Essential Oil Rice Bags

Tomorrow is Love Day!

One of my friends posted a picture of these little rice bags that she made for her kids for Valentine's Day...I thought they were so cute that I had to whip up something and share it with you! They were easy to make and used things I had on hand.

It was a huge hit, Lady said, "awe momma, you're the bestest momma ever". Who gets tired of hearing that!?

Supplies needed: fabric (I used some leftover fabric from their baby blankets but a nice flannel or thick cotton would work well), needle & thread, rice, and essential oils.

I cut 2 matching pieces of fabric into a heart (make any shape you want), using small stitches, sew the "wrong" sides together, leaving about 2 cm to pull the fabric through. Pull the fabric through the opening to reveal the finished heart. 

In a bowl or mason jar, mix rice & 5-10 drops of your favourite essential oil (I used 1 cup of rice for each of my bags and 5 drops of oil). With a funnel, pour the rice into the opening of the bag. Sew up the opening of the bag. 

Freeze for a great alternative to an ice pack for ouchies or heat in the microwave for 1-2 minutes for a nice calming warmth for bedtime or sore muscles. 

The essential oil you choose will provide added benefit - promote relaxation with lavender or a calming blend or help with breathing by using eucalyptus or a respiratory blend.  Other great options could include wild orange, peppermint, citrus blend, a balancing blend or a sleep blend. I used Doterra's Serenity for mine because I absolutely love the calming aroma.

This project took me about 10 minutes to make and I hand stitched the hearts. 

My happy children packed them off to bed with them and are sleeping soundly as I write!

~Adel~

Peppermint Cookies

Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!

My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.

Peppermint Cookies

Makes about 48 cookies

1/2 cup Butter

2 cups Sugar

2 Eggs

2 cups Heavy Cream (Whipping Cream)

2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil

5 & 1/2 cups All Purpose Flour

2 Tbsp. Baking Powder

1 tsp. Baking Soda

2 Tbsp. Cornstarch

Peppermint Butter Icing

Long Shredded Sweetened Coconut

Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.

Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.

These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).

Happy Baking!

~Adel~

No-Bake Strawberry Cheesecake

Today we went to one of our local U-Pick berry places, Krause Berry Farms in Aldergrove, BC to pick Strawberries. The beautiful berries inspired me to make a strawberry version of an cheesecake recipe that my mom used to make.

No-Bake Strawberry Cheesecake

2 cups Graham Crumbs (crushed graham crackers)

1/2 cup Butter, melted

2 - pkg Cream Cheese

1 cup Icing Sugar

1 pkg Dream Whip

1/4 cup Whipping Cream

5 cups Fresh Strawberries, Sliced and 1 cup mashed

3/4 cup Water

3/4 cup Sugar

1/4 cup Cornstarch

1 Tbsp Lemon Juice

1/8 tsp Salt

In a bowl, Mix the graham crumbs and melted butter. Spread in a greased 9 x 13" pan and let set in the fridge.

Mix cream cheese, icing sugar, dream whip and whipping cream together with a beater until fluffy. Spread very carefully and evenly over the crumb layer. Cool in the fridge for at least 1 hour before adding the topping.

While the bottom layers are cooling, mash 1 cup of berries. Add mashed berries with water, sugar, cornstarch, lemon juice and salt to a sauce pan. Bring to a boil until the sauce becomes translucent. Add remaining fresh sliced berries. Let cool before pouring over cream cheese layer.

Cool whole dessert for at least an hour (overnight is even better) before cutting and serving.

Mmmm...Strawberries!

~Adel~

Strawberry Sangria

TGIF! 

This has probably been a tough week for many of my friends with teachers striking and all the juggling that has had to happen - so here's a little treat for all of you parents who've stressed this week with what to do with your kids & the teachers walking the picket lines out there! (and the rest of us too)

Strawberry Sangria

6 Strawberries, sliced

1 Tbsp Sugar

4 oz Rose Wine

1 oz Peach Liqueur

Lemon Lime or Club Soda

Ice

In a wine glass, muddle strawberries and sugar. Add wine, liqueur. Mix well and add ice and soda as desired.

Now put your feet up and enjoy this perfect summer Friday afternoon drink!

~Adel~

Strawberry Tiramisu

It's strawberry season and time to dig out all those fabulous strawberry recipes! 

I decided to make a Tiramisu with a layer of strawberries and a few adjustments (I'm not a fan of the raw eggs), something I made for Daddy Ladybug for a Valentines Day dessert ages ago when we were dating.

Strawberry Tiramisu

2-3 cups fresh Strawberries

2 cups Mascarpone Cheese

2 cups Whipping Cream

1 Tbsp Sugar

1 tsp Vanilla

3 Tbsp Coffee Liqueur

Ladyfingers (enough for 2 layers in your desired dish), I used 36

3 cups Hot Water

4 tsp Instant Espresso Powder

Cocoa Powder (for garnish)

In a shallow bowl, combine hot water and espresso powder, allow to cool while assembling the other layers. Slice strawberries, leaving a few unsliced for garnish, set aside. In a large bowl, whip cream, sugar, vanilla and coffee liqueur until it forms soft peaks. Add mascarpone and mix well, set aside. 

Now to assemble: Dip Ladyfingers (both sides) in coffee mixture and create a layer on the bottom of your serving dish. Top with 1/2 cheese & cream mixture and spread evenly. Add a layer of sliced strawberries, another layer of dipped Ladyfingers and the remaining layer of cheesy and cream. Dust top with cocoa powder and garnish with strawberries.

Let cool in the fridge for at least 1 hour before serving.

Delicious light and fresh dessert, perfect for entertaining or celebrating something special.

~Adel~