If you’re interested in smelling something sweet and earthy, without any of the nasty chemicals or synthetics burning up your nose and clogging your lungs… Try our 100% natural and organic beeswax candles. Made with only the most essential oils to cleanse and marinate the air you breathe, keeping you safe - healthy - and soot free.

Stop on by to our Etsy location, Here.

We also have a wonderful array of natural and organic soaps, safe for even the most sensitive of babies bottoms. 

Any reblogs and likes would be greatly appreciated, we’re really trying to get our business off the ground and it’s thanks to wonderful people like you that we can get our products out there to share with the world!

Thanks again, 
Justin & Daisy of Moss & Fern

(Source: zombienomnomnom)

So this isn’t a cooking related post obviously, but it’s still something I am incredibly interested in. These are two of the terrariums my aunt and I made today. I have to say, it was one of the most fun and satisfying projects I have taken on in awhile. A completely enclosed ecosystem of plants that eventually become so self sufficient you only have to water it every couple of months, and perhaps prune some of the succulents that grow inside.

We took a drive to a couple of different stores and finally found these two large beautiful glass jars with lids… You’d be surprised how hard it is to come across these at the price range we were looking for. There were three, and we got two… We should have got all three, but this was just a test run! If they thrive, and if they sell at an upcoming craft festival, you can better believe we’re going into business. 

I think my favorite part about today was venturing into the woods behind my aunts house. With shovel, trowel, and buckets in hand we squished and stomped through the soggy soaking grass. It was lightly misting, and the leaves were beautiful. We searched for moss, small ferns, and a couple of tiny maple saplings. All the while being watched by two curious deer in the distance, wondering why the hell these bipeds were in their jungle.

Some dirt from an old potted plant that was going to die from the frost anyways, and rocks granted leave from her patio and presto! A few moments later, these gorgeous monuments of fascination were born on her dining table. 

If I may ask you all for a favor, how much do you think we could sell them for? These terrariums are pretty large, probably the size of a small lamp if that gives any perspective. Keeping in mind we live in upstate new york, where oddities of this nature don’t really exist… But if priced too high, will be overlooked and passed on by.

Thanks for your help guys! And hopefully I won’t be lazy and there will be a recipe or two to come in the future.

Sincerely yours,
Justin Francis Kane
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I think one of the best things I love about being back home and out of the city are the seasons. Fall in particular has eluded me for the past 5 years of being sequestered in a tiny manhattan or brooklyn shoe box. I’m home now, and the leaves are changing before my eyes. They fall off their limbs and scatter the ground as if saying, we’re doing this just for you… Just to welcome you home. 

Another birthday has come and gone, I’m now 23. A ripe young adult, but closer and closer to no longer looking as young as I feel. I embrace it with whole heartedness, though I hope the time won’t pass too quickly. 

Now being October, it’s prime apple and pumpkin picking season for us upstate new yorkers. Revamped an old apple pie recipe to make it a little more tantalizing and insatiable, so you’ll find it below. Along with some lovely family photos of my Aunt Daisy, Cousin Hannah, and her daughter Lavinia while we went to the orchard. 

Ingredients for Crispy Apple Pie

• 8 - 12 apples (1/2 granny smith, 1/2 macintosh)
• 1 stick of butter
• 1.5 cups of sugar
• 3 tbls cinnamon
• 2 tbls clove
• 1 tsp vanilla
• .5 tbls nutmeg (or not, if you prefer)
• juice of one lemon
• pinch of salt

First you’re gonna slice up your apples into separate bowls, depending on what apples you use and how many different kinds! Granny smith apples are harder then macintosh, so they need to be precooked otherwise you’re gonna have some mushy and some hard. I hate my apple pie when you can still crunch the apples, I would just eat a damn apple if I wanted that! Also, stay away from mealy apples like Golden Delicious. They make great snacks, but aren’t suited for pie making. You want the harder, firm apples!

Oh and DON’T peel your apples for this recipe! You really don’t need to, and the skin gives extra flavor and nutrients. They’re going to be simmered in a pot or skillet before hand anyways, so you won’t even notice they’re there. 

Cut the macintosh first and squeeze your lemon over them so they don’t brown, they need to set aside for a bit. Now cut your Granny smith, make sure you slice them as thin as you can! 

Melt your butter in a skillet, then add the granny smith apples and all the dry ingredients. Simmer these for about 15 minutes on medium to low heat. Test them, they should be pretty soft but not completely! After they’re almost there, add the macintosh apples and cook for another 5 minutes or so. Test the different slices, they should come out to about the same chew if you sliced them all evenly. 

It’s really important to make sure that everything is sliced close to exactly the same uniformity. Otherwise you’re going to get inconsistencies within your filling. Nobody likes inconsistencies! 

While your apples are cooking, make the “Perfect Pastry Dough” I’ve given out three times already I think? Haha, copy and paste time! I doubled this batch because we’re gonna make a lattice work pie crust and you need a little extra to make it beauteous. 

