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Gluten free chocolate chip cookie recipe

Gluten Free Cookies SubEarthan Cottage

At least from what I’ve tasted, most store bought gluten free chocolate chip cookies are very dry and either too sweet or lacking in flavor. Chocolate chip cookies are practically a staple food, so I hacked my grandma’s cookies recipe. The results are definitely not dry, lacking in flavor or too sweet.

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The biggest change I made, of course, is using gluten free flour. My preferred flour is Bob’s Red Mill 1 to 1 gluten free flour. Others will work, but if it’s not one that is blended to be a direct substitute for wheat flour, you will probably want to add about one half teaspoon of xanthan gum.

Even with the 1 to 1 blends, sometimes the cookies spread more than I like. The original recipe calls for one cup and two tablespoons of flour. If I have it on hand, I’ll replace the two tablespoons of flour with a generous one tablespoon of coconut flour. That prevents them from spreading too much. Chilling the dough for a few hours or overnight helps, too, but who has time for that? Besides, the sooner they go in the oven, the less cookie dough I’ll eat.

The original recipe calls for shortening. I would much rather use butter, but one of my boys is lactose intolerant. Straight coconut oil adds to the spreading problem, so I compromise and use half shortening and half coconut oil. The small amount of milk in most chocolate chips isn’t a problem for my son, but using for dairy-free chips would make these completely dairy-free, too! If dairy isn’t a problem, feel free to swap all the fats with butter.

The final change happened after staying up late watching Martha Stewart bake cookies. She mentioned that brown sugar helps make the cookies be moist. The original recipe calls for more white sugar than brown. I tried a few different ratios before settling on using equal amounts of brown and white sugars.

The final result is a yummy, gluten free cookie that isn’t dry and crumbly.

Gluten free chocolate chip cookies

  • 1/2 cup shortening
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 well beaten eggs
  • 2 cups 1 to 1 gluten free flour plus 2 generous tablespoons of coconut flour (or 2 cups plus 4 tablespoons 1 to 1 gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 generous cup of chocolate chips

Preheat the oven to 375° F.

Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.

Fold in the eggs and mix well.

In another bowl, sift (or just mix really well) the dry ingredients.

Add the dry ingredients a little at a time to the wet ingredients and mix well.

Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight.

Otherwise, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.

Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.

Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.

Cool for a few minutes on the sheets before removing them.

A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.

I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.

Gluten and Dairy Free Chocolate Chip Cookies.

Yummy gluten and dairy free chocolate chip cookie recipe. Can be made with real butter and flour if you don't have those restrictions.
Cook Time8 mins
Course: Dessert
Keyword: chocolate, cookie, dairy free, gluten free
Servings: 36 cookies

Ingredients

  • 1/2 cup shortening
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups gluten free 1 to 1 flour
  • 2 tbsp coconut flour Or 4 more tablespoons gluten free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips Make sure these are gluten and dairy free!

Instructions

  • Preheat the oven to 375° F.
  • Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.
  • Fold in the eggs and mix well.
  • In another bowl, sift (or just mix really well) the dry ingredients.
  • Add the dry ingredients a little at a time to the wet ingredients and mix well.
  • Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight. This helps prevent spreading. I am not patient, lol.
  • To bake, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.
  • Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.
  • Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.
  • Cool for a few minutes on the sheets before removing them.

Notes

A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.
You can use all shortening instead of half shortening and half coconut oil, or use all butter or butter substitute. 
I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.

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How to make powdered laundry detergent

Laundry Detergent

Laundry detergents have always been problematic for me. Certain brands irritate my skin, and I’ve never been able to pinpoint what ingredient is the problem. Even if I knew, most laundry detergents don’t exactly provide a list of ingredients I could check. Luckily, laundry detergent is easy to make. Doing it yourself not only allows you to control what ingredients are in your detergent, it also saves a ton of money.

My recipe uses four basic ingredients stocked by many supermarkets now, and one optional ingredient.

Ingredients:

  • 2 parts Borax
  • 2 parts Washing Soda
  • 1 part Grated Bar Soap
  • 0.25 part Baking Soda
  • Optional Fragrance Oil or Essential Oil  

Prep:

You’ll want a clean, dry, lidded container or bag to store your homemade laundry detergent. If the container isn’t air-tight, the detergent may clump from moisture in the air. Usually it’s easy to break it up, so this isn’t a big problem. If you don’t do laundry very often, though, you probably want to store it in something with a good seal.

The soap can be anything. Most people start out using a laundry soap like Fels Naptha. Once I started making my own soap, I switched to using whatever basic recipe soap I had on hand. You can grate it by hand with a cheese grater or with a shredding disk on a food processor. 

Make it:

Combine the first four ingredients in a large mixing bowl. If you’re not familiar with the “parts” measurement, it’s a simple way of making a recipe fit whatever amount you need by giving the amounts as a ratio instead of a specific measurement. You could substitute “cup” for “parts” if that makes it easier.  

Options:

Leave it unscented, use a scented bar of soap, or add your choice of fragrance or essential oil to the combined ingredients and stir to combine. I usually use about half an ounce of fragrance oil per batch. With essential oils, I usually start with 15 drops or so and see how it smells before adding any more. I’ve heard you could use your favorite cologne or perfume, but I haven’t personally tried it. 

Use it:

I use about two tablespoons per load in my top loading machine. You can use one tablespoon for lightly soiled loads, but with my family, every load is a two tablespoon load.

Laundry Detergent
DIY Powdered Laundry Detergent
DIY Laundry detergent

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Pumpkin Spice Latte Recipe – Enjoy Your Favorite Fall Drink at Home!

Pumpkin Spice Latte

Ready for all things pumpkin? Here’s my favorite recipe to make a pumpkin spice latte. Make it with tea, coffee or milk in a smoothie for a healthy, frugal way to enjoy pumpkin spice at home.

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Pumpkin Spice Latte Recipe:

  • 1 and ¼ cup brewed coffee (or tea)
  • 1 tablespoon of pumpkin puree
  • 2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk. You can use whole milk, too.)
  • 1/3-1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • ¼ teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • Optional: a dash to 1/8 teaspoon of turmeric
  • Maple syrup, sugar or honey to taste. I like maple syrup.

To make:

Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂

I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. While it’s healthy as is, I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.

Printable Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Recipe

With just a few simple ingredients, you can make a yummy pumpkin spice latte inexpensively at home. I've included variations for a chai latte and smoothie, too! The recipe serves one or two, depending on how much coffee you drink. 😉
Prep Time2 mins
Cook Time2 mins
Course: Drinks
Keyword: Chai, Coffee, dairy free, gluten free, healthy, Latte, Pumpkin Spice, smoothie, Tea
Servings: 2 people

Ingredients

  • 1 and 1/4 Cups brewed tea or coffee
  • 1 Tablespoon pumpkin puree/canned pumpkin
  • 2-3 Tablespoons Milk of choice. I usually use almond milk.
  • 1/3-1/5 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground ginger
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground allspice
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon ground tumeric (optional)
  • Maple syrup, sugar or honey to taste.
  • Whipped Cream (optional)

Instructions

  • Blend all ingredients together.
  • Top with whipped cream and a dash of nutmeg. I like the non-dairy Reddi-Wip
  • Enjoy.

Notes

I’ve also used this basic recipe to make a pumpkin spice smoothie. Just swap the coffee or tea for the milk of your choice and add a frozen banana or fresh banana and ice. Blend thoroughly. 
While it’s healthy as-is, I like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You can easily leave those out, though.
 
 

Have a happy Pumpkin season!

Pumpkin Spice Latte

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Dangerously Easy Chocolate Syrup Recipe

Chocolate syrup is deliciously versatile. Stir it in hot or cold milk or coffee for a treat or pour over ice cream to make it even more decadent. Then there’s old fashioned sodas and baked goods made with chocolate syrup. With this chocolate syrup recipe, you can make delicious chocolate syrup with just a few basic pantry staples whenever you need it.

