Feathers in Our Nest

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Ginger Spice Cookie Soap

December 11, 2014 by Aliesha

I’ve been experimenting with all kinds of homemade soap combinations, and I really liked how this particular one turned out!  Ever since my Homegrown Collective box came last month, I’ve really been enjoying soap-making.  I made a bunch of different bars to give away as gifts, and I decided to share this “recipe” with you!

This soap really reminds me of a cookie.  It’s sweet, but not too sweet, and the ginger scent is so Christmasey.  The goat’s milk soap base I used is very moisturizing, and to top it off, there is oatmeal in it as well for added moisturizing benefits!

Using a melt and pour soap base makes soap-making SO easy.  You can easily triple this recipe to make three bars at once, if you like!  That’s what I usually do, since I have three soap molds.

Ginger Spice Cookie Soap

4 oz. melt and pour soap base (I like this kind)
5 drops Ginger Spice essential oil blend (if you don’t have this blend, see note below)
1 Tbsp. oatmeal

Prepare soap mold (this is the one I have) by sprinkling oatmeal in the bottom.  If you don’t have a soap mold, you can use something else, like a muffin tin, a bowl, or a small box, as long as you line it with freezer paper. (Here are a few clever ideas.)

Grate soap base with a grater (it’s nice to use one that is dedicated to soap-making).  In a double boiler or a glass bowl placed securely over a pot of water, melt grated soap base.  Stir constantly with a popsicle stick or thin wooden dowel while it is melting.

Remove from heat.  Add 5 drops of Ginger Spice essential oil blend.  Stir to combine.

Pour melted soap into the mold.  The oatmeal may float to the top, and that’s okay!

Allow to cool at room temperature until hardened.  Pop out of the soap mold.  If you have trouble getting it out, stick it in the freezer for 5 minutes and then it should come out without a problem.

You can wrap up the soap to give it away (I love to use brown kraft paper), or you can use it immediately!


 

Note: If you have a stash of essential oils, but not Ginger Spice, you could try making your own blend using orange, cassia or cinnamon bark, ginger root, and clove bud.  I’m not sure about the ratios, but play around until you like the fragrance.  Then add 5 drops of your blend to this soap recipe!

Don’t forget: shipping is now free on all orders at Rocky Mountain Oils!

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Disclosure: I was not paid to write this post, but it does contain affiliate links to the essential oil company I use and love.  If you choose to purchase oils through my links, it will help support my family and this blog.  Thank you! 

Aliesha Caldwell is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Filed Under: crafts, essential oils, gift ideas, health and beauty, homemaking, projects

Christmas at the Beach

December 9, 2014 by Aliesha

Over the weekend, we were blessed to be able to celebrate Christmas with Tad’s side of the family!  His parents were so kind to rent a beach house for us for the weekend so we could all spend some extended time together!

We loved reading Christmas books together.

The weekend was so relaxing (as you can see below, I actually had time to drink hot coffee and read a few cooking magazines)!

The back yard was sandy (obviously), so the kids had a good time digging and playing!

Drew (8) dug a really big hole!

CC had such a fun time.

Jude was content to sit on everyone’s laps the whole time we were outside.  (Vera would not have done that at that age!)

We had a fire pit, which was so cozy!

Tad, the girls, and I walked down to the ocean.  It was windy, so the waves we really high!

Cordelia was delighted by the beach.

Love my sweet husband.  🙂  It was awesome to have so much quality time with him this weekend!

Vera loved the beach too, but she did get a little scared by a crab we saw!

Back at the fire pit, Jude loved being thrown in the air by his Uncle Jed.

Naturally, we made s’mores!  We are particular about our chocolate.

Aunt Angela and Jude

“Just one more cracker, Mommy!”

Vera wanted to roast her own marshmallow.

That evening we had soup (buffalo chicken chili, beef stew in mashed potato bowls, and minestrone) for dinner.  After dinner, the kids got on their new pajamas and decorated the tree!

Earlier in the day, they painted ornaments with Grammy.  CC is hanging on her painted ornament.

Before bed we had a family sing-a-long!  We sang lots of Christmas carols and worship songs accompanied by Uncle Jed on the guitar.

