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!)
Monday, February 18, 2013
Wednesday, February 13, 2013
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."
Tuesday, February 12, 2013
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
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
1 cup confectioners' sugar
- "Preheat oven to 375 degrees. Cover two baking sheets with parchment paper.
- Cream together butter and sugar until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring.
- 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.
- Place confectioners' sugar in a bowl and set aside.
- 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.)
- 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.
- 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.
- 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."