Monthly Archives: October 2010

Popcorn Balls

How to Make Old Fashioned Molasses Popcorn Balls

By Shayleia, eHow Member
Popcorn Balls

Popcorn Balls
How to Make Old Fashioned Molasses Popcorn Balls
User-Submitted Article

Making Old Fashioned Popcorn Balls is a really fun and easy thing to do with your kids. Prepare to get a bit messy!

Difficulty: Moderately Easy

Instructions

Things You’ll Need:

  • 3 Quarts Popcorn, popped
  • 2/3 Cup Molasses
  • 1 1/2 Cups Sugar
  • 1/2 Tsp Vinegar
  • 1/2 Tsp Salt
  • 3 Tablespoons Vanilla
  • 1/2 Cup Water
  • 2 Tablespoons Butter
  • Extra butter for hands and cookie pan
  1. 1

    Pop your popcorn and keep it warm in large metal bowl or pan the oven at 300F, until needed. Make sure your pan is large enough to be able to add the mixture to and to be able to mix with your popcorn.

  2. 2

    Combine all ingredients except the popcorn, vanilla and butter in a large sauce pan.

  3. 3

    Stir constantly over low heat until mixture begins to boil and reaches the hard boil stage. (250F)

  4. 4

    Remove from heat add the butter and vanilla and mix thoroughly.

  5. 5

    Pour your mixture slowly over your bowl (or pan)of popcorn and mix gently so as not to break up your popcorn.

  6. 6

    Once you have poured the mixture in and mixed it together, butter your hands and form into baseball sized balls by pressing the mixture together gently but firmly.

  7. 7

    Place your formed popcorn balls on a lightly buttered cookie sheet, wax paper or lightly buttered tin foil.

  8. 8

    Let cool completely and harden before wrapping in plastic warp. Store out of sunlight.

Read more: How to Make Old Fashioned Molasses Popcorn Balls | eHow.com http://www.ehow.com/how_4542403_old-fashioned-molasses-popcorn-balls.html#ixzz13rkBoBlK

Homemade Laundry Soap

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December 28, 2010 – Our first batch is just about used up – 11 weeks later for a family of 7 – not too bad – I will NEVER go back to store bought. I love how my clothes feel and smell and the amount money that we saved!!! WOWWIE! – NOTE: Stir twice a day for the first week after making it and it won’t be lumpy and will look like store bought laundry soap!!  Also – I added 2T of essential oils on the second batch

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I have been hearing from a handful of my friends on how they make their own laundry soap and LOVE it.

I am game for saving money and knowing EXACTLY what is in items that we use.

Here are the ingredients and step by step.

Ingredients:

  • 5 gallon bucket (reusable for additional batches) I picked mine up at the Chino Valley Ace Hardware
  • 1 whole bar of soap (used Ivory- it was really soft and easy to grate)
  • 1 cup Washing Soda – I found this at Chino Valley Ace Hardware (not at Walgreens or Safeway)
  • 1/2 cup Borax – Found this at both Safeway and at Ace Hardware
  • 3 Gallons (48 cups of water) plus 4 additional cups of water
  • 1 tablespoon Essential Oil (OPTIONAL) – I get mine off of the Internet – www.WFMed.com however you can get them from your local health food store.

Directions:

  1. Boil 4 cups of water
  2. Grate bar of soap and add to boiling water
  3. Stir until dissolved (took about 4 minutes.)
  4. Add 3 Gallons of warm / hot water to your 5 gallon bucket. (3 gallons = 48 Cups)
  5. Add the dissloved soap to the bucket and stir
  6. Add 1 cup of washing soap and stir for 2+ minutes with a long handled spoon until dissolved
  7. Add 1/2  cup borax and stir until dissolved (about 3 minutes)
  8. OPTIONAL: add 1T of essential oil and stir. (I used lavender for our first batch)
  9. Place lid on tight and let it sit overnight.

Rowan kept insisting that this was white cheese:

Add the grated soap to 4 cups of boiling water:

Shelby was my official “stirir”:

Looks like really soapy water right now, however tomorrow it will be a very lumpy gel: (photos to come)

October is here and so is Soccer and Popcorn Seasons!

Soccer season is in full form here in Chino Valley. Several weeks ago, I got to watch the girls play, both El and Shelby are on teams this year (now take it, I have class most Saturdays a month, so this year, I am not seeing too many games) and the game was horribly ref-ed. Every minute or less a foul was called always on Shelby’s team. The ref told us… “well, it’s cause my brother’s on the team!” UGH!!!

