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My DIY Sandwich Cookies!

Well after I actually tried making the cookies heres how they turned out:

Pretty good if I do say so myself!

YAAAY!

Heres the link to the recipe if you want to try them yourself: http://dimkatrina.blogspot.com/2012/03/diy-pb-cookies.html

DIY Strawberry Acne Face Mask

Ingredients:

• 1/4 cup strawberries (fresh, not frozen please)
• 1/4 cup sour cream or non-flavored yogurt

Preparation:

Mash together the strawberries and yogurt or sour cream. Spread on face and wash after 10-15 minutes.

DIY Yogurt Face Mask

This simple (only two ingredients!) cooling mask is great for soothing a sunburnt face. It's great for all skin types.

Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

• 1 tbsp natural yogurt, room temperature (not lowfat or non-fat, I like the Greek yogurt "Fage Total" found in many grocery stores these days and pictured here)
• 1 tsp runny honey (microwave for a few minutes to soften hardened honey)

Preparation:

Combine mixture, then apply to face.
Let sit for 15 minutes.
Wash face with steaming washcloth.
For dry skin, use an extra tsp of honey.
Oily skin? Add a few drops of fresh lime juice.

http://beauty.about.com/od/fragrance/r/yogurtmask.htm 

DIY Cinnimon Sugar Pull Apart Muffins

Makes 6 muffins

Ingredients

• Pillsbury Simply Rustic French Bread dough
• 1/2 stick of butter
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Directions

1. Preheat oven to 350ºF.
2. In a small skillet, brown butter over medium-low heat, about 5 minutes.  You know the butter is browned when it turns a light caramel color and smells slightly nutty.  ((Be careful not to burn the butter!))  Once browned, set the butter aside to cool.
3. Remove bread dough from tube and place on a cutting board.  Starting in the middle, divide the dough with a small slit.  The divide again and again until you have 31 slits.  Using a very sharp knife, slice the dough.  You should end up with 32 slices.  Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper. 
4. In a bowl, combine the sugar, cinnamon, and nutmeg.
5. To assemble the muffins, brush each dough slice with the brown butter.  Then sprinkle with the entire sugar mixture.  (Yes, ALL of the cinnamon sugar!)  Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.)  Using a sharp knife, slice the stacks down the middle.
6. Place two of the sliced stacks, side by side, cut side down into a greased muffin tin.  Repeat with the rest of the stacks.
7. **This step is very important!!**  Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet.  This will catch any butter/sugar overflow and avoid a very smokey oven.
8. Bake muffins for 20-25 minutes until tops are golden brown.  Allow to cool for 10 minutes.  Gently remove.  Enjoy!!

http://www.wendyseewendydo.com/2012/03/cinnamon-sugar-pull-apart-muffins.html

DIY Whiteout Cocoa

8-10 servings                                                                                                       [click for printable version]

6 cups skim milk
2 cups fat-free half and half
12 oz. package white chocolate chips (I used Ghiradelli)
1 tablespoon vanilla
Whipped cream and nonpareils for topping

1. Place skim milk, half and half, vanilla and white chocolate chips in a large pot, and place over medium heat.  Stir occasionally until chocolate chips begin to melt, then reduce heat to medium-low. 

2. Cook, stirring occasionally until mixture is very hot and chips are melted.  Divide mixture between mugs and top with whipped cream and sprinkles.  Serve immediately.

Note: If the mixture is left for very long at room temperature, the fat from the white chocolate will rise to the surface.  Be sure to gently re-heat the mixture a give it a good stir before serving!

http://www.sprinklebakes.com/2012/02/whiteout-cocoa.html

DIY Dark Chocolate Peanut butter Banana Bites

Yield: appx 20

ingredients:

2 large bananas, sliced 1/2 inch thick rounds
1/4 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon heavy cream
4 oz 62% cocoa chocolate, chopped
Fleur de Sel (fancy, flaky, French sea salt), to taste

directions:

Line multiple cookie sheets with wax paper. Place banana slices in rows. Set aside.

Whisk together powdered sugar, peanut butter, and heavy cream until smooth. Transfer to a ziplock baggie and cut off the tip. Pipe on to the top of the banana slices. Set aside.

In a double boiler (or glass bowl) over simmering water, melt 2 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.

Immediately remove double boiler from the heat. Begin slowly adding in the remaining 2 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.

Using a spoon and toothpicks (or whatever works for you) coat the peanut butter topped bananas with the tempered chocolate and return to the wax paper. Lightly sprinkle the tops with some Fleur de Sel. Continue until all the bananas have been coated.

Then transfer the cookie sheets to the fridge and let harden for 2 hours. At this point you have a few options:

1. Eat Immediately: This one is pretty self explanatory! ;)

2. Eat Gradually: If you are going to eat them throughout the week, transfer to an airtight container (or a ziplock baggie) and grab them whenever you need a sweet treat. If you are storing them longer than 7 days, freeze them instead.

3. Freeze: Transfer to an airtight container (or a ziplock baggie) and freeze for up to 3 months. Eat directly from the freezer if that's your thing, or let cool on the counter for 15 minutes before eating!

Nutrition Info:
Per 1 Banana Bite: Calories 49. Fat 3.2. Carb 6.4. Protein 1. Fiber 0.5.
http://www.thenovicechefblog.com/2012/03/dark-chocolate-peanut-butter-banana-bites/