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whatcha got cookin'?

We got laundry soap a cookin'

I've wanted to try to make my own laundry detergent for a year or so now.  However I've always been too scared to, in fear that it would fade our clothes.  A week or so ago I decided to make a few of my own cleaning supplies and after making one I wanted to make another then another until finally I was only left with laundry detergent.

So I gave it a go.  All went well until the next day.  I had read not to be alarmed when you wake up the next day to find a few lumps, that it clumps as it cools, to just shake it up a bit.  I put mine in two milk jugs, and I really believe that I could of cute the jugs in half and the detergent would have stood on its own.  There were no lumps, there was one big lump.  I had to stick a wooden spoon handle down in the jug to break it up some, then squeeze like hell to get it out, then mush it up with my hands until it was finally more of a liquid form.  Fun times.

We do however now have homemade laundry detergent and I have used it a few times.  So far it has been a success.  We'll see how it continues in the future.

Here is the recipe I used for the laundry detergent.
I did make a couple changes, because I heard that with hard water you need more stuff to water ratio.

Homemade laundry detergent


1 bar of soap grated (I used an orange honeysuckle softsoap, who knew they made bar soap now)
1.5 cups Borax (I used 1.5 rather than the 1 cup it called for)
1.5 cups Washing Soda (again 1.5 rather than the 1 cups it called for)


Pour a gallon of water in a pot with your grated bar soap.  When the soap has dissolved add the Borax and Washing Soda.  Bring to a boil.  Then add another gallon of cool water.  I let mine cool slightly then poured them in two gallon sized milk jugs...actually one gallon sized milk jug and one gallon sized tea jug.  It will thicken as it cools.


The next morning you could be in big trouble.  Next time I plan to just let mine cool in the pot overnight then mush it the next morning and put it in the jugs afterwards. 


Next up an all-purpose cleaner.  I've looked around trying to find where I found this and can't.  There are tons that are very similar but not exactly like this.  I haven't tried the others so I have no idea if this one is better or not, it's just what I started with and it works so I'm sticking with it for now.

All-Purpose Cleaner

1 T Vinegar

1 tsp Borax

3/4 c warm distilled water

2 T liquid Castille Soap

Mix the vinegar and borax together in a spray bottle.  To that add warm water and mix well.  Add castille soap and 10 or so drops of essential oils if you want.  

For the castille soap I used Dr. Bronners, which I have found in the fancy bath soap aisle of both Publix and Target.  I was unable to find unscented the first time and bought almond honey or something like that but this eliminates the need or desire for essential oils...a cheaper route if you are interested in that sort of thing.  Also I used this on the Mr.'s shower and OMG the soap scum practically jumped off the walls by itself.  Who would've known, I sprayed it, left it on for about 10 minutes, and effortlessly wiped the walls down with a magic eraser.  I'm sure a rag would work fine too, I had the eraser so I used it.

Next we have the best glass cleaner there is.  I used to be a vinegar whore.  I'm a bit ashamed to admit it but it's true.  I used vinegar for everything, my favorite thing was glass and mirrors.  It, especially when used with newspaper rather than paper towels, will give windex a run for its money.  I've seen the light.  This stuff is the bomb diggity.  I compare it to HD tv.  Yeah it's that good.  Just like when you first get HD you sit there flipping back and forth between HD ESPN and regular ESPN...because we all know ESPN is the clearest for some reason...you will sit and look back and forth between the window that you have cleaned with this stuff and the others.  It's that good.

Alvin Corn Glass Cleaner

1/4 c. rubbing alcohol

1/4 c. vinegar

1 T cornstarch

2 c. warm water

Combine in a spray bottle and shake well.  The cornstarch will settle between uses so shake before using as well.

Let me just say that when you put warm water in a spray bottle with other stuff and shake it, it will create pressure possibly expanding the bottle and possibly leak a bit.  So maybe just stir it with the lid not screwed on.  Or shake then unscrew the lid to release the pressure until the contents are warm.  I'm not sure if this happens with everything but it has happened with everything I've made so far.

