Tag Archives: recipe

Smores Cupcakes

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Happiness

Happiness

Some time ago I saw on the aisle at the grocery store a box of Smores cupcake mix kit type thing. I looked the box over. A light bulb went off. I could do that, I had all the ingredients I needed at home.

First I must confess, this was some time ago. Like beginning of summer. Yes I am a slacker to wait this long to share. But the worst is yet to come, I was so excited to try this I did not even think to take pictures until things were almost ready to go into oven. So pictures are scarce and we must rely on my memory from that day. In short we are doomed!

Here is how I recall that day.

My dad who at the time was on this kick of buying me cake mixes when he saw them on sale. There was this one mix that was, double chocolate or something like that. I just remember it was more chocolate then your average chocolate cake mix. So it was to be sacrificed in this experiment.

I mix the cake according to package directions. Now time for the graham cracker crust to be our foundation. I made a guess on how much I would need to line the bottom of the cupcake liner. So graham cracker crust is something I do make on a regular basis , I did not measure I eyeballed, cause you know my extensive experience would never lead me astray . I put some graham crackers in my little generic cheap version of the bullet thingy (technical term). Once I had crumbs I began adding melted butter till it was moistened. Well I made way too damn much. So I am going to make a guess and say you need 1 to 2 cups. Not a bowlful as I ended up with.

I pushed this mixture done firmly into the bottom of each cupcake liner. Now goes a thin layer of the cake mix. Here is the part that had me wishing I just bought the darn box kit to make this as I‘m sure the company has found the best way to handle this part. I needed to transfer my marshmallow cream into a baggie to squeeze the stuff into each cup. I first tried just using a spoon and putting a spoonful of cream into each cup but I was getting the stuff everywhere but the center, you know how sticky that stuff is. I went to the squeeze bag method.

Marshmallow cream is messy. Maybe it’s just me but that stuff fights me. So after fighting it into the baggie I snipped my corner and squeezed. Worked much better than the spoon. I then covered the cream with another layer of the cake mix. Into the oven to cook following the cake mix temp and time.

As I stood up from putting the pan in the oven I noticed the disaster of my kitchen and myself. My kitchen and my arms, hands, front of shirt and have mercy, even my hair had cake mix and marshmallow cream on them. Again I felt I would have been better off buying the box kit.

FYI: coconut oil will help get marshmallow cream out of hair.

As I finished cleaning up my timer let me know my cupcakes were done. I took them out of the oven. I wanted so badly to bite into one right then but I had this vision of me biting into one and marshmallow lava erupting all over me. I let them cool down while I took a few quick pictures. They were cooled down enough to taste test.
I finally took my first bite.

Holy Mother of Cupcakes. I don’t know how the box kit of this stuff taste but this, this was cupcake heaven. No icing was needed. At all. Now I had enough of everything to make a second pan but I was not fighting the marshmallow again. EVER.

You know you want to bite me

You know you want to bite me

SMORES CUPCAKES

Ingredients:
Chocolate cake mix from a box or your favorite recipe
Items needed to make the batter (eggs, oil, etc)
1 to 2 cups graham cracker crumbs
Enough melted butter to moisten the crumbs
1 jar of marshmallow cream or fluff as some people call it.
Strong baggie or icing bag to pipe out cream/fluff
Coconut oil to get that stuff cream/fluff out of your hair

Mix batter according to instructions on box or your recipe.
Moisten crumbs with butter, put a spoonful of crumb mixture into bottom of each cupcake liner. Press down until bottom is completely covered.
Next put down a thin layer of cake batter.
Pipe in a small amount of cream/fluff into center of the batter. Try to avoid it spreading to the edges.
Cover with another layer of batter.

Bake according to box/recipe instructions or until toothpick comes out clean. Avoid doing this to the center you will just hit the cream. Let cool, eat as is or cover with chocolate icing.

Now remember I made my own using ingredients I had at home. If you have to buy all the items it just might be cheaper to buy the box kit instead. It’s on the grocery store baking aisle with the cake mixes.

