How I Cured My Infertility Naturally

How-I-Cured-My-Infertility-Naturally-HomemakerChic.comMany of you know about my struggle with infertility. After inexplicably losing 5 babies (including twin girls), and undergoing months of testing, the doctors were able to find no medical reason for why this was happening. The only answer I got was that it might be some sort of autoimmune issue, but no tests gave any answer as to what kind. We finally gave up on trying to have a baby for awhile and dove head first into the adoption process. We believe that God has called us to do this at some point in our lives. But God had another plan…

Still puzzled by why this was happening to me, I began researching recurrent pregnancy loss (RPL). I knew I didn’t want to be pregnant while we were focusing on adoption, but I wanted to be healthy and whole, so I started looking into natural ways to improve my situation. Among other things, I found that BPA was linked to RPL. So I began taking steps to eradicate this harmful chemical from my life. But I wanted more.

Enter providence. Through a series of divine interactions, I ended up working with a Christian naturopath named Cheryl who gave me the ALCAT test. ALCAT is a food sensitivity test that measures inflammatory reactions in your blood when it is exposed to various foods and chemicals. It turned out that I was intolerant to several foods that I had no idea about (lobster, avocado, basil, broccoli, white potato, button mushroom, and splenda aka sucralose.) Cheryl taught me that health begins in our guts. I learned that all the antibiotics I had taken several years ago when I had chronic tonsillitis, and the birth control pills I had taken for years, had likely torn up the lining of my stomach. I learned that consuming harmful chemicals can make it more difficult for your body to absorb necessary nutrients (and more importantly for my babies to get the nutrients THEY needed!). I learned that eating the wrong foods can cause inflammation in MANY places in the body, possibly including my reproductive organs. I learned that food is medicine, and that by eating wholesome healthful foods I could begin to heal my body from the inside out.

In addition to removing my food intolerances and BPA, I also began living the Real Food lifestyle. I cut out processed foods, and anything with ingredients that I couldn’t pronounce. I began taking probiotics to help fortify my gut, super vitamins to amplify my immune system, and drinking raspberry leaf tea daily to tone my uterus. I began eating whole, organic, and locally farmed foods. I limited the amount of meat I was eating to once a week, and exchanged hormone laced, GMO corn-fed beef for organic grass fed beef. I cut out coffee. I began exercising. And I began drinking a LOT of water. 75 ounces a day! I’m not saying it was easy to change all of this. In fact, one time I was at the supermarket almost in tears because I felt like everything I was used to buying was off limits. I texted Cheryl saying, “Grocery shopping is too hard, I think I’ll just buy wine and go home.” She laughed hysterically and then gently encouraged me to press on. It was very difficult at first, but I was committed to doing this right.

And after just 6 weeks of this new lifestyle I found myself pregnant…. again.

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As the weeks passed I could tell this pregnancy was different. For one thing, I experienced zero spotting. Every single other pregnancy started out with spotting. Secondly, I had morning sickness which I had never had before. After I passed the 10 week mark (the farthest any of my babies had ever survived) I began to seriously wonder if this was actually going to be the one. Week by week this baby has carried on. We’ve gotten to see our sweet little monkey on an ultrasound, actually looking like a baby! This is a completely new experience for us since normally we get terrible news when we have ultrasounds. Systematically during this pregnancy I have eliminated one unnatural thing after another. GMO foods, chewing gum, listerine, face wash, moisturizers, deodorant, and the list goes on. I’ve replaced MANY things with coconut oil. More on that later. I’m still taking vitamins, probiotics and drinking the raspberry leaf tea daily.

So now, at 18 weeks pregnant, I am finally believing that God is giving us this baby… this boy. My son. baby-boy-16-weeks-ultrasound-homemakerchic.com

There’s one other aspect to this process that I want to share with you. In addition to getting my body on track, God began to put my soul on track. He taught me that He is good if He gives me a child, and He is good if I lose 20 more pregnancies. This was a fact that was very hard for me to understand in the midst of my losses. I wondered many times why a good God would let this happen to me over and over again. He taught me that these children were all His before they were mine, and that He was just as brokenhearted over my suffering as I was. I realized that in all of my suffering I forgot the fact that my 5 little sweeties never had to experience loss, suffering, heartache, or rejection. They had the amazing privilege of going straight to Heaven! He is holding them in His hands. Hands that are infinitely more perfect than mine. How could I ever be sad about that? I learned that while God had not yet answered my prayers to heal my body, He kept His promise in the bible that He would heal my broken heart (He heals the brokenhearted and bandages their wounds. Psalm 147:3).

