Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Orange Spice Soap

December 3, 2014

I have a major citrus lover in my family: my younger sister. She simply cannot get enough of the tangy scent of oranges, lemons, tangerines...you name it. Her cocktails of choice? A limey margarita or an orangey Italian spritz of course! This comes as no surprise since she makes her living in Italy turning these citrus peels into fruit leather for her art and jewelry creations!

Keeping all this in mind, I simply cannot talk about making holiday gifts without whipping up some orange spice soap for the citrus lovers in our lives. This soap is full of cinnamon and clove essential oils that are antibacterial and anti-inflammatory. The shea butter in the soap adds that extra moisturizing power our skin often needs during the harsh winter months.

Ingredients:

1 lb shea butter soap base

30 drops orange essential oil

30 drops cinnamon essential oil

10 drops clove oil

1 heaping tablespoon cinnamon powder, sifted

Chop shea butter soap base into half inch chunks and place in the microwave safe bowl. Heat for one minute and stir. Then continue to melt base in the microwave in 20-second increments, stirring between each heating until liquefied, about 5 minutes. Once the soap is melted stir in essential oils and sifted powder. Pour into muffin tins and allow to set, about an hour. (You can speed this up by placing them in the fridge for about 20 minutes.) Remove soap from molds by gently inserting a butter knife around the edges of the muffin tin. until the soap pops out. Wrap individually in plastic wrap or tuck multiples in an airtight container. Store in a cool dry place indefinitely. Makes about 4 soaps. 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!

Peppermint Hot Chocolate Soap

December 2, 2014

Peppermint. Hot. Chocolate.

Really, there's nothing more to say. (Except maybe "All. Over." but that might be taking things to an uncomfortable level.) Every holiday season I have to indulge in at least one peppermint hot chocolate latte because nothing says seasonal cheer like a hot cup of this minty goodness!

Last year, I adapted this heaven-in-a-cup into a perfect body scrub and this year got to thinking that this combo would make a great soap--and a delicious prelude to slathering your body in my candy cane body butter. Who needs the actual hot chocolate when you can pamper yourself with these beauty treats?

Ingredients:

1 lb shea butter soap base

30 drops peppermint essential oil

30 drops spearmint essential oil

1 heaping tablespoon cocoa powder, sifted

Chop shea butter soap base into half -inch chunks and place in a microwave-safe bowl. Heat for one minute and stir. Then continue to melt base in the microwave in 20-second increments, stirring between each heating until liquefied, about 5 minutes. Once soap is melted stir in essential oils and sifted cocoa powder. Pour into muffin tins and allow to set, about an hour. (You can speed this up by placing them in the fridge for about 20 minutes.) Remove soap from molds by gently inserting a butter knife around the edges of the muffin tin until the soap pops out. Wrap individually in plastic wrap or tuck multiples in an airtight container. Store in a cool, dry place indefinitely. Makes about 4 soaps. Enjoy!

Candy Cane Body Butter

December 1, 2014

Nothing says the holidays like those red and white striped candy canes. While those candies with always evoke a nostalgic twinge in my heart, I am now more drawn to the scent of this holiday treat than the actual sugary taste, which is why I reach for a jar of this Candy Cane Body Butter rather than its confectionery namesake.

I use both peppermint and spearmint oil in my recipe to round out the minty smell. The spearmint adds a fruity softness to the scent while the peppermint brings a clean sharpness. This body butter pairs perfecting with my Peppermint Hot Chocolate Body Scrub, so make both and indulge in a decadent home spa day!

Special Tools:

Clean tin can

Old saucepan

Blender

Spatula

Ingredients:

3/4 cup olive oil

1/3 cup coconut oil

4 tablespoons beeswax, roughly chopped into small pieces

1 cup distilled water

30 drops peppermint oil

30 drops spearmint oil

1. Place the saucepan on low heat and fill halfway with water. Then place the clean tin can in the center of the saucepan. Put the beeswax in the tin can and let melt slowly. When beeswax is melted, remove from heat and allow to cool to room temperature (but not to solidify) about 5-10 minutes.

