Easy DIY Flower Gift tags!

These pretty paper flower gift tags are inexpensive and perfect for any occasion! This easy project is kid friendly as well!

You'll need:

• 1/8 inch hole punch

• Paper gift tags 3inches long or larger

• Paper flowers

• Brads in silver or gold

Step 1: Punch a hole about 1-1.25 inches from the end of your gift tag. I am using a 3 inch gift tag and a 1/8 inch hole punch.

Step 2: Choose 3-4 paper flowers in different sizes. Starting with the smallest flower, slide onto the brad. The flowers should come with pre punched holes to make this easy! NOTE: the flowers will have a front and back, The front if the side cubed up and you will want to put the brad through the front side so the petals curve upwards.

Step 3: put the brad through the hole in the tag and bend the legs of the brad flat. NOTE: You can cover the legs of the brad with a little white sticker or round kraft sticker!

Missing Home

 

 

 

 

 

 

 

Pumpkin Gooey Cake Heart attack version - I promise it is edible!

Ok, I stray from soap but for good reason! This has got to be one of the best freggin cakes in the world! If you love pumpkin, and have a crazy sweet tooth, this cake is the perfect thing to satisfy you - it is to die for - really!

This recipe is from my dear friend Nikole via Paula Dean. Heart attack version calls for an extra stick of butter to be added to the filling but everything else is the same. Paula Deen would be proud!

see original recipe here: Paula Deen's Pumpkin Gooey Butter Cake

Nikole's Heart Attack Version Pumpkin Gooey Cake:
Bottom Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons (one stick) butter, melted

 Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 16 Tablespoons (2 sticks) butter, melted
• 1 (16-ounce) box powdered sugar (you may want to do 1 1/2 c. instead of the whole box to cut the sweetness a bit)
  
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

- Preheat oven to 350 degrees F.

- Combine the cake mix, egg, and butter and mix well with an electric mixer (I used a spoon and it worked just fine. Just mix well).

- Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.

- Add the eggs, vanilla, and butter, and beat together.

- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.

Make sure not to overbake as the center should be a little gooey.

Best served warm with lots of vanilla ice cream!  and perhaps a Pumpkin Beer?
This Buffalo Bills Pumpkin Ale is my favorite - made my Pyramid - look for it at BevMo!

New sugar scrub results in...

...with the tie breaker vote by me. Cream Cheese Frosting and Pumpkin Cake came out dead even so I decided, considering the season, that Pumpkin (Crumb) Cake is the winner. Sorry to the Key Lime, Lavender Buttercréme and Cream Cheese Frosting folk. The good news, Pumpkin Crumb Cake is mouthwatering and is sure to please any sweet tooth!

Buttery yellow cake with creamy pumpkin, cinnamon brown sugar and pecans! Now available in the Seasonal section of my Etsy shop, 10.5 oz jar for $13.50 plus shipping!

Other seasonal items now available:

 

Chocolate Pumpkin Spice cake soap

 

Mulled Cider Soap