This is a honorable goal and can bring joy to the home as long as its not paired with overwhelmed and stress. Here are 5 ways to keep the joy in your home and the stress elsewhere.

• Letting Go of Perfection
• Declutter Your Decorations
• Keep Your Everyday Meals Simple
• Consumable or No Clutter Gifts
• Remember, All Glory be to Christ

Letting Go of Perfection

No matter what trick you use to simplify your home, avoid overwhelm and make the holiday’s less stressful nothing will actually work unless your attitude and perspective are right. Some people call this taking care of your ‘mental health’. I would say this is much more of a heart issue than a mental issue.

When you love something it becomes important to you. Once something is important to you, you get anxious and stressed when that thing is not going the way it should. As a homemaker, we are responsible for the things going on in our home. The cleanliness, the meals, the way the home functions, we are the ones who get to work that out and accomplish it. It becomes important to us.

What do you love?

I love homemaking! Creating a home that is comfortable, hospitable, clean and has the smell of homemade meals delighting the soul is what I love doing. I love when my kids want to be home. When my husband comes home from work with a smile on his face. I want people to feel welcome and at home in my house. This is all good, until it is more important, loved more than my own families well being.

So what do I love more? I love the Lord and the most important thing I can do as a wife and mother is emulate Gods love to my family. Show them love, teach them love. Walk in His way and teach my kids to do the same.

Proverbs 25:24 says “It is better to dwell in a corner of a housetop, than in a house shared with a contentious woman.” It says similar things in Proverbs 21:9 and 27:15-16. If I’m continually stressed over the well being over the home and I’m yelling, complaining and getting frustrated with the kids, I’m in the wrong. My love is on my home and myself more than my family who the home is for. I have become a contentious women.

Let go of perfection

If you find yourself overwhelmed, bitter and contentious over the busy holiday season you need to let go of the perfection of your home and seek perfections or sanctification in your relationship with your Lord and Savior Jesus Christ.

Avoid overwhelm by resting in the Lord. Remember His holiness. Be thankful for His sacrifice. Serve you family for His glory. Let go of the ideal perfect home and seek the perfect Lord. Let go of the idea of the perfect holiday experience and see the perfect Lord. Don’t hold onto the standards of the crunchy homemaker but seek the standards of the Lord. Only then will you be able to truly avoid overwhelm.

With that being said, lets get into some of the tips and trick that can help simplify our homes now that our hearts are set.

Declutter Your Decorations

To avoid the holiday overwhelm in your home, simplify you decorations. Now, I’m not saying you have to go all minimalist with your holiday decorations but try to avoid a cluttered look. Not every little angel, nutcracker or snowman has to be out every year. If your decorations make you feel like your house is clutter and uncleanable, simplify them.

A cluttered house can be hard to relax in. During this time of year our schedules are often full and cluttered. Our home should be able to give us all rest and peace. If the decorations stress you out, simplify them to fit your family’s needs.

Letting the kids help Decorate

When you have little kids who want to help decorate things can get stressful very easily. We imagine we will be making wonderful memories with our kids when decorating until they have their own great ideas of how things should look. Then its messy, unorganized, and chaotic.

I want my kids to be creative and celebrate our saviors birth with joy and not memories of mom controlling things and taking the fun out of it. But I also can’t stand the numerous messy, mismatching kids ornaments and cut outs, drawing and such. Its all clutter to me.

In our house, each of the kids rooms get their own tree with their own ornaments. My kids can also display all their arts and crafts and decorate in their own rooms however they want. They get to be creative and make memories. I get a tidy house with decoration that bring me joy and not stress.

Maybe you don’t want a tree or decorations in their room. You can also take same idea and apply it elsewhere in the house. Like a table, shelf or mantle that they get to decorate and arrange. Giving them some boundaries to their creativity is a good for them. When given boundaries they become more intentional with what they do.

Keep your everyday meals simple

The holiday season is all about food (and Jesus). From Thanksgiving to New Years there are so many traditional meals, sweet treats, from scratch family recipes we have to make. There are parties that we are baking for and edible gifts to make all on top of all the expected amazing holiday day-of meals.

For the homemaker it can be a lot of fun or stressful days in the kitchen. This is when meal planning and freezer meals come in handy. I love cooking, but it can be exhausting during the holidays to keep up with all the extra baking and cooking on top of the daily meals. Having a monthly meal plan laid out for the month of November and December help me a lot. Here are more resources on monthly meal planning.

When planning these meals I choose easy, simple meals that my family loves. Meals that can be make ahead of time if needed. In November I often make a few freezer meals for some of the busy days in December. This makes it easy for us to eat a healthy home cooked meal on days we have been out all day enjoy the seasons festivities. Having freezer meals ready also makes it easy for me to relax and not worry about dinner when I’m overwhelmed with all the extra holiday baking.

In all, to avoid the holiday overwhelm as a homemaker plan our a months worth of meals ahead of time. Choose simply easy meals. Have a well stocked freezer of meals ready to go.

