Pepper Paints

Spider Web Snacks

We seem to be having an extra busy Halloween season around here this year. We have had to bring something to share to several events already with yet a few more to come. I brought  The Perfect Pumpkin Cake I shared the other day to a potluck but decided to make something more festive for a couple of other Halloween parties we were attending…Spider Web Snacks.

Now as much as I would like to say this was my great idea..I found it on Pinterest. I have said it before, I LOVE PINTEREST!! And I will say it again, I LOVE PINTEREST!!  As a visual person, this site takes the cake!

These were easy to make and called for only a few ingredients. You just need a little time and space.  And having a little helper around really helps!!

First arrange pretzel sticks into a star pattern on a lined cookie sheet or large tray

Next melt some chocolate (white or dark)

Now pour that melted chocolate into a plastic baggie and cut a tiny bit of the tip off. This makes it so much easier to make webs around the pretzels. Be sure to drizzle the points in the middle together really well and make sure to hit each stick on your way around the web!

Next we tried putting 2 raisins into the center of melted chocolate for spider bodies. Then we covered the raisins with more melted chocolate and made some legs.

And after about 4 or 5 of these my helper quit on me! So I was on my own. I decided to simplify– but I must say I like my version better!! I skipped the spider in the center and just shook some Halloween sprinkles into the melted chocolate. Ta da…

Just the right combination of salty and sweet. These were a big hit with both kids and adults alike!

Perfect Pumpkin Cake

This is a perfectly moist, perfectly spiced (not too much) pumpkin cake.Perfect for Halloween or Thanksgiving or breakfast for those who can’t wait until then!

350 degrees

12 x 18 would work  I used a Bundt pan–greased and floured

Beat:

1 1/4 cups oil

2 cups brown sugar

Add:

1 teaspoon vanilla

2 cups canned pumpkin (or one 15 oz can)

4 eggs–beat in 1 at a time

Gradually beat in:

2 cups flour

3 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

Bake 30 minutes or longer for Bundt pan

When cool can be frosted or left as is. I whipped up a cream cheese frosting that I could eat all by itself by the bowl full!! I tinted it orange for a festive touch!

DIY Puffy Paint

I had a few people ask about the homemade puffy paint recipe that I made for the Paint Like Dale Chihuly post.

Puffy Paint is super expensive to purchase–especially for a whole class. This DIY version is not meant for fabric but more for a paint that dries bumpy. It adds a little depth and texture to the work.

It’s cheap and easy to make. Equal parts salt, flour and hot water. Stir until dissolved. Add liquid or powder tempra. This potion is very forgiving. Add more water if too thick and add more salt and flour if it’s too thin –especially after adding the liquid tempra.

Pour or spoon mixture into squeeze bottles–I bought empty ketchup and mustard bottles. You want the consistency to be runny enough to squeeze out of the bottles with out splatting. Understand? You will once you start mixing. Think frosting–creamy frosting! You can even add a little glitter for some fabulous sparkle!

Top ‘O The Mornin To Ya

Cheap and Easy Homemade Cleaners

Spring is just around the corner (thank the heavens above)!!!! I love Spring cleaning. Strike that-I love my house when I am done Spring cleaning. I purge and scrub and always move things around for a fresh new look. I am not big on buying lots of cleaning supplies. They are super simple to make and I almost always have the ingredients on hand.

Here are two easy and cheap  homemade cleaners that contain no harmful chemicals and still smell good!

Homemade Soft Scrub

Mix together

1/4 cup borax

1 cup baking soda

1 T biodegradable liquid soap (I use citrus castille)

Add enough water to make a pasty consistency

add 10 drops essential oils ( I like the smell of lemon and orange for cleaning)

If the scrub gets dry add a few more drops of water.

Anti-Bacterial Spray

To 1 cup white vinegar add

3 cups water

10 drops grapefruit seed extract

10 drops tea tree oil

1 teaspoon castille soap

10 to 20 drops lemon, lavender and/or orange essential oils

I am hoping to find my blogging mojo again. We are still creating messes all over the place–I promise to share more soon!!