Don’t want to use the box kit? My recipe to vague? Hit Pinterest and search. I know there’s a recipe out there. Trust me when I say, if it’s not on Pinterest it doesn’t exist.

Warning: marshmallow cream is sticky and messy

Warning: marshmallow cream is sticky and messy

Gotha’s Chocolate Coconut Bombs

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Too damn tasty

Too damn tasty

I have added coconut oil to my diet in hopes of helping my dry cracking itchy skin. I am trying to heal my skin from the inside out because in my 40 something years nothing has helped my skin from the outside. If I had back the money wasted on lotions, I wouldn’t be rich but I’m sure I could pay a few big bills off.
I first became familiar with coconut oil from Pinterest when I was looking for natural hair treatments. That sparked my interest about that amazing oil, so I researched the many uses and benefits of the awesome coconut and the oil it produces.
What you must first understand is the oil is solid like lard. Fortunately it has a low melting point of 76 degrees. Which makes it easy to use on the hair and skin. Now getting it inside the body is easier for some but not everyone. I fall into the not everyone category.

I have tried melting the coconut oil and just slamming it down the hatch like a shot of liquor. Nasty doesn’t even begin to describe that process. Some Pinterest pins suggest just eating it by the spoonful, solid. That ended up with gagging like a cat trying to upchuck a fur ball. I have added it to food and drink with some success.

When done properly coconut oil in coffee is a great tasty way to get it into your diet. But when you have stomach issues like me, coffee every morning is a no-no.

Much by accident I came across several pins about coconut bombs.
What are coconut bombs you ask? Just a tasty way to ingest good ole healthy coconut oil.

There happens to be a few ways to make these bombs. Some recipes just have you mix the solid form of the oil with some tasty ingredients. Some call for you to melt the oil before mixing.

Ingredients added to the oil varied also. Some people used ground cinnamon, some cinnamon with chocolate and others used just chocolate or cocoa powder. None that I found had shredded coconut in the recipe. What?
Now my version is one of many. You may not like it. No problem. Go to Pinterest and search ‘coconut bombs’ you will have so many recipes you are sure to find one you love.

Here is my version:

What you need

What you need

Gotha’s Chocolate Coconut Bombs for Smoother Skin

1 cup of melted coconut oil. (about 60 seconds in microwave handles that)

A small handful of chocolate chips, about 25. Semi-sweet, milk chocolate, basically whichever floats your boat.

One tablespoon cocoa powder.

1 cup of shredded coconut.

Here is the easy peasy way to build your bombs:

Add your chocolate chips and cocoa powder to your melted coconut oil and stir. Stir a lot. It took some convincing for the chocolate chips and oil to decide to become one. After that mix in the shredded coconut. Your mixture will be runny. Just toss it in the freezer for two minutes. While your bombs are cooling lay out some wax paper on your counter.

Remove mixture from freezer, stir well. If it’s still too runny pop back in freezer for another minute. Once cooled and slightly hardened use two spoons or a melon baller to shape bite size bombs. Place on wax paper to set up. I ended up with 25 bombs. You may get more or less depending on how you size them. I have most at a two-bite size.

This is from a smaller test batch. The recipe makes much more.

This is from a smaller test batch. The recipe makes much more.

Adding the coconut. Yum

Adding the coconut. Yum

I store the bombs in the fridge. Remember coconut oil has a low melt point. My house is HOT!
The husband thinks we live in the artic and keeps our heat on what I call the tropical setting. I have had to go outside in 20 degree weather wearing shorts and a t-shirt to cool down. True story. Neighbors must think I’m having menopausal hot flashes. So I feared my coconut bombs would react like Frosty the Snowman on a tropical island and turn into coconut puddles.

Tasty. This is a skin treatment that can spoil a girl.

Tasty. This is a skin treatment that can spoil a girl.

