Optional: Every few washes you can add 1/4 - 1/2
cup of baking soda in your wash cycle to help neutralize and absorb odors.
When it's time to clean out the trash cans themselves, leave 1
cup of baking soda in the bottom of the can after they have been washed and dried.
A few drops of Tea Tree Oil mixed with 1/4
cup of baking soda in the prewash cycle will aid in stain removal, disinfection, softening water, and cleaning of your diaper laundry.
Dissolve a quarter cup of sea salt, a quarter cup of Epsom salt, and another quarter
cup of baking soda in some boiled water inside a jar about a quart - size.
Not exact matches
Sift together 1
cup of flour, the
baking soda,
baking powder, and cheese sprinkles
in a larger bowl.
In a bowl, combine 2 2/3
cup flour, 2 teaspoons each
of baking soda and
baking powder, 1 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg.
In a separate bowl, sift together 3/4
cup of flour, salt,
baking powder,
baking soda, and coriander.
When you are ready to start shaping the pretzels, first preheat the oven to 400 degrees F. Make a blanching solution by bringing the 10
cups of water and the
baking soda to a boil
in a large pot.
WHISK together the flour,
baking powder,
baking soda, and 1/4
cup of the sugar
in a bowl.
In a medium mixing bowl, combine the flour, corn starch,
baking powder, salt,
baking soda and 1 1/2
cups of the sugar, set aside.
Line muffin pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl
of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa powder,
baking soda,
baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling
cups no more than 2/3 full -
Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons
baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed
in some flour to coat)
In a bowl, sift together 2 1/2
cups of cake flour, 2 teaspoons
of baking powder and 1/2 teaspoon each
of cinnamon, nutmeg, fine salt and
baking soda.
(I used 1.5
cups of whole almonds, 2 tablespoons coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons
baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar
in the Magic Loaf Pan.)
After adding the last
cup of flour, add
in 2 tsp
baking soda.
For canned chickpeas, simply drain and pat the chickpeas dry then stir
in 1 1/2 teaspoons
of baking soda for every 2
cups of water.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon
baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted butter, room temperature 1/2
cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle
of the oven and preheat to 180 °C / 350 °F.
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional) 1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4 teaspoon
baking soda dissolved
in 2 teaspoons water
Let's not even get into how many I have already consumed Let's start
baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp
baking soda 1 tsp salt 1 1/2
cups of peppermint
baking chips (found
in the
baking isle) Plus one full bag
of peppermint
baking chips for garnish Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4
cup unsalted butter, softened 1/4
cup shortening 1/2
cup sugar 1/2
cup brown sugar, packed 1/3
cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp
baking soda 1/2 tsp salt 2
cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions:
In a mixer beat butter and shortening until smooth.
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan
baking mix (I use Bisquick) 1 teaspoon
baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can
of chilies
in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon
baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Stir
in two
cups of flour and
baking soda.
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon
baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
Mix 1,5
cup of the spelt flour,
baking soda, and salt
in a large bowl.
Ingredients 2 1/2
cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch
of allspice 1 tsp
baking powder 1/2 tsp
baking soda 1/2 tsp salt 1
cup (2 sticks) butter 1/2
cup white sugar 1/2
cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1
cup butterscotch chips 1/2
cup chopped pecans that have been soaked
in Spiced Rum (like Captain Morgans) * **
2 c. Gluten - Free flour blend (mine is
in my GF tab) 1 t.
baking soda 1 t. xanthan or guar gum if it is not already included
in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks
of just barely softened butter 1
cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
In a large mixing bowl, combine the remaining 3
cups of flour with the sugar,
baking powder,
baking soda and salt.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons
baking powder 2 teaspoons
baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
In a large non-aluminum dutch oven over high heat, bring 4
cups of water and
baking soda to a boil.
The modifications to this recipe that Tanya suggested (and that I followed) are using 1/8
cup baking soda and 1/4 + 2 tbsp cornstarch instead
of the half and half ratio that's called for
in the recipe.
In a separate bowl, sift flour,
baking soda and 1/2
cup of cocoa.
For pearl sugar pretzel waffles: Once the dough has sat at room temperature for an hour, prepare a
baking soda bath by bringing 6
cups of water to a boil,
in a medium - sized pot.
After 1 hour, add
in an additional
cup of flour, as well as the salt,
baking soda and
baking powder.
In a very large bowl or stockpot (one that can comfortably hold 36
cups of batter), whisk together the flour, sugar,
baking powder,
baking soda, and salt.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place
in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp
baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending
in a food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
2 tbsp oat flour (or blend rolled oats into flour
in a food processor or spice grinder) 2 tbsp coconut flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp
baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4
cup agave or your choice
of sweetener 1/4
cup chocolate chips 3/4
cup hot water
In a large mixing bowl, combine the coconut cashew butter, 1/3
cup of the pureed dates, flaxseed mixture, vanilla, cinnamon,
baking soda, and salt.
CAKE: 1 and 2/3
cups sugar / evaporated cane juice 2 1/2
cups all - purpose flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it
in a blender) 2 teaspoons
baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
Next, sprinkle
in 1 3/4
cups rolled oats, 1/4
cup cocoa powder, 2 teaspoons
baking powder, 1 teaspoon
baking soda, a couple pinches
of kosher salt, and a good splash
of either almond or vanilla extract.
In the bowl
of your stand mixer, place 2 1/2
cups flour, the xanthan gum, salt, cream
of tartar,
baking soda and sugar.
For convenience sake, here is the ingredient list: 1 1/2
cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2
cup sucanat 1/4
cup water 1/4
cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon
baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds
bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
Frosting: 2 8 - oz packages
of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp
baking powder 1/2 tsp
baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6
cups), divided For the frosting, beat cream cheese and butter
in a large bowl until smooth.
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon
baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut
in half about 1/3
cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter
in all my
baked goods) 1
cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2
cups flour 1/2 teaspoon
baking powder 1/4 teaspoon
baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2
cup buttermilk 7 ounces sweetened, shredded coconut
In a blender or food processor, combine 1/4
cup of coconut flour, one tablespoon
of ground flaxseed, one egg, three egg whites, 1/4
cup of unsweetened almond milk and 1/2 teaspoon
baking soda.
3/4
cup all - purpose flour 3/4
cup white whole wheat flour 1
cup brown sugar 1/2
cup sweetened flaked coconut 2 teaspoons
baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2
cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4
cups all - purpose flour 1/2
cup unsweetened Dutch process cocoa 1 teaspoon
baking soda 1/4 teaspoon
baking powder 1/4 teaspoon salt 1 1/4
cups sugar 1/2
cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4
cup (1/2 stick) room - temperature, unsalted butter 1/4
cup vegetable shortening 2
cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks
in the middle
of the oven.
So 1
cup of the previous batch's liquid + 1
cup of water + 2 tablespoons
of sugar + pinch
of baking soda + all your grains
in the same jar (don't wash the jar).
2
cups flour
of choice (NOTE: I use half spelt and half organic AP flour) 1/8 teaspoon
baking soda 1 teaspoon salt 2 teaspoon
baking powder 3/4
cup peanut butter powder 1 egg 1
cup milk 1/3
cup warm water 1/4
cup honey 1/4
cup brown sugar 1/4
cup chopped nuts
of choice 1/2
cup dried fruits
of choice, chopped fine or pulsed
in food processor