perm and color same day

PEPPERMINT KISS ROSE LIP BALM

Today, we’re transforming roses into a delightful lip balm!

To get started, you’ll need rose petals. You can either collect fresh petals from roses in your garden (ensure they’re pesticide-free) or purchase dried, organic petals online from sources like Mountain Rose Herbs.

If you’re using fresh roses, start by spreading the petals in a single layer on a paper towel or brown paper bag. Let them air dry for a few days to remove any moisture. This step helps prevent excess water, which could cause the oil to spoil more quickly.

Once the petals are fully dried, we’ll create a rose-infused oil, just like we did for the Rose Petal Salve a few weeks ago.

Make the Rose Infused Oil

Fill a jar with dried rose petals, aiming to fill it about halfway to three-quarters full. The size of the jar you use will depend on how many petals you have. For a small batch, use a smaller jar; for a larger amount, opt for a bigger one.

Exact measurements aren’t crucial here—you just want to fill the jar with dried petals and then cover them with oil.

As for the oil, the choice is yours! I personally prefer Olive Oil or Sunflower Oil for lip balms, but other oils like Avocado Oil, Sweet Almond Oil, or Apricot Kernel Oil will also work beautifully.

Choose the Slow Method or Quick Method

For the slow method, cover the top of your jar with a few layers of cheesecloth and secure it with a rubber band. Place the jar in a dark cabinet and let it sit for 3 to 4 weeks to infuse.

For the fast method, gently set the jar into a pan with a few inches of warm water. Heat it slowly over medium-low heat, keeping the burner on for 1 to 2 hours. Afterward, remove the jar and let it cool.

Once your oil has infused, you can strain it and use it for your lip balm, or you can let it continue to infuse for several more days in a dark cabinet.

If you want a stronger infusion, you can strain the oil and then repeat the process with a fresh batch of rose petals, using the same oil. This technique is called a double infusion.

Your strained rose-infused oil will have a shelf life of about a year. For best results, store it in a cool, dark place.

Peppermint Rose Lip Balm Recipe

  • 1 tablespoon shea butter (.5 oz by weight)
  • 2.5 tablespoons (1 oz by weight) rose infused oil (use about 1 tablespoon more for tins)
  • 1/2 tablespoon castor oil
  • 1 tablespoon beeswax (.4 oz by weight)
  • powdered alkanet root (for natural color)
  • 15 or so drops of peppermint essential oil

Pour a small amount of the rose-infused oil into a bowl or cup and gradually mix in alkanet powder, adding it a little at a time until you form a thick, dark red paste. Set this aside; it will provide a natural color for your lip balm.

Next, place the remaining oils, wax, and shea butter into a heatproof jar or measuring cup. Set the container into a pan with a few inches of water and heat it over low heat, just below a simmer, until the wax and shea butter have melted.

Remove the jar from the heat and slowly stir in the alkanet paste, adding tiny dabs at a time until you achieve the desired color (less for a pink hue, more for a deeper red).

Finally, add a few drops of peppermint essential oil for a refreshing scent. Once everything is well mixed, pour the mixture into lip balm tubes, tins, or sliders and let it set. Enjoy your homemade peppermint rose lip balm!

Notes:

This ratio of oils and beeswax provides a good consistency for lip balm tubes. If you’re using tins, you might want to add up to another tablespoon of oil to make it easier to use.

For a vegan version, substitute candelilla wax for the beeswax. In this recipe, use about 1/2 tablespoon of candelilla wax in place of the 1 tablespoon of beeswax.

Castor oil is a key ingredient that gives your lip balm a glossy, smooth finish, so try to include it if possible.

You can also swap the shea butter for other butters like mango or cocoa butter if you prefer.

If you don’t have peppermint essential oil or don’t want to use it, you can either omit it or replace it with other flavors like spearmint or sweet orange.

If you’re not a fan of roses, feel free to substitute with another edible flower or herb, such as violet leaves, lemon balm, mint leaves, or calendula.

For more ideas on customizing your lip balm recipes, check out my post: How to Create Custom Lip Balms.

Please note: If you’re pregnant, alkanet root may be contraindicated for you. Always consult with a qualified healthcare provider for professional advice.

conclusion

In conclusion, making your own rose-infused lip balm is a fun and customizable way to create a natural, nourishing product for your lips. Whether you choose the slow or fast infusion method for your rose oil, the possibilities for customization are endless. You can experiment with different oils, waxes, butters, and scents to create a lip balm that perfectly suits your preferences. Remember, if you’re pregnant, it’s important to check with a healthcare provider before using certain ingredients like alkanet root. Enjoy the process and the smooth, moisturizing results of your homemade lip balm!

