tag:blogger.com,1999:blog-43370758466059098872024-02-07T12:32:54.651-05:00a girl eats worldgirleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.comBlogger621125tag:blogger.com,1999:blog-4337075846605909887.post-49736519547631340312020-12-14T09:35:00.002-05:002020-12-14T09:35:24.798-05:00royal decorating icing<p> royal decorating icing</p><p><a href="https://smittenkitchen.com/2019/12/unfussy-sugar-cookies/" target="_blank">from smitten kitchen</a></p><p>makes 3 cups</p><p><br /></p><p>3 egg whites, room temperature</p><p>3 3/4 cups powdered sugar (maybe more)</p><p>1/4 teaspoon salt</p><p>Milk or cream (not much--can use water too)</p><p>Flavorings (if desired)</p><p>Food coloring (if desired)</p><p><br /></p><p></p><ol style="text-align: left;"><li>Whip egg whites until soft peaks</li><li>Add 3 cups sugar and continue whipping until smooth.</li><li>Add flavorings or food coloring (if using); then add remaining sugar.</li><li>Icing will be thick so thin with milk or cream. If you thin too far, then add more sugar.</li><li>Keep icing covered when not using. This sets up fast so be ready to use immediately.</li></ol><p></p><p><br /></p>girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-3539188090940859122019-12-27T21:14:00.001-05:002019-12-27T21:14:29.189-05:00pumpkin pie hummuspumpkin pie hummus<br />
from <a href="https://www.yummymummykitchen.com/2017/09/pumpkin-pie-dessert-hummus.html" target="_blank">yummy mummy kitchen</a><br />
<br />
1-15 oz can chickpeas, drained and rinsed<br />
1/4 cup cashew or almond butter<br />
1/4 cup maple syrup<br />
1 can pureed pumpkin<br />
1 1/2 t ground cinnamon<br />
1/4 t ground ginger<br />
1/4 t ground nutmeg<br />
1/4 t ground cloves<br />
2 t vanilla<br />
pinch of sea salt<br />
<br />
<ol>
<li>Put all items in a food processor.</li>
<li>Pulse until smooth.</li>
<li>Serve with apples or crackers.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-75724312761290475912019-08-31T11:00:00.000-04:002019-08-31T11:00:09.146-04:00pickled jalapenospickled jalapenos<br />
adapted from <a href="https://gimmedelicious.com/2015/08/31/quick-10-minute-pickled-jalapenos/" target="_blank">gimme delicious</a><br />
makes 1 pint jar<br />
<br />
1 cup white vinegar<br />
1 cup water<br />
2 cloves garlic smashed<br />
2 tablespoons sugar<br />
1 tablespoon salt<br />
1 teaspoon pickling spice<br />
7-8 jalapeno peppers, sliced<br />
<br />
<div>
<ol>
<li>Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. </li>
<li>Add jalapeno slices to a jar.</li>
<li>Cover jalapenos with brine, screw on lid, and flip to seal.</li>
<li>Once sealed allow 3-4 weeks for the pickling process.</li>
<li>Once opened, store in fridge.</li>
</ol>
</div>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-39762891042523419462019-08-30T10:41:00.000-04:002019-08-30T10:41:28.323-04:00cucumber kimchicucumber kimchi<br />
from <a href="https://www.foodiewithfamily.com/easy-fast-kimchi-mak-kimchi-recipe/" target="_blank">foodie with family</a><br />
makes 3 quarts<br />
<br />
1 head napa cabbage, cored and cut into bite sized squares<br />
1 onion, sliced<br />
2-3 carrots, peeled and diced<br />
1/2 cup salt (approximately)<br />
2 tablespoons chili flakes<br />
10 cloves garlic, peeled and chopped<br />
3 tablespoons minced ginger<br />
3 tablespoons fish sauce<br />
4 tablespoons white miso<br />
<br />
<ol>
<li>Mix vegetables with salt and massage until it starts to wilt. </li>
<li>Leave vegetables alone while mixing sauce or about 20 minutes.</li>
<li>Combine remaining ingredients until well combined. Taste sauce and adjust accordingly.</li>
<li>After 20 minutes, vegetables should start to release liquid.</li>
<li>Add fish sauce mixture and stir to combine.</li>
<li>Add enough water to just barely cover vegetables. It's best to add weight to push the vegetables below the water line.</li>
<li>Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours. Start to taste kimchi at 48 hours to see when to bottle. Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.</li>
<li>Once your desired taste has been reached, then package it into glass containers and keep in fridge.</li>
