Fill a squirt bottle with four
tablespoons of baking soda and a quart of warm water.
Fill your pot with a few inches of water and add two
tablespoons of baking soda.
Firstly, mix 2
tablespoons of baking soda with little water.
Add three
tablespoons of baking soda to a tub of warm water for an invigorating foot soak.
Fill your bathtub (or a large bucket) with a small amount of warm water and add two
tablespoons of baking soda per liter of water in the tub.
You can also add a couple
tablespoons of baking soda to help freshen clothes.
Pro tip: If you have a dishwasher with a dishwasher salt compartment, just fill up the compartment with salt and use 1 tablespoon of washing soda or 1 1/2
tablespoons of baking soda per load.
If you have multiple bites or stings, try an anti-itch bath: Add 3 to 4
tablespoons of baking soda to warm bath water; soak for 15 minutes.
Exfoliating mask: Mix 2
tablespoons of baking soda with 1 tablespoon of water until it becomes a paste.
For whites, pour 2 to 3
tablespoons of baking soda into the washing detergent compartment or directly into the machine, and then run your usual setting.
If you have grime stuck to the bottom of the saucepan, pour a mixture made with 2
tablespoons of baking soda and one glass of water into the saucepan, to a depth of 1/2 inch.
2
tablespoons of baking soda in a warm bath will help heal diaper rash and lessen the redness associated with diaper rash.
So, if you put a couple of
tablespoons of baking soda in the dryer with the stinky - in - the - washer - for - too - long clothes, the smell usually comes out.
To clean your Le Crueset, put the cooled pan into the sink, fill sink and pot with hot soapy water and add a few
tablespoons of baking soda, soak for 30 minutes or so, use a green scratchy and gently scrub clean.
Here's what I did... The exact recipe, except for 4 eggs instead of 5 (to reduce the «eggy taste»), and I used 1
tablespoon of baking soda and 1 tablespoon of vinegar (equal parts, per another post).
I also add
a tablespoon of baking soda (great softener too!)
I wish I'd read your update sooner, because I also concluded that mine had too much leavener, because nothing else was strange or unusual about the recipe other than the 1
TABLESPOON of baking soda (no baking powder) to 3-1/2 cups of flour.
Volcanoes are complex geothermal phenomena, and as every kid knows, a volcanic eruption is caused when someone puts
a tablespoon of baking soda into a crater of vinegar.
I have shoulder length hair and mix about 2 to 3
tablespoon of baking soda with 3 times that amount of water in a small squeeze bottle.
Spray the inside of your fridge with an all - purpose cleaner made with a few drops of tea tree oil, 1 teaspoon of castile soap, 1
tablespoon of baking soda and, of course, water.
Simply mix one
tablespoon of baking soda and a cup of water, add cornstarch until it reaches desired thickness and use on your hair instead of your regular shampoo to get more volume and thickness!
I used 1
tablespoon of baking soda dissolved in 2 cups of warm water and conditioned with a tablespoon of apple cider vinegar in the same amount of water; this is half the quantity I usually use, but it did the job perfectly.
Not exact matches
To make the shrimp, combine the shrimp, 3
tablespoons of the oil, the sugar, 1/3 cup
of the rice flour, the
baking soda, scallions, and pepper and mix well.
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon
baking powder 1 teaspoon
baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Besides milk, you need some white granulated sugar, a few
tablespoons of light corn syrup (or glucose), a little
baking soda and salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon
baking powder 1/4 teaspoon
baking soda pinch
of salt
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1
tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams)
baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
Ingredients 2 1/2 cups flour 1 teaspoon
baking soda 1/2 teaspoon salt 2 teaspoons cream
of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4
tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chips
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon
baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2
tablespoon of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2
tablespoons agave nectar
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp
baking powder 1/2 tsp
baking soda Pinch
of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
2 cups blanched almond flour 2
tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons
baking soda 5 (1/4 cups)
of chia gel 1/4 cup coconut oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
So this recipe calling for 1.5 tsp
of baking soda is like putting two
TABLESPOONS of baking powder into this little tiny loaf, which is a crazy amount.
deleted the vinegar and the
baking soda and increased the honey to 2
tablespoons to compensate for the elemination
of the vinegar.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
(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.)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each:
baking powder,
baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon
baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6
tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1
tablespoon vanilla
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon
baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1
tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons
baking soda pinch
of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
Ginger - You will still have to use the
baking powder and
baking soda, but you should be able to use 1
tablespoon of the pumpkin pie spice in place
of the cinnamon, nutmeg, ginger and cloves.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon
baking powder 1/2 teaspoon
baking soda pinch
of salt 125g granulated sugar 1 1/2
tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon
baking soda 1 teaspoon cream
of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2
tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2
tablespoons unsweetened cocoa powder 1 1/2 teaspoons
baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4
tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener
of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon
baking soda 1 1/2 teaspoons vanilla
I'm using a VERY small (probably a
tablespoon)
of organic laundry detergent and 1/2 cup
baking soda for the wash and vinegar for the rinse.
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons
baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon
baking powder, sifted 1/4 teaspoon
baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with
baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2
tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1
tablespoon unsalted butter 1
tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon
baking powder 1 teaspoon
baking soda generous pinch
of salt 6
tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/4 cup poppy seeds 1/2 cup non-dairy milk 2
tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons
baking powder 1 teaspoon
baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon