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KCL Friday Finds

Welcome to Friday Finds! I hope you've had a good week. I've got some wonderful products featured today that are all perfect for a relaxing weekend. From bath bombs and luxury scented candles to body scrub and nourishing body butter, these shops have just what you need for the perfect spa night. Best of all, they are each small businesses with a passion for their products as well as their customers. It's definitely some online shopping you can feel good about. Enjoy! Pictured: Natural Mermaid Coconut Orchid Bath Bomb



Nihilisme Beauty  |  At Nihilisme Beauty you can find handmade all-natural bath products made with high-quality essential oils. Owner and creator Ursula has always had a love for bath and beauty products, but has always had very sensitive skin and has been very sensitive to chemical smells. A huge part of her mission as a business owner is to make sure her products are soothing for people with sensitive skin. She has a big heart for furry friends as well. B…

A Delicious Dairy-Free Pumpkin Pie


Pumpkin pie is one of those dishes I absolutely have to have on Thanksgiving. There are several different ways to make a classic pumpkin pie dairy-free. You can use canned coconut milk, silken tofu, or any dairy-free milk substitute like soy milk. I used lactose-free milk simply because that was what I had on hand; so this recipe is great if you have lactaid, soy milk, almond milk, or coconut milk in a carton.

I used the Easy Pumpkin Pie Mix because, well, this recipe is supposed to be easy. Yeah, I see all of you last-minute readers googling "easy last-minute pumpkin dessert". I feel ya! Truth be told, I used store-bought pie crust for these pies. Though if you have time to make the crust from scratch, here's a basic pie crust recipe with tips.

INGREDIENTS
  • 1 30 oz can Easy Pumpkin Pie Mix
  • 2/3 cup lactose-free milk (or dairy-free option like soy milk)
  • 4 large egg yokes
  • 1 tsp liquid maple flavoring (optional)
*makes one 8 or 9" pie or one large deep-dish pie

INSTRUCTIONS
1. Prepare your pie crusts and heat oven to 425 F. I'm glad I used two small 8" pans instead of a deep dish. The filling cooked through nicely, and the bottom crust was nice and crispy.

2. Blend the ingredients in a bowl until thoroughly combined. Pour into the pie pans and bake at 425 for 15 minutes then bake at 350 F for about 60 minutes. Enjoy!


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http://www.krisztinawilliams.com/2012/08/instant-whipped-pumpkin-cheesecake.html

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