VERY BEST Healing Lip Balm

A few years ago I was in the hospital going through chemotherapy for Leukemia. Not fun, I was recieving really high doses of iv chemo for 5-7 days strait. Don't worry, I'm all better now. Anyways, I had the worst chapped lips of my entire life. There was nasty dry skin hanging off my lips and the nurses wouldn't let me use scissors to cut the grossness off... Something about having no platelets and bleeding to death. (sorry to be so graphic) I owned every chapstick brand that you can buy. None of them healed my sad lips, and only some of them offered temporary relief. 

Then I received a package from my dear friend Heather S. She sent me some homemade lip balm and lotion. That lip balm was and is the best healing lip balm I have ever used. She shared the recipe with me and now I'm writing up a how-to here. Maybe this lip balm will help someone out there, but mainly it is so I don't have to search my email every time I want to make it.

I just made up a batch for Christmas presents. I can't wait to give them away. It is probably the easiest gift I can make for people... and if they get a case of dry winter cracked lips, it is the best gift too. 

RECIPE:

7-8 tsp almond oil (or jojoba, or a castor based oil)

2 tsp beeswax

1 tsp honey

10 drops of essential oil of your choice (optional)

Directions: 

1) In a small saucepan over low heat or a double boiler, warm oil, beeswax, and honey until the wax is just melted (use 8 tsp for softer consistency; 7 tsp for a firmer balm). 

2) Remove from heat and set the pan in a shallow ice-water bath. 

3) Using a whisk or spoon, stir rapidly for about a minute until the honey is completely incorporated and the balm is like thick frosting. Add essential oils of choice and whisk into mixture. 

1) In a small saucepan over low heat or a double boiler, warm oil, beeswax, and honey until the wax is just melted (use 8 tsp for softer consistency; 7 tsp for a firmer balm). 

2) Remove from heat and set the pan in a shallow ice-water bath. 

3) Using a whisk or spoon, stir rapidly for about a minute until the honey is completely incorporated and the balm is like thick frosting. Add essential oils of choice and whisk into mixture. 

To make this much I quadrupled the recipe. That isn't necessary. There is probably enough balm in one recipe for 4-5 small containers. (That's a guess)

I got these containers from Nature's Grocers. I have also seen similar containers at Whole Foods.

 Although, I did just purchase some off of Amazon. I'm not going to provide a link. But search for glass lip balm containers and you will find them. They are called, "clear glass .25 oz thick wall balm jars with White foam lined smooth lids"...

they are about $1.87 each. I do recommend thick glass containers. I used an aluminum container once and the balm melted. I wouldn't use plastic ever. It leaks chemicals, but also if you are using essential oils, those oils can eat away at plastic over time. 

CHOCOLATE BUTTER CREAM FROSTING and Anniversary Cake

This is the best frosting and cake that I have ever had... I got the recipe from my former co-worker Nancy Long. She's an amazing baker. She made our wedding cake. I try to make it every year for our wedding anniversary and birthdays... and any other excuse I can come up with. 

CHOCOLATE BUTTER CREAM FROSTING (I cut the recipe in half. That is why the measurements are a little weird.)

Ingredients:
5 oz bittersweet chocolate
4 oz semisweet chocolate
2 egg white at room temperature (original recipe calls for 3 extra large egg whites. How do you  halve an egg white?)
1/2 cup granulated sugar
Pinch of cream of tarter
1/4 teaspoon salt
1/2 lbs of UNSALTED butter at room temperature (8 Tablespoons)
1 teaspoon vanilla extract

Directions:
Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool. (I used a double boiler)

Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg white mixture in the bowl over simmering water until they are warm to the touch. About 5 minutes

Whisk egg mixture on high speed for 5 minutes or until the meringue is cool and holds a stiff peak

Add the butter, 1 tablespoon at a time, while beating egg mixture on medium speed. Scrape down the bowl, and add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the butter cream seems very soft, allow it to cool and beat it again.


ANNIVERSARY CAKE  :
For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.
Ingredients:
1 3/4 cup all purpose flour
1 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 cup butter (no substitutions)
2/3 cup granulated sugar
2/3 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream

Directions:
Preheat oven 350 degrees. Prepare 2 -8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside.

In a bowl with an electric mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light, approximately 5 minutes. Add the eggs and the  vanilla and mix well.

In another separate bowl combine the buttermilk and sour cream. (I use a liquid measuring cup)

On low speed, add the flour mixture and the buttermilk mixture alternately in thirds to the butter/sugar/egg mixture, beginning with the buttermilk mixture and ending with the flour mixture.

Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.