Stuffed Acorn Squash

I had a couple of acorn squash staring at me the other day and while I love making it roasted or mashed for a side dish I wanted to make it the main attraction. So I took inspiration from my Mom’s dinner in a pumpkin recipe and this might be new favorite fall dish. Acorn squash are easy to find and inexpensive through fall and they’re also smaller and easier to prepare.

By dicing the vegetables smaller it’s easier to mound the filling in the squash and also I have found those in our household who have mushroom aversions don’t notice them sometimes too.
I used brown rice and I think it’s hearty flavor pairs well here but if white is what you have that’s ok too. The maple syrup compliments the squash well but if you don’t have pure maple syrup I would leave it out.
Happy fall!

Slow Cooker Pear Butter

Does anything quite say fall like something cooking in the slow cooker? Especially when cinnamon is involved. My oldest daughter loves, LOVES jams, spreads, condiments of any kind. I haven’t made pear butter in forever and had a big bag that was getting too soft for eating so I knew what to do.
This could easily be made with apples too and it isn’t safe for canning it freezes quite well and in little jars it would make a wonderful gift especially with some fresh bread or biscuits. My girls have discovered it’s yummy on pancakes as well.

The only sugar cut out cookie recipe you’ll ever need

I have been using variations of the same sugar cookie recipe for over 20 years now. Along the way I’ve made alterations and tried some different things and I can say I’m 100 percent certain these are the best sugar cut out cookies!

There are few things that I think make these the best.
1. No shortening. These have all butter. I trust cows more than scientists anyways.
2. NO CHILLING. So when it’s 7 pm and you forgot you promised your kid you were going to make cut out cookies you can get ALL the extra super mom (or dad!) points!
3. No spreading. Because what’s the benefit of not having to chill if they spread out?!

These cookies are buttery, tender, and perfect for eating plain or with frosting! Because let’s be honest, that’s the best part of making cut out cookies, right? Putting out colored frosting and copious amounts of sprinkles and just making the best yummiest mess!
If you need a simple cookie frosting this is always a classic. Except I make it with all butter unless I really need it super white.

In case you aren’t sure what things should look like I broke it down for you.
When creaming the butter and sugar it should be smooth but don’t expect it to lump all together:

After adding the egg and vanilla you want it well combined but no need to beat for long. Scrape the bowl if necessary:

Only mix briefly after all the dry ingredients are combined. Use a bowl scraper to lump all the dough together. If you see any streaks of butter mix for a couple more minutes.

I like using a floured piece of parchment paper to roll out on. Dust with flour first (I love my flour duster!) Place half the dough on and dust the top with a little flour.

Top with another sheet of parchment paper and roll out to 1/4 inch thickness.
I much prefer a small wood rolling pin because it’s easier to maneuver. and gives you a more even roll if it isn’t tapered.

When you’ve rerolled a couple of times I just scoop the dough into balls and flatten with a glass.

Or roll in colored sugar then flatten.

And for our all time favorite, with miniature chocolate chips! They come out wonderfully and who doesn’t love chocolate chips in cookies?!

Enlist your little ones if you have them. This one has been well taught to place the cutter close to the cut edge of the next cookie…

And push down with a flat open hand from above.

I love these “Holy Sheet” baking sheets from Great Jones. They are coated with a nonstick ceramic coating so no need to grease or use parchment paper! Everything slides off of them.

As you can see, any spreading is miniscule!

And they hold up to impressions well too!

Looks good enough to eat! And since these are all butter they have amazing flavor if you don’t want to go to the work of frosting.

I like them soft but if you want a firmer cookie bake for an additional 30-60 seconds. I don’t have much issues with breakage though and nobody minds the broken cookie that needs taken care of…

Caramel Oat Shortbread Bars

What’s better than shortbread? Shortbread with caramel and chocolate!
Don’t worry, there’s some oats as well so really it’s a breakfast bar…
I make these using my pink salt caramel sauce. If you don’t want to take that step (which believe me, that sauce is worth the step!) you could melt premade caramel or just sprinkle with caramel bits. Using a sauce makes these so much more decadent though.
These are great when you need a big batch of something, I make a double batch in a jelly roll pan and bake for the same amount of time.

