Coconut Macadamia Nut Granola
3 Cups Dry Rolled Oats
1/4 cup Coconut Oil
1/4 cup Grass Fed Butter (or sub coconut oil for dairy free)
1/2 cup Coconut Palm Sugar
1 teaspoon ground Ceylon Cinnamon
1/2 Cup Macadamia Nuts
1/2 Cup Toasted Coconut Chips
1/4 teaspoon Redmond Real Salt (or your favorite)
Preheat oven to 350 degrees. Melt oil and butter in a small sauce pan with salt, sugar, and cinnamon. Pour melted mixture over Oats in a large bowl. Mix to combine. Add Macadamia nuts. Spread evenly on a parchment lined pan. Bake for 15 minutes, then shake or stir the granola and bake for another 15 minutes. Keep going until it's all evenly toasted to your liking. Be sure to watch it carefully, though. Toasted macadamias are delicious. Burnt are not lol. Allow the granola to fully cool before moving on. The oats will crisp up more as they cool. Stir in your toasted coconut chips, and then store in a pretty container.
Homemade Ginger Ale
Ingredients:
2 cups ginger, peeled and diced
3 cups filtered water
1 pinch cayenne pepper (or more to taste)
3 limes, juiced
1/2 cup honey
Directions:
Peel and dice the ginger. Put it in your pot and cover with water. Place a lid on it, to keep all of our medicinal properties in the concentrate. Bring to a boil, then reduce to a simmer.Allow to simmer on low/med heat until it has reduced by half.
Wow you guys, this Candy Cane Whipped Cream recipe exploded on instagram. It has over 26k views and over 900 likes. I'm not sure what made it go off like that, but here's the written recipe!
Peppermint Whipped Cream
Ingredients:
1 Box Candy Canes (we prefer dye free)
2 cups heavy whipping cream
1 tsp vanilla extract
Directions:
Unwrap all of the candy canes and add them to your high speed blender or food processor. Blend/process into a crushed consistency. Scoop out enough to use as a garnish, then continue to crush it down into a semi fine powder. You do want to leave a little texture to it because the slight crunch in the final product is pretty amazing. Let that rest in the blender/food processor while you add your heavy whipping cream to a bowl. I do recommend using an electric mixer for this, but you can totally whip cream by hand too. If using an electric mixer, just whip it to soft peaks. Be careful not to whip it too long. If it goes too long, you'll accidentally start to make butter, which is great, but not when you wanted whipped cream for your hot cocoa. Once you've hit soft peaks, add your finely crushed candy canes and vanilla extract to the bowl. Depending on how thick you want your whipped cream, you can either gently fold the candy cane powder in, or let the mixer blend it in for about 30 seconds. Fold it in if you got distracted and it's a little closer to stiff peaks that you meant. I'm not sure what you'd do with candy cane butter. Make candy can butter cookies!? Okay, fine, it still wouldn't go to waste, but we're making whipped cream right now. My ADHD is showing. Okay, now make your favorite hot cocoa, then top it with however much candy cane whipped cream you want (I won't judge). Now garnish with the reserved crushed candy cane, sit back and enjoy.
