Santa’s Workshop: DIY Salts & Sugars

Santa's Workshop: DIY Salts & Sugars ~ Essential Oil Infused ~ by Bubblegum Sass


I was gifted a lovely & deliciously useful salt & sugar set infused with essential oils. It’s one of those things, at first glance, you’re not sure how you’ll use it, but I quickly changed that attitude into “what won’t I use them in?!” Turns out they are simple to make, and really handy to have sitting on the kitchen counter to shake in here & there.

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Let’s just jump into it:

Lime Salt

  • 1/2 cup of fine sea salt
  • 15-20 drops of Lime essential oil
  • fresh zest from one lime

Zest your lime & set aside {don’t let your now naked lime go to waste; slice it up & add to your water, or juice it & put it towards a margarita}. Mix together sea salt & lime essential oil, breaking up clumps. Add lime zest. Mix well. Put into whichever container is most convenient. Mine came in spice shakers, which work awesome.

Orange Sugar

  • 1/2 cup of white sugar
  • 7-10 drops of Orange essential oil
  • fresh zest from one orange

Zest your orange & set aside. Mix together sugar & orange essential oil. Add orange zest. Spread mixture onto baking sheet to air dry. Scoop into container, breaking up clumps as needed.


Santa's Workshop: DIY Salts & Sugars ~ Essential Oil Infused ~ by Bubblegum Sass


Now here’s the best part… you can do a whole variety of citrus infused salts & sugars using citrus zests & essential oils! The other amazing thing, is the number of ways to use these. I’ve sort of lost track of how many thing’s I’ve added them to. The salt gets added to random cooking, from veggies to chicken {lime salt & cooked beans is super tasty}. The sugar gets added to things like plain greek yogurt & homemade applesauce. I keep ours handy on the kitchen counter, so whenever I’m at a loss or just plain too tired to decided on flavours or seasonings, I grab one of these. They make a great hostess gift too!

Happy cooking!

Tasty greens

Homemade kale chips

We had such a tasty “dessert” the other night. Kale chips. Yep, you heard that right. So simple to make. They disappeared really quickly. Even our little man, Sam, thought they were great. And now I’m wishing that we had planted more kale. It feels good to try new recipes with fresh things from the garden. There are several kale salads I’d like to try one day. For now, I’ll have to be satisfied with being able to slip some kale into Sam’s morning smoothie, which he hasn’t noticed yet, thankfully (he’s been a bit short on veggies in his diet).

Wanna give these melt-in-your-mouth kale chips a try? Just place the kale on a baking sheet (with stems removed), drizzle with extra virgin olive oil, and sprinkle with sea salt. Place in the oven for 4min at 400 degrees. Just make sure to pay close attention to it, because the leaves can burn easily. Remove from oven and enjoy!

Sam eating kale chips

For the love of bacon

Bacon crust quicheBut mostly for the hubby I love. This creation was made for hubby’s birthday at the beginning of the month. He has a love affair with bacon and since he’s a low-carb dieting man (for over a year now) I was trying to come up with something special for a birthday dessert. We’ve both tossed around the idea of making bacon crust pies for quite a while now and this was my first attempt at one.

It was inspired by the recipe found here with lots of the usual adjustments and tweaks I tend to make to anything I cook. First off, I didn’t do it in a cast iron pan. Instead I used a ramekin dish so that I could make smaller, individual-sized quiches. The tricky part with my choice of dish is that I had to keep drawing the bacon grease out with paper towels, as it didn’t have anywhere to drain off. The bottom of the crust never did get as crispy as desired, but the edges were great! I used eggs, cream, swiss cheese, and basil for the filling. It puffed up nicely almost like a souffle. Then I beat some cream cheese with milk to make a lovely spreadable topping. So delicious… or so I’m guessing. I didn’t actually try it out, but left it all for hubby to devour.

Next up are small ramekins of bacon crust pecan pie. Maybe it’s my prego hunger talking, but I think the sweet and salty combo would be delightful! Of course it’s not low-carb, so I’ll have to eat them all myself… darn, what a hardship.