On Wings

You felt them growing underneath your skin right along your shoulder blades.

At first, your thought it was only tight shoulders, muscles that needed to be loosened.  But at the pain grew and little bumps began to form on either side of your spine, you knew.  And when the skin broke revealing bits of blood and bone and feathers you could no longer deny your wings.

They grew out of hope and lessons learned the hard way, out of holding on and letting go.  They are nourished by the warm caress of the sun and a growing sense of self.  Delicate, yes. Ephemeral spans of imagination and bone.  But strong, unbreakable as they unfurl from your back and stretch wide, parts of them still coated with the blood and skin they took as they pushed their way out of your back. 

They are an almost weightless pressure now against your shoulder blades, a whisper of feathers and tendons behind you that will only grow stronger, bigger each time you dare to be just a little more you.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Biscochitos

Christmas in New Mexico is nothing without biscochitos, shortbread-like cookies laced with anise seeds and spices.  I've been making these treats for my family for as long as I can remember; my trusty guide was always a slim bound cookbook called Cocinas de New Mexico, published by our local electrical company (the recipes are written by the employees and the proceeds go to paying the utility bills for struggling families).

Naturally this means I've developed my own spin on this cookie over the years, swapping out the traditional brandy for local Silver Coyote Whiskey (a magical twist discovered when I was making cookies last year and found myself out of brandy but with plenty of my favorite tipple from Santa Fe Spirits--they also have a wickedly good gin). 

I like to use whole wheat flour and quality organic ingredients--they make all the difference for flavor and health--and I mix more anise than the traditional recipe calls for.  But you know me, I'm a spice whore and like it that way, so much so that I put in cinnamon and ginger in my batter--also my own twist. 

Ingredients:

For cookies:

1 cup shortening

3/4 cup sugar

2 teaspoons anise seeds

1 egg

1 & 1/2 cups all-purpose flour

1 & 1/2 cups whole wheat flour

1 & 1/2 teaspoons baking powder

1/2 cup Silver Coyote Whiskey or brandy of your choice

1/4 cup water (if needed)

1 teaspoon cinnamon

1/2 teaspoon ginger

For cinnamon-sugar dusting:

1/4 cup sugar

1/2 tablespoon cinnamon

Preheat oven to 350 degrees.  Cream shortening, sugar, anise, cinnamon, and ginger in mixing bowl.  Add egg until combined.  Mix together remaining dry ingredients in a separate bowl.  Alternate adding dry ingredients and whiskey to your mix until everything is combined.  You might need to add a little water for the dough to complete take shape after that.  If that is the case, add a few tablespoons of water at a time until you get desired consistency, a semi-firm dough that you can easy roll on a floured surface.

On a floured surface, roll out dough to about 1/4-inch thickness.  Using cookie cutters, cut dough into festive shapes and placed on unlined cookie sheet.  Bake in oven for about 10 minutes or until cookies are lightly browned.  While they cook, combine remaining cinnamon and sugar and set aside in a shallow bowl.  Let cool for about two minutes before dipping into cinnamon-sugar mix.  Makes about 2 1/2 dozen.  Keep for up to one week.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Kitchen Lovin' Gift Basket

This basket of treats is perfect for the hobbit in your life who likes nothing better than to tinker in the kitchen.  It's packed with fun things like fancy salt, special olive oil, and a few other goodies to spice up their kitchen conjurings.

I like to add a little extra oomph to these gift baskets by throwing in a fun dish towel or a few recipes that use the ingredients I've included.  I will even add hard-to-find indulgences like caper berries (I'm addicted to them!) which you can track down online or at your local specialty foods store.  The big thing is to create a gift that inspires tinkering!

Best of all, your favorite cook will probably invite you over to try some of the dishes he or she whips up from this gift basket.  It's a win-win situation. Keep in mind some of the things I list here need refrigeration, so don't package this until right before you want your receiver to open it.

1. Chile Olive Oil

2. 3 Citrus Himalayan Salt

3.  Ghee

4.  Homemade Pickles

5.  Basil-Nutritional Yeast Pesto

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Chile Olive Oil

Chile.  It's a way of life here in New Mexico.  We put it in pretty much anything--so why not use it as a base for a spicy olive oil?  I love the idea of infusing your own olive oils for the same reason I love to infuse my own alcohol: you can make it just the way you like it!

