The biggest difference between salt and sugar scrubs is that you can't use salt scrubs on your face or sensitive or irritated skin. Save those for extra dry areas (like your feet!) that could use a little extra TLC, especially during the winter.

Whether you're making a salt scrub or a sugar scrub, however the ratios will be the same: 2 parts salt or sugar to 1 part oil with 6-8 drops of essential oil.

As you can imagine, the possibilities are endless, but for this episode, I chose two of my favorites: a Peppermint Rosemary Salt Scrub and a Lemon Eucalyptus Organic Sugar Scrub.

Peppermint Rosemary Salt Scrub

So soothing and so great for those extra dry areas on your body that need a little extra love like your feet and elbows!

INGREDIENTS:

• 1 1/2 to 2 cups coarse salt (sea, Epsom, Dead Sea and/or Himalayan)
• 3/4 to 1 cup oil*
• 6-8 drops each of peppermint and rosemary essential oils 

*Suggested oils (choose one or try a mix):

• Almond
• Avocado
• Grapeseed
• Jojoba
• Safflower

DIRECTIONS:

1. In a small bowl, combine salt and oil.

2. Add 6-8 drops each of peppermint and rosemary oils. Mix well.

3.  Spoon the mixture into an airtight container. 

4. Use once 1-2 times a week, wetting the desired area before using. Discard after 6 months.

Lemon Eucalyptus Organic Sugar Scrub

You can follow the directions above for the salt scrub to make this one OR make it a little fancy like I did in the video by whipping the coconut oil to give your scrub a thick, luxurious feel. 

INGREDIENTS:

• 1 cup organic sugar 
• 1/2 cup solid coconut oil*
• 6-8 drops lemon eucalyptus essential oil 

*Use melted oil if you're not making a whipped scrub

DIRECTIONS:

1. Use a hand mixer or stand mixer on medium to mix solid coconut until until it's whipped (about 8-10 minutes.)

2. Add sugar and essential oil and continue mixing until well-combined.

3.  Spoon the mixture into an airtight container. 

4. Use 1-2 times a week, wetting the desired area before using. Discard after 6 months.

These days, we use fresh dough for our crust instead of naan and we love the ease and brick oven taste of our Breville Crispy Pizza Maker. Other must-haves include a pizza peel to roll out the dough and prep the pizza and a pizza stone (if using the oven).

She loves making margherita pizza, and I love making shrimp scampi pizza, so we're showing you how to make both in this post. Note: Our recipes make individual pizzas that yield approximately six slices. 

RILEY'S MARGHERITA PIZZA

INGREDIENTS

• Cornmeal for dusting
• Ready-made pizza dough (preferred brand: Trader Joe's)
• Flour for dusting
• Olive oil for dusting
• Salt (pinch)
• Pepper (pinch)
• 2 Tablespoons pizza sauce (preferred brands: Golden Boy Pizza Sauce by Williams Sonoma, Classico Traditional Pizza Sauce OR our homemade fire-roasted homemade Bambini sauce found here)
• Fresh mozzarella cheese (approx. 5 slices or 8-9 torn pieces)
• Fresh basil

DIRECTIONS

1. Pre-heat oven to 450. If using pizza maker, pre-heat to high.

2. Break off a section of dough, about the size of a fist. 

3. Let it sit at room temperature for 10-15 minutes.

4. Sprinkle cornmeal over pizza peel; use your hand to spread it out so that it covers the peel.

5. Place dough on top of cornmeal and sprinkle the top with flour.

6. Roll out dough until thin.

7. Brush dough with olive oil and sprinkle with salt and pepper.

8. Spoon sauce over dough until it's evenly coated.

9. Slice fresh mozzarella or break off small pieces and place on top of sauce, about 1.5 to 2 inches apart.

10. Use a metal spatula to slide pizza onto pizza stone.

11. Oven: Bake for 8-10 minutes or until crust is golden brown. Pizza Maker: Cook for 5 minutes. Let cool for about a minute.

12. If using the oven, you can slice directly on the pizza stone. If using the pizza maker, use the spatula to remove the pizza and slice directly on the peel.

RICHE'S SHRIMP SCAMPI PIZZA

INGREDIENTS

• Cornmeal for dusting
• Ready-made pizza dough (preferred brand: Trader Joe's)
• Flour for dusting
• McCormick's Shrimp Scampi Sauce
• 8-10 large cooked shrimp
• 1/2 cup blend of shredded mozzarella, Parmesan and provolone cheeses

DIRECTIONS

1. Pre-heat oven to 450. If using pizza maker, pre-heat to high.

2. Break off a section of dough, about the size of a fist. 

3. Let it sit at room temperature for 10-15 minutes.

4. Chop shrimp into 2-3 pieces each and sauté in shrimp scampi sauce for 3-4 minutes.

5. Sprinkle cornmeal over pizza peel; use your hand to spread it out so that it covers the peel.

6. Place dough on top of cornmeal and sprinkle the top with flour.

7. Roll out dough until thin.

8. Spoon scampi sauce over dough (about 1.5 Tablespoons; don't oversaturate).

9. Sprinkle cheese over sauce.

10. Evenly distribute shrimp over cheese.

11. Use a metal spatula to slide pizza onto pizza stone.

12. Oven: Bake for 8-10 minutes or until crust is golden brown. Pizza Maker: Cook for 5 minutes. Let cool for about a minute.

13. If using the oven, you can slice directly on the pizza stone. If using the pizza maker, use the spatula to remove the pizza and slice directly on the peel.

Copyright 2019, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

If you like what you see and you want to shop some of my looks for your home too, scroll down to see product links.* 

*These are affiliate links, which means that I receive a small commission when you purchase any of the items that I recommend.

 FRONT PORCHSCAPE

 ENTRYWAY

 
LIVING ROOM

 
DINING ROOM

 FAMILY ROOM

KITCHEN

PRODUCT LINKS

LIVING ROOM:

DINING ROOM:

FAMILY ROOM:

KITCHEN:

Countertops:

Lantern: https://bit.ly/2DNa6zT

Table:

Riley’s Table:

 Buffet:

Garland: https://bit.ly/2DNLuai

Even though I'm admittedly not a baker, I have to say that the recipe was pretty easy to make and SO worth it. The icing on the cake (pun totally intended!) was definitely having Padua as my teacher. I love watching people who are masters of their craft when they're totally in their element. Padua is so talented that I just wanted to hang out with him in my kitchen all day to soak up as much knowledge as I could.

Everything you need to make Padua's "Spiced Pumpkin Cheesecake" at home is detailed below, included the recipes for the optional Chantilly cream (just a fancy name for whipped cream!), candied pecans and caramel sauce. Of course, I love the homemade version of these items, but if you're short on time, definitely feel free to buy them from the store.

