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Wednesday, February 10, 2016
Just a quick FYI post I'd like to share from one of you about sodium bentonite

Q:Hello, I was just wondering if you knew whether or not sodium bentonite clay reacts with acv?
A: hi there! Unlike NaCl (sodium chloride aka baking soda), sodium bentonite does not react when acidic liquids like apple cider vinegar or lemon juice are added to it. So you won't get the fizzies like you would with baking soda and vinegar so no worries :-)

Thanks for reading, more info to come and don't forget FREEBIE FRIDAY starts this weeks!!

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Saturday, February 6, 2016

Free Stuff makes us all feel good, 

and we've got the goods!!!

So we're cranking up the new year here with Freebie Friday
and it really is free :-)
So here's the digs on how to!
I'll be posting the item up for grabs and all you have to do to win a chance to get the goods is post  a comment on the blog post for that day.
 From the commenters I will pick not one, not two, but THREE WINNERS- YAAY! (exciting right?)
I will post the winners on the next day(Saturday) along with the email address to send your shipping information to claim your prize. 
NO STRINGS ATTACHED, Just a fun way to share the love.
So what will we be giving, you ask?
We'll be giving away top selling products as well as new products that haven't even hit the website.
We'll be giving away logo merchandise and all kinds of wonderful stuff that you can score just for stopping in and posting a comment!
We'll also be posting lots of info and new recipes right here for you to check out when you stop in to see us...So Stay tuned it will be Friday before you know it :-)

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Friday, February 5, 2016
Hey it's a new year and we've got lots of new things coming your way,  from new recipes to new products to FREEBIE FRIDAY!! Starting next Friday we'll be having a give away. No purchase required, details coming soon!


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Thursday, September 3, 2015
OK, DON'T SHOOT ME (OR BOO OR THROW EGGS, LOL)
 I know it's been a while since last we posted but we're back and what better topic than Chocolate.

So in a fit of preggo craving fury I had a hankering that took me WAAAYYYY back to a favorite childhood memory. One that I haven't revisited in so many years because of heightened awareness (meaning staying away from all the cruddy ingredients these guys put in this stuff!) so I thought, you know what you can beat this and to my kitchen I went.

One recipe of my super dark rich chocolate cake and a modified buttercream whipped into absolute fluffy oblivion yielded this
 LOOK FAMILIAR!!???
And it was everything and a bag of non GMO organic Kettle Chips :-)
So now what? I guess perhaps you may want to have a recipe for your kind perusal??

And I am here to deliver  (after I show you again,how luscious this filling is! er, was..)

 Yeah, you gotta try it and don't forget to get your essentials from B-N-B like your organic cane sugar, organic dutch cocoa powder, organic palm oil and coming soon!!! organic whole vanilla bean powder (why because you need to love it too!)

Hostess* Cupcake The Remake
The cake can be found HERE on a previous CHOCOLATE FIX FRIDAY POST

Now for this luscious fluff here's what you need:
1/2 c unsalted (hopefully organic) butter
1/2 c organic palm fruit oil (or shortening but palm oil sure is better for you!)
about 2-3 cups powdered sugar (sifted)
1 tsp vanilla extract (optional)

What to do, What to do...
put the palm oil and butter in your stand mixer (or in a medium mixing bowl) and beat it on high until well combined and fluffy. Turn the mixer down to medium and Slowly begin adding the powder sugar , if you get to 2 cups and it's sweet enough for your taste then stop there and continue beating. If not then continue adding until desired sweet tooth level is accomplished.
The real key to this fluff, other than t  e1:1 ration of butter to vegetable fat is whipping, so turn your mixer up as hig it will go and let 'er rip until you get that light fluffy consistency and don't be afraid to overbeat- you'll know when it's done just stick a finger in the bowl periodically to see if it has the right mouth feel (but don't forget to leave some for the cake!)
This process could take anywhere from 5 minutes to up to 10-12 minutes on high depending on your mixer. Fill your cooled cake with this and be generous but leave enough to pipe the cool swirly design on the top (only takes about 1/4 c of filling)
Once it's filled sit it in the freezer and make your ganache using:
8 ounces semi-sweet or bittersweet (for a more adult taste)
3-6 ounces of heavy whipping cream
1 tbsp of butter or palm oil
3 tbsp lyle's all natural syrup (or corn syrup if you must)

Put all the ingredients in a saucepan on simmer (or use a double boiler ) and begin to stir when the butter and chocolate starts to melt. Keeping a close eye on it give it a gentle stir every minute or so until chocolate is almost completely melted...remove from heat and continue to stir until your ganache has a smooth consistency and no lumps of butter or chocolate remains (if it seems too thick add more heavy cream)
Allow to cool slightly before putting on cake. Remove cake from freezer and apply ganache immediately allowing it to run slightly off the sides but because the cake is chilled you"ll have to work quickly. Sit the cake back in the freezer for justa few minutes to let the ganache firm up a bit before getting your swirl on!
YOU'RE DONE- ENJOY :-)

*Butters-N-Bars is in no way, shape form or fashion affiliated with Hostess (but those cupcakes sure were good back in the day- thanks for the memories Hostess Company!)


