Tag: funny

Covette Approved; John Masters Organics

Published on by Jenna HutsonLeave a comment

I don’t really see myself as the type of blogger who reviews products, but when a stumble across a product that is outstanding (I wanted to type ‘seriously legit’ here but opted for something an English teacher wouldn’t immediately cross out in red pen..be proud) I feel a sense of duty to share it with everyone…which includes you guys! Huzzah!*

This is by far the best smelling shampoo I have ever squooze** from a bottle.

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I should mention that I enjoy the resinous, earthy smell of rosemary. I am happy to pick and sprig and inhale deeply, transported to pine forest where Big Foot sits roasting a beast and waves we over to join him. What? Is that weird? Nobody else thinks about a Big Foot dinner party?

Lavender? Hate it, too girly. Gives me a headache. Reminds me of those potpourri satchels that my Grandmother is always giving me…. maybe she is trying to tell me something. Huh… anyway… the 2 scents pair wonderfully, with the lavender taming the rustic aroma of rosemary. It creates a totally swoon worthy rosemary fog in your bathroom. Covette approved!

AND IT’S ORGANIC. Not that I usually worry about that with my hair products, but I guess if I am going to languish in the shower sniffing my hair for 10 minutes I’d rather have organic ingredients soaking into my scalp. The downside to the product is that there is little to no lather. No bubbles whatsoever. You can blame this on the lack of sodium laurel sulfate. So, if you need bubbles to be happy,  I suggest getting one of these.

The take home message here is simply that if you like the smell of rosemary, you will love this shampoo. Personally, I am hoping to try some of the other formulas now that I know I can trust John Masters not to leave me reeking like an old lady’s bathroom.

Of course I was not bribed into writing this review. I only have like, 100 followers. I am however a hair care enthusiast with long, partially colored hair. Can you trust my opinion? Time will tell. Until we can confirm that I actually have good taste and style, I suggest going to an Ulta and give this shampoo a sniff. Let me know how it goes…

*I accept that by using the word ‘huzzah’ I subject myself to massive demotions of coolness; -5 points to coolness… but I gain points with all the renaissance revivalists out there, +2 points to Game of Thrones street cred.

**I know it’s not a word…don’t care

Cartoonery; She’s My Carrot Cake

Published on by Jenna HutsonLeave a comment

carrotcake

Coconut Buttercream Frosting

Published on by Jenna Hutson1 Comment

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As a compliment to my Wheat-free Carrot Cake this frosting is killer. I literally stood in my kitchen and repeatedly ‘taste tested’ it…like, like…some sort of sugar addict!

**Jenna fully acknowledges that she is indeed a sugar addict, she is fine with this.**

It is glorious. New favorite buttercream…by far. It’s a riff on my standard buttercream recipe but with the addition of organic creamed coconut…which is the secret ingredient. It gives natural coconut flavor with the kind of forgiving texture that people like me (are there other people like me?) dream about. Smooth for frosting, but stiffens like mortar when chilled.

Coconut Buttercream Frosting

– 2 cups (4 sticks) of unsalted butter at room temperature

– 1/2 cup (1 stick) of non-hydrogenated shortening (I like this one)

-1/2 cup (3/4 of a package) of the unsweetened organic creamed coconut (here is your link)

– 3.5 cups powdered sugar

-1 tbsp vanilla

-5 tbsp pineapple juice (canned, not fresh!)*

-1/2 tsp salt

*Fresh pineapple contains and enzyme that could make your frosting curdle. If you don’t have pineapple juice, you could replace this with coconut extract and some cream to thin the frosting to a consistency you like.

Add all that room temperature buttery goodness to the bowl of your favorite mixer, the non-hydrogenated and coconut stuff too. Whip the mixture until homogenized. This will take 2-3 minutes and a lot of bowl scraping. Consider investing in one of these guys.

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A Quick note about that ^^^weird creamed coconut^^^ I keep talking about. Straight out of the package it has the texture of fruity concrete. To use it in this frosting, I placed the sealed plastic bag in a sink of warm water. The solid mass of cocoliciousness melted to a softened consistency. The package says you should mix it with water, DO NOT THIN IT WITH WATER… just add it straight. Your buttercream cannot support the extra water.

Once everything is looking a little fluffy and puffy, lower the speed of the mixer (seriously.) and start adding in your powdered sugar bit by bit. Once you’ve hit the 3.5 cup mark and everything is looking mingled, add your flavoring, salt, and pineapple juice….then jack the speed of your mixer to high and let it go for at least 5 minutes.

Walk away, just let it go… try to avoid that oh so needy behavior of watching and speculating about whether everything will turn out as planned. Did I add all the sugar? Will I have enough frosting? I suggest that you try to locate some rum and concoct a pina colada-like drink from the remaining coconut and pineapple juice. You are a creative being, I have faith in your capabilities.

