holiday nuts {savory & sweet}

If you are looking for a delicious and healthy snack to either put out at your next party or give someone for the holidays, look no further. These holiday nuts are packed with flavor paired with the perfect mix-ins of your choice.

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These holiday nuts are great because you can just have FUN! There is no limits to the combinations you can put together. My recommendation is to make the recipe your own and take all the credit. For reference, I will share with you the combinations I did. SAVORY: Garlic-Herb spices, almonds, cashews & sunflower seeds. SWEET: Cinnamon-Sugar, almonds, cashews, shredded coconut & dried cranberries

Ingredients:

  • 4 cups raw unsalted nuts, such as: macadamias, peanuts, almonds, cashews, pistachios, pecans, walnuts, hazelnuts, etc.
  • 1 1/2 cups of mix-ins, such as: chex cereal, popcorn, sunflower seeds, pumpkin seeds, pretzels, corn nuts, etc.
  • 1 Tbs. olive oil
  • 1 large egg white
  • Spice blend of your choice (2 provided below)
  • 1 cup of any other mix-ins you desire, such as: raisins, dried cranberries, coconut flakes, banana chips, dried chiles, dried papaya, etc.

Ingredients for SAVORY spice blend {garlic-herb}:

  • 1/2 tsp. black pepper, 1 1/2 tsp. kosher salt, 1 1/2 tsp. granulated garlic, 1 Tbsp. rosemary, 1 Tbsp. sage, and 1 Tbsp. thyme

HNSS 2

Ingredients for SWEET spice blend {cinnamon-sugar}:

  • 1/4 tsp. ground nutmeg, 1/2 tsp. ground ginger, 1 1/2 tsp. kosher salt, 1 1/2 tsp. cinnamon, 6 Tbsp. granulated sugar

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Directions

  1. Preheat the oven to 350 degrees F. Brush a rimmed baking sheet with olive oil.
  2. Prepare your spice blend in a small bowl. (Use above recipe or make your own!)
  3. In a large bowl, whisk the egg white until frothy. Add in the nuts, the mix-ins, and prepared spice blend. Toss together until everything is well coated.
  4. Spread the nut mixture on to prepared baking sheet and bake for 15-20 minutes. Open oven and stir once or twice throughout the baking process.
  5. Let the nut mixture cool on the baking sheet and then transfer to an air-tight container until ready to serve. ENJOY!!!

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Your holiday guests will love these!

xo sarah

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our full life: week forty-seven

OFL 47Documenting week forty-seven – check! This week was SUPER busy at work, BUT so many little blessings popped up to enjoy.

EWSEgg white scramble with some seriously hot salsa.

november skyCotton candy clouds.

dinner for oneThe remnants of a super yummy carrot coconut soup!

november sky 2Post-rain sunset. Such beauty from our Lord.

dinner dateSmashburger date with my husby.

all nighterSometimes my job is pretty cool. Jr. High All-Nighter with over 60 students!

holiday nutsMade some holiday nuts for you!

fields meetingYouth leaders meeting over coffee and treats.

sun roofView from the sun-roof before we turned down our street.

pizza for fourHomemade pizzas & wine with dear friends.

cuddlebugOur UHHHHH-DORABLE niece.

Have a wonderful Thanksgiving, friends.

xo sarah

oatmeal ginger pumpkin cookies

OGP 1

When I was a little girl, my Nannie always had sweetened dried fruit in her home. Dried banana chips, papaya, pineapple, apricots, and ALWAYS ginger. I love remembering things like that about her. Now, you could have probably guessed it, but when I was younger I really disliked ginger (with exception to ginger-snap cookies). I wasn’t fond of the texture or the spicy-sweetness.

Now that I am older and my pallet has seen more of this incredible culinary world we live in, I absolutely love ginger. It’s spicy, sweet, and very refreshing. Ginger can calm a nauseous stomach and it provides great health benefits. I have recently started drinking pure ginger tea and it’s very soothing. I even like to ask for extra of that delicious pickled ginger they serve at sushi restaurants. Yum!

