“Mr. Rogers Neighborhood” Birthday Party

June 25, 2013 by

Mr R

My girl is Mr. Rogers #1 fan.  I sincerely doubt anyone could ever love him more than her!  Part of having autism means that when you like something, you generally REAAAAALLY like something. 🙂  I am quite grateful that she loves the show so much though, since it has been a huge part of her overcoming fear and anxiety about things like going to the doctor.
I had NO luck finding fun information online or anywhere for throwing a Mr Rogers themed party so I wanted to share it here in case anyone else wants to do one!  These ideas would work well for doing a “Daniel Tiger’s Neighborhood” themed party as well.

I used a poster we have in our homeschool classroom to decorate, and some bunting from the Circus party.    Her invites were simple, with a picture of trolley and said “It’s a beautiful day in the neighborhood, a beautiful day for a party… won’t you come to Amelia’s birthday party?”  and all the information.

We served a simple lunch I decided to make cake pops in the shape of her favorite characters from the show.  “X the owl” was one of my favorites.  I think he turned out pretty good. 🙂
x the owl

Behind each characters cake pop I made a sign to go with them.  X the owl always said “Nifty Galifty”!
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Henrietta Pussycat was invited too of course…
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They were “meow meow yummy” all right. 🙂

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And we couldn’t forget Daniel striped tiger!
daniel striped tiger
And last but not least, don’t forget Mr. McFeely!
I just had to add some “Speedy Delivery” tags 🙂
mr mcfeely

 

For the activity we decorated cookies, Amelia’s favorite activity.
Truth be told, all the kids love doing it too.  One of the best kids activities ever.
Each kid got their own tray with frosting, sprinkles, and sugar cookies.  I made Mr Rogers themed shapes, like an owl, crown for king friday, fish- for the fish Mr Rogers always fed in the show, sneaker, trolley-this was made by slightly adapting a train car cutter I had.  I was going to do a stop light and sweater, but forgot.
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And the cake was a no brainer.  Amelia was ADAMANT on having an “orange tiger cake”.  I made it 3 layers, using 2 for the face, and cutting 2 circles for the ears from the other one. (I cut off the bottom third for each ear).  I frosted it orange, then used marshmallow fondant to roll out and make the details.
daniel tiger cake

She loved it!
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Mr. Rogers himself stopped by 😉
Is he not the best Daddy ever?!  I found him a sweater and some sneakers at a second hand store, and the girls picked out a trolley tie pin for him for his birthday. 🙂  My little one wanted to be Mr. McFeely for the party, so I whipped together the mailbag and hat for her the morning before the party.
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I used her gifts to decorate for the party as well, and I can’t rave enough about the neighborhood trolley from Holgate Toys.  It has a lifetime warranty too.
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My mom got her this sweet snowglobe, she just loves it.
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I got lucky and also found some vintage Mr Rogers puppets and books on ebay at a good deal as well.
We also played a CD of him singing during the party.

For the favors I got the kids these travel cups and Mr. Rogers Neighborhood pencils, again from the Fred Rogers Company.
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And they also have Daniel Tiger’s Neighborhood cups if you go that route.
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Ugga Mugga friends!

Resources for Mr Rogers products:
The Fred Rogers Company Store: they have shirts, pins, cups, pencils, soup mugs, cds, books, you name it.  We have looked everywhere for a cd of Mr Rogers himself singing, and finally found it here.  Alot of pretty inexpensive items as well.

Holgate Toys: They have a whole section for Mr Rogers toys! Excellent warranty and customer service.  I had ordered her trolley through a store on Amazon, but it came broken.  I called Holgate and they sent a replacement to me directly, making sure I got it before her birthday.  I will definitely be ordering from them again!

PBS Kids:  They have some e-cards, coloring pages, printable sheet music, etc.

You could also look on Ebay and such for vintage books,  puppets, etc.

Filed Under: Parties

Toasted Coconut Lime Sugar Cookie Truffles

June 18, 2013 by

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I was thinking these would be a fun patriotic treat for the 4th of July, made with some red and blue sprinkles or sugar in place of the coconut.
They come together super quick, and are a great way to use up leftover sugar cookies too.  If you need to make them in advance you can also store them in the freezer in an airtight container for longer storage.
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I am a super fan of all things tart, especially lime.  Especially lime zest. Yum.
That should be it’s own food group.  And no worries if you don’t have lime juice powder, it just adds a nice little extra lime punch.

