Category Archives: Recipe

Mint Brownies

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When I make brownies I usually use a box mix, whatever brand is cheapest,  sometimes it’s fudge brownie mix and sometimes it’s dark chocolate, but rather than just plain old brownies, I try to turn them into something special. In the past I’ve done this  by adding nuts, raisins or marsh mallows, or adding a peanut butter/ powdered sugar combination, or sometimes melting chocolate chips on top. Last week I decided to try something new.

I decided to make mint brownies. Instead of running to the internet for a recipe, like I would normally do when I want to try a new recipe, I went to my stash of dried herbs. Among the herbs that we grew and dried this year were both spearmint and chocolate mint. For brownies I decided to use chocolate mint. Using my fingers I crushed up some of the mint leaves until they were like powder. I then added about a teaspoon of the crushed mint to the dark chocolate brownie batter. Other than that I follow the directions on the box.

While the brownies were baking, my husband came in the kitchen and spotted the empty brownie box. “Yum” he said.

“But I added a surprise,” I said teasingly.

“I guess I’ll have to wait,” he pretended to sulk.

Then the detective in him took over and within a couple minutes I saw him sniffing around, “What’s that I smell?” he asked.

“What does it smell like?” I asked, testing his investigative skills.

“Mint,” he said with a bit of question in he voice.

I had hoped to gage his reaction when he tasted the brownies, but I felt forced to reveal the secret, “I made mint brownies.”

We waited until after dinner to try the brownies. The flavor was all that I hoped for. My husband compared them to Thin Mint Girl Scout cookies, and the flavor reminded me very much of Andes mints, those irresistible little chocolate mints wrapped in the green foil paper.

So if you are wondering how to use some of the mint that is threatening to take over your garden this is a simple recipe that will give you a great appreciation for your mint. If you are not yet growing your own mint then you may find it tempting when you hear that mint is fairly easy to grow. It requires at least a partially sunny area and moist but not overly wet soil. I have read that it can be grown as an indoor plant, it can be grown as a potted patio plant or grown in any garden. Some people may be reluctant to plant mint as it is know to be invasive. One option that is recommended is to put the mint plant in a deep pot and then plant the pot and all to restrict mint to certain area. My recommendation, if you want to restrict mint growth, is to harvest the outer edges of the plant by the roots, or dig up a portion or several portions of the mint plant and give it to a friend or several friends. You could also present them with this simple recipe.

1 box brownie mix

1 teaspoon dried mint leaved (crushed into powder)

Mix brownies as instructed on package then mix in mint leaves. Bake as instructed on brownie package.

🙂 Enjoy!!!

 

The Week’s Soap- Hops

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My original plan for this week was to make the soap I call “Hint of Mint” which is made with mint leaves infused into the water as the liquid, and mint leaves imbedded in the bars as well. This all changed when I announced to my husband “I’m going to make soap tomorrow”. As I mentioned this to him he was in the midst of moving a hops vine that had been hanging and drying in our backroom for several months. “You could make hops soap” he said.

I began pulling the dried flowers or seed cones off the vine, I crushed some up on a plate, I smelled them and I said “why not?”. I decided to infuse the hops into the liquid that I would use to make the soap, so I heated some water and put the crushed hops flowers in it. I let them infuse overnight.

I then went to the internet to do a little research. I really didn’t know anything about hops except that they are used to make beer.  I found many articles such as this one, http://www.stylecraze.com/articles/surprising-benefits-of-hops-for-skin-hair-and-health/#gref that tell of the potential health benefits of hops. I found that hops are being used therapeutically in the forms of tea, tinctures and essential oils. They are also added to skin and hair care products. I felt good about this experiment.

Before making the soap the next morning I strained the hops flowers from the liquid and set them aside in case I decided to put some in the soap. The hops infused water was bright yellow and smelled like hops. While I was pretty certain the scent would fade away, I thought this liquid would give the soap a yellowish color.

I occasionally have people tell me that they are allergic to specific ingredients in soap, and I like to be able to offer alternatives, so for this soap I decided to leave out the olive oil. I decided to use coconut oil, sunflower oil and tallow. With that in mind I went to this soap calculator, one of my favorite online tools http://soapcalc.net/calc/SoapCalcWP.asp  to formulate my recipe. To use the soap calculator I enter the amount of each oil or fat that I want to use and the calculator will tell me the correct amount of liquid and lye that I need to use. It will also give me an idea of how my soap will turn out, using a numeric scale to rate the degrees of hardness, cleansing, conditioning, bubbliness, and creaminess the soap will have. I adjust the amounts of each oil/fat until I am satisfied that the soap will have sufficient amounts of each of these properties. I really do love this soap calculator; it has allowed me to successfully formulate all of my own soap recipes. It is a free online tool and I would recommend it for anyone who wants to create their own soap recipes.

