Eczema-Friendly Soap

August 1, 2013September 1, 2015 / makingofahome / 16 Comments

A member of our family has been struggling with eczema for a very long time, so I began researching natural remedies for this ailment. In my research, I found that coconut-based products help to moisturize the dry skin of eczema, and many essential oils are found to relief many of eczema’s symptoms. Now please remember, I am by no means a medical professional, but this soap (which has only been in use a few days now), seems to be helping to give some relief.

Eczema-Friendly Soap

2 pounds Melt and Pour Soap Base (I use this Goat’s Milk Soap Base.)

1/4 cup organic coconut oil

2 teaspoons fresh chopped lavender

2 teaspoons fresh chopped rosemary

5 drops cedarwood essential oil

10 drops patchouli essential oil

5 drops clary sage essential oil

5 drops tea tree essential oil

10 drops lavender essential oil

5 drops rosemary essential oil

a shallow pot or saucepan

a glass bowl

wooden spoon

soap molds (You can purchase these at your local craft store or here.)

Fill the pot or saucepan half full with water. Bring to a simmer. Place the glass bowl in the pot of water to create a double boiler of sorts. Place the melt and pour soap base in the glass bowl, along with the coconut oil. Stir the base and coconut oil with a wooden spoon until it melts. Remove the bowl from the heat and mix in the fresh herbs. Then add the essential oils and stir. Allow the mixture to cool just slightly (enough to thicken the mixture just a bit). Pour into your molds. Allow to rest until completely cool. Remove the soap from the molds. Enjoy!

From Scratch

July 31, 2013September 1, 2015 / makingofahome / 1 Comment

In our family’s attempt to make as much as we possibly can here in our home, there are those weeks that go by when we are in the midst of a creating whirlwind, and suddenly I look at the calendar and it’s Wednesday. This is one of those weeks. Oh boy.

There have been baskets and baskets of beans harvested from the garden, more than we could ever eat at this time. So, this weekend we rinsed, cut and froze most of our harvested beans to set aside for the winter months.

We are to that point in the growing season where some of our plants have gone to seed. So this weekend, entrenched in vines and leaves of green, we pulled out arugula and collected the seed pods for late fall planting. Then replanted carrots and beets for fall harvest.

I opened my linen closet last Friday to a cavernous black hole, completely void of any form of soap, lotion or shave oil. The girls and I got to work and rounded out the weekend with a fresh batch of lotion (I use the recipe from this book.) and shave oil (my recipe can be found here), and a new eczema-friendly soap concoction. (The recipe for this soap to come soon.)

And last but not least, there is the fermentation frenzy that has taken over our house the last two weeks. I don’t often become overly obsessed with much, but oh my, I think I may just be in love with Sandor Katz, his book The Art of Fermentation, and all of the nutritional benefits fermenting has to offer. I gave this book to my husband last summer for his birthday, to aid him in his beer-making endeavors. But I now find myself huddled with my morning coffee, spilling over the pages of this book, completely enraptured by the content.

Amidst the fermenting madness is fresh made yogurt, milk kefir, water kefir, and kombucha. The constant growing process of it all is just amazing, and the wonderful probiotics offered naturally in these foods is simply mind boggling. I have so much more to learn, but I am sure enjoying the entire process along the way.

I hope all of you are enjoying a wonderful start to your week!

Just Peachy

July 24, 2013July 22, 2013 / makingofahome / 6 Comments

The time has arrived again. My favorite food time of the year. Peach season. There is nothing that ignites more excitement in my taste buds than those handheld orbs of deliciousness. We are extremely fortunate that my in-laws have a beautiful peach tree on their property that has produced a record number of peaches this year.

So, it has been all things peaches in these parts, my favorite of all being peach pie. If you are interested in my Grandma Dit’s peach pie recipe, you can find it here. Enjoy!

Cowboy Cookies

July 2, 2013September 1, 2015 / makingofahome / Leave a comment

The constant rain of this past week brought water into our basement, as well as water leaking into our family room from the ceiling. With water coming from the top and bottom, I felt the need to indulge in some chocolate. I mean really, is there any better way to reduce stress? Nope…I don’t believe there is.

So, today I bring you last week’s chocolate fix: Cowboy Cookies. These cookies are filled with all kinds of sweet goodness, sure to lift anyone out of whatever summer slump you may be in. Enjoy!

Cowboy Cookies

In an electric stand mixer, add 1/2 cup butter and 1/2 cup peanut butter. Mix until smooth.

Add 1 cup granulated sugar and 1 cup brown sugar. Mix until sugars and butters are well creamed.

