DIY homemade vapour rub

DIY Homemade Vapor Rub- Dr. Axe

Total Time: 30 minutes


¼ cup olive oil

½ cup coconut oil

¼ cup grated bees wax

20 drops peppermint essential oil

20 drops eucalyptus essential oil

Glass jar


1. Pour the olive oil, coconut oil and beeswax into a jar.

2. Place a saucepan with 2 inches of water over medium low heat.

3. Place jar in saucepan and allow oils to melt. Stir to combine.

4. Once combined, allow to cool slightly and add in essential oils.

5. Pour mixture into metal tins or storage containers and allow to set.


My current book

i must say i am really enjoying the book i am currently reading.

its a new maggie hartley foster care memoir. its really great!

its called battered, broken healed, and is about a 4 month old baby that is taken into care, not sure yet what is the reasons other than failure to thrive, as i am only on chapter 7 of the book, but its really good!

a page turner for sure! off to read some more now!


My current book

I’m almost done reading my latest book. Its a Maggie Hartley book.

Maggie Hartley, for those who dont know, is a UK based foster parent, who writes about her experiences of fostering.

Her books are really good. I get them from audible. They are also available on kindle and in paperback from all good bookstores.

The one I am reading is called too young to be a mum. Its really good.

On audible she has 5 books out so far, with two more coming later in the year. I think there are a few more available in paperback though.

I should finish the current one that I am reading tonight or tomorrow morning, then I’ll review it.
carol anne

Bonus recipe of the day. Upside down cherry cake

Cherry cherry Upside Down Ccake

Cakes and cherries? Then you will love this cake!

definition list of 1 items

7 tablespoons unsalted butter

1 cup packed brown sugar

2 large eggs

1 cup granulated sugar

1/2 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups pitted sweet cherries*

list end

list of 6 items

1. In large oven-proof skillet, melt 5 tablespoons butter; add brown sugar and cook until dissolved; remove from heat.

2. Heat oven to 375°F (190°C).

3. In large bowl,

beat eggs

and granulated sugar until pale yellow; about 4 minutes.

4. Melt remaining 2 tablespoons butter in milk; set aside.

5. Sift together flour, baking powder and salt. Add

flour mixture

and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms.

6. Sprinkle cherries in an even layer over brown sugar in pan;

pour batter

over cherries and bake 40 minutes or until cake tester inserted in center comes out clean. Immediately invert cake onto large platter; serve warm.

list end

Makes 8 servings.

* Freezing the cherries partially helps to keep them from floating to the top of cake. Enjoy.

Recipe of the day. Peanut butter and jelly banana bread

Peanut Butter & Jelly Banana Bread<?XML:NAMESPACE PREFIX = “O” />

Makes one 9×5-inch loaf

For the strawberry swirl:

½ cup strawberry jam

1 tsp corn starch

For the banana batter:

1 ¾ cups all-purpose flour

2/3 cup granulated sugar, divided

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup natural peanut butter

1 cup mashed ripe banana (from about 2 medium bananas)

1/3 cup full fat sour cream

1/3 cup unsalted butter, melted

1 tsp pure vanilla extract

2 large eggs, at room temperature

Preheat your oven to 375°F. Line a 9×5-inch loaf pan with parchment paper leaving a 2-inch overhang along the long sides and lightly butter the exposed short sides. First make the strawberry swirl mixture. Place strawberries, sugar and corn starch in a food processor and blend until smooth. Set aside to thicken slightly as you make the banana batter. In a medium bowl, whisk together flour, 1/3 cup (65g) sugar, baking powder, baking soda and salt. Melt peanut butter gently in the microwave until fluid. Set it aside for a moment. Combine mashed banana, remaining ⅓ cup sugar, sour cream, melted butter and vanilla in a large bowl and whisk together until evenly blended. Whisk in eggs until well incorporated. Add the flour mixture and fold it in gently until just combined. Do not over-mix it is ok if the batter is a bit lumpy. Transfer about 1 cup of this mixture to the bowl with the melted peanut butter and stir to blend well. Dollop the banana mixture into the prepared loaf pan alternately with spoonfuls of peanut butter mixture and run a skewer through it, back and forth and around, to swirl the mixtures together. Drizzle strawberry mixture over the batter in the pan and then use a skewer to swirl it over the surface. Bake for 20 minutes (to set the strawberry swirl), then reduce the temperature to 350°F and bake for another 30-35 minutes until the loaf feels firm to the touch and a skewer inserted into the center comes out clean. Transfer pan to a wire rack to cool for 15 minutes before inverting the loaf. Let cool completely before slicing.