Consumable or No Clutter Gifts

As a homemaker, as your family receives gifts, it can be stressful. As a mother with 5 small children we receive a lot of toys at Christmas time. It doesn’t help that we have November, December and January birthdays in our family. Lots of new things coming through that I must now find a place for in my home and teach my children to put them away properly.

The day after Christmas, about 3 years ago I remember looking at the mess and realizing I had not place to put all these new toy and I cried. I was overwhelmed. That day I made a plan, went to Walmart, bought bins and a new shelf, organized and threw out a lot of old toys to make room for the new ones. Here are a few tips on how to the avoid overwhelm and stress of gift receiving as a homemaker.

Tell your family and friends what gifts are appropriate

You don’t have to make this a joy killing moment of making harsh boundaries. It can be as simple as mentioning “We are getting out kids fun art supplies this year, they would love more coloring books too”. Often times that sparks a good conversation with friends and family as to what type of gifts are joy giving in your home.

In the past, to avoid overwhelm, I have had to give some family members a limit of how many toy and gift they can give my kids. Thankfully we have such good relationships that this was not offensive. When giving these types of boundaries I have often worded them like “We have a lot of toy right now, for Christmas I’d appreciate it if you only got them 1 toy. You can get them as many gifts as you want but can you keep the toys to a limit of 1 per child?” If you need more boundaries you can say something like “We have so much right now, and would appreciate a limit of only 3 gift this year.” Or what ever it needs to be.

What type of gifts to kids that are not toys

To avoid the clutter and overwhelm of toy during this seasons think of consumable or easy to store gifts for you kids. Gifts like sidewalk chalk, bubbles, coloring books are great non food consumable gifts. When they are done they are gone.

Food gifts, like their favorite snack in their stockings is always loved. I always fill my little kids stocking with applesauce, banana, boxes of yogurt covered raisins and fruit snacks and they love it! As they get older treats like, breakfast cookies, chocolate bars, trail mix. You can be as crunchy or not, food gifts are always loved.

For more ideas for no clutter consumable gifts here I have a list of 27 gifts ideas you can check out.

Remember, All Glory Be To Christ

Now that you have decluttered, stocked up on freezer meals, and your gifts aren’t stressing you out, you can remember again, this is all for the glory of Christ. It may be tempting to say what I do is for the glory of God. Christ is honored by my work. I give honer to Christ with what I accomplish. Like a knight saying he will win this tournament for the beautiful lady. Its not about me giving God glory with what I do but doing what He would have me do that brings Him glory.

All glory be to Christ means I seek His will and workout His plan that He has for me. God has prepared work for us to do and yes, doing the dishes, making the meals, wrapping the gifts so beautifully is a part of the life that he has given to us. But the work he desires for us is in our heart attitude towards Him and our neighbors. He desires us to love Him with all our hearts, soul, mind and strength and to love our neighbors as ourself. Put off sin, confess and repent, giving glory to our Lord.

When you do the work of a homemaker, don’t come to God saying “Look what I did for your glory” but come to God asking “What can I do to give your glory”.

The post How to find joy and avoid overwhelm as a homemaker this holiday season appeared first on Embracing The Home.

Ingredients for Eggnog Ice Cream

You can either buy store bought eggnog or make your own. Here I will show you how to make your own. If your using store bought you can skip all this and simple add it to your ice cream maker.

Eggs Yokes

Egg Yokes add flavor as well as some of the creamy thickness. As you heat up your milk and eggs the yokes will cook slowly while mixing in with the milk, cream and sugar. In the end they will be cooked and if done correctly not clumpy.

Milk and Cream

The more cream you use the thicker and richer your eggnog will be. The more cream and fat in your ice cream the smoother and easier to scoop as the fat doesn’t freeze all the way. This gives your ice cream a creamier texture avoiding icy hard ice cream. You substitute with all milk or half and half and it will still turn out but texture will be best when you add the cream.

Sugar

Sugar is going to sweeten up our ice cream. If you want to substitute for a more healthier choice you could try monk fruit sweetener at a 1:1 ratio. Or honey or maple syrup at a 1:3/4 ratio.

Spices

Nutmeg is the star of the show with eggnog. Its warm, sweet, nutty flavor taste like Christmas. You can use ground nutmeg or whole cloves. I prefer using the whole cloves. Just grate them with a fine grater and enjoy freshly grated nutmeg.

The other spice we will be adding is cinnamon. Cinnamon and nutmeg complement each other very well as the are both warm and very reminiscence of the holiday season.

Vanilla Extract/Powder

Vanilla is another wonderfully warm flavor that bring out all the other flavors. I like to use vanilla powder for most of my baking and cooking. The flavor is just as wonderful and measures out the same as vanilla extract. If you’ve never given it a try let this holiday season be you chance!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Eggnog

Separate eggs

Get two bowls, one for the yokes and one for the egg whites. Separating eggs is simple, crack the egg over the bowl set aside for the whites. Pour or catch the egg yoke in one half of the broken egg shell. Let the egg white fall into the bowl. Pour the egg yoke into the other half of the broken egg shell to get rid of the rest of the egg whites. Place you egg yoke in the other bowl.

