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How to Make Container Candles: Easy DIY Candles at Home

DIY

In fall and winter, when the days grow shorter and darkness falls early in the evening, we love lighting candles around the house. That soft, flickering light instantly creates a feeling of calm and coziness. For me, candles truly belong to the colder seasons: they make dark evenings warm and inviting.

Making container candles is something I’ve been doing for years, and it’s always a moment I look forward to. Once each season, I set aside an afternoon to make a whole batch of candles. Sometimes they’re just for us, sometimes they’re meant as gifts. The kids love watching and helping where they can. Preparing the wick is their favorite task, and it’s something they can quickly do on their own — especially when you’re working with wooden wicks.

I almost always make container candles, and they’re surprisingly easy to make. You don’t need complicated molds, and you can go in any direction when it comes to style, scent, and color.

Which Containers Are Suitable for Making Candles?

For container candles, you can use a wide variety of jars and vessels. I personally prefer glass containers, because they’re safe and beautifully show how the candle burns down.

I regularly reuse:

  • Old glass holders that once contained tealights
  • Jam jars and preserve jars
  • Wine bottles where I remove the top using a glass cutter

Reusing containers isn’t just more sustainable — it’s also much more fun than always buying new ones. Every jar is different, which makes each candle unique. Thrift stores are also worth a visit; you can sometimes find really lovely containers there.

Colored glass creates a beautiful effect as well. In fall, I love brown and orange tones because they feel so warm and cozy. In winter, blue glass looks stunning and calming. And once spring approaches, pastel-colored jars feel light and fresh again.

Choosing the Wax

Paraffin Wax vs. Plant-Based Wax

When making candles, you can choose from different types of wax. The two most commonly used are paraffin wax and plant-based wax.

Paraffin wax is the classic candle wax. It’s affordable, widely available, and easy to work with. It melts evenly and provides strong scent throw when fragrance is added. The downsides are that it’s made from petroleum and releases more pollutants when burned.

Plant-based wax, such as soy wax or rapeseed wax, is made from vegetable oils. This type of wax has become more popular because it’s renewable and usually produces less soot. I personally like using soy wax for container candles because it burns calmly and at a lower temperature than paraffin. It is, however, slightly more expensive.

Both types have their place, so simply choose what matters most to you. The basic process for making container candles is very similar for both.

Adding Color to Your Candles

When I make candles in colored glass containers, I usually don’t add any extra dye to the wax. The color of the wax is barely visible anyway, since the glass already sets the mood.

In clear containers, such as jam jars, adding color to the wax can be a lovely touch.

In craft stores and online shops, you’ll find special candle dyes. These often come as small blocks or flakes with very concentrated color. Be careful when choosing: the color of the block often looks nothing like the final result.

For example, I have an “Ocean Blue” dye that looks almost black, and a soft “Spearmint” that appears bright green in solid form. Fortunately, packaging often shows the color once melted. As soon as the dye dissolves in the wax, the color shifts to what you expect.

You can easily adjust the intensity by using more or less dye. It’s best to start with a small amount — you can always add more.

You don’t strictly need special dye blocks, either. A small piece of wax or pastel crayon can also give your wax a soft tint. This works surprisingly well for light pastel shades.

Adding Scent: Essential Oils or Fragrance Oils?

Candles become extra cozy when they release a gentle scent. You can choose between essential oils and fragrance oils.

Essential oils are natural oils extracted from plants, such as lavender, orange, or eucalyptus. Their scent is more subtle and they’re often more expensive. Not all essential oils are suitable for heating, so it’s important to check this in advance. Essential oils are very heat-sensitive, so make sure the wax has cooled enough — but hasn’t started to set — before adding them.

Fragrance oils are specially developed for candle making and retain their scent better when heated. They usually provide a stronger and longer-lasting fragrance.

The best time to add scent is when the wax is fully melted but no longer extremely hot. Wax that’s too hot can cause the scent to evaporate before the candle hardens. When making scented candles, I typically use about 5–10% fragrance oil by weight of the wax, depending on how strong I want the scent to be.

That said, I usually make wax melts to scent the house. Wax melts require much less oil to achieve a similar fragrance effect. This is especially beneficial with essential oils, since the scent is released through an aroma burner at a lower temperature than a candle flame.

Choosing a Wick

A wick — also called a candle wick — is essential. The wick draws up the melted wax and keeps the flame burning. There are several types, but the most common are:

  • Cotton wicks (with or without a paper core)
  • Wooden wicks

When choosing a wick, always consider the diameter of your container. A small jar with a diameter of about 1.6 inches (4 cm) needs a thinner wick than a large jar of 4 inches (10 cm). A wick that’s too thin can cause tunneling (more on that later), while a wick that’s too thick can lead to smoke and soot.

Pros and Cons of Cotton Wicks

Pros:

  • Easy to find
  • Suitable for many types of wax
  • Burns steadily and reliably

Cons:

  • Usually needs to be secured during pouring
  • Less atmospheric than wooden wicks
  • Needs trimming more often

When buying cotton wicks, make sure they’re pre-waxed. This makes candle making much easier.

Pros and Cons of Wooden Wicks

I personally prefer working with wooden wicks. They’re easy to place, especially when used with a metal sustainer at the bottom, and they add extra ambiance.

Pros:

  • They make a soft crackling sound while burning, like a tiny fireplace
  • Easier to keep centered in the jar
  • Sleek and modern appearance

Cons:

  • More prone to tunneling
  • Require more attention during the first burn
  • Work best with certain waxes (such as soy wax)

For me, the cozy crackling sound more than makes up for the downsides.

What Do You Need? (Ingredients and Supplies)

You don’t need much to make container candles:

  • Wax (soy, rapeseed, or paraffin)
  • Jars or glass containers
  • Wicks (wooden or cotton)
  • Optional: candle dye or crayon
  • Optional: fragrance or essential oil
  • An old saucepan and a heatproof measuring cup (for a double boiler / au bain-marie)
  • A wooden skewer or pencil to keep the wick centered

Making Container Candles: Step by Step

1. Melt the Wax

Melt the wax using a double boiler. Place a saucepan with water on the stove and set a heatproof measuring cup or bowl with the wax inside. This allows the wax to melt gently without burning.

Let the wax melt slowly, stirring gently now and then.

2. Add Color (Optional)

Once the wax is fully melted, you can add color. Add a small piece of dye block or crayon and stir until completely dissolved.

To check the final color, use a white plate. Drop a small amount of wax onto it and let it harden. The color of the hardened drop is the final result. For a deeper color, add more dye; for a lighter shade, add more wax.

Een metalen gietkan geplaatst bovenop een pan met kokend water voor au bain-marie smelten.
Een assortiment van kleurtabletten en krijtjes voor het maken van waxmelts, waaronder groene, zwarte en kleurrijke tabletten en verschillende gekleurde krijtjes.
Een witte plaat met vlekken van gesmolten waxmelts in verschillende kleuren, zoals groen, oranje en geel, op een donkere ondergrond.

3. Place the Wick

First, make sure you’re using the correct wick size for your container.

Place the wick in the center of the jar. You can secure it at the bottom with a bit of melted wax or with a metal wick sustainer. There are also special wick stickers available. They’re hard to remove afterward, but extremely convenient during candle making.

Use a wooden skewer or pencil across the top of the jar to keep the wick straight and centered while the wax hardens. This is especially important for cotton wicks. Wooden wicks usually stay upright very well when properly secured.

This is an ideal task for kids to help with (under supervision).

4. Pour the Wax

Carefully pour the melted wax into the container, leaving a small gap at the top.

Gently tap the jar on the table to release any air bubbles.

5. Let the Candle Set

Allow the candle to cool and harden completely. This usually takes several hours. Try not to move the candle during this stage.

6. Trim the Wick

Once the candle is fully hardened, trim the wick to about 0.2 inches (5 mm).

Decorating Your Candle Jars

If you like, you can decorate the jars to make them extra special.

Simple ideas include:

  • Washi tape around the jar
  • A piece of ribbon or twine around the neck
  • Tying on dried orange slices or sprigs of rosemary

If you’re more creative, you can use glass paint to add patterns or small illustrations.

Deze zelfgemaakte kaarsen goot ik in eenvoudige glazen bokalen. Met wat leuke washitape zijn ze helemaal mee met het seizoen!

How Long Should a Candle Cure Before First Use?

After pouring a candle, it’s best to let it “rest” before lighting it. This is called curing.

Soy wax typically needs 24–48 hours to fully stabilize. For scented candles, the longer you wait (up to several days), the better the fragrance develops.

After curing, the candle burns more evenly and you’re less likely to experience tunneling.

Common Mistakes When Making Container Candles

Everyone makes them — especially at the beginning. A few common issues:

  • Pouring wax that’s too hot can cause the surface to shrink or develop small holes. Let the wax cool slightly before pouring.
  • A wick that’s off-center causes uneven burning, smoke, or tunneling.
  • Adding too much dye can interfere with proper burning. A little goes a long way.
  • Cooling candles too quickly (in a cold or drafty space) can also cause problems.

Tunneling: What Is It and How Do You Prevent It?

What Is Tunneling?