This recipe is a riff off of "chili" olive oil (yes, there is a difference between chil-i and chil-e, but don't get me started!).  I simply add dried red chile pods and a few teaspoons of dried red pepper flakes to the olive oil, and I get a nice finishing oil filled with multiple layers of spice.  The heat comes from the chili seeds while a smokey sweetness is added from the chile pods.  I like to use red chile from Sichler's Farm, but feel free to use and dried chile you can find at your local store.

This is an ideal gift for the spice lover in your life.  It goes great drizzled over pizza or salad, or even as a quick appetizer with crusty bread and a sharp cheddar cheese.  Use your imagination!

Ingredients:

2 cups extra virgin olive oil

3 red chile pods

4 heaping teaspoons dried red pepper flakes

Heat ingredients on stove on medium-low heat until little bubbles start to form around the chile pods (this lets you know it's getting hot), about 5-7 minutes.  Reduce heat to low and let simmer for another 5 minutes.  Remove from heat and let cool completely.  Using a cheese cloth draped over a strainer, strain oil, and its contents into a clean, dry container.  Store in fridge for up to a year.  Makes about 2 cups.  Enjoy!

Add first three ingredients in a food processor until roughly chopped and blended.   Then add oil and mix until combined.  Finally, add in nutritional yeast (and salt if using) and combine.  Transfer to bowl or mason jar.  Store in fridge for 2-3 days or up to three months in freezer using ice cube trays.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

3 Citrus Himalayan Salt

I've given up on straight up table salt after reading about all the scary chemicals and additives they put into good ol' Morton and similar brands to prevent the salt from clumping and to keep it nice and white...I'm sure there are plenty of other reasons for this.  In fact, most traditional table salts have zero nutritional value.  Yuck!

That's why I only use natural sea salt, or my family's personal favorite, Himalayan salt, a pink coarse grain renowned for its health properties.  It's naturally mined and is chock-full minerals like magnesium.  In fact, the only way to make it better is to add your own flavorings to it to create a nice finishing salt for your meals.

I like to use a combination of organic citrus zest to pop out the taste of the salt.  This blend works well on salads, fish, and other light dishes that need a little burst of bright flavor. This pink of the salt adds a fun dose of color that compliments the zest nicely.

Ingredients:

1 cup coarse Himalayan salt (or good quality sea salt)

Zest of 1 organic orange

Zest of 1 organic lime

Zest of 1 organic grapefruit

Combine all ingredients until mixed thoroughly.  Heat oven to 200 degrees.  Spread salt and zest on a pan lined with parchment paper.  Bake until zest dries completely, around one hour.  Makes 1 cup.  Store in a small mason jar and use within three months.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Sugar Rum Cherries

No, I didn't really mean to write "Sugar Plum Fairy," the title of the well-known ditty that makes up part of the Nutcracker Suite.  I'm actually referencing Duke Ellington's spin on this classic tune, which he titled, "Sugar Rum Cherry."   It's soft.  It's sweet.  It's smooth...and a little cheeky.  If you haven't heard it, you simply haven't lived! 

This song, along with the cherry and liquor stuffed chocolates that appear this time of year, inspired this dessert.  I marinate frozen dark cherries in rum or brandy, and amaretto then dip them in both white and dark chocolate.  What's not to like?  They are full of more flavor and less sugar (and other suspicious ingredients) than their store-bought cousins.  You can keep the liquor, too.  The cherry flavor gets infused into the mix, making a perfect after dinner digestif--it's even better with a splash of lime juice. 

Ingredients:

1 10 oz bag frozen organic dark cherries

2/3 cup rum or brandy

1/3 cup amaretto

1 cup melted white chocolate

1/2 cup melted dark chocolate.

Soak cherries in liquor mixture for at least one hour or up to overnight--the longer the soak, the boozier they will taste.  Remove cherries from liquid and pat dry with a paper towel.  Using a toothpick, dip each cherry into melted white chocolate and set on a baking sheet lined with parchment paper.  Then drizzle dark chocolate across your rows of white chocolate dipped cherries.  Place baking sheet in fridge and allow cherries to harden about 5 minutes.  Remove from baking sheet and store in a single layer in a flat dish.  Eat within one week.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Aztec Mocha Coffee Blend

Mmmmmm....who can say no to a hot cup of chocolate-cinnamon coffee on a cold winter morning?  That's what I thought: absolutely no one.  Don't be turned off by the cayenne pepper--it only adds a little heat at the back end of your drink and compliments the chocolate and cinnamon nicely.