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All that to say, if you like ginger, you will love these cookies. They also have all the great elements of a fall treat: pumpkin, cinnamon, oats, and brown sugar. Adding the crystalized ginger is something I just thought up, and it was a real success.

Ingredients

  • 1 stick of unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup canned pumpkin
  • 2/3 cup whole wheat flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 3 cups quick-cooking oats
  • 2/3 cup chopped crystalized ginger (I added a whole cup, but I am a little ginger obsessed.)

OGP 2

Directions

  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  2. Preparing your wet ingredients: Cream together butter and both sugars until fluffy. Add the egg and beat thoroughly. Next, add in the vanilla extract and pumpkin and mix until well combined.
  3. Preparing your dry ingredients: In a separate medium sized bowl, sift together the flour, ground cinnamon, ground ginger, and baking soda. Add to the pumpkin mixture and mix well.
  4. Dice your crystalized ginger into small pieces (the size of raisins). Add the oats and crystalized ginger to the pumpkin mixture and mix until well incorporated.
  5. Take a small spoon and form the cookie dough into cookies on prepared cookie sheets. Bake in oven for 20 minutes or until golden brown edges and tops form.
  6. ENJOY!!! Make sure you share them with friends and family.

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* Makes about 30 cookies. You could even reserve some dough and freeze it for another day. These cookies are best once they have cooled down a bit.

Thanks for reading, friends. Happy Saturday!

xo sarah

honeycrisp apple spice ice cream

HAS 1

Honeycrisp apples are my husband’s favorite apples. Ice cream is my favorite dessert. Honeycrisp apples IN ice cream had to happen sooner or later! It really helped that our local farmers market had a huge sale on honeycrisp apples…and let’s just say we went a little crazy.

Honeycrisp apples are known for their “sweet taste and distinct juciness” with an “explosive crunchiness.” My husband says, “It’s the perfect apple to hold in your hand and destroy with your mouth.” WOW! And because honeycrisp apples really are that good, they are what make this ice cream out of control.

For ice cream, I trust my friend Nicole. She really knows what she is talking about and she had the perfect recipe for me to go off of! Please enjoy this ice cream curled up on the couch with your favorite person and a good movie. Sounds like a great date night in to me!HAS 4

HAS 2

Ingredients for Honeycrisp Apples:

  • 2 large honeycrisp apples – peeled, cored, and cut into small chunks (2 cups)
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. lemon zest
  • 1/8 tsp. salt

Ingredients for Ice Cream:

  • 2 cups whole milk
  • 1 tablespoon plus 1 tsp. cornstarch
  • 3 Tbsp. cream cheese, softened
  • 1 1/4 cups heavy cream
  • 1/2 cup garnulated sugar
  • 1 1/2 tablespoons agave
  • 1/2 tsp. vanilla
  • 1/8 tsp. kosher salt

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Directions:

  1. Prepare and measure your ingredients for the spiced apples. Combine into a medium saucepan. Cook the apples over medium heat, stirring often, until the apples are tender (about 10 min.). Let the apples cool a bit and then place them in the fridge to chill.
  2. Meanwhile, in a large bowl, (I used my Kitchenaid mixer), whisk the cream cheese with whisk attachment, until smooth.
  3. In another large bowl, fill with cool water and ice. Set aside.
  4. In a small bowl, mix 2 Tbsp. of the milk with the cornstarch until smooth. Set aside.
  5. In a large saucepan, combine the remaining milk with the cream, granulated sugar, agave nectar, and vanilla. Bring the milk mixture to a boil and cook over moderate heat for 2-4 minutes until the sugar dissolves.
  6. Once the sugar is dissolved, remove the saucepan from the heat and slowly whisk in the cornstarch mixture. Return the saucepan to the heat and bring mixture to a boil. Reduce heat to medium high and cook unitl mixture is slightly thickened.
  7. Slowly whisk the hot milk mixture into the cream cheese until well incorporated and smooth. Whisk in the salt.
  8. Set the bowl in the large bowl of ice water and let stand, stirring occasionally, for about 20 minutes.
  9. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Add the chilled spiced honeycrisp apples during the last minute of churning.
  10. Pour into an airtight container and freeze for at least 3 hours before consuming. ENJOY!!!

