MIYM-APPLE CRISP

I know, I know. Nothing is as American as Apple Pie. Which is what I should be making for 4^th of July. However, here is the thing. I suck at pie crust. Like really suck. I have yet to get it right and I refuse to by pre-made filled with crap pie crusts. So instead we are gonna do a crisp. Plus I really like crisp desserts.

It is super simple to make. I am sure you pretty much have the ingredients on hand and it awesome with fruit that is close to the end of it's shelf life. Given the ease of this treat, I would totally recommend calling in the kiddos to help. Well let's get to it shall we....

APPLE CRISP

Ingredients:

Filling

4-5 Apples

1 cup white sugar*

1-2 tsp cinnamon**

Topping

1 cup flour

½ cup brown sugar

1 stick (8 tbsp) butter (room temp – slightly soft)

½ – 1 cup oatmeal

Instructions:

1. Pre-heat oven to 350°
2. Combine flour, brown sugar and oatmeal in a bowl. Make sure it is mixed well.
3. Add your butter in chunks. You can use your hands or a fork. I prefer my hands. You want to mix the butter and the dry mix together by grabbing and squeezing forming large clumps. Once mixed set in the fridge while you work on the filling.
4. Peel and core your apples. Slice or chop into medium chunks.
5. Combine sugar and cinnamon in a separate bowl. Add apples and make sure they are thoroughly coated.
6. In a glass dish coated with a thin layer of butter, pour in your apples.
7. Top with your crumble. Be sure to make sure apples are completely covered.
8. Cover loosely with aluminum foil.
9. Bake for 30 mins then remove foil and bake for another 10-15 mins. Top should be a deep golden brown.
10. Let cook slightly and serve with ice cream. Add some honey for an extra pop of flavor!

*One note here, depending on the sweetness of your apples will determine just as much sugar you add, I used Golden Delicious

** Add as much as you want. This is your crisp after all!

See how simple that is. It is a great summer treat. Minimal effort. You can even save it in the fridge and eat it the next day cold or reheat and serve with ice cream again. This recipe works for blackberries, strawberries, raspberries, and peaches with only one change. Add in 2-3 tsp of cornstarch to help thicken the juices.

What is your go to summer treat? What is your favorite 4^th of July dish? Let me know in the comments, I'd love to see what you folks enjoy!

*Note: Pardon the inconsistencies with the post images. I am trying out different sizes, fonts, etc.*

MIYM – LEMON PANCAKES

How many of you remember your pancakes coming from a box? I sure do. Aside from going to a restaurant for breakfast, that is how I got my pancakes. Nothing wrong with that. Now that I am at a place where I want as much control as possible when it comes to my food, I had to find out just how hard it is to make them yourself.

Surprisingly it's really simple. I make up a large dry batch so there is some always handy and ready to go. Customizing each time you make it is also very easy. So far I've done lemon, oatmeal, chocolate chip, banana nut, peanut butter chocolate. Out of them all, lemon is the favorite in this home.

Below is the recipe for the mix and lemon pancakes.

PANCAKE MIX

4 cups flour (you can use whole wheat. I do a 50/50 mix on white/whole wheat)

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt (I choose kosher salt because it has a lower sodium count)

2 tablespoons + 2 teaspoons sugar

Keep in an airtight container and make sure you shake up the mix prior to using. Sometimes the salt can shift and sink. Especially if you use coarse salt like me.

LEMON PANCAKES

1 1/4 cup mix

1 egg

1 cup milk (any milk will do. For buttermilk lemon pancakes just use buttermilk.)

1 tbsp butter (melted)

2-3 tbsp lemon extract (Remember the extract will cook out some so don't be afraid to taste the batter add more if it's not strong enough)

Whisk until smooth and then pour batter onto a preheated pan or griddle and cook until bubbles that appear on the surface of each pancake have popped.

Pour slowly and decide as you go how big you want them to be. When you pour, keep in the center, the batter will spread out on it's own.

Flip and cook another 1-2 minutes, until the second side is golden brown. One batch makes about 8-10 good-sized pancakes, or enough for 4 people.

