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Home
Entertaining
Mom Life
- Pregnancy
- Baby/Kids
- Postpartum
- Life
Health
Eats
- Eating Tips
- Baby/Kids
- Gluten Free
- Breakfast
- Lunch
- Dinner
- Sweets
Shop Our Home
Connect

Home
Entertaining
Mom Life
- Pregnancy
- Baby/Kids
- Postpartum
- Life
Health
Eats
- Eating Tips
- Baby/Kids
- Gluten Free
- Breakfast
- Lunch
- Dinner
- Sweets
Shop Our Home
Connect

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Some of our favourite Halloween books 👻 what ar

Some of our favourite Halloween books 👻 what are your favourite Halloween books/movies?

Make sure to save this post for some spooky book inspo.

we're getting ready for spooky season . . . . . .

we're getting ready for spooky season
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#halloween #spookydecor #trickortreat #neutralaesthetic #youngmama #stayathomemom #beigemomlife #beigevibes #shoppinghaul

we're getting ready for spooky season . . . . . .

we're getting ready for spooky season
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#halloween #spookydecor #trickortreat #neutralaesthetic #youngmama #stayathomemom #beigemomlife #beigevibes #shoppinghaul

zara home favorites, adding straight to my cart .

zara home favorites, adding straight to my cart
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#zarahome #zarahomefinds #sereneinteriors #naturalcolourhome #rusticdecor #autumntones #stayathomemom #sahm #momsoftiktok #momtok #ditl #dayinthelife #wishlist #homewishlist #shoppinghaul

motherhood is the greatest and hardest thing. . .

motherhood is the greatest and hardest thing.
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#motherhood #quote #honestchat #momlife #momlifebelike #momsofinstagram #parenthoodmoments #toddlermom #toddlerhood #gentleparenting #sahm

Vegan Cinnamon rolls Ingredients 2 tablespoons v

Vegan Cinnamon rolls

Ingredients

2 tablespoons vegan butter, to coat the pie pans

Dough:

2 cups almond milk, at room temperature

1/2 cup vegan butter, melted

1/4 cup organic sugar

1 packet active dry yeast

5 1/2 cups flour, divided

1 teaspoon salt

Filling:

3/4 cup vegan butter

3/4 cup brown sugar

2 tablespoons ground cinnamon

Icing:

1 cup powdered sugar

2 tablespoons almond milk

1/2 teaspoon vanilla extract

Instructions

Generously rub two pie pans with vegan butter.

In a large bowl, whisk together the almond milk, melted butter and sugar. The mixture should be just warm, registering between 37-43°C. If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for one minute.

Add five cups flour and one teaspoon of salt to the milk mixture, and mix with a wooden spoon until just combined.

Cover the bowl with a towel, or plastic wrap and set in a warm place to rise for one hour.

Preheat oven to 180°C.

After one hour, the dough should have nearly doubled in size.

Remove the towel, and add an additional 1/2 cup of flour. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness, and does not stick to the surface.

Roll the dough out into a large rectangle, about 1 cm thick. Fix corners to make sure they are sharp and even.

Spread the softened vegan butter over the dough, and sprinkle evenly with brown sugar and cinnamon.

Roll up the dough, forming a log, and pinch the seam closed; place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into seven evenly sized pieces, about 8 cm thick each.

Place seven cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with a towel, or plastic wrap, and place in a warm place to rise for 30 minutes.

In a medium-size mixing bowl, whisk together the powdered sugar, almond milk and vanilla until smooth.

Remove the towel, or plastic wrap. Bake the cinnamon rolls in a preheated oven at 180°C for 25-30 minutes, until golden brown.

While still warm, drizzle evenly with frosting.

Enjoy!

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