Make it Yourself Monday- Diet Cappuccino Pie

With Spring in the air and Summer just around the corner, some  are thinking about winter weight gain and wanting to do something about it before the shorts, sundresses and sandals come out of the closet. Others are simply striving to eat more healthily, and still others are forced into a more healthy lifestyle due to ailments such as diabetes. 


Well, guess what. Now days you CAN have your cake and eat it too. Well, this is pie, but you get the drift. It is truly amazing how many good, and good for you recipes that there are these days. In general, many diets fail because of unrealistic expectations and extremeness. When the restrictions are simply too strict, people are less likely to stick to it for any length of time. And even if they do, once they are off the diet, they usually gain the weight right back. This is why reasonable plans tell you that it is a lifestyle change, not a diet per say. Even diabetics don't have a set "diet" any more. Instead, there are dietary suggestions for healthy living and eating. Of course portion control is key, and learning to make better food choices more often. But even the American Diabetes Association tells its followers to not deprive themselves of a special  dessert or treat once in a while. They know that if you completely deprive yourself you are less likely to maintain in the long run.  


All that being said, the following recipe is rated at 5 stars out of 5 stars, and is from the Diabetic Gourmet Magazine. The nutrition information is following the recipe. As you will see, this dessert is quite a bit lower in calories than a normal piece of pie. It is also pretty descent in carbohydrates, so it could be easily worked into a low carb diet. One low fat yogurt is at least 18-19 carbs, so for a little more you could have an ooey, gooey, cappuccino pie!  

Chocolate-Walnut Pie Crust


Ingredients


1/2 cup sliced almonds2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute of choice equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute


Directions


Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Ingredients


1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (click for recipe)
1-1/2 tablespoons shaved dark chocolate


Directions


Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.


This recipe makes 8 servings-
Nutritional Information (Per Serving)
Calories: 208
Protein: 7.2 g
Sodium: 128 mg
Cholesterol: 1 mg
Fat: 7 g
Dietary Fiber: 1.1 g
Carbohydrates: 27 g
Exchanges: 2 Carbohydrate: 1-1/2 Fat

For more good, and good for you desserts, check out the site; diabeticgourmet.com

*While this recipe came from that site, it originated from Sandra Woodruff's book,  Diabetic Dream Desserts.

Fearce Friday-Oils for cooking and eating

Whether cooking food or soap, we need fats, aka, oils. Oil is that basic pantry item that you rarely think about. True story; just the other day my Mother pulled a nasty bottle out of the cabinet over the stove. After she smelled it, she asked me if oil could go bad and stated that it didn't "look" nasty. I didn't have to lift the bottle all the way to my nose, because I smelled it half way there! How she didn't is beyond my comprehension. So, being the frugal, tough woman that she is, she wanted to taste it and see just how "bad" it was. Being the good, easily grossed out kid that I am, I stopped her by grabbing the bottle. The bottle had an expiration date of  1999! I kid you not! Needless to say, it went into the trash, but that got me to thinking about oils and how many of us don't really know much about them.

We all have oil in the kitchen cabinet, and most of us probably keep it in that tall cabinet over the stove. But how many different oils do you have? Do you use one oil for everything? Did you know that not all oils should/can be used for all things? Even the weekend cook should have more than one oil in the pantry. Oh, and that is where the oils should be stored, in the pantry. That cabinet above the stove has too much of a  temperature variation, which will cause your oil to degrade more quickly than it should.

The type of oil you need for cooking will depend upon the type of cooking you are doing. Each oil has "smoke point". That is the temperature at which the oil begins to smoke. This information is included on the labels. You never want to heat the oil beyond its smoke point because that generates toxic fumes and releases harmful free radicals.  If you do accidentally heat oil to that point, make sure to discard it, along with any food that it came in contact with.

So what oils do you need to stock? What type(s) of cooking do you? For baking you will want to use; coconut, palm, canola, high oleic sunflower or high oleic  safflower oil. For frying;  Use avocado, peanut, palm or sesame oil, as these stand up to the heat well. When you are sauteing many oils work well. Try; avocado, canola, coconut, grapeseed, olive, sesame, high oleic safflower or high oleic sunflower oils. When you are making salad dressings, marinades, or just want a  dipping oil, you need an oil that is quite flavorful. Try one of these oils; flax, olive, peanut, toasted sesame or walnut oil.