It was no surprise that when I added the lye to the liquid the smell of hops was no longer present. I was, however, surprised when I added the lye liquid to the oils that the yellow color also disappeared. The soap turned white. I decided to add some of the hops petals to one tray (half the batch). I didn’t want to over do it, a lesson I learned from making soap with clover blossoms in it (too many blossoms make a big mess in the shower). I thought maybe I could just have some on the top layer of each bar. Since the soap gets poured into the bottom of the mold I put a layer of petals down before putting in the soap. Even though I tried carefully spooning the soap onto the petals they still floated up into the soap. Oh well you can’t win ’em all.

After two days in the mold the soap came out easily.

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Hops Soap

These are a hard bars of soap evidenced by the way the edges cracked when I cut them into bars. In about six weeks we will test this soap and discover what else we like or don’t like about it. I keep you posted.

 

 

 

 

 

 

 

 

Remember The Recipe

cooking, homemade, Recipe

I made a dish for dinner the other night, and as I often do, I did it without using a recipe. My husband liked it so much he asked me if I remembered the recipe. My answer was yes, but that’s not to say that I will always remember or be able to recall the recipe. I thought I would write here so I will know where to find it.

My goal was to use up a chicken breast that was leftover from the previous nights dinner. I also thought I wanted to make a Mexican style dish.

So in a 2 quart casserole dish I layered the following:

1 can refried beans

1 can whole kernel corn

1 cup cooked white rice

1 can chopped green chili peppers

1 cooked and cubed chicken breast

I then poured 1 can of green chili enchilada sauce over it

I topped it with a mix of shredded cheddar and shredded Colby jack cheese

I put it in the oven and baked at 300 until it was warmed through probably about a half hour. I severed it with tortilla chips. I spiced mine up by adding salsa and my husband enjoyed his with parmesan cheese sprinkled on top.

This simple recipe made a nice dinner and was easily reheated for lunch the next day as well.

 

 

Simple and Fun (Recipes)

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I love simple things. If you have looked at my home page you will see that I describe my products as “Simple and Fun”, and if you read the ingredients you will understand. Most of the products have very few ingredients. I have made soap with as few as three ingredients but never more than 10. I have made balm with as few as 2 ingredients but never more than 7. The fun is adding ingredients that I have on hand, especially those that I have grown.

This also applies to the  recipes we eat. So let’s share some simple recipes. Here are some of my favorite recipes.

Garlic Dill Dip – 1 pint of sour cream (you can use low fat or whatever you prefer) add several cloves of fresh, minced garlic, 1 or 2 tbsp. of dill either fresh of dried, and about a tsp of sea salt. Mix all ingredients well. It can be eaten immediately, but the flavor improves if it sits for at least 15 minutes before eating. I love this for potato chips, Fritos, or as a veggie dip.

Cucumber and Vinegar is An Old Family Favorite  – I’m not really sure what this is called but during the summer my grandma and my mom would always have a bowl of these around. I couldn’t tell you their exact recipe. Like me, they probably didn’t have an exact recipe. Anyway this is what I do. Slice as many cucumbers as you want to use, (you can peel them if you prefer), slice as may onions as you want to use, (I would highly recommend peeling the onions first).  Place cucumber and onion slices in a bowl, cover halfway with vinegar, (I used white vinegar), add enough water to cover cucumber and onion slices, add salt and pepper to taste, I also added some dill. Let the veggies bathe in this mixture. They are probably ready after an hour or so but the flavor gets better the longer it sits. I’m honestly not sure if grandma or mom ever put this in the fridge, it seems like it was always sitting on the counter, but I refrigerate it just to be safe.

Rhubarb Sauce – This is something I made the other day. I picked some rhubarb and didn’t feel like freezing it or baking a rhubarb crisp so I cleaned it and cut it up. It probably came to between 2 and 3 cups. I put it in a pan with about 1/2 cup of water and turned it on to let it cook. When it was getting mushy I added 1/2 cup of sugar (how much sugar you add should depend on how sweet you like it). Then I threw in a handful of frozen strawberries. Unfortunately they were not homegrown, and they certainly were not a necessary part of the recipe, but it was good.  I just let this cook on low until it was the desired thickness. It can be eaten plain like applesauce, but we have been using it as an ice cream topping. Yumm!

Okay, now it’s your turn. Do you have a simple recipe you would like to share?