Chomping Monsters

I found these cute cookies over at Pillsbury 

Chomping Monsters

These are definitely on my to do list for our Halloween.

Ingredients

1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)

1 ¼ cups white vanilla baking chips

1 container ready-to-spread frosting (any white variety)

Gel food colors, if desired

Decorations, if desired

Red or black string licorice

Miniature semisweet chocolate chips

Large marshmallows

Candy-coated chocolate candies

Instructions

1. 1 Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
2. 2 Meanwhile, in medium microwavable bowl, microwave 1 cup of the white vanilla baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Cool 5 minutes. Stir in frosting until well blended. Reserve 2 tablespoons of the frosting mixture to attach decorations. Use gel food colors to tint remaining frosting in desired colors. Spoon each color of frosting into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe on bottom of 1 cookie. Press another cookie, flat side down, on frosting at an angle, cookies touching on one side and about 1 inch apart on the other, to look like open mouth.
3. 3 To decorate, press remaining white vanilla baking chips in frosting for teeth. Use reserved frosting mixture to attach eyes, using decorations as desired.

By Pillsbury

also found on http://www.holidaycottagepage.com/chomping-monsters-3/

and facebook

Making Your Own Rock Candy

I am trying to remember how my Mom made Homemade Rock Candy and find her recipe.
Found her Recipe too and Here is My Mom's Recipe for making Rock Candy. It's so Easy

ROCK CANDY
What You NEED:
2 1/2 c. sugar
1 c. water
1-1/2 c. white Karo syrup
1 tsp. oil flavoring
1 tsp. food coloring (your choice of colors)

What you Need to DO:
Combine first 3 ingredients together in a saucepan. Bring to a boil.
Cook to 300 degrees for hard crack. Remove from heat and add coloring
and oil flavoring. Pour in cookie sheet sprinkled with powdered sugar.
After it is hard, sprinkle more sugar on candy. Then break in pieces.
(Oil flavorings are spearmint, cinnamon, anise, wintergreen,
***
Then I wanted more ideas
So I went on a research Spree and found a few recipes, (there are Dozens)
Here is what I found that helped me out.....Rock candy is a simple sugar candy that can double as a science experiment. The process can take up to a week, but it’s fun to watch the sugar crystals growing over time. Note that the exact quantity of sugar syrup you will use depends on the size of the jar you have. If you want to make several pieces of rock candy, use multiple jars and skewers, and double or triple the sugar syrup solution as necessary.
Ingredients:
2 cups water
4 cups granulated sugar
1/2-1 tsp flavoring extract or oil (optional)
food coloring (optional)
glass jar
skewer or thread (see below)
Preparation:


1. Prepare your materials: wash a glass jar thoroughly with hot water to clean it. Cut a length of thick cotton thread a few inches longer than the height of the jar, and tape it to a pencil. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weight it and ensure it hangs straight down. Alternately, you can use a wooden skewer as the base of your rock candy, and use clothespins balanced across the top of the jar to clip it into place.

2. Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the thread or skewer aside to dry while you prepare your sugar syrup.

3. Place the water in a medium-sized pan and bring it to a boil. Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition. Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Remove the pan from the heat.

4. If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan—the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even, smooth color.

5. Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower the sugared string or skewer until it hangs about 1 inch from the bottom.

6. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel.

7. You should start to see sugar crystals forming within 2-4 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.

8. Allow the rock candy to grow until it is the size you want. Don’t let it grow too large, otherwise it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.

****and oh look I found pictures too :) how helpful is this

Making Rock Candy another Recipe too
Ingredients

1 cup of water
3 cups of sugar
Food coloring (optional)
Flavoring (optional)


EditSteps

1Start a pot of water boiling on the stove.









2Twist a piece of cotton string (or a pipe cleaner) around the middle of the stick. The cotton string should be long enough so that when the stick is placed over the top of the glass, the string will hang just short of the bottom.








3Wet the string with a little water and roll it in the sugar.






4Lay the stick over the top of the glass jar so that the string hangs down inside the jar, but doesn't touch the bottom of the jar.








5When the water has started boiling, remove it from the heat and let the water settle.








6Stir in the sugar one half cup at a time. Continue adding the sugar until it starts collecting at the bottom of the pot and will not dissolve even when you stir. This will take a while and a good bit of sugar but not too much.








7If you want to add flavoring or color, stir it in now.








8Pour the sugary syrup solution into the glass until it is about 1 inch (2.5cm) from the top.








9Place the pencil over the jar and allow the string to dangle into the solution. Don't let the string settle on the bottom or sides of the glass.