Tunneling is a common candle problem where the candle only burns down the center, while the wax along the edges remains solid. This creates a tunnel-like shape in the middle of the candle.

Causes of Tunneling

  • A wick that is too thin for the diameter of the container
  • Lighting the candle for short periods only
  • Wooden wicks are slightly more prone to tunneling

How Can You Fix Tunneling?

If the wick is too thin, there’s no way to fix that particular candle — but you can choose a thicker wick next time.

You can try to correct tunneling in an existing candle by letting it burn longer. Light the candle and allow it to burn for several hours so the top layer of wax melts completely all the way to the edges.

With wooden wicks, it’s recommended to let the candle burn for at least two hours per session. This greatly reduces the risk of tunneling.

Making Candles from Leftover Wax

Did you know you can easily reuse leftover wax from old candles? Even wax melts that no longer release much scent can be remelted and turned into a new candle.

You can mix the melted wax with a bit of fresh wax and pour it into a container again. Different wax colors can also be combined for a beautiful marbled effect. Be careful with strong scents, though — mixing different fragrances doesn’t always result in a pleasant aroma.

Old jars are easy to clean by placing them in warm water, removing the remaining wax, and reusing them. This way, you’re not only making beautiful candles but also working sustainably and reducing waste.

FAQ – Frequently Asked Questions About Candle Making

Why does my candle smoke?
A candle usually smokes because the wick is too long or too thick for the container. Trim the wick and make sure it’s centered properly.

Why does my wick sometimes go out by itself?
This often happens when the wick sits too low in the wax or when there isn’t enough oxygen reaching the flame. It can also mean the wick is too thin.

Can I mix leftovers from different candles?
Yes, absolutely. Just avoid mixing strongly scented leftovers with very subtle fragrances, as the result can smell odd.

A Calm and Creative Moment

Making candles isn’t just practical — it’s also a lovely way to spend time creatively. In just a few hours, you can create a whole supply of candles and decorate them afterward.

Homemade container candles are wonderful for yourself, but they also make beautiful, thoughtful gifts.

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A lit container candle with a decorative label, casting a warm glow in a dimly lit setting.

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How to Make Container Candles: Easy DIY Candles at Home

Make your own container candles at home with this easy step-by-step guide. Learn how to choose the right wax and wick, add scent and color, prevent tunneling, and reuse leftover wax for sustainable DIY candles.

Homemade Garlic Butter: Quick, Creamy & Delicious

Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.

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Homemade Garlic Butter: Quick, Creamy & Delicious

Inmaakrecepten, recipes

Garlic butter is one of those classics everyone knows, yet surprisingly few people actually make it themselves. Such a shame, really, because once you try it, you immediately realize how big the difference is.
Homemade garlic butter is softer, creamier, far more aromatic and just… downright divine. The store-bought version always tastes a little bland afterwards.

And the best part? You only need a few ingredients, and your little jar is ready in five minutes. Perfect for a BBQ, with grilled vegetables, on a crispy piece of French bread, or simply to give your favorite dishes that little extra boost.

In our kitchen, it has become a real staple. Sometimes I still buy a ready-made roll — just to save a little time — but every single time I regret it. The flavor never comes close to the one you make at home.

What Does Garlic Butter Go Well With? (Short answer: almost everything)

Garlic butter is incredibly versatile. Here are a few of our favorites:

  • At the BBQ
    On roasted meat, a baked potato, or on baguette slices you briefly toast on the grill. Homemade garlic bread is honestly the best!
  • With shrimp
    We always fry shrimp in a generous chunk of garlic butter. The butter melts instantly and becomes a wonderful little sauce.
  • With pasta and casseroles
    Especially with lasagna — a piece of bread with garlic butter is perfect for scooping up the sauce.
  • With grilled vegetables
    Try it with grilled zucchini or mushrooms. So simple, so good.
  • In mashed potatoes
    Add a small knob, let it melt, and the smell alone will make your mouth water.

Once you have garlic butter in the house, you’ll start adding little knobs of it to everything.

Salted or Unsalted Butter?

A lot of people wonder which butter works best. Here’s the quick version:

  • Using salted butter?
    Then you usually don’t need to add any extra salt.
  • Using unsalted butter?
    Add a tiny pinch of salt — it really lifts the garlic flavor.

Saltes or unsalted doesn’t really matter, but make sure you use a good quality butter. Real butter made from raw milk or cream.

Homemade Garlic Butter: The Recipe

Preparation time: 5 minutes

Ingredients

  • 100 g soft, good-quality butter (about 7 tablespoons or 3.5 oz)
    (Salted or unsalted — see tip above)
  • ½ clove fresh garlic
  • 1 tablespoon fresh chives
  • Pinch of salt (only if using unsalted butter)
  • Optional: chive flowers for color and extra flavor

Tip: If you don’t have fresh garlic, garlic powder works fine. Use a little less (about ¼ teaspoon) and taste as you go.

How to Make It

  1. Let the butter come to room temperature.
    This makes everything much easier. Mixing cold butter is a battle you won’t win.
  2. Peel the garlic clove and cut it in half.
    Fresh garlic is strong — half a clove is usually enough. Press it through a garlic press.
  3. Finely chop the chives.
    Kitchen scissors work wonderfully here, but a regular knife is perfectly fine.

4. Mix everything together:

  • the soft butter
  • the pressed garlic
  • the chives
  • a small pinch of salt (if needed)

Use a fork or small spatula. Taste and add more chives or salt if you like.of zout toe.

5. Finish with chive flowers.
Pluck the small purple blossoms from the stem and mix them into the butter.
Keep a few aside for garnish — they look beautiful on the table.

How to Store Homemade Garlic Butter

Garlic butter keeps for about one week in the fridge.
I store mine in a small jar with a tight-fitting lid.

Want to keep it longer?

Freezing Garlic Butter

Roll the butter in parchment paper and shape it into a log, just like the store-bought versions.
Slice it into coins and freeze them individually.

Then you simply take out one slice whenever you need it.
Perfect for shrimp or when you want to brighten up a quick meal.

Variations

Garlic butter is a base recipe you can personalize endlessly. Here are a few delicious ideas:

1. Garlic Herb Butter

Add extra herbs like:

  • parsley
  • tarragon
  • thyme
  • oregano

Perfect for BBQ or grilled chicken.

2. Garlic Butter with Lemon

Add a bit of lemon zest and a few drops of lemon juice.
Fresh, aromatic, and fantastic with fish or shrimp.

3. Garlic Butter with Paprika & Chili

  • ½ teaspoon paprika powder
  • pinch of chili flakes

Amazing on grilled corn, eggplant, or a nice steak.

4. Garlic Butter with Parmesan

Add a small tablespoon of finely grated Parmesan.
Perfect on baguette in the oven — instant garlic toast.

Frequently Asked Questions

Can I use garlic powder?

Yes! Just use a bit less and taste as you go. Garlic powder is milder but adds a lovely deep flavor.

Can I make garlic butter lactose-free?

Absolutely! Use a good lactose-free butter or margarine.
The texture becomes a bit softer, but the taste stays great.

What kind of garlic works best?

Fresh garlic has the most intense flavor.
Older garlic is milder and sometimes a little sweeter — also tasty, but less pronounced.

Final Thoughts

Whether you’re hosting a BBQ, frying shrimp in a pan, or simply want to brighten up a weekday dinner: a small knob of homemade garlic butter makes everything better.
And the best part? Your house instantly smells like a chef just passed through your kitchen.

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A bowl of homemade garlic butter topped with fresh chives and purple chive flowers, with the text 'GARLIC BUTTER' overlaid, and a caption about making it in 5 minutes.

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How to Make Wax Melts with Essential Oils: Tips, Tricks & Recipes

DIY

Scents have a remarkable influence on our mood and help create a cozy atmosphere at home. When you choose essential oils, you’re opting not only for natural fragrances, but also for extra benefits for both body and mind.

Several scientific studies show that essential oils can reduce stress, improve mood, and even have a positive effect on depressive symptoms (Kerr et al., 2021). Wax melts are an ideal way to release these scents safely, gently, and over a long period of time.

In this guide, you’ll learn everything about making natural wax melts: which wax works best, how to correctly dose essential oils, and how to achieve beautiful results — even if you’re a complete beginner.

What Are Wax Melts?

Wax melts are small scented cubes that you melt in an oil or wax warmer using a tealight. As the wax heats up, it melts and slowly releases its fragrance.
Unlike candles, wax melts don’t burn themselves — only the scent disperses.

Why Make Your Own Wax Melts?

Making your own wax melts comes with plenty of perks:

  • You choose exactly which scents to use
  • You work with natural ingredients instead of synthetic perfumes
  • They’re much cheaper than store-bought melts
  • You can easily make a variety of scents to stock up
  • It’s a relaxing and creative hobby
  • They make perfect homemade gifts

Plus, they release scent slowly and evenly, so one wax melt often lasts several days or sessions.

Which Wax Should You Use?

Although you can make wax melts with paraffin, I always choose plant-based wax. It has clear advantages:

Why Plant-Based Wax (Soy Wax, Rapeseed Wax, Palm Wax)?