<li>Will store for up to four months.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-28592848345129628002019-02-04T08:14:00.003-05:002019-02-04T08:14:39.412-05:00Spiced Chickpea Stew with Coconut and TurmericSpiced Chickpea Stew with Coconut and Turmeric<br />
from cook's illustrated<br />
<br />
Olive oil for sauting<br />
6 cloves garlic, minced<br />
1 onion, chopped<br />
1 tablespoon ginger<br />
1 1/2 teaspoons turmeric<br />
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)<br />
2-15 oz cans chickpeas, drained and rinsed<br />
1-15 oz can coconut milk<br />
3 cups broth<br />
1 pound green leafy vegetable like spinach or kale, chopped<br />
1 cup mint leaves (optional for serving)<br />
<br />
<ol>
<li>Saute onions in oil until browned; add garlic and ginger and cook for another minutes.</li>
<li>Add turmeric, chili flakes, and chickpeas. Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)</li>
<li>Add coconut milk and broth to chickpeas and bring to a simmer. Simmer for 20 minutes.</li>
<li>Add greens and cook for another 5-10 minutes.</li>
<li>Season soup and serve with mint leaves, pita, and yogurt.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-57065432702242150002019-01-08T09:21:00.000-05:002019-01-08T09:21:03.545-05:00breakfast casserolebreakfast casserole<br />
from Lelia Shipp Wendel<br />
<br />
6 eggs, beaten<br />
1 teaspoon salt<br />
1/2 teaspoon dry mustard<br />
2 cups milk<br />
8 slices white bread, cubed<br />
1 pound sausage, cooked<br />
1 onion, chopped<br />
2 cups cheese<br />
<br />
<ol>
<li>Mix eggs, salt, mustard, and milk together until well combined.</li>
<li>Place bread, sausage and onions in a 9 x 13 casserole dish.</li>
<li>Pour egg mixture over bread.</li>
<li>Allow to sit overnight.</li>
<li>Heat oven to 350 with casserole dish in it.</li>
<li>Bake for 1 hour or until set.</li>
<li>Sprinkle cheese on top of casserole and allow to melt before serving.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-77624652064974515582019-01-07T09:20:00.001-05:002019-01-07T09:20:34.248-05:00Bourbon Pumpkin CheesecakeBourbon Pumpkin Cheesecake<br />
from <a href="https://www.epicurious.com/recipes/food/views/bourbon-pumpkin-cheesecake-108770" target="_blank">epicurious</a><br />
<br />
Crust:<br />
3/4 cup graham cracker crumbs<br />
1/2 cup pecans, finely chopped<br />
1/2 cup packed brown sugar<br />
1/2 stick butter, melted and cooled<br />
<br />
Filling:<br />
1 can pumpkin<br />
3 eggs, room temperature<br />
1 cup packed brown sugar<br />
4 tablespoons bourbon<br />
1 teaspoon vanilla<br />
1 tablespoon cornstarch<br />
1 1/2 teaspoons cinnamon<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon ginger<br />
1/2 teaspoon salt<br />
3-8 oz packages cream cheese, room temperature<br />
<br />
Topping:<br />
1 cup sour cream<br />
4 tablespoons bourbon<br />
2 tablespoons sugar<br />
<br />
Optional garnish-roasted pecan halves<br />
<br />
<ol>
<li>Mix ingredients for crust together and press into a spring-form pan. Refrigerate for 1 hour.</li>
<li>Preheat oven to 350.</li>
<li>Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.</li>
<li>Whip cream cheese until light and fluffy.</li>
<li>Add dry ingredients.</li>
<li>Gradually add in wet ingredients and whip until smooth.</li>
<li>Bake for 50-60 minutes or until center is set.</li>
<li>Mix topping ingredients together while cake is baking.</li>
<li>Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.</li>
<li>Once cake is cooled, chill in refrigerator until ready to eat. </li>
<li>Top with roasted pecan halves if using.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-30614731541473858232018-09-08T12:06:00.000-04:002018-09-08T12:06:07.322-04:00Cake Mix CookiesCake Mix Cookies<br />
from homegrowntraditions (instagram)<br />
<br />
1 box cake mix<br />
1/3 cup oil<br />
2 eggs<br />
cookie add-ins like chocolate chips, cinnamon, nuts, etc<br />
<br />
<ol>
<li>Preheat oven to 350.</li>
<li>Mix cake mix, oil and eggs until blended.</li>
<li>Add desired cookie add-ins.</li>
<li>Bake for 8-12 minutes or until edges are golden brown.</li>
