A Sweet Little Summertime Swap

(... a fun little mix of summertime bowl fillers made by Lynn and me ...)

I don't know about you, but I love having a house full of handmades ... especially when they are so artfully and lovingly crafted by family and friends.  And even more especially when they are things that I just can't make myself. 

 

Julie is an absolute visionary with her quilted creations.  I so enjoy admiring her work and I am always delighted whenever we swap with each other.  This time around, I asked for a table topper to cover up this trusty old kitchen table (that I am still in the middle of painting).  Paint, as we all know, works wonders, but the bright white and well-worn tiles were a definite problem.  Until now.

As always, Julie created the perfect little handmade treasure.  And now this little table is something to admire and enjoy.  It's so warm and inviting now ... and one day these colors will blend beautifully with some new paint and a little do-it-yourself kitchen TLC.  Every time I look at this topper, I smile gratefully.  For the handiwork and the treasured friendship.  Thanks so much, Julie!  You are the absolute best!

And speaking of happy craftiness ... Lynn recently drew my name for her wonderful watermelon-themed giveaway.  Another summertime surprise that's left me smiling.  I've been admiring and enjoying these sweet handmades as well.  Thanks again, my friend!

I hope you're all well and enjoying some long-awaited summertime fun this week.  We've been busy, we've been lazy, and we've been celebrating my birthday.  All good things.  Thanks, as always, for stopping by and for spending a few minutes of your day here.  Come back soon and don't be strangers!    

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

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If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

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Strawberry season is here!  At least in Midcoast Maine, that is.  We've been enjoying it immensely thus far ... picking, sampling, baking, and making ... and trying out some new strawberry season goodies to boot.  Which is always fun this time of year. 

This week's recipe is new to us, but it was a huge hit so I have a feeling we'll be making this one again ... and again.  It's tasty and simple to prepare with a list of ingredients that always seem to be in the pantry.  Which is always a plus in my book.  The kids have been enjoying it at breakfast time, but this little goody would be equally delicious with a little whipped cream or ice cream on a hot summer night. 

  

Strawberry Coffee Cake

(adapted from a Recipezaar recipe)

1/4 cup wheat flour
3/4 cup all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon

1 egg, beaten
1/2 cup milk
1 tsp. vanilla
2 T butter, melted
1 1/2-2 cups sliced or chopped fresh strawberries


Topping:

1/4 cup all-purpose flour
1/4 cup wheat flour
1/2 cup sugar

1 tsp. cinnamon
1/4 cup oats
1/4 cup cold butter



Combine dry ingredients in a large mixing bowl.  Set aside.  In a second bowl, mix the egg, milk, vanilla, and butter.  Stir to combine and then add to dry ingredients, stirring just until moistened.  Pour mixture into a greased 8-inch square baking dish.  Place strawberries evenly over top of batter.
 
To make the topping: combine the flour, oats, cinnamon, and sugar in a bowl.  Cut in the butter until consistency of coarse crumbs.  Sprinkle mixture evenly over the strawberries.

Bake at 375° for 35 -40 minutes or until wooden pick comes out clean.

(click here for printable recipe)

Thanks, as always, for joining in the recipe swapping fun!  If you have any tried and true strawberry season favorites, I'd love to hear about them.  Have a wonderful weekend, everyone!

There's more recipe swapping going on here.

another sweet strawberry season has begun

Like so many of you, we mark the passage of time and seasons with a myriad of yearly activities and family traditions.  These are often simple little outings that everyone anticipates eagerly.  And, not surprisingly, they are the times where memories are made and remembered.  Especially when the old pictures come out.  So you can imagine our excitement now that strawberry season is upon us once again here in Maine.
 

  


Strawberry season means a morning at Fairwinds Farm followed by lots and lots of berries and treats ... many of which we'll get to enjoy all winter long, if they last.  The berries are beautiful, abundant, and early this year.  Which gives me hope that maybe just maybe we'll be able to pick more than once this season.  Just as we did yesterday.  Just as we've done at the start of many a summer season for as long as the kids can remember.

  

This year all of the kids were able to choose loads of good-quality berries, the mess was less, and the gleeful banter more.  Brendan still ate more than he picked, but he proudly added to the ten pounds of berries we harvested yesterday.  And, as always, a good time was had by all.  I picked my share, of course, but I was mostly lost in thought.  Committing their happy little faces to memory while recalling all of the summer mornings we've spent at the farm.  Marveling at the changes and the all-too-quick passage of time.  Hoping that we'll be making time for this little tradition for years and years to come.

When the berries were harvested and home, more sampling and a good deal of baking and making ensued.  Which is also part of the fun.  Every year.
 

Tutorial Tuesday: Star-Spangled Salt Dough Flags {Part Two}

Okay, friends ... it's time to finish these little star-spangled bowl filler flags ...

