Recycled Crayons {2014 Valentine’s Day Cards}

Greta and I recently raided my crayon stash for all the small nubs that are just too difficult to use for big and small hands alike.  These turned out so well – my next move is to raid the crayons in my classroom and make new crayons for my students to use.  No sense in throwing out useful crayons when re-purposed crayons are this easily attained.

I started with a fairly large bag of crayon nubs.  Make sure they are peeled and cut down to small chunks, especially if you are working with a funky mold.  I used a silicone mold that was originally intended to be used for ice cubes or candies.

 I grouped my crayons by warm, cool, and neutral colors.  Greta was especially helpful with the sorting – we had great conversations about the colors and where they belonged.  I used everyday craft scissors to cut some of the longer crayons down.

Once the mold is loaded up with crayons, bake in a preheated oven for 10 minutes at 325º.  I put my mold on a baking sheet to make the transfer of hot wax easier.  Allow the crayons to cool until completely hardened and set.  I put my hot crayons outside in this frigid Iowa weather and they were ready to be removed from the mold in no time.

Greta tested the finished crayons for me and was delighted – they were easy to hold, the O had a place for her finger, and best of all – she helped to make them.  

My last step was to create a simple Valentine for Greta to use at school.  I’ve been taking a class in the evenings on Adobe Illustrator – this was something I whipped up in the few minutes before class started last week.  I figured I would attach the crayons to the Valentine in a little bag.  If you want the PDF, check it out my Google Docs here.  The document is called valentine.PDF.

Banana Berry Breakfast Smoothie

I made one of these bad boys on Saturday morning – it was the perfect addition to my usual toast and peanut butter for breakfast.  The berry and banana flavors mixed with oats made it taste like a blueberry muffin in a cup.  

I’ve been using the single serving cups that came with our Ninja – they are too easy.  You just throw your ingredients into the cup, attach the blade, stick on the blender, blend for a perfect single serving, then remove and add the drinking lid.  When done, throw it in the dishwasher!
The three of us headed over to the Des Moines Art Center on Saturday morning for a 2-4 year olds art class.  It was snowing and we needed to get out of the house.  Greta loved the different methods of painting – brushes attached to long sticks, cars rolled in paint, tempera sticks, and stamping methods.  Of course, mommy was collecting ideas for her classroom as well.  

After the art center, we made a quick stop at La Mie Bakery for pastries, bread, and coffee.  Eric let me run in and pick out pastries…can you tell?  So much for the healthy smoothie and toast I had for breakfast earlier in the day.  

Banana Berry Breakfast Smoothie – makes 1 serving 
1. In a blender combine: 1 banana, 1 tablespoon chia seeds, 1/4 cup rolled oats, 1/4 cup frozen blueberries, 2-3 ice cubes, and 1/2 cup unsweetened almond milk.  
2.  Blend until smooth.  Serve immediately.  

Butternut Squash & Chick Pea Soup with Quinoa Noodles

This soup rocked our weeknight meals this week.  The pureed butternut squash makes a fantastic flavorful base without being loaded up with dairy.  The celery and carrots complement the chick peas perfectly.  The only thing I might consider doing differently in the future, is adding actual chunks of butternut squash as well.

Surprisingly this soup was comprised of pantry items that I already had on hand.  I love to play soup roulette and make a soup based on already stocked items.

I have always loved the quinoa pasta as a twist in the normal pasta routine.  While my immediate family isn’t gluten-free, we do like to mix things up and stay out of food ruts.  This pasta will turn to mush if it is overcooked.  If you are not planning on eating all the soup at once, I would only add pasta into the individual serving bowls of soup.  This will prevent your soup from turning into an oatmeal consistency – which happened to my leftover container I took for lunch the following day.  


Butternut Squash & Chick Pea Soup with Quinoa Noodles

1. In a small sauce pan with 1 tablespoon olive oil, saute: 1/2 medium red onion, diced and 2 cloves minced garlic until soft.

2. In a slow cooker combine: 2 cups vegetable broth, 1 can chick peas, 1 can pureed butternut squash, 5 stalks sliced celery, 2 medium carrots peeled and sliced, 1 teaspoon cayenne pepper, salt and pepper to taste.

3.  Cook on low for 5-6 hours or high for 3-4 hours.  Just before serving, cook 1-1/2 cups Quinoa pasta according to directions.  Add to soup, turn off heat and serve immediately.  Do NOT overcook quinoa pasta, they will disintegrate.  

Gluten Free Buckwheat Apple Pancakes

I whipped up a batch of these pancakes this morning for our breakfast.  They are gluten-free, dairy-free, and have applesauce instead of added sugar.  Served with my almond strawberry syrup, they were the perfect lazy weekend morning breakfast.  

They are easy to make up quickly from scratch, especially since they only require 6 simple ingredients – buckwheat flour, baking powder, cinnamon, eggs, applesauce, and water.

I have learned from countless messy first flips to allow the griddle to heat thoroughly and look carefully at the edges of my pancakes before flipping.  The edges should look slightly dried and the centers should be bubbling.  

These are nice and fluffy pancakes.  If you like your short stack on the thinner side, omit the baking powder.

Gluten-Free Buckwheat Apple Pancakes – makes about 12 – 13 3-inch pancakes

1. In a medium bowl combine: 1 cup buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon.

2. In a small bowl combine: 2 eggs, 1 cup unsweetened applesauce, and 1/2 cup water.

3. Make a well in the dry ingredients, add liquid ingredients, and combine with a few swift strokes.  Batter will be lumpy.  Allow batter to rest for 10 minutes while pan or griddle heats up.

4.  Pour 1/4 cup of batter per cake onto hot and greased griddle or pan.  Cook about 2 minutes per side, or until edges are dry and centers are bubbling.

5. Serve with topping of choice.

Baby Elephant – Collage/Painting

Baby Elephant, newspaper collage, acrylic paint, and watercolor on paper, 9×12″, 2014. 
This is the most recent nursery artwork that I completed only this week.  It is for a colleague who is expecting a boy in March.  I have been returning to my painting and collage roots as of lately.  Hopefully I can get some more work done this weekend to share with you.  
As always, prints and artwork are always for sale, please inquire by e-mail or through my Etsy shop, which is currently empty.  If you are interested in purchasing something you have seen on this blog, I will create a custom listing for you.  I also do custom commission pieces as well.  


Berry Waffles w/ Almond Strawberry Syrup

This recipe builds off of my basic buttermilk waffle recipe from an earlier post.  I made this batch whole wheat, added berries, and topped them with a home made syrup from strawberries and almond butter.  These waffles are so light and fluffy, you won’t be able to eat just one!

I learned how fast these go the last time I made waffles, and this time around I made a double batch.  It’s cheaper and tastier to freeze extra waffles than to buy them frozen at the store.  The secret in this waffle recipe is the addition of whipped egg whites.

When I add berries to my waffles, I always drop them in by hand, rather than mixing them into the batter.  Then I can control how many are in each waffle and how close together they are.  This sounds controlling, I know, but it prevents little doughy pockets from forming around clumps of waffles.  

I let my extra waffles cool on a wire rack and then packed them into a large container to freeze for weekday home made waffles.

This syrup is my new favorite – it’s the best of both worlds.  It is like having a peanut butter and jelly sandwich but in a syrup form.  It’s not super sugary, so if you like your syrups sweeter, add some more maple syrup, honey, or sugar to the recipe.  

The strawberry flavoring comes from defrosted and whisked strawberries and strawberry jam.

Put it all in a saucepan and heat until thick and bubbly.  Store the leftovers in a glass jar and reheat when ready to use.

Berry Buttermilk Waffles – makes 6 – 8 waffles, adapted from The Joy of Cooking, 1975

1. Sift: 2 cups whole wheat pastry flour, 1/4 teaspoon baking soda, 1-1/2 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt. 

2. Beat in a separate bowl until light: 2 egg yolks.  Add and beat 1-3/4 cup buttermilk (or buttermilk replacement), 6 tablespoons melted butter or margarine. 

3. Combine the liquid and dry ingredients with a few swift strokes.  Allow to sit while preparing egg whites.  Beat until stiff peaks form, but not dry: 2 egg whites.  Fold egg whites into batter.  

4.  Cook according to waffle iron and preferences. Drop fresh or defrosted berries onto batter before closing waffle iron – this way you can control the amount and the spacing of the berries.  Serve with almond strawberry syrup (see below). 

Almond Strawberry Syrup – makes about 10 oz

1. In a small saucepan melt 2 tablespoons butter or margarine.  Defrost 4 – 5 large frozen strawberries.  Whisk until liquefied and add enough water to equal 1/2 cup liquid.  Add to melted butter/margarine and whisk to combine.  

2.  Add 2 tablespoons maple syrup, 1/3 cup creamy almond butter, 2 tablespoons strawberry jam, and 1/2 cup water.  Whisk to combine.  Bring mixture to a boil.  Then reduce heat to low for 5 minutes, until bubbly and thickened.  

3.  Serve warm or cool.  Store in jar in the fridge.  

Cherry Blossom Painting

I’ve been working my tail off trying to wrap up some art projects around here.  I made a promise to myself to allow more time to make art in 2014 – we shall see how that promise holds up.  Some of the projects are for myself, while many are for others.  I do believe that half the women I know are having babies in 2014!  
This painting is for a coworker who is having a girl any day now.  She is going with silver, gray, and pink in the nursery.  I stuck with a simple silver background, a stark black branch from ink, and bright pink cherry blossoms.  
Cherry Blossoms, acrylic paint and India ink on paper, 9×12″, 2014.

This close-up shows the silver off a little better.  I used India ink so that I could drop the ink on the paper and then blow the ink to create interesting organic lines for the branches, then I went back in and filled in with a brush.  

Prints and artwork are always for sale, please inquire by e-mail or through my Etsy shop, which is currently empty.  If you are interested in purchasing something you have seen on this blog, I will create a custom listing for you.  I also do custom commission pieces as well.  

{butter-free} Chewy Chia Brownies

I made these delectable treats yesterday afternoon – I had been reading about using chia seeds as a replacement in baking for butter due to their ability to gel.  I had never baked with chia seeds before and was, admittedly, a little nervous.  However, the results were pleasantly chewy and most of a 9×13″ pan of brownies are gone.

 

In order to use chia seeds as a butter or gluten replacement, they must be mixed with water.  It is only then that these little super seeds begin their gelling magic.

These lovely little seeds are from South America and were part of ancient Aztecs and Mayans diets.  They can be eaten as they are, sprinkled on oatmeal or in yogurt, added to smoothies, and used in baking.  They have are high in Omega-3 and fiber.  They are best kept in the refrigerator or freezer, once opened.  1 tablespoon of these little guys has 60 calories, 40 from fat, 5g of fiber, 2, 282 mg of Omega-3, 6% daily recommended calcium, and 4% daily recommended iron.  (Source: Bob’s Red Mill, chia seed label)

Now, let’s compare the 1/2 cup of butter needed to make brownies, which has 814 calories, 92.06 g of fat, 244 mg cholesterol, and 3% daily recommended calcium. (Source: Fatsecret, USDA calorie counter)

Not bad, not bad, little seed.

I simply soaked my chia seeds in water for an hour before using, and then combined them with the liquid ingredients.  My next steps are to try grinding the seeds before soaking to make a more even texture.  There is a little crunch to these brownies, which did not bother me one bit, I likened it to small nut pieces.

I opted for whole wheat pastry flour.  I have been using this as a swap for white all-purpose flour quite a bit lately and have been liking the results.  Next time I make these brownies they will be gluten-free.  I am sure the chia seeds will work wonders in gluten-free flour.
Note: I made a large batch, but the recipe below can easily be reduced by half to make a smaller batch, just simply use an 8×8″ or 9×9″ pan instead.
Butter-Free Chewy Chia Brownies – adapted Better Homes & Gardens
1. In a small bowl combine: 1 cup water and 2 tablespoons chia seeds.  Allow to soak for 1-2 hours before using.
2. Preheat oven to 350 degrees.  Grease a 9×12″ glass pan with margarine.  Set aside.  In a large mixing bowl combine: 1-1/3 cup whole wheat pastry flour, 1/2 teaspoon baking soda, 2 cups sugar, and 4 tablespoons dark unsweetened cocoa powder.
3.  In a medium mixing bowl combine: 4 eggs, 2 teaspoons vanilla, and the chia seed and water mixture.
4. Make a well in the dry ingredients.  Pour in liquid ingredients, combine just till moistened.  Pour batter into prepared pan.  Bake in 350 degree oven for 35 to 40 minutes or till knife inserted in center comes out clean.

