Engagement Party Time!

It is time to celebrate two of my favorite people, Greg and Danny, who recently got engaged.  We are going to my mother-in-law's for their engagement party this weekend, so my job today is to make a gift basket for the boys getting hitched.

I bought a cute basket to hold all my homemade goodies. I also used a mason jar stamp to make labels for everything. That way, Greg and Danny know what they are getting, and also know when to use it by.

Cute right?

Cucumber Infused Gin
Thinly slice the cucumber and place in a jar.  Fill with gin (I used Bombay, because it is Greg's favorite). Let the gin sit for 2 to 3 days.  Great for gin and tonics or cucumber gimlets.

Fennel Infused Vodka
Combine 1 small fennel bulb, fronds and vodka. This infusion can sit for much longer and will be good for up to a month (remove the fennel if it starts to break down).  

Tito's is my favorite vodka and is very affordable.

Fire Roasted Peppers

peppers (any variety)
1 cup of olive oil
2 cloves of garlic

Not having a grill makes this a rather hilarious process.  Soak skewers (or wooden chopsticks will do) in water for about ten minutes.  While they soak, rinse peppers, and cut off the tops. 

Place your gas stove on medium heat.  Skewer the peppers and place right on the stove top.  Turn as needed.  You want a charred skin on all sides.  

This just looks ridiculous.

Once the pepper is done, place in a sealed ziploc bag to steam (this will help to remove the skin later).  Repeat this process with all the peppers.  

Once all of the peppers are done, take them out the bag and use your hands to remove as much skin as possible (some char left over is fine). Then slice the peppers open and remove the seeds and any white membrane.

Heat about a cup of olive oil in a pan on medium low heat.  While it warms, slice two cloves of garlic and put them in a jar. Then place the peppers in the jar.  Pour the olive oil over the peppers.  Let cool before placing the lid on.

These peppers will keep in the fridge for up to three months.  

Lemon Sugar Scrub
2 cups of white sugar
1/4 cup of coconut oil
lemon essential oil

Place the sugar in a bowl.  Slowly add the oil while stirring until you have a soft consistency that is not too oily.  Add lemon essential oil and stir.  Put into a jar and seal.

Some for the boys and a little leftover for me.

I also included my Lavender Bath Salts, Baba Ganoush and Fruit Leather.  You can find the recipes here. 
http://farmtoharlem.blogspot.com/2015/06/the-gift-of-relaxation.html 
http://farmtoharlem.blogspot.com/2015/08/fruit-leather.html
http://farmtoharlem.blogspot.com/2015/08/baby-ganoush-baba-ganoush-made-with.html

Sinful Chocolate Chip Cookies

I wish I could take credit for this recipe, but sadly, I cannot. I will however gladly share the link and give all the credit to Elizabeth Falkner (the brilliant pastry chef).

These cookies are a favorite to many friends.  I bring them to Sunday football with the boys and to anyone hosting a dinner party.  Today though, these cookies are going to a surprise birthday party for our friend Leslie.  Leslie LOVES these cookies, so I felt like I couldn't show up without a batch for the birthday boy.  

Here are the steps so you can see the recipe in action.  The only thing I change is that I don't use brown sugar, I use regular granulated sugar and add some molasses (it's cheaper and a jar of molasses lasts FOREVER).  I just eyeball how much to use, but if you want to measure you need about a tablespoon of molasses for every cup of sugar.  These cookies freeze incredibly well.  Seal them in a freezer bag to enjoy any time! I've made these cookies with gluten-free flour lots of times too (just replace 1/4 cup of flour with 1/4 cup of arrowroot starch).

The texture of the cookies is so much better when you cream the butter and sugar by hand.  It's good for your arms too ;).

I usually hate kitchen gadgets with only one use, but I can make an exception for my cookie scoop.  It makes life so much easier. 

http://www.foodnetwork.com/recipes/chocolate-chip-cookies-straight-up-or-with-nuts-recipe.html

Whipped Coconut Oil Body Cream

After days and days in the sun, my skin has been incredibly dry. Most lotion is packed with all sorts of chemicals and harmful ingredients.  But I have never been able to just use straight up oil, so here is my compromise.  Whipping solid coconut oil completely changes the texture. It is delightful!  I am using it for myself, but it makes a great gift as well.  You can mix it up with any essential oils to add fragrance if you like.  Today, I used grapefruit essential oil, but you could use lavender, peppermint, lemon or anything else. 

