(Dill & Thyme)
Today I unbagged and bottled the herbs I’ve been drying for the past two weeks, these turned out great, extremely fragrant. I cannot wait to make chip dip.
All of my new herbs have sprouted.
This is the smoothest, softest and most wonderful feeling body butter I have ever used. My skin absolutely loves mango butter. I have a few available on my etsy page if you are lacking ingredients and time.
1.5 oz shea butter
1 oz mango butter
1 oz coconut oil
.5 oz – .8 oz jojoba oil (I eyeballed this one)
15 drops pink grapefruit essential oil
15-18 drops lavender essential oil
3 drops vitamin E
Combine first 4 ingredients in a double boiler and heat until melted, remove and cool in fridgerator for 30 minutes.
Remove from fridge, the mixture should still be liquid, add essential oils and vitamin E and return to fridge for another 20-40 minutes checking and stiring occasionally, as the mixture begins to become cloudy and solidify around the edges, remove from fridgerator and whip for 10 minutes until light and fluffy.
Place in storage container and chill for another 20-30 minutes. Remove from fridge, let it return to room temperature and enjoy.
I didn’t have the right ingredients the first time I tried to make my own tortillas so I adapted with what I had, I’ve made them like this ever since because I like the flavor of these. This is an approximate recipe, I generally add the sour cream and water together for the final result of 1 cup of liquid without being exact so it’s slightly different every time I make it. Sometimes I have no Lard and use shortening, sometimes I have neither and use vegetable oil and more butter. The herbs and the sour cream give this recipe a nice flavor and I’ve always been happy with the result.
Sour Cream Herbed Flour Tortillas
4 cups Flour
1 tsp Salt
2 tsp Baking Powder
2 tbs Lard or Vegetable Shortening
1/4 cup Herbed Butter, room temperature(I recommend Kerrygold herbed butter.)
1/2 cup Sour Cream
2/3 cup Water
Mix flour, salt and baking powder in a bowl then add lard/shortening and butter until it’s the consistency of corn meal. Add Sour cream, water until the dough comes together. Kneed until smooth and elastic.
With a knife cut in half, then cut in half again and continue until you have 16-24 dough balls that are roughly the same size.
Cover the dough balls with a warm damp towel while you roll out the tortillas and cook them. Roll out dough ball as thin as you can or till about the size of a large sized store bought tortilla.
I use a really large skillet on medium high heat to cook the tortillas but you could use a flat griddle also. Place tortilla in pan and flip after 20-40 seconds. Tortillas should begin to bubble and will start to turn light golden brown. I generally don’t let them cook too much as I will be reheating them again when used. Remove from heat place in a warm folded towel or paper towels. Allow to cool completely then seal in air tight container.
I generally get into a rhythm where I roll out a tortilla as I am cooking one and I synchronize the pan flips and dough rolling flips until they are all made. I find that if I roll them out and let them sit they shrink up and are too thick so I roll them super thin and immediately add them to the hot pan.
I made these last night.
Grapefruit & Lavender Lip Balm
.5 oz Beeswax
.75 oz Coconut Oil
.25 oz Mango Butter
10 drops Jojoba Oil
1 drop Vitamin E
10 drops Pink Grapefruit Essential Oil
10 Drops Bulgarian Lavender Essential Oil
Melt beeswax, mango butter and coconut oil in a double boiler. Remove from heat and add remaining ingredients, mix. Pour into lip balm containers quickly before cooling.
I’ve had a box of vanilla pudding in my cupboard for what seems like ages, it never looks appealing however my b/f wont go near home made pudding because he doesn’t like the texture, was that how this ended up in my cupboard? Is this a hint? Well lets see what I have to fix this…
Whipped Vanilla Bean Pudding
1 box Instant Vanilla Pudding
1 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 vanilla bean
1-3 drops brandy or bourbon (optional)
In a small sauce pan gently heat 2% milk to a simmer, then remove from heat. Add Vanilla bean seeds and wisk, let it sit for 10 minutes before transferring to the freezer to chill.
In a separate bowl whip the heavy cream to a whipped cream consistency. Transfer to refrigerator to chill.
Add chilled 2% vanilla bean milk, Instant pudding, whipped heavy cream and brandy/bourbon to blender and mix until smooth and fluffy.
Transfer to serving dish, chill for another 10 minutes then enjoy.
My kitchen garden is growing beyond my means to consume it, salads, salad dressings, chip dips, herbed chickens, herbed potatoes, infused oils and all of the other things I forgot I made were not enough, The Aerogarden grows fast! It’s time to start drying. I’m going to try the paper bag method. I now regret not bringing the food dehydrator with me when I moved.
(For the paper bag method you cut and tie small bundles of herbs, make sure any damaged leaves are removed. Tightly tie them hang upside down by the stem in a paper bags for two weeks.)
My next grow is going to be Oregano, Savory, Mint, Chives, Parsley, Cilantro, and Genovese Basil.
Baking for Valentines day.
Devils food cupcake with strawberry butter cream frosting and a chocolate covered strawberry.
Source of my baking inspiration… chocolate covered strawberry cupcakes.