Ever 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.
- 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.
Apples and cinnamon – is there a better smell? Gladly treating myself a little early for fall.
Sometimes all we need is a moment to simply breath. Happy Labor Day!
These 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!
Tomatoes 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).
What 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.
A 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).
Serve 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.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- (To make drizzle place vinegar in a sauce pan and simmer until about 1/4cup remains.)
©Pretty Plain Janes