You will need:

baked and cooled salt dough flags {click here for tutorial}

freezer paper/aluminum foil

paper towels

small cup

craft brushes (various sizes)

acrylic craft paints in shades of red, white, and blue (any brand)

candle wax

old metal canister

medium sauce pan

tongs

Place salt dough flags on top of your freezer paper/aluminum foil and get ready to paint.  Make sure to have all of your brushes and supplies handy.

Base coat flags with white/cream, remembering to paint the edges as well.  Set aside to dry.

Using your blue paint and a small, thin-tipped brush, fill in around the star once your white paint is dry.

Paint the alternating stripes red with a medium-sized brush.  Again allow to dry.

Chances are you'll have a few boo boos to fix at this point.  Just use your fine point brush and make the necessary touch-ups.  Set your flags aside to dry completely before proceeding to the next step.  I like to let mine sit for a couple of hours, just to be sure.  Especially if it's a hot and humid day.

This step, in my opinion, is the one that really begins to bring these (and any other) bowl fillers to life.  The colors mellow and the ornaments begin to take shape.  To your small cup, add a few squirts of brown paint (any shade) and water.  Mix to desired darkness and consistency.  Don't be afraid to experiment here.

Depending on your preferences, brush diluted paint on liberally (or sparingly) and let sit for just a minute.

Dab/wipe off excess paint until desired effect is achieved.  Repeat as necessary.  And don't be afraid to play a little until you really like what you see.

 Set ornaments on top of your cooling rack and allow to dry completely.  I usually let mine sit out for at least a few hours.  Or overnight.

Now it's time to dip your bowl fillers in wax. I'm sure there are many ways to complete this step, but this is how I do it:  First place an old canister in a medium-sized saucepan. Pour a few inches of water around the canister and set it on the stove top. Turn on the heat to melt old bits of candle wax or other wax you have on hand. This usually takes about 5 minutes. (I use the dregs of old jar candles/tarts or the wax from candles that just didn't have a strong enough scent to enjoy burning.) Watch the wax carefully and turn down the heat when it has liquefied in the canister.

::: Here's a terrific little crafting tip from Lynn:  Find an inexpensive small crock pot and use it for melting and dipping wax.  She says this is her tried and true method and she always keeps it handy.  Thanks, Lynn! :::

Use your tongs to dip each flag in the melted wax. Make sure the flag is face up and be sure to tap off the excess wax before placing it on your aluminum foil or freezer paper to set for at least a few minutes.

 

 Once they are set, you can enjoy them or package them up to give away. It's as easy as that, my friends! With a little imagination, time, and patience you can create some lovely and lasting decorations or gifts ... any time.

{If you make these little fillers, please let me know.  I'd love to set up a page that links to your tutorial-inspired creations!  Feel free to email me photos or the link(s) to your blog post(s).

Also ... it's my hope to share more salt dough-themed tutorials with you this summer.  I have a few ideas, but would welcome additional suggestions/requests.  What would you like to learn how to make?  Here's your chance to ask!}

Thanks, as always, for stopping by and joining in on the fun.  Happy creating!

Wishing our very favorite dads a wonderfully...

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"Any man can be a father.  It takes someone special to be a dad."

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And since we always like to give Todd something kid-created, here's this year's Father's Day memento (as inspired by Erin).

Here's hoping your favorite dads are having a terrific day too!

Kids Cook: Week One

Our summertime routine has begun!  Which means we're among the masses trying to maintain that crucial (and often delicate) balance between must do, let's do, and ... boredom.  To that end, we've made our annual summertime Wish List ... which is full of simple ideas, places to see, and many things to do.  As usual, "Cook with Mumma" was a definite must.  Which is always nice to hear.  Especially since many of my fondest childhood memories involve my mom, a bunch of baking supplies, and the kitchen.  I want my kids to have those memories too.         


In truth, the kids often find their way into the kitchen while I'm cooking and baking for the family.  Sometimes they help and other times they simply sit and chat.  They usually ditch me, however, when the "fun jobs" (like measuring and mixing) are completed.  So I knew if this activity was going to be list-worthy, we were going to have to do it right ... from start to finish, including cleanup.  After all, that's the process and it's one that will serve them well forever if they learn it and practice it now.

So we named our little activity "Kids Cook" and everyone sidled up to the island ... full of energy, chatter, and enthusiasm.  Some highlights included:

• Measuring and doing math
• Reading directions and following them
• Taking turns
• Talking ... about everything
• Sharing baking tips and hints
• Teamwork/Encouragement
• Learning something new
• Having fun ... even at cleanup time
• Laughing and giggling
• Feeling proud of a job well done
• Making memories  ... and messes

As is so often the case, it's the simple things that bring the most pleasure.  The kitchen and kids were alive and we truly had the best time.  No whining.  No bickering.  Just measuring, mixing, and making.  I hope we'll be able to squeeze in at least one special "Kids Cook" session each week as our summertime routine begins to unfold.  This is one activity that is worth the effort and time required.  And it doesn't have to be elaborate.

