Category: Recipes

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Want to be Featured?

Want to be featured

Want to be featured?

In the past, I often featured handmade or vintage shops on Fridays. Over the years, the world of crafting and blogging has changed dramatically. I would love to resume Feature Fridays, but with a broader scope.

Handmade shop and websites are still welcome. I also want to feature guest writers sharing tutorials, tips, advice, recipes, etc. Categories that I feel are a good fit for this blog are crafting, sewing, sustainability, refashioning, healthy living, parenting, hair and beauty tips for busy moms, homeschooling and homesteading. I am open to other topics as well, so if you are interested but don’t quite fit into one of the above categories, please contact me anyway with your idea.

Guest posts will be promoted across my social media sites frequently throughout the week they are published and then periodically after.

Handmade shop/website features

For handmade shop/website features, answer the questions in the following list and email them to csloan@subearthancottage.com. I will contact you before your shop is featured and if any clarification is needed. You can give as much or a little info for each section as you are comfortable with sharing. Be sure to include links to your shop, web page and blog, if you have them. If you sell your products in a brick and mortar store and would like to include that info, you may include that as well.

I also choose a favorite item from your shop on the week that you’re featured and briefly tell why I like it. The first image from your shop for both your favorite item and my favorite item will be included in the blog.

  • Name and Business Name
  • Tell us a little about yourself and your business.
  • What made you get started in your business?
  • Anything else you’d like to share?
  • Tell us about your favorite item listed in your shop.
  • Links to your shop, website, blog, etc.
  • Email address (This will NOT be published)

Guest posts, tutorials and everything else

Please contact me at csloan@subearthancottage.com with your idea. If you already blog, a link to your blog or site where your writings are published is also helpful. Newbies are welcome, too. I’m also not opposed to reposts if they are a good fit and your own work.

If I think your idea is a good fit for SubEarthan Cottage, I will let you know and we will work out the details from there.

Matisse Creativity Mug Mugs featured
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Gluten Free Biscuits (Dairy Free, Too!)

Biscuits are one of the hardest things to make gluten free. Most of my gluten free biscuit attempts turn out flat, hard and dry. After much searching, I finally found a recipe that yielded something like the fluffy biscuits we’ve craved since eliminating gluten.

You can find the recipe at Mama Knows Gluten Free here. Audrey at Mama Knows Gluten Free suggests using Pilsbury gluten free flour. I haven’t found it nearby, so I used my preferred Bob’s Red Mill 1 to 1 flour. It does result in a wetter dough, so I use a little different technique for shaping the biscuits. She also gives some info on different gluten free flours and how to make ahead and freeze.

Recipe adjustments for gluten free biscuits

Single biscuit

Xanthan gum

In the original recipe, it says to only add xanthan gum if your flour doesn’t already have it. Bob’s Red Mill 1 to 1 flour does have xanthan gum. Lately, though, I’ve noticed that for fluffier types of breads, it doesn’t seem to be enough. I want light, fluffy biscuits, so I added the full amount of xanthan gum anyway.

Dairy free

The original recipe gives instructions on how to make it dairy free, so I didn’t have to make my own adjustments. I used unsweetened almond milk and vinegar in place of the buttermilk as suggested. For the butter, I used vegetable shortening. If you have a kitchen scale, one trick to making shortening easier to measure is to use weight instead of measuring and scraping out one tablespoon of shortening at a time. One tablespoon of shortening is equal to 0.42 ounces or 11.94 grams. Multiply that number by the number of tablespoons you need to get the weight amount.

Shaping the dough

In order to limit handling the dough and overworking it, I shaped my dough on the parchment paper. Since my dough was pretty wet, I generously dusted the paper and my hands with flour. Like the original directions state, I patted and folded rather than rolled out the dough.

Instead of cutting with a biscuit cutter, I just cut straight lines with a sharp knife to form square biscuits. That way, I wouldn’t have to reshape the dough to cut more biscuits. Less handling is better. I also trimmed a tiny amount from the edges so that all the edges were cut like they would be with a biscuit cutter. This allows the biscuits to rise evenly. If you do it this way, the trick is to cut with a straight up and down motion, not a sliding motion. Sliding the knife would seal the edges and prevent them from rising.

Gluten free biscuits in a big block
Double batch of gluten free biscuits before I separated them.

Baking

Rather than move the biscuits by hand to a greased pan, I slid the whole parchment paper with the biscuits onto a baking sheet. The parchment provides a nonstick surface. If you’ve cut through the dough completely, they will bake perfectly like that. I had a little healper this morning, so I can tell that we didn’t quite cut all the way through in some areas and the biscuits stayed a little doughier in those areas. To help with that, I separated them when they were almost done and baked them for a few minutes longer.

