Peanut Butter Balls

Today, we went to the beach and came home hungry! So, what does a hungry girl make when she is hungry?  Peanut Butter Balls!  It's the perfect, little snack that is super quick and easy to make.  I've gotten everybody addicted out here. :)

I grabbed my buddy Alexa and we got to work immediately!

All you need is three simple ingredients:

1/2 cup peanut butter

1/2 cup honey

1 1/2 cup oats

First, mix together peanut butter and honey until good and creamy.  

Add in oats and stir well.

  

Roll into little balls and eat them before anyone else knows... 

HEY! You made them, you deserve them!

After eating a few peanut butter balls... okay, maybe a lot... I felt super-charged and ready to practice my cool tumbling warmups and realized that I can almost do a full split! Yay me! :) Yay peanut butter balls! :)

Hawaii, Nails, and Drawings

On Sunday, my family, the Behrbom family, and I left for Hawaii.  It's now day three, and I feel like I've only been here on Maui for three hours.  It's sooo warm, moist, and... and... fun! I can't think of one reason why I wouldn't want to be here!

This morning, I learned how to boogie board, and it is the BEST THING EVER! I loved going over the waves that I was once afraid of.  The waves were pretty big, which made me feel nervous at first.  But I soon overcame that fear after watching the surfurs biff it.  They made it look like fun, so I finally tried riding the waves on my boogie board.  I loved riding the big waves all the way up to the shore.  I think I spent an hour riding the waves over and over!  I'm still not so sure about surfing, though...



After boogie boarding I did some cartooning.  Let me say, when it comes to
cartooning I'm the BIGGEST DORK EVER! I love to draw Sonic characters and I also like to draw Zelda, Link and other video game people.

After that, we girls got our nails painted.  My toes are "Party in My Cabana" and my fingers are "I Eat Mainly Lobster" color.  And yes, that is what it's called.  Gotta love nail polish names!

The Ruffle Skirt.... DONE!!

I have finally come to a close on my cute, little ruffle skirt.  Boohoo! :(
I really liked sewing this skirt because I'm excited to say that I made it!  I love wearing things that I have made.  It makes me feel so happy.  I feel pride in knowing that I made my clothes.  And I know that what I have made is unique, made especially for me.  Whenever someone asks me where I got my skirt, I get to tell them that I made it.  I love watching people's surprised looks when I tell them I sewed what I'm wearing.  The nice thing about sewing this ruffle skirt is that it is something I could do with my friends.  It wasn't hard at all!  It just took a little time to do it, but less time than I thought.
I guess I partly cheated because I used a pillowcase for the underskirt, so the casing was already there, and that part of the skirt was already done.  I only had to cut it off and serge the bottom edge.  So, really, this is like Pillowcase Skirt meets Ruffle Skirt.  I LIKE it!!!  Okay, I LOVE it!

Here is the rest of the semi-tutorial:

After I gathered each of the mile-long fabric strips, I put them in rows to decide on the perfect arrangement.

Then I divided the length of the underskirt into fourths.

Then I pinned each ruffle strip upside down along the marked lines and sewed them in place.  At first, I thought it was really weird to sew them on upside down, but then Mom showed me why.  It hides all the ugly, raw edges when the ruffle is flipped back down!  Pretty nifty!!

Next, I threaded my elastic through the underskirt casing, stitched the casing closed, tacked down the ends of the ruffles...

VOILA!  Finished!!  I can't wait to sew my little sister's skirt!  We are going to look sooo cute together!!!

Ruffle Skirt

Okay, I am finally being true to my word.  I did not bake at all today.  Nothing.  Nada.  Zip.



Instead, I finally got started on a little sewing project that has been sitting very patiently in my sewing basket for a few months.  My aunt sent me a link to a cute sewing blog with the cutest skirts ever!  I have been dying to make some of the skirts since!  I think it would be awesome for me to sew a couple of the skirts for my little sister and me.  We would look soooo cute!!!