The  Perfect Pastry Dough

• 3 cups flour
• 10 tblsp of sugar
• 1 cup of butter
• 2 eggs
• 2 dashes of vanilla
• dash of cinnamon and clove
• pinch of salt

Mix everything by hand, adding more flour if necessary. Cut the dough in half, and use one half for the bottom of the pie. Sprinkle it with a little extra sugar and bake at 350F for 10 minutes. Take it out and don’t burn yourself, now you’re gonna fill it in with your apple filling. Did I tell you to taste the filling? DO IT, you might like it a little sweeter than I do. Or you might want more cinnamon, just throw it damn down up in there! I eyeball most of my cooking, so I suggest you do it too. 

Roll out the rest of the dough, using flour on all of your surfaces so it doesn’t stick -and slice it with a butter knife into perpendicular lines. Start on one edge of the pie, followed by the edge to the left or right of it. As if you were making a 90 degree angle or a “V,” now just continue going from one side to the other continuing the “V” pattern. As long as you start with the edges, you’ll get a uniform lattice work, but if you start just somewhere in the middle… You’re going to have some going over and under and it might look awkward. I learned it the hard way, so you’re lucky I’m helping you out! ;} Use some extra dough along the edges for the crust and use a fork to press down and give it some flare. 

Make an egg yolk wash and brush the top of your pie, then sprinkle with extra sugar. You could even use brown sugar if you like… I’m not a huge fan of that molasses type of sweetness though.

AN IMPORTANT TRICK!!! Wrap your crust with aluminum foil for the first half hour of baking, otherwise it will burn. Take it off and continue to bake for an additional 15 minutes, or until everything is beautiful and golden brown. Your oven should be set to 350 F. Depending on the thickness of your apples, you may need to bake it longer. One of the three pies I made was definitely not cooked enough after we had the first slice. If this happens, cover it completely in aluminum foil and bake it for another half hour or so. The aluminum will ensure that your pie doesn’t dry out and it will also soften the apples even more. Who says you can’t twice bake a pie? Haha.

All in all, a good update to this recipe. I have a beautiful Halloween Pumpkin Tart coming your way very soon! Sorry for not being so active, but now that the cooler weather is approaching I know I’ll be cooking and baking a lot more :D Any suggestions? Feel free to comment or send me a message! Thanks a lot food lovers!

Justin Francis Kane
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Lots of stuff going on in this end of the bargain, sorry y’all! But I’ve got a special delicious Chocolate Peanut Butter Half Moon Cake with gooey and creamy layers of delicious frostings and ganache! Let me start the recipe for yah! 

Ingredients for Chocolate Cake:

• 1.5 Cups of Flour
• 1 Cup of Sugar
• 1.5 Cups of Cocoa Powder
• 3 Eggs [at room temperature]
• 1.5 Sticks of Butter [at room temperature]
• .75 Cup of Whole Milk
• .25 Cup of Canola Oil
• Dash of Almond Extract
• 1 Very Ripe Banana

Mix your sugar and butter together first, add the banana and blend till incorporated. Alternate between the eggs, flour, cocoa powder, and milk till you achieve a nice creamy consistency. Don’t forget the canola oil and almond extract! Distribute evenly into three separate circle baking tins, and bake at 375F for about 15 to 20 minutes checking constantly. 

Take them out and let them cool completely, don’t forget to grease the bottom of the pans!!! Then flip them upside down and push them out onto a wire rack. 

Ingredients for Chocolate Peanut Butter Ganache:

• 1.5 Cups of Semi Sweet Chocolate chips [at least 60% cocoa]
• .5 to 1 Cup of any of your favorite Peanut Butters [chunky, smooth, less or more!]
• 1 cup of near boiling heavy creme

Put the chocolate and peanut butter in a bowl for mixing, heat your heavy creme on the stove, and once it starts to boil pour over top of the chocolate concoction. Let sit for 30 seconds to a minute, and then start stirring to make your rich and creamy ganache :D

Ingredients for Peanut Butter Creme Cheese Frosting:

• 1 8oz Package of Softened Creme Cheese
• 1.5 Stick of Softened Butter
• I Cup of Your Favorite Peanut Butter
• 1 to 2 Cups of Confectioners Sugar

Combine in a bowl and mix, taste test to see if it needs a little more sugar or more peanut butter. I really love to load it on as much as possible, that’s just me though ;}

Now I made a half moon cake shape by cutting the circles of cake into halves. I stacked them accordingly, and put a nice thick layer of ganache in between each layer. Next, you flip the cake on its cut side so it makes a little hill shape, ice it with the peanut butter frosting, and i poured the extra ganache over top to give it some character. 

I wish I had a chocolate bar so I could make those snazzy little shaving decorations, but alas, I didn’t. Hope you all enjoy the cake! Let it chill and set a bit in the fridge if you’d like, or go to town on it right away! One of the best cakes I’ve made, it didn’t last three days in my house :D See Phoebe the demon dog trying to snack on my goodies? I don’t think so! She’s a dumb whore, haha, 

Till next time Food Lovers,
I’m gonna go out and enjoy this rainy day!