2. While beeswax is cooling, mix together olive oil and coconut oil in a small bowl. Heat for two minutes in microwave and let cool about 5 minutes.

3. Heat the distilled water (still in a microwave safe measuring cup) for two minutes in the microwave and let cool about five minutes. Pour the last of the melted beeswax into the blender while it mixes ingredients on medium speed.

4. Blend your ingredients in a blender. First add half of the oil mixture and begin to mix it on medium. Once the oils begin to thicken, add half the water, then half the beeswax. Blend for another 10-15 seconds or until first half of your ingredient are blended and being to thicken. Using a spatula, scrape down the sides of the blender and then begin blending on medium again. Add remaining ingredients (oils, water, beeswax) one at a time until fully incorporated together. Scrape down the sides one last time and blend for another 10-15 seconds. The mixture should be thick.

5. Turn off blender and add essential oils, stirring them in manually with your spatula, then blend completely on medium for another 10 seconds.

6. Pour body butter into containers (I use mason jars) and let cool for at least half an hour before capping. If you find your water separating from your oils, don't worry, that's normal. It just means that the water temp and the oil temp weren't the same when you blended them. I've noticed the more I make this recipe (or variations of it!), the less that happens, so just keep practicing. Store in a cool, dry place for up to one month or in the fridge for six months--that is the advice the book I adapted the recipe from gives. Personally, I have stored this body butter in my bathroom sink for a couple months and it has been fine sans fridge.

7. To use, apply after bathing or showering. Use only a little at a time--a little goes a long way!

Winter Solstice Body Butter

November 30, 2014

This body butter is for the loved ones in your life that don't necessarily like the more floral or softer scents of other creams and lotions. I use a mixture of pine and eucalyptus oils here to evoke the smell of a crisp winter morning with the scent of fresh pine in the air. Both oils have antiseptic and anti-inflammatory qualities, while the pine oil soothes dry skin and the eucalyptus oil eases the tension in tired muscles.

Every time I use this body butter, I feel like I'm being wrapped in a warm blanket of wintery goodness! I think of freshly cut holiday trees, tramping through the woods (or in my case, parents' yard) collecting pine cones, the promise of snow in the air...who doesn't want to wrapped in those memories all winter long?

Special Tools:

Clean tin can

Old saucepan

Blender

Spatula

Ingredients:

3/4 cup olive oil

1/3 cup coconut oil

4 tablespoons beeswax, roughly chopped into small pieces

1 cup distilled water

30 drops pine oil

15 drops eucalyptus oil

2. While beeswax is cooling, mix together olive oil and coconut oil in a small bowl. Heat for two minutes in microwave and let cool about 5 minutes.

4. Blend your ingredients in a blender. First, add half of the oil mixture and begin to mix it on medium. Once the oils begin to thicken, add half the water, then half the beeswax. Blend for another 10-15 seconds or until first half of your ingredient are blended and being to thicken. Using a spatula, scrape down the sides of the blender and then begin blending on medium again. Add remaining ingredients (oils, water, beeswax) one at a time until fully incorporated together. Scrape down the sides one last time and blend for another 10-15 seconds. The mixture should be thick.

5. Turn off blender and add essential oils, stirring them in manually with your spatula, then blend completely on medium for another 10 seconds.

6. Pour body butter into containers (I use mason jars) and let cool for at least half an hour before capping. If you find your water separating from your oils, don't worry, that's normal. It just means that the water temp and the oil temp weren't the same when you blended them. I've noticed the more I make this recipe (or variations of it!), the less that happens, so just keep practicing. Store in a cool, dry place for up to one month or in the fridge for six months--that is the advice the book I adapted the recipe from give. Personally, I have stored this body butter in my bathroom sink for a couple months and it has been fine sans fridge.

7. To use, apply after bathing or showering. Use only a little at a time--a little goes a long way!

Orange Spice Body Butter

November 29, 2014

One of the most decadent and delicious gifts you can give someone is homemade body butter. Rather than gifting people yet another tray of cookies they have to finish by the end of the holiday season, why not treat them to a festive body butter they can use long after the last ornament has been put away?