Losing-a-pregnancyAnd finally God asked me the question that I had been so afraid to answer for so many years… “Do you trust Me?” I thought I had trusted Him, but the truth was, I never had. I finally surrendered my fertility and my life to the God of the universe, knowing and believing that He knows my desires, and wouldn’t place this deep urge to be a mother inside me and never fulfill it. When we stepped forward to adopt, I was certain that this was how God was going to fulfill that desire in me (and we still hope to continue with that in the near future) but I can now see how He was molding me and shaping me to become a whole person, inside and out, so that I could become the best mother possible for my children.

If you’ve been through loss, I sincerely encourage you to consider crying out to God and ask him to make you whole. He loves you, and He knows your hurts more than anyone else. Trusting Him has been a journey, but my life has never been so peaceful or fruitful.

The Lord is near to the brokenhearted and saves the crushed in spirit. Psalm 34:18

Children are a gift from the Lord; they are a reward from him. Psalm 127:3

Homemade Citrus Body Scrub Tutorial

how-to-make-citrus-sugar-scrub-homemakerchic.comI was thrilled when a few friends from church asked if I wanted to help make some scrubs to raise money for folks in our church who are going on missions trips this summer. Not only do I get to help support a totally awesome cause, but I get to play with all my awesome ingredients! I am so in love with all the awesome products I bought for the Lip Balm project and I’ve been having lots of fun trying them out in different homemade products.

sugar-scrub-jars-sks-bottle-homemakerchic.comSo together we researched scrub recipes, and came up with one of our own that turned out so wonderfully! Not only does it smell incredible, and feel so luxurious on our hands, but its so completely and totally adorable in this super cute jar from SKS-bottle. Have I told you lately how much I LOVE SKS-bottle? They seriously have every single type of container I could ever need for craft projects. And this jar was perfect for the look we were going for. We used the 8oz size, but I also have some 16oz jars too that I will use soon for some more scrub recipes I want to try. Since we’re going to be selling these, we really wanted them to look polished and professional and I really think they turned out awesome!

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So here’s our recipe for the Citrus Sugar Scrub.

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Makes 36oz. of scrub.

Here’s what you’ll need

Supplies:

  • 6, 8oz Jars with Lids
  • Large Mixing Bowl
  • Large Sturdy Spoon
  • Small Spoon for packing
  • Tablespoon measure
  • Double Boiler
  • Cup Measure

Ingredients:

  • 6 cups of white Granulated Sugar
  • 2 cups Sunflower Oil
  • 3 Tablespoons Jojoba Oil
  • 3 Tablespoons Orange Butter (melted)
  • 2 Tablespoons Vegetable Glycerin
  • 8-10 drops Grapefruit Essential Oil.

Here’s what you do:

homemade-sugar-scrub-homemakerchic.comIn a double boiler, melt the orange butter. (I just use two glass pyrex cups, and boiling hot water from the kettle, this also makes it easier to pour the oil directly from the cup).  Once it is melted slowly stir in all the oils and the vegetable glycerin. Make sure to mix thoroughly so all the oils and the butter are properly emulsified. Pour the sugar into the bowl. Into the sugar, slowly stir in the oil mixture. Be sure to mix very well. You may need to get your hands in there to make sure there are no lumps or spots that aren’t completely combined (And you just happen to get the added benefit of super soft hands when you do it this way!). Let the scrub set for about 10-15 minutes to continue marrying. Give it one last stir then you are ready to go! Wasn’t that easy?

homemade-sugar-scrub-tutorial-homemakerchic.comI made enough for 6 portions of 6 ounces of scrub. I used these 8 oz containers, because I didn’t want the scrub to be all the way up to the top.

I chose do do tags instead of sticker labels because I figured stickers would get ruined it gets wet in the shower. I printed the labels directly onto a sheet of brown kraft cardstock using a simple 1 1/2 label template and used a 1 1/2 inch circle punch to cut them out. I hole-punched each one, and tied them on using twine. Super easy, and adorably rustic.

