I was talking with some friends in a trip coming up with alternatives to Freezies. I mentioned about snow cones and was advised I should uses the blender! I did and it was awesome!!
1 tray of ice at a time is plenty. Less works best in my blender. I scoop the crushed ice into cups and poured some grenadine on top. Add a spoon, and there you go!
Next, is to find syrup alternatives. Homemade or bought in bottles, not plastic bottles, like our grenadine. Years ago, I remember grenadine was in glass but they switch to plastic at some point.
Jack says he can’t wait until Julia gets home from school to try it!! I’m getting more feedback from friends to use frozen water melon, frozen banana with milk for an ice cream like treat! More to come I’m sure!
I buy Hamburg from the Summerside Butcher Shop plastic free, as well as salami and pepperoni from Pleasant Pork at the Summerside Farmer’s Market, plastic free. Cheese is the only thing not plastic free, still working on that.
Chris found an amazing recipe for garlic butter! This is round #2 with it. I found an amazing recipe for the dough! I was making one large garlic fingers and one large pizza, but there was too much food waste. This time round, #4, I made one large pan half pizza and half garlic fingers. I like this better, less prep and faster cooking time as I can only fit one pan in the oven at a time (to bake properly).
To be honest, the kids were not liking the garlic fingers, tweaking the cook time, temperature and amount of ingredients for them. Looking for the right pizza sauce as well. I want to make my own sauce come tomato season!
2 cups of white sugar
1 + ¾ cup of flour
¾ cup of cocoa
1 + ½ tsp of baking powder
1 + ½ tsp of baking soda
1 tsp of salt
2 beaten eggs
1 cup of milk
½ cup of veg. oil
2 tsp of vanilla
1 cup of boiling water
For the cake, I use a bunt pan, bake at 350 for 52 minutes!
For 2, 9″ pan cakes, bake at 350 for 33 minutes!
Find my whipping cream icing on the Recipe page! So yummy!
¼ cup water
½ cup cocoa
¾ cup white sugar
¼ tsp vanilla
I found another recipe to rid the fridge of plastic! The Zero Waste Chef is very inspirational to me. I usually go to her page if I am looking for a recipe and I follow her on a couple social sites and see lots of her blogs! This is the recipe for her Chocolate Syrup. It is amzing and so easy to make! We will never go back to store bought again! We have used it so far on ice cream and hot chocolate. I’m looking foward to using it on other desserts!
The past two weeks I have been trying to make a homemade hazelnut butter recipe. Our kids love Nutella.
I started to go with the Zero Waste Chef’s recipe, but with my tiny food processor, I could not manage to make the hazelnut butter. My machine was overheating as well! The texture was way too crumbly and I used too much coconut oil to try to make it more runny. It will be great to try and make hazelnut butter balls (like peanut butter balls). Yummy!
I bought some hazelnut butter at Bulk Barn, which was a perfect butter blend. I followed the above recipe, with 1 and 1/4 cup of hazelnut butter. I found the cocoa to be strong tasting and added a total of 1 Tbsp icing sugar. It could use more. The other problem I encountered was the salt. 1/8th of a tsp was too much. Next time round the salt will be left out and added by pinches or shakes (salt shaker) to taste. More hazelnut type treat needed to be made, don’t want to waste it! (Less food waste and money loss).
I bought some more Hazelnut butter for another re-try in the near future.
March 16th Try #3
I finally nailed the recipe!!! This time I took the time to re-read the whole article in The Zero Waste Chef’s article. She mentioned that one of her daughters uses icing sugar instead of honey. I figure, the recipe needs more sweetener than the honey can give. The kids are custumed to that. So I took the route of icing sugar and the recipe turned out beautifully!! I also only added a pinch of salt, not the directed amount. I did not want to make the too much salt mistake again! The kids like it!
I will make a new article with my process the next time I make a batch. Here is the recipe I used.
