Butter’em Up

Homemade butter has been popping up on my Pinterest feed lately and then when my soon-to-be-sister-in-law was sharing about her own butter making experience at our family Easter gathering, I knew exactly what I was going to try out this week!

This was so simple to do in my KitchenAid stand mixer, but of course my brain started overflowing with all the possibilities for some super fun science experiments. I came across an article from Scientific American that outlines a great activity that the kids would love to try sometime! To all you teacher friends out there this could be a great interdisciplinary activity … science {molecules}, history {how we used to make butter}, math {measuring}, writing {write your own story or poem about butter}, and I’m sure you could find a good book for any level that could be related!

Enough with the lesson planning J

Homemade Butter

1 pint of heavy cream

½ teaspoon of salt (optional)

Stand mixer

Pour cream into mixing bowl with flat beater attachment. Cover stand mixer with towel {unless of course you thoroughly enjoy cleaning up cream that has splattered EVERYWHERE}. Beat on high for 15 minutes checking periodically. Once the butter and buttermilk has separated, drain off the buttermilk and reserve {this would work great in some homemade ranch dressing}. Knead and wash butter in a bowl of water to remove any remaining buttermilk, replacing water periodically until the water remains clear {this step is optional but will prolong the shelf life of your butter}. Press clean butter into a bowl with lid. Refrigeration not required. Makes about 1 cup.

Cost Comparison: Homemade butter about $3.65 for 1 lb vs. store bought about $3

Although it’s not a money saver, there is something about seeing the cute little bowl of butter sitting out on the counter that is quite satisfy. And then there is the pure deliciousness of this freshly made butter melting on a piece of warm bread … yum!

And of course I cannot go without wondering how this would all work if I had my own cow? I’m considering trying to butter up the Mr. J!

on this idea … hehee

Homemade 'ArmorAll'

It’s the time of year of warmer weather and BASEBALL games!  So let me breakdown what those two things mean for you and me.  Warmer weather = a much more pleasant environment to clean your car so I know you are all dying to get out there and use this J. Baseball = a lot of time for us spent in the car … dirty filthy car (inside and out) + 4 kids + 1 mom + the full moon that is upon us this week (oh boy) =

picture credit = worldartsme.com

So needless to say, I was highly motivated to make time this past Sunday for our car.  And now that I have a recipe for ArmorAll that leaves my dashboard looking AMAZING, I have a feeling I will be much more likely to keep the inside of our car (I’m working on the outside also, homemade car wax is on my list!) looking much better than usual. Since I would much rather go without something if it’s not a necessity than go to the store to buy it AND then if it includes a label that is filled with a bunch of ingredients I wouldn’t even want to attempt to pronounce … I for sure would rather go without! So this has been one of those items, instead of ArmorAll, I have been using my Norwex Envirocloth (ask me where you can get this if you are interested) which has worked great, but doesn’t condition or protect the car’s interior. This recipe does both!!

My recipe was inspired by Jillee at onegoodthing, but I didn’t have everything on her list so I improvised.

Homemade ArmorAll

3/4 cup almond oil

1/2 cups water

2 tablespoons vinegar

5 drops dishsoap

5 drops of tea tree essential oil             

5 drops of lemon essential oil

Combine all ingredients into spray bottle and shake. Spray directly on surface and wipe thoroughly.

Since it is likely some of the spray will get on your windows, I would recommend doing this before cleaning your windows. This homemade 'ArmorAll' will leave behind a non-greasy, glossy brand-new car look. With results this good, my new place to get away from the endless commotion and chatter in our house might just be our car! J

Cost Comparison – about $4 for 20 ounces for homemade vs. about $5 for 16 ounces ArmorAll brand

I spent nothing since I already had my almond oil leftover from a few other recipes. I am sure other oils would work as well, I would just keep in mind the scent of the oil and how it may respond when heated ... with the weather warming up so will our cars! 

Homemade Bronzer

I usually try to have my blog post ready to go by Tuesday evening, so all I have to do on Wednesday is give it a quick read and get it published. However, between cheering on our local high school boys basketball team to a state championship on Friday and Saturday (WAY TO GO SPARTANS!), loosing an hour to daylight savings, getting our NCAA tournament picks completed before tomorrow, and then an ER visit last night because of a broken arm for our sweet and spicy #3 (beautiful weather + bicycle + big brother = minor bike collision and a tough little girl who at least for now thinks it's pretty cool she's the only one in the family that has had to have a cast!) ... all this meant was I pushed writing my post until this evening.

For this week's posted, I was hoping to share a concealer recipe because I am almost out and I would really like not to have to buy more, but after not being able to RE-find the recipe I was hoping to use and then a few failed attempts left my eyes irritated, I decided it was going to have to wait. So I moved on to the next item on my list, bronzer.

This is something I usually just go without, so I don't have much to compare it to but it's extremely simple to make using what I had on hand, the color is very adjustable, and goes on nice with a very natural looking color. I also must add through my reading on homemade makeup I've come across how beneficial cinnamon is for the skin ... double bonus!

I followed Robin Konie's recipe at "thank your body" and the color works well for my fairer skin.

Homemade Bronzer

1 tablespoon cinnamon powder
1 teaspoon cocoa powder
1 teaspoon nutmeg powder
2 teaspoons cornstarch

Combine all ingredients into a mortar and pestle (which I found things around my house to make my own, but you wouldn't have to I just found it to make the mixture finer) and blend well. Store in a small container with lid. Tap excess powder off brush before each application.

diy mortar and pestle using a bowl and small baseball bat 

Best part about this recipe, it cost me nothing!

