Best Chocolate Cake and Icing Recipe! ;-)

Video courtesy Kandee Johnson

I made this cake for one of my best friends for her birthday & she absolutely loved it! Try it out for yourself; you're sure to love it as well! :-)

4/29 Sunday Coupon Insert Preview

This Sunday, be on the lookout for 4 coupon inserts in your Sunday newspaper!

(1) Proctor & Gamble
(1) Red Plum
(1) Pepsico Moments to Save
(1) Smart Source

Yummy Homemade Rolls/Hamburger Buns

This is a really yummy, easy, and versatile hamburger bun/ cinnamon roll recipe! Hope you all like it!

Hamburger Bun/ Cinnamon Roll Recipe

Ingredients:

4-5 cups all-purpose flour
2 TBS yeast
1 cup milk (I use almond milk)
3/4 cup water
1/2 cup oil (I usually use coconut oil)
3 TBS honey
1 tsp salt
some sesame seeds (to put on top, optional if you're making hamburger buns)

Directions #1: (for both recipes)

Mix 2 cups of flour together in a large bowl with the yeast. Set aside.

Heat the rest of the ingredients (except sesame seeds) together in a small pot till very warm. Pour this mixture into the flour/yeast mixture and beat well. Add the rest of your flour to this mix until you have a soft dough. Knead briefly and let dough rest for 10 minutes (put a warm, damp cloth on it to keep from drying out).

Once you've completed the above steps, you're ready to decide whether you'd like to make cinnamon rolls or hamburger buns. ;-)

Continued directions for hamburger buns #2:

Form your dough into balls (a little smaller than a tennis ball), and place about an inch apart on a baking sheet. Cover with the damp cloths again and let rise 30 minutes. Once the dough is risen, take the cloths off. If you'd like to add sesame seeds on top, now would be the time to do so. Then place the dough in a 400* F oven for 12-15 minutes until golden brown. Enjoy!

Continued directions for cinnamon rolls #2:

Additional ingredients:

butter (melted)
brown sugar
ground cinnamon
chopped nuts (pecans, walnuts, or hazelnuts, optional)

After completing directions #1, you are going to roll out your dough into a flat rectangle, about 1/4-1/2 inch thick. Brush the melted butter onto the dough and then sprinkle on your brown sugar, cinnamon, and nuts (optional) as desired.

Roll up your dough into a long log and slice into about 1 inch pieces. Place into a greased 9x13 inch baking dish, rolled side up. Cover again with your damp cloths and let rise again 30 minutes. Once risen, take the cloths off and place into a 400* F oven for 12-15 minutes. Once you take them out of the oven let them cool for about 10 minutes before putting some vanilla glaze or icing on top. Yummy! ;-)

Carrot Mango Cream Mask

Carrot Mango Cream Mask

Recipe courtesy Roni Proter
http://www.veria.com/recipe/carrot-mango-cream-mask

Ingredients

1/2 a mango, pureed
1/2 cup dried carrot flakes
1/2 cup fresh carrot juice, cold
1/2 cup heavy cream, cold

Directions

In a mixing bowl, mix the pureed mango and the dried carrot flakes.
Add the carrot juice (though if you use fresh grated carrot flakes instead of dried you can skip the step of adding carrot juice).
Mix in the heavy cream.
Apply to face, avoiding the eye area.
Leave on your face for 10 minutes, then rinse off and moisturize as usual.

Egg Yolk Hair Conditioner

Egg Yolk Hair Conditioner

Recipe courtesy Roni Proter
http://www.veria.com/recipe/egg-yolk-hair-conditioner

Ingredients

1 Egg Yolk
1 TBS Olive Oil
1 cup Water

Directions

Beat egg yolk in a bowl. Add olive oil and beat the mixture again.
Add one cup of water and mix thoroughly before coating your hair.
Leave on for 5-10 minutes.
Be sure to rinse with cool water to avoid cooking the egg.

4/22 Sunday Coupon Insert Preview

Expect to see 1 coupon insert in your newspaper this Sunday.

1 SmartSource

Dry Skin Mask

Dry Skin Mask

Recipe courtesy Roni Proter
http://www.veria.com/recipe/dry-skin-mask

Ingredients

1 orange peel

2 TBS Honey

1 TBS plain yogurt

Directions

Blend orange peel in a food processor.
Put it into a bowl and add the honey and yogurt. Stir.
Apply to dry face. Let dry for 20 minutes and rinse off.