TOASTED COCONUT LIME SUGAR COOKIE TRUFFLES
Makes approximately 48 truffles

12 oz cream cheese
3 T lime juice
1/2 tsp lime juice powder (optional)
1 tsp lime zest
6 cups sugar cookie crumbs*
white candy coating or white chocolate, melted
toasted coconut for topping, optional

Combine cream cheese, lime juice, zest, and powder, and cookie crumbs and mix until smooth.
Scoop into balls about 1 to 1 1/4 inches in size.  Drop onto a wax paper lined cookie sheet or tray.  Chill for at least an hour.
Roll balls smooth, chill while you melt candy coating.
Dip balls in coating and top with coconut or sprinkles of choice.  Store in the refrigerator.

Recipe adapted from singforyoursupperblog.com

 

*Use store bought cookies, or left over, or make your favorite sugar cookies up in a 9 by 13 pan and crumble after baked and cooled.

Filed Under: Candy / Confections

Chocolate Chip Cookie Dough Waffles

June 12, 2013 by

 

 

 

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We love brupper.  You know what brupper is don’t you? Breakast and supper combined, of course! 🙂
When I was a kid, and my mom worked on saturdays for a while, my dad would make us pancakes for breakfast… only different.  He liked to try adding different mix-ins, like granola, fruit.. and other not so successful things. 🙂
These remind me of him, and are so much fun to make as a family.
My girls love “brupper” probably more than any other dinner.    And these are by far our favorite waffles.  I think it’s the cornstarch and rice krispies that help them stay so light and crispy.  They hold well in an oven while you cook them all too, just put a wire rack over a cookie sheet in a warm oven.

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These freeze amazingly well, sometimes I’ll even make a triple batch to stock up the freezer with some quick breakfasts.

LIGHT AND CRISPY BELGIUM WAFFLES

Makes about 8 (7 inch round) waffles

1 1/4 cups flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 eggs, separated
1 1/2 cups milk
1 tsp vanilla
1/2 cup vegetable oil

In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.

In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.

In another medium bowl whisk the egg whites to soft peaks.  Set aside.
Pour the milk mixture into the dry mixture and whisk to combine.
Add the beaten egg whites and whisk in just until combined.

For a 7 inch round waffle iron, use about 2/3 cup batter.  Cook according to your iron’s instructions.

To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag.  You could also layer waxed paper between waffles and put in a bag or freezer container if you don’t have room to flash freeze.

To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.

For Cookie Dough Waffles:
1/4 cup butter, room temp
2 T sugar
1/4 cup light brown sugar, packed
1/2 tsp vanilla
1 T milk or cream
1/4 tsp salt
1/2 cup flour
1/4 cup mini chocolate chips

Beat butter and sugars together in a large bowl until well combined and fluffy.
Add vanilla and milk, stir well.  Add salt and flour, mixing well.
Stir in chocolate chips.
Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter.  Close iron, cook as usual.
Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.

Waffle recipe source: The Cook’s Country Cookbook
Cookie dough recipe source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

Filed Under: Breakfast, Freezer

Homemade Elephant Ears

June 3, 2013 by

ele ears
My girls love going to the Oregon Zoo more than any other place.  We go often, and it’s a great place for homeschooling since we can spend so much time learning about different animals, and also jobs at the Zoo.  Last time we were there I got the girls an elephant ear to share for a special treat.  A Zoo employee was cleaning off some tables by us and I thanked her for her work in keeping the Zoo so clean.  My 6 year old Lucy then bursts into “Thank you, for everything you do-OO!” (If you are a parent, then you probably recognize the Daniel Tiger song!)
I think it made her day.   I think these little ladies are going to turn out all right.

After a long rough week I thought I would make some homemade elephant ears for a super special treat.  I am now dubbed the “best mommy ever”.  I’ll take it. 😉
These were actually really quick and easy to make and I think they’d be very fun for a carnival themed birthday party… or a Monday… or a Wednesday. 🙂
We don’t like alot of fried foods, but these weren’t greasy at all and such a fun treat to make at home.
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HOMEMADE ELEPHANT EARS
Makes 16 (6 to 10 inch ears)

For dough:
1 1/2 cups milk (I used fat free with great results)
1 tsp kosher salt
2 T sugar
1/3 cup plus 1 T shortening
2 T active dry yeast
4 cups flour
oil, for frying

For coating:
3 T ground cinnamon
6 T sugar

Heat milk, salt, 2 T sugar, and shortening in a small pot over medium heat until shortening melts.
Remove from heat and cool to lukewarm, about 110 degrees.
Sprinkle in yeast and let sit for a few more minutes.
Place flour in a large bowl and add yeast mixture to it.
Stir until dough comes together, then knead just until smooth.
Cover, let rise for 30 minutes.
In a large shallow bowl, combine coating ingredients.  Set aside.

