Awesome Waffle Recipe

Not all waffle recipes are created equal. I have had some pretty amazing waffles and I have had some not so amazing waffles (more like rubbery flavorless breakfast disks). I used to buy the kind of waffles you get in the frozen section of the grocery store. Then I started buying the box of Pioneer baking mix and making waffles from that. Those are pretty good. THEN, I experimented with some recipes and learned to make my very own waffles from scratch. Needless to say I don't buy frozen or boxed anymore. A huge factor in making your own waffles is having a waffle iron. I will say that I have that in my corner and it does help to have a badass commercial grade waffle maker like mine. My mom gave it to me. It sat unused in my cabinet for a long time. I was a little intimidated by it at first but once I learned the lingo, I never looked back and my waffle iron is a happy new addition to my kitchen. I make waffles a few times a month. We seem to eat waffles most often at night time in our house. There is just something about breakfast for dinner that seems so appealing. After trying out several different recipes, I came up with one that works best for me and I must say that they are the best waffles that I have ever eaten and almost always have all the ingredients on hand. Nothing too extreme in this recipe. Without further ado, get out your whisks and your waffle irons and let's make some scrumdiddlyumptious waffles. 

What you will need:
Waffle Iron
Large Mixing Bowl
Whisk
Silicon/Rubber Spatula
Measuring Cups
Measuring Spoons
Nonstick spray

Ingredients:
DRY
2 c. All Purpose Flour
1/4 c. Sugar (= 4 Tbsp)
1 Tbsp. Baking Powder
1 Tsp. Salt

WET
2 c. Milk
2 Eggs (Beaten)
4 Tbsp. Melted Butter
1 Tsp. Vanilla

RECIPE:
First, you want to get your waffle iron heated up and ready for use. I have a Waring Pro Commercial Grade Waffle Iron and I set mine to the heat setting (4). That always satisfies my desires for a perfect fluffy and slightly crispy outer waffle. You'll have to find which setting works best for you, but I would recommend starting out at a medium setting.

When making this recipe you want to start out by mixing your dry ingredients (Flour, Sugar, Salt, Baking Powder) in your Large Mixing Bowl. Once your dry ingredients are mixed, you can start adding the wet ingredients. (I learned to add the butter last to avoid getting a lumpy batter.) First, add your milk and mix batter. Then, add your beaten eggs and vanilla. Lastly, add your melted butter and mix vigorously until all lumps are out of your batter. Scrape down the sides and bottom of your bowl with your silicon spatula to make sure that you get all the dry ingredients fully incorporated too.

I add one cup of batter to my waffle iron and it is always just enough. A One Cup measuring cup works great for scooping and pouring the batter. Depending on the size of your waffle maker, you may need more or less. My waffle maker only makes one giant waffle at a time. That is usually enough for one person.

My waffle iron beeps to let me know it is ready and beeps when it is time to take out or flip my waffles. Every waffle iron is different, so look at your cooking instructions to see how hot and for how long to cook your waffles for.

Once your waffles are done cooking, it is time to dress them up if you choose. I butter mine up and add syrup. Sometimes I throw some fresh blueberries into my batter for some delicious blueberry pancakes. Sometimes I add some fresh sliced banana and pecans to my finished waffles and those are amazing. There are endless options to dress up your waffles. I hope you fall in love with this recipe as much as I have and I hope this makes it a little easier to make your own amazing waffles and get crazy, try your own versions of this recipe. Most importantly, Enjoy your journey in the kitchen.

Kids love to help when mixing up the batter and It helps to know that they are about to devour these delicious fluffy waffles too... 

How to make a Natural Eye and Face Cream that's super easy, really good for your skin and won't cost a fortune

All natural Coconut eye and face cream

This isn't your traditional store bought face and eye cream. This is the real raw stuff here. You won't find any chemical, preservatives or fragrances in this recipe. No Siree. This eye and face cream only consists of 3 ingredients. Coconut Oil, Jojoba Oil and Vitamin E. And they just so happen to be all natural and really good for you. No worries here.

It only takes about 10 minutes to make and most importantly it is natural and really moisturizing and nourishing for your skin. It is really easy to whip up and you may even have everything you need to make it already, tucked away in your pantry or cupboards somewhere.