Double Yoke with my first egg! Always very special!

Whisk Eggs and Sugar

To brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow. This will make for a very nice smooth eggnog.

Add The Rest Of The Ingredients

In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.

Heat on The Stove

Turn on medium – medium high heat and stir. Don’t whisk anymore just stir it all together and keep an eye on it. You don’t want the eggnog to boil but you do want it to steam and maybe bubble a little but don’t let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.

Let cool and Refrigerate

Turn off the heat and let the eggnog cool down. Once room temperature poor in a mason jar or bowl and refrigerate for at least 1 hour.

How To Make Eggnog Ice Cream

Pour Into An Ice Cream Maker and Churn For 20 Minutes

If you are using a KitchenAid Ice Cream bowl and attachment, turn the mixer on stir. Do not go any faster. You want to churn your ice cream slowly. If you are using an old fashioned ice cream maker or an electric ice cream maker follow the directions that came with your machine. Sadly I am not versed with every brand.

Freeze For 20 Minutes

The longer you churn the warmer your bowl is going to get. So I put it back in the freezer for 20 – 30 minutes to help keep everything cold. Leave the blade/mixer in the bowl.

Churn Again For Another 20 Minutes

When I bring it back out of the freezer I first break it up a little with a spoon. I don’t want it to be so hard that the mixer doesn’t work. It will seem at this point that it’s getting softer at first and not as frozen but then the ice cream will seem to increase and in my case, overflow a little bit. This is good.

Freeze For Another 20 Minutes Before Serving

By this time it might be close to a soft serve texture and you can serve it if you like. I will give my kids a spoonful and then place back in the freezer for another 20 minutes (or longer) to solidify a bit more. After that scoop away!

Eggnog Ice Cream

Yield: 1 quart

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

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Ingredients

• 6 egg yokes
• 3 cups milk
• 1 cup cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Separate the egg white from the eggs. (read above to learn how to separate eggs.)
2. Whisk Eggs and Sugar together to brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow.
3. In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.
4. Heat on the stove on medium - medium high heat and stir. Don't whisk anymore just stir it all together and keep an eye on it. You don't want the eggnog to boil but you do want it to steam and maybe bubble a little but don't let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.
5. Let cool down and refrigerate for at least 1 hour.
6. Poor into ice cream maker
7. Churn for 20 minutes
8. Place the bowl and all into the freezer for 30 minutes
9. Add chocolate chips and churn for another 20 minutes
10. Freeze again for at least 20 minutes before serving.

The post How To Make Homemade Eggnog Ice Cream appeared first on Embracing The Home.

This homemade eggnog recipe is a cooked version but if you don’t mind the raw eggs you can follow this recipe and simply skip the heating and cooking and enjoy your eggnog. 

This homemade eggnog recipes is also safe for young children. This is not a traditional eggnog recipe with aged rum, brandy or bourbon. Although, for you older adults, feel free to add your desired spirits and make it your own treat!

Ingredients for Eggnog

Eggs Yolks

Egg Yolks add flavor as well as some of the creamy thickness. As you heat up your milk and eggs the yolks will cook slowly while mixing in with the milk, cream and sugar. In the end they will be cooked and if done correctly not clumpy.

Milk and Cream

The more heavy cream you use the thicker and richer your eggnog will be. I remember as I kid my sister would always add a little milk to the eggnog because to thin it out a bit but I always liked the thickness. So depending on how you like it you can change the ratio of milk and heavy cream. You could go as far as all cream (I wouldn’t suggest it) or you could do all milk and it will still turn out.

Sugar

Sugar is going to sweeten up our creamy drink. If you want to substitute for a more healthier choice you could try monk fruit sweetener at a 1:1 ratio. Or honey or maple syrup at a 1:3/4 ratio.

Spices

Nutmeg is the star of the show with eggnog. Its warm, sweet, nutty flavor taste like Christmas. You can use ground nutmeg or whole cloves. I prefer using the whole cloves. Just grate them with a fine grater and enjoy freshly grated nutmeg. 

The other spice we will be adding is cinnamon. Cinnamon and nutmeg complement each other very well as the are both warm and very reminiscence of the holiday season.

Vanilla Extract/Powder

Vanilla is another wonderfully warm flavor that bring out all the other flavors. I like to use vanilla powder for most of my baking and cooking. The flavor is just as wonderful and measures out the same as vanilla extract. If you’ve never given it a try let this holiday season be you chance!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Eggnog

Separate eggs

Get two bowls, one for the yolks and one for the egg whites. Separating eggs is simple, crack the egg over the bowl set aside for the whites. Pour or catch the egg yolk in one half of the broken egg shell. Let the egg white fall into the bowl. Pour the egg yolks into the other half of the broken egg shell to get rid of the rest of the egg whites. Place you egg yolks in the other bowl. 