Here are some suggestions for oil uses;
Avocado Oil is pressed from avocados. It is a smooth, nutty oil, that is high in monounsaturated fats (more than 50%), which makes it a heart-smart choice. It is great for use in salad dressings or to saute chicken or fish, or try it on sweet potatoes.

Canola Oil is actually a variety of rapeseed (soy) that is part of the mustard family, which includes cabbage and brussle sprouts. It is low in saturated fat and has omega 3, so it is also a great oil for heart health. It is perfect for light cooking, making sauces and desserts.

Coconut Oil is pressed from the fruit of the coconut palm tree. It is perfect for light cooking and for subtly flavored dishes. Try it in popcorn making or hash browns and see how good it is. At one time many thought this oil wasn't healthy, but extensive study has proven that this oil should not be avoided. In fact, it is being recommended more and more and is listed as a healthy and heart beneficial oil.

 Most corn oil is extracted only from the germ of the corn kernel. It is a golden yellow color, but the unrefined oil will be darker in color, and richer in its corn taste. This oil is good when used in salad dressings and dips, and with stronger flavors, such as peppers or garlic.

Grapeseed Oil is extracted from the seeds of grapes and is a byproduct of the wine-making industry. Use this on salads and raw veggies, or in dips, sauces and salsas. Grapeseed oil is also good when mixed with garlic and basil, then drizzled over toasted bread.

Olive Oil is one of the oldest known culinary oils and a mainstay of the Mediterranean diet. It is a heart-smart oil, consisting mostly of monounsaturated fat. Extra virgin olive oil is from the first cold-pressing of the olives. "Pure" olive oil is mild, but is a blend of the refined olive oil and the extra virgin olive oil. Whichever you have, try drizzling some over grilled vegetables,  hummus, or toasted bread.

Peanut Oil is relatively high in monounsaturated fat, so it is heart-smart and is  good for light sauteing. But it is considered superior for frying foods, especially   stir fry, due to its high smoke point. You do have to exercise extreme caution with this oil however, because of its allergen potential.

Sesame Oil comes from the seed of the sesame plant and is high in antioxidants.  Unrefined sesame oil is a wonderful and key flavor component in many sauces and dressings. Use the refined sesame oil for frying and other high heat applications. Use the toasted oil for stir fries and Asian sauces and dips.

A few more things you should know about oils;
Oils do spoil. Heat, air and light trigger oxidation, which begins the degradation cycle for the oil. You cannot prevent oxidation, but you can delay it, thereby extending the oil's shelf life. Oils should be stored it air tight containers, out of direct sunlight, and in a cool place. The more polyunsaturated, the shorter the shelf life. To extend it, store these oils in the refrigerator.  Once an oil is rancid you will easily smell and taste that. Throw it out!

Some oils, such as olive oil, will appear cloudy when they get cold or are put in the  refrigerator. This does not affect their quality at all, and after they get warmed up a bit they will look normal again.

Some oils are refined in order to make them more stable and raise their smoke point. That process tends to remove a lot of the natural flavor, color and even some nutrients. So use the refined oils for baking and stir-frying, where their high smoke point and neutral flavors are a big benefit.

It is best to use unrefined oils in either no-heat, or low-heat applications. But, since unrefined oils are just pressed and bottled, they retain all their original nutrient content, flavor and color. They offer their full-bodied flavor to any dish that they are used in.

I could go on, delving deeper into the types of oils (polyunsatured, triglycerides and such), but I am a soap maker, not a nutritionist. But, since we all need to care for bodies and our health, I suggest that you check into this more. Speak to your physician and/or dietitian for more detailed information and recommendations.

Next Tuesday's post will look at Oils again. This time we will be looking at using them in soap! So please come back Tuesday when we will discuss the properties of various oils, and how those properties impact our skin care.

What's Up Wednesday-Spring Soaps

Spring is almost upon us, so naturally my thoughts are toward soaps made, and soaps that still need to be made for the Spring and the Summer. I also have begun taking and re-taking product photographs. Small business owners really need to wear many different hats, and the ones that we generally care for the least, are the ones that we often need the most. This year I have dedicated myself to perfecting some of my "least cared for" hats. While I actually love photography, product photography has never been one of my strong suits. I have to say though, that I have improved over the years. So, with the new web site in the works, I decided new pictures need to also be in the works. So far, I only have ten soaps photographed, but it is a start!

