Packaging goodies

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When my husband and I were barely married a month, we both found ourselves out of work.  Since it was also Christmastime and we knew we couldn’t spend money on gifts for family and friends, I made candy boxes.
Everyone loved them so much, they became a tradition.
I wanted to share some tricks for packaging.  I prefer to use boxes over paper plates and such.  It’s easier to package and stack and makes for a nicer delivery.
I buy the boxes at restaurant supply stores pretty cheaply (United Grocers Cash and Carry or something like that usually has them.)
I also use jumbo or extra large paper liners for muffin tins.  You can also find these at restaurant supply stores extremely cheap.
I fill the boxes with the muffin liners filled with different treats and if I have sugar cookies I place those on top.
I have found that fudge works well to wrap larger piece tightly in plastic wrap instead of cutting into smaller pieces. It won’t dry out and people can cut how ever much they want off.
I make a document with multiple lists of the box contents, then cut apart into tags and tie to box.

 

I also have used this printable here, along with a list of the box contents.
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I like to use some Christmas paper or washi tape to attach the two tags.
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As for what to put in the boxes, I prefer to stick with some more old-fashioned sweets and candies.  Also, things you can make in larger batches helps as well, like fudges and caramels.
Look under my confections category here for more ideas.

Chocolate Stars

These may be one of the easiest things I put in our Christmas treat boxes.  All you need is good chocolate and a star mold.  (And some luster dust if you want to be fancy!)
They always remind me of my Grandmother, who when I was very young I remember would serve these at Christmastime.  My mom recalls them from her childhood as well.  I love the symbolism of the star and it is nice to have a simple thing to add to the list of not-so-simple-things!  For those in my area, The Decorette Shop is a great resource for candy/chocolate molds, or you can look online here.

Gingerbread Spiced Caramels

You know it’s Christmastime when my counters are covered with containers of confections.  My mom made candy when I was a kid and when I was a newlywed (and we were both newly laid off) I decided to make confection boxes for family and friends since we didn’t have money to buy presents.  I think everyone enjoyed them more than any gift we could have given so the tradition stuck.   I love giving something that shows I put some time into the gift, and I don’t worry about whether or not it’s something they’ll use or want.
(By the reactions I get when I deliver them I know they don’t go uneaten!)
These were a new addition last year and I absolutely love them.  Something about the warm gingerbread spices just make candy taste extra “Christmasy”!  🙂

GINGERBREAD SPICED CARAMELS
2 1/2 cups heavy cream
1/2 cup unsalted butter
3 cups packed brown sugar
1/2 cup corn syrup
1 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
2 tsp vanilla extract

Grease a 9 by 13  inch pan and set aside.  (line with parchment paper if desired, greasing that as well).   For thicker, use a 9 inch square pan.  I find a 9 by 13 inch pan is just right though.
Place the cream, butter, brown sugar, and corn syrup in a large pot and cook over medium heat, stirring occasionally.  Bring to a boil and stop stirring.  Clip a candy thermometer onto the pot ant cook to 248 degrees F. (firm ball stage).  This should take around 20 minutes.
Remove from heat and stir in the spices, salt, and extract.
Pour into prepared pan and cool for a couple hours.
Cut into pieces and wrap in wax paper.  Store in an airtight container at room temperature for a month.

Recipe adapted from “Gingerbread” by Jennifer Lindner McGlinn

Mint Chocolate Chip Marshmallows

My guy loves anything mint (especially combined with chocolate).  I thought I would try applying those flavors to marshmallows and they were definitely a hit.  If you haven’t had homemade marshmallows before you’ll have to trust me when I say they are NOTHING like store bought.  In every good way that is.   Super fluffy and dreamy.   And you can change the flavor so easily, just by changing the extract you use.  Just remember if you are using candy flavoring that is more concentrated than extract, so use less.
These are basically regular marshmallows, only with mint extract in place of the vanilla, and the addition of mini chocolate chips.  You can make a 9 by 13 for bigger marshmallows, or use a cookie sheet for smaller ones. (The marshmallows pictured are smaller size.)    Next time I make them I might try dipping them in melted chocolate…

MINT CHOCOLATE CHIP MARSHMALLOWS
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
1/2 to 1 tsp peppermint extract (depending how strong you want them)
1 cup mini chocolate chips
1/4 cup powdered sugar
1/4 cup cornstarch

 Sift together the cornstarch and powdered sugar and set aside.
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.  Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.

Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.

Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add the mint extract in the last minute.
VERY gently fold in the chocolate chips.  Don’t mix much, they will melt and smear.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.  Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)

Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.

Sourdough Popovers

 
Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for Sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
 
 
SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin
1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter
 
Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
Recipe slightly adapted from King Arthur Flour
 

Have a Heartfelt Christmas

Are you ready for T DAY?! 
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Some of my favorite holiday memories from my childhood involve service.  Giving or receiving, it is the gift of yourself that is most special.
I want to make sure my daughters learn well the importance of being kind and giving service, like I did in my childhood.
So this year we made a bunch of heart ornaments (I made mine from wool felt, but even simple paper hearts would do).   I filled a box to go under the tree and we after we decorated placed it under the tree and had a family discussion about what it means to be kind to others, and the importance of having a kind heart.
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When someone has done a kind deed, they get to put a heart on the tree.
My little Lucy has made it her mission to have a kind heart and I love seeing her focus on service this Christmas.
It is easy to over think kindness and service.  While taking a sick friend dinner or buying gifts for a family in need are important, for a little 6 year old, realizing that all the little things she does with kindness matter too.  Helping her Nana with something, helping me help an elderly person load their groceries at the grocery store, sharing with her sister.
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And yes, I did all ready decorate for Christmas.  🙂  I love Thanksgiving, and we will celebrate it well.  For my dears, Christmas season is about the decorations and lights even more than the presents.  So I gifted them an extra couple weeks to enjoy it this year.
If you feel stressed or overwhelmed this holiday season just remember that the most magical moments happen when you simplify and share your heart with those in your life, and those you come in contact with.
May you have a heartfelt Christmas!

Our Homeschool Classroom

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I’ve been asked by friends quite a bit how I organize my classroom, so I am finally getting around to sharing it on here.
While it has evolved and been tweaked every year, I feel like we are pretty well organized and I can find and clean it up quickly and easily.  For me, I didn’t like using our dining room table for homeschool since we do alot of art work as well.  And it is really important to me that all meals be eaten at the table together.  So having to clear the table off constantly was a pain, especially when we were going right back to what we were working on.
If at all possible, have some kind of space designated for school, even if it is small.  Everything we have was either a craigslist find (even my Ikea paper sorters, table, chairs, and filing cabinet were cheap craigslist finds) or I built myself.  A few things were purchased at Ikea new.
All of our resource materials have been added to a little at a time, quite a bit has been purchased used.  I buy holiday/seasonal books whenever I see them at a second hand book or kids store.  They are great for rotating in and out.

I made the cubby bookshelves out of pine 1 by 12 and love them.  I use them for our books, toys, and, smaller toys are put in categories in bins together.
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I display books on top for either the current holiday or something we’re studying.
Of course Mr. Rogers has a prominent spot, and a bulletin board that is used to display art projects or something we’re currently working on.
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The desk was a craigslist find.  It is an an old school table and may bot be the prettiest, but it is super sturdy.  I’ve thought about recovering the top in white or a bright color, but it is frequently covered in markers, glue, glitter, and whatnot, and I like that it cleans off the current table so easily.. and I don’t really care if it gets ruined! 🙂
The shelves that hang above the table I made from pine 1 by 6’s to hold smaller objects, fidgets, etc.
The Ikea letter trays work great for sorting construction paper… which we go through.. alot.  alot.  In a recent trip to Costco stocking up on construction paper I had this conversation with the cashier:
Cashier: “Wow, you must have a day care”
Me: “No.”
Cashier: “You a teacher?”
Me: “Nope”.
Cashier: “Just… stocking up for something?”
Me: “no, not really. This won’t last long. I homeschool.”
Cashier: “Oh. You must have a lot of kids!”
Me: “No… just 2.”
Cashier: “Oh…”

Under the table I have a garbage can for recycling and a large tub for art projects.  I go through it frequently and sort what should be kept (In a closet I keep a few containers to save art work), and what should be recycled.
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Another Ikea find was this cart, which we call “the art cart”.  It holds buckets with basic art supplies, like colored pencils, crayons, erasers, pencils, markers, wipes (for messy art moments), and a few favorite fidgets.  I love that I can quickly wheel it next to us and have all of our basic necessities right on hand.

