Archive for the ‘recipe’ Category

Plastic Egg Popsicle Mold with a No Refined Sugar Popsicle Recipe

Plastic Egg Popsicle DIY //

Ok. Yes, Easter is over… Now what to do with all those extra plastic eggs? I saw this blogger make these, so I had to try it: Plastic Egg Popsicle. My kiddo is sort of on a candy-addictive-craze right now, and I think we need to do a little tricking in the sweet treat department. The pops I created are made from yogurt, applesauce, cinnamon, and the teensiest bit of honey. Since it’s a frozen pop, my daughter thinks it’s some amazing sugar filled dessert. I win! Yay! Seriously though… That kid gets so grumpy/insane if she has too much sugar. Anywho, here’s how you can make your own.

Plastic Egg Popsicle DIY //

No Refined Sugar Popsicle Recipe:

  • 1/2 cup plain yogurt
  • 1 cup applesauce
  • 1 teaspoon (or to taste) of honey
  • 1/4 teaspoon of cinnamon

Directions for Popsicle:

Blend the ingredients together in a bowl. Freeze in Popsicle forms or in the plastic egg pops I made for 24 hours. Check out the directions below for my egg pops. That recipe filled 5 eggs for me, increase the recipe if you want more pops.

Plastic Egg Popsicle DIY //

Supplies for egg mold:

  • plastic eggs
  • wooden skewers
  • Popsicle mixture
  • nail (needs to be wider than the skewer)
  • plastic bag
  • optional: washi tape


Plastic Egg Popsicle DIY //

- Use the hammer and nail to put a hole in the bottom of the pointy egg side, add another small hole next to the skewer hole, if there aren’t holes there already (you need this extra hole to release pressure when pouring in the Popsicle mixture). Repeat with all your eggs and wash all the eggs with soap and water. Dry the eggs.

- Cut the skewers in half (and cut the points off).

Plastic Egg Popsicle DIY //

- If your plastic eggs are like mine and have little holes in the bottom, use the washi tape to block the holes.

- Prop your eggs up in something, I used an egg carton. Pour the Popsicle mixture into the plastic bag. Trim off the tiniest corner at the bottom of the bag. Squeeze the mixture into the skewer hole of the egg. Fill the egg completely. Tap the bottom of the egg on the table to release air bubbles. Add more mixture if needed.

- Push the skewers half way into each egg. Pop the eggs into the freezer for about 24 hours.

Plastic Egg Popsicle DIY //

Plastic Egg Popsicle DIY //

If you have trouble opening the top of the egg pop, just warm the top of the egg with your hand for a second, then open it. Enjoy!

- Chelsey

DIY Flavored Sea Salts


It’s always fun to give homemade gifts, especially when they’re food related, even more especially when they’re very fancy and very gourmet. Flavored sea salts are one of those great little gifts that don’t cost much to make, but look really beautiful and are very much appreciated by the recipients. They’re perfect for hostess gifts, housewarming presents, and neighbor gifts for the holidays, and would make excellent take-home party favors. They look especially lovely packaged in small glass jars and bottles, and are pretty enough to be left out on the kitchen counter. Below you’ll find a 3 different lovely recipes to make your own DIY Flavored Sea Salts!


Rosemary Sea Salt

1 cup sea salt
1/4 cup chopped fresh rosemary

Combine the sea salt and fresh rosemary in a medium bowl. Spread out on a parchment-covered baking sheet, and place in the oven on the lowest temperature setting for 1 hour. Let cool, package, and give.

Good on meats and veggies!

Vanilla Bean Sea Salt

1 cup sea salt
4 vanilla beans

Pour the salt into a medium bowl. Cut each vanilla bean in half lengthwise with a sharp paring knife. Using the tip of the knife, scrape the seeds out of all of the vanilla bean halves, and add them to the salt. Mix well with clean hands, rubbing the salt and vanilla seeds together until well-combined. Package and give.

Perfect for sprinkling on chocolate chips cookies, homemade caramels, and other sweets!

Lemon Sea Salt

1 cup sea salt
2 Tablespoons fresh lemon zest

Combine the sea salt and lemon zest in a medium bowl. Spread out on a parchment-covered baking sheet, and bake for 1 hour on the lowest temperature setting. Remove from oven, allow to cool, package, and give.

Great on chicken, fish, and veggies!

* * *

Of course, you can’t give a cute jar of homemade flavored sea salt without a matching tag, right?! I’ve created three simple graphics, one for each type of salt, that you can download and use to make printable labels. Use them to make squares or circles or rectangles, stickers, hang tags, etc! Just right click on the graphic you want, save the image, and use it in whatever program you want to create your labels in!