Right now I have two bombs a day. One at my first break at work the other during my second work break. If in a few weeks I feel I need more coconut oil I will add a third bomb. And yes I do yell, “Bombs away” before eating one. (UPDATE: with two per day for two weeks my skin still looks dry, but man it feels soft. So it is helping. I will now add a third bomb to see where that takes me on my dry skin journey).

How do they taste? Like an Almond Joy minus the almond. But without almonds it’s a Mounds you say. Nope. Mounds uses a dark chocolate which changes the taste dramatically. Don’t argue I’m a ‘robust’ girl, I know my candies.

Now some people use coconut bombs for weight loss. Does that work? I don’t know but you might want to omit the chocolate chips from the recipe if you are trying to watch your weight. I have not lost any weight but I have noticed that after eating a bomb I do feel full plus do less mindless snacking. It’s the late evenings that kill me with the over eating. I will soon tackle my food issue. First I am focusing on being more active. Which with my Vivofit is working well. Small changes, not all at once is my plan.

A note on buying coconut oil. My first suggestion is do your research so you can make an informed decision. After trying several, some refined some unrefined. Some virgin some not so virgin. Some without taste others with a coconutty taste. As of right now my favorite is a unrefined virgin coconut oil from Target. It does have a coconut taste. I still try other types/brands as I find them so one day my favorite might change. So, research, try a variety, maybe look at some brands on Amazon and read the reviews.

Are you a coconut oil user? If so please share with me, I am always looking for new ways to try this amazing oil.

UPDATE: I have tried this a few times adding extra ingredients. After research I have discovered Cacao Nibs are a nutritional powerhouse. Brazil nuts may help my Thyroid issue. So I added 1 tbsp of the nibs and three chopped Brazil nuts to the recipe for my bombs. The bombs are still great with the add ins.

 

A Hairy Situation

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I am in a hairy predicament. All because of my hair.

My hair, my sad, sad hair.

 

This stuff that sprouts from my head is thin with just enough curl to make it look like an unbrushed rat’s nest, when it is freshly brushed in the morning oh the frizz! Also because I have a thyroid condition my hair tends to fall out more than your average everyday hair shed. Then you add the medicine I take for the thyroid which has a side effect of causing hair to fall out. You see my dilemma? What hair that doesn’t fall out is a hot frizzy untamed mess.
I discussed this hair falling out situation with my doctor. He was a total ass to me plus offered no solutions. Now to give him credit he is also an ass about everything else ( I am in the process of finding a new doctor).
I was in a hairy situation. So as usual Gotha protocol off to the internet and Pinterest I went to look for a solution.
After researching I decided what was needed was something that can treat the scalp plus help what hair I have left.
After a few weeks of research I came up with a recipe. You have things in it to help improve hair and scalp plus some things that are suppose to increase circulation to scalp which may/may not help the hair to grow.

The magic formula?

The magic formula?

I also added some vitamin/supplements to my diet that claim to improve hair growth.

I have done this for a few months now. I am pretty sure my hair has grown a good bit but I can’t tell because as the condition of my hair improves the more it curls. So it looks like my hair has gotten shorter when it really has grown. Ha-ha, great cosmic joke there. Now as to my hair getting thicker, I can’t tell if it has or not. If it has it’s not been enough for me to get excited about.

Sadly I will never have thick hair. I will always have excessive hair loss due to my thyroid. BUT what hair I do have is growing a tad faster then before, also it’s pretty darn healthy looking and curly.

If you have similar hair issues and have some tips, hints or a miracle please feel free to share in the comment section.
Gotha’s scalp and hair treatment

½ cup coconut oil. Melted.
1 tbsp. sweet almond oil
1 tbsp. olive oil
5 drops rosemary essential oil
5 drops tea tree oil
10 drops lavender oil
15 drops peppermint oil
1 tsp. beeswax pellets
Place a glass jar or glass measuring container in a small pot that has four to five inches of water in it , a water bath. On medium heat melt the beeswax and coconut oil. I find that the beeswax pellets like to be difficult melting on medium heat, so you may have to increase your heat for a few moments. Stir often during the melting process.
Once melted completely, remove glass container from heat. Pour in the sweet almond and olive oil. Mix well. Add your essential oils. Stir.
Since I tend to be impatient I pour the mixture into my storage containers and allow them to cool for 10 minutes in freezer. I then take out give each container of scalp treatment one final stir then allow to set up completely on my counter top. Once set, place lids on the containers and store in a cool dark place.

