Saturday, November 25, 2017


What side of the pumpkin patch do you stand on?  As far as I am concerned, anything pumpkin is awesome.  Whether it is a decoration, kitchen item, food or a picture.  I love, love, love pumpkins.  Sweet or savory!  Yes!

I know everyone gets sick of seeing ten million pumpkin recipes in the fall on Pinterest.  Not me, bring it on baby.

If you are that person that can't stand pumpkin anything, then you are probably not even reading these lines.  If you are, then you probably want to move along because I am about to deliver some amazing pumpkin deliciousness in the form of a recipe.

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350°F

Mix dry ingredients and set aside.  Blend wet ingredients and add the dry to the wet.  Spoon or pipe on to greased baking sheets, heaping tablespoons for small or 1/4 cups measurements for large. Bake for about 15 to 20 minutes.  It really depends on the size of your 'pies'.  You can test them with a toothpick.

Once they have completely cooled, frost with your favorite frosting.  I did the following

8 ounces cream cheese
4 ounces butter
1-2 tablespoons milk
3 cups give or take of confectioners sugar
pinch of salt

Thursday, November 23, 2017

Sunday, October 29, 2017

Barb's Carrot Cake

I acquired this recipe when I was working as a Home Health Aide, about 30 years ago.  I was working for this amazing woman who had a child with Cystic Fibrosis.  She needed overall help.  This woman helped to shape my life.  She made all of his baby food by freezing dinner items in ice cube trays and then into storage bags in the freezer.  When I later had my children, long before it was the 'in' thing to do, I did the same thing.  She baked her own bread and shared a few of those recipes with me.  She had down comforters, I ended up buying down comforters for my beds.  There was so many ways that she impacted my life, in a good way, I couldn't begin to tell you all of it.  I admired her so much.

This is an homage to her, Barb, for being such a great role model!

Barb's Carrot Cake

This time I added a combination of apple butter and applesauce so my cake was darker than usual.

2 3/4 cups flour
2 cups sugar
3 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 2/3 cup apple sauce
1 teaspoon vanilla

4 eggs
3 cups shredded carrots
1 cup chopped walnuts
1 cup raisins
3/4 cup oil

In a mixer or a bowl mix apple sauce, vanilla, oil and sugar.  In a separate bowl mix dry ingredients, flour, baking soda, cinnamon, salt and nutmeg. Mix into the wet ingredients and then add eggs one at a time until incorporated. Finally add the raisins, carrots and walnuts.

Pour mixture into a greased 9 x 13 pan with high sides and bake @ 350° for 35 to 45 minutes.  But I found it can take an hour. You will know it is done when a toothpick inserted in the center comes out clean.

Frost with cream cheese frosting or as desired.

Tuesday, August 8, 2017

Tea Time Tuesday: Lemon Loaf Cake

Have you ever wondered what the difference is between a sweet bread and a tea loaf?  I have.  But then I wonder about all kinds of things that most people could give a darn about.  I'm weird like that. Deal.

A tea bread by Oxford Dictionary is. "A type of cake, baked in the shape of a loaf, containing dried fruit that has been soaked in tea before baking. ... 'Another bread, bara brith, is at least as good as any other fruit loaf or tea bread.  

Then I looked up sweet bread and it was nowhere near what I thought the definition of sweet bread was.  According to Wikipedia it is, "Sweetbread is a culinary name for the thymus or the pancreas, especially of calf and lamb, and, less commonly, of beef and pork."  What???? Seriously.

Then what the heck is a cake type loaf called?  Cake? Yes, loaf cake, now don't I feel foolish.  So if you are anything like me in my naivete, then dont write a post about tea bread and what not.  Its a loaf cake, fool!  Its just that simple.

Anyway, this lovely loaf is awesome with a cup of tea.  Head on over to my friend, Sandy's blog, Quilting For The Rest Of Us and see what she has in store for you for tea.
Lemon Loaf Cake

Makes 1 large loaf and one small loaf

3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 tablespoons fresh lemon juice
zest of one lemon
1 teaspoon vanilla
1 cup oil
3 eggs
3 cups zucchini
1 teaspoon oil

Preheat oven to 350°F.  Stir together all the dry ingredients except for the sugar. In another bowl, beat together the eggs and sugar, then oil, lemon juice, zest and vanilla. Pour the wet into the dry and beat just until combined.  Stir in the grated zucchini.  Pour into greased loaf pans and bake for 45 to 55 minutes.

