Hey guys! I know it’s been a looooong time! But I’ve been really really busy with my essential oil business, some personal health issues, and our vlogging journey! We’d LOVE for you to join us over there!
I made this awesome video to show you all how to make your very own toxic free air freshener!! SO EASY!! ENJOY!!!
When my church announced that the theme for our bake sale fundraiser for the local food shelters was “Candyland”, I knew I had to make caramels! After searching around for a recipe I stumbled upon this one and knew right away I HAD to add the sea salt!!
I followed the recipe but also the advice of others and only heated it to 245-250 degrees.
I did have a failed first attempt because I didn’t get my butter melted in my cream soon enough and by the time I did, I had scalded the sugar :(. Good thing this recipe is pretty cheap to make!!
I can think of only one thing that could make these better… Dipping them in some chocolate!! I was tempted but remember I said these were for my church’s bake sale so I knew if I added chocolate, I’d eat them all!
Sea salt chocolate covered caramels are definitely on the to do list though!
So this picture doesn’t do the taste of this butter justice! I got this crazy idea to start making my own butter after looking at the ingredients on some of the butter in the store. I found this blog with super easy instructions on how to make butter without having to sit and shake a jar forever! I don’t have a fancy mixer so I just used the blender and it worked out very well! Make sure you only fill the bowl or blender about half full because once you start mixing it grows very quickly! I only used 16 oz of heavy whipping cream and got about 7 oz of butter. (I’m still debating what to do with the buttermilk). Once I had my butter all rinsed, I added 1/7 cup of local honey and 1/2 teaspoon of vanilla. I promise, it won’t last long!!
I’ve been juicing pretty frequently for about a month now and I’ve always felt so wasteful just throwing all of the pulp down the drain… UNTIL I had a friend recommend these muffins to me! They may not look all that appetizing in the picture, but they are very good! They aren’t a light fluffy muffin, but they are very moist and very tasty! Even my 17 month old loves them!! Want to make your own?!?! Here’s what I did:
2.5 cups of pulp
1/2 cup of honey or agave
3 egg whites
1/2 tablespoon of vanilla
1.5 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1.5 tablespoon of cinnamon
Preheat oven to 350.
In a large bowl mix pulp, honey, egg whites and vanilla.
In a separate bowl combine dry ingredients.
Slowly sift dry ingredients into the pulp mixture until incorporated.
Separate into muffin tin, leaving 1/4 inch. (I always use my ice cream scoop for this and it works great!)
Bake for 45 minutes in large muffin tin, 12 minutes in mini muffin tin.
Enjoy! Store in refrigerator up to a week, or freezer for 2 months!
This yielded 12 large muffins and almost 2 dozen mini muffins!
To get 2.5 cups of pulp, I juiced about 10 apples (I chose to core them first) and 3 large carrots.