The last treat yourself homemade gift is Spring Time Bubblebath, which is all about sweet scents in a cute container with a bit of sparkle. The main reasons I really wanted make my own bubble bath is because I usually dislike the fragrances I find in stores, so why not make my own. Some of the spring time bubble bath scents I used are cherry blossom, bubble gum, tangerine, and peach blossom but you can use what you love most. You can even make sick day bubble bath with Eucalyptus or Mint.
Spring Time Bubblebath
Cosmetic Grade Glitter
Simply combine together in a measure cup and stir before pouring into a container for use.
Now I decided to buy a bubble bath base instead of making it from scratch but here is a link to several recipes you can try. All my containers are recycled from other bath care products I bought after the holidays. I find my drug store is filled with cheap bath products in cute containers that I can’t resist buying and the great thing is as soon as you have the base you can get reuse the container again and again making new combos of fragrance and color!
Today’s recipe is a perfect lip care duo of maple lip scrub and maple coconut lip balm. I’ve been making a lot of maple syrup flavoured cooking dishes, desserts, and even bath products the last few months because Victor is obsessed with it (I will totally admit I am too). We buy this amazing Quebec brand of maple syrup that comes in a can and just add it everything that sounds good. So of course I had to make him something maple for Valentine’s Day. Not to mention homemade chap stick is wonderful for your lips, and very simple to make even though it does require a variety of ingredients. I am religious with my balm in the Winter so it’s nice to know I can spend 30minutes and make enough of both to last me and my friends the whole season.
Maple Lip Scrub
1 tablespoon brown sugar
2 teaspoons maple syrup
(you can do 1 teaspoon honey and 1 maple syrup)
2 drops coconut or sweet almond oil
For the lip scrub I start with this base and scale up depending on how many I’m making, as well you can adjust how dry the scrub is. It’s very sweet and 100% edible so you can even lick it off your lips if you want!
Maple Coconut Lip Balm
*makes 10 in tubes
12g virgin coconut oil
7g raw cocoa butter
19g sweet almond oil
1g Vitamin E oil
2 tablespoons maple syrub
Few drops of coconut lip flavor oil
(base recipe by Humblebee&Me)
Melt all ingredients in a double boiler until completely melted and pour into containers.
I like to add the mica after I pour a few regular ones out so I can have both. The mica adds a bit of sparkle on your lip and color to the balm.
If the mixture starts to become hard to pour, remelt it. You may need to do this more than once if the mixture is cooling quickly in between pouring.
Buy deodorized cocoa butter if you don’t want the lip balm to smell like dark chocolate. Even with flavor oil the cocoa butter smell is very strong.
For lip balm containers, you can easy find them online in bulk (mine are from New Directions). Or you can also use any small plastic pot, easy to find in the cosmetic area of a drug/dollar store. I also make custom lip balms in cupcake containers that originally had candy in them that are just the perfect size for lip blam and super cute so you can pretty creative. For gifting I am using cute glass boxes with foam roses on top that I found and filled with a bit of pink confiti.
For today’s recipe I wanted to share one of my favourite essential oils in two different ways with lime Dead Sea salt scrub and lime coconut bath salts. Bath salts in general are great presents and they happen to be one of the easiest, cheapest and most customizable bath goodies that you can make so I love them. Not to mention lime is great for boosting your mood and good for the skin so it’s the perfect essential oil for a morning shower or a bath after long day. Dead Sea Salt is also refreshing and filled with minerals so it’s one of the best salts to use in the bath. Where the whipped sugar scrub that I shared yesterday is more geared towards people who take baths, today’s salt scrub is more of a shower product. I have ever seen my boyfriend take a bath so I like to make it for him to enjoy in the shower and then the bath salts for bath lovers I know.
Lime Dead Sea Salt Scrub
1 cup dead sea salt
1/2 cup coconut oil
*or any other type of oil
1 teaspoon of Vitamin E oil
12 drops Lime Essential oil
Lime soap dye
For the scrub you simply combine all ingredients together and place in a jar or container. I used a hand blender to combine mine together as the Dead Sea salt I bought was coarse and the blender helps make the granules finer. If you don’t like a greasy texture you may want to start with 1/3 cup oil and go up from there to find a texture you like that is not too oily. Also don’t worry is the oil sets on the bottom of the container just give it a good shake before using.
Lime and Coconut Bath Salts
1 part Dead Sea Salt
1 part Epsom Salt
a few drops of Lime Essential oil
a few drops of Coconut Fragrance oil
Bath Salts are easy, just combine your salt of choice with an essential or fragrance oil, and dye (if you want). Then place in a jar and you are ready to go. I made mine layered for a nice visual effect with green Dead Sea salt that smells of lime and white coconut Epsom salts.
