Monday, February 8, 2016

Handmade Lotion Bars

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A friend gave me a lotion bar for Christmas... and I loved it! It looks like a bar of soap (no wonder I like it!) but you rub it on your skin as lotion.  Brilliant!

I decided to try a recipe I found on Pinterest.  These couldn't have been easier! All you do is mix equal parts beeswax, coconut oil, and cocoa or shea butter.  I used cocoa butter because I don't love the smell of raw shea butter.   You just melt everything together on low heat, and pour into the moulds of your choice.  I used these silicon muffin moulds and the bars easily popped right out.  You can also add essential oil if you like.  I added some tangerine and they smell lovely. With such great ingredients, these will surely combat dry winter skin.

What a sweet Valentine's day gift these would be!  


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Friday, February 5, 2016

Recent news...

BEST NEWS FIRST!  
I am SO happy to share that grandbaby #2 is on its way!  We don't know yet whether it's a little boy or girl, but we are extremely excited for Drew and Stephanie!  She is due early August.  

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Darsy can hardly wait to have a cousin! (she's 9 months; the babies will be about 15 months apart)
And of course, we will now have an Auntie Em :-)

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Speaking of Darsy, she eats pretty much anything but I'm especially glad she shares my affinity for good BREAD!  She will work a piece of bread for a LONG time.  Don't worry, Emma feeds her healthy otherwise :-)   I may be extremely biased, but I think she is quite cute.

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Oh!  And speaking of BREAD... the Back Door Bakery in Sunland reopened! Hooray! They seriously have the BEST croissants on this earth.

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So, let's just say I have been making a lot of soap these days... our January sale was spectacular and we're gearing up for a March one.  Also, I'm thrilled that my soap will be sold at the shoppe at Shepherds' Conference in March!
(This is a sneak peek at what's coming to our sale in March -- a new carrot complexion soap)

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And lastly, we celebrated this lovely's birthday - I can't believe Kait is 23 and MARRIED!




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Wednesday, February 3, 2016

WDW - Einkorn Wheat Pancakes & Muffins

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I've made the switch recently from spelt flour to Einkorn wheat.   Einkorn is one of the earliest cultivated forms of wheat, which is beneficial since today's modern wheat has been hybridized to the moon and is problematic in many ways.  

Einkorn is higher in protein and is more nutritious overall.  Some studies have even shown that people who must refrain from gluten can more easily digest this wheat, since it has a lower gluten toxicity.  If you're interested more about the benefits of Einkorn, I recommend this article.

I made some banana muffins with it recently, and my daughter noticed how great they tasted with the Einkorn.  She then in turn purchased some (they have it ground at Whole Foods; I buy mine in berry form from Azure Standard and grind in my vitamix).   She made some pancakes with a recipe she found, and quickly sent me that recipe saying I must try it.  I just happened to be thinking about what to make for breakfast so I immediately gave them a try.  The pancakes were absolutely delicious!

Here are the two recipes!


Einkorn Banana Nut Muffins

1 1/2 cups Einkorn flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar
1/2 cup plain yogurt, regular or Greek
3 tablespoons melted coconut oil

1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts (or use chocolate chips for all the nuts, or a portion)
1/4 cup old fashioned rolled oats


Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.


Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.


Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.


Makes 12 muffins



Einkorn Pancakes

makes about 8 medium 

1 large egg
1 cup milk (I used almond; Emma said plain water worked fine)
2 Tbsp. coconut oil, melted
1 Tbsp. honey 
1 cup Einkorn flour
1 Tbsp. baking powder
1/4 tsp. salt    

Mix dry ingredients and wet ingredients separately.
Pour wet into dry and whisk gently just until mixed.
Let batter sit 2 minutes before cooking on buttered griddle.   





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