Thursday, March 24, 2016

My Favorite Recipe for Natural Deodorant

1. measure and weigh all ingredients
2. Melt the coconut oil, shea butter, and beeswax on low heat in a crock pot, until everything is melted (the beeswax will be the last thing to melt)
3. Turn off the crock pot and remove the crock.  allow to cool for a few minutes and add the almond oil and the vitamin E oil and the essential oils.  
4. Mix together the  arrowroot, diatomaceous Earth and kaolin clay.

 and add this to the oil mix.  whisk vigorously to fully combine...and then pour into your containers. Let this set up..

I  created batches of Lavender, Patchouli, and Purification blend... It is fun to create a variety of scents.  

I used Young Living Essential Oils 

Friday, January 08, 2016

Snowy Day Today ~ Cleaning my Studio and Planning My Workshop Schedule

New Workshops coming to my SimplyHomeSweetHome Studio ~ Workshop Schedule

Friday, January 01, 2016

Beef Tenderloin with Garlic Horseradish Cream for New Years Eve

  Loved This Recipe!  The Garlic Horseradish Cream is Wonderful!!   Recipe is from Epicurious.. 



  1. For sauce
    • 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
    • 1 teaspoon olive oil
    • 3/4 teaspoon salt
    • 2 cups heavy cream
    • 1/4 cup drained bottled horseradish
    • 1/8 teaspoon white pepper
  2. For tenderloin
    • 1 (3-pound) center-cut beef tenderloin roast, tied
    • 1/2 cup cracked black pepper
    • 2 teaspoons granulated beef bouillon
    • 2 teaspoons salt
    • 3/4 teaspoon cornstarch
    • 3/4 teaspoon dried oregano, crumbled
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon paprika (not hot)
    • 1 tablespoon olive oil
    • Special equipment: a roasting pan with a rack; an instant-read thermometer


  1. Make sauce:
    1. Put oven rack in middle position and preheat oven to 400°F.
    2. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
    3. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
    4. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
    5. Stir garlic mixture into cream, then chill until ready to use.
  2. Roast tenderloin:
    1. Increase oven temperature to 475°F.
    2. Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
    1. Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

Sunday, November 29, 2015

Wine Bottle Decor

A photo posted by Steph Wolcott (@simplyhomesweethome) on

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