sweet valentine’s story to share with your children Continue reading
Today, we are so lucky to have another guest post, this time from Jennet of Feathered Nest Studio. Read all about how her family celebrates Candlemas! Candlemas, which takes place on February 2, is a day of many things. It … Continue reading
You know the feeling. It keeps you up at night, making grand plans while scrolling Pinterest. It means you get excited every time your phone buzzes with a Facebook notification. What is it? Why, you’ve just discovered Waldorf, and you … Continue reading
There are two basic beginning shapes for window stars–the rectangle and the square–this tutorial will have one of each. Before we get started, let’s cover a few details: First, traditional Waldorf stars use kite paper, but I used semi-transparent origami … Continue reading
In honor of my birthday, I decided to combine my favorite flavours into a delicious cupcake. I hope you enjoy these as much as I did! They are light and airy. Not too sweet and a good balance of flavours.
1 and 2/3 cups all-purpose flour (GF: Cup for Cup gf flour)
1 teaspoon baking powder
1/2 tsp of baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened (I used Earth’s Balance Sticks)
1/4 cup light brown sugar packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 (8-ounce) can crushed pineapple, undrained
12 maraschino cherries
Preheat oven to 350 degrees.
Line cupcake tin with 12 cupcake liners and set aside. Note: I spray my cupcake liners with olive oil spray so they don’t stick to the paper.
In a medium bowl combine the flour, baking powder, baking soda and salt.
Beat together the butter and sugar until fluffy. Add the vanilla and eggs one at a time until well combined. Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.
Add 2 teaspoon of batter to the bottom of each cupcake liner. Add a cherry. Divide the remaining batter evenly among the prepared muffin cups.
Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frost with coconut buttercream. Garnish with shredded coconut (optional)
3/4 cup unsalted butter softened (or Earth’s Balance Sticks)
6 tablespoons canned coconut cream (or full fat coconut milk, chilled)
3 1/2 cups confectioners’ sugar
1 tsp coconut extract
Combine the butter and coconut milk in a large mixing bowl. Beat until combined. Add confectioner’s sugar 1 cup at a time, beat until combined. Continue to beat until light and fluffy.
Photo Credit: Amanda from @townhouse_schoolhouse
Can you believe the holiday season is right around the corner?! I don’t know about you but I haven’t even started shopping yet. And there’s only 6 more Fridays until Christmas! Don’t worry, I have you (and me ) covered! … Continue reading
With Autumn in full force and snow right around the corner, we need all the warmth we can get. My kids are constantly begging for hot cocoa and warm tea.While delicious, it can get boring! To break up the monotony, … Continue reading
I love pumpkin. Like eat-it-all-year-round, love pumpkin! This year is the first year that my family has to eat our pumpkin treats gluten free and dairy free. It’s been a big adjustment and I know how hard it can be … Continue reading
The pumpkin fun doesn’t need to stop just because today is Halloween! Here are 20 fun and educational pumpkin STEAM activities to keep your family in the Autumn spirit. I separated them by littles (up to 6) and older kids. … Continue reading
After a long and cold winter, we simply can’t wait to get outside into the garden! We have planting a kitchen garden, butterfly and bee garden and a runner bean tepee on our garden to-do-list this year. If your kids … Continue reading