Autumn Scented Leather or Felt Bookmarks DailyBuzz Moms 9x9

Fall into Fall with Autumn Scented Leather and Felt Bookmarks

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Fall is
Guzzling Hot Cups of Tea
Cuddling in Big Sweaters
Cold Noses on Brisk Walks
Changing Colors
Warm Spices Baking

There is something so comforting about the spices of Fall. While summer's taste pops with fresh bursts of garden flavor, Fall's taste is soothing and warming with the late harvest. Pumpkins. Apples. Pears. Butternut Squash. All perfectly rounded out with cinnamon, clove, orange peel, and a little love. This is exactly what inspired me for this blog post. Not only did I want to enjoy the taste of fall in delicious baked goodies, I wanted to carry it with me all day and find it tucked in between the leaflet pages of a well-loved book. And what better way to enoy Autumn than through scent, one of our most powerful senses!

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Leather and felt are both wonderful bases for scents. As bookmarks, they are safeguarded until we open the leafy folds off a book to have them release a breeze of Autumn Spice to our tickled noses. Also these leather and felt swatches can be tucked in clothes drawers and hat boxes to impart their lovely scent onto clothing. Perfect to combat stinky shoes as well!

Tucked in a folded paper envelope or a book, these make great gifts! Simple yet elegant and you can tailor each gift depending on the person and their scent personality.

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I originally saw this idea in a book called Aroma. Mandy Aftel scented cut leather with rose and perilla base. I got the idea from the book but the essential oil mixes are all my own. If you would like to see other great ideas from Mandy Aftel, check out her other books on amazon.

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For the Essential Oil Mixes:

I've created three blends for you to use or work from and create your own. Put all the drops in one bottle and let sit overnight (or longer if you choose) to combine.

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Orange Spice
5 drops Clove EO
5 drops Cinnamon EO
20 drops Sweet Orange EO

Rosemary Thyme
20 drops Rosemary EO
10 dropsLemon EO
5 drops Thyme EO

Rosy Ginger
10 drops Ginger EO
5 drops Clove EO
15 drops Rose Absolute

Cedar and Pine
5 drops Lemon EO
10 drops Cedar EO
10 drops Pine EO

Each bottle contains enough to make at least five scented bookmarks. You can multiply these bases to make as many as you like.

Not only do these smell divine, essentials oils are also very therapuetic. Many are antibacterial and can help increase your immune system.

For the leather, I suggest untreated leather chamois from the Auto Supply Store or this product on amazon . Recylced felt sweaters are a great alternative to leather. For the felt, I suggest natural wools or felted sweaters (I used a purple Gap felted sweater) but felt from the craft supply store works as well. (Just make sure it is natural materials - Essential Oils are powerful and can actually deteriote plastics). I buy all my essential oils from Mountain Rose Herbs.

Directions for Scented Leather or Felt Bookmarks
If using felt, skip to # 3.

1. Wash the leather in soapy water.

2. Wring out and hang to dry (I let it dry overnight).

3. Cut into 2"x5" or so rectangles (or any size you would like).

4. Mix essential oils in a small dropper bottle (let sit overnight or longer to allow them to marry) and then drop 5 drops on leather or felt swatches and enjoy! Give as gifts with extra oil or tuck it in books or drawers for fall-scented surprises all around the house.

What is Fall to you?

What is your favorite thing about Autumn?

Do you have a favorite scent?

Hibiscus & Beet Red Velvet Cake with Creamy Vanilla Date Frosting and Chocolate Buckwheat "Sprinkles" (Vegan, gluten free, soy free)

This cake was for my sister's surprise birthday - I was asked to bring the dessert but wasn't sure what her favorite dessert was besides chocolate.

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Her answer didn't surprise! (Hopefully it didn't ruin her surprise party either - I tried to ask her casually through out a conversation). I knew she loved Granny Cranney's Red Velvet Cake. Did you know my family claims we brought over the red velvet cake recipe from Italy? And we're not even Italian! (My family, my husband's family is very much Italian). Yes, I know it sounds presumptious but I love that story. I'll have to get Dad to tell it again.

This however is my wild, healthy and herbal interpretation of that recipe. I don't even know what happened to the original recipe so I made it up... Also I've been wanting to try hibiscus decoction as a substitute for red food coloring and was tickled I got to do it here. Plus with the additional beet puree, this cake is a healthy treat, full of protein and antioxidants. The cake is not supersweet but it's nicely complimented by the date frosting.