10Place the glass somewhere where it can sit for a while undisturbed (but do not refrigerate it). After a day or so, you should start to see crystal growth forming on the string.








11Leave the string in the solution until the crystals are big enough for your liking or they have completely stopped growing.








12Remove the string from the glass and let dry.








13After it dries, wait until the crystal is formed. You have a choice now to either eat the rock candy or keep it.

What do you know about Your COFFEE??

How much do you know about your morning cup of joe? We’ve rounded up some coffee facts that just might surprise you!

Coffee is a controversial beverage. Is it healthy? Is it unhealthy? How much is too much coffee? Whether you’re a coffee fan or not, I hope you’ll find these coffee facts interesting!
Personally, I love a cup of coffee. Now that I have a baby, I’m a two to three cup-a-day gal. Not only do I like drinking coffee, I’m kind of a nerd for coffee-related research. I enjoy checking out the latest studies on coffee and sorting out ways to make my coffee habit a little bit more eco-friendly.
Related Reading: 14 Ways to Reuse Coffee Filters
Are you a coffee drinker? Check out these fun coffee facts!

 

1. French press coffee may raise your cholesterol.
Wait! But there’s no cholesterol or saturated fat in coffee! That’s true. Read about how cafestrol – a compound in unfiltered coffee – can impact cholesterol.
2. Coffee may prevent depression.
In a survey of over 50,000 women, researchers found that 2-4 cups of coffee per day reduced incidence of depression by 15 to 20 percent. Read more!
3. Out of creamer? You can lighten coffee with coconut milk!
It’s called Bulletproof Coffee, and if you like coconut, you are going to love this! Read more!
4. Not all coffee is vegan.
In fact civet coffee production not only involves animals but is under investigation for animal cruelty. Read more!
5. Fancy coffee concoctions often contain GMOs.
If you are trying to avoid GMOs, you may want to think twice about that pumpkin spice latte. Read more!

6. Coffee might prevent type 2 diabetes.
A recent study found that 2-3 cups of coffee per day could reduce your risk of developing type 2 diabetes by as much as 25 percent. Read more!
7. We drink about 1400 million cups of coffee every day.
That’s right! Worldwide, we are consuming 1.4 billion cups of java daily. Read more!
8. It takes 130 liters (over 34 gallons) of water to produce the beans for 1 cup of coffee.
Coffee is not the most water-efficient drink, that’s for sure. Read more!
9. Coffee may protect women from endometrial cancer.
A massive survey found that coffee – decaf or regular – can reduce endometrial cancer risk by around seven to eight percent. Read more!

10. Contrary to conventional wisdom, coffee grounds are not great for your garden, even for plants that like acidic soil.
Where can they be beneficial? In your compost bin. Read more!
Have you run across any fun coffee facts? Tell us about them in the comments!
RelatedToo Much Coffee? Let’s Check the Research!
8 Ways to Make Your Coffee (or Tea) Healthier


Read more: http://www.care2.com/greenliving/10-surprising-coffee-facts.html#ixzz2hEX2aB4C

DIY: How to Fix a Broken Eyeshadow

What girl hasn't had that moment where you pull out your favorite compact, eye shadow or blush, it slips out of your fingers, hits the floor and crumbles to pieces? This experience is usually followed by expletives. Yep, pretty much anyone who has ever used make-up has had this happen.

Did you know there's a quick and easy way to save that damaged makeup from the trash can?  My guest blogger today, Jennie Lieber, has today's beauty tip for you:  

How to Repair a Broken Eye Shadow or Powder Compact

Broken compact

   Things you will need:
   Rubbing Alcohol
   Knife or Spoon
   The original compact and broken make-up pieces 

Step One:
Collect as many pieces of the broken makeup as you possibly can.  Place the pieces back in the original container. Use the back of the spoon or the end of your knife to break up the remainder of the large clumps that make still be left in your container into as many small pieces as possible.  

Add alcohol and mix

Step Two:
Pour rubbing alcohol in its cap.  Then moisten the broken make-up a little at a time (3-5 drops depending on the size of the compact). DO NOT OVER SOAK!  You want it to be thick - like cake batter - not too runny.

Once the mixture is sufficiently damp, mix the powder together and press the makeup back into place using the back side of the spoon or the flat side of a knife.  Try to get it as smooth as possible, leaving no chunks or holes under the top layer.

As you can see from the photo, it will get a little messy around the edges. Just use your finger or a Q-tip to clean around the edges when you are done mixing it up. 

