Want to know how to make your own bath bombs? Then continue reading and I will tell you.
Things you will need
For Bath Bomb:
- 8 oz. baking soda
- 4 oz. citric acid (at health food stores)
- 4 oz. cornstarch
- 4 oz. Epsom salt
- 2 1/2 tablespoons coconut oil
- 3/4 teaspoon water
- 2 teaspoons vanilla extract
- 4 drops of food coloring
- cupcake liners
- essential oil
- 3 tablespoons meringue powder (at craft stores)
- 6 tablespoons warm water
- 1 lb. powdered sugar
- 1 teaspoon vanilla extract
- In a bowl mix together baking soda, citric acid, cornstarch, and Epsom salt.
- In another bowl mix the coconut oil (warm it up so it is liquidy, water, vanilla extract, and food coloring.
- Now add the wet mixture to the dry ingredients. Make sure to add one spoonful at a time so does not fizz up. You want it to feel like wet sand. Also, add in a few of an essential oil you like if you have any.
- Pack the mixture into cupcake size balls and place them in the liners and flatten the tops. Now let them dry completely, this will take a few hours.
- In a bowl, use an electric mixer on high to mix the meringue powder and water until frothy. Add in the powdered sugar and vanilla extract and beat until stiff.
- Put the frosting on the bath bomb and top it off with sprinkles.
These pumpkin muffin tops are perfect for this time of the year.
What you will need:
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 1/2 cup teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 cup powder sugar
- 1/8 cup light brown sugar
- preheat the oven to 325
- In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin, and vanilla extract until combined.
- In another medium size bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add to the wet ingredients and mix on low speed until blended.
- Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 or 4 tablespoons) 5 mounds onto the baking sheet, space about 2 1/2 inches. Bake 8 minutes, rotate the pan and bake another 8 minutes until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before transferring to wire rack to cool completely. Scoop 5 more mounds of dough onto the baking sheet and repeat.
- Once they are all cool, stir together the powdered sugar and brown sugar. Sift or sprinkle onto the tops of each muffin top.
Here are a few smoothies. I love to have them for breakfast or a snack. You can always change the smoothie by adding more or less of some ingredient.
- 5 ice cubes, small handful of blueberries, 2 tablespoons of honey, half of fresh lemon juice, and 5 large strawberries. Blend!
- 1 cup of plain yogurt, 1 banana, 3 ice cubes, 1/2 cup orange juice, 6 strawberries. Blend!
- 1 banana, 2 tablespoons of peanut butter, 1 cup milk or almond milk, 3 ice cubes, and you could add protein powder if you would like. Blend!
- 1/2 peach, 1 banana, 5 strawberries, and 1/2 cup of milk