Vanilla Brown Sugar Body Scrub

I have always wanted to make my own sugar scrub, and this past Wednesday I decided it was time to do something about it! I simply googled sugar scrubs, and checked out different recipes until I found one I liked. I chose this recipe because it didn’t use any special oils, and can be made with ingredients you most likely already have in your pantry.

You will need:

-2 Cups Brown Sugar

-1 Cup Granulated Sugar

-1 Cup Sunflower or Safflower Oil

-1 Tablespoon Vanilla Extract


Mix the sugars together in a book, then add the oil and the vanilla.

Once all the ingredients have been incorporated together, you can pour it into a container of your choice! I personally like using mason jars (especially since I had some extras lying around my apartment). I love the way this scrub smells, and how soft it makes your skin feel 🙂



Cookie Dough Fudge

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I decided to make cookie dough fudge for my coworkers this week. We didn’t get the day off like our clients, and I thought everyone could use a little treat to sweeten their day. This recipe is pretty straight forward and doesn’t require oven use! I originally got the idea from Pinterest, but ended up using this recipe. You begin by making the cookie dough balls. All the recipes I looked at do not use eggs, so make sure that if you chose to use your own cookie dough recipe that you account for this! Eggs can throw off the texture of the dough, so be mindful.

I began by making the cookie dough:

  • 1 stick of unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Fortunately I had all these ingredients on hand, except for mini chocolate chips. I just took regular chocolate chips and gave them a rough chop to make them a bit smaller. I combined the first five ingredients and creamed them together. I then added the flour and salt, and once the dough had come together I added my chopped up chocolate chips. Once the dough was completely mixed, I rolled out the dough into balls the size of marbles and placed them on a cookie tray. It is SUPER important that you put the cookie dough balls in the freezer for at least 15 minutes (the longer the better) before mixing them into the warm fudge. Otherwise they will not keep their shape and will melt into the fudge!

ImageAs your cookie dough freezes, you can make your fudge:

  • 2 cups semi-sweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 1 tsp vanilla extract

Add the chocolate and condensed milk into a pan heated on low, and slowly stir together until the chocolate is melted. The add the vanilla, and BAM! You have delicious, smooth fudge 🙂

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I used foil to line an 8×8 inch glass dish (for easy removal) and poured half the fudge mix into the tray. I then pushed all the cookie dough balls into the batter. It may seem like an excessive amount of cookie dough, but I feel like you can never have too much! Once you have put the cookie dough in the tray, use the remaining fudge to cover the cookie dough. This process needs to occur relatively quickly since the fudge will begin to solidify once you take it off the heat, so make sure you have everything prepped and ready go before you remove your fudge from the stove top.

I then let my fudge sit in the fridge over night, and cut it up the following morning. It was definitely a hit with my team members!

Zebra Cake

The moment I saw a Zebra print cake on Pinterest, I just knew I had to make it. I mean two of my favorite things, together?? My senior’s birthday at work was coming up, and I saw the perfect opportunity to test out this new recipe. Despite how intense the cake looks, it’s actually very easy to make! It just takes a little patience 🙂

I went  the boxed cake route and bought a box of Duncan Hines Devil’s Food Cake, and a box of Duncan Hines French Vanilla. I was nervous about this turning out, and wanted to make it the way others had advised. I chose this brand because it doesn’t have pudding in the mix (like Pillsbury & Betty Crocker, which can be a little thick for this project–although I love them for anything else).

When making this cake, I made a couple slight changes to the box directions:

French Vanilla Cake– We used 1 cup plus 3 Tablespoons Water rather than the 1 cup that it calls for.
Devil’s Food- We used the box directions, no changes

My friend came over to help me make this cake, and was nice enough to mix the two batters in seperate bowls 🙂


I then greased up two nine inch round cake pans, and we began dropping 1/4 cup of each batter into the middle of our 8″ pan.  It will spread out as you go, so don’t worry about shaking the pan to spread it out.


We continued until each pan was about 2/3 full.


Then we popped both pans in the oven for about 30 minutes…My oven is very temperamental though, so just check on it as it bakes and pull it out when it’s golden brown! Once you have let them cool, level the cake but evenly cutting off the top.


I assembled the two layer cake as I always do…the bottom layer right side up, and the top layer top side down. I used a classic chocolate buttercream recipe to frost the cake, and tad-ah! Delicious zebra print cake 🙂


Rainbow Cake


This weekend was my beloved roommates birthday. Living with her has been so fantastic this year, and I wanted to show her how happy I am that I get to live with her! Of course, I decided to show my appreciation with baked goods….but what could be a better way to show someone you care??

I began with a plain white cake base. You can use store bought mix, or a your favorite recipe if you’re not a boxed cake fan! I divided the batter evenly into six separate bowls.


Then the real fun began. Using the three essential colors (blue, red, and yellow) dyes, I made six colors: Purple, blue, green, yellow, orange, and red.


I then baked each thin layer in a 9 inch round cake pan. Since the layers are so thin, they are difficult to level flat once they rise from baking. To avoid this problem, I evened out the layers by alternating them bottom down/top down. I also used a lot of frosting to make sure the cake stayed even…I used this classic vanilla buttercream recipe from the food network. The layering went great, but I used a chopstick to stabilize the cake and make sure it stayed in place overnight. I was very pleased with the final product.