Avocado Hair Mask

It's no secret Nicole and I like to hang out. We sometimes make the hubby's think it's all about golfing, "Hey Hun, you want to go up to Tim and Nicole's this weekend and you guys can go golfing?" Victory! 

This past Saturday morning revolved around Maple Bars and an Avacado hair mask. It was better than it sounds. 

I found this recipe on Pinterest, naturally. You can find it here.

First you're going to blend up your goods, and hopefully have a BFF you can split the magic with.  Just make sure to double the recipe.

1 Ripe Avacado

1 TBSP Olive Oil

1 TBSP Apple Cider Vinegar

1 TBSP Brown Sugar

 

Next your going to have said BFF slime your hair with it. I'm not going to lie, this seriously gave me the heebs. It brought back not so fond memories of blow out diapers that resulted in entire wardrobe changes. 

My little guy Soren was NOT impressed, he kept saying, "No Cado!" 

We let it sit for about 30 min, we didn't have a shower cap, or even saran wrap. Nicole suggested Glad press and seal, but combined with a blow dryer I thought it was best to avoid the smell of melted plastic and hair...She might not invite me back.

Overall, when we were done we had mixed reviews. Both of us thought our hair was left feeling a little heavy. My ends however have not felt less crunchy. I wash my hair about every other day, so fast forward to day 3, my hair was amazing. For reals. It was shiny and soft, and all around fabulouuus. 6 days later my hair is still feeling and looking awesome. This will definitely be a repeat. Next time I will follow the directions a little closer and use the shower cap and blow dryer.

We both used this curling wand...



and I am firm believer in Wen products.



I hope you're not too weary to give this DIY Hair Mask a try. Let us know what you think. To stay updated with us, you can subscribe to our blog via the side bar. Just look for the mustache. ;)

The Ultimate Carrot Cake!

I am a Carrot Cake lover, it can't be just any carrot cake though. It has to be perfect. It can't be dry. It can't be soggy. I want to see the flippin' carrots...that IS why it's called "Carrot Cake", am I right? I tweaked this recipe until it is seriously a piece of perfection.

Personally, I am not into "commercial" holidays, it's just not my deal. Flowers die. I can buy chocolate anytime. That weird stuffed animal will end up in my Goodwill donation pile... 

And then there is  Mother's Day.  That my friends IS my deal.  That is my morning, noon, and night. I got sliced and diced 3 times in 3 years... I want some Carrot Cake, dang it. 

As a Mother it's so easy to focus on all the things that you aren't doing. Heck, in one day I think I am doing awesome and then 2 hours later I am a wreck and ready to call an exorcist. Being a Mom is no joke, it is the hardest, yet most rewarding thing I have ever done. One time a year there is a day dedicated to recognizing how utterly amazing we are. So sit back and enjoy it, you deserve it. I'll be smooching on my kids and eating cake. 

Cake Ingredients:

6 Cups Grated Carrots

1 Cup brown sugar

1 Cup raisins

4 eggs

1 1/2 Cup white sugar

1/2 Cup Vegetable Oil

1/2 Cup Apple Sauce (Cinnamon or Plain)

2 1/2 TSP Vanilla Extract 

1 Cup Crushed Pineapple, drained (save 2-3 TBSP of juice)

3 Cups All Purpose Flour

1 1/2 TSP Baking Soda

1/2 TSP Baking Powder

1 TSP Salt

2 TBSP Cinnamon

1/2 TSP All Spice

1/2 TSP Ginger

1/2 TSP Ground Cloves

1 Cup Walnuts

Directions:

***Note: You will need cheese cloth, and (2) 10" cake pans***

In a medium bowl, combine grated carrots and brown sugar. In another small bowl dump your 1 cup of raisins and cover with lukewarm water. This will make your raisins nice and plump. Allow both to sit for 60 minutes. Use cheese cloth to drain your carrots, this will keep your cake from being too soggy. Next drain your raisins and combine is medium bowl with carrots.

Preheat oven to 350 degrees. Grease and flour your cake pans.

In a large bowl, beat your eggs until light. Gradually stir in the white sugar, oil, apple sauce, and vanilla. Stir in the drained pineapple (use cheese cloth for draining these as well) plus the 2-3 saved juice. 

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, all spice, ginger, and ground cloves. Stir into the wet mixture until absorbed. 

Next stir in the carrot mixture and the *walnuts (*optional- I don't put the walnuts in the actual cake, I like to have them on top of the frosting)

Pour evenly into your round pans.

Bake for 30-35 minutes. 

Allow your cakes to cool in pans for ten minutes, and then flip onto wire racks and let cool completely before frosting. 

Cream Cheese Frosting:

1/2 lb soft butter

(2) 8oz containers of cream cheese, also softened

2 lbs confectioners sugar

2 TSP Vanilla

Mix softened butter, cream cheese, and vanilla together in a mixer until nice and fluffy, slowly stir in powdered sugar. If the frosting is too stiff, stir in a tiny bit of milk until it is at your desired consistency.

Eat and enjoy!

Crockpot Lasagna

This is yet another family favorite. It's so easy to make, I don't think I will ever return to making lasagna the "OG" way. I am all about keeping things simple.

So here ya go folks!

Ingredients:

1 lb Italian Sausage
1 Jar Spaghetti Sauce
1 Cup Water
1 15oz container of Ricotta Cheese
2 1/4 cups Italian Cheese
1/4 cup grated Parmesan cheese
1 egg
1 TBSP parsley
6 lasagna noodles

Directions:

Brown sausage in a large skillet, drain the fat, and add your spaghetti sauce and water. Let simmer for a few minutes.

In a small bowl mix together ricotta, egg, Italian and Parmesan cheeses, and parsley.

Now you going to start building your layers! First, add 1 cup of the meat mixture to the bottom of your crock pot. Cover with 3 lasagna noodles (you're going to have to break those bad boys up to fit), and then cover with 1/2 of the ricotta mixture. Next spoon 2 cups of the meat mixture on top, and cover with the remaining noodles. Top with remaining ricotta mixture, and spoon remaining meat mixture. Top with 1/4-1/2 cup Italian cheese. Cover with lid.

I usually cook mine on high for 2-3 hours, but you can easily adjust that to cook on low for 4-6. It is such a delicious easy meal!