Category Archives: recipes

Homemade Whipped Body Butter

DIYwhippedbutterI’ve posted a recipe similar to this one about 2 years ago… and thought I would experiment with it a bit more now that I have a good collection of essential oils. I will admit, the last recipe I made using this method, while I loved the texture of it, the vanilla smell after a while got old fast… and smelled a bit to strong for my liking. So this weekend with my mom in town, we played.

Below is a recipe for my new Whipped Body Butter incorporating Essential oils from Rocky Mountain Oil Company (where I buy all my oils)


1/2 cup Shea Butter
1/4 cup* Coconut Oil
1/4 cup* Extra Virgin Olive Oil or Sweet Almond Oil
10 drops Rocky Mountain Lavender Essential Oil (optional)
2 drops Rocky Mountain Sacred Frankincense Essential Oil (optional)

Take note: The use of Essential Oils in this recipe is totally optional.
You do not need to add any scent what so ever if you don’t want too. However, adding the scent is nice and gives the body butter an extra loveliness about it. Lavender is a favorite scent of mine, very soothing to the skin… and Frankincense if great for its anti-aging properties and healing. So I like to add both. The scent IS NOT STRONG at all. In fact I may add in more drops to my next batch, so its a bit strong.


In a small pot heat up the Shea Butter and Coconut Oil until melted together. DO NOT over heat. I keep mine on the lowest heat setting possible. Once it fully melts and is all liquid… take it off the heat and then add in your EVOO or Sweet Almond Oil.

ED9A5886Go ahead at this point and pour your liquid oils you just heated up, into a large mixing bowl. I used my Kitchen Aid Bowl, since its very deep. You will want a deeper large bowl for when it comes time to WHIP the oils together. Also if you have a KITCHEN AID mixer, you can use that with the whisk attachment on. I do not have the Kitchen Aid Whisk :( – so I tried using my normal mixing attachment that works for most baking recipes and it sadly didn’t do well. So I ended up using a hand whisk mixer I had, it worked much better.

Once your melted oils are in the large bowl, add in your essential oils and use a spoon to mix it all together while it is still all liquid.

Place your Mixing Bowl with the Oils all together, into the freezer for 15 minutes.

Once the Liquid turns into a solid looking mass, it is ready to whip.

If it is still liquid, leave it a few moments longer in the freezer.

Once hardened from the freezer, take it out and then whip the fool out of it :)

You will want to whisk it with your mixer until it creates peaks and has turned into a whipped butter mixture. Then once finish, spoon it out into a glass jar for storing. This made about a pint? Its a good amount and should last you a while. A little goes a long way when applying.

Once your body butter is created, you do not have to refrigerate it! As long as you live in a fairly cool home, no hotter than 80F, you should be fine. I keep mine in my upstairs bathroom, where the temp is around 78F during the summer, and I have had no issues with it melted.

The longer the butter sits, the better I think it gets. It almost becomes a foamy whipped consistency after day one.

Few questions answered, since I have a feeling you all may ask :)

1. Is it suppose to be oily?? Yes it may feel a bit oily upon the initial application. This is normal and as it sits the oil will absorb better into the skin. What is crazy, is with NORMAL lotions I have to apply lotion a few times a day, otherwise I look ashy? I have such dry skin… I feel as if I am constantly apply lotions. However, with this body butter, one application after a shower and I am good to go for days! One thing that most don’t realize, most traditional store bought lotions, have a TON of harmful ingredients…

Here is a list of ingredients in Vaselines SHEA lotion:

caramel, dimethicone copolyol, yellow 5 (ci 19140), dimethicone, stearic acid, disteareth 75 ipdi, phenoxyethanol, xanthan gum, butyrospermum parkii (shea butter), propylene glycol, cetyl alcohol, peg 90 diisostearate, theobroma cacao (cocoa) seed butter, water, sodium acrylate/sodium acryloyldimethyl taurate copolymer, glycerin, potato starch modified, triethanolamine, polysorbate 80, fragrance, disodium edta, hydrogenated polyisobutene, ethylhexyl cocoate, paraffin, glyceryl stearate, methylparaben, hydrogenated didecene, microcrystalline wax, cyclopentasiloxane, propylparaben, isohexadecane, petrolatum, glycol stearate, dimethicono

That is A LOT of stuff to lather onto the largest organ of our body… All over our skin and into our blood stream it goes…. I don’t know about you, but Id much rather know how to pronounce what I am putting onto and into my body.

You will get use to the OILY feeling of this butter… a bit of warning though. DO not apply this and immediately following application, throw on a silk shirt. You will want to allow your skin time to absorb the body butter, before putting on anything nice. Typically after my shower, I put this on all over, put on my house clothes (Sweats with a cami) and finish getting ready in those clothes, before getting into my nicer clothing. I do this even if I don’t apply the butter, since I get to hot in normal clothes during the getting ready process :) – am I alone in that habit? I hope not haha….

