Homemade Body Recipes

Homemade Lemon Air Freshener

Ahhhh, Christmas is over. No more chestnuts roasting by an open fire. No more smells of cinnamon, or peppermint candy canes, or gingerbread houses.


Ok, I just wanted to make an excuse to show off our cute little gingerbread house… It’s so adorable.

So, back to the main story- let’s make some lemon air freshener. To start off, you will need two lemons.

Lucky me, we have a lemon tree. Slice them and place in a pot with 3 cups of water.


Add 1 teaspoon of vanilla and 15 drops of rosemary extract. Bring to a boil and then simmer. You can simmer all day if you want to, just make sure to keep an eye on it and add water when needed. What’s that I smell? Ah, it’s the sweet smell of lemons, rosemary and vanilla.

So let’s recap the ingredients list again:

  1. 3 cups of water
  2. 2 lemons sliced
  3. 1 teaspoon of vanilla
  4. 15 drops of rosemary extract

Place in a pot, bring to a boil and then simmer.

Enjoy your simmering pot of potpourri project!


Cinnamon graham cupcakes

“Promise me you’ll always remember: You’re braver than you believe, and stronger than you seem, and smarter than you think.”
A.A. Milne


I found this recipe on favfamilyrecipes.com. It’s a recipe for cinnamon swirl cake  and I adapted it into cupcakes. I was happy with the results. My daughter said it tasted like a warm cinnamon bun. My friend said it tasted like a snickerdoodle cookie. Either way, it was cinnamon love.

Ok, yes… It’s doctored up white cake again, but yum! You will need one box of white cake mix for these cupcakes. To make the graham cracker crumbs that go inside of it, you will need:

Graham cracker crumbs:

1 tsp. cinnamon
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. brown sugar

1.    Preheat your oven to 350 degrees.
2.    Prepare the white cake mix according to package directions.
3.    In  a separate bowl, combine the cinnamon, graham cracker crumbs, butter and brown sugar to make the graham cracker crumbs. Stir until combined and crumbly.
4.    Place the cupcake liners in the cupcake pan and pour cake batter into each liner until halfway filled. Sprinkle 1 spoonful of the graham cracker crumbs over the batter. Then, use a knife or a toothpick to gently swirl it around. It should look like this:


5.    Bake the cupcakes according to package directions.


I used buttercream frosting to top it off. It’s the same buttercream frosting that I used in this post (for white wedding cupcakes).

Buttercream frosting:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

1. In a large bowl, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes.

You can mix cinnamon and white sugar together and sprinkle a little bit of it on top of each cupcake. Or if you have any leftover graham cracker crumbs, you can sprinkle that on top. Since these were for Christmas birthday girls, I topped them off with red and green sugar crystals.


Tastes like a cinnamon roll… Yum!

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?”
A.A. Milne, Winnie-the-Pooh