what era is my face from

DIY FACE MASK FOR ACNE

Clay masks have been a go-to for me for years, and this DIY face mask for acne is my favorite spin on a classic. With this French green clay mask recipe, you can achieve clearer skin and tighter pores effortlessly!

IS FRENCH GREEN CLAY GOOD FOR YOUR SKIN?

French green clay is a powerhouse for detoxifying and revitalizing the skin, making it a popular choice for face masks.

Benefits of French Green Clay Masks:

  • Absorbs and removes acne-causing toxins
  • Revitalizes and refreshes the skin
  • Promotes natural healing
  • Provides gentle exfoliation

These qualities make it an excellent option for oily and acne-prone skin.

What sets French green clay apart is its ability to deeply clean pores by pulling out dirt, oil, and other impurities. Plus, it helps shrink the appearance of pores, giving your skin a smoother, more refined look.

FRENCH GREEN CLAY VS. BENTONITE CLAY

While bentonite clay is also great for detoxifying, it can be harsher on sensitive or delicate facial skin. French green clay offers a gentler alternative that still delivers effective cleansing and purifying benefits, making it a better choice for many skin types.

INGREDIENTS

  • 6 tbsp Aloe vera gel
  • 6 tbsp French green clay
  • 6 tbsp White kaolin clay
  • 1 tsp Dried lavender flowers
  • 1 tsp Powdered St. John’s Wort
  • 12 drops Lavender essential oil
  • 12 drops Natural preservative (optional)

INSTRUCTIONS

  • Combine the clays and aloe vera gel in a bowl, mixing thoroughly until smooth.
  • Stir in the powdered herbs, essential oil, and preservative (if using). Mix until fully incorporated.
  • Use immediately, or transfer to a glass jar with a lid for storage and future use.

CONCLUSION

In conclusion, DIY face masks offer a natural and cost-effective solution for managing acne. By utilizing readily available ingredients like honey, turmeric, and tea tree oil, you can create potent skincare treatments tailored to your specific needs. However, it’s important to remember that while these masks can be beneficial, they may not work for everyone.

PANERA BREAD COBBLESTONE MUFFINS

One of my all-time favorite Panera pastries is the apple cinnamon raisin muffin. These oversized, fluffy treats are packed with spiced apples, cinnamon, and raisins, then finished with a crumbly streusel topping and a drizzle of icing. What’s not to love?

INGREDIENTS

For the Dough:

  • 1 cup water, plus 2 tablespoons
  • 1/4 cup butter, melted
  • 4 tablespoons sugar
  • 1 large egg
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • 2 teaspoons active dry yeast

For the Cinnamon Raisin Filling:

  • 1/4 cup butter, softened (not melted)
  • 1/4 cup dark brown sugar, packed
  • 1/2 large egg (beat one large egg and measure out half; use the rest for scrambled eggs)
  • 2 teaspoons honey
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup raisins (optional, or add an extra 1/4 cup if you prefer more raisins)

For the Spiced Apple Filling:

  • 1 cup apple pie filling (Lucky Leaf brand recommended)
  • 1/4 cup cinnamon baking chips (or 1/2 teaspoon ground cinnamon)
  • 1/4 teaspoon salt

For the Streusel:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened (cool, not melted)
  • 2 teaspoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Icing:

  • 1/2 cup powdered sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 2 teaspoons milk

INSTRUCTIONS

For the Dough:

  • In the bowl of your stand mixer, combine the water, melted butter, sugar, egg, and salt. Stir briefly with a whisk.
  • Add the flour, then sprinkle the yeast on top. Using the dough hook, mix on low speed until a shaggy dough forms, about 1 minute.
  • Increase the speed to medium and knead for 10 minutes. The dough should be soft, shiny, and supple—don’t worry if it feels soft, that’s what you want.
  • Spray the dough with pan spray, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 1/2 hours.

For the Cinnamon Raisin Filling:

  • In a bowl or using a hand mixer, combine the butter, brown sugar, half egg, honey, flour, cinnamon, and salt until smooth.
  • Set the raisins aside for later use during assembly.

For the Spiced Apple Filling:

  • Chop the apple pie filling into small pieces, about the size of small peas. You want a chunky consistency, not pureed like applesauce.
  • Stir in the salt and, if using, the cinnamon baking chips. If you’re using ground cinnamon instead of cinnamon chips, add that now and set the filling aside.

For the Streusel:

  • In a bowl, mix the flour, sugar, butter, honey, cinnamon, and salt using two forks, a pastry blender, or your fingers. You want a sandy texture with small clumps of butter. Set the streusel aside.

To Assemble and Bake:

  • Punch down the dough to release the gases. Turn it out onto a lightly floured surface and sprinkle a bit of flour on top.
  • Roll the dough into a rough rectangle, about 18” x 10”. Spread the cinnamon filling evenly over the dough.
  • Sprinkle the raisins over the cinnamon filling if you’re using them.
  • Starting from one long edge, roll the dough into a cylinder, as you would with cinnamon rolls. Pinch the seam to seal.
  • Cut the dough into 9 equal pieces. Then, cut each of those into 3 smaller pieces, giving you 18 “cinnamon rolls.”
  • Line two jumbo muffin tins with muffin liners (you only need 3 liners for the second pan). For each muffin, place 3 of the “cinnamon rolls” in a muffin cup. Cut the first roll into 4-5 pieces and place them in the cup. Top with a spoonful of apple filling. Repeat this process with the remaining rolls.
  • You should end up with a muffin with 3 layers of cinnamon rolls and 2 layers of spiced apple. The muffin cups will be nearly full.
  • Continue assembling the muffins with the remaining dough and apple filling.
  • Evenly distribute the streusel over the muffins, then cover them and let rise in a warm place for about 45 minutes.
  • Preheat your oven to 350°F (175°C) while the muffins rise.
  • Bake the muffins for about 30 minutes, or until golden brown and well risen. The internal temperature should be around 195°F (90°C). If the muffins brown too quickly, tent them loosely with foil.
  • Allow the muffins to cool for 10 minutes before transferring them to a rack to cool completely.
  • Once cooled, drizzle the icing over the muffins using a fork.

For the Icing:

  • In a small bowl, whisk together the powdered sugar, salt, vanilla extract, lemon extract, and milk until smooth. Set aside until ready to drizzle over the muffins.

NOTES

  • Simplifying the Recipe: You can start with store-bought sweet dough (like Rhodes Bake-N-Serv) to save time. Instead of rolling the dough and making “cinnamon rolls,” roll the dough into ping pong ball-sized balls. Dip them in the cinnamon mixture, roll in raisins, and use the same number of balls for each muffin. Add the apple filling as before.
  • Skipping the Apple Filling: If you prefer, you can leave out the spiced apple filling entirely. You can also omit the streusel or glaze if desired.
  • Making a Coffee Cake: To make a Cobblestone coffee cake instead, prepare the entire recipe in a well-greased tube or springform pan.