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DIY Pumpkin Spice Bubble Bath Bar

Remember the Bubble Bath Scoops from a while back? Well, since it is finally starting to feel a little more Fall-like around here, I’m in a pumpkin everything kind of mood. 

Which, of course, means a pumpkin inspired bubble bath bar.

pumpkin-spice-bubble-bath-bars 

This recipe makes about four 3.5 oz (weight will vary, of course) bars, and each one is good for 2 to 4 (maybe even 5) baths. I made a test batch to start with and halved the recipe below. I’ve included links to the fragrances and colorants I used. 

The Main Ingredients: 

1/2 cup baking soda 

1/2 cup Lathanol LAL Powder – aka SLSa 

2 Tablespoons + 2 teaspoons Cornstarch 

2 Tablespoons + 2 teaspoons Bubble Bar Hardener (a.k.a. Cream of Tartar)

3 Tablespoons + 2 teaspoons Vegetable Glycerin*

3 teaspoons Castor Oil

*There’s a chance you might use more than what is listed. 

Fragrances Used*

1.5 mL Pumpkin Pickin’ Fragrance Oil

.5 mL Apple N Spice Fragrance Oil

1 mL Maple Pecan Streusel Fragrance Oil

*These are just the fragrances I had on hand and used. You can, of course, use any body safe fragrances or essential oils. 

Colorants*

1/4 teaspoon yellow oxide mixed with about 1/2 teaspoon of Vegetable Glycerin in a cup or small bowl. 

1/2 teaspoon red orange mica mixed with about 1 teaspoon of Vegetable Glycerin in a separate cup or small bowl.

1/2 teaspoon chocolate brown mica mixed with about 1 teaspoon of Vegetable Glycerin in another separate cup or small bowl.

1/4 teaspoon gold mica

*The colorant measurements are estimates and you don’t to be exact with them.

Equipment I Used:

2 bowls (1 medium sized and 1 smaller)

Digital Scale

Measuring Cup

Measuring Spoons

Whisk

Spoons (for mixing the colorants and glycerin and for assembling the pumpkins)

3 Disposable Cups (for mixing the colorants and glycerin in)

Face Mask

Plastic Dropper (for measuring the fragrances)

Soft Bristled Brush (I use an eye shadow brush that is reserved solely for bath product making).

1. In a medium bowl, measure out the dry ingredients and mix them together using a fork or whisk until thoroughly combined. When measuring the SLSA and mixing it with the other ingredients, you should definitely wear a face mask, sort of like this one (excuse the really bad photo):

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SLSA is very fine and will cause irritation to your throat and lungs and leave you with an unpleasant, temporary cough if inhaled.

2. Measure out the needed amounts of Vegetable Glycerin and Castor Oil and add them to the dry ingredients. Use your gloved hands to mix the ingredients together until thoroughly combined. 

3. Divide the mixture into two portions. One portion much larger and a second portion much smaller (about 1 1/2 ounces in weight or less). Set aside the smaller portion in a small bowl. 

4. To the larger portion, add the red orange mica and yellow oxide colorants and a couple of drops of the brown mica colorant. Using your gloved hands, knead the mixture until the colorant is completely combined and there aren’t any streaks. The resulting color of the mixture should be similar to the color of a pumpkin. 

5. Divide the mixture into four equal portions. Roll each one into a ball. Using your palm, slightly flatten the bottom and top of each ball. Using the handle of a spoon, make an indentation in the top of each ball (this is where the stem of the pumpkin is going to go). Set aside.

6. Add the brown mica colorant to the small portion of bubble bar mix that you set aside earlier. Using your gloved hands, knead the mixture until the colorant is thoroughly dispersed. You may need to add more colorant or if the mixture is too wet, more baking soda. When you’re satisfied with the color, divide the mixture into four pieces. Shape each one unit it resembles the stem of a pumpkin – I did this by rolling each one into a ball and then rolling the ball between the palms of my hands until it began to flatten and lengthen. Insert the stems into each pumpkin. Use a dull knife, wooden skewer, or the handle end of a spoon (like I did) to score lines down the side of each pumpkin.

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7. Using a brush, dust each pumpkin with gold mica dust (This step is completely optional). 

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Allow the bubble bath bars to dry for at least 24 to 48 hours before using (or longer). 