<li>Cool.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-90686990094300106322018-09-07T12:04:00.002-04:002018-09-07T12:04:28.305-04:00MuffinsMuffins<br />
from homegrowntraditions (instagram)<br />
<br />
3 overripe bananas<br />
3 eggs<br />
3 cups flour<br />
2 1/4 t baking powder<br />
1 1/2 t baking soda<br />
3/4 t salt<br />
2 T sugar<br />
1 1/2 cups milk<br />
<br />
<ol>
<li>Preheat oven to 350</li>
<li>Combine all ingredients in a bowl until combined.</li>
<li>Add whatever ingredients desired (chocolate chips, cinnamon sugar, fruit, nuts, etc)</li>
<li>Scoop into greased muffin tin.</li>
<li>Bake for 18-20 minutes or until done.</li>
<li>Cool and freeze.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-11215642357389554012017-12-12T08:56:00.000-05:002017-12-12T08:56:51.729-05:00harvest saladharvest salad<br />
from Donna Banks<br />
<br />
20 oz canned crushed pineapple, un-drained <br />
2/3 cup sugar<br />
1 package jello (flavor depends on the color desired)<br />
8 oz cream cheese, softened<br />
1 cup diced apples (type depends on the color desired)<br />
1 cup nuts (any kind), chopped and toasted<br />
1 cup celery, chopped<br />
8 oz whipped topping, softened<br />
<ol>
<li>In a saucepan, combine sugar and pineapple; bring to a boil.</li>
<li>Add jello to pineapple mixture; stir to dissolve.</li>
<li>Add cream cheese to jello mixture, stirring until combined.</li>
<li>Cool jello mixture.</li>
<li>Fold in remaining ingredients.</li>
<li>Refrigerate overnight.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-15065265728088086142017-12-11T08:29:00.000-05:002017-12-11T08:29:16.195-05:00sweetheart cookiessweetheart cookies<br />
from Linda Russell <br />
<br />
1 cup butter<br />
1 cup sugar<br />
6 oz cream cheese, softened<br />
1 t vanilla<br />
2 cups flour<br />
1/4 t salt<br />
1 cup quick oats<br />
1/2 t baking soda<br />
1 1/2 cups pecans, finely chopped<br />
<br />
<ol>
<li>Cream first four ingredients.</li>
<li>Sift together flour, salt and baking soda.</li>
<li>Mix flour mixture into creamed mixture.</li>
<li>Stir in oats and nuts.</li>
<li>Refrigerate overnight.</li>
<li>Roll out cookies</li>
<li>Bake at 350 for 10-15 minutes or until light golden brown.</li>
<li>Frost with cream cheese frosting if desired.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-70092509709791261702017-12-08T08:43:00.002-05:002017-12-08T08:43:32.221-05:00whole wheat gingerbreadwhole wheat gingerbread<br />
from Oma (Janet Mays)<br />
<br />
1 cup butter, room temperature<br />
1 cup brown sugar<br />
1 egg<br />
1/3 cup molasses<br />
1 T orange zest<br />
2 T orange juice<br />
3 cups flour<br />
1 cup whole wheat flour<br />
2 t ground cinnamon<br />
1 t ground ginger<br />
1/2 t baking soda<br />
1/2 t ground cloves<br />
<ol>
<li>Cream butter and sugar.</li>
<li>Add egg and beat until light and fluffy.</li>
<li>Add molasses, orange peel, and juice.</li>
<li>Sift dry ingredients together.</li>
<li>Add dry ingredients to wet ingredients.</li>
<li>Refrigerate overnight.</li>
<li>Roll out cookies on floured surface.</li>
<li>Bake at 375 for 8-10 minutes.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-41914529110960736682017-10-27T08:24:00.003-04:002017-10-27T08:24:51.691-04:00PfeffernusePfeffernuse<br />
from Karen Shelton<br />
<br />
1/2 cup molasses<br />
1/4 cup honey<br />1/4 cup shortening <br />1/4 cup butter<br />
2 eggs<br /> 4 cups all-purpose flour<br /> 3/4 cup white sugar<br />1/2 cup brown sugar<br /> 1 1/2 teaspoons ground cardamom<br /> 1 teaspoon ground nutmeg<br />
<div>
1 teaspoon ground cloves </div>
<div>
1 teaspoon ground ginger </div>
<div>
2 teaspoons anise extract </div>
<div>
2 teaspoons ground cinnamon</div>
<div>
1 1/2 teaspoons baking soda </div>
<div>
1 teaspoon ground black pepper </div>
<div>
1/2 teaspoon salt </div>
<div>
1 cup confectioners' sugar for dusting </div>
<ol>
<li>Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. </li>
<li>Remove from heat and allow to cool to room temperature. </li>
<li>Stir in the eggs.</li>
<li>Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. </li>
<li>Add the molasses mixture and stir until thoroughly combines. </li>
