How to Make Finely Ground Sugar

Good day, reader friends!

Don't stress!! I know it's the holidays and you are busy! I see those recipes you've been looking at that call for ingrients about which you aren't so sure! Here is help for one of those such ingredients!

Finely ground sugar is commonly used in European baked goods and candy. It is ground more finely that regular granulated sugar, but it's not as fine as confectioners/powdered sugar. I've never used it or seen it in a store personally, yet, I ended up needing it for a recipe I wanted to try.

Making it was very simple. I used my coffee grinder for this process, but using a small food processor may work.

To make the finely ground sugar, simply place about a quarter cup of regular granulated sugar into the mill.

Pulse a few times until the sugar is broken down into very small granules. Just be careful not to over-process and turn your sugar into a powder.

Ta-da!

It's just that easy! Repeat the process until you have your desired amount of sugar.

Now, there is one less thing to stress over! Go enjoy your holiday! ❤

Until we meet again, may you be blessed!

Citrus Peel Candy

Good day, reader friends!

We have been doing our annual Chrsitmas Around the World activities the last couple weeks when we have been able, as we lost a dear family member last week.

One activity I wanted to try this year was to make Stollen, a traditional German Christmas bread. The recipe I wanted to try called for candied citrus peel. I've read that there is no comparison between the store-bought version and the homemade version, so I decided it would be fun to make our own. It turns out, I was correct! I thought I would share the process with you in case you would like to try it also.

I began with organic produce, and I would not make this candy without using organic fruit since citrus is a sprayed crop. The following picture shows the fruit I used. You can use any combination you would like, but make sure to stay close to the same quantity.

Next, cut the ends of each fruit, and cut the rind away from the fruit.

Cut peel into quarter inch slices, place them in a pot, add cold water, and bring them to a boil. Boil the peels for 15 minutes.

Drain the peels and rinse them with cold water.

Repeating this process one or two more times will reduce the bitterness of the citrus rind.

Next, add two cups of sugar and one cup of water to the rinsed pot. Stir and bring the mixture to a boil to dissolve the sugar. I didnt wait for my sugar to completely dissolve.

Add the peels to the pot. Reduce the heat to maintain a slow boil, and stir often so that the peels do not stick or burn.

Continue to boil until the rinds start turning translucent and the syrup is thick.

Remove the pot from the heat. Using a slotted spoon, remove a few rinds at a time from the pot, letting them drain for just a few seconds. Place the rinds in finely ground sugar.  (Click here to learn how to make your own) Toss them around a bit to make sure they are coated well.

Move the coated peels to a drying rack. 

Let them dry on the racks for one or two days. The peels are now ready to use or store in the freezer.

I hope you get a chance to try them!

Until we meet again, may you be blessed!

Thanksgiving Preparations

Good day, reader friends! Can you believe the holiday season is already upon us?? We have been so busy here this year that this holiday season has crept up on me! I still can't believe Thanksgiving is this week! Wow!

The other day I hunkered down and faced the reality of the approaching festivities, pulling out my Thanksgiving planning cheat sheet to begin my grocery list. I thought I would quickly share it with you in case you would like to make one to use this year and years to come.

I folded a sheet of printer paper in half long ways. On the left, I wrote my schedule of things that need to be done and the order in which they need to be done. On the right, I wrote my main recipes. This helps me check my ingredients and herbs at a quick glance as I make my shopping list before Thanksgiving. Not having to search and flip through recipes makes the process so quick and easy. On the big day, having my schedule and recipes for the day in the same spot and on one sheet of paper creates a little more calm and sanity for me. I say, " What's not to love about that?" I've loved it quite a bit the last few years! I hope it inspires you to create one of your own to fit your own needs!

I hope you have a wonderful Thanksgiving, reader friends!

Until we meet again, may you be blessed!

Fall Fun

Good day reader friends!! I pray this post finds you well! How has fall been where you are? It seems like fall here, like many other places, is having a bit of an identity crisis.

