diychristmascrafts:

DIY Easy Herb Infused Honey Tutorial from Free People. Suggestions for ingredients to infuse: thyme, sage, mint, ginger, lavender, peppermint, vanilla beans, rosemary and cinnamon sticks. If you don’t want to strain the honey with cheesecloth before giving it as a gift, I’d find some way to incorporate it into the packaging. Not everyone has cheesecloth on hand.

diychristmascrafts:

DIY Easy Herb Infused Honey Tutorial from Free People. Suggestions for ingredients to infuse: thyme, sage, mint, ginger, lavender, peppermint, vanilla beans, rosemary and cinnamon sticks. If you don’t want to strain the honey with cheesecloth before giving it as a gift, I’d find some way to incorporate it into the packaging. Not everyone has cheesecloth on hand.

DIY Easy Vegan Chilled Coconut Vanilla Cube Recipe from Love Aesthetics here. Extremely simple recipe.

DIY Easy Vegan Chilled Coconut Vanilla Cube Recipe from Love Aesthetics here. Extremely simple recipe.

DIY Easy Old Fashioned Cream Soda Recipe from Transient Expression here. Is it a record breaking 94+ degrees out where you live today like it is here? This recipe requires no hard to get or expensive ingredients (and you could probably cheat and use vanilla extract instead of a vanilla bean). 
If you don’t have a candy thermometer this is a handy chart for temperatures from about.com here:
Thread Stage - begins at 230 degrees F. - Makes a long thread when dropped in cold water.
Soft Ball - 234 degrees F. - Forms a soft ball that doesn’t hold its shape. Cream candies, fudge, fondants are done at the soft ball stage. (truebluemeandyou: you can drop the liquid into a cup of water to see if it looks like a ball and how it holds together - this is true for the all the “ball” stages)
Firm Ball - 246 degrees F. - This ball will only flatten with pressure. Divinity and Caramels. 
Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.
Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch.
Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.
Caramelize - 310 degrees F. - Sugar turns dark.

DIY Easy Old Fashioned Cream Soda Recipe from Transient Expression here. Is it a record breaking 94+ degrees out where you live today like it is here? This recipe requires no hard to get or expensive ingredients (and you could probably cheat and use vanilla extract instead of a vanilla bean). 

If you don’t have a candy thermometer this is a handy chart for temperatures from about.com here:

  • Thread Stage - begins at 230 degrees F. - Makes a long thread when dropped in cold water.
  • Soft Ball - 234 degrees F. - Forms a soft ball that doesn’t hold its shape. Cream candies, fudge, fondants are done at the soft ball stage. (truebluemeandyou: you can drop the liquid into a cup of water to see if it looks like a ball and how it holds together - this is true for the all the “ball” stages)
  • Firm Ball - 246 degrees F. - This ball will only flatten with pressure. Divinity and Caramels. 
  • Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.
  • Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch.
  • Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.
  • Caramelize - 310 degrees F. - Sugar turns dark.
diychristmascrafts:

DIY Rose and Vanilla Soap Recipe and Tutorial from Henry Happened here. I normally don’t post lots of soaps because they require too many specialized ingredients, but this recipe is different.

diychristmascrafts:

DIY Rose and Vanilla Soap Recipe and Tutorial from Henry Happened here. I normally don’t post lots of soaps because they require too many specialized ingredients, but this recipe is different.