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This ice cream is rich and, at the same time, refreshing. I decided to drizzle some caramel sauce on top…good decision. Whipped cream or chopped walnuts would also be a perfect pairing.

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Enjoy a bowl of Honeycrisp Apple Spice Ice Cream with family and friends this Thanksgiving! It would be great alongside the pumpkin pie. And blessings to you and yours during this sweet fall season.

xo sarah

our full life: week forty-six

OFL 46

potato 46I made a crock pot potato cheese soup on monday. We loved it. Definite making it again/posting recipe soon.

PSCC 46Pumpkin Spice Coffee Cake! SOOOO yummy.

sunset 46The sky & sunsets week incredible this week. Am I right? 

sick 46The cold I has last week came back again…boo. But I watched lots of Call the Midwife on Netflix and drank hot tea.

food huntOur Jr. High students did a scavenger hunt to collect food for families in need. They did such a great job!

ice cream 46The aftermath of making homemade pumpkin ice cream. Cant wait until it’s ready!

xo sarah

this abundant list

TAL 45

  1. These fresh Cranberry orange breakfast buns sound like the perfect Sunday morning breakfast.
  2. I’ve been wanting an easy chicken stock recipe!
  3. Make your home smell like fall goodness this Thanksgiving.
  4. Bret would love this homemade pepper & sausage pizza.
  5. Five germ-collecting places to clean with care in your home.
  6. Captured feelings. I love the Spilled Milk blog.
  7. Innovative and fun tea cup. I want one for my desk at work.
  8. Let’s do 100 lunges and then eat this delicious dip.
  9. Who wants to go to Culver City with me!?
  10. Fall-inspired pancakes you can feel great about eating everyday!

Enjoy your saturday!

xo sarah

pumpkin spice coffee cake

Fall in Southern California isn’t exactly what you would expect. Today is November 14th and it’s supposed to be 80 degrees outside! If I could have any season last all year long, it would definitely be summer, so don’t get me wrong…I’m more than pleased. BUT at the same exact time, all I want to do is wear a beanie and my black jeans with a cozy scarf.

PSCC 1

I also want to eat all things squash, pumpkin, and apple. This week I made a few recipes to satisfy my cravings, but today I am sharing the easiest and best for hospitality.

Pumpkin Spice Coffee Cake with Streusel Topping. YUM.PSCC 2

Honestly YUM really inspired me, so I made their recipe and tweaked it just a bit. I also brought it to my Church Community Group the other night and everyone really loved it. It’s not overly sweet so it works for breakfast or dessert! It goes so well with a cup of coffee (shocker) or black tea. I also really liked that it got me into the fall season, even if the weather is not matching up quite yet.

PSCC 3

Ingredients for Cake:

  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of kosher salt
  • 1 stick of unsalted butter, softened
  • 1 cup of firmly packed brown sugar
  • 2 large eggs
  • 1/2 cup of pumpkin puree
  • 3/4 cup of sour cream

Ingredients for Streusel:

  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/8 teaspoon of kosher salt
  • 5 tablespoons of unsalted butter, melted
  • 3/4 cups of all-purpose flour

Directions

  1. Preheat your oven to 350 degrees F. Grease a 9 inch bread pan and line with parchment paper.
  2. Start by making the cake. Sift the first 7 dry ingredients together in a bowl and mix well. Set aside.
  3. In the bowl of a stand mixer, using the paddle attachment, cream together the butter and brown sugar.  Beat in the eggs, one at a time.
  4. Mix in the pumpkin puree and sour cream until well combined. Make sure the mixture is incorporating well and scrape down the sides of the bowl if needed.
  5. Slowly incorporate the flour mixture on the lowest speed until well combined.
  6. In a separate bowl, make the streusel. Mix the sugar, flour, spices, and salt in a bowl. Pour the melted butter over the sugar mixture. Combine the melted butter and sugar mixture with your hands.
  7.  When it is well combined, you will be able to pack it tightly into the bottom of the bowl. Then crumble it into pieces over the top of the cake batter.
  8. Bake your coffee cake for 50 minutes. Insert a toothpick and if it comes out clean, it’s done. ENJOY!