One day, though, the day was perfectly fall-like! It just so happens we had something really fun planned for the day.

Have you ever wanted to really do a particular fun activity, but that activity was not being offered anywhere near you? Such was the case with me earlier this year. I wanted to enjoy a big bonfire with friends. I wanted the young and old all together enjoying the company of one another, laughing and having fun while roasting marshmallows and making s'mores. Since there was no such thing being offered, I decided to plan and do it at my home. We don't have to wait for others to offer an event, we can plan and host it ourselves! I was so excited to do this for our church family.

I also created a photo scavenger hunt for people to participate in during the afternoon leading up to the bonfire. I still am hearing stories and laughter about that event from those who participated. I even here the words "next year" in those conversations. That is so exciting to me that so many people enjoyed it so much and want to do it again! I believe God gives us ideas and creativity to bless others. I am so thankful He used my husband, my children, and me to bless our church family!

Here are a few clips from our day and night. The first three photos are just a few of the MANY photos from the scavenger hunts. These just happen to be the only ones I could use due privacy issues. The remainder of the photos are from the bonfire.

S'mores Kits

I tried to have enough variety to try to
Make everyone feel loved, blessed, and
Thought of.

The next picture is from the hotdog and chili table. The hotdog weiners were placed in a casserole dish for everyone to roast his/her own. I added a big pot of homade chili to complete the meal.

We wrapped utensils to make
Everything easier to hold.

The crowd arrived just before dark.

I hope you find something here that inspires you to bless others or that sparks that little "I can do that" inside of you! Don't let life pass you by! God has given you the gift of today. He has given you life! Don't be afraid to step out of your comfort zone and make something happen that will create beautiful, fun memories all around you! You can give others that gift and receive your own amazing blessings at the same time! You don't have to be fancy or Pinterest perfect to have fun and create fun! Just get out there and do it! Much love to you all!

Until we meet again, may you be blessed!

Autumn Blessings Jam

It is not uncommon to walk in my home and see newly canned jars of food sitting on my side table or china cabinet shelf. Yesterday, I had just finished canning this recipe. The kitchen was cleaned up, and I was starving. As I bustled around the kitchen, scrounging up a late lunch, I looked up and the view caught my eye. The warm smile worked its way from my eyes to my toes. Sometimes, it is the beauty in the simple and mundane that bring the warmest satisfaction and contentment, and that is exactly what I felt seeing my little jars nestled away and cooling. It may sound silly, but it's true. I love the satisfaction of a warm, clean kitchen with food cooling in jars on my shelves. It is given to its own form of beauty that I enjoy. This little life of mine is a beautiful gift from God.

Whether beautiful jars cooling in a freshly cleaned environment is what you enjoy or not, you can still enjoy this jam. It, too, evokes the feelings thinking of fall typically produces. It has a warm depth from the cinnamon and pie spices with the sweetness combining with the brightness of the dried berries to all be melded together with the pomegranate juice. To taste it makes me feel like I should be at a fall festival with hayrides and apple bobbing on a cool, crisp evening while sipping apple cider around a fire...you know the Hallmark version of fall, not the the scorching, oppressive fall we have been enduring here in the south. ;)

So, tell me. In what do you find beauty, satisfaction, and contentment? Then try the recipe and tell me what you think!

Autumn Blessings Jam
3 c pears, cored, chopped and crushed
2/3 c dried cranberries, coarsely chopped
1/4 c pomegranate juice
1/4 c bottled lemon juice
1 t cinnamon, can reduce 
1/8 t ginger
1/8 t nutmeg
1/8 t allspice
2 T powdered pectin
4-1/2 c sugar
1/2 brown sugar

Prepare the canner, jars, and lids by putting the jars in the canner on the stove with water to keep them hot until the jam is done. I also like to lay out everything I will need to fill and prepare the jars once the jam is done since everything runs at a quick pace after the cooking begins.

Gather all the ingredients for the recipe to begin prepping and measuring them out.