Heat a couple inches of oil to 375 degrees.
While oil is heating, cut dough in half, then each half into 8 pieces (you could make larger or small depending on preference).  You should have a total of 16 pieces.  Cover with plastic wrap.
Roll out dough into 6 to 10 inch circles (don’t worry about being perfect- make them thicker or thiner depending on preference) using a rolling pin on an unfloured surface.  Stack and keep covered with plastic wrap as you go.
When oil is hot, fry one at a time for 1-2 minutes per side.
Remove from oil and place on a paper towel lined tray.  Either dip each side of ear in coating or sprinkle on while still warm, making sure to coat well.
Repeat until finished.

Recipe slightly adapted from All Recipes

Filed Under: Desserts

Is Canning Safe?

May 23, 2013 by

Okay, so I want to start out by saying I am NOT the “canning patrol”.  I will not be coming to your home and going through your home canned goods and deciding what is safe and not safe and throwing things out.  I am merely giving my opinion. I just wanted to get that out in the open first.
It seems I’ve been fielding a lot of canning questions and concerns lately from friends and thought I should share some thoughts here.

First off, yes, I do can.
Second, I am a stickler for rules when it comes to canning safety.
Third, you should be too.  (all though, as long as you don’t ask me to eat what you canned, that’s really your business).

I have heard sooo many times the declaration “I’ve done it this way for years, and I’ve never gotten sick from it!  So it must be safe!”
Let me explain why I think that’s a foolish thought.
My grandmother, as most country women of her time, canned pretty much anything and everything.  My mom recalls many an evening before dinner when her mom would open a jar of home canned food, scoop off the top layer of  “stuff” and then take a spoon of the contents and hand it to my grandfather saying “Here Johnny, try this.  See if it’s still good.”   If he was still alive by dinnertime, everyone had to eat it.
Did he survive? Yes. Does it sound like a good idea though? (Please tell me you’re saying no!)
None of us knows when we are going to be lucky or unlucky when it comes to eating something questionable.   And when it comes to your and your families health, isn’t taking a few extra precautions worth it?
Just because someone doesn’t get “sick”, doesn’t mean it’s healthy.  And we certainly don’t know when we’re going to be “unlucky”, or if we are causing harm to our body even though we haven’t gotten “sick”.

So how can we know we are canning safely?  I don’t think you know what to avoid doing unless you know what there is to be afraid of.
How can you do that?  Well, many extension offices have classes you can take (locally you take one through WSU Extension office from a Master Food Preserver).  You can research all the information and directions available from the National Center for Home Food Preservation.  And their book, So Easy to Preserve, is invaluable with more recipes than you’ll ever need.
Use SAFE equipment.  And just because it is sold in stores does NOT make it safe.  For instance, steam canners are still sold.  Are steam canners safe?
I certainly don’t think so.  Not just because they have been scientifically proven INEFFECTIVE at killing bacteria, but because common sense tells me it’s a bad idea.  Let me present you with 2 scenarios.

Scenario #1:
Bring a shallow pot of water to a boil.  Now hold your hand in the steam for 10 to 15 minutes.

Scenario #2:
Bring a very large pot of boiling water to boil.  Now COMPLETELY submerge your hand in water and keep it there for 10 to 15 minutes.

Which Scenario would you pick?  Probably #1, right? Why? Because as hot as the steam might get, it certainly wouldn’t be as painful as #2.   While steam may be hot, it will never penetrate the jars, heating through to the middle of the contents to kill harmful bacteria.  It just isn’t possible.

So when it comes to canning, use a little common sense.  Just because you warm the glue compound on the canning lid enough to seal does NOT make it properly processed.  And just like anytime you cook, if you don’t take proper precautions, you can get people sick.  You can even kill someone.