Container lined with wax paper. Makes storage and clean up easier.

Container lined with wax paper. Makes storage and clean up easier.

I added the beeswax to the recipe during the second batch I made. You want the oils to melt quickly as you massage into scalp and throughout hair, but you don’t want the oils to melt in the container just from the heat of you holding it. So I added to beeswax to stabilize it slightly.

How to use Gotha’s Scalp and Hair Treatment

Scoop a small amount into hand. Massage into scalp. Once the scalp is covered well massage the oils throughout hair till the ends. Thickness and length of hair determines how much of your oil mixture you will use. My hair is thin so I use very little.
Cover or not cover with shower cap, it is your choice. I have used both methods and find the shower cap is only necessary if you’re applying heat with a blow dryer as part of the treatment. Some people like to heat their hair treatments but with this I think since it’s mainly for the scalp heat is not needed.
Leave on 30 minutes to 2 hours. Shampoo, probably twice is a good idea.
IF after drying your hair looks oily next time leave the treatment on for a shorter period of time or during the first shampoo leave shampoo on hair a few minutes, rinse then shampoo again. No need to leave shampoo on long during the second go.

You can omit some or all of the essential oils from this recipe. Just so you know each one brings great things to the scalp party, but are optional. As always: before making or using any home treatment RESEARCH all your ingredients. It’s your scalp and your hair so be fully informed about what is going on it.

Teaser: I have made and been using an anti-aging ointment for my face. IT IS FRICKING AMAZING! I will share this with you soon.

You Dropped a Balm On Me

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Leader

Most over the counter lip treatments. Like lip balms in tubes, name brands and generic. The moisturizing effects don’t seem to last long, some even tend to dry the lips even more. I have made a cinnamon lip balm in the past, my first time I made the mistake of replacing some of the ingredients I needed with what I had on hand. Lip balm did not set up. My second time I used the right ingredients but used too much cinnamon oil. My lips were on fire after using even a tiny amount.

Those failed attempts did not stop me in fact they made me more determined to master the whole do it yourself lip balm. Have I mastered it? No, I feel DIY natural product making will always be a learning process, the more you learn the more your recipes evolve. I have had several dozen lip balm making sessions that have turned out perfectly. Some batches not so perfect yet I have learned a lot from the failed batches.

Today I will share a few recipes that have worked pretty well for me. I like these balms a lot as the moisturizing benefits can last up to several hours with just one application.

Before we begin lets apply some common sense. If you are allergic to any of the ingredients, DON’T USE THESE BALMS. If you use these balms and experience an allergic reaction, wash balm from lips and discontinue use. If your lips puff up like a actress that has had a bad botox injection you may want to seek out medical attention. ALWAYS research your ingredients before making anything that will go on or into your body. I am sharing the recipes NOT forcing you to make and/or use the products.
I have had only positive experiences with these balms, lotions, and hair treatments. Every person is different so I would advise trying a tad of the product on the skin at the fold of your elbow to test your reaction before committing fully.

The little container with the brown balm is COCOA BALM

The little container with the brown balm is COCOA BALM

Cocoa Lip Balm

Makes three 0.20 oz. jars (tiny)

1 tsp. beeswax pellets
2 tsp. Shea butter
1 tsp. sweet almond oil
1 tsp. cocoa powder
Using a glass container, sit it in a pot with a few inches of water also known as a water bath. Turn heat on medium low. To the glass container add the beeswax. Next add your Shea butter and sweet almond oil. Allow to melt, stirring often. I use a wooden skewer to stir, once I’m done with the balm I just toss the skewer in trash. Once melted remove glass from pot. Stir in your cocoa. Pour your flavored lip balm into whatever container you have chosen. I use these little plastic pipettes to transfer the balm from glass to lip container. Makes things easier but is not a necessary piece of equipment.
Let set. Now you have in your possession a balm for tasty smooth lips.
*with this recipe you can replace the cocoa with flavorings. Some people use Kool-Aid drink mix powder I like to use Crystal Light drink powders.

