DIY Stocking Stuffers: Homemade Soy Candles

DIY Stocking Stuffers: Homemade Soy Candles - Candy Coated Culinista

DIY Stocking Stuffers: Homemade Soy Candles – Candy Coated Culinista

I was in the arts & crafts store looking at the soap supplies and I couldn’t help but take a peek at the candle making supplies to my right and so it began. I wanted to try and make a few soy candles for stocking stuffers this Christmas. These were as simple as melting and pouring the wax and letting them set. The candles smell great and beside a few uneven tops, they still look like a candle and hopefully burn like one also. This is a fast, simple and creative stocking stuffers that comes from the heart.

Candles
Ingredients
• Soy Wax
• Sage Citrus Scent
• Warm Cookies Scent
• Pumpkin Spice Scent
• Caramel Latte Scent
• Christmas Tree Scent
• Pomegranate Scent
• Green Dye
• Caramel Dye
• Coral Dye

DIY Soap-Making – Tri-Layered Orchid Blossom Heart Soap with Tuberose

006

After taking a soap-making class I have officially caught to soap-making bug. I spent a couple hours making my first unsupervised handmade soap at home. I am no stranger to handcrafted soap, as I am in love with Demo Soap in Toronto and I strictly use their soaps. I have seen many types and patterns of soap and decided to not take it slow and easy on my first attempt. My end result was a lovely scented Tri-Layered Orchid Blossom heart soap with Tuberose. The Peach coloured heart was Orchid Blossom scented and made from Olive Oil Glycerin Soap. The pink and white portion was made with Double Butter Soap – enriched with mango & Shea butters soap. I used a purple colorant, but the soap was so dense it seems that the soap on turned a pink colour. I also left a layer of white and sprinkled some gold glitter on the soap. I enjoyed making this soap so much and I really didn’t have a design planned out, I just played and experimented and look how lovely the soap turned out.

Ingredients
• Olive Oil Glycerin Soap
• Double Butter Soap
• Orchid Blossom oil
• Tuberose oil
• Purple colorant
• Gold soap glitter

DIY Soap-Making - Tri-Layered Orchid Blossom Heart Soap with Tuberose - Candy Coated Culinista

DIY Soap-Making – Tri-Layered Orchid Blossom Heart Soap with Tuberose – Candy Coated Culinista

Italian Meatballs

C.C's Homemade Italian Meatballs - Candy Coated Culinista

C.C’s Homemade Italian Meatballs – Candy Coated Culinista

I have wanted to make my own meatballs since I tasted homemade meatballs from How Bout Those Meatballs at the T.O. Food Fest. I have visited here two years in a row now and always bring back Mr. C. his own sandwich because it’s just that good. The recipe used is well no particular recipe at all, Sebastien, the owner just makes it with lots of love and it always turns out great. I took this approach when I was making my meatballs as this was my first go at it and I have been so excited to make some meatballs.

Yield/Serving: 30-40 1” sized meatballs
Prep Time: 35 min.
Cook Time: 20-25 min.
Difficulty level is: Medium

Ingredients
• 1lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• ¼ cup Italian breadcrumbs
• ¾ cup Panko breadcrumbs
• 1 tsp sea salt
• 1 tsp season salt
• ½ tsp ground black pepper
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tsp chipotle mango seasoning
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp dried sage
• 1 tbsp dried parsley flakes
• 1/3 cup parmesan cheese
• 6 cloves of garlic, minced
• 4 eggs

Assembly
1. Preheat oven to 350°F.
2. Combine the ground beef, pork and veal until well combined by hand in a large bowl.
3. Using a medium bowl whisk all other ingredients and pour into the ground meat until well incorporated.
4. Shape ground meat into balls and place on a baking pan and bake for 20-25 minutes.

Tips
• You can freeze the meatballs and save for later.

Please Enjoy

My thoughts
I made these to freeze for future recipes. I usually buy a huge bag of meatballs, but now that I can say mine taste so much better than the store-bought I will be making my own. These meatballs were flavourful; which the store-bought variety lacked and with the cheese inside I really enjoyed them. The hardest thing for me was keeping the meatballs the same size.

Homemade Lasagna

Homemade Lasgna - Candy Coated Culinista

Homemade Lasgna – Candy Coated Culinista

Italian or Greek food is the food I could have every day for the remainder of my life and I’d be quite content. Lasagna is my absolute favourite food and I have tasted it many places. I finally decided to make lasagna from scratch even though I know this is a time-consuming burden. This may be my first and last time making this dish as I may just not want to have to go through this process again.

