Cranberry Sugar Sugar

Scrub.

DIY Heaven
DIY Heaven

Pamper yourself with ingredients you may already have on hand.

I’ve adapted a sugar scrub recipe to soothe and exfoliate skin– a simple Cranberry Sugar Scrub that you can make at home. It’s the perfect DIY to make with a teen.

Please check the ingredients, in case of allergies.

I purchased my ingredients and oils at Trader Joe’s.

TraderJoes.com

You will need,

1/2 cup of Coconut Oil, partially melted

1 cup of sugar

1/2 cup of frozen cranberries

4 drops of cinnamon oil or an essential oil of your choice*

  • I have used Peppermint oil.

2 small Mason Jars or jars of your choice* I sprayed the lids white.

Place the frozen cranberries into a blender and press “Pulse.” Continue this setting until the berries are bitty.

Into a  bowl, add the sugar and cranberries. Mix together by hand. Add a few drops of essential oil. Stir the oil into the sugar berry mixture. Pour the semi melted coconut oil into the bowl. Combine all ingredients.

Spoon the sugar scrub into jars and seal.

Store your Cranberry Sugar Scrub in the fridge. Chilled, it should keep for seven to ten days. For skin use only.

Give a jar to a friend.

 

Alice’s Fairy Cakes

The grand and I have worked on an ancestry project.  With a simple British recipe for vanilla cupcakes, some imagination, and the occasional tweak or two ( a wee bit less sugar, a few more sprinkles of edible glitter) I came up with this recipe to complete the study  ~

Alice’s Fairy Cakes

From the Recipe Collection of Alice, my grandmother~

Tea and Fairycakes 1

Alice’s Fairy Cakes

 Makes about 12 fairy cakes

Preheat oven to 350 degrees F

Line 12 muffin cups with paper liners

Materials:

muffin cups

12 paper liners

whisk

large bowl

mixer or hand mix

*1 cup of butter at room temperature

Ingredients:

 ½ cup unsalted butter ~ room temperature

2/3 cup granulated white sugar

3 large eggs

1-teaspoon pure vanilla extract

zest of 1 large lemon (outer yellow skin)

1 ½ cups all-purpose flour

11/2 teaspoons baking powder

¼ teaspoon salt

¼ cup milk

 

Confectioner’s Buttercream Frosting:

2 cups confectioner’s sugar

(icing or powdered sugar) sifted

½ cup unsalted butter, room temperature

1-teaspoon pure vanilla extract

2 tablespoons milk or light cream

~ I am certain the baker’s and chef’s among us will be able to improve on this simple recipe.

 How To Make:

 Beat the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

If using a mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until a toothpick inserted into a fairy cake comes out clean. * Always check a few minutes before the stated baking time!  Do not over bake or the fairy cakes will be dry.  Remove from the oven and place onto a wire rack to cool.  Once the fairy cakes have completely cooled, frost with icing.

 ~The fairy cakes are best eaten the same day, however, you can cover and store them for a few days.

 Confectioner’s Buttercream Frosting:

In an electric mixer, or with a hand mixer*, beat the butter until smooth and well blended.  Add the vanilla extract.  With the mixer on low-speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high-speed until frosting is light and fluffy (about 3-4 minutes).   Add a little more milk or sugar if needed. 

 

  • Alice would not have had a hand mixer; she would have beaten the ingredients by hand.

 Serve on a china plate for a High Tea with friends and wee ones!

x

 

 

Hello~ it’s Alice

Alice
Alice (Photo credit: Danny PiG)

Hello~ it’s Alice

Cheerio, Darlings!  It’s Alice peeking through the clouds of Heaven.  As summer winds down I felt it timely to share a wee bit of Alice Wisdom with you.  Soon the chills will be upon us and we must have a plan to fortify the home and its members!

 

No home should be without honey and pure fruit juices.  A spoonful of home honey every morning helps to fortify your defenses.  Use the fruit juices to prepare hot drinks for colds and chills.  Black currant is best, dears!  They must be pure juices. 

 

Finally, have a wee tot of whiskey in the house, love.  A teaspoonful in a toddy is a grand pick-me-up when you come in chilled to the bone!  Adults only, dears!

Now, Mother have a look in the medicine cabinet and make sure that you are prepared!

 

Until next time,

Ta~Ta!

Alice

x

Alice’s Charlotte Russe

Alice in Wonderland - If I had a World of my o...
Alice in Wonderland – If I had a World of my own… (Photo credit: Brandon Christopher Warren)

Hello, DarlingsIt’s, Alice, shining down to deliver a weekly “delight” to your in box.  The view through Heaven’s soft as gossamer clouds is a glorious one!  Today’s weekly delight offers wisdom (from myself, Alice) and a lovely, French dessert recipe, dedicated to the young and the young at heart. First, an Alice Rule~ The young wife learns that it is impossible to live on Love, so I have chosen an economical yet lavish recipe to sustain life (and perhaps, Love). Charlotte was one of my husband Charles’ favourites ~(dessert, that is).

Charlotte Russe*

Alice’s Charlotte Russe

Soak two tablespoons of gelatin in a little cold water for fifteen minutes; dissolve with a cup of boiling water; add four tablespoons of powdered sugar; when cool strain slowly into a pint of rich cream which has been chilled and whipped to a stiff froth, stirring all the while the gelatin is being poured in.  Pat between layers and on the top of sponge cake, or turn into individual moulds. Line with lady fingers or sponge cake cut to fit the moulds.  Leave in a cold place until serving time.

Ta- dah! Enjoy and until next time, Cheerio my dears!

Alice

x

English Monkey

Hello, DarlingsIt’s Alice, returning with a simple dish to grace your table.  Today’s dish is, English Monkey (For the Love of Mike, I have no idea why it is called this intriguing title!).

http://www.eatingoutloud.com/2008/11/have-you-ever-eaten-an-english-monkey.html

 English Monkey

     Soak half a cupful of stale bread crumbs in half a cup of milk fifteen minutes; put one heaping teaspoonful of butter into chafing-dish; add one third of a cup of cheese cut fine; stir until melted, add crumbs with one beaten egg.  Salt and pepper.  Serve over crackers.

~Us Two Cookbook~ A Collection of Practical recipes Adapted for Two Persons

~Jennie. B. Williams~1909

Have a shot of sherry as it bakes!

Love,

Alice and Grace

x

My Grandmother Alice’s Trifle

This is Alice’s recipe for, trifle, as found in her cookbook~ Us Two Cookbook~ Jennie B Williams, from 1909- Gaskell-Odlum-Stabler Limited, Thomson Stationary Co. Limited, Vancouver, BC.

Any kind of stale cake, sponge or pound cake preferred, one tablespoon of wine (sherry), one tablespoon of brandy (Alice loved a shot of brandy!), strawberry, or raspberry jam, one half-pint of cream, one and one-fourth cup of blanched almonds.  In a dish put first a layer  of cake, then a little brandy, then jam, then cake, wine and nuts, also a little cream whipped; begin again as before, then add a few macaroons and make a wall of lady fingers.  After all the cake and wine are used, over the top put plenty of whipped cream (stiff).

* Consider adding a mix of summer fruit to the dish to make it a slightly healthier, 2013 version!Image

Love,

Alice and Grace