Tag Archive: oven

How to Make Washing Soda

Usually do-it-yourself projects help you  to save money. Who doesn’t like to save money. I enjoy making my own laundry detergent. For one reason I know what’s in it – no dyes, no scents, no unnecessary chemicals that might harm my home and family, plus its so inexpensive. One of the ingredients I use is Washing Soda.

Washing Soda

Washing Soda

Washing Soda is a water softener. It’s stain-removing capabilities are also important in making laundry soap.  Washing soda is sodium carbonate. Baking soda is sodium bicarbonate. They are similar sounding and even have most of the same chemicals, but are very different.  Although washing soda is not always easy to find, you can find baking soda at any grocery store usually in the baking aisle.

Baking Soda

Baking Soda

When you expose baking soda to high heat over an extended period of time, it loses water and carbon dioxide and becomes washing soda.

That all sounds very scientific. How do I do this? Its very simple. I bake it.

Bake at 400F for approximately 30 minutes

Bake at 400F for approximately 30 minutes

I spread some baking soda on a shallow cookie sheet and bake it for thirty minutes at 400 degrees F. During this time it releases the water and CO2  (carbon dioxide) and changes to washing soda. At this point do not use it for your baking recipes, but add it to your detergent recipe.

These 2 photos below show the difference in appearance.

Baking Soda has a finer grain/smoother, more water and two CO2 molecules

Baking Soda has a finer grain/smoother, more water and two CO2 molecules

Washing Soda is coarser grain, drier and has only one CO molecule

Washing Soda is coarser grain, drier and has only one CO molecule


Maybe this should be taught in Home Economics or Chemistry classes in school? What’s your opinion?

Chocolate Chip Lava Cookies

Recipe & Photo Courtesy of CenterCutCook.com

Recipe & Photo Courtesy of CenterCutCook.com

Chocolate Chip Lava Cookies
Recipe Type: Cookies
Author: CenterCutCook.com
Prep time:
Cook time:
Total time:
Serves: 10 – 12 cookies
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 1/2 cup hot fudge, room temp
  1. Pre-heat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
  2. With your mixer, cream together butter, brown sugar, and granulated sugar and mix until light and fluffy.
  3. Add in egg and vanilla and mix well.
  4. In a large bowl sift together flour, salt, and baking soda. Slowly add the dry ingredients into the wet and mix well.
  5. Fold in milk chocolate chips.
  6. Flatten a heaping tablespoon of cookie dough to fit in each muffin cup. I used a 1 tablespoon cookie dough scoop to help with the process. You will start by making 10 cookies.
  7. Use your finger to make a small indentation for the hot fudge. Place the (room temp.) hot fudge in a ziplock bag, snip the corner, and pipe about a tablespoon of hot fudge in the center of each cookie.
  8. To make the top portion of the cookie, repeat the process as you did to create the bottom by measuring a heaping tablespoon of cookie dough and flattening it to fit in the muffin cup.
  9. Place the flattened cookie dough on top of the fudge, and carefully press the cookie dough layers together. If you’ve made all 10 cookies and you have leftover dough, you can make additional cookies. Start with 10 to be on the safe-side so that you know you have enough cookie dough.
  10. Bake for 15-20 minutes, or until the edges start to brown. Run a knife around each cookie after it comes out of the oven to ensure the sides aren’t sticking to the pan. Allow the cookie cups to cool completely before removing them from the pan.
  11. Right before serving, heat the cookies for 15-20 seconds in the microwave so that the centers will be all gooey and melted. Top with ice cream, and additional hot fudge if you wish


Yuletide Layer Bars

recipe & photo courtesy of verybestbaking.com

recipe & photo courtesy of verybestbaking.com

1/2 cup butter or margarine

1 1/2 cups graham cracker crumbs

1 1/2 cups flaked coconut

1 cup chopped nuts

1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Holiday Morsels


PREHEAT oven to 350ºF.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconut and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Tip: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.


Coconut Custard Pie

photo & recipe courtesy of therepressedpastrychef.com

photo & recipe courtesy of therepressedpastrychef.com

If you don’t like coconut, then leave it out and just have a custard pie.


1 (9 inch) unbaked pie crust (not frozen, just unbaked)
3 eggs, beaten
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 egg separated
1 1/2 cups heavy cream
1 cup milk
1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg
3 drops yellow food coloring (optional)


Preheat oven to 400°F

Separate one egg… white in one small bowl, yolk in a separate small bowl.

In a medium saucepan, combine the milk and heavy cream.  Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.

In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla.  Mix thoroughly.

Slowly… slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”.  Once the hot milk mixture is completely blended in, add in the coconut and mix well.  Add in the food coloring if you’d like a more yellow-colored pie.

Place the unbaked pie crust on a cookie sheet lined with a silicon mat.  Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy.  Carefully pour the custard mixture into the pie crust.

Bake for 35 minutes then carefully… carefully place strips of aluminum foil over the exposed crust to prevent it from getting too dark (depending on your oven you may have to do this earlier than 35 minutes into baking – just keep an eye on it and protect the crust when it’s to your desired shade of brown). Reduce the oven temp to 250°F, return pie to oven and bake for about another 20 minutes or until the filling is just about set… Not so jiggly that it’s like liquid but also not so totally firm that it’s solid.

Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.

Have a delicious day!

Gourmet Chicken Pizza

photo courtesy of pizzerija-carmen.com

photo courtesy of

Original Recipe Yield 1 pizza


2 skinless, boneless chicken breast halves

1 (10 ounce) can refrigerated pizza crust

1/2 cup Ranch-style salad dressing

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese

1 cup chopped tomatoes

1/4 cup chopped green onions


1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.

2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.

3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.