Measure out the spices, sugar, juices, and pectin. Don't forget you can reduce the cinnamon if you don't enjoy a strong cinnamon flavor.

Next, measure out and chop the cranberries.

Peel, core, chop, and measure out the pears. I like to do a cup at a time and store them in lemon lime soda or lemon water until I am done with all the pears.

Next, drain the pears well, and crush them. I used a potato masher. Try not to leave any large chunks.

Now the ingredients are prepped and cooking can begin.

Add all the ingredients except the sugar to a large stock pot.

Bring this mixture to a rolling boil, stirring continuously. Then add add the sugar in all at once. Continue to stir continuously. Bring the mixure back up to a rolling boil. Boil exactly one minute.

When the mixture has boiled one minute, remove the mixure from the heat. If foam has formed as in the picture below, use the edge of a large metal spoon to scrape the foam from the top of the jam mixture.

Remove the jars from the warming canner and fill them to 1/4 inch headspace. (If I am making something I am considering entering into a fair, I fill the jar nearly full. As the jelly cools, it will almost always contract inside the jar to the proper headspace that judges look for.) Make sure to wipe the rim of each jar clean and seal with a lid and ring. The jars in the photo below do not yet have a ring so that you can see the headspace left in the jar.

Place the sealed jars in the canner and process for 10 minutes. Remove the jars from the canner. Set the jars in a draft free area and do not disturb them for twenty-four hours.

I hope you enjoy the recipe and find beauty in the world around you today!

Until we meet again, may you be blessed! 💕

Autumn Harvest Pie

I have been working on this pie for a while, and have hesitated to share it. The crust on this recipe can easily get over done around the edges, but I personally don't mind it. The edges could be covered with foil or you could use a traditional pie crust recipe. To to me, though, a traditional crust would just take away the essence of what the pie is and represents. I want to enjoy all the harvest goodness!!

Autumn Harvest Pie

Crust ingredients:

One sleeve graham crackers
3 T butter, melted
1/4 c shredded coconut
1/4 c dried cranberries
1/4 c pecan pieces
1/4 c brown sugar
1/2 t maple maple flavoring

Pie Filling Ingredients:

1 can pumpkin puree
8 oz cream cheese, softened
3/4 c dark brown sugar
1/2 c can milk
1/2 c apple cider
2 large eggs
1 T corn starch
1 t cinnamon
1 t nutmeg
1/2 t ground ginger powder
1/2 t salt
1 pinch fine black pepper

Directions:
Melt butter.

Place the graham crackers in a food processor. Crumble them as you add them or pulse a couple times to break them up.

Add all the other crust ingredients except the melted butter to the processor. Pulse until ingredients form fine crumbs.

Set processor to mix, and slowly pour in the melted butter.

Press the crust ingredients into a pie plate. Use a deep dish, save part of the mixture in the freezer for a future pie, or place some in a ramekin. I chose the latter, but I snapped the photo before I made up my mind. I forgot to take another photo before I poured the filling. Oops! Please forgive me. 😁

Set the crust aside, and add the cream cheese to a large bowl. Beat the cream cheese until it is fluffy.

Gradually beat in the milk and cider until smooth.

Mix in the cornstarch.

Add the remaining ingredients, and mix well.

Once the ingredients are mixed well, pour the pie filling into the crust.

Bake the pie at 425° for 15 minutes. Turn the oven to 350° and continue to bake for another 35-45 minutes until the filling appears nearly set when shaken. Cool 1 hour.

This crust is dark to begin with. Because of the ingredients, it will get a lot darker during baking. Though the color was dark in nature, the only part of my crust that got a little too done were the very top edges that peeked out of the filling. You could tent the edges with foil or use crust shields, but I'm no professional baker. I rather like the rustic look. 

When the pie has cooled top it with some whip cream and enjoy! I couldn't wait for mine to cool completely!

Happy fall! I hope you like it!

Until we meet again, may you be blessed!