Dec 1, 2021
Castor oil is a vegetable oil pressed from castor beans used in the production of pharmaceuticals, cosmetics and soaps, paints and coatings, and much more.
During the last century, castor oil had a host of outdated uses such as the preferred lubricant for rotary engines in aviation and, crazily enough, a punishment in fascist Italy during World War II, affected by force-feeding! Home Health brings us ninety-five percent organic, cold-pressed castor oil with a comparatively benign purpose in mind: to soothe and deeply moisturize the skin.
Try it this month at Lindos…
Dec 1, 2021
Here’s a fresh approach to dessert snacking that’ll resonate with the young-at-heart: Eat Pastry Cookie Dough, entirely vegan and delicious, ready to cut and bake or, as the founders of Eat Pastry suggest, eat raw. Imagine how gloriously well Eat Pastry Cookie Dough would work served with ice cream…
Eat Pastry is 100% vegan-owned and operated, with a special place in their hearts for flavour.
This month, we’re featuring Eat Pastry Vegan Chocolate Chip, and Peanut Butter Chocolate Chip Cookie Dough.
Dec 1, 2021
Once again, we’re featuring infant and baby care products from Hello Bello, a company started up by a husband-and-wife team who learned to meet the challenges arising from the often surprising, and messy, experiences that come with the territory known as parenting.
The couple behind Hello Bello understand that being a parent is uniquely demanding and their mission is to bring you premium products at gentle prices.
This month, you can try Hello Bello Apple Blossom Lotion and Shampoo / Body Wash for Babies.
Dec 1, 2021
BRING THIS SHOWSTOPPER TO THE HOLIDAY TABLE!
A decadent chocolate cake, filled with layers of peppermint frosting, and piled high with edible decorations – crushed peppermint candy, meringue kisses, candy canes, and peppermint bark.
Prep Time: 30 minutes ■ Cook Time: 40 minutes ■ Ready In: 1 hour 10 mins
INGREDIENTS
- 2 1/2 c. all-purpose flour
- 1 1/4 c. unsweetened cocoa
- 2 1/4 c. granulated sugar
- 3/4 c. packed brown sugar
- 2 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/2 c. whole milk
- 3/4 c. canola oil
- 3 large eggs
- 1 1/2 tsp. peppermint extract
- 1 1/4 c. boiling water
- 20 mini candy canes
- 3 package cream cheese
- 3/4 c. unsalted butter
- 1 box confectioners’ sugar
DIRECTIONS
- Preheat oven to 350°F.
- Grease three 8-inch X 2-inch cake pans. Line bottoms of pans with parchment paper. Grease the parchment paper.
- In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugars, baking soda, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Add the boiling water to the mixture (the batter will be thin).
- Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- While the cake is cooling, crush the candy canes and set aside. and make the icing. In a large bowl, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and beat until light and fluffy, about 3 minutes.
- Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Pipe swirls of frosting on top of the cake. Top with chocolate dipped peppermint meringue kisses, peppermint bark, and candy canes.
Dec 1, 2021
These Peppermint Meringue Kisses are a sweet, festive treat and they’re perfect for holiday giving.
Prep Time: 1 hour ■ Cook Time: 1 hour ■ Makes: 4 dozen
INGREDIENTS
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Red food dye
- 1 (10-ounce) pkg. dark chocolate morsels
- Crushed peppermint candy
DIRECTIONS
- Preheat oven to 225°F and line a large cookie sheet with parchment paper. Set aside.
- Add egg whites, cream of tartar, and salt to a large, clean bowl.
- Using an electric mixer, mix on low speed until mixture becomes foamy. Increase mixer speed to high, and gradually add sugar, about 1 Tablespoon at a time, mixing after each addition until sugar is dissolved.
- Beat until mixture forms stiff peaks and the sugar is completely dissolved.
- Stir in vanilla extract and peppermint extract.
- Fit a large disposable piping bag with a large tip. Using a clean paintbrush, paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag).
- Very carefully add the meringue to the prepared piping bag and pipe onto prepared cookie sheet in the shape of ‘kisses’.
- Bake for 1 hour. Turn off the oven and allow the meringue kisses to cool completely in the oven before removing; about 1 to 2 hours.
- Once the meringue kisses have cooled, melt dark chocolate chips in a microwave-safe bowl. Place chocolate chips in a microwave-safe bowl. Place the bowl in the microwave and heat for 15-20 seconds. Stir the chocolate using a rubber spatula so you can scrape down the sides, and repeat until chocolate is almost completely liquid with just a few small solid pieces remaining. Remove from microwave and continue stirring. The residual heat from the melted chocolate will continue melting the rest of it.
- Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place chocolate-dipped meringues on a piece of wax paper and allow chocolate to harden.
- To store your meringue kisses, place in a large ziploc bag and press out the extra air. Store at room temperature.
