Thursday, November 20, 2014

Melting Crayons

This morning after reading and our memory work for Classical Conversations my crafty one had a fun idea.

"Let's melt all our broken crayons!"

So we ditched the rest of our school work to have a little fun.

Basically we used all the broken ones that would have ended up in the trash anyway.  We peeled all the paper off and placed them in a muffin tin.

Place the muffin tin in your pre-heated 275 degree oven.  The crayons should be melted in about 10-13 minutes.  Carefully place the hot muffin tin on a heat resistant surface and let cool for about 25 minutes. Then place tin in your freezer for about 5-10 minutes. 

** If you place in the refrigerator/freezer before cooled- the muffins may crack from the extreme temp. change.

Invert the muffin tin the chilled muffin sized crayons should fall right out.

They thought this was SO cool!  We'll wrap them in plastic wrap and share with friends.  I'll be cheesy and make a note that says..."You make my world more colorful".  

Have FUN melting crayons with your kids.  

Wednesday, November 12, 2014

One-Bowl Pumpkin Bread

I have been meaning to share this EASY recipe since October.  For a while I was making it once a week because all the guys love it.  As does this gal.  It has so many of those spices that are for Fall.  My favorite is the ginger.  What I also love about this recips is that all you need is one bowl.

The nuts are optional, but I will say the cinnamon chips are a must.  And I can only find cinnamon chips during the holiday season so if you find them pick up a couple of bags....or five.

Easy One-Bowl Pumpkin Bread

1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
3/4 cup pumpkin puree (not pie filling)
2 eggs
1/2 cup vegetable oil (you could also use coconut)
1/3 cup water
1 teaspoon vanilla

**Optional add-ins
1/2 cup cinnamon chips
1/2 walnuts or pecans

1. Preheat oven to 350.  Butter and flour (spraying with Pam works great too) a 9x5 loaf pan, set aside.
2. Whisk together sugars, flour, spices, baking soda and salt in a large bowl.  Make a well in the center of the bowl.  Add pumpkin, eggs, oil, water and vanilla.  Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing the batter until smooth and clump-free. (Don't over-mix)
3. Pour batter into the loaf pan and bake 55-65 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 5 minutes and then cool on a rack until ready to serve.

Note-even baking at 65 minutes in my oven the top middle is still a little gooey....just the way we love it. You can see it in the picture above.  Those are the pieces we all fight over.


Friday, November 7, 2014

From Hiatus to Homemade Caramel Apples

So wow!  It's been four months.  My little blogging world took a backseat to life and I ran with it.  But I'm back!

After a week of the entire family being sick I decided to make Thursday night a FUN night.  More like a Friday night with BBQ Chicken pizza and a treat to bring a smile...or a full mouth.

Happy Friday!  Now go make some pizza and caramel apples.  And get outside and enjoy the weather too!