For a lot of my homemade bath treats I try and recycle containers and repurpose them. Glass jars you have around the house are perfect for bath salts and scrubs. These glass jars were actually yogurt containers that after a quick cleaning turn into a perfect 1 or 2 bath portion of bath salts. To finished them off I used silver candy wrappers (tin foil works great as well) and wrapped a piece of thin jewelry wire around the top to secure them so nothing spills and a pink bow to finish it off.
For Valentine’s Day I decided to send a few of my close friends a bunch of homemade bath goodies perfect for treating yourself after a long day. Instead of just keeping these recipes to myself I thought I’d share with you guys as these are great presents and useful to make for yourself even if you don’t believe in the corporate marketing holidays. The first recipe is this bubbling, foaming French vanilla sugar scrub that smells like heaven and is filled with vanilla bean seeds for that extra touch of luxury.
French Vanilla Whipped Sugar Scrub
1 cup sugar (250g)
1 cup whipped OPC soap (250g)
1 teaspoon vitamin E oil
1/8th cup coconut oil (30g)
or any type of liquid oil
1 teaspoon French Vanilla fragrance
Vanilla bean seeds
- In a bowl combine soap and sugar the whip with blender until soft peaks.
- Add in oil, Vitamin E and fragrance as well as any extras, like vanilla seeds, mica or honey.
- Place in a container.
- Instead of the OPC soap you can use any type of melt and pour soup or use more oil (1/3 cup to 1/2 cup), however this will limit how whipped you end product looks and the texture.
- Instead of vanilla fragrance you can use vanilla extract.
- Vanilla seeds add extra smell and exfoliating but not necessary if you don’t have easy access to whole vanilla beans. ( I just happen to have some left over from making my own vanilla extract)
*If you are going to be using a sugar scrub in the shower you should consider adding a preservative to it. Even though a sugar scrub doesn’t require a preservative on it’s own it will be in close contact with a water source and that can cause it to spoil.
What’s a girl to do when she missing home? Bake a delicious snack named after her hometown? Yup that sounds about right. I can’t even say I remember Nanaimo bars as being a big thing when I lived there, sure I ate them but they are everywhere on the West Coast. In fact I didn’t even realize how much I’d miss them until a few years into living on the East Coast. I hadn’t seen them anywhere until on a trip to Prince Edward Island 2 summers ago, we stopped at a bakery in New Brunswick which had them and my eyes light up and my stomach grumbled, and I remembered. Remembered one of the few baked items I’ve always loved and one that is extremely rare to find here. For the last month I’ve been craving the ocean and anything that reminded of living on the island so I decided “hey, l should make Nanaimo Bars”. At first I thought it’d be cute to do a few post of me trying to find the ULTIMATE recipe but quickly I realized that there is an official recipe, right on the city’s website. They threw a contest in the 80’s to see who had the best recipe, and Joyce Hardcastle’s recipe won and is considered by Nanaimo to be THE recipe (to rule them all). I was also surprised that the official custard powder, made by Bird’s was easily found at my local grocery store – off to a good start. So last night I made these, and let me tell you – they taste like home. Already I feel a bit better and maybe just maybe on a bit of a sugar high. I wanted to share with you guys part of my hometown, and a great dessert to make. No baking required and super easy to do, the flavor is hard to describe because of the layers but it’s very chocolatity, rich, and sweet with nuts, graham crackers and coconut. Although one warning if you haven’t made these before – watch a YouTube video like this one to get an idea about what each layer should look like because the recipe although official is pretty bare bones for a first timer. Here is some shots of my yummy treat, and let me know if you make these yourself.
Have a look back at the last year of Recipes! This year I have mostly done popsicles recipes in the summer and not much else. Might do more recipes next year but there is so many blogs out there that are dedicated to recipes/baking it feels weird to just have them on here more than once and awhile (except my popsicle recipes which I love doing so much). Click the link/photo if you want to see this years recipes.
The last week of August is upon us and I’m a little heartbroken Montreal doesn’t have another few weeks of nice weather. There isn’t much I can do beside enjoy it while it last and since it’s the end of our summer here it’s time to end my weekly popsicle recipes for another year. I had a bit of a later start but in the end I shared 6 popsicles recipes that are a great balance between being healthy and having great flavor. Thanks for reading and hopefully you tried making one of these recipes yourself. I’ve included all 6 recipes with a recap of the recipe just in case you wanted to make one last recipe or if it’s the end of winter where you are! As always let me know in the comments what you think about the recipes and below are my
