Tuesday, October 20, 2009

A fun project to make for yourself, or for your kids! Have the kids help! Great thing to do with them when the weather is nasty.

Fizzy Bath Bombs

Gather your ingredients:

1 part sugar free lemonade koolaid mix, 2 parts baking soda, witch hazel, dry pigment colorant, (preferred), or liquid colorant, fragrance of your choice, Round Dome Shaped Mold or your choice of mold.

Thoroughly mix the citric acid and baking soda, if you don’t blend well, you end up with a grainy bomb. Once you’ve blended really well, add your colorant. Dry pigments work best, but don’t add too much, the color shows up once you add the witch hazel. Now add fragrance oils to your personal preference.

Once all the mixing is done, this is where you have to work fast! Spritz (with a squirt bottle) the witch hazel onto your batch while stirring with the other hand. When your batch sticks together when squeezed, immediately start putting it in molds. If you wait too long, the mixture will get hard. If you spritz too much, the mixture will be too wet and “grow” (start the fizzing reaction) .

Put the bombs in the molds, and wait a few minutes, to harden. Push bombs out of mold and let them air dry for 3 or 4 hours! There you are! Wonderful, hard bath bombs. The harder you pack the bath bombs, the more dense, heavy, and long lasting a bomb you will get.

Fizzy Bath Bombs are like giant alka-seltzers for your bathtub - they spin and swirl in your bath while releasing scent and skin-softening agents. They make bath time fun! Drop one in your tub today!

Thursday, October 15, 2009

Yummy Dessert Recipe For Autumn

Here is a delicious dessert recipe, I'd like to share with you. It's perfect for the family, or for a special occasion. Bet you can't eat just one piece!

Pumpkin Crunch Cake

1 ( 15 oz ) can pumpkin
1 ( 12 oz ) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 c. chopped pecans
1 c. melted butter non-dairy whipped topping to garnish

Preheat oven to 350 degrees and grease bottom of 9x13" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into a 9x13" baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top. Bake at 350 degrees for 50-55 minutes or until golden brown.

Let cool and serve chilled.

Garnish with non-dairy whipped topping when serving.