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Saturday, 27 October 2012

Bath Cookies (not edible!) LOL


I think that I will be making these to go into some gift baskets I am making for Christmas.  I know that the girls will love these and I hope that you will too.



Chocolate Chip Bath Cookie

2 cups of sea salt or rock salt
1/2 cup baking soda
1/2 cup cornstarch
2 tbsp. almond oil
1 tsp. vitamin E oil
1-2 eggs
6 drops essential oil

This recipe makes 10-12 cookies depending on size.

Mix all the ingredients together in a bowl.  Cut the cookies out with cookie cutters or flatten balls to form a cook shape.

Bake at 350 degrees for 10-12 minutes.  Allow to cool.

Use 1-2 per bath by adding them to running water.  Sprinkle with chocolate sprinkles or chips.

If you wrap these in air tight packaging or seal them in an air tight container, these cookies will last for several months maybe longer.



Chocolate Lavender Bath Cookies

2 ounces cocoa butter
2 ounces extra virgin olive oil
1 cup oatmeal, fine
1/4 cup whole milk powder
1/4 cup hot chocolate mix
3/4 cup Epsom salt
1 cup cornstarch
1 cup baking soda
1/2 cup citric acid
1 tsp. lavender essential oil

Warm the cocoa butter and extra virgin olive oil in a hot water bath until completely melted.  Remove the cocoa butter and oil from the heat, allowing it to cool slightly, but not to harden.

Next, line a small baking sheet with waxed paper and set it aside. In a medium mixing bowl, combine the oatmeal, whole milk powder, hot chocolate mix, cornstarch and Epsom salt.  Stir the ingredients well, making sure to break up any clumps in the powder.  You may want to grind the oatmeal in a blender or food processor to achieve a fine consistency. 

In a second mixing bowl, combine the baking soda and citric acid.  Make sure to work out clumps in mixture.  Combine the bowls of dry ingredients and mix well.  Add the lavender oil to the melted cocoa butter and olive oil.  Pour the liquid mix into the dry ingredients. 

Begin stirring and kneading the mixture immediately.  You must work quickly at this point to get the cookies formed and placed onto the baking sheet.  Using your hands, form tablespoon sized balls of the mixture.  Place the balls onto the baking sheet then press them down gently, flattening the top. 

They should be similar in shape to a gingersnap or sugar cookie.  Continue shaping cookies with the remaining mixture.  All the cookies to harden for a full 24 hours before attempting to remove them from the baking sheet. 
After 24 hours the cookies should be hard enough to be handled and packaged.

These should be stored in a tightly sealed bag or container.  Moisture or humidity can cause the cookies to fizz or "flower" prematurely.  They look adorable in Cello bags or 1/2 lb. tin tie bags.

To use these cookies, simply drop one or two into a warm bath.  They will fizz and bubble, filling the bath with the delightful aroma of lavender and chocolate.



Rainbow Sprinkle Bath Cookies

20-30 drops FD&C Yellow #5
3/4 cup Epsom salt
1 cup fine oatmeal
1/4 cup whole milk powder
1/4 cup honey granules
1 cup cornstarch
1 cup baking soda
1/2 cup citric acid
2 ounces mango butter
2 ounces organic virgin coconut cream oil
1/2 ounce Easter cookie fragrance oil
1/2 tsp. assorted or solid colored jojoba wax beads

(The last two ingredients contain synthetic components can be left out if desired.  Natural herbs can be used to top the cookies, and vanilla absolute can be used to scent them.  Leaving out the FD&C dye will only alter the color slightly, so a substitute isn't necessary.)

Line a large baking sheet with wax paper or plastic wrap and set it aside.  Pour Epsom salt into a large mixing bowl and color generously with the FD&XC Yellow dye.  You'll need about 20-30 drops to dye the salt a bright yellow.  Mix the salt thoroughly to make sure that it is evenly dyed. 

Next, add the whole milk powder, cornstarch and oatmeal, breaking up any clumps in the powders.  Add the honey granules next. 

In a small heat proof container gently melt the mango butter and organic virgin coconut oil.  You can either use a double boiler or a microwave to do this. 

If you use a microwave, be sure to melt the oils in short 20 - 30 second bursts.  Be careful not to overheat and damage the oils.  When the oils are melted, allow them to cool for a few moments before adding the Easter cookie fragrance oil to them.

Next, add the baking soda and citric acid to the large mixing bowl.  Mix the powders thoroughly then add them melted oils mixture, stirring constantly.  After the oils and powders are mixed, wipe the mixing spoon clean and continue to knead the dough with your hands.  This will make sure that all the ingredients are completely mixed. 

Using your hands, form small round balls out of the dough.  Drop them onto the baking sheet and press them with your hands to form cookie shapes.  Continue until all of the dough is used. 

This recipe will yield about 2 dozen 2 inch cookies.  Allow the cookies to dry and harden for several hours before attempting to move or package them.  They will harden completely when left overnight in a cool, dry place.

Package in small cello bags, using a ribbon to tie close the bag. 

To use, simply drop one or two into a warm bath. 

Hope you enjoy these.  If You decide to make them please come back and let us know which one is your favorite.

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