<li>Refrigerate at least 2 hours. </li>
<li>Preheat oven to 325 degrees F (165 degrees C). </li>
<li>Roll the dough into acorn-sized balls. </li>
<li>Arrange on baking sheets, spacing at least 1 inch apart.</li>
<li>Bake in preheated oven 10 to 15 minutes. </li>
<li>Move to a rack to cool. </li>
<li>Dust cooled cookies with confectioners' sugar.</li>
</ol>
<div>
</div>
<div>
</div>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-17198803173135217922017-09-13T09:33:00.000-04:002017-09-13T09:33:03.307-04:00tiramisu cakeTiramisu Cake<br />
adapted from <a href="https://smittenkitchen.com/2007/11/tiramisu-cake/" target="_blank">smitten kitchen</a><br />
<br />
<em>For the cake layers:</em><br /> 2 cups cake flour<br /> 2 teaspoons baking powder<br /> 1/8 teaspoon baking soda<br /> 1/4 teaspoon salt<br /> 10 tablespoons unsalted butter, room temperature<br /> 1 cup sugar<br /> 3 large eggs<br /> 1 large egg yolk<br /> 1 1/2 teaspoons pure vanilla extract<br /> 3/4 cup buttermilk<br />
<em></em><br />
<em>For the espresso extract:</em><br /> 8 tablespoons instant coffee powder<br /> 1 cup boiling water<br />
<em></em><br />
<em>For the espresso syrup:</em><br /> 1 1/2 cup water<br /> 1 cup sugar<br />3 tablespoons Kahlua<br />
<em></em><br />
<em>For the filling and frosting:</em><br />16 oz cream cheese, room temperature<br /> 1/2 cup confectioners’ sugar, sifted<br /> 1 1/2 teaspoons (8 ml) pure vanilla extract<br />1 tablespoon Kahlua<br />1 cup cold heavy cream<br />1/2 cup semi-sweet mini chocolate chips<br />
<br />
Chocolate-covered espresso beans, for decoration (optional)<br /> Cocoa powder, for dusting<br />
<em></em><br />
<div>
<em>Cake:</em></div>
<ol>
<li>Center a rack in the oven and preheat the oven to 350</li>
<li>Butter two 9×2 inch round cake pans, dust the insides with flour, and tap out the excess.</li>
<li>Sift together the cake flour, baking powder, baking soda, and salt.</li>
<li>Beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. </li>
<li>Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. </li>
<li>Beat in the vanilla; don’t be concerned if the mixture looks curdled. </li>
<li>Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. </li>
<li>Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. </li>
<li>Bake for 28 to 30 minutes, rotating the pans at the midway point. </li>
<li>Transfer the cakes to a rack and cool.</li>
</ol>
<div>
<em>To make the extract:</em></div>
<ol>
<li> Stir the espresso powder and boiling water together in a small cup until blended. Set aside.</li>
</ol>
<div>
<em>To make the syrup:</em></div>
<ol>
<li> Stir the water and sugar together in a small saucepan and bring just to a boil. </li>
<li>Pour the syrup into a small heatproof bowl and stir in 5 oz of the espresso extract and the liqueur or brandy; set aside. </li>
<li>Once cakes have cooled, soak cakes with syrup, dividing it evenly.</li>
</ol>
<div>
<em>To make the filling and frosting:</em></div>
<ol>
<li>Whip the cream cheese until light and fluffy.</li>
<li>Add powdered sugar, vanilla, remaining espresso extract, liqueur and cream; whip until light and fluffy.</li>
<li>Put frosting into fridge to stiffen.</li>
</ol>
<div>
<em>To assemble the cake:</em></div>
<ol>
<li> If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. </li>
<li>Smooth some of the frosting over the layer and gently press the chocolate chips into the filling. </li>
<li>Put the second cake layer upside down on top of the chocolate chips.</li>
<li>With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. </li>
<li>If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. </li>
<li>Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.</li>
<li>Just before serving, dust the top of the cake with cocoa.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-55084046901170009922017-09-12T09:21:00.000-04:002017-09-12T09:21:15.334-04:00chess pieChess Pie (Sissy's)<br />
<br />
1 pie crust<br />
1 1/2 cup sugar<br />
1 stick butter, room temperature<br />
3 eggs<br />
1 tablespoon cornmeal<br />
1 tablespoon vinegar<br />
1 teaspoon vanilla<br />
<ol>
<li>Preheat oven to 325</li>