I love the way this cream smells and makes my skin feel.
The main ingredient in this recipe is coconut oil. So naturally it smells like sweet coconut. When I use it (which is everyday) My skin feels super soft and hydrated all day long.

The awesome part about making your own body products is that you know exactly what is in it, You know what you are putting on your skin and you know that it is good for you. Coconut oil is known to treat numerous skin conditions like acne, eczema and even psoriasis and rosacea. Coconut oil also helps to treat dark skin spots, dry skin and much much more. It's truly an amazing little gift.

Jojoba oil is another amazing oil that is super beneficial for the skin. Jojoba oil is the closest thing to your skin's sebum, which is the natural oils that your skin secretes. That basically means that it is earth's natural Neosporin. I have used jojoba oil on my body regularly for about 10 years now and it has never done me wrong. It is probably the best oil you could ever put on your skin. So you can see how good it is for your delicate facial tissue and how nourishing it is to use.

Both of these oils are all natural and absorb directly into your skin truly moisturizing and nourishing it. Most of the products you buy at the store are water based (which is trickery) or they are made with petroleum based ingredients and only sit on the surface of the skin (again trickery) and basically suffocate your skin and trick it into thinking your skin is actually being moisturized. But as the day wears on the moisturizer wears off. You will know what I mean when you use this recipe.

The last ingredient in this recipe is Vitamin E. Vitamin E is also extremely beneficial for our body inside and out. Not only does vitamin E help to give us beautiful shiny locks, long nails and supple glowing skin but it is also helpful for our heart and has a lot of antioxidants and is required for proper function of many organs in the body. It slows down processes that damage cells. Vitamin E helps in the anti-aging process too. You will find vitamin E in most skin products. Especially those for the face and eyes.

So you can see why these three important and beneficial ingredients make for a great eye and face cream. All three ingredients work together in a trifecta of healing and nourishing properties to leave your skin feeling soft, moisturized and glowing. If you have never used coconut oil or other natural oils on your face before it can take some getting used to. But once you get past the initial "why is my face so oily phase?" and allow the cream to work it's magic, then you will see how soft and smooth your skin feels. It is always oily at first but within 20-30 minutes of applying it you will see how it absorbs into your skin leaving it just soft enough. I apply mine at night before bed, after I get out of the shower. That way it has all night to work on my skin without interference from external forces like makeup, weather and everyday wear. All I ask is that that you give it a chance to wow you.

That's enough tips and education. Let's get to making this stuff.

What you will need:
A mixing bowl
measuring spoons
A spoon or fork for stirring
A whisk or hand mixer
a small container to store your concoction in

Ingredients:
2 TbSP Coconut Oil (unrefined, preferably organic)
1 Tsp jojoba oil
2 capsules of vitamin E or 1/2 tsp vitamin E oil

Measure out your coconut oil and jojoba oil into your mixing bowl and then puncture or cut the tip of the vitamin E capsules and add to the other two ingredients and mix well with the spoon or fork and get all the lumps out and make sure all ingredients are well incorporated. Coconut oil is solid at room temperature but the melting point is 76 degrees. So it doesn't take much for the coconut oil to begin to get runny and melt. After you mixed the ingredients, put the bowl in the freezer for about 2-3 minutes. Just long enough to solidify the mixture again.
Take the bowl out of the freezer and use a whisk or hand mixer and whip the mixture up until it is fluffy and lump free. Kind of like a buttercream icing.

That is pretty much it. Once the mixture has been whisked up then you can scoop out the cream and put it in the container you have chosen to use.

A couple of hints: Try and use a container that has an easy open lid, even if it is oily. Sometimes the container can get oily and you want to make sure that you can open it up when you want to use it. Secondly, store the container somewhere that is cooler and possibly out of the light to help preserve your face cream as well as keep it from melting when the bathroom gets hot from showers and such.

Application: Apply a small amount of the cream to your clean, freshly washed skin on your face and around the eyes. ( a little goes a long way) Make sure not to get it in or too close to your eyes.
When Applying anything to your face, always apply in an upward and outward motion gently lifting the skin up. Make sure to never pull down on your face skin or pull too hard when applying the cream. Be gentle. Remember that when applying your face cream that you make sure to include the décolleté. That is the upper chest and neck area. Those are important areas too that a lot of women forget about.

