DIY Essential Oil Teacher Gifts

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School is coming to an end, summer will be here before we know it and before your flip-flop, bathing suit cover-up wearing days begin you need to think about your child’s teacher!  Say thank you for all they have added to your child’s life by making them these special gifts!

DIY EO teacher gifts

Thieves Hand Sanitizer

1/2 Cup Aloe Vera Gel

1/2 Cup Distilled Water

10 Drops of YL Thieves Essential Oil

Stir all ingredients until gel becomes uniform.  You may want to add more water depending on how thick you want your hand sanitizer.

I used emptied and cleaned hotel shampoo bottles for my travel sized hand sanitizer.  To fill them I funneled the hand sanitizer in a soap dispenser pump (good to keep on your desk), then pumped the sanitizer into the smaller bottles.


Grapefruit Bath Salts

1 Cup of Epsom Salt

5 – 6 Drops of YL Grapefruit Essential Oil

In a glass or stainless steel bowl measure salt, add drops, stir, store in glass container.


Citrus Burst Sugar Scrub

2 Cups Coconut Oil

2 Cups Sugar

Zest and Juice from 3 – 4 Mandarin Oranges

15 -16 Drops of Your Choice of Citrus EO

(I used 8 drops Grapefruit, 8 of Lemon)

*This recipe was adapted from my friend Janelle’s Coconut Oil Sugar Scrub*

Using a mixer (or a fork and some elbow grease) whip coconut oil until smooth.  Once coconut oil is smooth and free of chunks add in the other ingredients and mix well.  Store in glass containers.  Use on face, hands, feet or any skin area that is problem or acne prone.  This is also great to use when shaving for swimming pool!

Hope you enjoy these recipes!  Don’t forget to thank your children’s teachers!!!

with heart and health,

Sarahliann

For information on how to get your Young Living Essential Oils for wholesale pricing follow this link!

 

Chocolate-Chickpea and Oatmeal Cookies

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Some cookbooks are great for recipes and some are great for inspiration. One of the best things about cooking and baking is that you can take so many risks. Sometimes the risks pay off and sometimes they don’t. If you are timid in the kitchen (sometimes I am) I suggest following recipes to the tee…but if you are willing to accept mistakes in the kitchen then you are ready for reaping the reward of the risk. I took a risk with these cookies, had they not turned out I would have wasted 2 cups of chocolate chips… I hate wasting chocolate chips.

When my oldest was young I received Deceptively Delicious
by Jessica Seinfield as a gift. Although I used some of the recipes in this book, I have almost always used it as a jumping point.

I hadn’t looked at this book for a very long time. The other day I pulled it out to look up something when I saw this recipe. Not sure if I had just never seen it or just passed it over because of lack of interest, but I could not believe what a great idea this was. Most of the recipes in this book uses purees which is great when you are feeding a family and a baby, but since my youngest is 5 I don’t have purees on hand so much anymore. This recipe however did not use a puree and I was digging the concept. To the untrained eye the garbanzo beans looked like macadamia nuts, if you chopped them coarsely they would look like a chopped walnut. Hiding nutrition never got so easy/yummy! I did however have to make some changes.

The first change I made was replacing the margarine with applesauce (I don’t buy margarine and this seems to be an acceptable oil substitution in baking). The second real change I made was subbing half of the flour with oat flour. Next, she used a whole 15oz can of garbanzo beans. I was a little worried that too many chickpeas and my kids wouldn’t eat them, plus I had frozen chickpeas in 1 cup increments so that’s what I used.

So here is my adapted recipe:

Chocolate-Chickpea and Oatmeal Cookies

1 Cup AP flour

1 Cup Oat flour*

½ Cup of Old Fashion Oats

¼ tsp of salt

1 tsp of Baking Soda

1 cup packed Brown Sugar (recipe here)

¾ cup Applesauce

2 Egg Whites

2 tsp Vanilla

1 cup Chickpeas (drained and rinced)

2 cups (12oz pkg) of Chocolate Chips

1 cup Walnuts (optional)

* I put Old Fashion Oats in a food processor and blend it up until it looks like course flour and keep it on hand, remember to measure after you blend.


First whisk flour, oat flour, oats, salt and soda together and set aside.

Then you will want to blend the brown sugar and applesauce together until well mixed. Add egg whites and vanilla and mix well.

Now you will want to stir in chickpeas, chocolate chips and walnuts.

Now slowly add the dry ingredients until everything is well combined. Drop on a greased baking sheet by the teaspoon and bake 11-13 minutes. (Jessica Seinfield says this recipe makes 2 dozen cookies, but I got almost 4.

These cookies exceeded my experimental expectations! They were cakey, moist, and chocolaty. Best of all, my kids did not even ask what the white things in the cookies were. The bean was undetectable and I am so excited about my new nutrition boosting secret weapon!

