Homemade Toast

Sea Salt Scrub

2013-08-01T06:11:00.000-07:00

As part of this week's "Sink or Swim" party giveaway, the bloggers participating are all bringing you ideas to host your own Sink or Swim summer party! We kind of ran with the idea of nautical & beach-themed, and I think you'll love what everyone came up with!

Artsy Fartsy Mama: Printable Nautical Thank You Cards

Cupcake Diaries: Cookie Oysters

Not Picture Perfect: Summer Party Games

Events to Celebrate: Decorations for a Swim & Splash Party

Dessert Now Dinner Later: Blueberries & Cream Pie Parfaits

Homemade Toast: Sea Salt Scrub

The Bucket List Girl: Tillamook Ice Cream Sandwich

Clarks Condensed: Summer Fruit Cobbler

Like Mother Like Daughter: 7 Layer Dip

Our Thrifty Ideas: Party Pleasing Potato Salad

Rae Gun Ramblings: Mermaid Cookie Pops

Scroll down to the bottom of this post to enter the giveaway, if you haven't already!

Due to my little soap-making escapade a few months ago, I started running up a collection of oils and butters that have been put to good use making homemade lotion bars, lip balm, sunscreen and bug spray. Its been so fun for me to make things for my family that are completely all-natural and organic. Don't get me wrong, my recent posts may indicate that I've gone all-hippie. But really, I just enjoy creating - especially if it happens to be that whatever it is I am making is better and safer for my girls.

A few weeks ago we stopped in Vegas on our drive home from California. We were walking through the Venetian and were given a sample of this amazing sea salt scrub while walking past some of the shops. I wish that I had caught the name of the place - the product was really outstanding. I remember the girl who gave us the sample told us that there was beeswax and shea butter in it - which turned on a little lightbulb in my head. I could make this!

And so I did!

Not even kidding - my hands have never felt softer. The sea salt is just abrasive enough to scratch away dead skin and leave your hands so incredibly smooth and the small amount of beeswax helps your skin absorb and retain the moisture of the oils and butters. My husband literally refuses to use it because it makes his manly dry callused hands feel too girly! Men.

Wouldn't these make the perfect party favors? A great way to send something thoughtful and homemade home with your guests a step-up from a trinket that will end up at the bottom of the toy bin.

I used a lot of different oils in mine - which, is totally not necessary. Mostly, I was just trying to empty out bottles that I just had a few ounces left of. You can really sub out any oil in this recipe for any other - the only rule: use 1:25 beeswax to oil/butter ratio. I found this to be perfect - just enough to coat the skin, but not enough to leave it feeling greasy. I also like how it solidifies the scrub a little bit as well since beeswax is hard at room temperature. You can use less beeswax in your scrub, or even none - but not more than 1:25.

Like I said, you can sub out any oil to make the recipe your own, make it with 1/2 coconut oil and 1/2 olive oil if that's what you have in at home. And please, realize that this will make a LOT of scrub - about 5-6 cups worth. So, scale it as needed too.

Here's what I put in mine, but use whatever you have in your pantry and make your own recipe!

14 oz coconut oil
3 oz sweet almond oil
3 oz shea butter
2 oz castor oil
2 oz olive oil
1 oz beeswax
essential oils
50 oz sea salt

Just remember: 1 part oil to 2 parts salt & no more than 1/25th of your oil mixture should be beeswax, if you are using it.

First, measure all of your butters, oils (but not the essential oils, we'll add them in later), and beeswax in a glass jar. Know that you will probably never get this jar 100% clean again - beeswax is nearly impossible to get completely off anything. You can see in this pic that I just used an old Prego jar. I wiped it out as best I could when I was done with it and then tossed it in the recycling - its really not worth the time trying to get it clean again.

Then, set your jar in a pot of boiling water to melt. It is going to take a little time - especially to melt the beeswax.

Once all of the oils, butters and beeswax have completely melted - add in your essential oils. I put in some peppermint, tea tree and lavender - one of my favorite relaxing and refreshing combos. You could also add in food coloring at this point if you wanted to.

Now, you'll add your oils to your salt. Again, you'll have a hard time getting your bowl squeaky clean again - I use the same bowl for all of my soap/lotion making so its not really an issue for me. Just use something cheap or disposable - or a bowl you think you may reuse again for a similar purpose.

If you are making a smaller batch you may have enough room in your jar that you can just pour the salt right in.

Whatever you decide, combine your oils and salt. Stir it around until all of the salt is wet and there are no dry spots remaining. If you have oil floating on the top like in the photo below, add more salt.

Perfect.

Now, pour it into your containers and let it cool to room temperature.

To use: rub about a teaspoon of scrub in your hands, or on your feet for a minute or two. Rinse off salt with warm water. Pat dry.

Enter the Sink or Swim Giveaway here!

More information on the prizes and sponsors can be found here.

a Rafflecopter giveaway

Sink or Swim GIVEAWAY!

2013-07-29T09:00:00.000-07:00

I am so excited to announce our "Sink or Swim" giveaway this morning! Along with ten other amazing bloggers and twelve generous sponsors, we are bringing you everything you need to spice up your summer party!

Make sure you check back later in the week - we all will be posting fun ideas, recipes and printables that you can use to host your own "Sink or Swim" nautical-themed party!

These prizes are insane, valued over $500! Check them out...

Prize Package 1:

Prize Package 2:

A huge shout-out to our sponsors for making this party happen! Each of these guys offer amazing product. Haven't heard of them before? Click on their logo to check them out!

Bucket Boutique - Cuisinart - Epicurean - Fab Decor - Hamilton Beach - Heavenly Cake Pops

Joseph Joseph - {More} Sprinkled Joy - Shirley K Designs - Sprinkled Joy - Tovolo - Waring Pro

So, you want to win? Thought so. Do it here.

a Rafflecopter giveaway

DIY Herbal Bug Spray

2013-07-24T06:51:00.000-07:00

photo by the incredible Dave Taylor

At first, I was a little hesitant to try out my own bug spray - its not really one of those things that is worth the risk of not working, especially on the kids. It actually sat in our car for about a month before we even used it - but when we did, I couldn't even believe the results!

We were out at the lake, and on our way home The Hubs wanted to stop for a few minutes to throw in a fishing pole. The place that we stopped at had swarms of these giant-mosquito-looking bugs. I am not sure if they were actually mosquitos - but they were gross and huge and everywhere.

So, I opted to stay in the car with the kids and Vahe set out to face the bugs. What a man won't do for a fish! :) I was so excited when I realized that I had the potentially-effective bug spray I had made in the car - and, since it was better than nothing, Vahe decided to try it out.

I couldn't even believe it. I took this first picture of the passenger side of the car - probably 100 bugs just hanging out on my window.

This picture was taken of the driver's window - where Vahe had sprayed himself down just outside the door, about 5 minutes before. ZERO bugs!

If this doesn't make you a believer, I don't know what else will! Since then, we have used it on the whole family around mosquitos without a bite. I would even go as far to say that this repellent works BETTER than a deet-laced pesticide spray that you'll find in the store. Plus, it smells way better and all of the ingredients are completely natural and safe on everyone!

You'll find varying recipes online for DIY bug spray, this is just how I decided to make mine. Since it has worked so well for us - I don't think I will ever try anything different. If you use essential oils, chances are you have almost everything you need to make this bug repellent in the cupboard. The only oil I had to add to my collection was citronella - and it has turned out to be a great investment!

At first, the spray had a really awkward smell to it. When you smell all of the oils separately, you can kind of pick each one out when you smell the entire mixture. But, after a few days it gave off more of a woodsy-lemon scent that actually smells really nice!

