Can’t sleep, eh?
Please, join us where the maples paint the ground, and to a special place, that I call Maple Haven.
It’s fall now, and the last hummingbird has left. The forest is in transition, from the tallest cedar to the smallest fairyfly, and we’re right in the middle of it.
So please, sit back, relax, and enjoy yourself, as I whip up some apple cinnamon tea, and a couple pumpkin pudgy pies!
Apple Cinnamon Tea ☕️
Ingredients:
- 4 cups of water
- 2 apples, sliced thinly (I used Gala)
- 2 cinnamon sticks
- 1 claw of ginger, sliced up
- Grade A tree juice
Directions:
- Wash the apples and slice them thinly. Keep the skin for added flavor
- Slice up your ginger claw. I chunked mine, but you can also thinly slice it to maximize the flavor
- Bring your water to a boil
- Add the sliced apples, ginger, cinnamon sticks, and a healthy pour of grade A tree juice to the boiling water
- Let simmer for an hour, allowing the flavors a chance to get to know each other
- Pour through strainer or an old (but clean) mesh towel
- Served best with apple slices and grade A tree juice, to taste.
Pumpkin Pudgy Pie 🎃
Ingredients:
- 1 can Pumpkin Filling
- Marshmallow Fluff
- Cinnamon
- Butter (cooking spray or oil is fine)
- Bread Slices (I used whole wheat)
Directions:
- Preheat your pie iron over a campfire or a stovetop
- Lightly butter the insides of the pie iron to prevent the pudgy pie from sticking
- Place your pumpkin filling on one side and a dollop of marshmallow fluff on top
- Season with cinnamon
- Close your pie iron and place it over your fire or stovetop. Cook each side for about 3-5 minutes, but every fire is different so make are to check it occasionally for burning
- Cook until golden brown and remove it from the heat
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