DIY Cloth Wipes 

 

So our order of cloth diapers just came in and so far I’m liking them. We have a good sized stash and now that Levi is beginning to outgrow his newborn disposables, we’ve started to implement these bad boys. We came up with a plan to cloth diaper while I was pregnant, and I’m glad we’re deciding to stick with it! We didn’t want to order numerous sizes (can you say “expensive”?! 😛 ) so we wanted to wait until he was at least 8lbs. Having been born a little premature, it has taken a little while to reach this point but he’s finally surpassed that! Babies always lose a little at first, and getting him up to his birth weight was a small feat of its own (having had difficulty with his latch in the beginning 😥 )!

Now, I don’t think there’s anything wrong with disposable diapers, nor do I have any judgemental thoughts about exclusively using disposables (or cloth). To each their own! But we decided to use disposables at first while newborn babies excrete meconium. Also the added expense of purchasing the newborn sized cloth diapers was a tough pill to swallow. We also received quite a few packages of disposables at Levi’s baby showers, so having taken that into account, we opted to use those overnight as well as when we go out. That being said, we finally placed our order and I actually found myself EXCITED to receive the shipment in the mail! There’s just so many cute colours and patterns – a mom could really get carried away! 😉

Cute, right?! And it’s great because diapers really do add up, and although cloth are more of an expense up front, you’ll get your monies worth out of them. Especially if you reuse them on more than one baby! We opted for more gender neutral prints for this reason. 😉

So we basically had no idea about cloth diapers, so we read reviews and asked friends. Upon discussing the diapers, the topic of wipes came up. I began searching for a do-it-yourself wipe “recipe” . There were disposable ones (think paper towels), but I figured why not do cloth wipes as well?! We may as well go all. the. way :D. We snatched a couple packs of cloths (10) and emptied a case of Huggies disposables wipes. Figured it could be reused to store my cloth ones and – voila! Now, you can always use whatever material you want, be it flannel or heck – even bamboo! And it’s on my to-do list to eventually mod podge over the container with some scrapbook paper or fabric. 🙂

Now, don’t go reading this and dismiss the idea yet! I wouldn’t steer ya wrong. I know how precious your time is! But, they’re actually pretty fast and simple to make. It literally takes me maybe 5 minutes every 3 or 4 days to make a new batch! Pretty good, if you ask me.


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Cloth Wipes Mix: 

Dry washcloths

1 c. Hot water

1 Tbsp. Dr. Bronner’s Pure Castile liquid soap

1 tsp. Aloe Vera gel

1 Tbsp. Coconut oil

1). Mix your tablespoon of coconut oil with your cup of hot water. Add soap, and the aloe gel. Mix thoroughly.

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2). I add just a few cloths to the wipe ingredients at a time. Wring them out slightly before placing on a flat surface. Now we fold them so they’ll fit into our wet wipes container.

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3). Place one cloth down flat, and lay another on top of half of it…(see below).

4). Bring the bottom half (that’s been tucked under the top cloth) up…

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5). Place another wet cloth on top of the bottom part you just folded up…

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6.) Now you can fold the top half down. Continue this pattern until all your wash cloths have been soaked in the soap mixture and folded.

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7.) Place them inside your emptied container. If you have a wipes warmer these would work well in that too! Pull the first wipe out of the top slightly so it’s ready to be used when it’s time. 😉 All your wipes should come out after one another if they’ve been folded correctly.

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Super easy! Now you know exactly what’s going on your baby’s delicate skin. They’re reusable and eco-friendly, and you don’t have to worry about those dangerous chemicals that are found in disposables! And I tell, ya – they make clean up a cinch. It may seem like a hassle at first, but once you’ve tried them and you see how much better they work than disposables, you might decide to make the change a permanent one in your home as well. 🙂

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Pumpkin Scones – Starbucks Copycat

PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!

Pumpkin scones

This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!

Pumpkin Scones


Recipe adapted from Damn Delicious

Makes 8 Scones

Pumpkin Scones Recipe

I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.

Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.

**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**


Pumpkin sconePumpkin Scone pic

Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all! 


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Lemons & Homemade Lemonade

Mmm…there’s nothing quite like a cool, refreshing glass of that sweet and tangy lemonade on a warm Summer day. If it’s homemade, I think it’s even BETTER. I love lemonade. Pink lemonade. Yellow lemonade. From the can (frozen) or from the carton, I’ll drink it any way it’s served. But for a real treat, I thought I’d try my hand at homemade lemonade and – wow! It was amazing.

When it comes to a refreshing Summer-time drink, you can’t beat that glass of old-fashioned, fresh-squeezed lemonade <3. It’s tart, delicious and super easy to make! Just 3 easy steps and 3 ingredients. Look below for details 🙂 .

