Fire-Roasted Candied Pecans: RECIPE

Like most good southern cooks, I have a recipe for Candied Pecans filed away under Holiday Baking. But it's summertime in The South and heating the house with the oven is the last thing I want to do!   

My sweet tooth is craving those crunchy treats though, and I'm not willing to shell out the bug bucks at the mall so... To the grill I go!   

We fire up the charcoal grill at least five times a week in the summer, and I typically add wet *Applewood Chunks for delectable, smokey flavor. Today's menu includes deer sausage, home grown steak, garlic baked potatoes, and...

Fire-Roasted Candied Pecans!

*TIP!! When soaking wood chunks use just enough liquid to cover them. Wood soaked in a mix of half water/half honey whiskey gives an amazing flavor to food!  


I had intended to trial-run this recipe with pecans but most of my supply has disappeared (into the mouths of babes?) so today I used a combination of 1-1/2 cups pecans and 1/2 cup walnuts. I imagine almonds would be delicous as well.

INGREDIENTS
2 cups pecans
1/2 cup granulated (white) sugar
1/4 cup dark brown sugar
1/3 cup water
1 Tablespoon vanilla extract
1/4 teaspoon cinnamon

DIRECTIONS
Combine all ingredients in a one-gallon ziploc bag, shake well to fully coat the nuts. Spray a sheet of foil with nonstick spray and secure it on grill rack. An upper rack is perfect if you have one as indirect heat roasts the nuts without burning the sugar. Slow roasting is the key to great flavor!
Spread coated pecans in an even layer on the foil. Roast through the syrupy stage and until syrup crystalizes, stirring occasionally.

I was cooking on an open grill for about 45 minutes then I allowed the nuts to cook an additional 45 minutes with the grill closed, for a total of 90 minutes. Had I kept the grill closed for the entire process the nuts probably would have been finished in 45 minutes or less.

Results? Out of this world! Reminds me of Aunt Ruby's Pecan Pie. They are sweet - but not too sweet - and crunchy; mellow  with cinnamon and vanilla and those sultry,  smokey undertones...

These Fire Roasted Candied Pecans would be delightful on oatmeal, ice cream or cinnamon rolls - but I don't think this batch will last that long.   Maybe next time...in fact, I have an idea for a Grown Up version...

But that will be another post~
See you then!

Mowing the Lawn with Coconut Oil

Today's forecast for Lower Alabama: 92° with a slight chance of rain. PERFECT! These are ideal conditions for Mowing the Lawn with Coconut Oil!

You have probably read all about the benefits of coconut oil - if not, there is an interesting article HERE.

But mowing the lawn with it? That's absurd! Unless you've got all the details.

As I mentioned in PIN REVIEW: Homemade Moisturizing Lotion, I use a lot of coconut oil. It is a great moisturizer for skin and hair because it is one of the few oils that penetrates rather than just coating. It effectively removes makeup and moisturizes the delicate under-eye area. I massage it into my puppy's hide, he has very dry skin, because it hydrates his skin and it's lick-safe. I even have a friend who uses coconut oil in place of butter in her cooking (bless her heart!)

But this post is Mowing the Lawn with Coconut Oil! What's that about?

It's really about a coconut oil health food mask that leaves dry, brittle hair in amazing condition! The mask is a simple pre-wash treatment that only requires 3 items: coconut oil, a plastic shower cap, and a heat source.

To use this miracle treatment, start with a big dollop of coconut oil - my hair is thick and curly so I require an extra large serving. The oil is going to be solid at first but the heat from your hands will melt it.

Start at the roots and begin working the oil through your hair. I put some effort in at the roots as scalp massage is supposed to stimulate growth! Saturate your hair, working the oil in with your fingers and directing it toward the ends and any area prone to dryness. When your hair is completely soaked, cover it with the plastic shower cap; if you have long hair, you may want to twist it up on top of your head first. So now your hair is ready but your hands are slick with coconut oil! Take it to your skin, your knees and elbows will thank you!

Applying heat to the hair mask is not absolutely necessary but it does seem to open the hair cuticle, allowing for even better absorption of the coconut oil. Without heat, I typically marinate my hair for at least two hours - with heat, at least an hour. I have been known to run around all day painted up in coconut oil!

If you choose the heat method you have several options including the blow dryer or a hot towel. My preference is natural heat - and THAT is where the lawn mower comes in!

Cutting grass at 92° burns calories, loads me up with Vitamin D, sweats the pores, provides the cows a tasty green snack, and generates the heat to help hair soak up the benefits of coconut oil! Before I crank up Ol' Blue, I also slather my skin with coconut oil. Coconut oil has an SPF somewhere between four and ten and, mixed with a few drops of peppermint oil, it is an effective (and safer than deet) insect repellent.

Ol' Blue

When your time is up, and before shampooing, rinse hair with cool water to help close the cuticle and seal in all of that good coconutrition (I totally just made up that word!). Then shampoo, focusing on roots, and condition as you normally would. You should see a difference after only one application but your hair will continue to improve with repeated use. This coconut oil hair mask can be used every time you mow the lawn or as often as you like - I have found that a once a week treatment leaves my naturally curly hair soft, silky and nearly frizz free.

Have you gone nuts over coconut? I would love to hear how you are using coconut oil - your comments are always welcome!

Vanilla Coffee Syrup Recipe: Vanilla Bean Dreams

 While plundering through the pantry last weekend I perceived a prize! A lone Vanilla Bean,  properly stored in a cool, deep corner.  Peacefully he rested, content in Vanilla Bean Dreams of muffins and ice cream - little knowing, or caring, that his fate lay instead as the foundation for not one but two culinary delights.

As I mentioned in my recent post "Farmhouse Signature Vanilla Iced Coffee", I have become a huge fan of iced coffees! The recipe in that post calls for Torani (TM) Vanilla Flavoring Syrup and the recipe makes an amazing glass of coffee.  I was sure that I had created THE perfect vanilla iced coffee...but isn't there always room for improvement. Yes. Yes there is.

Over the course of several days I have toyed around with several mini-batches, all based on simple syrup (equal parts sugar and water) and vanilla. Along the way I have adjusted the amount of vanilla and the type of sugar, always sparing the Bean. I knew that the syrup must be near-perfect before the Bean could be introduced for, as every kitchen artist knows, vanilla beans are quite pricey!

Each trial batch has yielded a good vanilla syrup - and several quart jars of good vanilla iced coffee. But I'm not reaching for good - I'm reaching for excellence!  I believe that excellence has been achieved today. Vanilla Bean Dreams that exceed my greatest expectation are coming to life now in a Mason Jar full of the best tasting beverage I've ever enjoyed.

I have poured a very "clean" iced coffee; this is coffee, milk, ice and Vanilla Bean Dreams Syrup. There is no ice cream, non dairy creamer or added sugar, as I don't want any taste interference. It is really good, with a complex flavor profile I have not found with prior recipes, and I attribute that to the specific ingredients used.

So without further ado...the recipe:

VANILLA BEAN DREAMS SYRUP 
     3 1/2 cups distilled water
     3 cups granulated sugar
     1/2 cup dark brown sugar
     1 vanilla bean
     3 tablespoons vanilla extract
Split vanilla bean in half lengthwise and scrape the seeds into a clean, pint mason jar.
Place bean pod into a medium saucepan along with the water and sugars. Cook over medium-high heat for approximately 15 minutes, stirring constantly. Mixture should come to a slow boil and become thick and syrupy. Cool completely and stir in vanilla extract. Fill sterile quart mason jar with cooled syrup, making sure to include vanilla bean. Cover tightly with lid; store in a cool place.

Vanilla Bean Dreams Syrup, in place of Torani's, brings Farmhouse Signature Vanilla Iced Coffee to a sweet crescendo, and should be a divine addition to milkshakes, yogurt, lattes...let your imagination run wild!

But wait...there's more! What about those vanilla bean seeds we painstakingly scraped out of the pod? Surely they won't go to waste?

Don't take your apron off just yet...we have one more thing to do!

BONUS!!!  

VANILLA BEAN DREAMS INFUSED SUGAR
     Seeds from 1 vanilla bean
     2 cups granulated sugar
Pour 1 cup of sugar into the pint jar containing the seeds scraped from the vanilla bean when the syrup was made. Cover tightly with lid and shake vigorously to incorporate the seeds into the sugar. When the seeds are quite evenly distributed add the 2nd cup of sugar, replace lid and shake again.
Allow the vanilla infused sugar to sit for a week or more, shaking or stirring occasionally. Vanilla Bean Dreams Infused Sugar can be used in place of regular, granulated sugar in tea or coffee, sprinkled over oatmeal, or as a topping for fresh fruit.

So there you go! Two lovely, gourmet-quality sweeteners from a single Vanilla Bean!   Packaged beautifully, this pair would make a darling birthday, holiday or hostess gift and what a perfect way to say "thank you...for making life sweeter!"

I would like to point out a few things about three of the key ingredients in the syrup recipe. In my trials I did find that these specific ingredients truly affected the flavor of the final product.

1) Distilled Water
Simply stated, water chemistry affects flavor. This recipe will call for sugar to be melted - we absolutely do not want the sugar to burn! After a couple of trials I realized that the mineral content of tap water is too high to get a clean syrup.  As the syrup boils down, mineral deposits from tap water form on the sides of the saucepan. The thickened syrup sticks to the deposits, forming a crust which blackens and burns around the edges. Using distilled water helps keep the syrup from taking on a burnt taste.

2) Dark Brown Sugar
While brown sugar makes up only a fraction of the sugar required for this recipe, it is a key component. The molasses in brown sugar adds depth and richness to the syrup and amplifies the vanilla.

3) Vanilla
For this recipe I layered the vanilla flavor by using both vanilla extract and vanilla bean.
*The vanilla bean enters the scene in the first act, releasing flavor as the syrup cooks down, and will remain in the finished syrup. The bean pod will continue to add essence as it lingers.
*Vanilla extract is added after the syrup has cooled. As extract is alcohol-based, adding it while the syrup is hot would allow the alcohol, and the vanilla flavor, to evaporate without fully infusing the syrup. And that would never do!

I hope you enjoy the Vanilla Bean Dreams recipes as much as i do! As always, your questions and comments are appreciated.

Until next time... 
Good night and, 

• Sweet Vanilla Bean Dreams!

PIN REVIEW: Homemade Moisturizing Lotion

Ahhh...PINTEREST, that delightful online corkboard for organizing and displaying pictures of the things that inspire us, has quickly become one of the hottest social media sites around. Users can upload, save and sort images (pins), follow other users and repin from their boards or directly from the internet. Categories include Food & Drink, Travel, Gardening, Education, and my favorite: DIY & Crafts.

But does that DIY stuff really work? Do the recipes turn out like the pictures suggest? I decided to do a test...

One of the recurring pin themes I've noticed on PINTEREST is homemade body lotion recipes. As an avid do-it-yourselfer and moisturizer hoarder collector, these pins got my attention! Today I have recreated one of the more common recipes so let's take a look at the ingredients, the process and the results!

While there was quite a selection to choose from, I elected to follow this guideline:
1 part Vitamin E Cream
1 part solid coconut oil
2 parts baby lotion

The process couldn't be much simpler: place the ingredients in a bowl and whip with a mixer until the mixture resembles fluffy, pink cake frosting. Store in airtight container (read: Mason Jar! )

Before we check out the results, let's take a look at the 'science' behind this recipe.

Vitamin E
According to THIS NBC news article, Vitamin E, applied topically, eases dryness by helping skin retain its natural moisture. It may neutralize damaging free radicals and reduce the unstable molecules present after exposure to cigarette smoke. For my lotion I used 4 oz of Vitamin E SkinCare Cream.

