Have you heard of Frosch cleaning products? I had not until I received the opportunity to try them for review. I like using more and more natural products in my home so I was eager to try Frosch cleaning products.
Disclosure: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.
The Frosch brand was launched in 1986 by Werner & Mertz, with the intention of offering environmentally friendly cleaning products that were able to compete with traditional cleaning brands without compromise. Environmental considerations permeate every aspect of Frosch, from ingredients to packaging. Frosch’s state-of- the-art research facility is constantly working to improve upon its formulations, and production takes place under the strict EMAS scheme of the European Union. Voted Germany’s Most Trusted Brand by Reader’s Digest for 15 years running, Frosch has a loyal following in many export countries around the world, but has not been available in the U.S.A. until now.
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After trying the cleaning products pictured, my verdict is that they all work well and smell pleasant. I hate using cleaning products that smell like I should be wearing a gas mask when using them because of the harmful chemical fumes. You can feel safe using Frosch products around your family (no harmful fumes). In fact your kids can even help clean with these products.
• Frosch Pomegranate Dishwashing Liquid contains pomegranate extracts that soothe and moisturize skin and provide an effective clean with its optimal grease and dirt dissolving power.
After trying these products, I have to share my favorites. I love the baking soda all purpose cleaner because it smells so clean. Confession, I love baking soda products pretty much always because I love the clean smell and feeling they leave behind. So if you want a really fresh and clean smelling house use the baking soda all purpose cleaner.
My other favorite new Frosch product is the dishwashing liquid. I tried both the pomegranate and aloe vera dishwashing liquids and liked them both, but love the aloe vera scent. My skin is very sensitive to soaps and frequent washing can lead to dry cracked skin, especially in the winter. When I taught Family and Consumer Science and was in the food lab all day, my hands looked terrible from frequent washing. I wish I would have had this dish soap then, I would have used it for hand washing soap. The aloe vera dishwashing liquid is so gentle on my hands. I always use natural dishwashing soap because I figure since we are eating off of the dishes, I want the soap used to be as natural and free of unnecessary chemicals as possible. One thing I have noticed about natural dishwashing liquids though is that they usually don't form as many suds as conventional soaps. Frosch dishwashing liquid is no exception, you won't see as many suds as with conventional dish soaps, but your dishes will be clean and you can feel good knowing that you are not introducing unnecessary chemicals into your home. • Frosch Diswashing Liquid is a vegan moisturizing hand dishwashing liquid that works efficiently and is gentle on your skin.
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These pumpkin cookies with browned butter glaze are a fall family favorite. Soft pumpkin cookies with a caramelized sweet glaze finished with a pecan on top are simply delicious. Add them to your fall baking lineup and the dessert table this Thanksgiving.
My students used to make these in my foods classes and they always loved them. And that was before I knew about the merits of browned butter icing and how it takes these cookies from really good to rock your world amazing!
To make browned butter, you simply melt the butter on the stovetop until it turns a light brown color and smells fragrant with a caramely slightly nutty scent. The cookies are not that sweet on their own so the sweet caramely buttery icing compliments them well. Enjoy these perfect little fall confectionary gems!
Pumpkin Cookies:
Mix first: 1 cup sugar 1 cup canned pumpkin 1/2 cup (1 stick) butter, softened 1 Tbsp. grated orange peel Mix in next: 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. salt Drop by rounded tablespoons onto parchment lined cookie sheet. Bake in 375 degree F oven for 8 to 11 minutes. Let cool, then glaze tops of cookies. Browned Butter Glaze: 1/2 cup butter 2 cups powdered sugar 1 tsp. vanilla 1 to 2 Tbsp. milk Heat butter on stove over medium heat until browned. You will smell a caramely, slightly nutty scent when it is ready. Stir in powdered sugar and vanilla, then milk until smooth. Glaze cookies after they have cooled a few minutes. Top each cookie with a pecan. The glaze will harden quickly, so don’t make the glaze until after all of the cookies have baked. Makes about 2 dozen cookies.
