Homemade Frosted Cut-out Cookies

The All-Occasion Homemade Frosted Cut-out Cookie

I was a Lofthouse Cookie lover UNTIL I found and tried this recipe . These became my go to treats for all occasions and what inspired me to try taking my kids' birthday cakes to the next level. I've been making and perfecting these cookies for about 5 years. 

The dough recipe that I use is from Margo on allrecipes.com and the frosting recipe is from P. Oakes on allrecipes.com also.

Christmas cookies for the teachers, #1's class Christmas party,
and family Christmas dessert!

Cut-out Cookie Dough Recipe

6 egg yolks

4 eggs

4 sticks of butter, softened

2 1/8 cup white sugar

7 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

plastic wrap

cookie cutters (less intricate designs work best)

In a large mixing bowl, cream together the butter and sugar until smooth. Beat in egg yolks and eggs, one at a time until thick and fluffy. Add vanilla, mix thoroughly. In a separate bowl, combine flour, baking powder, and salt. Gradually add flour mixture to mixing bowl until all the flour is incorporated. Once all ingredients are combine, place three to four pieces of plastic wrap on counter and divide the dough evenly between them and then wrap. Refrigerate for at least one hour.  

I have made the dough well ahead of time and thrown it in the freezer until the day before baking them. SO easy and convenient, and as an added bonus #1 is always more than willing to help make the dough! The best part about this recipe is if you have a stand mixer it is a great, throw in and walk away, and just let it whip-it, no harm done just a little extra air and fluffiness, which in a cookie NEVER hurts!

BAKING the cookies. Preheat oven to 375 degrees. Pull the dough from the fridge and allow the dough to set out for about 15 minutes prior to baking. If using frozen dough, thaw in refrigerator overnight, then bake. Once the dough is pliable but not too soft, rough dough out onto a floured surface until about 1/4 to 1/2 inch thick. (My thickness really depends on how many cookies I want to make, ideally I prefer the thickness to be right in the middle of these at about 3/8 of an inch.) Use a cookie cutter to cut your shapes on place cut-outs on greased cookie sheets about 1 to 2 inches apart. Bake for 8 minutes. Remove from oven and allow to cool on the pan for 2 minutes. Transfer cookies to a cooling rack to cool completely prior to frosting.

Frosting Recipe - updated 12/23/15

2/3 cup butter, softened

4 cups confectioners' sugar 

2 tablespoons milk

1 teaspoon vanilla extract

In large mixing bowl, cream the butter. Gradually add 1 cup of confectioners' sugar at a time and a little milk until all the sugar and milk are incorporated. Add vanilla. Beat until light and fluffy about 3 to 5 minutes, another step where you can walk away if you have a stand mixer, the longer the better. Color however suits your fancy. One batch frosts about 5 dozen cookies. 

Updated 12/23/15 - I usually make 1.5 batches at a time and there's enough (with a little leftover) to frosting a whole batch of cookies dough from the above recipe. If you plan on doing detailed decorations on your cookies, I'd have a little back up frosting available for all the different colors. I am still perfecting how to eye the amount of frosting I need to color for a specific detail so we usually just make plenty of frosting to be safe ... added bonus who doesn't like to have extra frosting to like from the bowls! Also, as for the food coloring, I prefer Wilton's gel. I know there are lots of choices but I have been please with these and the colors I end up with.

#1's 11th birthday school treats

Decorating the cookies. Fresh frosting is handsdown the best way to go, whether you spread in on or pipe it on. As for keeps this frosting does do very well out on the counter for upto a week, in the fridge for upto a month, and in the freezer ... well I don't even want to know how long some of my things keep in the freezer :) With the amount of sugar that is in the frosting it acts as a natural preservative. A tip for you plan-a-headers, I have baked fresh dough, frosted, and frozen cookies for later use and they turn out great every time, which means this is a great way have the fun cookie without all the last minute prep!

FYI - I use this frosting for ALL of my cakes!

#2's 6th birthday school treats

#2's 8th birthday school treats ...
WE ARE METS fans, seeing this
pic again only brings sadness :(
Nice job KC Royals!

faux pumpkin pie cookies for Thanksgiving  

#2's 7th birthday school treats 

#1's 8th birthday school treats ... sorry for the blurriness,
instagram pics don't have very good resolution OR
I just am not tech-savvy enough to figure it out :)

As I tried finding as many pictures of the cookies I have done, either I didn't do a very good job taking pics throughout the years or they are saved on our other computer that has decided it is done working. Really wish I could find a pic of some of the other Christmas cookie designs I have done ... SO cute and SIMPLE if I say so myself! Also, I feel the need to put a disclaimer out for #3 and #4, their preschool doesn't allow homemade treats so they haven't had the privilege to take these homemade cookies for their birthday. 

