Nov 14

Pumpkin Orange Cranberry Muffins


Are you all ready for Thanksgiving? Can I make life harder for you by giving you just one more dish to consider making? I made another batch of these Pumpkin Orange Cranberry muffins last night and I have to share them! If it’s too late to get them on your Thanksgiving table, consider making them for Christmas. Or next Tuesday?  Or Wednesday? It doesn’t matter when! They are so delicious—I can not stop eating them!


Super moist, flavorful, healthy-ish, but not too healthy—they are so good! I actually started working with this recipe at the end of September. David’s teacher gave me the recipe they normally use to make pumpkin muffins and asked if I could veganize it so he could participate.  (I know, so awesome!)  I made egg replacers, reduced sugar, added molasses and spices…..and then last night I added a cranberry orange syrupy mixture! Ding ding ding—winner!


They are really easy to make and whip up in a mixing bowl—don’t bother dragging out your whole mixer for this! Hope you love these!


Before you head on to the recipe I thought I would quickly share the dishes I’m making this year! As I mentioned last year, we live near to my parents so we go to their house for most major holidays. We’ll be there on Thursday with the vegan portion of the meal. I will be making my all time favorite Green Bean Casserole, Garlic Smashed Potatoes, and My Aunt Betty’s French Apple Pie (I’m using the crust recipe from Veganomicon). I am also making a cornbread stuffing for the first time (easier to make my own vegan stuffing to share than trying to work with my dad on veganizing the family classic!). I’m using the recipe for Vegan Richa’s pumpkin cornbread, but doing my own thing for the stuffing. I’ve asked my dad to make his famous Cranberry Orange Relish—it’s not Thanksgiving without it!  And I’m making a pupkin pie, using The Minimalist Baker’s recipe (but with that same Veganomicon crust). My mom loves her pumpkin pie recipe, and it’s not vegan, which is why I always make the apple pie. But I really wanted pumpkin pie too—it’s been 3 years since I’ve had pumpkin pie!  So I’m making a pie all for myself!

Are you stuffed yet? No? Good—then make these Pumpkin Orange Cranberry muffins! You’ll thank me later!


Pumpkin Muffins
makes 18 large, or 4 dozen mini muffins

Dry Ingredients
2 ¾ c flour
1 c granulated sugar
½ c brown sugar
2 t baking powder
2 t baking soda
½ t salt
2 ½ t cinnamon
1 t nutmeg
1 t cloves
1 t ground ginger

Wet Ingredients
½ c orange juice
2 c cranberries
¼ c apple cider vinegar
½ c coconut oil (or other vegetable oil)
1 15 oz can of pumpkin puree
1 T molasses
1 t vanilla
½ t orange extract

Mix all dry ingredients together. Set aside.

Pour orange juice and cranberries into a smalls aucepan. Heat over medium high heat until the berries pop and begin to squish. Turn off heat. Add coconut oil, pumpkin, vinegar, molasses, and extracts. Mix well.

Pour the wet mixture over the dry and mix well, incorporating all of the dry ingredients.

Spoon into well greased muffin tins (I love Trader Joe’s spray coconut oil), about ¾ of the way full.

Bake at 350* for 25 minutes (20 + minutes for mini muffins). A toothpick inserted in the middle of the muffin should come out dry. Allow to cool for 5 minutes before removing to a wire rack to finish cooling. I like to serve with coconut butter. Enjoy!


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Nov 14

Apple Pie Ice Cream


If you’re like me, you know that ice cream is not just a summer treat!  I eat ice cream all year round.  I come from a whole family of ice cream lovers!  So it only seemed right to take a classic fall flavor like Apple Pie and transform it into a cold and icy treat!

icecream6 icecream5

Bright pops of apple, hints of maple and cinnamon, creamy coconut goodness and crunchy cookies bring all of the flavors of apple pie into one bowl!  I really like Enjoy Life’s sugar cookies and Trader Joe’s snickerdoodles—both are allergen free—no gluten, soy, nuts, dairy, etc.  The Trader Joe’s cookies are softer so they will melt right in to the ice cream, and the Enjoy Life cookies will stay a bit crunchier.  You can’t go wrong!


Satisfy your summer ice cream cravings and whip up a batch of this yummy ice cream this week!  Enjoy!


Apple Pie Ice Cream
1 large apple/2 small apples, diced small
1 T coconut oil
¼ t cinnamon
sprinkle of clove
sprinkle of nutmeg

1 can coconut cream (I like Trader Joe’s brand in the brown can)
1 t vanilla
½ t almond extract (optional)
¼ c maple syrup (more to taste)
¼ t cinnamon
4-6 cookies (sugar cookies, snickerdoodles or gingersnaps would all work well), divided

Melt coconut oil in a skillet.  Toss apples in cinnamon, clove, and nutmeg.  Add them to the skillet and cook over medium heat until apples are soft, but not mushy.  Set aside.

