Banana Gluten-Free Pancakes

I have a lovely Mother’s Day idea for y’all.  Or maybe just a new pancake idea to try this weekend.  Either way, they are sure to please – bananas paired with millet flour makes a sweet but filling cake.  They are sugar-free, dairy-free, and gluten-free to boot.  I enjoyed them this morning with my hazelnut coffee and blooming peonies.  

The recipe is based a pancake recipe I shared a while back, banana peach pancakes.  Pancakes are the go-to weekend breakfast food in this household.  Greta loves to eat her fill of pancakes and then an hour or so later, grab another pancake to eat on the go.

I am impatient with the first batch of pancakes, so I have learned a few tricks to make sure the entire batch is a good one.  First, make sure the pan is preheated and piping hot.  I do not use non-stick for health reasons, but rather a cast iron skillet that is well oiled.

 I use small amounts of batter – ¼ cup or less.  This way the pancakes are Greta size.  I always set a timer to ensure that I do not try to flip too soon and do not allow them to burn.  1-2 minutes per side is usually fine.

When the edges look dry, it is time to flip.  Do not overcrowd the skillet, then you have pancake batter all over the place.

Enjoy these babies – we have already eaten ours this morning.  A note on the millet flour – it will create a drier pancake, and it can almost biscuit-like if they are overcooked.  I made one round that was a little too dry, so watch the pan and use your timer.


Banana Gluten-Free Pancakes

1. In a medium bowl, mix together 1-¼ cup millet flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.

2. In another small bowl, stir together 2 medium mashed bananas (about ¾ cup), 1 egg, and ¼ cup almond milk.  Combine wet and dry mixture in a few swift strokes, do not over mix.

3. Pour batter onto preheated and oiled pan.  Bake 1-2 minutes per side.  Serve with honey.  

Coffee Filter Flower Card

One of my art teacher roles is often to teach my students that the hand made gifts are truly the best. This is an easy project that is fun for all ages.  You should have seen my seventh grade students working on this yesterday – the enthusiasm made my day. 
 
If your peonies don’t like mine do right now, then make your own for Mother’s Day!
 

Start with plain white paper coffee filters.  Draw on them with water-based markers.  Try multiple colors, different designs, and even coloring the entire coffee filter with color.

Spray with water in a spray bottle. I recommend doing this over newspaper to catch any colored water that will inevitably soak your work surface. 

 Your designs will turn into watery, tie-dye like motifs. Allow the filters to dry completely. 

 Once they are dry, you can now begin to cut them up, layer them, and create your flowers.

 Fold the filter in half, then in half again, and then into a pie slice shape. 

Cut designs along the top curved edge – like a paper snowflake.  These cuts will form the petals of your flowers, so experiment with different cuts.  Once the petal designs are cut, open the flower up, pinch in the middle, and twist.  This will create the base of the flower.  Now you can add a stem out of pipe cleaner, or glue them onto a piece of paper for a card. 
 
Add some leaves, a garden or vase, a background, and a nice note and you have a card.  Wasn’t that better and more fun than buying a card in the store?
 
This flower was made with two different filters layered within one another.  Go ahead and make a bunch of these filters so you have extras for mistakes or multiple layered flowers.  Just remember that your colors will run into one another so choose your colors based on how they look after they mix! 

Ginger [sugar-free] Chocolate Cake

Yum to this cake.  This vegan cake recipe has proven to be a regular in this household.  It is so moist and fluffy without being at all complicated.  One would never know it is a vegan recipe, either.  

The idea came to me whilst shopping in my favorite local health grocery store, Earth Fare.  I was looking at the Jamaican Ginger Ale and wondering how I could make a cake with this Stevia Soda, er, I mean pop.  I have to get used to saying pop again, since the big move to Iowa is looming nearer now.

That reminds me, I wrote an e-mail to Earth Fare lamenting moving away from Greensboro and being unable to shop with them anymore.  I basically begged them to consider a store in Des Moines.  I know these kinds of e-mails are received all the time, but I thought it was worth a shot.  I got a reply!

Hello Chelsea,
Thank you for your interest and support!  We opened our newest store in Noblesville, IN late last year and we are currently working on opening stores in Solon, OH and Carmel, IN in 2013.
At Earth Fare we are always exploring new areas and will consider the Des Moines area for future possibilities.

Thank you again and please let us know if we can be of further assistance.
Best of luck with your move!

Erin S.
Earth Fare Customer Service


Anyhow, a girl can dream. 

