DIY Aromatic Cedar Wood Soap Dish/Keeper

My husband and I have really been enjoying making our own soap this last year.

With all the love and care that we put into our soap, we felt that the bars were being wasted in the shower with not fully drying off. So after some research we wanted to make some soap dishes for in the shower and by the sink. We choose aromatic cedar wood to make the dishes out of. 

The benefits of cedar wood as soap keepers is that cedar contains several natural antimicrobial properties and it resists moisture while drying quickly. A soap dish with drainage is essential in keeping your handmade soaps dry and long lasting. In addition is smells amazing!!!!

We wanted the soap dishes to hold a standard size soap bar. I came up with two different sizes I like for two types of locations. The first I sized to fit in the shower (4.5 in by 3 in by 1 in) and the second for next to a sink for hand washing (4.5 in by 3.5 in by 1 in). See diagram below.

Also you can see in the diagram me trying to decided what type of cut I wanted on the top of the dish, whether length wise or width wise. In the final we choose the width cuts not only for looks but for ease of cutting that many grooves. 

The Process

We started out by cutting to size a long board of cedar to 4.5 inches. To cut the grooves we used table saw and cut each at 3/4 in for the entire length of the wood and then cut with midersaw at 3 in increments. We then went back to the table saw and cut two grooves 1 in from both edges. Note: when cutting the grooves we made sure that the blade went half way through the piece of wood, about 0.5 in. This way there is small holes in the dish for drainage.

Once all the cutting was done I then went and sanded all edges and surfaces to create a smooth surface. I recruited my little helper.

We tried out the dishes for a couple of days. We loved the smell, the look, and the quick drying features of the soap dish. But soon discovered the soap would stick to the dish making it hard to take off and use. 

After some research we decided to coat the top and sides in a beeswax cream. Especially sense we have an abundance of beeswax from our beehives.

The recipe

2 tablespoons beeswax

6 tablespoons olive oil 

Melt beeswax in glass jar in a pot of boiling water. Once melted add olive oil. Remelt both together and then remove from water and allow to cool and harden. 

I then took the harden wax and rubbed with rag on the top and side of the dish. I wanted the grooves and bottom to remain un waxed to allow the cedar wood properties to still manifest itself. Allow to dry before use.  

It really brought out the color of the wood.

Left bottom unfinished. 

Berry Buttermilk Lemon Pancakes - To die for

Just so many blueberries this summer in the Lewman household. My pregnant self could not get enough of them. Discovered the wonderful world of blueberry u-pick farms in Oregon. 

Eating fresh is wonderful, but also trying to find some awesome recipes to use them in. 

Berry Buttermilk Lemon Pancakes

Ingredients

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups of sifted flour

2 tablespoons sugar

2 eggs, slightly whisked

2 cups of buttermilk

2 tablespoons butter, unsalted and melted

Berries of your choice

Topped with berry syrup, squirt of lemon juice, and light sprinkle of powdered sugar.

Instructions

Preheat a griddle to medium heat.

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form and place berries on topped then flip and cook other side until golden. Serve immediately. With berry syrup, lemon juice and powdered sugar.

Enjoy!!!!!

Blueberry Crumb Top Muffins

I have been on a  search for a good go to blueberry muffin recipe, especially sense I have an abundance of blueberries (10 lbs or so) from visiting blueberry farms this summer.

So this last Fourth of July, 2015, I created these. I made 12 and with a family of five they were all gone within 30 minutes. A big hit and new favorite.

Ingredients 

Crumb Topping

1 cup all-purpose flour(1/2 cup almond flour and 1/2 cup all purpose)

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

Pinch of salt

6 tablespoons unsalted butter, melted

Muffins

1 3/4 cups all-purpose flour (1/2 cup almond 1 1/4 cup all purpose)

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil (melted shortening)

3/4 cup whole milk (1/4 cup buttermilk and 1/2 cup whole) 

1 teaspoon pure vanilla extract

1 1/2 cups blueberries

Top with raspberry or strawberry syrup and cool whip (once baked). 

Directions 

Preheat the oven to 375°. Line 18 or 12 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Spoon the batter into 18 of the cups (with just 12 fill almost full), filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. Top with syrup and frozen cool whip. 

DIY Chalk Board Serving Trays - Using Glass and Old Picture Broads

I have been dying to try this out for some time, but but have not been wanting to invest the money and buying the paint and supplies. Then a friend gave me some extra paint and the picture frames I got form leftovers at a garage sale and I had two glass chess boards I never use. So all I needed was Chalk and an eraser. So here we go!!!!!!