Did you know you can make homemade pumpkin puree from pie pumpkins?
homemade pumpkin puree You also might like: Brown Butter Pumpkin Pie
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Have you ever baked with 100% Italian Extra Virgin Olive Oil? I love to sauté and roast with it, but haven't used it a lot in baking, except to bake bread. For the Flavor Your Life Campaign, I made this delicious olive oil apple cake which is a new family favorite.
To learn more about the rich history and delicious properties of 100% Italian Extra Virgin Olive Oil and the culinary culture that’s been harvested in Europe for generations, visit Flavor Your Life.
This olive oil apple cake is an Italian classic. A light cake batter infused with apple slices and made with extra virgin olive oil.
Le Stagioni d’ Italia means “the seasons of Italy” in Italian.
About Le Stagioni d’ Italia
• Le Stagioni d’ Italia’s short, fully traceable supply chain is guaranteed sustainable and the great care they take with processing creates exceptional taste.
• 100% Italian Extra Virgin Olive Oil is the first cold pressed olive oil from the first round of extraction of fresh, intact olives. It has not been heated during processing, so it retains its full nutritional value. • Harvested in Italy, it is vegan, gluten free, and contains no additives or preservatives. • It has a robust flavor of artichoke and almond, with a medium bitter and spicy aftertaste, as well as a green, ripe, fruity aroma with a leafy feel. • 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle.
With hints of citrus and cinnamon this olive oil apple cake is moist, delicious and perfect served warm or room temperature with a dollop of ricotta cream.
About Extra Virgin Olive Oil
• Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil.
• Olive oils are tested for peroxide values. Lower values indicate fresher oil and more rapid processing. • Extra virgin olive oil is virtually free of acidity, below 0.8%. If the percentage of oleic acid (fatty acid) is too high, it indicates improper production and rancidity. • A panel of trained, expert tasters tests for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating. • Extra virgin olive oil has a high smoking point of 400°F, so it is suitable for cooking and baking. • Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening. How should you cook with Extra Virgin Olive Oil?
• Experiment with different oils for different occasions.
• Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs, or potatoes. • Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup. • With a high smoking point of 400°F, extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
Olive Oil Apple Cake with Ricotta Cream
Recipe Notes: This recipe is adapted from a recipe provided by Flavor your Life. Since it has European origins, the measurements and instructions are different than what I normally publish. I noticed a few discrepancies in the original instructions and reconverted the measurements to the U.S. system. I weighed dry ingredients as needed and then measured them to get accurate U.S. equivalents. The original recipe listed 80 ml as = to 4 Tbsp., however when converted it is actually 5.41 Tbsp. or 16.23 tsp. For this reason, I would measure Extra Virgin Olive Oil using the metric system if possible or measure just under 5 1/2 Tbsp. The original recipe also calls for 1/2 cup ground hazelnuts for which I substituted 1/2 cup almond flour (affiliate link). Cake Ingredients: 5-6 medium apples (any variety) 1 orange 1 cup, 1 Tbsp., and 2 tsp./150 grams all purpose flour 1/2 cup/50 grams almond flour (affiliate link) 1/2 cup/100 grams brown sugar + more for sprinkling on the cake Pinch of salt 1/4 tsp. ground cloves 1 tsp. cinnamon 2 tsp./10 grams baking powder 2 large eggs 80 ml/5.41 Tbsp. Extra Virgin Olive Oil 1/2 tsp. vanilla extract 3 Tbsp.milk Ricotta Cream Ingredients: 8 oz. ricotta cheese 1 Tbsp. clear honey 1/2 tsp. vanilla extract 1-3 Tbsp. milk 1. Preheat oven to 350 degrees F. /180 degrees C. 2. Butter a 10 inch springform cake pan. 3. Peel apples and slice thinly, about 16 slices per apple. 4. Zest and juice the orange. 5. Set the zest aside and toss the apples in the orange juice. 6. In a large mixing bowl, combine all purpose flour, almond flour, brown sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk. 7. In another bowl, mix the eggs, Extra Virgin Olive Oil, vanilla extract, orange zest, and milk. Beat until thoroughly mixed. 8. Add the egg mixture to the dry ingredients and stir briefly to combine. 9. Fold in the sliced apples. 10. Spoon the cake batter into the prepared pan. Smooth it out with a spatula. 11. Bake for 35-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean. 12. Let cool in the pan on a wire rack. 13. If desired, sprinkle the top with extra brown sugar. 14. Remove from the pan and place on a serving platter. To make the ricotta cream combine the ricotta cheese, honey, vanilla extract and 1 Tbsp. milk. Check the consistency and if desired add 1-2 Tbsp. more milk. We prefer it thicker with only 1 Tbsp. milk. Serve the cake with a dollop of ricotta cream.
