Homemade Sugar Lip Scrub

Get your lips soft and kissable for the holidays <3

With winter fast approaching, and the cold, dry air moving in, my lips have been getting super chapped.
I have a terrible habit of chewing on my lips once they get all dry and flaky. Then I peel off the skin and my lips are cracked and bloody and it hurts to smile and.... I guess you didn't need to know all that.
But anyway, this year I was determined to find a way to prevent all that mess. And no excess of chapstick was doing the trick.
This past year (maybe it was last year?) I was introduced to the wonderful store LUSH. They are a cosmetics store that make all their own, organic, animal friendly, products.
One of my favorite products of theirs is their Jumping Juniper shampoo bar. It's easy to use, lasts for what feels like forever, and is much nicer on your hair (less stripping) than regular liquid shampoo. But that's not why I'm writing this post.
LUSH has these super yummy lip scrubs. They exfoliate your lips and get rid of that dry, flaky skin so you don't peel it all off.
However the downside to organic, handmade things, is that they tend to fall on the slightly pricey side. One tiny container cost ten dollars for less than an ounce of lip scrub. So I set off to find a recipe of my own that would do the same trick as LUSH's fancy scrubs, but for a less costly result.
After searching Pinterest and Google and the rest of the internet, I got a general idea of what was needed, and then proceeded to ignore every recipe I read, and made my own.

The basic formula goes as follows:

• 1 Tablespoon coconut oil - this moisturizes your lips and makes them nice and soft
• 1 1/2 Tablespoons brown or castor sugar - this is the magical exfoliant

You could stop with just the oil and sugar, but why not add a little flavoring?

• 1/2 teaspoon flavoring - any liquid flavoring like essential oils or extracts
• 1 teaspoon dry flavoring - crushed or powdered stuff like herbs, spices, kool aid (yep!)

Here's what I've concocted:

Vanilla Lavender and Chocolate Mint sugar lip scrubs

Vanilla Lavender lip scrub:

• 1 Tablespoon coconut oil
• 1 1/2 Tablespoons white sugar (not powdered)
• 1/2 teaspoon vanilla extract
• 1 teaspoon dried lavender flowers

Chocolate Mint lip scrub:

• 1 Tablespoon coconut oil
• 1 1/2 Tablespoons brown sugar
• 1/2 teaspoon mint extract
• 1 teaspoon cocoa powder

They are both super yummy and smell fantastic! The chocolate mint is a bit coarser because of the brown sugar, but they both do their job.

How do you use it though!?

Apply it to your lips like you would lip balm. Dab a little on your finger, and rub into your lips. Once you are content, lick the rest off - it is edible after all. Apply a little chapstick afterwards to seal in the moisture and protect your new baby soft lips.

I want to experiment and make all sorts of new flavors like cinnamon sugar, orange clove, pumpkin, and a copycat recipe of LUSH's Popcorn (oh, yes, I have already figured out how to do it! But I'm not sharing that recipe... YET!).

For now, I really should use the stuff I've made before making more... but it's just SO TEMPTING!

Although...

I went out to the dollar store and bought a bunch of little jars to fill. I don't know how long the scrub lasts though, otherwise I'd fill them all and stock up. They'll make good stocking stuffers though.

So fight those dry winter lips with a homemade lip scrub and go get your kisser kissable!

FOOD: PBBPC Sandwich

There is this little restaurant called PB and U and it specializes in peanut butter based foods; smoothies, pizza, fondue, and sandwiches.
But they aren't just ANY peanut butter sandwiches... PB and U makes their own peanut butter and you can choose from a variety of toppings to put on your sandwich including: apples, carrots, cream cheese, bananas, and pretzels. If you can't decide what might go well together; they have recommended combinations to try.
When I first visited I chose to stick with something I knew I was sure to like - PB, nutella, marshmallow fluff, and strawberries. My friends all got something different but the favorite combination of the entire group of friends was the peanut butter, bacon, pickles, and cheddar sandwich.
Now at first it kind of sounds disgusting, but really it's like a bacon cheeseburger, but instead of a burger, it's peanut butter...? Hey, the King of Rock and Roll loved peanut butter and bacon sandwiches. It must not be that bad.
Everyone at the table insisted it was delicious, and I believed them, but being a vegetarian I just HAD to find an alternative to their choice.

So I made a PBBPC sandwich with veggie bacon instead.