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Special Thanks to Jessi, Dink, and Alex for making this project awesome, and for a super fun day hanging out and being crafty!

What’s the beef on Grass fed?

Watching documentaries like Farmageddon, Food Matters, and the Truth about Monsanto has really got me thinking about what exactly is going into the food that is going into me and my family.

So you’re going to be seeing a lot of information on this topic in the coming months here on Homemaker Chic. Today let’s talk about grass fed beef. I’ve heard lots of hype about grass fed beef and how much better it is for us than traditional beef. Here’s why…

  • It’s about the feed

As a ruminant, a cow’s digestive system is made to digest grasses.Grains like corn that are high in starch and other high energy cheap feeds can rapidly fatten cattle, but can also damage their digestive system. The time and intensity of this feeding must be limited to avoid killing the cows or causing severe illness…

  • Which leads to antibiotic use for cows

Antibiotics become necessary because an unnatural diet makes cows prone to disease. Low doses of antibiotics combined with hormones are also used as a short cut to promote excessive growth. While some grainfed cattle may not be given antibiotics, most are.

  • Growing COWch Potatoes

Inactivity fattens cows and humans alike. Confining large herds to small spaces creates the perfect environment for diseases to spread. Just add more antibiotics!

  • Growing cows like fast food

A fatter cow in half the time means cheap meat for your plate. Just ignore the quality of it and everyone’s happy.

  • Grassfed beef is part of a healthy diet

When cows roam the pasture and graze, their intake of healthy omega 3 fats in grass increases their body composition of omega 3 fats. Other healthy fats increase like CLA (which has been linked to a reduced risk of cancer), while total fat reduces. Grassfed cow meat has higher concentrations of vitamins like E and beta carotene, as well as minerals.

grassfed-beef

Shop Homemaker Chic!

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You’re a HomemakerChic reader because you love getting awesome recipes, super cute craft ideas, and awesome health tips. I write HomemakerChic because I have a passion for all things related to homemaking… only I get paid in free products and the occasional hug. Don’t you want to help me pay the internet bill?

If you’ll allow me to be completely shameless for a minute, I’ll tell you how you can help. If you’re a blogger you might know about Amazon’s affiliate marketing program. This is a great way for me to make a little money with the help of my loyal readers. And you get to buy awesome stuff on Amazon.

Looking for one of the products I use? Or do you just need to stock up on Friends DVDs? You can find almost everything I mention in my blogs in my Amazon shop. Plus you can get free shipping if you are an Amazon Prime Member. You can also buy anything else available on Amazon (Like clothes!).

If you like my blog and you want to help me pay the bills (which I know you do), you can do it for free simply by doing all of your Amazon shopping using my link. You can buy all your normal stuff, but I get just the tiniest kickback from Amazon when I refer them business. Do me a solid and shop through me! Thanks a bunch :)

Just click the link below, or the link in the sidebar. Or the SHOP link above. I made it easy! Now go buy a bunch of cool stuff and tell me all about it in the comments. :)

Homemade Citrus Lip Balm Tutorial

recipe-for-12-tubes-of-lip-balm-homemakerchic.comI’ve been wanting to make my own lip balm for a really long time. I’ve spent lots of time looking at various recipes and researching all the ingredients before I finally took the plunge and decided to do the legwork to come up with the most wonderful, luscious lip balm recipe ever! Lucky for you, I write a blog and you get to reap the moisturizing lip benefits! The other awesome thing is that I have a super awesome new sponsor, SKS Bottle, (you remember them from my apothecary spice jar project) who sent me these awesome lip balm tubes! I couldn’t resist.

When it comes to lip balm, the sky is the limit when it comes to ingredient variations. There are so many wonderful natural ingredients that you can mix and match to come up with the best recipe for you. I recommend playing around and seeing what works for you. The following is just one of many lip balm recipes I will be posting in the coming weeks and months.