What are you waiting for? Go mix up a batch a luxurious, all natural face and eye cream. Wash your face and apply this amazingly light and coconutty concoction to your beautiful face. How does it feel? Let me know what you think. Thank you for stopping by.

Blessings

Spring: Life in Bloom

Spring in Bloom

The sun is shining. The birds are chirping. The bees are buzzing. Everywhere I look I see everything coming to life and blossoming right before my eyes. Roses are beginning to bud and blossom vibrant shades of reds and pinks. The warm air begins to blow in sending the tops of my Cottonwood trees swaying to and fro. They sound like home!

Vibrant Vegetables

Spring is one of my favorite times of year. I look forward to it's arrival and all the beauty it brings with it. I love to see all the changes taking place and see how mother nature evolves right in front of me. She is bountiful and strong yet delicate and fragile.

I take care to notice the changes in my life and how I relate to the environment around me. I can't help but notice the evolution of life that takes place. I watch as everything comes to life and the land is filled with bright greens and vibrant colors and then watch as it all fades into the coming seasons and prepares to emerge just as beautiful the next. IT IS BEAUTIFUL and something to be appreciated and admired.

I express gratitude towards the greater power that works in my life and all around me, in everything I see. For we are all part of this beautiful circle of life.

“The world needs dreamers and the world needs doers
But above all the world needs dreamers who do.” | Sarah Breathnach

My little duck friends fly in and stay a while. I am happy
to be part of their journey and It is always nice to see them return every year!

Fruit infused water

Fresh Fruit Salad



A tasty little "Mommy Beverage" that I
mixed up. It was quite lovely

“Your life is an occasion. Rise to it.” Suzanne Weyn

I am Excited about Spring too

Life is everywhere
Thriving, Growing, Evolving

 “Never stop dreaming of moonbeams and fairy dust, shiny stars and the wonder of the heavens, a happier life and a better world.” | James J. Gormley



I live for RoadTrips

Freedom

The Bohemian spirit

“None but ourselves can free our minds.” Bob Marley



Baby Yoga
Caught in the Downward Dog

“And those who were seen dancing were thought to be insane by those who could not hear the music.” | Friedrich Nietzsche

Ready for the summer outdoor life

This is how we will be spending
our summer. It has already reached 95 here in southcentral Texas. Good thing I love the heat.

He loves to swing. We usually start
our morning out by swinging a little.
Glad the weather is nice enough to be outside now.

Ready to go for a stroll.
This little boy loved being outdoors.
Always wants to be on the go.

      

Loving the sounds of nature and snuggling my baby

Texas Bluebonnets
You can't find these in any other state.
The Texas hillcountry highways
are littered with these beautiful flowers. You can see
people all over the roads, stopped to take pictures in the
bluebonnets with their babies. I have yet to get in on this. ?

If we can't be outside, you can usually
find this little one crawling up to the
living room window to sneak-A-Peak at
what is going on outside.

“Believe in yourself and all that you are. Know that there is something inside you that is greater than any obstacle.”  Christian D. Larson

Working on the mural for the outside of our garden
If I can't be at the beach, I can at least create one.

“Simplicity, patience, compassion. These three are your greatest treasures. Simple in actions and thoughts, you return to the source of being. Patient with both friends and enemies, you accord with the way things are.Compassionate toward yourself, you reconcile all beings in the world.” Lao Tzu, Tao Te Ching

Loving the sunshine and the outdoor life
Sunshine is good for the Soul

We anticipate it's arrival every
year and have to take it
real slow on It's consumption

The Annual Easter Basket from
Grammy in Washington State

This Beautiful Life

Find something beautiful everywhere you look.

Spring is a great time of year to watch the wonders of this world and just how amazing this life is.

There is beauty in everything.

You just have to look.