Here's what you need:

• Bread
• Natural peanut butter (The natural stuff is what PB and U uses since they make their own, and it tastes much more "authentic" and delicious!)
• Bacon (I used Morning Star veggie bacon)
• Pickles 
• Cheddar cheese

Now the important part; the order of each layer. See, you don't want it to be too dry on one side and too moist on the other, or too crunchy and too soft. Trust me, this is something I worked on for about three sandwiches. It's best when you spread only one slice of the toast with the peanut butter; pickles on top, two layers of bacon (because the more bacon, the better), then the slice of toast with melted cheese. Bread, PB, pickles, bacon, cheese, bread.

Fry up the veggie bacon in a skillet over low to medium heat. Be careful not to overcook them. When I used to eat "normal" bacon, I loved it extra crispy. However, I've found that trying to cook veggie bacon extra crispy is not the best way to do it.
Cook each strip so that they become a light brown color on both sides - after that, they start to burn. You want to avoid that...

Cut up enough cheese to cover one slice of bread.
Place the cheese on one slice of bread. The sandwich is so much better with melted cheese so make sure it gets nice and gooey. I use a toaster oven, but you can toast the bread in a toaster and pop it into the microwave for 30 seconds or throw the bread in a skillet and melt the cheese like a grilled cheese.

Toast the other piece of bread and add your peanut butter. I couldn't tell you how much to put on, as it is a matter of preference; however, (to give you an idea) I like my PB&J's loaded with peanut butter and jelly, but I do not like my PBBPC's loaded with as much.

Now ASSEMBLE!
Place the bacon on top of your cheese toast.
Place the pickles on top of the bacon.
Place the pb toast on top of the pickles. (I'm sure you could have figured that out on your own!)

Cut however you'd prefer (diagonal triangles anyone?), and eat while it's still warm. I'm told it goes great with a glass of milk.

31 Days of Halloween

ABC Family has this thing they do during December where they play 25 Christmas movies leading up to the holiday. But in October they only play 13 Halloween movies!!

I want 31 movies since Halloween is on the 31st, just like Christmas is on the 25th therefore it gets 25 movies. See!?

Thirteen is JUST NOT ENOUGH.

So in protest of ABC Family (as well as not having TV...) I'm making my own list!  It might end up to be more than 31, but why would that be a bad thing?

Here's where I'm at so far:

1. Evil Dead (2013)
2. Absentia
3. Nightmare Before Christmas
4. House at the End of the Street
5. Thirteen Ghosts
6. Slither
7. Pet Semetary
8. The Shining
9. Donnie Darko
10. Coraline
11. Trick R Treat
12. The Cabin in the Woods
13. House on Haunted Hill
14. Tucker and Dale vs. Evil
15. Carrie
16. Frankenweenie
17. Evil Dead 2
18. Possession
19. Paranormal Activity 4 (why we chose to watch this in the first place... idek...)
20. Hocus Pocus
21. Zombie eXs (YAY!)
22. Freddy vs. Jason
23. The Alphabet Killer
24. Practical Magic
25. Devil

Any suggestions are much appreciated!! :)

FOOD: Taco Soup? Corn and Black Bean Chili!!

As Summer began to come to a close, I quickly felt Fall approaching. And then all my Fall needs and wants began to kick in...

The past few weeks I've really been in the mood for soup. All sorts of flavorful, hearty, soups! I even have a special board on Pinterest dedicated to soups only.

Yesterday I finally decided which soup I was going to make first. Taco Soup! Taco soup is just what the name says, a taco in soup form. It's a tomato based soup, with various beans, corn, ground beef, and taco seasoning (of course!)

I really wanted to cook this in my mini crock pot while Matt and I were at work, that way it'd be all ready to go when we got home. So I put everything together, and when I came home, the crock pot had just about overflowed! So I learned that I cannot fill my crockpot up so full when cooking something that will release juices. AND this experiment ended up being more like a chili anyway, not a very liquidy soup. Next time I'm sure I'll figure it out...

Here's what you need:

• 1/2 (15 oz) can whole kernel corn
• 1/2 (15 oz) can black beans
• 1/2 (15 oz) can pinto beans (or other bean of your choosing)
• 1 small can (10 oz) diced tomatoes with habanero peppers (you may choose "green chillies" for a more mild flavor)
• 1 1/2 tsp. taco seasoning
• 1/2 package Lightlife "Smart Ground" soy crumbles
• Shredded mozzarella cheese (optional)
• Tortilla chips (optional)

Here's the easy part!

Combine all ingredients except cheese and chips into the crock pot. Stir well.

Cover and heat on high for at least an hour. Return to low and let sit until ready to eat.

Top with shredded cheese for garnish and either garnish with chips, or use them as spoons (because who doesn't enjoy eating with their hands!?)

**My recipe is adapted to a 1.5 qt crock pot, it was just enough chili for 4 servings. Doubling it may require extra cooking time to warm up all parts of the chili**

Fall To Do List!

Autumn is my most favorite time of the year. The warm sun, the cool, crisp air. The colorful leaves that crunch under your feet. And probably the best part about Fall is that smell in the air. 

You know what I'm talking about! You step outside and you can just smell a difference in the air; wet leaves, bonfires, and that cold "smell" that tingles inside your nose.

Oh I just love this season!

So I wanted to comprise a list of things I want to try and do before fall is through. Being a little over ambitious about fall, I may have to remind myself that I don't need to knock everything off my list in a week haha.

-Decorate for Halloween
-Visit the Renaissance Faire
-Go apple picking
-Find my way through a corn maze
-Make an apple pie
-Make pumpkin everything: bread, pie, roasted seeds, pancakes, truffles, cookies
-Jump into a leaf pile
-Watch/participate in a Halloween parade
-Make s'mores
-Warm up by a bonfire
-Host a kick ass Halloween party
-Make hard cider
-Drink lots of tea
-Fall cleaning
-Remember to take lots of pictures!
-Go on a hike
-Carve a pumpkin
-Finish a book
-Go to at least three haunted houses
-Watch as many horror movies as possible. 

Anyone wanna have a horror movie marathon with me while we bake pumpkin thingies?

FOOD: Strawberry Rhubarb Applesauce

Hello, I'm back and I have lots in store for all of you!
Moving into the new place was a lot of work, and while we are still trying to get the design right, the hard work is finally out of the way. I've been working on a variety of new crafty things, and I am prepared to share some new foods as well. So get ready!

Shortly after moving in, my mom gave me four large stalks of rhubarb. I like rhubarb but the boyfriend doesn't much care for it. I think it's because the last time he had it, it was very sour and wasn't mixed into anything. 

So I was determined to change his mind!

The first thing that came to mind was strawberry rhubarb pie. I had a handful of over ripe strawberries sitting in the fridge I could use, but I didn't want pie.
I decided to cook the two together, throw in some apples, and voila! APPLESAUCE!

So here's what you need:
-4 stalks (about 4 cups) rhubarb. *Please Note- if you are using rhubarb for the first time, do NOT eat the leafy green part on top. It is poisonous.*
-1&1/2 cup strawberries (greens removed)
-5 large golden delicious apples.
-1/2 cup - 3/4 cup sugar (depends on how sweet you want your applesauce and how bitter your rhubarb is!)
-2 tablespoons water
-2/3 cup juice. I used V8 cherry pomegranate because it's what I had handy and it doesn't affect the flavor much. You could probably use whatever you have lying around, just be mindful of the flavors, citrus drinks or grape probably wouldn't work well, but Apple juice would!

Prepare the apples by washing, peeling, and chopping into small cubes. The smaller the pieces, the faster they will cook.

Place the apples in an extra large sauce pan. Cover and heat over medium heat for about 10 minutes. Stirring occasionally.

While the apples are cooking, wash, peel, and chop the rhubarb into sections.

Add the juice, rhubarb, and strawberries to pan. I also added some leftover applesauce I had in the fridge.

Continue to heat on medium heat, covered, stirring occasionally. I'll be honest, I forgot to time how long it took to cook, but it was definitely more than 20 minutes. And like most of my baking/cooking experiements, this was the middle of the night, so I was not focused on timing it.

Be patient and give it some time. While you stir, test to see how soft the apples are. You want everything to be soft enough so that you can mash it (think: mashed potatoes). Fork tender?

Once everything begins to soften, add the sugar to taste.

Continue to heat until you've reached your desired consistency.

Remove from heat and let cool slightly. Mash any remaining large lumps.

I then poured the applesauce into a few jars I had available. I think it made about 8 cups applesauce.

The best part though? It passed the boyfriend test! He loved it despite the fact that he hates rhubarb. It always makes me happy when I can get someone to eat something they don't normally like to eat. Just add a little something to make it different, and it creates a whole new flavor.

FOOD: S'mores cupcakes

The other day I was just dying to make cupcakes for some reason, but I couldn't decide what I wanted to make. I could have just settled down and made a plain box mix, maybe add a pinch of cinnamon or cayenne to the mixture.

But I really wanted to make something new.