Don't forget to use good quality coffee here. I go for the Santa Fe based Aroma Coffee's organic Black Lighting dark roast.  You can thank me later! 

Ingredients:

12 oz quality coffee

2 oz cocoa powder

1/2 oz ground cinnamon

1/2 tsp cayenne red pepper

mix all ingredients together and store in an airtight container.  Don't hesitate to play with the proportions to find the perfect balance between coffee and spice for you.  Brew as you normally would.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Almond Chocolate Cups

I'm a sucker for a good almond dessert; when I was in Italy two summers ago, I indulged in the almond tarts and cakes that country had perfected, not to mention the marzipan!

By using coconut butter and almond flavoring, I've created a similar texture to marzipan without the excess sugar.  Of course, I can't make any dessert without adding a little chocolate for the chocolate lovers in my family.  Don't forget that these cups needs to be refrigerated until ready to enjoy because the coconut oil will begin to melt in warmer temps.

Ingredients:

For chocolate cups:

1/2 cup melted coconut oil

1/2 dark cocoa powder

6 tbsp maple syrup

For filling:

1/2 cup coconut butter

3 tbsp melted coconut oil

2 tbsp maple syrup

2 teaspoons almond flavoring (or more if you want a stronger flavor)

Combine coconut oil, cocoa powder and maple syrup in a bowl.  Using a mini-muffin tin, spoon about 1 tablespoon into each mold.  Let chill in fridge about 5 minutes or until the chocolate has solidified. 

Meanwhile, combine ingredients for filling.  Spread 1/2 tablespoon of filling evenly acrosssolidified chocolate in each mold.  Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold.  Allow to solidify in fridge for another 5-10 minutes.  Remove cups from mold and store in fridge for up to a month.  Makes about 16 cups. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Cinnamon-Orange Chocolate Cups

Orange Spice is one of the classic holiday flavors that I begin to crave this time of year; I can't get enough of the bright citrus flavor and rich heat of cinnamon and clove.  This recipe is a riff on my Peppermint Chocolate Cups, with a little extra coconut oil in the filling to balance out the addition of the dry spices.

Like its minty sister, these cups need to be stored in the fridge until ready to consume so that the coconut oil doesn't begin to melt at room temp.  I love to whip up a batch of these to have on hand for impromptu afternoon tea or as a low-maintenance no bake dessert to bring for family dinner.

Ingredients:

For chocolate cups:

1/2 cup melted coconut oil

1/2 dark cocoa powder

6 tbsp maple syrup

For filling:

1/2 cup coconut butter

4 tbsp melted coconut oil

2 tbsp maple syrup

2 tsp orange flavoring (or more if you want a stronger flavor)

1 tsp powdered cinnamon

1/4 tsp powdered clove

Combine coconut oil, cocoa powder and maple syrup in a bowl.  Using a mini-muffin tin, spoon about 1 tablespoon into each mold.  Let chill in fridge about 5 minutes or until the chocolate has solidified. 

Meanwhile, combine ingredients for filling.  Spread 1/2 tablespoon of filling evenly across solidified chocolate in each mold.  Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold.  Allow to solidify in fridge for another 5-10 minutes.  Remove cups from mold and store in fridge for up to a month.  Makes about 16 cups. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Chocolate Peppermint Cups

Lately, my family has had a hankering for more health-conscious chocolate desserts that don't overload us with sugar.  After some kitchen experimentation (and lots of taste-testing on my family's part!) I've come up with these chocolate peppermint cups that rely on coconut butter and coconut oil--two of the healthiest fats around. 

It is important to store this dessert in the fridge; since the cups are made up of coconut oil, they will begin to melt if left at room temp for too long.  My suggestion is to pull them from the fridge right before you are ready to enjoy dessert. 

This dessert is especially festive for the holidays, as it mirrors the flavor of peppermint hot chocolate or candy canes without the sugar rush.  This way you can enjoy the holiday cheer without the added calories or saccharine hangover.

