marta writes: how-to make a hot cocoa kit HOW-TO MAKE A HOT COCOA KITby Destri of The Mother Huddle There just isn't much that a three year old can create that isn't something only a mother would love. I thought and thought about what my little boy could make his friends for Christmas and finally came up with a Hot Cocoa Kit. Over the course of a week we worked on little projects to add to the kit, and I can't tell you how much fun we had with it. He got to mash things, melt things, sprinkle things, dip things, fill things....all sorts of sensory play. If you find your kids getting restless for the big day to arrive this would be a great project to tackle until it comes. HOT COCOA KIT You may choose to only add one or two elements to the kit, but I will give you a list of what we used. Supplies: • hot cocoa • almond bark or chocolate chips • candy canes and sprinkles • coffee creamer, cinnamon, nutmeg • plastic spoons • marshmallows • mug • various containers and baggies to package Set The Stage Chocolate and Peppermint Spoons
Pumpkin Chocolate Chip Bars Pumpkin Chocolate Chip Bars Things are going well at our house. We love being parents. We are a little tired, but we can’t complain. Our little pea let us get six hours of sleep on Saturday night. He is a really good baby. I made a bunch of recipes before the baby arrived and will still be posting recipes on my regular schedule, so please come visit us:) We are slowly making our way back into the kitchen. These bars are a staple in our house. Pumpkin Chocolate Chip Bars Yield: 24 barsCook Time: 35-40 minutes Ingredients:2 cups all-purpose flour 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree (not pumpkin pie filling) 1 package (12 ounces) semisweet chocolate chipsDirections:1. If you like these Pumpkin Chocolate Chip Bars, you might also like:
visual_fuckers: FLESH WOUND TUTORIAL 8D Ok, so here is the wound tutorial I promised.....about 2 weeks ago. This one just shows how to do gashes, I will do more tutorials like this if you are interested though ^^. WARNING: NOT DIAL UP FRIENDLY. Big pictures.....lots of em >< Ok....lets start with our recipe for fake flesh.This is for a small batch...you don't need alot at all, even for big wounds. ingeredients1. Combine in a small sauce pan and put on medium heat v Keep stirring until all the ingredients form into a ball v The consitancy should be something like play doh...but more rubbery. NEXT : fake blood ingredients1. 1 tbsp. all purpose flour2. 3/4 cup water3. Ok, this part is importantBefore cooking, combine the water and flour to form a slurry. Then add them to a small sauce pan and bring to a boil, let simmer for a minute or so (do not add the food coloring yet). This will make the 'blood' thick. Now that that is all done...let's move on to assembling the wound 8D Aside from the things we just made, this is what you will need.
Apple Cider Cinnamon Rolls Hey Everyone!! I must be in an apple phase cause every recipe with apples is appealing to me lately. I had to make these though. Quick tip: When you are ready to cut your roll of dough into individual cinnamon rolls, don't use a knife!! Apple Cider Cinnamon Rolls 3 1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon salt 3/4 cup 2% milk 1/4 cup apple cider or juice 1/4 cup plus 1/3 cup butter, softened, divided 1 egg 2 cups finely chopped peeled tart apples 1 1/4 cups packed brown sugar 3/4 cup finely chopped walnuts 3 teaspoons ground cinnamon Apple Cider Cream Cheese Frosting 2 cups apple cider or juice 1 cinnamon stick (3 inches) 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 1 cup confectioners' sugar In a large bowl, combine 2 1/4 cups flour, sugar, yeast and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Fun Summer Dessert: Watermelon Pie One of my summertime childhood memories is eating the yummy watermelon sherbet dessert at Friendly’s restaurant. I loved it, so I decided to try to replicate this dessert for my own kids’ summertime memories! I made some “watermelon pie” for our 4th of July feast this year…to great success! My 4-year-old daughter loved it – like mother, like daughter! She saw it in the pan before I sliced it up…at that point it was still just a circle. When I started to cut the pie, making the watermelon slices, she exclaimed very earnestly, “Wow! The best part…watermelon pie was super simple to make! Ingredients: - Lime Sherbet - Vanilla ice cream or Pineapple sherbet - Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect! Directions:1. A funny tip…I served the watermelon pie on paper plates, but wanted to take a nice picture for this post, so I put my own slice on a real dish. Tagged as: pie
Pip & Ebby - Pip &Ebby - Hot cocoa&cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!
