Fresh Lemon Bath Salts

I LoVe Lemon,

{as if you didn't know that by now!}

Everything about it:

The CoLoR

The Scent

The TasTe

I also am verra fond of Bath products.

Making and Using them.

This go round, 

I went the Fresh route.

Things Needed:

*************

*1 Big Lemon, fresh but not cheeky

*Sea Salt

*Really Nice Jar {with firm closing lid/top}

*************

Using my Mandolin Slicer 

[at the widest setting]

I cut 1 Lemon into these beautiful, lovely slices...

Place a layer of Sea Salt at the bottom or your Jar.

About 1/2 to 1 inch.

Place a layer of Lemon Slices on top of that.

When placing your layers of Salt on top of the Lemons

make sure the Salt is firmly packed to cover the wedges.

Continue til you reach the top.

Seeing as it is Fresh ingredients, 

I would use as soon as possible.

When you add the Salt to your bath,
throw in a couple of the Slices as well;
discard after use.

Wait til you get a scent`full~

Your Happy will tingle.

Lemon Lemon Loaf from BAKED

O.

M.
G.

 

This loaf cake is Super~CaLa.

If you, like, love, Lemon like I do, then this recipe is for You.

It's from BAKED, a boOk I was turned on to by a BettieBlogger.

I checked it out from my local library and this is the first recipe I tried.

To some the recipe may look complicated, but it really isn't.

Especially if you're organized.

This is not for the calorie concious,
this is for the TasTe Concious~
oh, heLL Yes.








Here's some tips:

Zest your Lemons first.

Trace the bottom of your pan onto the Parchment PaPer,
cut,
grease pans,
lay PaPer,
grease paper,
set aside.






Yes, that is 4 sticks of BuTTer.

butt~ah.

Mix up dry ingredients and set aside.
Then mix your wet ingredients
in food processor.

Blend, Fold, Fill....

I used my Mandolin Slicer to thinly slice some Lemons

to layer on a couple of Loaves.

I couldn't stop eating the batter...

The makings of Lemon Syrup and Lemon Icing Glaze...

Verra easy.

For the Icing Glaze,

the recipe said 4 to 6 tbls. Lemon Juice

I ended up using 6 and it was a bit much tartiness.

I would go with 4.

These trusty Weapons of Mass Eatery
made the job easy and oh so smooth.

When baking, I set the timer for 30 minutes {second round}
and thought they might need 5 more minutes.



Next time, I will take them out at 30 min.
The extra time made for a crusty crust..
the less time will most likely give me the moister crust.

Let them eat Loaf.

http://bakednyc.com/page/book/baked-new-frontiers-in-baking



Next up,
I really want to try the White Out Cake.
Maybe for the Weeblette's up~coming birthday.