Winds of Change

Hi there!
As I mentioned in a previous post, I have gone through some soul searching lately. I thought it would be good to just touch base on that before I go forward blogging here.
When I first signed up with a company for essential oils, I was encouraged to do my own research. The more I researched the more I realized it wasn't what I thought it was. I then had a fire lit under my butt to properly educate myself. I signed up for some classes through the Aromahead Institute School of Essential Oil Studies. I hope to be able to complete certification in Aromatherapy. It would be even more awesome if I could complete up to the level of Clinical Aromatherapist. No matter which level I manage to complete, it is important that I make educated decisions in essential oil usage for myself, my loved ones, and my blog followers. I do not want to steer anyone in the wrong direction where I may cause any harm. For this reason, I will no longer promote ingestion of oils or application of pure oils on your skin without first diluting with a carrier. That being said, I will still be happy to share safe recipes and uses for essential oils as I learn more. I will not be promoting any specific company to purchase from. I simply encourage you to do your research and pick a company you trust. Look into every step of their process and don't be afraid to ask questions.

As for the winds of change, I decided to extend the content of my blog to include all of my faerie life. I used to have a blog about sewing, hair, cooking, and life in general (click here for my old posts at SewingFaerie). I had become so busy finishing up my associate's degree that I lost track of posting there.

Last week I learned that I will be the sewing instructor at the new local Joann's Fabrics and Crafts. (We previously had a Joann's, but it was so small they could not house any classes. They moved to a much larger location and now classes are launching. It is the only Joann's in the city and I am super stoked to be on the team heading the first classes. This got me to thinking about how bad I wanted to share that side of my life with you also. I realize I could keep both blogs going, but I know I would struggle with keeping it all separated.

On that note, I will now be posting about my sewing adventures as well! I hope you enjoy my creations as much as I enjoy making them!

Thanks for staying tuned and being part of my faerie life!
XOXO,
Lily Bean

Muffin Cake with Cream Cheese Frosting

Howdy! The last dessert I baked up last week (when I made the birthday brownies and almond cookies) was this muffin cake. It was my uncle's birthday and, although he asked for brownies, I was not content without a frosted cake. I went looking for recipes and decided to alter a muffin recipe and make my own cream cheese frosting. It came out quite delicious if I may say so myself.

Cake Ingredients
8 tbsp butter
1/2 cup coconut sugar
6 eggs
1 tsp pure vanilla extract
1/2 cup coconut flour
1/2 tsp baking soda
pinch of salt

In a mixing bowl, mix together the butter, eggs, and vanilla extract. In a separate bowl, whisk together the coconut sugar, coconut flour, baking soda, and salt. Slowly add the dry ingredients to the batter and mix well.

Line a bread loaf pan with parchment paper. Bake at 350 for 30-35 mins.

Let cool completely before frosting.

Frosting Ingredients
8 oz cream cheese
3 tbsp raw, unfiltered honey
1/4 tsp pure orange extract
1/8 tsp pure vanilla extract

I seriously enjoyed this muffin cake. Scrumptious addition to my after breakfast coffee break.

We will see what I bake up next!

XOXO,

Lily Bean

Strawberry Jamming Almond Cookies

Hi there.

When I get to baking, I don't mess around. I need to learn to pull back on the reins a bit though because it seems grain free baking has a shorter shelf life. When I was baking my uncle's birthday brownies, I also made these cookies and some "muffin cake".

There are just so many new recipes to try and I want to eat everything all in one day!

When I was little I used to looooove eating Knott's Berry Farm Shortbread cookies. I still eyeball them when I see them in vending machines. I was on a hunt for grain free cookies that can replace those. I did chose almond cookies instead of shortbread. I must say... I was not disappointed. I could eat a whole batch of these everyday...

Ingredients
2 cups almond flour
1/2 tsp baking soda
1/4 tsp finely ground sea salt
1 egg
1 1/2 tbsp pure vanilla extract
1/4 cup raw, unfiltered honey
1/4 cup butter (softened)

Mix the egg, vanilla extract, honey, and butter in a mixing bowl. In a separate bowl whisk together the almond flour, baking soda, and sea salt. Slowly add the dry ingredients to the batter and mix well.

Line cookie sheets with parchment paper. Drop by the tablespoon full and then flatten the ball of dough down. Bake at 350 for 10-12 mins. Let cool and then top with strawberry preserves or topping of your choice. This recipe will make 12-15 cookies.

Enjoy!! I will be making these again soon.

XOXO,

Lily Bean

Birthday Brownies

Hello!!! I feel like I have been MIA forever... I had to do some soul searching but I am back now.

Last week was my uncle's birthday. I am always in charge of desserts and birthday cakes. I haven't let going grain free limit my options and I am learning how to bake more and more grain free options.

My uncle requested brownies. I hadn't tried brownies yet and was worried it could ruin a birthday dessert... but what could be worse than the year I ruined the frosting for his cake?

I learned the hard way that you can't use granulated sugar to make cream cheese frosting HAHA. We referred to the cake that year as sand cake; it was quite crunchy and grainy. No one at the party said anything mean but I am still glad I have no shame and have the ability to laugh at myself.

So without further adieu, here's the recipe for Birthday Brownies:

Ingredients:
1 cup creamy almond butter
1/2 cup sour cream
2 eggs
1 tbsp raw, unfiltered honey
1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/4 cup + 2 tbsp coconut sugar
1/2 cup unsweetened cocoa powder
3 tbsp dark chocolate chips

In your mixing bowl mix together the almond butter, sour cream, eggs, honey, and apple cider vinegar. Whisk the baking soda, coconut sugar, and cocoa powder together in a separate bowl. Slowly add the dry ingredients to the mixing bowl.

Line an 8x8 pan with parchment paper. Pour in the brownie batter and then top with chocolate chips. Bake at 350 for 25-30 mins

I want to make these again but I am thinking of 1/4 cup chocolate chips mixed into the batter instead of as a topping. Otherwise, I am super happy with how they came out. They were a bit cakier than traditional brownies but taste spectacular.

Yummy, yummy!

XOXOX

Lily Bean