The Many Uses of Coconut Oil

Posted on April 30th, 2015 by Discount Debbie

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Coconut oil has been in the media recently for being a healthy, beneficial oil. While most often sold with other cooking oils and used in, well, cooking, coconut oil has many, many other uses, making it quite the multitasking oil! This also means if you score a good deal on coconut oil, or grab a several-pound tub from your local big-box store, you can get quite a bit of use out of this one item, making it a potentially thrifty choice! What are some of the other uses for coconut oil?

Daily moisturizer: Coconut oil is solid at room temperature (unless you live in a warm, tropical area, in which case, store your coconut oil in a refrigerator or other cool place), meaning it’s actually quite easy to dip your fingers in a tub and scoop out a small slab to rub on your skin. Some people with sensitive skin find they tolerate coconut oil just fine. Pregnant women sometimes find that daily use helps reduce stretch marks.

Lip Balm: Do you have an empty lip balm tin lying around? Scoop some coconut oil into it and go! It’s easy to dab a little on your lips during the day, and you get to smell faintly of coconut!

Makeup Remover: Coconut oil can strip even the most stubborn of “24 hour lasting!” makeup off of your face. Place a tiny bit of melted coconut oil on a soft washcloth and gently scrub your face. Rinse with warm water and pat dry. Easy!

Household Lubricant: Out of WD-40 and your creaky door hinge is driving you crazy? Want to get intimate but the KY Jelly container is empty? Coconut oil can substitute for both of those uses! It’s not a long term solution, but it can lubricate squeaky metal parts around your home until you can get to the hardware store, and if you want to use it for more intimate purposes, just keep in mind that it’s not compatible with latex.

What else have you used coconut oil for?


Who Can’t Use a Yummy Healthy Cake Recipe?

Posted on August 13th, 2013 by Discount Debbie

 

Our family consists of a bunch of chocolate lovers. We are such fans of chocolate that my husband has said that dessert isn’t dessert unless it has chocolate in it. And, he wasn’t joking! :)

We don’t make cake very often. However, when we do, it is chocolate. We make carrot cake on occasion. That gets a pass because it has traditionally been a favorite of ours. But, that’s definitely the exception to the chocolate rule. Up until now, it has been the only exception. That has changed.

We had some friends over for dinner last week. When I asked them beforehand if there was anything they didn’t eat, I got a one-word answer, “chocolate.” What? WHO does not eat chocolate? Well, it’s just my friend’s husband. But, nevertheless, no chocolate for dessert. So much for ALL my go-to desserts. I had made carrot cake for them recently. So, I didn’t want to repeat that again. It was time to look for a different kind of dessert recipe. Keep in mind, we like for our desserts to be relatively healthy and as gluten and/or grain-free as possible. So, this was a bit of a challenge. A fun one, though, I have to admit :)

In my search, I found a recipe that looked amazing. I usually don’t like to make something for guests unless we have tested it. But, I felt confident that this one would work. And, boy, did it work!

I highly recommend this if you like easy, healthy and delicious cake!

For the cake:
10 eggs
1 cup coconut oil, melted
1 cup pure maple syrup or honey
1 Tbsp. vanilla extract
3/4 cup coconut flour
1 tsp. baking soda
1 tsp. sea salt
1 cup unsweetened shredded coconut
Preheat the oven to 325 degrees.  In a large bowl combine the eggs, coconut oil, maple syrup or honey, and vanilla.  Add the coconut flour, baking soda, and salt and continue to blend.  Once this is smooth, stir in the shredded coconut.  Grease two 9 inch cake pans with coconut oil and divide the batter between both pans.  I like to add parchment paper to the bottom of the pan to make for easy removal, but it’s not necessary.  Bake for 30 to 35 minutes or until a toothpick comes out clean.  Cool completely before removing from pans and frosting them.
For the frosting:
16 oz. cream cheese
1/2 cup pure maple syrup or honey
1 Tbsp. vanilla extract
1 cup unsweetened shredded coconut
I actually only used 8oz of cream cheese simply because that’s all I had on hand and it worked just fine. (See photos). Let the cream cheese soften to room temperature.  Using a hand mixer, combine the cream cheese, maple syrup and vanilla and blend until smooth.  Stir in the shredded coconut.  You can spread this on the cake right away or refrigerate it for later.
It’s our new favorite!!! Enjoy!

What’s your favorite healthy indulgence?

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