2014 Summer Popsicle Recipes!
My first time making dipped popsicles – these are a great balance between the natural sourness of the strawberries and the sweetness of the Lindor white chocolate (link)
Combining the sweetness of lychee juice and coconut milk with freshly picked raspberries and lychee chunks (link)
All fruit popsicles made to look like watermelon by combining fresh watermelon puree with kiwi puree for the bottom (link)
Fresh melon popsicles inspired by Melona bars with cantaloupe and honeydew (link)
Matching the sourness of citurs fruits orange and lemon, plus raspberries with greek yogurt to makes these rainbow sherbert inspired popsicles (link)
Apricot yogurt popsicles with a swirl of fresh apricot puree (link)
My first popsicle blunder of the summer happened this week so I thought I’d reshare my delish mango lassi popsicles from last year instead (link here). Basically I really didn’t have time to test this recipe out and it was a combination I haven’t used much for smoothies or otherwise (mango and guava with coconut jelly). I was also outta town for a few days last week and then immediately had a friend staying at my house all weekend so making popsicles didn’t happen. So today I tried to make a last minute recipe and I think they will actually turn out pretty good but they really aren’t the standard I go far when I share recipes. I’d rather share a recipe I know is amazing and am proud of then share something new that will not be up to my standards. So check out my last year’s mango lassi popsicle recipe because they were divine! And this means next year I have a mango and guava recipe to work on and perfect for you guys. This is actually the last recipe of the year so next week will be a roundup of all this year’s popsicles.
This week’s recipe is super simple melon popsicles with fresh cantaloupe and honeydew. They are inspired by Melona popsicles, which if you haven’t had before are Korean and come in lots of different flavors but the most common is the honeydew. I never knew Melona were so popular until I told friends I was making these everyone was like “Oh man Melona popsicles are the best”…so there a bit of pressure for these to be amazing. For mine I thought I’d try and make a healthy version so I’m substituting cream and any extra additives for greek yogurt and natural honey (f you want a non-dairy alternative try coconut milk). This recipe can be made as just honeydew or just cantaloupe but for mine I wanted to do a mixture of each flavor and individuals!
[box title=”Health Benefits” color=”#43D58C”] Honeydew has Vitamin C, B-6, Fiber,Potassium and Cooper. While cantaloupe is a superfood with 100% of your daily recommendation of Vitamin A&C in just once serving. It also has the most beta-carotene of any fruit and is a great fruit for your skin. Plus it has Folate and Potassium to boot. [/box]
What You’ll Need:
- half of a honeydew (2 cups roughly)
- half of a cantaloupe (2 cups roughly)
- 1/2 cup of 0% fat Greek yogurt
- lime or lemon juice
Continue reading %s
I’ve been really excited for this week’s recipe all summer, lychee popsicles with freshly picked raspberries…it doesn’t get much better than this. My recipe is inspired by my love of bubbletea since I’m a huge fan of getting lychee jelly instead of pearls. I wanted to create a really rich flavor so I’m combining lychee juice with coconut milk and for that bubbletea flavor I’m adding in fresh lychee ‘jelly’. And just to make sure the popsicles aren’t too sweet I’m adding in raspberries I picked myself just a few days ago to balance it all out. This is a really simple recipe with ingredients that you can get from any major food store and it is sure to delight and refresh. Lets get into it!
(sad note, this was intended to feature fresh lychees but the season just ended last week & offically lychees have disappeared from Montreal – I seriously went to 15 stores over two days hunting for them with no luck)
[box title=”Health Benefits” color=”#F54D70″] Raspberries and lychees are good sources of anti-oxidants, like oligonol which is found in abundant in lychees and helps with blood flow, protects against UV rays and reduces weight. Both fruits are also good sources of minerals with potassium, manganese, copper, iron and magnesium which are all helpful to keeping our heart healthy. Also they are excellent sources of Vitamin C, and combined they also have Vitamin B, K, and A. As well they both have niacin, and folates which help metabolize carbohydrates, protein and fats.[/box]
What You’ll Need:
- 1 cup of fresh lychees
(canned if fine if you can’t find fresh)
- 3/4 cup of coconut milk
(you can substitute for coconut water)
- 2 cups of lychee juice
*any brand will do
- 1 cup of raspberries Continue reading %s
This week’s summer recipe is citrus popsicles inspired by rainbow sherbet! Who doesn’t love rainbow sherbet? It’s a 3 layered popsicle with the flavors of orange, raspberry and lemon…I know you’re yelling at the screen, it’s lime, lady it’s lime. I know its lime, it’s not my fault (okay it is) that I’m terrible at making lime popsicles. Every time I try making limeade it always taste really bitter, maybe I’m just bad at picking them but I’m substituting it for lemon instead to be safe. This recipe came about because this summer me and Victor keep drinking a lot of homemade juices. To try and create the sherbet feel I will be using yogurt to add a creamy texture and help mellow out the naturally sour flavor of my citrus fruits without using sugar. It’s a simpe recipe and packed with lots of great flavors. Let’s getting into the recipe….