Just when you think you've found the best glass cleaner and you think it can't get any better...I will present you with the greatest furniture polish.  I'm not one to believe in conspiracy theories, or even start them but shhhh....I think pledge is trying to screw us.  I'm only kidding here, no lawsuits please.  I gave this one a go and I must say that the dust stays away far longer than it does with pledge.  I've used it on older furniture, that isn't sealed, and so far so good, but please use this at your own discretion, I'd hate to be the reason your Great Aunt Edna's buffett was ruined.

Furniture Polish


1/2 tsp Olive Oil
1/4 c. Vinegar


Mix in a glass jar and use a rag to apply/polish.

I actually used more than 1/2 tsp of olive oil, it just didn't seem like enough.  I actually just poured a slow skinny stream for 3 seconds.  I only dust once a week now, could probably go longer.  I probably only dusted once a week before, could have definitely done it more often though.

And last is just a simple trick.  Dump some baking soda in a jar that has some hole poked in the top, sprinkle in some essential oil, I used lemon.  Cover with saran wrap and shake around.  Let it sit overnight and tada instant carpet freshener....ok not instant but freshener none the less.  Sprinkle on your carpets or rugs and let sit for 15-30 minutes and vacuum as normal.

Ok so go grab you some spray bottles and old pickle jars and go to town.  You will thank me later.

Mom's Chocolate Frosting

This is what I am eating as I type this here little diddy up.

I swear if I would stop making desserts I would drop 10 pounds like that.  Anyway since Mondays no longer seem to be for memories and milestones, I figured I'd carry on the tradition and share another recipe.  This one is courtesy of my mother.  First let me give a bit of a back story of how recipes go in our family, frankly put they're a joke.  There is this baked macaroni and cheese that we all make.  I first knew it as Aunt Jane's macaroni but whenever you would ask for the recipe she would say "there isn't one".  Then my mother started making it, again same story "there isn't a recipe".  Oh they've both gotten my sister and I in the kitchen and tried to show us how to make it, but for some reason a recipe just doesn't exist.  Now I will say last summer when my aunt came into town she started a story about giving the recipe to someone at work only to end it with "there isn't a recipe".  So in the end what you do is stick to their instructions, some what, and add in a bit of your own little touch (your own little touch being prayer, and lots of it) and poof you have baked macaroni.

So back to my mother's recipe.  I call her up on Saturday and ask how she makes her chocolate frosting.  "Oh it's real simple"  Of course it is mother...oh God another one of these!  So she proceeds to tell me, loosely this is how...

{ First you get a half stick of butter, then some powdered sugar, a dash of salt, hot milk (just a little, you'll know when you add it), cocoa powder (you'll know, if it's not brown enough add some more), oh and vanilla don't forget the vanilla. }

So that's it.  She gave me a list of flipping ingredients.  A list of ingredients to basically any chocolate frosting out there mind you.  Would someone like to tell me how brown is brown enough for frosting?  Oh oh, slight correction, I did ask if this would frost a 3 layer cake and she said "better use a whole stick, I would do two dashes of salt then".  Thanks mom.

I don't know, can anyone tell me, is it brown enough?

Here is what I came up with...

Mom's Chocolate Frosting

1/2 cup of butter

powdered sugar (I honestly didn't keep track of how much, I think it was about 2 cups)

2 1/2 tablespoons cocoa powder (I had dark, so that's what I used, it may be different with regular)

2 dashes of salt

1 teaspoon of vanilla

1/4 cup warm milk

So cream the butter and some powdered sugar together.  Add in the cocoa powder, salt, and vanilla.  Add some milk.  Then add more powdered sugar and milk until you get the taste and consistency that you want.  

Like I said that's what I got, but I was too busy trying not to forget the list of ingredients that my mother gave me I didn't remember to jot down the amounts I used.  So follow the recipe at your own risk.

oatmeal applesauce cookies

Well it's Monday, and here is another not so memory, not so milestone post.  In fact it's another recipe.  Unlike the last it doesn't have a memory attached though.  However maybe a memory will grow in the future.  The hubs and I really enjoy this cookie and today was Cohen's first time trying them.  He ate two before supper and a half after.  So who knows maybe this will be a cookie I often have waiting on him when he gets off the bus down the road.  Yeah yeah I know I'm stretching to make it fit into the milestone/memory monday.

