DEODRANT

Scott has been using Piper Wei deodrant for a while now.  He was using the kind you need to scoop and not having a problem.  Then he tried the stick and it broke him out in a rash.  He is now going to try this and see it if works:

melt in a double broiler:
1 tsp beeswax

Then add:
1 1/2 T coconut oil
1 1/2 T shea butter

Take off heat and add oils
2/25/18  
3 lemongrass
3 lavendar
9 purify

NEXT TIME I COULD TRY ADDING:
Wild Orange
Vetiver
Young Living Purification

USE EMPTY OR NEAR EMPTY OIL BOTTLES

There are other ideas here:
https://oneessentialcommunity.com/clever-ways-reuse-empty-essential-oil-bottles/

I tried this with my lavender bottle (added one drop lemon and one drop malleluca:

How to make DIY mattress refresher with essential oils:

• fill empty (or almost empty) essential oil bottle about 3/4s full with baking soda
• if the bottle had been washed out and is completely empty of essential oil, then add about 4 drops of essential oil.  (if the bottle was empty, but hadn’t been washed out yet and still has the smell of essential oils, then just add about 2 drops of essential oil).  Here are some great antimicrobial/antibacterial/antiviral essential oils to use for cleaning a mattress:  lavender, lemon, orange, tea tree, cinnamon, eucalyptus, grapefruit, lime, peppermint, spearmint, orange, tangerine, and rosemary.  Choose just one or a favorite combination of 2-3 oils.  Here are a few combinations I love using to clean my mattress:
  • tea tree, lavender, and lemon (very fresh and clean smelling)
  • eucalyptus and spearmint (very relaxing, and relieves stress)
  • tangerine, lime, and spearmint (smells like a citrus mojito)
• shake to mix
• put cap back on
• let it let sit overnight so the baking soda can absorb the essential oil

To Use:

• remove pillows, sheets, and blankets from bed
• pour baking soda/EO mix into a shaker or into a small strainer (if you have a king-sized bed, I would use at least two 15ml bottles of the baking soda/eo mixture)
• sprinkle on mattress
• leave on for a couple hours (perfect timing to wash and dry the bedding)
• then vacuum off

HORCHATA

HORCHATA

We liked.  Next time either don't blend as much or double strain.

1 1/3 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water, divided
1 1/2 cups milk
2 tsp vanilla
2 tsp cinnamon
1/3 - 1/2 cup sugar

To a blender add rice, 2 cups of water and 2 cinnamon sticks. Blend for about 2 minute or until the rice and cinnamon sticks are roughly ground.  Add the remaining water and blend again.  Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight or for at least 8 hours.

Pour the rice mixture into a fine mesh strainer, into a pitcher.  Discard the rice.  Stir in the milk, vanilla, cinnamon, and sugar (to your preference).  Chill until ready to serve.  Stir well before serving and serve over ice.

PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

ROASTED GARLIC

ROASTED GARLIC
https://sallysbakingaddiction.com/2014/02/11/roast-garlic/

Used this for the pesto chicken pizza.  Yum!  Used leftovers on cheese bread.  We all liked!  Takes 40 minutes to cook so I like to make day before I need it.  Kept in fridge.

• heads of garlic (I like to do 5-6 at a time)
• 3 Tablespoons olive oil
• salt
• pepper

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, slice off the top of the garlic heads to expose the cloves inside. Grab a round or square cake pan (I usually use a 9-inch one) and pour 2 Tablespoons of olive oil inside. Swirl it around the bottom of the pan to coat evenly. Place garlic heads inside, exposed side up.
3. Sprinkle the garlic heads with a little salt and pepper. Drizzle 1 more Tablespoon of olive oil on top. You want them to have a nice coating of oil so they don't burn easily. Cover the pan with aluminum foil and roast in the preheated oven for 40 minutes.
4. Your house will smell amazing! Remove from the oven. To remove the roasted cloves,  grab the bottom of the garlic head and gently squeeze until the cloves pop out - they will be mushy and ready to chop up for your recipe. Or spread onto a slice of crusty bread or pizza crust before baking. Yum!

ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA - PESTO

ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA WITH PESTO SAUCE
I did roast the garlic (super easy -see post).  I got a cube of mozzarella and sliced.  We used the pesto from a jar I got from Costco.  We all LOVED this except Scott.  I did a big cookie sheet and did the other half pepperoni.  Used pizza crust from made from scratch. Would be really good on thin crust recipe.

https://sallysbakingaddiction.com/2015/04/24/roasted-garlic-chicken-mozzarella-pizza-with-homemade-basil-pesto/

• 2-3 cloves roasted garlic, finely chopped
• 1/3 cup (80ml) Homemade Basil Pesto (or variations listed in that recipe or store-bought)
• 1 cup cooked and sliced chicken breast (about one 8-ounce breast)
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• optional: fresh basil for topping

PESTO:

https://sallysbakingaddiction.com/2015/04/24/how-to-make-homemade-basil-pesto/

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/3 cup freshly grated parmesan cheese
• 3 cloves roasted garlic
• 1/3 cup olive oil
• 1 teaspoon fresh lemon juice (optional but recommended)
• 1/2 teaspoon each salt and fresh ground pepper

1. Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.
2. Make ahead/storing: Store leftover pesto in a jar, tightly seal, and refrigerate for up to a week. Freeze the pesto for up to 2-3 months. You can freeze it in greased ice cube trays and thaw small portions at a time.

CHOCOLATE-CARAMEL CAKE

CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen.  I think Judi had me copy it one time I was at their house.  It was very tasty!  Good with ice cream (we had cinnamon on hand) or a glass of milk.  This recipe is a lot of steps.  I would never plan on taking it anywhere.  Too many things can go wrong!  I made the cake the day before and froze them.  This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it!  Took about 15 minutes in each step for caramel.

UPDATE: This cake is so much better the 2nd day.  I didn't think it could get better, but man on man....yum!  So worth all the effort!  The caramel is kinda soaked in and it is so moist!

CAKE
Sift together:
1 3/4 flour
3/4 c cocoa

Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt

Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil

Add & stir:
2 large eggs
1 tsp vanilla

Put in 2 9" pans that have been greased and floured.  Bake at 325 for 22-28 minutes.  Cool and split into two layers (4 total).  I froze mine.

CARAMEL
Put in pan on medium heat.  DO NOT STIR but can swirl.  Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup

Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt

Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min.  It took me about 15 minutes).  Put in a 9" square pan to cool.

FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips