October is finally here and we are so excited to welcome Fall and all the sweet treats it brings with it. Look below to find a list of our yummy Fall inspired monthly specials.
Sea Salt Honey-Pumpkin Body Scrub A fine grain sea salt scrub deliciously scented with notes of honey, cinnamon and nutmeg is custom blended with a thick, rich pumpkin mud puree to provide a thorough, even exfoliation as it helps to invigorate and detox skin. A glowing new you is revealed as you are gently massaged with an oil rich in Sandalwood and Amurense Bark extracts, giving skin a nongreasy, but glistening appearance that takes away the appearance of dryness and wrinkles.
Toasty Marshmallow Massage In this velvety massage you will be massaged in a buttery rich melt of emollient Shea, Cocoa and Mango butters that absorb into skin, leaving soft notes of marshmallow and a silky-fine touch.
Spiced Cider Pumpkin Manicure and Pedicure Bask in a hot, bubbling spiced-cider soak with Vitamin E and sweet almond oil. After an invigorating Whipped Honey sea salt exfoliation, you'll be painted in a thick pumpkin puree mud mask that warms, tingles and oxygenates your skin, bringing a healthy glow. A sweet scented massage with Marshmallow Melt cream completes your scrumptious treatment.
Yam and Pumpkin Peel This is an organic 20% peel that uses enzymes and multi-acids from raw organic produce to exfoliate deep into the pores and help lighten pigmentation or sun damage. The pumpkin pulp purée is rich in enzymes, beta-carotene, amino acids and antioxidants to fight the signs of aging while the glycolic and lactic acids brighten and lighten dark spots on the skin.
Check out this awesome recipe we got from Recipe Girl.
Guaranteed to satisfy your Fall pumpkin sweet tooth!
4 Tablespoons salted butter, melted
1/4 cup granulated white sugar
1/2 teaspoon salt
1 cup canned (unsweetened) pumpkin puree
1 large egg, beaten
1/2 cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tablespoon granulated white sugar
3 3/4 cups all-purpose flour, plus extra- as needed
4 Tablespoons butter, at room temperature
2/3 cup light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 cup pure grade B maple syrup
1/4 teaspoon salt
1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.
2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.
3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.
4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.
5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.
6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.
8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.
9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.