One of the things I look forward to Halloween is seeing little babies and toddlers in their cute costumes. They are simply adorable!They can't even say "Trick or Treat" yet and are too young to understand this concept of dressing up. Hey, they can't even have candy!
Babies & toddlers with a bucketful of candy thatthey can't eat?! What a blah!
Prepare treats like these rubber squirt toys that caneasily fit their tiny hands and make them smile.
You can also give out small packs of Goldfish brand biscuits that they can nibble on.
No tricks for babies and toddlers. We don't want to make them cry!
Halloween...that day when kids are allowed to take candies from strangers. And a lot of candy that will be, requiring them to carry a bag for all that loot! Yesterday, we made a bag from an old tank top. Today, we'll make a bucket out of these:
An empty ice cream container and yogurt tub...blah!
Clean it. Dry it. Cover it with felt (attached with a glue gun).
Happy Monday Everyone! If you're already doing a countdown, you know that Halloween is just around the corner. So for you who marks this as their favorite holiday, I'm devoting the next two weeks for some serious blah to Tada! Halloween ideas.
Today's blah -- old bill envelopes.
We'll use these basic supplies to turn it into a Tada!
By piling the strips of paper on top of each other, Tada!, we've created a mummy envelope!
Use it to hold party invitations.
Or a Halloween greeting card.
You can also use it as an envelope for sweets, tricks & treats.
Ohhh bread!It's one of life's little pleasures, especially when we catch the baker taking out fresh loaves from the oven...such a lovely scent!We leave the store clutching the soft and fragrant baked treat, dreaming of toast and flavorful sandwiches.
But sometime in the week, our dear loaf is ignored and because it can't seem to get our attention, it becomes lonely and dry. Then we discover it in its sad state. We become upset, "What am I going to do with stale bread?", we say. Blah indeed.
As we've seen in my blog this week, stale bread can be a Tada! if turned into croutons, breadcrumbs, an easy breakfast and a filling snack. Here's another Tada! to add to the list:
Ribolitta! It's thick, flavorful and hearty Italian soup.
It's a party in a pot where pancetta, onions, garlic, carrots, celery, cannellini beans, tomatoes, basil, kale, stock and bread are invited. You'll find the recipe here.
It's a good way to use up stale bread and makes a healthy dinner for a chilly night.
Today, we're still turning stale bread from blah to Tada!.
And we're doing that by making bread pudding!
Here's the recipe I used (adapted from the Little Bread & Butter Puddings recipe in the Marie Claire Cooking Book):
1 apple, peeled, cored and sliced (you can use pears) 6 small slices of bread, chopped (I used a Baguette) 1/4 cup raisins 2 eggs 1/2 cup cream 1/2 cup milk 1/2 teaspoon vanilla extract 1 tablespoon sugar dash of cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease two 1 1/4 cup capacity ramekins with butter. Place apples, bread and raisins in the ramekins. Whisk together the eggs, cream, milk, vanilla, sugar and cinnamon in a bowl. Pour mixture over bread and let stand for 5 minutes. Place the ramekins in a baking dish and fill the dish half-way with warm water. Bake for 30-40 minutes or until puddings are firm. Serve as is or with a scoop of vanilla or caramel ice cream. Serves 2.
I like this because I get to use up my stale bread plus apples which are abundant this time of year. I can have this for breakfast or for a snack with a warm cup of tea.Hmmm-yum!
Stale bread is the star of my blog this week and while "stale" isn't the most appetizing description for one of our favorite kitchen staples, I promise you, we'll put the sexy back to bread!
Here's what we'll do: Remove the crusts from your favorite white or whole wheat bread. If they are too thick, flatten them slightly with several swoops from a rolling pin. Put the bread into a greased muffin tin. The bread will look like a tulip or bird's nest. Add a piece of ham or bacon inside each slice and some whisked eggs. Season with salt and pepper. Bake in the oven (350 degrees Fahrenheit) for about 15 minutes or until the eggs are cooked.
Tada! Little breakfast cups that look like they came from a fancy brasserie. They're mighty yummy, too! You can easily substitute the filling depending on your diet. Happy eating!