How To Make a Bento Box for Kids Aug05 by Guest Contributor Our Guest Contributor is Wendy Copley of Wendolonia. When my oldest son entered preschool and I had to start packing him a lunch, I was terror-struck. A lunch box full of cold foods. A lunch box full of cold foods he would be willing to put in his picky three-year-old mouth. My mind boggled. But rather than panic, I did what I do in all times of crisis: I started searching the internet. What the heck is bento, you ask? That sounds boring, you say. Ahhhh, but there’s where you’re wrong! Some people go all out when they’re packing a bento box. What you’ll need to start packing bento lunches: Don’t worry! A box — The most important piece of equipment you’ll need to pack bento lunches is some sort of box to put your food in. About that cute part So exactly how do you go about making fruits, veggies and sandwiches cute? Neat and Tidy You don’t have to line up every single piece of food in the lunch box though. Cut shapes What do we do with all leftover scraps? Roll-ups
Marabou schweizernötfudge Kryddburken.se Brukar ni koka fudge? Det är ju så enkelt och ganska svårt att misslyckas med. Du kan smaksätta din fudge med mörk choklad, marabou choklad, med eller utan nötter, kanske lakrits eller krossade polkagrisar eller i princip vad du vill! Det du behöver är en termometer som kan gå upp till 120 grader sen kan du koka fudge på löpande band, inga konstigheter alls! Här har jag gjort en variant med schweizernöt, förra året gjorde jag många satser med bara vanlig ljus marabou och den blev väldigt uppskattad. Det här behöver du : 3 dl vispgrädde 3 dl strösocker 1 dl ljus sirap 50 gram smör 2 msk flytande honung 100 gram marabou schweizernöt GÖR SÅHÄR : Blanda grädde, socker och sirap i en kastrull. Använd en stektermometer som du låter ligga i kastrullen. Håll med om att det är roligt att ge bort något hemmagjort.
How One Teacher Turned Sixth Grade Into An MMO Editor’s Note: Ben Bertoli is a long-time Kotaku reader and commenter, a lifetime, dedicated video gamer and a sixth-grade teacher in Indiana. He reached out to Kotaku this past week to share the story of how he turned his class into a role-playing game. The enthusiasm and motivation of the children in Bertoli’s class evoke the success stories seen in gamified experiences such as Fitocracy. Here, Bertoli explains his creation, ClassRealm, how it works and what motivated him to develop it. Video games and education. Two passions in my life that I tend to keep separate. I wouldn’t be as well read as I am today if it wasn’t for video games. As I was describing my video-game-related teachings to my buddy Courtny, we began talking about incorporating gaming into education. I worked on my classroom system for a month before I had it completely devised. Knowing I could get some supportive and insightful feedback I even ran the idea by my pals on Kotaku. 1.
The Cook Abides. Nov 13 So, Boing Boing asked me to do a recipe for them. The only caveat is that it involve caffeine. Done and Done. blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.
Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.
Cinnamon Sugar Pull-Apart Bread Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. But that place actually, when I think about it, is a kind of little heaven… on earth. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. 14. 15. 16. 17.
Two-Ingredient Banana Peanut Butter Ice Cream Recipe Brown spotted bananas were sitting on our counter, staring me down. I tried to ignore them, but they kept haunting me. It seems like I can never eat bananas fast enough. They always turn brown and beg me to put them to good use. I usually bake banana bread, banana cookies, banana cake, or use them in a smoothie. I was a little skeptical about this recipe. I sliced up four ripe bananas and put them on a large plate. I put the frozen banana slices in my Blendtec blender. I pulverized the banana slices for a few minutes, scraping down the sides a few times. If you are looking for a new way to use up your ripe bananas, try this Two-Ingredient Banana Peanut Butter Ice Cream. Ingredients: 4 large very ripe bananas 2 tablespoons peanut butter Directions: 1. 2. *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog!
3-minuters glass! Efter söndagsstek, sås och potatis så passar glass alldeles utmärkt! Glass-inspiration och recept från Annes mat, fy bubblan så enkelt! Vispa grädde, slå i kondenserad mjölk, rör ihop o skjuts in i frysen! Jag hackade ner två dubbeldajm i smeten också! Jag tog upp lite blandade bär också som jag kokade ihop till en ljummen bärsås av; björnbär, hallon, blåbär & lingon! Imorgonbitti laddar vi upp nya veckan med tävling! Det här behöver du : 5 dl vispgrädde 1 burk sötad, kondenserad mjölk (ca 400 g) Valfri smaktillsats (2 dubbeldajm) GÖR SÅHÄR : Vispa grädden till mjuka toppar. Häll upp glassmeten i en avlång brödform eller annan passande form. Täck med plastfolié och ställ in i frysen 5-6 timmar. En dålig iPhonebild men ville ju bara visa er hur krämig och fin den var på insidan liksom…
Taco Stuffed Shells Recipe Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your handsJ. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! Everyone that tried these thought they were great and I thought the flavor was absolutely delicious. Ingredients:1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Cooking Instructions:
Jolines wienerkakor Självklart ska ni få receptet på wienerkakorna Joline bakade! Det är en kul kaka att bara för det ska rullas och plattas, och göras fåror och fyllas med sylt och sen dekoreras med kristyr! 1 sats mördegDet här behöver du :200 gram smör 1 dl strösocker 5 dl vetemjöl 2 tsk vaniljsocker 1 tsk bakpulver Florsocker + vatten GÖR SÅHÄR : Blanda alla ingredienser i hushållsassistenten eller för hand.
pieces of heaven Intro Today I found myself pursuing the cold. I didn’t bundle up on our walk to the park after dinner. I did not turn up the heat when I got home. For moments like these I not only welcome the cold, I invite it in like a long lost friend because nothing is more satisfying to remove a chill then with a steaming mug of rich hot cocoa and sweet vanilla scented homemade marshmallows. Ingredients adapted from Alton Brown 3 packages unflavored gelatin 1 cups cold water, divided 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup (or glucose) 1 teaspoon kosher salt 1 vanilla bean, seeds removed 1/4 cup confectioners’ sugar 1/4 cup cornstarch Nonstick spray Method Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Combine the confectioners’ sugar and cornstarch in a small bowl.
Mintchokladkaka med polkaströssel Desserten till gårdagens schlagermeny var denna kanongoda, mintchokladkaka, eller snarare kladdkaka! Den både innehåller och är täckt av smält choklad och ovanpå ett polkaströssel som bryter av smaken fint! Mariannekarameller finns det inuti också! En riktigt chokladbomb med massa mintcrispig smak! (Receptet kommer fr Coop) Det här behöver du : 200 gram rumsvarmt smör 4 dl strösocker 4 ägg 3 dl vetemjöl 1 dl kakao 1 tsk vaniljsocker 1 tsk bakpulver 100 gram mörk choklad med mintcrisp 100 gram krossade mariannekarameller Glasyr & topping 100 gram mörk choklad med mintcrisp + 1 dl krossade polkagrisar GÖR SÅHÄR : Vispa smör och socker pösigt med elvisp. Kakan blir allra godast om den får kallna ordentligt i kylskåp före servering, så gör den gärna dagen innan eller tidigt på morgonen! Supergod, men mäktig!