Ingredients:

For chocolate cups:

1/2 cup melted coconut oil,

1/2 dark cocoa powder

6 tbsp maple syrup

For filling:

1/2 cup coconut butter

3 tbsp melted coconut oil

2 tbsp maple syrup

2 tbsp peppermint flavoring (or more if you want a stronger flavor)

Combine coconut oil, cocoa powder and maple syrup in a bowl.  Using a mini-muffin tin, spoon about 1 tablespoon into each mold.  Let chill in fridge about 5 minutes or until the chocolate has solidified. 

Meanwhile, combine ingredients for filling.  Spread 1/2 tablespoon of filling evenly acrosssolidified chocolate in each mold.  Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold.  Allow to solidify in fridge for another 5-10 minutes.  To remove cups from mold, gently run knife along the edges until they pop out.  Store in fridge for up to a month.  Makes about 16 cups. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Cranberry Sauce

When I was growing up, cranberry sauce was one my favorite things to help make for Thanksgiving.  I loved adding extra ginger and citrus--both the zest and the juice--and letting the tangy scent of cranberries and sugar perfume the kitchen as we cooked for the big feast.

Even now, I often whip up a batch of this cranberry sauce to have on hand during the winter months; it is great on pancakes or as a thick jam on toast and pairs well with cheeses like sharp cheddar or manchego. 

I don't like a lot of sugar in my cranberry sauce, so I usually start with 1/4 cup of sugar and taste test my way to the perfect balance between tart and sweet which can vary from batch to batch depending on how sweet the citrus is.  I use three kinds of ginger (candied, fresh, and powdered)--a trick I learned from my mom--to lend depth to the heat of this root.  I use the zest of the lemon and orange so it is important to use only organic fruits.  If you want a thicker sauce, let it simmer on the stove longer.

Ingredients:

12 oz (one bag) of organic cranberries

1 cup water

1/4 to 1/2 cup sugar

1 organic lemon, juiced and zested

1 organic orange or grapefruit

1 tbsp candied ginger, minced

1-inch fresh ginger, grated

Pinch of cinnamon

Pinch of clove

Place cranberries and water in a saucepan and let simmer on medium heat until the berries begin to soften about 10-15 minutes.  Then add sugar, three gingers, cinnamon, and clove.  Stir until sugar has dissolved and reduce heat to medium-low heat. Add zest of citrus and juice of lemon.  Cut the pith from the zested orange or grapefruit and slice the citrus segments.  Squeeze any remaining citrus juice into the sauce along with the segments.  Stir and let sauce simmer on low for 5-15 minutes.  Cool completely before storing in fridge for up to 5 days or in the freezer for several months (I store the sauce using ice cube trays so I can defrost the exact amount I was for a particular dish).  Makes about 2 cups.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Pumpkin Pie Body Scrub

Remember that wonderful pumpkin face mask I wrote about in October?  Well, meet its mate, my pumpkin pie body scrub!  It's made with actual pumpkin--in this case, powdered pumpkin I purchased from amazon.com--which means it has the same complexion nourishing ingredients like magnesium, iron, and a host of vitamins that bring back your natural glow during these colder months.  The touch of pumpkin pie spices bring anti-inflammatory and anti-bacterial qualities of your scrub.

It's also a great easy-to-make holiday gift for your loved ones in need of a little extra self-care this upcoming holiday season.  What better way to indulge in a little TLC than to enjoy the exfoliating effects of this scrub that perfumes your bathroom with the smell of pumpkin pie?

Ingredients:

1 cup sugar (or Epsom salts)

1/2 cup powdered pumpkin

3/4 cup coconut oil or olive oil

1/4 cup pumpkin spice (or cinnamon)

Mix all dry ingredients together first and then slowly add in oil until fully combined.  Store in a mason jar.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Sweet Potato & Kale Medley

Lately, I have been in need of a light but hearty satisfying dinner that is easy to fix during a busy workweek.  This recipe came about as I tried to figure out what to do with some extra roasted sweet potatoes and a large handful of kale.  My empty tummy decided it would be the makings of a perfect quick dinner--and it was SO right!

The trick to elevating the flavors of this dish (and removing some of the bitterness of the kale) is in browning the slices of roasted sweet potato in ghee and then sautéing the rest of the ingredients in more ghee and spices.  After trying some variations on this recipe, I still prefer roasting the potatoes first before sautéing because it ensures they are fully cooked through and lends a richness to their flavor.  I think this dish is perfect on its own, but if you feel like you need a little more substance to it, it tastes equally great as a side to sausage or a good pork chop.