Then last weekend, I got a chance to see another game. That was the best ref-ed game I have seen in years! Seriously! The teams were pretty even, except for the fact that Shelby’s “FIREPOWER” team lost… but it was a GREAT game!!!

I was so proud of Shelby and she did awesome. Although she still needs to work on engaging the ball and having a better attitude around some of her more “cranky” boy players who don’t want to pass to a GIRL.

We closed out the weekend with Griffen selling about $1000 worth of Boy Scout popcorn at Fry’s. It put hit totals at over $1600. Man, am I proud of him!

His online ordering website is http://www.trails-end.com/estore/scouts/email_referral.jsp?id=2663332 If it does ask for his ID it’s 2663332

Chocolate Chip Cookie Dough Cupcakes (YES!!!!)

I have been trying to figure out what we are going to do for Miss Rowan’s 3rd birthday on October 24th. Then last week I saw THIS on Amanda’s blog. Yes! I know what I am going to do for Rowey’s birthday… These will be perfect… and I am thinking that I will serve them with chocolate chip cookie dough ice cream too. This was TOO GOOD not to share with you today! I plan on making Rowan’s cupcake holder as well and a banner to match for her.

Here is Amanda’s post (in whole) from her blog at http://www.kevinandamanda.com

September 27th, 2010

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

Oh mama mia, you are going to love these cookie dough cupcakes! When we were in Chicago for Kevin’s birthday, we ran into this little bakery that had cookie dough cupcakes. Yes, cookie dough in the cupcake! Hallelujah! I couldn’t figure out how the cookie dough was still, well, dough, inside a baked cupcake, until a sweet Facebook friend Denise informed me that you freeze the dough in advance so it doesn’t bake inside the cupcake. Brilliant! Thank you Denise!

I immediately and profusely professed my undying love for Denise, but I haven’t heard back yet.

I’ll keep you updated on that.

Chocolate Chip Cookie Dough Cupcakes

So, you totally have to try these! Take your favorite vanilla cupcake recipe and fill your muffin tins 2/3 full. I used a 3 tbsp scoop and it turned out to be just right.

Scoop!

Chocolate Chip Cookie Dough Cupcakes

The cake part itself is not actually the dominant flavor of these cupcakes, so if you wanted to use a box mix for these cupcakes, no one would ever know! 🙂 Or you can try doctoring up a cake mix like this. How good would a vanilla cake mix with white chocolate jello pudding be?? 🙂

Chocolate Chip Cookie Dough Cupcakes

Here’s my frozen cookie dough. Make these the night before so they are good and frozen. I used my favorite cookie dough recipe for this. I never want to bake it, so I figured it’d be perfect for these cupcakes. 🙂

For this application, I substituted the eggs with milk (1 egg = 2 tbsp milk.) and used mini chocolate chips.

Chocolate Chip Cookie Dough Cupcakes

Now here’s the totally cool part. You just plop the frozen dough right on top of the cupcake batter. For real!

And you will not believe how these come out of the oven…

Chocolate Chip Cookie Dough Cupcakes

Just. like. this. Seriously, right? You can’t tell at all! Love it!

Chocolate Chip Cookie Dough Cupcakes

There is some very yummy cookie dough hiding in here.

Chocolate Chip Cookie Dough Cupcakes

Hello, love. Can you see the little heavenly bites of goodness peeking through?

Chocolate Chip Cookie Dough Cupcakes

Now when I read about this Cookie Dough Buttercream Frosting, I was so all over that.

I totally had to try it. It’s everything you love about buttercream… heavenly, light, whipped, buttery…

And it tastes JUST. like. cookie dough.

Cookie dough. Frosting!

Chocolate Chip Cookie Dough Cupcakes

I am in love.

I am in love.

I am in love.

I am in love.

I am in love!

Chocolate Chip Cookie Dough Cupcakes

Now I know you want to see how it looks on the inside! 🙂

Chocolate Chip Cookie Dough Cupcakes

Smoosh! Cookie dough, baby!

Next time (oh there will so be a next time) I am going to try shaping the cookie dough in tubes. I’m betting it’ll turn out more like these.

Chocolate Chip Cookie Dough Cupcakes

Oh, and see these cute little cupcake holders? 🙂 I made these using the Silhouette. So fun!

I printed out cute cupcake paper from my digital scrapbooking stash, but I also just saw some really cute cupcake paper at Hobby Lobby. Then I found this free cupcake wrapper pattern and converted it for use on the Silhouette. Or there are tons of really cute cupcake wrappers in the Silhouette store, too!

There’s still time to enter the giveaway (ends Wednesday night) so head on over there and check it out! 🙂

Enjoy these cupcakes! 🙂

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.