So I went to Tumblr and I asked my followers what I should make. I got two responses... a request for Funfetti and one for bacon bits. I love funfetti (a whole hella lot), but I could do that any day and I was looking for something I've never done before. As for the bacon bits, one day I will attempt to make a maple bacon cupcake, but this time I wasn't feeling it. I wanted something with chocolate!

Then my wonderful roommate suggested S'mores cupcakes! That sounded like just the thing I was looking for.

I usually turn to the internet for recipes, but this time I concocted my own version of a S'mores cupcake.

This cupcake is a chocolate cake, with a graham cracker crust, and marshmallow filling. The top is coated in a chocolate ganache, graham cracker crumbs, toasted meringue, and garnished with a miniature graham cracker.

Wow.

This was a lot of work for me. Being that I didn't really plan ahead, it actually took me two days to make them (one for the cake and one for the decorating.) But I am so proud of the finished result!!! These are some professional looking cupcakes if I do say so myself.

Here's what you need:

For the crust:

• 3/4 cup graham cracker crumbs (the finer the crumbs, the better)
• 2-3 Tablespoons melted butter
• 2 Tablespoons brown sugar

For the cake:

• I used a simple dark chocolate box mix that yielded about 12 cupcakes.
• You may use whatever chocolate cake recipe your little heart desires.
• Keep in mind that the crust, filling, and icings are all modified to about 12-15 cupcakes.
• So don't go picking a recipe that makes 24 unless you want to be doing some math. ;)

For the filling:

• 7 oz. marshmallow fluff
• 1/2 cup shortening
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 4 Tablespoons hot water

For the ganache:

• 1/4 cup heavy cream
• 1/2 cup chocolate chips

For the meringue:

• 3 egg whites (Use extra caution when separating your egg whites. The tiniest bit of yolk will ruin the meringue. I suggest dividing each egg one at a time over a second bowl and then transfer to the bowl you want to use.)
• 6 Tablespoons sugar
• 1/2 teaspoon vanilla

For the garnish:

• Graham cracker crumbs
• Miniature graham crackers or regular sized graham cracker cut into quarters.

I know it looks like a lot of work, but really each piece of the cupcake only has a few ingredients and all of them are quick to make (except maybe the meringue which requires patience).

Begin by greasing the bottoms and sides of a 12 cup cupcake pan. I feel that when baking cupcakes with crusts, they come out better when you do not use liners. Often times the crust will just stick to the liner and you don't get to eat it.
Mix the graham cracker crumbs and brown sugar together. Add butter and stir until evenly moistened.
Divide evenly into pan (about 1T per cupcake) and press down.

Prepare your cake mix and divide evenly into pan.
Bake according to directions.

Once the cupcakes have cooled, use a paring knife or apple corer to remove the middle of the cakes.

Eat the middles and share with your room mate.

Beat marshmallow fluff, shortening, powdered sugar, and vanilla until well blended.
Add the hot water and stir until smooth.

Spoon marshmallow mixture into piping bag and pipe into hollow cupcakes. Or you could just spoon it into the cupcakes. The mixture did seem runny to me, but after letting the cupcakes sit, it solidified a bit so that when you bite into the cakes, it does not go pouring out everywhere...
So on that note, let the cupcakes sit until they are capable of being turned upside down and you do not have marshmallow creme spilling out.

Place chocolate chips in a tall container, wide enough to fit a cupcake. A liquid measuring cup should do.
Heat heavy cream in small saucepan on low, stirring consistently until small bubbles begin to form.

Pour cream over chocolate chips and stir until smooth.

Dip the top of each cupcake into the chocolate. If needed, you can use a spoon or knife to smooth it out, but it's going to get covered with meringue anyway!

Roll the sides of the ganache in extra graham cracker crumbs. You may serve like this if you want and even top it with a couple small marshmallows in the middle. My roomie is not a fan of marshmallows, so he got his cupcake just like the picture below. They passed the picky-eater taste test. If he wants another cupcake, he has to eat the meringue!

Place egg whites in large metal or glass mixing bowl and beat on medium to high speed until fluffy and soft peaks begin to form (about 3-5 minutes). Use an electric mixture, unless you want your arm to be sore.
Very gradually add the sugar while continuing to whip the eggs.
Add vanilla and beat until smooth and stiff peaks form (about 5-8 minutes).

Once the meringue is fluffy, spoon into piping bag and pipe onto cupcakes.

I used my culinary torch to toast the meringue, but you can pop them under the broiler for a few seconds to brown. DO NOT LOOK AWAY. It happens sooooooo fast!!!

Top with mini graham cracker and enjoy!