After your frosting is thoroughly fluffed, you should grab a spoon and taste it and adjust, just remember that you can always add, but you can’t take away. Season wisely my friends. ….NOW YOU ARE READY TO FROST AND ENJOY! or just eat it out of the pastry bag. I don’t judge.

Wheat-free Carrot Cake; Cheers to 30 Years!

Published on by Jenna Hutson2 Comments

candles

I’m 30, this was no big deal for me. It just kind of happened and I accepted it… but I am still stoked when I get carded at a bar or a teenager asks me out at a gas station. Yes, that really happened and he was visibly stunned when it became apparent that I was waaaaaayhayhay older than he was. I know! It was awesome! …Don’t worry I declined the offer, and promptly high five’d myself when I got back into my car. Anyhoo, my best friend turned 30 last week and she was in full denial stage;

her: I am not turning 30! I am going to just be 29 forever. I need Botox!

me: Dude, it’s not THAT bad.

her: Shut up Jenna! It IS that bad!

me: uh…. I’ve been 30 for, like, 6 months now.. what are you trying to say?…

her: ….ummmm . . ..

Yeah, apparently I am not rocking the 30’s as hard as I thought I was… but at least I’m still baking like a rockstar!

This recipe is wheat-free (not gluten-free) so that everybody at the party could enjoy it. I hate when people have to be excluded based on allergies, I am usually one of these people and it isn’t fun.  Rye flour was easily exchanged for all-purpose flour at a 1:1 ratio. The bold flavor and moisture of carrot cake made it easy to hide any taste or texture issues related to switching flours.

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Wheat-free Carrot Cake

adapted from this recipe via All Recipes

– 4 eggs

– 3/4 cup canola oil

– 1/2 cup apple sauce

– 1 cup white sugar

-1 cup brown sugar (light or dark per your preference)

-3 tsp vanilla extract

-2 cups rye flour

-2 tsp baking soda

-2 tsp baking powder

-1/2 tsp salt

-3 tsp cinnamon (1/4 to 1/2 tsp any other spices you like*)

-1 tsp ground ginger

-3 cups grated carrots

-1 8oz. can of crushed pineapple (juice squeezed out and reserved -> For frosting! Duh!)

-1/2 cup raisins (brown or gold, or both…whatevs.)

-1/2 cup coconut flakes

-1/2 chopped pecans (and/or walnuts)

In a large bowl, combine eggs, sugar, oil, applesauce, and vanilla. Beat until homogeneous. In another bowl combine all of your dry ingredients; flour, baking soda, baking powder, salt, and spices. Using a dry whisk, blend the dry bits until everything appears uniform… this takes the place of sifting. Boo sifting. Nobody likes you. Go home.

Add your dry to the wet ingredients and stir to combine. NOW the show really begins; time to bring in the star here…you ready? Who’s pumped!? I am like, 7 Redbulls into a physics exam all-nighter (2am, not 4am) pumped!…add the CARROTS!! Yeah, what what! Booyah baby!…….. and all the other stuff; raisins, nuts, coconut, and pineapple…I’m talking to you. You guys are great too, but like backup singer great. Not Marky Mark great.

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Everything stirred together? Fantastic. To the pans!! I used 2 Wilton 9-inch round cake pans. I like to line the bottoms with parchment paper and Pam for super easy cake removal later.

Bake those beauties at 350 for about 40 minutes, I like to check ’em at like 35…and do the toothpick test. Cool in the pan for for 10 minutes. Run a knife along the edge to be sure the cake beast is free from the pan. Invert and cool on a rack until…well, until they’re cool. You can wrap your carrot beasts in plastic wrap and refrigerate overnight for extra easy construction later… or you can just frost and stack as you see fit. This is your rodeo cowboy, I don’t care if you just stand around your kitchen and eat the cake with a pile of frosting in the middle over your garbage…like a giant whoopie pie…..Oh snap, new life goal people. New life goal.

*I don’t like nutmeg, so I don’t add it. I say that you add the spices that you like, some suggestions; cardamon, clove, all spice, nutmeg, mace

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Usually people would frost this kind of thing with cream cheese frosting…In this case,  I was banned from using cream cheese (allergies!) but I was allowed butter (thank the heavens!) so I made a coconutty buttercream to compliment the cake. Post to follow shortly!

I used some of these Wilton tiny star sprinkle/glitter things and they were so frickin’ adorable…I want to eat them on top of every food ever. Calamari? Olives? Sandwich? There is nothing that they couldn’t improve.

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So, long story short…she had a party, I made the cake and she has embraced the sweet sweet reality that 30 is going to be great…maybe even better than 20.

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This was all that remained of the cake when I left…in case you were wondering if people missed the wheat and cream cheese.DSC02444