girls room / grey benko

girls room inspiration from Grey Benko - her home here.

illustrations

Paper Dolls

Pics & Story:

Sleep Like a Tiger

prayers

pumpkin ricotta pancakes

Pumpkin Ricotta Pancakes

Ingredients

• 4 large eggs separated
• 200 g ricotta cheese
• 200 g (3/4 cup) pumpkin puree
• 1 1/2 tsp mixed spice (or pumpkin pie spice)
• 1/4 tsp salt
• 120 g (1 cup) wholemeal (whole wheat) plain flour
• 1 heaped tsp baking powder
• 2 tbsp granulated sugar

Instructions

1. Place the egg yolks into a medium bowl. Add the ricotta, pumpkin puree, mixed spice and salt - mix together until smooth. Add the flour and baking powder to the bowl and gently fold in (you don't need it fully mixed) leaving a few streaks of flour. 
2. Place the egg whites into a large clean bowl and whisk until they start to foam up. Add 1 tbsp of the granulated sugar and whisk that in. Add the last tbsp of sugar and whisk the egg whites until you get medium-soft peaks - where if you lift the whisk up the mixture creates a peak which slumps over to the side.  
3. Add 1/3 of the whisked egg white to the bowl of pumpkin mixture. Stir in to loosen the mixture. Add the remaining whisked egg white and fold in gently using a silicone spatula. 
4. Heat a large non-stick frying pan over a medium-low heat. Spray with oil or add enough to thinly coat the base of the pan. Once hot, add a few heaped tablespoons of batter to the pan to make one pancake. Cook until golden underneath then gently flip over. Cook until the other side is golden and the pancake, when poked in the centre, springs back. Repeat with the rest of the batter.
5. You can keep the pancakes warm by placing them in a single layer on a baking tray in a low oven (around 100oC/ 200oF). 
6. Serve the pancakes warm with maple syrup, chopped pecans, shredded apple and creme fraiche, if desired. 

Recipe Notes

• If you can't get canned pumpkin puree (NOT pumpkin pie filling) just roast a halved pumpkin or butternut squash for 60-90 minutes at 180 C (350 F). Scoop out the seeds and discard them. Scoop the flesh from the skin and place into a food processor - blend until smooth. You can also use a hand blender to blitz it up. If not using immediately I'd recommend freezing it in a lidded container. 

(recipe by Izzy Hossack here)

tantrum advice

tantrums - normal, or cause for worry

article here.

book shelf / to read

Loving the Little Years

The Life Giving Table, Nurturing faith through feasting, one meal at a time. Sally Clarkson

The Soul of Discipline: Simplicity Parenting Approach to Warm, Firm, and Calm Guidance here

Humble Roots: How Humility Grounds and Nourishes Your Soul here (christian)

Loving Our Kids on Purpose by Danny Silk here (christian)

Please Understand Me II by David Keirsey here

The Enneagram, Helen Palmer

The Road Back to You

The Enneagram, Rohr & Ebert

kids beds

wayfair for kids beds here

here

minimalist / simplicity parenting

via mothermag.com;

how to be a minimalist with kids //here//

simplicity parenting by Kim John Payne //here//

planting raspberries / compost

PLANTING

• Raspberry plants can be purchased as dormant, bare-root plants or as potted plants. Plant bare-root transplants in the early spring as soon as the soil can be worked. Plant potted transplants in the spring after threat of frost has passed. (See your local frost dates.)
• Pick a site with full sun to produce the most fruit. The plant will grow in part shade, but harvests will be meager.
• Your site needs rich and well-drained soil, great air circulation, and shelter from wind. Avoid a wet area, as well as a windy spot, as raspberries do not like to stand in water nor dry out.
• Prepare soil with a couple inches of compost or aged manure a couple weeks before planting. (A good rate is about 3 ½ cubic feet of compost per 100 square feet.) Till the soil well before planting.
• Plant far from wild growing berries, otherwise risk the spread of pests and diseasesto your garden.
• Before planting, soak the roots for an hour or two.
• Dig a hole that is roomy enough for the roots to spread.
• Whether you’re planting bare-root or potted plants, keep the crown of the plant 1 or 2 inches above the ground.
• Space red and yellow raspberry plants from 2 to 3 feet apart, in rows 8 feet apart. Space black and purple types 4 feet apart.
• Depending on the variety you plant, you may need to fashion a support. A trellis or a fence are good options. If you chose to use one of these, establish them at or before time of planting so the plants are not disturbed when maturing.

& more here.

how to feed your kids

EXACTLY HOW I FEED MY KIDS

• BY DENAYE BARAHONA

Interesting excerpt here from Simple Families.

PB Rice Krispie Cake!

PEANUT BUTTER RICE KRISPIE TREAT CAKE

Serves 10 – 12

1 cup / 2 sticks butter

2 10 ounce bags marshmallows 

8 ounces / 1 cup peanut butter

13 – 14 cups / 1 pound Rice Krispies 

Sea salt or flake salt

1 pound chopped, bittersweet chocolate

2 cups / 1 pound sour cream

2 cups powdered sugar, sifted

1/4 teaspoon kosher salt

For the peanut butter rice krispie cake: Butter and line three 8-inch round cake pans with parchment paper. Butter the parchment paper as well then set those aside.

In a large sauce pan melt the butter. Continue to melt until bubbly and it starts to foam. As the bubbles subside you will notice little brown bits on the bottom of the pan and the butter smells nutty. Turn off the heat then add the marshmallows. Stir until the marshmallows are completely melted.

Stir in the peanut butter.

Add the Rice Krispie cereal to a very large bowl. Seriously, big. If you don’t have a big enough bowl I suggest mixing this in two batches. 

Pour the butter/mallow mixture over the Rice Krispies then stir well to combine. It takes a good bit of stirring but eventually all will be well coated. Sprinkle in a teaspoon or so of flake salt or 1/2 teaspoon sea salt.

Divide the mixture evenly between the three pans. Press them down firmly then set aside for a couple of hours to firm up.

I like to add a bit more flake salt to the top of the layers.

For the frosting: Melt the chocolate over a double boiler. Remove the bowl from the heat and stir in the sour cream. Carefully stir in the powdered sugar until well combined. Add the salt.

You can use the frosting right away or set aside for later. If it gets too firm simply melt over a double boiler and stir until it reaches the desired consistency.

Spread the frosting between the layers and on the top of the cake. 

Finish with sprinkles – or a bit more flake salt.

Recipe via Not Without Salt

creamy spaghetti w/ bacon, peas & mint

recipe via not without salt

simple bites recipes

salmon spinach salad: recipe here

lasagna casserole: recipe here

from Simple Bites

s m o o t h i e r e c i p e s

Date Chocolate Peanut Butter Oatmeal Smoothie

1 1/2 c almond milk

1/2-1 tbsp cocoa

3 pitted dates

1 tbsp PB

1 frozen banana

2 tbsp oats

2 c frozen spinach

2 c frozen kale

recipe from here