Pink Salt Caramel Sauce

Caramel is such an easy thing to make but can often go wrong.
I keep a jar of this in my cupboard for baking with or topping ice cream. A lot of recipes call for butter but I prefer making mine without. I find it works better when adding it to recipes. The other thing I do different is use pink salt. I’ve been doing this for years and everyone always asks what I add to my caramel to make it taste so good. I used to use sea salt with good results but once I tried making it with pink salt on a whim and now it’s the only way I make it!
I don’t use a candy thermometer, I find it’s easier to watch the color. For me, it’s just perfect when it’s a medium amber. Using a nonstick pot will make it easier to clean but harder to see what color it is so I use a heavy stainless pot. Boiling water in the pot afterwards helps cleanup.
This sauce makes perfect little gifts and can be used for an apple dip, ice cream sauce, or incorporated into baking instead of melting down caramel cubes (which taste like straight corn syrup, not caramel!)

Vanilla Lime Butter Cookies

These are twist on these orange butter cookies. I love the combination of floral vanilla bean with tart lime.
These cookies are rich and tender from the extra egg yolks but not overly sweet. The citrus is pleasant without being overly tart. Lime juice powder is always in my pantry I add it to baked goods when I want that extra pop of citrus without adding liquid or too much tartness. I think it’s worth keeping on hand but if you don’t have any available you could double the amount of lime zest and add some lime juice as well to the dough.
This dough requires no chilling and doesn’t spread much in baking. I’ve made them in small to extra large with great results. (Nobody turns down a giant cookie!)

Soft Cinnamon Rolls

When I was making the soft milk bread I knew I had to try making cinnamon rolls with it too. They are the new favorite cinnamon rolls in our house and just in time for cinnamon roll season! Because they have tangzong (that’s that cooked slurry of flour, water, and milk) they stay fresh and tender much longer. The dough is easy to make and after the first rise you’ll roll it out (I find it’s easier to do in 2 pieces) and brush with melted butter.

Enlist your favorite helpers to sprinkle on the spiced sugar.

Roll each roll up tight and pinch shut.

I like the dental floss technique. If you use a knife make sure it’s very sharp. If it pinches the layers together when you cut they won’t raise as evenly.

Bake after a second rise in a 9 by 13 pan…

Are you a frost while warm or cooled person? I do like how the frosting melts into them a little while warm.

And best part? You can make 3 pans (9 inch rounds) with the same recipe.

I like to put some frosting in a small ziplock bag on top of them before freezing. Then when I rewarm them I add the frosting then. Make extra pans to share, if you have any elderly neighbors, friends or family I have found homemade breads and cinnamon rolls are always appreciated!

Soft Milk Bread – with whole wheat variation

If you are a baker chances are you’ve heard of the tangzhong method. If you haven’t heard of it, it is an Asian method where you cook a slurry of flour, milk, and water and incorporate into a yeasted bread dough.
Why should you try it?
It makes breads softer, fluffier, and also extends shelf life. Like a week later your bread will still be fluffy, soft, and tender.
I decided to put it to the test with whole wheat. Would it still be as magically pillowy soft and tender? Would it extend the shelf life? Typically I freeze whole wheat breads that won’t be eaten within 2 or 3 days max.

So what’s the verdict?
At 50% whole wheat:
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!

What about at 100% whole wheat? certainly not then…
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!
Much to my amazement the 100% whole wheat was still incredibly soft, tender, and fresh! I realized after I did cheat by using all purpose flour in the tangzong method but at a mere 2 tablespoons I’m not going to fret over that.

For fun I also tried some in a pullman pan (using a double batch as it is a long loaf). It made for some amazing tea sandwiches!

This bread is DEFINITELY worth the 5 minutes of extra work. You’ll be rewarded with amazing bread whether you want to use all, part, or no whole wheat. And while it is typically made with the signature look of placing 3 or 4 rolls of dough in the bread pan it won’t affect the outcome if you just make it into a regular loaf.

Homeschool Classroom Organization

I’ve been homeschooling for over 15 years so our classroom has been through MANY changes. About once a year… or more… I assess how the current layout is working for us and adjust as needed. Honestly I love the current layout more than any other and can’t imagine changing it. It feels more like a library now which I’ve always wanted. If you have younger kids my old layout may have more ideas for you and you can find that here.

