Money saving baking tricks

There are so many reasons to love this time of year: crisp, clean weather, vibrant fall leaves, roaring fireplaces and BAKING!  Now is our favorite time here at Peas HQ to reinvent classic holiday desserts by making them healthier and more cost effective. On this week’s Peas Perspective, we’re sharing some simple recipes to make homemade baking essentials. Making vanilla extract, baking powder, brown sugar and vanilla sugar at home will not only save you money but it is a great way to ensure that all your baking products are natural and free of any additives.

Vanilla Extract

(In order to have your vanilla extract ready for holiday baking we recommend you start this project ASAP.)

Ingredients:

• 1 bottle small bottle of vodka (750 ml)
• 15 vanilla beans (cost effective hint: the best place to get inexpensive vanilla beans is at an Indian Grocery store)  

Method:

Cut the vanilla beans length wise and gently open the pod. Fill vodka bottle with all of the beans. Shake and store in a cool, dry place until your holiday baking party.  For best results shake once a week. 

Baking powder

Ingredients:

• 1 tsp baking soda
• 2 tsp cream of tarter

Method: Mix cream of tarter and baking soda together thoroughly and use immediately in place of baking powder.

Brown Sugar

Ingredients:

• 1 cup granulated sugar
• 1 tbsp Molasses

Method:

Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.

Vanilla Sugar

Method:

Simply place to vanilla beans (cut length wise and opened) in the container you store your granulated sugar in (sugar bowl, the bag the sugar came in or a sugar canister).  Let beans sit for as long as you have sugar.  This makes for delicious baked goods as well as for your morning cup of joe!

Food of the Month - Pumpkin

Here at Peas of Mind we love eating seasonally all year round.  But there's something extra special about eating (and lets not forget smelling and drinking) pumpkin this time of year.  This beautiful vegetable is sweet, grounding and warming and after a long summer of eating salads and fruit, there's nothing as satisfying as digging into pumpkin on the first cold day of fall.

That's why we couldn't think of a better Food of the Month for October then pumpkin!  And let's be clear, we're talking ALL pumpkins: white pumpkins, jack-o-lantern pumpkins, mini pumpkins and even canned pumpkin... they're all edible and all equally delicious and nutritious!

Why a piece of pumpkin a day can keep Doctor Frankenstein away:

• Pumpkin is a fiber powerhouse. So instead of drinking a chalky fiber drink when you're feeling bloated, make a pumpkin pie smoothie (1/2 cup of pumpkin, 1/2 a banana, 1 cup vanilla almond milk, 1/2 tsp of pumpkin pie spice, 1 tbsp honey and 1 cup ice, blend together and enjoy!).   
  
• Pumpkin is full of vitamin C. This important nutrient boosts your immune system and can ward off colds.  A simple way to add some pumpkin to your diet is by swapping out oil in your favorite desserts (brownies, cookies, sweet breads) for pumpkin. You'll cut the fat in half, add some depth of flavor and turn your dessert into a cold fighter! 
• Pumpkins are chalked full of vitamin A.  You can eat 100% of your recommended daily value of Vitamin A in just 1/2 cup of pumpkin.  So when your mom told you that carrots were good for your eyes, she actually should have recommended pumpkin!  Add pumpkin to your favorite soup. Simply cut into cubes (leaving the skin on) and add when the recipe calls for carrots.
  
• Pumpkins are rich in the anti-oxidant, beta-caroten which may help prevent cancer.  Add pumpkin as a side to dinner once a week and you'll be filling your family with cancer fighting goodness. A simple way to cook pumpkin is to cut the pumpkin into wedges (make sure you use a strong, sharp knife). With the skin on, toss cut up pumpkin in a bowl with a drizzle of olive oil, a sprinkle of salt and pepper and a 1/2 tbsp of freshly chopped rosemary. Place on a baking sheet and bake on 350 degrees for about 45 minutes or until the pumpkin is tender. 
• Pumpkin contains catenoids which eliminate free-radicals. This is not only good for your insides, it's good for your outsides as well.  Eating pumpkin will clear up your skin but using pumpkin in a facemask will immediately soften, moisturize and plump up your skin.  Mix 1/3 cup pumpkin, a drizzle of olive oil and honey and sprinkle in about 1 tbsp of crushed almonds. Apply mixture to your face and let sit until it dries.  Remove with a warm washcloth and admire your gourd-eousness!
  
  

Reinvented Caramel Sauce

Reinventing kids classics is what we do best! We take the foods kids love and make a super healthy version the entire family will enjoy.  This month we’ve decided to reinvent a sweet autumn-inspired treat; something that adult and kids alike just can’t get enough of.  It’s a sweet and sticky condiment that pairs well with apples, sundaes and pies.  This month’s Halloween inspired recipea is a nutritiously delicious reinvented caramel sauce!

We’re going to turn your every day fat and sugar infused caramel sauce into a low fat, sugar and dairy free decadent dessert!  Sounds impossible right?  Well we’ve got a secret ingredient: DATES aka: nature’s candy.  Dates are not only sweet and delicious they are packed with fiber, iron and other essential nutrients.  Who knew you could feel so good about serving your little ones a dessert as decadent as Peas of Mind’s re-invented caramel sauce?

Ingredients:

• 20 pitted dates
• ¾ cup of water
• ½ cup of canned coconut milk
• 1 teaspoon of vanilla extract
• a pinch of salt to taste

Method:

In a saucepan bring dates and water to a boil. Cover and let simmer for about 10 minutes or until dates are tender.  Pour into a blender (a hi-powered blender is recommended but a food processor can be used, you may just need to simmer the dates for longer).   Blend dates, water, vanilla extract and salt then slowly add coconut milk and blend until smooth and creamy adding water if necessary.  Add more salt depending on desired saltiness of caramel.  Use as a dip for fruit and cookies, atop ice cream, dolloped on your favorite desserts or directly from the blender…it’s that good!

Makes ¾ cup of caramel