June 2nd Try #4
I forgot to update a while ago, but the kids decided they preferred the Nutella brand more. So I put making my own on hold, back in March. (Kinda disappointed!!). Me and Chris are sure, that if the kids were introduced to the previous recipe, they would have liked it. They are just so intuned to the sweetness and chocolate taste of Nutella!
I sure wish the big kids were home from school to try it out! It still does not have the chocolate taste like Nutella . . . Thomas likes it, not so much Jack. I really do not want to buy another jug of Nutella. We are almost out.
I think its amazing. Though I should have re read by blog, forgot to add less salt! Oops! I like it better than Nutella. I can’t get past such sweetness for toast like the kids do.
Kids are home, had some with pretzels. Julia dislikes it, dramatically!!! Lol!!! Alaina likes it and Daniel dies too. He rates it a 8.5 out if 10. Though, they agree less salt and more chocolate. Daniel still prefers the Nutella, having a hard time to let it go. He will see what the homemade one is like on toast tomorrow.
I suppose if 4 of the 5 kids made the switch, I would be buying way less Nutella! Reducing is a good thing, a step in the right direction. (Thomas does not eat Nutella by the way, just peanut butter at the time).
Update, June 6.
Thomas is loving the hazelnut butter with pretzels!
Today I added 1/4 cup more powder sugar and 2 Tbsp coconut oil. I must say, it is very very close to the sweetness of Nutella! Daniel tried the H.butter on toast yesterday, didn’t enjoy it very much. The Nutella jug is pretty much empty, not buying a new one this week. Forcing the kids to give my recipe a try. Stay strong!
Plain homemade yogurt
2 L milk (I used whole milk)
1/2 cup yogurt (I used Danone plain Greek yogurt)
Vanilla homemade yogurt
2 L milk (I used whole milk)
1/2 cup yogurt (I used Danone plain Greek yogurt)
1/2 cup sugar
40 ml vanilla
I received the plain yogurt recipe from a lady I met at a CBC event in Charlottetown in early February. Her name is Shirley Smedley. She says that she has been making yogurt for 40 years.
Here are the instructions she gave me for plain yogurt. Very simple!
“1. Put 2 litres milk into a pot and heat to scalding point or 180 F
2. Remove from the stove and cool to lukewarm or 105 – 110 F
3. Stir or use a whisk in 1/2 cup of plain yogurt
– from the last batch of yogurt
– or good quality store-bought yogurt (not flavoured)
– or ask in the natural food section of the store for a package of yogurt starter (2 pkgs. cost $5)
4. Have ready: 5 mason jars/lids sitting on a cookie sheet.
Pour mixture into 5 clean mason jars; screw on lids.
5. Put the jars on cookie sheet into the oven. Turn on the oven light which provides a low heat to ferment the yogurt. Close the door and leave overnight.
In the morning, put jars into the fridge and allow to cool for a couple of hours to stop the fermentation process.
You now have homemade yogurt! When my kids were young, they enjoyed toppings such as blueberries, honey, strawberries, etc.”
I let them sit in the oven overnight for about 9 hours, and then cool in the fridge for about 3 or 4 hours. Our kids and myself like vanilla flavoured yogurt as well as sweetened. When step #2 is just about complete, I add the sugar and vanilla, stir it in well then continue with the rest of the recipe.
The Danone Greek yogurt I bought was all used up with 3 yogurt batches. No yogurt starter went to waste. My next batch will be my own starter yogurt.
I hear that these starters for fermented products and such are given a name, like a pet. The Zero Waste Chef for example has a sour dough starter named Eleanor. So I told my husband, Chris, that we must come up with a name for our yogurt starter. Olaf was a suggestion. I thought that maybe it should have something to do with Greek, as it started out as a Greek yogurt. Finally, Chris came up with a brilliant, hilarious, perfect name. None other would suit! Gertrude! Gerty for short.
Can you imagine, one opens the fridge and says, “Hey, yo-gert!
Chris’ joke! hahaha!
So now with our homemade yogurt, we can have 100% homemade yogurt drinks too!