SERVINGS: 12

ACTIVE TIME: 1 hr

BAKING TIME: 1 hr, 50 min

INGREDIENTS:

Crust:

• 1 cups finely ground gingersnap crumbs
• 1/2 cup graham cracker crumbs
• 1/2 teaspoon ground ginger
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted

Filling:

• 1 15-ounce can 100% pumpkin
• 1 ½  cups granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼  teaspoon ground pumpkin pie spice
• ½ teaspoon salt
• 1 ½ pounds (three 8-ounce packages) cream cheese, room temperature
• 2 tablespoons of pure vanilla extract or vanilla bean paste
• 1 cup heavy cream, cold
• 5 large eggs, room temperature

DIRECTIONS

For the Crust:

1. Preheat oven to 325 F degrees. Wrap a 9-inch springform pan twice with aluminum foil. Wrap the foil all the way up the sides so that water cannot seep in from the water bath.
2. Spray pan with non-stick spray.
3. Pulse cookie crumbs, sugar and ground ginger.
4. Add melted butter and pulse just until thoroughly combined.
5. Pour the moistened crumbs into the prepared pan, and using a measuring cup, press crumbs into an even layer.
6. Bake until set and lightly browned, about 15 minutes. Remove from the oven and allow the crust to cool completely.

For the Filling:

1. In a small, heavy saucepan, stir together the pumpkin, sugar and spices together.
2. Heat over a medium flame until its thickened, shiny and bronzy in color.
3. Reduce heat and cook for another 5 minutes. Pour into a small bowl and set aside.
4. Place softened cream cheese into mixer or food processor, and blend/process for about a minute or so.
5. Scrape the bowl, then add vanilla, pumpkin mixture and cream; blend/process well.
6. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
7. Set the cake pan in a large roasting pan. Pour batter into the cooled crust.
8. Pour enough boiling water into roasting pan to come about halfway up sides of the cake pan.
9. Bake until cheesecake is just set, about 1-1/2 hours. If it jiggles, it's not done!
10. CAREFULLY remove the roasting pan from the oven and set on a wire rack.
11. Use a paring knife to loosen the cake from the sides of the pan.
12. Cool until the water is just warm, about 45 minutes.
13. Remove the cake pan from the water bath, discard the foil and set on a wire rack.
14. Continue to cool at room temperature until completely cooled. 
15. Cover with plastic wrap and refrigerate overnight.

To un-mold and serve:

1. Remove the outer ring from the springform pan.
2. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. 
3. If there is condensation on the top of the cheesecake, blot it gently with a paper towel.
4. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Tip: Clean your knife with hot water in between cuts to get a nice, even slice each time.

 Optional goodies to make or buy:

Chantilly Cream 

INGREDIENTS

DIRECTIONS

1. Pour heavy whipping cream into a cold medium-sized bowl.
2. Add sugar vanilla extract.
3. Use a stand mixer on low or beat in a circular motion with a hand mixer on low for about two minutes.
4. Stop when it starts to stiffen and peaks  begin to form.
5. Cover and refrigerate until ready to serve.
6. Discard after two days.

Candied Pecans

INGREDIENTS

• 1 cup  sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon water
• 1 large egg white
• 1lb. pecan pieces

DIRECTIONS

1. Preheat oven to 250 degrees.
2. Mix sugar, cinnamon and salt together in a bowl.
3. Whisk egg white and water until frothy. Toss pecans in egg white mixture. Add the sugar mixture and toss until well combined
4. Spread pecan mixture onto a lined sheet pan.
5. Transfer to oven and bake on 250, stirring every 15 minutes, until pecans are evenly browned (about an hour).

Caramel Sauce 

 INGREDIENTS

• 1 cup sugar
• 1/4 teaspoon Kosher salt
• 2 tablespoons cold water
• 6 tablespoons unsalted butter, melted
• 1/2 cup heavy cream or whipping cream
• 2 teaspoons vanilla and 1 tablespoon dark rum

DIRECTIONS

1. Place sugar, salt and water in a large saucepan.
2. Stir ingredients over medium-high heat. Wash the sides down with a pastry brush to remove any sugar crystals.
3. Once syrup starts to boil, continue boiling until it starts to turn colors around the edges of the pot. Swirl the pan to combine colors.
4. Once syrup turns a light amber color, immediately remove the pot from the stove.
5. Using a long handle whisk, slowly add the melted butter and then the cream. Be careful because the mixture will bubble up.
6. Add vanilla and rum (optional)
7. Cool completely.
8. Store in an airtight container refrigerated for about two weeks.

*Recipe courtesy of Padua Player and SugaChef.com.

When I found out that St. Jude has a cooking class for patients, I thought it would be fun to try one of their recipes on the show with #miniboss. I let her pick from a few options and she selected these delicious Blueberry Applesauce Muffins. We had so much fun making them and they are SO good!

As you'll see, the recipe calls for whole wheat flour, which adds more fiber, and applesauce, which replaces the oil. My husband is on a gluten-free diet, so we made a batch for him using gluten-free flour by Cup 4 Cup and they tasted great too.

We also made our own crumble to add on top of both batches, but it's strictly optional, especially if you want to cut back on sugar.

SERVINGS:  10

ACTIVE TIME:  10 min 

BAKING TIME: 15-20 min.

INGREDIENTS: 

• 1 ½ cups whole wheat pastry flour (or 50/50 mix of white and wheat)
• ¾ cup sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup unsweetened applesauce (homemade or store-bought)
• 1/3 cup unsweetened vanilla almond milk (or other milk preference)
• 1 egg
• 1 cup fresh blueberries

• ½ cup packed brown sugar
• ¼ teaspoon cinnamon
• 3 tablespoons flour
• 1 ½ tablespoons cold butter

DIRECTIONS:

1. Pre-heat oven to 400 degrees.

2. Combine flour, sugar, salt and baking powder in a large bowl. Mix well.

3. In a separate bowl, combine applesauce, almond milk and egg. Mix well.

4. Pour the wet ingredients into the flour mixture and mix to combine, but don't over mix.

5. Fold in blueberries.

6. Scoop muffin mix into muffin pan lined with cups. Fill until just about ¾ full if using crumble (see below); fill to the top, if not.

7. To make the crumble, add all ingredients to food processor except butter. Add pre-cut pieces one at a time and pulse until the mixer resembles coarse cornmeal. 

8. Top each muffin with a generous portion of crumble until fully covered.

9. Bake for 15-20 minutes.

10. Let cool for 5 minutes before serving.

*Recipe courtesy of St. Jude Children's Research Hospital/Nutriolicious Cooking Class

We still use the basic 1:1:1 formula of oats, to milk, to yogurt, although we now use gluten free oats for my hubs and almond milk and Yoplait's Oui French style yogurt for #miniboss (since then, she's graduated from #toddler boss, see below!).  We always use a ripe banana too, although we do switch up the second fruit, depending on what we have the house. 

This recipe makes about two good servings because I love using the wide mouth pint-size jars, but feel free to adjust as needed for your household!

