Brown Sugar Body Scrub

theveganfarmer.com bodyscrubI don’t know about you, but winter weather really takes a toll on my skin. It’s even worse this year as we’ve been spending so much time outside working on our Great Playground Tour of Baltimore. I also kind of suck at keeping moisturized. Who has the time for so many steps?? Not this girl. To combat dryness (and laziness) I’ve whipped up this super easy, super moisturizing body scrub.

What You’ll Need

1 C brown sugar

1/3 C coconut oil

1/2 TSP cinnamon

1 TSP vanilla extract

Heat the coconut oil in the microwave for 30-40 seconds, until melted. Pour it over the sugar. Add the vanilla extract and cinnamon and stir. Store it in an airtight container for up to 2 months. Your skin will thank you. And you’ll smell delicious.

Vegan Peach Cobbler

theveganfarmer.com veganpeachcobblerI make this every Thanksgiving.  It’s so good my relatives don’t even know it’s vegan.  It is super easy to make and even easier to eat.

What You’ll Need

1 QUART sliced peaches- I used peaches we canned from our yard

1/2 C white sugar

1/2 C brown sugar

1/2 TSP cinnamon

1/4 TSP nutmeg

1.5 TSP cornstarch

splash of lemon juice

1 C flour

1 TSP baking powder

5.5 TBSP Earth Balance butter, softened

1/4 C water

Preheat your oven to 425 degrees. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir gently to coat the peaches and pour into a pie dish. Bake for 10 minutes.  While that’s baking, combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, earth balance butter, and water. Stir until combined. Remove the peaches from the oven and use a small scoop to drop scoopfuls of topping over the peaches. Sprinkle more sugar on top and bake until golden, about 25 minutes.

You could eat this alone or serve with a scoop of vanilla ice cream. Enjoy!

Vegan Fig Cupcakes with Vanilla Icing

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I heart figs. In a big way. I eat them straight from the tree, candied, and turn them into fig butter. We have these massive fig trees in our yard we planted a few years ago. They produce more fruit than we and the birds can consume in a season.  Here we are barreling toward another season and I still have a few jars of candied figs left from last season. To appease my raging sweet tooth, I decided to puree a jar and bake them into cupcakes. Boy am I glad I did! These are more delicious than I dreamed.  And the secret ingredient cardamom left the house smelling divine.  Bonus, they came together quickly.

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