I give you Homemaker Chic’s “Citrus Splash SPF Lip Balm “

lip-balm-making-supplies-homemakerchic.comNow, this may seem like a lot of ingredients, but there are so many different variations you can do with just a few small tweaks. I ordered all of the ingredients I needed in one day, online, from my living room. And most of it was free shipping. All in all, I spent about $100 for everything (That includes some other ingredients not included in this recipe, for different flavored lip balms). It may sound like a lot for lip balm but everything came in large enough quantities that I will have enough to make lip balm for my sisters, my mom, my friends and myself for a very VERY long time. PLUS- many of these ingredients are excellent for other skin preparations other than lip balm and are very handy to have around the house. It is an investment, and a project, but if you want to do this, you really need to have all the best ingredients. If it seems like too much for you, then by all means- Burt’s Bees is at your disposal! I will tell you though, that this is the most luxurious, smooth, and moisturizing lip balm I’ve ever tried. It smells and tastes amazing and you will LOVE it! I won’t ever go back to store bought again.

Supplies:

  • 12 lip balm tubes
  • 1 lip balm filling tray
  • Plastic putty knife

Lucky for you SKS Bottle has an awesome deal for Homemaker Chic readers! You can get the exact lip balms tubes, filling tray and putty knife that I used, and actually a few other tube designs for a big discount! They’re giving my readers $10 off an order of $50. They also have lots of other containers that I’m going to be using in some upcoming posts so you can spend $50 real quick. Just use the code HomeChic413 at checkout (or click the image below). I love their site!!

SKSHomemaker413

  • 1 ounce measuring shot glass
  • Eye dropper for oils (I found mine at PetSmart)
  • Double boiler
  • Small spatula
  • Glass pyrex cup with pour spout

Ingredients:

  • 1 oz white beeswax pellets
  • 1/3 oz Mango Butter
  • 1/3 oz Solid Room Temperature Coconut Oil
  • 1/3 oz Orange Butter
  • 1/4 oz Avocado Oil
  • 1/4 oz Olive Oil
  • 1/2 ox Cold Pressed Castor Oil
  • 15 drops grapefruit essential oil
  • 15 drops raspberry seed oil
  • 5 drops vitamin E oil
  • 1/16 of a teaspoon of Mica Shimmer Powder (optional)
  • 1 teaspoon Stevia or other sweetener
  • Small sliver of lipstick for color (optional)

homemade-lip-balm-homemakerchic.comOkay so here is the basic ratio for Lip Balm:

1 Part Beeswax : 1 Part Solid Oil or Fruit/Vegetable Butter : 1 Part Liquid Oil.

You can really play around with the oils. You could use one type of oil, or make a blend like I did.

Let me explain a little bit about why I chose the blend that I did.

Orange butter comes specifically from Florida Oranges (of which I am a HUGE supporter since I’m from Florida!). It has wonderful moisturizing qualities, smells incredible, and gives this balm part of its wonderful citrus flavor and scent. Mango butter is light and fresh smelling and very smooth. It has great healing properties for dried, cracked lips, and peeling skin. It also has SPF natural SPF properties. Coconut Oil has amazing moisture benefits, and is well known for bringing chapped lips back to life. It has a wonderful scent that really pairs well with the tropical flavor profile in this balm.

The raspberry seed oil was added for its natural SPF benefit. It has very little scent. Several studies have show it to be anywhere from 6-20 on the SPF scale. Living in a sunny climate I really need SPF in my lip balm so this was a must. Same goes for the avocado oil, which aside from its incredible moisture and healing benefits, is also a natural SPF of 6. The vitamin E oil is excellent for healing chapped lips and protecting them, but a little goes a long way.

I added the castor oil because it adds a really nice shine to the balm, and helps maintain soft and supple lips. The olive oil was added because I needed a little bit more filler and olive oil is slightly cheaper than castor and avocado oils, but it still has tons of moisture and lip protecting benefits.

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The Mica Shimmer powder is a mineral powder that is used in eye shadows and other make up to make them shimmer. The version I’m using is natural and perfectly safe to use on the lips. Make sure the Mica you get is lip safe, as some are and some aren’t.

Here is the exact product I used.

Instructions:

This recipe fills 12 lip balm tubes plus a little leftover. About 3 ounces.