This cake is a rich dark chocolate with a sprinkling of ginger.  I swapped sugar for a pop made with Stevia and coconut sugar.

It would truly be a lovely Halloween cake – this plate is proof.


Ginger [sugar-free] Chocolate Cake


1. Preheat oven to 350 degrees.  In an 8×8 inch square pan, mix 1-¼ cup flour, ½ cup coconut sugar, ⅓ cup unsweetened dark cocoa powder, 1 teaspoon ground ginger, and 1 teaspoon baking soda with fork.  Mix very well. 

2. Mix 1 cup room temperature ginger ale made with Stevia, 1 teaspoon vanilla, ⅓ cup vegetable oil, and 1 teaspoon apple cider vinegar in a small bowl.  Add all at once to the dry ingredients.  Mix well.  Use a spatula to scrape sides and bottoms to ensure adequate mixing.  Sprinkle a light dusting of ginger on top of batter. 

3. Bake 30 minutes or til knife comes out clean.  



Asheville, NC Day Trip

We are continuing our farewell North Carolina tours and this past weekend we headed west to the mountains.  We try to get to the mountains frequently, especially since they are in such close proximity. 

On Saturday we took off for Asheville, NC for a day trip.  The cooler was purposely empty to leave room for souvenirs.  Asheville has been voted Beer City, USA four years in a row now in the Examiner’s Poll.  It has more breweries per capita than any other U.S. city, with 1 brewery for every 8, 000 people.  Nuff said, we needed some room.

We made the short drive in just a few hours, taking a detour through Marion to enjoy some mountain roads while Greta napped.  When we rolled into Asheville we headed straight to my favorite restaurant on this planet – The Laughing Seed Cafe.  This place is a fantastic vegetarian restaurant right in the heart of the best part of downtown Asheville.  The stairs you see to the left take one downstairs and into the Jack of the Wood Tavern – a great place for darts and sampling local brews.

Greta gobbled up bread, soup, and a smoothie.  

 I enjoyed a burrito, chips, and salad with mango dressing.

 Eric had a curry tofu dish.  I am sorry that these terrible cell phone images do these dishes no justice.  As Eric said, “If everyone ate at Laughing Seed at least once, you’d know that you don’t need animal products to make food delicious.”  Amen.  I’d make this drive more often, if I could.  This food is that good.

Unfortunately we are in the middle of North Carolina’s monsoon season which made it more difficult to walk around and enjoy the local food festival that was slated to begin at 2 PM that day.  Greta took no time at all to puddle jump – thoroughly soaking herself. 

We made a few stops at some of the breweries farther out from downtown – taking a stop at Green Man first.  This brewery has a tasting room/bar area and an outdoor patio area.  The brewing gear is a stone’s throw away.  We picked up their IPA.

Eric found the perfect map with all the breweries in the area.  Meanwhile, Greta’s socks dried on the dash.

 So wet.

 We stopped at another brewery, The Wedge, which was conveniently located in a fantastic arts district.
  

 These are the best window boxes I have ever seen!  This will be appearing in my classroom soon – a great way to decorate and show the kids what happens when brushes aren’t washed properly.

The Wedge Brewery is on the backside of a building housing artists, you have to walk down steep steps, toward the tracks to get to its entrance.  This fun fence with seating faces the train tracks and in the summer, they show outdoor movies.  

The inside is cozy with bars, stools, and buckets of peanuts.  My peanut waited patiently as Eric tasted an IPA and got a growler to go.  She was not the only child in this brewery, by the way.

The glass blower across the street makes pint glasses for sale, they are gorgeously uneven and rimmed in yellow.  The lamp with three holes cut out to illuminate the glasses was also pretty neat.

The other bonus to this trip – replacing the Karen Newgard mug I broke a couple weeks ago.  I love her nature and animal motifs done in sgraffito carving technique on porcelain.

A few other things we have done while in Asheville and the immediate vicinity are below and on this post. 

Catch a show at the Orange Peel.  We saw G. Love there a few years ago – it’s a fantastic show space.

Get outdoors.  The mountain biking in this area is world-famous.

Take a hike.  There are plenty of great hiking places nearby, we like the trail to Deep Gap that takes you to Mt. Craig.

 The Blue Ridge Parkway.  Drive it in the autumn for breathtaking views and picturesque colors.

Bike it for a slower pace to really experience the loss of breath.  I know am I biased, but I truly love the North Carolina section of the parkway.