Homemade Caramels

How to Make Homemade Caramels

Those ooey, chewy, caramely, melt-in-your-mouth pieces of goodness that always seem to make their way into the holidays are something I have never attempted because I thought they would never turn out like they were suppose to and I didn't have the time to try just any old recipe to figure it out. And then THE BEST caramel maker shared her recipe on Facebook .... HALLELUJAH!!! She's been making, gifting, selling at the Christmas Auction these caramels for years and they are literally the talk of the town!

However, I must admit, even after seeing her recipe I still needed a little nudge to give it a try because I was sure they were never going to be as good as hers! Thanks to the Mr.'s persistent requests (he knows my love language is through my cooking and baking so how can I resist!) I decided I would give them a try and keep my fingers crossed they would turn out and hope I could use them in my Christmas goodie baggies.  

So batch #1, mix, stir, cook, compare my color to the color in her picture, stir, cook, compare, stir, stir, cook, compare, stir, compare, I think that's been about 30 minutes, done, pour ... this doesn't seem so bad ... this could be a blog post! But of course before I would share her recipe on my blog I would need to check to make sure she'd approve, oh off to Facebook again I go to send her a quick message. 

While I anxiously awaited her response and for my caramels to cool, I started batch #2. This time I paid closer attention to the clock and I think in the end I didn't cook this batch as long, but again it was mix, stir, compare, stir, (she'd be DELIGHTED if I shared her recipe, SWEET, so exciting!), compare, stir, timer, done, pour. 

Now for the hard part, waiting for them to cool so I can cut and wrap them. Let me tell you, this is brutal, like watching paint dry, ONLY because I am not very patient, especially when it's getting late and my bed sounds so endearing! I would try cutting a piece to see if it was cool enough to cut more and it wouldn't be so I would OF COURSE just have to eat the 'ugly' stretched out piece of caramel, and once I had one taste, there is NO way I could stop there. All in all I would have to say they aren't as good as when she makes them, but they are gift worthy and I will continue to make them because practice makes perfect. 

Once they were cooled and had the Mr's taste test approval, I was able to cut, wrap, and bag both batches before heading to bed. 

Homemade Caramels

1/2 lb butter - not margarine 

2 cups powdered sugar

1 can eagle brand sweetened condensed milk

1 cup Karo white corn syrup
wax paper, cut into approximately 3" x 3" squares

Bring to boil over medium heat, #6 on electric burner, stirring constantly (soft ball stage, I am familiar with this phrase, but am very scared by these candy making terms and phrases which is probably why I have never attempted them). Takes about 30 minutes. Pour into buttered glass 9x13 dish. Cool. Cut. Wrap. Makes about 90 pieces. 

cookies and caramels for the kids' teachers

Batch #3 was needed to ensure every bag had enough and there were a few to spare ... and Batch #4 is already needed. SO GOOD. Each batch I have made has turned out a little different depending on how long I cooked them, but no matter what they all have turned out great. 

The recipe called for name brand, but I will inform you I used all Aldi products only because I am an Avid Aldi Shopper, 6 mouths aren't cheap to feed ... I couldn't imagine feeding 14 like my grandma. I would however be curious to try it with the name brand items and compare the difference. The total cost per batch was approximately $3.50 and made at least 12 goodie bags, which comes out to just under $0.30 per bag. I'd say it was definitely worth the efforts and I am really wishing I hadn't left the few remaining pieces at our family Christmas yesterday so I could indulge in them right now!

Homemade Bath Salts

Health Benefits of Bath Salts and Making Your Own

I am no doctor nor am I an expert in bath salts, but I do firmly believe they have multiple health benefits AND are super easy to make. As much as I love selling my bath salts, I decided there is one thing I would love even more and that would be to share with everyone my recipes! 

The health benefits of soaking in a bath with salt are remarkable. Magnesium absorption is the number benefit and it's amazing the more I read of some of the side-effects of being magnesium deficit. I do want to put a disclaimer here that I do not use bath salts on a regular basis and I really should use them more. I'm an avid believer in their benefits for sure but just don't want y'all to think I make time for a bath everyday although this really would be a great idea! As I am research more and more to add valuable info to my post I'm thinking 'Why don't I use these more?!?!?'

When making bath salts I prefer a 1:1 ratio of Epsom salt and Dead Sea Salt. When I first started making my salts in bulk I did some research and came across SALTWORKS, 'America's Sea Salt Company'. Saltworks sells a variety of gourmet and spa salts at retail price or in bulk. I have only purchased their Dead Sea Salts, but have always wanted to try some of their other items especially the Himalayan Pink Bath Salts.

Here is some interesting information I came across while I was researching: 

The Benefits of Dead Sea Salt - Saltworks

Epsom Salt Uses and Benefits - Saltworks

Need More Magnesium? 10 Signs to Watch For - by enviromedica

As with most things we consume or put on our body, quality is important to me but for a family of six there are definitely times I have to sacrifice quality for affordability! No matter your priorities or budget there are always options.  