 

“Tell me, what is it you plan to do
with your one wild and precious life?” Mary Oliver

 

 

How to make a basic Cheesecake from scratch

It seems like a lot of people are intimidated when it comes to tackling a cheesecake from scratch. So they go to the store and buy one or grab a box of instant cheesecake mix, which does not compare to the real thing. I used to do that too, before I learned how to make one at home. It is a lot easier than you might think. There are however a few extra steps than the normal baking recipes, but nothing you can't handle and totally worth it.  The hardest part is waiting for it to set up in the fridge before you get to devour it. The first time may be a little daunting but once you have made it once, you will never buy a store bought cheesecake again.

What you will need:
Gadgets:
Large Mixing bowl
Silicone spatula
hand mixer, stand mixer or your husbands muscles (options)
12" Spring Form Pan
Measuring spoons
Large deep roasting pan or it's equivalent
Large Pot to boil water
Foil (Like 2 baking sheet size pieces)

Ingredients:
CRUST
2 cups finely crushed graham cracker crumbs
1/4 cup (4 tbsp.) melted butter
1/4 cup granulated sugar

FILLING
4-8oz packages Cream Cheese (room temp)
1 1/4 cup granulated sugar
4 large eggs (room temp)
1 tbsp. good quality Vanilla Extract
1 tbsp. Fresh Lemon juice (you can use the bottled too)
2 tbsp. heavy cream


Bakes: 40-50 minutes @ 350degrees

First, preheat your oven to 350degrees.
Next, use that big sheet of foil and tightly wrap it around the outside of your springform pan and tuck it just under the lip around the outside of the pan, making sure that the entire outside of pan is wrapped, like so...

 

Next, go ahead and fill your pot or sauce pan with about roughly 4 cups of water and allow that to come to a boil on the stove. (The amount of water you need will vary depending on the size of roast pan you are using.) You want the water to come up halfway on the pan. This is all for the Water Bath, which comes later. Yes, you read that correctly.

Meanwhile, while the water is boiling and oven is preheating, Let's make the crust. Pour graham cracker crumbs, 1/4c sugar and 1/4c melted butter into the bottom of the springform pan and use your hands to thoroughly combine all the ingredients into a crumbly moist mess and then begin to flatten the crumbs into the bottom of the pan with the palm of your hand and flats of fingers and work it out to the edges to create a flat tight even layer on the bottom. If you want to work some of the crumbs up the inside walls of the pan to make a higher edge crust, you can. I only go up a little bit. enough to make a lip. Now put your pan of firmly packed crumbs into the oven and bake for 10 minutes. When it's time, take out and allow to cool on counter.

While the crust is baking, you can start to mix the filling.
First, use the mixer to cream the cream cheese until it is fluffy, creamy and lump free. Next you can add the sugar, vanilla, lemon juice and heavy cream. Mix until smooth.

Then add one egg at a time, blending between each one until all four eggs are incorporated into the mixture.
Use your rubber or silicon spatula to mix the mixture together by hand, making sure to scrape down the edges and bottom for any cream cheese that may not have been mixed in good enough. If you have that problem, just use the mixer to give another quick mix. Then it is time to pour the mixture into our cooled pan of crust.
Use the silicon spatula to push the mixture to the edges of the pan and even it out until it is flat and smooth, like so...

 Now that your cheesecake looks all smooth and yummy, we have to bake it. Place the pan in the bottom of your large roasting pan. This is what I use...

Next, it's time for the water bath. Using this method helps the cheesecake to cook more evenly as well as keeps the cheesecake super moist by creating a lovely little steam bath for it, which in return helps to keep the cheesecake from cracking. Nobody likes a cracked cheesecake. Put the whole thing in the oven on the middle rack and pull the rack out just a little , so you don't burn yourself, but not too much. Pour the boiling water into the roast pan and around the outside of the cheesecake. Paying attention not to get any water in the cheesecake.  Gently and slowly side the rack with the pan back into the oven and bake for 40 - 50 minutes. Start checking at 40 minutes. The cheesecake should not jiggle when you nudge the outside of the pan. It should be mostly firm with a nice light golden brown coloring to the top.
Take out the whole pan and set on some hot pads. As soon as the foil on the cheesecake is cool enough to touch, slowly peel back the foil from the outside of the pan and put pan onto a cooling rack. You don't want the cheesecake to sit in the hot water any longer than it has too. Using a clean pairing knife, slide it around the outside of the cheesecake along the wall of the pan to free it up before you take off the outer part of the pan.