Original Post:

In honor of #NationalOatmealDay, toddler boss and I took a break from our usual best oatmeal ever and decided to make our own version of overnight refrigerator oatmeal. We used a 1:1:1 ratio of oats to whole milk to Greek yogurt. After that, we added a few goodies that we had on hand, and then let all of the flavors settle in and get nice and cozy overnight. 

This morning, we were pleasantly surprised to find that our little experiment went really, really well! The peach-strawberry yogurt and the ripe banana made our oatmeal just sweet enough such that we didn't need to add a sweetener. We added granola to give it a little crunch and it was perfect!  

I haven't seen toddler boss enjoy a breakfast dish this much in a while, so this is going down in the BambiniWare kitchen as an official home run:-).

RECOMMENDED AGES:  12+ months. Click here to download our easy baby food reference chart to keep track of which foods you can introduce to your baby and when.

SUGGESTED PAIRING: Try making this while your little one is wearing the Burpa Bib in Pink Polka or Polka Party.

SERVINGS:  2-3

ACTIVE TIME: 5 mins 

CHILL TIME: 8+ hours

• 1 cup old-fashioned rolled oats (not quick oats!)
• 1 cup milk
• 1 cup yogurt (vanilla or flavored)
• 1/2 teaspoon cinnamon
• 1 ripe banana, mashed
• 1/2 cup fresh raspberries
• 1/4 cup granola to top (optional)

1. Add oats, milk, yogurt, cinnamon, banana and raspberries to a small bowl. Mix well.

2. Transfer the mixture to an airtight container, and cover with a lid.

3. Refrigerate for at least 8 hours or overnight.

4. Add granola just prior to serving.

5. Enjoy within 2 days.

What other mix-ins would you try with your own version of overnight refrigerator oatmeal? Share your ideas in the comments section!

Copyright 2015-2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

Total prep and coking time is under 30 minutes, which makes it a perfect weeknight meal! It's also a perfect meal for entertaining because it has such a pretty presentation, and you can serve it right from the pouch too for an extra special touch. 

This recipe makes about 2 servings, but if you want to use a bigger piece of salmon, that's fine too--just add more ingredients and adjust cooking time by 2-3 minutes or so for really large pieces.

SERVINGS: 2

ACTIVE TIME: 5

COOK TIME: 20 minutes

INGREDIENTS:

• 10-12 oz. salmon
• olive oil
• Kosher salt
• coarse ground pepper
• 3 thin lemon slices
• 10 cherry tomatoes, halved
• 1 tablespoon non-pareil capers, drained
• 2 sprigs fresh thyme

DIRECTIONS:

In this episode of #TheRicheLife, #miniboss and I are showing you how to make our favorite flavors--strawberry and pineapple-coconut--and a yummy mix of the two as well. Our red, white and blueberry pops even made a sweet cameo too (see what I did there?!).

The basics that you'll need to make these and most other flavor combinations are fresh fruit and a liquid of your choice (juice, coconut water, etc). Yogurt is a delicious option too if you want creamier pops! We also keep agave nectar on hand to sweeten if needed. 

You can buy popsicle molds from most grocery stores, and of course on Amazon.com. Since the molds vary in size, the measurements below are approximations. Taste as you go and definitely adjust these recipes to your preferences. If you have leftovers, you can use them to make smoothies!

SERVINGS: 6-8 (depending on mold shape and size)

ACTIVE TIME: 10 minutes

FREEZING TIME: 5-8 hours

INGREDIENTS:

Strawberry Popsicles

• 16-18 ounces fresh strawberries (rinsed, hulled and sliced)
• 3/4 cup apple juice
• 1 tablespoon agave nectar (optional)

Pineapple-Coconut (Pina Colada) Popsicles

• 1 fresh ripe pineapple peeled and cut into chunks
• 1/4 cup coconut cream 
• 3/4 cup coconut water
• 1 tablespoon agave nectar (optional)

DIRECTIONS:

SERVINGS: 8-12 (depending on cake shape and size)

ACTIVE TIME: 15 minutes

CHILL TIME: 30 minutes

INGREDIENTS:

Whipped cream

• 1 cup chilled heavy whipping cream
• 1 tablespoon agave nectar (OR 2 tablespoons powdered sugar)
• 1 teaspoon lemon zest
• 3 teaspoons lemon juice
• 1/4 teaspoon vanilla extract

Mixed Berries

• 1 cup fresh chopped strawberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 tablespoons granulated sugar

Pound Cake:

• Your favorite pound cake (store-bought or homemade). Preferred brand: Wegmans
• Softened butter

DIRECTIONS:

Whipped Cream:

Mixed Berries:

Pound Cake:

Copyright 2018, Chow Baby! a delicious division of BambiniWare, LLC.  All Rights Reserved.

These Garlic Rosemary Parmesan wings are moist, flavorful and crispy with each delicious bite, perfect for cooking indoors or outside on the grill too! 

I made them for the first time after a loyal fan of The Riche Life told me that she used the garlic-rosemary marinade from my Easter lamb chops on party wings for one of her kids who doesn't like lamb. Her wings turned out so well that I had to try them too, except I added fresh grated Parmesan cheese and a tangy Greek yogurt dipping sauce to give the wings their own unique identity in the Riche Life repertoire.

SERVINGS: 3-4

ACTIVE TIME: 15 minutes

MARINATING TIME: 2 hrs-overnight

INGREDIENTS:

Chicken:

• 10-12 party wings
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground pepper
• 3 tablespoons olive oil
• 2 tablespoons fresh chopped rosemary
• 5-6 fresh garlic cloves
• Fresh grated Parmesan cheese (about 2-3 tablespoons)

Greek Yogurt Dipping Sauce:

• 1 cup plain Greek yogurt
• 1 1/2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon coarse ground pepper
• Roasted garlic powder, to taste
  
  

DIRECTIONS:

Marinade:

1. Place rinsed and dried wings into gallon size Ziploc bag and set aside.

2. Combine salt, pepper, rosemary, olive oil and garlic into food processor.

3. Grind into a paste.

4. Spoon marinade into bag over wings. Seal the bag while removing air pockets.

5. Massage marinade into chicken until all wings are well coated.

6. Refrigerate marinated wings for 2 hours-overnight.

Chicken:

1. Drizzle olive oil over hot cast iron skillet.

2. Add wings to skillet and cook on medium-high heat for 5 minutes on each side.

3. Transfer wings in skillet to a pre-heated broiler set on low.

4. Broil on each side on low for 20 minutes.

5. Turn broiler to high; let each side cook for 2 minutes.

6. Remove from oven a let cool for 5 minutes.

7. Transfer wings to a Ziploc bag.

8. Sprinkle Parmesan cheese over wings and shake well.

9. Remove wings from the bag and serve.

Greek Yogurt Dipping Sauce:

1. Combine yogurt, honey, lemon juice, salt and pepper into small bowl.

2. Stir well.

3. Slowly sprinkle in roasted garlic powder until desired taste is reached and mix well.

Copyright 2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

 Below is the the original post from January 2015, with additional updated information on how to make the grown-up version with blackened shrimp, as shown on The Riche Life. The sweetness of the mango balances the heat from the blackened shrimp so well (seriously, you will love this!), and the dish is so hearty that you can actually eat it as a small meal by itself. I know because I've done it many, many times!

Original post:

Toddler boss loves this mango "guac-mo-leee" (yes, definitely without the extra "a") that I make for her, so last week I taught her and the tiny chefs how to make it too.  At their age, they don't need all of the bells and whistles that you find in traditional guacamole recipes, which makes this super easy to make.  Just a few simple flavors that happen to go really well together and it's all G-O-O-D (we're practicing letters a lot these days:-). 

RECOMMENDED AGES:  12+ months.  Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when.  NOTE: If your little one is not quite ready for chunky foods, just mash the avocado, add mango puree and skip the onion, lime juice and seasonings for a delish Stage 1 variation.

SERVINGS:   6-8

PREP TIME: 10 min. (+ 20 min. with shrimp)

ACTIVE TIME: 5 min. (+ 5 min. with shrimp)

INGREDIENTS 

For the mango guacamole:

• 4 ripe medium Haas avocados 
• 1 cup chopped ripe mango
• 3/4 cup chopped red onion 
• 1 lime
• Kosher salt and freshly ground black pepper to taste

For the blackened shrimp:

• 1/4 lb fresh peeled and deveined shrimp, chopped
• 1 teaspoon Kosher salt
• 1 teaspoon coarse ground pepper
• 1 teaspoon roasted (or regular) garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon paprika

DIRECTIONS 

For the mango guacamole:

1. In a medium bowl, add avocados, mango and onion.

2. Squeeze juice from the whole lime throughout the mixture.

3. Mash ingredients together.

4. Season with salt and pepper, to taste.

5.  Serve immediately or refrigerate for 15 minutes-1 hour to let the flavors get nice and cozy with each other. 

For the optional blackened shrimp:

1. Combine all seasonings to make the blackening spice. Mix well and set aside. Note: The heat comes from the cayenne pepper and paprika, so adjust to taste as needed.

2. Peel and devein shrimp; chop into thirds.

3. Drizzle olive oil over shrimp. Sprinkle blackening spice over shrimp according to your desired spice level. 

4. Let marinate for 10 minutes.

5. Drizzle olive oil in a medium saucepan.

6. Cook shrimp on medium-high heat, stirring frequently, for approximately 4-5 minutes, until they turn pink and are completely opaque.

7. Add the cooked shrimp to the mango guacamole and mix well.

Copyright 2015-2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

But, I do LOVE making my own products though because they're much so better for the environment (and way cheaper), way friendlier to my my migraine-prone senses, and of course safer for my cleaning-obsessed #miniboss than most of the commercial cleaners out there.

Each product that I'm featuring is super easy to make and requires just a few basic ingredients that you probably already have in your home. And, because you know that I always like to keep it a little fancy, I’ve included links below to some of my favorite cleaning accessories too.

*Disclosure: This post contains affiliate links, which means that I may receive a commission if you click a link and purchase something that I’ve recommended. Please know that all opinions are my own and  I only recommend products that I love. Nothing is here that I wouldn’t use in my own home for my own family.

Most of my recommendations are from Grove Collaborative, which I joined after trying out their service and loving it. It’s a recurring shipping service for household products that’s free to join, and you can order whatever you need, in whatever quantities you want, and schedule them to arrive whenever you need them. No more running out of things you need and no more excessive stockpiling either. Shipping is always $2.99, no matter how big or small your order is.

Want to try out Grove Collaborative too? Use my link to purchase your first order of $20 or more and you'll receive the following gifts too:

Once you’re signed up for Grove Collaborative, you can add any or all of the products listed below from my DIY natural cleaning product recipes (listed in order of appearance) to your cart and/or whatever else you want to try!

All-Natural Surface Cleaner (Riley’s Mix)

INGREDIENTS:

• 1 part distilled water
• 1 part distilled white vinegar
• ½ juiced lemon

DIRECTIONS:

1. Use a funnel to pour water and vinegar into a 16-20 oz. glass or BPA-free spray bottle. Preferred brand: Full Circle, available at Target.
2. Add freshly squeezed lemon juice.
3. Rinse reamer if using Full Circle bottle and screw back on.
4. Shake well before using. DO NOT use on marble or granite.
5. Keep refrigerated.
6. Discard after 4 days.
   
   

Toxin-Free All-Purpose Surface Cleaner with Concentrate

INGREDIENTS:

• 1 oz. All-Purpose Surface Cleaner Concentrate from Grove Collaborative
• Distilled water (approx 15-19 ounces)

DIRECTIONS:

1. Pour concentrate into 16-20 oz. glass spray bottle. Preferred brand: Grove Collective, available here:
2. Fill bottle with distilled water.
3. Shake well before using.
4. Store in a cool, dark place.

All-Natural Glass Cleaner

INGREDIENTS:

• 1 part hot distilled water
• 1 part distilled white vinegar
• ½ teaspoon Castile soap (preferred brand: Dr. Bronners, available here)
• 10-15 drops essential oil (preferred brand, Aura Cacia, available here)

DIRECTIONS:

1. Heat distilled water and use a funnel to pour into 16-20 oz. glass spray bottle. Preferred brand: Grove Collective, available here:
2. Use funnel to add vinegar.
3. Add Castile soap.
4. Add essential oil.
5. Shake well before using (preferred wipe: Grove Collective Microfiber All-Purpose Cloth, available here).
6. Store in a cool, dark place.
   
   

All-Natural Grout Cleaner

• 1 cup baking soda
• ⅔ cup Castile soap (preferred brand: Dr. Bronners, available here)
• 10-15 drops peppermint essential oil (preferred brand, Aura Cacia, available here)

DIRECTIONS:

1. Pour baking soda into a medium mixing bowl.
2. Add Castile soap.
3. Add essential oil.
4. Mix well with a wooden spoon.
5. Pour mixture into an airtight glass container.
6. Stir before using.
7. Store in a cool, dark place.

All-Natural Room + Linen Spray

• 30-40 drops lavender essential oil (preferred brand, Aura Cacia, available here)
• 1 part lavender witch hazel (preferred brand, Thayer’s, available here)
• Fresh rosemary sprigs and lavender buds (optional)
• 1 part distilled water

DIRECTIONS:

1. Add essential oil(s) to small glass spray bottle.
2. Use a funnel to add witch hazel. Tip: You can substitute witch hazel with rubbing alcohol or vodka to make the smell linger longer.
3. Optional: Add fresh rosemary and lavender buds. Tip: You can use essential oils to make the spray stay fresher longer.
4. Fill up with distilled water.
5. Shake well.
6. Store in a cool, dark place.
7. If using fresh rosemary and lavender buds, discard after 2 days.