Coconut Oil
The benefits of coconut oil are being touted worldwide! An ARTICLE in the Farmer's Almanac  explains that coconut oil is rich in lauric acid, capric acid and caprylic acid, which makes it beneficial as an antimicrobial, antioxidant, antifungal, and antibacterial. As a moisturizer, coconut oil speeds healing of flaking, cracked skin, prevents wrinkles, and helps in the treatment of eczema, psoriasis, and other chronic conditions. Coconut oil is a solid that quickly becomes liquid when subject to heat, and returns to a solid when cooled. I have used coconut oil as a moisturizer for skin and hair and I love it! For today's experiment I used 4 oz of pure coconut oil.

Baby Lotion
Baby lotion smells really good (that's personal opinion, not necessarily science)! I haven't done research on the individual components of baby lotion, but in my experience this mild lotion is appropriate for delicate skin. It absorbs quickly and hydrates well. The creamy formula helps stabilize the coconut oil in this recipe. I have used 8 oz of pink baby lotion in this trial.  

So what about the results? Is this Homemade Moisturizing Lotion that's popping up all over PINTEREST really worth the effort?

On a 1-10 scale I rate it a 10!

Finding the ingredients: 10!
All of the ingredients were readily available in my local super center.

Cost of ingredients: 10!
Supplies to make 3 1-pint batches cost less than $14 and I had both coconut oil and baby lotion left over.

Preparation/process: 10!
Total time including measuring, mixing & packaging was 9 minutes, 13 seconds!  I can live with that!

The finished product: 10!
Because the 16 oz of ingredients are whipped, there was enough finished product to fill a pint mason jar - and plenty left over to slather on! The lotion is thick, rich and creamy but goes on light as air. The skin is moist, with a soft sheen, but doesn't feel greasy. And the scent is delightful! I used the pink baby lotion this time around but I am sure I will try the others eventually.

Homemade Moisturizing Lotion Rates A 10! 

This PIN is a WIN!   

Have you made this lotion? Tweaked the recipe? I would love to read your comments and suggestions!

Farmhouse Signature Vanilla Iced Coffee: RECIPE

Oh coffee, how I adore thee! I drink coffee 365 days a year! It is never too hot or too late in the day for me to enjoy a good cup of coffee!

Only recently have I jumped on board the Iced Coffee Train and added Vanilla Iced Coffee to my routine. My first Vanilla Iced Coffee was a Golden Arches treat - then I discovered the Starbucks variety. Anything that delightful is going to be illegal,  immoral or fattening (in this case, probably all three) but there is an even darker side to this delicious coffee treat: it is NOT budget-friendly!

It was with that thought in mind that I began my quest for the perfect Farmhouse Signature Vanilla Iced Coffee and I believe I have achieved exquisiteness with this recipe. BEWARE:  while this is a much more budget-friendly coffee concoction, it is not at all diet-friendly! So without further ado, The Recipe:

Farmhouse Signature Vanilla Iced Coffee

1 C hot black coffee (brewed)
2 t dark brown sugar
2 t granulated (white) sugar
3 t non-dairy creamer (powder)
1 1/2 T Torani (TM) Vanilla Flavoring Syrup
1 dozen coffee ice cubes*
1 scoop Blue Bell Homemade Vanilla (TM) ice cream 
2 C cold black coffee (brewed)

In a quart sized mason jar combine hot coffee, sugars and creamer; stir well to melt sugars and incorporate creamer. Stir in vanilla flavoring syrup. Add coffee ice cubes* and ice cream. Fill the jar with cold black coffee and stir well to marry the flavors. Wrap the jar in your favorite Quilted Mason Jar Coozie and Enjoy! ♥

*Coffee ice cubes are an integral element to this recipe as regular ice will leave the finished beverage watered down. I am of the opinion that it is a sin to pour coffee down the sink so, on the rare occasion when there is "leftover" coffee in the Farmhouse, it is poured up into ice cube trays and frozen. As "leftover" coffee is such an anomaly around here, I will occasionally brew a strong pot and allow it to cool before pouring it up to freeze.

I invite you to give this recipe a try and, should you have suggestions for improvements, please leave them in the Comments section!

Like this recipe? Make a great thing even better by using Vanilla Bean Dreams Syrup in place of Torani (TM)!

(ingredients listed are the actual ingredients I use; I am not compensated to endorse any of these products)