DIY Musical Egg Shakers

Now, I know this might seem like a duh project, but it gave us cheap thrills and great giggles!  Greta and I made these DIY egg shakers before Christmas.  She goes to music class at school and comes home talking non-stop about “shaking eggs.”  So, one Saturday morning as she was trying to dance around with imaginary egg shakers, I grabbed these three supplies.

We filled the eggs with everyday rice.  By the way, one of those eggs is actually a plastic pod that toys come in from a vending machine, the other is a plastic Easter egg.  Then, out of her reach, I glued the edges of the egg and snapped them together.

The next step is important – wipe any excess glue off with a paper towel or rag to avoid gluing yourself to the egg.  Then, allow egg to dry completely before using.

Greta went bananas over them…until Santa brought her legit music egg shakers for Christmas.  They are the four black eggs in cups on the fireplace in this image.  Sigh, well, at least she has extras for family and friends.  

{Healthier} Orange Cranberry Bread

This recipe comes to you as a refreshing way to bake with the delicious tastes of winter, but without over doing it on fat, calories, and sugar.  The reduced sugar, tart cranberries, and swap of bananas for oil makes this bread all the more satisfying.    

I just love the cranberry orange combination.  I find myself mixing the two juices for breakfast for a tart jolt in the mornings.

This zester is rubbish, just for the record!  I recently bought it to replace my beloved trusty zester of many years.  I miss my old Microplane one so badly – it disappeared along with a shoebox full of other kitchen essentials after we moved.  I swear that there is an evil moving troll who steals things during moves.

This is the old one.  

Two things I also love about this recipe – banana swapped for cooking oil and fat-free Greek yogurt for moist texture.

Fold the fresh cranberries in gently.  If you are using frozen berries, make sure they are thawed first.  Dried cranberries could be used in a pinch, but often then are sweetened and will not be quite the same as fresh cranberries.  

Hazelnuts are another one of my favorite flavors.  I’ll be honest, it was Nutella that first got me hooked on hazelnuts.  Get them from the bulk aisle to save money, and start with just a few at a time if you haven’t used them before – they are pricey!  I buy fresh ones, none roasted, that is.

Allow the bread to cool completely before slicing.  If you are impatient, you will just end up with hack job slices of bread, no big deal.  This can also easily be made into muffins, read the recipe for that.

Healthier Orange Cranberry Bread – adapted from Conscious Cuisine, Neff, 2002.

1. Preheat oven to 350 degrees.  Grease 12 standard muffin cups or 1 loaf pan.

2. In a mixing bowl combine: 1 cup whole-wheat pastry flour, 1 cup all-purpose flour, 1/2 teaspoon baking soda, pinch of salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg.

3. In a separate bowl combine just till moistened: 1 egg, 1 cup plain yogurt, 1/2 cup orange juice, grated zest of 1 orange (about 1 tablespoon), 1 cup coconut sugar, 2 tablespoons pureed banana, and 1/4 teaspoon vanilla. Fold in 1 cup of fresh cranberries and 1/4 cup chopped hazelnuts.

4. Pour batter into loaf pan.  Or, if making muffins, pour 1/3 cup batter into each prepared muffin cup.  Sprinkle top of batter with chopped hazelnuts, if desired.  Bake for 50 – 60 minutes for loaf or 30 to 35  minutes for muffins, or until knife inserted near the center comes out clean.  If the loaf of bread darkens too quickly, cover loosely with aluminum foil during the last 20 minutes of baking.

5.  Allow to cool in pan for 5 minutes.  Remove from pan and allow to cool completely before slicing bread.