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Pumpkin Spice Bubble Bath Bars

Ingredients

  • 1/2 cup baking soda
  • 1/2 cup Lathanol LAL Powder – aka SLSa
  • 2 Tablespoons + 2 teaspoons Cornstarch
  • 2 Tablespoons + 2 teaspoons Bubble Bar Hardener (a.k.a. Cream of Tartar)
  • 3 Tablespoons + 2 teaspoons Vegetable Glycerin*
  • 3 teaspoons Castor Oil
  • 1.5 mL Pumpkin Pickin' Fragrance Oil
  • .5 mL Apple N Spice Fragrance Oil
  • 1 mL Maple Pecan Streusel Fragrance Oil
  • 1/4 teaspoon yellow oxide mixed with about 1/2 teaspoon of Vegetable Glycerin in a cup or small bowl.
  • 1/2 teaspoon red orange mica mixed with about 1 teaspoon of Vegetable Glycerin in a separate cup or small bowl.
  • 1/2 teaspoon chocolate brown mica mixed with about 1 teaspoon of Vegetable Glycerin in another separate cup or small bowl.
  • 1/4 teaspoon gold mica
  • .5 mL Apple Jack Peel Fragrance Oil
  • 1 mL Maple Pecan Streusal Fragrance Oil

Instructions

  1. In a medium bowl, measure out the dry ingredients and mix them together using a fork or whisk until thoroughly combined. When measuring the SLSA and mixing it with the other ingredients, please wear a face mask as it will cause throat and lung irritation.
  2. Measure out the needed amounts of Vegetable Glycerin and Castor Oil and add them to the dry ingredients. Use your gloved hands to mix the ingredients together until thoroughly combined.
  3. Divide the mixture into two portions. One portion much larger and a second portion much smaller (about 1 1/2 ounces in weight or less). Set aside the smaller portion in a small bowl.
  4. To the larger portion, add the red orange mica and yellow oxide colorants and a couple of drops of the brown mica colorant. Using your gloved hands, knead the mixture until the colorant is completely combined and there aren't any streaks. The resulting color of the mixture should be similar to the color of a pumpkin.
  5. Divide the mixture into four equal portions. Roll each one into a ball. Using your palm, slightly flatten the bottom and top of each ball. Using the handle of a spoon, make an indentation in the top of each ball (this is where the stem of the pumpkin is going to go). Set aside.
  6. Add the brown mica colorant to the small portion of bubble bar mix that you set aside earlier. Using your gloved hands, knead the mixture until the colorant is thoroughly dispersed. You may need to add more colorant or if the mixture is too wet, more baking soda. When you're satisfied with the color, divide the mixture into four pieces. Shape each one unit it resembles the stem of a pumpkin - I did this by rolling each one into a ball and then rolling the ball between the palms of my hands until it began to flatten and lengthen. Insert the stems into each pumpkin. Use a dull knife, wooden skewer, or the handle end of a spoon (like I did) to score lines down the side of each pumpkin.
  7. Using a brush, dust each pumpkin with gold mica dust. (optional)
  8. Allow the pumpkins to air dry for at least 24 - 48 hours before using.
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Pumpkin Icebox Cake

I’ve been the “cook” in my family for years now, and I love it. All the planning and preparation and trying out new recipes = right up my alley. But it wasn’t always like that. Let me tell how that came about.

When I was 18, my mother and grandmother were both sick with a cold during Thanksgiving, and I was basically told, “If you want turkey and all the trimmings, you gotta cook it yourself.” Now, in previous years, my contribution to the meal was opening up the can of cranberry sauce and slicing it and setting the table. Not a lot. But that year? Trial by fire.

The gravy was the consistency of jello. The dressing was from a box. And the turkey? Burnt to a crisp.

 In fact, the only halfway edible thing was the pumpkin pie. . .  and that was all thanks to Mrs. Smith. Hey, at least I did turn on the oven and put it in. 

Somehow (still not sure how), my mother and grandmother both loved the meal and raved about it.

Yeah, I think it had less to do with my skills as a cook and more to do with the fact that they were getting a little vacation from cooking. And somehow (I”m even more unsure about how this happened), I became the designated family cook from there on out.