Homemade Bath Salt Base

1 part Epsom Salt

1 part Dead Sea Salt (Sea Salt can be used instead of Dead Sea Salt)

Mix salts together in a large bowl. Add essential oils (recipes at the end of post). Stir until well combined. Store in an airtight container. Use 1/2 cup bath salt mixture (or more if you like) per bath. Relax for at least 30 minutes. Then snuggle in your 'comfy clothes' under a blanket for another 30 minutes OR go straight to bed! :)

Buying Options (prices are based off online, in-store prices may differ)
Epsom Salt
Walmart - $2.86 for 4 lbs; $5.43 for 8 lbs
Meijer - $1.29 for 1 lb; $4.49 for 8 lbs
Saltworks - $6.50 for 5 lbs up to $1,160 for 2,000 lbs (that's right folks you can purchase THAT much!! WOWZEERS!)

Sea Salt
Hobby Lobby - $9.99 for 7 lbs (don't forget your 40% off coupon)

Dead Sea Salt
Saltworks - $8.95 for 2.2 lbs up to $1,892 for 2,200 lbs
Amazon.com - prices vary
Walmart - I've purchases from here before but they were more expensive and I the quality didn't compare to Saltworks

Essential Oils
Hobby Lobby - $6.99 for 0.5 ounce, limited selections
Wellington Fragrance - Prices starting at $2.25, great selection, most are for external use only
Young Living - Prices starting at about $20.00, great selection, Seed to Seal commitment, most can be digested
AND MANY MORE ... these are just the ones that I have used :)

If you would like a great essential oil resource, I would highly recommend The Complete Book of Aromatherapy and Essential Oils. This book has essential oil uses for all areas of the home and everyday living as well as what oils are safe to use on infants.

Lavender Chamomile Bath Salts 

This would be best to use before bed to help you sleep (or throw a little in the children's bath to help them sleep ... HALLELUJAH!!!!)

3 cups Epsom Salt

3 cups Dead Sea Salt

30 drops of lavender essential oil

30 drops of chamomile essential oil

Grapefruit-Palmarosa Bath Salts

This one is to jump start you energy in the morning, which I really need to use this blend of essential oils in some shower disks since I don't have make the time to take a bath in the mornings!

3 cups Epsom Salt 

3 cups Dead Sea Salt

30 drops grapefruit essential oil 

20 drops of palmarosa essential oil

10 drops of vetiver essential oil

5 drops of cypress essential oil

Lemon Eucalyptus Bath Salts

And probably my favorite, ESPECIALLY during the yucky cold season! 

3 cups Epsom Salt

3 cups Dead Sea Salt

18 drops of lemon essential oil

12 drops of thyme essential oil

12 drops of tea tree essential oil

6 drops of eucalyptus essential oil

Mix salts together in a large bowl. Add essential oils. Stir until well combined. Store in an airtight container. Use 1/2 cup bath salt mixture (or more if you like) per bath. Each batch makes about 3 pint-sized mason jars. 

Fresh Baked Apples

'tis the season to use up those apples ...

There's something about the smell of apples baking in the oven as I glance outside to see the fall colored leaves gently blowing around that just brings peace to my soul. Everybody has something different that in a simple moment can completely melt all the anxiousness, worry, and doubt (or any other bothersome life 'stuff') right off of your heart and for me this is one of them along with listening to Christmas music, snuggling up in the biggest, warmest blanket I can find, and soaking up sun-rays that are pouring through a window ... to name just a few. I strongly encourage discovering the little things that calm your heart!

Today's recipe is from one of my grandmas and it's super simple and easy. I still had about a 1/2 a bushel of apples the Mr. brought home and I wanted to get them used up before they all went to waste, which would be a terrible shame! So last night I wiped up 4 batches (and still have enough for 4 MORE) from start to finish in about an hour and a half, ate one pan last night, another pan today, and sent two home with Momma Bear to serve the residents for lunch at the senior living center.

Fresh Baked Apples

Apples - 

8 to 12 apples (enough to fill a 9 x 13 baking dish)

3/4 cup sugar

2 rounded tablespoons flour

1 1/3 cup water

4 tablespoons butter 

Peel, halve, and core apples. Place core side up in baking dish. Mix sugar, flour, and water together. Pour mixture over apples. Top each apple half with a dab (about a teaspoon, just couldn't bring myself to leave out the word dab) of butter. 

Topping(s) - optional 

cinnamon

1/2 cup brown sugar

4 tablespoons softened butter

2 tablespoons flower

To crumble or not to crumble. You could just top with a sprinkle of cinnamon OR you could mix the brown sugar, butter, and flour together for a crumb topping OR my preference ... BOTH!

Bake at 360 degrees for 45-55 minutes or until tender. 

For the next big batch I make (hopefully tomorrow night), I am going try freezing the baked apples individually in muffin tins and see how they do for the kids' lunches. I will keep you posted how that turns out.

Birthday Season

This has consumed much of my free time over the past few weeks, between the Pinterest searches to get ideas, the baking, and the decorating. Making our kids' birthday cakes has been a fun tradition and I could have never imagined some of the cakes I'd be making! #4 has a June birthday, #1 has a September birthday, and #2 and #3 have October birthdays, so it really is always a season of birthdays around here from June through October.

