Monday, October 29, 2012

New Page Tabs

I added new page tabs to make navigating my blog easier.  They are links to certain aspects of the blog. 

Crafty Crafts- A link to every D.I.Y. project I have created for the home.
Classroom D.I.Y.- Fun activities, art projects, classroom management tools, and more!
Food D.I.Y.- Recipes to try and love.
Printables- From easy decor prints/quotations to school printables.

Check out all of these links right now!  (No Pressure)

Friday, October 26, 2012

Halloween Witch Hat

This year, I made a simple little witch hat head band for my costume.
Here is how it is done:

What you need!

Start by taking the felt and fold it over to match the other side of the felt.

Cut a cone shape from the folded piece, and use hot glue to close the cone.

  Turn the cone inside out and cut small slits on the bottom.  Then glue the small flaps together to form a base (sorry the picture is blurry!).
Cut a circle for the brim of the hat.  Also, put a small circle in the middle, so you can stuff it!  Glue the cone to the middle of the circle.

Put some stuffing in the cone, so it keeps it shape.

Glue the headband to the bottom.  Then glue a piece of circle felt to cover the hole and secure the headband to the hat.

Add some cute accessories, and you have a simple hat!

Wednesday, October 24, 2012

Halloween Decor

It is always a treat to get to decorate for the holidays.  Halloween is an exciting time to try some new ceative ideas.  I got a little spooky this year with some pictures.  I had a lot of fun with it!  Here are a few ways I created a hauntingly awesome home!
 A not so spooky front door area.  A welcoming comfort for those trick-o-treaters!
I created these scary photos from pictures of Chris and I with photos online, then screened them with the Picasa editing program.
These cute candle holders are just spray painted cans! Get the tutorial here.
Also, the simple 'boo' is just painted onto a piece of construction paper and framed.  Frames are a great way to change out for seasonal decoration.

Monday, October 22, 2012

Spooky Ghost Cookies

I have been making these Halloween treats since I was in elementary school.  They are so simple and sweet that it is a must for every year.  This is a great cookie to make with kids too!  Here is how you make these 'boo'rific tasty treats:
The stars of the show:
Vanilla Baking Chocolate
Nutter Butters
Mini Chocolate Chips
Melt the Vanilla Chocolate.  Dip the Nutter Butters into the melted chocolate. 
Place on a piece of tin foil.
Add two mini chocolate chips for their eyes.
I ran out of vanilla chocolate, so one of my ghost was indecently exposed!
These treats are so hauntingly delicious that you better watch out after you eat them!

Monday, October 15, 2012

October Quote

I love this quote for October decorations!  I typed it up on Word with some fun fonts, printed it out, and framed it to make a simple way to personalize my fall decorations.
You can print them off in black or orange (I made it available at this link):
 You can also add some details to the quotation.  I first drew details with a pencil and then traced over it with a black felt tip marker.

Sunday, October 14, 2012

Pumpkin Patch Fun

My class went on a field trip to the pumpkin patch last week.  There was so much to see and do, and the chickadees were excited to explore this farm!  Here are some pictures from our pumpkin adventure.
Just do not forget to pay!

Tuesday, October 9, 2012

Banana Bread. Take 1 & 2.

A classic and favorite baked good in my house is banana bread.  I have played with many recipes and have come to the conclusion that I love three different recipes (including my grandmother's).  One of my top recipes is 'Flour's Famous Banana Bread'.  I have made this recipe a several times in the past, and all of them have turned out beautifully; however, for the first time in my new place my banana bread failed!

Upon opening my oven door and looking upon a gorgeous brown crust and smelling the banana'ie' aroma, I tested to see if the top springs back.  I lightly touched the top, and to my surprise, it was not ready.  That is okay, I will just let it bake for longer. This continued until my top of bread was looking a little too dark.  I let out a sigh and took it out.  It has baked for an hour and a half, way longer than my previous times baking this same recipe.  I walked away to do some other things, and came back to a sunken bread! 

I was crushed, bummed, and just plain ANGRY! What happened?  I did everything perfectly...or did I? 

Later, my boyfriend's uncle came by to visit and suggested that my oven may not be set at the correct temp.  So I ventured to get an oven thermometer, and attempted the recipe again.  Using the oven thermometer to set the oven at 350, I found that I needed it to be set at 385!  I have been cooking and baking 35 degrees off.  No wonder why it took so long to make a frozen pizza! 

Anyways, sorry for the small rant! This is the banana bread recipe that I love and use regularly
The stars of the show!
Mix together flour, baking soda, salt, and cinnamon.
Whisk eggs and sugar until light and fluffy, then drizzle in oil.
Add bananas, vanilla, and sour cream.  Fold in dry ingredients.
 Line bread pan with parchment paper and bake at 350 (oven thermometer 350!) for 45 minutes to an hour.
Wonderful Banana Bread...Mmm!

Flour’s Famous Banana Bread
1 2/3 cups all-purpose flour                      2 eggs
1 tsp baking soda                                         ½ cup oil
¼ tsp ground cinnamon                              3 -3 ½ bananas, very ripe, mashed
½ tsp salt                                                       2 Tbl
crème fraîche or sour cream
1 cup plus 2 Tbl sugar                                1 tsp vanilla extract
Preheat oven to 350.  Line loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt.  Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.  Drizzle in oil.  Add mashed bananas, creme fraiche, and vanilla.  Fold in dry ingredients.  Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Let stand in pan to cool before removing.  Serve with butter, peanut butter, or honey.
The moral of this story: Bake with an Oven Thermometer!