On to the recipe already...

Not Iced Oatmeal Applesauce Cookies
(without the raisins please)

4 tablespoons butter

1 cup light brown sugar

1/2 cup granulated sugar

1 egg

1/2 cup chunky style applesauce

1 1/2 cup old fashioned oats

1 1/4 cup flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Cream butter and sugars.  Add egg and applesauce, mix until blended approx. 2-3 minutes.  Mix in oats, flour, soda, powder, & salt.  Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheet.  Bake at 350 degrees for 13-15 minutes.

So I guess now is where I should say that this recipe is not my own.  I know shocker right?  It's Martha's.  She makes her's with an icing, I was too lazy to make it the first time I made them.  They tasted fine without so I've been lazy ever since.  Also she puts raisins in her's.  I don't eat raisins.  I blame my mother.  I blame my mother for not liking rice for 22 years as well.  I mean really how can you eat it when your mother talks about how it looks like maggots.  It really messed me up, that is until I overcame it.  Now I eat rice, and all is well.  I still don't eat raisins though.  At least I eat bananas!

Make them, then eat them.  You will like them.

milestones and memories

Today's memory is in recipe form.  Cupcakes from Cobra's first b-day bash.  I made them again this weekend and thought I'd share.  

Take all this.

Do this.

Then bake.

Then take all this

Do what I did up there.  Hey there were tornadoes that broke up my little cooking session, so frankly I think it's ok that I didn't get pics of every stinkin step.

Frost.  Then get these.

Eat.

Look at that technique.  Look at that hair.

And here's the recipe in case anyone would like to try them out and I strongly recommend you do.  More importantly it will be recorded.  Therefore it will be easier to find next time I decide to make them.  I won't waste 30 minutes trying to find it in my email box then get sidetracked and finally delete the over 10,000 emails I've been saving to...apparently read sometime I don't know.

White Almond Sour Cream Cake

1 box white cake mix

1 cup all-purpose flour

1 cup granulate sugar

3/4 teaspoon salt

4 egg whites

1 1/3 cups water

2 tablespoons vegetable oil

1 cup (8 oz) sour cream

1 teaspoon clear vanilla flavoring

1 teaspoon almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bow.  Add the rest of the ingredients and beat on low speed for 2 mintues.  Bake at 325 degrees for 25 minutes.

** I used a spring box cake mix in the cupcakes above.  I also used pure vanilla extract, not clear vanilla flavoring.

Buttercream Frosting

1/2 cup shortening

1/2 cup butter, softened

1 tablespoon meringue powder

1 teaspoon almond extract

4 cups (1 lb) siftened confectioners sugar

2 tablespoons milk (more or less for spreading consistency)

In a large bowl, cream shortening and butter.  Add almond extract and milk.  Gradually add sugar one cup at a time, beating on low speed.  Add meringue powder.  Scrape sides often while mising.  Don't overwhip.  makes three cups.  Will keep in fridge up to  weeks when stored in air-tight container.

** I don't sift anything.  Martha one time told me this was unnecessary, that whisking it in a bowl a bit was just fine.  Martha who you ask?  Stewart of course.  Ok maybe she didn't tell me per say.  She told her whole viewing audience and I was one of them.  And maybe I just think I heard this and really didn't but I swear my brain is telling me that I did indeed hear it.  So I live by it now and so far everything has turned out fine.  For his party I didn't use almond extract.  In the cupcakes I just left it out and in the frosting I replaced it with vanilla.  I wasn't sure if the kids at the party would like the almond.  But both ways are yummy.  Also my frosted cupcakes have been sitting out on the counters since Saturday.  I understand that there is milk in the icing and that made me go "hmmm" for a minute but then I remembered when my mother was down for Cohen's birthday she kept the cupcakes out and surely she wasn't trying to kill us.  I mean we have no money so there would be no point.

I hope you guys enjoy them as much as we did.  They were a hit at the little man's birthday back then, and I'm certainly enjoying the batch I whipped up this weekend too.  So thanks sis for finding the perfect cupcake for our littles' bdays and thanks Brenda for sharing it with us.  This is one thing that I will always associate with not only Cohen's first birthday but also Morgan's.