How about gingersnap cookies? Were you were lucky enough to have a mom or grandma that liked to bake and made these for you? Lightly spiced Ginger Crinkles are a favorite when baking cookies with kids. Their crunchy and crackled outside with a chewy center make them irresistible. Perfect for autumn snacking.
NOTE: Humidity has a lot to do with good bubble making so you might want to add a little more or less water to get a good consistency. Since it is so humid here in August, a little thinner was better.
Directions: The photos will be a help in making the wand
- Drill a small hole in the end of each dowel as a started for the eye hooks.
- Screw the eye hooks into the holes you just drilled until they are secure.
- Cut a 70-inch piece of cotton string. Cut another piece of string that measures 30-inches. You can make the string as long or short as you like just as long as one string is longer than the other.
- Put the 3 to 4 nuts through the 70-inch (longer) string.
- Put the ends of both pieces of string through one of the eye hooks and tie a knot. Do the same thing with the other eye hook. Now you should have a long string and a shorter one that runs from one dowel to the other.
- Head outside with your bucket of solution
- Put the end of the dowels in the bucket so the string is submerged in the bubble solution.
- Bring the ends of the dowels up from the bubble solution, holding together until about chest high.
- Then separate the dowels by pulling them outward so the string makes a triangle that points down. The washers will weigh the center of the bottom string down. see photo below.
- Step backward quickly so that the air goes through the bubble solution between the dowels and makes a bubble.
We had to give it a few tries before getting the hang of making the bubbles but as you can see, even littlest kids were quickly able to master it.
And the big kids couldn’t resist making bubbles too 🙂
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In a glass, add a splash (more in a bigger glass) of grenadine syrup and s.l.o.w.l.y add ginger ale leaving room for a scoop vanilla ice cream; Top with whipped cream and a maraschino cherry; add a fun straw.
1/2 pint heavy cream
2 Tbs grenadine syrup
2 Tbs. confectioners’ sugar
Beat ingredients together until peaks form. Serve on brownies, pound cake, fruit or pudding.
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Yarn: Stitch Studio by Nicole Studio Soiree medium weight (4) Color:Red Sparkle
Cast on 11
Wrap the knot piece around the bow and secure.
Cut bias tape to 14-inches. (you might want to adjust this length for the child you are making it for) Fold ends in 1/4-inch and stitch the length of the tape. This can be done on a sewing machine but I simple whipped stitched it with needle and thread.
Place the bow on a flat surface; Lay the bias tape on top of the bow; Wrap the knot piece around both the bow and the tape right in the center. (see bow to the right side of the below photo) Using a length of yarn or a needle and thread, sew the knot securely around the bow.
In my hurry making the second bow, I sewed the knot around the bow before adding the bias tape, so I sewed it on using a needle and thread. Both ways work so use your preference.
Using package directions, iron and secure the Velcro onto each end of the bias tape making sure you have the correct placement as the bow tie goes around the neck.
The yarn for the bow tie pictured above was made from Bernat Baby Jacquards Light #3 weight Color: Cream with tan and blue flecks.
16 servings @320 calories each
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Heat oven to 350°F. Grease bottom and side of 9- or 10-inch spring-form pan with shortening; lightly flour.
In large bowl, combine flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
NOTE: We had a little trouble getting the batter 2 inches up the sides but it didn’t seem to matter
In small bowl, combine cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with a spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.
Add almonds to reserved crumb mixture; sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Refrigerate leftovers.