Making bath bursts

A great Gift:

Recipe:

1/2 cup Citric Acid (I have found the best price at Mustard Seed in bulk)

1/2 cup Baking Soda

1/4 cup cornstarch

1/4 cup oil (almond, Castor, or olive)

6-12 drops essential oil. (my favorites are lavender and sweet orange)

1. Add dry ingredients. Mix.

2. Add oil and essential oil. Mix until you have a dough. Add food coloring if you wish.

3. Press into silicone molds. Dry over night.

4. Take out of molds carefully and store in an open container until ready to use.

Then fill bath and equally distribute to little ones.

Warning: 

Store out of bathroom.  Your children will love them so much that they will want to use all of them in one luxurious bath.

Valentine Immunity Lollipops

My first born did not have much sugar until he was three years old. And then I desperately needed to potty train and introduced M&M's.  Our pediatrician gave the boys their first lollipop, a dum dum at age 4 and 2. I have been trying to create a healthy replacement without artificial colors and flavors for 2 years. I am finally happy with the results.

Lessons I've learned from many batches:

*Use a wooden spoon

*Let the temperature rise gradually.  I tried making candy and lollipops without a candy thermometer and I burnt the batches each time. You can buy a candy thermometer for $2.00-$5.00 at most grocery stores.

* Take off of the heat right before candy thermomoter reaches 302 degrees. If it goes past 302 you will have a slightly burnt taste and they will easily crack.

* Molding is made easy with powdered sugar molds.  Use any flat shape and press it into the powdered sugar.  You will have a dusting of powdered sugar on your lollipops, but I think it is pretty.

* Sugar or Honey are essential to lollipops. I've tried to cook down Elderberry syrup, but too much makes a burnt fruit taste.

*I like to think that I am adding vitamin C and some of the benefits of Elderberry in the lollipops, but really there is only a minute amount of immunity without the essential oil.

*Pomegranite juice made a light orange lollipop, adding Elderberry to the pomegranite made pretty red hearts. Cherry juice alone makes a dark Cabernet.

Valentine Immunity Drops
Recipe:

3/4 cup white sugar
1 tbs. local honey
2 tbs. pomegranite juice, elderberry syrup, or cherry juice ( any combination for desired color)
3 drops Onguard essential oil (Doterra's immunity builder), optional

Combine all ingredients, except essential oil, in a heavy bottomed pot.

Stir constantly with a wooden spoon while watching thermometer.

Turn off heat at 300F. Add Onguard essential oil(optional). Stir. With wide spoon, fill molds. Work quickly.

One recipe makes about 15 lollipops.  I often make 8 lollipops and fill my ravioli maker (sprayed with coconut oil) with the rest for little lozenges.

Let cool at room temperature, if you have little people tripping over you to get one, place in freezer for 10 minutes.

Soak pan and utensils in hot soapy water. Wait until thermometer has cooled a bit before adding to soapy water or you may cause undue stress to the glass.

Enjoy lollipops made by you.

Beautiful bees

On Friday my friend Sarah (pictured) asked if I was available to help with the bees. I jumped at the opportunity.  I am not quite ready for the responsibility and equipment for my own bees. Therefore, I take every opportunity that Sarah provides.  I want to learn the lingo and understand what I see in the hive, but most of all I just want to be with the beautiful bees and with Sarah who is filled with kindness, wisdom, and ease.
There is something magical about the hum of the bees. I go into a bit of a dreamy trance.  Sarah asked me which hive we had taken supers out of.  I had to pull myself out of the trance with no sure answer. Hence the reason I don't have bees yet, I have a lot to learn.
In the first hive there were many queen cells found but no queen. We removed any queen cells we found, removing one in tact in case another hive was queen less. Sarah planned to add a marked queen to the first, because it is the county observation hive which needs to be ready for the fair.
The first hive was a little worked up due to no queen.  I was given the task of recharging the smoker. I didn't do a great job with the smoker and I ended up surrounded by upset bees with a sting  in my thigh.  Looking for something flat to scrape the stinger out, Sarah suggested the hive tool. A little scrape and we were back to work. We moved down the line getting through 4 hives before a break for lunch.
By some miracle, mostly the help of another adult friend, the children played nicely through the afternoon in the yard and I was able to help Sarah with the last two hives.
I got a lesson called smoker 101, which was very helpful and came in handy in the depths of the hives.
I somehow overcame the trance state late in the day and was able to follow through with directions and put a hive back together by myself.  A few times I did a little shake of the bees giving them back to their home before closing it up.  That was indeed a very beautiful moment for me.  There is a rush, a hum, an intensity, that runs through you when you move so many bees at one time, but especially when you see them drop unharmed into their home.  I am trying to describe it but words fail me.
All I can say is BEAUTIFUL AND MAGICAL. 
Sarah's eldest, my former student, had the task of cutting the comb honey in the kitchen and extracting the honey from the supers in the basement extractor. At one point he had an audience of 7 children. They watched him cut the caps off the wax of the supers and place them in the extractor. He very patiently answered the 20 questions from my youngest sons lips.
I had to extract my boys from the hum, much like the bees. They were filled, not with honey, but joy.  They needed a little brushing off, like I swept the bees from the supers intended for extraction.  They were finally tucked into the car with the help of Sarah's sweet daughters and I could see for the rest of the evening they could feel the magic and anticipated tasting a bit of it with goat cheese for desert.

