Jan 29

Mango Butter Lotion Bars

Hello All! I have missed you! Let me tell you…it has been a SUPER crazy month. We, miraculously, survived a half-way across the country move. We left the bitter, winter cold of Illinois and drove 21 hours, with three small boys in the car, (YIKES) to the sunny state of FLORIDA! I am having such a time wrapping my brain around the fact that it is JANUARY. When we left Chicago it was less than 30 degrees (and I hear has since gotten colder…brrr, sorry!) And today, it was 78 degrees here in Florida! How is that possible? Believe me, I AM NOT complaining! Since we arrived, we haven’t had internet access, TV or hardly any phone service! Felt a little weird, but has also been kind of nice to be “unplugged.” Enjoying Starbuck’s free wi-fi for now and hubby hopes to get the internet and such up and running in the next couple days…

Anyhow…I have been wanting to share this project with you for sometime now! These lotion bars have worked wonders for my son’s skin. He has eczema and psoriasis, so we have tried multiple lotions and creams, but I had never thought about making my own until I came across this post from Miss Information. I just HAD to try it. And I am so glad I did, they are amazing moisturizers, convenient for travel, and so very simple to make.

Ingredients:

Coconut Oil

Vitamin E (liquid or squeeze in capsules)

Mango butter

Beeswax

Also need: Cupcake liners and tins, crockpot

You will need an even amount of Coconut oil, Mango Butter and Beeswax. I used 2 ounces of liquid Vitamin E, but you can use more or less depending on how many bars you want to make.

Throw all the ingredients into the crockpot and let them melt for about 1 ½-2 hours. The beeswax will take the longest to melt. Once all the ingredients are completely melted into a lovely liquid gold, pour into the lined cupcake tins, about half full. Place them into the fridge for half an hour or so until they are completely solid. And that’s it! Simply pop them out of the liners and you are good to go!

Aside from healing my son’s skin, I have found these to be great for cuticles, dry heels, elbows and other patches of dry skin. Mango butter is known for its ability to improve skin flexibility, heal sunburn and skin rashes, and reduce wrinkles in the skin. Your body heat is enough to melt the right amount of moisturizer onto your skin. Each bar lasts a good amount of time and you can store the extras in the fridge and give some away as gifts!

Try them today! Perfect for dry winter skin! How do you moisturize your skin in the winter-time?

Come follow me on Facebook! Find me linking up here!

Also, don’t miss the “Cribs Vlog” link-up coming up next week! This is your chance to get a first class tour of several bloggers homes! So pretty up your place and join us! Put together a video tour and share with us all! I can’t wait to see YOUR CRIB! Come link-up February 4-11, 2013!

Nov 17

Easy as Pie~ Cranberry Pear Pie

Last day of pies for the hubby, I think it’s safe to say I am officially off the hook for the seemingly 24/7 crafting of October’s 31 day series! He’s a happy man, with a belly full of pie!

Cranberry Pear Pie! Sweet and tart with a buttery crust!

Ingredients:

Crust~

1 & 1/4 cup flour

1 stick of butter softened slightly and cut in 1 Tbsp squares

1/4 tsp salt

5 tbsp cold water

In a mixing bowl pour the flour and salt; add butter squares, one at a time, and mix. When the butter is all in tiny pieces, slowly add the cold water. When it is well mixed, use your hands to knead it into a ball. Save a small amount to make pear cutouts for the top of your pie. Roll the rest out to make a 9 inch circle and then place into a pie plate. Pinch all around the edges to finish it off.

Filling~

4 red bartlett pears, peeled and sliced

1 cup dried cranberries, soaked in orange juice for up to an hour

1 tsp cinnamon

2 tsp vanilla extract

2 Tbsp brown sugar

1 Tbsp flour

Mix all ingredients together and pour into pie crust. With the left over dough, cut out pear shapes and leaves to decorate the top of the pie. Bake at 375 until crust is golden brown.

I hope you have enjoyed this tasty little series!

Join me on Facebook to see what’s next!

Check out the link parties I join each day!

“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”

Tidy Mom

Nov 16

Easy as Pie~Candy Cane Pie!

Okay…I am sure this is the least healthy of the pies I made this week…not that pie is ever healthy, but this one is a major calorie splurge. :-) But, oh man, it’s worth it!!

Candy Cane Pie! Cool and refreshing…in small doses, ha!

Ingredients:

Crust~One 15.5oz bag of Oreo cookies smashed. Mix with one stick of butter and press into a pit plate. (See, Oreos AND butter, yup, calorie splurge! )

1 quart size tub of vanilla bean ice cream

12 large candy canes

1/4 tsp peppermint extract

Leave the ice cream out of the freezer, for a bit, to soften. Then, crush candy canes and mix most of them with the ice cream. Add the peppermint extract. Pour into the Oreo crust and sprinkle with the rest of the crushed candy canes. Freeze for at least 2 hours.

Cut, serve and enjoy!

Thanks for stopping by! I’d love to hear what your favorite pie is! Leave me a comment or follow me on Facebook!

Check out the Link Parties I join each day!

Between Naps on the Porch

Nov 15

Easy as Pie~Ovaltine Malt Pie

Day three of Easy as Pie…

Ovaltine Malt Pie! Creamy and dreamy…

Ingredients:

Graham Cracker Crust~One package crushed graham crackers and 1 stick of butter, mix and press into 9 inch pie plate.

1 cup Ovaltine

1 Tbsp unflavored Knox gelatin

1/4 tsp salt

1 1/4 cup milk

3 eggs separated

1 tsp vanilla

1/3 cup sugar

1 cup heavy whipping cream

Mix Ovaltine, gelatin and salt in a sauce pan. Add enough milk to make a smooth paste and then slowly add the rest of the milk. Add beaten egg yolks. (save the egg whites) Cook over low heat, stirring occasionally until it is SLIGHTLY thickened. Remove from heat and add vanilla. In a separate bowl, beat the egg whites until firm and fluffy, then slowly add sugar, beating until stiff. Whip the heavy cream and add to the egg and sugar mixture. Gently mix this mixture with the chocolate mixture. Pour into the graham cracker crust. Refrigerate for at least an hour before serving.

Enjoy!

Follow me on Facebook for more!

Don’t forget to enter the GIVEAWAY open until 11/19/12.

Check out the link parties I join each day!

Nov 14

Easy as Pie~Pecan Cookie Pie

Second day of baking love for my hubby…Think this one was his favorite, although each time I make a new pie, he tells me THAT one is his favorite! I think it’s safe to say that pie, in general, is his favorite

Pecan Cookie Pie! Simple, fast, ooey-gooey and delicious!

Preheat oven to 350 degrees, butter a 9 inch pie plate.

Ingredients:

4 egg whites

1 package crushed graham crackers

1 1/3 tsp baking powder

2 tsp vanilla

1 cup sugar

1 cup pecans, chopped

Beat the egg whites with a mixer until stiff and fluffy. Mix in the rest of the ingredients with a spatula, careful not to over mix. Bake for 20-30 minutes. Will be fluffy and golden. Very tasty by itself or try alamode!