It's also vegan, gluten-free, dairy-free, egg-free, cane sugar free, and soy-free!

Happy Birthday, Alli!

The overall consensus of the party was the frosting was amazing and the cake was good. The few toddlers present enjoyed it but the cake did have a "healthy" taste. It's not something you could sneak past picky eaters and because of that, I debated blogging the recipe. But don't get me wrong! There were many people who thoroughly enjoyed it and I would make it again for my health-nut family so I knew it had a place here on the blog. There will be a second red velvet cake inspired recipe making it's way on to the blog so stay tuned if you come from a family who has more defined tastes (that sounds better than picky).

I got the idea for chocolate sprinkles from Including Cake! This is my own version listed below but I loved her idea found via foodgawker. I wanted to have some sort of contrast to the creamy frosting. These sprinkles take the cake if you know what I mean! They actually remind me of a healthy version of cocoa krispies - I found myself having half a cup with almond milk as a dessert. There will be extras sprinkles here so you can refridgerate them for later use! Like on top of chocolate muffins, smoothies and so on and so forth.

I meant to get a better picture of the individual slice but it was too dark before we sliced into it again, but oh well. Better to enjoy the party!

Everything can be made the night before and then assembled the next day. However I think the cake is best fresh so I made the frosting and the chocolate sprinkles the night before.

Hibiscus & Beet Red Velvet Cake
1 1/2 c oats
3/4 cp buckwheat groats
1/4 cocoa powder
3/4 c flaxseeds
3/4 tsp cream of tartar*
3/4 tsp baking soda
3/4 tsp salt

1 c beet puree
1/2 c applesauce
3/4 c coconut oil, melted
3/4 c hibiscus tea
3/4 c agave
2 vanilla beans or 1 Tb vanilla extract
1 Tb unflavored vinegar (apple cider or white) **

* Instead of cream of tartar and baking soda, you can substitute 2 tsp baking powder.
**The vinegar is optional. I've baked the cake without but it does help draw out the red color of the cocoa when included.

1. Grind flaxseeds, oats, and buckwheat groats in a coffee grinder, spice grinder, or food processor (depending on the size of your machine, you may have to work in batches).
2. Combine ground flours and rest of dry ingredients.
3. Combine wet ingredients.
4. Combine wet into dry ingredients until incorporated. Pour into TWO greased 8" cake tins.
5. Bake in a 350 degree oven for 35 minutes, alternating the cakes on the racks halfway.

Vanilla Date Frosting (aka Dairy-free Cream Cheese Frosting)
1 can coconut milk, full fat
1 cup raw cashews (soaked optional)*
8 medjool dates
1 vanilla bean

1. Scrape the vanilla bean.
2. Process the cashew in a high speed blender until coarse (I use my handy-dandy vitamix). Add remaining ingredients and blend until completely incorporated.
3. Refridgerate.

* If you'd prefer a thicker frosting, more the consistency of buttercream, you can add one more cup of cashews.

Chocolate Buckwheat "Sprinkles"
1/2 c buckwheat groats
1/4 c cocoa powder
2 Tb oil
2 Tb agave
Sprinkle of Salt

1. Soak buckwheat over night (or in boiling water for one hour).
2. Rinse thoroughly and pat groats dry.
3. Combine melted coconut oil with agave and cocoa powder. Coat over buckwheat groats.
4. Spread the buckwheat groats thin over a parchment paper lined tray and stick in 350 oven for 25 minutes, turning the groats halfway through.

I buy my coconut oil from vitacost (sign up for a $10 coupon on your first purchase).

Fig and Lavender Almond Muffins

A late night post for a morning delight!

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Lately Big Blue Eyes has been asking for a bar for breakfast. Usually bars are reserved for when we go out to the park, church or any on-the-go snack time. And I'm thinking, "Bar, seriously? What kind of mother am I if I let you eat a bar for breakfast?"

But I did.

And then the next morning, she asked again for a bar.

And then I realized what she really wanted - baked goods. The only way she could communicate that was with a word she knew well - "bar".

I love these "Aha!" moments where she and I both understand each other.

I've been baking soft pumpkin cookies but I tried something a little knew and made Fig and Lavender Almond Muffins. I've made them with dried figs before but wanted to try fresh - although quite tasty, I think I actually prefer dried figs when it comes to baking. I thoroughly believe that fresh figs are best enjoyed raw and solo accompanied by finger-licking. You can decide which you prefer.