The first one I'm working on is called the Cupcake Skirt, but I would call it a Ruffle Skirt.

First, I sewed together two lengths of each fabric to form a mile-long piece. Okay, it wasn't quite that long, but it sure felt like it!

Next, I folded each fabric in half like a big, long hot dog bun... (I think I'm a little hungry as I type... and I really don't like hot dogs, either, though the buns are yummy!)   50 pins later and still counting, I basted each fabric piece so I could pull the threads and gather them to make them all pretty and ruffly. That was sooo much fun!  Definitely my favorite part so far!

One ruffly circle down; three to go...  


I'll hopefully be able to finish this little project tomorrow and start on my little sister's!  I'm so excited!!!!

Pumpkin Cinnamon Chip Cookies

Today was the best!  I got to make some of my FAVORITE recipes!


First, we started with Cinnamon Chip Banana Bread.  I seriously think I'm addicted...  We churned out a few mini loaves and some muffins. We also had a little helper who was more than happy to hold the coveted cinnamon chips...

Then, I kind of broke my vow about not eating pumpkin for a long time.  We made pumpkin cookies... with cinnamon chips, of course.  

They turned out Nummy!  

Seriously, whoever invented Cinnamon Chips was a genius!  Thanks Hershey!!! 

We changed the recipe a bit and substituted applesauce for part of the pumpkin, because, believe it or not, we were running low on pumpkin!  The recipe also called for equal amounts of cinnamon and nutmeg, which seemed a bit excessive, but we followed it anyway.  Besides, that just meant I got to grate more nutmeg again!  Happy, happy!  

 Wow!  The finished product was awesome!  Love all that nutmeg!

Obviously, someone couldn't wait to try them...

Pumpkin Cinnamon Chip Cookies

1/2 cup oil

3 cups sugar (or 2 1/2 cup agave/honey)

2 eggs
1 1/2 cups pumpkin
1 1/2 cups applesauce
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
5-6 cups flour
1 bag (11 oz) cinnamon chips


In a large bowl, cream together oil, sugar, eggs, pumpkin and applesauce.
In a medium bowl, stir together dry ingredients (except cinnamon chips).
Add dry ingredients to wet ingredients and mix well.  Stir in cinnamon chips.
Drop heaping tablespoonfuls onto cookie sheet and bake at 350 degrees for 12-15 minutes.
Cool for 10 minutes, then remove to cooling rack.
Eat and enjoy!!!!

Good Riddance Pumpkin!

I am sooo sick and tired of eating pumpkin 24/7!  I liked Pumpkin Week at first, but towards the end of the week I was really ready to be done.  Hmmm...I wonder how long it will take for me to turn orange?
I tried to eat pumpkin bread pudding last night, but I just couldn't take it anymore.  Mom suggested making pumpkin brownies today, but I said, "No!  Enough pumpkin, already!"  Note to self: Don't eat straight pumpkin for a whole week!  Unless it's a matter of survival.  Even so, I've learned that variety is definitely the spice of life!  And not just pumpkin spice!

HELP!  My face is becoming a pumpkin stem!

This week, I'll be eating a variety of foods... but probably not any pumpkin...  Well, maybe a couple of pumpkin bars.  Those were my absolute favorite, probably because we didn't healthify them... :)
This week I'll be working on a really cute skirt, so I'll keep you updated on how I'm doing it!  Stay tuned!