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balm 2
Peppermint Lip Plumping Balm

Makes three 0.20 oz. jars

1 tsp beeswax pellets
2 tsp. Shea butter
1 tsp coconut oil
5 drops peppermint essential oil

Using a glass container, sit it in a pot with a few inches of water. Turn heat on medium low. To the glass container add the beeswax. Next add your Shea butter and coconut oil. Allow to melt, stirring often. I use a wooden skewer to stir with. Once melted remove glass from pot. Stir in your 5 drops of peppermint essential oil. The peppermint oil will increase blood flow to the lips adding a dash of plump. Pour your peppermint lip balm into whatever container you have chosen. Let set. Now you have a lip balm that will plump those lips. Now that your lips are plump, give your man (or woman) that pouty look to get your way. BUT remember there is a fine line between pouty and duck face. Let’s not cross it.

For my personal peppermint balm, I add a small chunk from a Burt’s Bees lip crayon for a hint of color. If you make a batch of tinted balm for friends please use a fresh stick of whatever lip color you choose. To use one you have been using on your lips is just…yuck, wrong.

~~~~~~~~~~~~~~~~~

Healing Balm

Healing Balm

Healing Lip balm

Makes three 0.20 oz. jars

1 tsp beeswax pellets
2 tsp. Shea butter
1 tsp coconut oil
5 drops lavender essential oil
¼ tsp. of honey (local is best)

Using a glass container, sit it in a pot with a few inches of water. Turn heat on medium low. To the glass container add the beeswax. Next add your Shea butter and coconut oil. Allow to melt, stirring often. I use a wooden skewer to stir with. Once melted remove glass from pot. Stir in lavender essential oil and honey. Pour into lip balm container and allow to set. Here’s my experience with this recipe. I have made it several times. I don’t know why, but sometimes the honey mixes in well and sometimes it doesn’t. When it doesn’t you have honey in bottom of your container and atop that you have your set lip balm. Weird.

This if for when your sweet lips are in need of some TLC. Like severely dry and cracked or worse; your lip has exploded from a fever blister/cold sore. This is why I like to make small batches, it’s cheap so tossing it after your lips are healed is no big deal. Some people argue that the virus that causes cold sores dies quickly so your lip balms aren’t contaminated. Well, I just made a healing lip balm for mere pennies; excuse me why I toss the left over in the trash just to be on the safe side. Better safe than lip explosion!
If you don’t have all this handy and the lips are in emergency need just rub some honey on your lips several times a day.

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balm 5

A little of this a little of that:
The beeswax is what allows the balms to set. If your balms are too hard next batch use less beeswax. Too soft next time more beeswax. Easy fix. You can add a few drops of vitamin E to every recipe. I do not because I tend to experience some itching of the skin when I use Vitamin E.

I buy most of my supplies from Amazon. Mainly because I have Amazon Prime and can get most items with free shipping. If you plan on making balms, lotions and other concoctions in large batches I would suggest shopping around to find the best deals.

I have used many items as lip balm containers. Little jars I purchased just for balms, also Altoid tins, old chap stick tubes, if it has a lid it is fair game in my house.

You Gotha Try This Banana Pudding, Pt. 3 of a Family Food Saga

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banana pudding 4

Banana Pudding. There’s a hundred recipes out there, each one claiming to be the best. How do you determine which is the best? Easy, it’s the one you grew up on. See, it is not about the taste when it comes to banana pudding (unless you find yourself face to face with a bowl made by someone who doesn’t know what the hell they’re doing), banana pudding is about memories.

I come from a big family. BIG. Not only do we breed like bunnies but once you become friends with someone in the family, you become family. There’s no getting out either. Kind of like the mafia but with less violence.

With a big family and the merging with other families comes many variations of banana pudding. To me each one is good. One does stand out above the rest but for the sake of family peace I will not name names. Over the years I have learned these recipes and have combined the best of each one to make…‘You Gotha Taste This Banana Pudding’. I’m sure the name won’t catch on but I think once you try this banana pudding recipe you just might be hooked.

