is natural and surrounded by the closeness of things of the earth. Things that God created!!

I was so the summer Mr. Garden saved me burlap from the trees he had planted. I hung it out on the clothesline for days in the fresh sunshine while making my plans of how to use it. 

This stuff is some real tough burlap. Not at all like the fabric you would buy in the store.

New Christmas stockings for my Grandchildren seemed to be first on the agenda. I used worn white sheets for the linings. 

The buttons were all salvage and saved in my button jar. The jute rope I use to tie my tomatoes in the garden was brought in from the potting shed. 

The fabric flowers were made from a top I wore many moons ago. The distressed jingle bells were cut from a door bell that had seen its better days. I didn't have to buy a thing to make them.

The next project was making some new ornaments. I seen these online for sale and thought I would give them a try. So very easy!!! 

I have a box filled with Styrofoam balls and such for doing wreaths and floral arrangements. I took out a half a dozen balls and simple cut strips of burlap, white silk and more strips from that top and wrapped and glued the strips to the balls.

 I made a simple loop from the twine and stuck it through the fabric and ball with some brass nails I had left over from reupholstering my kitchen chairs. I think they came out cute and again it didn't cost a penny. 

Then it was time to redo the birdhouses. I have been collecting them for many years. I always look for tiny ones for the Christmas Tree. I find them at garage sales and resale shops mostly. I usually pay anywhere from 50 cents to 3 dollars if it is a prize. 

And then there are the large ones as well. Some were gifts from friends who know how much I love them. Rounding them all up this year and dragging out what was left in a can of latex white paint, from who knows what project, got me going on my next phase.

 It was really not like they all didn't need freshened up, so white they all became. Now for some sparkly white birds, some grapevine and out to the garden I go!!

I had Rosemary on my mind!! A sprig here and there does the trick. Rosemary means remembrance of Christ. I love how it smells and looks during Christmas as well as it being a constant reminder of how special Christmas is..

Happy Gardening and Merry Christmas!

Pammy

Texas Chocolate Fudge Pie

The rich Texas chocolate originates from Mexico in this outstanding pie. I suppose we could call this pie Tex Mex as it all seems to blend together in origin in our great state.

 Ibarra has been making chocolate in Mexico since 1925. I love incorporating it into many of my chocolate recipes for the sweet hint of cinnamon essence it adds.

I use this same Ibarra chocolate blended into my homemade Mexican Hot Chocolate Mix during the winter months. Once you've tried it, I'm sure you will insist on it as we have.

Everything is from scratch, including the pie crust. Don't be discouraged if you've never had luck with making pie crusts, because this flaky crust is super easy. 

The first thing that needs to be done is getting the ingredients to room temperature. Especially the eggs! Since our hens are not laying much this time of year, what I do have is in the fridge. So take out what you need, which for this recipe is 3 eggs.

Ingredients

Pie Crust

1/2 cup Oil (I used Grapeseed)

Good pinch of salt

1 1/2 cups Organic Unbleached Flour

1/4 Cup Organic Milk

Filling

3 tbsp. Cornstarch

2 tbsp. flour

Good pinch of salt

2 ounces of Ibarra Mexican Chocolate - equal to 1 disc (finely grated)

1/4 cup Cocoa unsweetened

1 cup sugar

3 egg yolks

3 tbsp. unsalted butter

2 cups Organic Milk (Soy or Coconut is fine)

1 tsp. pure vanilla extract

Meringue

3 egg whites

2 tsp. sugar

Begin with the pie crust first. It can all be done directly in the pie plate. This is a press in pie crust. Soft butter can be used in the place of the oil if you wish. 

Just add the ingredients directly to the pie plate. Mix it together to form a ball, then press it out an pinch the edges. 

Next, dock it with a fork. The little holes from the fork across the bottom will help keep steam from forming under the crust that causes it to puff up.

Since this is a cream pie, you will need to pre-bake the crust. Preheat the oven to 375 degrees. 

Next lay parchment paper over the top of the crust. I use rice as pie weights and fill the paper with it. Foil can be used in place of the parchment. Beans could be used as a weight as well. This also assists in keeping the crust from puffing up.

Place the crust in the fridge for about 30 minutes. By doing this step, it will help keep your crust from shrinking.

While the pie crust is in the fridge chilling I begin putting the filling ingredients together.

When the pie crust is ready however, go ahead and bake it with the paper and weights in place. Bake until it is just lightly browned. Don't over bake, because you will need to bake it an additional 10 minutes in the end for the meringue topping.

To make the filling, first add all the dry ingredients to a bowl and whisk it together to mix well.

Next, in a medium size saucepan add the wet ingredients except the butter and vanilla.

Begin cooking on medium heat (stirring constantly.) Once it starts to become thickened like pudding stir in the butter and vanilla. Remove it from the heat and pour into the pie crust.

Now is time for making the meringue. You will have really good results if your egg whites are at room temperature.

I use the whisk attachment to my mixer and begin whisking on a high speed until soft peaks are formed. Once this happens I add 2 tsp. sugar and gently fold it in. 

Spread it on the pudding and with a knife lift it up and around to make it look pretty on the pie.

Bake it in a preheated oven at 350 degrees until the meringue becomes a light golden brown. It takes about 10 minutes.

Happy Baking!

Pammy

Old School Chicken and Dumplings

Warm, Savory and Comforting is the best way I know how to describe homemade Chicken and Dumplings. They will certainly have you going back for a second bowl.

Like most things I make, I have never really had an exact recipe. Some things just become second nature when you've done them enough times.

There are many different types of ingredients that can be added to Chicken and Dumplings. I usually use what is on hand or in season from the garden.

For this batch I used 1/2 of a chicken. Since it's only my husband and myself to cook for these days it seems to work out just right.

I start out using a fairly large stock pot that is heavy bottomed. I fill it about half way with water and add the half chicken to it.

Add a little salt and pepper along with a sprig or two of either Rosemary, Thyme or Oregano from the garden. Sage is always good too! Use the stem and all because it can be removed later on.

Bring the water to a boil and then turn down the heat to a simmer. I let mine simmer for about one hour before I removed it from the heat to cool.

Once it is cooled, remove the bones and skin and any other little pieces that look undesirable. Skim off the top of the liquid in your pot as well.

Once shredded place the chicken back into the liquid. I like to add a couple teaspoons extra of chicken base at this point.

Begin to add your vegetables. I cleaned and sliced a couple of carrots and sweet potatoes. Celery is always good, but it doesn't grow well here so I use my herbal Celeric Seeds I've saved from last spring. They have quite an intense celery flavor and wonderful in soups and stews.

Dumplings

1 1/2 cup organic unbleached flour
2 tsp. baking soda
2 tbsp. softened unsalted butter
Pinch of Salt
2/3 cup of milk

The Dumplings can be made different ways as well. Sometimes I will just use a bit of the broth instead of the milk. Some folks use an egg, but I've never found the reason for it. You could add a few herbs too, but they soak up some great stuff once added to the soup that I don't find a reason for it either.

Whisk together the dry ingredients, then cut in the butter until the mixture looks like tiny peas. Add the milk and stir it all together.

Drop the biscuits by the spoonful gently into the soup. They will sink at first, but then pop up to the top. Once you've put all the biscuit mix in, cover and put on a gentle simmer for at least one hour.

Enjoy and Happy Gardening!
Pammy