✔ Natural and sustainable
✔ Biodegradable
✔ Vegan (unlike beeswax)
✔ Fewer harmful substances compared to paraffin
✔ Lower melting temperature, so essential oils are better preserved
✔ Better scent throw than paraffin

I personally use soy wax most often because I also use it for candle making, but rapeseed wax is just as good — and often locally produced.

Using Essential Oils: Benefits & Effects

Essential oils have been used for centuries for their positive effects on body and mind. Modern clinical studies confirm their calming, uplifting, or even antidepressant properties (Lizarraga-Valderrama, 2020).

Example: Lavender

Lavender is known for its relaxing effects. Research shows it helps reduce stress, anxiety, and insomnia — it’s even used in workplaces with noticeable reductions in burnout symptoms (Casey, 2023).

How Many Drops Should You Use?

For wax melts, 6–10 drops per cube is usually ideal, depending on:

  • the type of oil
  • the desired intensity
  • how strong or subtle you want the fragrance

Popular Combinations & Suggested Amounts

Eucalyptus – Energy & Focus
6 drops per wax melt
Helps with fatigue, low energy, and concentration issues.

Lavender – Calm & Relaxation
10 drops per wax melt
Calming, stress-reducing, helpful for anxiety and sleep problems.

Pine & Mint – Fresh Boost
6 drops pine + 3 drops mint
Boosts the nervous system, great for physical and mental fatigue.

Ylang-Ylang – Anti-Stress & Sensuality
6 drops per wax melt
Supports restlessness, poor sleep, and libido.

If you experience severe or persistent symptoms, always consult your doctor. Natural remedies can be supportive but should never replace professional medical advice.

Safety Tips When Working with Essential Oils

Essential oils are powerful, concentrated substances that need to be handled with care. They’re natural, but that doesn’t mean they’re always harmless. Use these tips to stay safe and get the best results:

  • Work in a well-ventilated space
    Essential oils evaporate quickly. An open window or some ventilation is enough.
  • Don’t overdose
    More drops do not equal more scent. Too much can cause headaches, nausea or irritation.
    Recommended: 6–10 drops per wax melt.
  • Avoid contact with skin and eyes
    Most essential oils are irritating in pure form. Gloves can be helpful.
  • Be extra cautious during pregnancy
    Some oils (such as sage, rosemary, or cinnamon) are not recommended during pregnancy.
  • Don’t add essential oils to the melting pot
    Always add them directly into each mold cavity — not the hot wax. This prevents evaporation or burning.

Synthetic Fragrances as an Alternative

Besides essential oils, you can also use synthetic fragrance oils. These are lab-created blends formulated specifically for wax products like melts and candles.

A major advantage is that these scents are often pre-blended and perfectly balanced. You’ll find them in endless themes such as:

  • Christmas & winter scents
  • Spring and floral blends
  • Spa & wellness
  • Ocean breeze
  • Vanilla, cookies, chocolate
  • Tropical fruits

Synthetic fragrances offer excellent consistency — ideal if you want predictable scents or seasonal batches.

While synthetic “lavender” can smell like lavender, it doesn’t contain the natural compounds that produce lavender’s calming effects. So it smells right, but without the therapeutic benefits.

Still, synthetic fragrances are a fantastic option if you mainly want a strong, lasting, theme-based scent at home.

Seasonal Scent Combinations for Wax Melts

Fall: Warm & Spicy

  • Pumpkin spice (cinnamon, clove, nutmeg, ginger)
  • Orange + cinnamon
  • Sandalwood + vanilla
  • Apple + spice blend

Winter & Christmas: Cozy, Warm, Aromatic

  • Pine + orange + cinnamon
  • Wintergreen + eucalyptus
  • Gingerbread (ginger, cinnamon, nutmeg)
  • Vanilla + amber
  • Christmas spice blends (synthetic)

Spring: Fresh & Floral

  • Jasmine + lemon
  • Rose + bergamot
  • Chamomile + lavender
  • Blossom scents (cherry blossom, magnolia — often synthetic)

Summer: Light & Fruity

  • Lemongrass + coconut
  • Mandarin + mint
  • Ocean breeze (synthetic)
  • Mango + peach

Choosing the Right Mold

To make wax melts, you’ll need a mold for the melted wax to set in.

Important tips:

✔ Avoid overly detailed molds
Starfish shapes and molds with thin arms break easily (I’ve tried 😉).
Opt for hearts, rounds, squares, or simple flowers.

✔ Mind the size
Wax melts are small — large molds waste wax.
Ice cube trays filled about ¼–½ inch (0.5–1 cm) deep give a good size.

✔ Choose flexible molds (silicone)
They allow wax melts to pop out easily without breaking.

How to Make Wax Melts

Ingredients & Tools

  • Plant-based wax (soy, rapeseed, etc.)
  • Essential oils of your choice
  • Silicone mold
  • Pot + heatproof bowl (double boiler)
  • Optional: candle dye or a small piece of pastel crayon

Step-by-Step Instructions

1. Melt the wax in a double boiler

Avoid overheating — plant-based wax melts quickly.

2. Add color (optional)

If you want colored wax melts, add a small piece of pastel crayon or candle dye.

To test the final color, drip a tiny bit of wax onto a white plate and let it harden.
The hardened color is the final color.
Add more dye for a stronger shade, or extra wax to lighten it.

Een metalen gietkan geplaatst bovenop een pan met kokend water voor au bain-marie smelten.
Een assortiment van kleurtabletten en krijtjes voor het maken van waxmelts, waaronder groene, zwarte en kleurrijke tabletten en verschillende gekleurde krijtjes.
Een witte plaat met vlekken van gesmolten waxmelts in verschillende kleuren, zoals groen, oranje en geel, op een donkere ondergrond.

3. Pour the wax into the molds

Do this in small batches: 5–6 cavities at a time to prevent premature hardening.

4. Add the essential oil

Do this in the mold, not in the pot — the oil will stay intact and you can dose more easily.
Stir gently with a toothpick. Check the section about essential oils for amounts and combinations.

5. Let the wax melts harden

This takes a few hours. Don’t move the mold too soon.

Siliconen mal met gesmolten was voor het maken van waxmelts in de vorm van sterren.
Een groene siliconen mal met stervormige waxmelts in verschillende kleuren, waaronder rood en transparant.
Een schaal met verschillende kleuren waxmelts, waaronder groen, geel en wit, op een donkere ondergrond met een takje van een dennenboom ernaast.

Unmolding & Storing

Gently push the wax melts out of the silicone mold. If this doesn’t work well, check the troubleshooting section.
Store each scent separately in an airtight container to preserve fragrance.
For the best scent throw, allow new wax melts to cure 1–2 days before using them.

How to Use Wax Melts

Place one wax melt in a wax warmer, light your tealight, and enjoy.
One melt usually lasts 2–3 fragrance sessions.

Reusing the Wax

Has the scent faded?
Don’t throw the wax away — you can recycle it to make candles.

Troubleshooting – Common Problems

My wax melts are sweating (oil droplets on top). What now?

Very common with soy wax.

Possible causes:

  • Too much essential oil
  • Room too warm
  • Wax melted at too high a temperature

Solution:
Use less oil, melt at a lower temperature, and let them cure in a cooler space.

My wax melts smell too weak

Causes may include:

  • Too few drops used
  • Wax too hot → oil evaporated
  • Used too soon (not cured)
  • Low-quality wax
  • Old or diluted oils

Solution:
Add 1–2 additional drops and always add the oil in the mold.

My wax melts won’t release from the mold

Likely causes:

  • Mold not flexible enough
  • Wax not fully hardened
  • Mold shape too complex

Solution:
Always use silicone molds and place them in the freezer for a few minutes before unmolding.

The scent fades after a few weeks

Essential oils evaporate faster than synthetic fragrances.

Store wax melts:

  • in an airtight container
  • in a cool, dark place

Final Thoughts

Making your own wax melts is not only fun and relaxing, it’s also a wonderful way to fill your home with fragrances that truly match your style. Whether you prefer natural essential oils, ready-made synthetic blends, or seasonal scents: with a little experimenting you’ll quickly discover your favorite combinations.

Thanks to plant-based wax, safety tips, and a clear method, you’ll enjoy wax melts that last long, release beautifully, and add a warm, fragrant atmosphere to your home.
Have fun making — and especially using — your own scent creations!

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    A cozy setup featuring a tealight warmer with a dish holding melted wax cubes in assorted shapes, surrounded by natural elements, conveying a DIY vibe for making wax melts with essential oils.

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    DIY Wooden Ornaments with Napkins (Decoupage Christmas Decorations)

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    Homemade mayonaise

    How to Make Homemade Mayonnaise – Easy and Creamy Recipe

    recipes

    Homemade mayonnaise has always been pure nostalgia for me. It brings me back to Saturdays when we went to my grandmother’s house to eat fries, and there was always a big jar of homemade mayonnaise on the table. Back then, she made it completely by hand – a real job!
    Luckily, making mayonnaise at home with a hand blender now only takes a few minutes.

    Mayonnaise is of course delicious with fries, but also perfect with dishes like croquettes, fondue, and barbecue recipes.