Pour coconut cream, vanilla and almond extracts, maple syrup, remaining cinnamon, and 3 sugar cookies in blender.  Blend until smooth, with no cookie bits remaining.  Crumble remaining cookies into ¼ inch pieces.  Mix in apples and cookies with the cream mixture and pour into ice cream maker.  Follow machine instructions to freeze ice cream.  Store in freezer to firm up and serve!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Nov 14

Pumpkin Seed Bars


Earlier this week I asked on Instagram which recipe you’d like to see first—Apple Pie Ice Cream, Pumpkin Muffins, or Pumpkin Seed Bars.  The bars won by a landslide!  Ice cream and muffin fans don’t despair—the other recipes are coming up right behind!  Also in the works at a Pappa al Pomodoro soup and a Pumpkin Quinoa chili.  We have been cooking up a storm here!  I’m hoping to experiment with a no bake pumpkin pie this weekend, and some Christmas Cookies for Keepin’ It Kind’s cookie swap later this month.  And finally, I did my test run on my Virtual Vegan Potluck dish last night.  The VVP is happening on December 13.  Wow—that’s a lot of recipes to work on—and I’m excited to share each one!  But for now, let’s enjoy the Pumpkin Seed Bars!

It’s been a long time since I made any of my homemade Lara-ish bars, so I decided to make a quick batch last week.  I was headed to my monthly Moms’ Night In with my church friends, and we always bring dishes to share.  In my group we have gluten free, paleo, and vegan mom(s), so I like to bring something that works for all of the “alternative eaters.”  These totally hit the spot.


The leftovers were gobbled up by hungry 2 and 3 year olds at a playdate just the other day—there are crumbs throughout my entire house to prove it!  These are sure to be a hit with everyone!  They’d also make a great treat to bring along if you’re traveling over the holidays too!  Or keep a batch on hand to snack on Thanksgiving Day while you’re waiting for the main event—for some reason my family doesn’t eat all day, even though our meal is at 5 or 6, so we are always starving!  Best of all, they’re nut free, so they are allergy friendly.  You can whip these up in your food processor in about 5 minutes—enjoy!


Pumpkin Seed Bars
a few pieces of candied ginger (maybe 1-2 T once chopped, sub 1/4 t ground ginger if you don’t have candied ginger)
½ c dried cranberries, divided
15 dates (200 g)
¼ c sunflower seeds (I used the toasted ones from Trader Joes for more flavor!)
¾ c pumpkin seeds (I used the toasted ones of these too from Trader Joes for more flavor!)
1 c shredded coconut
2 T coconut oil
1 t vanilla
½ t of cinnamon
pinch of salt (omit if you use salted seeds)

Break up the ginger in your food processor until it is in small chunks—you don’t want to bite into a huge piece of ginger.  Add dates, sunflower seeds, pumpkin seeds, half of the cranberries, and coconut.  Pulse together until it is a crumbly mixture, starting to stick together.  Add coconut oil, vanilla, cinnamon, and salt and pulse again.  Add the remaining cranberries and pulse to incorporate, leaving large enough pieces to add color to the bars.

Press mixture into an 8×8 inch pan, lined in each direction with parchment paper (like a cross).  You might need to wet your hands to keep your hands from sticking!  Place in the freezer to firm up for 10-30 minutes (or longer, it’s fine).  Remove from freezer once set and cut into squares, triangles, or bars.  Store in fridge.  Enjoy!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Halloween Boo Bags


Have I missed the Halloween window?  Ok, then I’ll be quick!  Growing up, I always remember Halloween seeming like a HUGE deal!  My mom made us elaborate costumes long before the days of Pinterest.  One year I threw a fit (at age 9 or something—past fit throwing years) about not liking my costume, so as punishment I was responsible for creating my own costume the following year (with her guidance).  We always went all out!


^^^ Even at 11 years old I had a sweet tooth!  Dressed up as a Hershey Kiss in a costume that my mom made from an ironing board cover I think!  With my siblings (missing one sister who had not yet been born), circa 1990.

So far we haven’t really made a big deal about Halloween in our little family (I never know how to refer to my childhood family, and the new one I have created with my little guys…hmmmm).  David has dressed up a few times, but we haven’t trick or treated.


^^^ 2011, 8 months old, Tiger.  2012, 1 1/2, Train conductor.  2 1/2, not a banana—this was just for fun at Target, but I don’t have a single picture of him when he dressed up as a Seahawk last year.  I’ll blame it on being pregnant.  Can’t believe I missed a year!