My boys watching us for a moment before heading off to play in the chicken yard, sand box, and with play mates.

Sarah searching for the queen.

Me in the spring.

Comb honey on goat cheese.  Our favorite desert.

Comb honey with butter on Toast takes me back to my grandparents kitchen.

Overnight oats warm weather breakfast

Here is my recipe for Overnight oats.

1 1/2 cups boiling water.

Add one tablespoon coconut oil and dissolve.

Then add 1 cup oats, 1tbls. Chia seeds, and 1/4 raspberries or strawberries optional.

Stir well, cover, refrigerate over night.

Enjoy with a topping of yogurt and maple syrup and more fruit.

Pie with Benefits

I don't know what it is with me and quantity, but I have a hard time using 8 eggs, 2 sticks of butter, or a whole carton of yogurt...  I previously avoided these types of  recipes and found one with 3 eggs, 1 stick of butter, and so on. I have turned a new leaf. Thanks to my parents and mother-in-law, who always show up with gifts of the food we enjoy, I had excess this week.  Including, three containers of yogurt, 3 packages of bacon, and 4 dozen eggs.  We made sponge cake, lemon curd, and this delicious yogurt pie!

The title "Pie with Benefits", comes from the probiotics in the yogurt, the Vitamins of the squash, and very little sugar.

Fall Yogurt Pie: Must Make Yogurt Cheese 8 hours + prior

Graham Cracker Crust
2 1/2 cup graham cracker crumbs
1 stick butter melted.

Pour warm butter on crumbs. Mix well. Reserve  1/2 cup in another heat proof bowl. Press into shallow pie plate, creating a thick crust at sides.  Bake both pie crust and extra bowl at 350F for 8-12 minutes.

Yogurt Cheese:
Place in a colander a few layers of cheesecloth.  Put colander in a bowl that will suspend it and allow whey to collect beneath without touching colander.  Place one 32 oz container of plain whole milk yogurt in cheese cloth. Tie closed with string and tie to a wooden spoon that reaches across colander.
Let drain for 8-12 hours in refridgerator.
You will have yogurt cheese (like cream cheese) in colander and whey below.  Save whey in a sealed glass jar for other uses.  Fermenting veggies, making bread, adding to recipes instead of milk...

Filling:
1cup pumpkin or winter squash ( I had a quartered piece of butternut squash left over)
3 tbs. maple syrup
1 tbs. brown sugar
1 tsp. pumpkin pie spice
Yogurt cheese

Blend squash or pumpkin with maple syrup first in a blender or food processor.  If you need more moisture add a small amount of yogurt.  Too much moisture may not set up.  Then blend other ingredients until smooth.  Taste and adjust sweetness or spice.
Pour into cooked and cooled pie crust.  Sprinkle extra crumbs on top.
Make a little bowl of scrapings from blender and a little bit of crumbs for your little ones (or you) to enjoy now.
Chill pie at least 1 hour, more if possible.

*Inspiration came from Moosewood Cookbook's Yogurt Pie.

Pumpkin Bread Pudding

"Mama, Can I just have a little taste? It is just a little raw egg."

My 4 year old loves to help bake.  Especially if little brother is busy doing something else. For this Bread pudding big brother made the whole pudding while little brother "made soup" in the sink.