The key through all of these birthday cakes is the element of surprise! The kids have loved coming up with a challenge for me but they don't get to see their cake until we are ready to blow out the candles. Since going back to work full time, it has taken a little more commitment to keep the tradition than it used to. Instead of being an afternoon project while the birthday kid is napping or at school, it has turned into a couple late nights after the kiddos go to bed, but it's all worth it!

Here's the cake that ended our birthday season in honor of the Mets playing in the World Series (so sad to be posting this after their loss in game 5). 

#2 turns 8

This is one of my favorites to date and I was pretty excited in how it turned out. Before I begin any cake I'm never quite sure if it'll turn out like I envision it and then as the layers go on and the detail gets added; it all comes together! Over the last few years, the kiddos have really stepped up their requests but I always like to think back and share where it all started.

Six years ago, when #2 turned 2, I got the idea to try my hand at cake decorating. Instead of a plain cake with fun candles, I attempted some tractors. I had no cake decorating experience, baggies served as piping bags, there was a complete absence of frosting tips, and I only had a basic 4 pack of liquid food coloring.  I distinctly remember being so frustrated with not being able to get my tractor tires black, but a hobby was started. A few things I learned on my first attempt were frosting does darken the longer it sits and it's worth the extra money to buy paste food coloring if there is a specific color you want.

a throwback picture from when #2 turned 2, 
this is where I started 6 short years ago! 

From amatuer looking tractors to a realistic looking Everest (the newest Paw Patrol pup), who would have thought. #3 has been my most challenging requestor due to the detail required alone. However, I wished I had taken step by step pictures of how this all comes together, because it really is easier than it looks and involves some minor cheating :).

#3 turns 5

And then they don't always turn out like you are hoping! #1's only request this year was whipped frosting, so I attempted. From the picture it's harder to tell, but I had made this the day before and let's just say by the next day my whipped frosting was starting to was loose its fluff. Still, I am bound and determined to find a whipped frosting that's better than store bought, easy to work with, and keeps for longer than 1 day. 

#1 turns 11

And then there's #4's. He couldn't decide on Baymax from Disney's Big Hero 6 or Superman, so we went with Baymax on top and a Superman inspired 3 on the the sides.

#4 turns 3

Each cake is a fun journey, I love the challenge and the excitement the kids show when they finally get to see their cake!

Homemade Applesauce

Homemade Applesauce

look at these beauties!

I've never been much of one to be too sentimental, I haven't been the mom that cries on the first day of kindergarten for her child (we have two more to go through so this could change!)
or gets weepy when she comes to the end of a motherhood-milestone. I will admit there are definitely days I wish I were this type of mom, but I have come to accept it's just not my nature. More often than not I find myself looking at the bigger picture rushing through each day with a mile-long to-do list instead of slowing down to soak in all the emotions of these smaller (yet not less important) moments that make up our life as a whole. Some of these "smaller" moments are HUGE like the first day of school, the first loose tooth, riding a bike without training wheels, or getting straight A's on a report card; but some of these other "smaller"moments can tend to be forgotten. The moments that become so routine we can often forget about their importance in our life ...the moments that truly make up who we are.

As the Mr. and I continue to get busier as the kiddos get older, I've come to realize how much of a sentiment I have on some of these "forgotten" moments of my own childhood. There are memories from when I  was little that didn't seem anything out of the ordinary but as I get older I find myself wanting to sharing all these with our children. And making applesauce has been one of the those!

some amazing peanut butter marshmallow dip made by a kind resident

My grandma and grandpa had a farm so the annual tasks of making applesauce, canning peaches, pears, and bing cherries, running to the barn for fresh milk or the chicken coop for fresh eggs, and then eventually butchering the chickens (sorry to those poor chickens ... but you may be happy not know, this probably will not be something I do myself) are just a few I grew up helping with. The chicken thing is definitely on my radar ... it's now just down to figuring out how to get the Mr. fully on board, how to make it happen, AND work for our dog whose really good at going after all of the many creatures that dare venture into our yard! The chicken topic will be another post for another day :).

As for the applesauce, Momma Bear does this every fall using Cortland apples from a local grocery that you can order them by the bushel (Cortland apples make a beautiful pink colored sauce) . The past few years the kids and I have been blessed to be apart of the process, and so now is gradually becoming a tradition the kiddos look forward to.

I had fully intended on doing a small batch of sauce myself about a month ago using some free apples the Mr. received from a co-worker, but of course since moms are the best my Momma Bear cooked up 'them apples' one of the afternoons she gets to spend at our place watching a few of her grands each week (which has been one of the many blessings of going back to work full-time ... GramE gets to come twice a week!). We returned the favor to GramE and spent a day, two weeks ago, helping her cook up 3 bushels worth of applesauce. I am a little annoyed with myself since it's been that long and I still haven't posted about it and in the past I would have just skipped sharing about it because the timing was no longer 'right', BUT grace is something I've been trying to show myself more of and my timing is something I'm learning to let go of also!