I love the combination of figs and lavender - So harmoniously fresh... I've also combined the two in  fig and lavender muesli, also on the blog.

These muffins only have a little bit of honey so they won't give a sugar rush plus they are packed with protein from the eggs and almond meal and fiber from the figs and flaxseed!

Fig and Lavender Almond Muffins
Ingredients:
2 c packed almond meal*
1/4 c flaxseeds
1/2 tsp baking soda
1/4 tsp salt

3 eggs
1/4 c honey
1/4 c applesauce
1 tsp Homemade Liquid Vanilla Stevia (use less if using commercial variety)
1 tsp dried lavender flowers

6 ripe figs or 10 dried figs

1. Grind flaxseeds in coffee or spice grinder. (UPDATE - I forgot to add this when first posted).
2. Combine first group of ingredients. Combine second group.
3. With a spatula, mix the wet into the dry. Do NOT overmix!
4. Quarter and then chop the figs and combine into the muffin batter.
5. Bake at 350 for 25-30 minutes.
6. Slather with coconut oil or butter and enjoy!

*You can make your own almond meal by grinding almonds in the food processor.

Marshmallow Root Round-Up + Winner!

And the winner is...

JOHN FULLER!

You have won the 8 oz of marshmallow root powder! Please email your address to mary@maryangelo.com by September 30th! (The sooner it comes, the the sooner your package will come!).

Thank you everyone for participating and look for another giveaway in November!

And here all the Marshmallow Root Recipes:


Marshmallow Root Marshmallows

Strawberry Fluffernutter Milkshakes

Dark Chocolate Cupcakes with Marshmallowy Root Frosting

Vegan and Raw Marshmallow Meringues with Chocolate

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting

Raw Smores Tartlets with Marshmallow Root Cream and Chocolate

 

Peppermint Hot Chocoolate with Whipped Marshmallow Root Cream

And two marshmallow root recipes from the past:

Marshmallow and Licorice Root Tea with Lemon (my recipe for DIY cough syrup)

Herbal Marshmallow Detangler

Peppermint Hot Chocolate with Whipped Marshmallow Root Cream

Today marks the final recipe in a series of Marhsmallow Root Recipe sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd (TODAY). Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 .

This post is late because we've been helping a dear relative as she passes her last moments here on earth. A reminder to revel in the moments you do have with one another!

Heavy Whipping Cream can be used by those who can tolerate dairy. For those with dairy intolerances, a can of heavy coconut milk creates a similar whipped topping.

My little family of three loves mint. We drink a ton of mint tea in the winter but here instead of steeping milk in mint leaves (which is another way to make this) we add peppermint essential oil. Look for food-grade essential oil, pure, undiluted and organic. We used Mountain Rose Herb's peppermint essential oil and only six drops were needed for our desired minty-ness.

Minted Hot Chocolate
2 cups milk of choice, unsweetened
2-10 drops peppermint essential oil
1/3 c chocolate chips
1/4 c cocoa powder

1. Combine all ingredients (except for essential oi) in a small saucepan. Whisking on low heat while chocolate chips melt.
2. Remove from heat and add essential oil drops one at a time while whisking until desired minty-ness is acheived. Top with Whipped Marshmallow Root Cream.

* This can be served cold or hot. If it's hot the whipped cream melts into the chocolate and makes a delicious YUM!

Whipped Marshmallow Root Creme
1 can coconut milk coconut milk (full fat)
1-2 Tb marshmallow root powder (I used 2 but it depends on taste, might start with 1 for kids until they are used to the flavor)
3 Tb honey (or agave for vegans or Homemade Stevia Vanilla Extract)

1. Put the open can of coconut milk in fridge overnight or freeze for 20-30 minutes.
2. Scoop out the cream that has risen to the top.
3. Whip the cream with a hand mixer until light and fluffy (like whip cream). Add sweetener and marshmallow root powder and whip until incorporated. Keep in fridge until using.

Here is our mint harvest from this last week from Gracious Granny's Garden... You might have seen it on facebook.

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting (vegan)

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I hope you enjoy these deliciously spiced and moist little pumpkin whoopie pies with their creamy marshmallow root frosting. I know we did and was really looking forward to sharing it with you!

 

This is our second to last post in a series of Marshmallow Root recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

Do you want to know another great thing about Mountain Rose Herbs? They sell psyllium husk powder! Psyllium husk powder is great for binding gluten-free ingredients and works better than starch or gums. Plus only a tablespoon or two is needed! Because of its wonderful binding properties, it's often sold in colon cleansing products but don't worry, eating a couple of these whoopie pies shouldn't effect you (unless you eat a quadruple batch and trust me, you will want to).

