Monday, May 27, 2013

While we're on the subject of Coconut Oil...



The Coconut facial
I’ve been seeing quite a few testimonials on Pinterest about women using coconut oil on their face, and I have to admit, I was pretty skeptical about this. At first thought, it goes against every skin care tip I’ve ever learned. You want me to put oil on my face? I laughed it off and went onto the next article many times. I don’t really know what made me curious enough to try it today, Maybe it was the giant jar sitting on my counter, or maybe it was the four hours that I had to kill until my coconut dream bars would be ready. A scientist at heart, I always research a procedure before I start, especially one as likely to fail as this one appeared. I found a great article in Prevention Magazine to finally convince me that this was a good idea. 


The Facial
After I wet my face with warm water, I rubbed a small palm-full of the oil onto my skin. After working the oil around in gentle circles, I took a warm damp washcloth and wiped the oil away, and I was hooked. My skin is now soft and dewy. So long “combination skin”...for now at least. 


The Scalp Treatment
Because I had such wonderful results with my coconut facial, I decided to push my coco-luck and see what it could do for my hair! For this, I massaged the warm coconut oil into my scalp and then worked it out from root-to-tip with a comb. I let the oil sit on my scalp for an hour, and then washed it out. I found that to oil did wonderful things for my scalp, but I think next time I will use slightly less oil on the actual strands of hair, as it took a few times over with shampoo to get rid of the greasy feel. 


The unintentional Hand conditioning
As you can imagine, in the process of the facial and the scalp treatment, my hands got a nice coating of the oil as well. In my profession I was my hands a lot, needless to say they can get dry. Tonight they are nicely moisturized. I will consider this one an added bonus.

A mid-spring's coconut dream



Coconut Dream bars



Okay, I’m ready to talk about the coconut dream bars that I mentioned in my last post. You will see many variations of this cookie on different blogs. I kind of just made this recipe up as I went, so feel free to modify it or just scrap it completely if coconut is not your thing. 

What I used


About three cups of graham cracker crumbs (I used 8X11 Pyrex)
6 TBSP of melted coconut Oil (You can use butter if preferred)
1 can of coconut milk ( you can use sweetened condensed milk)
About 5 ounces (1/2 a bag) of chocolate chips
6 ounces of shredded coconut



What I did

 start by melting the coconut oil on low heat, once it completely melted, add the oil to your bowl of graham cracker crumbs and mix thoroughly. Don't worry if it has the consistency of wet sand at this point ( If you change your mind on the bars, you could always try your hand at a sand castle...but I digress) After  you've mixed the crust, spread it onto your baking pan as evenly as possible. Press the crust firmly into the bottom of the pan, this step will help you to get it out of the pan in one piece later. Next open your can of coconut milk or condensed milk and pour an even layer over the crust. Once you've coated the crust, it's time for the chocolate chips! Sprinkle, toss, slam ( or use any other verb you'd like) to make a nice layer. Lastly, finish with a coating of shredded coconut. 
You're done! Bake in the oven for 30 minutes at 350 degrees F...or 176 Degrees Celsius...Whatever floats your boat. 

Most importantly, Enjoy!


 

Sweet treats



Strawberry Lemonade Cupcakes

One of my favorite things to do on a rainy day is bake. While I'm currently trying my hand at making coconut dream bars, I thought I would share one my favorite spring/summer recipes; Strawberry Lemonade Cupcakes. I will have to get back to you on the coconut bars...




What you will need for this recipe

Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk
1 teaspoon pure vanilla extract 

I like to add about 2 TBSP of lemon zest, this is optional.
Preheat oven to 350 degrees
Using a mixer, beat butter until fluffy 
Slowly add in eggs and beat well, then stir in milk and vanilla extract
In a bowl sift together dry ingredients 
Mix wet and dry ingredients until batter is homogeneous 
Pour into cupcake pan 
Bake 25-30 minutes 
Let cool 10-15 minutes before frosting




 Strawberry-Lemon frosting 
1 cup (1 stick) of butter
1 1/2 cup confectioner's sugar (sifted)
1cup fresh strawberries
1 teaspoon pure vanilla extract
1 lemon 
  1. Beat butter with an electric mixer in a bowl until light and fluffy.
  2. Beat 1 cup confectioners' sugar into butter until just blended.
  3. Beat vanilla extract into butter mixture until just blended.
  4. Fold in 1 TBSP of lemon zest, followed by the juice of 1/2 lemon
  5. In a food processor, pulse fresh strawberries until finely chopped
  6. Fold strawberries into frosting mixture
  7. Beat last 1/2 cup confectioners' sugar into mixture until just blended.




What is this?

Welcome to the sunny side! This is a random collection of  things that make me happy. Enjoy.