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Bring this delicious coffee cake to your next fall party, girls night, to the office, or even Thanksgiving! You will get all kinds of compliments. How sweet is that!

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I hope you have a splendid fall and enjoy this coffee cake time and time again. I know my family will.

xo sarah

our full life: week forty-five

OFL 45

I was looking forward to week forty-five for weeks! Week 45 meant date night in LA for a concert with my hubby and a weekend in Big Bear with our Community Group! However…as life goes, week forty-five actually meant Sarah is sick with a cold and not enjoying the concert as much and then stuck on the couch for a fews days missing Big Bear. It was a bummer, but I think it was exactly what I needed. I got to watch a few movies (like The Well Diggers Daughter…MUST WATCH AGAIN!) and spend quality time with Bret. It was nice to be forced to just rest up/get healthy again.

Either way, one thing is true: God is always good and I trust Him through each season: sickness, despair, stress, frustration, etc. He never changes and is always by my side. Here was week 45:

Tuesday meetingWork/lunch meeting at the local coffee shop.

tuesday teachingGetting my car washed and studying truth.

whisky girlWaiting in line outside the Whisky-agogo. We saw Reign of Kindo!!!

whiskyagogoSeedy. But the band was awesome!

thursday dinnerBret was gone Thursday night…so I made breakfast for dinner. Inspired by THIS.

november magazineRemember how I said I had a cold? Well at least I got to catch up on laundry and magazine reading.

coffee before churchHis and Hers salted caramel mochas before church. Sunday coffee is better than any other day in my opinion.

bible loveI just loved the afternoon light coming through my windows. Shining on the pages, my ring, and a treasured note.

GBG mix upI mixed up my classic granola bar recipe and added our favorite chocolate chips and raisins. Win!!!

Have a blessed week, friends!

xo sarah

gospel monday

Gospel Monday

Have you ever found yourself boasting about yourself or something you think is just THE BEST? I’ll answer the question for you – yes. I know I have.

Rather than ourselves, God has given us something to boast about. Something better. Something true.

Jeremiah 9:23-24 – Thus says the Lord: “Let not the wise man boast in his wisdom, let not the mighty man boast in his might, let not the rich man boast in his riches, but let him who boasts boast in this, that he understands and knows me, that I am the Lord who practices steadfast love, justice, and righteousness in the earth. For in these things I delight, declares the Lord.”

The Lord loves to hear us boast! Not in our own excellence, accomplishments, or wealth, but in HIM. Humbly giving Jesus all of our praise and celebrating who He is, what He has done, and what He will do is truly something to boast about.

BOAST about…

Who Jesus is: Jesus is God! Read John 6: 25-40.

What Jesus has done: Jesus has saved us from the penalty of our sins. He has paid our debt, accomplished victory over death, and given us eternal life and His righteousness. Read John 3:14-172 Corinthians 4:13-152 Corinthians 5:20-21.

What Jesus will do: Jesus will return. He will set all things right in His perfect justice. He will wipe every tear from our eyes, and sin and darkness will be no more. Read John 14:3; Revelayion 1:7Revelation 21:4.

I am so thankful that God has given me the ability to comprehend His truths in Scripture. I see His great loyalty in my life that I clearly do not deserve. I will boast in Jesus and the gospel everyday! I will praise Him for the steadfast love He shows the world. Such Good News!

