Buttah Skin Transforming Kit with CocoShea Cream What It Is A trio of products designed to gently cleanse, exfoliate and moisturize daily to uncover your best skin. Formulated especially for melanin rich complexions and all skin types.  What You Get 3.4 oz. Buttah Skin Cleanser  2 oz. Buttah Skin CocoShea Revitalizing Cream 1 oz. Buttah Skin Vitamin C Serum What It Does Buttah Skin Cleanser  Gentle gel cleanser gently lifts away dirt, oil, debris and sloughs off dead surface cells to help improve the look of skin dullness This formula contains coconut oil, palm oil, lavender flower extract and other key ingredients to help leave your skin looking smooth, hydrated, and healthy-looking Formulated for most skin types Buttah Skin CocoShea Revitalizing Cream Vitamin E from sunflower seed oil: replenishes dry skin and deeply hydrates Cocoa and shea butter: locks moisture into the skin Hyaluronic acid: helps improves the appearance of wrinkles and fine lines Buttah Skin Vitamin C Serum A proprietary mix of Vitamin C, antioxidant and grapeseed oil, chamomile extract, Vitamin A and other key ingredients Exfoliates, resulting in a smoother, more radiant complexion This formula helps amp up the glow factor for bright, vibrant, healthy-looking skin

Immerse into a deep hydration with this lightweight moisturizing cream! Buttah's CocoShea Revitalizing Cream is a signature blend of African rich-butters, Hyaluronic Acid, and Vitamin E promotes radiant skin while soothing and improving tone and texture.

Remove the guesswork from cooking with MEATER, the smartest cooking thermometer for your BBQ and Kitchen. The MEATER app will notify you when your food is ready.

It's Like Buttah! Keepin' It Kind

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The Buttah Skin CocoShea Kit is a constant sell-out at Ulta Beauty — here's why.

All choked up. Literally or emotionally. [Mike Meyers made this one famous with his "Coffee Talk" sketch (schtick) on SNL. I still don't know what a "genektagazoynk" is. His character used to say "I've got shpilkes (needles) in my genektagazoyk."

Skincare ingredient labels can be tricky, but not impossible, to understand. Here, find out the top ingredients to avoid in skincare, according to experts.

Amazon.com: Buttah Skin by Dorion Cleanse + Vibe Brush Kit | Buttah Vibe Cleansing Face Brush | Buttah Facial Cleanser 3.4oz | 2-Speed Sonic Pulsating Cleansing Brush - Gentle Exfoliation - Water Resistant : Beauty & Personal Care

My latest love comes from the awesome Buttah Skin, a brand founded in the states by Dorian Renaud to address the needs of Melanin rich skin.

Uncover your best looking skin with this set of products designed to help cleanse and moisturize daily. Buttah's complete collection includes Skin Cleanser, Vitamin C Serum, and Facial Shea Butter. How do I use it: For the Cleanser, squeeze a penny-size amount into palm. Massage over damp skin in a circular motion. Rinse thoroughly with cool water. Excellent for daily use on all skin types. For the Vitamin C Serum, apply four to five drops to freshly cleansed and dried skin. Massage in a circular motion over face, neck, chest, and any problem areas. Allow to absorb for one minute. For the Facial Shea Butter, apply a dime-size amount to finger tips. Warm the product in your palms. Massage generously over the face. From Buttah by Dorion Renaud. Includes: 3.4-oz Buttah Skin Cleanser 1-oz Buttah Skin Vitamin C Serum 2-oz Buttah Skin Facial Shea Butter

Caramelized apples baked in a skillet with a pastry crust on top, then unmolded so the crust is on the bottom. Delicious.

Melanin rich skin has different needs as it gains more experience. To help you protect and keep your skin beautiful as it ages, the Team at Buttah has compiled the Top Tips and products for taking care of Aging Black / African American Skin.

Here's how to make a piecrust using only flour, salt, butter ,and water. The light and flaky combination is almost magical.