So, that brings us to making up our 3 bushels of GramE's pink applesauce. As a disclaimer, there are so many different tips and tricks to making applesauce, so if it is something your mom or grandmother used to do regularly, I would start with them and see what they have to say. We ended our day enjoying the company of some fun-loving and seasoned family friends and I enjoyed every part of listening to the insight and stories of how they used to make applesauce! Another disclaimer, the measurements used in this recipe are old fashion in the sense there really are no measurements, it's what looks and tastes good is what works.

the peeling station

de-stemming, de-seeding, and slicing

absolutely LOVE the old denim rugs used to catch the drips

Homemade Cortland Applesauce

stockpot(s)

9x13 glass dish(es)

3 or more large bowls 

food strainer (or mill or press)

apples (36lb is approximately 1 bushel) 

sugar (the amount needed depends on your apples) 

salt

water

pairing knife(s)

peeler(s)

Set up food strainer with 9x13 dish to catch the fresh applesauce. Fill a two large bowl with cool water and add a couple tablespoons of salt (a couple shakes straight from the salt carton  to be exact) to each bowl. Mix. The salt water will be used to keep the apples from turning brown. Peel one segment of skin from each apple. Peel enough apples to fill one bowl of salt water. Quarter each of the partially peeled apples. De-stem and de-seed quarters. Cut each quarter in half and place apple slices in second bowl of salt water (the larger the slices to longer the cooking time). Fill stockpot with apple slices. Add enough water to cover the bottom of the pan (about 1 cup). Cover and cook apples over medium-high heat, stirring occasionally (about every 5 minutes). Cook until tender. Add cooked apples to food strainer until full (one stockpot may be two strainer fulls). Crank and push until all the cooked apples are through. One stockpot will be more than one 9x13 dish so be sure to have a second one ready, I learned my lesson the hard way on this! Put the grounds back through the food strainer 2-3 more times to make sure all the good stuff is out of them. Transfer fresh applesauce to third large bowl. Add about 3/4 cup of sugar to each stockpot worth of applesauce. Mix until dissolved. Allow for the applesauce to cool (if overnight cover with an thin towel). Once cooled, bag or box the applesauce into your desired serving amounts. 1 bushel makes approximately 20 quart-sized containers. 

apples first going onto the stove ...

halfway cooked ...

almost done ...

ready to go through the food stainer

Some additional side notes. Depending on the season of apples, the type of apples, and how long the apples have set to 'sweeten-up' after being picked or purchased, you may need more or less sugar than we used. Also, the peels are the same, more or less peel depending on the apple you are using and your preference.

the setup, a bucket on the floor to dumb all the leftover grounds

more of the food strainer station

adding the sugar

Pappy helping bag it up :)

Cost Comparison: About $70 for apples ($22.99/bushel) and $2 for sugar which made approximately 70 - 25 oz. bags. Thsi comes out to be about $0.04/oz. for homemade applesauce vs. about $0.04/oz. for store bought applesauce. 

the final product, ready to go into the freezer!

Not much of a cost saving homemade item  BUT no unnecessary ingredients and 100x better tasting!!!

Homemade Laundry Soap

Homemade Laundry Soap

Now that #1's basketball and #2's baseball is over, I am looking forward to having some "extra" (if there is such a thing ... heehee) time to get back to blogging! 

My mind-set still continues to be simplify the ingredients and make what I can from "scratch" for less than what I could buy it at the store.

4 batches worth of homemade laundry detergent

I've tried a couple different recipes over the years for laundry detergent, powdered and liquid, but this is the one I've settled on. It's easy and cheap (like and love!). The ingredients pictured below cost about $12 and there is Borax and washing soda left for 2 more batches. I am sure this one is a very popular on Pinterest, but I borrowed my recipe from a teacher friend who has five children so I knew it had to do its job well! In addition, she informed me that she started only using this in her older machine but has now been using this in her high-efficiency wash machine for years!

Homemade Laundry Detergent

1 cup Borax

1  cup washing soda

1 bar of Fels-Naptha, shredded and/or chopped

Shred  (I used my Kitchenaid shredder attachment) or chop bar of Fels-Naptha. Combine the Fels-Naptha and remaining ingredients in food processor and chop until well blended. Use 2 tablespoons per large load for your top loader or front loader. 

I use this on everything except the Mister's socks due to sensitive skin and my Norwex cloths. I have always had to use free-everything laundry detergent on his socks and I haven't taken the chance to see if this would be okay for his feet. If I had to guess this version of homemade laundry detergent may not be the best if you have sensitive skin (which would make for a great post). However, Norwex recommends using their laundry soap for their products, so since I absolutely love my Norwex cloths and taking good care of the Mister I will continue to sparingly use :) their laundry detergent for these items. 

