So, it's been almost a year since I last posted ... man, can I tell you how crazy 2012 was for my family?
Without going into too many details, I'll just say it's been quite a learning experience. I wasn't sure that I'd come back to this blog, but I kept it up, just in case.
So for any of you who are still here, thank you. How's the year been?
For anyone new who finds me, hello! So glad you're here :)
I'll be back soon with new things. Fun things.
Or I'll take another year off ... ha. Probably not.
Monday, December 17, 2012
Wednesday, January 4, 2012
Tuesday, January 3, 2012
Homemade Moon Sand
Oh man, was this a hit. You've seen Moon Sand, right? That wonderful, colorful, messiful (yes) kids' sand that clumps together for easy molding, but is soft and fun to squeeze?
Well, I made some at home, y'all. Much to the delight of my kiddos.
And it took all of 5 minutes.
The recipe is 8:1 flour to vegetable oil (or canola, or even baby oil). I used two cups of flour to 1/4 cup (and some change -- I wanted it a little clumpier) oil. Literally all you do is dump the oil on the flour and mix with a whisk. Period. Done. Game over.
The results?
Hit.
Give it a try! I just used a milk carton and a water jug, cut in half, but I'm storing it in tupperware. Great, easy project!
Well, I made some at home, y'all. Much to the delight of my kiddos.
And it took all of 5 minutes.
The recipe is 8:1 flour to vegetable oil (or canola, or even baby oil). I used two cups of flour to 1/4 cup (and some change -- I wanted it a little clumpier) oil. Literally all you do is dump the oil on the flour and mix with a whisk. Period. Done. Game over.
The results?
Hit.
 |
| OK, so she wasn't sure of it at first. |
 |
| SUPER HERO! |
 |
| Make it happen, Flash. |
 |
| Don't worry about her. She totally got into it. |
Give it a try! I just used a milk carton and a water jug, cut in half, but I'm storing it in tupperware. Great, easy project!
Monday, December 26, 2011
Next Pinterest Idea!
OMG. How cute is this?
I think I might make this a little differently ... large poster board, maybe?
Oh, how I love Pinterest.
I think I might make this a little differently ... large poster board, maybe?
Oh, how I love Pinterest.
Monday, December 19, 2011
Chocolate Peanut Butter Dreams
Hello.
Remember me?
I used to have this blog about cupcakes and stuff?
Then my daughter got chickenpox, strep throat and almost pneumonia all in one week? Then I got sick? Then everyone started avoiding me like I had the plague? Then I stopped posting because I was knee-deep in snotty noses and calamine lotion?
Yeah, welcome to my December.
Ugh.
In the midst of all of that gunk, you want to know what my saving grace was? Oh, it was cookies. Yummy, salty, sweet cookies.
And they are STUPID easy to make. Like, you could be hopped up on cold meds and STILL rock out these cookies.
Shall I share? Oh, I think I shall.
Chocolate Peanut Butter Dream Cookies
Listen, first of all, you cannot make enough of these. My husband eats them by the plateful. They're seriously THAT good. That said, here's the recipe for a "smallish" batch. You will eat more than you intend. Keep that in mind.
Ingredients:
36 Ritz crackers
6 tablespoons peanut butter
4-5 squares almond bark (8-10 oz)
Sprinkles, nuts, etc., for topping -- totally optional (also totally cute)
Directions:
Put 1 teaspoon of peanut butter between two crackers. You can spread if you want, but you could also just plop it in the center of a cracker and smush the other one down carefully, so as not to break them. Your call.
Make all cookies and set on a lined baking sheet (aluminum foil works fine -- don't feel like you have to waste your wax or parchment paper on this).
Melt the almond bark according to package directions. DO NOT BURN! Burned almond bark is sad and smelly. Mix to smooth chocolate.
Using two forks, submerge each cookie one at a time into the chocolate and drag bottom of cookie along the edge of bowl to get most of the excess chocolate off. You don't want to sit the cookie on a big blob of chocolate. It will look prettier the more attention you spend on this step.
Before the chocolate sets, top with sprinkles, nuts, etc. Once the cookies cool and harden, EAT. Eat so much you cry with happiness.
Remember me?
I used to have this blog about cupcakes and stuff?
Then my daughter got chickenpox, strep throat and almost pneumonia all in one week? Then I got sick? Then everyone started avoiding me like I had the plague? Then I stopped posting because I was knee-deep in snotty noses and calamine lotion?