SKS-lip-balm-tubes-homemakerchic.comStart by snapping your tubes into the tray. I really love this lip balm filling tray from SKS-bottle because it makes filling the little tubes SO easy. I seriously can’t imagine how I would have done this without the tray. I’m sure I would have been knocking them over and spilling hot lip balm everywhere. I’m sure you could DIY this by cutting holes in a cereal box, or by sticking the tubes into styrofoam to keep them still, but the thing I like about this tray is that the tubes fit perfectly and snap in firmly, so they don’t fall over. Plus once the balm cools you can smooth the tops with a putty knife and you get a really professional flat top to the balm. Its really worth it if you plan to make a lot of balms.
melt-beeswax-for-lip-balm-homemakerchic.comPrepare your double boiler. I just used a small saucepan with a pyrex measuring cup. I filled the pot with water and placed metal cookie cutter in the bottom, then just set the cup on top. The cookie cutter kept the glass from directly touching the heat. You could also use a couple rings from a mason jar. Get the water simmering and pour in 1 ounce of beeswax. Use a metal spoon or knife to gently stir the wax. I like using a flexible metal spatula because it really makes it easy to scrape down the sides of the cup later on.


Once the wax is melted, add your butters. I only had one little ounce measuring cup so instead of washing it out and losing all that wonderful butter in between, I just scooped out the little bit that was in the cup and rubbed it on my skin. Its wonderfully moisturizing, and expensive too, so don’t waste!

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Once the butters are melted add your oils and the sweetener.

A WORD ABOUT SWEETENER: So a lot of people use stevia to sweeten their balms. I personally don’t like the taste so I tried Nutresse, which is a sugar from the monk fruit. You could probably just use regular sugar, but there might be something to be said for the fine powder of stevia. Here’s the thing with sweetening lip balm. SUGAR WILL NOT COMPLETELY DISSOLVE IN OIL. BUT, it will partially dissolve, and you just need a little. I stirred and stirred, and the oil was really hot, but on a molecular level, oil just doesn’t have the ability to completely break down the sugars (even in liquid form like honey or liquid stevia. Liquid sweetener will separate in your finished balm.). So you will probably end up with sugar crystals in the bottom of your cup. This is okay. As you pour the finished lip balm into the tubes, the sugar will stay at the bottom. You won’t end up with undissolved sugar crystals in your balm if you pour carefully. So just dissolve it as much as you can and don’t worry about it.

melt-lip-balm-for-pouring-homemakerchic.comNow you can add your coloring if you want. I added sugar blush mica powder which added a hint of color and shimmer. A little Mica goes a LONG way, so use it sparingly. You can always add more, but you can’t take away. I also added a sliver of Revlon colored lip balm in a nice coral color. This really doesn’t add much color to your lips but it makes the balm a little more presentable and pretty in my opinion. Just slice a bit of lipstick off, and melt it into the balm. You could totally leave this part out. I know there are some other natural ways to tint lip balm out there, I just haven’t tried them yet.

Use the back of your spoon or spatula to collect a test sample. Allow it to cool. (I stuck the spatula in the freezer for a few seconds to speed up the process.) Use your finger to rub a bit on your lips to see how it feels and tastes. If its too hard, too soft, or not sweet enough you can still alter the recipe. You may find that you want a stronger grapefruit flavor, so just add a few more drops of the essential oil (although be careful not to add too much because essential oils tends to be pretty intense and can dry out lips if you add too much. just add a few drops at a time to be safe. I wouldn’t add more than 30 drops to this recipe.) If its too hard, add more coconut oil. If its too soft, add more beeswax. I have tested this recipe and found it to be the perfect consistency and flavor, but you can always change it if you’re looking for something different.

pour-melted-lip-balm-into-tubes-homemakerchic.com

NOW- the pouring part is a bit tricky.

Pour quickly and carefully into each tube, filling all the way to the top. Its okay if it slightly overflows onto the tray.

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The balm will cool and harden very quickly, so quickly in fact, that as you’re pouring, you will notice it hardening in the glass. You will have to pour as much as you can, as quickly as you can.

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Once it cools too much to pour, scrape the cup and return it to the water bath to remelt it. I had to do this twice while filling 12 tubes. After you fill the tubes, the balm will settle and you will have little pits in each tube. Refill each tube to the top again. Allow them to cool for a good 5 minutes.