Good as new

Step Three:
After you have pressed the makeup back down, let it sit on your counter and dry with the lid open.  Wait 2-3 hours and once it's dry to the touch, take a tissue and lay it over the top of the make-up and gentlypress down to make sure that you pack the make-up down all the way through. 

Wait 24 hours before using to make sure it has dried all the way. 

And... wa-la! You can see from the photo to the left that this blush has been restored to its original block form and as ready for use! Here's a video for those who want to see someone actually walking though this process. 

Rose Hips How to and Recipes

I picked rose hips in Maine when we lived on the east coast and made rose hip jelly.

It was great, and then since I haven't had rose bushes that produce rose hips. So the other day my daughter said "mom, I think I have rose hips on my rose bushes you need to come see" and walla it turns out she does have and so I will be making Rose Hip Jelly once again this year. I'm so happy


Do you know what rose hips are? well here is some information and pictures too



Preparing rosehips


1




 These are yet to be trimmed, both ends need cutting off to remove stems and petal ends.

Cut the rosehips in half and remove the seeds. This is easiest done with a sharp knife and a small spoon. As this is a more time consuming task, it's good for small quantities, such as if you only have one or two rosebushes.

Rosehip jam


1 Measure the weight of the prepared hips and add about half the amount of weight in water. For 450g (15.8 oz) of hips, 250ml (8.4 fl. oz) of water is a close approximate guide.

2 Simmer the hips and water together until soft. This will take about 15-20 minutes; it takes less time if they're covered with a lid. Puree the hips or push them through a sieve or mouli to pulp them. Measure the pulp's weight.



3 Add equal weight of sugar to the pulp. Bring to a boil. Test the readiness by placing a sample on a cold plate to see if it gels. If it does, then it is ready for storing in hot, sterilised jars. If it does not gel, boil rapidly for another minute and test again.



4






Spread straight onto toast.

Rosehip jam can be stirred into muffins and biscuits or cookies.

Stir into meats. Rosehip jam has an interesting flavour that works well with chicken, pork, or other white meats such as turkey. It can be blended with a little mustard for an interesting sweet and sour sauce, or with BBQ sauce and soy sauce (to taste) for a flavour similar to Hoisin sauce.





Rosehip jam tart


1 Use frozen pie base, or make your own short crust pastry. Preheat your oven to 180ºC / 350ºF in advance. Use a standard pie plate at least 15cm (5.9") in diameter, but a 20cm (7.8") pie plate is recommended. It's a very flexible recipe, so you can make it in a variety of sizes.



2 For a tart to serve 4, you will need:
1 cup of the above rosehip jam

Strained juice of one lemon (about 50ml / 1.69 fl oz)

10g (0.35 oz) of melted butter

Cinnamon to taste (one or two small pinches)

Dried ginger (either 1 teaspoon chopped candied ginger or approx 1/4 teaspoon of powdered)

1/2 cup of ground almond meal.




3 Combine the jam and lemon juice, beating well to soften the jam. Add the spices and melted butter and stir through. Add the ground almonds last, stir well and pour into the pie case.



4








This tart has latticework on top for a special touch Bake for 10-15 minutes, or until golden. Serve warm with cream or vanilla ice cream.




Stewed fruits with rosehips


1 Place 125g (4.4 oz) of hips with the same volume of water and 50g (1.7 oz) of sugar or honey to taste. Simmer 10 minutes.



2 Add other sliced fruits such as 1 apple, 2 stems of red rhubarb, or 1 pear or 1 peach - you can use them all or mix and match.



3 Add water to just cover the fruits. Taste syrup for flavouring and add more sugar if desired, or lemon juice if you prefer a sour flavour.



4








Simmer 10-15 minutes more. Simmer 10-15 minutes more. The hips will just start to break down, but the other fruits should still remain intact.



5 Serve with oatmeal, custard, a slice of vanilla cake, or ice cream.


http://www.youtube.com/watch?feature=player_embedded&v=yzftj3kJkd0#t=174



This video shows how to pick the rosehips and provides a wealth of information on the benefits of rosehips.



Tips

Don't harvest your rose hips too soon; the first week of frost can actually improve their flavour.
This old fashioned ingredient has an acquired taste but does blend well with other flavours. It's good for adventurous cooks and food historians, and as the yield of hips per bush is not huge, it means that making small batches is more feasible as a little can go a long way.




