DIY Facial Mask

I've been in a constant battle with my facial skin since I hit puberty.  It doesn't seem to matter what I do, I incessantly have acne.  I can't remember a time when I wasn't self conscious about my face.  When someone says I look younger than I am, which I get a lot, I usually think it's because all my pimples make them believe I must be in my late teens.  To say the least I'm always on a hunt for new cleaners, which can get pricey.  I've been noticing a lot of au naturale recipes for facial masks, that use basic kitchen ingredients.  I was hesitant to give it a try for fear of bringing on a breakout.  But seriously how much damage could stuff I eat do?  

I cruised the internet for some recipes, and I found a lot of ideas.  I decided I wanted to use these three ingredients.  A few drops of lemon juice, a teaspoon of sugar, and three aspirin.  The aspirin needs to be uncoated, ya know the white chalky kind.

I ground up the aspirin with the bottom of my glass bowl.  I scraped the aspirin dust into the bowl, and spooned the sugar in, then dribbled a little lemon juice on top.  Mixed together into a paste, and spread on my face.  

I let it sit for a couple minutes, and then washed off with warm water.  While it was on it felt a bit tingly, which makes me think it must have been working.  I also happened to get a taste of it off my lips, and it's yummy too!  While washing off the mask the sugar felt nice exfoliating my skin.  I shall see how my skin looks in the morning.  I hope this helps my skin, it will certainly be cheaper than Proactive.  

Have a great night, and happy DIYing, chris!

Fruit Cup

Happy Nom Nom Monday!  I had an awkward work schedule, so I'd just made a little snack between my shifts.  I used what we had in the house, but this recipe could be switch up easily for multiple tasty combinations.  I made a simple fruit cup.  All we have are apples and maraschino cherries.  I've made this with just apples at night to bring for lunch during work the next day.  I'd like to try it with maybe peaches, pineapple, and strawberries.  Great easy snack.

This will make 2 fruit cups: one apple, 8 cherries (fresh cherries would be better than maraschino), 2 tablespoons of sugar, and 2 teaspoons of lemon juice.  The sugar is to balance out the tartness of the lemon juice.

Chop the apple up in bite sized pieces, and quarter the cherries.

Place in a small saucepan, and add the sugar and lemon juice.  Cook for a couple minutes, stirring occasionally. 

Serve when the apples have softened a little, while still holding a little crispness.  The lemon juice will keep the apples from browning, so if you want to prepare this ahead of time, it will store well in the refrigerator.

Eating it warm is pleasant too, great on a cold rainy day. 

Hope ya'll enjoyed, and happy DIYing, chris!

Strawberry Cream Muffins

Last week we celebrated my brother getting engaged!  We had dinner at our house, and I made Strawberry and Cream Muffins.  Not sure how I found this on the internet, probably pinterest.  They didn't turn out as pretty as Jane's Sweets.  Her food photos are definitely drool worthy.  Even though they weren't all that pretty, they tasted fantastic.  I'll try this again, and maybe next time they'll come out prettier!  

WHAT YOU'LL NEED:

*for the muffin mix (will make about 12 - 14 regular sized muffins)

-  1 cup of whole milk (we didn't have any so I used 2/3 cup of 2% milk and 1/3 cup of half-and-half)

- 1/2 cup unsalted soft butter

- 1 1/2 teaspoons vanilla extract

- 1/8 teaspoon almond extract

- 2 large eggs

- 2 cups all purpose flour

- 3/4 Cup granulated sugar

- 2 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup strawberries (the redder the better!) diced into tiny pieces

*for the cream cheese layer

- 4 ounces of cream cheese softened

- 1 1/2 tablespoon of an egg that has been lightly beaten

- 1/3 cup granulated sugar

- 1/4 teaspoon vanilla extract

Directions:

Begin by heating your oven up to 400º F.  Line your muffin pan with paper liners.  Clean and cut up your fresh strawberries;  set them aside.  

Now mix together the ingredients for the cream cheese layer in a small bowl.  Don't worry if it's a little lumpy, set aside but do not refrigerate.  

Next mix together the muffin batter.  Start with a saucepan on low heat and melt the butter down.  Then add the vanilla and almond extracts, and the milk.  Stir until throughly mixed together.  Remove from heat and let cool, then stir in the eggs.  In a large bowl mix together the flour, sugar, baking powder, and salt.  Then make a well in the center of the dry mixture, and pour the ingredients from the saucepan in.  Mix together, but be sure not to over mix.  Again it's okay to have some lumps.  

This is the tricky part.  I always have a hard time with portion, and I think that's why my muffin's aren't as photogenic.  Fill the muffin cups ONLY half way with the muffin batter.  It's better to be a little under halfway then over!  Then drop in a few strawberries.  Now add a tablespoon and a half of the cream cheese mixture.  Top off with the remaining muffin batter and a few more strawberries, but be sure not to overfill!  

Generously sprinkle sugar over the tops just before you stick them in the oven. 

Cook for 15 to 18 minutes or until lightly browned on the tops, a toothpick through the middle should come out (mostly) clean.  I think I could have left my muffins in for slightly longer, but they were still very tasty.  We ate them straight out of the oven, and the muffins stuck to the paper a bit.  I think some people ate their's with a fork.  

There were a couple left over, and I ate one the next day.  I think it may tasted even better the next day!  Plus, the muffin was no longer sticking to the paper.  

These would be a great thing to make on the weekends, and to take to work for a quick morning breakfast.  Plus your left with a bunch of fresh strawberries, because this recipe barely uses half a pint of strawberries.  I'll have a great suggestion for your left over strawberries in tomorrow's post!