diy apple cinnamon body scrub

diy apple cinnamon body scrub | www.prettyplainjanes.comEver since our coconut brown sugar post I have been loving diy body scrubs.  Not only are they far more cost effective than pre-made versions but you know exactly what is going into them (and onto your precious skin).  Unfortunately of late doing something for myself doesn’t even make the list of daily to-dos.  Feeling a little less than fabulous the realization has hit me that even the smallest of things, like making an easy scrub, can make a huge difference.  And since it’s about to be the best season ever why not make a nod to fall with an apple cinnamon scrub.

diy apple cinnamon body scrub | www.prettyplainjanes.comIngredients:

  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons coconut oil melted
  • 1 tablespoon unsweetened applesauce
  • 1/2 teaspoon cinnamon

Add all ingredients to a bowl and stir until combined.  Apply 1 to 2 tablespoons onto wet skin (simply dip fingers in scrub) and lather all over.  Rinse.  Store in airtight container (a 4oz jar works well for this) for up to 2 weeks.

*Coconut oil makes this very slippery – be careful when using in shower.

*Add Vitamin E drops or honey for extra moisture power.

diy apple cinnamon body scrub | diy apple cinnamon body scrub | www.prettyplainjanes.comApples and cinnamon – is there a better smell?  Gladly treating myself a little early for fall.


diy apple cinnamon body scrub |




Posted in beauty, diy, skin | Tagged | 1 Comment

labor day

labor day | www.prettyplainjanes.comSometimes all we need is a moment to simply breath.  Happy Labor Day!

labor day |




Posted in holidays | Tagged | 1 Comment

Happy 27th, Josh!

Happy 27th, Josh!  | www.prettyplainjanes.comThese four photo’s are so Josh.  A child at heart, an avid bow-tie wearer, lover of corndogs and adventure (…and craft beer, soccer, falling asleep in random places, fishing, good lasagna and short shorts.)  Most importantly, the best man I have ever known, who I also have the honor of calling my husband.  Happy 27th, babe.  We love you!


Happy 27th, Josh!  |

Posted in personal | Tagged | Leave a comment

tomato galette

tomato galette | www.prettyplainjanes.comTomatoes fresh from the garden are one of life’s simple pleasures.  Even our little patch of soil (which currently grows more weeds than anything) is producing delicious maters bursting with flavor.  While most of our harvest goes towards freezing for future soups and marinara we do save the heirlooms for eating fresh.  Of course simply slicing them up and devouring is good but I am always on the hunt for something else to make.  Enter this delicious galette.  Tomatoes, mozzarella and basil are a trio of happiness. Wrap them up in a pie crust and you’ve got summer garden perfection.

The must do, cannot skip part of this recipe is the draining of the tomatoes.  These bad boys hold a ton of water and will make your crust soggy if you do not omit some of it.  You’ll need salt, a couple of cooling racks and paper towel.  If you skip this step you will regret it (especially if you make your own pie dough).

tomato galette | tomato galette | www.prettyplainjanes.comWhat I love about galettes is that they are rustic, aka “not perfect”.  This works out well for me because my pie crust, or dough of any kind, is never pretty and certainly not perfect.

tomato galette | tomato galette | www.prettyplainjanes.comA slice of this is delicious on it’s own.  You can however get fancy and make some balsamic drizzle.  Your guests will oh and awe over your final touch (which is ridiculously easy to make).

tomato galette | www.prettyplainjanes.comServe warm or room temperature.  Serve for lunch, brunch or dinner.  Serve on a plate, wrapped in a napkin or out of the baking sheet.  In other words, just serve it!  Especially before those tomatoes make their farewell.



tomato galette |



tomato galette

tomato galette |


  • 1 9 inch pie crust (I use this recipe)
  • 3 to 4 medium tomatoes (good summer ones are best because they are the star of this recipe)
  • 4oz of fresh mozzarella sliced
  • handful of basil chopped
  • 1 egg beaten
  • salt & pepper
  • 2/3 cup balsamic vinegar (optional)


