Wednesday, April 16, 2014

We Are Now On Facebook!

We are now on Facebook. Stop by and like us! 
Receive 10% off discount code on your order til May 31, 2014

Tuesday, April 8, 2014

New Soaps Have Landed For Spring!

I haven't been around in quite sometime but I have been working really hard on new soaps for the Spring and Summer.  Here are just a couple that are currently listed and more are on the way.

New Blood Orange Soap. 

This soap has an awesome citrus scent that is perfect for the upcoming warmer weather (lets hope the warmer weather gets here soon). It is now available 

Valencia Essential oil blend soap

Valencia is a medium scented soap so not overpowering for those that are scent sensitive and has a wonderful lather. Valencia is a blend of citrus orange, lime, tangerine blended with fresh thyme and is now available 

Both soaps are available at our Etsy shop, Website and Zibbet shop.

 More soaps are coming soon!

Mulberry Whipped Cold Process Soap
Monkey Farts Whipped Cold Process Soap
Shea and Coconut Soap
Pink Sangria
Black Raspberry Vanilla 

Friday, March 21, 2014

Delicious Oatmeal Crumb Bars

Oatmeal Berry Crumb Bars

A simple buttery oat crust topped with cooked berries and a sweet crumbly topping. Perfect with coffee!
Serves: 24-30 bars
  • For the Crust/Topping:
  • 1½ cups all purpose flour
  • 1½ cups quick oats (see note)
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ¾ cup COLD butter
  • For the Berry Filling:
  • 3 cups assorted fresh (or frozen, unsweetened) berries (I used sliced strawberries, whole blueberries, and whole blackberries)
  • 2½ tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon cornstarch
    1. Preheat the oven to 375.
    2. In a large bowl whisk together the flour, quick oats, sugar, and baking soda.
    3. Cut in the butter using a box grater and then use your fingers to combine everything into coarse crumbs (some pieces will be larger and some will be very fine; just do your best to incorporate the butter and the largest pieces should be pea-sized).
    4. Set 2 cups of the mixture aside and press the remaining crumbs into the bottom of an un-greased 9 X 13 pan.
    5. Place the berries and sugar into a medium saucepan over medium high heat. Add the lemon juice, water, and cornstarch. Stir to coat. The liquid will simmer and the berries will mostly break down. Continue cooking and stirring for 3-4 minutes, until the mixture is a thick jam-like consistency.
    6. Spoon the berries over the crust and spread it evenly.
    7. Scatter the reserved crust loosely over the top of the berries, covering everything.
    8. Bake for about 25 minutes. Let the bars cool completely before cutting.
      Tip: If you only have old fashioned oats on hand you can pulse them in a blender of food processor once or twice to yield quick oats.
      recipe courtesy from

      Tuesday, February 18, 2014

      Breakfast Pizza

      Egg, Spinach and Canadian Bacon Breakfast Pizza

      Prep Time: 30 minutes
      Cook Time: 18 minutes
      Total Time: 55 minutes
      Yield: 5 servings
      Serving Size: 1/5 of pizza
      Egg, Spinach and Canadian Bacon Breakfast Pizza  #reciperedux
      • 1 pizza dough, set on counter for 30 minutes (Or you can use ready made pizza dough or prepackaged pizza dough
      • ½ cup chopped onion
      • ½ cup sliced mushrooms
      • 1 tbsp. chicken broth
      • 1 cup chopped tomato
      • 2 cups baby spinach
      • ½ tsp. kosher salt or sea salt
      • ¼ tsp. fresh ground black pepper
      • 3 oz. part skim mozzarella cheese, shredded
      • 4 slices Canadian bacon, diced or you can use smoked bacon or turkey bacon
      • 4 eggs
      • 1 tsp. Italian or pizza seasoning blend
      1. Place a pizza stone in an oven and preheat to 500°.
      2. Flour a work surface and roll pizza dough out to a 12 inch circle. Prick dough with a fork.
      3. Heat a skillet over medium high heat. Add onions and mushrooms, stir constantly until onion starts to brown and stick. Add chicken broth and stir onions. Let cook until transparent.
      4. Add tomato and cook, stirring occasionally for 2 minutes.
      5. Add spinach, salt and pepper. Stir and cook for 1 minute. You want the spinach to wilt very slightly. Take off heat.
      6. Flour a large cutting board (one that will fit pizza on it). Place dough on top, reshaping if needed.
      7. Spread vegetable mixture around the dough. Sprinkle with Canadian bacon and mozzarella.
      8. Carefully crack eggs open on to the pizza. Sprinkle with Italian seasonings.
      9. Bake for about 10 to 15 minutes. Dough should be crispy and egg whites cooked.
      Nutritional value per 5 servings: Cal 258/Fat 7 grams/Carbs 35 grams/Fiber 3 grams/Protein 14 grams

      recipe provide by