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Thursday, February 26, 2015
O.K so maybe you don't know what remineralizing, exactly means...well let me tell you, it's a wonderful way to use all natural means to actually cause the teeth to re-build or remineralize themselves. Wonderful things like oil pulling and using certain clays can actually rebuild tooth enamel, make your teeth pearly white, and fill pin hole cavities WITHOUT A DENTIST!!!
(and that's exciting because I hates the dentist- well actually my dentist is a lovely person but with drill in hand going towards my mouth and my purse) she's a beast and I'm sure you all understand what I mean

So now B-N-B has a few things added to the roster to help you achieve just this and it's easy and it's CHEAP!! and it gets better- IT WORKS!!
Of course consistency is the key ingredient here but a few simple ingredients and to make things easier a food processor and a container to store your goodies and your good to go.

You need ABOUT 1/4 C food grade bentonite clay, some virgin organic olive oil,  witch hazel, a bout 2 teaspoons raw honey (which is also totally optional if you don't mind non sweet paste;-)), and a few drops of peppermint essential oil (you can also use clove oil, cinnamon oil, or even sweet orange) and a pinch of sea salt
 
Just put the clay and salt in a bowl and start adding your witch hazel until you get a pretty thick paste. Don't worry bentonite really sucks up moisture so a little patience will get you there!
Then add your oil slowly stirring until the consistency gets more like pudding, then add your honey and essential oil and stir until you get tired and toss it in the food processor, lol. Whip it until smooth in the food processor and your good to go.
I generally make 2-3 jars and store them in the fridge but a little goes a long way, so you save your teeth and your money :-D




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Friday, June 6, 2014
Hi ALL!!

Well this week were sharing a little recipe with a whole lotta love for this edition of chocolate fix friday.


Usuaully when you think chocolate you probably envision some uber processed super sweet brown stuff that you grew up with, but we're all grown up now :-) and chocolate (the right kind of chocolate) can be good for you. Delicious rich dark chocolate is a luscious way to improve overall health, make you feel good and even help with weightloss!

 (no, I am not saying this chocolate cake in particular will help you loose weight, but unlike it's overprocessed kinsmen can actually be good for you in other ways when prepared using good for you ingredients!)

You will see that using dark chocolate and dutch processed cocoa powder will yield a very DARK almost black chocolate cake.
This is my absolute "go-to" for moist rich and delicious and it's so versatile you wont believe it .So here goes have fun!

                  Double Dark Chocolate Cake


Ingredients:
2 cups organic unbleached flour
1 cup dutch processed cocoa powder (from BNB)
2 cups organic raw sugar (or cane juice)
2 eggs
1 cup of organic mayonnaise (NOT LOWFAT!)
1 1/4 cup freshly brewed coffee (brew it strong a nice french roast or sumatra works nicely coffee should be HOT!)
5 ounces Organic Bittersweet chocolate wafers (from BNB!)
1 cup milk (not lowfat and we prefer raw milk ;-)
2 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon sea salt
a pinch of vanilla bean powder (I grind whole vanilla beans for this purpose but 1 teaspoon of extract can also be used here)

-2 prepared 9 inch round cake pans <butter the pan, add parchment then butter the parchment>
  (be sure your pans are atleast 3 inches in height to avoid spillage- you can also use 3-8 inch pans or you can also make cupcakes :-)
-Preheat Oven to 350 degrees

Method Behind The Madness

1.In a small bowl put your wafers and pour hot coffee over them stir until they are melted THEN add your milk stir and sit aside.

2.Go ahead and mix all your dry ingredients with the exception of the sugar, just use a fork to mix together and set this aside.

3.In a large mixing bowl put your mayo, sugar and vanilla mix on medium speed until well blended

4.Add your eggs one at a time beating after each addition

5.WITH THE MIXER ON LOW beginning and ending with the flour mixture in 2-3 additions
THIS IS A RELATIVELY RUNNY BATTER SO DON'T TURN THE MIXER UP UNTIL THE INGREDIENTS ARE BLENDED

6.With your mixer on medium high blend for about 1 minute- DO NOT OVERBEAT
7. Pour into prepared pans and bake until the middle springs up when you touch it or a toothpick
comes out clean with a few moist crumbs- being careful not to overcook

8.Allow to cool in pans 2-5 minutes, run a spatula around the outer edges to loosen and turn onto a cooling rack. Allow to cool completely before filling or frosting.


I filled with dark chocolate ganache (recipe coming!) and frosted and decorated with chocolate buttercream

AND BECAUSE WE LOVE SHARING ALL COCOA BUTTER, CHOCOLATE, AND DARK CHOCOLATE ARE ON SALE THIS WEEK AND YOU CAN TAKE AN ADDITIONAL 15% OFF YOUR PURCHASE USING COUPON CODE CHOCOLATEFIX !!


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Tuesday, June 3, 2014
Hi All!
JUST for kicks and because I absolutely love to share information from time to time we'll actually be posting RECIPES that use ingredients you can find right here!

We love things that work as hard as we do so to find all natural goodies that are good for soon, are good for hair, are good for body inside and out then that's absolutely AWESOME and we've GOT TO SHARE.

So first featured item is our organic high oleic sunflower oil. Sunflower oil it's great when used as a moisturiser.Helpful for dry skin conditions like eczema and psoriasis.
We love high oleic because it withstands high temps without becoming rancid which makes it an excellent cooking oil whether you deep fry out saute it and it's a much healthier option than hydrogenated cooking oils which are high in trans fats and all manners of other crud.
Organic means NO GMO!  And that's a big one.
So next post I'll be sharing my favorite recipe for easy pull apart rolls and my cinnabun recipe using this fantastically wonderful all natural oil.

In the mean time and in between time let me know what kind of recipes you'd like to see right here! Don't be shy from food to foot scrub and all else in between just let us know!

Organic Cinnabuns!




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