Body lotion bars are a great and convenient way to apply your lotion each and every day. There aren’t bottles or jars to worry about opening but just a bar of your lotion to slather on your body. I found this recipe last year when I was trying to figure out what to make for a Mother’s Day gift and it has been a huge hit.
I always like to find ways to share my love for essential oils with my family so a great DIY recipe is a great way to do that. I haven’t experimented much with different essential oils in this recipe since my mom (who watches my nephew)always gets some of the lotion bars I make . I like to make it kid-safe so I use lavender essential oil. If you wanted to you could totally use whatever essential oil single or blend is your favorite.
I also like to know exactly what is in my lotion. I have become so much more conscious of the ingredients in everything I put on my body and I am always on the EWG website checking out all my products. This recipe is so simple and all of the ingredients are great for your skin.
Over the last few months I have updated and rearranged this recipe to try to find the best ratio of ingredients and I think I have found a great mix.
Body Lotion Bar Ingredients:
- 1 Cup – Coconut Oil, Olive Oil or Sweet Almond Oil
- 1 Cup – Shea Butter or Cocoa Butter (I personally prefer shea butter since I am not a fan of the smell of cocoa butter)
- 1 cup of beeswax
- 20-30 drops of your favorite essential oil
- Fun soap mold, ice cube tray or muffin tray
Body Lotion Bars Directions:
- In a microwave safe dish (I like to use a glass Pyrex measuring cup) put your oil and beeswax and microwave until the beeswax melts completely. This will probably take a few minutes as beeswax has a high melting point.
- Now, stir in your shea or cocoa butter. You should be able to stir this to melt. If you need to you can put it back in the microwave to help melt the shea butter but typically I don’t need to.
- Next, add in your essential oil and mix well.
- Finally, pour the mixture into the mold and place in the fridge overnight to set.
- Enjoy every time you hop out of the shower for silky smooth skin.
Christmas is the most wonderful time of the year and I am loving decorating and making my DIY gift for everyone on my Christmas list. I especially love it when I can make something that will make my house smell wonderful. This recipe for Cinnamon Sugar Almonds will make not only your house smell amazing but will please everyone on your Christmas list. I am pretty sure I will end up having to make multiple batches of these delicious almonds as it is doubtful my husband and I wont be able to stop ourselves from eating some of these.
For this recipe you don’t have to use almonds, so if you love pecans, cashews or peanuts feel free to substitute.
Cinnamon Sugar Almonds Ingredients:
- 2 – 14 oz bags of Whole Raw Almonds
- 1 ½ cups Cane Sugar
- 3 tablespoons Cinnamon
- 1 Egg White
- 1 ½ teaspoon Vanilla Extract
- Aluminum foil or parchment paper
- Slow Cooker
- In your slow cooker, spray the stoneware with cooking spray
- In a mixing bowl, combine sugar & cinnamon and set this bowl aside
- In a larger mixing bowl, whisk together the egg white and vanilla extract.
- Pour the almonds into the larger mixing bowl and stir well to coat
- Add the cinnamon mixture to the top of the nuts and toss with spoons to fully coat
- Put the almonds in the slow cooker
- Cook on high for 2 hours, stirring every 20 – 30 mins.
- After the nuts are done cooking, let them cool fully on a length of foil or parchment paper. When fully cool, store in air-tight container.
I wanted to find a fun way to package these up so I can share them with my co-workers and my entire family. I found these cute Ziploc bags with poinsettias on them from the dollar store. I also want to find a cute recipe card that I can attach to the bags so I can share the recipe. I will be punching a hole in the bag above the Ziploc and attaching the recipe card to each one.
This month I will me taking part in my own photo challenge. I have been wanting to take part in another bloggers photo challenge but I didn’t find one that I connected with so I scoured Pinterest for different ideas. I decided on creating my own 25 days of Christmas Photo Challenge. I wanted to complete a photo challenge since I recently got a new Samsung 8+ and want to learn to use the camera to its full potential. Taking photos with a phone or a camera is something that I am not super familiar with but since my blog is brand new I know that quality photos will help my blog to stand out, especially on Pinterest. I also want to start sharing more on Instagram so I can hopefully grow my following there.
I encourage you to take the time this month to challenge yourself to do something different. December ends up being such a busy month and goes by so fast. So, taking the time to pay attention to things around you and focusing on something small can help make you more aware of what is going on around you.
Here’s the Challenge:
- December 1: Your view today.
- December 2: Something treasured.
- December 3: Something red and white
- December 4: Glitter
- December 5: Something gold
- December 6: Clouds
- December 7: Stripes
- December 8: Scarf
- December 9: Something red
- December 10: Something green
- December 11: Tree
- December 12: A beautiful sight
- December 13: Something your reading
- December 14: Favorite Holiday Movie
- December 15: Favorite Ornament
- December 16: Favorite Holiday Song
- December 17: Wrapping Paper
- December 18: Outdoors
- December 19: Something that makes you smile
- December 20: Tree Topper
- December 21: Favorite Christmas Decorations
- December 22: Presents under the tree
- December 23: Outdoor Christmas lights
- December 24: How your spending your Christmas Eve
- December 25: Your Christmas morning
I will posting my photos on the Instagram account for my blog @curiouslyjacqui, so make sure you follow me there.
I wanted to share with you a special holiday tradition for my family. Scalloped Corn! This delicious corn casserole is a big hit and is big enough to feed a large crowd.
My family has this recipe on all the major holidays and even for occasional family dinner. I actually don’t remember a holiday when we didn’t have this recipe and growing up I remember my mom making this dish and how wonderful the house smelled. Now, since my mom is in charge of preparing the majority of the meal I have taken over making the scalloped corn. This dish is a little complicated and has several steps but in the end it is totally worth the time.
- 2 cans of corn
- 1 can of creamed corn
- Dried minced onion to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon dry mustard
- dash of pepper
- 1 1/2 cups milk
- 2 eggs slightly beaten
- 2/3 cup cracker crumbs (Ritz or similar cracker) – Crush 2 rolls of Ritz, reserve the 2/3 for the crust and put the rest in the corn.
- 2 tablespoon butter melted (for crust)
- Pre-heat oven to 350 degrees
- Melt 4 tablespoons of butter with minced onion in 2 quart saucepan
- Remove from heat
- Stir in flour, salt, paprika, and mustard
- Cook over low heat, stirring constantly until mixture is bubbly
- Remove from heat
- Gradually stir in milk
- Heat to boiling, stirring constantly
- Boil and stir for 1 minute
- Stir in corn, eggs, and extra cracker crumbs
- Pour into greased 2 quart casserole
- Mix cracker crumbs (2/3 cup) and 2 tablespoons of melted butter and sprinkle over corn.
- Bake for 1 hour or until knife inserted into center comes out clean