This is a light, vegetable-forward soup intended to be low in calories. While I’m not a nutritionist, I love how simple and satisfying this recipe is. It simmers all day in the slow cooker, so it’s ideal for long workdays when you want a ready-to-eat, nutritious meal waiting when you get home. Below you’ll find ingredient notes, variations, easy step-by-step instructions, and ideas to keep the soup interesting through the week.

Key Ingredients

This “peel a pound” slow cooker soup is made from scratch with everyday produce. The full ingredient list and amounts are in the recipe card below.

The base of this Slow Cooker Weight Loss Soup is simple, fresh vegetables: celery, carrots, leeks, green beans, cabbage, and zucchini. Italian diced tomatoes, garlic, and a blend of seasonings enrich the broth, and chicken broth provides depth of flavor (vegetable broth can be substituted). Zucchini is added at the end so it stays tender instead of turning mushy.

How to make Weight Loss Soup

Step One: Add the leeks, celery, green beans, carrots, garlic, and canned diced tomatoes to the slow cooker. (Reserve the zucchini to add later.)

Step Two: Add the chopped cabbage and seasonings, then pour in the chicken broth and give everything a stir.

Step Three: Place the lid on and cook on LOW for 8 hours. After the eight hours are up, add the thinly sliced zucchini.

Step Four: Cook for 30 minutes longer on HIGH, then stir and serve.

Weight Loss Soup

5 from 2 votes

Prep Time: 15 mins

Cook Time: 8 hrs 30 mins

Total Time: 8 hrs 45 mins

Servings: 12

By: Sarah Olson

This Slow Cooker Weight Loss Soup is a low-calorie, veggie-packed dish that’s healthy, flavorful, and easy to make.

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How to Video

Equipment

• Slow cooker (6 quart or larger recommended)

Ingredients

• 3 celery ribs, sliced (about 2 cups)
• 3–4 carrots, sliced (about 2 cups)
• 1 large leek, diced (about 2 cups)
• ½ lb. green beans, trimmed and halved (about 2 cups)
• 14.5 oz. can Italian diced tomatoes
• 2 garlic cloves, minced
• 7 cups chopped cabbage (1-inch pieces; about ½ head)
• 2 tsp. Italian herb seasoning
• 1 tsp. curry powder
• 1½ tsp. salt
• ¼ tsp. freshly ground pepper
• 64 oz. chicken broth (two 32-oz. cartons)

WAIT TO ADD

• 2 small zucchini, halved and thinly sliced

Instructions

• Add all the vegetables, canned tomatoes, and seasonings to the slow cooker. (Wait to add the zucchini.)
• Pour in the chicken broth and stir to combine.
• Place the lid on and cook on LOW for 8 hours.
• When the cooking time is up, add the sliced zucchini and cook on HIGH for 30 minutes more.
• Stir, serve, and enjoy.

Nutrition

Calories: 50 kcal

Carbohydrates: 10 g

Protein: 3 g

Fat: 1 g

Sodium: 925 mg

Nutrition info is auto-generated and is an estimate. If you follow a specific diet, use your own calculations.

Made this recipe? Leave a comment below!

The post Low-Calorie Detox Soup Recipes for Quick Weight Loss first appeared on Fehep.

Life can be stressful for everyone in the family. I’ve shared ways to ease tension for kids and parents alike, and taking a soothing bath is one of my favorite quick resets. Adding a bath bomb makes that soak feel luxurious without leaving the house.

Store-bought bath bombs can be expensive, but the good news is they’re simple to make at home. This recipe uses lavender and chamomile essential oils for a calming aroma, though you can swap in any oils you prefer.

Make a double batch to keep some for yourself and share the rest as thoughtful, handmade gifts. They’re fast to prepare, customizable, and great for pampering kids or grown-ups.

Supplies

Most of these ingredients are likely already in your pantry or cupboard.

• 1 cup baking soda (bicarbonate of soda)
• 1/2 cup citric acid
• 1/2 cup Epsom salt
• 1 tsp water
• 3 tsp olive oil
• 15 drops lavender essential oil
• 15 drops roman chamomile essential oil
• Food coloring (a few drops)
• Silicone molds (flower shapes, cupcake molds, or similar)
• Jar for storage
• Whisk

Note: Use any essential oil combination you like. A little goes a long way.

How to make DIY bath bombs

This project is straightforward and fun. Follow the steps below to make several bath bombs for gifts or personal use.

Step 1

In a large bowl, combine the dry ingredients: baking soda, Epsom salt, and citric acid.

Step 2

Add 3 teaspoons of olive oil and 1 teaspoon of water to the bowl. The mixture may fizz slightly when the water is added.

Step 3

Whisk the mixture well, then add the essential oils and whisk again until evenly distributed.

Tip: I used 15 drops each of lavender and chamomile for a relaxing scent. Feel free to substitute other oils to suit your preferences.

Step 4

Add about 3 drops of food coloring and stir until the color is blended and there are no clumps. The mixture should be just moist enough to hold together when pressed.

Step 5

Press the moist mixture firmly into your silicone molds, compacting it like sandcastles. Do this over a cookie sheet for easier cleanup. Gently tap the filled molds on the counter to release trapped air bubbles.

Allow the bath bombs to dry fully for 24–48 hours. Once dry, carefully pop them from the molds and they’re ready to use or gift.

