Creative Team

Beeswax Candle and a Wood Burned Bowl

9 · Jul 17, 2013 · 10 Comments

Hi Whipperberrians!I am so excited to be back for month #2 on the Creative Team here at Whipperberry. What an amazing bunch of girls they are!! You can find me and my sis-in-law Jen posting over at Eat.Sleep.Make.

Today I'm sharing with you how to make a scented beeswax candle and as the container, I'm using a wooden salad bowl that I bought at an estate sale for 25 cents.

What you will need:

A wooden bowl

Wood burner

Block of beeswax (got mine at Hobby Lobby)

Wooden wick (Hobby Lobby)

Pasta Pot

Pyrex 4 cup measuring cup (or something similar)

Start by customizing your bowl by burning a design into it. If you don't have a wood burner, you could always paint a design.

Next is the hardest part. You need to guesstimate how much wax you will need to fill your bowl. You want this to be in smaller chunks so it will melt properly. I just stabbed the block with a knife and plied chunks off of it.

You need to use a double boiler to get the wax to melt without burning. I kept my stove set on medium. I found that if I turned it up higher than that the boiling water would jump into the wax (which, like I discovered, causes issues in the drying process).

Use a cooking thermometer to monitor the heat of the wax. It should get up to about 160-165 degrees and never go over 185 degrees.

Once the wax was completely melted, I used some perfume oil I had from The Body Shop to scent the wax. Essential oils can be used as well. (If you want a candle that will relax you, use Eucalyptus Essential Oil and burn it while you are taking a bath.. so relaxing!)

Now, pour the wax in your container! You can place the wick in first or after it is poured. It doesn't really matter. I had some wax leftover, so I used a vintage baking tin for the rest.

The drying part can be quite tricky. If it dries too fast, you will have cracking (like you can see in the photos of mine below). Upon doing some research, it is best to place the containers on a cookie cooling stand so that the wax can dry from the bottom up. This will also help prevent cracking.

Once my wax was completely cooled and hardened, I saw some separation from the side of the bowl and discovered all the water that had jumped into the melting wax had caused the wax to pull away from the container. The water all dumped out, but it's definitely good to try and avoid this.

Fortunately, after burning for a little while, the crack will fill itself in, so no worries!

I'm definitely over-the-moon pleased with how this turned out! This was my first run at making candles and I think I'm hooked. Would this not be an awesome house-warming gift, too?

I'll see you all next month!

In the meantime, come visit me here: Facebook / Pinterest / Blog

Check out some of our favorite projects!

DIY Arrow Bouquet // Plywood Inspire Boards // Gem Earrings

Healthy Ice Cream Sandwiches

2 · Jul 15, 2013 · 1 Comment

Hello Whipperberry readers! Jenn here from Clean and Scentsible! I'm so excited to be back here today sharing one of our kid-friendly, healthy summertime treats…

These ice cream sandwiches are very simple to make and the kids can have lots of fun coming up with their own variations. To make the "ice cream" simply blend up 2 ripe, frozen bananas in your blender or food processor until it turns soft and creamy {like a soft served ice cream texture}. Spoon the mixture between 2 graham crackers and place in the freezer for approximately 20-30 minutes {makes 6 sandwiches}.

My oldest is a huge sprinkles fan, so we added some colorful sprinkles to these ones. They also taste wonderful with peanut butter {or Nutella!}spread over the graham crackers and, of course, adding a little chocolate is always a yummy option too! 🙂

If you get a chance, pop on over to Clean and Scentsible for some more summertime inspiration! There's always lots going on and I would love to hear from you!

Summertime Caddy and Frosted Mason Jars

Watermelon Pudding Pops

Sisal Rope Flower Pots

You can also connect with me here:

Facebook / Pinterest / Instagram / Twitter

I hope you are all having a wonderful summer!