I especially love this orange spice body butter because it soothes the skin and, with the help of beeswax, locks in moisture and protects your tender outer shell from the elements. The cinnamon and orange oils are anti-bacterial and anti-inflammatory agents.

Making your own body butter is a lot easier than people think; it's also better for your skin that mainstream lotions with bad-for-you ingredients--and less expensive! In fact, the only really trick to making your own body butter is having patience while the beeswax melts and then waiting for the other oils to liquefy when added to the wax.

Special Tools:

Clean tin can

Old saucepan

Blender

Spatula

Ingredients:

3/4 cup olive oil

1/3 cup coconut oil

4 tablespoons beeswax, roughly chopped into small pieces

1 cup distilled water

30 drops orange oil

30 drops cinnamon oil

2. While beeswax is cooling, mix together olive oil and coconut oil in a small bowl. Heat for two minutes in microwave and let cool about 5 minutes.

5. Turn off blender and add essential oils, stirring them in manually with your spatula, then blend completely on medium for another 10 seconds.

6. Pour body butter into containers (I use mason jars) and let cool for at least half an hour before capping. If you find your water separating from your oils, don't worry, that's normal. It just means that the water temp and the oil temp weren't the same when you blended them. I've noticed the more I make this recipe (or variations of it!), the less that happens, so just keep practicing. Store in a cool, dry place for up to one month or in the fridge for six months--that is the advice the book I adapted the recipe from give. Personally, I have stored this body butter in my bathroom sink for a couple months and it has been fine sans fridge.

7. To use, apply after bathing or showering. Use only a little at a time--a little goes a long way!

Almond Chocolate Cups

November 23, 2014

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!

Cinnamon-Orange Chocolate Cups

November 20, 2014

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

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!

Chocolate Peppermint Cups

November 18, 2014

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)

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!

Cranberry Sauce

November 16, 2014

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!

Pumpkin Pie Body Scrub

November 13, 2014

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!

Sweet Potato & Kale Medley

November 11, 2014

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!

Chocolate Dipped Seckel Pears

November 6, 2014

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!

Pumpkin Spice Blend

November 4, 2014

Ahhhhh, pumpkin spice! That heady mixture of cinnamon and other spices is the perfect embodiment of autumn goodness. Happily for non-pumpkin lovers, it contains none of that squash. I love using it not just for Thanksgiving pies, put in my coffee for a festive kick (a trick I learned from my mom!) or on pancakes to make them just a little yummier.

This spice blend is surprisingly easy to make and less expensive if you mix it on your own. A small 2-ounce jar will run you anywhere from two to four dollars whereas if you buy the spices in bulk, you can get the same spice mix for half the cost and you are guaranteed fresher ingredients. I like to make mine in small batches, but the beauty of this recipe is that it is easy to double or triple depending on your pumpkin spice needs.

Ingredients:

1 tbsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

3/4 tsp ground allspice

1/2 tsp ground clove

Mix ingredients together and store in a small spice jar. Makes about 1/4 cup. Enjoy!

Vegan Peanut Butter Fudge

November 2, 2014

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!

Old Fashioned Devil Cocktail

November 1, 2014

This is option three in my round of Halloween-inspired cocktails, sans sugary neon additives that have no business in a real cocktail. I'm a sucker for a good old fashioned; my recipe adds a playful twist to this drink by adding activated charcoal to give it a devilishly smoky flair. Activated charcoal is a common natural health aid used to improve skin tone, whiten teeth, detox the body, and even reduce bloating. It has even become a favorite new ingredient in for cocktail makers.

I've also omitted the traditional sugar cube that goes in this drink because I feel this drink is already sweeter than sin without it, thanks to the rich Silver Coyote Whiskey I use. The trick to making a good old-fashioned is to pay attention to the details, which make sense, because, as they say, that's where the devil always finds himself.