  1. Slice tomatoes and sprinkle with salt. Lay single layer on cooling racks with paper towel underneath to catch drippings. After 5 minutes blot top of tomatoes with paper towel. Flip slices over, let sit for 5 minutes and blot again. Repeat if slices are really juicy.
  2. Preheat oven 375 degrees fahrenheit. Roll out pie crust so that it is 1/8" think. Place on a baking sheet lined with parchment paper. Put cheese in the center. Sprinkle with half the basil.
  3. Place 2 layers of tomatoes on top of cheese and basil leaving 1 1/2" crust free around the edge. Sprinkle remaining basil on top.
  4. Fold pie crust edges up around tomatoes. This is meant to look rustic so do not worry about how perfect it looks. Brush crust with egg wash and top with a little salt and pepper.
  5. Bake on bottom 1/3 of oven for 50 to 60 minutes or until crust is golden. Allow to cool for 10 minutes before serving.
  6. (To make drizzle place vinegar in a sauce pan and simmer until about 1/4cup remains.)
tomato galette |

Posted in brunch, recipes, vegetarian, what's cooking | Tagged | 1 Comment

buckeye cookies

buckeye cookies  |

The first sign of fall is officially here (and I’m not talking about Starbucks releasing their pumpkin latte’s).  College football!! If you’re reading this and rolled your eyes a bit thinking “Shan doesn’t care about football”- you are correct- but I do love all of the fun activities that come with it.  Friends, tailgating, snacky food and (not that I can have any) good beer?  Count me in!

buckeye cookies  |


These cookies are about as O-H-I-O as they come.  A fun twist on a classic buckeye- these brownie-like cookies are topped with peanut butter and chocolate.  So, so dreamy if your’re a peanut butter lover!!

buckeye cookies  |

buckeye cookies  |
Cheers to football season!
buckeye cookies  |


buckeye cookies

buckeye cookies  |


  • Cookie:
  • 2 1/4 cup flour
  • 1/2 cup Hershey's cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter, at room temp
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 pkg chocolate fudge instant pudding mix
  • Peanut Butter Filling:
  • 1 cup creamy peanut butter (I used Jiff Natural)
  • 1 cup powdered sugar
  • 1 cup milk chocolate chips
  • 1 cup semi sweet chips
  • (or you could use melting chocolate of any kind!)


  1. First, make your peanut butter filling by mixing your peanut butter and powdered sugar. Roll into 1 tbsp balls, and place on a cookie sheet fitted with wax paper. Pop them into the freezer.
  2. Preheat the oven to 350F, and line two baking sheets with parchment paper.
  3. Cream butter and sugar in your mixing bowl until light and fluffy. One at a time, add in eggs, followed by your package of instant pudding mix. Be sure to scrape down the sides of your bowl a few times so that all ingredients are mixed!
  4. In a seperate bowl, whisk together the flour, cocoa powder, baking powder and salt. Add this mix to your mixing bowl on low speed until completely incorperated, and then turn off your mixer.
  5. Scoop dough onto prepared baking sheet using a large ice cream scoop or something of similar size. The cookies do not spread much during baking. Using your fingers, create a hole in the center of the cookie for the peanut butter ball to be placed in once they are out of the oven.
  6. Bake for 14-15 minutes, until the cookies do not appear "glossy", and immediately place peanut butter balls on them once they come out.
  7. Transfer cookies to cooling rack after about 10 minutes to continue cooling completely.
  8. Once cool, melt down your chocolate. There are a few ways to do this, but my prefered method is using a double boiler. With about an inch of water in the bottom of a pan, bring it to a rolling boil. Place bowl with chocolate in it on top of the pot and remove from heat, stirring constantly to melt the chocolate.
  9. Top each cookie with 1 tbsp or so of melted chocolate, speading it to cover the peanut butter.
  10. Let cool completely for chocolate to reset. Store in an airtight container for 4-5 days (but they most likely will be gone by then!)
buckeye cookies  |

Posted in cookies, recipes | Tagged | 1 Comment