Ingredients:

1 medium roasted sweet potato

1 cup shredded kale

1/2 sweet onion, sliced into half-moons

1 glove garlic, minced

1 tsp ground cumin

About 4 tbsp ghee

Salt to taste

Preheat saucepan on medium, adding 2 tbsp ghee to melt.  Slice roasted sweet potato in half longways and then slice each half into half-moons.  Place half-moons in saucepan and let cook until brown on one side, about 2-3 minutes; flip the half-moons and let cook on the other side another 2-3 minutes.  When the potato is browned, add onion slices, garlic, and cumin and sauté for 2 minutes, until onions begin to soften.   Then add more ghee and kale.  Reduce heat and let simmer on medium-low until kale begins to wilt, about 5-7 minutes more.  Add salt taste.  Serves one (so double the recipe for you and your loved one!).  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Oatstraw Tea

We are all familiar with the delights of a good morning oatmeal--personally, my weekdays aren't the same without it!  Lately, I've brought the joys of oatmeal into my tea blending with oatstaw which gives me the same satisfying nourishment a good bowl of oatmeal does and that comforting taste of earthy grains.

Oatstraw is the leftover part of the oat plant that gets harvested and dried after the grain has been removed.  It's great for the skin and works well as the base for a soothing bath or as a tincture to soothe irritated skin.  Of course, it also makes an excellent tea!  You can find oatstraw at your local health foods store, herb store, or online at Rose Mountain Herbs.

I love drinking this at work because it keeps me fueled and energized through the day more naturally than sugars or caffeine do.  It regulates blood sugar, reduces cholesterol, and is chock full of vitamins A, D, and E; zinc; and magnesium.  Its flavor is slightly sweet in a grassy way. 

Ingredients:

1 heaping tablespoon oatstraw

To brew, pour 8 oz hot water over oatstraw (in strainer or tea bag) and let steep for 3-5 minutes.  Remove strainer and enjoy!  Makes one serving. 

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Chocolate Dipped Seckel Pears

I've been on a quest lately to develop healthy dessert recipes that satisfy my sweet tooth without loading me down with sugars and bad fats.  I don't need a big piece of cake or a large bowl of ice cream; instead, I like diminutive nibbles that allow me to enjoy the pleasures of a dessert to close a nice meal on the weekend.  I also don't want cookies and brownies hanging around during the week, so my goal in crafting my sweet treats has been to develop easy, healthy, and bite-sized desserts for a nice dinner.

The Seckel pear, a tiny little fruit no bigger than a golf ball, became the perfect canvas for chocolate and nuts for this treat.  Although I love my pumpkin and peanut butter fudges (and my chia seed pudding for that matter), I find that some of the best desserts are the ones that highlight the gorgeousness of in-season fruit.  You can adapt this recipe to suit your tastes or what you already have on hand, swapping white chocolate for caramel, for example, or pecans for peanuts.  Look for pears that still have their top; it makes dipping easier.  If they don't have one, stick a toothpick in them.

Ingredients:

5 Seckel pears

1/2 cup white chocolate

1/2 cup dark chocolate

1/2 chopped pecans

Melt white chocolate in 20-second increments in microwave until melted (about one minute), making sure to stir the chocolate between heating.  Dip pears into white chocolate until completely coated and let dry on wax paper in fridge for about 10 minutes.  In the meantime, melt dark chocolate just as you did the white chocolate and pour pecans into a shallow bowl for dipping. When white chocolate has hardened, remove pears from fridge and dip them halfway in dark chocolate and then immediately roll them a fourth of the way in the nuts to coat their bottoms.  Return to fridge and let set for about 10 minutes.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Vegan Peanut Butter Fudge

Peanut butter and chocolate are one of the best pairings of all time, like Fred Astaire and Ginger Rogers.  I developed this recipe as a riff on my Pumpkin Fudge, complete with the little layer of chocolate on top.  It is the perfect little dessert--sweet but not too sweet--and packed with good-for-you ingredients. 