Pumpkin Bread Pudding:
 2 cups bread chunks
 (We cut the outer layer off of our homemade cinnamon toast because it was very dense)
1 1/2 cup whole milk
1/4 cup raisins
Let soak for 10-15 minutes

In another bowl whisk together the following:
3 eggs
1/2 cup mashed pumpkin
1/4 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Then mix in bread mixture.
Pour into a shallow 8" or 9" pan.
Bake 350F for 45 minutes.

Serve with vanilla ice cream or whipped cream.
One reason I hope I never need to remove gluten from my life.  I love bread pudding!

Homemade Shampoo

Oh Shampoo, silly shampoo.
Something we use so frequently and yet think so little of.
Well my husband and I have been thinking about it a lot lately. 
We can't seem to find one that we like, that smells good, that we would like to smell like, and that is less than $8.00 a bottle.  Really why is good smelling shampoo so expensive?

I decided to try and make some, scent it the way I like, and see how is works.
I spent some time at the Co-op to see if I could buy a small amount of Jojoba oil and Aloe Vera. The smallest bottles were $5.00-$8.00. Still in the experimental stage, I wasn't willing to pay what I would for a bottle of shampoo, yet.

And sometimes the universe sends me a sign:
That evening I pulled a 400 degree pan from the oven and pulled it back in a way that singed my bicep.  I remembered my unattended Aloe plant.  It was happily growing in front of the sunny basement window. I pulled off one leaf to treat my burn and noticed the size of the plant.  Why buy aloe when my plant is big enough to extract some. About 3 large leaves gave me 2 tablespoons of aloe.

Recipe:
2oz castile soap (half lavender half peppermint scented)
2 tbs Aloe Vera
1 tsp olive oil
10 drops essential oil (I used Pillow Talk)
6 oz boiled and cooled to warm water

Combine and add to a previously used pump bottle.

As I shampooed my hair the first time, my husband opened the door and said "What is that, that smells so good?" "Oh, just the shampoo I made" was my answer.

Hamburger for 3 meals

First evening: Burritos
I sauteed one onion and then placed in a glass container.
Then I browned one pound of grass fed ground chuck. adding salt and pepper.
I took 2/3 of the meat out of the pan and put it to one side of the glass container and removed half of the onions to put back in the pan.
In short 1/2 of onions and 1/3 of the hamburger in skillet. half onion and 2/3 hamburger in the glass lidded container to refrigerate.

I then made a 1/2 cup of quinoa in a separate pan.
I added paprika, cumin, 1 tbls. of ketchup, and a tbls of water to the meat and let it cook on low while quinoa cooked (15 minutes).
I then added the quinoa to the meat and assembled burritos with cheese (lettuce and tomato for mama and papa).

Second Evening Dinner:  Sheperd's Pie:
Filling:
2tablespoons butter
1 tablespoon flour
1/2 cup water
1/4 to 1/2 cup milk
Salt and Pepper
1/3 lb. cooked hamburger
1/2 cup green beans, 1small potato cubed and 1/2 cup carrots, 1/2 cup peas cooked

Topping:
1 sweet potato
2 turnips
3 tablespoon butter
1/4 cup plain yogurt
S&P

1. Boil cubed sweet potatoes and turnips for 15 minutes.
2. Remove with a slotted spoon to reuse water for veggies, or in another pan boil potatoes and carrots for 12 minutes then add green beans and peas for 3 minutes.  Strain.
3. Make white sauce: melt butter in pan.  Add flour and whisk with butter until smooth. Slowly add water then milk until thickens.  Add more water or milk for right consistency to coat filling.  Add hamburger and veggies. Mix. Place in a deep dish pie pan.
4. With a hand mixer mix up topping and whip.  Then add to top of Filling.
5. Bake at 350 degrees for 25-35 minutes, until hot all the way through.

Lunch the next day:  Hamburger Quesadillas

A little bit of hamburger left.
Add some S&P. ketchup, cumin.
Tortilla and grated sharp cheddar.
Serve with avocado.

Overdose of Birthday Cake and icing

 

Two birthday boys, Three Celebrations in one week.

I love cake!  I love making them, I love decorating them, I love sharing them, and I really enjoy eating them.

But I do believe I am caked out. At least for a week.

My husband requested a banana creme cake. He saw the picture in a library book I had checked out in the Spring. It did not turn out like the picture, but was delicious.

