I am thrilled with Body Thrills

A while back I did a post on Body Thrills, I ordered 2 products from them:

Ginger & Mustard Muscle Soak

 

and(actually I ordered the Cupcake Body Polish but for lack of a picture this is the substitute, anyway same container different sticker)

Here is my product review:

I wanted to eat the Body Polish!!! Seriously I almost tasted it, something that smells that delicious has to be edible!

It is a very enjoyable scrub and I recommend it to everyone.

My husband got spoiled with Ginger & Mustard Muscle Soak. He was so pleased with this product. It has a very refreshing smell, yet it is instantly relaxing.

My husband was all smiles and insisted that I buy another one before this is finished.

Because of the quality in both these products you use very little yet you get a lot of quality during use.

The service is also very friendly and fast, I have no complaints 🙂

So I would suggest to anyone and everyone to buy these products.

L&L

Related articles

• Body Thrills for your sweet tooth (lollipopsandlavender.wordpress.com)

Malted Chocolate Cupcakes with Toasted Marshmallow Filling

Malted Chocolate Cupcakes with Toasted Marshmallow Filling
Adapted from The Pastry Affair

Yields 18-24 cupcakes

Chocolate Cupcakes
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line cupcake tin with baking cups.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.

Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before filling and frosting.

Toasted Marshmallow Filling
8 large white marshmallows
1/2 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening
1/2 cup confectioners sugar
2 teaspoons vanilla extract

Turn oven on to broil. Place marshmallows 1-inch apart on a non-stick baking mat (such as a Silpat) or a parchment-covered baking sheet. Heat under broiler until lightly browned. Watch very closely! The marshmallows will brown very quickly.

In a medium bowl, beat together the toasted marshmallows, marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

Malted Chocolate Buttercream
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1/3 cup malt powder
1 cup (6 ounces) semi-sweet chocolate, melted
1/4 cup heavy whipping cream

In a large bowl, beat together butter and powdered sugar until light and fluffy, about 1 minute. Add vanilla and malt powder and mix on low speed until just combined. Add melted chocolate and whipping cream. Beat on high until well combined, about 2 minutes. Best if used immediately, but keeps well at room temperature.

To Assemble
Using a sharp knife (or cupcake corer), cut out a cavity in the center of the cupcake. I run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped. Using a pastry bag, fill the cupcake with the toasted marshmallow filling until the marshmallow just reaches the top.

Pipe the malted chocolate buttercream frosting on top of the cupcake. Garnish with chocolate sprinkles and whoppers.

Butterbeer Cupcakes

Butterbeer Cupcakes
Adapted from Amy Bites

Yields 18 cupcakes

Butterbeer Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.

Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache
11 ounces (1 package) butterscotch chips
1 cup heavy cream

In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.

Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.

Store in an airtight container at room temperature (that is, if they don’t get devoured immediately).

(Drool)

L&L

Image and recipe via The pastry affair