Supplies

Chalk paint

Sponge paint brush

Chalk 

Chalk eraser

Used pictures or glass 

Step 1: start with thin layer of chalk paint. Don't stroke on if using glass it will not stay. I learned that it will stay if dapped on leaving it textured. With the old pictures I just did strokes and it was fine. Allow to dry as directed by chalk paint instructions.

Step 2: once dried apply second coat. For the glass I then put on with strokes instead of sponging.

Step 3: apply multiple coats following instructions for previous coats, making sure follow drying times. For the pictures I found two or three coats was efficient. And for the glass I used four coats.

Step 4: Once you have enough coats of paint and it is dried throughly (I allowed my last coat to dried at least over night). You need to treat the chalk paint with chalk. This is done by rubbing throughly chalk all over its surface. Then wiping off with eraser and repeat with rubbing chalk.

Step 5: Wipe clean and use!!!! I hung my picture frame ones up to leave notes and my glass I use as serving trays.

Homemade Bar Keepers Friend - Kitchen, Bath, and Sink Cleaner

I love the BAR KEEPERS FRIEND cleaner. But got tired of paying the price for it. I looked of directions (here) to make me some of my own and realized that I already had all the ingredients. Been Using it for about 6 months now for cleaning pots, sinks, toilet, and the shower. Love its cleaning power. 

Ingredients

• 1 cup baking soda
• ½ cups salt
• ½ cup borax powder
• 15 drops Lemon Essential Oil *

*Lemon Essential oil - Lemon is a powerful cleansing agent that purifies the air, disinfects surfaces, and can be used as a non-toxic cleaner throughout the home.

Instructions

1. Pour ingredients into jar or bowl.
2. Mix or stir until well mixed.
3. If you want to make a shaker, put in a pint or quart mason jar (I used some cleaned out sauce jars) and poke some holes in the top (carefully) with nail and hammer.

Notes

To Use:
Lightly wet surface with water or undiluted white vinegar (for really bad messes)
Sprinkle powder on and let sit 5 minutes
Scrub with sturdy brush until clean
Rinse with water or vinegar (for really bad messes)

Homemade 'Tear Free' Baby Bubble Bath Solution

Who does not love a bubble bath? Instead of going out and buying another product I decided to make my own Baby Bubble Bath Solution. This recipe is easy and quick. I know use this every time for bath time, it makes for cleaning and scrubbing my toddler easier because he is already playing and swimming in the cleaning solution.

Ingredients

1 cup Baby soap or shampoo

3/4 cup Water

1/2 to 1 teaspoon Glycerin

15 Drops of Essential Oils (I like to use Lavender or Serenity, soothing before bedtime)

Directions

I poured all of the ingredients into a clear glass bowl and began to whisk, gently. I then had some empty shampoo containers that I funneled the solution into. I then labeled with sharpie (did not get picture of that). And DONE! Time to clean a dirty Baby. 

DIY Powdered Laundry Detergent

I decided to try some powdered laundry detergent. It is basically the same ingredients as my Liquid Detergent Recipe but concentrated. Decided that I needed to make more space in the laundry department, instead of having all these gallon jugs around. Don't get me wrong I still like my other detergent recipe (used it for 19 months). But we found we like the smell of our clothes better with this powdered detergent.   

DIY Powdered Laundry Detergent 

Ingredients

• 1 bar (or 4.5 ounces) shaved or blended in blender (a homemade laundry bar, Dr. Bronner’s, Ivory, ZOTE, or Fels-Naptha)
• 1-2 cups of Borax
• 1-2 cups of Baking soda or Washing Soda
• 30-40 Drops of Lemon Essential Oil or Purify Essential Oil (I did 50:50)

Directions

Thoroughly stir together for 5 minutes and enjoy the results! You can take this a step further and blend the mixture in a blender or food processor to create a powder that will dissolve easily even in cold water. (Just be sure to let the dust settle before removing the lid of your blender or food processor so you don’t inhale the fine particles.) Store in a sealed container with a small scoop.

Lemon Essential oil - Lemon is a powerful cleansing agent that purifies the air, disinfects surfaces, and can be used as a non-toxic cleaner throughout the home.

Purify Essential Oil - Purify can eliminate foul odors quickly and be an effective cleaner throughout the home. Purify contains Lemon, Lime, and Pine essential oils, known for their powerful cleaning properties, along with Siberian and Austrian Firs to purify the air and protect against environmental threats. The addition of Citronella, Melaleuca, and Cilantro give this blend an enticing aroma that’s uniquely dōTERRA and unmatched in purification properties.