Currently I have Mediterranean Flowering Spa, A citrus, ginger, chamomile Dead Sea Mud, Flowering Grapefruit, Embrace, Herbal Koala, Awaken, Blue Rose, Red Tea, White Tea and Ginger, and Pear Berry soaps photographed.

On the schedule for soaping this month? A salt bar, which will likely be a lavender and eucalyptus blend...some type of rain and/or sea soap..... embrace, because I think I only have two bars left.... some fruits, such as orange, kumquat, lemon or lemon lime....and a few herbs, lavender for sure, and maybe some lemon grass and thyme or rosemary. Of course I am still working on liquid soap and I also will be doing a whipped soap this month.

I just completed three solid fragrance sticks this past week. The scents were Daisies, Embrace and White Tea and Ginger. I now have some tins coming in, and when they arrive I will be pouring body balms or solid lotion in them, to go along with the solid lotions in the twist up tubes and the ones that I made into bars. While I love the twist up tubes (think deodorant type) for the solid lotion, many have requested the tins. So, tins are on their way!

Tomorrow's Tripod post will be of the soaps that I spoke about and photographed today. So come on back and check them out!

Teaching Tuesdays-Flax Seed Oil

Today we are taking a break from the Under the Radar EO series, to look at Flax Seed Oil, both as an herbal supplement and as a topical treatment. Perhapse this oil has been under your radar.


First cultivated in Europe, flaxseed has been cultivated for more than 7000 years.
A source of fiber for linen fabric since ancient times, the slender flax plant also boasts a long history as a healing herb. A rich source of healing compounds, the plant's brown seeds were regularly used to prepare balms for inflamed skin and healing slurries for constipation. Today, flaxseeds (also called linseeds) are best known for the therapeutic oil that is derived by pressing them. Rich in essential fatty acids, flaxseed oil has earned a solid reputation for treating a range of ailments, from heart disease to lupus, and to relieve a variety of inflammatory disorders and hormone-related problems.



While Flaxseed oil is primarily marketed as a plant-based nutritional supplement for the over-all improvement of the heart’s condition, the strengthening of the immune system, and the development of an individual’s mental health, consumer trials and experimentations have indicated that it can also deliver benefits for the hair and the skin, both when taken orally, and when applied topically to the affected areas. For many years the benefits of flaxseed oil have been concentrated on the physiological and mental functions of the body. While preventing cardiac problems, diabetes or joint problems certainly is a positive reason for utilizing this oil, it appears to have further reaching benefits, ones that have been underutilized.

Flaxseed oil has proved itself as a potent remedy for hair and skin problems.
Although it has yet to be proven by clinical specialists, herbalists and customers agree that these hair and skin benefits are substantial, and that flaxseed oil is a very safe product. Although flax oil supplements are intended as an additional source of the essential nutrients which the body cannot produce or synthesize on its own, they are now also being recommended (more frequently) for the treatment, or improvement of hair and skin problems. In such cases, this oil performs when taken orally, in its liquid form or in softgel capsules. and when applied directly onto the affected area of the skin or scalp. Aside from reducing the likelihood of serious illnesses such as heart disease, diabetes or high blood pressure, the omega 3 in the flaxseed oil also contributes to healthy skin and scalp.

Specifically, the oral intake of flaxseed oil, through the essential fatty acids, provides nourishment to the scalp. The Omega 3 also stimulated the production of  hormones that are needed to supplement any deficiency in the body (for instance in the case of women who just gave birth). This supplementation then reduces the likelihood that hair loss will occur because of infections or hormonal fluctuations. It helps to maintain healthy hair, and even promotes hair growth from the roots to the tips. Many scalp conditions are remedied just by the supplementation. Of course topical application will also nourish the hair shaft, as well as calm, soothe, and reduce any scalp conditions or outbreaks.

Considered as a natural and organic product, flaxseed oil can be used as a leave-on serum for the hair after it dries. Similar to commercial coconut oil specifically for the hair, flax oil can be applied to maintain long hair, making it shiny and more manageable. As previously stated, this oil provides both internal and external nourishment to the hair strands, which gives the hair a nice sheen and luster.