[box title=”Health Benefits” color=”#FCB514″] Lemons and oragnes are high in Vitamin C, Vitamin P (strengthens blood vessels), pectin, calcium and magnesium. They have powerful antibacterial properties and help with liver and the bowels. Lemons and oranges also contain many anti-cancer compounds like limonene ! [/box]
What You’ll Need:
- 3-4 oranges (medium sized)
- 1 carton of raspberries
- 2-3 lemons
- 600g of unflavored Greek yogurt (2 1/4th cup)
*you can use vanilla if you want a more creamsicle flavor
Continue reading %s
Today’s I’m going to show you my 100% fruit recipe for watermelon popsicles. It’s perfect for people who cannot eat dairy or want a juice popsicle. Watermelon is also the perfect summer treat, we’ve been eatting it all weekend long. One thing about watermelon though is that its flavor is almost too mellow for popsicles so it’s perfect to pair it with strawberries (also the watermelons in Montreal are nothing like the ones you lucky people down south get). I also wanted to make the popsicles actually look like mini watermelons so I’m going to add at the bottom just a hint of kiwi puree. Watermelon strawberry popsicles aren’t the most original but they are so yummy so who cares!
[box title=”Health Benefits” color=”#FF4040″] Even though watermelon is known for being mostly water, it’s actually very rich in minerals and vitamins. Watermelon comes packed with Vitamin A, B and C and also has amino acids that help with keeping your heart healthy and soothes sore muscles. One of the biggest benefits of eating them though is lycopene which has been linked to lowering certain cancers and potentially helping your heart stay healthy – watermelon happens to have the highest concentration of lycopene out of any fruits or vegetables. [/box]
What You’ll Need:
- 3 cups of watermelon
- 2 cup of strawberries
- 1 lemon (or lime)
- 3 kiwis
(learn from me 2 just isn’t enough)
Continue reading %s
I really wanted to make popsicles this year with white chocolate and strawberry white chocolate popsicles just sound so decadent. Not to mention I found local strawberries that were just calling to be made in popsicles . Now I like to keep my ingredients simple and healthy but that doesn’t mean you can’t have fun and add some chocolate once and awhile. Strawberries are also in the middle of their season so it’s the perfect time for recipes with them. It’s easy to find local fresh strawberries either from the farmer’s market, a pick-your-own farm or even your friend and family who happen to grow them (I really wanted to get a strawberry plant for our balcony but Victor vetoed me). Probably the most decadent recipe for popsicles since last years dulce de leche ones, these are yummy.
[box title=”Health Benefits” color=”#dc143c”] Strawberries contain anthocyanins which boosts short term memory and helps burn stored fat. The flavonoids of strawberries help lower heart disease and the biotin in them help your nails & hair, while the antioxidant ellagic acid helps keep skin elastic. They also contain fiber, potassium, vitamin K and magnesium which is good for our bones and helps agaisnt inflamation. [/box]
What You’ll Need:
- 3 bars of white chocolate
*Lindor is my favourite chocolate makers but you can go organic or favourite brand.
- 3 cups of strawberries
- 1 container of 500g vanilla yogurt (2 cups)
*if you can find white chocolate yogurt, do it!
- 1 tablespoon of honey
- popsicle mold (mine is here or here)
Its apricot season right now till mid-July so you know what’s perfect for the first popsicle recipe for the summer – Apricot Swirl Popsicles! This recipe is an easy one with only 3 ingredients and really healthy for you too, it makes the perfect quick breakfast when you are running outta the house. The best thing is since the apricots are in season it’s easy to find affordable and ripe apricots locally. Making your own popsicles for the summer means that you can work around each fruits season and make a whole bunch of popsicles at one time to store for the rest of summer to maximize on the freshness and flavour of each fruit. This year I wanted to focus on the health benefits of each fruit I’ll be using for my recipes so you’ll notice below a new part of the weekly recipes, let’s get into the recipe!
[box title=”Health Benefits” color=”#CD8500″] Apricots are a good source of vitamin A, fiber, beta carotene, antioxidants and potassium. Eating them helps your eye sight and provides protection against inflammation and damage from free radicals. [/box]
What You’ll Need:
- 6 apricots
- 500ml of yogurt
*any complimentary flavor is fine or plain.
- 1 tablespoon of honeyMy mold can be found, here or here!