<li>Cream butter and sugar together.</li>
<li>Add eggs one by one until incorporated</li>
<li>Add vanilla, vinegar, and cornmeal</li>
<li>Pour into pie crust</li>
<li>Bake 35-40 minutes</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-39607500890506210552017-07-28T09:01:00.000-04:002017-07-28T09:01:24.211-04:00face moisturizerface moisturizer<br />
adapted from <a href="http://rootandrevel.com/diy-homemade-moisturizer/" target="_blank">root and revel</a><br />
<br />
3 tablespoons shea butter<br />
3 tablespoons coconut oil<br />
2 tablespoons rose hip oil<br />
20 drops ylang ylang<br />
20 drops frankincense<br />
<br />
<ol>
<li>Heat shea butter and coconut oil until liquefied (do not over heat!)</li>
<li>Add rose hip oil and essential oils</li>
<li>Place in fridge overnight to solidify</li>
<li>Use as needed on face</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-60961979191848961212017-07-27T09:05:00.000-04:002017-07-27T09:05:00.989-04:00tonertoner<br />
makes 5 oz from <a href="http://rootandrevel.com/diy-homemade-toner/" target="_blank">root and revel</a><br />
<br />
<span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name"><span style="color: black;">organic raw apple cider vinegar</span></span><br />
<div class="wprm-recipe-ingredient" itemprop="recipeIngredient">
<span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name"><span style="color: black;">rose water</span></span></div>
<div class="wprm-recipe-ingredient" itemprop="recipeIngredient">
<span class="wprm-recipe-ingredient-name"></span><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name"><span style="color: black;">witch hazel</span></span></div>
<div class="wprm-recipe-ingredient" itemprop="recipeIngredient">
<span class="wprm-recipe-ingredient-amount">20 drops of</span> rose <span class="wprm-recipe-ingredient-name"><span style="color: black;">essential oils</span></span></div>
<div class="wprm-recipe-instructions-container">
<div class="wprm-recipe-instruction-group">
<ol class="wprm-recipe-instructions">
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
In a small bowl, combine all ingredients and gently stir.</div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Using a funnel, pour the mixture into a glass jar, ideally one fitted with a spritzer. </div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Shake before each use. Spritz 4-5 sprays onto clean face</div>
</li>
</ol>
</div>
</div>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-28036748783446725222017-07-26T09:06:00.000-04:002017-07-26T09:06:15.039-04:00foaming hand soapfoaming hand soap<br />
makes 8 oz from<a href="https://www.mommypotamus.com/how-to-make-foaming-hand-soap/" target="_blank"> mommypotamus</a><br />
<br />
2/3 cup distilled water<br />
1/3 cup liquid castile soap (I like Sals Suds for this)<br />
24 drops essential oil (I like tea tree)<br />
<br />
<ol>
<li>Add the essential oil to the castile soap and stir together. </li>
<li>Add the water.</li>
<li>Pour the liquid into a clean foaming hand soap container. </li>
<li>Use within one month.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-18997608290236950352017-07-25T09:13:00.000-04:002017-07-25T09:13:01.299-04:00face serumface serum<br />
<br />
2 tablespoons jojoba oil<br />
2 tablespoons rose hip oil<br />
20 drops bergamot essential oil<br />
20 drops lavender essential oil<br />
20 drops frankincense essential oil<br />
20 drops rose essential oil<br />
20 drops ylang ylang essential oil<br />
<ol>
<li>Mix together</li>
<li>Store in a cool, dark place</li>
<li>If high concentration of oils irritate skin, then decrease drop amounts </li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-57727860623012117562017-07-24T09:15:00.000-04:002017-07-24T09:15:01.718-04:00miracle salvemiracle salve<br />
<br />
3 tablespoons coconut oil<br />
3 tablespoons beeswax<br />
2 tablespoons rose hip oil<br />
20 drops bergamot essential oil<br />
20 drops lavender essential oil<br />
20 drops frankincense essential oil<br />
20 drops rose essential oil<br />
20 drops ylang ylang essential oil<br />
<ol>
<li> Heat beeswax and coconut oil until melted</li>