And that is it! Serve with powdered sugar or syrup. It's also extremely good with lemon curd on top and warm maple syrup. Mix it up and tell me how you like it! What I like is you can change the flavor by adding any extract. You can even toss some pecans and bananas with a little cinnamon on top. Or how about adding some chocolate chips!

How do you like your pancakes? Are you a simple and yummy buttermilk pancake person? Or perhaps you like something with a little more flare? Let me know in the comments, I'd love to read all the combinations!

MIYM – UPCYCLED SHELF

So I had a raised garden bed. Had being the keyword here. The ants ruined it. It was made of ceder planks so I thought I'd be okay concerning bugs such as termites which are big around these parts. I never once thought about the ants. I did think about the big carpenter ants when get but they don't like cedar, I truly never thought that regular red ants would wreck havoc on my raised bed.

Before: Rot & Bug Stuff Galore

They ate and dug away so much of the raised bed it looked like termites ran through it. When I gave it a good look, no termites. Just ants. Finding shelter from rain. Perfect place for them. Sigh. I was upset and sad because I was getting ready to clean it out and put new soil in for new seedlings. But there was nothing I could do. So I kept the planks just wondering if they can be salvaged. Luckily I was able to save 7 out of 8 planks. I decided on a shelf. I have been wanting one for my craft table to house finished products and use for photos. Instead of spending $30 and up for compressed saw dust ones, I have an opportunity to make my own. Now, I have never built anything before. I have followed instructions and put stuff together, but never actually built something. Here was my chance. It isn't perfect my any means, but I love it. I love the rustic look, I love how it looks against the white wall, I love that I did it on my own. It could have been done in a day for someone who is familiar with this kind of stuff but I was new to it and was feeling a little under the weather so it took the whole weekend. Which I still don't think is that bad for a newbie.

You don't have to use old planks you can easily visit your hardware store and get some new ones, but it's kinda nice to prevent something from going into the trash.

Here are the dimensions for my shelf. There really is not right or wrong way to put this together. So don't worry about instructions.

30 in x 20 in x 7 in

I have shelves at the 10 inch, 20 inch and 30 inch (top) mark

Quick Info:

I used a regular wood saw, wood screws, and sand paper

Planks are 3 ½ inches wide. Adjust your shelf according to how deep you want it to be based off the width of the planks your choose.

Side Planks (4) – 30 inches long

Shelves (6) – 20 inches long

*Shelf Supports (4) 7 inches x 1 ½ inches : You can opt for L brackets or no supports if you won't have heavy objects on it.

After: Cleaned & Cut

Tips:

Measure twice! One thing I learned is the saw will cut away more than you think. So for the shelf to be 20 inches be sure to mark a second line at 21 inches less or more depending on the thickness of your saw.

Sand EVERYTHING before putting it all together. It's so much harder to do it afterwards. If you decide to paint do one coat prior to putting everything together.

Pilot holes are you friend. Trust me. It will really help screwing the pieces together. Makes the process much faster.

That's really it. Just decide how you want your shelves to be and that's it.

What have you upcycled recently? Share some photos with us in the comments below!

MIYM – PERFECT OATMEAL COOKIES

Now I am a huge lover of oatmeal cookies. I have followed instructions on the package and was never happy. For years I have never been able to make them the way you find them in the store. Which for someone trying to get away from chemicals, and waste was a bummer. I ended up only getting them on occasion which, well if you enjoy a good oatmeal cookie is a sad, sad thing.

However, I have reached the light at the end of the tunnel! I have finally (angels sing) made the perfect oatmeal cookies. Crispy edges, moist and chewy middle, perfectly cooked! There are a couple tricks that help this cookie big time.

INGREDIENTS

3 cups Oats (steel cut, old-fashioned, quick oats)

1 ¼ cups All-Purpose Flour

½ cup White Sugar

1 cup (packed) Brown Sugar

1 tsp Salt

½ tsp Baking Soda

3 tsp Vanilla Extract

2 Eggs

1 cup (2 sticks) Softened Butter

1 cup Chocolate Chips/Butterscotch Chips/Raisins

2 tsp Cinnamon (only for Raisin Cookies)

DIRECTIONS

1. Do not pre-heat the oven just yet. Here is trick #1 – Quick Oats are better. The reason? They cook and absorb the wet ingredients better. However you don't need to buy them if you don't already keep it on stock. Take 3 cups of your oats (in 1 cup increments) and grind them in a food processor. Do not grind to a powder just a rough chop. You will see they are mostly broken up and looks similar to quick oats.