Mint Chocolate Chip Ice Cream Recipe

6 · Jul 9, 2013 · 7 Comments

Mint Chocolate Chip Ice Cream Recipe // It is great to be back here at Whipperberry! Let’s talk about one of my favorite summer treats… Ice cream! It gets pretty warm here in Utah. As the temperatures rise, my mind gets busy trying to think of fun and new flavors of ice cream to make. I always end up back at the old standby of chocolate chip. This time I wanted to get a little crazy and add a little somthin’ extra!

Now, you might be surprised to learn that I DO NOT own an ice cream maker! *GASP!* So how is it that I made this amazingly fluffy and delicious looking treat? Easy! I combined two basic ingredients, added in my mixers and froze away. You can see the tutorial for the basic two ingredient ice cream here.

Here is what you will need: 2 cups of heavy whipping cream 1 (14 oz) can sweetened condensed milk 1 cup chocolate chunks 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract Now, let’s get started! In a small bowl mix together the condensed milk, chocolate chunks, and extracts. Set aside. Whisk your heavy cream in the bowl of an electric mixer until soft peaks form. Gently fold your whipped cream into your condensed milk mixture. Pour this into an airtight container and transfer to your freezer. Allow to freeze 6 hours, or overnight.

I like to chop my chocolate chunks a bit to make them a little smaller, but that’s just personal preference.

The best thing about this recipe is how adaptable it is! Don’t like mint or chocolate chips? No problem! Switch them out for cherries or cheesecake. Or stick with plain ol’ vanilla. The possibilities are endless! Hop over to my site and check out a few of the fun flavors I’ve made!

cake batter ice cream // july bbq // parmesan fries

Triple Chocolate Deep Dish Brownies

3 · Jul 2, 2013 · 8 Comments

Hello Whipperberry friends, it's me Jo-Anna from A Pretty Life in the Suburbs!

I'm so happy to be over here at Whipperberry again (I'm still pinching myself)! I hope you enjoyed my last recipe, and I'm hoping you're going to love this one too! I know we did.

Today I'm sharing a recipe for Triple Chocolate Deep Dish Brownies with Ice Cream. Now just take a moment to absorb that…say it out loud…Triple Chocolate Deep Dish Brownies. Mmmmmm! Oh yes, I went there. You should too.

And I won't even tell you that these brownies are gluten free. They're so good you won't even realize there's no flour in them. But don't let the gluten free thing scare you either…this recipe is versatile…just use all purpose flour instead if you wish.

These are seriously delicious. Gooey, warm, chocolatey and rich.

You must, I repeat you must, eat these brownies warm with ice cream. A treat of epic proportions! 😉 And perfect for guests, special occasions or just the occasion of every day. I mean really, do we need a reason to eat brownies?!

4 oz of dark chocolate 1/2 cup butter 1/2 cup almond flour (or all purpose flour if you don't wish to use almond flour) 1/4 cup cocoa powder 1/2 tsp baking powder 2 eggs 1 cup brown sugar 2 tsp vanilla 1/2 cup chocolate chips (semi-sweet) vanilla ice cream

Preheat your oven to 350 degrees.
Melt the dark chocolate and butter over indirect heat. To do this, I put a heat-proof bowl over a saucepan of simmering water, and stir it constantly until it is melted and smooth. Then remove from heat, and cool slightly. Set aside.
In a separate bowl, whisk together the almond flour, cocoa, and baking powder. Set aside.
Once the melted chocolate mix is cooled slightly, add the eggs, sugar and vanilla. Mix thoroughly.
Then stir in flour mix. Mix well.
Stir in the chocolate chips.
Pour the brownie batter, evenly between 6 – 125 mL Mason Jars.
Bake for 25-30 minutes.
Let them cool slightly before serving, then add a scoop of vanilla ice cream and enjoy!

Tips!

If you make these brownies ahead of time, just reheat them in the oven at 200 degrees for about 15 minutes, or stick them in the microwave for a few seconds to heat them up.

Seriously. Look at that bite.