Halloween Nails!

I've always been impressed with people that have nail art. I always pass on the nail art because it looks nice for the day that I have it, but somehow, I always chip my nails shortly after a manicure. I'm ever MORE impressed with people that can do it themselves.

Found THIS tutorial online, but because I'm a freak for perfection, I added a little something to make the lines a bit more straight.

Supplies:
Orange, Yellow & White Nail Polish (I used Sally Hanson Xtreme wear)
Top Coat Polish
Scotch painter's tape

Step 1: Clean and buff up your nails to remove any ridges

I hate hangnails!

2. Color entire nails with orange paint. If you're like me, you have a hard time not getting polish all over the sides of your fingers.

3. Cut small strips of the tape and place approx half way through the nail. Make sure your nail is fully dry, or you'll peel paint off when you take off the tape. Lesson learned.

4. Color the exposed nails with yellow on the bottom and white on the top.

5. Again, when fully dry, remove tape carefully. Add top coat to protect. And done!

And if you are like me and paint most of your cuticle and sides of your finger, remove with a cotton swap soaked in nail polish...or if you have another awesome way to get rid of excess paint, please comment and let me know!!!!

Happy Halloween!!!



S'more Bars

You know the kind of evening where your 2 year old comes to you after dinner and hands you their apron and asks, "I cook?". It's too late to start cookies and don't want to make a huge mess not long before bedtime. That's the kind of night it was for me tonight.

I love to camp. My family and I went camping every summer when I was a kid. We would canoe down a river or find a campsite in the middle of nowhere and stay for a week. We tented it, went to the bathroom in the woods, and made our meals over a fire. My Dad was pretty talented in the dessert department, but hands down, my favorite camp dessert is, was, and always will be, s'mores.

In my adult years, my desparation for s'mores have caused me to toast a marshmallow over my gas stove.  It made the marshmallow taste a little funky, but it did the job in a pinch. I found this delight of a recipe online, courtesty of Betty Crocker. (Originally found here: http://www.flickr.com/photos/bettycrockerrecipes/3307399156)

Oh yeah.

Ingrediants:
1 cup graham cracker crumbs
1 package Pillsbury Ready Made Dough (if you wanted, you could make your own cookie dough, which I prefer, but didn't have time for this)
3 cups milk chocolate chips
4.5 cups mini marshmallows

Oven: 375 degrees

 1. Smash graham cracker crumbs. This is an excellent job for a toddler. I ended up finishing up the job because he got distracted by the dog and ran away.

 2. Empty cookie dough into a bowl, combine with the crumbs until well mixed.

Also try keeping the 2 year old (and yourself) out of the dough

3. Press cookie dough into an ungreased 9x13 pan.

4. Bake at 375 degrees for 18-20 minutes, until cookie is golden brown.

5. While cookie is baking, prep the chocolate chips and marshmallows in bowls. The next part goes pretty quickly, so it's nice to have the measuring pre-done.

If you're making this with kids, the next part is not very kid friendly as we're working with the cookie right out of the oven. Please be careful!

6. Remove cookie from oven and immediately cover the baked cookie with the chocolate chips.

7. Let stand 3-5 minutes until the chips start to get melty.

8. Once melted, spread all over the cookie evenly.

9. Sprinkle marshmallows over the top. Try to coat the chocolate evenly.

10. Turn the oven to broil and return the pan to the oven for 30 seconds MAX. The marshmallows brown quickly. Serious, 30 seconds is all you need to get this:

Allow to cool for 10 minutes before cutting. This tastes best served warm. Make sure you have some milk. You will need it!

::drool::

Review: After making the cookie, it is really sweet. Like, really really sweet. I needed at least 2 glasses of milk to wash it down. I think I could have added at least half a cup more graham crackers because it seemed to be lacking that real graham cracker taste that I love about s'mores. But hey, I'm not hatin'. This is a dang good dessert that is just begging to be made and eaten!