    You can also use mayonnaise as a base for many other sauces, such as homemade tartar sauce or curry mayonnaise.

    Which Oil Is Best for Mayonnaise?

    Corn oil has a mild flavor and is perfect for classic mayonnaise, but you can also use other oils:

    • Sunflower oil → neutral, light, slightly nutty flavor
    • Peanut oil → a richer, fuller taste
    • Olive oil → more intense, Mediterranean flavor (best mixed with a neutral oil)

    You can also combine oils, for example half olive oil and half corn oil.

    Homemade Mayonnaise Recipe

    Prep time: 5 minutes

    Ingredients

    • 1 egg
    • 1 teaspoon mustard
    • 1 tablespoon white vinegar
    • 250 ml corn oil (about 1 cup / 8.5 fl oz)
    • Salt and black pepper

    You will also need:

    • A jar or tall container with a lid
      Make sure your hand blender fits through the opening. A plastic container works just as well. You should be able to close it tightly so you can store the mayonnaise in the refrigerator.

    Tip: Mayonnaise works best when all ingredients are at room temperature. If your egg just came out of the fridge, let it rest on the counter for about 15 minutes.

    Method

    Crack the egg and do it in the jar. I always use the whole egg, as this is the recipe that was passed down from mother to daughter in our family. You can use only the yolk if you prefer, but using the whole egg means you need less oil and you get a slightly “lighter” mayonnaise.

    Add one teaspoon of mustard and one tablespoon of vinegar to the egg, followed by a pinch of salt and pepper. I usually twist the pepper mill about ten times. My tip is to be gentle with seasoning the first few times. Once the mayonnaise is ready, you can always taste and adjust.

    Adding the Oil

    There are two good ways to add the oil:

    • You can add all the oil to the jar before blending → my favorite method.
    • Or you can add the oil slowly while blending → this is the method my mom always uses.

    Both methods work perfectly, so choose the one that feels easiest for you.

    Method 1 – Add All the Oil at Once

    • Pour the oil gently into the jar, trying to keep the egg and mustard intact at the bottom.
    • Place the head of the hand blender over the egg and mustard and start blending.
    • Slowly lift the blender upwards while blending. This allows the oil to slowly mix into the egg and creates the thick, creamy emulsion.

    If you move too fast, the mayonnaise may not bind and you may have to start over (see below). Slow movements = success!

    Method 2 – Add the Oil Gradually

    Start by blending the egg, mustard, and vinegar together.
    Then slowly add the oil in small amounts.
    Move the blender up and down well so everything mixes properly.

    This method requires a bit more coordination, because you’ll be holding the blender in one hand and the oil bottle in the other. When I was younger, I often had to help my mother by holding the mayonnaise jar steady.

    About the Amount of Oil

    This recipe uses 250 ml (about 1 cup / 8.5 fl oz) of oil. This is not an exact science:
    Too little oil gives you a runny mayonnaise, and too much oil can cause the sauce to split.

    From experience, I have learned that a good amount for 1 egg and 1 teaspoon of mustard is between 200 and 300 ml (¾ to 1¼ cups).

    I use corn oil because I love the flavor, but you can also use peanut oil or other neutral oils. Feel free to experiment and taste what you like best.

    Adjusting the Seasoning

    Once the mayonnaise is ready, taste it to check the seasoning. If you were cautious with the salt and pepper, now is the moment to add a little extra.

    You can also turn this basic mayonnaise into homemade tartar sauce or curry mayonnaise.

    Storing Homemade Mayonnaise

    You can use the mayonnaise straight away or store it in the refrigerator.
    Close the jar tightly, otherwise a yellowish skin can form on top of the mayonnaise. It’s harmless, but not very pleasant to look at. If it happens, just stir it back in.

    Homemade mayonnaise keeps well in the fridge for up to one week.

    What Does Homemade Mayonnaise Go Well With?

    Besides fries, homemade mayonnaise is delicious with:

    • cold platters
    • hard-boiled eggs
    • smoked salmon
    • asparagus
    • grilled vegetables
    • sandwiches and wraps

    You can also use it in homemade chicken curry, tuna salad, or egg salad.

    Homemade mayonaise

    How to Fix Broken (Failed) Mayonnaise

    It happens to almost everyone at some point: your mayonnaise refuses to thicken and stays runny or looks a bit curdled. Luckily, you don’t have to throw it away.

    Broken mayonnaise usually happens when the oil was added too quickly or in too large a quantity. The good news? It’s very easy to fix.

    Take a clean jar and add:

    • 1 egg
    • 1 teaspoon mustard
    • 1 tablespoon vinegar
    • a pinch of salt and pepper

    Place the hand blender at the bottom of the jar and blend briefly until smooth.
    Now slowly start adding the failed mayonnaise, a little bit at a time. Keep blending calmly and move the blender slowly up and down.

    After a while, you will see the sauce start to bind and return to a thick, creamy texture.
    Taste at the end and adjust seasoning if needed. This way, you rescue your mayonnaise easily and without any waste.

    Final Thoughts

    Making your own mayonnaise at home is really not difficult. With just a few simple ingredients, you can create a sauce in minutes that tastes so much better than the store-bought version. Whether you serve it with crispy fries, a summer barbecue or a fresh salad, homemade mayonnaise makes everything just a little bit more delicious.

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    Pine Needle Syrup – A Winter Treat

    Learn how to make pine needle syrup using a cold extraction inspired by the cheong method. A culinary recipe with fresh forest flavors for drinks and desserts.

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    Homemade Fish Sticks: Extra Crispy and Better Than Frozen!

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    Homemade fish sticks are much easier to make than you might think, and they taste far better than store-bought frozen versions. With this simple recipe, you can make delicious, crunchy fish sticks at home. They’re perfect as a snack, a side dish, or a family-friendly dinner that kids absolutely love.

    Making your own fish sticks also gives you full control over the ingredients. You can adjust the seasoning, choose better quality fish, and avoid unnecessary additives. Once you’ve tried them homemade, you’ll never want to go back to the packaged ones.

    Best Fish to Use for Fish Sticks

    Choosing the right fish is important for both flavor and texture. White fish works best because it has a mild taste and firm flesh that holds together well during frying.

    Great options include:

    • Cod
    • Pollock
    • Whiting

    Cod is the classic choice for fish sticks, but pollock is often more budget-friendly and works just as well. If you like a slightly stronger fish flavor, haddock is an excellent alternative.

    If you are using frozen fish, always thaw it completely and pat it dry with paper towels before cutting. This prevents excess splattering during frying and helps the breading stick better.

    The Secret to a Perfectly Crispy Coating

    The crunchy texture of great fish sticks comes from the breadcrumb coating. You can easily customize this to match your taste.

    Try these tasty variations:

    • Add paprika or chili powder for a bit of heat
    • Use curry powder for a subtle, warm spice flavor
    • Use panko breadcrumbs for an extra-crispy, light crust

    You can also mix in garlic powder, onion powder, or even grated Parmesan cheese to make the coating more flavorful.

    Make-Ahead Fish Sticks and Freezing Tips

    Homemade fish sticks are perfect for meal prep and busy days. You can fully bread them in advance and freeze them before cooking.

    How to freeze them:

    • Place the breaded fish sticks next to each other on a baking sheet.
    • Freeze until solid.
    • Transfer them to a freezer bag or airtight container.

    They won’t stick together this way, and you can take out only the amount you need. You can fry them directly from frozen. Just add about 1 extra minute to the cooking time.

    Alternatives to Deep Frying

    You don’t need a deep fryer to make good fish sticks.

    Pan-frying:
    Cook them in a shallow layer of oil over medium heat, turning them often until golden and crispy.

    Oven-baked fish sticks:
    Place the breaded fish sticks on a baking sheet lined with parchment paper. Lightly drizzle with oil.
    Bake at 400°F (200°C) for 15–18 minutes, until golden brown.

    Air fryer fish sticks:
    Cook at 375°F (190°C) for 10–12 minutes for a beautifully crispy result.

    Extra Flavor Ideas for Fish Sticks

    If you like to experiment, you can easily change the flavor profile of your fish sticks.

    • Add lemon zest to the breadcrumbs for a fresh, bright flavor
    • Mix in Mediterranean herbs like oregano and basil
    • Try an Asian-inspired version with ginger powder, sesame seeds, and a splash of soy sauce in the egg whites

    Small changes make the same recipe taste completely different every time.

    Ingredients for Homemade Fish Sticks (Serves 4)

    Step-by-Step: How to Make Fish Sticks

    Step 1: Prepare the Fish

    • Pat the fish completely dry with kitchen paper to make sure the coating sticks well.
    • Cut the fish into sticks about ¾ x 2 inches (2 x 5 cm).
    • Season lightly with salt and pepper.

    Step 2: Set Up Your Breading Station

    Prepare three shallow bowls:

    • Bowl 1: Flour
    • Bowl 2: Lightly beaten egg whites
    • Bowl 3: Breadcrumbs

    Step 3: Bread the Fish

    • Dredge the fish sticks in flour and shake off any excess.
    • Dip them into the egg whites until fully coated.
    • Roll them in the breadcrumbs, pressing lightly so the coating sticks properly.

