Month: May 2017

Do You Pouf?

Pouf - Bee Kind

One of the early upgrades we made to Carriage Corner was to stock the bathrooms with BeeKind toiletry items.  We made the decision that rather than purchase tiny individual sized items that either don’t get used up and then have to be thrown away or just get taken (which is fine).  That we were going to go with the BeeKind line of products as we liked their philosophy.  All of the BeeKind products are made without parabens, phthalest or artificial ingredients.  Both Jay and I felt that the fragrance was light and citrus-y enough to work for either men or women.

The next decision was to put refillable bottles with pump dispensers into each shower.  Each bathroom has a supply of Shampoo, Conditioner, Body Wash (doubles as hand soap at the sink) and Lotion.  pouf - packaged

At that point, our older daughter said, if we were supplying body wash in the showers rather than bar soap, we needed to also supply poufs.  So – we ordered a case of poufs and we put a brand new pouf sealed in a plastic bag in each bathroom.  One per stay.

 

pouf - showerBut – I’ve noticed that people rarely use them and I don’t know why?  I’m looking for ideas here.  I find that when I use a bath pouf, I get better suds from my body wash than if I used a wash cloth.  I also use less body wash to get clean.

Personally – I love my pouf.  So – I’m wondering – would you use a pouf?  If not – why not?  Talk to me, because I really do want to know.  I also need to know if this a good expense or a waste of money that could be spent elsewhere?

Lemon Blueberry “Pan” Cake

Lemon Blueberry Pan-CakeIn the last blog post – I talked about where my inspiration for breakfast comes from and how I run with it.  The Lemon Blueberry “Pan” Cake has had a few remakes and my favorite version uses a blueberry compote rather than layering fresh blueberries.  And this weekend on Mother’s Day – I believe I’m going to layer that cake up with some fresh, house-made lime curd and possibly dress the plate with some pansies – because I can.

So – I bet you want to see the finished cake and some recipes, right?  Okay.  First – you should know that both of my daughters are gluten-free.  Neither of them are diagnosed celiac, but both have done elimination diets and they do not process gluten well.  So – when experimenting with this recipe – I’ve almost always made it with King Arthur Flour’s Measure for Measure.  Often, I don’t even tell guests they are eating something that’s gluten free.  A tiny bit evil?  Maybe.
Pancake

3C flourServing a slice

9T sugar 

6 3/4t baking powder

3/4t salt

7 1/2T butter

2 1/4C water

3 eggs

2t vanilla

  1. Preheat oven to 425*
  2. Sift flour, sugar, baking powder and salt together into medium bowl
  3. Melt butter in small bowl.  Add water, egg, and vanilla mix well
  4. Stir liquid mixture into dry ingredients until there are no dry spots left
  5. Pour batter into 2 prepared 9″ cake pans
  6. Bake at 425* for 20-25 minutes, until golden brown and a toothpick comes out clean

Cake PlateWhile your cake is baking, prepare your Berry Compote, this is going to be layered in the cake, drizzled over the top and served as ‘syrup’ at the table..

Berry Compote

3C fresh or frozen fruit

3T orange juice

1/4t nutmeg

Place fruit, juice and nutmeg in a small saucepan and bring to a medium boil

Once bubbling, reduce heat slightly and use a potato masher to muddle and mash the fruit

Cook over medium-low heat for 10-12 minutes, occasionally mashing and combining the fruit

Cake on the plateRemove from heat and transfer to a clean jar or container – I go straight to my syrup pitchers.

Once your pancake is cooked and your compote has simmered to the thickness you want – you’ll need to work a bit fast here.  Turn the pancakes out of the cake pans and then cut them in half horizontally.  On a pretty cake plate, layer as follows:  pancake round, lemon curd, then blueberry compote, repeat until you get to the top layer – just drizzle your blueberry compote on the top – doing your best to make it look pretty.

Slice and serve like a cake with additional lemon curd, fresh berries and more warm compote.  This cake is more pancake like it texture, density and flavor than a cake.  You can also layer fresh fruit in with the curd if you want.  Please let me know if you try this.  Enjoy!!