Anjou Dead Sea Mud Mask: Review




Happy Monday!

I hope you all had a lovely weekend.

Today I want to talk about face masks, theAnjou Dead Sea Mud Mask to be exact.

I received this a couple of weeks ago and have been using it regularly, and it really is one of the nicest masks I’ve used in awhile.


Let’s start with the packaging.this is in a large gray plastic pot that has a bit of a muted silvery glow to it.  Of my favorite parts of the packaging of this is the lid, it completely mirrored, so in theory, you could apply this looking just in the lid(not that you’d need to but you could).

This has a lot more product than I expected, I just imagined that it would be in a pot sized similarly to the L’Oreal Pure Clay Masks but it’s a good deal bigger, and it is filled right to the top weighing in at 17oz ( 500 ml).


Now to the mask itself is, of course, is the must important thing. And this one surpassed my expectations.

My skin has been acting really weird lately and I have been having reactions to pretty much all the masks I have tried out recently, so when started testing this one out I was feeling little apprehensive that this one would do the same. Thankfully, however, I have had no problem with irritation, I think this has to do with the soothing nature of this mask.

This mask contains dead sea mud(Maris Silt), aloe barbadensis gel, and vitamin E. It’s also cruelty-free, paraben free, and fragrance-free.


The texture is unique to any other clay mask I’ve used up to this point. it feels beautifully smooth going on the skin (it actually feels like butter), but is also lightly exfoliating when removing it.

This claims to improve skin complexion, unclogs pores, removes dirt and dead tissues, as well as cleanse your skin of toxins.
It’s also supposed to help tone and detoxify your skin to give you a younger appearance.
Being all of nineteen I don’t really need a lot of anti-aging properties in my skincare but it’s always an added bonus.
After using this mask my skin does feel like it had a deeper more thorough clean, as well as feeling softer and more firm.


I have had some form of acne of my upper arms for quite a few years and have never really taken any time to address it, but at my mom’s suggestion, I tried using this on them and after just once I notice that the skin seemed smoother and less irritated.

My final thoughts on this mask are that it feels great,  and is wonderful for those days when my skin feels tired and grimy. As far as how it works over time I’m not yet sure, but I have nothing but high hopes.

What are your thoughts on this mask?

Do you prefer wash-off or peel-off masks?

Let me know down in the comments, and don’t forget to follow me on Bloglovin or by email to be updated a new post goes up.



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*This product was sent to me for review. All thoughts and opinions are my own.

Chocolate Easter Nests


Can you believe Easter is almost here? Time flies when you’re having fun I guess.

This time I thought it would be nice to get a themed treat post up a little before the holiday in question, that way if anyone wanted to try it they might actually have time.

I have just recently become aware of Easter Nests, and instantly knew I wanted to make them. They are quite simple and absolutely adorable.

WARNING: If you don’t have a massive sweet tooth these aren’t for you.

You Will Need

11/2 Cups Milk Chocolate Chips

11/2 Cups White Chocolate Chips

2 Tablespoons Butter

4 Packages Shredded Wheat Biscuits

Mini Eggs Of Your Choice( I used Whoppers)

12 Eastery Cupcake Cups

What To Do

Line a muffin tin with the cupcake liners.

In a double-boiler( Bain Marie) melt your milk chocolate, stirring occasionally until smooth, add a tablespoon of butter and stir in till melted.

Stir in about half of the shredded wheat and gently fold together until the wheat is completely coated in chocolate.

Gently press the chocolate wheat mixture into the cupcake cups, filling them up about half way.

Melt the white chocolate in the same way you melted the other, but please use a clean bowl.

And the remaining butter and shredded wheat to the white chocolate and fold in until completely coated.

Carefully put the white chocolate mixture on top of the milk chocolate mixture. You want to make sure that the top layer is neat and shaped like a birds nest.

Using your thumb, gently make a slight indentation in the center of each nest so the eggs have a place to sit.

Place three eggs in the center of each nest.

Let set for two or more hours before serving.


And there you go, twelve adorable Easter themed treats!

These were so much fun to make, I think I need to get into doing more themed baking, it really gets my creative juices flowing.

Do you do anything spacial for Easter?


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Lemon Blueberry Coffee Cake


I feel like I haven’t baked anything in ages which is kind of true since it’s been at least a month.

My family has been trying to eat healthier which is great and I have been feeling really good, but it’s a little harder to bake cakes and muffins and all things yummy.

But alas, I finally broke down and made a coffee cake. We have tons of frozen blueberries left over from last summer, so I thought it was high time some of them got used up.


Lemon Blueberry Cake

2 cups All-purpose Flour

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Nutmeg 

1/2 Cup Butter, Softened

1 Cup Sugar

2 Large Eggs

1 Teaspoons Vanilla

1 Teaspoon Almond Extract 

1/2 Cup Whole Milk Tablespoon Lemon Zest

The Zest from one small Lemon 

2 Cups Blueberries, fresh or frozen

Preheat Oven to 350f

Grease and flour a 9-inch springform pan.

Whisk together the flour, baking powder, and nutmeg in a medium-sized bowl and set aside.

In a large bowl beat the butter and sugar until fluffy. Add the eggs Vanilla, almond extract, and milk, beat on a low speed until well combined.

Add the flour and sugar mixture to the butter and egg mixture and mix on a low speed just until the flour is combined.

Gently fold in the blueberries and half of the lemon zest with a spatula. You want the blueberries to be evenly distributed but don’t want to over-mix the batter.

Gently pour the batter into the prepared pan and set aside.


Crumb Topping

1 Cup Sugar

1/2 Cup All-purpose Flour

6 Tablespoons Butter, melted

In a small bowl stir together the sugar and flour, pour in the melted butter and stir until the mixture forms a coarse crumble.

Sprinkle the crumble evenly over the top of the cake.

Place the cake in the oven and bake for 35-40 minutes, or until a knife comes out clean.

Let the cake cool for a few minutes before icing.


Lemon Icing

1 cup powdered sugar

1-2 tablespoons lemon juice

Mix together the powdered sugar and the lemon juice until well combined. You may need to change to proportions a little to get the right consistency, you want it to be thin enough to glaze but not so thin that it is runny.

Put the icing in a piping bag so you can have more control. While the cake is still a little warm (not hot) ice the top of the cake. I like to get a little over the edge but keep must of the icing on te top.

Garnish with the remaining lemon zest.



Sever warm or cold but always with a cup of strong coffee.

I’m super happy with how this coffee cake turned out, I feel like it has the perfect balance of sweetness and sharp lemon flavor, and it’s not over blueberried which is good because I don’t like blueberries.

Don’t forget to leave a comment, and check out my last post.

Have a wonderful day!


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