Double Yolk with my first egg! Always very special!

Whisk Eggs and Sugar

To brake up the egg yolks and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow. This will make for a very nice smooth eggnog.

Add The Rest Of The Ingredients

In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the sugar and egg mixture and whisk together.

Heat on The Stove

Turn on medium – medium high heat and stir. DO NOT whisk anymore just stir it all together and keep an eye on it. You don’t want the eggnog to boil but you do want it to steam and maybe bubble a little but don’t let the milk burn. Stir for about 10-15 minutes until your hot milk mixture starts to thicken as the egg cooks.

Let Cool and Enjoy!

Once thickened, let your eggnog cool down. I like my eggnog warm just as much as I like it cold, enjoy how to you like it. For an extra treat add a little whipped cream with a pinch of cinnamon on top.  

Store you eggnog in an airtight container in the refrigerator for as long as the original expiration date for your milk and cream that you used in this recipe.

Eggnog

Yield: 1 quart jar

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 6 egg yokes
• 3 cups milk
• 1 cup cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Separate the egg white from the eggs. (read above to learn how to separate eggs.)
2. Whisk Eggs and Sugar together to brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow.
3. In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.
4. Heat on the stove on medium - medium high heat and stir. Don't whisk anymore just stir it all together and keep an eye on it. You don't want the eggnog to boil but you do want it to steam and maybe bubble a little but don't let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.
5. Let cool and store in the refrigerator in a jar until the expiration date on the milk and cream that you used in the recipe.

The post How To Make Homemade Eggnog – From Scratch Holiday Recipes appeared first on Embracing The Home.

Ingredients for Gluten Free Pie Crust

Almond Flour

Almond flour is a naturally gluten free flour that taste amazing! Its perfect for all different types of desserts. It is light and fluffy and the flavor is nutty and sweet. However, sadly it is expensive, 2lbs is typically around $10 at Walmart and amazon.

Gluten Free All Purpose Flour

These recipe calls for both almond flour and all purpose flour. The almond flour can be a bit crumbly we do half almond and half all purpose flour to help hold things together. You can use any gluten free all purpose flour for this recipe.

Sugar

A little white sugar in this recipe helps flavor the crust by sweetening it just a little making it complementary to our sweet pie filling. A little sugar will go a long way for our pie crust so we don’t need a lot. You could also use Monk Fruit Sweetener or honey as a substitute if needed.

Cold Butter

Cold butter is extremely important. The colder the butter the better. I freeze my butter for pie crusts. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust.

Apple Cider Vinegar

With regular flours the acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. Because we are using gluten free flour already this ingredient isn’t as needed but I still like to add it. I think the ACV and the butter together create better air pockets and help make a soft and flaky crust. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

An Ice Cube (optional)

You can either place your ACV in the freezer for 20 minutes or so in order to get it cold or you can place an ice cube in it. I usually use an ice cube but its up to you. You will not be putting the ice cube in the dough. Its just to make your apple cider vinegar cold.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Gluten Free Pie Crust

Mix Dry Ingredients

In a food processor (or by hand) mix together the almond flour, all purpose flour, sugar and salt. Pulse a few time to get them mixed together.

Add Cold Butter and Apple Cider Vinegar

Now cut the cold butter in cubes and add them into the flour, pulse in the food processor or use a fork or your hands to mix the cold butter in without it melting. Add a teaspoon at a time of the apple cider vinegar till the dough looks like little beads.

Form and Refrigerate

Dump the bead like dough onto a clean surface or parchment paper and form into two discs without overworking the dough. Cover in a air tight container or zip-lock bag and place in the refrigerator for1 hour.

Roll Out and Place in Pie Pan

Roll out on a piece of parchment paper or wax paper with a little bit of flour. The parchment paper will make it easier to place into the pan as the dough if very fragile. Roll our till to 9 to 10 inches round and place your pie pan on top. Flip the pie crust over with the pan underneath it. It will break a little. Because it has no gluten it will not hold together very well. Don’t work about that. Just take the pieces that fall of and mold them back into the pie pan till every crack is covered again.

Bake

Bake according to your pie filling recipe and enjoy!

Gluten Free Pie Crust

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

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Ingredients

• 1 1/2 cups almond flour
• 3/4 gluten free all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 ice cube
• 2 tablespoons apple cider vinegar
• 4-6 tablespoons cold water
• 1/2 cup cold butter (1 stick)

Instructions

1. Combine, water, apple cider vinegar and ice cube in a small bowl to get cold.
2. Add almond flour and all purpose flour, sugar and salt to your food processor. Pulse to mix together.
3. Cut you cold or frozen butter in cubes and add to food processor. Pulse a few time till it it starts to combine with the flour mixture.
4. Add water/cider mixture 1 tablespoon at a time while continuing pulsing the food processor till you dough starts to look like little beads.
5. Place dough on floured surface and bring together and divide into two discs.
6. Wrap discs in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour.
7. Roll out dough and place in pie pan. Gluten free dough does not hold together very well. It will crack and that's okay. When you place it in the pan it will likely fall apart. Just piece it back together and fill in any cracks once its in the pan. Follow your pie recipes for baking instructions

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The post The Best Gluten Free Pie Crust (almond flour) appeared first on Embracing The Home.