Sure, it’s easy to pick up a bottle from the supermarket, but with this easy chocolate syrup recipe, you can make it for a fraction of the cost and without a trip to the store. By making it, you also have control over the ingredients. Use your favorite cocoa powder, experiment with the type and amount of sugar or swap out the vanilla extract for something a little more creative to make it your own. I can totally see using peppermint extract to mimic the flavor of Andes mints. Or, if you’re a fan of Terry’s Chocolate Orange chocolates, add orange extract.

Like most of my recipes, this chocolate syrup is gluten free and dairy free.

Dangerously Easy Chocolate Syrup Recipe

This chocolate syrup recipe is so easy and delicious. With only a few pantry-staple ingredients needed, you'll never have an excuse not to make it. Should be good for at least a month when stored properly. I usually find plenty of ways to use it up before then.
Prep Time2 mins
Cook Time5 mins
Course: Dessert

Ingredients

  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 cup water
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon vanilla extract or to taste

Instructions

  • Mix the sugar and cocoa together in a saucepan until thoroughly combined.
  • Add the water and half of the salt (1/4 teaspoon). Bring to a boil over medium heat, stirring constantly.
  • Continue to boil while constantly stirring until the mixture thickens a little. (It will thicken more as it cools) This should take around 3 or 4 minutes.
  • Carefully taste and add the rest of the salt, if desired.
  • Remove from heat and add vanilla extract.
  • Cool and store in an airtight container in the refrigerator. I like using a glass jar.

Notes

The vanilla extract and salt amount can be adjusted according to taste. I can also see swapping out the vanilla for peppermint or orange extract.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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chocolate syrup recipe
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Easy DIY Talc-Free Body Powder

DIY Body Powder SubEarthan Cottage

With all the concerns in the news surrounding talcum powders again, many people are looking for a talc-free alternative to their favorite body powder. While you can purchase talc-free powder, making it yourself is simple, allows you to customize it, and is super inexpensive. Better yet, you probably already have everything you need.

Body Powder Recipe

Ingredients:

3/4 cup of Cornstarch

1/4 cup of Baking Soda

10-ish Drops of essential oil (optional)

Make it:

Combine the cornstarch and baking soda in a bowl or jar. Give it a stir or shake to mix. If you’re using an essential oil, add it now, then stir or shake some more to distribute.

Use it:

I keep mine in a jar and use a fluffy makeup brush to dust it where I need it. It works great as an all-over dusting powder, deodorant and shoe deodorizer. You can also dust a little in your hair in place of dry shampoo. For that, I like to put it in my hair at night and then brush it out in the morning.

Customize it:

The basic recipe is 3 parts cornstarch to 1 part baking soda, so you can use that 3:1 ratio to make as much or as little as you need. 

Add more or less essential oil based on your preference. You can also use your favorite perfume to make a coordinating dusting powder.

If you find this formula too drying, reduce the amount of baking soda, or omit it all together.

Not a fan of cornstarch? Try using arrowroot. I personally haven’t tried it, so if you do, let me know how it works.

For babies, I recommend just plain cornstarch as baking soda might be too harsh. If you want to scent it, add a couple of drops of lavender essential oil. Essential oils aren’t generally recommended for babies under six months, so take that into consideration. 

If you like using this as a dry shampoo and have dark hair, you can add a little bit of cocoa powder to the mix to make it less noticeable if you don’t get it brushed out completely.

Re-purpose a shaker jar, such as a spice or Parmesan cheese jar, rather than using a brush or puff to dispense.



Find more of my tutorials here: Tutorials.

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All Purpose Cleaner Recipe

We are all becoming more aware of the types of products we use everyday. Whether it’s a concern for the environmental impact, the effect they have on our health or the safety for our pets and children, we want to know we aren’t inadvertently introducing harmful things into our homes. Something I do to feel confident in the safety of cleaning products I use around my family is to make my own where possible. One such product is a simple all purpose cleaner I use for cleaning hard surfaces, such as kitchen and bathroom counters and walls. It only uses a few ingredients, all of which you probably already have on hand.

