Month: August 2017

St. Germain Dino Gummies!!

This won’t be a long post, I’m just too excited by how adorable these are! I keep coming across homemade gummy bears online, and finally decided to try them myself. When I told the bf I wanted to try them, he said there must be fun alternatives to bears in terms of molds, and I found the cutest dinosaur shaped one on Amazon (you can find it here). And it comes with a dropper to make it easier to fill in all the little dinos.

One recipe I found said to slowly sprinkle the gelatin powder into the heated liquid a bit at a time to ensure it blends in smoothly. Most others said to mix the powder with liquid first, and then add that mixture to the heated part. I did sort of a combination, but honestly I mostly did the latter, because I felt too lazy and excited to take the time to do the former. Of course, considering I didn’t initially add enough liquid, I actually made more work for myself because it made this thick mass that was like drying rubber cement, that I could barely get out from inside the whisk. I basically had to cut it out and slowly add more liquid to it until I could smooth out most of the lumps. I would suggest NOT making the same obvious mistake, and next time I won’t either! This flavor of these can of course be easily adapted, just change the type of liquid to whatever flavors you might want to try.

I might (just maybe) be making a second batch tonight, this time coffee flavored, with a bit of vanilla. Mmmm mmm!


St. Germain Gummy Dinosaurs

August 24, 2017
: 160 dinosaurs
: 5 min
: 45 min

How can you not love something so adorable? These can be adapted to whatever flavor you'd like, and are a quick, tasty treat that looks far more impressive and time-consuming than it really is.


  • 1 1/4C St. Germain
  • 2T water
  • 6 packets gelatin powder
  • 3 strips lemon peel
  • Step 1 Heat 1C of the St. Germain with the lemon strips over low heat.
  • Step 2 In a small bowl, mix the gelatin powder with remaining 1/4C St. Germain and the 2T water, making sure there are no lumps.
  • Step 3 Slowly add the gelatin mix into the pot of St. Germain, making sure to whisk together completely. It will look cloudy when the gelatin gets added, but keep stirring until it’s clear again and any new lumps are gone.
  • Step 4 Let cool a bit until it’s room temperature, then carefully fill the molds. Try not to spill around the molds, just because they’re messier when you remove them. Purely aesthetic, they’re work just fine either way.
  • Step 5 Chill in the fridge for about 30 minutes.
  • Step 6 Store in a closed container so they don’t dry out, and enjoy!

Peach Cardamom Sorbet

One thing I know very well about myself…I’m usually very lazy, and have trouble finishing things. I swear, most of my knitting projects (because I knit too, as well as sew) sit unfinished and still on the needles for years before they might just maybe get finished. Honestly, it’s something I get ridiculously frustrated with myself over, and while I wish I could change….surprise surprise, I’m too lazy to make the effort most of the time! And on that note, I’m going to just put out a blanket apology right now for the occasional long gaps between posts. I can pretty much promise they’ll happen every once in a while, but I can also promise that I will try to make to make sure they don’t happen too often.

This recipe was a bit of an experiment, and one done with high hopes of it turning out delicious. Thankfully I was so so right….it’s fantastic. I was inspired by two recipes: ‘Cardamom Poached Apricots’ from The Broken Bread, and ‘Fresh Peach Sorbet’ from Making Thyme for Health. I hadn’t thought about making any sort for frozen treat like this without having an ice cream maker, so when I stumbled on Sarah’s recipe at for a no-churn version using almond coconut milk, I thought it a great time to test it out. My boss at work had given me a bunch of fresh peaches that she’d picked with her kids, so it was really the perfect summer treat to use them up. I recently made Kristan’s poached apricots, which were amazing, so the idea of adding cardamom to the peaches seemed like it would be a great flavor combination: a bit of sweet, a bit of spice, and add a bit of lemon zest to brighten everything brilliantly.

About a week ago, I decided to make a sage simple syrup, because I have a very rapidly growing sage plant in my garden and I don’t want to let it go to waste! It’s such an easy thing to make, and somehow something I’d never done before. Of course, I made an extra large batch and now have a mason jar full in my freezer, as well as they one in the fridge. When I decided to make the peach sorbet, and realized I wanted to use cardamom in it, I figured what better than to also make a cardamom simple syrup? A wonderfully delicate flavor in an uncomplicated recipe, what could be better?

I love recipes that use minimal ingredients for incredible flavor, and this sorbet is one of those: fresh peaches (frozen first, preferably done day of, but store bought would work in a pinch), coconut milk, lemon zest, and the cardamom syrup. The syrup can be made even a few days ahead of time, but if you decide to make it the same day as the sorbet, be sure you give yourself at least an hour and half so that the cardamom can steep long enough in the sugar water and then cool to room temperature. While you might be able to make this using ground cardamom, it most likely won’t strain well and you’ll have the grains in the syrup. Definitely use pods instead (the ones I use are from Swad), and crush them with the side of a knife like you would garlic. You only need a few tablespoons for the sorbet, but I can promise that the syrup is so wonderful that you’ll be more than glad to have the rest of it ready in your fridge. It’s fantastic in coffee, by the way, especially iced coffee.

Peach Cardamom Sorbet and Cardamom Simple Syrup

August 9, 2017
: 8 hr
: 30 min
: 8 hr 30 min

Bright, fresh, and with a hint of spice, this sorbet is summer in a bowl.


  • For the cardamom simple syrup:
  • 1C water
  • 1C white sugar (I use raw cane sugar)
  • 5-6 cardamom pods, crushed
  • For the sorbet:
  • 4C diced peach (~1inch cubes)
  • 1 can coconut milk
  • 3T cardamom simple syrup
  • 1/2t lemon zest
  • Step 1 First things first: freeze the peaches. Give the cubes as much space as your freezer will allow, they’ll freeze more evenly and be easier to dump in a blender later! Allow to freeze thoroughly, for 3-4 hours.
  • Step 2 Make the syrup. Combine the water and sugar in a saucepan, and bring to a boil, stirring to be sure the sugar doesn’t stick to the bottom of the pan.
  • Step 3 Lower the heat a little bit, and add the crushed cardamom pods. Simmer for 10-15 minutes.
  • Step 4 Remove from the heat, and let the cardamom steep in the sugar water for 30-60 minutes. Stir it occasionally, and certainly taste it. The flavor will continue to get a bit more intense , so if you’re happy after the 30 minutes then you’re just about done.
  • Step 5 Strain the syrup into a jar (I prefer glass), and let sit until cooled to room temperature before you close it.
  • Step 6 Once the peaches are frozen and the syrup is ready, place the four sorbet ingredients in a blender and blend until smooth. Taste, and adjust if necessary.
  • Step 7 Pour into a freezer-safe container to set, I used a metal bread pan lined with parchment paper. Place in the freezer for 4-6 hours, or overnight, until thoroughly chilled.
  • Step 8 Enjoy!