With heart, home and motherhood

sarahliann

How many Tablespoons in a Cup???

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I came across a recipe the other day for microwave cake
in a cup. I have seen these recipes all over Pintrest and to be honest I have been pretty skeptical of the recipes.

It just doesn’t seem right to eat a cake that was baked in a microwave…What does seem right
is the fact that there is only one portion…not 16! So I finally gave in and tried it, I even made them for my boys and they were a hit. The blogger who posted the recipe suggests multiplying
the dry ingredients by 10 if you chose to make this quick cake even quicker.

I have multiplied and divided so many recipes in my motherhood, but never one like this. I wasn’t about to measure out 20 T of flour, then cocoa. . I know how many ounces are in ¾ cup and how many quarts are in a gallon, I can tell you how many cups in a pint…but I really needed to know how many Tablespoons were in a cup.

That’s when I remembered I had this cute little cookbook, a souvenir from Silver Dollar City in Branson, MO. This old fashioned cookbook, with 100 year old recipes laden in butter, lard and sugar also had very handy information
right in the back. I thought I would post some of these  conversions.  This post is more for my own record than anything else, but hopefully someone will find it useful!

Table of Equivalent Measures

A few grains

Less than 1/8 teaspoon

A Dash

Less than ¼ teaspoon

3 teaspoons

1 Tablespoon

16 Tablespoons

1 Cup

8 Tablespoons

½ Cup

6 Tablespoons

3/8 Cup

4 Tablespoons

¼ Cup

1 Cup

½ Pint

2 Cups

1 Pint

4 Cups

1 Quart

4 Quarts

1 Gallon

2 Gallons

1 Peck

4 Pecks

1 Bushel

2 Tablespoons

1 fluid Ounce

1 Cup

8 fluid Ounces

1 Pint

16 fluid Ounces

My next conversion post will be metric. In the meantime here is a Conversion Calculator!

With heart, home, and motherhood

Sarahliann

DIY Chocolate Syrup

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Not really sure if I mentioned this before or not, but my boys love
chocolate milk. I used to get them the powder mix because for some reason I had convinced myself if was better for them. (I think it was just self-preservation… don’t want to be caught squirting it directly into my mouth.) Anyhow, there are actually less ingredients (which usually means better for you) in store bought syrup than the powder mix.

When my little one switched to soy milk the powder would not mix and dissolve as well in the soy as the skim milk. For a while I just bought cartons of chocolate soy milk and cut it with regular soy milk (there is a lot of chocolate/sugar in already flavored milk). And because I like to control the amount of sugar (or at least think I’m controlling it) I needed to start making my own alternative because I was holding firm on the fact that I had never bought chocolate syrup for my boys and I never would.

So here is the super simple Chocolate
Syrup
.

Basically, you make a Simple Syrup and flavor it.

Ingredients

Water

1 cup

Sugar

2 cup

Cocoa Powder

½ cup

Vanilla

1 tsp

Salt

½ tsp

  1. Start by combining Water, Sugar and Cocoa into a large sauce pan (you want a little bigger pot than you think, when it starts to boil it gets bigger).
  2. Over medium heat bring to a boil turn heat down a bit and stir constantly until the sugar is completely dissolved (about 2-3 min).
  3. Take pot off of heat and stir in Vanilla and Salt.
  4. Let cool and pour into squirt bottle or jar for storing in fridge. (I use condiment squirt bottles, they are about a dollar, but an old chocolate syrup bottle would be great!)

And that’s it! You can use it on Ice Cream or anything else you may want a touch of chocolate in/on!

With heart, home and motherhood

Sarahliann

DIY Pancake Syrup

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We use a lot of pancake syrup. A. LOT. And because I need to cut corners, I recently went in search for a recipe or some sort of alternative.

As much as I would love to, I just can’t afford to feed my children real maple syrup all the time…I would have to get my own tree…

Anyway, the answer is in the spice isle close to the vanilla somewhere. I got this bottle of Mapleine for about $4.25. For cost of 2 generic bottles of pancake syrup you can flavor a lot of pancake syrup…A. LOT.

The recipe is right on the bottle…

And just like my Chocolate Syrup recipe (coming soon) the syrup is Simple…What I mean is you make a Simple Syrup.

A Simple Syrup is 1 part water and 2 parts sugar. The sugar is completely dissolved into the water by heating; I gently boil while stirring constantly.

Simple syrups are great for making cold drinks, such as Iced Tea, sweet drinks…Sweet Tea. But they have other great uses as well.

Back to the syrup at hand, all you do is flavor the simple syrup with Mapleine and voila! Pancake syrup!

WHAT and HOW?