Ingredients for Cranberry Apple Pie

Cranberries

You can use fresh or frozen cranberries for this recipe. I used frozen and let thaw for a few minutes as I was peeling and cutting the apples but thawing is optional. Cranberries are a tart berry that are easily balance with just a bit of sugar for the perfect tart to sweet ratio.

Cranberries are typically a seasonal ingredient in the grocery stores but I have been able to find them year round at AzureStandard.com. (click here to learn more about Azure Standard)

Apples

Granny Smith Green Apples are the best apples for pie. When cooked they stay soft while still holding their form. Other apples, like fugi or gala apples often fall apart creating more of an applesauce type texture rather than our desired pie filling texture.

White Sugar & Brown Sugar

In this recipe we will use both white sugar and brown sugar. You could use 100% white or brown for this recipe if you want or if you are out of one or the other. If you are out of brown sugar you could add a little molasses to the recipe to add the brown sugar flavor. (read here to find out more about making brown sugar from scratch) You could also substitute the sugar in the recipe to honey or maple syrup of monk fruit sweetener.

Lemon Juice & Zest

Add a little more tart and zest with lemon juice and zest from 1 lemon. Lemon and cranberry are a beautiful flavor combination. The lemon helps the cranberry shine without overpowering the apple flavor.

Flour or Cornstarch

To help thicken the filling to avoid runny apple juice everywhere you can add either flour or cornstarch. The both do the job perfectly. Some people say they can taste the flour and so they prefer cornstarch… Some think the cornstarch doesn’t mix as well so they like flour… I’ve never had problem with either one and I believe its simple preference. If you are looking or a gluten free pie filling recipe use the cornstarch.

Vanilla

Vanilla provides warm undertones in our flavors adding another complementary layer to our apples and cranberries. Typically in an apple pie we have a heavy presence of spices with cinnamon and all-spice or cloves and ginger. This recipe we want the main flavor to be the cranberries and apples without the overwhelm of the spices. Vanilla helps us achieve this.

Cinnamon & Nutmeg

Although we don’t want the spices to overpower our cranberries I still add a little for well rounded flavors. We will not add the all-spice or clovers or ginger but only the cinnamon and nutmeg for our cranberry apple pie. These two spices add just enough spice to complement the apples but not to much to overpower the cranberries.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Cranberry Apple Pie

Step One: Make your crust.

I always makes my crust the day or two before. You can make the crust the same day but be sure to let it refrigerate for at least 1 hour.

I personally really like the gingerbread pie crust recipe with the apple pie but a classic pie crust works better for our cranberry pie.

Step Two: Peel, Core and Cut Apples

Peel, core and slice about 5 large apples for your cranberry apple pie. I highly recommend getting an apple peeler to save so much time! You can peel and core and cut by hand, I’ve done that for years but I love my new apple peeler and never want to go back.

Step 3: Mix Pie Filling Ingredients

In a large pot combine the cranberries, apples, sugar, lemon juice and zest, flour, cinnamon, nutmeg, salt and vanilla powder all together.

Step 4: Cook Filling on Stove Top

Cook the filling in a large pot covered with a lid for 30-60 minutes. Cooking the apples before baking insures an even bake between the apples and the crust. This allows my to take the pie out of the oven as soon as the crust is done without having to guess if my filling is also done.

When you cook, make sure you cook to the exact texture you want your apples to be with your apple pie. The apples will not get any softer when you are baking it. Once cooked and cooled something happens to the apples and they don’t ‘cook’ any more after the first cook. So Don’t under cook your apples or they will be crunchy in your apple pie.

Step 5: Let the Apples Cool

Cool the cranberries and apples completely before adding them to your pie crust. If you’ve read my 5 tips on a perfect crust you will understand why. The butter in the crust needs to stay cool until its in the oven. You don’t want it to melt until its time for it to create the flaky air bubbles in the crust. So do not put warm apple pie filling in the crust or you might melt the butter too soon and the butter will absorb the flour and you will get a dense crust.

I have often made the filling the day before and let it sit in the fridge overnight before baking on Thanksgiving day.

Step 6: Bake Pie

Now its time to bake your cranberry apple pie. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can melt quickly and the steam can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of the crust.

Step 7: Let Pie Cool and Enjoy

One the pie crust is completely cook your pie is done! Let cool on counter or refrigerator for at least 4 hours before cutting into. Enjoy with some homemade whipped cream!

