.

http://www.redflagdeals.com/coupon/beauty-supplies-personal-care/neutrogena-get-3-off-moisturizers-or-cleansers/

1. http://www.redflagdeals.com/coupon/beauty-supplies-personal-care/aveeno-get-1-off-body-lotion-body-wash/
2. http://www.redflagdeals.com/coupon/beauty-supplies-personal-care/jergens-lotions-get-2-off/
3. http://www.redflagdeals.com/coupon/beauty-supplies-personal-care/olay-get-4-off-on-purchase-of-two-different-brands/
4. http://www.redflagdeals.com/coupon/groceries/real-canadian-superstore-printable-coupons/
5. http://www.redflagdeals.com/coupon/groceries/pg-brandsaver-new-july-2013-coupons/

4. Use as a Facial Scrub and Body Exfoliant
Give yourself an invigorating facial and body scrub. Make a paste of 3 parts baking soda to 1 part water. Rub in a gentle circular motion to exfoliate the skin. Rinse clean. This is gentle enough for daily use. (For a stronger exfoliant, try one of these great 5 Homemade Sugar Scrubs.)
8. Make a Hand Cleanser and Softener
Skip harsh soaps and gently scrub away ground-in dirt and neutralize odors on hands with a paste of 3 parts baking soda to 1 part water, or 3 parts baking soda to gentle liquid hand soap. Then rinse clean. You can try this honey and cornmeal scrub for hands too.
12. Soothe Your Feet
Dissolve 3 tablespoons of baking soda in a tub of warm water and soak feet. Gently scrub. You can also make a spa soak for your feet.
13. Make a Surface Soft Scrub
For safe, effective cleaning of bathroom tubs, tile and sinks–even fiberglass and glossy tiles–sprinkle baking soda lightly on a clean damp sponge and scrub as usual. Rinse thoroughly and wipe dry. For extra cleaning power, make a paste with baking soda, course salt and liquid dish soap—let it sit then scour off.

Read more: http://www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html#ixzz2XXlltBkD

VINEGAR IS AWESOMEE

BAKING SODA:

9. Help Your Hair
Vinegar is amazing for your hair, but baking soda has its place in the shower too. Sprinkle a small amount of baking soda into your palm along with your favorite shampoo. Shampoo as usual and rinse thoroughly–baking soda helps remove the residue that styling products leave behind so your hair is cleaner and more manageable.

Read more: http://www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html#ixzz2XXlN3Ibh

________________________________________________________________________________

Restore Shine
Vinegar works to restore luster by removing build up from other hair products. It leaves hair smooth and silky and is said by many to remove tangles. Depending on your hair type, you may want to use it once weekly, or as often as three times weekly. It may cause minimal dryness to hair, so some people like to condition first, then use a vinegar rinse. To make a vinegar rinse, add 1 cup vinegar to 2 cups warm water, add a a drop of essential oil if you like, and work into hair.

Hairbrush Cleaning
Remove old hair from brush. Make a mix of half water and half vinegar, add a drop or two of your favorite essential oil, and soak your hairbrush overnight. Rinse and brush.

Scalp Help
To clean your scalp, improve its health, and fight dandruff, rinse with a solution of ½ cup vinegar mixed with 2 cups of warm water after shampooing. You can add a few drops of sage oil, you can also leave the rinse on for up to 30 minutes. A scalp rinse can be done daily, and should be done at least once a week.

Read more: http://www.care2.com/greenliving/3-vinegar-uses-for-the-hair.html#ixzz2XXkvKzQ8
________________________________________________________________________________

Types of Frosting

Each frosting has unique properties that allow them to only be compatible with particular baked goods. By studying the ingredients and consistency of each icing, it will be easier to figure out which frosting pairs best with your culinary creation.

1. Whipped Cream is a light and airy frosting that is made by combing granulated sugar, vanilla extract, and heavy whipping cream, then beating the combination until stiff peaks form. This icing is often paired with a fruit type cake, such as strawberry, lemon, or blueberry. Because fruit is sweet in itself, a less heavy frosting, like whipped cream, is a perfect complement. Whipped cream needs to be kept in the refrigerator and lasts about 2-3 days.