You’re probably wondering if I still can?  Yes.  Absolutely.  Since I have young children I choose not to can meats and such that take more time.  But I am glad that I know how to do it.  And when I do can,  I am careful, and remember to follow safe CURRENT guidelines.   I hope you will too.

Filed Under: Canning

DIY Laundry Detergent (Big Batch!)

May 17, 2013 by

diy laundry det
Hi blog.  Have you missed me? Sorry I was gone all week, I was busy raising people.
I have alot of friends who make their own detergents and I finally decided to try it after realizing how much we spend on laundry detergent!  I asked my friends for their recipes and scoured the internet and picked a handful to try.  After making some scaled down batches, this one is my favorite.  I definitively didn’t care for the dry powdered detergent, even though it was easier to make.  I found the liquid got the clothes cleaner.  I adapted the recipe to make a large batch so I don’t have to make it very often at all.
It’s ridiculously cheap to make, and I’m kicking myself for not starting sooner!

I was a little leery since both me and my youngest have super sensitive skin. (I mean really sensitive, I don’t even wear makeup because of it).  I’ve always used “free and clear” detergents (and well, everything) and wasn’t sure if the Fels naptha would bother us, but NO problems!   I use the Fels naptha to pre-treat stains as well, just wet the stain a little and rub with the bar.  Works great!  I keep one in a dish on a shelf above my washer just for that.  You can also put a small amount of the detergent on stains and work it into the stain as well.

You’ll need just a few things: a large bucket to mix/store it in (I bought one at United Grocers Cash and Carry, you can find them at most kitchen supply stores), Washing soda (NOT baking soda!) :), Borax, and Fels Naptha.  You can find the washing soda, borax, and Fels naptha in the laundry section.  I’ve found them at both Walmart and Winco Foods here.
My bucket measures up to 20 quarts, but holds more than that.

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You can also add essential oils if desired, just add them with the borax and washing soda.  I would recommend adding it to your smaller container to be sure you really want to, or use wool dryer balls and add a few drops of it on those.

DIY LAUNDRY DETERGENT (BIG BATCH)

1 bar FelsNaptha (grated or shredded)
1 1/2 cups washing soda
1 1/2 cups borax
(and water)

Heat 3 quarts (that’s 12 cups) with the grated FelsNaptha over medium high heat, until soap is completely dissolved.  (before and after below, note the soap is totally dissolved when done).
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Pour into your bucket and add washing soda and borax along with 3 more quarts hot water.
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Mix well.  Add 4 gallons and 1 quart (that’s 17 quarts) hot water.
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Let sit overnight.  Now it should appear kind of gelatinous.
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Mix really well.  (I break it up with a long spoon, then use my immersion blender to get it smooth, stirring occasionally to get any lumps on the bottom.)
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I pour some into an old detergent bottle to use in the house, and store the big bucket in the garage.  Every time I refill it I mix it up a little as well.
Use 1/4 cup to 1/2 cup per load, depending on how dirty/big your load is.

Recipe Source: adapted from my dear friend Kristy M.

Filed Under: DIY / How to...

Fancy Mushrooms

May 7, 2013 by

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It’s kind of funny that we call these “fancy” mushrooms.  We should call them “easy peasy” mushrooms or something like that.
I serve these with all kinds of dishes, roast, steak, chicken, even quinoa burgers.  I usually use just plain white mushrooms, but use what ever you like.
I love mushrooms, but even those who aren’t so keen on them enjoy this dish.  I love it best with fresh thyme, but dried works if that’s what you have on hand.

FANCY MUSHROOMS
drizzle olive oil
1 pound mushrooms, stems trimmed
1 T butter
3 cloves garlic, minced
1/2 tsp kosher salt
1 tsp fresh or dried thyme
2 T fresh lemon juice
1/4 cup chicken broth

Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
When the pan is hot, add the mushrooms but don’t stir.
After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes.  Add the garlic, thyme, lemon juice, and chicken broth.  Cook for a few more minutes or until the broth has evaporated.