To Use

Use 1/8-1/4 cup per load (depending on the size or soiled level).

Chocolate Chip Pumpkin Bread or Muffins

Who does not love Great Harvest Pumpkin Chocolate Chip Bread and Muffins? After working there and making it went out on online looking for a recipe that is so close to being the one I used to make (for legal reason I did not want to share the exact one I used in the store). Here is the recipe I found. Of course I make some changes. I make my own pumpkin puree for starts. Go here to see how I do it. 

Chocolate Chip Pumpkin Bread 

INGREDIENTS:

1 (15 ounce) can pumpkin puree or 2 cups 4 eggs 1 cup vegetable oil ⅓- ⅔  cup water (optional add only if too thick) 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1 bag (16 oz) Milk Chocolate chips (I prefer Ghirardelli)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

ENJOY!!!!!!!!!

Country White Sandwich Bread Recipe

I have been on the search for a great White Sandwich Bread recipe and I then found this recipe. Like like this recipe as well because I felt like the lady knows her bread baking. She is very informative. My family and I are in love with the results. Went through two loafs in three days (family of three). We froze the other loaf for later. I apologize for not taking many pictures of each step I just forgot.

Country White Bread

Makes 3 loaves, about 1½ pounds each

4 cups (1 lb, 4 oz) all-purpose flour

1½ Tablespoons* (17 grams) instant yeast

2 Tablespoons granulated or brown sugar or honey

2 Tablespoons melted butter

4 cups (2 pounds) warm milk (about 85° F)

About 6 cups (1 lb, 13 oz ) bread (high gluten) flour (or all-purpose flour)

1½ Tablespoons (22 grams) salt

* To bake an even better loaf, you can reduce the amount of yeast to 1 Tablespoon (or even less). This will make your dough rise more slowly, so you'll just need to increase the rising times. You can reduce the yeast in pretty much any bread recipe; a lot of bakers go by the formula, 'half the yeast and double the rising time.'

Step 1: The First Rise

In a very large bowl, stir together the all-purpose flour, yeast, and sugar (I use a stand mixer). Make a small well in the middle of the flour mixture and pour in the butter and the milk.

Mix well, then continue to stir vigorously, slowly adding 1 cup of the bread flour at a time, until you've added about 4 cups and have a sticky, shaggy dough; this should take several minutes.

Cover the bowl with a damp tea towel and let it rest for 20 minutes.

Step 2: The Second Rise

Add the salt and 1 more cup of bread flour and stir it in as best you can. Add another cup of bread flour if the dough is still too sticky to knead. Turn the dough out onto a floured work surface and knead it with floured hands until the dough is soft and smooth, about 8 to 10 minutes (I just keep it in the stand mixer and let it do all the work).

As you're kneading, sprinkle a little more flour at a time as needed to keep it from sticking to your hands or the work surface. You want the dough to be as soft as possible without being sticky; you may not need the entire six cups of bread flour, or you may need a little extra.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel. Or you can let it rise in a straight sided, food grade plastic container with a snap-on lid, which is what I do now. Mark the spot on the container that the dough will reach when it has doubled in volume.

Set the dough somewhere that is preferably between 70°F and 75°F until it has doubled in size, about 60 to 75 minutes. Ideally, the dough itself should be between 70°F and 75°F. It's fine if your dough is cooler; it'll just take longer to rise and will end up even tastier.

Step 3: The Third Rise

When the dough is ready to be shaped, you should be able to push a floured finger deep into it and leave an indentation that doesn't spring back. Unless your dough is rising in a straight sided container, it can be difficult to judge whether it has doubled in size, which is the guideline most recipes use. I find the finger poking method to be more reliable.

Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles. Divide the dough into three equal pieces.

If you're using a baking stone, put it in the cold oven now and heat the oven to 375°.

Shape the dough into loaves. Place the loaves seam side down in greased loaf pans and dust them with flour. I like my sandwich breads to be tall, so I use 8-inch loaf pans.

Cover the loaves with a damp tea towel and let them rise until the dough springs back just a little when you gently poke it with a floured finger, about 40 to 60 minutes.

Bake at 375° for 35 minutes, or until the loaves are golden brown and the bottoms sound hollow if tapped (you need to carefully take a loaf out of the pan to check this). Remove the finished loaves immediately from the pans and let them cool on a wire rack. The bread will continue to bake inside while it's cooling, so try to wait at least 40 minutes before cutting into a loaf.

Store at room temperature or freeze in zipper freezer bags. Make sure the loaves are completely cooled before sealing in bags.

Note I copied the original recipes instructions because I felt that she did an amazing job explaining