Cost comparison: I am still working out the cost per load, but initially the three and a half jars pictured above cost less than $7 and if this lasts me as long as a $14-$25 for 100+ loads of store bought detergent does then I'd say it's a win!

Updated 10/31/16 - I now use this on EVERYTHING including the Mr's socks. :) 

Homemade Dill Pickles

How to Make Your Own Pickles

Again, it's been a  while ... ugh! This post has been in the making for a few weeks now and just hasn't made it to the top of my priority list along with all the other things that have managed to reach the summit first! ;-p Between having all the kids home for the summer, then getting started back to school, to transitioning into a new full-time job, and now there's #1's basketball schedule and #2's fall baseball schedule ... I've had to pull back on my 365 day challenge to a homemade home. Although my original plan was to be 365 consecutive days, I'm allowing my plan to be interrupted by life; and a GREAT life it is! Before I am finished I will have at least attempted 365 homemade items, it just may not be within the year deadline that I had set out to do. 

Goals are great to keep you moving forward but there was a church message a few months ago that a dear friend reminded me of a while back about being interrupt-able. Be interrupt-able! This phrase has been on repeat in my head for the last few weeks and it's forced me to pause and make sure I'm not missing out on something more important. Quite frankly, I have yet to wish I hadn't stopped what my busy body was doing to enjoy a moment with the kiddos, the Mr. or a friend. There is nothing wrong with being busy (I get it all too honest from the three generations of Momma Bear's before me, my Great-Grandma Ollie, Grammy Lou-Lou, and Momma Bear herself) but I'm working on being more interrupt-able.

With all that being said, I'll interrupt myself to get onto the REAL reason for this post ... the pickles, our garden has been doing a pretty good job at producing for us this summer but they did get a later start than most peoples. No matter what, I love the fact we started them from seed and we have enjoyed a steady flow of cucumbers, zucchini, and jalapenos. We are still waiting on our tomatoes to turn and I have realized we must have mixed up our seeds or labels because I'm really not quite sure of the tomato variety we ended up with!  

This first batch of pickles was made from a dear neighbor's cucumbers that she was so gracious to share with us (which was more than a month ago, so YES this post has been in the holding pen for THAT long!).  I got my inspiration from Debber at Food.com.

Homemade Pickles

3 quart size mason jars with rings and new seals

4-5 medium to large size cucumbers

4 1/4 water

1 cup + 2 tablespoons white vinegar

1/4 cup pickling salt

6 gloves of garlic (2 per jar)

3 teaspoons dill weed (1 tsp per jar)

3 teaspoons dill seed (1 tsp per jar)
large clean tub or bucket (optional)
garden hose (optional)

Prepare everything before filling jars. Cut cucumbers into spears sized and remove the sides if desired. Put cut cucumbers into a large clean tub or bucket. Take tub of cucumbers outside to the garden hose. Thoroughly clean the end of the garden hose. Fill the tub of cucumbers up with cold garden hose water. Turn the water down so it is coming out at the lowest pressure and allow the water to run into the tub, this will cause the water to over the edges of the bucket. Allow the water to run while everything else gets prepped. Wash jars in hot, soapy water, then fill with hot water and set aside. Fill large stock pot halfway with hot water and put over high heat. In a medium size sauce pan, prep rings and seals by covering them with water and bring to a simmer. In another sauce pan, bring water, vinegar, and salt to a boil.

Next filling the jars. Place dill weed, dill seed, and one garlic clove on the bottom of each jar. Fetch some cold cucumbers from outside. Tightly load the cucumbers into the jars. Place the second garlic clove on top. Pour water, vinegar, and salt brine leaving 1/2 inch head space in each jar. Add seal and ring. Tighten. Add to jars to stockpot making sure the water is just to the necks of the jars. Bring water to just boiling (about fifteen minutes). Remove jars. Wait for 'ping' of the seal.  Note: if the jars don't ping with in a few minutes, the seal has need been set and additional time in the stockpot may be needed. 

Cost Comparison: Less than $0.25 for a 32 ounce jar of homemade pickles vs. approximately $2 for a 16 ounce jar of store bought pickles 

Updated 8/10/16: So it’s that time of year again and we are starting to get into a pickle around here! HAAAHAHAAA … I know, eye-rolling allowed! J We picked our first few cucumbers this past Thursday and by Sunday we had 26 piled on the kitchen counter. The Mr. (one who is not too fond of his vegetables) has been SO ready for some fresh pickles ever since he tried them last summer so with such an abundance of them ready to go, I decided what better day than our 17^th wedding anniversary to get a batch of fresh dill pickles whipped up and in jars.

This year I planted a few pickling cucumber plants and I must say these are some of the cutest cukes I ever did see, just perfect in size. I have a few regular cucumber plants also and this batch was a mixture of both kinds. I haven’t noticed a significant difference in the texture and crispness, but the size pickle perfect! And since I  am all about testing different things out and learning by trial and errors discoveries (I really don’t like referring to these as errors because I learn so much by them that they deserve a much more positive reference than ‘errors’ … and really this way of thinking could shed a great deal of light on life!), there are an abundance of experiment options that I’d like to try out so I can perfect my cukes, whether it be dill, sweet, bread and butter, or relish … OH the possibilities are endless.