Have you ever made butter? In elementary school, we made bread in a coffee can and butter in a jar with a few marbles to act as agitators as part of our Thanksgiving feast. It seemed like magic and the results were delicious. My mother recalls fondly that her grandma, Grandma Kaupert, had a milk cow as part of her rural menagerie. Although she could have done without the taunting of her Uncle Forrest squirting warm milk straight from the cow in her city-girl face, fresh milk and making home made butter were always a part of her visits to "the country." It seems as though the universe has been sending a message to me that it was time to dabble in the butter making arts. First, over the course of the last month, I've been habitually buying heavy cream (okay, just 3 quarts, but still). Second, in the past so many weeks, the topic of making butter has appeared in several places in my reading. A couple of food magazines have featured articles on the topic and The New York Times also had a fairly recent story on the subject. It seems that artisanal butter making is the darling of the food media and is becoming a bit like cheese making. (with similar cost - some prices reach almost to $16/lb!) There is much discussion about the cream used, the feed the dairy cows eat, the process making the butter and how it is finished (some is rolled in oak ash for flavoring much like a cheese). While there was a lot of variation on the topic, one thing was clear - European-style cultured butter is a cut above our standard table butter. Prior to refrigeration and Pasteurization, pretty much all butter was made with cultured cream. Dairy products were used first as fresh milk and then left on the counter. The natural bacteria in the raw milk would do its magic and folks would have clabbered milk (akin to yogurt) during the dairy product's next "stage of development" If left long enough, a type of farmer cheese would be produced. Nothing wasted, everything used. It is the fermented dairy product which provides more flavor and a bit of a nuttiness or tanginess to the finished product in this butter. In the past, I've made Creme Fraiche so I'm not afraid to leave my cultured dairy on the counter for a day or two. With some research under my belt on the process, and two quarts of creme, a stand mixer and some buttermilk and yogurt for cultures, I was ready to give it a whirl. European-Style Cultured Butter 1 quart heavy cream 1/3 C cultured buttermilk -or- 1/2 C plain whole milk yogurt (with live active cultures) 1/4 tsp fine sea salt (or to taste) if you prefer/desire salted butter ice water Culture: Since all of our commercial milk products have been Pasteurized, the first step is to culture your cream. In a bowl whisk the cream with the buttermilk or the yogurt. Cover with plastic wrap and let stand at room temp. until the mixture becomes thickened. (at least 12 hours but can sit as long as 48 hrs.) Churn: Scrape the cultured cream into your butter churn crock the bowl of a stand mixer, cover with plastic wrap and refrigerate until chilled (about 45 minutes) This step is key - do not miss this step! There will be a lot of spattering. Cover the bowl rim with plastic or use a pouring shield. Using your stand mixer, beat the cream with the whisk attachment at high speed until the butter solids begin to pull together and form a ball. (This will take about 4-5 minutes.) Drain the butter solids in a fine strainer or sieve set over a medium bowl. Bonus! Reserve the residual buttermilk for another use. Rinse & Knead: Transfer the butter to a bowl and knead it to rid the solids of any additional excess buttermilk. Pour 1/4 cup ice cold water over the butter and knead again. Drain. Repeat adding ice water and kneading and draining about 3 more times. Continue kneading until the butter no longer releases any water. Form: Form the butter into a cylinder or a block.Wrap the butter tightly in plastic and follow with parchment. Refrigerate. Note: You should yield close to 3/4 - 1 lb of butter and 1 1/2 cups of buttermilk from one quart of cream and your culturing agent. Not a bad return on investment if you ask me. So, I had grand plans for a Butter-Battle Royale with a face-off between yogurt and buttermilk cultured creams. However, due to my failure to follow the chilling of the cream step for the yogurt-cultured batch, it didn't make any butter. Instead, the result was some sort of whipped yogurt-cream cheese type thing. Tasty, but not butter. The butter that I did make from the buttermilk culture is fabulously divine. And, I couldn't be more thrilled with the bonus of buttermilk. Both were used this morning when I made Buttermilk Pancakes for breakfast. I'll give you that recipe as a bonus since they turned out so amazingly well - light and fluffy- just so, so good. (It has to be that homemade buttermilk.) Buttermilk Pancakes 1 1/2 C all-purpose flour 3 Tbsp sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 C buttermilk 2 large eggs 3 Tablespoons melted butter 1/2 teaspoon vanilla extract I am not a 2 bowl kind of gal when it comes to pancakes so: In a large bowl, whisk together the dry ingredients. Add the wet ingredients and gently whisk them together. Mix just until combined (do not overmix). Spoon 1/4 C of batter onto prepared and heated griddle. Cook until the top of the pancake is dotted with bubbles and some have popped. Flip and cook until the underside is lightly browned. Serve immediately or keep warm in a 200F oven while you finish cooking the rest. Serve with Pure Maple Syrup and pats of your homemade European-style cultured butter. Happy Cooking! sld Tweet

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It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.

Aesthetic additions to your shower, ahead.

PRICES MAY VARY. Title: Buttah Skin Facial Shea Butter 2oz - Organic Whipped Virgin Raw Moisturizer for All Skin Tones - Hydrating & Natural. Product Type: Products > Skin Care > Body > Moisturizers > Body Butters