It’s been many Thanksgivings, Christmases, and Easters since then, and I think I’ve learned a thing or two. Well, hopefully more than a thing or two.

This year, though, I’m getting my own little break (no more flour everywhere or waking up before dawn to put the turkey in). No, this year we’re eating out for Thanksgiving.

But it I were cooking this year. . . this is what I’d be making for dessert. 

Pumpkin Icebox Cake

Pumpkin icebox cake. Which has some of my favorite things in it: Pumpkin? Check. Whipped Cream? Check. Cream Cheese? Spices? Check check.

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Pumpkin Icebox Cake

Ingredients

  • For the crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup of granulated sugar
  • 6 tablespoons of butter, melted
  • For the pumpkin filling:
  • 1 pint of heavy cream
  • 1/4 cup (add more or less depending on how sweet you want it) of confectioner's sugar
  • 2 (8 oz) packages of cream cheese, softened
  • 1 cup (add more or less depending on how sweet you want it) of confectioner's sugar
  • 1 (15 oz) can of pumpkin puree
  • 1 Tablespoon of vanilla extract
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1 cup whipped cream

Instructions

  1. Preheat oven to 350 F degrees.
  2. In a large casserole dish (mine was a 12 x 9, but any dish of a similar size should work), combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
  3. Press into the bottoms and sides of the dish.
  4. Bake in the preheated over for about 10 - 15 minutes or until the crust is golden brown. Remove from oven and allow to cool.
  5. Filling:
  6. Whip the heavy cream and 1/4 cup of confectioner's sugar until soft peaks form. Set aside.
  7. In a medium bowl, mix together both packages of softened cream cheese, pumpkin puree, 1 cup of confectioner's sugar, pumpkin pie spice, and vanilla extract.
  8. Once that's completely combined, remove about a cup of the whipped cream you made earlier and fold into the cream cheese/pumpkin mixture.
  9. Pour on top of the now cooled crust, using a spatula to spread the mixture out evenly.
  10. Top with the remaining whipped cream.
  11. To finish it, sprinkle pumpkin pie spice on top of the whipped cream.
  12. Let dessert chill in the refrigerator for about an hour or until it's set, then enjoy.

Notes

Other great toppings to sprinkle on to the whipped cream besides pumpkin pie spice, are crumbled gingersnap cookies, chopped pecans, chopped walnuts, grated chocolate, or graham cracker crumbs. The amount of sugar is really just a suggestion. Feel free to use more or less depending on your tastes. If you want, let the dessert chill overnight. To me, it was so much better the next day after the flavors had had time to meld together more and the filling had set up even more.

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Mini Caramel Apples

What’s better in Fall than Caramel Apples?

Nothing. Except. . . . . 

mini caramel apples

Mini Caramel Apples!

First, in a medium sized bowl, combine the juice of one lemon and about a cup and a half of water together.

Using a melon baller, scoop out little balls of apple. 

Apple Melon Baller

Place each ball into the lemon water to help keep them from turning brown quite as bad. 

Apples Lemon Juice

Insert a lollipop stick into each ball and place on a wax paper covered cookie sheet to dry off. 

Meanwhile, melt the caramel bits according to the package directions. 

Once melted, allow the caramel to cool for couple of minutes. Then, dip each apple ball into it, swirling off any excess. 

Then, dip into any toppings you’d like. Chopped peanuts, pecans, sprinkles, etc. 

I’m a no topping kind of girl, so I left some of mine plain.

Mini Caramel Apples 2

Mini Caramel Apples

Ingredients

  • 2 - 3 green apples
  • 1 bag of caramel bits
  • 1 1/2 cup of water
  • Juice from 1 lemon
  • Lollipop sticks
  • Toppings of your choice (chopped peanuts, sprinkles, pecans, etc)

Instructions

  1. In a medium-sized bowl, combine the lemon juice and water. Set aside.
  2. Use melon baller to scoop out bits of apple.
  3. Place each apple bite into the lemon water to help prevent oxidation.
  4. Insert lollipop sticks into each apple bite and place on a wax paper lined cookie sheet to dry off.
  5. Melt the caramel according to package directions.
  6. Dip each apple bite into the caramel, swirling any excess off.
  7. Dip in toppings of your choice.

Notes

Allow the caramel to cool for at least a couple of minutes before dipping the apples in it.

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