So, here's what you'll need:

4 oz witch hazel

1 oz sweet almond oil - totally optional, I just added it so that the spray was slightly mosturizing. You can sub it for another ounce of witch hazel, or any another skin-safe liquid oil

12 drops lavender oil

12 drops tea tree oil

12 drops peppermint oil

12 drops lemongrass oil

12 drops citronella oil

Pour all of the ingredients into a spray bottle. Shake well before each use, it will separate quickly!

Bolo De Coco - Brazilian Coconut Cake

2013-07-20T15:13:00.000-07:00

Two of my baby sisters took off early this month to go serve as missionaries for the Church of Jesus Christ of Latter-day Saints. They are both headed to Brazil, and I couldn't be more proud of them.

I made this Brazilian cake for them before they left. It was out of this world - a coconut lover's dream! I had actually never tried it before, but combined a few recipes I found online and added in my own little twist - and it turned out perfect!

The cake is made up of a regular, lightly sweetened cake and then soaked in a mixture of sweetened condensed milk and coconut milk.

Bolo de Coco - Brazilian Coconut Cake

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

3 eggs - separated into 3 whites and 3 yolks

1 1/2 cups sugar

1 cup orange juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup (about 1/2 can) coconut milk or coconut cream

1 (14 oz) can sweetened condensed milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups shredded coconut

Directions:

Preheat oven to 350-degrees. Lightly grease two 9-inch round pans. (Or make it a single layer in a 9x13)
Sift together flour, baking powder and salt. In a separate bowl, stir extracts into OJ.
Beat the egg whites to soft peaks, then gradually add in sugar until stiff peaks have formed. Fold in egg yolks.
Gently alternate folding in flour mixture and OJ.
Pour batter into pans.
Bake in preheated oven for about 25-30 minutes until golden brown. (40-45 for 9x13)
Remove from oven and use a fork to poke holes all over the top of the cake, about 1-inch apart.
Mix together coconut milk, sweetened condensed milk, vanilla and almond extract. Evenly pour over the cakes, and then sprinkle with shredded coconut.
Let child until cold, at least 4 hours. If desired, remove cakes from pan, stack - and sprinkle with more shredded coconut.

Gracie is headed to Sao Paulo, Brazil.

Olivia is going to Florianopolis, Brazil.

We will miss them!

The TRUTH about Homemade Sunscreen

2013-07-02T15:11:00.000-07:00

About a month ago I decided to try out homemade sunscreen - initially just for the fun of it. I did my research - a lot of research. Which, overwhelmingly supported my reasoning for buying more ~~crap~~ stuff to add to my ever-growing craft stash of things I will never use up. You know how that goes.

I read up on both sides of the debate (store bought vs. homemade) and everywhere in between. I'll let you do your own research, because my sources are likely bias, but I'll try to touch on the aspects of each that I found that are important to me.

With the info I found, and after putting the theories to the test by making and using both a regular and waterproof sunscreen, I came to this conclusion:

Homemade sunscreen is best. Period.

It's effective, it's all-natural, all-organic and completely safe. *But* when I need something waterproof - I'll take the chemical can. I can have my kids covered in seconds with a spray bottle of store-bought sunscreen, when the homemade waterproof sunblock takes me upwards of 10 minutes to apply. The convenience of the time and sanity saved is worth it to me.

Let me tell you why with a good old-fashion pro/con list...

Store-Bought Sunscreen
+ Waterproof
+ Quick to apply
+ High SPF (up to 60+)
+ Does not whiten skin
- SunSCREEN
- Hormone-altering chemicals

Homemade Waterproof Sunblock (bar form)
+ Waterproof
+ All-natural and organic
+ SunBLOCK
+/- Lower SPF (20-30)
- Takes a long time to apply (the beeswax which makes the sunblock waterproof takes time to spread)
- Whitens skin slightly

Homemade Sunblock (liquid form, not-waterproof)
+ All-natural & organic
+ Quick to apply
+ SunBLOCK
+/- Lower SPF (20-30)
- Whitens skin slightly

First, I should probably let you know that I opt for organic and all-natural when I can, but I also drink 3-4 (read: 6+) cans of Diet Coke everyday. (Gotta get you 8 glasses, right?)

If I wanted to cut chemicals, preservatives, or anything artificial out of my lifestyle - sunscreen is way down the list. Baby steps, people.

Also - it's important to know that my babies have their daddy's Armenian skin. They tan beautifully. If I had pasty babies like myself, I would be more hesitant to use the homemade sunscreen because of its lower SPF.

Store Bought Sunscreen

The one thing that turns me off from store-bought sunscreen is that it contains ingredients that literally alter the chemicals in your skin (also affecting your hormone levels) to make your skin itself become sun-resistant. That's why so many sunscreens you buy in a bottle are waterproof - once they have done their job, they are good to go - even if the carrier cream rinses off. Many believe that more people are actually getting cancer from the chemicals in sunscreen than from the sun itself, and that more of us are actually Vitamin D deficient than overexposed.

While I can't vouch for the cancer proposition - I do believe that we were meant to have a little sun on us. Which, is why the low SPF in the homemade sunscreens are not a problem for me.

(PS - Did you know that an SPF 40 is not equivalent to 2x the strength of an SPF 20? A SPF 20 blocks about 94% of UVB rays, a 40 blocks around 98%)

The one thing that is great about store-bought sunscreen is that you can purchase so many varieties now in an aerosal can and have your baby covered in seconds.

Homemade Sunblock

I love that with the homemade sunscreen, I know exactly what is going into my product. I buy my ingredients organic and make it myself. It is made of an all-natural combination that personally - I have found to be perfectly effective. In waterproof sunblock, I use all-organic coconut oil, shea butter, beeswax, zinc oxide (a natural mineral) and tea tree oil. That's it.

The sunblock is just that - it blocks the sun, forming a barrier ON TOP of the skin to protect it. It does not alter any chemical or hormone in the body and is completely, 100% safe.

Under a microscope, many argue that the particles of an unprocessed zinc-oxide based sunblock do not distribute perfectly. But, from personal use, I have found it to be very effective. Which, personally, tells me more than a microscope could.

Through first-hand use, I have found that the homemade sunblock in both bar and lotion form really do their job. But, you should also know that homemade sunblock does have a lower SPF than what you would probably buy in the store. Personally, I don't mind a healthy dose of sun and since my girls do not burn easily, it has worked perfectly for us.

One drawbacks of both the homemade lotion and bars is that it leaves your skin looking a little white. For the kids, this isn't even a problem for me - if anything, it's actually a benefit. I know where the sunscreen has been applied. And, it's not even that noticeable, really - just a slight difference only Mom will notice.

The only thing that is a deal-breaker for me is with the homemade waterproof sunblock. It takes much longer to apply. I have found it easiest to break off a little chuck of the bar and massage it in my hand until it has softened. Once soft, it smooths out onto the skin pretty easily - but it does take a while to rub in all the way.

It would probably take me about 10 minutes to cover my kids head-to-toe, which neither me or my girls have patience for - which is why I go for store-bought at the pool.

The regular, lotion sunblock applies just like any other lotion-based sunscreen. Rub it in, and you are set. You get all of the benefits of the chemical-free, all-natural sunscreen and don't have to put in too much elbow grease or bribery to get it on the kids.

There is so much information out there that will sway you on either side of the sunscreen debate. Decide what is best for you and your family - it may be completely different than what is best for mine.

I went a little overboard in making the waterproof sunscreen bars - that probably won't get all used up this summer. But, I have found them great for calming itchy bug bites and have also been using them as chapstick - they work great!

If you are interested in making your own homemade sunblock, here are the recipes I used to make my own:

Homemade Sunblock - Waterproof Bars (~20 SPF)
1.5 oz beeswax
1.5 oz shea butter
1.5 oz coconut oil
1 oz zinc oxide
~10 drops of tea tree oil

1. Melt the beeswax, shea butter and coconut oil together. (I put all of the ingredients in a mason jar, and set it in boiling water until melted).
2. Remove from heat and stir in zinc oxide. Pour into molds. (I used empty deodorant containers and ice cube trays.)
3. Let cool completely. Remove from molds - refrigerate until use.

