Spring Branch Decoration

I saw a similar design online and thought it would be gorgeous on my mantle. So I decided to make my own.

Materials:

Dry tree branches
Bag of jellybeans
Hot glue
Hot glue gun
Vase to put them in

I began by deciding the height of the arrangement and cutting the branches to that size.

Then, one branch at a time, I glued one jellybean at a time to random places on the branch.

Repeated until I got the look I liked.

Placed them in a glass vase and set them on my mantle.

DONE! Super Easy and I got so many compliments on them.

Here is how they came out.
Note: My camera doesn't really catch the full colors indoors.

Easy and Yummy Pumpkin Pie!

This was my first time baking a pumpkin pie and I was nervous, but after all the hard work, it turned out great. Everyone loved it!

Ingredients:
1 30 oz.can of Pumkin Puree
2 tsp. Ground Ginger
2 tsp. Ground cinnamon
1 tsp. Vanilla extract
2.5 c. Sugar
1 5 oz. can of Nestle Carnation Evaporated Milk
2 Large Eggs
1 Unbaked pre-made 9 inch pie shell
1 ungreased pie plate

Directions:
Preheat oven to 425 F for 15 minutes. Then reduce temperature to 350 F.
Lay the pie shell in your ungreased pie plate. Be sure to push it down so it forms around the plate.
Mix together well pumpkin pie puree evaporated milk and eggs.
Pour into pie shell, I braided the crust and cut out three hearts from the leftover pie shell I had. 

Bake for 50-60 minutes or until your knife comes out clean after checking center of pie.

Once the pie is done baking cool for 2 hours preferably on a wire rack.
Serve right away or refrigerate. You can top with whipped cream if desired. Enjoy!! :)

Paleo Pumpkin Cranberry Bread

This is a recipe I had seen a while back and decided to give it a try. With the help of my daughter we made it. Most people like pumpkin during the fall but I had all the ingredients at hand and decided to do it plus I simply love pumpkin all year long.

Here is the recipe:
PREP TIME: 15 minutes
COOKING TIME: 1 hr.
YIELD: 1 medium loaf

Ingredients:
5 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/2 cup coconut oil,melted(I used Trader Joe's Organic Virgin Coconut Oil)
1 teaspoon vanilla
1/4 cup honey or maple syrup
1/2 cup coconut flour
1/2 tsp sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup cranberries

Preparation:
Preheat oven to 350F.
Whisk the eggs, pumpkin, coconut oil, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and spices and stir until well combined. Gently fold in the cranberries.

Pour into a loaf tin (natural parchment works best for lining), and bake for 1 hour or until a an inserted toothpick comes out clean. 

Enjoy!