1 Cup Water

2 Cups Sugar

½ teaspoon Mapleine

Pour all into saucepan, gently heat to a boil and stir until all sugar has dissolved. Cool and pour into squirt bottle. (Old honey bears work great)

With heart, home and motherhood

Sarahliann

DIY Brown Sugar

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Up until a couple of months ago I thought there was some secret way brown sugar became BROWN. I knew that molasses was involved, but really there had to be a secret method right? So WRONG! And so glad I was wrong. Living on a shoestring budget has this girl looking for ways to cut back. Not only does this save money, it tastes better.

So how easy
is it? Let me tell you what you need: Sugar
and Molasses… (You may want a bowl and fork or a mixer and something to store it in as well…but I digress.)

Here is what you do. Place sugar in bowl. Pour molasses in bowl. Stir.

That’s easy peasy!

Here are the measurements:

Light Brown Sugar

1 Cup Sugar and 1 T Molasses or

5lb Sugar and ¾ cup (6oz.) Molasses

Dark Brown Sugar

1 Cup Sugar and 2 T Molasses or

5lb Sugar 12oz. bottle of Molasses

Thanks for stoppin’ by and let me know your favorite way to use molasses!

With heart, home and motherhood,

Sarahliann

PB&J No Bake Granola Bars

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My youngest son H is a snacker, a grazer if you will. He eats constantly yet never really seems to eat a lot. He would also consume a massive amount of milk until a few months of stomach cramps (that he would happily suffer through bc of his love of milk) led us to the fact that he had become intolerant or allergic to milk.

After talking to the Ped we were to detox him from dairy products for at least 2 weeks. About 5 weeks later we had successfully made it two whole weeks with no dairy. This was no easy task; did you know there are dairy products in many BBQ flavored potato chips…why? Anyway, I started to make him his very own special granola bars because paying $6.00 for 4 allergen free snack bars was out of the question…not to mention we tried one box and nobody would eat them.

Thankfully my son is intolerant to lactose, not allergic to milk protein, which means we don’t have to be as strict with things like snack food. However, I continue to make granola bars and both of my son’s continue to eat them.

The other day I asked my youngest what he wanted in his next batch of granola bars. He did not hesitate to say Peanut Butter
and Jelly.

I have learned a few things about making no bake granola bars. The First, but second most important, is that you need to have enough “sticky” wet ingredients to completely coat your dry ingredients. Secondly, and most
importantly, you have to SMASHSMASHSMASH…them! And just when you think you have smashed them enough you should smash them again! These two very important tips make the difference between tasty granola bars or tasty granola…I’m okay with both, but the satisfaction that comes with a perfectly cut granola bar is grand…or maybe I just feel that way because of my many mishaps.

So on to the food.

PB&J No Bake Granola Bars

Wet Ingredients

  • ½ cup Peanut Butter (or your preferred nut or soy butter)
  • ½ cup Jelly

Dry Ingredients (The core)

  • 2 cup quick oats
  • 2 cups cereal (I used a combination of brown rice cereal and grape nut flakes)
  • 1 cup nut of choice (I used ½ sliced almonds, ½ cashews)

(The following ingredients are optional, but I used all of them. You can easily use whatever nutrition boosting ingredients you find fit)

  • ¼ cup milled flax seed
  • ¼ cup oat bran
  • 1 T chia seeds
  • ½ cup peanut butter chips

Usually I add shredded coconut because my sons love coconut so much, but I forgot. Just remember if you continue to add dry ingredients, you may have to add more sticky wet ingredients.

  1. Spray or grease a square baking dish. (I think mine is 8×8)
  2. Mix dry ingredients in a BIG
    bowl. (Do not mix any peanut butter or chocolate chips in until the end.)
  3. Gently heat Peanut Butter
    and Jelly
    in saucepan or microwave until melted and combined. (Be careful not to overheat, the peanut butter will separate…take my word on this one.)
  4. Mix the wet and dry together making sure all dry ingredients are no longer dry.
  5. Add peanut butter chips and pour into prepared pan.
  6. Now it is time to SMASH
    and SQUISH! (I bring the pan to the dinner table to get more leverage; the counter is too high for me. Use your body weight!)
  7. Let cool. If you are impatient like me put it in the fridge for 20 to 30 min.
  8. Cut and wrap your bars. (Use a sharp knife and cut skinny strips one way and one cut down the middle perpendicular to the skinny cuts. The depth of the pan will be the width of the bar…not sure that made sense, but there you go. I cut wax paper squares to wrap my bars in; I roll them in the paper and twist the paper on the ends, like a tootsie roll.)

Okay, so maybe my son had a different idea when he said he wanted pb&j in his granola bar, I think he wanted a granola sandwich, but using the pb&j as the sticky wet ingredients for a granola bar made perfect sense. Great idea H!

What are some of your favorite granola flavor combinations?