DIY Laundry Projects

How To Make Wool Dryer Balls

How do they work?
Wool dryer balls are an eco-friendly way to reduce the time needed to dry laundry and also great for eliminating static in your clothes.   They bounce around in the dryer separating clothes, allowing more hot air to circulate through all the garments. As they tumble, the wool balls fluff your laundry, reduce wrinkles, and basically pummel the laundry to make it softer. 

What are the benefits of using wool balls in your dryer?

v They decrease drying time, saving you money on utility bills. (Especially helpful in the winter months!)
v  Commercial dryer sheets can be costly, and are thrown away after use. Wool dryer balls can be re-used for years, saving you hundreds of dollars.
v Wool dryer balls won’t affect the absorbency of your towels, kitchen cloths, or cloth diapers – commercial softeners will.

References:
http://www.youtube.com/watch?v=eK4M2LEhZbQ

http://www.diynatural.com/how-to-make-wool-dryer-balls

How To Make Homemade Fabric Softener

Ingredients:

6 cups hot water

1.5 cups white vinegar

2 cups hair conditioner

Directions:

1. Mix water, vinegar, and hair conditioner in a 1 gallon container; stir. Do not shake it; it will cause foaming.

2. Use the same amount you normally use in a rinse cycle or spritz it on a wash cloth, hang dry and throw it in the dryer.

References:

http://www.youtube.com/watch?v=Yz_1xjY14BY

How To Make Homemade Laundry Detergent

Ingredients:

1 sunlight bar grated into a medium saucepan

4 cups hot tap water

1 cup Washing Soda

1/2 cup Borax

1 five gallon pail

Directions:

1.        Melt the Sunlight bar over medium heat while stirring the whole time.

2.        Dump it into a 5 gallon pail and add the Washing Soda and the Borax.  Stir well.

3.        Add hot water to the pail to come to a few inches to the top of the pail.

4.        Stir well. 

5.        Let sit overnight and give it a good stir.  It will jell a bit.

6.        Fill empty laundry soap containers. 

7.        For front load washers use 1/4 cup.

8.        For top load washers use 1/2 cup.

You will need to experiment with your loads.  Dirty loads need more detergent than light loads.

You will need to experiment with your loads.  Dirty loads need more detergent than light loads.

Reference:

http://www.mennonitegirlscancook.ca/2010/08/homemade-laundry-soap.html

Currently...

It has been 3 years since my last post, can you believe it!?  Where has the time gone?  In any case I have decided to write a post today to update you on what I am currently doing. 

Reading: Culture Rebel - Because the world has enough desperate housewives by Connie Jakab
Heard about this book on ShineFM, couldn't get my hands on a free copy, but borrowed one from the library. It is an awesome book that is easy to read and has many insightful messages about consumption, giving, and faith.

Researching: Snail creams and ways to moisturize my dry skin 保濕! 
I saw this on a Korean website where I wanted to purchase a few creams just before baby#2 comes.  Apparently snail cream is quite popular in Korea as it has anti-wrinkle and firming benefits (never thought I'd use those two words).  It also has moisturizing properties, which is always a bonus for living in this city. Can't wait to try it!

Making: Dress form pin cushions
Madly making these for Christmas presents, along with nursing covers for all my friends who are pregnant.  Wanted to learn how to sew when I was pregnant with Amber in 2010, then finally cracked open the sewing machine I got for my birthday to sew a few items; carseat canopy, nursing cover, crayon rolls.  And now moving on to more complicated projects like aprons.  Aren't they so lovely?

Baking: Cake pops
Came across a cake pop recipe book while I was studying at the library and decided to make these for taking to Christmas parties this year. Aren't they just so sweet?

Well, that about what I wanted to blog about today.  Have a wonderful Christmas!

Slow Cooker Split Pea and Ham Soup

It's super cold today. Going to make this yummy soup for supper!

Recipe
SERVES 6 -8
Ingredients
1 (16 ounce) package dried split peas, rinsed
2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 tablespoon salt (to taste-definitely reduce if not using water)
1/2 teaspoon pepper
1 1/2 quarts hot water

Directions
1. Layer ingredients in slow cooker in the order listed.
2. Pour in water. Do not stir!
3. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
4. Remove bones and bay leaf.
5. Serve!

Pictures from our Wedding

Mini Strawberry Cheesecakes

These little indulgences are scaled-down versions of a dessert favorite: the classic New York cheesecake. They combine the sweet fruitiness of fresh strawberries with the rich creaminess of cheesecake, and they taste every bit as luscious as any full-size version! I've made these for dinner parties, showers, and they were always a hit!

Servings: Makes 24 mini cheesecakes


For the Topping:
1 lb. fresh strawberries, hulled and halved
1/2 cup plus 2 tbsp. granulated sugar
1 tbsp. fresh lemon juice

In a nonreactive saucepan, combine 1/2 lb. of the strawberries with the sugar. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and sweeze in the lemon juice. Let cool completely and transfer into tupperware (The topping can be refrigerated in an airtight container for up to 2 days.) Top on cheesecakes just before serving.

For the Crust:
1 3/4 C graham cracker crumbs
1/2 C sugar
1 stick of butter, melted

Use two 12 cup muffin pans and place paper liner in each. Combine ingredients. Scoop about one tablespoon of crumbs into each cup; press down evenly with a spoon.

Preheat an oven to 350°F/180°C.

For the filling:
Two 8oz. packages of cream cheese
3 large eggs
1 C sugar
1 tsp vanilla
a dash of salt

In a bowl, using an electric mixer on medium speed, beat the cream cheese until fluffy, about 3 minutes. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the vanilla and pinch of salt beat until combined. Add the eggs one at a time, beating well after each addition.

Divide the filling evenly among the prepared muffin cups, filling each about 2/3's full. Bake until the tops are slightly brown for about 30-35 minutes. Cool for about 20 minutes.

Sour cream topping:
1 1/2 C sour cream
1/3 C sugar
1 tsp vanilla
Combine ingredients and pour on top of the cheesecake cups (leave 1/4" for strawberries) and bake an additional 10 minutes.

Refrigerate the cheesecakes in an airtight container for at least 4 hours but overnight is best or up to 3 days. Spoon about 1 tbsp. of the strawberry topping onto each chilled cheesecake and serve immediately. Enjoy!