Next add 2 eggs and 2 teaspoons vanilla.

In a separate bowl, mix together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.

Slowly add the flour mixture to the blended mixture.

Then add 2 cups rolled oats, 2 cups coconut, 1/2 chocolate chips, and 1/2 cup health bits. Mix until all ingredients are incorporated.

Roll the dough into golf ball-sized balls and place on a greased cookie sheet. Bake at 375 degrees for 8 minutes.

Enjoy!

*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Strawberry Rhubarb Cream Crisp

June 12, 2013June 11, 2013 / makingofahome / 1 Comment

‘Tis the season of strawberry and rhubarb, and our kitchen is quickly becoming laden with these early summer lovelies. This past weekend I played around a bit to come up with a variation to a traditional fruit crisp. After some experimentation, I came up with this recipe that goes together very quickly, making it the perfect dish to bring to a summer picnic or backyard barbecue.

This crisp is not overly sweet, so it allows the flavors of the sweet strawberries and tart rhubarb to shine through. Coupled with the rich, earthly flavors of the pecans and oats, this is a treat sure to please the masses.

Strawberry Rhubarb Cream Crisp

For the crumble:

1. In a food processor, pulse 1/4 cup raw pecans.

2. Add 2 cups rolled oats, 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg to the food processor. Pulse 2-3 times.

3. Add 1 stick of cold butter (cut into bits) and 2 tablespoons raw honey to the food processor. Pulse until a crumble forms.

4. Set aside.

For the filling:

1. Combine 2 cups strawberries (diced), 3 cups rhubarb (diced), 1/3 cup honey, 1/4 cup heavy whipping cream, 2 eggs (beaten), and 1 teaspoon almond extract in a large bowl.

2. Add 1/2 cup flour and 1/4 teaspoon cinnamon to the fruit mixture.

Assembling the crisp:

1. Pour the fruit mixture into a 9X9 inch pan.

2. Spread the crumble mixture over the top of the fruit.

3. Bake in a 350 degree oven for 40-45 minutes, or until the top of the crumble is golden brown.

Enjoy!

The Wonders a Week Can Do

June 11, 2013 / makingofahome / 2 Comments

Good morning, friends. Although it has been less than a week since we took a walk through the gardens together, so much has changed. I hesitate to say it because I fear I may jinx it…But we have been getting some fabulous rain, and beautiful temperatures of late. In fact, much of the rain has fallen in the late afternoon and evenings, blessing us with partial or full sun during the daylight hours. Our garden seems to be loving this, because I must say I don’t think I have ever seen it this healthy looking in the five years we have lived in this house.

And so today, I ask that you join me once again for a tour of the gardens…

Early June Happenings

June 5, 2013September 1, 2015 / makingofahome / 5 Comments

The Fagan home is abustle now that school is complete, and the long-awaited summer is underway. We are taking full advantage of the crisp mornings by getting chores done and out of the way well before eight o’clock, and then we spend our time basking in the balminess of the afternoon warmth, sipping citrus-infused water and reading in the warm sunlight. Sneak in there time for summer homeschooling sessions, baking some ambrosial honey-infused dishes, and testing out new homemade personal-care items, we have truly been filling those hours of extra daylight the summer so graciously offers us.

Here are the happenings around here during this first week of June…

~The peonies are in full bloom, painting our landscaping with breathtaking pink vibrancy.

~Learning doesn’t stop over the summer months. The girls and I spend the first hour or two of each day completing a few homeschooling lessons. My heart melts when my little ones say, “I love summertime when you can be our teacher Mommy.” Love.

~I came up with a lovely vegetarian spin to a lip balm recipe I found in Long Way on a Little by Shannon Hayes.

~A. MAZE. ING. “Everyday Oat Bread.” Better watch out Tyler, because I think I have a new love. The recipe can be found in Amanda Blake Soule’s The Rhythm of Family.

~Our first attempt at growing hot peppers seems to be working out so far. Fingers crossed.

~I’m not quite sure if there is a better combination: sun, wine and good reads.

~My girls actually came up with the idea of drinking “fancy water” (as they call it 🙂 ) while we catch some rays outside.

~A fairy garden in full bloom. Such a beautiful birthday gift for a four year old little girl.

~Salad for dinner with greens from our garden, topped with a dandelion vinaigrette. The vinaigrette recipe can be found in Taproot Magazine Issue 1 :: Soil.

~It’s strawberry time! Woohoo!

~Oh the garden…Always work to be done, but always a place of peace and beauty.

~And for a snack after all of that energy is expended in the garden: “Holiday Rounds” from Keeping Bees by Ashley English. Another great dessert that uses no refined sugar. Yummy.