Dandruff  is generally caused by the shedding of dead skin cells on the scalp. Orally, flaxseed oil provides the necessary nourishment to prevent the scalp from being irritated or from developing a serious cases of psoriasis, and there are studies (from skincare specialists) to back this up. Of course, topical application of the oil will also reduce the dryness, redness and flakiness of the scalp as well.

Flaxseed oil can also be a great solution for skin problems. Indeed, it was well used in the pre-historic times as a skin balm. Since that time, flax oil has been well accepted as an herbal medicine, largely because of its anti-inflammatory and soothing properties.

Skin diseases, such as eczema (redness and itchiness of the skin), rosacea (redness in the face that often leads to acne breakouts) and psoriasis (itchy and scaly patch in the skin that often develops into lesions) can be improved by taking flax oil orally. And/Or, by applying a thin film of flaxseed oil topically, over the skin, for a more tangible avenue of relief from the dryness and itchiness. In fact, flaxseed and its oil has been reported to reduce the signs of aging, both physically and mentally.

The soothing capability of flax oil also makes it a good and an inexpensive treatment for the treatment and healing of sunburned skin. Application of this oil on the burned areas reduces the redness and the inflammation on the skins' surface, as well as reducing the likelihood that that portion of skin will develop superficial lesions.

Since acne breakouts are largely caused by (excessively) clogged pores of the face, it is also reasonable to assume that the essential fatty acids in the flaxseed oil will work on this skin problem by reducing and thinning out the sebum, the oily secretions that clog the pores. While many users have reported clearer skin after continuous intake of this product, some reported no significant improvement. So there is no clear cut indication as to weather flaxseed oil is a good treatment for acne or not, but I suggest that it can do no harm to try it and see how it works for you!

Not only is the oil good for you, but the whole flaxseeds are too. They are a rich source of lignans (phytoestrogens), substances that appear to positively affect hormone-related problems. Lignans may also be useful in preventing certain cancers and combating specific bacteria, fungi, and viruses, including those that cause cold sores and shingles. Specifically, flaxseed may help to; lower cholesterol, protect against heart disease and control high blood pressure, protect against angina (chest pain), prevent against a second heart attack, counter inflammation associated with gout, lupus and fibrocystic breasts, which in turn, lessens the (often) sudden and severe joint pain and swelling associated with gout and lupus, as well as the pain of fibrocystic breasts. It is also reported to control constipation, hemorrhoids, diverticular disorders and gallstones due to its high content of dietary fiber.

This is an oil and a product that is worth checking out and incorporating into your diet. Its potential benefits are certainly worth checking out for yourself. You should know though, Flaxseed oil should not be heated. To benefit from all its goodness, use it in smoothies and as a topping on salad, or take the capsules.
Pregnant women, men with prostate cancer and women with certain cancers should not take flaxseed without approval from a doctor. While Flaxseed is also called linseed, DO NOT USE the commercially available linseed oil that is found in hardware stores. It is NOT for human consumption. The U.S. Food and Drug Administration (FDA), which is responsible for regulating drugs, may find the statements/claims in my post to be unsubstantiated, but you must remember that  the FDA is notorious for not recognizing the benefits of non-chemical-based, natural products.

Make it Yourself Monday- Body Scrubs

Body Scrubs are not just great for removing dead skin cells, but they also help promote circulation as they invigorate and rejuvenate the skin. The abrasive action that occurs when the scrubbing agent meets the skin, removes the dead skin cells and open the pores. The various oils that are added to scrubs offer nourishment for the skin as they moisturizing it.

Any carrier oil will work in any scrub recipe, so feel free to change out according to what you have in the cabinet. You should, however, study the oils enough to know which ones will work best for your skin type. You may want to review some of the past posts on carrier oils to refresh your memory.

Many things make good exfoliation agents. You can use salt, corn meal, almond meal, ground walnut shells, jojoba spheres, bamboo powder, apricot seed powder, sesame seeds, and on and on. You will want to do a test with your "scrubbing" agent though, especially if you are unfamiliar with it. You may be surprised at how rough a powder feels when they are used in a scrub. Once you become accustomed to performing routine exfoliation your skin will roughen up a bit and you will be able to exfoliate longer, harder, and with agents that you cannot tolerate when you first begin.