In response to Bellovintage, who wonderfully asked me for a Green Tea Cupcake recipe… Well, here it is! Some wonderful Green Tea Infused Cupcakes with Green Tea Infused Creme Cheese Icing. 

You wouldn’t believe my frustration not living in manhattan anymore… No longer can I take a 10 to 15 minute trip and find anything and everything I ever needed as far as special ingredients or tools go. 

I’m trapped in an upstate kind of mind, with only one asian specialty store that is a 20 minute car ride from my house. I even called first and specifically asked them, “Do you have Matcha Powder?” and he responded… “You mean Green Tea Powder???” To my delight and surprise, he said yes! What happens when I get there? “Oh, I’m sorry… Next week!”

You’ve got to be shitting me… I had called just 15 minutes before and he said it was in stock. I drive all that way, only to come out empty handed. So I scoured the interwebs searching for answers, and the best possible solutions to my problem. In my search, I found that infusing the tea in butter was my best and only option. Just like making weed butter! Though I’ve never made it myself ;P

Ingredients for Green Tea Infused Butter:

• 3 Sticks of Butter
• 6 Green Tea Bags
• Cheesecloth [for straining bits of tea]

First, melt down your butter into a medium saucepan till it is just liquid. Cut your green tea out of the baggies, and pour into the melted butter. Stir lightly and let simmer on low for about 10 minutes. Remove from heat, and let stand for another 10 minutes. Have a friend hold the cheesecloth firmly against an open container, and pour the butter through. You may want to fold the cheesecloth a few times, just enough so you can no longer see through it.

It will take time for it to get through the cloth. I used a wooden spatula to scrape and push it down. Once most of all the butter is through and the tea is left behind, use your hands to wring out the rest of the butter. Don’t squeeze too hard, the cloth will get fragile at this point and it’s easy to break and ruin the whole process!

I put my  butter in the fridge to solidify, then removed it to bring it back down to room temperature. It’s much quicker then letting it sit out for hours on end to reshape. Also, keep in mind you can do this with any tea! Or even lavender… It’s way better then using just regular butter. I kind of want to infuse all of my butter this way now :D

Ingredients for Batter:

• 1.5 Cups of Flour
• 1 Cup of Sugar
• 8 oz of Infused Butter, at Room Temperature [half a measuring cup]
• 1.5 Teaspoons of Baking Powder
• .5 Teaspoons of Baking Soda
• 2 Eggs, at Room Temperature
• .5 Cup of Whole Milk
• Almond Shavings

As before, I’ll say it again! I think it’s copy and paste instruction time, haha. 

Start by mixing your tea infused butter and sugar together for 5 to 10 minutes with a hand or stand mixer. This is one of the most important parts! Don’t be lazy, otherwise they won’t be fluffy and moist ;P

Take your dry ingredients and whisk them together in a separate bowl so the baking soda, powder, and flour are distributed evenly.

Start with your eggs, one at a time and incorporate them just enough into the fluffy butter and sugar. Then, in three additions, add your dry ingredients alternating with the .5 cup of whole milk as well. Mix everything by hand at this point, so as not to over mix.

After you pour the batter into its liners, sprinkle some almond shavings to give a little texture on the top of the cupcake. Bake at 375F for 18 to 20 minutes, pull out and let cool!

Ingredients for Green Tea Infused Butter Creme Cheese Icing:

• 8 oz of Infused Butter, at Room Temperature [half a cup]
• 8 oz of Creme Cheese, also at Room Temperature
• 1.5 to 2 Cups of Confectioners Sugar
• Royal Blue & Lemon Yellow Gel Food Coloring

With a hand or stand mixer, beat together your butter and creme cheese. Then slowly add confectioners sugar until desired sweetness is achieved! Honestly, I always eyeball it… I like mine on the less sweet side however, and you really want to taste the green tea, so don’t overpower it with sugar!

Add a few good drops of yellow coloring, and just a half or one drop of blue coloring. The blue will overpower that yellow very quickly! So use a tooth pick to add little tiny drops of blue, mix, and then see if you need more. I’m a colorist when it comes to art and also when I work my day job at my salon. Color is tricky, so be slow and cautious!

Use my handy ziplock trick to ice the cupcakes, garnish with some shaved almonds, and voila! The Green Tea flavor cooks out of the cupcakes mostly, but it’s still hinted there. The frosting though, is definitely where you get the punch of flavor. It’s not too intense though, don’t worry ;P You’ll have people asking you what’s so different though… That’s the best part :D

I’m off to Long Island to visit my cousin Gillian and lay on the beach in the Hamptons for two days. Crossing my fingers for good weather! Wish me luck, wine and champagne! YEY!!!

Later Food Lovers,
Justin Francis Kane