A New Amazing Use for Honey

Sunday, October 30, 2011

Honey! I love honey! Now I'm using it to wash my face. It's antibacterial and a humectant. It's full of antioxidants. My skin has cleared dramatically in only two washes!! I am a believer!! And imagine the benefits to your skin of using a face wash naturally created within miles of your home!! The heat from the shower makes it smooth and not sticky at all. Added bonus...I'm not having to use a moisturizer! My skin isn't feeling dry or getting oily.

Honey is amazing!

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EASY Fluffy Biscuits

Tuesday, October 18, 2011


2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk


1) In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.

2) Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.(I used a wide mouth canning jar ring.)

3) Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Makes 12 Biscuits

Carly Beth's Birthday Recipes

Wednesday, June 22, 2011

Strawberry Lemonade Cupcakes
Source: Annie's Eats

Yield: about 21 cupcakes

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition.
Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.
Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Salted Double Chocolate Chunk Cookies
Source: Annie's Eats

Yield: about 24 cookies
8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped

Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.

Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. (Alternatively, heat in the microwave in 25-second intervals, stirring in between.) In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in the remaining chopped chocolate with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Pretzel M&M Cookies
Source: twopeasandtheirpod.com
Yield: 2 1/2 dozen cookiesCook Time: 10-12 minutes
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M's
Sea salt, for sprinkling on cookies

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside.
2. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
4. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's.
5. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

Location:Old Lenoir Rd,Hickory,United States

Heirloom Margherita Pizza

Wednesday, June 8, 2011

Okay so the picture doesn't do it justice. This recipe is amazing!! Make it tomorrow night!!!

Here we go, here's what you need for the crust:

1 cup warm water
1 tablespoon raw sugar (white is fine if you must use it...)
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

1) Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2) Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust.

Bake for 10 minutes in a preheated 425 degree oven.

3) While it's baking, get your toppings ready:

1 1/2 cups Sun-dried Tomato Vinaigrette with 1 clove garlic combined.
1/2 pint Heirloom Tomatoes
Fresh Mozzarella Cheese (use as much or little as you like)

4) Pull pizza crust out after 10 minutes and brush with dressing mixture. Add tomato slices and cheese.

5) Bake for 8-10 minutes longer until cheese is melted and crust is golden brown.

** I bought Heirloom Cherry Tomatoes at the Farmer's Market today. They are amazing...AMAZING!

Location:Old Lenoir Rd,Hickory,United States


Wednesday, June 1, 2011

Here are two awesome cookie recipes I made today!!

Chocolate Covered Pretzel Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) peanut butter chips
1/2 cup milk chocolate chips
5 ounce package Flipz milk chocolate covered pretzels, chopped
Preheat the oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the peanut butter chips, chocolate chips, and pretzel pieces until well combined.

Drop by tablespoonfuls onto a parchment lined baking sheet. Bake for 10-12 minutes or until golden brown. Cool on a wire

Lime Sugar Cookies

2 cups sugar, divided
grated zest of 2 large limes
1 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon lime juice
2 ¾ cups flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda

Prepare lemon sugar: In a mini food processor, blend ½ cup sugar with 1 teaspoon lime zest. Pulse several times until the zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 ½ cups sugar. Blend in eggs, one at a time then add vanilla, lime juice, and remaining lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 350ºF and line 2 baking sheets with waxed or baking paper.

Shape the cookies: Shape one tablespoonful of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick– it might help to press the glass first in the sugar then onto the dough, then it won’t stick. Repeat.

Bake cookies for 10-12 minutes.

Nutella Whoopee Pies

Monday, April 25, 2011

These are so easy and super yummy!!

Cookie Ingredients:

This is enough for 24 pies, you can half the recipe and it works out perfectly!

1) put all the ingredients in your mixer, and mix on medium-low until combined. Preheat your oven to 350 degrees.

2) Use a scoop to make uniformed sized cookies.

3) Bake for 10 - 12 minutes, allow to cool on a cooling rack.

Filling Ingredients:
1 Jar Nutella

2 Jars Marshmallow Fluff

1) Combine in your mixer on medium low until combined.

The last part is super easy! Just match your cookies and put filling in the middle.