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use-putty-knife-to-smooth-lip-balm-homemakerchic.comFinally, scrape the putty knife firmly across the top and smooth out the surface of your balms.

Once you have smoothed the tops, let them sit for an hour or two to completely firm up before using.

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If you follow the recipe correctly, you’ll have a bit leftover. I remelted it and added an equal part of coconut oil to the lip balm mix, then I poured it into a little pot I had. It turns out to be a wonderful skin balm or belly butter for stretch marks! I absolutely love rubbing it on my hands. Just one example of how all these ingredients can create another awesome skin product. And its all natural!

I’ll be working on some cute custom labels in the coming days so I’ll hopefully be sharing a printable with you soon.

I hope this helps! This project was so much fun and the results are wonderful. I know you’ll love this recipe. Happy Lip Balm making!

Repurposing Grapefruits

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A couple weeks ago my mom gave me a huge bag of grapefruits. Living in Florida this sort of thing happens often. People have tons of citrus growing in their yards this time of year so bags of grapefruits and oranges are doled out like free candy! I ate as many as I could but eventually I got grapefruited out and the 4 or 5 that were left started to get very overripe. Instead of throwing them out, I thought they would make a delicious juice! Especially since they were so sweet.

Since I don’t have a juicer, I just put a sieve over a bowl and started squeezing away. I ended up with a pint of juice! Hey not too shabby, because its not cheap in the store. If the juice is too tart, add a little stevia to sweeten it up. Since the fruit was so ripe it was nice and sweet! I had this lovely mason jar on hand from SKS Bottle, and it was perfect for my country style juice. juicing-grapefruit-homemakerchic.com

The rinds also serve another great purpose. Toss a few down your garbage disposal and grind away. The citrus cleans the shoot and leaves your kitchen smelling like spring! So don’t throw away that overripe citrus! freshen-garbage-disposal-homemakerchic.com

Happy spring everyone!

St. Patrick’s Day Irish Coffee Cupcakes

Since St. Patty’s Day is just around the corner I thought I’d bring back an oldie but a goodie. This cupcake has become quite the hit over the past year! Not just for St. Patrick’s Day, but for weddings, birthdays and tuesday afternoons. I will never tire of this wonderfully delicious recipe. Impress your friends this year with this heavenly irish treat. Last year I used a chocolate box cake, but since I’ve removed processed foods from my home, I’ve got a home made recipe for you this year! You can always use the box cake if you want. Enjoy!

If you’re using the cake mix here are some things I did to make it taste better. The cake mix called for 1 1/4 cups of water, plus oil and eggs. I swapped the water for the same amount of cold coffee. This isn’t all that noticeable in the final cupcake but it adds a richness to what can sometimes be a flat flavour in box cakes. I also swapped the oil for melted butter.

I added 1/2 a cup of mini chocolate chips which made the cake more chocolatey and who doesn’t like that? (You’re a ding-dong if you’re thinking either 1- “chocolatey isn’t a word” or 2- “I don’t like when cupcakes are more chocolatey”)

If you don’t want to use the Box Cake here’s my home-made recipe. This is a dense cake, a slightly bittersweet cake. It has a very “Irish” flavor. If you don’t care for that taste you could certainly substitute the Guinness for the same amount of milk, cream, or coffee.

Irish Coffee Cupcakes

Yields 24 Cupcakes.

Cake:

¾ cup unsweetened cocoa

2 cups sugar

2 cups all purpose flour

1 t baking soda

Pinch of salt

1 cup of room temperature Guinness Beer (Or coffee if you don’t want the beer)

1 stick of butter; melted

1 T vanilla extract

3 large eggs

¾ cup sour cream

Preheat oven to 350 and line two cupcake tins with paper liners.

In a large bowl or mixer, whisk together dry ingredients. In a separate bowl combine the room temperature Guinness, butter and vanilla extract, then beat in the eggs one at a time. If the Guinness is cold it will cause the melted butter to set up and your batter will be gritty. Mix in the sour cream until well incorporated. Beat in the dry ingredients a little at a time until well mixed. Be sure to scrape the bowl.

Using a ladle or a half cup measuring cup, fill the cupcake cups ¾ full. Bake for about 25 minutes or until the cupcakes are nicely risen, rounded, and a toothpick in one of the center cupcakes comes out clean. Set aside to cool before filling and frosting.

