What We're Into Right Now

We love crafts that repurpose things we might otherwise recycle or trash, so after reading this post on makeandtakes, we've been collecting pieces of ribbon and paper for a kid-friendly craft: scrap gift bows! 
Check out this post from http://www.makeandtakes.com !

"Supplies for Easy Scrap Gift Bows:

• scraps of patterned paper
• newspaper or used wrapping paper
• tulle
• ribbon
• ric rac
• string
• buttons
• flowers

Scrunch paper(s) in the middle so it resembles a bow. Sometimes I like to fold my paper like a fan for added dimension. Layer scrunched “bows” of different sizes. Tie them in the middle with a piece of ribbon.

Layer a few more pieces of ribbon in the middle of the bow and tie on with same ribbon. 

Wrap a long piece of ribbon or tulle around the gift. Lay your bow in the middle and tie ends of long ribbon around to secure. Finish with a bow, or secure a flower or button in the center. Voila!"

We've got a box of scraps going. How about you? Do you have a project in the making?

Info from:

http://www.makeandtakes.com

Homemade Candies in Minutes!

This December's recipea is one of our simplest and most elegant yet. These chocolate candies are great to bring along to a holiday party, to make for last-minute gifts, or a fun way to enjoy a snow day with the kids.

Chocolate Cherry Candies

Make your own chocolate candies this holiday season. These have half the fat of traditional store bought chocolate candies, so you can feel great about giving them to little ones, gifting them to loved ones, and having a few yourself. In place of excess saturated fat, sugar, and calories; these treats offer antioxidants and iron from the dried fruit, healthy unsaturated oils, Vitamin E, and minerals (like Calcium, Magnesium and Zinc) from the nuts. Hap-pea Holidays!

• 8oz semi-sweet or dark chocolate
  (50-70% cocoa, chips, or chopped)
• 1 cup dried cherries, coarsely chopped
  (substitute with dried cranberries or apricots)
• 1 cup slivered almonds, toasted (substitute with chopped hazelnuts or walnuts)
• 1 cup crispy rice cereal
• fleur de sel or other finishing salt

Prepare one 3-foot-long piece of parchment or waxed paper with non-stick cooking spray. Set aside.

Combine the dried fruit, nuts and crispy rice cereal in a medium-sized bowl. If using chocolate bars, chop the chocolate into 1/4-1/2 inch pieces. Melt the chocolate by heating gently either in the microwave or a double boiler, stirring regularly until fully melted, about 100 degrees F. Continue stirring the melted chocolate using a folding spatula.

Fold the fruit mixture gently into the melted chocolate. Once all the fruit mixture is covered, working quickly with two small spoons, drop heaping teaspoonfuls of the mixture onto the prepared pieces of paper. Before they set, sprinkle a few grains of fleur de sel onto each cluster. Let cool completely, about 1 hour. Store in an air-tight container at room temperature for up to a few days.

Edible Homemade Holiday Gifts

Who wouldn't love a holiday gift that was 'homemade with love by your child!

Here are a couple simple recipes from a blogger that we love, The Stone Soup | Minimalist Home Cooking, we have adapted the recipes to use U.S. measurements and are great for kids to make as edible gifts this holiday season.

Dukkah: an Egyptian blend of spices and nuts.

Traditionally served with olive oil and bread for dipping, this flavorful mixture can also be sprinkled on a variety dishes for a hint of nutty spiciness. Makes enough to fill 3, 8oz mason jars. If you like, wrap with a bottle of extra virgin olive oil and a copy of the *suggested uses* listed below.

2 cups sesame seeds
1 ¾ cups hazelnuts
1 ⅓ cup macadamias
½ cup coriander seeds
⅓ cup cumin seeds
extra virgin olive oil, to serve
rustic bread, to serve

Toast seeds and nuts separately until golden. In a food processor, grind the coriander and cumin seeds to a fine powder and transfer to a bowl. In the same food process (no need to wash it) process the sesame seeds, add to ground spices. Process hazelnuts and macadamias until coarsely ground, ⅛” to ¼” pieces, add to the spice mixture. Season well with 1 tsp sea salt (or to taste) and pepper to taste. Stir well. Store in an airtight container in a dark place at room temperature. To keep fresher/longer, store in the fridge or freezer.

Serve on a platter with oil and bread. To eat, dip bread first the oil and then the dukkah.

*Suggested uses for Dukkah:*

• as a dip with olive oil and bread for breakfast, lunch or dinner, or a great standby starter for last minute guests.
• add a crunchy topping to many soups.
• sprinkled on sandwiches
• sprinkled over fried eggs with feta and sliced spring onions with a squeeze of lemon juice.
• as a crust on fish or chicken before pan frying, served  with an extra sprinkle of dukkah.
• sprinkled over roast veg, especially pumpkin and sweet potato.

Marinated Olives

2 cups olives, any variety or a mixture
1 large sprig rosemary, leaves picked
4 cloves garlic, skin on, bashed with the back of a knife
zest of one orange
freshly cracked black pepper
1/2C olive oil, plus extra to top

‘Sterilize’ a large jar with a tight fitting lid by putting through the dishwasher or placing in a saucepan of water and bringing it to a boil for about ten minutes.

Place all ingredients in a saucepan and heat gently over a low to med heat for approx 10 minutes to allow the flavors to infuse. Remove from heat and transfer everything to the clean dry sterilized jar. Top with enough olive oil to keep the olives submerged.

The olives will keep in the refrigerator for a couple of months.

*Suggested uses for Marinated Olives:*

• simple snack, all on their own
• starter for guests, served with toothpicks and rustic bread to dip in the marinating oil.
• as a garnish to jazz up store-bought hummus
• as a simple salad with sectioned oranges and a tablespoon of minced shallot or onion.
• as a relish to accompany grilled fish. chop 1 cup of olives and 1 cup of cherry tomatoes roughly, add the juice of a lemon, 1 tablespoon of the marinating oil and a tablespoon of minced fresh basil.

Sources:

* http://thestonesoup.com/blog (see for more ideas)