Thank you Shirley!
Update: here is a very informative article about the starter yogurt. A good read from a friend on Waves of Change.
Update. July 18, 2019
Gerty is finished. I got slow and did not make yogurt when I should have. So here I am, making another batch. This one is the first starter of the new one I made last week. I used Greek yogurt again. I recently tried Yoplait, as an experiment, but the yogurt was kind of . . . slimy. Not my cup of tea!
Here is the recipe for making play-doh. Recipe #1 is my favourite. It stays soft and pliable. It is easy to wash and comes with no plastic container from the store. I have been making this play-doh for over 2 years. It is 100% better and does not have such a strong odor as the store bought.
Jack was my helper for most of the play-doh making. He was super excited! First we made the raspberry dye play-doh. The colour came out a very light pink. Could have used more juice for a darker colour. I would say we used about a tsp worth. I will add, my camera on my tablet is not so well. The colour is much better in person compared to the pictures.
Next came the blueberry dye. This one turned out a light purple. It could also use a larger amount of juice for the dye. I would say I used about 2 tsp. I did not measure.
Next came the coffee dye. Yes the play-doh smells like coffee! just slightly though, and the kids do not eat the play-doh. That has never been a problem. Maybe a lick here and there when pretending to make ice cream. lol. Nothing for me to worry about, really. So instead of using 1 cup of water to start, I used 1/2 a cup of water and 1/2 a cup of coffee for the dye. The colour turned out a light tan. I could have probably boiled off more water from the coffee, but I was experimenting and tried just a small brew to concentrate it that way.
Next came the turmeric. I added a 1/2 tsp to start, but the colour was the same as the coffee, or very close. I added another 1/2 tsp, and there was not a whole lot difference. So I took some mustard powder, 1/2 tsp worth and it brightened the colour a little. by the time I had the yellow I was looking for, I used 2 tsp of turmeric and 2 tsp of mustard powder. This one is my favourite. It came out bright.
Last came plain old white. No dye is needed for this one.
For this process, I was using two pots, a whisk and a silicone scraper. As one play-doh was finished cooking, the used pot was set aside to cool. A new pot was put on the stove with ingredients added. No heat turned on yet. The cooled pot was put in an empty sink and filled with water to loosen the dried/baked on play-doh. That would soak until the new batch of play-doh was ready, which the hot pot would be set to the side to cool and the pot in the sink ready for a wash out, dry and use. The cooled pot would get a soak and repeat until finished. The utensils would get a quick rinse in between so colours would not mix.
I am hoping the natural dyes will stay well with the play-doh. Chris was wondering if the dyes would stain clothing. After handling the play-doh myself (kneading), there was not stain on my hands. So I think it will be fine. I still have store bought dyes to use up as well.
Jack was asking if I could make blue play-doh. I don’t know off hand what to use to make blue dye naturally. I ran out of cream of tartar as well, so next time blue play-doh for Jack.
I would like to find natural dyes for Red, Blue, Green, Orange and Black.
Beet juice is on my list. I want to find natural dyes without packaging as much as possible.
Raspberries = light pink (need more than a tsp)
Blueberries = purple (need more than 2 tsp)
Turmeric and mustard powder = yellow (Great with 2 tsp each)
Coffee = tan (need a more concentrated coffee)
2 1/2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of milk chocolate chips
1/2 cup melted butter, cooled
1 cup milk, warm
1 cup sugar
2 large eggs, beaten
1 Tbsp vanilla
In a large bowl combine melted butter, milk, sugar, eggs and vanilla until smooth. Add dry mixture a little at a time (3), gently folding until combined. Over mixing will result in flat tops. A little flour remaining or clumps are okay. I over mixed mine a little by accident.
Bake in preheated oven at 425 for 5 minutes, then turn the oven down to 375 for 14 minutes. Let cool in pan until cool enough to handle and place the muffins on a cooling rack. Store in an airtight container once cooled completely.