Check out the Biltmore Estate and Vineyards.  This private home is open to tours and if you aren’t willing to shell out the ticket fees, the grounds are equally as interesting.

The acres and acres of gardens, forests, greenhouses, fish ponds, and views of the surrounding mountains can easily use up an entire day in Asheville.

Check out Mount Mitchell, the highest point east of the Mississippi River.  When we were there in 2009, it was too foggy to see the views, but it is a great vantage point. 

{Gluten & Sugar-Free} Blackberry Cake with Coconut Whipped Cream

This one has to go down in the books as one of my favorite desserts.  Ever.  I wasn’t even trying to be gluten-free, but rather experimental.  I wanted to try a few new ingredients out and this concoction worked.  I must say, I had no idea at all if it would be decent enough to serve to my colleagues at our work birthday celebration this week.

Here is my 2 cents on this fabulous cake: This cake has a subtle almost nutty flavor due to the millet flour.  The coconut milk used in the batter is not a noticeable flavor at all.  The berries add a little tart and extra oomph.  The texture is denser than typical cake mixes and slightly drier, almost more like a coffee cake or pound cake in its density.  And the coconut whipped cream will change the way you think about whipped cream, promise.

I started with millet flour, something I picked up on a whim.  I was browsing the baking aisle at Earth Fare, my favorite grocery locale and experience ever, and decided to give it a go.  I am one of those shoppers that grocery stores love – impulse buys.  However my impulse buys are usually more coffee, local microbrews, or baking goodies.

I am really sad we have no Earth Fare in Iowa.  Ohio or Indiana is the closest I can get, I have checked.

I have a friend doing no sugar at all right now and I try to avoid sugar when possible – it just makes me feel so much better.  However, I still love to bake.  It’s a conundrum.  So, I decided to give coconut palm sugar a try as well.  This is low glycemic, which is something I aim for throughout my diet, to avoid those painful blood sugar spikes.  

 This stuff is gorgeous.  I am know, dork geeking out on a photo of coconut sugar here.

You have to just forget what creamed butter and refined white sugar look – coconut sugar does not behave the same way.  The mixture will be dark, grainy, and not as creamy.  

For the liquid in this cake – I went with coconut milk and almond milk.  Death by cake if you have nut allergies.  You could easily swap out these two for another milk alternative.  

This recipe is great because you can use your electric mixer or mixing stand throughout the entire recipe.  Just add the dry ingredients in three increments and be sure to scrape the sides of the bowl – it’s a sticky batter.

 I used frozen blackberries from Earth Fare.

To thaw them, I spread them out in the pan with margarine.  This way, the margarine melted and combined with the blackberry juices to create a nice bottom fruit layer for the cake.

The baking soda is already hard at work.  If you have egg allergies, or want to make this vegan, swap out the eggs for 2 tablespoons lemon juice and 1 teaspoon baking soda per egg.

Carefully spread the batter over the top of the berries.  Bake at 350 degrees for 30 to 35 minutes.  Knife inserted in the center should come out clean.

This cake has a lovely appearance – a golden brown.

Read below for the recipe for the coconut whipped cream.  I am never ever buying fake whipped topping again – this is just too good.  Even Eric who is not always a coconut fan loved this topping.


Mommy’s Medley Gluten & (refined) Sugar-Free Blackberry Cake 
1. Stir together 3 cups millet flour and 2 ½ teaspoons baking powder in a bowl.  
2. In a mixing stand or with an electric mixer, beat 1 stick butter or margarine and 1 ½ cups coconut sugar together until creamed.  Add 3 eggs, beating well after each addition.  Beat in 2 teaspoons vanilla½ cup coconut milk, and ½ almond milk.  
3. Combine the dry ingredients in three increments, beating well and scraping the sides of the bowl after each addition.  
4. Place 10 oz of frozen or fresh blackberries, thawed into the bottom of a 9 x 13 inch pan with 2 tablespoons margarine.  Place in 350 degree oven until margarine is melted.  Remove pan, and pour cake batter over the berries carefully to evenly cover all berries.  
5. Bake in a 350 degree oven for 30 – 35 minutes or until a knife inserted in the center comes out clean. Allow to cool on wire rack.  Slice and serve with coconut whipped cream.  
Coconut Whipped Cream
1. Place one 13.5 oz can of unsweetened coconut milknot the light variety, in the refrigerator overnight.  Using a spatula, scrape off the creamy layer on top to separate from the coconut water.  Use coconut water for something else.  
2.  Place coconut cream into a mixing stand and beat on high until medium to stiff peaks are formed.  Keep in refrigerator.  