We used to have a big school table but as our girls have gotten older I find that it works best for us to just use our dining room table so we have some open space…. and more room for books. I do have a tablecloth I can throw on it for art projects if they will be especially messy (the IKEA disposable shower curtain liners are super cheap and work WAY better than those thin disposable tablecloths!) But I also have a folding table I can set up for extra messy projects that need to be set up for longer as we do eat at our table every day.

Ledge shelves work great for holding art items used most frequently or for displaying books and I always keep baby wipes on hand for cleaning paint off.

Wall shelves hold a variety of art supplies. Pom poms, different mediums, papers, paintbrushes, pallets, etc. It can be helpful to group things together and label.

Below the shelves I have these drawer carts on wheels that hold more art supplies, another for legos, and one for miniature making (one of my youngest’ favorite hobbies).

On top of them I keep some bins of things we like to have handy. Crayons, fidgets, a silverware caddy makes the perfect caddy for markers, colored pencils and such.

I used to use an IKEA cart (you can find similar ones at craft stores everywhere now as well) but I found our current set up is better for us since we have so much art supplies.

The bookcases on one side of the room hold educational books and supplies.

I like having a big basket for holding each child’s finished work and occasionally go through and sort what should be kept (I keep a couple of bins in a closet) and what should be recycled.

We use these green bins for each subject for my youngest daughter. They contain everything needed to work on that subject. We use thinking tree journals for her and supplement with a few other items. This way she can just take the bin to the table or outside or even the couch to work on that. She really likes the flexibility to do that and not having to gather everything needed before getting to work.
My oldest has special needs and a developmental delay so in alot of ways she’s a preschooler. It works best for her to have one basket with some workbooks.

I used to use these guys from the container store but they just didn’t hold everything needed for each subject so the green bins work better. I think I bought them a decade ago at Joann fabric store!

In the corner is an amazing rotating bookcase someone made for us (It is the most amazing thing ever!) My youngest has her miniatures displayed in it. We recently added a love seat i snagged an amazing deal on!

We used to have this swivel rocking chair with a tent canopy over it but wasn’t the most comfortable and they were ready for a change. I had made it from a giant embroidery hoop and some old curtains.

This 50 cent broken globe was turned into a hanging light (we reused the light cord and disco light bulb from the tent)

Under the loveseat is a simple box with small wheels. It’s currently holding some legos for a stop motion my youngest is making with her Dad but she plans on setting up a prehistoric diorama on it.

And now we have room for a little table and displaying current interests, like a fossil, rock and mineral collection my youngest adored making.

On the other wall is more books… of course! The large ottoman stores our puppet collection that our girls just don’t want to get rid of yet!

Those green play mats from IKEA have held up great over the years and have been used a lot for yoga and such.

And since we don’t have an extra table there’s room to do yoga or games in the middle of the room.

By the table I have a magnetic dry erase board hung (I bought the giant frame for almost nothing. I was pretty excited t fit so perfectly over the dry erase board. I hang happy thoughts, or current things of interest or to work on. Or you can write out a quote every day for your kids to copy down in a “Words of Cheer” book.

And just to keep it real, this is what it looked like for a good week or so while I rearranged everything!

If you don’t have room for a homeschool classroom you can still be successful! I have seen set ups where each child gets a basket or a cart on wheels and that can work too. Every a cardboard box each child gets to decorate can work! The most important thing is that you are learning together. Embrace a little mess. It won’t always be perfect and it won’t always be tidy. Be willing to make changes as needed and always choose time together engrossed in your child’s passions and interests over fighting over academics.

Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting

It’s that time of year again. You know what I’m talking about if you planted zucchini in your garden. It’s now piling up on your counter, filling your fridge…
My 13 year old was in charge of our garden this year. Earlier this year we volunteered at our local food bank and she learned you can donate produce from your garden so she was really excited to take that on. We have an Asian Pear tree that produces a lot of fruit so between that and the garden she’s donated over 100 pounds so far! That still leaves zucchini on my counter though. I wanted to make something special to celebrate her hard work and remembered my chocolate carrot cake (the most fantastic carrot cake EVER) and wondered how it translate to zucchini. I was NOT disappointed! Rich, tender, moist, and chocolaty!
I have no doubt this recipe will be made again before zucchini time is up!

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