Continue reading %s
The next two months marks the official return of my weekly popsicle recipes. If you haven’t check out any of last year’s recipe I have a post will all the recipes, here! I am so excited to start and have been planning my recipes since April. I started to prepared early because I wanted to perfect them all before sharing and get an early start on posts so I can relax on Tuesdays. :) My fridge had other ideas and as soon as it started warming up here we realized our freezer was broken and not able to freezer anything. It took a while to get it fixed waiting for an old neighbor of Victor’s who is fridge technician to swing by because we didn’t want to waste a lot of money on a repairman to come and fix a fridge we bought used for $300. And finally it’s fixed! Well temporarily, apparently a new fridge is in our future but probably not for the next year. So ready to start sharing my recipes, this is the announcement post but here is my favourite recipe from last year to tide you over until next week.
This month’s DIY is for super easy mode chocolates that are delish and one of my go to homemade snacks. I am using a fun cat and dinosaur molds to really make them stand out but you can use any type of mold you need to fit any theme you want (I just really like cats and dinosaurs). Plus you can add so many things to these base recipes and make your own unique combinations. I’ll be doing my 3 favourite combos: crunchy milk chocolates, almond milk chocolates, and white and dark chocolates. I’ve just started getting into the process of homemade chocolates and it’s been really fun to learn. This recipe is intended to be super quick and easy to do so you’ll notice I am not using real chocolate that requires tempering. Instead I’ll be using chocolate chips which I know most chocolate makers will stick their nose up too but I find the flavour vs. hassle ratio really makes chocolate chips win for me. Plus real chocolate is better suited for truffles. Keep in mind though chocolate chips are not ideal for making chocolates since they have less cocoa butter in them and will melt very quickly when touched or sometimes bloom – my trick though is just put them in the freezer and problem solved. You can also switch chocolate chips for those Wilton melts but I find melts awful tasting (I’ve used them in the recipe I did last year for cupcake toppers and even though my friends happily ate them I felt like my teeth were rotting with just one bite – yuck way too sugary and not at all chocolaty). Each recipe is for roughly 1 chocolate mold except the rice krispies recipe which makes 2 molds worth of chocolate. Enough talk though – time for chocolate making!
What You’ll Need:
- cups of milk chocolate chips (2 1/2 cups)
- cups of white chocolate chips (1/4 cup)
- cups of dark chocolate chips ( 3/4 cups)
- 6 chopped almonds
*any nuts will works
- 1 cup of Rice Krispie
- 1 baking paint brush
- Silicone Mold
*mine are of cats (bought at my local IGA but available here) and dinosaurs (bought here) Continue reading %s
Today’s pick of the week is this great recipe for stuffed cheese bread by the blog Food Wanderings in Asia. Again I found this recipe on Tumblr (I spend a lot of time on Tumblr) and just had to try it becuase I am a lover of cheese bread. I made this for me and Victor last week and it was a super simple recipe. Probably the greatest thing about it is how much you can improvise and change it around. For example you`ll notice mine doesn`t have poppy seeds or parsley (forgot the parsley and couldn’t find the poppy seeds) and I also used Gouda and old cheddar cheese. It was yum, I have no doubt the original recipe is dope too but it`s the type of recipe you learn to make once and then just try with different combinations each time. It`s a pretty straight forward idea but as a person who never knows the right combination of how much butter and cloves to make garlic bread it very useful. I will definitely be making this again and this time I want the poppy seeds, lol. It`s starting to get a little warmer but there is still going to be plenty of cold days when cheese bread is just what you need. The only downside I found is it`s a little much for two people so if it`s just you or you and another try just making half the Italian loaf. Let me know if you have any recipe blogs or recipes that you think I should try.
If you want to check out this recipe click, here!
some other recipes to check out:
My pick of the week is Nutella Stuffed Dark Chocolate Chip Cookies by the Hot Chocolate Hits. This blog is beyond mouth-watering and features not only dessert but savory items. I found this recipe on Tumblr and just had to try it out. Victor loves nutella (I’m not a big fan myself) so I made him a batch for Valentine’s Day. They turned out great! They are super indulgent too, I could only eat one at a time because they were so rich and chocolaty. Both me and Victor loved them though and enjoy biting into them for the surprise of nutella. I did have a bit of trouble rolling them with the nutella however without making the cookie huge and it was VERY messy. I would definitely recommend if you wanted to make these to make sure they were in the fridge for the full 2 hour and to add extra flour if they are still really sticky because mine definitely were not dry enough to be manageable. I think even the cookie recipe minus the nutella would be delish. Check out the recipe here if you want make them yourself!
some good looking recipes:
*You may notice this is the first recipe I’ve done for a pick of the week, I wanted to highlight blogs with great recipes because beside making my own recipes I am always searching to try others.