You Gotha Taste this Banana Pudding

Ingredients:

Bananas

Vanilla Wafers

Vanilla instant pudding, 2 small boxes

2 ½ cups milk

1 small tub of cool whip, thawed

½ small can of condensed milk about 7 ounces.

2 tsp. vanilla extract

In a large bowl mix the 2 boxes of pudding with 2 ½ cups milk. I use a hand mixer. Once mixed add condensed milk (you can use the whole can but your banana pudding will be way to sweet) along with the vanilla extract. Beat until it has a smooth pudding consistency and has started to thicken up slightly. Gently fold on the cool whip. I put my pudding mixture in fridge until I’m ready to assemble.

Just the pudding and milk

Just the pudding and milk

With cool whip added

With cool whip added

While you’re pudding mixture is chilling out in the fridge, take a handful of vanilla wafers, place them into a Ziploc bag, and seal it.

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Find a weapon, I use a hammer with a dishrag or small hand towel laid over the bag (this prevents the hammer from tearing open the bag). Now beat the wafers. Beat them until they are vanilla crumbs. This will be the topping.

Beating the wafers. Ignore my chipped nail polish

Beat the wafers. Chipped nail polish is optional.

wafers to crumbs

wafers to crumbs

Slice your bananas. The amount depends pretty much on what you have on hand. I usually have a lot since my dad is always coming by with a bag of bananas he found on sale. I swear that man has not met a banana he didn’t like.

I just toss the banana slices into the cool whip bowl. No need to dirty extra dishes.

I just toss the banana slices into the cool whip bowl. No need to dirty extra dishes.

Once the bananas are sliced it’s time to get assembling. A pretty bowl or casserole dish is what you need.

Line the bottom of your bowl/dish with vanilla wafers. Spoon half of your pudding mixture over wafers. Add a layer of bananas. Repeat.

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Wafers, pudding mixture and banana.

Wafers, pudding mixture and banana.

Now the top is up to you. Some people line the top with whole wafers while others sprinkle the top with wafers crumbs. There are even those who lay down another layer of wafers, cover with a layer of just plain cool whip then sprinkle wafer crumbs. No wrong choice here. Cover with foil and allow to sit in the fridge a few hours.

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An important note: if you are making this dish for a get together you must make a small bowl of banana pudding and put in fridge. Why? Because if it’s like my family gatherings you’re not going to get any of it unless you do this.

Cover with foil and let chill in fridge for a few hours.

Bowl I made for myself as I was assembling the banana pudding

Bowl I made for myself as I was assembling the banana pudding

banana pudding 3

banana pudding 2

banana pudding 1

 

 

 

 

 

 

Lemon Chia Muffin with Raspberry Glaze

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A few weeks ago I made Lemon Chia Muffins with a raspberry glaze.

They turned out somewhat okay.

By that I mean they tasted good but had the consistency of cornbread. So darn dry. If you try this recipe add more milk or better yet add water to the Chia seeds. Don’t add them dry.

When I followed the recipe the batter was thick, thinking about it the concoction was so thick I’m not sure we can even classify it as batter. So again add more milk. Hopefully that will help. If I make this again and I discover adding more milk does help I will update this post.

By the way, the raspberry glaze ROCKED!

Here is the recipe:

Lemon Chia Muffins with Raspberry Glaze

2 c. all purpose flour

2 tsp baking powder

1 tsp baking soda

¼ tsp. salt

½ c. butter softened

1 tsp. lemon extract

2/3 c. sugar

2 lg. eggs

2 tbsp. chia seeds

½ c. milk

1 pkg. lemon pudding (no need to make the pudding, powder goes into muffin mixture)

　

Muffin Instructions:

Cream together: butter, eggs and lemon extract until creamy. Add rest of ingredients.

Bake 375 degrees for 15 minutes.

Glaze

½ c. powdered sugar

1 tsp. flavoring ( I used LorAnn Oils, raspberry flavor)

Glaze Instructions:

Mix sugar and flavoring. If glaze is to thick add a ½ tsp more flavoring.