Ingredients:

4 dashes angostura bitters

2 oz silver coyote whiskey

1 splash club soda

small pinch of activated charcoal (no more than half of 1/8 teaspoon)

1 slice of organic orange skin, minus the pith

1 orange slice (for garnish)

1 black cherry (for garnish)

ice

In a shaker, muddle orange skin, bitters and activated charcoal together until the oils have released. Add ice and whiskey and shake until mixed. Pour into a glass and top with a splash of club soda. Garnish with orange slice and black cherry. Serves one--so double the recipe and share with your favorite devil.

I Put A Spell On You Cocktail

October 26, 2014

This cocktail is sister to my Green Fairy, another concoction whipped up to celebrate Halloween without the sugary additives and fake colorants used in most drink mixers. This drink has a lovely pale green color, much like its absinthe-infused sister. This title comes from the idea that all cocktails or liquors act as proverbial potions in one way or another: inspiring courage, brewing up love or acting as unconventional oracles of a sort. Thus, this drink was born.

I used apples this drink because they are long considered an integral part of Samhain, Halloween's pagan ancestor. Apples symbolize immortality and so, on the night where spirits can walk the earth, are a perfect offering to the powers that be. I also added ginger, a heating root, purported to ensure success when spell working; lime is added for its healing properties.

So what is this spell then? Let's think of it as a longevity-inducing-healing-good-vibe-making potion spiced up with whatever (benevolent) intentions you add as you blend the ingredients. At the very least you'll have a refreshing drink to enjoy with friends!

Ingredients:

1/2 green apple, juiced*

1/2 oz ginger, juiced*

1/2 lime, juiced

2 oz gin or vodka

ice

Muddle ginger and lime juice in a shaker, then add apple juice, vodka or gin, and ice. Shake thoroughly. Pour into chilled martini glass. Enjoy!

* I juice the apple by grating it and then putting the grated pieces in a cheesecloth and squeezing out the juice, much like I do to remove excess moisture from my shredded zucchini for my zucchini fritters. You can purchase ginger juice at your gourmet grocery store or simply shredded about 1/2 inch fo ginger and strain it through the cheesecloth like you do the apple.

Green Fairy Cocktail

October 25, 2014

Halloween is a great excuse to whip up a fun seasonal cocktail. Unfortunately, most of those drinks are saturated with super sugary neon hued gunk in the form of cheap schnapps and other liquors that have less to do with a quality cocktail and more to do with getting the right Halloween-y looking drink drowning in artificial syrups. Horrifying!

And yet this dilemma presented me with a perfect challenge: making festive cocktails that are made from quality ingredients. Personally, my tastes in cocktails run towards the classics--martinis, gimlets, old fashioneds--simple drinks with a few superb ingredients. Now all I needed was appropriately spooky or mercurial twists on these standards. So, my challenge began.

The result? This absinthe-based cocktail, for starters. Absinthe, once banned in America for the purported insanity-causing properties of wormwood (one of its chief ingredients), struck me as the perfect base for a Halloween-inspired cocktail. An insanity causing liquor with a shady history? The sipper of choice among artists and writers ever in search of that elusive muse? The green fairy that is said to emerge when this high-proof liquor is diluted with water and turns a cloudy green color? Sounds to me like the perfect foundation for an inspiration inducing potion that mimics the seductive playfulness of the Green Fairy herself.

I used Mephisto Absinthe, rich with not only anise but herbs like sage and cinnamon. These other herbs round out the licorices flavor so that it is not overly cloying. The use of gin contributes to the herbaceous note of this cocktail, and the lime juice adds a pop brightness. What you end up with is a faintly green glass of goodness--and maybe a little creative inspiration for that next project of yours.

Ingredients:

1/4 oz absinthe

2 oz gin

3/4 oz fresh lime juice

2-3 dashes grapefruit bitters (optional)

ice

In a shaker, combine ingredients and shake vigorously. Let sit for half a minute, long enough for the ice to melt and dilute potency of the absinthe. Pour into your cocktail glass and enjoy! Serves one, so double the recipe and see if you and your friend have any other green fairy sightings!

Coconut Butter Pumpkin Fudge

October 23, 2014

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!

Coconut Butter

October 21, 2014

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!

Pumpkin Face Mask

October 19, 2014

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!