Photo by Daiga Ellaby on Unsplash

All Purpose Cleaner Recipe

Ingredients:

  • Liquid soap, either dish soap or something like Dr. Bronner’s castile soap
  • Distilled white vinegar
  • Water
  • Optional: Essential oil of your choice

Supplies:

  • Clean, empty spray bottle
  • Liquid measuring supplies if you aren’t comfortable just eyeballing it
  • Optional: A funnel might make it easier to fill the bottle.

How to make it:

Measure about 2 tablespoons of soap, one cup of vinegar and one cup of water into the spray bottle. It doesn’t have to be exact. I usually just eyeball it. If you would like to use an essential oil, add 3-5 drops as well. Do be aware of safety guidelines regarding any essential oils you use, especially around pregnant women, children and pets. Tea tree oil or lavender are nice for cleaning and generally safe for most people. If the soap you use is scented or if you or your family members are sensitive to scents, you may want to skip the essential oil.

Swirl the bottle to mix everything without making the soap foam up too much. 

That’s it. Now you have an all purpose cleaner that works as well as any other I’ve tried, with the added benefit of being safe enough that kiddos can help with the cleaning. 

If you like this cleaning recipe, you’ll also like my DIY soft scrub for tougher cleaning jobs. To make sure you don’t miss out on future posts, sign up for my newsletter.

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Easy Instant Pot Chicken and Vegetable Quinoa

Just because you might be at home more doesn’t mean you have more time to cook. Whether you’re working from home, helping virtual learners or homeschooling, it’s likely you’re just as busy as ever. I love using my electric pressure cooker for busy days. It’s like having someone cooking in the kitchen while I work on the million of other things needing done. 

One of my favorite fast recipes is chicken and vegetable quinoa. It takes minutes to prepare, is super healthy and cooks fast, so it’s perfect for busy days. The basic recipe is really easy to customize, so it’s a good meal to use up odds and ends from the fridge.

Customizing your quinoa

  • Try it with beef, sausage, tofu, beans, eggs or skip the protein and add more vegetables. If you have leftover chicken, shred it and use it instead of raw chicken breasts.
  • If you have time to chop vegetables, clean out the produce drawer and use whatever you have on hand. Use up those veggies before they go bad!
  • Kale is another nice addition. Throw it on top before pressure cooking and stir it in at the end. Since it’s a hardier green, it holds up well to pressure cooking.
  • Change up the flavor by adding soy sauce, hot sauce or your favorite seasonings. For a mild dish, I like using poultry seasoning.
  • Don’t like quinoa? Use rice and adjust the cooking time based on your pressure cooker’s recommendations.

It’s easy to pack for lunches or take on picnics, too.

Chicken and vegetable quinoa

Instant Pot Chicken and Vegetable Quinoa

Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Prep Time15 mins
Cook Time1 min
Course: Main Course, Side Dish
Servings: 6 people
Author: Charity

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1 tbsp oil olive oil, coconut oil or preferred cooking oil
  • 1 medium onion, diced
  • 1 cup chicken breast, cut into bite sized pieces Could also use pre-cooked, shredded chicken
  • 1 cup frozen mixed vegetables
  • 2 cups quinoa
  • 2 cups chicken broth or water
  • salt and pepper to taste

Instructions

  • Turn the pressure cooker to "Saute" and add oil.
  • Add the onion and chicken if you are not using pre-cooked chicken.
  • Saute until the onion is translucent and chicken is browned.
    Sauteing Chicken and Onion
  • Press "Cancel" to stop sauteing.
  • Add broth, quinoa and vegetables to pot and stir.
  • Add salt and pepper, if desired.
  • Lock the lid and set cooker to two minutes on high pressure.
  • Allow pressure to release naturally when done.
  • Fluff with fork and serve.

Notes

The great thing about this recipe is it is easy to customize. Try it with beef, sausage, tofu, or skip the protein and add more vegetables. If you have leftover chicken, shred it and use it instead of raw chicken breasts.
Clean out the veggie drawer and use whatever you have on hand.
Change up the flavor by adding soy sauce, hot sauce or your favorite seasonings.
It’s easy to pack for lunches or take on picnics, too.

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