We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.
I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.
In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.
It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.
Kahlua Hot Cocoa
Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.
1/3 cup cocoa powder
3/4 cup sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups soy or almond milk
3/4 teaspoon vanilla extract
4 oz kahlua
In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.
Got a few requests this week, here’s what I am up to this evening.
1 oz Jojoba Oil
1 oz Sweet Almond Oil
2 tablespoons Argan Oil
3-5 drops Cedarwood Essential Oil
3-5 Sandalwood Essential Oil
Mix all ingredients together and then pour onto dropper bottles.
Coffee Scrub with Coconut Oil
1/2 cup fine ground coffee
1/2 cup sugar
1/2 cup coconut oil
1 teaspoon pumpkin pie spice
Mix well, (don’t forget to add the preservative of your choice) place in wide rimmed container or 4 oz canning jars. The coffee and pumpkin pie spices takes a few days to defuse into the coconut oil. When that happens a wonderful scent develops.
A problem I have with coffee scrub is it looks like the yummiest cake batter you have ever seen when you mix it.
I have my Salt Bar recipe built and I’ve taken a few days to watch all of the YouTube video’s on it I can find. I need the volume of my silicone molds calculated and I think I will have enough for my sheet of round molds and a bit of overflow to my plastic molds.
A few lessons I have learned from observing other soapers are as follows.
- Most soapers are using a near equal amount of salt to the amount of oil used. Salt kills most bubbles and coconut oil is an exception so you need to use a high amount of it in your recipe. 60-80% seems most common.
- That much coconut oil will be very drying so the superfat must be somewhere between 10-20%
- Add your fragrance to your salt and add your salt at thin trace, it will thicken quickly so work fast.
- Use silicone molds if you have them, the soap will be hard and brittle from all the salt so cut your soap as soon as 2 hours after pouring. almost everyone I observed waiting 24 hours to mold had broken loaf soaps.
So.. with these guidelines in mind I begin.
I am using 80% Coconut oil, then Palm, Avocado and Castor Oil’s for the rest. For the salt I am using Breton Sea Salt at 75% to the weight of the oils. I will be superfatting at 15%.
I will be splitting the batch in two and making 2 separate scents. Peppermint(2X) Essential Oil, and Apple Sage fragrance oil a sample I got from Brambleberry.
I will in the pot swirl each with one of my new micas. I selected Caribbean Blue for the Peppermint, and Kelly Green for the Apple Sage.
I added the fragrance to the salt before hand. The peppermint was pretty intense in my tiny kitchen for a while.
I let everything cool to about 100 degrees and then tried to work reasonably fast.
Here was the result. (Half of my kitchen light is burnt out so it’s a little dim)
After a few hours it was still pretty soft so I let it go longer. I tried to unmold the next morning, they were crumbly but firm, so I added them to the freezer before unmolding the rest.
Not perfect but it was about what I expected for my first try.
For fun I used my new Dash Cam to record the making of this soap so I may post that as soon as I figure out what software to use and get it edited.
After a walk with Drew yesterday I made a valencia orange loaf of soap with a spoon swirl design. This soap is primarily palm, coconut and olive oil with the addition of castor oil, sweet almond oil, shea butter and nettle extract, it has a superfat of 7%. I added bentonite clay to help hold the scent since I am using a citrus essential oil, it is said that citrus oils fade in cold process but this one has good reviews from soapers. I was also careful of the flash point.
I cut them this morning. The round soaps have pieces of loofah in them. Their scent is quite strong.
I am now at 20 bars made this last week, I think I am good until those are cured at least.
The first flowers from my chamomile cut to be dried, my tulips are beginning to bloom and it’s nice out today.
Somehow I have run out of lip balm? Is that possible? I guess the washing machine has gotten them all. Time to test my rose gold mica.
Rose Gold Lip Balm
1/2 tablespoon Candelilla Wax
1/2 tablespoon Coconut Oil
1/2 tablespoon Mango Butter
5 drops Jojoba Oil
3 drops Vitamin E
1/8 teaspoon Rose Gold Lip Safe Mica
1 drop pink grapefruit essential oil
Add coconut oil, candelilla wax and mango butter to a measuring cup, microwave in 20 second bursts until completely liquid. Add remaining ingredients and stir really well.
Pour into lip balm pot, cool completely before putting lid on.
I wanted to do something special with my last peach and nectarine. So I adapted a recipe using a few other ingredients on hand as well. I traded out some of the butter for coconut oil in the cake for flavor and kept the streusel using butter so it would brown nicely. I exchanged some of the flour for almond flour , more so in the topping so it wouldn’t interfere with the rise of the cake and this was my result. It’s really delicious.
- 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. cold unsalted butter, grated into small pieces
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 3 1/2 Tbs. coconut oil, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 ripe peach, pitted and sliced thin
- 1 ripe nectarine, pitted and sliced thin
Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Adjust to 325°F if using a glass baking dish.
For the streusel stir together the flours, sugars and cinnamon in a bowl. Grate the butter over the top and, using your fingers, rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together both flours, sugar, baking powder and salt. In another bowl whisk together the egg, melted oil, milk and vanilla until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots but do not over mix.
Pour the batter evenly into the prepared pan. Arrange the peach slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Makes one 9-inch cake.