To make Ginger Lime Salt Scrub, you will need;
1/2 cup of sea salts (fine or small)
1/2 cup grapeseed oil (or sub as desired)
1/4 cup fresh ginger root
3-5 drops lime essential oil

To begin with, pulverize the fresh ginger (find this in the grocery store produce section) in a blender. Then mix the salt and the ginger together in a bowl. Make sure that you don't use any copper, aluminum, cast iron or teflon coated bowls or utensils. You don't want any chemical reactions while you are mixing.
When it is well mixed and appears to be a consistent blend, add the grapeseed oil, or whatever you are substituting. Once that is mixed well, add the essential oil. If you want, you can drop the lime EO to 3 drops and bolster with 2-3 drops of ginger EO. Once mixed well, place into an airtight container. Some prefer glass jars, but you can use a PET jar with a tight fitting lid and not have to worry about dropping it!   To use it, just scoop out a small amount, place it on your palm, and begin rubbing gently, in a circular pattern, over your skin. Make sure that you apply gentle, even pressure. You can do your hands, feet, heels, elbows and any rough patches of skin, anywhere else. Just don't use on skin that is cut, infected, or irritated, or you will be sorry!  Once you are finished, rinse off thoroughly with warm water and pat dry. While the oil in the recipe will give you some moisturizing, it is possible that you will need extra conditioning. If that is the case, apply lotion, cream, butter, oil, or whatever you use when you are finished exfoliating.

Remember that you need to begin slowly, you don't want to exert too much force, or rub too long. You do not want to tear or abrade the skin the skin, you just want to clean it. Then, as your skin becomes accustom to the treatment, you will be able to increase the amount of time that you spend performing the treatment, as well as the amount of pressure or force that is applied doing the treatment.

Since there is not any preservative in this recipe, make sure that you use a scoop or spoon to get the product out of the jar and then recap immediately. Never use your fingers to scoop out the product, as this could introduce microbes and contaminate the entire jar.  Do not store or use the open jar anywhere near water. Water, even a small drop, can seriously contaminate your product in a very short period of time. So take extra care to prevent this possibility from occurring.


You can make all sorts of scrubs, just use your nose and your imagination to blend what you like!
Use 3 cups of sea salts  (fine) and whatever oil or oils you want. Try mixing 1/2 cup of olive oil with 1/2 cup of sweet almond oil. When it's well blended, add in your EO (s). Try 2-3 drops of  tea tree essential oil, 2-3 drops of Siberian fir essential oil, 4-5 drops of rosemary essential oil, and 2-3 drops of peppermint essential oil. OR any combination you can think of. Try a new one every day!

Fearce Friday-Discussing Soaping Failures

Given that I shared about color morphing yesterday, something that may cause failure in the soap kitchen, I thought I would continue on to share my most recent  failures. Well, maybe not complete failures, but certainly batches that did not do what I intended, making them failures in my mind. Believe me, there is not a Soaper alive who has made perfect batches of soap each and every time. If anyone says differently, they are being less than honest. I have been at this for many years now, and while I certainly have had fewer botches than many, if not most, there are still batches that just don't come out the way you envisioned, or the way you know they should have. Somehow or another, even when you are making the same recipe, the same way, with the same scent you have used a million times before, something happens......and you get a completely different result than you did the other 999 times that you made it. But it happens, and when it does it generally leaves us all scratching our heads, and asking other Soapers what we possibly could have done wrong. After much discussion and dissection, inevitably the answer always ends up the same......it must have been the gremlins!

For example, this past week I made four batches of soap. All with the same recipe. I use natural colorants, so I have used all of them before. Now the fragrances were different, and I do mix my own blends, but again, this is something I do all the time,  so I am used to the differences this can cause. So anyway, with the first batch I wanted to test out some natural blues and purples. Problem was, I added a white into the batch in order to make the colors pop better. The problem with that was that this white made the batch trace fast. That is to say, it got very thick, very fast, as in Superman flying to rescue Lois Lane fast! I barely had time to stir it properly, let alone to add a color or two. While I did manage to beat some color into it, I certainly couldn't get any where near what I had intended. And, of course it also meant that I ended up with (some) air holes, even after banging the mold on the counter many times. For those who are not soap makers, in a perfect batch the batter will fill the mold nicely and evenly, with one bang in the end you ensure against air holes.

