Crayon Wreath

This is a project I have been waiting to make for a while now, but never had a good reason. Well, my friend Ms. Daly got a job as an elementary school teacher for this school year and I thought it would be perfect for her! She's an extremely bubbly, sweet, and cheerful person...what better to represent her than a happy rainbow wreath?! 

This project required about 64 crayons, two embroidery hoops, and a few embellishments...just for fun! I hope she likes it! I think it's adorable and so happy!

You can't see it in any of these pictures, but there is a little ribbon hook to hang the wreath. I added the ric rack at the last minute, and I'm so glad! I think it really pulls it all together, don't you? I'm super happy with the way it turned out, and that it is going to a good home!

 

SO this was not the quote I was looking for...I wanted something that was inspiring, happy, or even about teaching...but I stumbled upon this and couldn't stop laughing. Oh Dr. Seuss, I love you.

“In my world, everyone's a pony and they all eat rainbows and poop butterflies!”
                                                                                                                             ― Dr. Seuss

Sesame Chicken Fake-Out

If you love Sesame Chicken as much as I do, you NEED to try this take-out fake-out! Hubby and I love to get take-out on Friday nights, but since I quit my job to start substitute teaching, I've been trying to find recipes to mimic our favorite dishes on the cheap! So far, this is our favorite! It truly tastes like something you would order from a Chinese food restaurant, but it's sooooo much better for you! 

Sesame Chicken Fake-Out

(Adapted from Melissa d'Arabian)

Ingredients:

• 3 boneless, skinless chicken breast halves
• 2 tablespoons soy sauce (I use low sodium)
• 2 tablespoons apricot jelly or preserves
• 1 tablespoon white wine
• 1/2 cup flour
• 2 tablespoons sesame seeds
• 3 tablespoons light butter, melted 
• 1-2 crowns of fresh broccoli or 1 bag frozen, steamed
• Rice, for serving

Sauce:

• 2-3 Tbsp soy sauce (I use low sodium) 
• 3 Tbsp apricot jelly
• 3 Tbsp white wine
• ginger to taste
• 1- 1.5 Tbsp flour
• 1/4-1/2 cup water

Directions

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil with nonstick spray.

Cut the chicken breasts into 1-inch cubes. In a medium bowl, mix together the soy sauce, apricot jelly, and wine. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.

In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and toss in the flour to coat lightly. Spread on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through.

While chicken is in the oven, begin the sauce. In a small saucepan, combine soy sauce, jelly, wine, and ginger. Bring to a simmer over medium-low heat, stirring constantly. Add water as necessary to thin out the sauce. Once it's simmering, reduce the heat. Combine the flour with a tablespoon or so of water to make a thin paste. Slowly add to sauce to thicken into a gravy consistency. Keep warm.

When chicken is cooked through, toss with broccoli and sauce and sprinkle with toasted sesame seeds. Serve with rice.

 

Melted Crayon Wall Art

Today was the first day of school for many local kids...and it made me so sad! I wish I could still be in school. In any capacity, really...as a teacher or a student! I used to love the first day of school...new clothes that are waaayy to hot to be wearing in September but they were too cute to fold in a drawer and wait for the chill of Fall to set in. I loved getting a new backpack, notebooks, pens in all different colors. I loved school...in almost every grade (except 5th grade and my freshman year of college...those weren't great years in all honesty) I even miss the butterflies I used to get before I walked into the building...and for the entire night before. One day I will just have to live vicariously through my children on their first days. :) 

Well two of my lovely friends started their first years of teaching today, and I couldn't be more proud! I wanted to make them each something to decorate their walls since they are presumably rather bare this early in the year. Katie, a new Family and Consumer science teacher is going to be working with middle school students, so I needed an idea that wasn't too juvenile...or too much like an inspirational poster. :)

I decided on the melting crayon art that I saw it on Unsimple Living... I've seen it floating around other craft blogs, so I'm not sure where it originated. It seemed perfect for the age group, as well as clever and unique... just like Katie! Perfect!

Isn't it awesome?! I am super happy with the way it came out! Basically, I hot glued crayons to the top of a canvas and using an embossing heat gun I melted them slowly. As they melted, I tilted the canvas back and forth depending on how long I wanted the drips. When all the colors were done cooling, I decided it wasn't exactly like I was hoping...but the addition of "inspire" in that adorable typewriter font was the icing on the cake for me! LOVE.
 