Homemade Sunblock - Lotion (~20 SPF)
2 oz shea butter
2 oz coconut oil
1 oz zinc oxide
~8 drops of tea tree oil

1. Melt the shea butter and coconut oil together. (I put all of the ingredients in a mason jar, and set it in boiling water until melted).
2. Remove from heat and stir in zinc oxide. Pour into container.
3. Let cool completely before use. Store at room temperature.

How to Make a Leak Proof Water Blob (without tape!)

2013-07-01T16:21:00.000-07:00

Stay updated with more tutorials and recipes from Homemade Toast on Facebook and Pinterest!

Leisha @ Homemade Toast

By now, I am sure you have seen these water blobs circulating on Pinterest and all over your favorite blogs. And - for good reason! Water blobs will keep the kids entertained for hours.

The only problems that seem pretty universal with the duct tape method is that they take a long time to prep - and they leak within minutes!

This tutorial is a little different. I used about 6-inches of duct tape on the entire thing! It has been sitting in our yard for 3 days now - with NO leaks, at all. And - it only took about 20 minutes to get ready!

*Update: I just drained our water blob. The grass under it was dying and stinky. :( I'm hoping that it will perk back up in a few days - but I definitely won't leave it out for more than 2 days next time!

I knew there had to be another (better, faster, & easier) way!

I had used a similar method in making my own walls-of-water for my tomatoes earlier in the spring, and so I knew right away how I would put together our water blob!

The secret ingredient: an iron

I literally melted the ends of the painter's plastic together to form a leak-proof seal. I was done before "I Feel Better" started playing on Doc McStuffins. (Someone, please relate!) For those of you without toddler girls, that translates to about 15 minutes.

You'll need:

Painter's plastic/plastic sheeting (affiliate link), *4 mil* - any size (I used a 10x25-foot roll, and cut it down to about 10x20)

Ironing board and iron

Parchment paper

Duct tape - optional, for sealing the hole for the hose

Turn your iron on to its hottest setting. I found it was easiest to keep my ironing board flat on the floor so that the weight of the plastic didn't cause any cooperation issues. Many times, I actually slid my ironing board across the floor instead of moving the plastic.

Roll out your plastic in your largest room, and fold it in half - to the size you want your water blob. Don't worry about aligning the edges - they will align as you go!

This was my set-up (the right edge is folded over because I couldn't lay the whole thing flat):

You'll start out with a long piece of parchment paper. At first, I tried to use a piece that was as long as my ironing board - but it was actually much easier when I cut the paper about 2-feet long.

Fold it in half, length-wise and draw a line about 2-inches out from the fold. This will be your guide of how far into iron.

Begin with the edge of plastic opposite of its fold, starting at the corner. Open up your parchment and place your plastic inside, aligning it to the fold of the parchment.

Then, fold the parchment back over.

Now, use your hot iron to slowly melt the plastic together by running the iron across the line of your parchment. Do not let the iron touch the bare plastic - it will melt a hole in it, and will make a huge mess all over your iron!

Press firmly, but not too hard - because the plastic is hot, it will stretch. You don't want to weaken the plastic by thinning it out with too much pressure.

Less is more. You can always re-melt the plastic it did not completely seal!

Let it cool for a few seconds before removing the parchment. If you remove the parchment too early - you could risk stretching the plastic. (You could alternate two pieces of parchment, let one cool while the other seals)

Continue to seal all of the edges, overlapping a few inches to make sure there are no holes. After sealing the end opposite of the fold, work from the sealed edge toward the fold. Everything will align perfectly!

Now, carefully cut a small slit in the folded end of the plastic, near the corner.

Place the hose in a few feet, and prop the corner up so that the water does not spill out while you fill your water blob.

Ours took about 30 minutes to fill about 8-inches deep - and we ended up adding some food coloring about half way in. Totally not necessary, but we loved watching the color swirl into the water!

Seal off the hole with a piece of duct tape - or use your iron and parchment to melt the edge! I opted for duct tape because I plan on using it again a few times.

Then let the kids go wild! We sprayed a little water on top to splash on, and they loved it!

Update 4/16/14: Although not verified, it seems the original source of this awesome idea comes from Play at Home Mom! This post is intended to be a tutorial for my unique way of making it, and I do not take any credit for the idea itself!

Stay updated with more tutorials and recipes from Homemade Toast on Facebook and Pinterest!

Leisha @ Homemade Toast

How to Grow Wheatgrass

2013-06-17T07:30:00.001-07:00

A few months ago, our good friends convinced us to get a juicer, they recommended the Omega 8006, which has fabulous reviews across the board. We opted for the Omega 8003, mostly because I was able to find it barely used for less than half the price - love me a good deal! The biggest difference between the two is the color - they have the same motor, and a few parts made of different materials.

When we got our juicer - I knew I had to try wheatgrass. Honestly, I had never even had a wheatgrass shot - I had just heard of all of the health benefits. There are so many articles out there, so I won't even try to go through it all - but basically wheatgrass has been shown to do everything from curing bad breath to curing cancer. Go forth and Google - you will be convinced.

I set out to do a little Pinterest research on how to grow wheatgrass, expecting to need to special-order in some type of seed from amazon. I couldn't even believe it when I found out that I could grow wheatgrass from the wheat berries I buy in bulk from Winco! I think I pay 29-cents a pound - so I can grow enough wheatgrass for us for a week for about a quarter.

There are many different methods and time tables online on how to grow your wheatgrass. The truth is, there isn't one right way to grow it. If you can get your grass to grow tall and green, you're golden. I'll just show you how I like to grow my wheatgrass.

Wheatgrass juice does have a grassy taste (it is grass, people), but it is actually not nearly as bad as I thought it would be - and you drink it so fast it's not really an issue. I'll let you do your own research - but I started drinking about one ounce a day for a week, and then increased to two. The juice is so nutrient-rich you have to acclimate your body to it.

This is such a fun activity for the kiddos, too!

My girls are such girls - I gave them dirt and water to make "mud pies" with when we were ready to plant - they wouldn't put more than their fingertips in the mud!

Their favorite is was planting the seeds - and they LOVE watching our wheatgrass grow! Wheatgrass grows so quickly that you can see a noticeable difference everyday - we sneak into the garage a few times a day to check up on our grass. Who even needs a dog, anyway?

Here's what you will need to grow your own wheatgrass:

a jar, container, or bowl to soak seeds in - I use a mason jar
a cookie sheet - I use the disposable sheets that come in 2-packs from the dollar store (so that when I get lazy I can just throw it away)
wheat berries - I get mine in bulk from Winco, but they are available in any grocery store
dirt - nothing fancy here - just dig something up from the backyard
a black garbage bag or newspaper
tulle scraps - completely optional, but makes rinsing and draining seeds in a mason jar quick and easy (I'll show you later)
a spray bottle - also optional, but makes watering easy

How much wheatgrass should I grow?

You'll get 1 oz of wheatgrass juice from every Tablespoon of dry wheat berries you plant.

1 Tablespoon dry wheat berries = 1 oz wheatgrass juice

This is approximate - depending on the juicer you have, when you cut your grass, and the time of year. But, something to go by to get you started - just my rule of thumb that has proven pretty accurate for me.

How much space will I need to plant my wheatgrass seeds?

After you find out how many seeds you will plant, you'll need to know how much space you'll need to plant them in!

1 Tablespoon dry wheat berries = 25 square inches of dirt

How long will my wheatgrass take to grow?

It depends. In the summer - you will probably be able to grow your wheatgrass 10 days from start to finish. In the winter, it may take up to 16-18. It all depends on the amount of sunlight and heat your grass gets.

If it's warm out - you can keep your wheatgrass outside during the day to speed up growth - but I would suggest bringing it in at night. The wheatgrass will attract little animals that you may not want snooping around in your yard - and especially sharing your wheatgrass with you!

Use this day-by-day guide more visually than anything. If your seeds have sprouted on day three - plant them! These pictures were taken in early spring - when it was still pretty cold at night. Your wheatgrass may grow much faster, or even slower.

Wheatgrass is pretty resilient, you have a lot of wiggle-room. Don't be intimidated!

Day 1

First, of course - you'll need your wheat berries. You may find a variety of colors/types - I use hard red, but any kind will do.

I plant just over 1/3 cup (or 6 Tablespoons) of seed for every small (10x15-inch) cookie sheet.

Cover your berries with water and let them soak for 24 hours, give or take.

Day 2

Here's where I get fancy.

For the next few days you are going to rinse and drain your seeds every 12 hours. I like to take a scrap of tulle and screw it under the ring of the jar - as a little built-in seive.

After your seeds have soaked 24 hours, they will have expanded quite a bit. Drain out the water, and give them a few good rinses. Make sure that there is no water pooling at the bottom of the jar - the seeds will not sprout if they are immersed in water. You may even want to let your jar drip upside down for a few minutes.

Rinse and drain one more time after 12 hours or so. You want to keep the seeds moist, but not wet.

Day 3

Rinse every 12 hours. You will see the seeds begin to sprout!

Day 4

Planting day! When the sprouts are as long as the seeds, you are ready to plant!

Give them one more rinse, keeping them a little wet.

Line your cookie sheet with dirt, and get it nice and damp.

Dump your seeds out...

... and spread across, making sure NOT to overcrowd! You want the seeds right next to each other but NOT on top of each other.

The first time I grew wheatgrass I overcrowded some of my flats and saw a huge difference in growth. Here's a comparison taken at day 7-8ish - both of these flats were planted at the same time. The one on the right was overcrowded and is much less full and quite a bit shorter than the flat on the left. Don't be tempted to pile on your seeds!

After you have spread out the seeds, cover them with a black garbage bag. You want to block out all of the light so that the seeds put down strong roots first, rather than growing up.

Some people use damp newspaper instead of a bag - it works the same. I prefer the garbage bag because it is easier to take off when I need to water, it's clean - and I can use it again and again.

Day 5 - 7

KEEP COVERED!

Water as needed. Keep damp, but not wet. Wheatgrass will mold very easily if it is too wet.

I like to use a spray bottle to water - but a little cup of water will do just fine, too.

If your wheatgrass does mold - it's okay. Just make sure that you cut above the mold when you harvest your wheatgrass. You might loose a inch or so of grass, but it is not worth throwing out for.

Day 8

REMOVE COVER

Once your grass is 2-3 inches tall, it's time to remove your cover! It will green up in a matter of hours after being exposed to light!

Day 9 - 14

Water as needed.

Harvesting

Your wheatgrass is ready to harvest when the grass blade begins to "joint" - when the blade of grass begins to spout out a second little blade. This is the time when the nutrients are at their peak.

Give your grass a little haircut with a pair of scissors.

Try to store the grass in the same direction - as much as possible. It will make juicing easier and more efficient.

You can store your harvested wheatgrass in the fridge for a week. Keep it covered or in a plastic bag.

There are many conflicting sources - but wheatgrass juice is best fresh. Some say you should drink it within 6 minutes of juicing, others say up to 48 hours. We keep our grass in the fridge and juice it right before we are going to drink it.

I find that running the pulp through one time pulls out a lot more juice - don't forget to run it through again.

There are some people who say that you can let the grass re-grow and harvest it one more time. Others say you should just compost it after the first cutting. Personally, I just use the first harvest because it is so easy to grow. I am sure that the second harvest, even if it is somewhat lacking in its full nutrient-potential, is still wonderful for you!

April Showers Bring May Flour Giveaway Winners!

2013-05-04T07:32:00.002-07:00

Thank you to all who participated in our April Showers Bring May Flour group giveaway! We had an amazing turnout - all thanks to some GREAT sponsors!!

If you haven't already - please please check these guys out. They all offer amazing products that I love - and I know you will too!

Pulling the winner last night was in paralleled suspense to the Bachelor finale. And, that's saying something! :)

I am so excited to announce the Grand Prize winner!

Grand Prize Winner: #3386 Lisa J.

Lisa blogs over at Cooking with Curls - go check her out!

And, our 2nd Prize Package goes to none other than a homemadetoast.com follower...

Second Prize Winner: #6129 Savanna L.

Ladies, please check your inbox for an email from us!

a Rafflecopter giveaway > (the winners have 48 hours to contact us or we pick new winners)

Mother's Day Printable

2013-05-02T08:01:00.000-07:00

"There are few things more powerful than the faithful prayers of a righteous mother."

This was one of my favorite quotes from General Conference last month - from President Boyd K. Packer's talk.

I think it is such a good reminder of the power that exists between prayer and the depth of a mother's love. I made myself this printable so I could see it everyday.

Print it out for a Mother's Day gift for mom or a friend, or a little reminder for yourself. Or, wouldn't it make for a cute card?

click on the image to view the high-res, right-click & save

If you haven't already, don't forget to enter our HUGE group giveaway we have going on now! The giveaway closes tomorrow!

April Showers Bring May... Flour? GIVEAWAY!!

2013-04-29T11:14:00.002-07:00

I can't even tell you how excited I am to announce this HUGE kitchen giveaway! Just in time for Mother's Day, I have teamed together with 15 other bloggers and 14 AMAZING sponsors to bring you a prize package so big, you are going to have to keep scrolling to see all that's included!

And, we're not just stopping at one prize package. That's right, we're giving away and SECOND prize as well!

This giveaway would not have been possible without the generosity of our sponsors! Please click on their logos below and check them out - they all offer amazing products that we are all just crazy for!

Ok. So, you want to enter? Thought so. Here's what you need to do. First, follow all of the blogs involved on Pinterest. Click on our buttons below to take you right to our page. Then, enter using the rafflecopter widget at the end of this post. Good luck!!

a Rafflecopter giveaway

Quinoa & Veggie Chicken Nuggets

2013-02-23T14:47:00.002-07:00

I don't like the word nugget. It's weird, mostly. And, especially unappetizing.

There are some things we just can't control in life. Chicken Nuggets: Life Lesson, 1:1.

These are not like anything you are going to get in a greasy bag through your driver's window. They are made of with everything good and nutritious. Kale and quinoa disguised by a nugget. Packed with flavor and rolled in Parmesan. Nugget. Nugget. Nugget.

(PS - Don't forget to enter the giveaway I have going on right now!)

Quinoa & Veggie Chicken Nuggets

Ingredients
Chicken:
1/3 cup finely shredded zucchini
1/3 cup finely shredded carrot
1/3 cup finely chopped kale
1/3 cup finely chopped fresh basil
2/3 cup cooked quinoa (I used 1/3 cup red, 1/3 cup regular)
1 egg + 1 egg white
1 Tablespoon dried Italian seasoning
2 pounds ground chicken breast (or sub for ground turkey)
salt and pepper to taste

Breading:
3/4 cup finely shredded Parmesan cheese
1 1/4 cup panko bread crumbs

Olive oil

Directions
1. Preheat oven to 350-degrees.

2. Mix all chicken ingredients together in a large bowl.

3. Combine bread crumbs and Parm together in a small bowl. Scoop out about 2 Tablespoons of chicken (I just use my cookie scoop), roll in breadcrumb and flatten.

4. Arrange nuggets on lightly greased baking sheet and drizzle with olive oil.

5. Bake for about 15 minutes, then turn on broiler to brown. Watch closely - they will brown fast after a few minutes!

A Week in Review: Grandway, Danielle LaPorte & Giveaway

2013-02-22T11:17:00.000-07:00

You guys. This week has been insane. Aside from the chaos of work overload (a good thing, right? kinda?) I have met some incredible people this week.

On Wednesday, I met up with Grandway and a few other Utah bloggers. (Remember the apron review and giveaway I did a while back? Same guys.) We had an awesome lunch and got to hear all about their company's story and show us all of their insanely cute products. I mean, seriously - I can't even wait to go into more detail about how great these guys are! They are sincere and honest, and out to make a real difference. And, I want one of every. single. thing. they make.

I am so excited to soon be sporting this little badge on my blog!

Oh, and PS - did you happen to see my Instagram of all of the goodies they sent us home with? I can't decide which is my fave! Stay tuned more Grandway product reviews and giveaways. It's going to be awesome.

So then - yesterday, I got to go take a few photos from the Startup Princess evening with Danielle LaPorte. This woman is beautiful and amazing. I found myself forgetting to take pictures at times because I was just in a trance listening to her!

Danielle's big thing is desire mapping - basically, turning your goals inside out and striving for the feelings that you want to achieve and have, rather than the actual goals themselves. I wish I could describe it in her own words - I left the night so motivated and excited to read her book Fire Starter Sessions. Her focus leans on the side of business, but her theories and ideas are applicable to anyone striving to become better.

Seriously, go check out her little promo video for the book - which she describes as "a soulful and practical guide to success on your own terms." You'll understand why I am so excited to read it!

I was practically giddy to leave with a signed copy of her book, which basically means that we are best friends now. Oh yeah, and because we are best friends - she signed a book for one of my readers too! Enter below!

a Rafflecopter giveaway

Cheesy Bread Friday: Ode to Hilhi Class of '05

2013-02-15T13:17:00.000-07:00

Back in the olden days of Hillsboro High School, Friday was a special day: the last day of school for the week, no after-school practices, the day Jenna did her Friday Dance, and Cheesy Bread Friday.

Cheesy Bread was served weekly - a giant white roll wrapped up with cheddar cheese and served with a little cup of marinara. Taking into account the current regulations against childhood obesity in public schools, I would assume (and hope) that 1:1 cheese to white bread is no longer served at the Spartan cafeteria (or at least as a complete meal in its own). Regardless, the memories, conversations, and laughs over greasy fingers have more than well made up for its low nutritional content, leaving lasting friendships that are far from bland.

In a bout of nostalgia a few months ago I decided to have my own Cheesy Bread Friday. We kept a few for our ourselves, and shared the rest (more to get rid of the temptation than out of kindness) - not realizing what a hit they would be! I have made them several times since, usually to replace a dinner roll on special occasions - and they have remained a favorite!

Cheesy Bread
makes 24
2 1/2 cups water
1/2 cup sugar
2 Tablespoons yeast
6 - 8 cups flour (sub up to half with whole wheat flour)
2 Tablespoons dough enhancer (optional, but recommended)
2 teaspoons salt
1 Tablespoon dried Italian seasoning mix (optional)

1 1/2 lbs shredded cheddar cheese (these are cheese rolls, not diet rolls: commit.)
1 Tablespoon dried Italian seasoning mix (optional)

Directions
1. Combine water and sugar, and sprinkle yeast on top to proof. When bubbly, add in 3 cups of flour and dough enhancer. Stir to an even consistency. Add in salt and Italian seasoning, and enough flour to bring the dough together. Knead until smooth (5-6 minutes in KitchenAid, 12-15 minutes by hand).
2. Place dough in a lightly greased bowl and cover. Allow to rise for one hour, or until doubled in size.
3. Punch down dough and let it sit for 3-5 minutes. (This helps loosen its elasticity so that it is easier to roll out.)
4. On a lightly greased or floured counter - roll out dough into a long rectangle - about 10x36-inches. (about 3x the length of your 9x13-inch pan)

5. Sprinkle cheese evenly over dough, leaving about 1-inch free. With a pastry brush - or your fingers - dampen the last inch with water. This will help to seal the dough once it has been rolled up.

6. Roll up tightly, and cut into 1.5-inch slices. I like to use a piece of dental floss for a clean cut. You should end up with about 24 rolls.

7. Place the rolls in two 9x13-inch pans (12 in each) for cinnamon-roll-style cheesy bread. Or, place on a cookie sheet (with more space in between) for more individual rolls (like in the first picture).

8. Let rise one more hour, or until doubled in size.
9. Preheat oven to 350-degrees. Sprinkle the top with more dried herbs, if desired. Bake for 20-40 minutes, depending on pan size, or until done and golden brown on all sides.

Feta Berry Salad with Candied Walnuts

2013-02-11T11:07:00.001-07:00

This is a quick and easy salad that tastes like summer. Also, like a lettuce-y dessert.

Feta Berry Salad with Candied Walnuts

Toss together:
lettuce - love Costco's organic spring mix
fresh berries - raspberries, blueberries, strawberries (sliced)
feta
candied walnuts (directions here)
dressing - Ken's Steak House LITE Raspberry Walnut Vinaigrette is my FAV bottled sweet dressing

This salad is also great with a honey balsamic! (1:1:1, honey:balsamic:evoo, +drop of mustard, s&p)

Recipe for Love: Raspberry Bavarian, Nutella Mousse and Dark Chocolate Layered Cake

2013-02-08T21:02:00.001-07:00

Planning a date-night-in for Valentine's Day?

Try out these little lovelies for dessert. Layered dark chocolate cake, Nutella mousse, and raspberry Bavarian make for the perfect combination of edible elegance.

A few months ago, my friend Lindsey sent me a link to this beautiful Chocolate-Raspberry Bavarian Torte at Sprinkle Bakes. I tried it a few weeks later with just a few slight variations (subbing out the liqueur), while taking the lazy route and layering it all in a in a trifle dish. It was still pretty, and very yummy, and I loved the combo of flavors - but I thought it needed something a little different, just out of personal preference.

So, the second-go-around I switched out the genoise with my favorite dark chocolate cake from allrecipes.com, and added in a Nutella mousse. I'm a little obsessed with tiny desserts - so, of course it needed to be single-serving.

Anatomy:

The Bavarian and mousse are both light, but have different textures that really compliment each other. Of course, you can't really go wrong with the two-ingredient Nutella mousse, and the dark chocolate cake just wraps the whole package up! And, to make it even better - you can make these days, even weeks in advance. They freeze up perfect, and thaw out as if they were fresh.

Dark Chocolate Cake

recipe from allrecipes.com

Ingredients

2 cups boiling water

1 cup unsweetened cocoa powder

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 Tablespoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare pans by greasing and lining with parchment (optional, but recommended). I used one half-size cookie sheet (18x13-inch) and one 9x13-inch pan. You could also use 3 9x13's or two smaller-sized cookie sheets.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the prepared pans (so that they are all the same thickness).
Bake in preheated oven for 20 to 40 minutes (depending on size), or until done. Allow to cool.

Assembly

Once the cake has cooled, cut out small circles using a cookie cutter or glass. Mine were about 2 1/2-inches wide, and I made about 36 total.

Then, wrap a strip of freezer or parchment paper around each piece - enough to overlap about one inch, and about 3-inches high. Secure with a piece of tape. I would definitely suggest using freezer paper - its sturdier and holds together much easier than parchment. (Tape does not stick well to parchment)

Set these aside while you make the other two layers...

Nutella Mousse

Ingredients

3 cups heavy cream

1 cup Nutella

Directions

Whip cream to stiff peaks, fold in Nutella.