    For best results, let the breaded fish rest for 5 minutes before cooking. This helps prevent the coating from coming off.

    Step 4: Fry the Fish Sticks

    Heat your oil to 350°F (180°C).

    Fry the fish sticks in small batches for about 5 minutes, until golden brown and crispy. They are ready when they float to the surface.

    Drain them briefly on paper towels.

    Zelf fish sticks maken

    Step 5: Serve and Enjoy

    Serve the fish sticks immediately while they’re still hot and crunchy. They’re delicious with homemade tartar sauce, lemon wedges, or even simple ketchup.

    Serving Suggestions

    Fish sticks are great on their own, but you can easily turn them into a full meal.

    Try serving them with:

    • Crispy French fries and fresh tartar sauce for classic fish and chips
    • A fresh salad with cucumber and radish
    • Wrapped in tortillas or tacos with coleslaw and spicy yogurt sauce
    • Mashed potatoes and steamed vegetables for a nice dinner
    Zelf fishsticks maken

    Fish Stick Wraps: A Quick and Easy Meal

    For a fast lunch or dinner, serve fish sticks in soft tortillas.

    Fill a wrap with:

    • Fresh lettuce
    • Tomato slices
    • Sweet corn
    • A few crispy fish sticks
    • A creamy sauce or yogurt dressing

    Ready in minutes and perfect for kids, picnics, or busy weeknights.

    FAQ – Homemade Fish Sticks

    Can I use other types of fish?
    Yes. In addition to cod, pollock, and whiting, you can also use salmon, haddock, or redfish. Keep in mind that fattier fish will have a softer texture.

    Why use egg whites instead of whole eggs?
    Egg whites create a lighter, crispier coating. Whole eggs make the coating slightly heavier. Both work well.

    How do I stop the coating from falling off?
    Make sure the fish is completely dry, press the breadcrumbs gently into the fish, and let the sticks rest for 5 minutes before cooking.

    Can I cook fish sticks without a deep fryer?
    Absolutely. They work perfectly in the oven, air fryer, or frying pan.

    How long do homemade fish sticks keep?
    Refrigerator:

    • Uncooked: 1 day
    • Cooked: 2 days

    Freezer:

    • Up to 3 months (freeze before cooking for best results)

    Why do fish sticks float when frying?
    Floating means the fish is fully cooked and the coating is crispy. That’s the perfect moment to take them out.

    Final Thoughts

    Making fish sticks from scratch is simple, fun, and incredibly rewarding. You get crispier results, better flavor, and much healthier ingredients than frozen versions. Whether you keep them mild for kids or spice them up for yourself, homemade fish sticks are always a hit.
    Enjoy your cooking!

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    Sweet and Tangy Fig Vinegar: A Delicacy for Your Kitchen

    Canning & Preserving, Inmaakrecepten

    This sweet and tangy fig vinegar is a true delicacy. It tastes just like the premium versions you find in high-end delicatessen shops. With its refined balance of sweet and sour and its rich, fruity depth, it’s the perfect finishing touch for salads, vinaigrettes, grilled vegetables, or even a cheese board.

    As a student, I often wandered into Oil & Vinegar in December, searching for unique Christmas gifts. There was always a table full of glass carafes containing colorful vinegars: strawberry, mango, passion fruit… and my favorite, fig. I never knew vinegar could taste that good!

    The only downside? The price tag. So when I finally had a generous harvest from my own fig tree a few years ago, I knew exactly what I wanted to try: making my own fig vinegar.

    My first attempt was simple—just figs and vinegar. Sounds logical, right? Sadly, the flavor was far too sharp and not at all what I had hoped for. Attempt number two involved adding a bit of sugar, which was already better. Eventually, I discovered that the secret lies in using enough sugar to bring out the full, fruity, luxurious fig flavor I loved so much. With this recipe, I get incredibly close to the version from the delicatessen shop—only now I get the joy of making it myself (and it’s much cheaper too).

    Which Vinegar Should You Use?

    For this recipe, I use white wine vinegar and combine it with a homemade fig syrup base. This results in a beautifully balanced combination of sweetness and acidity. Your choice of vinegar will greatly influence the final flavor, so pick one you genuinely enjoy. To keep the color bright and elegant, a white vinegar works best. White balsamic vinegar is also a wonderful option and has a slightly fruitier undertone.

    The Magic of Ripe Figs

    Fresh figs are one of the most delicate fruits that exist. They don’t transport well, spoil quickly, and have only a short picking window. Anyone with a fig tree knows this all too well: once they’re ripe, you have to work fast. They can be kept only a few days before turning soft or bursting.

    For this recipe, it’s essential that the figs are truly ripe, as this gives the vinegar its deep fig flavor. Even overripe figs—those too soft or too sweet to eat fresh—are perfect for making vinegar or syrup. Nothing goes to waste, and the flavor becomes richer, deeper, and more complex.

    At the bottom of this post, you’ll find links to other fig recipes to try.

    How to Recognize a Ripe Fig

    A ripe fig can often be recognized by the little drop of sap at the opening on the bottom of the fruit, or by the skin starting to crack as the fruit swells. For this recipe, you can also use bruised or very soft figs. They may not be suitable for eating out of hand or drying, but they are ideal for fig jam, fig butter, or this delicious fig vinegar.

    Eigen vijgenoogst

    Fig Vinegar Recipe

    Ingredients (makes about 1 cup / 250 ml)

    • 500 g fresh figs (about 1.1 lbs)
    • 100 g sugar (about ½ cup)
    • 125 ml white wine vinegar (about ½ cup)

    Equipment

    • A sieve lined with cheesecloth
    • A sterilized 250 ml (1 cup) bottle or jar

    Instructions

    Prepare the figs

    Rinse the figs thoroughly and cut them into chunks. This helps them cook more evenly and release their deep red pulp.

    Cook into a pulp

    Place the figs and sugar in a saucepan and simmer on low heat for about 20 minutes. Stir occasionally. The figs will slowly break down and release a fragrant, ruby-red mixture.

    Strain the mixture

    Line a sieve with cheesecloth and place it over a bowl. Pour the warm fig mixture into the sieve and allow it to drain naturally. Stir gently now and then to release more liquid.

    For the best flavor, let it drain for several hours.

    Combine with vinegar

    Weigh the strained liquid and add an equal amount of white wine vinegar. For example, if you have 125 g of fig juice, add 125 ml (½ cup) of vinegar. Stir well.

    Heat and bottle

    Warm the vinegar mixture until it’s just below boiling. Pour it into a sterilized bottle and seal immediately. Your homemade fig vinegar is ready!

    Store it in a cool, dark place. Once opened, it will keep for several months. Shake before using to redistribute the fig pulp.

    How to Use Fig Vinegar

    In dishes
    Drizzle over grilled meats, roasted vegetables, or even warm grain bowls for a refined sweet-and-sour touch.

    In salads
    Mix fig vinegar with olive oil, salt, and pepper for a fruity vinaigrette.

    With cheese
    Serve as a topping with creamy cheeses such as brie, goat cheese, or burrata.

    As a marinade
    Perfect for chicken or duck—its fruity acidity tenderizes while adding depth.

    My Two Favorite Fig Vinaigrette Recipes

    Simple & Fresh

    • A splash of fig vinegar
    • Good-quality olive oil
    • Salt and pepper
    • Optional: a little mustard
      Delicious with arugula, lamb’s lettuce, or young mixed greens.

    Rich & Fruity

    • 1 tbsp mayonnaise
    • 1 tsp mustard
    • A generous splash of fig vinegar
    • Finish with sunflower oil or mild vegetable oil
      Perfect for salads with mango, honey-marinated chicken, celery root, and crisp greens.

    A Unique Homemade Gift

    Fig vinegar in a pretty bottle with a handwritten label makes a lovely gift for food lovers. Add a ribbon, and you have a thoughtful, personal present perfect for the holidays.

    Have leftover figs? Try my other fig recipes—or use the leaves from your fig tree to make a surprising fig leaf syrup that tastes faintly of coconut.

    Zelf vijgen drogen
    Dried Figs
    Fig Leaf Syrup
    Vijgenjam maken
    Fig Jam

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    DIY Wooden Ornaments with Napkins (Decoupage Christmas Decorations)

    DIY

    Every year, when we put up our Christmas tree, we turn it into a cozy little crafting tradition and make some new ornaments. The kids always look forward to it, and our tree has slowly grown into a warm collection of memories, handmade ornaments, and small new treasures. Of course, we still hang classic glass baubles and twinkling lights, but that mix of store-bought favorites and homemade decorations is exactly what makes our tree unique.

    Last year, we made wooden ornaments using simple napkin decoupage. They turned out so beautifully that I decided to make them again this year — but with a twist. Our community garden created a small booklet with recipes using edible flowers for their Christmas market, and naturally a little flower decoration fits that theme perfectly! So I went back to the craft table, this time choosing napkins with floral patterns.

    The result? Atmospheric wooden ornaments that look surprisingly professional, yet are simple enough to make together with children. Most of all: they bring back that warm, handmade feeling that makes the holiday season so special.