Yield/Serving: 1 – 9” x 9” dish & 12” x 9” dish
Prep Time: 1hr & 30 min.
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 6 cloves of garlic, peeled and minced
• 1/3 pound ground beef
• 1/3 pound ground pork
• 1/3 pound ground veal
• 1 tsp sea salt
• 1 tsp season salt
• 1/2 teaspoon ground black pepper
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp dried sage
• 1 tbsp dried parsley flakes
• 5.5 oz (156 ml) tomato paste
• 1 {28 oz} can Whole San Marzano tomatoes, crushed
• 3 cups ricotta
• 2 eggs
• 2 tablespoons fresh parsley, chopped
• 1/2 cup parmesan cheese
• 4 cups {16 oz} mozzarella cheese, grated
• 3 cups spinach, blanched
• 3 cups swiss chard, blanched
• 16 Flat “No Boil” Lasagna Noodles

Assembly
Sauce
1. In a large saucepan sauté onion in a tablespoon of olive oil over medium-high heat until softened.
2. Add in the garlic along with the ground, beef, pork, veal along with all the spices and stir until meat is browned.
3. Add in the tomato paste and crushed San Marzano tomatoes including the tomato sauce from the can. Stir and combine.
4. Reduce to low and let simmer for 45 minutes.
5. In a medium bowl combine ricotta, eggs, parsley and a half cup of parmesan and mozzarella cheese and place in fridge until needed.
6. In another saucepan sauté the spinach and swiss chard for a few minutes and then squeeze out excess water.
Lasagna Assembly
7. Spray a 9”x13” and a 9” x 9” baking or casserole dish with cooking spray and preheat oven to 375°F.
8. Spread one cup of the meat sauce on the bottom of the baking pan.
9. Lay four noodles, then add some spinach and Swiss chard and spread 1/3 of the ricotta mixture on top of the noodles.
10. Spread 1 cup of meat sauce and sprinkle with a half cup of mozzarella cheese.
11. Repeat steps 8 and 9 until you have reached the top.
12. Bake for 30-45 minutes and then let rest for 10 minutes.
13. Serve

Please Enjoy

My thoughts
If I had an Italian nonna she would be so proud. My first attempt was a huge success. I used my homemade pasta sauce and everything. I just think I needed more pasta sauce even though I had added a lot, I think it needed more. Also a deeper casserole dish would be great my lasagna. I made one dish of lasagna to freeze as I wasn’t going to make just one and gave it to my dad to enjoy. I really had a sense of accomplishment making my most favourite dish ever.

DIY Bath Bombs

Bath Bombs - Candy Coated Culinista

Bath Bombs – Candy Coated Culinista

Nothing beats a relaxing bath, and since I am on an “I can make this myself kick”. I decided to make some bath bombs.

Ingredients
• Sifter
• 1 cup baking soda
• 1/2 cup citric acid
• Mixing bowls
• Gloves
• Essential oil of your choice (see below for recommendations)
• Food coloring (optional for color)
• Water
• Ice cube tray, muffin tray or silicone mold
• Tissue paper

Assembly/Method
1. Sift baking soda and citric acid into a mixing bowl and, wearing gloves, mix well.
2. In a smaller bowl, combine essential oil, food coloring and 1 teaspoon water.
3. With gloves on, mix wet ingredients into dry ingredients until texture is crumbly and can just hold its shape when squeezed with your hands. Add more water, if needed. Work quickly so the mixture doesn’t have a chance to fizz.
4. Tightly pack mixture into molds. Let sit overnight (do not place in direct sunlight).
5. Tap molds to release bath bombs.
6. Wrap in tissue paper and store in an airtight container.
7. Use the bath bombs within two weeks, as they will lose their fizzing power if kept in storage too long.

Tips
• I found citric acid at the Bulk Barn; also most supermarkets carry citric acid. Look for it near the canning supplies.

Please Enjoy

My thoughts
These turned out well and left my skin feeling great and made my bath feel that much more special. Compared to what it would cost to buy them in store this is a great idea, with less chemicals, which is always good. The shelf life suffers, but in the long run it is better for your skin. Try to finish them off within 2 weeks for optimal fizziness. I used the remainder of mine over a month later and they still fizzed; so if you don’t mind them not being as explosive then you don’t have to worry about that.

%d bloggers like this: