Easy Raspberry Filling!

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Natural Toilet Bombs

These DIY toilet bomb cleaners are all natural and a great way to clean and deodorize your toilet. Just drop one in an let the fizz do the work!

Cleaning the bathroom is a task that most people despise! Let’s face it, some pretty dirty things happen in there, so it’s no wonder why it’s no one’s favorite! Especially cleaning the toilet!

Toilet Bombs

The toilet bombs I make fizz just like bath bombs do, but
they are used to clean and deodorize your toilet! These are great for in between deep cleanings to keep things fresh!

Simple and Natural Ingredients

Since this is a natural product, it is likely you have everything you need right at home to make these toilet bombs!

Disclaimer: This section contains affiliate links, which means I may earn a small commission when you purchase through links on my site at no additional cost to you.

Here is what you will need:

Baking Soda
Citric Acid (I get mine on Amazon)
Essential Oils (I prefer organic)
Water
Silicone Mold

Silicone Molds

There are literally so many molds to choose from. If you are looking for something classic, you can find it here. They have everything from mushrooms, to moons and marijuana leaves! There is something for everyone! I keep my toilet bombs on the counter in an old canning jar. It would be fun to display different shapes and sizes too.

A Few Tips

After failing at my first attempt, I learned a few things:

Use a Ziploc bag to mix everything evenly
Mix in the essential oils before you add the water
Add the water slowly and mix thoroughly before adding more
Use a spray bottle to add water. This helps distribute it more evenly with a fine mist
Once the mixture holds its shape, there is enough moisture added

Stuffed Mushrooms with Cream Cheese & Bacon

Low Carb appetizer or side dish!

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Ingredients

1 lb Mushrooms
¼ Cup Bacon Bits
¼ Cup Parmesan Cheese
4 Ounces Cream Cheese
1 Tablespoon Minced Garlic
1 Tablespoon Olive Oil
1 Tablespoon Fresh Chives (plus more for garnish)
Salt & Pepper to taste

Instructions

Preheat oven to 400 degrees and place a silpat mat on a baking sheet
Clean off mushrooms with damp paper towel and remove stems. Set stems aside.
Brush the mushrooms with the olive oil.
Chop up mushroom stems and add to bacon, parmesan cheese, cream cheese, garlic, chives, salt and pepper. Combine all ingredients.
Fill the mushrooms.
Bake for 15 minutes until mushrooms are cooked through.
Garnish with additional chopped chives and enjoy!

Video

Notes

Enjoy!

ABOUT AUTHOR

Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Disclaimer: This section contains affiliate links, which means I may earn a small commission when you purchase through links on my site at no additional cost to you.

The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make.

Ingredients:

* Raspberries – You can use fresh or frozen.

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.