Cranberry Apple Pie

Yield: 1, 9 inch pie

Addtional Time: 2 hours

Stove Cook Time: 30 minutes

Bake Time: 40 minutes

Total Time: 3 hours 10 minutes

5.0 Stars (1 Review)

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Ingredients

• 2 Cups Flour
• 1 Cup Butter (Two Sticks)
• 1 Teaspoon Salt
• 2 Tablespoon Sugar
• 2-4 Tablespoons Water
• 2 Tablespoons
• 1 Ice Cube

Cranberry Apple Pie Filling

Toggle ingredient group

• 1 1/2 Cup Cranberries (Fresh or Frozen)
• 5 Large Green Apples
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Lemon Zest
• 1/3 Cup Flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg
• 1 Teaspoon Vanilla

Instructions

1. Make a pie crust and store in the refrigerator till ready to assemble.
2. Peel, core and cut all the apples.
3. Mix in a large pot the cut apples, cranberries, lemon juice and zest, white sugar, brown sugar, flour, salt, cinnamon, nutmeg and vanilla. Cook the filling on the stove top for about 30 minutes or until apples are soft. To no UNDER cook. Cook until the apples are the desired texture for your finished pie.
4. Let the cranberry apple filling cool down completely.
5. Prepare your pan with your pie crust and pour in the filling. Place your top crust on the pie over the filling and bake!
6. Bake at 400 degrees for 10 minutes, then reduce the temperature to 325 degrees and bake for another 30 minutes. Let cool and enjoy with some fresh whipped cream!

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Apple Peeler Corer, Long lasting Chrome Cast Magnesium Alloy Apple Peeler Slicer Corer with Stainless Steel Blades and Powerful Suction Base for Apples and Potato(White)

Azure Market Organics Cranberries, Whole, Organic, Frozen

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

The Spice Way Nutmeg Whole – (4 oz)

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The post Cranberry Apple Pie Simple and Sweet Recipes appeared first on Embracing The Home.

Ingredients For Pecan Pie

Pecans

You can use pecan pieces or pecan halves for this recipe. I use the pieces. The pieces make it easier to chew in my opinion. If you do use pecan halves I suggest dividing the the pecan and chopping half of them while keeping the rest to make a pretty design on the top of the pie.

Can you substitute pecans with other nuts?
Yes you can! I had a friend who was allergic to pecans and so she always made a walnut pie for the holidays. I’ve seen recipes for walnuts pie, sliced almonds pies, and even macadamia nut pies all with the same ingredients as pecan pie recipes.

Brown Sugar

You can use brown sugar or white sugar for your pie but I like the molasses flavor from the brown sugar. I think the brown sugar and pecans pairs so beautifully together, along with the honey of course.

Butter

Butter is important to both the texture and the flavor. One day I would like to try this recipe out with coconut oil. I think the texture would stay the same and the slightly nutty flavor form the coconut oil would fit right in with the other flavors. I have yet to try coconut oil as a substitute so if you try it let me know how it turns out in the comments.

Honey

I use honey instead of corn syrup for my pecan pie. I love the flavor of honey and it just so happens to be way healthier than corn syrup. I’ve seen recipes also use maple syrup, but I have yet to try it. I do think it would be wonderful.

Eggs

The eggs help keep the sugar and honey from caramelizing too much and making the nuts candy hard and un-chewable. They also help hold together the pie so that it not a crumbly mess.

Vanilla & Salt

Vanilla and salt for flavor! You don’t need much to enrich the flavor of the this pecan pie and you could add more of either on to make a bold statement. Maybe adding a little extra salt for a salted caramel pecan pie, or adding more vanilla for a sweeter undertone.

Flour OR Cornstarch

Just a tablespoon or so of some flour or cornstarch keeps the filling from becoming runny. Just a little goes a long way, we don’t want a cake like texture. I go back and forth all the time with using flour and cornstarch. They both do the job, as to which one you use is purely preference.

How To Make Honey Pecan Pie

Step One: Make Pie Crust

Make your pie crust! I usually make my crust a day or even a week before I’m making my pie. I keep the crust in the back of the fridge till I’m ready to make my pie.

Step Two: Melt Butter, Sugar and Honey

In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don’t need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.

Step Three: Prepare Pie Crust

While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.

Step Four: Mix All Ingredients Together

Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!

Step Five: Bake

Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn’t burn.

Step Six: Let Cool

Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

Quick Tip! How to Make a Foil Crust Shield

Honey Pecan Pie

Yield: 1, 9 inch Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 4 hours

Total Time: 4 hours 55 minutes

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Ingredients

• 1/2 cup butter
• 3/4 cups brown sugar
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 tablespoons flour or cornstarch
• 1 1/2 pecans

Instructions

1. Make Pie Crust. Classic Pie Crust - Gingerbread Pie Crust
2. Melt Butter, Sugar and Honey. In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don't need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.
3. Prepare Pie Crust. While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.
4. Mix All Ingredients Together. Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!
5. Bake. Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn't burn.
6. Let Cool.Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

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Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The post Honey Pecan Pie Made To Perfection! (no corn syrup) appeared first on Embracing The Home.

