You can do it – Here's how!
Month: August 2012
Create personalized clothespins, one for each child;
“The rule was simple: as long as they were doing well, the clip stayed up. But, if anyone made a bad choice & decided to be ugly or whiny, their clip came down. And if the clip came down, they would miss out on the next fun thing, whether it be a pack of gum at the next gas stop, an ice cream cone, getting to choose the next movie or having extra time on the iPad.” Use it on your next road trip! great idea via
2. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.
3. Makes 36 bars.
Use healthy snacks!
Fill 2 cups with water, add blue dye to one cup and yellow dye to the other. Put an empty cup in between them. Roll 2 paper towels. Place the end of one towel into the blue dye and one end of the other towel in the yellow dye. Bend both the towels and put the loose ends into the empty cup and watch the magic happen. As the colored water is absorbed in the towel it makes its way up and then into the empty cup. The blue and yellow food dyes combine making green water. via
Ingredients
3/4 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 tablespoon root beer extract
1/2 teaspoon vanilla
1 1/4 cups root beer
24 root beer-flavor hard candies (optional)
12 colorful straws, cut in half (optional)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
Float Frosting
Start to Finish: 10 mins
Ingredients
1/4 cupbutter
3/4 cupvanilla ice cream
1/2 teaspoonvanilla
4 cupspowdered sugar
Directions
Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Do It And How 