How To Make Baby Alive Play Doll Food |

If you have a daughter and she owns the Baby Alive doll, then you are already acquainted with how expensive purchasing more food for this doll is. While you probably want to do your best to keep your child happy by providing her with the doll food for her doll, chances are you aren't too enamoured with the price tag. Fortunately it's not that difficult to make Baby Alive play doll food. Put 3 tbsp of baking soda in a bowl. Put 2 tbsp of water on the baking soda. Add 2 tbsp of the food colouring of your choice in the bowl with the other contents.

Take a spoon and mix the ingredients in your bowl very well. Feed the mixture to your Baby Alive doll with the spoon that came in her box. Put 1 tbsp of sorbitol in a bowl. Slowly add water to the sorbitol using a tablespoon and stirring until you have a thin consistency. Keep track of how many tablespoons of water you added so you'll know for next time. You don't want it to be too thick or it can get stuck inside the doll. Add two to four drops of food colouring to the sorbitol mixture. You can choose colours to simulate whatever baby food you want it to be--a light tan could be applesauce and yellow could be for bananas, for example.

Give your Baby Alive doll a sip of water every few spoonfuls of homemade doll food, and when you're done feeding her, be sure to give her lots of water. This will ensure that she does not become clogged or attract bugs. Be careful to follow whatever instructions come with the doll for cleaning her. There have been instances where Baby Alive dolls have become infested with maggots and have started smelling horrible. Don't feed Baby Alive real baby food of any kind, as it can clog her up then start to rot and or mould, making for a nasty mess.

Any accidental bits of curdled egg will get caught in the strainer — not in your ice cream. This is all to say, don't let the fear of curdled eggs keep you from making this ice cream. Keep your wits about you and an eye on the pot, and you'll be fine. The finished ice cream is a two part process: First you churn the ice cream base in an ice cream maker until it's roughly the consistency of soft-serve, then you freeze it until hard. Of course, if you want soft serve, then you can eat it right away!

But most of the time, you'll want to transfer the just-churned ice cream to a freezer container and freeze it at least four hours or overnight (which is even better) before serving. Why Churn the Ice Cream at All, Churning begins the freezing process, breaking up ice crystals as they form and incorporating some air into the thickening ice cream. If you freeze the ice cream without churning, it will freeze into a solid, icy brick. No ice cream maker, Try our No-Churn Ice Cream! Once you have this basic method down, it's easy to branch out into other flavors. The best place to start is by infusing the milk with things like fresh herbs (mint!), spices (cinnamon!), coffee beans, and cacao nibs. Add any of these along with the vanilla, and by the time you strain the base before churning, the ice cream will be infused with their flavor.