zeldathemes
the snow's coming down, I'm watching it fall

Cassie / 17 / Canadian / Superhero

"'Twas a long time ago, longer now than it seems in a place perhaps you've seen in your dreams. For the story you're about to be told began with the holiday worlds of auld. Now you've probably wondered where holidays come from. If you haven't I'd say it's time you begun."
once-upon-a-christmas:

candycanes-and-hotcoco:

-

☃❅ Winter ❅☃

once-upon-a-christmas:

candycanes-and-hotcoco:

-

☃❅ Winter ❅☃

sn0w-flakesss:

❅ oh the weather outside is frightful, but my blog is so delightful ❅

sn0w-flakesss:

❅ oh the weather outside is frightful, but my blog is so delightful ❅

snowandcoco:

☃❄seasonal blog, follow snowandcoco for more winter/christmas!❄☃

snowandcoco:

☃❄seasonal blog, follow snowandcoco for more winter/christmas!❄☃

crisp-leaves:

PUMPKIN BUTTERIngredients:1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups of fresh3/4 cup apple juice1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)1/2 teaspoon ground cloves1 cup Sucanat (or brown sugar)1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg1-2 tsp fresh lemon juice Directions:1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

crisp-leaves:

PUMPKIN BUTTER

Ingredients:
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups of fresh
3/4 cup apple juice
1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
1/2 teaspoon ground cloves
1 cup Sucanat (or brown sugar)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1-2 tsp fresh lemon juice
 
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.