2. Can I use this on my face? I love it for the face – at night I use my lotion bars *find that recipe here* – but during the day, this is what I tend to lean towards. Same thing goes for allowing it to sit… do not put this on then apply make up moments later. You will want to let this sit for a good bit before applying any make up.

3. Does it break me out? Nope. Then again, my dealings with acne are almost totally gone since I started cleansing my skin with Oils almost 7 years ago now. Read up on that HERE.

I love this recipe and I think you all will too! Enjoy!


Homemade Natural Pudding

I sent my husband a text message yesterday with a photo of Reed chowing on some home made pudding we made. Reed devoured the ENTIRE BOWL and even began tilting it up to drink the left over he couldn’t get with a spoon. My husbands response to my “Reed loves pudding!” was “Who doesn’t” :) – I for one HATE pudding. So gross. I hate any sort of thick textured food. Yogurts even plain milk make me gag. Totally a texture issue for me. Anything remotely thick like pudding is not for me. Yes I am weird :) – regardless of my dislikes and weirdness… I am willing to experiment and make my kids foods. However, if this pudding taste gross, don’t blame me. Blame my kids HAHAHHAA… cause I didn’t even taste it (gag). :)

I was at the store buying up some snack foods for my kids pre-school this week… and was wondering by Jello’s Pudding. MY KIDS LOVE pudding… so I wanted to get them some… but I of course begin to think of what all is in my children’s food. I took a look and had to put it down. Read FOOD BABES post on JELLO products HERE. If you want :) If you don’t want to take the time to read her post (don’t blame you, her post are very long). Here is a list of Jello Pudding Ingredients, just for those curious:

INGREDIENTS: Sugar, Modified Food Starch, Cocoa (Processed with Alkali), Disodium Phosphate (for Thickening), Contains Less than 2% of Natural Flavor and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (for Thickening), Mono And Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, BHA …

Why on earth does Jello BROWN chocolate pudding have DYES IN IT?! I just don’t get why they keep putting that junk in our food….

Now this is not to say we will never eat Jello’s pudding. You have to come to a place where you can give a little bit… and I have found in my journey to eat healthier and give my kids healthy options… that being a total ANTI anything store bought, will end up one, rubbing people wrongly at parties, social events and among just normal friendships. It creates in me a bondage to constant worry. If I let myself over think “food” to often, I obsess and can’t relax. I think there can be a healthy balance in buying store bought foods on occasion, knowing what may be in it, etc… but also trying when you can, to make a healthier alternative for your kids.

SO! we played with a pudding recipe and while I do not believe this recipe is refined or perfect… Its a first step to finding that perfect one :) – I got this recipe off of “Taste of Home” – feel free to check out their version of the recipe. I tweaked mine a bit to fit our family ingredient list a little bit better :)


Homemade Pudding for Kids |

1 cup sucanat (Sugar Cane Natural) – or use regular sugar
1/2 cup baking cocoa
1/4 cup arrow root powder

(Original recipe called for Cornstarch. I think I may try it with a non-gmo corn starch, if I can find one. Most corn starches are full of GMOS… so I use arrow root powder instead… however, our jello came out a bit to thick and sticky… and I am pretty sure the arrow root is to blame. SO! If you have corn starch maybe try that first? … ill play with the recipe as time goes and update this with any changes. Its a learning process haha, im just posting along the way – yall can learn with me.)

1/2 teaspoon real salt
4 cups milk
2 tablespoons melted un-salted butter
2 teaspoons vanilla extract
M&M’s, optional

Homemade Pudding for Kids | dreawood.comDirections:

In large pot put in your baking cocoa, arrow root/or corn starch, salt and sucanat together. I had my temp set to medium at this time, it didnt begin to burn- since we did it rather quick. Once mixed together, add in your milk SLOWLY. As the temp. rises the liquid mixture will begin to thicken. Continue to add all the milk in until you are done with the milk. Once mixture gets to boiling, you will notice the thickening… take it off the heat at this point, then add in the melted unsalted butter… as well as vanilla.

Homemade Pudding for Kids |

(Yes some of my kids are in their boxers. Sorry, thats how our mornings seem to roll)

Homemade Pudding for Kids |

Pour into small glass jars or a big glass bowl. Refrigerate and serve as desired.

Homemade Pudding for Kids |

Homemade Pudding for Kids |

Homemade Pudding for Kids |

Homemade Pudding for Kids |

& in Reed’s words “Cheers” ;-) – its one of the few words he says, he loves it.

Copycat iHop Pancakes

I have tried A LOT of pancake recipes… and while this is not my PERSONAL favorite since it is not the most healthy…. I much prefer a whole grain pancake with some umph in fiber hah… but my kids lately have not been eating my healthier pancakes well… and since we are in the midst of starting our schooling back up. Having breakfast items they can easily re-heat and love, is a must. Last thing I need is to fight kids to eat stuff they don’t really like before a busy day of schooling. Its just not worth it. Those who like to battle that, feel free ;-) – I pass on that battle in the mornings.

