Just a quick post to show my pictures from my water theme week. This is late since I was away all weekend.
Four weeks of crafts and baking has taken every ounce of creativity out of me…I am currently feeling blank and sans inspiration. I took a craft/ baking break today and it was just what I needed…
I was way more productive today, cleaned the atrociously congested playroom- it had gotten awful! Looked like a scene from hoarders, I took the kids to the lake, and it was just nice not to have any self induced pressure to construct something or run to the grocery store for decorating items.
Gia and I decided we are going to do a decorate everything party – basically a leftovers kind of a last summer theme…and then I will get back to just writing…I never started this blog to be arts and crafts, but it has sort of taken a trip down the glue stick and chocolate chip aisle.
Nothing like a refreshing glass of water or make that blue Rice Krispie treats poured by Barbie herself!
Next we experimented with making colored ice.
The girls were screaming with delight! I tell ya – I have said this before but it really doesn’t take much!
It’s raining cookie drops and “water” melon
I made home made sugar cookies from scratch. I used the following recipe…
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. I chilled the dough in the fridge for at least a half an hour. I have left over night before.
Then I sprinkled my work surface with flour, rolled out the dough until it was flat. I couldn’t find a circle cookie cutter that was small enough for my purposes so I used the tops of vitamin or pain reliever bottles. Worked like a charm!
Then I pinched the cookie to make it into a water drop.
We baked those for 8 to 10 minutes in the oven, let them cool, and then worked on the icing.
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
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