You might also like these easy and delicious bread machine breadsticks which I make with 100% Italian Extra Virgin Olive Oil.
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Strawberry pie, with layers of juicy strawberries surrounded by sweet glaze on a crispy crust must be the quintessential summer dessert. I remember bringing home a strawberry pie from Shoney's restaurant when I was a kid and thinking it was the best thing ever.
When your husband goes to a farm auction and brings home a gorgeous tray of strawberries, you make strawberry pie or easy strawberry chia seed jam. These strawberries were so sweet on their own, the boys literally ate half of them before I could make anything.
*Fresh picked strawberries are sweeter and juicier than strawberries that are picked before they ripen to go to grocery stores. If using fresh picked strawberries that are naturally sweet, use less sugar to make this pie. If using store ripened less sweet strawberries, you may want to use more sugar. The recipe below has a range in the amount of sugar so that you can adjust depending on the sweetness of your strawberries.
This pie is both delicious and simple. I love using homemade glaze made with common ingredients. No artificial dyes or flavorings that you would find in packaged store bought glaze. The best part is that making homemade glaze is really pretty easy.
1. Crush about 1/2 lb. strawberries with a meat chopper (pictured below) (affiliate link) or a potato masher.
2. Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries. 3. Sieve the cooked berries to get the juice. Discard the berry pulp.
4. Combine the sugar and cornstarch in a saucepan. Gradually stir in berry juice. Cook stirring constantly till thick and clear.
5. Line pie crust with a layer of sliced strawberries. Drizzle slightly cooled strawberry glaze over berries. Layer on more sliced strawberries and pour remaining glaze over berries.
Strawberry Glazed Pie
Ingredients: 2 lb. fresh strawberries 1/3 to 1/2 cup sugar* 1 Tbsp. and 2 tsp. cornstarch (I think this amount works nicely to thicken it, if you want it extra thick like jello when chilled, use 2 Tbsp. cornstarch.) Cooled, baked pie shell 1. Crush about 1/2 lb. strawberries with a meat chopper or a potato masher. 2. Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries. 3. Sieve the cooked berries to get the juice. Discard the berry pulp. 4. Combine the sugar and cornstarch in a saucepan. Gradually stir in berry juice. Cook stirring constantly till thick and clear. 5. Line pie crust with a layer of sliced strawberries. Drizzle slightly cooled strawberry glaze over berries. Layer on more sliced strawberries and pour remaining glaze over berries. 6. Refrigerate until serving time. Serve with whipped cream.
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I did not plan on writing a blog post for this easy mushroom and onion hamburger recipe. It almost seems too easy to warrant a recipe post, but when I created a story pin and typed the ingredients and instructions into the pin, I decided there was enough content to actually write a post. So here ya go...Fancy Sautéed Mushroom and Onion Burgers!
Hamburgers are one of our busy day staples, but sometimes we like to take it up a notch with sautéed mushrooms and onions. They add so much flavor and texture and truly make a mouthwatering burger experience.
Make this burger even more memorable with a toasted bun or if you are eating low carb, skip the bun and enjoy it with a knife and fork.
How do you sauté mushrooms and onions?
I sauté mushrooms and onions in olive oil and butter in a separate skillet while cooking the burgers. I always add some fresh ground salt and pepper for flavor. You could use just olive oil or just butter, but I like the combination of flavors from both fats.
One of our favorite sides and condiments with hamburgers is sliced ripe avocado with fresh squeezed lime juice and fresh ground salt.