Please leave a comment below if you try any of these and let me know what you think! Also, if you have any favorite natural cleaning product recipes that you like, share those too! Until next time, Happy Spring Cleaning everyone!

SERVINGS: 3-4

ACTIVE TIME: 15 minutes

MARINATING TIME: 2 hrs-overnight

INGREDIENTS:

Lamb Chops:

• 8-9 French-cut lamb chops
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground pepper
• 3 tablespoons olive oil
• 2 tablespoons fresh chopped rosemary
• 5-6 fresh garlic cloves

Balsamic Red Wine Reduction:

• 1 cup balsamic vinegar
• 1 cup red wine
• 1 tablespoon sugar

DIRECTIONS:

Marinade:

1. Combine salt, pepper, rosemary, olive oil and garlic into food processor.

2. Grind into a paste.

3. Massage marinade into lamb chops.

4. Refrigerate marinated lamb chops for 2 hours-overnight.

Lamb Chops:

1. Drizzle olive oil over hot grill pan.

2. Cook lamb chops on medium-high heat for 4 minutes on each side.

3. Transfer lamb chops in grill pan to a pre-heated broiler set on high.

4. Broil for 3-4 minutes.

5. Remove and serve.

Optional Balsamic Red Wine Reduction:

1. Combine all ingredients into a medium saucepan.

2. Boil for 10-12 minutes or until liquid is reduced by half with a syrupy consistency. Note: If you don't have the consistency you want, you can add a little more sugar.

3. Spoon finished reduction over lamb chops.

Copyright 2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

The number of chocolates you make will depend on the mold you buy and how many cavities are inside. Our mold makes 12 medium-sized chocolates, so our recipe reflects that number. 

SERVINGS: Will vary depending on molds (see above).

ACTIVE TIME: 15 minutes

SETTING TIME: 30 minutes

INGREDIENTS:

• Approx. 14 ounces of white chocolate melting wafers
• 1 tablespoon crushed Oreo cookies
• 1 teaspoon heavy cream

TOOLS:

• Medium glass bowl
• Sauce pot
• Silicone candy mold
• Rubber spatula
• Pastry brush

DIRECTIONS:

1. Make sure that all tools (bowl, spatula, mold) are completely dry at all times. The chocolate will not melt properly if it comes in contact with water.

2. Pour wafers (3-4 oz) into the glass bowl over a pot of gently boiling water. Note: You can also melt wafers in the microwave. Directions will vary based on wafers and molds, so read carefully!

3. Use spatula to stir wafers until just melted.

4. Coat each cavity of the mold with a thin layer of melted chocolate.

5. Place filled mold in the refrigerator for 10 minutes.

6. Repeat Steps 2-5 with a second layer. Ensure that all spaces in the first layer of chocolate are filled in.

7. While the second layer is setting, melt 3 oz. of wafers.

8. Add Oreo crumbles and heavy cream and mix until it forms a paste.

9. Fill each chocolate with the filling, 3/4 to the top.

10. Repeat steps 2-5 with the final layer of chocolate. Be sure to add enough to completely cover the filling. Don't worry if this layer spills over the sides a bit (see below).

11. Once chocolates are fully set, pop them out of the mold. Use a small knife to shave off any excess chocolate around the sides.

Copyright 2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

I love making soothing bath salts to give away on Galentine's Day because they are so easy to make and make such sweet gifts too (I mean what woman doesn't need a little more relaxation in her life?).

Note: For those of you who don't know, Galentine's Day is the unofficial (but pretty much official) holiday celebrated on February 13th when women all over celebrate the beauty of friendship, preferably with wine involved:-).

The salts are there to soothe tired muscles and release toxins, the baking soda is there to soften the water and give your skin a little extra love, and the lavender essential oil is there to completely relax you. 

PREP + MAKE TIME:  5 mins

INGREDIENTS:

• 1 cup Dead Sea salt
• 1 cup epsom salt
• 1/2 cup Himalayan pink salt
• 1/2 cup baking soda
• 30-40 drops lavender essential oil (gauge based on your preference)

TOOLS:

• large Mason jar
• funnel*
• vials (10)*
• friendship charms*
• string*

*optional

DIRECTIONS:

1. Combine all ingredients in Mason jar. Mix well.

2. Use a funnel to pour the mixture into vials, leaving room at the top for the stopper.

3. Use string to tie friendship charms around vials.

All you do is sprinkle a little garlic salt and pepper over a few chicken breasts, place them in the slow cooker and let a jar of your favorite salsa do the rest. Really, it's that simple! 

SERVINGS: 8-10

PREP TIME:  5 mins

COOK TIME: 4 hours

INGREDIENTS:

• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons garlic salt
• 2 teaspoons coarse black pepper
• 24-ounce jar of salsa (pick your favorite!)

DIRECTIONS:

1. Spray the inside of the slow cooker (crock) with cooking spray.

2. Place chicken breasts at the bottom.

3. Sprinkle garlic salt and pepper over both sides of chicken breasts.

4. Pour entire jar of salsa over the chicken.

5. Place the lid on slow cooker and cook for 4 hours on high or 8 hours on low.

6. Use two forks to shred chicken.

7. Keep chicken in slow cooker on warm until ready to serve. 

Copyright 2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

Finally, I decided to take matters into my own hands (literally) with an easy and effective DIY whipped body butter to the rescue! It's made with just three super-moisturizing natural ingredients, and a little bit goes a really long way. I only need to apply it once in the morning and once at night before I go to sleep and it works wonders on my skin. I use it on #miniboss too and she loves it too!

I buy all of my ingredients in the rawest, purest forms from Whole Foods Market (note: not all of them carry cocoa butter) or my local health food market, depending on who has what in stock. 

INGREDIENTS:

• 4 oz of raw, unrefined shea butter
• 4 oz of raw, unrefined cocoa butter
• 4 oz of raw, unrefined coconut oil
• Optional: 15-20 drops of essential oil or food flavoring (optional; try: peppermint, lavender, orange or vanilla)

DIRECTIONS:

1. Place shea butter and cocoa butter in a glass bowl over a medium-sized sauce pan of boiling water (do not letter the water touch the bowl). You can also use a double boiler.

2. Bring butters to a gentle boil.

3. Once butters are melted, add coconut oil and mix well.

4. Remove from heat and let cool.

5. Place the mixture into the refrigerator until solid (usually 45 mins-1 hour).

6. Mix on low until the butter starts to make creamy waves.

7. Place the whipped into the refrigerator for 10-15 mins.

8. Spoon the finished butter into an airtight container and store in a cool place for up to 12 months.

It's got sugar and spice and everything nice, perfect for a quiet night at home on a cold winter night or a festive holiday party hosting great company.