My first experiment (the portion that was updated in my recipe above) was inspired by my sweet sister’s experience making pickles with a local woman where they are missionaries. She shared with me how her friend had insisted they put the freshly cut cucumbers in a bucket and let the garden hose run over them for 2 hours. Not fully understanding the reasoning behind this, I decided it had to do with the crispness so I thought ‘Sure! Why not?’! They did turn out quite crisp and crunchy, but since I didn’t try making a jar where I had not done this, I truly can’t say the result was crispier and crunchier … so of course since I need data to back that statement up, I will be trying that next. J

All in all, our first batch of pickles this summer went off without a hitch and out of the 10 jars that were made on Sunday, only 2 remain unopened after many were enjoyed and a few given away. 

Life's Full of Change

It's been a while since I have written an inspirational post and with all of the changes that have taken place lately to lead up to the start of a really big change for me personally I wanted to share about change.

With change, usually comes emotions. My girl emotions are very typical, on days they are a roller coaster and on others you'd need a case of dynamite exploding to get much of a reaction out of me. One moment the screaming children running through a destroyed house won't phase me, then the next moment I might start giggling at something one of the kids say and before you know it, my laughing has turned into crying. And if the Mr. would be observing this he most likely would be standing speechless not sure what to do, oh dear!

Today started a brand new chapter of returning to work full-time and the biggest change ... I was not returning to the classroom to teach math. While so many worries and thoughts could and should have been filling my head, my spirit has been very peaceful, eerily peaceful. The peaceful where you know for a fact you could be understandably freaking out but you're not. The peaceful where there are SO many things you could be filling your mind with and fretting over but you're not. The peaceful where you should be overwhelmed with an abundance of new information but you're not. It's in times of this kind of peace I know it's only by the Grace of God my emotions are so calm AND I am right where God wants me to be!

My emotions aren't always in check but I also know the only reason why they are right now is because I fully handed over a situation, one that started more than 4 years ago, to God and it wasn't until this last 6 months when I started praying like this ...

"God you know me best. You know me better than I know myself. You know what will work for me and what will not. If it's not for me close the door and if it is, lead me to where I need to be and take any unnecessary emotions away."

I found it very fitting as one of the praise and worship songs this past Sunday, was a favorite old hymn of mine,

It is Well with My Soul.

1. When peace, like a river, attendeth my way,
   When sorrows like sea billows roll;
   Whatever my lot, Thou hast taught me to say,
   It is well, it is well with my soul.
   • Refrain:
     It is well with my soul,
     It is well, it is well with my soul.
2. Though Satan should buffet, though trials should come,
   Let this blest assurance control,
   That Christ hath regarded my helpless estate,
   And hath shed His own blood for my soul.
3. My sin—oh, the bliss of this glorious thought!—
   My sin, not in part but the whole,
   Is nailed to the cross, and I bear it no more,
   Praise the Lord, praise the Lord, O my soul!
4. For me, be it Christ, be it Christ hence to live:
   If Jordan above me shall roll,
   No pang shall be mine, for in death as in life
   Thou wilt whisper Thy peace to my soul.
5. But, Lord, ’tis for Thee, for Thy coming we wait,
   The sky, not the grave, is our goal;
   Oh, trump of the angel! Oh, voice of the Lord!
   Blessed hope, blessed rest of my soul!
6. And Lord, haste the day when the faith shall be sight,
   The clouds be rolled back as a scroll;
   The trump shall resound, and the Lord shall descend,
   Even so, it is well with my soul.

This song was written by Horatio Spafford and has a very touching story behind it. No matter the changes that life brings, when God's on our side and we have faith in Him our soul can be at peace!

Freezer Meals Round 1

FINALLY ....

The freezer meal plan from last Sunday is up on the blog. Freezer meals aren't extra-ordinary and I have done a few here and there, but what I took on last Saturday was definitely a first for me! It's not necessarily in the "Homemade Day by Day" category but one of the purposes of this blog was to eliminate the unnecessary ingredients, cut costs, AND push me to try new things. I'd have to say even-though freezer meals aren't as "risky" as some of my health and beauty items, they for sure fit every other reason why I started this blog!

The plan in a nut shell - 5 families, 10 meals each = $80 for a family of 4

Italian Beef
Meatballs and Marinara
Sloppy Joe's
Grilled Meatloaf
Upside Down Pizza
Chili
Chicken Fajitas
Honey Mustard Chicken
Chicken and Sausage Kabobs
Loaded Potato Soup
Chocolate Chip Cookies
Pizza Dough - still coming :)

Here's the link for the PDF version of the plans, it includes all the meals, recipes, and directions.

The plan will be to add an update and post each time we enjoy one of these meals from the freezer!