Strawberry Three Way
For this month’s DIY project I just had to make something for Valentine’s Days so I decided to do a homemade recipe of Valentine’s Day Cupcakes to make for everyone you happen to love (or co-workers). Last year I made the most amazing strawberry cupcakes for Victor and my co-workers and I just had to do it again because I love the idea of strawberry cupcakes and it’s a healthy choice to all the sugar that gets thrown at you on that day (honestly doesn’t Valentine’s Day have the WORST candy/chocolate available?). Last year I made a strawberry puree to go in the middle of the cupcakes and it was delicious but messy so this year I thought I’d go a different root. I will be making a simple vanilla base cupcake with strawberry puree mixed in, then adding an inner core of freshly cut strawberries with a simple strawberry mousse on top in place of icing. Sounds decadent doesn’t it? And why not give it a naughty name, it is afterall strawberries done 3 different ways…makes roughly 15 cupcakes.
What You’ll Need:
- 1/2 cup of butter
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup Milk
- 1 carton of strawberries
- 1 box of strawberry mousse
- pink dye (optional) Continue reading %s
It’s the start of a new year which means that there will be a few changes coming to Citizen Erased. It’s almost been the year anniversary since I first started posting daily and leaping into the world of blogging. I’ve tried a lot of various posts over the year to try and find my style and what I like to post about. I hope some of that material has been either useful or interesting to you guys (hit me up with feedback in the comments anytime). This year I’ve decided to stick with having formatted days because I am a bit of an organizational freak and with me working full time it just makes my life easier. Below will be the schedule, which I am sure may need some tweaking throughout the year and is more a rough estimate. I am really excited to test out more cameras and continue to develop film myself in the new year!
Schedule for 2014
- Pick of the Week – either an Etsy store feature, a book /store review, or a recipe.
- Vintage Tuesdays – bi-weekly vintage photography or cameras, photography I’ve taken with a vintage camera, and how to’s related to vintage cameras.
- Featured Artists – bi-weekly I will be featuring an artist’s work that I enjoy (hoping perhaps to start doing interviews with artists as well).
- Lomography Wednesday – bi-weekly photography taken with toy cameras, toy camera reviews and how to’s.
- Double Exposures – bi-weekly double exposure photography taken by myself.
- Weekly sharing of past photo shoots or casual photo sets of my life.
- Butter – cute photos of my cat while I talk about my week.
- 365 Challenge – monthly posting of my 365 Project where I take a photo every day. I post them daily on my tumblr and FB page as well. Will end in March.
- Monthly DIY – every month I do a DIY project which can vary between homemade pins to lamps made with slides.
- Month in Review – on the first week of the month I will review what happened that month, my favourite posts, and any updates or changes to the blog.
- Otherwise for the Saturdays that don’t have the above two posts it will a day off for me.
- Self-Portrait Sunday – weekly self portraits either current or from previous photo shoots.
- Camera Profiles – exploring me as a photographer with one of my many cameras.
- 52 Weeks of Self Portraits – will start in April after my 365 Project is over, basically a weekly self portrait series.
Today I wanted to share my favourite holiday recipe, Rice Krispie Squares! I know it’s a weird choice for this time of year when most people think of sugar cookies, gingerbread, shortbread and all those other famous holiday goodies. For me though this is a tradition that started in my early 20’s when I use to host a Christmas party at my house every year for my friends to come over and basically get really drunk. The basement suite where I lived actually didn’t have an oven so Rice Krispies was the only thing I could make for dessert and I always fed my guests a huge meal and treats at my holiday parties (tradition for the meal is Japanese curry which is also kind of strange). I’ve made so many variations of combinations of Rice Krispies, I feel like it’s the one dessert I’ve master and since you can dye them any colors they are also really fun to make. So for today’s recipe I wanted to show you my three favourite combinations in the form of Christmas colors: Red (dulce de leche), White (white chocolate) and Green (coconut).
White Rice Krispie Squares:
Continue reading %s
- Peppermint Brownie Bark by Handletheheat
- Peanut Brittle by FifteenSpatulas
- Gingerbread Cupcakes by TidyMom
- Cranberry & Sage Drinking Vinegar by CookingStoned
- Mini Gingerbread Houses by Caketime
- Christmas Tree Cupcakes by Just A Taste
- Eggnog Fudge by I Heart Nap Time
- Christmas Candy Coal by SprinkleBakes
- Iced Sugar Cookies by CookingClassy
- Shortbread by VanillaBeanBaker
Mmmmm, don’t these look amazing? So this week I thought I’d share you some amazing holiday recipes I found on cooking blogs. I tried to cover all areas from gingerbread to peppermint and the classics like shortbread and sugar cookies. I think I will be try to make as many of these as possible. High up on my list to make are the eggnog fudge and the gingerbread cupcakes – those seem really wonderful. The one that gives me such a throw back to being the kid is the Christmas tree cupcakes, I remember decorating ice cream cones in elementary school to look like trees and having so much fun. I love Christmas recipes and some of these add such fun twists to already well known flavors. Check them out and next week I’ll be sharing with you my last minute present ideas just in time for Christmas (hint: its video games).
