Crave1984

My daughters just loves mario

Got a Awesome bran new Bamboo tablet! Comes with Photoshop elements and lots of free programs this thing is amazing!!!

Wonderful Spa Bath Bomb Cupcakes!

I will Be Having a BIG SALE FOR ALL SEASONAL ITEMS ONLY!!!!!
Coming Soon!

Happy Valentines Day These Luxurious Spa quality Bath Bomb Cupcakes is the winner of the Year!!! It has antioxidants that work not only for aging, but its also a cleanser and hydrates your skin leaving it ultimately smooth!!!!Ingredients are amazing!Come check it out on Etsy. I am opening a website on its own still in working progress but their will be lots of wonderful new product lines Organic and Natural Coming Very Soon Yay!!!

My wonderful CAKE SOAP GOOD ENOUGH TO EAT MMM I DON'T RECOMMEND IT THOUGH!

This is a new product that isn't gonna be out until tomorrow!
There are only one and this is a one of a kind!

As promised here comes my new products!This is a real treat Almond Cocoa Whipped Coconut Cream Soap it looks good enough to eat:)

Here is another sneak peak Picture to my How To Make Organic Bath Cupcake Soap YAY!!!!!

Here is a sneak peek pic from my tutorial on HOW TO MAKE ORGANIC BATH CUPCAKE SOAP!!!!!!!

This is so mouthwatering! Share this if you think your friends will like this recipe too! Veggies are Healthy


Vegan Greek Yogurt Cheesecake

(gluten-free)

1 1/2 cups “Vegan Greek yogurt” (360g)
(Wholesoy yogurt or So Delicious Coconut Greek Yogurt)
1/2 cup plus 1 tbsp Mori-Nu silken firm tofu (135g)
1/4 tsp plus scant 1/8 tsp salt
1 1/2 tsp pure vanilla extract
1/2 tbsp lemon juice (7g)
5 tablespoons liquid sweetener, such as agave or pure maple syrup (70g)
1 1/2 to 2 nunaturals stevia packets, or 2-3 tablespoons sugar (or another dry sweetener)
2 1/2 tsp cornstarch or arrowroot (11g)

To make homemade Vegan Greek yogurt: Place a fine strainer, lined with cheesecloth or coffee filters, over a pot and pour in the contents of a 24oz container of full-fat plain, vanilla, or unsweetened Wholesoy yogurt or So Delicious Coconut Greek Yogurt. Refrigerate overnight, then discard the liquid at the bottom of the pot, and you are left with thick “Greek-style” yogurt!

For the actual cheesecake: Preheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. (I guess you can do this by hand if you don’t mind a less-smooth texture.) Pour into any prepared crust (I prefer Healthy Graham Cracker crust). Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.