Hello Lovely,

Do you clean your makeup brushes? 

I’m embarrassed to admit that I’d never thought about cleaning my makeup brushes. I mean, I knew I was supposed to clean them, I just never made the time to do it properly (often opting to just rinse it with soap and water). Big mistake.  As it turns out, cleaning makeup brushes is a pretty important task that can prevent bacteria from spreading on the skin.

Bacteria = breakouts.

Breakouts = makeup brush contamination.

Makeup brush contamination = more breakouts.

It’s a nasty cycle.

I had bought a bottle witch hazel during my last shopping trip in Miami because I heard about all of the amazing benefits of it with beauty products. I also knew that castille soap is like the coconut oil of bases (holy and highly revered). There are a number of store-bought brush cleaner options, and there are also a number of DIY tutorials on Pinterest. Most of the ingredients used in both the store-bought and “homemade” versions are far from natural, so I took what I learned and started experimenting. After all, how hard could it be, right? With a few basic ingredients, which I already had on hand for DIY beauty products, I was able to easily whip up a natural solution.


To say that I’m now a brush cleaning advocate is an understatement.  Trust me, just try it once–dip your makeup brush in a few simple ingredients–your beauty routine will forever be changed. From what I’ve read, most makeup professionals recommend cleaning brushes daily, particularly the ones used for foundation and blush. But considering I don't wear makeup every day (special occasions only) I'll stick to cleaning them after every use.

My homemade brush cleaner recipe works for any cleaning schedule since it makes enough solution for soaking sessions (my preferred method of cleaning) or daily spraying. Whichever method you choose, go with something that’s doable for you.


Homemade Natural Makeup Brush Cleaner

 Servings 1 1/2 cups


  • 1/2 cup witch hazel
  • 2 tsp baby mild castile soap
  • 1 tsp skin-nourishing oil like olive oil, almond oil, or jojoba oil., optional
  • 1 cup distilled water


  1. In a bottle or mason jar, combine all the ingredients in the order listed (the recipe). Shake the bottle.

  2. Swirl makeup brushes in the mixture to clean.

  3. Carefully blot brushes to remove excess dirt and oils.


DIY Homemade Febreze

Hello Lovely,

The first time I ever used Febreze was when I checked into my dorm in college. The room clearly had mould in it so I bought the Febreze for allergies. It worked great but there was just no way that I could afford to buy it every month. While I feel there is no substitute for that specific kind of Febreze, if you're considering buying another bottle just to freshen the room, I think you should listen up and put down your wallet! Got your attention? Great!

You'll be surprised how simple and cheap it is to make your own Febreze!

What you'll need:

  • 1/8 Cup of fabric softener (I used Suavitel)
  • 2 tablespoons Baking Soda
  • Hot tap water
  • Spray bottle (I used my empty 27 oz. Febreze bottle)



Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Now go spray every fabric surface in your house and take a nap on your very comfortable and now non-stinky couch. :)


Store-bought Febreze: $5.59

Homemade Febreze: $0.15

Total Savings: $5.44 OR  97.3%!

I love and appreciate having my blog shared with anyone and everyone, I only ask that you credit the source of what you post back to my blog if you decide to share. Thanks! 

Original recipe from http://fakeitfrugal.blogspot.com/2011/07/fake-febreeze.html

Key Lime Pie Ice Cream


Hello Lovely,

Yesterday my mother came back home from visiting doctors with my aunt. The news wasn't great; downright horrible to be exact. I wanted to cheer her and everyone in the house up with some homemade ice cream that was just a little extra! After making Key Lime Pie a few months ago, I knew the flavour would be amazing so I couldn't wait to taste it! And trust me, this did not disappoint!

This recipe is so super easy; it only requires three basic ingredients! Cream Cheese, Sweet Milk and Lime Juice. I actually added almond extract at the last moment just to add another dimension of flavour and I’m glad I did. Sweet but tart and then a little crunch from the crust – Mmmm! The only drawback is you're gonna have to freeze this unless you prefer the soft serve texture most at-home ice cream makers produce. So, there's some waiting involved. Of course I don’t have an ice cream maker so I had a pretty long wait time, but it turned out the same way it would have, if I had used one.

