I have a project I am working on, It’s an activity booklet with a Halloween theme, don’t let me forget about it because it is awesome! I created approximately 10 spooky characters and a bunch of new games & cutouts. The book is 12 pages long and can be printed back to back on 8.5×11 sheets of paper with no borders. It started as a project for a local halloween party that needed a whole bunch of envelopes. I designed a foldable coffin money envelope that also fits on 8.5×11. It will be available for sale on my etsy soon.. or another site.. i’ll get on that as soon as the brochure is complete, heck i might just offer it for free.
I went on a little pancake binge this week, and found a great recipe. Then I messed with it. It’s much better now.
Were going to start by of course making sure you have all the ingredients:
-1.5 cups flour
-3.5 tsp baking powder (magic)
– .5(half) tsp salt
-1 tbs white sugar
– 1 tbs cinnamon
-1 tsp vanilla
-1.25 cups milk
-3 tbs melted butter
We are going to sift all the dry together (flour, magic, salt, sugar, cinnamon)
make sure if you don’t have a sifter that its at least mixed and has very little lumps.
At this point, crack and whisk your egg separately & melt your butter (15 seconds in the microwave should do it.)
Make a hole in your dry ingredients and pour in the milk, vanilla, whisked egg, & butter.
If you want you can save a bit of the butter to put in your pan, but I use a non-stick pan and they flip just fine. Mix it up.
With your pan on medium heat, measure each pancake with approximately 1/4 cup of batter, pour & wait until there are bubbles popping through the pancake & flip! This recipe should make about a dozen or so pancakes.
You should only use pure canadian maple syrup, anything else is gross. Except Nutella, that stuff is the bomb.
My mom told me the story of how she used to watch her grandma (Tota Ruby) make punch for our entire family. At the time my mom was young and unaware of the alcohol content, and just thought cherries & ginger ale was a fancy adult drink she was not allowed to have.
But there is more to it than that young one! It was a crazy delicious punch!
This recipe is mostly a family secret, so I cannot divulge how much of each ingredient is added*. This recipe was passed down to me after a large family gathering and I can tell you, it stands the test of time!
You will need to taste as you go of course!
-94% proof vodka
-1 frozen orange juice can
-Jar of maraschino cherries
You want to soak the cherries in the brandy for at least 3 hours in a glass container. When you ready to make the punch, get out your large bowl and mix it all up!
For the slush, pour all of this into a pitcher & put it into the freezer over night.
Thank you Tota❤
*it’s usually an entire bottle, this stuff gets you rather smashed & it’s super sweet so you can’t taste the alcohol content.
Now, just the word lasagna can be off putting for new cooks, but this recipe is great and can really get you in the mood for other cooking adventures!
Gather your ingredients:
-1 lbs of lean ground beef
-1 package of oven ready noodles!
-1 54ml can of Italian tomatoes
-1 can of tomato paste (the little ones)
– 475g tub of ricotta
– 1 bag of shredded mozzarella cheese (about 1.5-2 cups)
– pinch of sugar
– 1 tbs of seasoning*
*before we get started my mother uses a commercial brand, Les Herbes Salees du bas du fleuve, by J.Y. Roy of St. Flavie, Quebec. It is herbs & vegetables preserved with salt. The ingredients listed are celery, onion, salt, carrot, parsley, parsnip, chervil, savory, leek, chives, and spinach. So I’m pretty sure you could use a sprinkling of whatever you have on hand, or some mrs dash!
You will need a 9×13 glass dish, a bowl & a stove pot.
In the stove pot on med-high heat, brown all the meat.
While that is browning, in a bowl mix the ricotta cheese in with one egg and the tbs of spices.
Then you will want to add the sugar, tomato paste & canned tomatoes to the meat & cook for a few minutes longer.
When that is done you want to take your 9×13 pan & layer in
Sauce, noodles, sauce, mozzarella, noodles, sauce, all of the ricotta mix, noodles, sauce, mozzarella, noodles, sauce & ¾ cup of mozzarella on top.
You will then want to cover with tin foil and cook for 45 minutes at 375
At 20 minutes remove the tin foil!
It should be yummy!
Hey everyone, hockey references aside, I have a great scone recipe, and if you have a few minutes after the game I’d like you to try it out. It’s a sweet one. Literally.
I also want to let my readers know (this is a warning?) that the recipes I use are super flexible and I usually do not use exact measurements, or I make everything using 1 measuring cup and eyeball it. But I don’t post it unless I’ve tried it and love it.
Start by preheating your oven to 400 F and putting some parchment paper down on your flat cookie tray. This recipe has a 15 min. bake time & makes 8.
Get out 2 bowls and in the big one put your dry ingredients:
-3 cups flour
-1/2 cup sugar
-5 teaspoons baking powder
-1/2 teaspoon sea salt
-1 tsp cinnamon
Mix it evenly.
Add or “cut in”
– 3/4 cup margarine (maybe butter?)
– 5 tsp cream cheese
In a separate tiny bowl whisk up
-1 tbs vanilla
Add to the flour mixture (I did it half at a time) & make dough!
This is where I added about
-1/2 cup dried cranberries (although lots of other fruits would work too)
Put out some flour on a cutting board or your table.
Knead the dough for a minute
Roll it into a tube
Then cut it into 8
Put the 8 pieces onto your parchment in the preheated oven for 15-16 minutes, ovens may vary so watch the bottoms for golden browness….
…and hey, if you over cook them put ‘em on the floor and pass ‘em around, free hockey pucks! C’est la but!
I want to also say that these go really well with some home made Apple Butter from my friend at Becsucre Butters! You can also reach her on Facebook! https://www.facebook.com/LesBeurresBecsucreButters
Well, besides painting my nails a ton of fun colors, and designing a headstock shape for my guitar*, I’ve not done anything artsy in a while. Or updated this blog since December it seems!
What I HAVE done though, is create many, many hair flowers.
I deconstruct silk/fabric flowers then dye some of them and reconstruct. When I am happy with the new style and color I attach them to a hair clip, and glue in a cabochon button for the center. They look great! I am very happy with the results, and love having them in my shop. When I bring them out it really brightens my mood.
*For my 30th birthday I bought a custom guitar, which I helped build, design & paint and will learn to play as a gift to myself.