    Why Wooden Ornaments Are So Fun to Make

    Making your own Christmas ornaments is not only a creative activity but also incredibly calming. You’re working with natural materials, choosing your own colors and prints, and the technique itself is wonderfully simple. And in the end, you have something handmade that instantly adds warmth and charm to your home or Christmas tree.

    These wooden ornaments are:

    • Sustainable — no plastic, no waste
    • Budget-friendly — you only need a few simple materials
    • Unique — every ornament looks different
    • Versatile — perfect for Christmas, spring décor, or party name tags
    • Kid-friendly — the technique is easy and beginner-proof

    And maybe the best part: they become part of your family memories. Every year when you unpack them again, that cozy crafting moment comes right back.

    Decorating with Napkins — Easy and Beautiful

    The “secret” behind these ornaments? Napkins. You don’t need to be able to draw, because napkins come in the most beautiful prints: Christmas themes, flowers, retro designs, Scandinavian patterns, animals, you name it.

    My daughter loves drawing her own designs, by the way. She once painted a gorgeous poppy flower on a wooden slice — she has been in drawing school for a few years. I personally stick to using napkins; they require less talent and patience, and the results are just as lovely.

    Tip: Pick napkins with a white background

    This small trick makes a huge difference.
    A white napkin background becomes fully translucent once the glue dries, leaving you with a perfect printed look on the wood — almost as if the design was printed onto the wooden slice itself. It pairs beautifully with the natural texture of the wood.

    What Type of Wood Works Best?

    I love using wooden slices sawn from branches. They have a beautiful bark edge, feel warm and rustic, and are perfectly sturdy.

    Ideal dimensions:

    • Diameter: 2–2.75 inches (5–7 cm)
    • Thickness: approx. ⅜ inch (1 cm)

    This size is large enough for the design to stand out, yet light enough to hang in the tree comfortably.

    Making Your Own Wooden Slices

    If you recently pruned a tree or have some thicker branches lying around, you can easily make your own.

    1. Saw a branch with a diameter of about 2 inches (5 cm) into slices about ⅜ inch (1 cm) thick.
    2. Lightly sand both sides to remove saw marks.
    3. Let the slices dry thoroughly.

    Drying is especially important:
    Moist slices can develop mold later, especially if you pack them in airtight containers after the holidays.

    Want to avoid risks altogether? Use pre-dried wood or buy ready-made wooden rounds.

    Perfect for Every Occasion

    The beauty of this technique is how adaptable it is. Christmas napkins are perfect for December, of course, but consider these themes too:

    • Flowers → beautiful for spring, Mother’s Day or Easter
    • Minimalist patterns → perfect for Scandinavian-style décor
    • Butterflies or animals → lovely in a child’s bedroom
    • Vintage Christmas prints → nostalgic and traditional
    • Botanical illustrations → timeless year-round décor

    And they don’t only look good in the tree. You can also use them as:

    • Gift tags
    • Decorations for a summer light garland
    • Place cards for a festive table
    • Teacher gifts
    • Keychains (add an extra layer of varnish)

    So many possibilities!

    Materials You’ll Need

    • Wooden slices
    • Napkins of your choice
    • Craft glue, Mod Podge, or watered-down wallpaper glue
    • String, ribbon, or jute cord
    • Scissors
    • Paintbrush
    • Drill with a ⅛ inch (3–4 mm) drill bit
    • Optional: painter’s tape
    • Optional: beads for decoration

    How to Make DIY Wooden Ornaments

    1. Choose and Cut Out Your Motif

    Cut out the part of the napkin you want to use. Place it on the wooden slice to check the size and trim where needed so the design fits neatly within the bark edge.

    A napkin consists of several layers. Remove the bottom layers (usually two) and keep only the thin printed top layer.

    Houten schijfjes met uit geknipte servetten en bloemenprints, klaar om een unieke kersthanger te worden.
    Een serie van vijf houten schijfjes met bloemmotieven, decoratief bewerkt met servetten.
    Een houten schijfje met een uitgesneden servetpatroon en een gedeeltelijk aangebracht decoratie-element.

    2. Apply Glue to the Wood

    Brush a thin, even layer of glue onto the wooden slice. Use enough glue to make it sticky, but avoid thick blobs.

    3. Apply the Napkin Print

    Gently place the napkin layer on the wood. Lightly tap or smooth it with your fingers or a soft brush.
    Then apply another thin layer of glue over the top.

    Once dry, this top coat gives your ornament a glossy finish — almost like a varnish.

    4. Let Dry

    Allow the ornament to dry for several hours.
    The white parts of the napkin will turn fully transparent, giving that beautiful “printed-on” effect.

    5. Drill a Hole

    Once everything is dry, drill a small hole at the top.

    Tip:
    Place a small piece of painter’s tape on the drilling spot. This prevents splintering and ensures a neat edge.

    6. Finish the Ornament

    Thread a piece of string or ribbon through the hole, tie a knot, and your ornament is ready.

    Want a more luxurious look?

    • Add wooden beads
    • Use macramé knots
    • Finish with a ribbon in holiday colors
    • Add an extra layer of varnish for shine and durability

    Extra Tips to Make Your Wooden Ornaments Even More Beautiful

    • Use matte varnish if you prefer a more natural finish.
    • Cut napkin edges in soft, organic shapes for a less defined look.
    • Create themed sets (forest animals, flowers, red Christmas prints).
    • Give them as gifts: a set of 4 ornaments in a kraft paper bag makes a perfect small Christmas present.

    Ready to Get Started?

    These DIY wooden ornaments are the perfect winter activity for kids and adults alike. They’re relaxing to make, wonderfully customizable, and you end up with a tree full of personal, handmade decorations that will bring joy year after year.

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    Homemade Orangettes – Chocolate-Dipped Orange Peel. A Perfect Winter Treat

    Inmaakrecepten, recipes

    Orangettes are elegant chocolate-dipped candied orange peels that feel like something you’d buy from a high-end chocolatier. They smell incredible, look beautiful, and deliver that irresistible combination of citrus freshness and deep chocolate richness. And the best part? You can easily make them at home with just a handful of ingredients.

    They do take a little time—boiling, candying, and drying the peels—but the process itself is simple and almost relaxing. It’s a lovely weekend or holiday project, and dipping the peels in chocolate is a fun task to let children help with. (Keep a washcloth nearby, though—little hands + melted chocolate = fun but messy!)

    Why Make Your Own Orangettes?

    If you’ve ever bought orangettes from a chocolate shop, you know they’re not cheap. Making them yourself is far more budget-friendly, but that’s just one advantage:

    Reduce Food Waste

    You use the orange peels—something that usually gets thrown out.

    Choose Your Chocolate

    Most store-bought orangettes are dipped in dark chocolate only. At home, you can pick exactly the chocolate you prefer.

    Your House Will Smell Amazing

    The boiling and candying process fills the kitchen with warm, fragrant citrus steam.

    You Get Homemade Orange Syrup as a Bonus

    Perfect for sweetening tea, drizzling over desserts, or mixing into cocktails.

    Beautiful Homemade Gifts

    Orangettes are ideal for holiday food baskets, edible Christmas gifts, or hostess gifts.

    Choosing the Right Oranges: Why Organic and Navel Oranges Work Best

    Since you’re using the peel, it’s important to choose organic oranges. They contain fewer pesticide residues and are usually less heavily waxed, which helps the peel dry better and makes the chocolate adhere more nicely.

    Navel oranges are perfect for this recipe:

    • they peel easily
    • they have thick, sturdy skin
    • they produce beautiful, even strips

    Neat strips = beautiful orangettes.

    What Chocolate Should You Use?

    You can make orangettes with any type of chocolate:

    • Dark chocolate (classic choice, beautifully bitter-sweet)
    • Milk chocolate (creamy and softer)
    • White chocolate (luxurious, especially with coconut or pistachio topping)
    • Extra dark chocolate (70–85%) for an intense flavor

    Optional Toppings:

    • sea salt flakes
    • chopped pistachios
    • toasted sesame seeds
    • shredded coconut
    • crushed candied ginger
    • freeze-dried raspberries

    A sprinkle on top makes them extra festive and gift-worthy.

    How to Avoid Bitterness in Orangettes

    Orange peel has natural bitter compounds, especially in the white pith. To reduce this bitterness, you simply boil the peels twice.

    • The first boil removes most of the harsh bitterness.
    • The second boil makes the final flavor softer and pleasantly citrusy.

    You don’t want all bitterness gone—a little bit is what makes orangettes so good. It keeps the final candy from being overly sweet.

    What Happens During Candying?

    Candying is the process of simmering the peel in sugar syrup until it becomes tender, shiny, and slightly translucent.

    During this stage:

    • the peel absorbs sugar syrup
    • the texture becomes chewy and almost jewel-like
    • the bitter notes mellow out

    I add the freshly squeezed orange juice to the sugar syrup for extra flavor, but you can make the syrup with just water and sugar if you prefer.

    Bonus: Save the Syrup!

    The leftover orange syrup is liquid gold. Store it in a sterilized bottle and use it for:

    • sweetening tea
    • flavoring cocktails
    • brushing over sponge cake
    • drizzling over sorbet or ice cream

    How to Melt Chocolate Perfectly (No Burning, No Graininess!)