DIY rosemary salt label DIY vanilla salt labelDIY lemon salt label


- Melissa Bahen, Lulu the Baker

Vanilla Extract Recipe + Free Label Printable

Vanilla Extract Recipe Plus Bottle Label //

Can you really call something a recipe if it’s only 2 ingredients? Well, Vanilla Extract is surprisingly easy to make. Just two things you need: alcohol and vanilla beans. Yup. You wouldn’t know that if you looked on the ingredients of most vanilla extracts, since a lot of companies like to sweeten their extracts with corn syrup.

We tend to go through a ton of vanilla extract over in my home. I’m always making my no-refined sugars homemade granola, and we just go right through the extract. Making my own has saved a bit of cash! I mean, vanilla beans can be a little expensive… but we have a local store that sold some lovely organic beans for $1.50 each. There’s also a company I found online, Beanilla, that has a lovely variety of beans (for less than you’d probably pay at most grocery stores).

Vanilla Extract Recipe Plus Bottle Label //

Vanilla Extract Recipe


Vanilla Extract Recipe Plus Bottle Label //

- Split your vanilla bean in half (lengthwise).

Vanilla Extract Recipe Plus Bottle Label //

- Cut the bean sections into pieces that will fit into your bottle. Put the beans into the bottle.

Vanilla Extract Recipe Plus Bottle Label //

- Pour the alcohol into the bottle and screw on the lid. Shake the bottle a couple times. Store in a dark space for 6 – 8 weeks. Ta dah! You now have Vanilla Extract. Head on over to my HP Post to get those free Vanilla Extract Labels! I also made some blank labels for you to use for other spices and extracts.

Vanilla Extract Recipe Plus Bottle Label //

Vanilla Extract Recipe Plus Bottle Label //

You know what’s super cool about this? When you run out of the vanilla extract you made, just add more alcohol and let the beans soak for another 6 – 8 weeks. I think keeping 3 bottles on hand and refilling as needed will help. I’m not sure how many times you can reuse the bean, but test it out!

Ok, enjoy that homemade vanilla extract!

Vanilla Recipe GIF //

- Chelsey

P.S. I am a paid contributor on the HP Create website. 

Cheesy Broccoli Crock Pot Recipe

Cheesy Broccoli Crock Pot Recipe //

The first of hopefully many successful crock pot adventures: the Cheesy Broccoli Crock Pot Recipe. I say it ALL the time: I don’t like to cook. I don’t like to experiment with food and I prefer that meals come with the least amount of effort possible. A few months ago my mom, knowing my distaste for cooking, bought us a crock pot. I’ve heard MANY stories about how easy it is to create a meal with this one tool. Toss it all in and you’re done.

Well, it took me a while to actually give it a try because my husband does the majority of the cooking, and I don’t want to. Well, the crock pot has been great! My first attempt was to make a different version of this recipe. You throw ALL the ingredients in at once. The result: mushy rice + broccoli. It was still very delicious (cause cheese), but I wanted to avoid the mush. My husband suggested cooking the rice and broccoli completely separate (or just plain baking the recipe), but that sounded like way more effort than I wanted to put into this meal. Ha! So, I made a few adjustments of when you put some of the ingredients into the crock pot (like the rice and broccoli), and it worked!


Cheesy Broccoli Crock Pot Recipe

  • 2 lbs uncooked chicken breasts
  • 1 quart chicken broth
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 3 cups chopped broccoli
  • 2 cups uncooked white rice
  • 16 oz. container of sour cream
  • 2 cups shredded cheddar cheese


- Place your chicken breasts, onions, garlic, salt, and pepper at the bottom of the crock pot. Cover the chicken with the broth (about 2/3 of the broth container).

- Cook the chicken on high for 2.5 or 3 hours. Watch the liquid level. If the liquid is too low before the chicken is cooked, add some more warm broth (not cold).

- When the chicken is cooked, pull the breasts out of the crock pot and shred with two forks. Put the chicken back into the crock pot.

- Add the rice and broccoli. Add more broth if needed (just so the rice and broccoli are covered). Cook for another hour, or until rice and broccoli are cooked.

- When the rice is cooked, add your sour cream and cheese. Cook till warmed.

Serve and enjoy!

- Chelsey

P.S. the kiddo loved this! She ate the whole thing, veggies and all (again, cause covered in cheese).