BATH BOMBS

BATH BOMBS

We liked these.  Next time I would do about 20 drops of essential oil.  Also push down the stuff as you go.  It started puffing up as it sat.

1 cup baking soda
1/3 c citric acid
3 T corn starch
1 T melted coconut oil
15 - 20 drops essential oil (we did lemon)
water soluble food coloring, optional 

Combine baking soda, corn starch and food coloring if using.  In a separate bowl combine melted coconut oil and essential oil.  Then mix it all together.  Add acid.  It should go together like wet sand.  If too dry spray on some water until it is wet enough.  Add to mold a little at a time and pat down.  Let dry then put in an air tight container.

LEVAIN BAKERY

Fun post to read about cookies:
http://www.modernhoney.com/levain-bakery-dark-chocolate-peanut-butter-chip-cookies/

LEVAIN BAKERY DARK CHOCOLATE COOKIES
I enjoyed reading the post about these cookies.  Abagail is on a real kick about making cookies all by herself.  These were a little hard for her to do by herself so I helped a little.  They are seriously so yummy!  The dough is really good too.  It will be a long time until we make them again because they are so yummy!  I couldn't stay out of them.  We didn't have quite enough peanut butter chips so used some semi sweet chips.

A copycat recipe of everyone's favorite Levain Bakery Dark Chocolate Peanut Butter Chip Cookie. It will knock your socks off!

Author: Melissa Stadler, Modern Honey

Recipe type: Cookies

Serves: 8

INGREDIENTS

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour, sifted 
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Peanut Butter Chips

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
4. Chill dough for 10 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

http://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Yum!  We made 12 big cookies.  We didn't add the walnut, but I really wanted to because I think it would make them even better.

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• 1½ cups Cake Flour*
• 1½ cups Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ¾ teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts, roughly chopped
• *can substitute all-purpose flour for cake flour

1. Preheat oven to 410 degrees.
2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

CASHEW CHICKEN

Everyone loved, loved this!  There wasn't much left.  If have company over..double recipe.  Found the chicken in the freezer section - used the whole bag.  Think this would be a good recipe to replace chicken with beef and bell pepper with broccoli.  We liked without the green onions.  Took about 30-40 minutes from start to finish.  Good with steamed broccoli, peas and corn.

UPDATE: Would have this any day over Safeway chinese.  Yum!  Good with chicken breast as well.  I didn't have green onions so used celery (added with bell pepper).  Also did some slivered almonds because I only had salted cashews (did any some).  Used Soba noodles (3 pak).  Didn't chop up water chestnuts.  Would be a good meal to take to a family.

http://thepioneerwoman.com/cooking/cashew-chicken/

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 8

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
• Kosher Salt To Taste
• 1 Tablespoon Chopped Garlic
• 1 Tablespoon Chopped Fresh Ginger
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Sherry Or Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
• 1 cup Unsalted Cashews (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• Cooked Rice Or Noodles, For Serving (if Desired)

Preparation

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions. Serve with cooked rice or noodles.


CHINESE CASHEW CHICKEN 
https://www.melskitchencafe.com/chinese-cashew-chicken-30-minute-meal/

We all loved this especially Scott.  I doubled the recipe so we would have enough for lunches.  I also added celery, frozen broccoli and sugar snap peas.  I also used roasted garlic.  If the cashews are salted - rinse them first.  I roasted them by toss them in 1-2 tsp oil and roast at 200 for 5-10 minutes.  Had pineapple on the side.  Would be good with yakisoba noodles.  Abagail didn't like the cashews so next time I will not add and just have everyone put some on their dish if they want.

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 to 2 tablespoons olive oil
• 2 to 3 garlic cloves, finely minced
• 1/2 to 1 tablespoon grated or finely chopped fresh ginger (or ginger paste from a tube)
• 2 green bell peppers, seeded, cored and diced into bite-size pieces
• 1 to 1 1/2 cups roasted cashews (I prefer unsalted)

SAUCE:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Pinch of red pepper flakes (optional)

1. Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
3. Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
5. Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1-2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
6. Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
9. Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

BELGIAN WAFFLES

I made these to try the churro variation which was so, so yummy.  But we liked them without the cinnamon/sugar too.  Scott said they are his favorite waffles.  Takes a little while to prepare and need to use three separate bowls so not ones I would make on a day I work but perfect for the weekend, dinner or a day I don't work. I had some plain greek yogurt that I needed to use so I doubled the recipe.  We loved having the leftovers.  Not doubling the recipe it makes 4-5.

http://www.cookingclassy.com/2015/01/belgian-waffles/

BELGIAN WAFFLES

Ingredients

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (70g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (1 cup plain greek yogurt & 1/2 cup milk whisked together works too)
• 1/2 cup milk
• 6 Tbsp vegetable oil or canola oil
• 1/2 tsp vanilla extract
• 2 large eggs, whites and yolks separated
• 3 Tbsp granulated sugar

