It’s been a week full of red and white hearts. Baking – everyday and extra special. Sharing love, receiving love…and sometimes forgetting. Laughter, tears, and exhaustion. Thankfulness for health and sticky fingers. Blessings from friends and prayers for friends.

We’re looking forward to a very busy weekend (by our low-key standards anyways). It’s a long weekend for us here with Family Day on Monday, and I’ve filled it fun plans. Dan always laughs at me when I complain that we haven’t seen anyone for a while because I promptly follow that up by booking us like crazy with visits to and from friends. We’re looking forward to catching up with some lovely people this weekend. And visits from friends always requires fresh baking, right? So I figure it’s an excuse for more cupcakes (I’m weak for the suckers), another batch of sticky buns, and perhaps some experimenting.

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Happy Weekend! How’s yours shaping up?

It would appear that all my big talk about the fun we get up to for Valentine’s Day was misspoken. Or at least lofty ideals because everyone got a touch of a cold which was joined for the wee babe with the business of growing teeth.

We’re feeling better and getting back on track, and while our plans changed I did have time for what has become a bit of an obsession for me lately.

Before Christmas I filled my cart at Mountain Rose Herbs, adding a list of handmade body care products to my giving wish-list. Well that wish-list went the way of the dodos but my box of goodies awaited patiently for me to dive in.

I checked this book out of the library once more, ogled the recipes here, and decided to try this recipe. I picked up this heart-shaped silicon mould from my favourite Swedish superstore hoping it might be perfect for a few Valentine’s Day goodies.

I had this hesitation that it was going to be a big messy disaster but it was so very simple. And lots of fun.

Rosy Lotion Bars

I infused my almond oil with 50 grams of dried rose petals to add the floral scent but almond oil works whether it is infused or not.

3 oz. sweet almond oil (or other carrier oil)

3 oz. beeswax, pastilles or grated

3 oz. shea butter

50 – 75 grams of dried rose petals (optional)

15-20 drops of essential oils: lavender, orange or others, as desired (optional)

silicon mould or other

For infused oil: In a double-boiler, or as I used a heat proof bowl over a pot with one or two inches of simmering water, combine the oil and flowers over low heat. Stir occasionally while allowing to steep for two hours. Let the oil cool then strain through a very fine strainer or better yet through cheese cloth so you can squeeze out as much oil as possible. 

Over a double boiler or as described above, combine the oil and beeswax. Stir while the beeswax melts, once melted, add in the shea butter. Stir until combined and remove from heat. Allow to cool for a short 2 0r 3 minutes then stir in any essential oils you may like to add. I added some orange and lavender oils. Pour into a silicon mould and cool fully before removing from moulds. I popped mine into the freezer to harden. Keep them in a cool place.

Choco Lotion Bars

After trying the rosy variety, I thought a chocolate version was required. These are almost delicious enough to eat. 

3 oz. sweet almond oil, or other carrier oil

3 oz. beeswax

3 oz. cocoa butter

1 tsp. cocoa (unsweetened)

As for the above recipe, melt oil and beeswax together over a double boiler set over medium-low heat. Add in cocoa butter until melted completely. Remove from heat, whisk in cocoa and pour into moulds. Allow to cool fully before removing. Keep cool until you’re ready to use.

I’m planning on gifting some of these along with some more edible selections for the upcoming holiday. And of course, a few will stay here in the soap dish to rub over freshly cleaned hands to soften the dry skin of winter, washing, and wear.

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Have you cooked up any special goodies for Valentine’s day giving? Have you tried lotion bars before? Any tips I could use for the next time? 

Shortly after Mira was born some lovely friends threw us a baby shower. It was such a thoughtful idea (by number six some of the baby items are looking very tired) and very much fun. I felt so honoured by the friendship these beautiful women have shown me. I was awed by the blessings they showered over us.

But before I get too soggy eyed, all this is to say that along with the great conversation, good food, and generous gifts there was a token game. And it was pretty hilarious. It involved melted chocolate bars and diapers. We had to guess which name brand chocolate bar was melted into each diaper, and it managed to turn a room full of woman into five year olds.