Once you went around it once or twice, you can unfasten the outside of the pan and gently lift off and over the cheesecake. Allow to cool on the counter for about 20-30 more minutes, then transfer to the fridge to cool for at least 4 hours.
Waiting sucks!!!  

Once the time has passed and the cheesecake is firm and cold, you can slice it up and serve it up. try fresh berries or a strawberry puree to go with it.

I hope that you try this recipe out and find out for yourself how easy it is to bake and share it with your friends. Nobody minds when you roll up with a few slices of freshly home-baked cheesecake.
Enjoy your journey in the kitchen. Blessings!!!

Warm Apple Crisp: Simple & Delicious Recipe

Warm Delicious Apple Crisp

If you love apple pie but don't always have the time to make one from scratch, then you will love this easy and delicious recipe for Apple Crisp. I got this recipe from my grandmother. However, I cannot say for sure where she got it from. Probably one of the ladies from her church. They love to trade recipes. So let's get started.
You will need:
4 large granny smith apples (8 small)
1 stick of room temp butter (save the butter wrapper)
1c. flour
1c. sugar
1 tsp. cinnamon
1 tbsp. lemon juice
1/2c. pecans (optional)

Gadgets: Kitchen Knife, Potato Peeler, Medium Baking Dish, Mixing Bowls, Measuring Spoons, Mixing Spoon, Baking Sheet

Bakes: 40-45 minutes

Let's do this:
Preheat your oven to 350F.
Next you want to peel your apples. I don't think anybody really likes to peel apples. So I find that using a potato peeler for this is the easiest and quickest way to get the job done. (Save those peels and cores if you have a compost for your garden)

Then you want to slice your apples into slices. You don't want to make them too big that it will take to long to cook, but you also will not want them too small or it could make the crisp more like an apple sauce. (You've been warned)

Put your sliced apples into a large bowl and sprinkle with the lemon juice. The lemon juice helps to keep the apples from turning brown and helps to bring out the tart flavor of those crispy apples.. I also like to sprinkle a tablespoon or two of sugar and a dash of cinnamon onto my apple slices before I add the topping. This is totally optional and does not need it. I just like SUGAR. Set apples aside.

Now let's make that crumble. In another mixing bowl you will mix the butter, flour, sugar and cinnamon, with your hands. Go ahead and get in there. It's therapeutic. It actually is just the best way to get everything incorporated together. If you chose to go the pecan route then this is when you want to add them. Use your hands again. It's nice!

Now let's put this baby together and get it in the oven. You were probably wondering what the butter wrapper was for? Use the butter covered paper to smear all over the inside of your baking dish. It keeps the sugar and crumble from sticking to much. Good idea, right?

Okay, fill the baking dish with the apples and then use your hands again to sprinkle to crumble mixture over all the apples. Make sure that everything gets covered with the crumble.

We're ready to bake. I like to place the baking dish on a baking sheet just in case. Slide it in the preheated oven, set the timer to 40 minutes and read a book or have a coffee. It takes longer if you linger. Check the crisp when the timer goes off. I use a paring knife and slide it into the middle of the crisp and make sure that the apples are done and not still hard. The knife should slide through easily. If they aren't done all the way then you can bake it for another 5-10 minutes, checking every 5 minutes.

When the crumble is done and apples are soft then take it out of the oven and let it cool on a cooling rack for about 10 minutes. Just long enough to make some homemade delicious whipped cream, if you are into that sort of thing. You can buy some but I prefer to make my own. It's easy.

Whipped Cream:    

1c chilled heavy cream
1/4c. confectioners sugar
1 tsp. vanilla extract      

Pour cream into mixing bowl and beat with mixer at medium spread or by hand for 2-3minutes or until the cream starts to thicken. Add the powdered sugar and vanilla extract and mix again until the sugar is well blended and the whipped cream has a thick fluffy consistency and forms stiff peaks.
That's it. Chill until ready to eat. If it makes it to the fridge. Sometimes it doesn't.

Enjoy your journey in the kitchen. Share with a friend. Blessings