Directions

• Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
• Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
• Recipe source: inspired by Fifteen Spatulas

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

DOUBLE CHOCOLATE PEANUT BUTTER FUDGE ICE CREAM

DOUBLE CHOCOLATE PEANUT BUTTER FUDGE ICE CREAM
This is so worth the extra effort to make.  So, so, so good.  At some point I wouldn't mind omit (or keep) the peanut butter and add instead - caramel, coconut, pecans and brownies to be like the german chocolate cake at Cold Stone.  

http://thelifeofafarmerswife.blogspot.com/2011/07/couple-recipes-for-us-pregnant-folks.html

Yum. Yum. Yum.

I've made this twice, and although it takes a little more work than regular homemade ice cream, it's totally worth it!! If you can't wait on the ice cream to freeze, it's really good as pudding! Not that I would know or anything...

Double Chocolate Peanut Butter Fudge Ice Cream

6-¼ cups Milk
2-½ cups Sugar

3/4 cup Unsweetened Cocoa Powder

1/2 tsp Pinch Of Salt

1/2 cup Cornstarch

1-¼ cups Heavy Cream

2 cups Semi Sweet Chocolate Chips

1-¼ cups Smooth Peanut Butter

In a sauce pan over medium heat, stir together 4 cups milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil. In a small bowl, stir together the remaining milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.

In a small sauce pan, heat heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow directions on your ice cream maker to churn ice cream. (Fits well in a gallon freezer). Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/2 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream. Transfer the ice cream into a freezer safe container and fold in the remaining peanut butter. Cover and freeze until solid.

SWEET & WHITE POTATO SPEARS

SWEET & WHITE POTATO SPEARS
We tried these and all of us really liked them. I liked that you didn't peel the potatoes. Was easy prep. Went perfect with our BBQ.  Update: if using food processor use biggest blade.

Update: Good without the cheese too.  Also good with popcorn seasonings added.  Kids like to choose their own.

1 1/2# (2-3) sweet potatoes
1 1/2# (2-3) white potatoes
1/2 cup Kraft light Zesty Italian dressing
1/4 cup Parmesan Cheese
Parsley (fresh or dried flakes)

Preheat oven to 375. Cut up potatoes into spears. Toss in Italian dressing. Place on lightly greased cookie sheet (I lined with tin foil too). Bake 30 minutes and then turn the spears. Bake another 30 minutes. Last 5 minutes sprinkle with cheese. Once out of the oven sprinkle with parsley.

SWEET POTATO FRIES
We really liked these.  Nice and crispy.
Cut sweet potatoes into sticks (did pretty thin).  Soak in water for 30+ minutes.  Toss in cornstarch.  Put on a cookie sheet that has been covered with tin foil and sprayed with oil (Pam).  Drizzle with olive oil.  Bake for 15 minutes at 425, flip and bake 5 more minutes.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.
1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted
Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

OVEN FRIES
We really liked these.  Only had white potatoes would like to try with sweet potatoes.
I didn't measure anything just kinda added.  They were a little spicy might have added too much pepper and paprika.  Could also try other spices - onion or garlic.  

potatoes - cut into spears about 1" 
1 tsp oil
1 T sugar (didn't add that much - but the sugar helps it get crunchy)
1 tsp salt (used kosher)
pinch paprika

cookie sheet with tinfoil that has been sprayed with Pam.  Bake 425 for 30 min.  Can turn 1/2 way through.

PLAYDOUGH

PLAYDOUGH (cooked)

I really liked this recipe. Got kinda weird feeling after a couple of days - but I hadn't kept in a covered container. Was easy to make and play with. I did add the baby oil.

4 cups water
4 cups flour
1 cup salt
2 Tbsp. cooking oil
4 Tbsp. cream of tarter
food coloring

Combine ingredients. Cook in a big pan, sitrring constantly, until most of the moisture is absorbed. If you like you can knead in glitter for sparkly playdough when the dough cools. Store in a covered container. *This does not need to be refrigerated*

Special Note: Can add a bit of baby oil to get a softer texture and to make the playdough smell better.

SNOW DOUGH
Haven't made this yet - found in FamilyFun magazine. They said it won't dry out even after a month of being uncovered.  We got as a gift this year for Christmas from someone in our ward gingerbread playdough.  We had so much fun playing with it and it smelled wonderful.

Mix:
2 cups cornstarch
1/3 cup vegetable oil

With your fingers knead in 6T iridescent white glitter.  If the dough is too dry, add more oil one tablespoon at a time, until the dough is soft but a little crumbly.  Makes 2 cups.