Key Lime Pie Ice Cream

makes one quart


·      8 oz. (one package) softened cream cheese

·      14 oz. (one can) sweetened condensed milk

·      1/2 cup lime juice

·      2 1/2 teaspoons lime zest

·      big pinch of salt

·      4-5 graham crackers


In mixing bowl or the bowl of a stand mixer, blend the softened cream cheese for a few seconds. You want the cream cheese soft and very spreadable so that your final ice cream batter will be smooth and free of any small lumps of cold cream cheese. I forgot to set the cream cheese out on the counter for a few hours before I made this so I rested it in a hot frying pan that I had recently used to speed up the process (totally worked).

Then add to the bowl the sweetened condensed milk, lime juice, lime zest, and salt. Blend until smooth. You can add a teaspoon of almond extract to the batter if you'd like. I think it really boosts the flavour! Pour into a container like a loaf pan and freeze for a minimum of 6 hours.  The next day I have that thicker ice cream texture that I'm looking for so it may be best to freeze overnight, if that’s what you’re looking for. Otherwise, wait the minimum 6 hours and enjoy soft serve!

I forgot to add the lime zest before taking the pictures and eating the ice cream, but it was totally fine without it! Enjoy!

No-Knead Artisan Style Dutch Oven Bread

Hello Lovely,

I must be the craziest person on the planet because after a night of hardcore partying and drinking, I woke up at 8 am to bake bread. This is the crazy sort of thing that happens when I'm an idiot and I check my email in bed before doing anything. I saw this recipe, saw that it was only four ingredients and thought, "Hey I can do that!"

Mind you, I have never made bread before, but I figured how hard can it be? It's actually really easy....once you have yeast at home....know the price of yeast after realising that you don't actually have yeast at home and have to run to the store to buy some....actually carry the correct amount of money to the store to buy yeast...and use an oven with a functioning dial so you actually know the temperature you're setting the oven to and your bread doesn't sit in the oven not actually baking for 45 minutes, bread is super easy to make!

But when it finally did finish two hours later than it should've, I was glad that I stuck it through! It was delicious! The bread is super crunchy on the outside, but moist and soft on the inside! I buttered it and was in heaven! Get the recipe after the jump!


No-Knead Artisan Style Dutch Oven Bread

Author: Little Spice Jar

Serves: 1 loaf (approx. 8 servings)

Just 4 simple ingredients to make my homemade no-knead bread! This dutch oven bread requires barely any work and you don’t have to be an expert bread maker to make good bread. Stop paying for artisan style bread when you can make it at home!


  • 1 ½ cups water (heated to 100ºF) 
  • 1 tablespoon sea salt (I used one part regular salt and one part garlic salt)
  • 1 tablespoon yeast (active or instant)
  • 3 ¼ cups all purpose flour


  1. In a large mixing bowl, combine the water, sea salt, and yeast. Stir to combine, don't worry if all the salt and yeast don't dissolve. Add the flour and continue to stir until the bread dough is mixed. At this point you can place the dough in a tupperware box that's 3 times the size of the dough (with a lid) or just use plastic wrap on the the mixing bowl. Let the dough rest for 2 hours at room temperature. If the room is particular cold, say in winter, let the dough rest for 2 ½ hours.
  2. When the dough has rested, you'll notice it has grown in size and there are lots of small bubbles on the surface of the dough. Place the dough in the refrigerator. You can now leave it in there for up to 14 days.
  3. When ready to bake the bread, remove dough from refrigerator 2 hours prior to when you'd like to bake the bread and allow the dough to rest and come to room temperature.
  4. When the 2 hours of resting time are up, position a rack in the lower third of your oven and preheat the oven to 450ºF.
  5. When the oven is done preheating, place a 6-8 quart dutch oven (with the lid) in the oven and allow it to heat for 30 minutes. While the dutch oven is heating, dust a large sheet of parchment paper with flour. Carefully remove the dough without punching it down and quickly shape it into a ball. You don't want to over work the dough so this shouldn't take more than 20 seconds. Dust the top of the bread dough with flour, cover with the plastic wrap and allow the dough to rest while the dutch oven is done heating.
  6. Carefully remove the heated dutch oven from the oven. Remove the plastic wrap from the dough and carefully lower the parchment sheet inside the dutch oven. Cover with lid and place back in the oven. Allow the bread to bake for 45 minutes covered. After 45 minutes, remove the lid and allow the bread to brown for an additional 8-12 minutes. Mine took exactly 10. Let the bread cool before slicing.

    STORAGE: Store the bread wrapped in plastic wrap then kept in an air tight container at room temperature. Bread will last for 3 days, after 3 days diced it up and make croutons!

You can put anything on this. You can make sandwiches out of it, butter it, or cover it in your favourite jam or jelly.