2. Mix all your dry ingredients together. In a separate bowl mix your butter, eggs and vanilla. Then combine your wet with dry.
3. If you are using the 3 different add-ins separate your dough into 3 different bowls. Add your chips and raisins (+ cinnamon) to your 3 different bowls of dough.
4. Line your baking sheets with parchment paper.
5. Grab some dough and roll into a ball. Size is up to you. I choose a golf ball sized ball of dough.
6. Now here is trick #2 – Put the baking sheets into the refrigeration for 15-20 mins. You can do this with the others just place them on a plate. Keep them in the fridge while the others bake.
7. 5 mins before you pull the dough out of the fridge, pre-heat the oven to 325. Bake for about 10-15 mins based on thickness of cookies. Remove cookies when they are slightly golden.
8. Voila! Yummy, crispy and chewy cookies! Enjoy!

{ DOWNLOAD RECIPE HERE }

What did you put in your cookies? Did you try my recipe? Let me know in the comments and leave a link to your cookies on Instagram or on your Blog.  

MIYM - HONEY APPLE TART

This is a sweet dish I love to have with some tea. It's a great treat that isn't overly sweet. Believe it or not, NO SUGAR. I use honey but no white or brown sugar. That's what keeps this treat from destroying your sweet tooth! It looks like a rustic yet fancy treat but it's not. It's super simple.

The ingredients are simple too!

Ingredients:

1 Sheet Puff Pastry

2-3 Medium Apples (your choice of apple. I used Gala)

Honey

Cinnamon (to taste)

Egg white (optional)

That's it!

Instructions:

1. Defrost puff pastry and cut into 6 rectangles. Stretch just a little bit. Brush egg white on pastry if you want. It is not optional but it helps with giving it a nice golden hue and helps the cinnamon stick.
2. Sprinkle cinnamon on the pastry focusing on the center where the apples will be placed.
3. Slice apples (or chop if you'd like, I liked the look of the slices). Layer the slices on the pastry making sure to leave a border of pastry around the apples.
4. Sprinkle a little more cinnamon if you'd like.
5. Bake at 425 degrees for 15 mins. You'll smell the cinnamon and apples when it's close to done.
6. Once done remove the treats and turn off the oven. Drizzle honey all over the treats making sure to really coat them. Place the tarts back into the oven for a few mins. This helps the honey melt some and work it's way down in between the apples and get a little sticky!
7. Eat. Enjoy. Say Mhmmmmm.

What treats do you make with apples? Share your recipes below!

MIYM - HOMEMADE CHICKEN TACOS

This recipe is a simple one that can be done as a freezer meal. It is a modification of this recipe:

[Easy Weeknight Chicken Tacos]

Ingredients:

1 1/2 pounds boneless, skinless chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chile powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 Roma tomatoes, diced

¼ – ½ cup chicken broth

8 to 12 (4-inch) tortillas, flour or corn . I used flour and they were homemade using this recipe:

[ Best Ever Homemade Flour Tortillas]

4 ounces cheddar cheese, crumbled

Fage plain yogurt in place of sour cream. Feel free to use sour cream if you want.

I chose to cook it in a crock pot. Next time I will follow the instructions from the original receipe and roast it. I think you will get a better flavor. We shall see!

Directions:

Chicken – Combine all ingredients into a crock pot and set on high. Depending on your crock pot will depend on how long it cooks. It took 3 hours for me.

Once cooked take the chicken out and shred. Just grab two forks and grab and pull in all directions. Add the chicken back to the crock pot so it can soak up some more of the juices. You can turn it off or set it to low at this point. If you haven't made your tortillas, go ahead and do so. They do not take long to make.

ENJOY!

How do you like your tacos? Corn or Flour? Hard or Soft? Let me know.

