Easy DIY Kids Crafts: Father’s Day Cards Made by Little Feet

Little Feet Leave a Big Message!

One of my preschool classes made Father’s Day cards with handprints, while the other made Father’s Day cards with footprints. This Easy DIY Kids Craft is a homemade greeting card is so cute for preschoolers and elementary age children.

The footprints were a challenge. When the kids stepped on the paper without assistance, their feet slid. When I held the paper to their feet, the print didn’t get their toes. What worked? Making sure paint was evenly distributed (it tickled!) and guiding each child’s foot to the paper to make a quick print. Whew!

If you have texture mats (as a potter, I have a collection of them) kids can make impressions of bricks or pebbles. If not, they can draw or color a path to be cut out and placed next to the footprint.

Add the message, “Thanks for making a path for me to follow” and “Happy Father’s Day,” sign name and date and the card is ready to go!

Sweet Feet!

Supplies:

  • construction or cardstock paper in white and another color
  • paint and paintbrush
  • magic markers, colored pencil or crayons
  • glue or double-stick tape
  • optional: brick or pebbles texture mat

Directions:

  1. Using paintbrush, paint foot. Make footprint on white paper. Let dry. (Note–it may take several tries to get a full footprint.)
  2. optional: using colored pencil and texture mat, create a brick or pebbles impression. OR, draw or color a path.
  3. Cut a strip out of path. Glue or tape path by footprint.
  4. Write or print out, “Thanks for making a path for me to follow” and “Happy Father’s Day!”
  5. Write child’s name and year.
  6. Glue white paper on to background paper.

Easy DIY Kids Crafts: Father’s Day Cards Made With Little Hands

Easy DIY Father’s Day Cards!

Preschool may have ended, but my students still have a present to give–adorable, easy DIY Father’s Day cards where their handprints transform into leaves on a tree. This idea is fun for preschoolers and elementary age children. I think my students’ dads will like the message, “No matter how tall I grow, I will always look up to you.” Sweet!

Supplies:

  • construction or cardstock paper in white and another color
  • green paint and paintbrush
  • magic markers, brown and other colors
  • scissors
  • glue or double-stick tape

Directions:

  1. Using paintbrush, paint child’s palm green. Make two handprints on white paper. (Note-it may take a few tries to get a good print.) Let dry.
  2. With brown marker, draw tree trunk and branches.
  3. Add “No matter how tall I grow, I will always look up to you.” Write child’s name and year.
  4. Glue or tape white paper onto background paper.
  5. Write or print out “Happy Father’s Day!”

Thanksgiving Side Dish, Sweet Potatoes With Marshmallows

Image source: Home Made Interest
Image source: All Recipes

Thanksgiving is around the corner and that means recipes, recipes, recipes! My Sweet Potatoes With Marshmallows casserole is a family favorite, and the actual index card with the recipe is special to me because it was written by my Grandmother Ruth. It’s stained and yellowing and I keep it in a sandwich bag but, come to think of it, I should laminate it! For Thanksgiving, we prepare no less than three Sweet Potato With Marshmallow casseroles and, at the end of dinner and divvying “some to take home,” there might be about three quarters of one baking dish left over!

Happy holidays, hon!

Sweet Potato Casserole

Ingredients

  • 2 lb can sweet potatoes (light or no syrup preferred), drained
  • 1 (8 or 15 oz) can crushed pineapple, drained (either size works, depending on desired sweetness) 
  • 1 egg, separated
  • 1/2 cup brown sugar (can lower sugar quantities if desired)
  • 1/2 cup granulated sugar
  • 1 bag mini marshmallows (can use less or more of bag as desired)
  • nonstick spray or margarine or butter for greasing

Directions

  1. Preheat oven to 350 degrees F. Grease 9 x 11 glass baking with non-stick spray, margarine or butter.
  2. With hand mixer, beat potatoes well. Add crushed pineapple to potatoes and mix.
  3. Separate egg and beat egg white until stiff. Set aside.
  4. Add yolk to potatoes/pineapple mixture and beat.
  5. Add brown and granulated sugars to mixture and beat.
  6. Fold egg whites into mixture.
  7. Pour mixture into greased baking dish. Dot the top with about half of the mini marshmallows.
  8. Bake for approx, 25 minutes and then dot the remaining marshmallows on top. Bake for about 15 more minutes. Remove from oven when marshmallows are lightly browned. Tip: Pay attention to marshmallows. They will puff in oven before settling. Add second half of marshmallows when first half is only slightly browned.)
  9. Total bake time is approx. 40 minutes.