Assembly

Spoon your mousse into a pastry bag, or if you are fancy like me - a Ziploc with the corner cut off. Pipe the mousse over the cakes in their little paper tubes, about 1-inch thick. Use a knife or toothpick to spread it around so that they layer is somewhat flat-like.

Raspberry Bavarian

recipe adapted from Sprinkle Bakes

Ingredients

3 bags (12 ounces each) frozen unsweetened raspberries

1 1/4 cup sugar

1/4 cup water

2 envelopes unflavored gelatin powder (1/2 oz.)

1 teaspoon raspberry extract (optional)

3 cups heavy cream

Let raspberries thaw in the bags. Combine raspberries (along with whatever juice/ liquid is in the bags) and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-mesh sieve into bowl. Cool to room temperature.
Combine water and gelatin in heatproof cup and let stand 5 minutes. Heat in microwave for 10 seconds or until gelatin turns to liquid.
Whisk liquid gelatin and extract into raspberry purée - make sure there are NO gelatin chunks!
Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold raspberry mixture into whipped cream.

Assembly

Just like the Nutella mousse, pipe the Bavarian over the Nutella mousse about 1-inch thick.

Chill in fridge for at least four hours, or freeze the cakes for two hours - in their paper sleeves. When ready to plate, carefully cut or remove the tape from the paper and unwrap the cake. Serve with Nutella drizzled underneath or on top of the cakes. If frozen, let thaw for about 20 minutes before eating.

the 3-Minute Mouse-Pad

2013-02-06T10:01:00.001-07:00

As a graphic-designer-by-day, I use a huge mouse-pad so that I have enough room to move my mouse around the screen freely. I have used the same one for a few years now - and it was getting nasty.

I found a few tutorials on Pinterest for mouse-pad recovers that suggested Mod Podging fabric to your existing mouse-pad. I was a little worried that the Mod Podge would have left me with a stiff, inconsistent texture - but I was ready to give it a try, hoping for the best.

Sponge brush in hand, I glanced over at some Wonder Under (an iron-on fusible webbing) laying out on my desk that I had out from working on some shoes for my Etsy shop. At that moment, I'm pretty sure I visualized a cartoon light bulb floating over my head.

The rest is history.

How cute is this? Ironing the fabric to the mouse-pad with Wonder Under was so much faster than using Mod Podge would have been. And even better, the texture and flexibility is perfect.

What you'll need:
fabric
Wonder Under (iron-on fusible webbing)
an old mouse pad
a hot iron

First, cut out a piece of Wonder Under slightly bigger than your mouse-pad. And, your fabric just a little bigger than that.

Iron the Wonder Under to your fabric. Let it cool, peel off the paper backing, then iron to your mousepad.

Trim the edges.

If you think that the fabric may fray - treat the edges with a little Fray Check.

Done.

Chicken Green Chili Salad (Bajio Copycat)

2013-02-04T11:26:00.000-07:00

Back in the good old days of Rexburg, Idaho - there were only a handful of decent places to eat out. I didn't really care for the only sit-down, Wingers - and Taco Bell serves Pespsi instead of Coke, so that's obviously out of the question. But then... there was Bajio.

My roommates and I went there at least once a week. I celebrated a few birthdays there, and I'll never forget when my soon-to-be-husband told me he wanted to marry me over a Chicken Green Chili Salad. Romantic, right?

**Edit: Vahe wanted me to clarify that he did NOT, in fact, propose to me at Bajio. We just had our first "marriage talk" there. I got a text soon after I published... "Now the whole world thinks I proposed to you at Bajio!" Haha! Love him.**

We went back to Rexburg about a year ago, excited for lunch and memories at Bajio. Which, without my permission, is now a Costa Vida! My heart and stomach sank simultaneously when I saw that the Bajio flames had been extinguished by the Costa Vida wave. That's slightly dramatic, but its the truth.

At least the manager - the one who always spoke Spanish to Vahe - was still there, and still spoke Spanish to Vahe. (My (brown) Armenian husband doesn't speak Spanish.)

Anyways - after we were back home I set out to make the salad myself. I tried a few copycat recipes I found on various blogs. They didn't really cut it for me. So, I tried out my own little version.

Here's how it went:

Chicken Green Chili Salad (Bajio Copycat)

Ingredients:
1 large sweet onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon brown sugar

2 (4 oz) cans diced green chilies
1 cup salsa verde
1/3 cup sugar (more or less to taste)
pinch of salt

2 grilled chicken breasts, cut into strips

Romaine lettuce
Salad toppings (diced tomatoes, shredded cheddar, cilantro, black beans, lime, avocado, sour cream)

Directions:
1. First, caramelize the onions by heating olive oil in a saute pan over medium heat. Throw in the onions, and let them cook until they are very soft, and a light brown color - about 15-20 minutes. Add in the brown sugar, and stir for a few more minutes, until the sugar has dissolved completely. Set aside.
2. Next, make the sauce by combining the green chilies (do not drain, just dump in the entire can), salsa verde, sugar and salt in a sauce pan. Bring to a simmer over medium heat.
3. Add the grilled chicken strips and onions to the sauce, and bring to heat one more time.
4. Serve hot over romaine with desired toppings.

Cauliflower Soup with Beet Chips

2013-01-14T17:14:00.000-07:00

This was my first time making cauliflower soup. I am not a fan of cauliflower at all - so, it took me a long time, and a really good sale on cauliflower, to convince myself to try it out.

I can't believe what I have been missing! I guess I have a thing for those pureed veggie soups - I don't care for mushrooms either, but mushroom soup is one of my favorites. Huh.

Well, this soup will definitely be making the rounds again soon. The girls literally drank it with a straw they loved it so much!

Cauliflower Soup with Beet Chips

Ingredients:

2 tablespoons olive oil

1 large head of cauliflower, stem removed - florets roughly chopped

1 large onion, sliced or diced

1-2 carrots, peeled and diced, or a handful of baby carrots, diced

4-6 cups vegetable or chicken stock

1-2 cups of milk, optional

dash of nutmeg

salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium-high heat.

2. Add in cauliflower florets, onion and carrots and saute 4-5 minutes.

3. Pour in enough stock to cover vegetables. Bring to a boil, then reduce heat to simmer until vegetables are very tender - about 20 minutes.

4. Once vegetables are tender, transfer into a blender or use a immersion blender to puree vegetables.

5. Return to pot and add in a little milk to thin down the soup, if desired. Season to taste, with nutmeg, salt and pepper.

6. Serve hot with a dash of nutmeg and beet chips.

Beet chips: Slice peeled beets very thin (1/8-inch) and pan fry in about 1/2-inch of vegetable oil over medium heat. Cook until bubbles are no longer released from the beets. Remove from oil and allow to drip and cool over a paper towel before using as garnish.

Provo's "The Kitchen" - Indian Cooking Class

2013-01-12T17:12:00.001-07:00

Earlier this week I was invited to attend an Indian cooking class at The Kitchen - part of a new series of cooking classes taught in Provo.

I am a sucker for Indian food - so I was so excited to attend!

What a fun night! Chef Felix Tai did such a great job of presenting this grandmother's authentic recipes while keeping us all involved and entertained.

This class would make for the perfect date night! Definitely bringing the hubs with me next time I go!

Chef Felix taught us how to make four different dishes - all of them so wonderful!

You'll come home from each class with all of the recipes that were taught and prepared, laughs, memories, and a full stomach!

Seriously, if you're in Utah Valley - you've got to check these guys out. The only problem is, they teach so many great classes, you'll have a hard time choosing with one to go to!

You can sign up for classes directly from their website:

Or, if you act quick - you can grab their Groupon for more than 50% off! $35 for a cooking class for TWO - including two full meals!

Instead of spending the same price on dinner for your next date night, make it the Kitchen night instead. You'll be glad you did!

