Reblogging to remember

May 30

[video]

khawdash: My Teaching Planner! -

letgod:

So, in an effort to save some cash while student teaching next year, I looked on Pinterest for some free printables to make my own planner.

First, I needed the actual planner pages. I found these that were undated and could be printed free from the blog! Thankfully, I can print for free at…

May 25

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librarianpirate:

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huh.  It looks like one of my children got a hold of a tumblr app while I’m stuck here at work.  Darn it, I miss them!

[video]

YOU CAN GROW AVOCADOS INDOORS FROM THE PITS

staghunts:

bookling-stormborn:

I wanna try it!

The secret to starting an avocado plant from a pit is:

Fill the ziploc with dirt, put your pit in the middle, and let it hang out near sunlight. 

In a couple of weeks, you’ll see something protruding the dirt, and that’s when you can put it in a pot. 

Oh, yeah, the dirt from the bag has enough moisture so you don’t need to futz with any watering or worry about mold. Done and done. 

[video]

May 24

[video]

May 21

americastestkitchen: Grilling 101: Must-Have Gear for Cooking Outdoors Here’s our practical guide for the adventurous cook.

americastestkitchen:

Grilling 101: Must-Have Gear for Cooking Outdoors

Here’s our practical guide for the adventurous cook.

redqueenxlt: smilingfork: Triple Chocolate Cupcakes Difficulty: ★★☆☆☆ (easy) Ingredients: Chocolate Sour Cream Cupcakes: 1.5 cups all-purpose flour 1/2 cup white sugar 1/2 cup brown sugar, packed 3/4 teaspoon baking soda 1/4 teaspoon salt 2 oz. bittersweet chocolate, finely chopped 2 tablespoons unsalted butter, softened 1/4 cup unsweetened cocoa 1/2 cup boiling water 1 teaspoon vanilla 1/2 cup sour cream 1/2 cup buttermilk 2 large eggs Ganache: 4 oz semi-sweet chocolate, finely chopped 1/2 cup whipping cream, steaming hot Chocolate Frosting: 1/2 cup butter, room temperature 1/3 cup whipping cream 1/8 teaspoon salt 1/2 cup unsweetened cocoa 1 teaspoon vanilla 1 pound confectioners sugar Directions: Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside. Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth. Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting. To make ganache, place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature. To make frosting, place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff. To assemble, cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion. Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate. for Sir B. to try

redqueenxlt:

smilingfork:

Triple Chocolate Cupcakes

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Chocolate Sour Cream Cupcakes:

  • 1.5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 oz. bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 2 large eggs

Ganache:

  • 4 oz semi-sweet chocolate, finely chopped
  • 1/2 cup whipping cream, steaming hot

Chocolate Frosting:

  • 1/2 cup butter, room temperature
  • 1/3 cup whipping cream
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1 pound confectioners sugar

Directions:

  1. Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.
  2. Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.
  3. Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.
  4. To make ganache, place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.
  5. To make frosting, place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.
  6. To assemble, cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion. Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

for Sir B. to try

May 18

ackb: isopod: I chose a personal classic for tomorrow’s potluck: Rolo cookies.  At my old job, I could get people to come in on their days off by promising to make them these cookies.  Seriously, these cookies are dang good, and easy: a soft chocolate cookie filled with soft caramel.  2 boxes of chocolate cake mix4 eggs3/4 cup oilRolosSugarMix cake mix, eggs, and oil. Refrigerate for a while, so it gets solid enough to roll into a ball without making a huge mess. Unwrap a bunch of Rolos…about a bag and a half to two bags. Once the dough is solid, take a small amount of dough, set a Rolo on it, and roll the dough around the Rolo, making a ball. The dough should cover the Rolo, but not be super thick. Roll the ball in sugar, then set on a cookie sheet. Bake for 8-10 minutes at 350 degrees. Makes a ton of cookies.  Seriously, a ton.  I’d suggest cutting it in half if you want less than 100 cookies. Oh Emmmm Gee. Whenever you say something is “easy” I take it with a grain of salt because you’re in a higher league than I with regard to all things crafty and bakey. But I have to say that these are probably the easiest cookies I’ve ever made. And SOOOOOOOOOO delicious! Holy high five Batman, they are amazing.

ackb:

isopod:

I chose a personal classic for tomorrow’s potluck: Rolo cookies.  At my old job, I could get people to come in on their days off by promising to make them these cookies.  Seriously, these cookies are dang good, and easy: a soft chocolate cookie filled with soft caramel. 

2 boxes of chocolate cake mix
4 eggs
3/4 cup oil
Rolos
Sugar

Mix cake mix, eggs, and oil. Refrigerate for a while, so it gets solid enough to roll into a ball without making a huge mess. Unwrap a bunch of Rolos…about a bag and a half to two bags.

Once the dough is solid, take a small amount of dough, set a Rolo on it, and roll the dough around the Rolo, making a ball. The dough should cover the Rolo, but not be super thick. Roll the ball in sugar, then set on a cookie sheet. Bake for 8-10 minutes at 350 degrees.


Makes a ton of cookies.  Seriously, a ton.  I’d suggest cutting it in half if you want less than 100 cookies.

Oh Emmmm Gee. Whenever you say something is “easy” I take it with a grain of salt because you’re in a higher league than I with regard to all things crafty and bakey. But I have to say that these are probably the easiest cookies I’ve ever made. And SOOOOOOOOOO delicious! Holy high five Batman, they are amazing.