This soap is made with pumpkin puree. The pumpkin spice fragrance with discolor quite dark so I left a portion of the batter without scent and added TD. I hope the darkening doesn’t completely swallow up the orange mica.
This is my second Aloe Vera Soap. For the first one I made my own aloe vera gel for a cold process soap. It ended up taking a long time to cure and it was a very soft soap. This time Around I am going to use whole leaf Aloe, With the spines trimmed away I am going to blend it with the rest of the skin on it. Then I am going to add it at trace to a hot process soap. In this one I did not replace all of the water with aloe but went with roughly half. This will leave a nice off white soap with little bits of aloe skin in it. I added spirulina powder for a beautiful natural green colorant. The soap recipe itself is an all vegetable blend of olive, coconut, sweet almond, palm and castor then supperfatted with shea butter.
1 cup Chicken Broth
1/4 teaspoon Soy Sauce
1/4 teaspoon Toasted Sesame Oil
1/4 teaspoon Ginger, fresh grated
1/4 teaspoon Black Pepper
1 teaspoon Corn Starch
1 Egg, beaten
Salt, to taste
1 Chive, chopped
Add a few tablespoons of broth to the corn starch and set aside.
Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.
Pour into bowl and add chives.
My recipe, life story free!
2 cups all-purpose flour
1/2 cup almond flour
2 tablespoons sugar, plus some for topping
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled in the freezer.
3/4 cup buttermilk plus more for brushing
1 tablespoon vanilla extract
1- 1 1/2 cups fresh blackberries
(fancy option) 1 SMALL pinch of dried lavender
Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.
Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.
Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!
Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.
For this recipe I boiled some carrots in filtered water and then pureed them with a little bit of distilled water.
I am going to use 1.25 oz of carrot puree per lb.
I have decided to add my turmeric directly into the oils and heat them for several hours to infuse the oil with the turmeric before adding the lye. I will be adding 1 teaspoon per lb of turmeric.
Aside from the water I added to the carrots the rest of the water is substituted with Coconut milk.
I added an a superfat of 5% with Cocoa Butter after the cook.
No scents used here, no fancy design, just good carrot soap for sensitive skin.