Ingredients:

1 cup coconut butter

3/4 cup organic creamy peanut butter

1/3 cup maple syrup

1 tsp vanilla

1/3 cup dark chocolate chips

4 tbsp whole milk

Warm coconut butter in saucepan on low heat until melted.  Then transfer to a bowl and combine with other ingredients, except the chocolate and milk.  Transfer to a shallow 8x8 dish and spread evenly.  In the meantime, melt the dark chocolate and milk in a saucepan on low.  Layer melted chocolate across top of fudge.  Let sit in fridge for 2-3 hours. Cut into one-inch squares and store in fridge until ready to eat.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Coconut Butter Pumpkin Fudge

With Halloween coming up, the stores are full to bursting with big bags of candy in preparation for the flurry of trick-or-treaters.  As much as I love the festivity of this holiday, including handing out candy to excited little ones decked out in their wild costumes, I don't really enjoy traditional candy anymore.  Most of the store bought stuff is too sweet and full of bad-for-you ingredients.  I find that over the years I have enjoyed this yearly indulgence less and less, so much so that I never eat even the one fun sized candy that I so used to look forward to.

Now when I'm looking for a fun autumnal treat, I turn to this pumpkin fudge recipe.  I first tried this recipe last year when I was looking for a tasty dessert that wasn't too sweet or calorie laden.  Thanks to Coconut Mama, I was able to make this fudge (and adapt it to make other flavors) which satisfies my sweet tooth while offering me the healthy benefits of its ingredients. I also added the extra touch of a dark chocolate top layer over these little fudge pieces because my family of chocolate lovers would be disappointed in a dessert without it!

Ingredients:

1 cup coconut butter

3/4 cup organic pumpkin puree

1/3 cup maple syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ginger

1/3 cup dark chocolate chips

4 tbsp whole milk

Warm coconut butter in saucepan on low heat until melted, about 5 minutes.  Then transfer to a bowl and combine with other ingredients, excepting the chocolate and milk.  Transfer to a shallow 8x8 dish and spread evenly.  In the meantime, melt the dark chocolate and milk in a saucepan on low.  Layer melted chocolate across top of fudge.  Let sit in fridge for 2-3 hours. Cut into one-inch squares and store in fridge until ready to eat.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Coconut Butter

Coconut butter is one of those foods that can be super expensive and seemingly complicated to produce.  But the reality couldn't be further from the truth! One bag of unsweetened organic coconut flakes costs less than four dollars and, after a few spins in your food processor, is turned into this luxurious butter.  I like to use it in place of butter on toast, as a way to make my morning oatmeal just a little richer, or as a base for my healthy fudge recipe.

Ingredients:

2 cups unsweetened organic shredded coconut

Place coconut shreds in food processor and blend for five minutes.  Using a spatula, scrape off any coconut bits from the side and return to middle of food processor. Repeat until coconut bits have released their oils and turned into a soft butter, about 3 or 4 times. Makes about 3/4 cup.  Store at room temperature indefinitely.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Pumpkin Face Mask

Tis the season of pumpkin everything.  Pumpkin lattes.  Pumpkin pies.  Pumpkin pancakes and stews.  Even pumpkin colored clothes are par for the course during the autumn season.  So why not put pumpkin on your face?

You might think that I'm taking all this pumpkin love to an uncomfortable level by applying it to my cheeks, but this face mask works wonders on your skin!  The pumpkin is full of vitamins A, C and E, magnesium, potassium, and iron--all good for your complexion.  The addition of honey is antibacterial and moisturizing.  The whole milk, also packed with important vitamins and minerals, acts as a gentle exfoliate and moisturizer.

Ingredients:

1 tbsp organic pumpkin puree

1 tbsp honey

1 tbsp whole milk

Combine ingredients and apply to clean face.  Let sit for 20 minutes and remove with warm water.  Enjoy the glow of your skin afterward!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Cinnamon Sugar Body Scrub

Cinnamon is one of my favorite spices because it is the perfect balance of earthy, fiery, and sweet.  This time of year cinnamon can really shine when paired with apples and cinnamon, making it that much more enjoyable.

Another great way to enjoy this spice is with my cinnamon sugar body scrub, especially during the changing season when our skin needs a little extra TLC.  The anti-inflammatory proprieties of cinnamon soothe while the sugar removes dead skin and the oil hydrates.  Plus, it makes your bathroom all cinnamony, like baked goods fresh from the oven!

Ingredients:

1 cup sugar
1 tsp cinnamon
1 cup olive or coconut oil
10 drops of cinnamon essential oils

Combine dry ingredients in a bowl until combined.  Then add oils and stir until fully incorporated.  Store in a mason jar.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!