Homemade After Bug Bite Itch Treatment

With Summer time and being outdoors, I tend to get insect bites and rashes.  I found this great homemade after bug bite itch treatment that helps relieve the itchiness and it is also cooling, I thought I would share with you all.  With a few simple ingredients you may already have, just mix them up and get instant relief from insect bites and rashes.

This recipe can be scaled up, depending on how much you need.  I store mine in a sealed jar in the refrigerator to keep cool and fresh.  PhotoGrid_1501204745813

2 Tbsp. Baking Soda

1 Tbsp. Aloe Vera Gel

1/2 tsp. Witch Hazel

1/2 tsp water

5 drops Peppermint Essential Oil (Optional)


  1. Measure and add baking soda to a small bowl (jar)
  2. Add Aloe Vera Gel and witch hazel, stir to incorporate.
  3. Add water stir to get smooth paste.
  4. Add drops of mint essential oil (optional).
  5. Rub paste over itchy areas, let dry, brush off or wipe away.


I used the particular Aloe Vera Gel from Green Leaf Naturals in the link because it is a more liquid formula that gel-like, but use whatever you already have on hand.  This is not critical.  I do warn though, that this particular aloe vera gel has xanthan gum as one of the ingredients to help stabilize it.  So do your research, some people are sensitive to xanthan gum and choose another aloe vera gel.  Be careful, as there are some aloe vera gel that are not close to 100%, with lots of other ingredients (preservatives).  This one is 99.75% Organic, with citric acid, ascorbic acid, potassium sorbate (preservative), and xanthan gum.

The peppermint essential oil is optional, but it helps with cooling the insect bite or rash as well as being refrigerated.  You can use any mint essential oil or none, it just gives it a refreshing scent as well as a cooling effect.  I’m partial to peppermint, which I already had on hand.

I hope this helps you have more fun enjoying the summertime outdoors.



Food for the gods recipe

Ingredients for Food for the gods

My Mom used to make this dessert occasionally during the Christmas season and I was craving them this year and it’s been a long time since my Mom made it so I asked my Mom for the recipe. This is a very rich dessert, so take note if you plan to make this.

There have been may requests for me to put up this recipe, and so here it is. And I had some gluten free flour, so I wanted to test it out in this recipe


1 c. All purpose flour (used Cup4cup Gluten-free flour)

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1 1/2 c. brown sugar

1 c. unsalted butter, melted

1 c. coarsely chopped walnuts

1 c. coarsely chopped Medjool dates


Preheat oven to 300 F. Grease a 13 x 9x 2 inch pan and set aside.  In this case, I used silicone molds.  I did not have to grease them.

Coarsely chop dates

Coarsely chop the walnuts, and dates.

Used a food processor. Be careful to only pulse the as to not grind them too much. You want them to look like the far right. Coarsely chopped.

Whisk together flour, baking powder and salt in a bowl.


Beat eggs lightly in a separate bowl.


Add sugar, butter, nuts, and dates.


Fold in flour.


Spread mixture on the greased pan (silicone molds).

If using silicone molds, use a baking sheet tray underneath.

Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. (If baked in a greased baking dish).  Using smaller silicone molds, I baked them for approximately 20 minutes, until I saw that the center was dry and toothpick inserted in the center came out clean.  Unmold them from their respective mold/pan and then cut into bars (if using a pan).


These hold up pretty long in the refrigerator, but they are so good, they probably won’t last long. Especially, in my “sweet-toothed” family.  I hope you enjoy these as much as I did.

** I received the Cup4cup gluten free flour as a sample for my honest review from Social Nature and I got to say, I was impressed with it.  I don’t think anyone noticed that it was gluten free.  I would definitely purchase this in the future if I need a gluten free flour for my baking.