DIY Furniture polish

I had to take a time out from cleaning to share with you this recipe for DIY Furniture polish. I have to admit, I’m starting to become addicted to this whole DIY world. I love the idea of making my own all natural products at home. Besides for the fact that it’s better for my family’s health and the environment and it costs way less, It’s fun! This recipe doesn’t make a lot so you can double or triple it if you would like, but it goes a long way. I’ve been polishing everything in my house for the last two days. From my table, kitchen cabinets, granite countertops, to my stainless steel appliances. My kids better watch out I’m on a rampage ( a little olive oil and vinegar couldn’t hurt, right?) I came across this recipe in one of my Allyou magazines. I don’t think I will ever buy furniture polish again. It gave the wood a light shine but cleaned it at the same time and even though I could smell the vinegar, I didn’t mind. I buy olive oil and vinegar in bulk and I have a lemon tree in the back yard so this literally cost me pennies to make. So here it is, DIY furniture polish!

You’ll need:

  • Funnel
  • Measuring cup and spoons
  • Plastic squirt bottle
  • Microfiber cloth

Ingredients:

  • 4 Tbsp. olive oil
  • 1/2 cup distilled white vinegar
  • 1/2 tsp. fresh lemon juice (or lemon oil)

Instructions:

  • Using funnel, pour olive oil, vinegar and lemon juice into bottle. Shake well to emulsify. Squirt polish onto microfiber cloth and rub onto finished-wood furniture. Always go with the grain and evenly distribute polish. Remove any excess polish with a clean cloth.

 

Blooming Candy Cupcakes

I hope everyone had a wonderful Easter! I had a great day with my family, making special memories and eating of course! We pretty much ate all day long. My mother and sister came over in the morning, we had a big breakfast together and then they helped me prepare our Easter dinner. We made the traditional ham and mashed potatoes, roasted broccoli and salad, but being Italian we had to have Lasagna and Peetz (fried bread dough) as well. For one of the desserts I made these Blooming Candy Cupcakes. I found the recipe in my Phyllis Hoffman Celebrate Easter magazine. The cupcakes had a light lemon flavor and the frosting was light, fluffy, and delicious! The candy was cute but I preferred the cupcakes without any on them, so I did some with and some without. I think I’ll be eating light for the rest of the week to make up for all the calories consumed on Easter (It was so worth it though)!

The ingredients for the Blooming Candy Cupcakes are:

  • 1-1/3 cups cake flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar, divided
  • 1/2 cup butter-flavor shortening
  • 2 large eggs, divided
  • 1 Tablespoon fresh lemon zest
  • 1/8 teaspoon cream of tartar

Garnish with jelly beans

  1. Preheat oven to 350 degrees. Line muffin pans with paper liners; set aside
  2. In a medium bowl, sift together flour, baking powder, and salt twice; set aside.
  3. In a small bowl, combine half-and-half, vanilla, and lemon extract; set aside.
  4. In a separate medium bowl, beat 3/4 cup sugar and shortening at medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add egg yolks (reserving whites), one at a time, beating well after each addition. Add flour mixture to shortening mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Beat until smooth. Stir lemon zest into mixture.
  5. In the bowl of an electric mixer, beat egg whites and cream of tartar at medium speed until soft peaks form. Increase mixer speed to high; gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form. Fold one-third of egg-white mixture into cake batter; fold in remaining egg-white mixture. Divide batter evenly among prepared pans, filling each cup two-thirds full.
  6. Bake for about 20 minutes, or until a wooden pick inserted in the centers come out clean. Remove from oven; cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  7. Spread Marshmallow-Cream Cheese Icing onto tops of cupcakes. Garnish as desired with assorted jelly beans.

Makes 1-1/2 dozen cupcakes

Marshmallow-Cream Cheese Icing:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (7-ounce jar marshmallow creme
  • 1 (8-ounce) container frozen whipped topping, thawed
  1. In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add marshmallow creme, and beat until combined. Add whipped topping and beat until smooth. Use immediately, or refrigerate for up to 3 days.