It came down to a tie breaker between myself and a friend who also has a houseful; I thought this was suiting as we had changed the most diapers out of the bunch. I don’t eat many name brand chocolate bars these days but I didn’t have any trouble guessing the last one. One peek at the mess of coconut flecked chocolate clumped in the bottom of that diaper and I knew. One whiff and I was tempted to nab a taste. But, no, I resisted and named the bar. The game ended in a tie as the other mama also guessed correctly but I received the extra special prize of bringing the unmelted half of the bar home for later. My special treat.

These macaroons are reminiscent of that bar. Reminiscent but so much better. With or without chocolate – I still haven’t decided which I prefer – they are a perfect sweet bite (or, too often in my case, bites). Chock full of coconut; chewy but not too dry; moist but not soggy. They were the perfect answer for the egg whites I’d frozen after my pudding affair. They were quick enough to throw together after dinner in the mad crazy time before bed. My only complaint is how quickly they disappear – we’d nearly polished off this last batch before I snagged a photo of them.

Oh and the hubby who is iffy about chocolate pudding is also iffy on coconut…But these babies were tossed back with nary a hint of disapproval. That’s a big win in my book.

‘Better than the Real Thing’ Coconut Macaroons

These are the perfect accompaniment to my chocolate pudding recipe – 4 egg whites here and 4 yolks there. I find egg whites freeze very well. If you have leftover egg whites after making ice cream or custard but don’t have the time to whip up some macaroons they can be frozen in a mason jar or zip-top bag until needed. Just thaw in the fridge when you are ready to use them.

4 egg whites

1/4 cup flour

1 cup sugar

1 tbsp honey

1/4 tsp salt

2 1/2 cups unsweetened, shredded coconut

high quality chocolate, melted, if desired

Add all ingredients to a skillet and mix with a wooden spoon or spatula. Heat over medium heat for 10 minutes or so – until the mixture begins to brown in certain spots (do not wait for the entire mixture to brown*). Remove the mixture to a bowl to cool.

Preheat oven to 350°.

Once the mixture is cool to the touch roll into 1 inch balls, and place on a parchment covered baking sheet. I find rubbing a little coconut oil over the palms of my hands makes this step less messy. Pop the macaroons into the oven for 15-20 minutes until the are evenly browned.

For added decadence drizzle or dip into melted chocolate. Or don’t. They’re amazing either way.

*I’ve gone too far waiting for browning and ended up with macaroons that were, while still delicious, a little hard on the tooth.

Such a quick and delicious treat!

There have been many projects, celebrations and preparations happening in the jay house lately. It’s been December busyness at it’s best. Now that the first birthday of the month has passed we’re fully into Christmas mode.

We’re keeping up with old traditions and making new ones. A tree came home for trimming, the lights strung and the ornaments hung. We’re making fudge (recipe here) and turtles (using this, of course), nuts and bolts and shortbread. Packaging preserves, cutting snowflakes and gift knitting. We celebrated with friends who filled our home with such a surge of love and joy that I feel it buzzing still.

These are busy days not without their stress as we try to keep our home tidy (just in case anyone is interested in that for sale sign*) but full of excitement as we deck the halls. And as always we try to keep a balance between doing and resting, getting things done while we relish in this special season of joy. The littles enjoy the advent with great zeal and have gotten somewhat fever pitched in the excitement of lights, tree, treats and special plans.

We have lots of ideas for later in the week after Dan’s parents have arrived but for now we’re baking up a storm while we squeeze in a few more school lessons before we have far better distractions.

* Some of you have kindly asked about our house being on the market. I haven’t said much about it simply because there hasn’t been much to say. No bites on our place, a lowered price here, a house we hoped would be ours selling before we got to it. We’re taking it in stride, though, and letting it be. Trusting and reminding ourselves to be patient.

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How you enjoy this beautiful season? Do you have a special celebration or tradition to share?