Homemade Cinnamon Rolls

Ever since I posted my Biscuits and Gravy recipe and gave a shout out to Homemade Fresh Cinnamon Rolls, I’ve been CRAVING the PioneerWomen’s rolls! So last weekend I decided I wanted to get up early Saturday morning … this may or may not been initiated due to the fact our breakfast options could have possibly been very limited only because somebody (cough … me … ehhem) decided we potentially could last a few more days before desperately needing to go grocery shopping. Either way I was up early enough with the great intention to make some fresh cinnamon rolls, only to find out after already starting to mix up the first few ingredients that we were almost out of all-purpose flour as well (Like I mentioned … we were SLIM pickins!)

Well, at this point I had only a few options left 1) run to the store and buy more flour, 2) or something else for breakfast, or 3) substitute the remaining flour needed for whole wheat flour. Some days I would have gone with option #2 hands down but today I had already done the hardest part about making fresh cinnamon rolls on a Saturday morning by forcing myself to get up in enough time for these to be eaten for breakfast AND I really didn’t want to leave the house, SO whole wheat cinnamon rolls it is.

Homemade Cinnamon Rolls

Dough-

4 cups whole milk

1 cup vegetable oil

1 cup sugar

4 ½ teaspoons active dry yeast

4 cups all-purpose flour, plus more for dusting

5 cups whole wheat flour

1 ½ teaspoon baking powder

¾ teaspoon baking soda

1 tablespoon salt

the milk, oil, and sugar mixture

In a large stockpot, heat milk, oil, and sugar to almost boiling. Allow to cool until warm. Sprinkle yeast a top the warm milk and let stand for 1 min. Stir in 5 cups of whole wheat flour and 3 cups of all-purpose flour until combined. Cover with stockpot with dishtowel and set in a warm place to rise for 1 hour. Add baking powder, baking soda, salt, and remaining 1 cup all-purpose flour. Stirring until thoroughly combined. Divide the dough in half. On a floured surface, push the dough flat with your fingers to form a rough rectangle. Use a rolling pin to roll out the dough into about a 10” x 30” rectangle with the long edge facing you.

the dough before rising

Filling-

1 cup butter (2 sticks)

¼ cup cinnamon

2 cups sugar

Melt ½ cup butter (1 stick) and spread out onto the dough. Sprinkle with half (2 tablespoons) of cinnamon and ½ (1 cup) of sugar evenly onto the buttered dough. Starting with the long side farthest from you, roll the dough towards you. Once all rolled up, pinch the edge closest to you into the roll to close. Slice using a sharp knife into about 2 dozen 1 ½ inch wide slices. **At this point you could freeze the rolls, place them on cookie sheets covered with saran wrap and place in the freeze until frozen, then place in freeze container of your choice.** Prepare pan(s) by coating the bottom with butter, place rolls 1 inch apart. Cover with dishtowel and allow to rest for 20 minutes. Bake at 375 degrees for about 15 minutes until golden, do not overcook. Repeat with second half of dough.

While the rolls are baking it’s onto the frosting, which I offer to options. A maple frosting from the Pioneer Woman’s recipe or a cream cheese frosting of my own.

Maple Espresso Frosting (Pioneer Woman’s)-

2 pounds (about 8 cups) powdered sugar

½ cup whole milk

6 tablespoons butter

¼ cup strong brewed coffee

Dash of salt

1 tablespoon maple flavoring

Whisk together until very smooth. Frosting should be thick but pourable. Generously drizzle over warm rolls.

Cream Cheese Frosting-

6 cups of powdered sugar

½ cup milk

½ cup (1 stick) butter melted

4 ounces cream cheese softened

Whisk milk, butter and cream cheese together. Gradually add powdered sugar until the thickness you desire. Top warm rolls.

Although, I would have preferred using only all-purpose flour, these turned out really well. I was a little worried at first since more often things turnout much denser when using whole wheat flour, and this recipe was not that way.  So good and what makes this even better I was able to make enough rolls to enjoy over the entire weekend AND save the other half of the rolls for the freeze to enjoy these deliciousness later without all the time and effort!

the second half before going into the freezer, froze them like this
then put them in a freezer bag

I’ll have to share an update once we eat up the second half of the recipe from the freezer. 

Homemade Granola

Tonight's going to be a short, sweet, and to the point post! While I realize should have waited until the kiddos were in bed so I could hear myself think, I decided to just sit down quick and push through all the noise while they are entertaining themselves with basketballs, spoons and garbage cans, let's just say loud doesn't describe it!

Granola is not a staple grocery list item or one that I'd consider as 'needed' but this is something I really need to make more of! The process takes a little time but is extremely easy and really the options are endless with what you want to put in it as well as how you could use it.

Natalie at Super Health Kids offers a great list of ways to use your granola. My recipe was inspired by Alton Brown but that was only the start!

Homemade Granola Recipe

4 cups rolled oats (not quick oats)

1 cup slice almonds

1 cup pecans

1 cup shredded sweetened coconut

1/2 cup brown sugar

1/2 cup honey

1/3 cup vegetable oil

1 teaspoon salt

Preheat oven to 250 degrees. Mix oats, nuts, coconut, and sugar in a large bowl. In a separate bowl mix honey, oil and salt. Pour honey mixture onto of oats mixture. Stir until well coated and combined (use your hands if needed). Spread granola onto a cookie sheet with edges. Bake for 1 hour and 15 minutes or until evenly toasted and to your desired crunchiness (keep in mind it will get crunchier as it cools). Stir every 15 minutes. 

This would be great with any kind of dried fruit or your favorite nuts or seeds added to the mix! Ultimately all you need is your base (rolled oats), something sticky to hold it all together (honey or syrup), an oil (I'm sure any kind would do) to thin out your sticky to make it coat everything easier, your favorite extras (fruit, nuts, seeds, coconut, etc.), and a little sweet and salty to your liking. 

Now I just need to make some more yogurt! J