Prosciutto-Wrapped Asparagus

2013-01-10T18:10:00.002-07:00

These are one of my favorite appetizers - they are so full of flavor and texture, go great alone or as a side dish, and are so easy to make!

Prosciutto-Wrapped Asparagus

Ingredients:
Asparagus
Cream cheese
Prosciutto (found with specialty meats in your grocery store)

Directions:
1. First, blanch your asparagus in boiling water to bring out its color. Cut off the dry ends of each spear, then boil for 1-2 minutes. Transfer the asparagus into a bowl of cold water, or run cool water over them in a colander to "shock" them - so that they cool and stop cooking.
2. Spread each slice of prosciutto with a little cream cheese. Then, wrap up 3-4 asparagus spears in the prosciutto, with the ends exposed.
3. Arrange spears on a lightly greased baking pan. Bake at 350 for about 10 minutes - or until the asparagus is tender.

Resolutions & Popcorn

2013-01-02T23:47:00.000-07:00

Happy 2013!!

First things first - Congratulations Entry #14, Allyson H. - you won the Grandway Designer Apron Giveaway!! I know you'll love it.

Even though I usually forget about my New Year's goals sometime mid-February, I always write them. I'm a list maker, and aside from it being somewhat therapeutic, its fun to plan the future - to plan for a better me. Here are a few of the things that I want to accomplish this year...

Learn how to make soap
Become a better photographer: Project 365
Design a font family
Teach a cooking class
Add a new pattern to my Etsy store every month
Un-addict myself to Diet Coke
Run a 5k
Fit into my wedding dress (≥ -30 lbs) find me on MyFitnessPal: homemadetoast
Have [real] family photos taken (regardless of if the previous goal happens or not)
Quadruple last year's ht pageviews
Have a post reach 10k pins
Read to my kids everyday

I'm sure I'll add more to the list while I am still motivated, but for now- it's a good start.

I don't know why I didn't know that this was even a thing until a few months ago - microwave popcorn in a paper bag. No oil, no butter, no fancy air popper - just a paper lunch sack.

Microwave Popcorn in a Paper Bag

Pour about 1/3 cup popcorn kernels into a paper bag (I prefer yellow over white). Fold down the top of the bag about an inch, then fold over one more time. Microwave until the kernels pop about two seconds apart. (Ours takes about 1:40)

We like ours with just a little bit of salt. If we are feeling naughty, we'll drizzle a little melted butter and powdered ranch mix on top.

Thai Coconut Curry Soup and Grandway Apron GIVEAWAY

2012-12-27T19:42:00.000-07:00

Wow! Guys, Pinterest is going wild right now! Thank you all SO much for your pins!! Really.

If you are here from Pinterest, make sure you like me on facebook, add me to your RSS feed, or follow me on Pinterest to stay updated with more recipes and tutorials!

This Thai Coconut Curry Soup is de-lish. But, before I let you in on the recipe, let's talk about that CUTE apron I'm wearing.

Grandway sent me this apron a few weeks ago to review. Let me just tell you - I have a hard time even wearing it to cook because it's so dang cute!

These were my two favorites:

The Audrey

and The Grace

I ended up picking The Grace. This apron is completely gorgeous, and so well made. Wouldn't these make the perfect gift? Or maybe just a little treat for yourself after all of that holiday cooking?

Well, I am so excited to announce that Grandway sent me a SECOND designer apron just like mine to giveaway to one of my readers, you! Enter below!

a Rafflecopter giveaway

Now, about that soup! I initially threw it together with Zupas' Thai Lobster Curry in mind - one of my favorites. I made my first batch with lobster, which was good - but in my case, not really worth the money. I made a second batch after we went through the first so fast, and loved it just the same without!

Thai Coconut Curry Soup

Ingredients

1-2 Tablespoons olive oil

1/2 Bell Pepper, diced (any color)

1/2 onion, diced

Lemongrass - optional, but recommended! (Either use 3-4, 4" smashed stalks, or 2 Tablespoons of fresh lemongrass paste)

3-4 Tablespoons curry powder

1 teaspoon thai red chili paste (also optional, just adds in a little more spice)

4-5 potatoes, peeled and diced

4-6 cups vegetable or chicken stock or broth

1 (14-ounce) can coconut milk

1 (14-ounce) can petite diced tomatoes

1 cup corn (frozen, canned, or fresh)

1 bunch fresh cilantro, chopped

1 stalk green onion, chopped

1-2 limes, cut into wedges

Directions

1. Heat olive oil over medium-high heat in a large pot. Add in onions and peppers, and saute 2-3 minutes.

2. Stir in lemongrass, curry and chili paste. Continue to cook until onions and peppers are soft.

3. Add the diced potatoes to the pot, then pour enough broth over the vegetables to cover completely. Simmer over medium heat until potatoes are tender, then remove the lemongrass stalks, if using.

4. Reduce heat to low and stir in coconut milk, tomatoes (with juice), corn, cilantro and green onion. Heat through. (If you do want to add lobster, now is the time. Just stir in some cooked and shredded lobster tail, and heat through with the rest of the soup).

5. Serve with a fresh squirt of lime.

2012-12-17T00:00:00.000-07:00

TOMS-inspired Baby and Toddler Shoes - Free Pattern and Tutorial

2012-12-10T19:44:00.000-07:00

Stay updated with more tutorials and recipes from Toast on Pinterest and Facebook!

I'll just let the pictures do the talking here...

Love.

These shoes are adorable, comfortable and STAY on.

The little velcro strap keeps baby's foot snug inside.

I am obsessed with those little tags. Characteristic of those cute little TOMS, yet personal to the little toes inside.

Want to make a pair for an itty baby? Add a little elastic to the back, sew the middle strap down - easy peasy.

And, best of all - they are made by you. (Or me.)

I'll show you how...

First, download a pattern:

FREE General Baby Pattern (PDF)
-or-
Instant Download Baby Pattern - $4.50
includes: newborn, 0-3, 3-6, 6-12, 12-18, 18-24 month sizes & sizing chart

FREE General Toddler Pattern (PDF)
-or-
Instant Download Toddler Pattern - $4.50
includes: US children's size 3, 4, 5, 6, 7, 8, 9, 10 & sizing chart

If you choose to download a generic pattern, make sure you scale it to the size you need. You will want the sole piece of the pattern to be approximately 1 inch longer than the feet you are making them for. This will allow room for seam allowance, plus a little wiggle room for comfort and growth.

Also, one more suggestion: make both of your shoes at the same time, assembly-line style. Because these shoes are so tiny, it's important that your seam allowance is exactly the same for both shoes. If you make one shoe, and then the other - you risk slight differences, which could add up and result in a difference in size.

Here we go!

1. Cut out the pattern.

First, cut out all of your pieces, as listed on the pattern.

This photo shows the pieces needed for the toddler pattern. If you are making the baby pattern, the center strap is made of one folded piece, not two separate pieces.

Also, the back is slightly different. The toddler pattern has a curved piece, with a rectangle-shaped lining (to be trimmed later). The baby pattern is made of two curved pieces.

For the soles of these shoes, I like to use two layers. (I use a rubber-dotted grippy fabric for shoes made for walkers.) But, you could use only one layer, or even three if you wanted. I find it easiest to fuse them together with wonder under - that way I am only essentially dealing with one layer of fabric.

Also, I would definitely suggest fusing the center pieces with interfacing. It will help keep the fabric in place, and prevent fraying when you cut the slit that will be folded out to encase the elastic. For the toddler shoes, I also like to use interfacing on the outside back, and heel pieces - just to give the heel a very clean look. Do NOT use interfacing on the toe pieces. They need to be very flexible!

You will also need your tags & elastic.

I use 3/4" to 1" elastic cut in a similar shape to the heel piece - edges cut at a slight angle. I usually use a piece about 1 1/4" on the longest side for the toddler shoe, and 1" for the baby shoe.