Ingredients For Gingerbread Pie Crust

Flour

Use All-Purpose flour for this gingerbread pie crust recipe. I do not suggest using any whole wheat for this crust recipe. You could substitute with an All-Purpose, 1:1 ratio of gluten free flour or almond flour.

Cold Butter

Cold butter is extremely important. The colder the butter the better. I freeze my butter for pie crusts. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust.

Blackstrap Molasses

Molasses creates the texture and classic flavor of gingerbread, along with the ginger of course.

There are a couple different types of molasses. Blackstrap molasses is very strong so we don’t need a lot of it. If you add to much your crust will become bitter. For light molasses or regular molasses you might want to add a little bit more then this recipe calls for. I only ever use blackstrap so I’m not sure how much more you would want but probably not to much more. If anyone tries regular molasses let me know in the comments how much you use and if it turned out.

Blackstrap molasses can be difficult to find in stores but you can buy it from Azure Standard or Amazon online.

To Read more about why I always cook with blackstrap molasses read “The Benefits of Blackstrap Molasses“

Cinnamon, All-Spice, Ginger and Salt

To make this crust really taste like gingerbread we can’t forget our spices! Cinnamon, All-Spice and Ginger are the classic gingerbread flavors. You could also add Nutmeg or substitute All-Spice with Cloves at a 2:1 Ratio (1/2 the amount of cloves).

Sugar

Because our molasses is a strong and can be a little bitter I add a little extra sugar compared to my perfect classic pie crust recipe. The we don’t want the crust to be too sweet but just sweet enough to complement out pie filling.

I use organic cane sugar from Azure Standard for just about everything and it works just as well as regular granulated sugar. You could also substitute for Monk Fruit Sweetener at a 1:1 ratio.

Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

An Ice Cube (optional)

You can either place your ACV in the freezer for 20 minutes or so in order to get it cold or you can place an ice cube in it. I usually use an ice cube but its up to you. You will not be putting the ice cube in the dough. Its just to make your apple cider vinegar cold.

5 Tips You Don’t Want to Skip

(Especially number 4)

Tip # 1: Cold butter.

The colder the butter the better. I freeze my butter for pie crusts. Often I cut the butter in cubes and then freeze before adding to my flour. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust

Tip # 2: Cold Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

Tip # 3. Refrigerate for at least 1 hour.

By now I hope you realize we want things to stay cold. After you mix all the ingredients making your dough but before you roll it out make sure you refrigerate for at least one hour. This will help solidify the butter again after it is worked into the flour. Don’t let your dough sit on the counter for too long, always put it back in the refrigerator.  Once I’ve rolled out my pie crust and placed it in the pie pan I always put them back in the refrigerator until I’m ready to put the filling in. If the filling is in the crust and the oven is not preheated yet, I put it all back in the refrigerator. Keep it cold.

Tip # 4: Do Not Overwork.

I believe this is the number one reason people have tough, dense pie crusts. When you overwork your dough the butter melts and the gluten actives. So if you remember anything from this post, remember this. Do No Overwork The Dough! This often happens when we try to make the fancy, pretty crust we see on Pinterest. But don’t worry, you can still make the pretty crust, I have a tip for that as well.

Tip # 5. Freeze Your Decorative Pie Crust

When making a fun decorative top for your pie we often work it too much, melting the butter and activating the gluten molecules resulting in a tough, dense pie crust. Follow these steps. Mix your dough according to the recipe, refrigerate the dough for 1 hour, roll out the dough on wax or parchment paper for easy transporting. Freeze for 10 minutes. Cut out your pretty shapes and place them back in the freezer till you are ready to assemble them on your pie.

If you have scraps from the cut outs that you want to use place them in the freezer as well for 10 minutes before working them again. Don’t combined them into a ball to roll out again but instead try to layer them on top of each other then roll out. Again, don’t overwork. The shapes you make with the scraps wont turn out as well as the first set. They have been worked more, so that is just how it is.

How To Make Gingerbread Pie Crust

Step One: Freeze or Refrigerate Ingredients.

First combine the apple cider and the ice cube in a small bowl. You want to use cold ingredients to make your pie crust. If you don’t have an ice cube you can simply place the bowl in the freezer for a few minutes till it is cold.

Step Two: Combine Dry Ingredients

Add flour, sugar, cinnamon, all-spice, ginger and salt to your food processor. Pulse to mix together.

Step Three: Add Cold Butter

Cut your cold or frozen butter in cubes and add to food processor. It can be hard to cut frozen butter so sometimes I cut the butter then place in the freezer for 10-20 minutes before adding to the flour mixture. I want the butter to be as cold as possible before this step because this is when it is most worked. Pulse a few time until it it starts to combine with the flour mixture.

Step 4: Add Molasses and ACV

Add molasses and the apple cider vinegar 1 tablespoon at a time while continuing pulsing
the food processor till you dough starts to look like little beads. Don’t overwork.

Step Five: Refrigerate Dough

Place the crumbly dough on floured surface and bring together into a disc. Again, don’t overwork. do not knead the dough. Just simply combine together and form into a disc.

Wrap dough in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour. I have also used a Pyrex glass container to store my dough but the zip-lock bag is my favorite to use. I often make my dough the day before I plan on making my pies. You can leave your dough in the refrigerator for up to a week and it will stay good. You can also place it in the freezer for up to 6 months.

Step Six: Make A Pie!

Unlike a classic pie crust we are not going to roll out the dough all the way. The molasses makes the dough a little sticky and easily fall apart when lifted up. So, roll the dough out. If the dough seems to be tear then go ahead and mold it up onto the sides with your hands. Try not to overwork.

Follow your pie filling recipe for baking instructions.

Side Story: So my daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Gingerbread Pie Crust

Yield: 2 Pie Crust

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

4.8 Stars (6 Reviews)

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Ingredients

• 2 Cups Flour
• 4 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Cup Butter
• 2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon All-Spice
• 2 Tablespoons Apple Cider Vinegar
• 1 Ice Cube (optional)

Instructions

1. Combine apple cider vinegar and ice cube in a small bowl to get cold.
2. Add flour, sugar, cinnamon, ginger, all-spice and salt to your food processor. Pulse to mix together.
3. Cut you cold or frozen butter in cubes and add to food processor. Pulse a
   few time till it it starts to combine with the flour mixture.
4. Add apple cider vinegar and molasses mixture 1 tablespoon at a time while continuing pulsing the food processor till you dough starts to look like little beads.
5. Place dough on floured surface and bring together and divide into two discs.
6. Wrap discs in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour.
7. Unlike Classic Pie Crust you will roll out dough just a little then use your hands to mold into pie pan. Follow your pie recipes for baking instructions

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Golden Barrel Unsulfured Black Strap molasses, 32 oz

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 8 Cup, Black

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Ingredients for Pumpkin Pie

Pumpkin

I love using fresh pumpkins from our own garden but we never grow enough for all the pies, breads and soups that I start making in the fall. Canned pumpkin puree is really easy to use, makes the process quick and then making fresh pumpkin puree. I like to cook a few pumpkin then freeze the puree so I can have my own pumpkin all season long.

Substitutes Sweet potato or butternut squash also make some really good pie and you can substitute the pumpkin with equal amounts of either of them.

Evaporated Milk

For some reason evaporated milk is always hard for me to find in the store. Sweeten Condensed Milk is everywhere but evaporated milk likes to hide in the aisles of the store along with the molasses. So I’ve stopping looking for it and instead I make my own.

Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Cinnamon, Nutmeg, Ginger, & All-Spice

Our spices include cinnamon, nutmeg, ginger and all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint.

Vanilla Powder/Extract

You can use vanilla powder or vanilla extract. The vanilla is optional but I like the subtle background flavor it gives to my pumpkin pie.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Flour or Cornstarch

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Pumpkin Pie

Prepare Your Gingerbread or Classic Pie Crust

I have a recipe for both a gingerbread crust or a classic crust. I love the gingerbread spices and if you’ve followed me for any amount of time your might have notice I love Blackstrap Molasses. So making a gingerbread crust with blackstrap molasses makes me so happy! But if you just want just want a classic perfect crust I have that too or if you are gluten free… I’ve got a recipe for that as well

Make Evaporated Milk (if you can’t find in store)

You can use store bought evaporated milk or make your own. Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Mix Ingredients Together

Let your evaporated milk cool down to room temperature then mix it with all the other ingredients, pumpkin, spices, vanilla, eggs and flour/cornstarch

Pour Into Pie Pan and Bake

In your prepared unbaked pie crust, poor your pumpkin pie batter into the pie crust. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of our pies before the center is cooked through.

Let Cool and Enjoy!

Let cool all the way before serving. Pumpkin pie is served best with homemade whipped cream! A cup of hot coco or eggnog or some vanilla ice cream on the side would also complement this pumpkin pie recipe.

Side Story: So my 3 year old daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Classic Pumpkin Pie

Yield: 1, 9 inch Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 2 cups or 15 oz can of Pumpkin
• 2 Eggs
• 1 Cup Evaporated Milk
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1/2 Teaspoon Ginger
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt

Pie Crust

Toggle ingredient group

• Classic Pie Crust
• Gingerbread Pie Crust

Instructions

1. Prepare Crust (Classic Pie Crust, Gingerbread Crust) in 9 inch pie pan and place in the refrigerator until we are ready to bake.
2. Make Evaporated Milk (additional 30 minutes) or use store bought.
3. In a large bowl mix together all your pie filling ingredients.
4. Pour batter into prepared pie pan with the uncooked pie crust.
5. Bake at 400 degree for 10 minutes. Reduce heat to 325 degrees and baked for another 25 minutes. Its done when the center does not jiggle when moved.
6. Let cool completely and serve with whipped cream, eggnog or ice cream!

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Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The Spice Way Nutmeg Whole – (4 oz)

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

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