These cupcakes are filled with an amazing chocolate ganache that is ridiculously easy. Seriously, if you’re all “I can’t make that,” I would genuinely ridicule you.

All you have to do is pour 1 cup of semi-sweet chocolate chips (the very same that we’ve already added to our cupcakes) into a pyrex measuring cup. Gently simmer 2/3 cup heavy cream + 2 teaspoons of Bailey’s Irish cream on the stove or in the microwave. Don’t boil it or you will make the cream lumpy.

Now about the Bailey’s… you simply MUST use Bailey’s brand. I was once cheap and bought an off brand and I sorely regretted it. Bailey’s is the only Irish Cream that tastes good. Moral of the story: Don’t be cheap. P.S. Try drinking Bailey’s from a shoe… I hear its amazing.

Once your cream is hot, pour it over the chocolate and add 2 tbsp of butter. Stir for a few minutes until its all melted and mixed in, then let it cool until it thickens enough to pipe into your cupcakes. You don’t want it to be too liquidy or too hot. (I cheated and popped it in the fridge for a few minutes to cool it down and get it to a nice consistency.)

Here’s a simple trick for filling your piping bag. Fold the bag over a glass, and just pour your ganache right in.

The glass is also a nice place to rest your piping bag so all your ganache stays toward the tip.

Cut out little holes in your cupcakes using a long piping tip as a punch. If you blow gently through the other side the cake will pop out of the tip. Trust me, you’ll get annoyed trying to get that cake out of there afterward. These get thrown away anyway (or if you have an Adam, they will get eaten up!)

Now pump your cupcakes full of ganache!

For the buttercream I followed the Sprinkles recipe (which is my go-to buttercream recipe) but I doctored it up a little bit. I doubled it for 24 cupcakes and instead of milk I dissolved one individual sized packet of Nescafé instant coffee into 2 teaspoons of Bailey’s Irish Cream + 2 teaspoons of vanilla (okay maybe I was a little heavy handed on the Bailey’s ;) ) and whipped it into my frosting. This not only gave my frosting the delicious irish coffee kick I was going for, but it also ended up being the exact shade of creamy beige I wanted. Feel free to up the instant coffee amount if you want a stronger coffee flavour. It would taste great with more coffee, but I didn’t want to make it too strong for my guests. I would have used Starbucks Via, but its really PRICEY! It is tasty, but not for $10+ for 12 packets. I remember having Nescafé in Paris and being surprised at how delicious it was (imagine going all the way to france to find a good cup of instant coffee!), plus its only $1.50 for a box of 8.

I learned this nifty trick on pinterest for filling a piping bag with buttercream.

I’ve been wanting to try it, and it actually really works!

Start by blopping some frosting on a sheet of plastic wrap.

Then roll the plastic wrap around the frosting and twist up the ends.

Slide the whole thing into your piping bag and feed through the tip (with the coupler on but without the piping tip yet).

Then just snip off the excess plastic tie up the bottom and you’re good to go.

When you’re done you can just pull out the empty plastic wrap and toss it. So easy!

DISCLAIMER: Like many things on the internet, this looked extremely easy but I somehow found a way to muck it up the first time. Fear not.

If you’ve tried this and failed…

<– This fatty is an example of how NOT to do it.

I found out that you can’t use too much frosting or it won’t fit into your bag properly. I also learned that when you roll it up be sure to do this lengthwise. You’ll need a nice long piece of twisted plastic wrap to feed through the coupler. This may have been obvious to you, but it was not to me, and when I started squeezing buttercream was shooting out of both ends.

Now for the piping. This part really was just as easy as it looks. I used a Wilton Star tip. I didn’t bother to consider which number it was, so I’m sorry to say I don’t know which one you should use. Maybe just use your heart, or common sense. Its the one that looks like it would be about the size of the one I used in this picture.

Start in the center of the cupcake, and pipe right over your ganache. Starting from the inside make a neat little swirl. Make the center swirl about an inch and a half in diameter.

Then continue making 1 inch swirls all around starting from the center of where you want it to land and working your way out. You should end up with about 7 swirls on a normal sized cupcake.

Double bonus, I got to use my sweet new Dollar Store cupcake stand :)