In fact, simple is good.  We chose two very easy and kid-friendly recipes that required no baking whatsoever.  (It was way too hot for baking!)  And the kids couldn't have been happier.  Both recipes are courtesy of Mommy's Kitchen:



• Peanut Butter Balls
• Instant Oatmeal Mix

I hope you'll gather in the kitchen too ... whenever you can .... for however long you can.  

You'll be so glad you did.  I promise!

 









  

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

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If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

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Strawberry season is almost upon us here in Midcoast Maine. And we simply can't wait! There are so many annual favorites to make and enjoy this time of year: jams, pies, shortcakes, salads, sauces... The list goes on and on. Especially after strawberry picking day.

And yet there's always room for a few new must-haves like this one:

Strawberry Shortcake Scones
(adapted from Fancy Frugalista)

3 cups all-purpose flour
1 cup wheat flour
4 tsp. baking powder
3/4 cup sugar
1 tsp. salt

1 cup cold butter, cubed

2 eggs
1 T plus 1 tsp. vanilla extract
2/3 cup milk

3/4 cup diced strawberries


In a large bowl, combine first five ingredients. Work in cubed butter by hand until the crumbs are pea-sized. In a small bowl, whisk together the eggs, vanilla, and milk. Stir into the flour mixture until dough is moist. Do not over mix. The dough will be rather sticky. Gently knead in the strawberries.

Turn dough onto a floured surface and knead a few times. Divide dough into two equal balls. Pat each ball into a uniform 8 -10” circle. Place each ball onto a lightly greased cookie sheet and sprinkle with sugar. Cut each circle into 8 wedges and bake at 375º for 25-30 minutes until golden.

(click here for printable recipe)

Incidentally, here's a sampling of our strawberry-themed stand-bys ... just in case you're looking for a few new favorites too:

Strawberry Freezer Jam
Strawberry Cream Cheese Frosted Angel Food Cake
Rustic Strawberry Rhubarb Tart
Spinach, Strawberry, and Feta Salad
Summertime Strawberry Pie
Cinnamon Strawberry-Rhubarb Muffins
Strawberry and Chicken Salad




 
Have a fabulous weekend! And don't forget to check in with The Grocery Cart Challenge for more recipe swapping fun. Thanks, as always, for stopping by.

A Few Lovely Little Ladybugs ....

 ... and some sweet strawberries too! 

Oh, how I love it when a new project (or two!) comes to life!  Especially when the end results are just so darned cute.  And fun.  And even better than I envisioned.


Yes ... I admit it. I've been playing with some new cookie cutters, a few paint pens, and some sesame seeds this week.  Because, sometimes, you just have to play a little and get your craft on.  For every one's sake.

What have you been creating this week?

Tutorial Tuesday: Star-Spangled Salt Dough Flags {Part One}

The summer season is perfectly patriotic and so are these little star-spangled salt dough flags.


Since many of you have so kindly emailed me asking for a tutorial, I am more than happy to oblige ... just in time for a little 4th of July crafting fun. Today's installment will get you started and I will have Part Two ready to share later this week.

Enjoy creating and please let me know if you have pictures and/or blog posts to share. I so love seeing your tutorial-inspired handiwork!

:: Star-Spangled Salt Dough Flags {Part One} ::

You will need:

large bowl
wooden spoon

2 cups flour
1 cup salt
1 cup warm water


rolling pin
small star-shaped cookie cutter
sharp knife/pizza wheel

small bowl/cup with warm water

baking sheets
wire cooling racks



Mix flour and salt together, combining well. Add warm water and stir (I use my hands) to form a slightly stiff dough. Turn out onto a floured surface and knead several times until smooth. Return to bowl and cover tightly if not using right away.





When you're ready to start making your flags, roll out a small piece of dough on a lightly floured surface. I like mine to be a bit on the thick side, but you can experiment and make yours as thick/thin as you like. That's part of the fun, after all.










Once your dough is rolled, take a sharp knife (or a pizza wheel) and cut out your rectangles. There are no set dimensions as the sizes are completely up to you. Make a variety and see which you like best. Set these shapes aside momentarily and then use your fingers to shape them a bit so they look like waving flags.









Next take a small piece of dough and roll it out very thinly. Use your star-shaped cookie cutter to cut out as many stars as you need, repeating as necessary. Set them aside and gather your small bowl/cup and some water. Wet the back of the star and the top left corner of your flag with your finger. Gently tap stars into place and set aside.







