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1 Tbsp baking soda
1 cup Water – any water will do
How to use
Simply shake the bottle before each use and gently massage into the hair and scalp for a minute or two and rinse.
Safe for all hair types.
This shampoo is completely safe for all hair types and will not strip your hair of it’s natural oils, unlike most commercial shampoo. But if you color your hair it may strip the dyes out.
Be sure to question the safety of store-bought shampoos, along with any other products you buy – and always understand the ingredients of the products you use.
Tips for controlling static
Be sure you’re trimming your ends every 6-8 weeks, less split ends = less static.
Try shampooing less often (maybe 3x/week).
Use less heating elements (blow dryers, flat/curling irons, etc.).
Try massaging in a Tbsp of olive oil once/week then rinsing.
Another treatment to try is Avocado w/lemon juice – mix, smash into hair, let sit 30 mins and rinse.
Tips for controlling oily hair
Do occasionally – mix 2 egg yolks with 2 tsp lemon juice or vinegar. Work it into hair and let set a few minutes while showering. The egg binds with the hair oil. Rinse with lukewarm water.
Be sure to shake the mixture vigorously to ensure the baking soda is completely dissolved into the water.
Massage baking soda shampoo into your scalp for at least 2 minutes.
Give your hair a few weeks to adjust to the change (like 2-3 weeks or more).
Tips for thickening shampoo
Blend up some whole oats in a good blender then mix with baking soda and water. Different people prefer different consistencies so add oat flour slowly until desired thickness is reached.
Mix corn starch with the baking soda and water (add enough for desired thickness).
Use both oats and corn starch, try this mixture: 1 c. warm water, 1 Tbsp. baking soda, and equal parts cornstarch & oatmeal flour to thicken (approx. 3/4 Tbsp each).
Recipe found at: DIY Natural
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not over beat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
Yield: Makes approximately 50 cookies.
*This is the basic recipe but feel free to change up the flavors. Recently, I made these for work for our Thanksgiving Dinner and I mixed in 2 teaspoons of Peppermint Oil in the first bowl (wet ingredients) and once I was forming the balls for baking, I poked a finger in each one and put three White Chocolate morsels inside. They were a hit! Think of Thin Mints but not heavy as you might think. Next time, I’ll try putting in the same amount of Cinnamon Extract.
- 1/3 cup Butter
- 1 clove crushed Garlic
- 1/4 tablespoon dried basil
- 2 teaspoons dried oregano
- In a small saucepan melt butter, add garlic and saute until cooked. Be careful to not burn garlic. Add dried oregano and dried basil and stir until heated through.
- Serve warm.
I make this sauce whenever I have pasta for dinner, which is pretty often. I try to make triple batches because we use it up pretty quickly. The recipe calls for 1 serving, but can be adjusted. I end up mincing an entire bulb of small garlic. 🙂
Greetings all! I have started a new blog about my new-found cooking and the recipes for it. They’re very easy to follow and the food is quite yummy. I feel like a chef of sorts, of course I have no training in food prep, I’m learning as I go – trying to get away from the convenience food and saving money by cooking it myself…
Recipes to come, thank you for stopping by!
- 2 cups sugar
- 1/2 cup milk
- 1 tsp. vanilla
- 3/4 cup peanut butter
- Put sugar and milk in pan and bring to a boil. Boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well.
- Pour into greased pan (the smaller the pan, the thicker the fudge will be). Cool and cut.