**Tip: put cookies in a container or pan with high sides, packed tightly, cover and refrigerate. It will help firm the filling and keep the top cookie from sliding :)

- Posted using BlogPress from my iPhone

Location:Old Lenoir Rd,Hickory,United States

Red Velvet Whoopee pies

Thursday, April 14, 2011

First of all...I cheated and used a cake mix. But none the less, this is an awesome recipe!

For the Cookies:

2 Eggs

A Box of Red Velvet Cake Mix

And a stick of butter...forgot to take a picture :)

Mix in your stand mixer until combined, then use an ice cream scoop to make your cookie balls...

Bake at 350 for 10 minutes.

You need: 16 oz Powdered Sugar, 1 stick of butter, 1 tsp vanilla extract and 8 oz cream cheese.


Fill the pies, and let your assistant lick the spoon...

Location:Old Lenoir Rd,Hickory,United States

100% Whole Wheat Sandwich Bread

Tuesday, March 29, 2011

I got this recipe from Mother Earth News - http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=6

It's super yummy...but I forgot to take pictures :) Also, you can bake this in a loaf pan or in a free form loaf on a flat baking stone.

100 Percent Whole-Wheat Sandwich Bread

Whole wheat flour has a nutty, slightly bitter flavor, and it caramelizes easily, yielding a rich, brown loaf. Milk and honey are tenderizers, and their sweetness complements the bitter notes.

1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 tbsp plus 1 tsp salt
1/2 cup raw honey
5 tbsp neutral-flavored oil, plus more for greasing the pan
1 1⁄2 cups lukewarm milk
1 1⁄2 cups lukewarm water
6 2⁄3 cups whole wheat flour (I used King Arthur Flour)

1) Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.
2) Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook.
3) Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
4) The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
5) On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 11⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball.
6) Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full.
7) Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
8) 5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf.
9) Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm.

Allow to cool completely before slicing in order to cut reasonable sandwich slices.
Makes 3 1 1⁄2 pound loaves.

Location:12th St NW,Hickory,United States

Chocolate Chip Pound Cake...

Friday, March 11, 2011

Yellow cake mix
Small instant chocolate pudding
4 eggs
¾ cup of water
¾ cup oil
8 oz sour cream
1 cup chocolate chips - I like the mini chips :) 

Sift cake mix and pudding.

Have your super cute assistant push things along through the sifter...

Make a well in the center of bowl, add remaining ingredients (minus chocolate chips) until smooth, then add Chocolate Chips.

Looks yummy without even baking it!!

Grease and flour tube pan.
Pour mix into pan, back for 55 - 60 minutes at 350 degrees.


Enjoy your first piece while it's still warm...YUMMY!!

Don't forget the adorable assistant!

Powder Laundry Detergent

Saturday, February 26, 2011

Here is a new detergent recipe! This one is powder instead of a gel... Enjoy!

2 cups Baking Soda
3 cups Borax
2 cups Washing Soda
1/2 Bar Fels-Naptha grated or chopped fine
1/2 Bar Ivory Soap grated or chopped fine

Combine all ingredients, store in airtight container. Use 1/8 cup per medium sized load.

Chocolate Chip Cookie Rolls

Wednesday, February 23, 2011

Chocolate Chip Cookie Rolls

2 1/2 cups sifted all-purpose flour
1/2 tsp. salt
3/4 cup butter softened
3/4 cup sugar

1 egg
1 1/2 tsp vanilla

6 ounces of mini semisweet chocolate chips or chopped squares

Chocolate Coating:
12 ounces of semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350.

2. Sift together four and salt into a bowl.

3. Beat butter, sugar, egg, and vanilla in a bowl until mixed. Blend in flour mixture, then chocolate.

4. Shape dough on into 2 x 1/2-inch logs. Place on ungreased baking sheet.

5. Bake in oven for 12 to 15 minutes or until cookies are set. Remove cookies to wire racks to cool.

6. Melt together chocolate chips and butter in top of double broiler over hot water; stir until smooth and blended - or in Microwave (I'm lazy)

7. Dip half of cookies in chocolate. Let stand until set.

Crusty White Bread

Tuesday, February 22, 2011

This recipe is from KingArthurFlourdotcom. It was so easy!!!


3 cups lukewarm water
6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*

1 tablespoon salt

1 1/2 tablespoons instant yeast

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

3) Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

4) Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

5) When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

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