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

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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.