Sunday, October 02, 2016

It's been a minute...

Hello all!

Wow, it has been too long since I have had the opportunity to type for my own purpose! I could pull out many excuses ; ) but I will wrap it all up into a tiny was all grad-school induced...and boy am I thankful that it is OVER! My brain has fully recovered and recharged. I am ready to get my creative spirit flowing again. There are many things I can't wait to share and all the changes that have occurred since my last round of posts.

I'm still working out all of the fine details and where I want my blog to go, but what could be a better time of year to allow the *season* to pull me back?

Thank you for staying with me through the past two years and I can't wait to share everything again!

Blessings always.

Sunday, May 17, 2015

Gluten Free Cookies (From Scratch)

I'm excited to say that I have found/edited the most amazing recipe for homemade GLUTEN FREE chocolate chip cookies, using a rice flour blend!

After the first taste test my hubby was THRILLED to say the least. He'd been used to...boxed gluten free cookies! But the warm--gooeyness of fresh baked just couldn't be beat!

*Gluten Free Chocolate Chip Cookies*

-Wet Ingredients-
1/3 c. softened butter
1 lg. egg
1 tsp. vanilla

-Dry Ingredients-
1 c. & 1 tbsp. Gluten Free All Purpose Flour Blend (with Xanthan Gum in the mix)
1/4 c. granulated sugar
1/2 c. light brown sugar
1/4 tsp. salt
1 tsp. cornstarch (it works, I promise)
1/2 tsp. baking soda
1 c. chocolate chips (or a mix of what you enjoy)

In a medium mixing bowl (with a lid is best) combine flour, baking soda, cornstarch and salt.
In a separate bowl cream butter and sugars until light in color and slightly fluffy. Add vanilla and egg. Mix well. Slowly combine flour mixture until the dough begins to separate from the bowl. Fold in chocolate chips and place back in mixing bowl with lid. Place in the fridge for at least an hour or scoop into cookie size balls and freeze for later use.

After dough has chilled, remove from fridge and preheat oven to 350 degrees F. Using a non-stick mat on a cookie sheet bake for 10-12 minutes or until edges are golden brown and center is slightly gooey. Allow to cool before removing from cookie sheet.

Sunday, February 01, 2015

Happy 1st of February

I'll begin by saying that I am very excited about sending out this giveaway and I hope the winner might make something wonderful and send a few pics my way! I'd love to share what you create!!
Next I want to say thank you to everyone for entering the giveaway and also for your support to my blog. I know that I don't have a hundred followers but I truly appreciate each and every one that I do have. I love being able to create to share and I hope to keep dishing out the fun and giveaways!

--check out my lovely little assistant choosing the winner--


Brittney Jenson!
Please email me the shipping address within the next 48 hours!
thecedarseasons @ gmail . com
Thanks for stopping by!
Check back soon for more giveaways & fun ideas!