Today’s autumn recipe of chocolate rice krispies brownie bar was inspired by a summer road trip. I went on a road trip to Prince Edward Island and we stopped by this random bakery in New Brunswick and I had one of the best treats I’ve had in a long time. It was a brownie with a chocolate rice krispies on top and marshmallow or icing in between them. The lady at the store told me the local name for the bar but I totally forgot and I haven’t been able to track down the name or the recipe of the delisious treat. Regardless though I knew I had to try and make these for myself so decided to simply create my own recipe and see how it goes. I’ve made some modifications to the recipe such as making Canadian rice krispies instead (which means using puffed wheat instead of Rice Krispies cereal) and decided to make the middle part marshmallows as it tasted more like marshmallows than icing. I really hope these turn out well or else I may just have to drive down to New Brunswick again! The recipe is below and will make 20 small bars or 8 medium bars.
- 1 1/4 cups mini-marshmallows
- 2 1/2 cups semi-sweet chocolate
- 3 cups of puffed wheat
- 1 tablespoon of butter
- 1 brownie recipe or box mix
1 hour cooking time, 1 hour to cool
I am really loving the more rustic fall inspired recipes currently so I decided to make blueberry cupcakes with blueberry cream cheese icing. Inspired by my apple cupcakes from a few weeks ago I wanted to keep on with a fruit theme and since I still had a bag of freshly froze blueberries from my trip to the farm in August I thought it’d be great to put them to use. In my search for a great recipe I found a lot of blueberry recipes with lemon…lemon cupcakes are not my favourite so I modified a few recipes together and create this one. I love sharing these first time experiments with you guys. This recipe will make 18 large cupcakes.
20minutes prep for cupcakes and 10minutes for icing, 15-20 minutes baking time.
What You Need:
- 1 2/3rd cups all purpose or cake flour
- 1 teaspoons baking powder & 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup of softened butter
- 3/4 cup of plain greek yogurt
- 1 1/2 cups blueberries
Blueberry Cream Cheese Icing
- 11 tablespoons of butter
- 250g of cream cheese
- 1/2 teaspoon vanilla extract
- 3 1/4 cups of confectioners sugar
- 1/3 cup of blueberry purre (or jam)
Apple Crumble Cupcakes
I love apple crumbles, they are one of those perfect autumn desserts that always hits the spot (well for me at least). Last year I made one as soon as I got home from picking apples and this year I planned to do the same until I realized how amazing combining an apple crumple with cupcakes would be. I searched online for a recipe but I just didn’t find any that hit the spot for me so I modified and made my own. I thought I’d share it with you because these are perfect for the apple season and a great alternative to apple pies and crumbles. Let me know if you tried the recipe in the comments or modifications you’d make. This recipe makes around 15 cupcakes.
15 minutes to bake, 30minutes prep work
What You’ll Need:
- 3 Apples
*I am using MacIntosh as they are a good baking apple but what you like/can get
- 1 cup Self-Rising flour
* or all-purpose flour with 1/2 teaspoon baking soda & 1/2 teaspoon baking powder
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3 tablespoons butter
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- ½ cup applesauce
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons softened butter
- Optional: nuts or oats
- Whip Cream for icing Continue reading %s
What a great way to start off October than with a Halloween recipe! I’ve wanted to make these white chocolate skulls for weeks ever since I found the skull mold at Dollerama. Me and Victor love white chocolate so it was a no brainer (sorry lame pun). For my recipe, to make it super simple I am just using store bought white chocolate however if you have a bit more time I highly suggest trying to make your own. This recipe looks amazing! You can even add coconut to the white chocolate to give it a little something extra or make a filling like raspberries puree so the skull wil oozes red when you bite into it. This is definitely a recipe for beginners and it’s only my 2nd time making homemade chocolates with molds (last time I used Wiltons melts which taste is not my kind of thing). They are great on their own or you can place them on top of a cupcake for some edible decorations. For the ingredients I useI was able to make 40 chocolate skulls.