My biscuits did take a about 25 minutes to bake, so just a bit longer than the original. I’m not sure if that is because of how close together they were or just my oven. I usually set my oven a notch lower than the suggested temperature because it bakes hotter than it says. Sometimes I overcompensate, though.

All in all, these biscuits satisfy our biscuit cravings and are good enough to serve to my non-gluten free friends and family. Give it a try and let me know what you think.

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Kombucha Frequently Asked Questions

Here’s a few common questions about Kombucha. I’ve answered them based on my research and personal experience.

Kombucha questions

How much should I drink?

If you’ve never had Kombucha before, you’ll want to start slowly. Kombucha can have a detoxifying effect that can be unpleasant if you rush it. It is recommended to start with about an ounce per day at first and gradually increase until you reach a comfortable level for you. If you notice any ill effects cut back or stop for a few days to let your body catch up. Drinking lots of water can help, too.

Of course, you should always listen to your body. If you feel like you can’t tolerate kombucha don’t push it. There are plenty of other ways to get probiotics. Also, I’m not a doctor, and the above might not apply to everyone depending on your personal health. If you have any concerns, definitely consult your doctor.

Can I use metal utensils when making Kombucha?

Metal tea kettles for boiling the water are fine. It’s fine to stir the tea and sugar together with a metal spoon before adding the SCOBY. What you want to avoid is the SCOBY coming into contact with metal as that can damage the SCOBY. Even then, I have heard very brief contact is ok, such as when cutting up a giant SCOBY. I prefer to peel apart the layers and avoid metal touching my SCOBYs, though.

Can I use honey/stevia/coconut sugar/some other sweetener?

The sugar is food for the SCOBY and plain white sugar is recommended because it is easy for the SCOBY to digest. I have heard of some people having success with other sugars, but I haven’t tried it myself. If you want to try another form of sugar, I would start with a small batch and keep another SCOBY in a tea/white sugar brew as backup.

Stevia or other zero calorie sweeteners will not work because they don’t provide food for the SCOBY.

Can I use flavored teas?

Not for the main brew. You can use flavored teas to add flavor in a second ferment.

Can I use decaf teas?

This is another one where I’ve heard conflicting information. Most say not to use decaf tea. If you want to try decaf, as with different sugars, I would start with a small batch and keep another SCOBY in a regular tea/white sugar brew as backup.

My SCOBY looks funny. Is it bad?

Most SCOBYs look funny. They can be smooth and creamy colored or have air pockets and brown spots. The bottoms usually have brown stringy tentacle things hanging down. New SCOBYs grow on top of older ones until they look like a stack of slimy pancakes. (Eww.) All of this is normal, and there’s probably a million variations I haven’t described.

There are two main things to watch for: mold and black. If your SCOBY molds, it will look like blue-green dusty mold, just like what grows on bread. If you get mold, throw it all out and start over.

Black means the SCOBY is dead or dying. Toss it.

My Kombucha tastes like vinegar. What happened?

Kombucha is supposed to taste vinegary, but if it’s too strong you can always mix it with something like juice to make it more palatable. You can also use super-vinegary Kombucha in place of apple cider vinegar in recipes. If it’s straight vinegar with no sugariness left, you could use it as a hair rinse or for household cleaning where you would use ACV.

To make future batches less vinegary, there’s a couple of things to try.

1. Kombucha brews faster in warmer weather. If it’s been hot, try a shorter brew time and/or increasing the amount of sugar in the brew.

2. If your SCOBY is getting super thick, split off some layers. More SCOBY = shorter brew time.

My Kombucha is too sweet. What happened?

The easiest fix is to let it brew longer. If it’s cold, moving your jar to a warmer location may help. I think the ideal range is somewhere around 70-80 degrees Fahrenheit.

You should also check the condition of your SCOBY. If it is turning black, you’ll want to replace it.

Should I store my SCOBYs in the refrigerator?

No. You want to avoid extreme temperatures because they can damage the SCOBYs. The best range is between 70-80 degrees Fahrenheit.

To store your extra SCOBYs, place them in a lidded jar with at least enough Kombucha for them to float and store in a cool-ish location, such as a pantry or shelf out of direct sunlight and away from heat sources.

Find more of my kombucha posts here:  https://subearthancottage.com/search/label/Kombucha

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Gluten Free Angel Food Cake

Angel Food Cake

We were running low on flour but wanted something for dessert. Luckily we have lots of eggs, so I thought I’d give angel food cake a try because it uses lots of egg whites and very little flour. I’ve never made angel food cake before, gluten free or otherwise. I think it turned out pretty well for a first attempt.

Recipes that call for beaten egg whites used to be intimidating to me. Seeing how easily my Sunbeam stand mixer handles the task took the fear out of it. It doesn’t have a whisk, only beater and bread hook attachments, so I wasn’t sure if it would work. It is possible to whip egg whites by hand or with an electric hand mixer, but a stand mixer makes it so. much. easier.

Pretty egg whites

Since the egg whites provide most of the structure in an angel food cake, it makes it a good candidate to make gluten free. It was slightly denser than other angel food cakes I’ve eaten. I’m not sure if that’s due to using gluten free flour or if I over mixed it. Even so, it was still light and fluffy.

Angel food cake

I don’t have a proper angel food tube pan, so I improvised with a bundt pan. That made it a little harder to get out, but not impossible. I’m always nervous any time a recipe calls for an ungreased pan. It’s important for angel food, though, otherwise you risk it falling as it cools.

Angel Food Cake

To use the left over egg yolks, puddings are another dessert option. You could also try egg coffee or mix with whole eggs in scrambled eggs.

Gluten Free Angel Food Cake Recipe

Angel Food Cake
Print Recipe

Gluten Free Angel Food Cake

This Angel Food Cake recipe is adapted from my favorite vintage Better Homes and Gardens New Cookbook. This version uses gluten free 1 to 1 all purpose flour instead of regular wheat cake flour.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Keyword: cake, gluten free
Servings: 16 servings

Equipment

  • Angel Food Tube Pan or Bundt Pan
  • Electric Mixer

Ingredients

  • 0.88 cups 1 to 1 gluten free all purpose flour 0.88 cups is equal to 1 cup minus 2 tablespoons. I like Bob's Red Mill or Krusteaz brand 1 to 1 gluten free flour.
  • 1.5 cups sugar, divided in half
  • 12 egg whites
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla

Instructions

  • Sift flour with 3/4 cup of sugar. Set aside.
  • Beat egg whites, cream of tartar, salt and vanilla until stiff enough to form soft peaks. I lift the beaters and look at the little mounds that form. For soft peaks, they should stand up with just the tops of the peaks folding over, kind of like the top of a soft-serve ice cream cone.
  • Add the remaining 3/4 cup of sugar a little at a time while continuing to beat until stiff peaks form. For stiff peaks, the peaks should be standing up completely.
  • Sift about 1/4 cup of the flour mixture over the egg whites and gently fold in. Repeat about four more times until all the flour mixture is added, folding in each addition gently.
  • Bake in a ungreased 10 inch tube pan (I don't have a tube pan, so I used a bundt pan) and bake at 375 degrees for 35 to 40 minutes.
  • Invert cake in pan to cool completely before removing the cake. Some angel food tube pans have feet that allow them to rest inverted (cake side down) without setting it directly on a plate. This prevents steam from forming and making the cake soggy. If your pan doesn't have the feet, invert it on a bottle with the neck of the bottle fitting in the center hole. You can also use four soup or similar cans or cups spaced so that the rim of the pan rests on the cans/cups.
  • Once it has cooled completely, remove from the pan by gently running a thin spatula or knife around the edge of the pan and around the tube, being careful not to cut the cake. Invert over a plate and it should come out. If you used a bundt pan like I did, it may take a few tries and possibly gently pulling the cake away from the sides of the pan.

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Embroidery freebies

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

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Flavoring Your Kombucha Tea

When you get your homebrew timing right, kombucha is pretty yummy on it’s own. Sometimes you want something a little different, though. Or maybe straight kombucha just isn’t your thing but you still want the probiotic benefits. Luckily you can easily change the taste of your kombucha to make it more palatable or fix a soda craving. Here’s my tips for flavoring your Kombucha tea.


Mixing with juice


The simplest way to flavor kombucha is to mix it with juice or another beverage. This is a great way to get started drinking kombucha. To start, add 1-2 ounces of kombucha to a glass of your favorite juice. As your body and tastes adjust to drinking kombucha you can increase the kombucha to juice ratio.


I like to dilute 3-4 ounces kombucha with sparkling or still water, add a splash of lemon or lime juice and a bit of stevia. This makes a refreshing summer drink when served over ice.

Kombucha is also nice as an add in for smoothies. It can be fizzy on it’s own, though, so make sure to account for that when adding it to blended drinks. Leaving a little extra headspace in the blender is a good idea. Or, stir it in after everything else is blended.

