Some Mixed Media Magick and some Pumpkin Love!

So I had foot surgery this past Friday and it has forced me to sit a bit more than to my liking but I decided to take advantage of my "down" time and play a bit in the studio! I found a vintage photo that I loved and a bunch of scrapbooking paper scraps and went to town with my art supplies! Not only am I happy with the was also some serious art therapy! We try to stay positive in my home but sometimes you find yourself in a dark place and it's hard to dig yourself out and find the light. So many terrible, heart breaking things happening in our country and not only is my art a place for me to express myself but it's my safe place. I get lost ion the process, in the mess, in my own little world...just for a bit.

Along with creating in the studio...I have also been compiling my recipes for Thanksgiving! Even though my family gathering is just the five of us, I love picking out yummy vegan recipes to try. With everything pumpkin spice these days (I'm not complaining!), I thought I would leave you with one of my favorite pumpkin recipes! These Pumpkin Scones are really easy, pretty healthy and delicious! My family and friends love them!

For the scones: (8 scones) 2 cups flour 1/3 cup brown sugar 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground allspice 1 tablespoon baking powder 1⁄4 teaspoon baking soda pinch salt 1/3 cup almond, rice, or soy milk 2 teaspoons apple cider or other vinegar 1/3 cup canola oil 1⁄2 cup canned pumpkin puree 1⁄2 teaspoon vanilla extract

For the glaze: 1 tablespoon non-hydrogenated margarine, melted 2 tablespoons orange juice 1 teaspoon orange zest 1 cup powdered sugar

Preheat oven to 400°

Lightly oil a baking sheet, and set aside.

Make the scones:

In a medium bowl or 2-cup measure, whisk together the almond milk, vinegar, oil, pumpkin, and vanilla. Set aside. In a large bowl, sift or whisk together theflour, brown sugar, spices, baking powder, baking soda, and salt. Make a well in the center of the dry mixture, and pour in the liquid mixture. Using a flexible spatula, make a scraping-scooping-pressing sort of motion to gently combine the two. When you have only a few streaks of flour left in the dough, remove it to a lightly floured surface. Pat the dough evenly into a circle about 1 1⁄2” high. Using a sharp knife, cut the mound into eight wedges; it should be fairly sticky and a bit misshapen. Transfer wedges to prepared baking sheet. Bake until firm and just baked through (insert a knife; if it comes out clean, they’re done), 12-15 minutes.

Once cool drizzle glaze over scones.

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