Firecracker Bark



  • 3/4 cup puffed rice cereal
  • 1 (12 ounce) package semisweet or white chocolate chips
  • 1 (1/3 ounce) package red pop rocks candy
  • 1 (1/3 ounce) package blue pop rocks candy


  • First line a large baking sheet with parchment paper.
  •   Then put the cereal in a medium bowl and use your hands to crush 3 or 4 times.
  • Microwave the chocolate in a heatprof bowl on high for 30 seconds.  Take it out and stir, then repeat 2 or 3 times more.  You want the chocolate to be completely smooth.
  • Now mix the cereal with the chocolate together.  Once, it is all mixed transfer to the baking sheet and sprinkle the pop rocks evenly over top.
  • Chill it until it is firm, so about 1 hour.  Then break apart and enjoy!

Bath Bombs


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

For Frosting:

  • 3 tablespoons meringue powder (at craft stores)
  • 6 tablespoons warm water
  • 1 lb. powdered sugar
  • 1 teaspoon vanilla extract
  • sprinkles


  • 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.

Apple Crisp


  • 10 cups of all purpose apples, peeled, cored and sliced
  • 1 cup of white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/2 cup of water
  • 1 cup of quick-cooking oats
  • 1 cup of all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4/ teaspoon baking soda
  • 1/2 cup of butter, melted


  • Firstly, preheat the oven to 350 degrees F
  • Place the sliced apples in a 9×13 inch pan.  Mix the white sugar, 1 tablespoon of flour and ground cinnamon together.  Now sprinkle that over the apples and pour water evenly over it.
  • Next, combine the oats, 1 cup of flour, brown sugar, baking powder, baking soda, and melted butter together.  Once that is all together crumble evenly over the apples.
  • Then just place it in the oven to cook for about 45 minutes

Pumpkin Smoothie

What you will need

  1. 1/2 cup old fashion oats
  2. 1 cup almond milk
  3. 6 ounce greek yogurt
  4. 2 bananas
  5. 1/2 cup pumpkin puree
  6. 1 teaspoon pumpkin pie spice
  7. 1-2 teaspoons of honey
  8. 4-6 ice cubes





  • 1/4 cup of spectrum coconut oil (melted)
  • 1/4 cup of honey
  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flax
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs (beaten)
  • 1/2 cup pumpkin puree


  • firstly, preheat the oven to 325 F and line a baking sheet
  • get a small bowl put coconut oil and honey.  microwave it
  • A large bowl combine all oats, pumpkin seeds, cranberries, ground flax, salt, and pumpkin pie spice.  Now add in the eggs, pumpkin puree, and warmed coconut oil and honey.  Stir till it is all together.
  • Take about 1/4 cup scoop of the mix and place them on the baking sheet and flatten.  These cookies will not spread while being cooked.  Bake for around 15-20 minutes, you will want the edges to be lightly brown.

Pumpkin Muffin Tops

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

For Topping:

  • 1/8 cup powder sugar
  • 1/8 cup light brown sugar


  1. preheat the oven to 325
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  1.  5 ice cubes, small handful of blueberries, 2 tablespoons of honey, half of fresh lemon juice, and 5 large strawberries. Blend!
  2.  1 cup of plain yogurt, 1 banana, 3 ice cubes, 1/2 cup orange juice, 6 strawberries. Blend!
  3.  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!
  4.  1/2 peach, 1 banana, 5 strawberries, and 1/2 cup of milk