 

Look at that texture! How cool is that? Ha, I am so happy I tried it! I hope Katie and her students love it as much as I do. 

“A good teacher can inspire hope, 

ignite the imagination, 

and instill a love of learning.” 

- Brad Henry

Hail! to the victors valiant..

Hail! to the conquering heroes!

Hail! Hail! to Michigan,

The leaders and best!

 

(Source)

Michigan football.....my husband's first second love. Both of his parents went to The University of Michigan for their undergraduate studies....though his sister went to Penn State...we don't talk about that. (kidding KHo!) I knew going into this marriage that I would lose many Saturday afternoons to the Wolverines, but my wonderful hubs always makes up for it with a chick flick that night.

Opening day for Michigan football was this past Saturday. Ironically, I stumbled upon this "pin" that morning...

 

(Source)

I laughed out loud, especially because my MIL and I were joking about how I would become a "Football Widow" soon. (Truthfully, baseball season is worse because there are more games.) I joke that I hate football season, but the honest truth is though I don't really enjoy watching the games, I do enjoy spending a lazy Sunday reading/crafting while he watches. If I am being completely honest...I have been known to do a little "pay attention to me" jig in front of the screen if the game goes on too long. 

Hey, no one's perfect :) 

Well as a supportive beginning-of-the-season wife, I decided to make a Maize and Blue breakfast for my Wolverine.

He was thrilled! Now I joked earlier that Michigan was his first love...but no, sadly Michigan falls to second place...behind me breakfast foods. 

If I ever find myself in a position where, say, I went a little crazy at the mall...breakfast foods would surely smooth the waters. Not that I've tried, you know. :)

So what better way to celebrate opening day than with some awesome french toast?! And with "maize" colored bananas and blueberries! I don't usually like french toast, but this was so yummy. Especially with the fruit!! 

Fluffy French Toast
(Recipe from allrecipes.com)
  Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread
• berries or fruit for serving
• powdered sugar for serving
• maple syrup for serving

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. 
4. Serve hot with fruit, powdered sugar and/or maple syrup. 

Espresso Cupcakes in a Jar

Cupcake in a Jar. 

Doesn't that just sound like fun?! 

I have seen these all over the internet, but waited for an actual reason to make it...as opposed to a "I love sweets so I am going to try this" kind of a reason.   :)

My bestie was traveling the country this summer, working for an awesome organization called Youth Works and of course I knew she could use a little lovin' from the oven! The only problem was that she was traveling during the time I made this and it wouldn't be so yummy if it was a week old. So long story short, I'm a stinky friend with the intentions of a great one! That should count for something, right?! Ugh. Sorry Katie, I promise to make it up to you with pumpkin related items this Fall <3

Hubby, on the other hand, was pleased this didn't make it out of the house.

Here is the cake recipe I used, it was super yummy! I've tried this coffee buttercream before and it's awesome! However, it's not the one I used this time. Honestly, I haven't written out a recipe for the one I did use because I'm still tweeking it. I'm sure it will make an appearance soon. The one I posted is really, really good...just doesn't hold up well to heat which is why I didn't want to send it in a box across the country! hehe 

Chocolate Cupcakes

(From the The Cupcake Project)

1/2 cup (1 stick) butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Pre heat oven to 350 degrees.

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. 

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

Measure out the milk and vanilla and stir to combine.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Stir in chocolate chips.

Scoop batter into cupcake cups about 1/2 full and bake for 22-25 minute.

Espresso Buttercream Frosting
(Recipe from The Cupcakery)

1 cup (2 sticks) unsalted butter, room temperature
3 cups confectioner’s sugar
pinch salt
1 tsp. vanilla
1 Tbsp. instant coffee granules
1 tsp freshly brewed espresso (or strong, hot coffee)
1 tsp milk, cream, water or coffee liqueur

1. Beat together the butter, salt and sugar until well combined.

 2. Add vanilla and beat until frosting is smooth.

3. In a small bowl or cup mix together the coffee granules, hot coffee and milk (cream, water or coffee liqueur) until the granules are dissolved. Cool completely.

4. Add coffee mixture to butter mixture and beat until smooth.