Friday, December 31, 2010
Wednesday, December 29, 2010
Monday, December 13, 2010
1/2 tsp. lemon juice
1 3/4 c. confectioners sugar
Friday, December 10, 2010
Wednesday, December 08, 2010
Friday, December 03, 2010
Thursday, December 02, 2010
- 1 cup (packed) golden brown sugar
- 1 cup old-fashioned oats
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes (I used 3 Jonagold and 1 granny smith and it turned out fantastic!)
- 1 1/2 cups sugar
- 2 tablespoons apple juice or cider
:: Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)
:: Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.
:: Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.
Wednesday, December 01, 2010
Friday, November 26, 2010
Tuesday, November 23, 2010
3/4 cup chopped pecans
1 stick (8 Tbsp.) unsalted butter, melted
2 (8 oz.) packages cream cheese, softened
3/4 cup granulated sugar, divided
1 tsp. vanilla extract
1 cup pumpkin puree
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 (heaping) tsp. ground cloves
In a medium bowl or in your stand mixer bowl, mix the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in the eggs one at a time, blending after each addition. Set aside one cup of the mixture. To the remaining mixture, mix in the 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves.
Spread the pumpkin batter into the crust. Drop the remaining plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit). Cool the bars in the pan and chill in the fridge for at least 4 hours before serving (I stuck mine in the freezer for about 2 hours and then took it out a couple minutes before and it was perfect).
We had so much fun doing this craft! I look forward to doing it again each year and seeing how the things he is thankful for changes as he gradually understands the concept of thankfulness more each year.
Monday, November 22, 2010
Friday, November 12, 2010
Wednesday, November 10, 2010
Tuesday, November 09, 2010
For the Bib, I added some scraps from Heather Bailey's Nicey Jane Line. . . similar colors to tie everything together.
The diaper pouch gave me a slight scare, because I forgot to put the elastics in it for the button (which is the very first step. . .grr!), so I used sew-able velcro. I really like the way it turned out. Now I just need to find some labels to put on my creations. . . any thoughts?
Chenile burpies. . . one of each fabric. So soft and snuggly!
And a quick card that I almost forgot to make! Ooops! This card uses Stampin' Up's Gable Green and Bashful Blue inks and paper. The square eyelets are also SU, but Brocade Blue (they were close enough and I was in a hurry!). The stamps and printed paper are also Stampin' Up.
Saturday, November 06, 2010
I cut out some eyes, a nose, and a mouth out of construction paper and showed them to Ethan. We talked about where those parts are on our body. I showed him what we were going to do with the eye and glued it on for him. Then, he showed me where to put the glue for the next eye and he put it on himself. We did this with all the rest of the face.
After he was done, he was so excited to tell me all the parts on his pumpkin's face. This is him saying "Nose," in his own cute way. I love it!
Wednesday, November 03, 2010
Tuesday, November 02, 2010
Harvest Pumpkin Dip
Friday, October 29, 2010
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
:: Preheat oven to 325 degrees. Line cookie sheets with parchment paper or use a silpat
:: Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
:: Drop cookies onto cookie sheet in rounded spoonfuls. Bake for about 16 minutes. Let them cool on cookie sheet for 5 minutes before removing them to wire rack.
Wednesday, October 27, 2010
Sunday, October 17, 2010
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups quick-cooking oats
- 1-1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 cups dried cranberries
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping.
- Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.
- Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture.
- Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers. Yield: about 3 dozen.
Friday, October 15, 2010
The inside has red fabric with primary colored alphabet letters all over. It has one large pocket to hold a drawing pad and the other side has little pockets to hold colored pencils.
Monday, October 11, 2010
Fresh Strawberry Scones
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries