The Secret Spa in Your Kitchen - Essence of Lemon Splash

Essence of Lemon Splash

Peel of 1 lemon

2 cups water

2 cups witch hazel

Several slivers lemon peel

Peel lemon and put peeling in a pot with water. Simmer until just 1 cup of liquid remains. Remove from heat and allow to cool. Pour into decorative container. For better preservation, the container should be of darkly-colored glass. Add witch hazel and lemon peel slivers. Make sure lemon peel is covered by liquid so that peel is preserved. Shake. Allow to settle for several days before using. Essence of Lemon Splash is refreshing added directly to bath water. Or splash it on after showering.

Today is ....

Clean Your Refrigerator Day

Back in September, Sissy posted about knowing if the food in your refrigerator is safe. I thought this was very relevant to today. Click on the link below to go back and refresh your memory as you clean out that refrigerator.

Is It Safe?

Five Facts Friday - Chocolate

1. Chocolate is rich in magnesium and iron, which your body needs. See ... chocolate is good for you.

2. A typical dark chocolate bar contains significantly fewer calories and carbs than milk chocolate.

3. Chocolate is made from cocoa which is the dried fermented seed of the cacao tree.

4. Hot gourmet cocoa mixes will remain fresh about two years if kept tightly sealed and away from light.

5. Chocolate's melting point is just below your body temperature, so it melts in your mouth.

A Recipe for Warm and Cozy

Hot Chocolate

1/2 cup sugar

1/4 cup unsweetened baking cocoa

1/3 cup water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups milk

3/4 cup marshmallow creme

In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.

Stir in milk. Heat over low heat. Pour cocoa into mugs. Top each with 2 tablespoons marshmallow creme.

Hot Chocolate Cupcakes

1-3/4 cups devil's food cake mix

1/2 cup water

3 tablespoons vegetable oil

1 egg

1 cup vanilla frosting

1/2 cup marshmallow creme

1/4 teaspoon unsweetened baking cocoa

6 miniature pretzel twists, broken in half

Heat oven to 350 degrees for shiny metal pan (or 325 degrees for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter even among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix frosting and marshmallow creme. Spoon into small plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)

Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.