<li>Add remaining ingredients</li>
<li>Allow to harden overnight</li>
<li>Use on burns, cuts, insect bites, active zits, etc. to aid in healing or itching and reduce healing time.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-3128823913516087332017-07-23T09:05:00.000-04:002017-07-23T09:05:01.919-04:00face oil cleanserface oil cleanser<br />
makes 1 cup<br />
<br />
3/4 cup castor oil<br />
1/4 cup grape seed or olive oil<br />
30 drops bergamot essential oil<br />
30 drops lavender essential oil<br />
<ol>
<li>Mix together</li>
<li>Store in a cool, dark place</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-11963879217720494082017-07-22T08:56:00.001-04:002017-07-22T08:56:06.635-04:00peanut butter piepeanut butter pie<br />
makes 2 pies (16 servings)<br />
<br />
1-8 oz package cream cheese, room temperature<br />
1 jar peanut butter<br />
1 cup powdered sugar<br />
16 oz heavy cream<br />
2-9 inch graham cracker crusts<br />
Whipped cream<br />
Chocolate and/or peanut butter chips<br />
<br />
<ol>
<li>Cream peanut butter, cream cheese and powdered sugar until smooth.</li>
<li>Whip heavy cream until light and fluffy.</li>
<li>Fold whipped cream into peanut butter mixture.</li>
<li>Refrigerate overnight.</li>
<li>Serve with more whipped cream and peanut butter chocolate chips.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-67850166254856726612017-07-12T15:42:00.000-04:002017-07-12T15:42:33.109-04:00lasagna (oven)lasagna<br />
(makes 1 colossal deep pan or 2 9x13 pans)<br />
<br />
1 pound Italian sausage<br />
1 pound ground beef<br />
40 oz spaghetti sauce<br />
12 lasagna noodles<br />
4 tablespoons parsley, chopped<br />
16 oz ricotta cheese<br />
1 egg<br />
12 oz mozzarella cheese (shredded or sliced)<br />
3/4 cup grated Parmesan cheese<br />
<br />
<ol>
<li>Preheat oven to 375 (if cooking right away)</li>
<li>Brown sausage and ground beef in pan until done.</li>
<li>Meanwhile, boil water and cook pasta.</li>
<li>Add spaghetti sauce and heat through.</li>
<li>Mix parsley, ricotta, and egg until well combined.</li>
<li>To assemble, spread 1 1/2 cups meat sauce in bottom of pan. Arrange 6 noodles on top of meat sauce, and top with half of ricotta mixture. Top with 1/3 mozzarella cheese and 1/3 Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese.</li>
<li>Spray foil with non-stick spray and cover lasagna.</li>
<li>Bake for 30 minutes with foil on and 30 minutes without foil.</li>
<li>Cool for 15 minutes before serving.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-72026501086784207442017-05-08T09:03:00.000-04:002017-07-23T13:43:41.420-04:00body washbody wash<br />
<br />
1/3 cup Castile soap <br />
1/3 cup honey<br />
1/3 cup olive, grape seed, jojoba, refined avocado, or almond oil<br />
60 drops rose essential oil<br />
<br />
<ol>
<li>Mix soap, honey and oil together.</li>
<li>Heat 30 seconds in microwave until mixture comes together (might have to be done several times)</li>
<li>Add essential oils if using.</li>
<li>Use a small container in the shower, and store the remaining in a glass bottle.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0tag:blogger.com,1999:blog-4337075846605909887.post-49247087959525243232017-02-21T09:46:00.000-05:002017-02-21T09:46:26.884-05:00spinach artichoke dipspinach artichoke dip<br />
from <a href="http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe" target="_blank">Alton Brown via foodnetwork</a><br />
<br />
8 oz cream cheese, softened<br />
1/4 cup sour cream<br />
1/4 cup mayonnaise<br />
1/3 cup Parmesan cheese, grated<br />
4 cloves garlic, minced<br />
8 oz artichoke hearts, sliced<br />
6 oz frozen spinach, thawed<br />
1/2 teaspoon red pepper flakes (optional and adds some spice)<br />
<ol>
<li>Preheat oven to 350</li>
<li>Mix cream cheese, sour cream, and mayonnaise until well combined.</li>
<li>Add Parmesan cheese, garlic, artichokes, and spinach.</li>
<li>Season to taste with salt and pepper (add red pepper flakes if desired)</li>
<li>Bake for 30 minutes or until bubbling.</li>
</ol>
girleatsworldhttp://www.blogger.com/profile/09560108658660341158noreply@blogger.com0