Monthly Archives: September 2014

Lemon Vanilla Sugar Foot and Hand Scrub

My sister just had a birthday (happy birthday little sista)! As a special present for her birthday I wanted to make her a foot scrub we recently received as a favor at our cousin’s wedding shower. My sister was so disappointed she used up all her scrub so fast. I thought what a better gift then to surprise her with a huge homemade batch. The original recipe made a small batch so I quadrupled it and added one of my favorite ingredients pure vanilla extract for an additional pinch of love. For the original recipe check out DIY lemon sugar scrub.

You will need one quart sized mason jar.

Ingredients :
1 cup of Coconut Oil
1 cup fresh lemon juice (about 4 large lemons)
4 1/2 cups of granulated sugar
1 TB pure vanilla extract
The zest of 4 lemons

Directions:

Zest 4 lemons with microplaner and set zest aside.

Juice the lemons and place juice & 3/4 of the zest in a medium to large bowl and coconut oil. Mix with whisk to blend coconut oil lemon together.

Add sugar and whisk together until you reach your desired consistency.

Add more sugar if you want a thicker consistency or more coconut oil if you want a thinner scrub.

Add vanilla extract and whisk.

Whisk until vanilla is incorporated throughout.

Funnel into quart size (4 cup) mason jar. Top with remaining lemon zest for an extra flare. Place mason jar lid on top of rim and ring on to seal the vessel.

Attach recipe on recipe card for replication.

Rhubarb Cinnamon Muffins

I cut down the rest of my rhubarb this morning which yielded about 20 cups and 74 ounces chopped ! I Decided I’ll be making jam later this afternoon but as for this morning I’m baking some muffins.

Ingredients:
1/2 cup finely chopped fresh rhubarb
1/2 cup unsweetened applesauce
1 tsp high quantity cinnamon
1/2 cup raw sugar
2 TB ground flaxseed
2 TB canola oil
1 tsp pure vanilla extract
1 farm fresh egg
2/3 cup low fat buttermilk
1/4 tsp kosher salt
2 tsp baking powder
1 cup AP flour
1/2 cup Whole Wheat Pastry Flour
cinnamon and sugar for sprinkling (optional)

Yields 12 muffins!

Preheat oven to 400 degrees and spray muffins tins lined with either paper liners or silicone liners.

Directions:

1. In a large bowl mix flours, flaxseed, sugar, baking powder, salt, cinnamon. Set aside.

2. In a separate bowl mix egg, buttermilk, vanilla, applesauce, & canola oil.

3. Add liquid batter to dry mix. Be careful not to over mix.

4. Fold in chopped rhubarb.

5. Portion out batter into muffin tins by using a number 16 scoop.

6. Bake for 20 minutes or until tooth pick comes out clean.

Enjoy!

Peachy Coconut Popsicle

We had a Labor Day Picnic Monday with lots of kidos. I wanted to make a special treat to cool off during the hot September day! I had leftover cantaloupe juice and peaches from the cake I made. So I threw everything in the blender and threw it in the freezer. I don’t think there is anything easier to make than a Homemade Popsicle!

Yields 8 (4 oz Popsicles)

Ingredients:
1 cup cantaloupe juice or your favorite 100% fruit juice
1 large peach (about 2 cups) (pit removed/ skin intact)
1 can of light coconut milk
1/4 cup honey
1 tsp pure vanilla extract

Directions:
1. Place all the ingredients in the food processor.

2. Pulse until minimal chunks of peach remain.

3. Yields about 4 cups of liquid. Pour evenly into Popsicle molds. Let molds freeze in deep freezer for 8 to 12 hours before serving.

Grandma Lee’s Calico Baked Beans

My Grandma Lee’s Baked Beans are the best! They always get rave reviews! She passed down the recipe to me for this Labor Day. I hope you will enjoy them as much as my family did this Monday.

Ingredients:
1 large (28 oz) can of Bush’s original baked beans (or two cans of Campbell’s pork and beans)
1 regular size 15.5 oz can of light kidney beans (undrained)
1 15.5 oz can of butter beans (undrained)
1 15.5 oz can of Lima beans (undrained)
1/2 cup Heinz ketchup
1/2 cup your favorite barbecue sauce
1/2 tsp chili 9000 penzeys
Salt and pepper to taste
3/4 cup brown sugar (not packed)
1 TB dry mustard
2 TB apple cider vinegar
1 bl 93/7 extra lean ground meat
9 oz of hot sausage
1 med onion chopped
8 slices of applewood bacon (baked already) (chopped)

Directions:
1. On medium to medium-high heat brown up ground beef, sausage, and onion (drain excess fat). Salt and pepper to taste.

2. Transfer meat mixture to crock pot on low heat. Add everything else noted in above ingredients.

3. Cook on low for 2-3 hours.

4. Enjoy! It goes quickly!

A Pinch of Luv

from scratch baking and cooking blog

Monthly Archives: September 2014

Lemon Vanilla Sugar Foot and Hand Scrub

Rhubarb Cinnamon Muffins

Peachy Coconut Popsicle

Grandma Lee’s Calico Baked Beans