We all have that someone on our list. You know, the one that has everything. No really. This one person has everything!
It’s so exasperating trying to find the perfect gift. Well, you can breathe a HUGE sigh of relief, because I’ve got your back! As of right now, I’m taking pre-orders for the next Sea Salt Collection and this one is extra amazing!
OMG. I can’t take it!! I don’t have a ton of photos yet, but I can tell you what salty goodness you or your lucky recipient can find inside!
The Essential Sea Salt Collection.. are you ready?! Ok, includes these 6 outstanding infusions:
* 1. Garlic Medley Sea Salt * 2. Raspberry Chipotle Sea Salt * 3. Smoked Maple Bacon Sea Salt * 4. Porcini Sea Salt * 5. Rosemary Sea Salt * 6. New Zealand Sea Salt
Interested? Head over to the Muskoka Pantry shop website and place your Order ASAP!
When will you have this scrumptious collection? November 30 is the ship date. Don’t delay.
You can’t have Thanksgiving without a sweet treat! So add this to your candy to your table this year!
Today I’m sharing a Sponge Toffee recipe that is sure to be gobbled up even after all that good food you’ve eaten for Thanksgiving dinner!!
Floral, Table & Invitations by:
@timelessflowerdesign @montrealinvitations @caragao.safi
Sponge Toffee Recipe
1 cup water
3 1/2 cups sugar
1 1/2 cups of corn syrup – I used golden
1 1/2 tbsp honey 5 tsp baking soda 1/2 tsp cream of tartar *sift baking soda and cream of tartar
Prep: Have all your ingredients measured and ready. Line your baking sheet with parchment paper so that it goes beyond the sides of your pan. You really need a candy thermometer AND do NOT stir just let it cook and watch the temperature.
284 & 300 degrees are your important numbers.
First add water to a large pot, then sugar and corn syrup.
Bring to a gentle boil & cook until the mixture reaches 284 degrees
Add honey to pot – don’t stir. Allow mixture to climb to 300 degrees, remove from heat
Add the sifted baking soda & cream of tartar with a wooden spoon, stir vigorously until baking soda is dissolved
Stop mixing and carefully add candy to your lined pan.
Allow to cool 2 hours Remove from pan and break into pieces using the end of a rolling pin.
Dip into melted chocolate if desired.
Add this treat to your Thanksgiving dessert table and before you know it, you’ll be making this for Christmas too!
I’ve curated this collection of tea and tisane so that you can make your way to well-being at your own pace, and experience your own journey, one sip at a time!
I feel so blessed to be able to share with you the new Classic Tea Collection!
Each tea in the new collection aims to help you find your happy place.
A place that includes comfort, helps you increase antioxidants or provides you with that helping hand for focus or energy!
And to foster our connection to this amazing planet each loose leaf tea pouch has an illustration featuring flora and fauna in our beautiful region here in Ontario.
Go ahead and browse the Etsy shop for your new favourite tea!
This collection features 10 organic, vegan, dairy + gluten free teas so you can sip your way to well being naturally. Check out the collection in the Muskoka Pantry Shop on Etsy.
Want to know more! Go ahead and send me a message
🌱 Pack your lunch with plant power! This salad offers lots of protein and good for you whole veggies! 😋
You’ll love this Quinoa Salad because it’s tasty, and you can use up leftover veggies or quinoa.
I prefer black & white quinoa for this salad. It looks pretty- what can I say?!! 😂 You can use any variety you like best!
You can add garlic for more flavor. Season to taste!
Remember to save this recipe so you can use it later! 👌🏼
2 cups cooked quinoa
1 large red bell pepper, diced
1 English cucumber, diced
2 field tomatoes, diced
1/2 red onion, diced
1 can chick peas, drained & rinsed
1/3 cup extra virgin olive oil
1 lemon, juiced
1/3 cup chopped fresh parsley, chopped
Sea Salt & black pepper to taste
Add 2 raw chopped garlic cloves if desired
Sometimes I added chopped mint. It makes for a really fresh tasting salad! Try it!! 🌱
🌱 Add all your ingredients to a large bowl and stir to combine.
This recipe is great when served chilled, but I personally like it when I add the warm quinoa to the veggies and serve right away!
Quinoa Salad + Chickpeas for a nutrient dense meal or side
Chamomile tea as a remedy for acid reflux?
Here’re my favourite tips for storing fresh herbs like parsley, basil, cilantro and mint.
1. Trim the bottom of the stems
2. Fill a jar or glass a quarter of the way up with water and place the cut ends of the herbs into the water and cover loosely with a plastic bag or better yet cover with a wax-covered cloth
3. I like to change the water every day or every other day
4. Store herbs in the refrigerator… or should you? Keep reading!
Which herbs like the cool temperatures of the fridge? Which ones do better on the counter?
Cilantro and Mint love cool temps -> store in the refrigerator
Parsley can be stored at room temperature or in the refrigerator Basil is best stored at room temperature. Cool temps will slowly turn its leaves black
Fresh herbs can last up to 2 weeks when stored this way
PS. When I have more fresh herbs than I can handle, I wash and pat them dry. Then I chop them up and sprinkle them with a bit of sea salt and store them in a container in the freezer. When I need some, I just scoop them out with a spoon as needed for my recipe.
** Note. When adding sea salted herbs to your recipe you’ll want to reduce the amount of sea salt so it’s not over-salted.