How can you be boasting in the Lord today?

xo sarah

this abundant list

TAL 44

  1. Another cute bar cart idea. Such a lovely look for parties.
  2. Breakfast is served! What a fun and yummy idea.
  3. I want these dishes. They remind me of childhood.
  4. My next homemade pizza will have potato and thyme.
  5. I’m thinking of asking my dad to make me this fun planter box.
  6. Free desktop & iPhone Scripture wallpapers from my friend’s Hand Lettering Company. I like the pink coffee mug one!
  7. How good does pumpkin coffee cake sound? Yeah…it’s going to happen.
  8. Recommended reading from my friend Nicole: A Homemade Life & Orangette.
  9. Scones made with three delicious flavors: almond, orange, and fig. YUM.
  10. This post has not only 2 yummy recipes I want to try, but a whole week worth of clean eating meal plans laid out. Pretty cool!
  11. My consistent reference guide to LA. Someday I will be able to hit all of these places.
  12. Seriously, EVERYTHING you need to know for Thanksgiving.

Do you have any links you would recommend or like to share? Have a happy Saturday!

xo sarah

celebrating baby gracelyn

Hello Friends,

Last weekend I had the privilege of throwing a baby shower for my oldest and bestest girl friend, Jocelyn. I have known Jocelyn since I was in 6th grade and as shy as can be. I asked her and our other friend, Ashley, if they would be my friend (crazy, right!?) and hang out with me at the school dance. I didn’t know at the time, but this God-orchestrated moment changed my life forever. Jocelyn and I have gone through many milestones together: Jr. High, dances, boys, college, ministry, weddings, and now babies!

This baby shower in particular was especially exciting because Jocelyn is having a GIRL! Jocelyn currently has 2 other children that she deeply loves and adores, both boys. Her third child being a girl was a precious and exciting surprise! I hope you enjoy these photos as much as we enjoyed celebrating Jocelyn and her soon to be baby girl, Gracelyn Mina!

JB 4

JB 14

JB 1

JB 2

JB 7

JB 3

JB 6

JB 8

JB 18

JB 10

JB 16

JB 11

JB 13

JB 12

JB 15

JB 5

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Jocelyn is in the striped dress and Gracelyn is in her growing belly!

I am so blessed by everyone who came, enjoyed the yummy brunch, and showered Jocelyn with beautiful gifts. Now we patiently await the sweet baby girl to come!

xo sarah

Credits: Heirloom Tomato & Parmesean Quiche from Forest Feast, Fall Bruschetta from The Parsley Thief, Sour Cream Coffee Cake from Shutterbean, Cranberry Orange Sparkler from Thistlewood Farms, and flowers & decor by Brittan.

our full life: week forty-three & forty-four

OFL 43 & 44

Welcome back…to me.

I have been off schedule for a couple of weeks, but I will be doing my best to remedy that. My husband went to Austin, TX for a few days, then life got very busy for both of us, and he came down with the flu. All that to say, maybe a break was needed.

I hope you enjoy this weeks post of “Our Full Life”. It’s not just my life. It is the life God has given to me, my husband, and our lovely community.

burnt toastBurnt toast on a Tuesday. I hate wasting food so I ate it all up.

mall saturdayAt the mall in my mary-janes.

temecula driveDriving home during sunset. This shot is blurry but that pink mountain sky is still burned into memory.

sunday coffeeSunday coffee & coco at Granny’s birthday dinner.

tea time with gidgetFriend time equals tea time on a dreary Monday. BTW: Nicole makes the most amazing paleo chocolate chip scones.

trick or treatersThe sweetest trick or treaters: Uriah the Fire-Fighter & Ezekiel the Construction Worker.

C&C girls nightGirls night at Craft & Commerce in San Diego. Loved  their outdoor & literature theme.

extraordinary 2I was in heaven. Flour-less chocolate cake with fruit puree, fresh fruit, and edible rose petals, and whipped cream…paired with coconut sorbet.

extraordinaryBirds eye view. Enjoying some “108 blossoms” tea with our extraordinary dessert.

roast chickenSunday Roast Chicken ingredient round-up.

babysittingPlaying dices & legos with this cutie.

Have a splendid week and stay tuned for more!

xo sarah