Eric’s Birthday 2013

Eric recently celebrated his birthday – a big one too!  To help him celebrate his 30th birthday, his parents came to visit for a long weekend.  Greta picked out sushi makings for him – more on the sushi later.  
Lucky Greta got some wonderful grandparent time.  She and Bapa (that’s what she calls both grandfathers and grandmothers) played in the yard.  Bapa showed her how to toss flowers in the air. 
The weather was gorgeous so spent a lot of the weekend outdoors.  We hit up the Children’s Museum, grilled out for dinner, walked around the neighborhood, and made a visit to the park. Greta cooked up a storm at her kitchen. 

I, however, stormed my cooking and failed miserably on making Eric a dairy-free key lime pie.  I ended up freezing it to make frozen bars, but it still was not satisfying to eat.  All I could do was picture this liquid mess every time I took a bite.

I tried to make my own sweetened condensed milk from coconut milk and it flopped.  I know what I did wrong though, so more on this to come at a later date.  

Eric saved his own day by going to Cheesecakes by Alex for decadent (and full of dairy, I’m sure, desserts).  This chocolate cupcake was brought back as a prize for my efforts, I think.

Cream filling and everything!

Eric picked out a key lime cheesecake as a birthday replacement.

I redeemed myself later this week by making a decadently healthy cake.  Check back tomorrow for the recipe on Gluten & Sugar Free Blackberry Cake with Coconut Whipped Cream.

I’ve been slack on blogging lately – too many job applications in preparation for the big move to Iowa and I have been reading quite a bit lately.  So, I’m off to finish The Great Gatsby tonight.  I am almost done re-reading it in preparation for the new movie on May 10th.  I am so excited to see this one – one of my favorite novels, directors, and actors all in one movie!

Did you know that this is the original artwork for the original cover of the book?  F. Scott Fitzgerald says he wove elements of the artwork into the story.  Light is a recurring theme in this book – the green light at the end of Daisy’s dock, Gatsby’s house lit up, Gatsby’s garden lit up like a Christmas tree during his parties.  

Zesty Beet Greens

For the most part, food fads annoy me.  Low carb, South Beach, grapefruit diet, Atkins, cabbage soup, juicing….I could go on but am not trying to offend anyone.  I just figure one should eat well-rounded healthy foods, avoid processed foods, go heavy on the fruits and vegetables, and above all enjoy food.   This can include a vice or two, but with moderation.  My father always says, “Eat to live, don’t live to eat.”

I love that people are jumping on the idea of clean eating.  My only beef with it is why can’t this just be accepted as the way to eat instead of being labeled with a cutesy and catchy term?  Clean eating just gives this (duh, in my mind) way of eating a fad feeling.  Now off my soap box I go – here’s an easy way to eat more greens and really enjoy them too.

Beets are fantastic.  The candy of the vegetable world, as my grandmother calls them.  The leafy greens are equally delectable, something I had to learn much later in life.  My parents grew beets when we were kids and we would often eat the beet tops as a part of our summer meals, much to my dismay.

To prepare beet greens, wash first, and then simply chop the beet tops off, and slice the greens off of red stem.  Discard red stem and chop greens down to smaller, more manageable bite-size pieces.  Turn the beets into beet chips.

Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Stir frequently.

Add generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder.  Cook until greens are slightly wilted, do not overcook to a soggy mash.

I knew these were a big hit when Eric eyed my bowl and said, “These are really good, are you going to finish yours?”

Now I am just hoping I get to harvest some kale before we leave in June.  It’s a stretch, I know.  55 days from the planting day should be the week we are moving out so I am keeping my fingers crossed.

Zesty Beet Greens

1. Remove beet tops from 3 beets, wash thoroughly.  Slice the greens off of the red stem with a knife.  Discard the woody red stems and chop greens down to smaller, more manageable bite-size pieces.

2.  Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Combine a generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder (1 – 2 teaspoons?).  Stir frequently, cooking until greens are slightly wilted, do not overcook to a soggy mash.

Too – Low Tank Fix

Why women (or anyone for that matter) will settle for ill-fitting clothing never fails to amaze me.

I am not at TV person at all – there are only about 2 shows at at time I can ever really get into and I hate channel surfing – too much visual stimuli for me.  I dislike most of the reality junk on TV – especially the shows that fuel the need to have the best, newest, greatest, and latest.  However, my one guilty pleasure is What Not to Wear on TLC.  The hosts, Stacy London and Clinton Kelly show people how to work with the latest fashion and their figure to get straight to what works for them.  They also stress the importance of tailoring.