lollies - a little ART CANT HURT a perfect rainy day thing to do! the colors make any day better! how to make LOLLIESyou will need: jolly ranchers, candy sticks, parchment paper, foil & a cookie sheet 1) lay a piece of foil on cookie sheet. cover foil with a piece of parchment paper.2) unwrap candies and place side by side on parchment paper in your choice of color & flavor combinations. use three candies together for extra large lollies, and only two candies together for regular lollies.3) heat candies in oven for about 5 minutes at 200 degrees. keep a close eye on the candies and take them out as soon as they've barely melted together. if you leave them in too long they will melt too much and you won't be able to put a stick into the lollie. alter the cook time accordingly.4) carefully take cookie sheet out of oven. immediately lay candy sticks into place on melted candies. slowly twirl in melted candy to coat the stick and so it will hold in the lollie. they're hot!
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Homemade Junk Food | Spark Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes
Junk Food Makeover: Hostess Cupcakes In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Photograph by Tim McSweeney The Challenge: Hostess Cupcakes The entire country has been immersed in a cupcake bakeshop craze for the past decade or so, but we still have a soft spot for the queen bee of gas station snacks: The Hostess Cupcake. What makes them so delicious? We wondered if this sinful treat could be transformed into a wholesome dessert, so we asked nutritionist Tricia Williams to give it a shot. The Result: At first glance, you might be fooled: These cupcakes look exactly like the real deal. "Hostess" Cupcakesby Tricia Williams and Elisabeth Nelson Makes 24 cupcakes Cake:1/4 cup coconut oil2/3 cup cocoa powder8 oz. 70% dark chocolate2/3 cup maple syrup1 1/4 cup quinoa flour2 Tbsp. flax meal1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. sea salt2 eggs, separated1/3 cup applesauce1 tsp. vanilla extract
How to Make a Wedding Cake Written and Video Instructions Straight Level Here are the how to make a wedding cake baking instructions, as well as, icing a wedding cake, stacking a wedding cake, and leveling a wedding cake. My passion is making wedding cakes. Creating a delicious, beautiful, unique wedding cake is a great joy. Round and square are two basic styles of wedding cakes that are popular today. There are so many styles of wedding cakes and wedding cake flowers to choose from; so to make it easy, we will go with a round 4-tier wedding cake for our example. The next decision to make is the size of your wedding cake. Use the guide below to choose how many tiers and the different sizes of your tiers. Each month we choose our favorite cakes made and email them to our e-zine subscribers. We invite you to join our cake pictures e-zine here. For our example today we will use a 14 inch tier, 12 inch tier, 10 inch tier, and a smaller 8 inch tier for the anniversary cake top. How Many Wedding Cake Servings Chart How To Bake A Wedding Cake How To Stack A Wedding Cake
Cherry Apple Whiskey Sour Popsicles We ESers like our whiskey combinations and we’re betting you will too. Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. So while we may not be rule-minded we’re a thoughtful bunch and giving you two options for your whiskey. Cherry Apple Whiskey Sour Poptails Makes eight 2-and-1/4-oz. popsicles · 3 cups cherries (weighing 1lb) · 1 large green apple (weighing 6oz) · 1 lime (weighing 3 1/2oz) · 1 cup whiskey · ½ cup of sweet and sour mix (homemade recipe follows) 1. 2. 3. Sweet and Sour Mix · 1/2 cup water · 1/2 cup sugar · 1 cup lemon juice 1. Find more cocktail-popsicles on Endless Poptails Sponsored Content