Pumpkin Spice Aloe & Shea Soap Recipe

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I used fresh aloe vera gel in place of the water and a large amount of shea butter went into this recipe. Since it will be done curing in October I added orange and black colorant and a pumpkin spice scent. On the side I poured several unscented and plain aloe & shea bars as well. The white in this soap will darken a bit as it cures so you will need to use titanium Dioxide to keep white soap white.

 

 

Recipe

7.5 oz Coconut Oil

6 oz Palm Oil

4.5 oz Shea Butter

4.5 oz Olive Oil

3 oz Castor Oil

3 oz Sunflower Oil

1.5 oz Hemp Seed Oil

4.17 oz Sodium Hydroxide

9.90 oz Aloe Vera Gel

(46.53 oz by weight total)

 

 

This recipe has a 5% Superfat,  is 33% Aloe Vera Gel. Scented with 1.5 oz Pumpkin Spice Fragrance oil.

Colorants used: Activated Charcoal powder, Racing Stripe Orange Mica, Titanium Dioxide to maintain white color.

I did not add TD and this is the same soap 3 days later after darkening, it would be better with TD in my opinion..

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Cocoa Butter & Sweet Almond Oil Lip Balm Recipe

For this recipe I made four plain ones and then for the rest I added Rosemary and Lavender to match some other stuff I’ve made recently.

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Ingredients

.75 oz coconut oil

.5 oz candelilla wax

.25 oz cocoa butter

.25 oz sweet almond oil

.10 avocado oil

5 drops vitamin E

 

Instruction

In a double boiler heat all ingredients except for the vitamin E. Once completely melted remove from heat, add vitamin E and mix, pour immediately because it will harden as it cools in the same manner as wax. You can place the mix back on the double boiler if necessary but try not to do this beyond topping off tubes.

I use an extremely small pan and a pyrex measuring cup, the pour spout is quite essential in doing this quick and accurately. If you are pouring into tubes fill them about 90-95% full  on the first pour, let them cool slightly until nearly opaque, then pour the last 5%. If you so not do this you will have a mark in the middle from the stem in the middle causing the balm to cool at a different rate. If you over pour then just use a paper towel to carefully wipe away the extra after it’s completely cooled.

If you would like to add a flavor or essential oil be sure that is lip safe, food grade, does not contain any water and known to be used in lip balms regularly with lots of examples and some research. You can use some essential oils and others are not safe, some are safe if used carefully, things like peppermint and citrus have to be used with extreme care due to irritation. I used only 4 drops of each essential oil. for this entire recipe minus four tubes. Honey doesn’t really mix with oil and will clump into a ball.

If you want to add colorant, again you must find food grade lip safe colorants without other unnecessary ingedients. I have seen people use cool-aid and crayon, I don’t recommend using things like. You can however use a portion of a lip stick, melt that in when you start off. There is a wide range of lip safe colorants and flavors online to order.

You can substitute candelilla wax with bees wax… but I encourage trying out some plant based waxes if you have the means to.

My favorite Thanksgiving ‘Leftover’ Recipes

Between these three recipes most of my leftovers are taken care of. They are also conveniently a breakfast, lunch and dinner.


Leftover Mashed Potato Cakes

2 cups left over mashed potatoes

1 shallot, finely diced

3/4 cup flour

1 large egg

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup oil for frying

 

Instruction:

Mix all ingredients in a bowl. Add spoonfulls to heated oil and fry until golden/medium brown on both sides.

Set on paper towels to drain extra oil and let cool slightly.

 


The Bobbie

1 sandwich roll cut in half(not all the way through). Add mayonnaise to both sides.

On one side of the bread add a thin layer of cranberry sauce to the mayonnaise. Add a layer of shredded turkey meat on top of the cranberry then add heaping spoonfuls of stuffing on top of the turkey and spread out(moist sage stuffing works best) fold together and enjoy.

 


Turkey & Dumplings with Winter Root Vegetables

Ingredients:

6 pieces pepper bacon, cut into 1 inch pieces

1 tablespoon butter

1 shallot, diced

3 pieces of celery, sliced

1 celeriac root, diced

1 rutabaga, diced

1 parsnip, sliced

2 carrots, sliced

3 potatoes, chopped into bite sized pieces

2 quarts low sodium chicken broth

1/2 cup frozen peas (can be substituted with green beans)

3 sprigs of fresh thyme

1/8 tsp dried thyme

1 bay leaf

1/4 teaspoon dried sage

1 cup leftover turkey meat, shredded into small chunks

salt and pepper to taste

2 tablespoons all purpose flour

1/2 cup milk

1 package biscuit dough

Instructions:

In a 4 qt soup pan add bacon and cook until crisp, set bacon aside and remove all but 1 tbs oil from the pan.

Add butter and shallots to pan and cook for 3-4 minutes. Add celery, celeriac, rutabaga, parsnip, carrots and potatoes and cook over medium-high heat until things begin to brown slightly, 5-8 minutes, stir often.

Add chicken broth, peas, thyme, bay leaf, sage, bacon and turkey meat, reduce heat to a simmer and cook, covered,  for about 10 minutes.

Mix the milk and flour together unti well combined and add to soup pot, mix well and remove bay leaf. Taste test for seasoning adjustments.

Open biscuit package and flatten out the biscuits with your fingers by stretching them, cover all areas on the surface with dough. place lid on pan and simmer for 20 minutes.


 

Vanilla Espresso Coconut Milk Soap

I am using the other half of my frozen coconut milk cubes for this recipe. so half coconut milk half distilled water. Because of the sugars it should reach a higher temperature, hence the freezing of the coconut milk. The soap wont be insulated at the end because I don’t want a mess, I find that my soap mold fits perfectly into the door part of my freezer so I will place it there until it cools off.

This soap will have two layers that are both going to discolor so I am not particularly worried about scorching. I expect it to darken considerably from the fragrance oils. I will be using pearly white mica to bring it down to a lighter brown vanilla layer and tan espresso layer with flecks of finely ground coffee. Because the fragrances will discolor differently I will have twice as much Mica in the Vanilla portion. I am also hoping to get a nice jagged look between the layers. For my extra leftover soap I made individual Vanilla and Espresso soaps without mixing them(much).


Ingredients:

10.25 oz Coconut Oil

10.75 oz Palm Oil

10.25 oz Olive Oil

2 oz Castor Oil

1.75 oz Cocoa Butter

4.99 oz Sodium Hydroxide

5.77 oz Distilled Water

5.77 oz Coconut Milk

2-3 tablespoons Bentonite Clay

Pearly White Mica

1.2 oz Espresso Fragrance

1.2 oz Vanilla Fragrance

one pinch of Espresso, fine ground


Notes:

I added the clay to the oils before the lye and I added the frozen coconut milk cubes to slushy, near frozen distilled water just before incorporating the lye into  the water.

At light trace I separated the batter and added the mica then added the fragrance oil to the bottom layer, and brought it to a fairly thick trace in an attempt to make jagged edges that wont squash as soon as I layer on top of it. Once the bottom layer is poured and ready to go I added the fragrance to the second batch then layered it gently on top. In reality my technique evolved into using a spatula to create channels to pour soap into. I’ll have to regroup and try that technique again some time.


Cut  Bars & Discolor Progression

 

 

 

 

Chicken With Bacon White Wine Sauce

Ingredients:

4 pieces thick cut pepper bacon

4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)

1/2 cup flour

2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)

salt & pepper to taste

a shallot, sliced

1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves

1/2 cup white wine

1 cup low sodium chicken stock


Instruction:

Preheat the oven to 350 degrees

In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)

In a bowl add flour, Italian seasoning and mix.

Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.

Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.

Add the chicken back into the pan, making room between the potatoes.

Place in the oven to bake for 40 minutes.

 

 

Teriyaki Chicken

There are a lot of variations out there for Teriyaki so I did a little searching. In the end I found the most authentic or original teriyaki recipe I could find. I tragically discovered I only had low sodium soy sauce but I went ahead hoping it wouldn’t matter a lot.

Ingredients


1 tablespoon cooking oil

1/2 cup shoyu (Japanese soy sauce)

1/4 cup mirin

1/4 cup sake

3 tablespoons cane sugar

1/2 inch ginger sliced thick

2 cloves of garlic, crushed

4 boneless chicken thighs

green onion, green part only, cut at an angle into 1/4 inch segments (for garnishment)

 

Variations:

add red pepper flakes

substitute sugar with honey

add sesame seeds


Instruction

Add oil to frying pan and heat to medium high heat, Add chicken breast side down and braise before removing and setting aside.

Reduce heat and add crushed garlic to the pan, cook until aromatic and slightly browned, add soy sauce, mirin, sake, sugar and sliced ginger to man and mix to until sugar dissolves and it comes to a light boil. Reduce heat and simmering boil until about half of the liquid has reduced, 15-20 minutes.