Lemonade

 Homemade Lemonade:

Ingredients:

  • 1 c. sugar
  • 1 c. water
  • 5 lemons
  • 5 more cups of water

3 Easy Steps:

1. Simple syrup

2. Squeeze all the lemons

3. Mix it all together

Let’s start with the simple syrup:

This part always used to intimidate me a little. Just because I didn’t know what went into a “simple syrup”. But trust me, it couldn’t be more simple! It takes like, 2 minutes…

Directions:

1. Combine 1 c. sugar with 1 c. water in a small pot and stir over medium heat until sugar has completely dissolved.

That’s it! 😀

2. Remove pot from element and let cool.

3. Begin squeezing lemons (If you don’t have a handy dandy lemon juicer – don’t fret! Read below)

Another method on how to juice a lemon:

1. Spear a lemon half with a fork.

2. Hold the lemon half in one hand and the fork in the other.

3. Squeeze the lemon in one hand while pumping the fork up and down with the other hand, as if it were the handle of a water pump.

4. Continue to squeeze until you’ve extracted all the lemon juice that you can!

Continue making lemonade:

1. Pour the lemon juice through a strainer, and mash the pulp around to get every last drop of that lemony goodness 🙂 .

2. Pour your lemon juice into a pitcher and add those 5 cups of water.

3. Add as much or as little of that simple syrup as you like.

4. Pop it in the fridge to chill, or serve immediately over ice!

The nice thing about making your own is that you can sweeten it as much as you like. We have an infuser pitcher which has a column in the middle that allows you to add fruit. I can make infused water, or fruit juice fruitier, which is nice. So I fill it with lemon slices to make lemonade that much tangier 😉 .You can always float extra lemon wedges/slices in whatever pitcher you have to give it that extra zing!

Iced tea pitcher

I was shocked and delighted at how easy it was to make your own. And what to do with those lemon rinds? Well, you could always wash them out, fill them with water and put them in muffin tins. Stick them in the freezer overnight and you have icy lemon cups to toss into a fruit punch or jug of ice water. Or not, but the option is there 😉 .

Oh, and this week I’m 14 weeks!! Which according to Google searches means Baby K is the size of a lemon. Whad’ya know! 😀 Happy Thursday friends.

14 weeks

KFC Knockoff Coleslaw Recipe

Sorry it’s been awhile! Life has been busy, but at the same time, not exactly “blog-worthy”. However I wanted to share this recipe that I just made tonight!

I’ve been feeling so good lately, I really have no complaints, but been having random food aversions and cravings. I’m suddenly such a picky eater! I REALLY was in the mood for a refreshing side dish to go with some of the BBQ we’ve been having. The weather here has been quite hot and humid the last couple of days (almost feels as if we just skipped right past Spring!) so we’ve been enjoying chicken and burgers on the grill.

This coleslaw is a copycat Kentucky Fried Chicken recipe, and I have to say that it tasted pretty darn similar! I made a big serving, so we could refrigerate it and have it with a couple meals. I used my food processor on the cabbage, carrots and onion, and while it makes things faster it’s not necessary. I don’t think KFC has onion in their slaw, nor do they use red cabbage but I did. And some say adding Tarragon Vinegar instead of white vinegar would give it a more true KFC flavour, however I did not have any on hand, and this mama-to-be wanted coleslaw and she wanted it NOW!! 😀

Red Cabbage
  

KFC COPYCAT COLESLAW

Dressing Ingredients:

1/2 c. mayo

1/4 c. granulated sugar

1/4 c. buttermilk

2 1/2 Tbsp. lemon juice

1 1/2 Tbsp. white vinegar

1/2 tsp. salt

1/8 tsp. pepper

Salad Ingredients:

4 c. red cabbage, finely chopped (approx. 1/2 head)

1 lg. carrot, shredded

2 Tbsp. onion, minced

Instructions:

1. Combine dressing ingredients in a large bowl, and beat until smooth.

2. Add salad ingredients to the dressing and mix well.

3. Refrigerate for at least 2 hours before serving.

I hope you enjoy this side dish! It’s great for BBQ’s, potlucks and parties and you’re bound to get people raving about it! If you make this, be sure to let me know how it turns out! Keep me in the loop with any additions/alterations you may make! I’m always willing (maybe not so much lately, with this picky baby 😉 ) to try new things and tweak my recipe.

**You might want to check out some of these salad recipes too**

Until next time,

Scrumptious Salads

I don’t know what it is about the Spring, but as soon as it starts getting warmer out, and the days stay light a little longer, I start to crave salads. Winter is over, Spring is finally here, and I make comfort food no more! Gone are the Shepherd’s Pies, meatloaves, chillies, Mac and Cheese dishes and soups from my ‘menu’. I start to say, “Hello” to the crunchy, refreshing, colourful salads of Spring and Summer! A perfect side dish to so many entrees; they’re so versatile! Some of them are hearty enough to BE the main event at a meal!