    Chocolate can misbehave if it overheats. The safest method is a double boiler (bain-marie):
    a heatproof bowl placed over a pot of gently simmering water.

    Ideal melting temperatures:

    • Dark chocolate: 113°F (45°C)
    • Milk chocolate: 104°F (40°C)
    • White chocolate: 104°F (40°C)

    Use a digital thermometer if you have one.
    Stir often for smooth, glossy, beautiful chocolate.

    Full Orangettes Recipe (Chocolate-Dipped Candied Orange Peel)

    Winter candy • Holiday edible gift • Homemade chocolate treat

    ⏱ Time Overview

    • Prep: 10 minutes
    • Cooking: 50 minutes
    • Drying: 8 hours or overnight
    • Finishing: 30 minutes
    • Cooling: 2 hours

    🛒 Ingredients

    (US measurements included)

    • 2 oranges (preferably organic navel oranges)
    • Water
    • 400 g sugar (about 2 cups)
    • 400 g dark chocolate (about 14 oz)

    1. Prepare the Orange Peel

    Make four vertical cuts in each orange and carefully remove the peel in large sections.
    Slice the peel into strips about ½ cm (¼ inch) wide.

    Een doormidden gesneden sinaasappel met de schil gedeeltelijk verwijderd, ligt op een houten snijplank. Op de achtergrond is een hele sinaasappel zichtbaar.
    Een houten snijplank met een gesneden sinaasappel, waarvan de schil en plakjes oranjeschillen duidelijk zichtbaar zijn, naast een hele sinaasappel.
    Vers gesneden sinaasappelschillen op een houten snijplank, voorbereid voor het maken van orangettes.

    2. Reduce Bitterness

    1. Boil the strips for 10 minutes, then drain.
    2. Refill the pot with fresh water and boil the peels again for 10 minutes.
    3. Drain and let them cool slightly.

    3. Candy the Peels

    Add 400 g sugar (about 2 cups) to 400 ml (1 ¾ cups) water and bring the mixture to a gentle boil.
    Add the orange peels and simmer for 30 minutes until translucent.

    4. Dry the Peels

    Remove the peels from the syrup using tongs or a slotted spoon.
    Let them drain briefly, then arrange them on a sheet of parchment paper.

    Let them dry overnight.

    Don’t discard the syrup! Store it and use it as described above.

    Een pan met sinaasappelschillen die koken in een suikeroplossing.
    Gekonfijte sinaasappelschillen liggen op bakpapier om te drogen.
    Een kom gesmolten chocolade met een thermometer erin, klaar om te gebruiken.

    5. Melt the Chocolate

    Melt the chocolate gently over a double boiler, keeping it within the ideal temperature range.

    6. Dip the Orangettes

    Dip each candied peel halfway or completely into the melted chocolate.
    Place them on a parchment-lined baking sheet.
    If you want toppings, sprinkle them on immediately before the chocolate sets.

    Gesmolten chocolade in een kom met een spatel en een lepel, klaar voor het dippen van sinaasappelschillen.
    Gecoate sinaasappelschillen liggen op bakpapier, bedekt met een glanzende laag chocolade.
    Een schotel met orangettes, uitgebakken sinaasappelschillen bedekt met donkere chocolade, vergezeld van verse sinaasappelpartjes en takken groenvoer op een houten snijplank.

    7. Cool and Store

    Let the orangettes set in the refrigerator for 2 hours.
    Store them in an airtight container in a cool place.

    They keep for about 2 weeks, though they rarely last that long!

    Variations to Try

    • Citronettes: made with lemon peel
    • Grapefruit peel orangettes: slightly more bitter but very elegant
    • Lime peel strips: thin and boldly aromatic
    • Toppings: pistachios, coconut, toasted nuts, sesame seeds, salted caramel pieces, freeze-dried fruit

    Serving Suggestions

    Orangettes are delicious:

    • in a holiday gift basket
    • with coffee or espresso
    • served on a dessert platter
    • with afternoon tea
    • mixed into homemade granola
    • as decoration on chocolate cakes or panna cotta

    Final Thoughts

    Making orangettes does take patience, but the result is so rewarding. You get a beautiful, natural treat made without artificial colors or additives—just orange, sugar, and chocolate. Serve them with pride during the holidays, give them as thoughtful homemade gifts, or keep them all to yourself and enjoy a little luxury with your coffee.

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    A close-up of chocolate-dipped candied orange peels arranged on a wooden surface, with fresh orange slices nearby. The text overlay reads 'ORANGETTES - STEP BY STEP RECIPE - WINTER TREAT WITH CANDIED ORANGE PEEL AND CHOCOLATE.'

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    Broccoli and Kohlrabi Soup: A Surprising Combination You Absolutely Need to Try

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    If you’re looking for a cozy, vegetable-packed soup recipe that’s easy to make and full of flavor, this broccoli and kohlrabi soup deserves a spot on your meal plan. It’s one of those soups that feels nourishing, tastes incredibly smooth, and uses ingredients that are often overlooked in everyday cooking—especially kohlrabi. Many people know broccoli well, but kohlrabi is still a bit of a hidden gem in American kitchens.

    In Europe, especially in home gardens, it grows plentifully in spring and early summer, making it a reliable and affordable ingredient. When paired with broccoli, it creates a beautifully green, velvety soup that is comforting on rainy days and cooler summer evenings.

    If you’re new to cooking with kohlrabi, this soup is a great place to start—and chances are, it will become a recipe you’ll keep coming back to.

    What Is Kohlrabi and Why You Should Use It More Often

    Kohlrabi is one of those vegetables that deserves far more attention than it gets. It belongs to the brassica family—the same group as broccoli, cabbage, kale, and Brussels sprouts—but its flavor is much milder and sweeter. Its crisp texture makes it excellent for salads, slaws, roasting, or stir-fries, yet it also transforms beautifully in soups.

    Nutritionally, kohlrabi is packed with vitamin C, fiber, potassium, and antioxidants, making this soup not only delicious but also nourishing. Many people describe its flavor as a mix between cabbage and a mild turnip, but when cooked and blended, it turns wonderfully creamy.

    Because it grows well in cooler climates, it’s easy to find at farmers’ markets in spring and early summer. If you’ve ever walked past kohlrabi not knowing what to do with it, this recipe is the perfect first step.

    Where the idea for this soup came from

    Some ingredient combinations aren’t immediately obvious, yet they work remarkably well. Broccoli and kohlrabi together in one soup? Honestly, it would never have crossed my mind—until years ago, at a family gathering at my in-laws, I tasted a delicious broccoli–parsnip soup. It was the very first time I had broccoli in a soup, and I was instantly hooked. That soft, full-bodied flavor was completely different from the classic vegetable soups I grew up with.

    Later that year, our garden broccoli was about to bolt, and with all the rain, the kohlrabi bulbs just kept getting bigger and bigger. They desperately needed harvesting because once these vegetables grow too large, they quickly lose their tenderness. And that’s how it happened: I harvested everything and made a big pot of soup. Since then, this recipe has become a staple in our home—especially in summers when the weather disappoints and I crave soup for lunch rather than a salad.

    A Perfect Soup for Rainy Days

    This soup came to life during one of those summers when it just wouldn’t stop raining. No warm evenings, no outdoor dinners—just gray skies and drizzle. During such stretches, a warm bowl of soup feels extra comforting. While I anxiously watched the tomatoes struggle to ripen, the broccoli and kohlrabi thrived happily. They seem to love moist soil and don’t mind gloomy weather at all.

    And honestly, those dreary days are perfect for staying indoors, warming up the kitchen, and enjoying a fragrant pot of soup simmering on the stove. This recipe is made for exactly that kind of moment.

    Why Broccoli and Kohlrabi Work So Well Together

    The main reason I combine these vegetables is practical: both are sown early in the season and ready for harvest in spring. The downside is that as summer approaches, they can quickly bolt or grow oversized. Suddenly you must harvest all at once… and soup becomes the ideal solution.

    But flavor-wise, the combination is perfect too. Together they create a smooth, green soup that’s mild but satisfying—light enough for lunch, yet filling enough for dinner.

    Ingredients for a Large Pot of Soup (about 3.5 liters / 3.7 quarts)

    • 3 onions
    • 2 heads of broccoli
    • 2 large kohlrabies (or 4 small ones)
    • 2 liters vegetable broth (about 8 ½ cups)
    • Salt and pepper to taste
    • Optional: 1 potato for extra creaminess and thickness

    Time needed:
    Prep: 15 minutes – Cooking: 30 minutes – Total: 45 minutes

    How to Make Broccoli and Kohlrabi Soup – Step by Step

    1. Prepare the vegetables

    Peel the onions and kohlrabi. Cut everything into coarse chunks. You can include the broccoli stems—they add lots of flavor and blend beautifully smooth.

    2. Sauté the vegetables

    Sauté the onions, broccoli, and kohlrabi in a large pot with a bit of oil or butter.
    I like to let my vegetables brown slightly when making soup. It adds a deeper flavor. On a rainy day, that smell of sautéing vegetables feels especially cosy.

    Let everything soften gently until the vegetables begin to cook through.