Let me know if any of these tips help you! Do you have any tips for keeping herbs fresh??
Craving a little something to nibble on while you sip on iced tea or coffee? I got just the thing to satisfy!
Here’s a quick and easy recipe to share with your family, friends, or maybe you’ll just keep them for yourself … no judging.
2 3/4 gluten-free flour
1/2 cup organic sugar
3/4 teaspoon Muskoka Pantry Elsalvador Sea Salt
1 tablespoon baking powder
8 tablespoons vegan butter
1 cup fresh blueberries
2 flax eggs
up to approximately 2/3 cup oat milk
2 teaspoons Madagascar vanilla
* Read my tips below
In a large mixing bowl blend flour, sugar, salt and baking powder
Add butter and blend until you have little pieces of chunky butter bits the size of a pea
Using a separate bowl add the flax eggs, milk, vanilla and mix well
Mix together the wet and dry ingredients until it sticks together
I add the blueberries once the mixture has come together
Line a baking sheet with parchment paper and divide dough in half and add these two portions on to the baking sheet. Shape dough into circles that aren’t too high. They should be less than 1 inch in thickness.
Using a wet knife, slice the dough to form six evenly cut wedges.
Gently pull the wedges away from each other and allow the dough to sit in the freezer for 30 minutes. This allows for maximum rise & a more tender crumb.
Before the 30 minutes of freezing time is up, preheat your oven to 410°F
Bake scones for 20-23 minutes until golden brown. Makes 12 pieces.
Serve warm with jam or butter if you like, otherwise, they are just perfect on their own with a nice cuppa tea or coffee.
* use your favourite gluten-free flour blend for this recipe. I used Bob’s All-Purpose 1 to 1
* use your favourite variety of milk
* you may need a little more or a little less milk depending on the variety of the flour you are using & believe it or not, the weather!
* i like to top my scones with a sprinkling of organic sugar.
* you can “wash” your scones with real eggs, or milk to give you a golden colour to your scone
* for fancy scones add chopped chocolate-covered blueberries or cherries
It’s a hot and sunny summer here in beautiful Ontario, Canada! That said, i’m guessing it’s hot where you are too!
Today I’m sharing a simple + flavourful iced tea recipe that also doubles as a cocktail. I know, you love this idea! You’re welcome.
Bonus Points for you! If you have your little nieces coming over for a visit, you can make this iced tea for them (without alcohol obvi) and they’ll feel all fancy & grown-up. It’ll be so special and you’ll be their hero!
This recipe is for one bevie, but you can easily double it as required to make a pitcher and keep the iced tea in your fridge.
Vanilla Spiced Tea
6 oz organic rooibos chai tea
1/2-1 oz coconut milk or cream
1/2 teaspoon Madagascar Vanilla
Ceylon Cinnamon sticks for garnish
Want to make it a cocktail?
It`s ok, I know you do!
Alcohol add-ins for adults;
Brew 1- 1.5 teaspoons of Rooibos Chai as per instructions and allow to cool in the refrigerator.
Once cooled, add tea, coconut milk, and vanilla into a shaker and shake, shake, shake to blend the ingredients and create a wonderful froth. The heavier the cream content of the milk you choose will also determine the amount of froth. Less fat, less froth.
If you’re making this as a cocktail, add your rum and vodka to the shaker along with the tea, and milk. You don’t need to add the vanilla. Shake until frothy and serve over a tall glass filled with lots of ice. Garnish with a cinnamon stick.
Here’s the shop link if you’d like your own organic Rooibos Chai: The Muskoka Pantry
PS. Birthday Reminder: Know someone born July 23-August 22. They’re a LEO and Rooibos Chai is the perfect gift for the LEO on your list.
PS.I’d love to connect with you on Instagram. Come over and say hi @themuskokapantry
Well, if you can’t take a dip in a pool or the lake, you can always take a dip into this delish artichoke dip!
Forget store bought dip. This tastes fresh!
Artichoke Dip Ingredients
Cream cheese, 227 grams + 2 tablespoons
Mayonnaise, 1/2 cup
Plain Yogurt, 1 tablespoon
Artichoke hearts, drained and chopped
2 garlic cloves pressed or finely chopped
1/2 lemon, juiced
jalapeños, 1-2 finely chopped –
Black pepper, freshly cracked as desired
Sriracha Sea Salt, as desired
Parmesan cheese, grated, as desired
Mix cream cheese, mayonnaise and yogurt with hand blender until smooth.
Add garlic, artichokes, lemon juice and seasonings until blended.
Transfer dip it to a small oven proof casserole dish.
Top with grated parmesan cheese.
Warm at 350 in the oven for about 20 minutes or until bubbly.
Place casserole dish on a baking pan to save you from cleaning the oven should your sauce spill over. 😂
For a thicker dip. I make this recipe using non-dairy ingredients. You can use dairy and real egg mayo and the dip will be thicker. In this case, you can adjust the thickness with some milk. You’ll have to judge how much milk to add. I’d start with a 1/4 cup.
I find when I use vegan ingredients this results in a thinner dip but still it disappears super fast!! 😋
Want to add more flavor?
Try adding dry vegetable soup mix, a sprinkling of Italian herbs blend or a tablespoon of Italian salad dressing to your dip. Remember- season to taste!
Yes, I made my own bread but, you don’t have too!!
Serve hot with tortilla chips, crusty bread or crackers and your favorite freshly sliced vegetables.