Sunday, February 24, 2013

cute freebies!

This week is Dr. Seuss' birthday. To celebrate, we're going to be doing some Seuss-ish things in the classroom :) I found these posters from Minted Strawberry on Pinterest but think they're fabulous for anyone! Click the link to head over to her blog to download them for yourself! (on a side note, Target has a bunch of Dr. Seuss books for $5!)

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Monday, February 18, 2013

smile :)

I attended an inservice for school today and they showed us this clip. It made me smile so I wanted to pass it along :)

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Wednesday, February 13, 2013

stop getting and start receiving

I'm really liking Joyce Meyer's Trusting God Day by Day devotional! 

1 John 3:22: "And we receive from Him whatever we ask, because we [watchfully] obey His orders [observe His suggestions and injunctions, follow His plan for us] and [habitually] practice what is pleasing to Him."

"When everything in your life requires effort, life becomes frustrating and exhausting - and that's not the kind of abundant life Jesus came to give us. No, God wants us to live with a holy ease, a grace that keeps us from striving and struggling through life. That doesn't mean everything will be easy, but it means even difficult things can be done with a sense of God's presence and help."

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Tuesday, February 12, 2013

recipe: red velvet oreo crinkle cookies

These cookies. I made these this weekend and they're good. Mine turned out more palm-sized but red velvet and Oreo together is great friendship :) I haven't looked at anything else on Sprinkle Bakes blog but I'm sure there's plenty more awesome-ness!

1 cup unsalted butter, softened
2 cups sugar
4 eggs
1/4 cup buttermilk
2 tsp. vanilla
2 tbsp. liquid red food coloring
3 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
24 Oreos
1 cup confectioners' sugar

  1. "Preheat oven to 375 degrees. Cover two baking sheets with parchment paper.
  2. Cream together butter and sugar until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring. 
  3. Sift together all-purpose flour, baking powder, baking soda, cocoa and salt. Add to butter mixture and beat on low until just combined. The dough should be very soft and a little sticky. If it is very sticky then add 1/4 cup more all-purpose flour and stir again. Cover and chill in the freezer until the dough is very cold and easy to handle.
  4. Place confectioners' sugar in a bowl and set aside.
  5. Using buttered fingers (I used cooking spray) scoop out a 3-4 tbsp.-sized piece of dough and press the dough around the sandwich cookie.  Alternate method: flatten dough between the palms of your hands.  Place a cookie on the flattened dough and fold the dough around the cookie. (Butter hands between each dough piece.)
  6. Roll lightly between the palms of your hands to make the cookie-stuffed dough a little more ball-shaped and roll in powdered sugar. Repeat until all the dough and cookies are used.
  7. Place dough balls on a cookie sheet about 3 inches apart.  These cookies will spread, so I suggest placing no more than 5 per cookie sheet.  Tip: re-roll dough balls in powdered sugar just before putting them in the oven.  The crinkled appearance will be more prominent.
  8. Bake until cookies are puffed and cracked on top about 14 minutes. Let cool on the pan about 5 minutes (cookies will be soft) then transfer to a wire rack to cool."
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