Chocolate Chip Cookies

Now I know when it comes to a chocolate chip cookie recipe there are a thousand out there and I probably have never made the same recipe over and over again! Since the group of us girls that did the freezer meals ran out of time last Sunday, I had planned on making up the cookie dough with the help of my oldest daughter ... who bless her soul is becoming very much like her mother (SO SCARY!). However, I could NOT decide which recipe to use for our freezer cookie dough.

As my daughter and I were getting prepped to start our mass cookie dough making extravaganza, I happened to be on the phone with my sister who has an unbelievable taste for her sweets and since she lives overseas depends on most of her homemade recipes to fulfill her good-ole America treats! All of a sudden it dawned on me ... if anybody has a good go-to recipe for chocolate chip cookies it'd be her! She is the master of tweaking and using what you have to make it exactly like you want!

And sure enough, she did with a few tweaks of course!!! Her inspiration came from Better Homes and Gardens recipe. Their recipe calls for shortening but for me personally I've never been a fan. I'm not a shortening snob and would never be able to tell if something was made with margarine, oil, or shortening, but there's something about adding a big glop of colorless greasy substance to recipes.

Chocolate Chip Cookies

½ cup vegetable oil

½ cup butter

½ cup granulated sugar

1 cup packed brown sugar

½ teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 ½ cups flour

2 cups (12 ounces) semisweet chocolate chips

Beat oil, butter, sugars, and soda until combined. Beat in eggs and vanilla. Add flour until well combined. Stir in chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375˚ for 8 to 10 minutes. Makes about 4-5 dozen cookies. 

These are by far the best chocolate chip cookies I've made! They keep their shape and are so soft!

For the freezer, place three strips of plastic wrap approximately 12 to 18 inches in length on the counter. Divide the cookie dough evenly between the 3 pieces of plastic wrap. Form into logs and wrap up. Place in a gallon-size freezer bag. 

Homemade Powder Foundation

How to Make Your Own Powder Foundation

I've been wanting to make this for weeks now, but have been procrastinating on buying some arrowroot powder. Arrowroot powder is very similar to cornstarch and can be used interchangeably but after reading some different recipes arrowroot powder gave a better overall result than cornstarch. However, the only place I've seen it in stores is at Meijer with the spices for $7 for a small bottle; and I'm trying to respect the Mr.'s request to "lay off the Amazon orders" ;-). Yes, the $7 dollars would be much cheaper than the almost $9 'Physicians Formula Mineral Wear Loose Powder' I usually purchase; BUT not if I don't like the results! 

So, when I finally ran out of my face powder' my choices were to go buy some more OR make some using what I had ... cornstarch it is! My starting point was a recipe I found at 'My Merry Messy Life' and then tweaked it until I had a color I could work with. She has some additional information that would be worth reading if you'd be interested in trying the homemade powder foundation ... including how to make it into a pressed powder! I will be trying that also!

the final product ... needs to be slightly darker for my skin tone

Homemade Powder Foundation

2 tablespoons cornstarch

3/4 teaspoon cinnamon

1 1/2 teaspoon nutmeg

1 teaspoon pumpkin pie spice

5 drops of palmarosa (or other oil of your liking)

Mix all ingredients together. 

After reading over the few ingredients most of the face powders contained, I went to my kitchen cupboard and started investigating some other options for coloring! 

the few options I liked from my cupboard

Seeing them all together really gives you a great idea of what undertones each of these spices have and which ones would work better for your own skin. I did notice the finer the spices the better the blended to make an even colored powder. I think a mortar and pestle just made it onto my Christmas list! There have been a handful of times I would have used one of these sets and making some of these spices finer would just be another reason why I would use one. 

Some pros about making my own powder foundation - CHEAP, it smells really good, easy to adjust the color, and of course healthier for your skin. Some cons or things I'm concerned about - finding the perfect color, overall coverage, and stay power, Now if this becomes something I like well enough to experiment more and really fine the perfect shade, then it's going to take some time!

I am a little nervous to be putting this out there because I am sure I will get some very curious attention about how my make-up (which is bare minimal to begin with) looks up close. If you happen to see me out and about I'd love (well maybe, heehee) hear your feedback. So far I have been fairly impressed other than the fact I need to make it slightly darker. My make-up goes on once (if that) and I'm not one to touch up it up throughout the day, let alone remember to glance in the mirror before walking out the door (unless I'm off to work or a function) and when I do it's through the rear-view mirror as I'm pulling out of the drive so it's at the point-of-no-return and we just have to go with it! 

Here's a starting point for different undertones, I was rather surprised at how much different the colors were! You'll notice the nutmeg is the lightest but also used the most spice, this would partially be due to the fact my nutmeg wasn't has fine as the cinnamon so didn't blend as well.

a little comparison before mixing spices 

Well, this was my fun for the week! The recipe for homemade powder foundation filled my old powder container; so the amounts are fairly equivalent for the cost comparison. 

Cost Comparison: Under $0.15 for homemade powder foundation vs. $9 Physician Formula Mineral Wear