 The next morning, we had to get a picture of all the cousins together!

They were much more cooperative than last year!

Our tree looked so pretty and we loved the double-sided fireplace!

This year, the adults drew names for gifts, and all the kids made gifts for one another.  They seemed much more focused on giving rather than getting, and I think that was partly because they had helped make the gifts!  It was so sweet to see.

Tad gave his dad a SUPER hot salsa, and while Dad pretended like it wasn’t that bad, he downed more than several glasses of water (while hiccuping/crying) in the kitchen!  Quite entertaining for the rest of us!

We had a lovely brunch that morning with fresh fruit, donut holes, lemon poppyseed scones, goat cheese eggs, chocolate cherry granola, chocolate chip pancakes, and bacon!

Great way to start the day!

The kids enjoyed some hot chocolate in their special mugs that Angela painted their names on.

Too cute, right?

Later in the afternoon, Haley helped Angela and me make some sugar cookies.

We did a few crafts before dinner too.  Washi tape is always a hit!

 I folded the cloth napkins to look like Christmas trees, and I made monograms for the place cards.  Love how it turned out!

Angela decorated the table with ornaments and shells.

Everyone was hungry… and it was a good thing they were!

We had Caesar salad, sweet potato casserole, loaded baked potatoes, lima beans, green beans, peas, bread, and filet mignon!  Scrumptious!

The cousins all played so well together and it was so sweet to see how much they love each other.  CC loves her Haley!

On the way home Sunday night, we had a flat tire (boo!), but we made it home on the spare!

We have so many wonderful memories from this weekend, and we are thankful for our extended family!

The group photo is on Dad C.’s camera, so I’ll add it to the post when I get it!

Filed Under: Christmas, Cordelia, family, holidays, Jude, Tad, travels, Vera

Dark Chocolate Sea Salt Toffee

December 4, 2014 by Aliesha

Every time I make this candy recipe, I get requests for the recipe!  It’s so addictive (so, either plan on giving it away or hiding it from yourself in the back of the fridge so you don’t eat it all).  The bottom layer is crisp toffee, and the top is dark chocolate with a sprinkle of sea salt.  It’s a match made in heaven.

After this is made, I store it in the fridge, so if you’re giving it to people for Christmas, make a note about that.

Best part: this recipe doesn’t require a candy thermometer… just “eye it”!

Dark Chocolate Sea Salt Toffee
 
Print
This recipe for Dark Chocolate Sea Salt Toffee is originally from Bread and Wine. It is addictive and delicious, and also gluten-free and egg-free!
Author: Aliesha @ Feathers in Our Nest
Recipe type: Dessert
Ingredients
  • 2 sticks butter
  • 2 cups white sugar
  • 1 cup dark chocolate chips
  • sea salt, for sprinkling
Instructions
  1. Prepare a rimmed cookie sheet by covering it with a piece of parchment paper or a Silpat mat.
  2. In a heavy saucepan over medium heat, melt together butter and sugar.  Stir constantly.  It will start to bubble, then the color will begin to change.  Keep stirring.  What you are looking for is a dark amber color (the color of toffee).  Stir constantly so the bottom doesn't burn.  It will thicken and darken in color by around 8-9 minutes, but let the color be your judge, not the time.
  3. When the toffee is done, pour it onto the prepared pan and spread evenly.  I have a big sheet, so I don't spread all the way to the edges.  Do not lick the spoon at this point NO MATTER WHAT.  Put the sheet in the fridge to cool.
  4. In a double boiler (or a glass bowl securely set over top of a saucepan of water), melt 1 cup dark chocolate chips, stirring as they melt.
  5. When toffee is cool to the touch, pour melted chocolate over the top and spread it to the edges of the toffee.  Sprinkle with coarse sea salt, OR wait several minutes until chocolate is almost hardened, then sprinkle with regular sea salt.
  6. Return cookie sheet to fridge to finish hardening.  When completely hardened, break into pieces.  Store in fridge.
3.2.2885

 

Enjoy!

dark chocolate sea salt toffee



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Filed Under: Christmas, desserts, recipes

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