    3. Add the broth

    Once the vegetables start to soften, add the vegetable broth. Homemade broth is wonderful, but store-bought bouillon cubes dissolved in water work perfectly too. Sometimes I make broth from garden vegetable scraps, but with five big eaters in the house, convenience often wins.

    Bring the soup to a boil and let it simmer for about 20 minutes.

    4. Blend and season

    Blend the soup with an immersion blender until smooth.
    Taste and season with pepper and a little salt.
    Note: Bouillon cubes usually contain salt, so always taste before adding more.

    Variations

    This soup is delicious as-is, but it’s also very forgiving and easy to customize.

    Extra vegetables that go well with this soup

    If you have leftover veggies in the fridge, this soup is a great way to use them. Stick to white or green vegetables to keep the color beautiful:

    • Potato (adds thickness)
    • Leek
    • Celery root (use sparingly, strong flavor)
    • A handful of spinach at the end for a deep green color

    I wouldn’t recommend carrots or tomatoes—they turn the soup orange or red, which is less appealing for this recipe.

    Serving Ideas

    Soup can be as simple or luxurious as you want. Keep it light for an easy lunch, or turn it into a cozy bowl of comfort.

    For extra creaminess

    • A spoonful of herbed cream cheese
    • A splash of heavy cream or milk
    • A dollop of crème fraîche

    Delicious sides

    • Croutons
    • Toasted bread topped with melted cheese (like French onion soup)
    • Homemade herb oil
    • Roasted nuts for some crunch
    • Or my eternal favorite: a piece of toasted bread with salted butter

    Storing, Freezing, or Canning (Water Bath)

    • Fridge: Without milk or cream, this soup keeps for up to 1 week.
    • Freezer: Freeze in portions for quick lunches or dinners.
    • Canning (Wecken): You can safely can this soup.
      • Process for 120 minutes at 100°C (212°F).
      • Always bring canned soup to a full boil before serving.

    Tips for the Perfect Broccoli–Kohlrabi Soup

    • Sautéing is key. It deepens the flavor—even if it adds a few extra minutes.
    • Blend thoroughly, especially if you included broccoli stems.
    • Watch the ratios. Kohlrabi has a fresh, pronounced flavor; too much can dominate.
    • Use fresh vegetables. Broccoli loses quality quickly when it gets old.

    Serving Suggestion: Simple Comfort Food

    A warm bowl of this soup with a slice of toast and melted cheese… sometimes that’s all you need.
    Or enjoy it as a light lunch with a thick slice of sourdough bread—perfect for a drizzly day indoors.

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    A blue bowl of broccoli and kohlrabi soup served with slices of bread and a sunflower decoration.

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    Red Onion Jam with Raspberry – A Festive Savory Preserve for Winter

    Canning & Preserving, recipes

    Some recipes have the power to turn an ordinary meal into something a little more special. This red onion jam with raspberry is exactly that: a simple preparation with surprising depth, absolutely delicious with winter dishes, a cheese board, or even a piece of grilled meat. Its deep pinkish-purple color looks wonderfully festive — as if you’ve put together something luxurious with hardly any effort.

    It’s also the ideal make-ahead recipe: you can keep the jam in the fridge for several weeks, or water-bath can it for much longer storage. Perfect for busy holidays, quick weeknight dinners, and cozy appetizer boards.

    In this post, I’ll walk you through how I make it, the best raspberry choices, the right vinegar, storage options — and of course, the full recipe.

    Why Red Onion Jam Is Such a Winner

    Onion chutney belongs firmly to winter cooking: warm, slightly sweet, rich in flavor, and beautifully aromatic. The raspberries don’t just add a stunning color — they also bring brightness and depth. It’s that combination that makes this jam so special.

    Where classic onion chutney is mostly sweet and tangy, the addition of raspberry introduces a subtle fruity layer. The result is both savory and elegant. Perfect with:

    • pâté or rillettes
    • a cheese board with brie, Camembert, or goat cheese
    • game dishes or grilled meat
    • gourmet burgers
    • roasted vegetables or grilled halloumi

    It’s such a versatile condiment that once you’ve made it, you’ll constantly find new pairings.

    Raspberries in Winter? Absolutely!

    Because onion jam is primarily a winter recipe, your raspberry patch will be long done by then. Thankfully, this recipe works perfectly with frozen raspberries.

    A few tips:

    • Home-frozen berries are ideal. Raspberries freeze very well: just pack them in a container and they’ll keep for months.
    • Store-bought frozen raspberries work just as well.
    • No need to thaw before cooking — they break down naturally as they simmer.

    The benefit of frozen raspberries is that they’re often more affordable and retain their flavor and color beautifully. For a jam like this, where the fruit cooks down anyway, they are simply perfect.

    Choosing the Right Vinegar: Sweet Raspberry Vinegar

    For this recipe, I use my homemade sweet raspberry vinegar — not a sharp, acidic vinegar, but a fruity version that balances sweet and tangy flavors, similar to the specialty fruit vinegars you might find in gourmet stores.

    If you don’t have sweet raspberry vinegar at home, no problem.

    Alternatives:

    • Regular raspberry vinegar → add 1 extra tablespoon (12 g) of sugar to maintain balance.
    • Apple cider vinegar → surprisingly good! You’ll miss the raspberry note but the brightness is similar.
    • Other fruit vinegars such as red-wine raspberry vinegar or berry vinegar also work.

    Since the vinegar helps define the character of the jam, choose something that complements the raspberries and the sweetness of the onion.

    Red Onion Jam with Raspberry – The Recipe

    Prep time: 10 minutes
    Cook time: 30 minutes
    Total: 40 minutes

    Ingredients

    • 600 g red onions (about 450 g peeled) → about 1 lb peeled
    • 150 g raspberries (fresh or frozen) about 1 cup
    • 100 ml sweet raspberry vinegar → ⅓ cup + 1 tbsp
    • 100 g granulated sugar → ½ cup
    • Salt and freshly ground black pepper

    Instructions

    Prepare the onions

    Peel the onions and slice them into thin rings. The thinner you slice them, the faster they soften and the smoother the final texture will be.

    Combine everything in the pot

    Place the onions, raspberries, sugar, and vinegar into a saucepan. Heat over medium heat and let the onions simmer, not fry. No lid — the moisture needs room to evaporate.

    Let it reduce slowly

    After about 30 minutes, most of the liquid will have evaporated. The onions should still hold their shape but be buttery soft and glossy.

    Season to balance

    Even though this is a sweet-savory recipe, salt and pepper are essential.

    • Add at least 10 twists of black pepper.
    • Add a few pinches of salt.
    • Taste and adjust if needed.

    These simple seasonings bring balance and elevate the jam.

    Een kom met bevroren frambozen ligt op een tafel naast een stapel rode uien, omringd door een zachtgekleurde doek.
    Gesneden rode uien in dunne ringen op een houten snijplank.
    Een pan met gesneden rode uien en bevroren frambozen, bereid voor het maken van rode uienjam.

    Serving & Variation Tips

    This red onion jam with raspberry is delicious on its own, but you can easily tailor it to your taste.

    Possible variations:

    • Add a sprig of thyme or a bay leaf while simmering
    • Add a pinch of cinnamon or allspice for winter warmth
    • Pour in a splash of red wine while cooking for extra depth
    • Finish with a little balsamic vinegar for shine and sweetness
    • Add a small piece of chili for a spicy version

    How to use this jam

    Honestly, you should always have a jar in the fridge. It pairs with almost everything:

    • on baguette with soft cheese
    • with pork tenderloin or chicken breast
    • with game dishes like venison stew
    • as a topping for a gourmet burger
    • with quiches or savory pies
    • alongside grilled vegetables
    • on an appetizer board with dips, crackers, and charcuterie

    Because the jam is sweet yet gently sharp, it pairs beautifully with creamy dishes that benefit from a bright contrast.

    Een kom met rode uienjam gemengd met frambozen, omringd door verse rode uien en wat groene kruiden.

    Storage: Refrigeration, Canning & Long-Term Keeping

    This jam contains both sugar and vinegar, which naturally help preserve it. You can choose the storage method that suits your needs.

    In the fridge

    Pour the hot jam into a clean, airtight jar and let it cool.
    It will keep for several weeks.

    Canning without water-bath processing

    Want to store it longer?

    • Sterilize your jars
    • Fill them with hot jam
    • Seal immediately

    Stored in a cool, dark place, the jam keeps for up to 6 months.

    Water-bath canning (for very long storage)

    If you want to store it even longer or make a large batch, go for proper canning:

    1. Fill jars with hot jam
    2. Seal with lids
    3. Process for 15 minutes at 90°C (194°F)

    This can be done in a canner or a regular pot lined with a dish towel.
    Properly canned, the jam will keep at least a year.

    Ready to Start?

    Red onion jam with raspberry is one of those recipes you make once… and then you want to make it every year. It’s simple, quick, and incredibly versatile. Make a big batch and enjoy it all winter. It also makes a wonderful homemade edible gift — just tie a ribbon around a jar and you’re guaranteed to impress.

    Enjoy!

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    A bowl of red onion jam mixed with raspberries, surrounded by fresh red onions and some green herbs.

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