What have you been up to lately? Share a link to your early June happenings in the comment section.

Dairy Free Ice Cream

May 28, 2013May 26, 2013 / makingofahome / Leave a comment

The littlest Fagan just celebrated her 4th birthday, and this soon-to-be-chef had been planning her party menu for months. At the top of her list was The Pioneer Womans’ Blackberry Chip Ice Cream. Well, unfortunately for my tiny girl, a few days before the big shebang, we were told by her new doctor to avoid dairy and refined sugar. Huh. This placed quite the damper on our birthday party edibles.

But never fear, dairy alternatives are here! While big sis was at school, my little chef and I transformed our kitchen into a recipe test kitchen. We tinkered away for a few days and came up with a fabulous dairy free, refined sugar free version of The Pioneer Woman’s ice cream.

I hope you enjoy this summer treat as much as we did!

Dairy Free Ice Cream

Put 1 cup blackberries (these can be fresh or frozen) and 1/2 local honey in a blender. Blend until smooth and set aside.

Pour 2 13.5 oz cans of coconut milk into an ice cream maker. Switch the ice cream maker on and allow to run for 3-5 minutes. To the coconut milk, add 1 teaspoon vanilla. Once the vanilla is incorporated, add the blackberry/honey mixture.

Allow the ice cream maker to run until you notice a creamy consistency begins to form. Then add 3 oz. dairy free chocolate chips (we used these). Run the ice cream maker until the chocolate chips are evenly distributed throughout the ice cream.

Store in an air tight container in the freezer until you are ready to eat. (I suggest taking the ice cream out of the freezer about 5 minutes before you intend to serve it because the coconut milk tends to freeze pretty solid.)

Enjoy!

Corn Sausage Chowder

April 16, 2013April 13, 2013 / makingofahome / 1 Comment

It seems that this is going to be a recipe-type week here at Making of a Home. As we inch closer to the growing season, we have been eating lots of food from our larder, to make space for this year’s bounty. Last night I grabbed bell peppers, sweet corn and chicken stock from our deep freeze and came up with this recipe from those ingredients. This is a hearty soup that will put some meat on your bones during these damp, April-shower-filled days.

In a stock pot, heat 1/2 stick butter and 2 tablespoons flour over medium heat to make a roux. Stirring constantly, heat this mixture until it turns a rich caramel color.

Add 1 diced red pepper, 1 diced green pepper, and 1 diced yellow onion to the roux mixture. Cook the vegetables until the onions become translucent. Be sure to stir often, scraping all of the roux-goodness from the bottom of the pan while you stir.

While the veggies are cooking, cook 2 pounds ground sausage in a skillet. Once cooked, set aside.

Add 1 quart chicken stock, 2 cups whole milk, 1/2 cup cream, 1 tablespoon salt and 1/2 pepper to the vegetable mixture. Simmer, with the lid on, for 20 minutes.

Add the kernels from 4 ears of sweet corn, the cooked sausage from earlier, and 8 ounces shredded Monterey jack cheese. Simmer uncovered for 45 minutes to one hour.

Garnish the chowder with a dollop of sour cream if you desire. Enjoy!

Grandpa Dit’s Molasses Cookies with a Twist

April 15, 2013September 1, 2015 / makingofahome / 2 Comments

I don’t know about you, but I can’t quite think of anything better on a Monday morning than cookies. So today, I bring you another of my Grandpa Dit’s recipes: Molasses Cookies.

(I just love showing pictures of my Grandpa’s recipe box…Doesn’t it just look like the type of recipe box a man would have…Made out of steel, splattered with rust marks? Love it 🙂 ) I played around a bit with his recipe, to sub out the shortening he called for, with a combination of butter and coconut oil. After some experimentation, and trial and error, I’ve come up with what I think is a really tasty molasses cookie that is bit different than the traditional molasses-filled treat.

Grandpa Dit’s Molasses Cookies

Step 1. Cream together the following with an electric mixer:

1/4 cup softened butter

1/3 cup coconut oil

1 cup sugar

Step 2. Once creamed, add:

1 egg

1 teaspoon vanilla

Step 3. Continuing with the electric mixer, add:

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 cup molasses

Step 4. Using a wooden spoon, mix in:

2 cups all-purpuse flour

3/4 cups rolled oats

Step 5. Using a cookie scoop, drop the cookie dough on a greased cookie sheet. Then use the back of a tablespoon and make a depression in each dropped cookie. Sprinkle with sugar.

Step 6. Bake in a 375 degree oven for 10 minutes. Enjoy!