kids advent readings / ideas

readings for kids here via this blog

snowflake/christmas crafts

snowflake cut-out how-to here

simple sequin (or button) popsicle stick snowflake

coffee filter snowflake here

snowflake watercolour how-to here

paint dipped pinecones

how to cut snowflakes guide here

jewellery

cathyterepocki.com

(photo taken at Spruce Collective)

kids craft ideas

balloon ping pong

pretzel log house (made around a milk carton)

handprint fall tree with cotton swabs

torn paper shape collage

wooden block prints

(put paint on folded paper towel then press the block into it)

sticker paint creation

(foam stickers & finger paint)

paper picture frame

tin can windsocks here

RAINSTICKS (how-to Here)

pom pom rainbow

(match the pom balls to the colour of the rainbow)

coffee filter suncatcher Here

fall tree craft

apple TP roll

coffee filter leaf suncatchers

amish friendship bread starter recipes

amish friendship bread starter recipe ideas // here //

r u g s

dis one / west elm

// play room //

5x8 / $94 / wool

rugs  usa

5x8 / $75 / microfiber

rugs usa

5x7.5 / $105 / polypropylene

rugs usa

5x8 / $140 / wool & cotton (above & below)

rugs usa

5x8 $132 / polypropylene

rugs usa

5x8 $120 / polypropylene

rugs usa

5x8 / $147 / wool

rugs usa

Crockpot Chana Masala

(serves 4-6)

2 tablespoons olive oil

1 large yellow onion, finely diced

salt

1 2-inch piece of ginger, minced

4 large garlic cloves, minced

2 teaspoon garam masala

2 teaspoon paprika

2 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon turmeric

1 cup water

2 19oz cans chickpeas, drained and rinsed

1 28oz can crushed tomatoes

5 ounces baby spinach, cleaned and roughly chopped (optional)

cooked brown rice or quinoa, to serve (optional)

yogurt, chopped cilantro, and fresh lime wedges, for serving (optional)

1. Heat olive oil in a large sauté pan over medium heat.

2. Add onion and a large pinch of salt and sauté for 10 minutes, until the onion is translucent and softened.

3. Add ginger, garlic, chili, and spices and sauté for 2 more minutes.

4. Add 1 cup of water to the pan to deglaze, using your spoon to scrape up any nice bits that may have stuck to the pan.

5. Transfer everything to the crockpot and add chickpeas, canned tomatoes, and a large pinch of salt.

6. Set the crockpot to low and cook for 6 hours. If using, add the spinach for the last 20 minutes of cooking. Season to taste with salt and pepper.

7. Serve with brown rice or quinoa and top with yogurt, chopped cilantro and a squeeze of fresh lime juice, if desired.

recipe found here.

pumpkin cake recipes

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: About 16 servings

Ingredients

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 (270g) cups granulated sugar
• 3/4 cup (172g) packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable or canola oil, divided
• 4 large eggs
• 2 tsp vanilla extract
• 1 3/4 cup (424g/15 oz) canned pumpkin puree
• 1/2 cup milk
Frosting
• 12 oz. cream cheese, softened
• 3/4 cup butter, softened (I used 6 Tbsp salted 6 Tbsp unsalted)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 1/2 - 5 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
• Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).

PUMPKIN CAKE BARS:

INGREDIENTSNutrition

SERVINGS 12-24UNITS US

• 4 large  eggs
• 1 2⁄3cups  white sugar
• 1 cup vegetable oil
• 1(15 ounce) can pumpkin puree
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  salt
• 1 teaspoon  baking soda
• 2 teaspoons  ground cinnamon
• 6 ounces  cream cheese
• 6 tablespoons  butter, softened
• 3 cups  confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Spread into prepared pan.
6. Bake at 350° for 25 to 30 minutes.
7. Remove from oven and allow to cool.
8. For the frosting: beat together the cream cheese, butter and confectioner's sugar.
9. Evenly spread over bars after they have cooled.

She Reads Truth

Women in the Word OT

Women in the Word NT

to make: honey cheesecake

honey pecan cheesecake

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2-4 (depending on the kinda day you’re having)

Pie Crust
1 cup pecans, crushed
½ Tbsp butter

Cheesecake Filling
8 oz. block cream cheese, softened
½ cup honey
1 egg
1 Tbsp flour
1 tsp vanilla

how-to:
1. Preheat oven to 350°F
2. Crush pecans.
3. Add melted butter to curshed pecans and mix well.
4. Divide mixture between two (mini) springs form pans and using the back of a
spoon to firmly press in to bottom of the pans.
5. In a bowl beat cream cheese, honey, egg, and vanilla until thoroughly mixed.
6. Add flour, and mix till well blended.
7. Pour cheesecake mixture over pecan crusts, filling each tin equally.
8. Bake for 25-30 minutes.
9. Let cool completely before indulging.

