Drinking it plain this morning, alongside Pumpkin Spice bars with brown butter frosting. I’m not sure that the vanilla is as strong as in the Celestial Seasonings Madagascar blend after all. It definitely seems to pop with some dairy/substitute, but without it I get just a smooth even blend of rooibos and vanilla — not that that’s a bad thing! The vanilla is just not as in-your-face as it may be in other blends.
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OH, my…whatever brown butter frosting is, I think I could eat a quart of it!
It’s easy! I was too lazy to drag out the mixer to make cream cheese frosting, so I made this instead http://www.salad-in-a-jar.com/family-recipes/no-fuss-brown-butter-icing-microwave-method
The “pumpkin spice bars” were what I called the result of mixing 1 pkg Full Circle Gluten-free Spice Cake Mix, 1 can Libby’s 100% pumpkin, and 6 oz. Silk Original Coconut Milk, and then baking the resulting batter. Not bad actually! The first half I tried to make into cupcakes, but they didn’t rise enough or cook thoroughly. The second half of the batter was perfect for an 8×8 pan though. My mom even liked them (I gave her half so I wouldn’t eat them all myself!)
OH, my…whatever brown butter frosting is, I think I could eat a quart of it!
It’s easy! I was too lazy to drag out the mixer to make cream cheese frosting, so I made this instead http://www.salad-in-a-jar.com/family-recipes/no-fuss-brown-butter-icing-microwave-method
The “pumpkin spice bars” were what I called the result of mixing 1 pkg Full Circle Gluten-free Spice Cake Mix, 1 can Libby’s 100% pumpkin, and 6 oz. Silk Original Coconut Milk, and then baking the resulting batter. Not bad actually! The first half I tried to make into cupcakes, but they didn’t rise enough or cook thoroughly. The second half of the batter was perfect for an 8×8 pan though. My mom even liked them (I gave her half so I wouldn’t eat them all myself!)