I have plenty of shirts and tanks that bother me with their plunging necklines and so, they end up in the bottom drawer or the back of my closet.  However, I now have an easy fix that agrees with my more modest self and eliminates the need for that extra camisole layer in hotter temperatures.

I started with an old tee shirt of the same color as my navy blue and sky blue polka dot shirt.  Although, a contrasting color would have been a fun idea as well.

I ironed the tee shirt sleeve smooth and then cut out a triangle shape to fit just inside the seams of the shirt.  I pinned it in place and took extra time on the edges that create the vee for the neck to avoid the pleats of fabric.

Then, I simply sewed the vee down.  By using the hemmed edges of the sleeve, I avoided sewing one extra seam.

So much better.  I could face the 360 mirror in this shirt!

Mole Beans and Rice + Veggie Burritos

This recipe comes from our spring break trip to Corolla, NC and the wonderful restaurant – Agave Roja.  Their re-fried black beans and rice side dishes were so tasty I just has to remake them at home.  I was having a hard time to putting my finger on the flavor of the re-fried black beans and it was Eric who finally figured out that mole was the unique flavoring.  
Mole is a fantastic flavor from Mexico that in my mind, is like a curry.  It is often made of a variety of materials and no two good moles are exactly the same.  It is often made from ground nuts, seeds, and chili peppers and rounded out with cinnamon, cloves, and other spices usually associated with sweets.  
This is a simple recipe –  that really only needs a microwave, can opener, and two bowls.  Heat 1 can of black re-fried black beans in a microwavable safe bowl to warm.  Then, add mole flavoring.  I used the concentrated mole, which calls for a 1 to 4 ratio of mole to water.  Combine 1 tablespoon of mole and 4 tablespoons water in a small bowl or glass measuring cup and microwave until water is hot.  Stir to combine.  Add mole liquid to beans, mix well, and return to microwave to heat thoroughly.  
Serve this bean side with veggie rice and sauteed veggie burritos.  I dressed up the rice by swapping the plain water for 1 cup vegetable broth and adding about ½ cup frozen mixed vegetables during the cooking of the rice.  Not only is the rice more colorful but it also adds more veggies to your meal.  

For the veggie burrito filling, saute 1 chopped onion, 4 oz sliced mushrooms, and 2 small zucchini in oil.  Start by cooking the onion over medium heat and cook until soft.  Add in zucchini, cook until softened.  Add mushrooms last and cook until the juices are released.  This will ensure veggies are not overcooked.

Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde.  This was a winning combination – the veggie burrito paired well with the spiced up beans & rice.

Greta enjoyed rolling up her burrito and taking a few bites, though it was mostly the rolling and unrolling of a tortilla that held her interest.

The past week or so we have either eaten our dinners outside or run outside as soon as the last crumb is consumed, or Greta loses interest, whichever comes first.  The weather has been gorgeous – in the 70s to 80s with sunshine and nice breezes.   Greta has discovered that all she wants to do is play in the park or run around her yard.

On that note – break out the short sleeve shirts!  This is my thrifty find of the week and it is perfect for an art teacher.  

I found this Anthropologie beauty at a local thrift shop for $8.  If I spill paint on it will I even notice?


Mole Re-fried Black Beans 

1. Heat 1 can of black re-fried black beans in a microwavable safe bowl to warm.  

2. Combine 1 tablespoon of mole and 4 tablespoons water in a small bowl or glass measuring cup and microwave until water is hot.  Stir to combine.  Add mole liquid to beans, mix well, and return to microwave to heat thoroughly.

Veggie Rice 

1. Cook 1 cup rice.  Replace water with 2 cups vegetable broth.  Add ½ cup frozen mixed vegetables to cooking rice.

2. Cook until rice is soft and water soaked up (follow times and proportions on rice package).

Veggie Burritos

1.  For filling, saute 1 chopped onion4 oz sliced mushrooms, and 2 small zucchini in oil.  Start by cooking the onion over medium heat and cook until soft.  Add in zucchini, cook until softened.  Add mushrooms last and cook until the juices are released.

2. Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde.

Recycled Paper Making: The Basics

My seventh grade art classes recently made recycled paper in class.  This is a great project that allows students to make some interesting choices, learn how to reuse simple items, and let out some energy at the same time.  Read on for a fun project that takes only a few supplies and provides loads of fun. 
A large bag of shredded paper has so many possibilities.  I have asked the main office and counseling office to save shredded paper for me – they always have the fun colors of paper.  