Pumpkin Soup

Day 5:  Today, Mom and I made Pumpkin Soup, thanks to Allie's suggestion.  We visited the link to thepioneerwoman.com and used her Pumpkin Soup recipe as our inspiration.  At first, I thought it sounded gross.  I really did not want to make pumpkin soup.  Let me say that again.  I really, really, really did not want to make pumpkin soup.  What a waste of precious pumpkin that could be used for cookies and other yummy delectable treats!  Or, so I thought...
But, my evil mother insisted that we make something other than sweets with at least SOME of the pumpkin puree, so I was forced to make it with her, dragging my feet (literally) every step of the way.  Good thing I was wearing slippery socks!  I felt like I was ice skating!  Despite the drudgery I felt, my favorite part was grating nutmeg into the soup pot.  I did not want to stop!  So, I'm not sure how much I put in, but it sure was fun!
Anyway, it was a quick and easy soup to make since we already had roasted pumpkin pureed and ready to go, so within a matter of minutes, it was time for the dreaded taste test.  Grrrr...  At first, I was trembling.  My heart skipped a couple beats.  But much to my surprise, it tasted SOOOO good!  I was completely shocked!  This was nothing like my mom's Butternut Squash Soup or Carrot Soup that she has made me eat in the past.  It was a wonderful balance of pumpkin, warm spices and mapley sweetness!  It tasted kind of like pumpkin cookie dough, but in soup form! YUM!!!


Of course, like all creative cooks, we did not completely stick with the exact recipe.  First of all, we had to take out the dairy part.  Second, it's an unwritten law that you have to use cinnamon when cooking something with pumpkin!  So, here is what we did:


Pumpkin Soup
5 cups roasted pumpkin, with liquid
1 Tbsp chicken bouillon
1/3 cup maple syrup
1/8-1/4 tsp-ish fresh, grated nutmeg
1/4-1/2 tsp cinnamon
Salt to taste
1 Tbsp coconut cream (opt)

In a large pot, heat up the pumpkin and bouillon, mashing it up a bit with a potato masher.  You may need to add some more water to get your desired consistency.  We probably had about 2-3 cups of liquid from the pumpkin itself, and that seemed to be plenty.
Add the maple syrup, nutmeg and cinnamon and bring to a simmer.
Put the heated mixture into a blender and puree until smooth.
Stir in salt and coconut cream, if desired.

We tried it both before and after the coconut cream addition.  I think it tasted better without it, but my mom really liked it with it in.  I'm not a huge coconut fan, but it did add a hint of creaminess and richness... and coconut.

Inside Out Pumpkin Cookies and Pumpkin Pancakes

Day 4:  Today was pretty exciting!  We cooked up some more pumpkin puree (the pumpkins on the porch are slowly disappearing...) and made pumpkin pancakes for dinner and pumpkin cookies for dessert! :)  Actually, I suppose we really had cookies for dinner and pancakes for dessert... but isn't that the way it should be?





Besides, the cookies are pretty healthy.  Once again, I consulted Chocolate Covered Katie for a little healthy dessert inspiration, and found these "Inside Out" Chocolate  Pumpkin Cookies.





Sorry, we don't have any to share...  It was a test batch and turned out really yummy, but very flat.  I think next time we'll decrease the oil, because the batter was way too wet.  MAYBE when I perfect them I might share.  But that's a BIG MAYBE... :)  We wound up making mostly pumpkin volcanoes instead of "Inside Out" Cookies because the batter was so gushy.  Oh well, either way they are really yummy!

Next, we made my all-time favorite pumpkin pancake recipe that I learned from cooking class.  It is especially yummy with Orange Butter or Magleby's Syrup on top, though neither of those are healthy whatsoever!

Pumpkin-Orange Pancakes With Orange Butter
1 large egg
1/2 cup almond milk (or buttermilk)
1/2 cup pumpkin puree
1 tsp grated orange peel
1/2 cup orange juice
1 Tbsp oil or melted butter (we left this out)
2/3 cup spelt flour (or white, wheat, whatever you want to use)
2/3 cup cornmeal (can also substitute flour)
2 Tbsp sugar (can use honey, xylitol, etc.)
2 tsp baking powder
1/2 tsp salt

1. Whisk together the first 6 ingredients in a large bowl.
2. Combine the rest of the ingredients in a medium bowl.
3. Add dry ingredients to the pumpkin mixture and stir until blended.
4. Heat a griddle over medium heat.  Brush lightly with a little oil.  Spoon a generous tablespoon of batter per pancake onto the griddle. Cook about 2 minutes on each side, or until browned and cooked through.
5.  Serve with Orange Butter or maple syrup... or Pumpkin Butter for extra pumpkiny flavor!