In some ways, trick or treating is just a strange concept.  If you know your neighbors I think it could be fun, but we don’t know our neighbors (I know, trick or treating could change that!), and it is mostly rainy, cold and dark in Seattle this time of year.  So I’m not overly anxious to start taking the boys out.


^^^ Jonathan—the cutest little pumpkin!

Right now David is very confused about Halloween, thinking that it is somehow related to Thanksgiving.  He has this idea that all of his aunts and uncles will fly in and have a big dinner of pumpkin macaroni at my parents’ house.  Which I suppose would be fun, but it’s not what Halloween is about.


^^^ 2014—semi matching Dinosaur outfits!  My mom made the one David is wearing for my brother back in the 80′s—so awesome that she still has it!  And Jonathan’s is the fleece we got when we took baby David camping 3 years ago!

We’ve decided that for the time being, before the peer pressure of elementary school teaches the boys about trick or treating and all of that sugary goodness, we are going to make our own tradition.  This year we are going to let the boys dress up, take them out to dinner, and give each of them a treat bag.  I know—Jonathan really has no idea what’s going on, and certainly doesn’t care about a treat bag, so that is for David’s benefit—he looooves his baby brother!  I have no idea if we will do this for years to come, or if this will be a one time deal—stay tuned to hear our plans next year!


I’m on a seemingly constant mission to stop getting junk for the kids, and also don’t want to give a ton of junk food to David (part of the reason to forgo trick or treating in the first place).  The bags are simple.  Some candy treats, stickers, and a pair of dollar bin spider glasses for David, a fun chew toy for Jonathan, and squeezie pouches for each of them.  Less than $10 for both bags combined!


^^^ Surf Sweets Fruity Bears, Earth’s Best Organic squeeze up pouch, and Annie’s Halloween Bunny Cookies (that do contain honey, so not for very strict vegans).


I think I will also throw in a glow stick and a couple of YumEarth Organic Lollipops in David’s bag, but I forgot to include them in my pictures!


^^^ Jonathan’s favorite on the go treat—Plum Organics Pumpkin and Banana squeeze pouch.

What are your plans for your kiddos?


^^^ David’s pumpkin from the farm, complete with raccoon mask!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Pumpkin Spice Latte—No Added Sugar!


Thank you all for your support of the Bandit Bib giveaway, and congratulations to Danielle!  Your adorable bib is on it’s way!  I hope those of you with little ones were able to find some helpful ideas in my posts on introducing solids.  I plan to update in another month with the new things Jonathan and I try out.


It seems like fall is cruising along—it’s already the last week of October!  We rolled all of our fall harvest Halloween activities into one event this year, a bit by accident.  The nearby farm has a fall festival and we decided to brave the drizzly weather and go check it out.  I knew they had a hayride and had really psyched David up for it.  When we arrived the drizzle had turned into a downpour, and Irving and I were ready to turn back.  We offered to take David out for pizza instead, but he held strong that he was going to go on the hayride.  We bundled up in our layers of North Face and headed down to the farm.  What I would have given for a hot Pumpkin Spice Latte right then!


^^^ This was rainy, even by Seattle standards.  Seattle is more of a constant drizzle, although lately we’ve been getting some crazy dumpings!

As we rode on the hayride the skies parted and the sun appeared out of nowhere.  As we walked around we saw the “pumpkin patch”—pre-picked, small pumpkins in a field.  For $4 you could pick out a pumpkin and decorate it right there!  David was thrilled, and we were happy to not need to schedule a second farm day to find our pumpkin for the year.  Bonus points for leaving copious amounts of glitter at the farm and not in our house!



^^^ Best pumpkin patch for 3 year olds—they’re all  cut off the vine, and little.  Just pick up and go!




^^^ Finished product—no messy carving necessary…this year!  (Raccoon mask from Target, assembled with Grandma!)

Before pumpkin fever is completely gone, I want to share a quick and easy Pumpkin Spice Latte with you.  One with real pumpkin, no artificial coloring or spooky ingredients, and no sugar added!  I make this at least a couple of times a week—you’re going to love it!


Pumpkin Spice Latte
8-12 oz unsweetened milk (I use almond milk)
2 dates, pitted
1/8 t cinnamon
dash of clove and nutmeg (tiny!)
2 T pumpkin puree
1 t instant espresso

maple syrup, if desired

Blend all ingredients in the blender until smooth.  Serve over ice, or heat by microwaving or transferring to a small pot on the stove and heat til barely boiling.  Whisk and serve (if you serve hot you may want to skim the foam off the top)!  Add maple syrup to taste if you prefer a sweeter latte.  Yum!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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