Recipe Source: Adapted from Michael Chiarello

Filed Under: Side Dishes

Crispy Quinoa Burgers

May 2, 2013 by

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I made quinoa burgers.  With extra veggies.  Served with veggies.  And my hubby liked it.
I repeat.  And my hubby… liked it.
Can we just all have a moment to let that soak in? …

Okay, but seriously, how could he not love these?  Crispy, flavorful, all things delicious.
The original recipe only had carrots and green onions for veg, but I wanted more flavor than that.  So I added red onion, peppers, more cheeses, and garlic.  And don’t forget the cilantro.  Of course they needed more egg to bind it all together.  I will be making these often my friends, and you should too. 🙂

CRISPY QUINOA BURGERS
Makes about 18 (generous 1/4 cup) burgers

1 cup uncooked quinoa, rinsed
2 cups chicken stock (or vegetable)
1 cup cooked chickpeas, optional
1/2 cup grated swiss cheese (or cheddar or provolone)
1/4 cup grated parmesan cheese
1/2 cup Panko breadcrumbs
1/2 cup shredded carrots (2 medium)
4 green onions, thinly sliced
3 garlic cloves, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
salt and pepper
4 eggs, lightly beaten

Combine the quinoa and stock in a medium pot and bring to a boil.
Cover, reduce to a simmer, and cook for 15 minutes or until plumped and cooked through.
(Can do this ahead of time, even a day or two).  Let cool.
To the cooled quinoa, add all remaining ingredients and toss to combine well.
Heat a pan over medium heat with a drizzle of olive oil.
Form quinoa patties (I did mine a generous 1/4 cup full, but do the size you want).
You’ll need to cook in batches, don’t crowd the pan.
Cook until browned, then flip and cook the second side.
Repeat until done.
We served them with a salad and avocado, but you could serve them on buns like a veggie burger as well.

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Recipe Source: adapted from How Sweet It Is

Filed Under: Meatless Main Dishes

Lime Mousse

April 30, 2013 by

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I heart citrus.  Especially lime.  My friend made this for her daughter’s wedding reception and served it in tiny tasting cups with little tasting spoons.  It was super cute, and tasted even better.  Luckily she shared her recipe. 🙂
I had some lime juice powder in my pantry so I decided to throw some in, and I liked the extra “limey” boost it gave, but it is definitely still delicious without it.   I made them parfait style for a get together, but next time I’m trying it in a springform pan for a holiday or family dinner.  I bet it would even be good frozen.

LIME MOUSSE
2 cups gingersnap crumbs
2 T sugar
5 T melted butter

1 envelope (.25 oz) unflavored gelatin
2/3 cup lime juice
2 1/2 cups whipping cream, divided
9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
2 T grated lime zest, plus more for serving
2 tsp lime juice powder, optional
green food coloring, optional

Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
Set aside.
Sprinkle the gelatin over the lime juice and set aside.
Bring 1/2 cup of the cream to a simmer in a small saucepan.  Remove from the heat and add white chocolate.  Stir until melted.
Add the gelatin to the chocolate mixture and mix until well combined.  Set aside to cool.
Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well).   Add white chocolate mixture and lime zest and mix well.  Fold in the whipped cream.
Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
Cover and refrigerate overnight.  Keeps well for several days.
When ready to serve, top with some extra lime zest.

Recipe Source: My friend Janine G.

Filed Under: Desserts, Pie

Words of Cheer (or Chicken Wire Frame)

April 26, 2013 by

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My fifth grade teacher was amazing.  Mrs.Farmer.  She was the first teacher I recall having that I would call a “kindred spirit”.  She talked to me more like an adult than a child, which I liked from a fairly young age.  I was an avid book reader, and she really encouraged me in that area.
She had something called “words of cheer” she had her students do.  Every day, she wrote an inspirational quote on the chalkboard and we had to copy it.  At the end of the year we made a cover and she sewed all our pages together so we each had a book with our “words of cheer” to keep.  I still have mine. 🙂
Since then I have always loved having inspirational little quotes and passages from favorite books around.  I’ve been wanting to make something to rotate favorites on for awhile now, and finally got around to it. 🙂
I found a big frame for only $11 in a vintage type store so I figured it was time.
I painted it with Annie Sloan chalk paint (Provence color) and finished with clear wax.  It was a bright green before, so i left a few streaks of that to show through.
Stapled chicken wire on the back,
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then attached a 1 by 2 to the back, then screwed that into the wall. ( I also attached a 1 by 2 to the bottom of the frame, so it would have a little room between the frame and the wall, this makes using the clothespins easier to me.
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Then I put some of my washi tape to use and put it on some small clothespins.
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PS Martha Stewart makes some skinnier washi tape that fits perfect on the little clothespins, otherwise the wider rolls of washi can be cut in half lengthwise to make 2 per width.
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Filed Under: Crafts / Sewing