Notes and tips

• This recipe can leave extra mix for a larger bath bomb if you use a bigger mold, like a silicone cupcake mold.
• Different molds will change how much mix you need. Adjust accordingly.
• Bath bombs can expand slightly while drying; press them back into the molds if needed. Dry them in a cool place to reduce expansion.

FAQs

Here are answers to common questions about homemade bath bombs.

How do I store DIY bath bombs?

Store bath bombs in an airtight container or glass jar in a cool, dry place. Keep them out of direct sunlight and away from humidity. Make sure your hands are dry before handling to avoid activating them prematurely.

How do you use bath bombs?

Drop a bath bomb into a tub of warm water and enjoy the fizzing and aroma. It’s best to be in the bath as it dissolves so you can soak in the scents and skin-soothing ingredients. Kids especially enjoy the colorful fizz.

Do DIY bath bombs make good gifts?

Yes. They’re customizable by scent and color, making them thoughtful, personalized gifts. Try different essential oil blends to create relaxing or invigorating combinations.

Are homemade bath bombs cheaper than store-bought?

Homemade bath bombs are typically more affordable. Many store-bought bombs cost a few dollars each, while making your own can bring the cost down significantly per bomb.

I hope you enjoy this easy bath bomb recipe. I’ve made many batches for family, gifts, and relaxing soaks—the kids love the fizz and I love the calming essential oils.

More DIY body product inspiration

If you enjoy making bath and beauty products, try other DIY projects like homemade foaming hand soap, goat milk soap, or lotion bars for more natural, customizable self-care.

• Homemade Foaming Liquid Hand Soap
• Easy Lavender Goat Milk Soap
• All Natural Homemade Shampoo for Kids
• Easy All-Natural DIY Toilet Cleaner Fizzies
• Homemade Coconut Oil Lotion Bars

The post DIY Bath Bombs with Essential Oils: Step-by-Step Homemade Guide first appeared on Fehep.

A simple, flavorful way to make chai concentrate is to cold brew it in the refrigerator. Below is an easy recipe and practical tips to get consistent results every time.

Cold Brew Chai Concentrate

Cold brewing chai produces a mellow, smooth tea without the astringency that sometimes comes from hot brewing. This recipe makes a concentrate—using a higher ratio of chai to water—so the flavor remains bold even after adding ice, water, or milk. It’s ideal for iced chai lattes and other chilled drinks.

For this concentrate I use double the amount of loose chai compared to a standard brew. That extra strength ensures the spices and tea notes still shine through when diluted with milk or poured over ice.

Note from Jee

Every company blends chai differently, so blends will vary in spice balance and intensity.

In this recipe I used a Dishoom house chai blend I picked up in London. Any quality chai blend, tea sachets, or tea bags will work—just adjust the amount if the blend is particularly strong or weak.

Recipe Notes

Loose tea, sachets, or tea bags: Loose tea gives the most robust flavor, but chai tea bags or sachets are convenient and work well.

Visible spices indicate flavor: Blends with plenty of whole spices—cardamom, cinnamon, cloves, ginger—tend to yield more aromatic, flavorful chai.

Strain solids after 24 hours: Remove all tea leaves and spice solids within 24 hours. Leaving solids in the brew can speed bacterial growth.

Consume within 3 days after straining: For safety and best flavor, drink the cold brew within three days once solids are removed. From the start of refrigeration to your last serving, plan for a maximum of four days total.

Use filtered water: Filtered water improves clarity and taste.

Perfect for iced chai lattes: Pour the concentrate over ice and add milk to taste.

Glass Containers

This recipe is sized to fit nicely in a standard glass container. Use one container for steeping and a second clean container to strain the concentrate into for storage.

Related

• 3-2-1 Cold Brew Tea
• Watermelon Cold Brew Tea
• Peach Cold Brew Oolong Tea
• Strawberry Basil Cold Brew Tea
• Apple Cold Brew Earl Grey Tea

If you tried this Cold Brew Chai Concentrate, please leave a ⭐⭐⭐⭐⭐ star rating and share how you liked it in the comments below.

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Cold Brew Chai Concentrate

By: Jee Choe, Certified Tea Sommelier

A delicious way to make chai concentrate is to cold brew it in the refrigerator. Get the recipe and tips to make it easy every time.

Prep Time: 2 minutes

Total Time: 12 hours 2 minutes

Yield: 4 servings

Ingredients 

• ▢ 4 tablespoons chai, (or 8 tea bags/sachets)
• ▢ 4 tablespoons sugar
• ▢ 4 cups water, cold or room temperature

Instructions 

• In a container or pitcher, combine all ingredients. Cover and refrigerate for 12–24 hours.

  Stir gently so the tea leaves or bags are fully in contact with the water.

• Strain out all solids.

  Do not leave leaves or spices in the concentrate for longer than 24 hours.

• Serve over ice and add milk to taste.

  The concentrate can be stored in an airtight container in the refrigerator for up to 3 days after straining.

Notes

• Remove all solids within 24 hours to reduce the risk of bacterial growth.
• After straining, consume within three days for best quality and safety.
• Filtered water improves flavor and clarity.

Nutrition

Calories: 46Carbohydrates: 12gFat: 0.04gSodium: 12mgPotassium: 6mgSugar: 12gCalcium: 7mgIron: 0.01mg

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?Mention @ohhowcivilized or tag #ohhowcivilized!

The post Cold Brew Chai Concentrate Recipe: Smooth, Spiced Iced Chai Guide first appeared on Fehep.

If you enjoy smoothies, there’s no reason you can’t welcome this classic fall flavor into your morning routine. This Pumpkin Smoothie delivers pumpkin spice goodness in a quick, satisfying drink.

Pumpkin recipes appear everywhere this season, and this Pumpkin Smoothie recipe is an easy way to enjoy that familiar flavor first thing in the day or as a snack.

I prefer my smoothies thick and creamy, and this Pumpkin Smoothie with banana does just that. The banana adds natural sweetness and body, while Greek yogurt keeps the texture rich.

Smoothies are a great snack

Breakfast smoothies are quick and simple, but a pumpkin smoothie isn’t limited to mornings. It makes a satisfying afternoon pick-me-up—perfect after school or before a late dinner. A protein-packed smoothie helps you power through the day and keeps hunger at bay.

This recipe uses familiar smoothie building blocks—Greek yogurt and banana—to create a creamy base. I like thick Greek yogurt for extra body, then add a splash of milk to reach the consistency I want. Between the yogurt and pumpkin puree, this smoothie naturally leans toward a thicker texture, but you can thin it with more milk or use less for spoonable richness.

If you prefer a dairy-free version, swap regular milk for almond, oat, or rice milk. That keeps the drink creamy while making it suitable for those avoiding dairy.

Homemade Smoothie Sweeteners

I avoid overly sweet smoothies because added sugar can overpower the wholesome benefits of a smoothie. For this Pumpkin Smoothie I use honey to gently sweeten the mix, but use whatever sweetener you prefer—maple syrup, agave, or a sugar substitute will work.

Taste the smoothie before serving. Blend everything, then sip or spoon a small amount from the blender to judge sweetness. If you want it sweeter, add a little more sweetener and blend again. That ensures the flavor is adjusted to your preference without overdoing it.

If you love smoothies, check my Smoothie Recipe page for more ideas.

Pumpkin Recipes

• Pumpkin Spice Cranberry Trifle: a favorite Thanksgiving option.
• Crock Pot Pumpkin Spice Rum Latte: a cozy adult beverage for chilly evenings.
• Pumpkin Cupcakes with Pumpkin Spice Buttercream: a classic pumpkin dessert.
• Crock Pot Pumpkin Black Bean Soup: a comforting fall lunch or dinner.

How to Make a Pumpkin Smoothie

Ingredients

• ½ cup pumpkin puree
• ½ cup milk or non-dairy alternative (almond, oat, rice)
• ½ cup plain Greek yogurt
• 1–3 tablespoons organic honey or sweetener of choice, to taste
• ½ cup ice cubes
• ½ small banana
• ½ teaspoon pumpkin pie spice

Directions

• Place all ingredients in a blender and blend until smooth.
• Makes 1 serving; scale ingredients as needed for more servings.

Pumpkin Smoothie Recipe

Arlene Mobley – Flour On My Face

A thick and creamy Pumpkin Smoothie made with pumpkin puree, banana, pumpkin pie spice and Greek yogurt. A simple, flavorful way to bring fall to your morning.

Prep Time 5 mins

Total Time 5 mins

Course Drinks

Cuisine American

Servings 2 drinks

Calories 144 kcal

Ingredients

• ½ cup pumpkin puree
• ½ cup milk or non-dairy product
• ½ cup plain Greek yogurt
• 1–3 tablespoons organic honey or sweetener (adjust to taste)
• ½ cup ice
• ½ small banana
• ½ teaspoon ground pumpkin pie spice

Instructions

• Place all ingredients in a blender and blend until smooth.
• Leftover smoothie can be refrigerated and enjoyed the next day.

Nutrition

Calories: 144 kcal

Carbohydrates: 24 g

Protein: 8 g

Fat: 3 g

Fiber: 3 g

Sugar: 18 g

Vitamin A: 9,651 IU

Tried this recipe?

Share a picture on Instagram and tag @flouronmyface2

The post Creamy Pumpkin Smoothie — Autumn Spice Recipe for Fall Mornings first appeared on Fehep.

Kung Pao Chicken Ingredients

• Boneless skinless chicken breasts (or thighs/tenders), cut into ½-inch pieces
• 1 egg
• Baking powder (or cornstarch as an alternative)
• Soy sauce (or liquid aminos)
• Sesame oil
• Salt and pepper
• Cornstarch (for thickening)
• Garlic
• Peanuts, chopped
• Zucchini, chopped
• Red bell pepper, chopped
• Green onions, chopped
• Fresh ginger, grated
• Dried chili peppers (for heat)

How to Make Panda Express Kung Pao Chicken

Measurements and the full recipe are in the recipe section below. The overview here highlights the workflow so everything cooks quickly and evenly.

1. Combine chopped chicken, soy sauce, egg, baking powder (or cornstarch), and salt and pepper in a bowl. Stir to coat evenly.
2. Mix the sauce: water, soy sauce, rice wine vinegar, sweetener, and salt and pepper in a small bowl; set aside.
3. Heat a skillet over medium-high and add 1 teaspoon sesame oil.
4. Sear the chicken for about 5–6 minutes, turning once, until cooked through. Remove and set aside.
5. Add the remaining teaspoon of sesame oil, then sauté garlic, ginger, and green onions for 2–3 minutes until fragrant.
6. Add zucchini and red bell pepper and sauté 3–4 minutes until just tender but still crisp.
7. Stir in dried chili peppers and chopped peanuts.
8. Whisk cornstarch with water to form a slurry, then add the sauce and the slurry to the pan. Stir until the sauce thickens.
9. Return the cooked chicken to the pan, toss to coat, and warm through.
10. Remove from heat and let cool slightly before serving.

Kung Pao Chicken Panda Express Recipe

Brandi Crawford

This Panda Express–style Kung Pao Chicken delivers juicy, tender chicken, crisp vegetables, crunchy peanuts, and a flavorful sauce that’s sweet, tangy, and spicy in the right balance. It’s tested for reliable home results and is easy to follow for cooks at any level.

5 from 10 votes

Print Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course dinner, lunch

Cuisine Chinese

Servings 4 servings

Calories 284 kcal

Equipment

• Stainless steel frying pan or wok

Ingredients

Chicken

• 1 – 1 ¼ pounds boneless skinless chicken breasts cut into ½-inch chunks
• 1 egg
• 3 tablespoons baking powder (or cornstarch)
• 1 teaspoon soy sauce or liquid aminos
• salt and pepper to taste

Kung Pao Sauce and Stir Fry

• ¼ cup water
• 2 tablespoons soy sauce or liquid aminos
• 1 tablespoon rice wine vinegar
• salt and pepper to taste
• 1 teaspoon sweetener (adjust to taste)

Sauce Thickener

• ½ tablespoon cornstarch or an equal amount of all-purpose flour
• ½ tablespoon water

Stir Fry

• 2 teaspoons sesame oil divided
• 2 tablespoons chopped green onions
• 3 garlic cloves, minced
• ¼ teaspoon grated fresh ginger
• ½ cup chopped zucchini
• ½ cup chopped red peppers
• ¼ cup chopped peanuts
• 7-8 dried chili peppers

Instructions

• Add the chopped chicken, soy sauce, egg, baking powder, salt and pepper to a bowl and stir to combine.
• Whisk together water, soy sauce, rice wine vinegar, sweetener, and salt and pepper in a small bowl; set aside.
• Heat a skillet over medium-high and add 1 teaspoon sesame oil.
• Cook the chicken 5–6 minutes, flipping once, until cooked through. Remove and set aside.
• Add the remaining teaspoon sesame oil, garlic, ginger, and green onions. Sauté 2–3 minutes until aromatic.
• Add zucchini and red bell peppers and sauté 3–4 minutes until crisp-tender.
• Stir in dried chili peppers and chopped peanuts.
• Combine cornstarch and water, then add the slurry and sauce to the pan and stir until thickened.
• Return the cooked chicken to the pan, toss to coat, and heat through.
• Remove from heat and allow to cool slightly before serving.

Notes

• You can use thighs, breasts, or tenders; adjust cooking time as needed so the chicken reaches 165°F (74°C).
• The egg + baking powder (or cornstarch) coating helps create a light sear and slightly crisp exterior for texture. You can omit them and simply sauté the chicken if preferred.
• Air-fryer option: 400°F for 10 minutes, flip, then 5–10 more minutes until cooked through.
• Use any sweetener you prefer; adjust to taste for a sweeter or milder sauce.
• This dish traditionally has a modest amount of sauce. If you prefer more sauce, double the sauce ingredients and increase the cornstarch slurry as needed.
• Pan type matters: ceramic nonstick requires less oil, while cast iron or stainless steel may need more. Adjust oil accordingly to prevent sticking.
• Dried chili peppers add heat during cooking; many cooks do not eat them whole. If a pepper’s spice is mostly inside, slicing it open releases more heat. Alternatively, use chili crisp or crushed red pepper flakes to control spice.

Nutrition

Serving: 1serving
Calories: 284kcal
Carbohydrates: 7g
Protein: 37g
Fat: 12g

Nutrition Data

Nutrition estimates are provided as a guide and may vary based on specific ingredients and brands. For precise nutrition information, calculate using your exact ingredients and portion sizes.

Variations and Substitutions

This recipe pairs well with cauliflower rice, brown or white rice, or noodles. You can also add or swap in:

• Snap peas
• Onions
• Broccoli
• Mushrooms
• Carrots
• Celery
• Green peppers
• Cabbage
• Bok choy

Frequently Asked Questions and Recipe Pro Tips

What is kung pao chicken?

Kung Pao Chicken is a classic Chinese stir-fry of bite-sized chicken, crisp vegetables, and roasted peanuts in a savory, slightly sweet, and mildly spicy sauce. It typically features garlic, ginger, vinegar, soy sauce, and dried chilies for heat.

What kind of chicken should I use?

Boneless, skinless thighs give the juiciest results, but breasts are fine if you avoid overcooking. Adjust timing as needed.

Can I adjust the spice level?

Yes. Use fewer dried chilies or remove them before serving for mild heat. Chili crisp or crushed red pepper flakes are easy alternatives to control spice.

What veggies work best?

Zucchini, red bell pepper, and green onions mirror the Panda Express style, but broccoli, snap peas, mushrooms, or carrots also work well.

Do I need Sichuan peppercorns?

Not for this copycat recipe. Panda Express style skips the numbing Sichuan peppercorns and focuses on straightforward heat from dried chilies.

Can I use pre-cooked or rotisserie chicken?

You can, but freshly cooked, marinated chicken absorbs and sears better for superior texture and flavor.

Is this good for meal prep?

Yes. Store in airtight containers in the fridge for 3–4 days and reheat gently on the stovetop or in the microwave.

How do I keep veggies from getting soggy?

Cook them quickly over medium-high to high heat so they stay crisp-tender with a slight bite.

Can this be made vegetarian?

Yes. Swap chicken for extra-firm tofu, tempeh, or a plant-based chicken substitute. Press tofu to remove excess moisture and pan-fry until golden before adding the sauce.

How do I thicken the sauce?

Mix ½ tablespoon cornstarch with ½ tablespoon water and add to the sauce, stirring until it thickens. All-purpose flour can be used similarly.

What pan is best?

A wok or a large stainless-steel frying pan works well. Ceramic nonstick pans require less oil; cast iron or stainless may need more. Adjust oil to prevent sticking.

Storage and reheating tips?

Refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium heat with a splash of oil to restore texture, or use the microwave for convenience.

What to Serve With Kung Pao Chicken

Serve with white, brown, or cauliflower rice, noodles, or use it as a protein over quinoa. Appetizers like egg rolls or air-fried green beans also pair nicely.

More Copycat and Takeout Recipes

Explore other copycat favorites for more at-home versions of restaurant classics, from orange chicken to beef and broccoli and easy soups and sides.

The post Panda Express Kung Pao Chicken Nutrition and Ingredients Guide first appeared on Fehep.

If you love Easter candy, Cadbury Mini Eggs are hard to resist. Unlike some of the sweeter seasonal candies, Mini Eggs offer a satisfying combination of creamy milk chocolate and a crunchy candy shell. Folded into cookie dough, they add texture and bursts of chocolate in every bite.

This no-chill recipe is straightforward and quick to make, producing large, bakery-style cookies in under 30 minutes. Below are practical tips to help you bake the best mini egg cookies and make them look picture-perfect for photos or gifting.

Tips for baking cookies

Chocolate chip cookies are simple but a few careful steps make a big difference in texture and consistency.

1. Measure flour correctly: For reliable results, use the spoon-and-level method when measuring flour if you don’t have a scale. Spoon flour into the measuring cup, then level it off with a knife. Scooping directly from the bag can pack too much flour into the cup and lead to dry, dense cookies.
2. Use a cookie scoop: A scoop ensures evenly sized cookies that bake consistently. These cookies are large—about 3 tablespoons of dough per cookie—so use a large cookie scoop or just shy of 1/4 cup if needed.
3. Avoid overbaking: To achieve chewy centers with crisp edges, remove the cookies when the edges are golden and the centers still look a touch underdone. They’ll continue to set on the hot sheet after you pull them from the oven.

Tips for a picture-perfect cookie

Follow these finishing touches for attractive cookies that photograph and present well.

1. After chopping the Mini Eggs for the dough, reserve the rest of the bag. Very carefully cut additional Mini Eggs in half. Some will break into small pieces, but aim to preserve some full halves. Press two to three halves into the top of each dough ball before baking for the look of intact mini eggs without an overly hard bite.
2. For perfectly round cookies, when they come out of the oven use a round cutter slightly larger than the cookie. Place it over a hot cookie and gently “scoot” the cutter around the edge to nudge the cookie into a neater circle while it’s still pliable.

Can the dough be frozen?

Yes—the dough freezes well. Scoop the dough into balls and arrange them on a sheet tray or plate, leaving space between each. Do not press the halved Mini Eggs on top before freezing.

Freeze the scooped dough for about an hour, then transfer the balls to a sealed freezer bag for up to one month. When ready to bake, thaw the dough on the counter for at least 30 minutes to soften, then press halved Mini Eggs into the tops and bake. You may need an extra minute or so of bake time—check around the 10-minute mark to confirm doneness.

Best way to store cookies

Store baked cookies in an airtight container at room temperature for 4 to 5 days. To help keep them soft, place a slice of bread inside the container—the bread’s moisture helps prevent the cookies from drying out too quickly.

For more Easter treats, check out:

• Lavender Scones
• Raspberry Almond Babka
• Lemon Cream Pie with a Golden Oreo Crust
• Carrot Cake Cheesecake Cupcakes
• Lemon Lavender Shortbread Bunnies

Tag me on Instagram @themarblekitchenblog if you make these, and please leave a star rating and comment below. Thank you and enjoy!

Mini Egg Cookies

Crisp on the outside, chewy on the inside, these milk chocolate chip cookies studded with chopped Cadbury Mini Eggs are an easy and festive Easter bake.

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: 312kcal

Author: Tara Kringlen

Ingredients

• 1 cup butter unsalted, room temperature
• ½ cup granulated sugar
• 1 ½ cups light brown sugar packed
• 3 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 2 eggs
• 1 ½ cups milk chocolate chips
• 1 cup Cadbury Mini Eggs chopped, plus extra for the tops

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
• Using a hand or stand mixer, cream together the butter, brown sugar, and granulated sugar for about 2 minutes. Add the eggs and vanilla and mix until combined.
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Fold in the chocolate chips and 1 cup of chopped Mini Eggs—do not overmix.
• Using a large cookie scoop (about 3 tablespoons) or a small ice cream scoop, portion dough into balls and place them about 2 inches apart on the prepared baking sheet.
• Carefully press 2 to 3 halved Mini Eggs into the top of each dough ball.
• Bake for 12 to 14 minutes, until the edges are beginning to turn golden but the centers still look slightly underbaked. Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. Adding a slice of bread to the container helps retain moisture and prevents the cookies from drying out too quickly.

Nutrition

Calories: 312kcal

The post Mini Egg Chocolate Chip Cookies: Springtime Treat Recipe first appeared on Fehep.

Gifts for home decor lovers, right here! This list is also a tempting wishlist for yourself — no judgment if you add a few items to your cart.

I always enjoy giving home-related gifts because it lets me pick something I’d buy for my own house. That “one for you, one for me” holiday shopping approach is dangerously fun.

45 Gifts For Home Decor Lovers

This post may contain affiliate links. As an Amazon associate, I earn on qualified purchases which helps keep this blog running. See my disclosure in the original post.

These picks are perfect for anyone who loves decorating their home or for a hostess you want to treat.

Click any of the images below to shop.

Gift Cards:

Coffee table books make thoughtful, collectible gifts. Below are some of my favorite titles that add style and personality to any living room or shelf.

Beautiful: All-American Decorating and Timeless Style | More Beautiful: All-American Decoration | In the Company of Women: Inspiration and Advice from over 100 Makers, Artists, and Entrepreneurs | Elements of Family Style: Elegant Spaces for Everyday Life | That’s What She Said: Wise Words from Influential Women | Escape | domino: Your Guide to a Stylish Home | The Color Teil: Life, Work, and Inspiration | Surf Shack: Laid-Back Living by the Water | Beautifully Organized: A Guide to Function and Style in Your Home | Homebody: A Guide to Creating Spaces You Never Want to Leave | Styled: Secrets for Arranging Rooms, from Tabletops to Bookshelves | Slim Aarons: Women

You can click the image above, or browse the curated gift ideas listed below. These items range from practical and beautiful to luxe and decorative — perfect for holiday gifting, housewarmings, or just because.

Serena & Lily Gift Card | Anthropologie Gift Card | McGee & Co. Gift Card | Orchid Planter | Dog Bed | Cake Stand | Marble Candle Holders | La Jolla Basket (use as a gift basket) | Napkin Set (best seller) | Stockings | Marble Tray | European Brass Salt Mill and Pepper Mill | Fur Blanket | Decorative Bookends | Marble Candle Holder | Brass and White Clock | Volcano Candle | 12 Days of Christmas Plates | Blue and White Dishes | Initial Mug | Agate Cheese Board | Barefoot Dreams Blanket | Decorative Chain | Gold Leaf Accent | Large Basket (fill with smaller gifts) | Blue Salad Bowl and Salad Tongs

Click Here To See All The Gift Guides In One Place

(Gift guides also include ideas for guys, toddlers and preschoolers, kids, tweens, teens, mothers-in-law, and small shops — a variety of curated lists to help you find the perfect present.)

You Might Also Like:

All My Christmas Decor 2020

Christmas Decor We Are Drooling Over

Our Christmas House Tour

Best Faux Garlands

The post 45 Unique Home Decor Gift Ideas for Design Lovers first appeared on Fehep.

Eggnog Poke Cake begins with a spiced cake mix and soaks up a creamy eggnog pudding custard for an easy, festive holiday dessert that’s sure to please a crowd.

Ingredients & Variations

Spice Cake Base

• 15.25 oz boxed spice cake mix — a standard box; 13–16 oz works. If unavailable, use yellow cake mix plus 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg).
• 3 large eggs — room temperature for best texture.
• 1 stick (½ cup) butter — softened; oil may be substituted 1:1 for a lighter crumb.
• 1 cup eggnog — full-fat for richest flavor, reduced-fat or homemade eggnog also work.

Eggnog Custard Filling

• 5.1 oz instant vanilla pudding mix — instant, not cook-and-serve. Optional swaps: cheesecake or white chocolate instant pudding. For boozy flavor, add 1–2 tbsp spiced rum or a splash of rum extract.
• 3 cups eggnog — whisked with the pudding mix. For a lighter filling, use 2 cups eggnog + 1 cup whole milk.

Topping

• 8 oz whipped topping — thawed Cool Whip or freshly whipped cream (2 cups heavy cream + 2 tbsp powdered sugar) if serving right away.
• 1 tablespoon ground cinnamon — or cinnamon mixed with a little nutmeg for extra eggnog character.

How to Make Eggnog Poke Cake

1. Preheat oven to 350°F. Lightly grease a 9×13″ baking pan. Note: glass pans may require a few extra minutes to bake.
2. Mix the cake batter. In a large bowl, combine the spice cake mix, 3 large eggs, 1 stick softened butter, and 1 cup eggnog. Beat on medium for about 2 minutes until smooth. Pour into the prepared pan and spread evenly.
3. Bake following package directions (typically 26–30 minutes) until a toothpick inserted in the center comes out clean. Let the cake cool for 30–60 minutes; it should be slightly warm, not hot, before poking.
4. Poke holes. Use the handle of a wooden spoon to poke holes about every 1–2 inches, pressing all the way to the bottom. Wipe the handle occasionally for neat holes.
5. Make the custard. Whisk the instant vanilla pudding mix with 3 cups cold eggnog for about 2 minutes until it begins to thicken. Pour the mixture immediately and evenly over the cake, nudging it into the holes so it soaks in. The instant pudding sets quickly, so work fast.
6. Chill. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the custard to set and flavor to meld.
7. Finish and serve. Spread 8 oz thawed whipped topping evenly over the chilled cake and sprinkle with 1 tablespoon ground cinnamon (or cinnamon + nutmeg). Slice and serve cold.