Flour Fingerpaint

What do you get with flour + water + food coloring?

At least an hour of occupation for a 2 year old.


I've made edible finger paint before with vanilla pudding. It works really well....until the artist (or the Mom) decides to lick their fingers and then painting time is over.

My 2 year old is past the sticking-everything-in-his-mouth phase, so I thought I would try a different kind of paint. Still edible/non-toxic...but not quite so tempting to just snack on.

Supplies:
Muffin Tin
Flour
Water
Food coloring
Small Mixing Bowl
Paper

1. Put a heaping Tablespoon of flour into the mixing bowl. This will make enough paint to almost fill one muffin spot.
2. Add water gradually until the flour/water mixture is to the desired consistency.
3. Add food coloring and mix well
4. Pour into muffin tin spot.
5. Repeat until you have as many colors as you'd like.

Lay down the paper. I use the Post-It Note easel papers. They are basically giant Post-It Notes and stick to the floor. Then I only have to tape down one side. Let the artist go to work!

I dare you to not join in! I was up to my elbows in paint and was having a great time! My artist and I made a wall worthy piece of artwork tonight.

Try it or Buy it? No brainer. No need to ever buy artwork again.


          

What I'm about to show you will change your life.

Warning. What I'm going to show you will change your life. When I show it to you, I cannot un-show you. This will haunt your dreams, in an excellent way.

I found this marvel to modern man at The Daily What. One of my favorite Stumbles ever. I introduce you to:

The Cookie Bowl

Yes. You read that correctly. A bowl of cookie. Dishes are a thing of the past. The possibilities are endless. Ice cream, bananas and chocolate, frosting, spaghetti....and you get to eat the bowl. My stomach and sink have never been so happy.

Well, that seems easy....FYI - I halvsies this recipe in case it was epic failure.

Oven - 350 degrees

Ingrediants:

2 3/4 Cups Flour

1 tsp Salt

2 sticks unsalted butter, softened

1 1/2 Cups Sugar

1 Egg

1 1/2 tsp Vanilla Extract

1 1/2 tsp No Color Almond Extract (I omitted)

1. Combine flour and salt in bowl, mix together thoroughly

2. Combine softened butter and sugar. Note - 30 seconds in my microwave is too long to soften butter.

3. Cream together until fluffy. Add egg and extracts and mix together.

4. Add flour mixture to butter/sugar one cup at a time and mix together. Dough shouldn't be sticky or crumbly. It's that sweet spot.

5. Oooh! Mini chocolate chips? You betcha.

6. Roll out on generously floured surface. Seriously, be generous. This dough is pretty sticky when rolled out, and there is nothing worse than cookie dough stuck to the rolling pin or counter.

7. Grease the bottom of a muffin pan with cooking spray.

8. Cut out a circle that will fit the muffin pan. I used a 5" diameter, but probably should have gone with a 4.5". Oh well, guess I'll have to make them again.

9. Drape the cut out over the muffin tin. Press down to shape around the tin. This will give you the best bowl. Take care to make sure there aren't any holes. You don't want things dripping out!

10. Repeat until the tin is filled. I did every other to allow room for cooking. I'm super glad I did.

11. Bake in a 350 degree oven for 11-13 minutes. Which translates to 10-15 in my oven. Take out when they are golden brown.

12. Let rest for 10 minutes (if you can). Loosen the tops from the pan with a small spatula or paring knife. I find this is easiest after about 5 minutes of cooling - it won't break apart from being too warm, but isn't so stuck yet.

13. Flip upside down and fill with treats...if it lasts that long.

You. Are. Welcome.


Try it or Buy it? That is a definite, "Try It". From start to finish, this recipe took me maybe half an hour. A few things I'd recommend is not rolling the dough so thin (I did about 1/8 of an inch) because it has a tendancy to crack. Although, dipping in chocolate and allowing to dry may solve that problem.  This was super easy, even having my tiny sous chef "helping".

 Hope you enjoy! Let me know how yours turn out!