Saturday, August 5, 2017

Charcoal and Tea Tree Soap with Tamanu Oil

Doesn't that bubble look like a beetle with enormous eyeballs?
I have made soap once, so, I was afraid to make this soap, Activated Charcoal Soap, especially after seeing all the comments about some fails underneath the post on Soap Queens Blog.  You can access that post here.

I bought some activated charcoal a year or so ago.  I have a lot of it.  We have used it a few times for tummy aches and let me tell you, it works like a charm.  It's bizarre though to eat something black, takes some getting used to.  I just mix a teaspoon or two with a little bit of applesauce.

I changed it up just a wee bit and added some peppermint oil.  It smells so good!  I am pretty excited about the outcome, isn't it a beautiful soap?

Charcoal and Tea Tree Soap with Tamanu Oil
This is the recipe I used, please see Soap Queens recipe here.

1.8 oz. Castor Oil (5%)
9 oz. Coconut Oil (25%)
14.4 oz. Olive Oil (40%)
9 oz. Palm Oil (25%)
1.8 oz. Tamanu Oil (5%)
5.1 oz. Sodium Hydroxide Lye
10.1 oz. Distilled Water (15% water discount) 
1.7 oz. Tea Tree Essential Oil and Peppermint Essential Oil combination
2 tablespoons activated charcoal

Slowly and carefully add the lye to the water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. 

Melt the castor oil, coconut oil, olive oil, palm oil and tamanu oil (remember to fully melt the entire container of palm oil before portioning out). When the lye water and the oils have cooled to 130 degrees or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until thin trace. 

Sprinkle 2 tablespoons of activated charcoal to the soap mixture distributing in a fine all over layer on top to reduce clumps. Without turning it on use your stick blender to stir the charcoal into the soap batter. Slowly pulse the stick blender to incorporate the charcoal. 

Add the tea tree essential oil to the soap, and use the stick blender to blend and stir the essential oil until completely mixed in. 

Continue to stick blend for just a few seconds, to make sure the ingredients are completely combined. When the soap is a medium trace and is still pourable, pour the batter into your soap mold. Tap the mold on the counter to even the soap and get rid of bubbles. 

Spray the top of the soap with 99% isopropyl alcohol to prevent soda ash. Place on a heating pad set to medium heat, and insulate the soap for about 30 minutes. Turn off the heating pad, and leave the soap insulated for 24 hours. 

Allow the soap to stay in the mold for at least 3-4 days. Because this soap has plenty of soft oils, it may need up to a week in the mold. Don't rush it! When the soap is firm enough, unmold and allow them to cure for 4-6 weeks. 

Friday, July 21, 2017

Pumpkin Bundt Cake

My husband and I have switched over to a plant based, vegan diet mainly for health benefits.  If you read my blog, you know we are meat eaters.  My husband being a major meat eater.  But we have always had meatless meals before they started gaining in popularity.  This has helped us a lot.  We were already enjoying great bean burgers.  And please, please, please, if you have never had homemade, it is a completely different experience.  Don't judge all bean burgers like you judge the one in the box from the store.

Since the day after Mothers Day (Mothers Day was the day I made this cake) we have been 95% vegan).  We have not eaten any meat but there may have been some parmegan on our spaghetti a few times.  We have lots of it to use up. If a recipe calls for an egg, I use an egg but we no longer have eggs for breakfast.  Our egg consumption has about 15 every week to less than one.  I am not going to ever be 100% probably, but mostly, yes.

I started a new blog, check it out.  It is called VEEG. My daughter named it.  It's all about my husband and I stepping into a vegan, plant based life.

What will happen to Lori's Lipsmacking Goodness.  Well, I probably will post here when I make things for my kids or for pot lucks, things that will not be appropriate for Veeg.  So Lori's Lipsmacking Goodness will go on, albeit, with fewer postings.

Recipe adapted from Taste of Home.  You can find the original here on the net.

2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin

*sugar glaze drizzle of confectioners and sugar mixed together about the consistency of a thin pancake batter or heavy cream.

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. 
Transfer to a greased bundt pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings. 

Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49 

Nutritional Facts (Since I reduced the sugar content the carbs and sugar values would be slightly lower)
1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.

Wednesday, July 12, 2017

Some Simple Summer Salads

Using that delicious dill dressing, you can add it to your potato salad as a mayonnaise alternative.  It makes for a great salad.  I used the dressing I made from the previous post, found here and added onion.

The night we had the potato salad, I also made some roasted asparagus and tossed it with mini tomatoes, some balsamic, garlic powder, S&P and oil.   It was heavenly! A simple summer salad idea for yah.