If you are not using a stick blender I recommend getting one of the cheap ones, but if you are hand mixing make sure you mix it for several minutes, rest, mix, rest, mix some more. I have had a few hand mixed lotions fail to fully emulsify because I thought I had mixed it enough.
22.68 g emulsifying wax
8.5 g stearic acid
15 g shea butter
5.66 g coconut oil
10 g Apricot kernel oil
8.5 g rice bran oil
cool down/emulsification phase
333 g distilled water (hot)
100 g isopropyl myristate
I’ve tried a few different variations but this one seems to be my favorite. I prefer Argan oil over jojoba, avocado and hemp seed oils and I prefer nettle over cucumber, lotus and carrot. I’m just going to put my favorite things together into one conditioner. This recipe will make 70 oz and fill 4 conditioner bottles.
1758 g distilled water
121 g BTMS-50
24 g DL-Panthenol
28 g nettle extract
28 g hydrolyzed oats
24 g Argan oil
.24 g fragrance (optional)
1% Preservative, I used Optiphen-ND
In a double boiler, melt BTMS-50 and Argan oils together.
In a mixing bowl heat the distilled water to 150 degrees. Whisk the DL-Panthenol into the water and mix until dissolved.
Add the melted BTMS and Argan slowly to the distilled water while whisking constantly. Using a stick blender, blend in 5 second bursts until well combined. Add the nettle extract, Hydrolyzed oats, fragrance and preservative, blending again as you add each. The preservative should be the final ingredient added. Once all ingredients are added blend in bursts for 1 or two minutes.
Using a pH test strip, test the conditioner, you will want it in the 5-6 range, you can bring the number lower by adding a small amount of citric acid dissolved in distilled water, blend it all again and retest.
Once the pH is to your liking then continue to blend in bursts every 5- 10 minutes until the temperature drops below 120 degrees and it has started to thicken slightly. You want to pour it into bottles before it thickens too much which can make for a messy pour. To prevent condensation let the bottles sit without the lids for several hours, until they are room temperature, before caping.
It’s become fairly easy to order infused butters, I selected a few that were lip safe and made some samplers to try out. The cranberry and the green tea do not have any flavor or scent in the final product but the coffee and orange scents come through quite strong.
This is a lip balm micro batch recipe. It makes 3 standard lip balm tubes.
For my lips balms I did a combination of cranberry/green tea, a combination of orange/green tea and one with just coffee butter. The orange/green tea was by far the best.
3.5 grams candellila wax
5.5 grams lip safe infused butter
1.75 grams sweet almond oil
1.75 grams cocoa butter
.75 grams avocado oil
Melt all ingredients in a double boiler, heat gently and thoroughly. Pour into lip balm tubes. Cap once completely cooled.
If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.
4 cups flour
1/2 tsp salt
1 Tbs baking powder
1 1/2 cup warm water
oil for frying
Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.
In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.
Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.
Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.
This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.
Buy a good soft hoagie.. or work with what you can find in stores as I have done here.
Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.
For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.
12 oz fresh cranberries
1 1/2 cup sugar
1/4 cup fresh squeezed orange juice
1/4 teaspoon orange zest (optional)
In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)
Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.
If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.
This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.
1 pie crust
1 teaspoon almond milk
1 teaspoon sugar
3/4 cup brown sugar
1/4 cup flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 1/2 tablespoons orange zest, I used clementine oranges
3 large apples, peeled and sliced thin
1 cup fresh cranberries
Mix almond milk and sugar in a small dish, set aside.
Spread pie crust into baking dish, do not remove excess dough from edges, set aside.
In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.
Brush the exposed crust with the sugar/almond milk mixture.
Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.