Flavoring your Kombucha Tea
Flavored with peach and cherry teas in a second ferment.

Flavoring your Kombucha with a second ferment

You can also add flavoring in a second, shorter ferment. Basically you’ll put your flavorings in a bottle or jar (I like canning jars), fill almost to the top with your brewed kombucha and cap the jar. Leave at room temperature for 2-4 days and then refrigerate or drink.


The second ferment can increase the carbonation in your kombucha, so it’s a good idea to be cautious when opening and storing the jars. I’ve never had a jar break from the pressure, but I have had the metal disks on canning jar lids pop up in the middle. If I think too much pressure is building up, I “burp” the jars by opening them just enough to release some of the pressure and recap.

There’s a variety of things you can add for the second ferment. Really, any herbs, spices or fruits can be added. If you want to increase the carbonation, add a little bit of sugar, honey, raisins or a sweet fruit. My favorite thing to do is put enough orange peel to fill the jar halfway, add a teaspoon of sugar or honey, top with kombucha and let it sit for two days. It makes a kind of healthier orange soda and uses something that would normally have been tossed.

Flavoring your Kombucha orange and honey
Orange peel and honey Kombucha

Other flavorings I’ve tried:

  • Lemons and limes cut into wedges, sliced or just the peels. You can also use a lemon or lime half after juicing it for another recipe.
  • Fresh sliced ginger, plain or with a dash of chai spice and squirt of honey.
  • Fruit flavored herbal teas, one bag per quart jar.
  • Blueberries.

If you brew your own Kombucha tea, I would love to hear your tips for flavoring your Kombucha. Please share them in the comments below.

Next week I plan to do a FAQ/kombucha myths post. If you have any questions please share them in the comments and I’ll do my best to answer them.

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What’s for dinner? Crock Pot Lentil Soup

Before I got my electric pressure cooker, I used my crock pot a few times a week at least. This lentil soup recipe is quick to throw together and made primarily from pantry staples. I originally shared it in 2011, but with more people needing easy, simple meals, I thought it was worth re-sharing.

I love my Crock pot. It’s almost like having someone else cooking for me. Tonight it’s making a simple, Lentil Soup. I got the basic recipe here. I doubled it to have plenty of leftovers and made a few substitutions.

Lentil Soup (makes 8-ish servings)

Ginger, ground, 2 tbsp
Turmeric, ground, 2 tsp
Cumin seed, 2 tbsp
Vegetable oil, 1 tbsp
Curry powder, 2 tsp

Lentils, 2 cups
cilantro 1.5 tbsp
Chicken bouillon, 10 cubes (or broth equivalent)
Water, 12 cups

Add the Ginger, Turmeric, Cumin, Oil and Curry to the Crock pot. Cook on high heat for a few (I did 5ish) minutes. Add everything else and cook on high for 4-5 hours or low for 6-8 hours.

Serve with a nice green salad and bread.

Shop update: Freebies and a sale

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

Damask Rose embroidery file available here.

My full shop is still open, and will be as long as everyone in my household is healthy. I’m using extra care with handwashing and using hand sanitizer before coming into contact with products and packaging as well.

All of my handmade soaps are currently on sale for 20% off. You can find them here.

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Continuous Brewing Your Kombucha Tea

Making Kombucha using the continuous brewing method means you’ll always have plenty of Kombucha ready to drink or flavor in a second ferment. Here’s how to do it.

Supplies for continuous brewing

In addition to the basic Kombucha ingredients listed here, you’ll want to have a jar with a spigot. There’s some debate over the best materials for the jar and spigot. The biggest thing to watch for is something non-metallic, although I think I’ve heard stainless steel is okay. Most people like to avoid plastics to prevent any weird chemicals from leeching into the KT. I went with the cheapest, most available option of a glass sun tea pitcher with a plastic spigot.

Continuous brewing kombucha


Keep about half of the finished KT and the SCOBY in the jar and bottle the rest. Brew about half a gallon of tea. I use two black tea bags, one green tea bag and one half to one cup of sugar. Let it cool and add it to the jar with your finished KT and SCOBY. Since you replaced half of the KT, you’ll want to wait a couple of days before drinking from the new batch. After that, you can drink some fresh from the tap every day. Just replace what you drink with fresh sweet tea. Because you are only adding a small amount of fresh tea in relation to the KT, you can drink a little every day without the wait time. I like to keep a small pitcher of sweet tea in the refrigerator to replenish what gets taken out each day.

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