Now, I did say that I didn't consider my so called failures to be complete failures. And that is true, even with this batch and its few air holes. It is okay in the pretty department, but what it lacks there, it makes up for in the scent department!  I created a new blend that I had intended to name Karma, but am now unsure if that will be the name or not. It smells rather fresh, with a hint of sweetness, and dash of vanilla and spice. Yumm is all I can say about it!

Skip ahead a few batches, and we will be at my second failure of the week (by the way, I hadn't had a failure in almost a year until this week!).  Again, I wanted to go with the natural blues and purples, and again I messed it up somehow. This time I wanted to do a "gradation". This is where you start out either light or dark, and with each layer you move in the opposite direction. So if you begin light, you get darker each layer, or if you begin darker, you get lighter each layer. In this aspect, I completely failed with this batch. I failed to make enough coloring, so I was hurriedly, doing it on the fly, as I fought to get it done before the batter got too thick (like the other batch). Consequently, I ended up with only three descent layers and one, too thin, top layer. And all but the very top ended up being so dark, that there is only a minor distinction between layers. While I can see the layers in person, they are very hard to pick out in a picture, and I expect that, as they cure, they will darken even more, loosing what little distinction they currently have. Yet again though, the scent is this soaps saving grace. In fact, I think it is quite heavenly. I mixed Amber with some fruits, black pepper, and a few unexpected fragrances for this one. It ends up with fruity top notes, an interesting, spicy middle note, and that beautiful, sultry, Amber bottom note. It is not heavy at all though. In fact, it smells rather light and bright, with an afterthought of spice. I am going to call this one Amber Nights. So, while the soap is not at all what I intended color wise, my newest scent blend is awesome!

Oh how I hate it when the plan doesn't come together! So now I have to decide if   I sell these soaps on an oops table, give them away to friends and family, or just sell them like they were meant to be what they are. I mean, I have seen many average looking soaps being sold, so these could be what someone intended to make. Lol

The Karma is on the left and the Amber Nights is on the right.

Tripod Thursday- Soap Morphs

Since Wednesday just flew by me, I am combining a "What's Up Wednesday" post with the "Tripod Thursday" one.

As you know, among other things, I make soaps. Usually I prefer to make what we call cold process soap, or cp soap for short. It is where you take lye and mix it with fats (oils and butters) and they react, heat up, and create soap. Now this process is truly an amazing event and it can be quite surprising too. One of the most surprising things that can happen is what we call "morphing". This is when you put in and see one color and end up with another. I don't just mean the thing you would expect, like mixing a blue and a yellow and getting a green. I mean, having a very pretty beige and a caramel colored soap when you look at it, and a few weeks later you have an all dark brown soap. This is an instance where the soap morphed. Morphing is usually caused by the ingredients in the soap reacting to the lye. Fragrance oils sometimes cause morphing, and anything that has vanilla in it, even if only a small amount, will usually morph as well. In fact, vanilla morphs brown. When sugars are added, as in milk soaps or honey, those will morph a tan to dark brown, depending upon the sugar content of the milk. Goats milk turns very orange for a time in the pot, looks caramel when curing, and goes brown by the time it's cured. As soapers, we generally expect vanilla and milks or honey to change our soap, so we compensate for that or at least expect it. But sometimes we are surprised by the morphing and can only explain the "why" by saying the gremlins came and visited!  Nobody really expects red hibiscus powder to turn gray/brown in cp soap, but it does. In melt and pour though, it is quite a lovely pink/red!
At any rate, here are pictures are of my morphed soap. I did expect the baby soap to go brown, as I used goat's milk in it. But the others were surprises. I maybe should have guessed that "Sugared Chestnuts" would go brown, but I didn't. Even so, while I consider all that dark brown to be ugly, it smells divine, and it doesn't stay on the shelf very long!  Besides that, many of my male clients, or females buying for the men in their lives, really enjoy the browns. Besides that, soap is soap, and good soap is good soap, even when brown! Lol!