These little whoopie pies are a version of something I bake weekly for my hubby (similar but somehow completely different and very much pumpkin-less because Witty Husband doesn't eat pumpkin) and will make its debut in the blog eventually.

This is another marshmallow fluff-like recipe, different from the egg based Marshmallowy Root Frosting on the dark chocolate cupcakes and the Coconut Chia Marshmallow Root Fluff on my herbified version of candied yams. This vegan version uses tofu as it's base, which may seem weird but it's actually a favorite. Our dear Aunt visiting and I joked about eating it off a spoon (which I did later when she was gone... sshh). The maple syrup in the recipe is a lovely compliment to the marshmallow root powder and the vanilla seeds added a nice little finishing touch.

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I've been meaning to retake these pictures, tell more of a little story but really it's good news for you that I wasn't able to. I've made four batches of these in the last two days and Amaressa and I ate them all! That's right, all of them. Well, not all... A dear visiting Aunt ate one whoopie pie but I'm not really counting that - she really can't take credit for devouring them like we did. One morning, Amaressa ate eight individual cookies for breakfast. (And for any concerned, we wouldn't normally just eat cookies for breakfast plus these are pretty small anyway).

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting
Ingredients
1/2 c + 2 Tb rolled oats (gluten-free certified if sensitive)*
2 T flaxseeds
1/4 t cream of tartar
1/2 t baking soda
1/8 t salt

1 T psyllium husk powder
1/2 c pumpkin puree
1/2 c milk
1/4 c maple syrup
2 t ground cinnamon
1/2 t ground ginger
1/2 t ground allspice

1. Combine wet ingedients. Set aside.
2. Grind oats in coffee or spice grinder then grind flaxseeds. Combine rest of dry ingredients together.
3. Combine wet into dry with a spatula. The mixture thickens nicely and just smooth out the clumps with the spatula. Scoop large tablespoonfuls onto a parchment lined or slightly oiled cookie pan.
4. Bake in a preheated 350 oven for 20-25 minutes. Let cool 10 minutes.

*You can use 3/4 cups of oats instead if you prefer a drier cookie. I prefer mine moister but generally consensus was drier so I compromised and met those drier-cookie-lovers in the middle.

Creamy Marshmallow Root Frosting
1/2 of a 14 oz extra-firm tofu
1 Tb + 2 t marshmallow root powder
1/2 vanilla bean, seeds scraped out (save the empty pods to later add to tea)
3 Tb coconut oil
3 Tb maple syrup

1. In a mini food processor, process all ingredients until smooth. Refridgerate.
2. Lather onto half of a whoopie pie and then top with another pumpkin half.

Bon Appetit!

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate (dairy free, gluten free, soy free, and vegan optional)

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Today's cheesecake-like dessert is part of a series of Marshmallow Root Recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

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And now on to the recipe....

Cashew/Coconut Cheesecakes were a staple the last two summers. Full of healthy fats and good protein, they were perfect for a light dessert or a decandent breakfast. I decided to take them one step further and make a Smores Tart with a Graham-like crust and Marshmallow Root Cream filling topped with a Chocolate Sauce.

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate Sauce
Crust
1 c almonds
1/2 c pecans
1 c dates
1/4 c coconut oil

Chocolate Sauce
3 T raw honey or agave
1/2 c raw cacao
4 T coconut oil

Marshmallow Root Cream
1/2 c cashews (preferably soaked and drained)
Meat & 1 c water from young Thai coconut*
1/4 c sweetener (I used raw honey, if you are vegan use agave)
3 T marshmallow root powder
Pinch of salt
Splash of Lemon Juice


1.  For the marshmallow root cream, blend together all ingredients on high speed until completely incorporated (takes about one minute in a vita-mix). Pour into pan or tarts crusts. Refridgerate for at least an hour or overnight. The longer it sets - the thicker it will be.

2. For the crust, pulse ingredients in a food processor until texture becomes like gritty sand.
Press the mixture into individual tart pans or a 9x13 pan if you like.

3. For the Chocolate Sauce, melt coconut oil in double boiler (if not already liquified). Combine with honey and cacao. (You can thin this with non-dairy milk if you prefer but I like mine to solidify after I pour it). Drizzle on tarts. Serve or keep refridgerated!