Yield:  8

Prep Tip:  A day or two before the holiday, prepare casserole (steps 2-7) but do not top with marshmallows, and refrigerate. On Thanksgiving, remove prepared dish from fridge about an hour before baking. Bake following instructions to dot casserole with half of the marshmallows, bake partway, add remaining marshmallows, and finish baking.

Recipe in my Grandmother Ruth’s handwriting.

Chocolate Chip Pumpkin Bread

Pumpkin Bread on my hand built ceramic serving dish.

Have you heard of The Able Baker in Maplewood, NJ? It has the most delicious baked goods and the place I go to when I don’t have time to bake. Last week, I picked up a Chocolate Chip Pumpkin Bread and wondered why didn’t I think of that? This easy and delicious recipe can only be made better by adding chocolate!

Happy baking, hon.

CHOCOLATE CHIP PUMPKIN BREAD (OR MUFFINS)

Yield:  2 loaves

Ingredients

2 1/2 cups sugar

4 large eggs

1 cup vegetable oil

1 15-ounce can pumpkin puree

3 1/2 cups flour (I used a combination of whole wheat and unbleached flour)

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2/3 cup water

1 cup chocolate chips, add more if desired

Directions

Preheat oven to 350 degrees F.  Beat first 11 ingredients at low speed with an electric mixer for about 3 minutes or until well blended.  Add 2/3 cup water and beat until blended.  Stir in chocolate chips and pour batter into 2 greased and floured 9-by-5-inch loaf pans.  Or, add batter to muffin tins.  Bake for 1 1/4 hours for bread, 35 to 40 minutes for regular sized muffins, or 30 to 35 minutes for mini muffins.  Test centers with toothpicks and when they come out clean, they’re done.  Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely on wire rack.

Note:  Bread may be well wrapped and kept frozen up to three months.

Passover Apple Cake

Passover starts Saturday, March 27, 2021 and the entire holiday is focused on food! There’s what we can’t eat:  bread and anything that can rise bread-like, such as corn. And there’s what we can eat:  matzah, better known as crunchy cardboard (unless it’s soaked in eggs and milk and fried into Matzah Brei). Recipes that turn matzah meal, cake meal, and other Passover products into something edible–maybe even delicious–are coveted and shared. I substituted flour for matzah meal and converted an Apple Cake recipe to Pesadich, the term for food that’s allowed during the holiday.

If I have time in between cleaning out my fridge and cabinets and cooking for the holiday, I’ll post more recipes.

Hag Semach or Happy Holiday, Hon!

To make enough Apple Cake for 12 people, I tripled the ingredients, listed below, and added two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people.

Passover Apple Cake

Ingredients:

  • Nonstick cooking spray
  • 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
  • 3/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil, plus more for baking dish
  • 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
  • 1/3 cup raisins (optional)

Directions:

  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
  2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Yield: Makes one 8-inch square cake.

Hot Mulled Apple Cider

Photo courtesy of Foodnetwork.com.

How was your Thanksgiving, Hon?

Ours was wonderful, not only because the unseasonably warm weather allowed our family to spend the day outside, but because it started with Hot Mulled Apple Cider. Shout out to my daughter Morgan who whipped up this delicious and festive Fall drink. Want to make your own? Check out this easy recipe from Ina Garden for Foodnetwork.com.

Ingredients:

  • 16 cups pure apple juice or fresh apple cider
  • Four 2-inch cinnamon sticks
  • 2 oranges, peels and juice
  • 8 whole cloves
  • 6 star anise (Morgan used whiskey instead.)

Directions:

Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

BOYZ II MENORAH VIDEO, Fresh, Funny and Filled with Holiday References!

Hon, if you haven’t seen the new “boy band,” BOYZ II MENORAH, check them out! So funny!

MTV.com’s  wrote about this season’s hottest Chanukah song.