Increase heat to Medium and add reserved chicken back into the sauce pan and cook chicken for 5 minutes on each side until nearly all of the sauce has reduced and begins to darken, turn chicken more frequently  and slightly decrease the heat as it further reduces and remove at the end of the reduction, all of the sauce should pretty much be on the chicken and it should be thick and dark. Remove chicken before it begins to burn.

Serve with rice.

 

 

Playing With Lip Balm Colors

I got a colored mica sampler with some lip safe options in it a while back. I made a huge mess with some iron oxides and ended up trying a few colors before I ran out of clean measuring cups.

Here’s the recipe I used for the lip balm. The recipe as a whole filled about 8 bottle caps.

.35 oz Coconut Oil

.25 oz Candelilla Wax

.15 Cocoa Butter

.125 Avocado Oil

4 Drops Vitamin E

I used three .15 CC scoops of a Merlot mica, two .15 CC scoops of a pink mica and one scoop for a third pink gold mica. I did not get to a brick red and an orange shimmer mica mix… those are for next time.

Beard Oil and Coffee Scrub Recipes

Got a few requests this week, here’s what I am up to this evening.

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Beard Oil

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.

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A problem I have with coffee scrub is it looks like the yummiest cake batter you have ever seen when you mix it.

Moisturizing Shaving Cream

 

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To keep skin moisturized for the winter I have adapted my usual recipe slightly.

Tools:

Large Mixing bowl

Whisk

spoons/butter knives

spray bottle of isopropyl alcohol

digital kitchen scale

measuring cup

double boiler (makeshift with a pan of water on the stove works just fine)

microwave

pippettes

paper towels

latex gloves

containers for your final product

 

Ingredients:

2 oz Stearic Acid

1 oz Avocado Oil

.5 oz Shea Butter

.5 oz Emulsifying Wax

8 oz Distilled Water, heated

1 oz Melt & Pour Shaving Soap, grated

10 ml Aloe Vera Extract (It can be used up to roughly 15% of the total weight if you want more.)

Fragrance, optional. I only used 6 drops for this entire batch, you don’t want to over scent something that will be used on someones face. (mine is Lavender and Cedar scented this time.)

Preservative of your choice, not optional

Instructions:

Use the Isopropyl Alcohol to disinfect all of your equipment. It is important to take note that even though a measuring cup is part of the tools it will not be used for measuring anything, all measurements will be done by weight. A measuring cup is just easier to hold and pour with.

In a double boiler melt the Stearic Acid, Avocado Oil, Shea Butter and Emulsifying Wax.

Meanwhile, In a large mixing bowl add 8 oz of distilled water and microwave until steaming hot.

When the oils in the double boiler have completely melted whisk it slowly into the hot water, followed by the grated soap. Mix until creamy and smooth.

Using pippets add the Fragrance, Aloe Vera Extract and Preservative.

Spoon into container, leave without lid for a few hours to prevent condensation on the inside of the lid as it cools.

 

Peach Berry Cheese Tart

A 4″ ceramic tart pan is one my favorite pans when baking for one.

Use your favorite tart or pie crust recipe and cut it in half if it’s for full sized. I make a crust without exact measurement because it’s such a small amount of crust and it’s also pretty forgiving I find. It’s hard to mess it up badly enough that it doesn’t still taste good. I generally wing all of my recipes when I make tarts. Here my go crust recipe.


Cinnamon Coconut Oil Tart Crust of Unexactness
1/3 cup of flour AKA 2 handfulls of flour
1 pinch of salt
1 teaspoon full of brown sugar
1 teaspoon or palm full of cold water
2 mildly heaping teaspoons coconut oil (sometimes it takes more or less I am not actually measuring, just using spoonfuls.)
powdered cinnamon(optional)

Instructions

In a cerial bowl with a teaspoon gather and mix all ingredients until it forms a dough. (fix mistakes by adding more flour or coconut oil)
Place the crust into the tart pan and press into place with your fingers gently(Gently I say!), dust with cinnamon.

 

Peach Berry Cheese Tart

You can change this up for other fruit, apples, strawberries, cherries to name a few. On top of the crust is a layer of cream cheese with a bit of sugar and a drop of vanilla. Then brush the top of the cream cheese with strawberry jam or preserves before arranging fruit or berries to cover the cream cheese. Place on a cookie sheet in case of spills caused by juicyness and bake at 375 for 25-30 minutes.