The cake was created by an artist.  A woman who paints cookies with a paint brush.  I enjoy decorating cakes and cookies, but usually with a few flowers.

By the time I was finished with this cake, I was tired and it was hard to keep a steady hand to write PAPA with a spatula. I used 3 dozen eggs between the cakes and frittatas served at the birthday party.

This cake is a three layer white cake with a homemade custard filling, bananas, and a meringue icing.  Her icing recipe was too complicated so I resorted to the good old 7 minute fluffy icing with my own twist.

 

7 Minute Fluffy Icing: (Great to ice a dairy free cake)
2 room temperature egg whites (yolks were in custard)
2 tsp honey (makes icing taste like honey, can use corn syrup if you keep it in your house)
1/2 tsp cream of tartar

3/4 cup sugar
1/3 cup water

place stainless steel bowl over pan of boiling water. I then remove from stove because my hand mixer's cord does not reach the stove. Beat on high for 6-7 minutes.  I like the icing fluffy so I stopped at 6 minutes, continue for more firm icing.  Ice cake immediately. The icing with stiffen some.

Marble Heart Cake:
Joel asked for a heart cake with dark Chocolate icing.

Chocolate Ganache:
1 cup heavy whipping cream
1 cup chocolate chips
1 tbs. butter
1 tsp. vanilla

In stainless steel bowl over pan with hot water place cream and chips.  Whisk together while melting.  When mixture turns dark add vanilla and butter.  Whisk until butter melts. Let cool slightly but apply to cake while warm.

Peach and Lemon Oh My

Place Peaches in Boiling water 30 seconds.  Then into cold water.

 Peach Pudding:
Two large Peaches
1/4 cup sugar
Juice of one lemon
Package Gelatine
1/4 cup warm water


Lovely by itself.
Better with lemon curd.
Peach Mouse if mixed into Whipped Cream.

Peel

Slice and blend. Remove 1/2 cup puree for curd.  Then add juice of one lemon and 1/4 cup sugar.

In a bowl mix a package of gelatine with 1/4 cup warm water until dissolved.

Add puree.  Mix well.  Cover and refrigerate.

 Peach Lemon Curd:
1/2 cup Peach Puree
Juice of one lemon
Zest of one lemon
pinch salt
1/4 cup sugar
2 tbs. water (or milk)
2 eggs
3 egg yolks  
6 tbs. butter (I used from freezer. I think it helps to prevent boiling and scorching eggs)

Cook over medium heat until mixture coats the spoon. Do not let it boil.  Pour into glass container and refrigerate. Or eat warm with yogurt!

My 4 year old ate two bowls of warm peach lemon curd and yogurt.

Lemon curd with Peach Pudding

Sprout Cakes Gluten and Dairy Free

I have been playing with sprouts.
I finally got around to sprouting regular lentils from the cupboard.  They were good, but I sprouted many and they needed steamed slightly to take out the starchiness.  My boys ate them with humus, but there were still more sprouts. Therefore, Sprout Cakes were born.
By the way, "Cakes" are pretty interesting around here.  For some reason I can put most veggies and grains in a "cake" or "patty" and they are devoured with a little "sauce" (usually yogurt with a little lemon or Tahini dressing).  What might be fit for a pauper (usually all the leftovers in the fridge) is a King's dinner at our table.
I decided to make these gluten free and it worked.  They were light, airy, well loved, and nutritious.

Recipe:
Sprout Cakes:
1 1/2 cups sprouted lentils, lightly steamed
2 red potatoes boiled till tender and cubed
2 tablespoons homemade pesto (I used dairy free with Walnuts)
1/2 cup beet greens
1/2 tsp salt
1/2 tsp baking powder
2 eggs

1. Boil Potatoes.  In last minutes add sprouted lentils. Drain.
2. Make Pesto.  1/2 cup basil leaves, 5 cloves garlic, 1 tsp salt, 1/3 cup walnuts, Puree.
3. Remove all but 2 tbs. pesto from food processor.  Add potatoes, sprouts, and beet greens.
4. Puree till smooth. Then add eggs, salt, baking powder and pulse to combine.
5. Cook on a griddle for a few minutes each side. Keep warm in 250degree oven.

Makes no sense to serve gluten free cakes with pasta. I know.  But I had homemade pesto!