CHARLIE PUTH, JOSH PECK, AND ZACH BRAFF COLLABED ON THIS SEASON’S HOTTEST HANUKKAH SONG

THE TRACK? ‘A WEEK AND A DAY.’ THE BAND? BOYZ II MENORAH. YOU’RE WELCOME.

When it comes to Hanukkah songs, well, there aren’t many. But thanks to a hilarious new boyband formed by none other than late night host James Corden, we now have a Jewish boyband called — wait for it — Boyz II Menorah. Furthermore, the group — which consists of Charlie Puth, Josh Peck, Zach Braff, Christopher Mintz-Plasse, and yes, Corden himself — just dropped the hottest Hanukkah track maybe ever. Sorry, Adam Sandler.

The song, titled “A Week and a Day” premiered on last night’s (December 19) episode of The Late Late Show with James Corden. And along with it came an epic music video that celebrates the joyous holiday in all of its eight-night, latke-filled, gift-giving, dreidel-spinning glory. “Girl, it’s that special time of year, the Festival of Lights,” James begins in a soft R&B whisper. “But ain’t no light shine brighter than the one in your eyes.”

It wasn’t long before the rest of the guys chimed in, wearing matching all-white outfits reminiscent of some our our all-time favorite ’90s boybands. “Got a week and a day of love for you this Hanukkah, girl,” Peck sings. Then, the Superbad actor takes over. “Got a week and a day to show you how much I care,” he croons. And of course, there’s nothing quite like hearing Puth’s silky smooth voice singing about how the girl that he’s into “shines brighter than any menorah.”

The rest of the video is full of a variety of other references to Hanukkah (and even Judaism, in general), including bagels and lox, Manischewitz kosher wine, checks written out for $18 (the numerical value of the Hebrew word “chai,” which means “life”), and even a shoutout to Judah Maccabee from the original Hanukkah story.

The bridge is arguably the best part, though, when each boyband member puts their own twist on the traditional Hanukkah blessing.

Thanksgiving Poem, Food for the Soul

Morgan, Darcy, Hubby, me, Hannah and Teddy

Happy Thanksgiving!
This  holiday-inspired poem by Ella Wheeler Wilcox (1850-1919) has rhythm, melody and a lovely message. Wishing you a relaxing and emotionally rejuvenating holiday weekend.

Thanksgiving

We walk on starry fields of white
And do not see the daisies;
For blessings common in our sight
We rarely offer praises.
We sigh for some supreme delight
To crown our lives with splendor,
And quite ignore our daily store
Of pleasures sweet and tender.

Our cares are bold and push their way
Upon our thought and feeling.
They hand about us all the day,
Our time from pleasure stealing.
So unobtrusive many a joy
We pass by and forget it,
But worry strives to own our lives,
And conquers if we let it.

There’s not a day in all the year
But holds some hidden pleasure,
And looking back, joys oft appear
To brim the past’s wide measure.
But blessings are like friends, I hold,
Who love and labor near us.
We ought to raise our notes of praise
While living hearts can hear us.

Full many a blessing wears the guise
Of worry or of trouble;
Far-seeing is the soul, and wise,
Who knows the mask is double.
But he who has the faith and strength
To thank his God for sorrow
Has found a joy without alloy
To gladden every morrow.

We ought to make the moments notes
Of happy, glad Thanksgiving;
The hours and days a silent phrase
Of music we are living.
And so the theme should swell and grow
As weeks and months pass o’er us,
And rise sublime at this good time,
A grand Thanksgiving chorus.

Passover Apple Cake

Risky Business!

Hon, I’m taking a chance by posting this recipe for Passover Apple Cake from Martha Stewart.com because I haven’t actually tried it yet. I’m hoping it puts those disgusting, store-bought Passover “cakes” to shame. And how bad can apples and lots of spices be? (Hmm, there was the time that my Lemon Meringue Pie turned into Lemon Soup, but I digress.) I altered the recipe slightly and tripled it, adding two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people (and some left over). It’ll either be a big hit–or not! Stay tuned…

Passover Apple Cake
Ingredients:
  • Nonstick cooking spray
  • 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
  • 3/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil, plus more for baking dish
  • 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
  • 1/3 cup raisins (optional)
Directions:
  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
  2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Yield: Makes one 8-inch square cake.