SLICE AND BAKE COOKIES – MADE 6 WAYS

These versatile slice-and-bake cookies offer endless flavor options! Using a simple gluten-free sugar cookie dough as a base, you can add nearly any mix-ins you like. Soft in the center with a light crisp on the edges, they hold their shape beautifully. Made with an almond flour dough, they’re naturally dairy-free and the ideal quick and easy treat for Christmas!

WHY YOU’LL LOVE THESE SLICE-AND-BAKE COOKIES

  • Naturally gluten-free, dairy-free, and paleo-friendly
  • Made with a straightforward almond flour dough
  • Soft and chewy with perfectly crisp edges
  • Easy to customize with your favorite mix-ins
  • Kid-friendly and fun to make together
  • Perfect for holiday gifting
  • Ship well once baked

INGREDIENTS

Base Cookie Dough

  • 1 egg
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Flavor Variations

Double Chocolate Chip

  • 1 tablespoon cacao powder
  • ½ cup mini chocolate chips
  • Sea salt flakes for topping (optional)

Dark Chocolate Dipped Orange Zest

  • 1 tablespoon orange juice
  • ½ tablespoon orange zest, plus extra for topping
  • 1 tablespoon almond flour
  • ½ cup dark chocolate, melted (for topping, optional)

Cinnamon Sugar Pecan

  • 2 teaspoons cinnamon (1 teaspoon for dough, 1 teaspoon for coating)
  • ½ cup finely chopped pecans
  • 1 tablespoon coconut sugar (for coating)

White Chocolate Macadamia Nut

  • ½ cup finely chopped white chocolate chips
  • ½ cup finely chopped macadamia nuts

Dark Chocolate & Pistachio

  • ½ cup finely chopped dark chocolate, plus more for drizzling
  • ½ cup finely chopped pistachios
  • Sea salt flakes for topping (optional)

White Chocolate Dipped Candy Cane Swirl

  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Cane sugar for rolling (optional)
  • ½ cup melted white chocolate (for topping, optional)
  • Crushed candy canes for topping (optional)

INSTRUCTIONS

  • Prepare the Dough Base: In a mixing bowl, beat together the egg, maple syrup, melted coconut oil, vanilla extract, and any other wet ingredients specific to your chosen flavor. Use a hand or stand mixer, or a sturdy whisk.
  • For Candy Cane Swirl Flavor: Skip adding the food coloring until the dough is fully mixed.
  • Incorporate Dry Ingredients: Gradually add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredients specific to your flavor. Continue mixing until a ball of dough forms.
  • Color the Candy Cane Swirl Dough (If Making): For the Candy Cane Swirl, split the dough in half and add the red food coloring to one half. Set aside the plain half.
  • Add Mix-ins: Fold in any mix-ins (like nuts, chocolate, spices, etc.) for your chosen flavor. Mix just enough to distribute them throughout the dough.
  • Knead and Shape: Transfer the dough to a flat surface with a piece of parchment paper and a little tapioca flour. Knead a few times to evenly incorporate the mix-ins. Shape the dough into a log, approximately 10–12 inches long, depending on how many cookies you want.
  • For Candy Cane Swirl Flavor: Roll the red-colored dough to about 10×20 inches on parchment paper, then roll out the plain dough separately to the same size. Layer the plain dough over the red dough, press lightly, and trim the edges. Roll from the shorter end into a log shape.
  • Flavor-Specific Coatings:
    • For Cinnamon Sugar Pecan: Mix the remaining teaspoon of cinnamon with coconut sugar and roll the log in this mixture.
    • For Candy Cane Swirl: Sprinkle cane sugar on the log and roll it to coat (optional).
  • Chill the Dough: Wrap the log in plastic wrap and refrigerate for at least an hour to firm up.
  • Slice and Bake: Preheat the oven to 350°F (175°C). Slice the log into 1-inch thick cookies with a sharp knife, keeping the dough chilled for clean cuts. Arrange cookies on a parchment-lined baking sheet, spacing them at least 1 inch apart. Bake for 8–10 minutes or until the edges turn golden and crispy.
  • Cool and Decorate (Optional): Let cookies cool completely before adding decorations:
    • Double Chocolate Chip: Sprinkle with sea salt flakes.
    • Dark Chocolate Dipped Orange Zest: Dip half of each cookie in melted dark chocolate and sprinkle with extra orange zest.
    • Dark Chocolate & Pistachio: Drizzle melted dark chocolate over each cookie and top with sea salt.
    • White Chocolate Dipped Candy Cane Swirl: Dip each cookie halfway in melted white chocolate and sprinkle with crushed candy canes.