So! I found a copycat iHop Pancake recipe OVER HERE… and tweaked it to fit our family choices a little bit more. Trust me though, its still amazing. MY KIDS LOVED THEM.


1 ¼ c. unbleached white flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of real salt
1 egg, beaten
1 ¼ c. buttermilk
2 Tbsp. melted unsalted butter
¼ c. honey granules (an unrefined sugar I get from Bread Beckers. Another option would be sucanat, honey or if you don’t mind, you can use regular white sugar… we don’t use white sugar in our home though, so honey granules it is. Raw sugar would work too btw.)


First start off making your buttermilk if you do not have any on hand. We never have buttermilk on hand… so I always make it. TO make it Pour the 1 1/4 cup regular milk (could be almond or cows milk) into a glass and add in a TABLESPOON of either white vinegar or lemon juice. I use lemon juice. Give it 5 minutes or so to sour… and there you go. Buttermilk :)

While the butter milk sits… In a large bowl mix all the dry ingredients. So flour, powder, soda, salt and honey granules aka sugar.

copycat ihop pancakes recipe |
Once buttermilk is ready, melt the butter. Then crack the egg into the buttermilk (I do this to save on washing bowls)… Whisk the egg in with the buttermilk, then pour in the melted butter. Once combined pour all the liquid ingredients into the dry…

Whisk it til lumps are gone.

Then pour 3-4 inch size pancakes onto a heated griddle or skillet. I use a griddle mainly because of time constraints… I can whip together 16 pancakes in far less time on a griddle than I could a skillet pan. If you want a more fried taste to your pancakes though, drizzle EVOO onto your griddle before pouring the batter on. It taste great and gives them a crunchier edge.

My griddle I heat to 275F for those curious. Seems like the perfect temp for pancakes.


copycat ihop pancakes recipe |
*Reed’s nose is swollen in this photo. Can yall tell? :( He got smacked in the face the day prior. >.<**

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Chocolate filled Chocolate Chip Cookie Recipe

I am not a huge dessert person… not keen on ice cream…. milk shakes… pies… cheese cake… yea. Im pretty picky with my sweets… but one thing I do love, is a good chocolate chip cookie. So I am often on the look out for great Chocolate Chip Cookie Recipes.

I have my GO TO one here. Made with Organic Hard White Wheat. I thought though yesterday, to try something new. So I went to Pinterest and found one that looked appealing… and sadly I did not save the pin!! So I cant credit the original :( – if I find it again ill update this post and link to her version at the end of this post.

So, lets get started.


1 1/4 cup unbleached all-purpose flour (you can substitute whole wheat if you want… or reg. all purpose flour… I almost never use all-purpose white flour, but decided to on this one. Not sure why… but either way would work. Just look up proper conversions from white/wheat flour before doing so)

1 tsp. baking soda

1/4 tsp real salt

1/2 cup (1 stick) unsalted, at room temp (not melted!!)

1/2 cup honey granules (or light brown sugar)

6 TBS sucanat (or white sugar)

1 large egg

1 tsp. vanilla extract

2 cups (yes 2) semisweet chocolate chips (its a lot of chocolate!!)


Preheat the oven to 350F. Plan to bake these on a seasoned baking stone or put parchment paper down on 2 normal baking sheets.

In a bowl, SHIFT (this is important) the flour, baking soda and real salt together.


In a larger bowl use an electric mixer at medium speed to beat the room temp butter and room temp egg. I read through many comments on the original post on this… and people said if the eggs and butter were not at room temp it would result in flat cookies. So be sure to follow this rule.

Mix the butter with the sucanat, honey granules until smoothe… about 2 minutes.

Then add in the egg and vanilla at low speed until blended.

Slowly add in flour mixture until well mixed…

Once that is done, you then use a wood spoon and stir in the chocolate chips.

For BEST RESULTS, put the mixture in the refrigerator for about 15 minutes to allow it to cool a bit. This makes for a better cookie. Having all the ingredients at the same temp. just seems to make things work better. This is totally optional though.

Using a small scoop or tablespoon, drop dough onto the baking stones about 2 inches apart.


Bake them for 10-13 minutes until edges are lightly brown and tops feel firm when lightly touched.

Let the cookies cool on the baking stone for a few minutes, then transfer to cooling rack.


This made about 25 SMALL cookies. FOR a family our size, I will DOUBLE this recipe… one batch of it just doesn’t last :) -so for me, I make more than enough for a few days… otherwise its not worth my time.

MY KIDS LOVED THESE as well as my husband. We without a doubt will have these again.




*The Glass Cookie Display Piece I got at a yard sale this week for $3.00!! I love it. My bestie Shannon use to have one very similar. Was always nice to go to her house and see a display of cookies in hers. So I had to get it when I saw it. If she visits I may give it to her ;-) – since hers was broken this year.*

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Organic Whole Grain Bagel’s

Posted a fun new recipe over on She {hearts} It yesterday. Be sure to check it out.

Its for Organic Whole Grain Bagels!