Whipped Body Cream

1 cup SOLID coconut oil

15 drops Grapefruit essential oil

1 tablespoon of almond oil (you can skip this, or use olive oil instead)

Add all of the ingredients to a large bowl.  Using a hand mixer, whip the ingredients for at least 5 minutes, or until you get a texture that you like.  You can adjust the amount of essential oil you use if you want more or less fragrance.  Place the fluffy delightfulness in a jar, and store at room temperature.

Caramel and Chocolate and Popcorn Oh My

This tasty treat is a favorite of my friends.  Whether served at a party, or wrapped up in individual snack bags it goes FAST! I like this recipe because there is no corn-syrup and it's dairy free.

Irresistible
 

Caramel can be intimidating, but I promise it is totally manageable.  I don't own a candy thermometer or any fancy equipment.  Truth be told, I don't even measure when I make it. Here is what you need...

Caramel Sauce

1 stick of unsalted butter

1 cup of Brown sugar*

1 teaspoon of Vanilla Extract

1/4 a teaspoon of Baking Soda

1/2 a teaspoon of Salt

*A note on brown sugar: I actually don't ever buy brown sugar.  I just add a bit of molasses to white sugar and mix well (1 cup of sugar to 1 tablespoon of molasses is a good ratio).  It's way cheaper, and that way you never have to throw away a brick of brown sugar or wonder if you have any in your pantry. 

Instructions:

Melt the butter over medium heat 

Add sugar and stir until well mixed

Turn up the heat a bit until the mixture starts to boil.  You want it to boil for about 4 minutes (keep stirring!)

Take the pot off the heat and add vanilla, salt and baking soda. It will bubble up like crazy so don't get scared, just keep stirring until you have a nice thick sauce.  

I suggest making your popcorn first, so it is ready to go while your caramel sauce is warm (I make popcorn on the stove using a tablespoon of coconut oil and about 1/2 a cup of kernels).  Pour the sauce over the popcorn and mix well. Spread on two cookie sheets lined with parchment paper and bake in a 250 degree oven for about an hour, giving it stir a few times.  Remove and let cool completely.

Once it cools, I like to drizzle melted dark chocolate over all of the popcorn and sprinkle with kosher salt (this process makes a Jackson Pollock type mess, so I cover a large section of our dining room table with parchment paper and go to town).  Let it cool at room temperature or you can put it in the fridge if you have room.  Once it cools, break up the popcorn and store in an airtight container.  

Tips for melting chocolate: I have a large bag of dark chocolate chips that I keep in the freezer.  I temper the chocolate in the microwave by putting a handful of chips in a glass bowl and letting the microwave do the work.  Every 15 seconds or so I give it a stir. The whole process should take under a minute for all of the chips to be melted.

The Gift of Relaxation

Is it weird that mason jars make me so happy?

Homemade bath salts are one of my favorite go-to gifts.  They are easy to make, inexpensive, but still have a homemade touch.  We always have the ingredients in the house, and enough mason jars to give away, so they are a great last minute gift idea.  I've given them as stocking-stuffers, to new moms, to brides-to-be or to friends who just deserve a little something.

Here's what you need to know.  You could do this with just epsom salts and your favorite essential oil.  I like to add some variety by also using baking soda and Himalayan Pink Salt.  Check out the recipes below...

Tell me that is not the biggest thing of baking soda you have ever seen.

Grapefruit and Himalayan Pink Salt

1 and 1/2 cups of Epsom Salt

1/2 a cup of Himalayan Pink Salt

6 drops of grapefruit essential oil

Mix all ingredients in a large bowl until combined. 

Lavender Detox
1 and 3/4 cups of Epsom salts
3 Tablespoons of baking soda
6 drops of lavender essential oil

Mix all ingredients in a large bowl until combined.