Most rosehips are suitable for use but the more commonly used ones include the wild dog-rose (often growing on hedgerows) and the hips from Rosa rugosa.[4] Always verify that the hips are pesticide free before using, and always wash well.
Rosehip tea is a great source of vitamin C and can help you to ward off a cold or to get through it a little more easily.[5]
Note that both spellings "rosehip" and "rose hip" are accurate.[6]



(NaturalNews) Rose hips are the small, colorful bulbs that stay behind when a rose dies. They are roughly the same size as berries and vary in color from orange to red. Oftentimes overlooked because gardeners trim the dead flowers before the rose hips can form, rose hips are a great source of Vitamin C and can be harvested and prepared as a natural way to boost intake of this important vitamin.

With a sweet tartness, rose hips are part of the apple and crabapple families. Almost all roses create rose hips, as they are the natural product of a dead flower, but the ones that are said by many to be the best tasting are rugosa roses. In addition to tasting the best, these roses also produce the largest and most numerous hips.

Harvesting rose hips is very straightforward. They should always be removed from the stem of the rose plant after the first frost, when they are the sweetest. At the time of harvest, hips should be firm with a little give in texture and bright red or orange in color. If any of the hips on the plant are shriveled or are not the right color, do not collect them; they will not go to waste, as they will provide a great treat for the birds, rabbits, squirrels, and deer in the area.

Preparing rose hips is also simple; however, make sure that they are prepared as quickly as possible after being harvested, as waiting to do so will compromise a lot of their nutritional value. Once they have been collected from the rose plant they can be used whole, but they have seeds inside of them that have a hairy surface and can cause irritation if eaten. If the rose hips are to be incorporated into anything other than a jam, it is recommended that the insides of the hips are removed before further preparations are conducted. To remove the seeds, trim the ends of the hips and then cut them in half using scissors (the hips will be too small to accurately trim and slice with a knife). Then remove seeds, rinse the hips in cold water, and drain them thoroughly.


After the rose hips have been drained, they should air dry to remove any additional exterior moisture. Once the rose hips are trimmed and ready for use, they can either be prepared fresh or dried. To dry them, lay them out evenly with a lot of space between them. Place them in a dark, dry, and warm location until they shrivel up, much like a raisin. Once dry, rose hips can be refrigerated or frozen.

Rose hips are great to use in jellies, sauces, soups, seasonings, or tea. If the recipe in use calls for them to be cooked, do not use aluminum pots, pans, or utensils, as it will deplete the vitamin C levels and alter the color of the rose hips.


Vitamin C is an important part of a balanced diet, and rose hips are a wonderful source of Vitamin C. Anyone looking for a natural, delicious, and easy to prepare source of this important vitamin will benefit from harvesting his/her own rose hips and from the beautiful roses that will grow in the process!


Learn more: http://www.naturalnews.com/033673_rose_hips_health_benefits.html##ixzz2hfoGodx3

DIY At-Home Spa Tricks

I love a good Spa Visit, don't get me wrong, and when I can I do go

But I can't go all the time like I want, so I create my own Spa Right at HOME

that's right and you can too, Take time to give yourself some much needed beauty and relaxation

YOU know YOU Need it!

Stop and smell the rose (water)

“To save some money, make your own rose-water toner, which has great astringent properties. Here’s my recipe: For every one firmly packed cup of rose petals, pour two cups of boiling water over the top. Cover and steep until the liquid is cool. Strain, squeeze out the liquid from the petals and refrigerate the rose water in a sterilized jar between use.” Lianne Farbes,

Befriend your blender

“When it’s really cold outside and my skin gets a bit chafed, I go home and head straight for the kitchen and dust off my blender. I make myself a hydrating facial mask by blending a little cold cream, yogurt, honey, aloe vera gel and avocado. Using a foundation brush to paint it on my face, I let the mask dry for about 15 to 20 minutes and rinse. Voila! My skin feels refresh and moisturized again.” India-Jewel Jackson, GlamBlush

Heat things up

“Before jumping into the shower, stash your daily body lotion on top of a radiator or heating vent so it’s warmed up when you rub it on. I tell you, there is nothing better than getting out of a hot shower and rubbing on the heated, soothing lotion. Just be aware that your lotion will get much more liquidy when it’s warm, so it might rush out of its container faster.” Petra Guglielmetti,The Girls in the Beauty Department

Deep-condition hair with coconut oil

“Women with especially curly and kinky hair, as well as relaxed hair (it’s great for protecting new growth), will love coconut oil as a hair conditioner and moisturizer. You can leave it in overnight or condition with a heat cap if you are pressed for time. Coconut oil also provides shine, and some studies even claim that it helps penetrate the hair to make it stronger.” Nichelle Gainer, 55 Secret Street and A Novelista

