Grace and I had a craft day a few days ago, and it was awesome! She found a “recipe” on Pinterest for how to make homemade bath bombs. We ended up having to modify it, but we played around with it and they turned out beautifully. It was a lot of fun!
HERE’S WHAT YOU NEED FOR EACH BATCH:
- 1 cup baking soda
- 1/2 cup citric acid
- 2 tbsp scented oil
- 3-4 drops food coloring
HERE’S WHAT YOU DO:
- You can use those silicone candy molds–have them out and ready. We just shaped ours without a mold–line cookie sheets with wax paper.
- Put all the ingredients in a bowl. It’s going to fizz. It’s okay.
- Mix it up with a whisk. It’s going to get crumbly. Perfect.*
- Use your hands to shape it, or press it into molds. We used a meatballer to make them little spheres.
- Let your bath bombs sit on your baking sheets to harden. They should be ready in about an hour. Everything nearby will smell really good all day.
- We put ours in mason jars, tied ribbons around them, and wrote tags. Be creative with how you present them! They would also look cute in little baggies or in a bowl.
*The first time we did this, it was too poofy, too moist. When we tried to shape the bombs they expanded and poofed and it was terrible. If this happens, you need a little more baking soda. If by chance the opposite happens and it is too crumbly and not sticking together at all, you need more citric acid.
Step 2. It´s going to fizz!
Step 3. Crumbly and perfect!
Step 4. The meatballer!
These were too poofy so we put them back in the bowl, and mixed them up with more baking soda.
These were the perfect consistency. They kept their shape while hardening.
We put them in mason jars because they look pretty!
We added ribbons and tags. Merry Christmas!
We´ve all heard of chipotle-mayo, haven´t we? BUT have you ever thought about chipotle-mustard? Ahaaa! I got to thinking about how good this combination would be, and concocted up this chicken that turned out beautifully.
Okay, so by now you might have noticed I´m a big fan of chipotle peppers. I use them in a lot of my cooking. I just love their rich, smoky, almost sweet flavor. Go with me, here.
- 2 chicken breasts, cubed
- 1 tsp salt
- ½ tsp garlic powder
- ¼ cup adobo sauce
- 2-3 chipotle peppers, chopped, de-seeded
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 tbsp mustard
- 2 tbsp butter
- ¼ cup half and half
- ¼ cup milk
- ¼ cup cream cheese
- Once you´ve cubed your chicken, put it in a bowl along with the salt, garlic powder, adobo sauce, chopped chipotle peppers, cayenne, paprika and mustard. Mix it all together with a spoon, or your hands. Yes, it´s a little messy, but it smells wonderful.
- Melt butter in an open skillet over medium high heat.
- Put saucy chicken in the skillet and let it cook for about 5 minutes, stirring occassionally.
- Add half and half, milk and cream cheese one at a time, stirring well.
- Once your sauce looks homogeneous, turn heat down to low.
- Cover and let cook for 10 minutes.
I serve this one over rice with a side of steamed broccoli. Enjoy!
I kind of made this one up on the fly based on the ingredients I had around the kitchen, and it turned out lovely. I hope you like it!
- 2 chicken breasts, cubed
- 1 tbsp butter
- 1 tsp minced garlic
- 1/4 cup original cream cheese
- 1/4 cup chipotle cream cheese
- 1 tbsp parsley
- 1 tbsp basil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fresh lemon juice
- 1 can diced chipotle tomatoes, not drained
- Parmesan cheese for topping
- Angel hair pasta
WHAT TO DO:
- Start your pasta so that it’s ready by the time everything else is!
- Salt and pepper your cubed chicken
Melt butter over medium high heat in a skillet.
- Once melted, roast garlic. Once fragrant, toss in chicken. Let it cook for about two minutes on each side.
- Add in cream cheeses and parsley and basil. Lower heat to medium.
- Stir well so that cheeses melt.
- Add in lemon juice and diced tomatoes. Stir well so that the water from the tomatoes makes a nice sauce with the cheese.
- Turn heat to low. Cover and let cook for 10 minutes.
- Mix into drained pasta.
- Serve topped with Parmesan cheese.
Hi! I hope you all had a great Thanksgiving and are looking forward to a merry Christmas! 🙂 Yesterday I spent the day baking cookies as gifts, and the ones I make every year without fail are Mr. Pete’s Christmas cookies. Who is Mr. Pete? A friend’s dad. I learned this recipe from him when his daughter and I were only children. They’re super easy and are always a big hit.
Make sure you have everything ready and measured before you start because this all has to be done pretty quickly. Chocolate is very fickle and you don’t want it to burn on you, or harden before you’re done.
- 2 12oz bags of semi sweet chocolate chips
- 1 12oz bag of butters chips
- 1 cup dry roasted peanuts (the saltier the better!)
- 2 cups rice noodles
WHAT YOU DO:
- Spread out two long sheets of tin foil side by side. Leave aside.
- Warm a pot over medium heat. Not too hot because chocolate is very fickle. Once warm, pour in chocolate chips and start stirring.
- Keep stirring. Pour in butterscotch chips.
- Once the mixture is smooth, add in peanuts and rice noodles. Stir to coat well.
- Move pot off of heat and use two small spoons to drop mixture onto tin foil. Don’t make them too big. These guys are rich. Enlist help if you can get it, and work quickly! You don’t want it to harden before you’re done.
- Let the drops sit, cool and harden. This takes a couple of hours, but then you’re done!