2. Buttercream can be divided into two different categories - real buttercream and fake buttercream. Real buttercream is made with actual butter to make a soft and spreadable frosting for cakes. But this type of icing does not hold up very well in heat and direct sunlight should be avoided. The butter component will break down and melt, literally sliding off a perfectly iced cake.

This icing tastes delicious, but heat should definitely be taken into serious consideration before use. Real buttercream will last in the refrigerator for about a week. To reuse, beat together in a mixer until smooth.

Fake buttercream is made with shortening instead of butter and holds up in high temperatures fairly well. The shortening also gives this frosting a pure white color, as opposed to the creamy color of the real buttercream, especially if clear vanilla is used. This icing will last about 2-3 weeks if properly stored at room temperature in an airtight container.

3. Fondant is one of the most complex icings to make and work with. It is a pliable sugar dough that can be rolled out and pressed on the cake top and sides. This creates an ultra smooth surface for piping delicate details and designs onto the cake. Fondant is an ideal choice for an outdoor summer wedding, as is holds up quite well in heat. 

As far as taste is concerned, fondant is a matter of preference. Some enjoy the flavor and texture, while others do not. Fondant can be stored up to a month if it is wrapped in plastic wrap and then placed into a plastic bag or airtight container. To reuse, simply rework the dough until it is pliable again. Never put this icing in the fridge, because the moisture will cause the sugar to break down and turn the fondant into a gummy mess.

Black Forest Cake

Ingredients Edit and Save

Watch video tips and tricks

• 
• Black Forest Cake I

• 
• Red Velvet Cake I

• 
• Tiramisu Layer Cake

• 
• American Flag Cake

• 
• Fabulous Fudge Chocolate Cake

• 
• David’s Yellow Cake

• 
• Simple White Cake

• 
• Jenny's Black Forest Cake

• 
• Pineapple Upside-Down Cake V

• 
• Measuring All-Purpose Flour

• 
• Sugar and Sweeteners

• 
• Baking Powder vs Baking Soda

• 
• Types of Salt

• 
• All about Eggs

• 
• Types of Cooking Oil

• 
• Vanilla Extract vs Vanilla Bean

• 
• All about Cream

Original recipe makes 1 - 9 inch 3 layer cakeChange Servings

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk

• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Check All Add to Shopping List

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Bread (*edited)

Directions

NOTE: Recipe directions are for the original serving size of 36.

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Kitchen-Friendly View

• PREP20 mins
• COOK30 mins
• READY IN3 hrs
  
  

Blobs

Ingredients

• 1/4 cup (50 mL)  unsalted butter
• 1 cup (250 mL)  all purpose flour
• 1 tsp (5 mL)  salt
• 4  eggs
• 3 oz (90 g)  cold   PC La Belle Riviere Cheese , roughly chopped

Chef's Tips

• Caramelized onions: In large non-stick frying pan, heat 4 tsp (20 mL) PC Splendido Extra Virgin olive oil over medium-high heat. Stir in 2 thinly sliced medium-sized white onions, ¼ tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper. Cook for 6 to 8 minutes, stirring often, or until onions are golden brown and tender. Reduce heat to medium-low; cook, stirring often, for 13 to 15 minutes or until onions are very soft.

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In medium saucepan, heat butter and 1 cup (250 mL) water over high heat until mixture comes to rolling boil and butter melts. Stir in flour and salt all at once; using wooden spoon stir vigorously until dough forms a shiny ball, about 1 minute. Remove from heat. Using whisk, beat in eggs all at once until eggs are mixed in, about 1 to 2 minutes. (Don’t worry if mixture looks lumpy.) Whisk in cheese until smooth.

3. Using a tbsp (15 mL) measure, drop blobs of dough onto prepared baking sheets, spacing about 1 inch (2.5 cm) apart. You will get about 36 blobs.
4. Bake in centre of oven until golden and puffed, about 18 to 20 minutes. Serve warm, with caramelized onions.