The Emperor card represents: stability, power, aid, protection, a great person, conviction, and reason.
Some questions to consider in relation to this card might be: Who has overpowered you? Why are you putting reason aside? Have you been too analytical in your thinking?
What does this mean to you right now? Let us know it the comments and we’ll share too!
I finally found a chocolate chip cookie mix that fits in a mason jar and is not overly complicated.
Adapted from our 13 year old Betty Crocker cookbook.
1/4 cup + 2 tbsp. granulated sugar
1/4 cup +2 tbsp. packed brown sugar
1 1/4 cups gluten free flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz.) semisweet chocolate chips
Mix sugars together and place in a BNTO. Mix flour, baking soda, salt, and chocolate chips in a bowl and funnel into a pint and a half size mason jar. Set the sugars in and close. Write the instructions as seen above on a card and tie or tape it to the jar and you’re good to go! The sugars can be mixed in with the rest of the ingredients, but creaming the butter with them will yeild a better cookie.
One of my most used pins on pinterest is this orange cake recipe. I’ve probaby made it at least a dozen times. I’ve since adapted it to be gluten free. Here’s my recipe:
½ cup + 1 tablespoon unsalted butter, softened
¾ cup + 1 tablespoon caster sugar (sugar between the texture of granulated and powdered, can be made from granulated sugar pulsed in a coffee grinder or blender)
1 ½ cups + 2 ½ tablespoons gluten free flour mix
1 ¼ teaspoons baking powder
1 tablespoon milk
finely grated zest of 1 large orange
4 tablespoons orange juice
1 ¼ cups powdered sugar (it’s important to sift the sugar so you don’t get a clumpy icing)
2 tablespoons orange juice
zest of 1 orange, to decorate
Preheat the oven to 350° and line a 8″x4″ loaf pan with parchment paper and grease.
Beat the butter and sugar for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well. Add the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth. Spoon the mixture into the prepared pan and bake for 55 minutes or until golden and cooked when tested with a fork. Cool completely on a wire rack, then carefully unmold.
To make the icing: combine the sugar and orange juice in a small bowl and mix to form a smooth paste. Use a palette knife to spread the orange icing over the cake and top with the zest.
Shirt: Ann Taylor, Necklace: Vintage, Pants: City Streets, Shoes: Fioni
As I’ve mentioned before my parents have recruited me to make them gluten free cookie mixes like the dry mixes that you can buy. You know, just add an egg and some water and you’re good to go. Well, it’s not as easy as it sounds to make such a simple mix. I’ve been trying all kinds of cookies and haven’t exactly had smashing success (they are never simple enough, and they never fit in the jar). However, that’s not why we’re all here today – enough complaining and on to the good news.
The ever so simple “Pantry Chocolate Cake” from America’s Test Kitchen Family Baking Book, aka: my bible, fits in a jar! I’ve adapted the recipe a bit in order for it to be gluten free, but you can use all purpose wheat flour too.
All you’ll need is:
1 1/2 cups gluten free flour mix
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dutch process cocoa powder
1) Whisk the flour, sugar, baking powder, salt, and baking soda together in a medium bowl.
2) Carefully funnel into a quart size mason jar. Measure the cocoa powder into a BNTO (a zip lock bag tucked in the top of the jar will work too).
3) Add a cute label and some instructions and give it away or stash in your own cupboard!
Now that I use a dry mix to make my pizza dough, I have less control over how much dough I make at once. Since often times I’m only cooking for one or two I only need a small pizza. The mix I use is supposed to make two 12″ pizzas, but I usually split it into three slightly smaller pizzas. I bake one for dinner, and freeze the other two for future easy lunches or dinners. It’s SO easy. Below the two freezer ready pizzas are some basics on how to make your own just like I do.
Mix your pizza dough as usual and parbake the crust. If you’re making a gluten free pizza, this is something you’re probably already used to doing. If you don’t normally parbake, it’s easy. Just spread the dough out into whatever shape and size you want your pizza to be and bake it until it’s cooked through and just barely golden brown (about 20 minutes).
Take the parbaked crust out and top it however you want. If you’re going to eat it right away, go ahead and bake again until the cheese is melted. If you’re going to freeze, let it cool so that the crusts stay flat, you can stick the whole pan in the freezer if you want to speed up the process, it won’t hurt the pizza. Then, wrap the whole thing up in saran wrap and tin foil, stick it in the freezer and bake it when you need a quick dinner! No need to preheat the oven when you do.
My dad and I made my tent last summer for me to take to Wakarusa. It held up and stayed dry through tornadic storms, heavy rain and wind, and mud galore.
And now, as seen above, it managed to be the coziest of tents during our camping trip at the beginning of this month. With lows around 40 degrees I stayed safe and warm in the little thing and love it just as much as ever.
Wish you had one of your own? Just request a custom order and I’ll get busy framing and sewing you the tent of your dreams!
Attention pie of the month club bake-along participants: I have a handy tip and tool to share with you today. A pie just isn’t a pie without a perfect handmade crust. I don’t own a food processor, so making pie crusts can be tricky. But, pie was invented before the food processor – so it can be done! I get mine to perfection with this handy tool. I can’t live without the thing now! Another important part of making a pie crust without a food processor is freezing the butter, and using a cheese grater to grate it into the bowl. That way it all mixes in evenly.
Paige teaches you how to grow a seed in an egg shell. Prepare to be informed:
I couldn’t help but smile all the way through arkansauce‘s show the other night. The music was great, but that’s not why. It was the following of fans that the band has cultivated. There were young guys singing along to every song, duos of girls dancing in front of the stage, it was a beautiful thing. Arkansauce’s local love is charming, and contagious.
If you don’t already follow us on instagram, you should, but also we took pictures:
The bearded fellow is a friend of ours, and this was regrettably the first time we’ve made it out to one of his shows. We’re super glad we did, and will definitely do it again because they rock!
That bass is so cool! It reminded us of Ben Miller Band (who we wrote about recently during the Ozark Mountain Music Festival). Their bass is a washbasin, a wooden pole, and a single weedeater string. So, this one’s a bit fancier, but similar!
If you haven’t seen this handsome foursome of incredibly talented musicians, we really recommend that you check them out. Especially if you’re in their hometown!