**I tailored the recipe for two mini cheesecakes, but you can always double the recipe and make a full size cheesecake.**

via Sherrine Francis' blog

chocolate baked french toast

TO MAKE:

Pastry Affair's Chocolate Banana Baked French Toast

Chocolate Banana Baked French Toast
Inspired by Top with Cinnamon

Yields 6 to 8 servings

3 ripe, medium bananas, divided
1/3 cup (70 grams) brown sugar, packed
6 large eggs
2 cups (475 mL) milk of choice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 loaf stale French bread, cut into 1-inch cubes (about 8-10 cups)
1/2 cup + 2 tablespoons (185 grams) chocolate hazelnut spread, warmed gently until liquid in consistency
2 tablespoons demerara sugar (or brown sugar)

Preheat oven to 350 degrees F (175 degrees C).

In a blender, blend together two bananas, brown sugar, eggs, milk, cinnamon, and vanilla until smooth. Set aside.

In a 9 x 13-inch baking dish, place 1/2 of the cubed bread and drizzle 1/2 of the chocolate hazelnut spread over the top. Layer the remaining bread and drizzle the remaining chocolate hazelnut spread. Pour the milk mixture evenly over the bread, making sure each piece is coated.* Slice the remaining banana and place slices on the top. Sprinkle with demerara sugar.

Bake uncovered for 40-50 minutes, or until lightly browned and souffle-like in appearance. Serve immediately.

* For overnight baked French toast, wrap the pan tightly and refrigerate until the next morning. Add sliced banana and demerara sugar just before baking.

week of meals

week of meals by tracy benjamin on mothermag

tracey's blog shutterbean

PB cookies

Old-Fashioned Peanut-Butter 

Cookies

INGREDIENTS

1. 2cups creamy peanut butter (not the all-natural variety)
2. 1 1/2cups granulated sugar
3. 1/2cup packed light brown sugar
4. 2large eggs
5. 2teaspoons baking soda
6. 2teaspoons pure vanilla extract
7. 1/2teaspoon kosher salt

DIRECTIONS

1. Heat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

lavender french toast

to try: Lavender French Toast

via here

lavender french toast
serves two

ingredients:
6 slices of bread (from the day before), halved
2 eggs
1 cup milk
1 tsp. vanilla extract
1 tbsp. sugar
1 pinch salt
1-2 tbsp. dried lavender buds
2 tbsp. butter or coconut oil, for frying
a little confectioners’ sugar, for dusting

directions:
whisk the eggs with a fork, then add milk, vanilla, sugar, salt and lavender. bathe the bread slices one at a time in the milk mix, until well soaked. heat the butter or coconut oil in a frying pan and fry the french toast slices in batches in it, until they’re dark a golden brown. dust with a little confectioners’ sugar while still in the pan, flip them around to coat them in the melting sugar and then serve hot.

rhubarb donuts

to make: Rhubarb  Poppy Seed Doughnuts

recipe via here

Rhubarb Poppy Seed Baked Doughnuts

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 30 MINUTES

Ingredients

• 1/2 cup white granulated sugar
• 1/2 vanilla bean
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks, room temperature
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1 teaspoon poppy seeds
• 3 large egg whites, room temperature
• Pinch salt
• 1/2 cup water
• 1 stalk very red rhubarb, washed and diced
• 1 1/2 cup powdered sugar

Directions

1. Preheat your oven to 325 degrees F. Stick a medium stainless-steel or glass bowl in the freezer (we're going to use this to beat the egg whites later on in the process). Liberally grease your doughnut pan with cooking spray. Note: I NEVER use cooking spray but I've found it necessary when making this recipe. Set aside.
2. In a small bowl, add the sugar and vanilla bean caviar. Using your hands, vigorously rub the vanilla beans into the sugar so it's evenly dispersed. In a medium bowl, add the vanilla sugar, all-purpose flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together the egg yolks, vegetable oil, water and vanilla extract. Next, in two batches, add the dry ingredients and mix until you no longer see any flecks of flour, and then mix in the poppy seeds.
4. Remove the bowl from the freezer, which by now should be very cold, and add the egg whites and pinch of salt. Using a hand-mixer with the whisk attachments, beat the egg whites until stiff peaks form, about 3 minutes. Gently fold the stiff egg whites into the batter, being sure to not deflate the egg whites by going too quickly.
5. Using a teaspoon, spoon the batter into each of the cavities in the doughnut pan, filling each one almost all the way. Transfer the pan the oven to bake for 8 to 10 minutes, until the edges are lightly golden brown and the doughnuts have risen. Run a sharp paring knife along the edge of each doughnut and invert onto a cooling rack. Repeat the process until you've baked your way through all of the batter.
6. To make the glaze, add the rhubarb and water to a small saucepan. Cover the pot and place over medium heat, simmering the mixture for about 5 minutes. After the 5-minute mark, uncover the pan and using the back of a wooden spoon or spatula, press the rhubarb down. Strain the rhubarb, pressing on it to expel all of the rhubarb water; discard the rhubarb pulp and reserve the rhubarb water. Measure out 1 tablespoon. To a medium bowl, sift in the powdered sugar and pour in the 1 tablespoon of rhubarb syrup; whisk until very smooth. If needed, add a splash more of rhubarb syrup, but be careful, you want the glaze to be thick.
7. To assemble the doughnuts, dunk each doughnut into the glaze and garnish with a sprinkling of poppy seeds. Repeat until all of the doughnuts are covered in pretty glaze and a poppy seeds.