Add some healthy fat and lots of flavor by putting sliced avocado right on the burger.
What sides would you serve with hamburgers?
I like to keep things simple when serving hamburgers.
Here are a few of our favorite sides: Baked beans (you can use your favorite store bought beans) Onion rings (We love store bought frozen onion rings) Corn on the cob or when not in season, frozen corn Sliced tomatoes or when not in season, canned stewed tomatoes Sweet Potato Chips Pickles Potato salad Simple side salad Asian crunch shredded Brussels sprouts salad
Fancy Mushroom and Onion Hamburgers
Serves 4 Ingredients: •1 Tbsp. Butter •Drizzle olive oil •1 onion, sliced •8 oz fresh mushrooms, sliced •1 lb. ground beef •1-2 avocados •1 lime •Creole seasoning (affiliate link to the one I use) •Fresh ground salt and pepper •Hamburger buns Optional condiments: •Sliced cheese (Swiss, cheddar, colby-jack, etc.) •Lettuce •Sliced tomatoes •Pickles •Mustard •Ketchup •Mayonnaise 1. Sauté mushrooms and onions in olive oil and butter over medium heat. Season with salt and pepper. Cook while burgers are cooking. When burgers are almost done, turn up heat to medium/high to caramelize the mushrooms and onions. 2. In another skillet cook ground beef in patties. While cooking, salt, pepper and add a little creole seasoning. Make sure to use beef with some fat in it. I like 80/20 or 85/15 for making burgers. Save the lean beef for recipes and casseroles. Season both sides as you are cooking. You don’t need to grease the skillet if your meat has some fat in it. Cook until burgers are cooked through. 3. Slice avocados, drizzle with lime juice, then salt. 4. If you like toast buns in buttered skillet. 5. Assemble burgers to your liking.
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This Asian Crunch Shredded Brussels Sprouts Salad has all the wonderful flavors you would expect from a good Asian slaw/salad, but without the high carb ramen noodles. This salad gets its crunch from fresh shredded vegetables, pistachios and almonds.
Tossed in a homemade peanut, ginger, sesame dressing, this salad is full of flavor and freshness.
We are big Brussels Sprouts fans and usually eat them cooked, but love the fresh crunch they add when shredded in this salad. My neighbor grew beautiful Brussels Sprouts last year, so I am trying to grow some this spring. I'll keep you posted. (My instagram account where you can see more of the day to day.)
What is the best way to chop/shred vegetables for salads and slaw?
I think it comes down to personal preference as to how fine, thin, uniform, etc. you want vegetables to be in homemade salads and slaws. It is certainly easiest to use a food processor to process vegetables, but if you want larger pieces, you may prefer slicing and shredding by hand. I like to do a little of both, using my food processor for some vegetables and slicing some by hand.
If you have a food processor (amazon affiliate link to the one I have), this salad is a cinch to make. I use the slicing blade to shred the Brussels Sprouts in my food processor which is easy to do and produces thinly sliced sprouts that are perfect for this salad. I also shred the carrot in my food processor with the shredding blade because it is so much easier than shredding it with a box shredder. The cabbage pictured was cut by hand, but it is a little on the thick side, so you may want to use a food processor for cabbage too or slice it thinner. I like to dice the pepper and onion by hand to give it more crunch and thickness, but again this is my personal preference. I also chop the pistachios by hand since they are so easy to chop on a cutting board and we are only using a few in this salad.
To make the dressing, put the dressing ingredients in a food processor, blender, or emersion blender (amazon affiliate link) and blend until creamy. I use my food processor to blend the dressing since I already have the appliance out.
What is the difference between Tamari soy sauce and regular soy sauce?
To make this dressing, I use Tamari soy sauce which has a richer, milder, more complex flavor than regular soy sauce. It is made from 100% soy and does not contain wheat like regular soy sauce making it a good choice for those avoiding gluten. It tastes less salty than regular soy sauce and is more complex which makes it a nice choice for Asian salads. I included an affiliate link in the ingredient list, but it is less expensive if you can find it in the Asian section of your local grocery store or in your local Asian grocery store.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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