Large mouth juice bottles are the best way to start your recycled paper project.  Add shredded paper until the bottle is ¾ of the way full of paper.

Fill the bottle just over half way with warm water.

Place cap on bottle, tightly.  Find a partner and shake vigorously.  

Meanwhile, make sure that a workspace and supplies are ready.  I spread out thick layers of denim fabric to help soak up water.

Screens made from simple wooden frames screwed together with screen stapled on the side are all I use.  Eric and I put a whole class set together in a matter of a few hours.  These are placed over buckets that just fit the screen.  In a class of about 15, I used three screens and it seemed to work out that there was always a screen available.

I keep plenty of bottles and extra caps available.  That way, if a student needs more time the next class period, he/she can simply use masking tape and a marker to label his or her bottle.

This is the bottle and its contents after about 10 minutes of shaking.  The paper starts to break down into paper pulp quite quickly.  The partners work well because the triceps may start to get a little tired – especially if the bottle is fuller.

If you like, you can speed up the process with a blender.  I have a few donated old blenders, but I have found that the cheap brand new ones actually work the best.

To blend, you can pour the contents of the bottle into the blender to smooth out the paper pulp or you can start from scratch.  Add paper and warm water.  

Cover tightly.  I keep plenty of rags and a few Sham Wows around to mop up spills.  I used this time to teach a little science to the kiddos about water and electricity not mixing.  Blend until smooth.

To change the color of the paper, you can use a variety of methods – dye, colored paper, or plants.  Here, I used black construction paper.  This is a great time to revisit the color wheel and the mixing of colors.  We revisit the color wheel and I always remind my students that if you mix all the colors of shredded paper together you will get mud.  Still, there are always a few who complain about their ‘vomit’ paper.

Embellishments are another fun way to make recycled paper more interesting.  A few things to add but maybe not all at once: glitter, foil, candy wrappers, bits of flowers or herbs, small beads, or cut up ribbon or string.  Here, I added strips of aluminum foil with the paper pulp.

I requested my colleagues save foil chocolate wrappers for me – a great time to ask is before Christmas, Halloween or Valentine’s Day.  I was always delighted to find baggies of foil wrappers in my box – I am sure some colleagues think I am quite the pack rat!  When we start making paper the kids inevitable want to know if I like chocolate.  🙂

After your paper is blended into a smooth pulp, pour it into a screen set up in one of the bins.  Gently press some of the water out into the bucket below.  Be careful not to press too hard, or your screen could come detached from the frame.

Press out as much remaining water as possible on a flat surface, such as the denim fabric, felt, or newspaper.

Transfer the screen to the denim.  Actually, I have found that sections of felt or newspaper work even better because you can then transfer them to drying racks to finish drying.  Or you can move them around to create more space for those still blending. 
Quickly, flip the screen over, so that the screen faces up.  Then, gently tap the paper off the screen and onto the fabric, felt, or newspaper.  

Press even more water out.

This would be a good time to say that making your stamp before you start your paper making is smart planning.  Create embossing stamps out of Styrofoam.  I like to rescue clean trays from the cafeteria to repurpose into stamping materials.  These two stamps were simply drawn with ballpoint pen and then cut with scissors.  I pressed them into the top of the wet paper.

 A simple, yet interesting, relief stamp can be made from multiple layers of Styrofoam, such as this smiling face.  Cut out the shapes, glue, and allow to dry before pressing into the wet paper.

I have found that the stamps work best if the stamps are placed on the fabric and then the paper is turned on top of the stamps.  This way, you can press the paper onto the stamps and create a better impression.

One of my more favorite embellishments can be found in your kitchen.  Onion peels – yellow or red can be added to paper pulp for an interesting dye technique.

 When initially blended, the color appear quite faint.

 Once the paper is fully dry, the onion color shows up much more vibrantly.  These are two examples of the the embossing stamps once dry.

The possibilities for recycled paper projects are endless.  Here are a few ideas:

  • Paint them for more depth.
  • Use recycled paper in place of plaster or clay for hand prints.
  • Turn them into greeting cards.
  • Make recycled jewelry. 
  • Make recycled paper bowls.
  • Turn two sheets into the front and back of a book.
  • Use the paper pulp as a sculpting material, make a 3D object, and then brush with watered down glue to hold it together.  

Check back soon for more projects involving recycled paper.

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