Welcome to the recipe archive of recipes posted at the ExFactor/Devine Destinies Christmas Party, 2009.
Ginger Cinnamon-Salt Body Scrub
This body scrub has the fresh, invigorating scents of both ginger and cinnamon!
1 cup sea salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 cup almond oil or olive oil
Mix all ingredients together, then gently rub over your damp skin (except your
face) to slough off dry skin. Rinse with warm water.
Body Scrub
Honey 3/4 cup
sugar 1 cup
Sea salt 1 cup
Jojoba oil 3ml
Fragrance oil 3ml (orange & ylang ylang are beautiful combined with the
honey)
Pour honey into medium sized bowl, then add sugar and stir to combine. Add the
salt in increments, to adjust the consistency to your liking. (I prefer a
consistency not unlike crytallized honey). When all ingredients combine, add
oils and stir well. This recipe is particularly long keeping as the lack of
water discourages bacteria.
Energizing
Bath Salts
Ingredients:
2 cup Epsom
salts
1 cup Sea salt
10 drops green
food coloring, 5 drops blue
6 drops
eucalyptus oil
10 drops
rosemary oil
15 drops
peppermint oil
Instructions:
Be ready to go,
go, go with this recipe. In a large bowl mix salts first, then add the other
ingredients slowly. MIX VERY WELL! Add 3-4 tablespoons to hot running bath
water.
Relaxing
Fizzy Bath Salts
Ingredients:
1 cup Epsom
salts
1 cups Sea Salt
1 cup Baking
Soda
1/2 cup Citric
Acid
food coloring:
4 drops blue, 6 drops green
8 drops
Lavender Essential Oil
15 drops
Bergamot Essential Oil
15 drops Sweet
Orange Essential Oil
Instructions:
In a large bowl
mix salts first, then add baking soda, food coloring and oils. ADD THE CITRIC
ACID LAST!! MIX VERY WELL! Add 3-4 tablespoons to hot running bath water.
Sensual
Fizzy Bath Salts
Ingredients:
1 cup Epsom
salts
1 cups Sea Salt
1 cup Baking
Soda
1/2 cup Citric
Acid
food coloring:
4 drops blue, 6 drops red; makes purple
15 drops
Lavender Essential Oil
8 drops Ylang
Ylang Essential Oil
8 drops Neroli
Essential Oil
Instructions:
In a large bowl
mix salts first, then add baking soda, food coloring and oils. ADD THE CITRIC
ACID LAST!! MIX VERY WELL! Add 3-4 tablespoons to hot running bath water.
Brown Sugar and Lemon Scrub
A touch of lemon makes this scrub so refreshing!
1/2 cup brown sugar
1/2 cup salt
1 tablespoon lemon
1 tablespoon coconut oil
1 tablespoon of honey
Mix brown sugar and salt, then add lemon juice, coconut oil and honey, mix well.
Grapefruit Sugar Scrub
Ingredients:
1 cup of sugar
1/2 cup of almond or grape-seed oil
15 drops of grapefruit essential oil. You may use any other essential oil.
If you do not have essential oil you may use lemon for fragrance or use it
plain.
Application
Apply to wet skin
You can use your hands a shower glove or a loofah to scrub all over your body
Avoid any cuts or delicate areas. Remember do not put salt in a cut.
Do not exfoliate if your skin is irritated for any reason including sun burn.
Be careful not to fall down due to slippery floors.
Follow with body lotion, if you think you need it. Eliminate the residues with
water. Apply your favorite body oil or lotion if needed. Your skin will feel a
little oily if you use thick oil; otherwise, it will feel soft and most people
will not need additional moisturizer.
Sugar, Salt and Nut Scrub
1/2 cup ground almonds
1/2 cup ground oatmeal
1/2 cup sugar
1/2 cup salt
1/4 cup almond oil
45-60 drops fragrance or essential oil
Variation: Add 2 tablespoons of honey for an extra-moisturizing scrub.
Mix almond oil and fragrance or essential oil together in a glass bowl. Add the
sugar, finely ground almonds and salt together in a separate bowl and mix
thoroughly together. Add this mixture to the almond oil. Mix well with your
hands to incorporate and you're done!
Oatmeal & Brown Sugar Scrub
Exfoliates and is very moisturizing but doesn't leave a greasy feeling. Before
you turn off your shower scoop a small handful of scrub into your hand. Rub
gently onto your skin. Rinse.
3/4 cup Brown Sugar
1/2 cup ground oatmeal (not instant)
1/4 cup pure honey
3/4 to 1 cup (or to total saturation) Oil of choice - use Jojoba, Grapeseed or
Sweet Almond
1/4 tsp Essential or Fragrance oil of choice (optional) Vanilla works nicely.
Though this smells great on it's own.
Mix the brown sugar & oatmeal together in a large bowl. Now add the honey.
Drizzle the oil over the mix. Mix well. When all your mix is saturated and sinks
to the bottom of the bowl and you have oil on top you're done. Add your
essential oil or fragrance oil. A six or eight ounce wide-mouthed jar works
nicely.
Chocolate Lip Gloss Recipe
2 tsp. Petroleum Jelly
1/8 tsp. Honey
10 mini Hershey's Milk Chocolate Chips (any brand will do though)
1/8 tsp. Shortening (Crisco)
Carefully Mix all ingredients into a microwave safe container. Make sure they
are all clumped together. (Do not put lid on) Heat at high power for 20 seconds,
stir, then repeat until fully melted. Then pour into a small jar, and freeze for
15 min, or until solid. Then you can apply it on your lips!
No Bake Rum Balls
1 3/4 c Fine vanilla wafer crumbs
1 c Pecans; finely ground
1 c Confectioner's sugar -unsifted
1/4 c Cocoa
3 tbsp Light corn syrup
1/4 c Light rum or bourbon
1/3 c Sifted confectioner's sugar
Place all but the last ingredient in a bowl and mix well, using hands. Roll
mixture into 1″ balls and dredge in confectioner's sugar. These cookies
will keep up to 10 days when stored in airtight canisters.
HOLIDAY RUM BALLS
1 c Confectioners sugar
2 tbsp Cocoa
2 1/2 c Crushed vanilla wafers
1 c Finely chopped pecans
2 tsp Vanilla
3 tbsp Light corn syrup
3 tbsp Rum
1/4 tsp Almond extract
1. Sift cocoa and confectioners sugar together and
combine with cookie crumbs and pecans.
2. Add corn syrup, rum and flavorings. Roll into 1″
balls, and then roll in granulated
sugar.
3. Store in a tightly sealed container in the
refrigerator.
BUTTERMILK PECAN PRALINES
3 c Sugar
1 t Baking Soda
1 Pinch of Salt
1 c Buttermilk
3/4 c White Corn Syrup
2 tb Butter
2 c Pecan Halves
In a large saucepan, (5 or 6 Quart size) combine
sugar, baking soda, salt, buttermilk and corn syrup.
Bring to a boil, stirring constantly. Reduce heat to
medium-low, continue cooking until mixture becomes
caramel-colored and reaches soft ball stage (238
degrees). Remove from heat, add butter and pecan
halves. Beat until thick enough to drop from a spoon
onto waxed paper. If mixture becomes too hard, return
to heat and add small amount of water. Stir until
smooth. Yield: 44 to 48 Pralines.
*** Variation ***
Reduce sugar to 2 cups. Omit corn syrup. Increase
butter to 3/4 cup, add 1 teaspoon vanilla. Include
butter in cooking stage. Add vanilla with pecans.
BRANDY SMASHES
4 1/2 c Water
1 c Sugar
1 cn Frozen lemonade
1 cn Frozen orange juice
1/2 pt Apricot brandy
Bring water to boil, stir in sugar and return to boil. Set off burner and
wait until it quits steaming. Add juices and brandy and freeze. Form into
balls with melon baller and return to freezer. Remove from freezer
immediately prior to serving.
Brandied Chocolate Truffles
3/4 cup Whipping cream
3 tablespoons Unsalted butter
1/2 pound Bittersweet chocolate -- OR- semisweet chocolate chopped
2 tablespoons Cognac or other brandy
3/4 pound Bittersweet chocolate -- OR- semisweet chocolate chopped
Bring whipping cream and unsalted butter to simmer in heavy medium saucepan. Reduce heat to low.
Add 1/2 pound bittersweet chocolate and stir until melted. Mix in 2 tablespoons Cognac.
Let stand at room temperature until firm enough to mound on spoon, about 3-1/2 hours. Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons onto prepared cookie sheet, spacing apart. Chill until firm, about 1 hour. Roll 1 truffle between palms of hands into ball. Place on same sheet. Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top of double boiler over simmering water, stirring frequently until smooth. Remove from over water.
Grasp 1 truffle between thumb and index finger. Dip into chocolate, coating completely.
Shake gently to remove excess chocolate. Place on same sheet. Repeat dipping with remaining truffles.
Refrigerate until firm, about 30 minutes. Remove truffles from foil.
(Can be prepared 1 week ahead. Refrigerate in airtight container.) Serve cold.
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NOTES : Try putting truffle on tooth pick to dip in the chocolate.
BOURBON BALLS
1 c Finely chopped pecans
2 c Crushed vanilla wafers
1 c Confectioner's sugar
1 1/2 tb Unsweetened cocoa powder
3 tb Light corn syrup
1/2 c Bourbon
Confectioner's sugar
1. Combine pecans, vanilla wafers, sugar, cocoa powder, corn syrup,
and bourbon, mixing together
well.
2. Using slightly dampened hands, shape mixture into 3/4" balls. Roll
candy balls in sugar.
3. Store in a tightly covered container.
BAKED CARAMEL CORN
6 qt Popcorn; popped
1 c Butter
2 c Brown sugar; packed
1/2 c Corn syrup
1 ts Salt
1/2 ts Baking soda
1 ts Vanilla extract
Preparation Time: 1:30
Heat oven to 250 degrees. Put popped corn into buttered roasting pan. Melt butter in saucepan, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil further without stirring for 5 minutes then remove from heat. Stir in vanilla then soda. Stir well. Pour over corn, stir well. Bake an hour, stirring every 15 minutes. Any extract flavor can be used, try rum, or cherry!
Baileys Irish Cream Truffles
12 ounces Semi-sweet choc morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream
Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in
yolks, one at a time; mixture will thicken.
Whisk in butter. Refrigerate overnight, or until firm. With spoon make small
balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
ALMOND BARK
1 c Whole unblanched almonds
3 pk (6oz)semisweet chocolate chips OR 1 lb White candy coating
2 tb Solid vegetable shortening
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shortening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely melted. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; to spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
Recipe for Vanilla Skin Toner
1 cup vodka (do not even think about using cranberry, pepper or vanilla)
1 cup distilled water
1 teaspoon glycerine
40 drops vanilla essential oil
Combine all ingredients in a pint jar with a tight fitting lid. Store in a cool, dark area for 2 weeks to steep, shaking vigorously every day.
After this time, pour into a dispensing/storage container.
Refrigeration is not required, but for maximum freshness use within one year.
Application: Using a cotton cleansing pad, apply approximately one teaspoon to the face or more as necessary to the shoulders or back. Avoid eye area.
Lavender Skin Toner
1 tablespoon lavender buds
1 cup witch hazel
6 drops lavender essential oil
Combine ingredients in a tightly lidded half-pint jar. Store in a cool dark place for 2 weeks to steep, shaking vigorously everyday.
After this time, strain the liquid and pour into a storage/dispensing container.
Best if used within 6 months.
Application Tips: Using a cotton cleansing pad, apply approximately 1 teaspoon to the face or more as necessary as a soothing body splash. Avoid eye area.
Light Moisturizer 1/2 cup distilled water 2 teaspoons glycerine 5 drops lemon, geranium, grapefruit or rosemary essential oil Add ingredients to a storage container and shake vigorously to blend. No refrigeration is required but use within 6 months for maximum effectiveness. Application tips: This product can be applied to the face and throat with a cotton pad or by spraying the skin lightly and allowing to dry.
Vanilla massage oil
3 long vanilla beans (pods)
Or substitute 100 drops of vanilla essential oil
1 ½ cups jojoba oil
Slice the pods down the centre and scrape out the seeds, putting them in a pint jar. Slice the pods into 1” lengths and put them in the pint jar as well. Add the jojoba oil. Shake for a minute.
Let the vanilla essence infuse the oil for 2 months. Each day shake the jar for 10 to 15 seconds.
After 2 months, strain the oil through a coffee filter, or multiple layers of folded cheesecloth.
Pour the oil into its final vessel from which you will pour its vanilla enhanced luxury.
Relaxing Massage Oil Blend Ingredients: 1 cup jojoba oil 40 drops Roman Chamomile essential oil 40 drops ylang ylang essential oil Combine all ingredients in a suitable container, shake vigorously. *Note. Jojoba oil hardens in cool temperatures, if this happens, place the vessel it is in in warm water for 10 minutes. Application: For Bath oil, use 2 tsp to running water. For body or massage oil, use as needed.