Yeah, welcome to my December.
Ugh.
In the midst of all of that gunk, you want to know what my saving grace was? Oh, it was cookies. Yummy, salty, sweet cookies.
And they are STUPID easy to make. Like, you could be hopped up on cold meds and STILL rock out these cookies.
Shall I share? Oh, I think I shall.
Chocolate Peanut Butter Dream Cookies
Listen, first of all, you cannot make enough of these. My husband eats them by the plateful. They're seriously THAT good. That said, here's the recipe for a "smallish" batch. You will eat more than you intend. Keep that in mind.
Ingredients:
36 Ritz crackers
6 tablespoons peanut butter
4-5 squares almond bark (8-10 oz)
Sprinkles, nuts, etc., for topping -- totally optional (also totally cute)
Directions:
Put 1 teaspoon of peanut butter between two crackers. You can spread if you want, but you could also just plop it in the center of a cracker and smush the other one down carefully, so as not to break them. Your call.
Make all cookies and set on a lined baking sheet (aluminum foil works fine -- don't feel like you have to waste your wax or parchment paper on this).
Melt the almond bark according to package directions. DO NOT BURN! Burned almond bark is sad and smelly. Mix to smooth chocolate.
Using two forks, submerge each cookie one at a time into the chocolate and drag bottom of cookie along the edge of bowl to get most of the excess chocolate off. You don't want to sit the cookie on a big blob of chocolate. It will look prettier the more attention you spend on this step.
Before the chocolate sets, top with sprinkles, nuts, etc. Once the cookies cool and harden, EAT. Eat so much you cry with happiness.
Tuesday, December 6, 2011
Saltine Cracker Toffee
These are super yummy.
I made these to go in a treat box for my son's teachers. Fortunately, there were some leftovers.
There are no leftovers now.
Burp.
There is no final picture. Please go here for that.
Again, burp.
 |
| Line a cooking sheet with a single-layer of crackers. |
 |
| Add caramel sauce to the crackers. Bake for 5 minutes. |
 |
| Add chocolate chips. Don't add marshmallows. Trust me. |
Ingredients:
1 sleeve saltine crackers
1.5 sticks unsalted butter
1 cup brown sugar
2 cups chocolate chips
Directions:
Preheat oven to 425 degrees.
Line a large rimmed baking sheet with aluminum foil.
Place saltines in a single layer on foil lined baking sheet.
Melt butter in medium sauce pan over medium heat. Add brown sugar and bring to low boil. Boil for 5 minutes.
Pour mixture evenly over saltines. Bake in the preheated oven for 5 minutes or until the entire layer is bubbly. Watch this closely.
Remove from oven and immediately sprinkle chocolate chips evenly over saltines. When the chips begin to melt, spread the chocolate evenly over saltines making sure to spread all the way to the edges.
Place baking sheet in freezer for about 15 minutes until the entire layer has hardened. Break into pieces and enjoy!
Sunday, December 4, 2011
Kitchen Sink Cookies
These are just plain fun cookies. Fun to make, fun to eat.
OK, they're probably a little more fun to eat.
Why are the kitchen sink cookies? Not too hard to understand this pun -- they have everything in them but the kitchen sink.
Some people call them monster cookies. I call them delicious.
I started with this recipe and tweaked it. It's worth it. Quick, easy and YUM.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup crunchy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
OK, they're probably a little more fun to eat.
Why are the kitchen sink cookies? Not too hard to understand this pun -- they have everything in them but the kitchen sink.
Some people call them monster cookies. I call them delicious.
I started with this recipe and tweaked it. It's worth it. Quick, easy and YUM.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup crunchy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
1/3 cup crushed pretzels (keep them chunky)
1/2 cup M&Ms
Directions:
Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or greased aluminum foil.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour, baking soda and salt until just combined. Stir in the oats, chocolate chips, pretzels and M&Ms.
Make balls of dough (about 3 tablespoons in size) and drop onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. (*note -- they will still be soft! Don't keep cooking until they're firm). Cool completely on the baking sheet and then store in an airtight container at room temperature.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour, baking soda and salt until just combined. Stir in the oats, chocolate chips, pretzels and M&Ms.
Make balls of dough (about 3 tablespoons in size) and drop onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. (*note -- they will still be soft! Don't keep cooking until they're firm). Cool completely on the baking sheet and then store in an airtight container at room temperature.
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