SERVINGS: 8-10

PREP TIME:  5 mins

COOK TIME: 2-4 hours

INGREDIENTS:

1 bottle of sweet Spanish red wine (preferred brand: Eppa Red Sangria)

1 cup orange juice

1 cup apple cider

1/4 cup brandy (use up to 1/2 cup, depending on your preference)

1/3 cup agave nectar

1 teaspoon whole cloves

1 teaspoon whole allspice berries

2 cinnamon sticks

DIRECTIONS:

1. Pour all ingredient into slow cooker.

2. Cook on warm (or low) for at least two hours.

3. Strain before serving in heat-resistant glasses.

As I mentioned in my Thanksgiving post, "porchscaping" is my new favorite thing, so our Christmas tour starts at the front door... 

I sketched out the look I wanted beforehand and then I found almost everything I needed at my favorite go-to stores, loaded with lots of coupons and discounts in hand. Of course. I filled the large lanterns on the left (via my local Wegmans grocery store) with shatterproof ornaments from Michaels.

On the right, I fancied up a vintage-inspired sled from Amazon.com with bells from Michaels. In front of the sled is a galvanized tin filled with white birch from my local hardware store and garland sprays from AC Moore.

Last, but not at all least, is the gorgeous wreath that I got last year from Lowe's flanked by matching garland swags that I was so lucky to find this year at Home Goods.

I moved our winter wonderland tablescape from last year into our newly updated formal dining room. To see how it all came together, check out my Grant Central tablescape tour video on #TheRicheLife here.

I got the silver charger plate on the bottom from Target, the gorgeous glass beaded charger on top of it from Amazon.com, the fabulous plate (can you believe I found 8?!) from Home Goods and the beautiful napkin ring and napkins from Pier 1 Imports. 

I got these chic reindeer from Nordstrom Rack and placed them on our coffee table with a poinsettia in between that's nicely tucked inside a pitcher that I found at Home Goods.

And then, just when I thought I couldn't get any luckier, I found 30 feet of garland for the stairs that matched the wreath and garland swags on the front porch!

Here, I added a dapper reindeer, cranberries and a cozy throw to give a festive feel to my husband's office/man cave.

#Miniboss said that she wanted to see lots of red and silver on our kitchen table, so that's exactly what I gave her! I fell in love with the plaid Christmas tree that I found at Home Goods and I decorated the rest of the table around it. I found all of the other pieces except the silver reindeer and charger plates at Home Goods. 

To get more details on this table came together, be sure to check out my tablescape tour video on #TheRicheLife here.

I kept the lanterns and candles from Thanksgiving on our buffet and added garland, ribbon and reindeer to switch it over to Christmas. Most of the pieces here are from Pier 1 Imports.

These are the stockings that my mom used to hang in our house when I was younger. It meant so much to me that she gave them to us last year to hang on our own fireplace at Grant Central. 

This is #miniboss's Christmas village, which she spent almost a month putting together exactly how she wanted it. I'm not allowed touch it. Seriously. 

This is the gingerbread house that #miniboss made this year at a gingerbread house workshop that we attended at the Ritz-Carlton Pentagon City. The pastry chefs did an excellent job teaching her the tricks of the trade!

Our Christmas tree is decorated with beautiful ornaments that we've collected over the years, including a "Season's Greetings" needlepoint craft that I made when I was 9 years old and a "Faith" ornament that a friend gave me the year I decided to put a baby on my vision board. That same friend delivered #miniboss in October of the next year.

#Miniboss was Misty Copeland in Swan Lake for Halloween this year, and our Christmas card features an illustration of her by Italy-based artist, Ksenia Antonenko.

Thanks so much for stopping by Grant Central, and Happy Holidays from our family to yours!

Our (huge) family goes crazy over our white chocolate macadamia nut cookies every year, so we this year, we thought we'd make some for Santa and his crew too!

YIELD: 40-48 cookies

PREP TIME:  15 minutes

COOK TIME: 8-12 minutes

INGREDIENTS:

• 2 1/4 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 (12 oz.) pkg. white chocolate morsels
• 1 cup chopped macadamia nuts
• 1 teaspoon cinnamon

DIRECTIONS:

1. Preheat oven to 375 degrees (sometimes I cap it at 350, depending on the oven--try out a test batch to see which works best for you).

2. Combine flour, baking soda and salt and set the mixture aside.

3. Combine butter, sugars and vanilla and beat until creamy.

4. Beat in eggs.

5. Slowly add the flour mixture and mix well.

6. Add cinnamon.

7. Use a spatula or large spoon to stir in the white chocolate morsels and macadamia nuts.

8. Put the finished dough in the freezer for 15 minutes to let it harden a little.

9. Remove the dough from the freezer and use a teaspoon or 1/2 of a tablespoon to drop dough about two inches apart onto an ungreased cookie sheet.

9. Bake for 8-12 (usually about 10) minutes or until a nice golden brown around the edges. Don't let them burn!

10. Let cookies cool and firm up a bit before serving.

Copyright 2017, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

It's my own version of Sunny Anderson's original recipe that I watched on the Food Network almost 10 years ago, and it's been part of our family ever since. Thank you, Sunny! 

PREP TIME:  8-12 hours

COOK TIME: 3-3.5 hours

INGREDIENTS:

For Turkey:

For Peach Glaze:

DIRECTIONS

Stage One: Brining the Turkey

Stage Two: "Dressing" the Turkey

Stage Three: Preparing the Glaze

Stage Four: Roasting the Turkey

Copyright 2017, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved. 

PREP TIME:  10 mins 

COOK TIME: 10 mins

CHILL TIME:  8-24 hrs

INGREDIENTS:

1 (12-ounce) bag fresh cranberries, rinsed and sorted

1 cup Turbinado (or granulated white) sugar

1/2 cup orange juice (fresh-squeezed or no sugar added)

1/2 cup Cabernet Sauvignon wine or (Eppa Red Sangria)

2 cinnamon sticks

1 cup pomegranate seeds (click here see how to de-seed a pomegranate)

DIRECTIONS

1. Combine cranberries, wine, orange juice, sugar and cinnamon sticks in a medium sauce pot and bring to a boil.

2. Lower heat to medium and simmer for about 10 minutes. You'll hear popping sounds during this time, which is totally normal and fun for little ones to hear.

3. Remove from heat.  Use the back of a spoon to pop any berries that haven't burst.

4.  Let cool for about 5 minutes and then stir in pomegranate seeds.  Mix well.

 5. Refrigerate in an airtight container for at least 8 hours or overnight (preferred). 

6. Remove cinnamon sticks before serving.

7. Enjoy!

Copyright 2014, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.

As you'll see, this year's decorations started at the front of the house with my newfound love of "porchscaping" and continued through our recently updated formal dining room, family room and kitchen. 