NOTE:  This recipe is WAAAAY better with fresh squeezed orange juice and zest.  Frozen concentrate just isn't the same!

Orange Butter
4 Tbsp butter at room temperature
1 cup powdered sugar
2 tsp grated orange peel

Beat until smooth.  Serve at room temperature.
This can be made ahead of time and refrigerated up to 5 days.  Super yummy!

FYI: Mom made me stick to plain old maple syrup, so the orange butter is not shown...  It's like spreading frosting on your pancakes!  Mmmmmmmm....

The Pumpkin Post

Day 3:  Wednesdays are often very busy, so I did not get to make anything new today.  But, technically, the pumpkin butter wasn't finished until this morning, so I guess you can count that.
Anyway, I loaded up my mom's Madsen (aka The Bucket Bike) with the pumpkin butter, the cream cheese frosted pumpkin bars, and some raw vegan brownies my mom made and went around the neighborhood to "sell my wares."  I sold almost everything I had, so it was a good day!  It was cold outside, so my face was bright red by the time I got home.  Brrrrrrr!  I felt like Little Red Riding Hood...minus the red riding hood part. :)

Tomorrow will be another big pumpkin making day.  Keep the ideas coming!  I'll give you a shout-out if I use your suggestion or recipe!

All Things Pumpkin Continues... Pumpkin Bars

Day 2:  I finally got some ideas from my neighbors about what to make with our mountain of pumpkin mash.

We concluded that we'd begin our little pumpkin journey of yumminess by making Pumpkin Bars With Cream Cheese Frosting. YUM, YUM, YUM!!!  While we were at it, we decided to also make Pumpkin Bread With Chocolate Chips.  Unfortunately, we greased the pans but didn't flour them, so the bottoms stuck...  Oh well, more for me to eat since we only give pretty goodies away.  Mwhahahahaha!!! 

When the pumpkin bars were cool, we frosted them and made them look all fancy-ish.  I even drew an AWESOME turkey face on one! :)  The rest weren't nearly as cool as my turkey.  They were all just boring pumpkins, leaves, and sparkly stars.  To conclude our pumpkin adventure for the day, we started some Pumpkin Butter in the crock pot to cook overnight.  It's been a pumpkin PARTY at our house today.  Best part is that it will still smell super yummy in the morning when I wake up!

We still have lots of extra pumpkin pulp, so PLEASE send me your favorite pumpkin ideas... or I'll beat you into pumpkin pulp... just kidding I'll have someone else do it for me. ;) 

All Things Pumpkin Begins...

Day 1:  First, we said farewell to the beautiful pumpkin display on our front porch.  Then, we whisked away all the little pie pumpkins and murdered them upon the cutting board, spilling their fantastic, slimy guts all over.  Nothing like playing with goopy pumpkin seeds!  

Next, we halved them and baked them in the oven for an hour.  My  mom said she likes that method best because then we don't have to watch them, and it gives me a good hour to work on schoolwork.  Leave it up to my mom to multi-task!  So, a grammar and history lesson later, we pulled the lovely, aromatic delights from the oven.  Oh, the kitchen still smells divine!!!  

We let them cool while I worked on my math assignment, then took a break to scoop out pumpkin flesh.  It was warm!  And fun!  It just slid right out of the shell!  I had the biggest urge to use the pumpkin shells to make army hats, but I refrained.  That didn't stop me from turning one into a football, though!

So, now it's all ready to go, mushed up in a big bowl, just waiting for us to decide what it's final fate will be.  Mwahahahaha!

So, we'll leave that up to you!  What should we make tomorrow?   

Oh, yeah, we also have pumpkin seeds to roast.  What kinds of flavors shall we make?  Basic salt?  Cinnamon and sugar?  Spicy?