My my love for salads runs deep, but it can be easy to get bored with them and to get into a bit of a salad rut 😥 . Here are a few of my favourite recipes I’ve collaborated that I have either already tried, or they are on my ‘must-make’ list. Hopefully these can inspire you too!

  







A Sweet Visitor and An Even Sweeter Coffee Cake

My sister came up to visit us a couple weekends ago. It’s such a blessing to be staying in a place where we have room for guests to stay when they come to visit! My sister and I are super close, more so now than when we were younger. There are eight years in between us, and when you’re graduating elementary school, while your sister is starting elementary school, it’s hard to relate to one another. But as we’ve grown into adulthood, we developed a strong bond and she is my very best friend. We have more in common now, too, which makes spending time together even more enjoyable.

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She spent the weekend here, and it was nice just to talk and visit. I haven’t seen her since the holidays, so it was nice to catch up. We went to the mall, watched a few movies, and went out for lunch a couple of times. Some much needed quality “girl time”. And of course, we HAD to find some time to bake in there. I think she likes to bake just as much as I do (or is she just being the agreeable younger sibling to her first born sister? 😉 ).

We decided to bake a coffee cake. Something sweet that would accompany our addiction favourite morning drink…you guessed it – COFFEE! We’re pretty big fans of any caffeinated bevy. A cinnamon streusel coffee cake. Streusel means “something strewn” in old German – easy to throw together! It’s topped with a sweet glaze, which is perfect for it. And has a delicious inner circle of cinnamon. Everyone needs a solid coffee cake recipe in their repertoire, so here ya go!


Cinnamon Streusel Coffee Cake:

Ingredients:

Streusel Topping and Center:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 1/4 tsp. ground cinnamon

course salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups pecans, coarsely chopped

For the Cake:

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. baking soda

course salt

1 cup granulated sugar

2 lg. eggs

1 1/2 tsp. vanilla extract

1 cup sour cream (I used plain greek yogurt)

For the Glaze:

1 cup confectioners’ sugar

2 tbsp. milk

Directions:

Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. I put some plastic wrap on the top, and popped it in the fridge until I was ready to use it.

For the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.

Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream (or greek yogurt!), beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 50 mins – 1 hr. Once a bit cool, remove from pan and transfer to a wire rack. Let cool completely.

Make the glaze: Once completely cooled, you can glaze it up! Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

** Best enjoyed with a hot cuppa java 😉 **

Cinnamon Streusel Coffee Cake

Recipe adapted from Southern Food

{Check out my cinnamon scone recipe here!}

Glazed Cinnamon Scones

These scones are one of the best I’ve ever tasted – flaky, soft, and beautifully delicious! Once they’re baked they get drizzled with a glaze…SO GOOD! They’re perfect for a brunch or a party/shower. Even good just with a coffee or a cuppa tea. 😉

Glazed Cinnamon Scones


Glazed Cinnamon Scones:

Scone Ingredients:

2 cups flour

2 tsps. b.powder

1/2 tsp. b.soda

1/2 tsp. salt

1/2 cup butter, cold or frozen

1 egg, separated

3 tbsp. honey

1/3 cup buttermilk (or 1/3 c. milk mixed with 1/2 tsp. of lemon juice – creates buttermilk 😉 )

Crumb Topping (can be adjusted to your liking):

1-2 tbsp. sugar

1/2 tsp. cinnamon

Glaze (can be adjusted to your liking:

1 cup powdered sugar

1-3 tsp. milk (enough to make consistency of glaze)

1/2 tsp. vanilla

Instructions:

Preheat oven to 400*. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter (frozen is better in scones – it will melt while it’s baking and create buttery, flaky goodness!). Mixture should look crumbly with the butter cut in.

In a small bowl, separate egg white and yolk. Set the white aside.

In a separate medium sized mixing bowl, whisk egg yolk, honey and buttermilk (or milk and lemon juice combo). Add to the dry ingredients bowl. Stir until just combined (over mixing can result in dry scones).

Form dough into a ball and place on a floured surface. Roll/pat out to 1/2″ in thickness and 8″ in diameter. Cut into 8 (or more, if you like smaller scones) equally – sized pieces.

Transfer to a greased baking sheet (or what I use – my Pampered Chef bar pan). Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon “crumb topping” together and sprinkle over egg-white-topped scones. 😀

Bake at 400* for 10-12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

ENJOY!

*Recipe adapted from The Coupon Project*


 image2Starbucks Cinnamon Scone Hack