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On the other side of the table is a tall bookcase, which I have all of the educational reference and seasonal books in.  I use colored electrical tape to mark the books in categories, whether it’s music, language, Christmas and winter, Valentine’s day, spring, etc.
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And yes, I do have a key posted.  🙂
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On the opposite wall I have a tall filing cabinet that I have sideways so we can use the side of it as a magnetic display.  On top I have a couple more of the Ikea paper trays, but I have them on their side to organize workbooks and projects.  I have hanging files inside to organize things by subject, season, or holiday, etc.  This works well for great printables I find but always loose unless they have a home.
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The cabinets are from Ikea and give us some much needed storage.  The first I actually use for extra pantry storage.  In front we have a large tub of puppets, one of my girls favorite things.  When Amelia doesn’t want to do school work I can use a puppet to tell her the same thing and all of sudden she wants to do it.  Faces can be overstimulating for kids with Autism, so my theory is it’s less stressful for her.
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The second holds backup art supplies and any classroom supplies, or science and math supplies.  In the top shelf I have a couple sorters to put the girls completed school work, which occasionally gets sorted into a storage box.
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The next cabinet stores arts and crafts supplies.  I have everything sorted into containers and labeled with the things we use most frequently in baskets inside the drawers for easy access.  On the bottom shelf I keep a large tub full of “whatnot” for art projects.  Usually there are some feathers, paper tubes, empty spools, pretty much anything around the house that would otherwise go in recycling or trash that I know my artist, Lucy would find a use for.
This is pretty much free reign.  I’ve tried to teach my girls about not being wasteful and they’ve been pretty good about that.
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The last cabinet is the game and puzzle cabinet.  I also set up a small shelf for over sized books which never seem to have a home otherwise.
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On the end we have some command hooks for art smocks and aprons, and this year I added their names with hooks for backpacks.  (This was really important for my 6 year old, so why not.)
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I made this cart using some scrap 3/4 inch plywood, framed it in 1 by 2, and added wheels to the bottom.  I rotate what goes on the top, either a sensory bin filled with rice and toys or I use it for our easel.
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I used it as an “art cart” for some time, but our art supplies overflowed too much.  So currently  I have bins of toys in it.
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If I can give one piece of advice, it is to have a HOME for everything.  Otherwise you never know where to put it, and your kids won’t either.
If you don’t have room for what you have, there is nothing as satisfying as a good purge of excess toys and whatnot. 🙂

 

Quick Soup

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I don’t usually buy “mixes”.  I figure why pay someone else to throw some stuff in a bag when I can do it myself for way less money, and not to mention actually know what all is in there?  Well, one exception is the Bob’s Red Mill “vegi soup mix”.  It includes green and yellow split peas, barley, lentils and alphabet vegetable pasta.   (Nothing mysterious in there!)

I’ve kept it on hand for awhile now and used it occasionally, and then I tried the version of it at the  Bob’s Red Mill Visitor Store (If you live in the area, you should really go check it out).  It’s way better, and all I had to do was ask and they gave me a copy of the recipe.  I scaled it down for home use, and now it’s a great busy day dinner.  I always have these ingredients on hand, and you can either cook it on the stovetop or throw it in the crockpot for an even crazier day.
My favorite way to serve this is with some biscuits, either plain, cheddar pepper, or whole wheat flax.
This soup makes a great meatless meal, which I think is a good idea to have in rotation, and is also on my list of “emergency dinners” for those nights when everything just went out the window, but by golly we will still eat a home cooked meal and sit at the table. 🙂

Bob’s Vegi Soup

1 3/4 cups Bob’s Red Mill Vegi Soup Mix
8 cups vegetable or chicken stock
14.5 oz can diced tomatoes, undrained
1 cup diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1 T dried basil
1 tsp garlic powder
1 tsp onion powder
14.5 oz can green beans, drained
salt, to taste

In a large pot, place everything except the green beans and salt.
Bring to a simmer and let simmer for 1 to 1 1/2 hours.
Add green beans and salt to taste.

Recipe source: Very slightly adapted from Bob’s Red Mill Visitor Center

Nerf Cake

DSC01593I don’t usually get the chance to make “boy” birthday cakes.  So when I made my dear friend Katie’s son Collin a birthday cake I had to consult pinterest for nerf ideas. 🙂  This was super simple, and marshmallow fondant came to the rescue yet again!
I used some small alphabet cutters to cut out Collin’s name and randomly placed some small number 8’s on the cake since it’s his 8th birthday.
Collin is a pretty awesome kid, so it was super fun to make his cake for him! Love you Col!

Black Licorice Caramels

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There are two kinds of people in the world.  Those who love black licorice, and those who detest it.  Okay, maybe it’s not quite that simple.  But if it was, I bet these tasty treats would win them all over.  If you need a last minute Halloween treat… or anytime treat, I highly suggest these.  Especially if you like black licorice 🙂
I packaged some up using some washi tape, little treat bags, and tags using these on The Toymaker website.  (Great website for cute little projects with kids!)
Happy Halloween!

BLACK LICORICE CARAMELS
1 cup butter
14 oz sweetened condensed milk
1 1/2 cups corn syrup
2 cups sugar
pinch salt
1 to 2 tsp anise extract (depending how strong you want the flavor)
few drops black food coloring

Stir together the butter, milk, corn syrup, sugar, and salt in a large heavy pot over medium heat with a wooden spoon.  Stir constantly until the sugar is dissolved and butter is melted.
Clip on a thermometer and stir frequently until caramel reaches 238 degrees for a softer caramel, or 245 for a hard caramel.
Remove from heat and add the anise and coloring.  Stir until well blended.
Grease a 9 by 13 inch pan (I actually have a 10 by 15 inch pan that is my favorite for candies, makes them just a bit thinner.)
Pour the caramel in and spread evenly if needed.
Allow to firm overnight, then remove from pan and cut into small pieces.
Wrap individually with waxed paper.



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