Leslie’s Helpful Tips & Tricks

• Boozy option: Mix ¼ cup cinnamon whiskey into the batter before baking or add 1–2 tbsp spiced rum to the custard for an adult version.
• To check doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.
• Cleaner holes: Slightly twist the spoon while poking to prevent the cake from sticking to the handle and to leave tidy channels for the custard.
• Pour slowly: Pour the pudding mixture a cup at a time, encouraging it into the holes so the cake soaks evenly.
• Storage: Keep refrigerated in an airtight container for 3–4 days. Avoid freezing; freezing changes the texture.
• Yield: Makes about 16 generous slices or up to 20 smaller squares for parties.

Eggnog Poke Cake

Eggnog Poke Cake features a moist spice cake base infused with creamy eggnog custard — a perfect festive dessert for the holidays.

4.97 from 30 votes

Prep Time 20 mins

Cook Time 30 mins

Cooling Time 2 hrs

Total Time 2 hrs 50 mins

Course Dessert

Cuisine American

Servings 16

Calories 304 kcal

Ingredients

Spice Cake Base

• 15.25 oz boxed spice cake mix (1 standard box)
• 3 large eggs
• 1 stick butter (room temperature)
• 1 cup eggnog

Eggnog Custard Filling

• 5.1 oz instant vanilla pudding mix
• 3 cups eggnog

Topping

• 8 oz whipped topping (thawed)
• 1 tbsp cinnamon

Instructions

• Preheat oven to 350°F.
• In a large bowl, combine the spice cake mix, 3 eggs, 1 stick softened butter, and 1 cup eggnog. Beat until smooth. Pour into a greased 9×13″ pan.
• Bake according to package directions. Let cool 30–60 minutes.
• Use the back of a wooden spoon to poke holes every 1–2 inches, reaching the bottom of the pan.
• Whisk together 3 cups cold eggnog and the 5.1 oz instant vanilla pudding mix for about 2 minutes, then pour immediately over the cake, guiding the mixture into the holes.
• Refrigerate for about 1 hour (longer for best set).
• Top with whipped topping and sprinkle with cinnamon before serving.

Notes

• Boozy twist: Add 1–2 tbsp spiced rum or ¼ cup cinnamon whiskey to the batter or custard for extra flair. Rum extract works for non-alcoholic flavor.
• Poking tips: Twist the wooden spoon slightly as you poke for cleaner holes that allow the custard to soak evenly.
• Pudding trick: Instant pudding thickens quickly — whisk and pour right away. If it gets too thick, stir in 2–3 tbsp cold eggnog to loosen.
• Serving: Makes 16 generous slices or up to 20 smaller squares for parties.
• Chilling: Refrigerate at least 1 hour; 4 hours or overnight yields the best custard set.
• Storage: Keep covered in the fridge for 3–4 days. Do not freeze.

Nutrition Facts

Calories: 304 kcal
Carbohydrates: 38 g
Protein: 6 g
Fat: 15 g
Sugar: 28 g

Tried this recipe?
Share your experience in the comments below!

The post Creamy Eggnog Poke Cake Recipe for Holiday Gatherings first appeared on Fehep.

This recipe is one of those easy, reliable desserts I turn to again and again. The texture is dense and fudgy, and it comes together quickly. Dark chocolate and peppermint are a classic pairing, and the thin After Eight mints add both flavor and a lovely visual on top of the brownies.

Although these brownies are on the richer side, they pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve them warm or at room temperature—either way they’re delicious.

Ingredients

Gather a few simple ingredients to make this rich brownie dessert. Quantities appear in the recipe card below.

• Cocoa powder
• Baking soda
• Salted butter (melted and cooled)
• Hot coffee
• Sugar
• Eggs
• Vanilla extract
• Flour
• Salt
• After Eight mints (or other dinner mints)

How to Make After Eight Brownies

Follow these straightforward steps for fudgy, minty brownies.

• Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
• In a medium bowl, whisk together the cocoa powder and baking soda. Add half the melted butter and mix until combined.
• Pour in the hot coffee and stir until the mixture thickens slightly.
• Add the remaining butter, eggs, and vanilla extract, and mix well.
• Fold in the flour, sugar, and salt until the batter is smooth and evenly combined.
• Spread the batter into the prepared pan and arrange the After Eight mints on top.
• Bake for 45–50 minutes, or until the center only jiggles slightly. Allow to cool completely before cutting into squares.

Expert tip: For a stronger mint flavor, add a couple of drops of peppermint extract to the batter. For the fudgiest texture, cool completely and refrigerate overnight before slicing.

Substitutions

• Chocolate chips: Replace or mix in chocolate chips—milk, dark, or white chocolate work well. Mint chocolate chips add extra peppermint notes.
• Different mints: If you don’t have After Eight specifically, any thin peppermint mints or dinner mints will produce a similar result.

Variations

• Toppings: Drizzle melted chocolate over the cooled brownies or sprinkle crushed candy canes on top for extra crunch and mint flavor.
• Omit the coffee: The hot coffee enhances the chocolate flavor, but you can leave it out if you prefer—use hot water or omit entirely.

Equipment

Helpful tools for this recipe:

• Electric mixer (optional)
• 9×9-inch square pan
• Parchment paper

Storage

Let the brownies cool to room temperature before storing. Keep them in an airtight container at room temperature for several days. For longer storage, freeze cooled brownies in a freezer-safe bag for 1–2 months.

Common Questions

Recipe

After Eight Brownies Recipe

A fudgy, minty brownie topped with After Eight mints. Perfect for holiday baking or any chocolate-mint craving.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 16

Calories 286.7 kcal

Ingredients

• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 2/3 cup salted butter, melted and cooled
• 1/2 cup hot coffee
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups flour
• 1/4 teaspoon salt
• 16 After Eight mints

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
2. In a medium bowl, stir together the cocoa powder and baking soda. Add half the butter and mix well.
3. Add the hot coffee and stir until the mixture thickens.
4. Add the remaining butter, vanilla, and eggs. Mix well, then add the flour, sugar, and salt.
5. Mix until smooth, then spread the batter into the prepared pan.
6. Top the batter with the After Eight mints.
7. Bake 45–50 minutes, until the center only jiggles slightly. Cool completely before slicing.

Notes

For the fudgiest brownies, cool completely and refrigerate overnight. If you prefer warm brownies, reheat individual squares after they have chilled.

Nutrition

Serving size: 1 brownie — Calories: 286.7 kcal; Carbohydrates: 41.5 g; Protein: 3.4 g; Fat: 13.3 g.

The post After Eight Mint Brownies Recipe — Chocolate-Mint Dessert first appeared on Fehep.

Treat Mom to something special with our guide to Mother’s Day events on Oʻahu, from indulgent brunches and spa escapes to memorable outings across the island.

Things to Do for Mother’s Day in Waikīkī, Honolulu, Oʻahu in 2026

Explore this curated list of Mother’s Day events, activities, and special offers across Oʻahu to help you plan a thoughtful celebration for Mom.

Mother’s Day on Oʻahu

Mother’s Day in Hawaiʻi falls on Sunday, 10 May 2026. It’s a time to honor mothers and mother figures with thoughtful gestures, shared experiences, and special outings. Many local businesses offer brunches, spa services, cultural events and family-friendly activities.

Hotel Pool Days & Cabana Hire

Reserve a resort day pass to enjoy Waikīkī hotel pools, lounges and private cabanas — a relaxing way to celebrate without booking an overnight stay.

• Book a Resort Pass in Honolulu

Take Mom to a Show in Waikīkī

Enjoy an evening of live entertainment — from acrobatics and magic to Hawaiian music and dance. A show is a memorable gift that suits many tastes.

• ʻAuana by Cirque du Soleil
• The Magical Mystery Show!
• Waikīkī Lūʻau with Rock-A-Hula Show
• Queens Lūʻau in the Heart of Waikīkī
• Deluxe Sunset Dinner Cruise & Show

Mother’s Day Events Calendar

Sat 11 Apr 2026

• MHSAF Mother’s Day Food & Craft Fair

Fri 8 May 2026

• Mother’s Day Weekend at Arden Waikiki

Sat 9 May 2026

• Aloha Home Market: Love Your Momma Market
• Mommy & Me Par-Tea at Hawaiʻi Children’s Discovery Center
• Mother’s Day Gift Fair at Ka Makani Aliʻi
• Mother’s Day Weekend at Arden Waikiki

Sun 10 May 2026

• Hawaiʻi Polo Club: Mother’s Day event
• Kalaʻe & Kalena – Mother’s Day Concert
• Mele’s 17th Annual Mother’s Day Spectacular
• Mother’s Day with Andy Bumatai & Augie T
• Mother’s Day Sanctuary Tour
• Mother’s Day Weekend at Arden Waikiki

Mother’s Day Meals

Many restaurants and hotels host special Mother’s Day menus and brunch buffets. Make reservations early, as popular venues fill quickly.

Fri 8 May 2026

• Mother’s Day Weekend Specials at Big City Diner

Sat 9 May 2026

• Mother’s Day All You Can Eat Lobster Buffet at Chef Chai
• Mother’s Day Weekend Specials at Big City Diner

Sun 10 May 2026

• Celebrate Mother’s Day at Earls
• Mother’s Day All You Can Eat Lobster Buffet at Chef Chai
• Mother’s Day Brunch at 53 By The Sea
• Mother’s Day Brunch Buffet at Hilton Waikiki Beach Resort & Spa
• Mother’s Day Brunch at Roy’s Hawaii Kai
• Mother’s Day Brunch Buffet at Hy’s Steak House
• Mother’s Day Buffet at Plumeria Beach House
• Mother’s Day Brunch at Alaia Restaurant
• Mother’s Day Brunch at Podmore
• Mother’s Day Brunch at STRIPSTEAK Waikiki
• Mother’s Day Dinner at Roy’s Hawaii Kai
• Mother’s Day Dinner at The Buffet at Hyatt
• Mother’s Day Lunch Experience at PARIS HAWAIʻI
• Mother’s Day Specialty Brunch Buffet at Tiki’s Grill & Bar
• Mother’s Day Weekend Specials at Big City Diner

Hosting an event on Oʻahu? We’d love to feature it! Please email your event details to events@waikikibeachstays.com, and we’ll consider adding it to our listings.

The post Mother’s Day 2026 Events in Oʻahu, Honolulu & Waikīkī first appeared on Fehep.