Dip muffins into glaze before serving.

 

United States of CAKE

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July Fourth is just around the corner. As you are making plans to celebrate the anniversary of our independence why not add this cake to your cookout menu?

This is just another spin on the multi colored Bundt cake I have made in the past. I didn’t get the swirl effect I was going for instead it looks more like a Pepsi logo. Haha!

I added too much batter to my blue layer. I will remedy that when I bake this for our family cook out. If it turns out the same way I will have a cooler of Pepsi’s on hand to make it look like the Pepsi logo was intentional.

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The day of the fourth we will begin by watching “The Patriot” because my husband is obsessed with that movie. We will have family and friends join us for a cookout. Last but not least we will gather in the town square to enjoy the fireworks display.

Have a great and SAFE Independence Day!

Red, White and Blue Cake

One white cake mix.

Follow directions on box.

Divide batter up between three bowls.

Using food coloring color gel mix your colors.

Layer colored batter in Bundt pan.

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Bake.

Cool.

Turn out onto cake stand.

Using a can of white frosting, divide it between three bowls.

With the first bowl of frosting. Melt in microwave. Usually 15 to 20 seconds.

Add color, mix well.

Drizzle over cake.

Do same with second bowl.

Finish with the third bowl.

Let the icing set up.

Dazzle people with your awesome cake design.

After admiring your work finish up by EATING CAKE!

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Strawberry Chia Seed Jam in the Crock-pot

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I have made strawberry jam in the crock-pot before. Using apple for the pectin to make it gel. For me that process it hit or miss, one time I used apples it set up fine the next time we ended up with strawberry syrup. Then I got some Chia seeds to use as egg substitute in baking. You mix 1 tablespoon Chia seeds in 3 tablespoon of water let it set for at least 15 minutes. The seeds absorb the water and you are left with this jello type mass to use in place of your egg.

That got my dark mind racing, ideas began to form. I think there may have been evil plotting music playing in the background. Or that might have been in my head. I asked myself, can it work? Will Chia seeds be the gel that holds my jam together?

I went to Pinterest (I go there now before heading to Google) to search this out. I discovered that yes, yes you can use Chia seeds. Once I discovered that golden gem of knowledge I began to form a recipe. I then tried that recipe out. Eureka! It worked!

 

Strawberry Chia Seed Jam

Ingredients:

4 packets of Truvia (or 6 for a sweeter jam) You can also use granulated sugar. ½ cup.

2 pints strawberries, cut in half

¼ c. lemon juice (this will help the strawberries keep their red coloring)

2 tbsp. Chia seed

In the Crock-pot add berries, lemon and Truvia. Cover and cook on high for 1 hour. Stir and mash your mixture up some. Cover and cook 1 more hour. Stir. Cook uncovered for 2 hours or until the mixture thickens/reduces down some. Stir in Chia seeds. Let set about 15 minutes. Then pour into your jars. Refrigerate and/or freeze.

Strawberries, sweetener and lemon juice in crock pot

Strawberries, sweetener and lemon juice in crock pot

I wish I could tell you exactly how much this made but it seems the day I made it and before I could put all of it into jars the husband went on a PB&J kick. I did manage to fill two 4 oz. jars and one 8 oz container before he confiscated the rest. He ate a lot of PB&J over the following days. His only complaint… he would have liked it to be a little sweeter. Next time I make the jam I will use more sweetener.

Nice and cold. oh so yummy

Nice and cold. oh so yummy

That was a month ago. I froze the 8 oz container of the jam. Today I thawed it out to see how well it held up. It was still great.

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Cookies plus Chocolate equals Happiness

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In a world filled with stress and tragedy bombarding us everyday we need something to help us cope, something to fill us with happiness even. Is there such a thing that can do this? Is it possible something can bring us joy amidst the stresses in life?