I shopped at all of my usual spots--Pier 1 Imports, Michaels, Home Goods, JoAnn Fabric and Crafts and Crate and Barrel to complete the look. And, of course, I used my coupons and discounts everywhere I could! 

#Miniboss's birthday is at the beginning of October, so I've had many of these decorations since her first pumpkin-themed birthday party. I keep them up through Thanksgiving (minus the adorable feet in the ground, which I put away after Halloween).

I moved the place settings that I used last year for Thanksgiving at our kitchen table to our new formal dining room and added copper charger plates to match the table. Then, I added body to last year's centerpiece with gorgeous gilded lily sprays from JoAnn.

The placemat, charger, napkin and napkin ring are from Pier 1, and the plates are from Home Goods. 

This is a bowl in our family room that I filled with fall-themed potpourii and decorative spheres from Pier 1. I love how the orange and blue colors blend so beautifully together.

This is our kitchen table, where I wanted it to feel like fall, with everything from the centerpiece to the place settings.

I made the cornucopia centerpiece from different floral stems that I bought at Michaels. I got the basket there too!

I used the same wooden charger plates from Easter at the settings on the sides of the table, but I put two copper chargers on the ends to really make them pop.

The glass pumpkins, acorns and runner from Pier 1 really added a nice touch to the center of the table.

One of my favorite things to do after I decorate the table is to complement the theme with decorations on the buffet that sits behind it (see my Christmas and Easter posts). The lanterns, pumpkins, driftwood candleholder and runner are from Pier 1, and the paper oak leaf garland is from Crate and Barrel.

For more great tips on how to get your home ready for Thanksgiving, watch my Thanksgiving countdown on #TheRicheLife here. Don't forget to subscribe!

Thanks so much for stopping by and Happy Thanksgiving from our family to yours!

We shopped at Pier 1 Imports, Michaels, Home Goods and VillageFest in Palm Springs, CA to achieve this look. If you read my BambiniWare at Home for Christmas post, then you know that while I love beautiful holiday decorations, I don't like spending a lot of money on them. Everything you'll see was either on sale, already in a deeply discounted store (e.g., Home Goods) or purchased with a 20% off more coupon.

Come on in to see how it all came together...

We got this gorgeous floral and egg wreath from Michaels. I keep saying that I'm going to make my own wreaths one day, but I lose all motivation when I see one like this that's already so beautifully made for me.

We went with yellow and green as our primary colors for the tablescape. These turned out to be the perfect selections to complement our teal Crate and Barrel chairs.

From the moment hubs showed me this woven fern twigs placemat at Pier 1, I was in love! Since it's a statement piece, we opted to purchase only two of them and place them at the ends of our table, in front of our two more decorative dining chairs (see below).  

We selected hand-crafted mango wood charger plates from Pier 1 for the other six place settings around the table. On top of the chargers are yellow melamine salad and dinner plates from Home Goods. The lime green napkins and yellow chrysanthemum napkin rings are from Pier 1.

Also shown are one of the two the speckled eggs nests that we purchased from Pier 1, which we placed on top of a lovely lime green and white table runner that I bought from an artisan at the VillageFest weekly street fair in Palm Springs, CA.

After designing high, dramatic centerpieces for both Thanksgiving and Christmas last year, I wanted to go with something lower and more subtle for Easter. I chose a rectangular wooden floral box filled with faux boxwood and accented by a galvanized metal band around the bottom.

I thought that the boxwood would be enough by itself, but then toddler boss came up with the brilliant idea to place the Pier 1 speckled egg tea light holders on top and that one move made it the perfect centerpiece.

This year, it seemed like every store was selling fancy bunnies, but the one that we all loved the best was from Home Goods. It's solid wood, incredibly chic and not at all scary (which is something that was a serious issue with a lot of the other bunnies we saw). Toddler boss named her "Hoppy."

Also from Pier 1's speckled eggs nest collection are the chair hangers that toddler boss hung on our two end chairs.

We all had a hand in picking out these faux flowers from Michael's, but when it came time to actually arrange them, the job was all on me. This was my first time putting together floral arrangements with no fancy accoutrements--not bad if I do say so myself (and I do!).

Also pictured is the basket of eggs that toddler boss filled with her favorites. They're all our own creations, ones that she's painted or ones that I've decorated in the studio, like these sequin eggs, which are featured on MarthaStewart.com:

Thanks so much for stopping by Grant Central, and Happy Easter from our family to yours!

If you want to keep your sequin eggs beyond Easter, use plastic eggs that are available at most craft stores. If you'd prefer to use real eggs, you can always blow them out using our handy trick. And instead of using acrylic craft paints to color your hard-boiled eggs, try using natural Easter egg dye to create different hues from ingredients in your kitchen.

Sequin eggs are beautiful, but they're also very intricate and can take a fair amount of time to decorate (our eggs took about 20 minutes each), so be sure to plan accordingly.

[FIND INSPIRATION: 50+ Ideas for Decorating Easter Eggs]

MATERIALS

• Plastic eggs
• Assorted acrylic craft paints
• Paintbrush
• Elmer's glue
• Skinny craft sticks
• Assorted sequins in various colors and sizes (we used small, medium and large)
• Small bowls (for organizing sequins)
• Optional: Egg-Drying Rack

The keys to successfully pulling off these pranks are to plan ahead when the kids are not around and to keep your finished products well-hidden until it's time to use them. And don't forget to keep your camera on deck to capture their expressions once they realize that they've been tricked. Priceless!

1. "Not so Cheery-Os"

Frozen cereal, anyone? For this one, you'll need a bowl, milk, and your child's favorite cereal. Pour the milk and cereal into a bowl until it's about halfway full. Then, place the bowl in the freezer overnight. In the morning, before the kids wake up, add some cereal and a little bit of fresh milk to throw them off. Watch as they attempt to put their spoons in a bowl full of rock solid cereal. Talk about hard times!

[MORE IDEAS: 10+ April Fools' Day Pranks to Try]

3. "Hello, JELL-O!"

It looks like juice, but it's really Jell-O! You'll need a packet of Jell-O in a flavor that resembles a juice that your child would normally drink and one your child's favorite cups. Prepare the Jell-O, and then pour it in the cup until it's about three-quarters full. Next, refrigerate the cup until the Jell-O is set, but not too firm. Once it's set, stick a straw in it to add to the effect. Refrigerate until ready to use (or trick).

4. Tip of the "Icebug"

Get ready to hear piercing shrieks of, "Mom, there's a bug in my water!" To do this prank, you'll need a small plastic bug (available at craft stores, an ice cube tray and water. Boil the water first to make the ice clearer once it freezes. Then, place the bug in one of the ice tray compartments and fill until it's about three-fourths full. Once the ice freezes, you can use it immediately or put it in a plastic bag to save for later. (Tip: You can make the prank a little more dramatic if you serve the water immediately after sports practice or active playtime when you know that they're really thirsty!).

5. Remote (out of) Control

 Want to cut down on TV time? All you need for this one are a remote control and a small piece of transparent tape. Place the tape over the sensor on the top of the remote control, then chuckle as your child tries to change the channel to no avail. Add a few more laughs by leaving the channel one of your favorites, so that they'll have no choice but to watch your favorite (boring!) shows with you until the jig is up!

Got any more kid-friendly posts to add to this list? Let me know in the comments section below!

This article was first published on the Martha Stewart Living Network on March 28, 2017.

It's such an adorable addition to our Valentine's Day decorations, and toddler boss loves it, so I'm guessing that it will stay up long after February 14th. Totally fine with me:-)

MATERIALS:

• Valentine-themed card stock in various colors and/or prints 
• Heart-shaped cookie cutter
• Scissors
• Stapler
• Scotch tape
• Kite string (or any other very thin string); about 30 inches

STEP 1

Use the cookie cutter to trace a few hearts on one of the sheets of card stock. You'll use these as templates in Step 2.

STEP 2

Use the templates from Step 1 to cut out hearts from the remaining sheets of card stock. You'll need a total of 18 hearts.

STEP 3

Arrange the hearts in three groups of six that you want them to be in for the finished mobile.

STEP 4

Fold each stack of hearts in half along the center.

STEP 5

Stack the hearts in each group and staple them together twice along the center fold line.

STEP 6

Fan out each of the individual hearts to create each 3D heart. 

STEP 7

Using the string, tie a loop around the middle of one of hearts and knot it at the top. Put a piece of tape down the center to secure the string to the heart.

Repeat this step with each of the hearts, spacing them about 3 inches apart. 

STEP 8

Repeat Step 7 with each of the hearts, spacing them about 3 inches apart. 

Hang the finished product in a doorway or window and watch it spin!

For more DIY valentine fun, check out these posts:

• Heart-Shaped Strawberry Jam and Cream Cheese Sandwiches
• Milk Chocolate Soap Bar Treats
• Heart-Shaped Bubble Wand

With Valentine's Day just around the corner, I've been having fun adding a little extra love to toddler boss's lunches lately with these yummy heart-shaped ("sweetheart") sandwiches.

We make ours with homemade strawberry jam and cream cheese, but you can make your own sweetheart sandwiches with a variety of options (jam, nut butters, soft cheese, hummus), depending on your little one's preferences. Feel free to get creative as you spread the love!

RECOMMENDED AGES:  12+ months.  Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when. 

SUGGESTED PAIRING:  Serve while your little one is wearing one of our signature Burpa Bibs that fit up to 3T.

ACTIVE TIME: 5 mins

INGREDIENTS + TOOLS: 

• Two slices of whole wheat bread
• Strawberry jam
• Cream cheese
• Two heart-shaped cookie cutters in different sizes (large and small)

DIRECTIONS: 

1. Place the large cookie cutter on top of one slice of bread. Press the cutter down and jiggle it until the outline of the heart is clearly formed on the slice of bread. Remove heart and set aside.

2. Repeat Step #1 for the second slice of bread.

 3. Place the small cutter in the middle of one heart. Press down and jiggle until the outline of the small heart is clearly formed inside the slice of bread. 

 4. Remove the small heart and set the large open heart aside.

 5. Spread a layer of cream cheese on top of the closed heart, followed by a layer of strawberry jam.

 5. Place the open heart on top of the layer of jam and press down to hold.

 6. Repeat as needed to make more sandwiches to serve to your little sweethearts.

Don't want to throw away the leftover crusts? I don't either! Here are a few great ways to repurpose them:

• Bread crumbs
• Bread pudding
• Croutons
• French toast fingers

Any more ideas? Please share them below!

Did someone say chocolate? Yes! If you like chocolate, then you’ll love these easy DIY milk chocolate treats sans the sugar and calories. Featuring a luxurious blend of goat’s milk, cocoa butter, cocoa powder and chocolate flavoring, they'll indulge your senses and melt the stress of the day away in just a few simple steps that are easier than you might think.

INGREDIENTS

• 8 ounces goat's milk melt-and-pour soap base
• 2 ounces raw cocoa butter
• 2 teaspoons cocoa powder
• Concentrated chocolate flavoring

Yields 6 heart-shaped bars. You can purchase the goat's milk melt-and-pour base and the raw cocoa butter online or at a specialty health foods store.

MATERIALS

• Soap cutter
• Heat-resistant glass measuring cup
• Plastic spoon
• Small spray bottle filled with rubbing alcohol
• Heart-shaped silicone molds

 

STEP 1

Use the cutter to cut the goat's milk base into cubes that measure approximately 1-inch by 1-inch. The cutting process is much easier (and safer) when you use a soap cutter versus a knife, so be sure to invest in one before you start making your bars.

 

STEP 2

Place half of the goat's milk base cubes into the heat-resistant measuring cup along with half of the cocoa butter (cut if needed).

 

STEP 3

Microwave the base and cocoa butter mixture for 30 seconds. Carefully remove the measuring cup from the microwave and stir the mixture with the plastic spoon. If you still see clumps, return the measuring cup to the microwave and heat the mixture for an additional 30 seconds. Repeat as necessary until the mixture is smooth.

STEP 4

Once the mixture is smooth, add teaspoon of cocoa powder and a few drops of the chocolate flavoring (to your liking). Mix thoroughly with the spoon.

 

STEP 5 

Spray the molds with the rubbing alcohol before pouring in the mixture so that the bars will slide out easily once set.

 

STEP 6

Carefully pour the mixture into the molds, filling each heart to just above half. You should have enough to fill three hearts. Distribute any excess among these three as needed.

 

STEP 7 

To create the three remaining bars, follow Steps 3 through 6, but omit the cocoa butter. Without the fat from the butter, the cocoa powder does not mix with the goat's milk base as well, and the final product will resemble a "cookies and cream" chocolate bar as shown.

 

STEP 8

Once you fill all of the molds, let the bars set at a comfortable room temperature or place them in the refrigerator for about an hour (or until hard).

 

To remove your bars from the molds, simply pop them out (a task made so much easier by the rubbing alcohol that you sprayed inside the molds beforehand in Step 5).

Whether you're keeping your milk chocolate soap bars for yourself or gifting them to a chocolate-loving Valentine, here are some fun packaging ideas from Martha Stewart to add to the appeal of your treats!

 

*This article was first published on the Martha Stewart Living Network on January 28, 2017.

Love is in the air with this easy DIY heart-shaped bubble wand that you can fill with your own homemade bubble mixture too!

MATERIALS

• Dowel (3/16-inch width)
• Martha Stewart Crafts acrylic paint
• Paint brush
• 16-gauge craft wire (12-24 inches per wand)
• Wire cutter
• Needle nose pliers
• Assorted beads

Note: While this is a kid-friendly craft, there are sharp objects involved. It's best if parents take the lead on cutting and bending the wire in the steps below.