I Am Sharing My Kefir Grains…. Enter My Give-A-Way!!

OK–this is the third time I have tried to write this post. I am out of time and patience so it’s not going to be all that I wanted it to be–which is so hard for the perfectionist Virgo side of me! But here it is………..In a nutshell

I went to a kefir and yogurt making workshop a few weeks ago hosted by Warren Taylor of Snowville Creamery. (I LOVE Snowville…their products as well as all they stand for!!! And after the demo I have a huge crush on Warren too!)

He is a wealth of information and a great speaker. He is a self proclaimed dairy evangelist. Most of the photos I took of him look like this

He never stops moving or talking! His love for yogurt and kefir and all things dairy is infectious! The most exciting part of the demo was all we learned about kifer and kefir grains. (yes I know I spelled them differently)

The grains look like small pieces of cauliflower. He showed us a large  container of fermented milk with the living kefir grains in it. Next he strained out the grains.

The colander held the living grains

And the kefir that was ready to drink was strained out into the bowl (and then into a pitcher)

A small taste of the keifr was passed around for all to try

It was delicious!! I loved it!! all sour, fizzy and unsweetened. From the first taste I was hooked! My friends prefer their kefir made into a smoothie-I like mine straight up! And first thing in the morning, to coat my belly and intestines with all those good bacteria. Mmmmm   Even those that are lactose intolerant find they can tolerate fermented dairy products.

We were each sent home with a small amount of kefir grains to make our own kefir.

About 2 Tablespoons worth. I brought them home and put them in a small amount of Snowville milk and let them sit for a day and then strained and drank the kefir and added more milk to the grains etc.. etc.. over the past few weeks.

Here is a photo of my kefir. The grains are on the top and the whey has settled to the bottom. A good shake after straining mixes it all up .This photo was taken about over a week ago and I have almost double the amount. My kefir grains are healthy and multiplying like crazy!!

Now I have so many grains I can share them with one lucky reader!! Aren’t you so excited!

I will send the winner approximately 2 Tablespoons of my kefir grains and directions for how to take care of them.

If you want to be entered in the Keifr Grain Give-A-Way leave a comment below. If you tweet about this give-a-way leave another comment telling me.The same goes if  you link back to this give-a-way or if you share it on facebook. So you really have four different ways to enter.

I will close comments and announce the winner Tuesday mid-morning.  (2/15/2011)

Good Luck!!!!!

Thursday’s Recipe … Mini Fruited Cheesecake Bites

Last weekend I had a family brunch at our house. The girls and I made these mini frozen fruited cheesecakes. The vanilla wafer crusts were supposed to fit neatly inside a mini muffin liner but that wasn’t the case at all. Maybe it had something to do with the Whole Foods brand vanilla wafers I bought as opposed to the vanilla wafer brand.

Anyways, other than being a little buried in a large paper liner, these little bites were a perfect addition to our brunch.

Place 12 vanilla wafers in the bottom of your muffin liners, flat side up

Whisk together 1/2 cup vanilla yogurt ( Seven Stars Maple YUM!), 1/2 cup  softened cream cheese, 1 teaspoon lemon juice, 1 teaspoon honey

Plop a spoonful on each wafer

At this point you could top with fruit or put the mini’s straight into the freezer for 1 to 1 1/2  hours then remove and top with fruit. (depending on how cold you want your fruit) Let them sit out about 15-25 minutes before serving–but not longer they need to be a little frozen to stay firm.

We used some very mini chocolate chips on ours too. Any leftovers we popped right back in the freezer for later.

I linked to Seven Stars above. I LOVE this yogurt. If I am not making my own this is what I am eating! Next week I will tell you all about a keifer and yogurt making workshop I attended this week with Warren Taylor of Snowville Creamery—oooh ahhh!! Very exciting stuff!