Hell yes there is something. Chocolate. Chocolate by itself, chocolate with marshmallows, with peanut butter, with ice cream, in milk, in cookies, chocolate covering other items, like nuts or raisins or even bugs. For the record I have never ate a chocolate covered bug but If there is ever a chocolate shortage and that’s what’s available. Look out bugs.

Today it is chocolate chip cookies that are calling my name. “Gotha. Gotha” they are whispering to me.
I found a pin that took me to a post with several chocolate recipes. This one claimed to be THE Best chocolate chip cookie recipe. Was it the best? Close, what would have made them the best was if someone else had baked them for me. Ha-ha. Seriously, out of all the chocolate cookie recipes I have tried over the years this one is my new #1.
Adapted from: Sally’s Baking Addiction

CHOCOLATE CHIP COOKIES
3/4 c. unsalted butter, softened (I used 1 cup, I’m a rebel that way)
3/4 c. dark brown sugar
1/4 c. granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 & 1/4 c. semi-sweet chocolate chips (I use Ghirardelli)

Directions:
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter medium speed until completely smooth and creamy. I used a hand mixer and it works better if you use a fork to work your butter a few minutes before using the hand mixer. Add the brown sugar along with the sugar, mix on medium speed until fluffy and light in color. Next add in the egg and the vanilla extract. Mix well. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix in the wet ingredients until well combined. The cookie dough will be thick, if you’re using a hand mixer it will be struggling at this point. Add the chocolate chips and mix for several seconds until evenly disbursed, at this time I just used a fork to mix in the chocolate chips. Cover with aluminum foil to chill for at least 1 hour.
After the dough chills is done chilling out in the fridge let it sit out at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. I used a silicone mat, I love it!
Roll into balls, using about 1 tablespoon of dough per balls. Bake for 8-9 minutes, until barely golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Store the cookies in an airtight container. They should keep up to one week. If they last that long, they are pretty darn good.
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Strawberry Cobbler

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The husband and I went down the road to the strawberry farm this past weekend. We brought home a huge container of strawberries. HUGE! Once home I chopped most to freeze for smoothies. Used some for Strawberry Chia Jam. Recipe for jam will come at a later date. The last thing I made was a fresh Strawberry Cobbler (recipe a friend shared with me). My husband called it a pie but it’s a cobbler. He is still saying it was a pie. Poor misguided soul.
Oh my it was yummy no matter what you call it.

Cobblers. It seems everybody has their favorite recipe. To me the key to a good cobbler is the cake like top. If it’s not good it doesn’t matter how wonderful your filling is. This is a new recipe for me. It is not my favorite but it is a good cobbler. Darn good cobbler. One day I will share my two go to cobblers. They are simple, fool proof and so amazingly tasty.

Fresh Strawberry Cobbler

Fresh strawberries. Enough to fill you pan/pie dish over half full.
1 cup Bisquick
1 cup granulated sugar (I only had half a cup so I did half granulated sugar and half coconut sugar)
½ cup melted butter
1 egg

Chop your strawberries. Put in the pan the amount of strawberries you think is plenty. Now put in some more. These guys will cook down a lot. Sprinkle a tablespoon or two of your sugar over the fruit.
Mix your Bisquick, rest of sugar, egg and butter together. You will have a thick batter type concoction. Spoon this over your strawberries.
Cook in a preheated oven at 350 degrees for 45 to 50 minutes.

Fresh picked strawberries

Fresh picked strawberries


Sugar mixture

Sugar mixture


batter topping

batter topping


I had a piece with a little bit of whipped cream. The husband had his with vanilla ice cream along with a huge helping of whipped cream. It was good. If I make this again I will either add more melted butter or some water to the batter topping. I think a thinner batter would have mingled more with the strawberries instead of just floating on top.
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