Once your stars are in place, take a sharp knife and use it to lightly score lines for the flag's stripes as well as a square for the blue area behind each star.

Transfer completed flags to baking sheets lined with foil and bake at 300º for about an hour. If the ornaments are on the thicker side, they may require more baking time. Allow to cool and harden completely on wire cooling racks before painting. If possible, I like to let mine sit out for a day or two before painting and sealing them.

Later this week:

:: Star-Spangled Salt Dough Flags {Part Two}: Painting and Sealing ::



See you then, friends!

::: Menu Plan Monday :::

The summertime routine is almost upon us! As of Wednesday afternoon, it's going to be a full-time full house here in Midcoast Maine until September ... making me ever more mindful of our weekly menu plans. Here's how we're starting, with a few kid-friendly making and baking projects added in ... just in case my little helpers are looking for something fun to do:


Breakfast Staples:

• Pumpkin Baked Oatmeal/Berry Baked Oatmeal
• Cereal, fruit, and yogurt with granola
• Mini frittatas, fruit, and English Muffins
• Mini Apple Pie Tarts (new!)
• Mommy's Kitchen Instant Oatmeal
• Honey Rhubarb Muffins with Honey Butter (freezer)


Dinnertime Fare:

• Steak tips, corn on the cob, and camp potatoes
• Breakfast Dinner
• Chicken Stuffed Shells and salad
• Kid-friendly dinner/No Fuss Night
• Crock Pot Shredded Chicken Tacos
• Steelhead Trout, corn bread, green beans, and couscous
• Hot Dogs, baked beans, and Apple Salad


Baking/Making List:

• Cranberry Banana Bread
• Honey Whole Wheat Bagels (new!)
• Maine Blueberry Cake
• Muffins (to freeze)
• Homemade Jello Pudding Pops (new!)

::: Click here for more menu-planning inspiration :::

Colleen's Kitchen Recipe Swap

Welcome friends, newbies, followers, and readers! It's time for more weekly recipe swapping fun. Feel free to share any and all family favorites here until 11 PM Sunday evening (EST).

•••••••••••••••••••••••••••••••••••••

If you'd like to participate, simply write up your post and leave the link here with MckLinky. Please remember to mention my name and link to my blog within your posts as well. And feel free to grab the Colleen's Kitchen button above for your posts and/or sidebar. Thanks for joining in! It's been such fun pouring over the weekly entries...

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Though cool, crisp mornings are giving way to milder, brighter ones these days, we are still very much into oatmeal as a breakfast option around here. But it's got to be really good oatmeal, like this go-to favorite, to make our must-make menu. To that end, I've tried out a few new recipes recently ... and we have all fallen in love with two very different (but equally tasty) oatmeal bakes. They are both delicious, versatile, and quick to assemble and bake. They also reheat beautifully in the microwave. Perfect for the summertime get up and go routine.

Pumpkin Baked Oatmeal
(adapted from Recipezaar)

2 T butter, melted
1 can pumpkin puree
1/2 cup packed brown sugar
2 cups skim milk
2 eggs, beaten

3 cups rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp.cinnamon
1/4 tsp. ginger
1/8 tsp. clove
pinch nutmeg

3/4 cup dried cranberries
1/2 cup chopped nuts and/or diced apple (optional)

Preheat oven to 350°F. Combine first five ingredients and then stir in dry ingredients. Add cranberries and stir into mixture along with nuts and apples if using. Pour into greased 9x13 pan and bake for 35 - 45 minutes until center springs back when touched. Cut into squares and serve as desired. Individual servings may be reheated in the microwave.

(click here for printable recipe)

As for our other new favorite, you'll definitely want to visit Finding Joy in My Kitchen for the recipe. Be prepared, however. A treasure trove of wonderful recipes awaits!

Thanks, as always, for joining in the recipe-related fun. Have a lovely weekend!

Whatcha Working on Wednesday

Hello, friends ... and welcome back! Our Reunion Weekend adventures are behind us now and everything is once again returning to normal ... after a crazy, memorable weekend ... and just in time to count down to the last day of school next week. The days are flying!

Here's a look at what's been keeping me busy:

:: A major play room pick-up and purge ::

:: Michaela's finished and installed head board ::

:: A little bit of outdoor Americana ::

:: Some gardening and yard work ::

:: A little shop-warming gift for my friends over at Bessie's Farm Goods ::

(If you're local, check them out!)

As always, there's been a lot of cooking, baking, crafting, and playing too ... trying to get ready for the new, busy, and slightly lazier summertime routine that is but days away.

Don't forget to check in with Leslie for more WWW goodness. I'll be back on Friday for more recipe swapping fun. Thanks, as always, for checking in!