I make these tags with a printable iron-on transfer paper and 5/8" ribbon. If you have the supplies to make these, its fairly cheap to make them yourself. If not, the transfer paper, ribbon, and elastic is going to put you upwards of $20.

Or, I have this set of customized tags available in my Etsy shop. It includes a set of three tags (one extra set, just in case) and 4-inches of 1" elastic.

2. Sew the back of the shoe.

One of the main differences between the toddler and baby shoe is the back. The toddler shoe has a flat back, and the baby shoe has an elastic back. The toddler shoes are shown in the grey/floral photos, baby in mustard/grey dots. You can click on any of the photos to enlarge.

Toddler Shoe

With right sides together, sew along the straight edge with 1/4" seam allowance.

Iron, pressing the lining fabric flat, the outside fabric creased.

Fold the outside fabric over the lining, and press again.

Sew along the top edge.

Baby Shoe

With right sides together, sew along the straight edge with 1/4" seam allowance.

Iron seam open.

Fold in half, press.

3. Sew on back tag. (Same for toddler and baby)

Press the sides of the heel fabric under. Place it upside-down (long side up) with right sides together so that the tag is placed in the center and about 1/3 of the way down the back curved piece.

Sew along the top of the tag piece, about 1/4-inch in. Separate the lining from the outside fabric so that you are only sewing through the outside layer. (Enlarge the picture, it will make better sense.)

Then, press the tag down, and sew along the sides and top (still only on the outside layer).

Next, either trim your tag to size and treat with fray check, or fold the sides under. Center over the heel piece and sew in place. (I like to use a longer stitch length on the tag to give it more of a "hand-sewn" look.

Remember you are going to loose about 1/4-inch in seam allowance from the bottom, so place the tag high on the heel.

4. Sew encasing for elastic. (Baby shoe only)

Sew along the top of the back piece, just over 1/4" in. Pull 1/4" elastic through, enough so that the ends stick out when flat.

5. Sew the center strap.

Cut along the line as indicated by the pattern, and fold toward the wrong side of the fabric to create a triangle shape. Press well.

With right sides together, align the center pieces making sure that the triangles line up well.

For the toddler shoe, sew around the top, short side, and bottom of the of the strap. Do not back-stitch on top edge, the stitch is just to baste for now. Clip the corners on the short end.

For the baby shoe, you only need to sew along the top. Do not stitch along the short side and folded edge.

Turn right-side-out and press all edges very well. Use a seam ripper to open the stitches as shown.

Insert in elastic and the small tag near the edge of the short side (fold in half & trim). I totally forgot to add the little tag as I was making these. Hopefully these make-shift illustrations will explain how to put it in.

Toddler Shoe

Sew along the top, small side and bottom edges. I like to do a double stitch on the top.

Baby Shoe

Sew along the top edges, placing the tag about a 1/2 inch away from the edge. Meet the toe piece with the center, and overlap 1/8"-1/4" and sew together on outer edges, with the center piece on top.

6. Baste the toe. (Same for toddler and baby)

Following the guides (the dotted lines) on the pattern, baste the toe pleats as shown. The little notches at the end of the toe should line up so that the resulting piece is a smooth curve.

The pleats should point toward each other on the back side of the piece, but they do not touch. Make sure that the pleats run parallel to each other, and do not angle outward. (This is the same for the baby shoe, it has just already been attached to the toe.)

Toddler Shoe

Attach the center strap to the toe by placing the two pieces together and overlapping by 1/8"-1/4" with the center strap in front. Sew along the same stitch line on the outer edge of the center piece as you made before. Stitch 1/3-1/2 way into the length of the center strap.

Here's what it will look like in front:

And in back...

7. Size the back pieces. (Same for toddler and baby)

Before attaching the back and front, lay our your pieces to make sure that they are paired correctly.

Trim the back pieces along the curved edge, so that all of the edges align.

The pattern allows for the back pieces to be trimmed to fit the shoe perfectly. I did not create these to be exact - because any deviation in seam allowance could result in an incorrect fitting.

To size the back piece, place the top piece on the sole, pleats aligning to the pattern. Pin the center in place.

Then, carefully pin the pieces to the sole, aligning edges.

Attach the back piece, by first centering the heel to the back and following the edges around until the sides meet. (Don't worry about pinning the back piece on.) Pin in place to the front.

**Attach back of the toddler shoe to the TOE piece on the outer side of the shoe (so that the strap can move). Attach back of the baby shoe to the CENTER piece outer side of the shoe.**

Now, unpin the front from the sole, so that the front and back are still attached.

Trim the sides of back piece so that they overlap the front by 1/4-1/2".

Zigzag stitch the trimmed edge to prevent fraying.

Baby Shoe

For the baby shoe, trim the edges very carefully, making sure that the elastic lays flat inside. Zig-zag stitch one side, and straight stitch over the elastic just for reinforcement.

Pull the elastic through the other end about 1-inch (give or take, depending on how stretchy you want it to be).

Then stitch in place.

8. Attach the back to the front. (Same for toddler and baby)

First, on the large end of the center strap, stitch the back to the front, along the same two lines already sewn.

Back view:

Now, attach the back to the other side with two straight lines.

**Sew back of the toddler shoe to the TOE piece. Sew the back of the baby shoe to the CENTER piece.**

9. Attach the velcro. (Toddler shoe only)

Toddler Shoe

Before attaching the toddler shoe to the sole, add the velcro for the strap.

First, sew one side of the velcro to the end of the strap.

Then, attach the other to the side of the shoe, trimming the velcro to align with the seam.

10. Attach the top to the sole. (Same for toddler and baby)

With the right side of the top of the shoe facing the outside of the sole, carefully pin together, matching the pleats with the pattern and centering the tag in the back.

Sew around the entire edge, reinforcing the seams and pleats. If you are working with a small shoe, you may need to sew around in 3-4 segments, replacing and repinning each time.

If you would like, cut out a lining to the shoe out of a thick material. Use the sole pattern as your guide, cutting in about 1/4-inch. (I used a fuzzy/pleather here.) This will add a little more padding to the bottom, and also allow room to grown

That's it! Turn your shoes right-side out and put them on some cute little feet!

Balsamic Bean & Quinoa Salad

2012-11-27T22:44:00.003-07:00

This is a super basic, protein-rich salad full of fresh veggies and a simple balsamic dressing.

And, it's my new obsession.

Balsamic Bean & Quinoa Salad

Ingredients

Salad:

2 cups quinoa, rinsed well

1/2 cup red lentils (or regular), rinsed well

5 cups vegetable or chicken broth

1 can garbanzo beans

1 can red kidney beans

1 cucumber, diced

1 red bell pepper, diced

1 red onion, diced

1-2 cups cherry tomatoes, cut in half

1 bunch cilantro, chopped

1/4 cup pine nuts

1 cup spinach, roughly chopped

1/4 cup feta

Dressing:

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon fresh ground pepper

Directions:
1. In a large saucepan, bring 2 cups quinoa and 4 cups of broth to a boil. Reduce to a simmer, and cook for 15 minutes, or until done (still crunchy!). Let cool 10-15 minutes before adding to salad.
2. At the same time, in a small saucepan - bring 1/2 cup lentils and 1 cup broth to a boil. Reduce to a simmer, and cook for about 20 minutes, or until done. Let cool 10-15 minutes before adding to salad.
3. Mix the remaining salad ingredients - except the feta and spinach - together in a large bowl. Add in quinoa and lentils when ready.
4. Prepare dressing by mixing oil, balsamic, and red wine vinegar together with salt and pepper. Pour over salad and toss.
5. Chill for at least 2 hours to allow flavors to blend. Toss in spinach and feta before serving.