What You’ll Need:
- White chocolate (110g is roughly 10 chocolates)
- Skull mold
*like this one
- 1 tablespoon Cocoa powder
- Red food coloring
- Food paint brush
10 minutes for prep and decorate, 1 1/2 hours to cool
Monthly DIY: Rainbow Cupcakes with
Homemade Rainbow Glitter
July’s DIY project is one I’ve been very excited about and have been planning for weeks. I made these cupcakes for my friend who was visiting in town and for no reason at all because I never need a reason to make cupcakes, lol. I wanted to show you guys how to make rainbow cupcakes because I love them and it’s a great way to show you my edible butterfly wafers from Sugar Robot. This is the 2nd time I’ve made rainbow cupcakes and considering how simple they are to make, they are great way to make your cupcakes stand out. This time I wanted to change it up a bit and found this really simple recipe for making edible glitter online and decided to do a 2 for 1 DIY. Both ideas are very easy and can be used in your favourite cupcake or cake recipes. I went with making a rainbow shape out of the cupcakes and coloring each cupcake with a single color icing with matching colored sprinkles and butterfly just for fun but both these recipes can be used in anyway your imagination wants! First I will show how to making the edible glitter, which didn’t turn out to look much like glitter and more like sugar sprinkles but they were still fun to make and a cheap way to get any colored sprinkle you want.
This month’s DIY project is how to use moulds to make custom chocolates to decorate your cupcakes.
What you’ll need:
1. Chocolate melts (here)
*for this project you will need about 2-3 packages to have enough chocolates at the end for 1 package of cupcake mix.
2. Food paint brush (here)
3. Chocolate Mould ( any design, I used this one: here)
* my mould is not actually made for making chocolates but any mold should work fine just make sure it’s completely clean and has never been used with any materials that are considered toxic.
4. Bowls and spoons.
5. Food coloring (here) (here)
* paste or power food coloring, liquid food coloring will cause an unwanted chemical reaction in your melts and make them very hard to use, and I should know since that’s what I did. Lol. You’ll notice that the colored melts are very chunky in texture in my photos – this does not change how they taste though it’s more just aggravating to use.
Alternative: Instead of getting the special food coloring you can buy colored chocolate melts, however my local store has a bad selection and since I knew I only needed 2-3 bags it is much cheaper as well to just buy the white melts and dye them.
*I purchased my melts and brushes at my local art store, Michael’s or other craft stores should have all items as well.
- Divide the chocolate melts into as many bowls as you will need for each color. I only filled my bowls about half up or less since my mould only has 6 spots so I only need a little amount of each colored melt and will be filling them up afterwards in the middle with my white or sprinkled melts.
- Follow the directions on back of packages for melting down the chocolate melts. It is good to start with just 1 color at a time because the chocolate will start to harden up after a while and microwaving again is not a good idea. Since I only did small amounts of each, it was about 30 seconds for each bowl.
- Start painting the bottom of the mold, make sure if the chocolate drips into a section you don’t want you have a cloth handy or a dry brush to clean it up quickly. You have a few minutes before the melts start to harden up though so you can take you time with the individual color and make sure you like the results.
- Repeat Step 3 until you’ve completed painting the bottom and sides of the mold with all your colors. Wash brushes right away between colors as they get hard very quickly.
- Melt a larger amount of melts (I used my sprinkle melts and white melts for this) and simply pour into the painted moulds using a spoon. If you are using a larger mould like mine, I recommend that you do not fill up all the way to the top if you want them to be eaten. I found the finished chocolates were much too sugar for me personally (other people did not have this issue but the overall opinion was too sugary)
Tip: If you have a lot of the colored melts left over, you can just simply pour excess into mould.
Tip 2: Instead of a spoon for pouring you can use an icing bag, simply fill with melts, put in the microwave without putting in any hole yet for the tip and with the other end tied off. Then cut the tip and pour.
- Wait! I left mine for 30 minutes to cool and simply popped them out. I didn’t have any problem popping them out, except when I used the sprinkle melts. The sprinkle melts were a giant disappointment, they are rough and do not hold together well and the only time any broke while taking out of the mould was when I used the sprinkle melts to fill. I would not recommend using them for moulds.
Tip: Don’t panic if any break, using some more chocolate melts or icing to glue any broken parts together.
- Repeat from Step 1 to 6 until you’ve finished. I made 18 chocolate cupcakes and used a little more than 2 bags of melt.
- Place on top of your cupcakes and enjoy!
I was really happy with the end results, and each batch had its own uniqueness and color variance. I wish they were a little smoother but learned my lesson to not use regular liquid dye (as it caused the melts to thicken up and almost made it impossible to paint them). Hope you liked this month’s DIY project. I have so much fun doing these and have a list of projects I want to try and share with you. For all of these projects so far it’s been my first time doing them, so I’m not an expert. All of these are beginner level so if you’re intimidated my advice is to just do it. Even if they don’t turn out perfect, who cares, the point is to always have fun! And trust me people will be impressed when you tell them you made them yourself it regardless.
these two are my favourites!