Exfoliate with a sugary scrub

“I have been making my own at-home body scrub since I was a little girl. My grandmother started me when I was only seven years old! Here’s what you need:Mix all the ingredients together and then apply on dry skin, using your hands. You want to perform slow circles—this treatment is to be enjoyed and not rushed. (The real key is standing over a plastic bag or towel to catch the remains.) After scrubbing gently all over, step into the shower and rinse off. Your skin will be like butter.”Julia Coney, All About the Pretty

Mix all the ingredients together and then apply on dry skin, using your hands. You want to perform slow circles—this treatment is to be enjoyed and not rushed. (The real key is standing over a plastic bag or towel to catch the remains.) After scrubbing gently all over, step into the shower and rinse off. Your skin will be like butter.”Julia Coney, All About the Pretty

Even out skin with a fruity solution

“Take a freshly cut lemon and rub gently on rough elbows and knees. The acid in the lemon will soften rough spots on skin and also lighten any dark areas.” Lianne Farbes, TheMakeUpGirl

Turn your shower into a sauna

“Just turn your shower on and run it at its hottest temperature for about 20 minutes. While the water is running and the steam is building, take a warm washcloth and spray with your favorite relaxing oil. (Lavender, vanilla or rosemary are all great de-stressing aromas.) When you step into your shower, put the washcloth up to your face and take a deep breath of your soothing, oil-scented steam. It’s a great way to unwind right before bed—and it also helps clear up sinuses.” Aly Walanksy,eBeauty Daily

De-stress even more by doing it in the dark

“Start—or end—the day in a wonderful, slow, quiet, calming, flickering way with a candlelit shower. Make sure the bathroom is dark (close the curtains, if you have them) and light a sweet-smelling candle. I promise, you will love it.” Joanna Goddard,Smitten

Soften hands (while watching TV!)

Combine a few spoonfuls of cold cream, two drops of tea tree oil, five drops of lavender oil, a spoonful of olive oil and a banana (for a fruity smell) in a blender. When the consistency is smooth, slather liberally all over hands and cuticles. Then slip hands into a pair of yellow rubber gloves—yes, the kind you use to scrub the tub with. For the softest hands ever, I like to sit down and watch TV with my lotioned and gloved hands underneath a heating pad so that the heat will help my homemade salve penetrate my skin that much more.” India-Jewel Jackson, GlamBlush

Take your vitamins

“The winter months can be brutal on the face. The key to super-soft and well-moisturized skin is a dime-size amount of vitamin E oil on your face under your moisturizer every night. Yes, you will feel a little greasy, but you are going to sleep, so you won’t notice for long. And trust me, your face will thank you in the morning.”Julia Coney, All About the Pretty

Oil up

“To repair and revitalize skin, apply a few teaspoons of 100 percent extra-virgin olive oil onto the dry, freshly cleansed face and neck in a circular motion before your night cream. (Just avoid the eye area.) Or, to help boost immune systems, take two teaspoons of it daily, after a meal. (You can add sugar for flavor if it’s too hard to handle.)” Sasha Manuel,Beauty Bento Box

Rethink your pantry staples

“Once a week I give my whole body a nourishing scrub. I mix one cup of granulated white sugar with enough vitamin E oil to make a thick paste. I take it with me as I head to the tub and scrub it in circular motions all over my body. This simple-to-use scrub helps rid my skin of dead cells while taking in the nourishment of the vitamin E oil. Simple and sweet!” Teri Cosenzi, Beautiful Makeup Search

Witches Potion Bottles

I am a freak for different bottles, jars, and containers of all kinds. I always find uses for them and here is one I found awhile back that is just my cup of tea.

I've collected empty syrup, vinegar, worchestershire, marinade, and olive oil bottles, along with those jars that candles come in, over the past year. They made a great collection of potion bottles that make a nice Halloween display when grouped together on a tray
I also use mine for potions that I stir up in my kitchen for real.
I put up homemade vinegars, herbal oils for cooking and other recipes

Step 1: Witches Potion Bottles just 2 easy to do Steps

You'll need:

Assorted glass bottles

Black matte spray paint

Paper sack

Tea bag

Wine corks

1. Discard the caps and plastic rings, remove labels, wash the bottles well, and dry thoroughly.

2. Spray paint the bottles with several light coats (two of my jars have glass stoppers so I made sure they were painted, too)

3. Cut the sides of the paper sack so you have one large piece of paper and crumple into a ball. Soak it in a cup of hot water with the tea bag for a few minutes. Spread it flat to dry. I let them dry then cut the edges with shaped scissors for a ragged edge, and wrote on them with a super fine black pen