DIY Vanilla Sugar Scrub:
2 Cups white sugar
1 Cup oil (sweet almond, coconut etc)
1 tbs vitamin E oil
5 drops therapeutic grade Vanilla Essential Oil
optional** 3 drops Lavender Essential Oil
This scrub is very effective for those with dry skin. Sugar is exfoliating which means it will remove dead skin cells so that your skin will be much smoother and healthier. The oils you use will be very moisturizing, and the vitamin E oil is great for targeting scars, wrinkles and body acne.
Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Pumpkin Chocolate chip Muffins
3/4 cup white sugar
1/4 cup vegetable oil
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
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