tag: fruit

Posted by in lifestyle

plan a popsicle party!

1 & 2: a popsicle picnic
3: no melt pop invitations
4: diy popsicle tote
5: striped juice popsicles
6: striped ice cubes

with the heat of summer setting in, i’ve been craving ice cold drinks, chilled fruit and homemade popsicles. after seeing so many popsicle inspired pretties around the web, i thought how fun it would be to throw a popsicle summer soirée! with so many options for unique invitations, diy projects and delicious popsicle mixtures, this is a party i’d be sure to attend!

have you ever thrown a food inspired party?

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Diy Dried Apples

January 30, 2012

Posted by in simple living

diy dried apples

Homemade dried apples are such an easy and inexpensive way to sneak more fruit into your diet. Of course, nothing beats a fresh, juicy apple, but I like dried apples for their portability and versatility. A little bag of apples can be slipped into a small purse for an anytime-snack, and they make a great topping for salads. They’re also a fantastic way to preserve a large bounty of apples through the winter. The idea came from the book How to Sew a Button by Erin Bried, and I modified the directions to fit my needs.


– apples
– lemons
– water


Slice as many apples as you would like into pieces 1/4″ thick or less. They can be as wide or long as you like. You may also peel them, or leave the peel on. I chose to leave the peel on and they came out great.

Soak the apples in a mixture of equal-parts lemon juice and water. The lemon juice not only preserves the color of the apple, but it creates depth to the apple flavor without having to add sugar.

After soaking, place the apples on a cake rack on top of a cookie sheet. If you don’t have a cake rack (I don’t!), then just place the slices directly on the cookie sheet. I did not need to grease the pan – the apples came off fine on their own.

The oven should be preheated to 140 degrees F, and the apples should remain in the oven for five hours. If your apples aren’t on a rack, flip them half-way through. I found that my apples really needed about 6 hours.

The apples should be flexible and bendy. You can eat some immediately, or all of them if you just used a couple of apples. If you’re looking for long term storage, then after they have cooled, place them in a sealed jar for a few days.

Shake the jars every so often. Pasteurize them by freezing them in bags for two days, and keep them for up to 6-12 months in a cool, dry place.

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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Posted by in cooking ideas

I really like scones as a little treat with coffee, or to serve when family stays overnight, as ours did last weekend. I made them on Friday and kept them air-tight until Sunday morning – they were perfect for breakfast! Scones are so easy to customize and there are so many variations. This recipe in particular is great for breakfast because there is almost as much oatmeal as flour, and not a lot of sugar. You can even substitute the dried cherries for another dried fruit or nut of your choice.

Adapted from Martha Stewart.


1 1/4 cups whole wheat flour

1 cup old fashioned rolled oats

1/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp course salt

1 stick of butter, cut into pieces

1/2 cup dried cherries, other dried fruit, or nuts

1 egg, beaten

1/4 cup soy milk ( or skim milk, or even buttermilk, as Martha suggests – I preferred soy)

1 tsp vanilla extract

sanding sugar for sprinkling on top


Preheat the oven to 350 degrees. Lightly grease a baking sheet, or just line with parchment paper if you have it.

In a mixing bowl, whisk together flour, oats, sugar, baking powder and salt; add butter pieces. Use your fingers to incorporate the butter into the dry mixer (or use a fork to mash the butter really well). At this point, the mixture should be very course; add the dried cherries.

In another bowl, stir together the egg, milk, and vanilla. Add this to the flour mixture and stir well. The resulting dough will be a lot like cookie dough. I sandwich the ball of dough between two pieces of floured wax paper. I found that this reduces the dough sticking to the rolling pin, as you roll the dough out about an inch thick. You can roll it into a rectangle, cutting out eight equal pieces, or roll it into a circle, cutting out eight wedges, like a pizza. Brush each slice with a little milk and sprinkle with sanding sugar.

Place your cut dough pieces on the greased or lined baking sheet. Bake for 20 minutes, or until browned on top. After removing, sprinkle with sanding sugar again. These are best served if they’re a little warm – but I love them room temperature as well!

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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baked pears with cinnamon

January 21, 2011

i made these baked pears for dessert last night and they turned out to be scrum-dilly-icious! quick, seasonal and super healthy- i think you’ll love this recipe.

baked cinnamon pears


– bartlett pears (i used 6 for this recipe)

– 1 cup of apple cider (or apple juice)

– 1 cup of orange juice

– 1 tsp cinnamon

– 1/2 tsp cloves

– dash of nutmeg

– 1/4 cup cranberries

– 1/4 cup raisins

baked cinnamon pears


1. preheat oven to 400°F. wash the pears thoroughly and slice each of them in half, removing the seedy core from the middle. place cut side up in a large baking dish.

2. in a bowl, whisk together the juices and spices and pour over the pears.

3. sprinkle the raisins and cranberries over the top of the pears and cover with tinfoil.

4. bake until tender with a fork, about 45 minutes. serve with ice cream and enjoy!

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