MAKE IT YOURSELF MONDAY – HUMMUS

I love hummus. It's a great go to snack that has some protein in it. I love the different variations you can do with hummus. My ultimate favorite is the basic garlic hummus. Why make it yourself? Well you can control the quality of the ingredients. You can control the sodium levels. Plus you can make small batches if you only snack on it like me. It is cheaper in the long run too. Which is great if you are a big hummus eater. Hummus is a very easy and fast dish to make. All you really need is a food processor. You don't even need a big fancy one either!

Did you know that chickpeas are not only yummy but they have some awesome health benefits.

Health Benefits of Chickpeas

Fiber Advantage and Weight Loss: Like other beans, Chickpeas, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol) and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.

Protein for Vegetarians: Chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.

Manganese for Energy Production: Garbanzos are an excellent source of the trace mineral manganese, which is an essential co-factor in a number of enzymes important in energy production and antioxidant defenses. Just one cup of garbanzo beans supplies 84.5% of the daily value for this mineral.

Iron Boost: Garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.

Stabilizing Blood Sugar and Low Glycaemic Index (GI): Soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like garbanzos can help you balance blood sugar levels while providing steady, slow-burning energy. They have low GI value of 28 – 32 means the carbohydrate in them is broken down and digested slowly. This is helpful for weight loss as it controls appetite.

Heart Healthy: Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack

For Women: Garbanzo contain phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimizes hot flushes in post-menopausal women.

Weight Loss: Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salad with chickpeas are tasty and can keep you full longer, controlling the appetite.

Via: http://www.naturalfoodbenefits.com

Here is the basic recipe I followed:

1 cup chickpeas

a clove of garlic

½ tsp salt

2 tbsp olive oil

Instructions:

1. Soak chickpeas for 6 hours or more.

2. Cook for 60 - 90 minutes until it softens.

3. Put the cooked chickpeas into a food processor. add garlic, salt and olive oil then blend well. add chickpea juice as needed.

And that is that. Add to a sandwich in lieu of mayo. Cut up some veggies and use as a dipping sauce. Or just eat it as is!

Here are some other great recipes for making your own hummus.

Roasted Garlic & Kale | Roasted Red Pepper & Feta | Green Goddess

Are you a fan of hummus? What ways have you incorporated it into your diet? Let me know in the comments below!

MAKE IT YOURSELF MONDAY - SUGAR SCRUB

You know those wonderful yet expensive sugar scrubs that make you ooo and ahh? Did you know you can make them yourself? For cheap and the items you usually keep in your home at all times! Imagine that! Custom sugar scrub whenever you want. Now sugar may not be good for you internally but your skin loves it. Why? It's a great exfoliate that is gentle yet effective. Its fine texture gently exfoliates the skin without leaving harmful residue that can clog the pores. Skin exfoliation removes dead skin cells, dirt and excess oil without drying the skin. It can help reduce problems with your feet, such as calloused and cracked heels. It's great for your elbows with calloused skin as well. 

Ready to give it a try?

My Basic Recipe:

½ cup sugar (I prefer brown sugar but white sugar is fine and cheaper)

2 – 3 tablespoons oil (olive, coconut, jojoba, almond all excellent choices)

2 – 3 tablespoons Aloe

That's it. That's the base, now the fun comes in....

Rosemary Sugar Scrub

½ cup sugar

2 -3 tablespoons oil

2 -3 tablespoons Aloe

Ground Dried Rosemary

Rosemary Extract

Lemon Sugar Scrub

½ cup sugar

2 -3 tablespoons oil

2 -3 tablespoons Aloe

Lemon Extract

Energizing Sugar Scrub

½ cup sugar

2 -3 tablespoons oil

2 -3 tablespoons Aloe

2 – 3 tablespoons coffee grounds

Honey Vanilla Sugar Scrub

½ cup sugar

2 -3 tablespoons oil

2 -3 tablespoons Aloe

2-3 tablespoons Honey

Vanilla extract

There are so many more you can make just have fun with it!

Do you use sugar scrubs? What's your favorite recipe? Tell me in the comments! Also every Monday is now Make It Yourself Monday.