DIY Foaming Dish and Hand Soaps

This is a pretty simple concept, but if you like using foaming soaps this can help you save some money! You can make your own foaming soap for dishes or hand washing using regular soap and water. Just dilute and use a foaming pump container.

I used to buy the Dawn Direct Foam soap, but it’s expensive, almost the same price as a regular bottle of dawn soap. I now make my own! I could probably make 15-20 bottles of the foaming soap out of the one big bottle of Dawn.

foaming dish soap

If you have a Dawn Direct Foam pump use that, otherwise you can use a foaming hand soap container. This is an empty SoftSoap pump with the label removed.

foaming dawn dish soap

Add a little regular dish soap to the container. I use about 3/4 inch in the hand soap container.

foaming dish soap

Add water slowly so you don’t cause too many bubbles. Replace the cap and shake to mix. If the mix is too thin or too thick you can play around with it until you get the soap consistency you like.

  • The same thing can be done very easily for hand soap. Just refill your foaming hand soap containers with 1/2 inch to 3/4 inch of clear liquid hand soap.
  • I use the cheap store brand clear hand soap and it works great. The creamy type of liquid soaps don’t dilute as well as the clear types, so keep that in mind if you want to try this.
  • The pumps on the hand soap containers do get worn out after a lot of use. With all the money I’ve saved, I don’t mind buying one new bottle of SoftSoap every six months. Especially when I can find cute seasonal designs on clearance at Target!

Quest for the perfect cinnamon roll

It’s the holiday season and that means baking and gift giving.  Paul has a lot of co-workers so rather than buy gifts, I’m making a batch of cinnamon rolls for him to bring in to the office on Friday. 

I had never made cinnamon rolls before, so I consulted my cookbook and found a basic recipe.  Tuesday night I made the first batch. They turned out alright, but they were small and there wasn’t enough sugary stuff between the layers.

So yesterday I called my mom to get her recipe. It’s the same method with a few minor adjustments.  And they turned out great.  Thanks Mom! Tonight I will make Mom’s recipe again and slightly under-bake them so I can finish them off in the morning.

Here’s the recipe if you are wanting to make a batch of your own:

3 1/2  c. flours
1 1/4  c. milk
1/4    c. sugar
1/4    c. shortening
1      tsp. salt
1 egg
softened butter (not melted)
sugar & cinnamon to taste

  1. Mix 1 1/2 cups of the flour with the yeast in a bowl and set aside.
  2. Put the mil, sugar, shortening and salt in a saucepan on the stove and heat until the shortening is almost melted and the temperature is approx 115 degrees.
  3. Add the warm liquid and egg to the dry mix and beat with a hand blender for 30 seconds.  Beat an additional 3 minutes on high.
  4. Add the remaining flour and mix by hand. Knead on a floured board a few times (8-12 strokes) until dough keeps together.
  5. Let the dough rise in a greased bowl until doubled in size, 1 to 2 hours.
  6. Punch down the dough and let rest for 10 minutes.
  7. Roll out the dough into a rectangle and spread with the softened butter.
  8. Sprinkle on a generous amount of white sugar and sprinkle with cinnamon.
  9. Roll along the long side and pinch the edge to seal.
  10. Cut into rolls and place in a greased pan to rise, 30 minutes to an hour.
  11. Bake at 375 for 20-30 minutes or until tops are browned.

Yummy!  Can’t wait to start on the gingerbread, sugar cookies and Scotchbread cookies.  And then there’s the caramel, English toffee and peanut brittle.  Better get going, only 8 more days until Christmas!