Category: Kids

Fish in a Bag Soap

  • Cut off a chunk of your glycerin block. Ours was about 3 inches.
  • Cut that block into smaller pieces.
  • We cut ours into thirds.
  • Place blocks in a microwaveable plastic bowl.
  • In this bowl we did about three batches, but we recommend you start with one batch your first time.
  • Prepare an ice-water bath in a bowl.
  • Microwave the soap until it melts (about 45 seconds for a small batch).
  • Make sure all the blocks are melted.
  • If not, stir and put it back in the microwave for 20-30 seconds more.
  • Using a funnel, carefully pour the soap into a plastic bag.
  • The funnel helps the soap run straight down to the bottom and not all over the sides of your bag.
  • If it gets on the sides, it hardens that way and doesn’t look realistic when you’re done.
  • Fill it about 1/4 to 1/3 full so the soap will end up being a good size for little hands to hold.
  • The soap will be full of little bubbles at this point, so quickly spray it with the alcohol.
  • That will take care of them.
  • Take your bag to the ice bath and hold it in the ice water for a moment.
  • Using your skewers like chopsticks, grab a fish and lower it into the soap, keeping it upright and somewhat in the middle. (Unless you’re the morbid type–you could make it floating upside down or laying on the bottom.
  • Just don’t blame us when your child bursts into tears over her dead “fish.”) Once the soap has started to harden a little and the fish isn’t moving around in it anymore, you can remove it from the ice bath and leave it upright to harden completely
  • Tie the bag closed with a cute ribbon or even a twist tie and you’re done!
  • This would make a great gift for kids paired with a hooded towel!
  • Also a great gift to kids going a kids birthday party.

via

PB & J Cookies

Ingredients
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy natural peanut butter
  • 1 1/4 cup packed light brown sugar
  • 3 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1 cup jam or jelly of your choice
Instructions
  1. Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
  4. Beat in egg until blended.
  5. Add flour and baking soda to the batter and beat until just incorporated.
  6. Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
  7. Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
  8. Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
  9. Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.

Read entire article and recipe with instructions HERE!

Popcorn Shrimp

For complete article and recipe click HERE
2 pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
1 teaspoon grated lemon zest
1 large clove garlic, finely grated on a microplane
1 1/2 Tablespoons Old Bay seasoning, divided
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup bottled clam juice
1/2 cup chicken broth
3 quarts vegetable oil
In a large ziploc bag combine shrimp, lemon zest, garlic, and 1/2 teaspoon of Old Bay.  Gently massage the ingredients together.  Refrigerate for at least 30 minutes or up to 1 hour.
Adjust the oven rack to middle position and preheat the oven to 200° F.  Heat the oil in a large Dutch-oven over medium-high heat to 375° F.
In a medium bowl whisk together the flour, cornstarch, remaining Old Bay, baking powder, black pepper, and cayenne pepper.  Stir in the clam juice and chicken broth, whisking until smooth. Fold marinated shrimp into the batter until evenly coated.
Working quickly, add one quarter of the shrimp one at a time (to prevent clumping) to oil.  Fry, stirring frequently, until golden brown, about 2 minutes.  Drain on paper towel-lined plates, then transfer to a wire rack set inside a rimmed baking sheet.  Place the shrimp in the oven to keep warm until ready to serve.  Return oil temperature to 375° F and repeat with remaining shrimp.