It’s the weekend! And what better way to start it off than a birthday party…HAPPY BIRTHDAY MOM!! My sister made a fabulous meal…chili with cornbread. It was a nice change of pace only having to make a salad to share (it must have been alright because I didn’t get to bring any back home!) Good job little sis!
Little miss Cailyn focused on the letter “E” this week. We took a walk on the wild side and learned a lot about “Elephants.” Our favorite reads this week were “Ella the Elegant Elephant” and “Stand Back,” said the elephant, “I’m going to sneeze!”
Wednesday was art day and we made these fun hand print elephants…
My princess Makenna started her unit on Ancient Egypt (perfect timing for our “E” week) and we took a virtual tour down the Nile River and into one of the Great Pyramids. Fascinating stuff, to say the least! Can’t wait to learn more next week.
And y’all know we can’t go a week without doing some fun baking! We were getting kind of low on all of the dried fruits that I had stocked up on from Henry’s bulk sales, so we decided to throw what we had into a cookie. Here’s what we ended up with…delicious and nutritious “Everything” Cookies!
Everything Cookies
(inspired by “Anytime Cookies” in the Peas and Thank You cookbook)
Yields 2 dozen cookies
Ingredients:
2 Tbsp flax meal
1/2 cup water
1 1/2 cups gluten free all-purpose flour ( I used Bob’s Red Mill)
1/2 cup gluten free rolled oats
1/2 tsp baking soda
1/4 tsp xanthum gum
1 Tbsp chia seeds
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup organic cane sugar
1/4 cup organic brown sugar, packed
1/4 cup coconut oil
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried apricots
1/4 cup raw sunflower seeds
1/4 cup dry roasted pecans, chopped
1/4 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a small bowl, combine flax meal and 1/2 cup of water. Set aside.
In a large mixing bowl, combine flour, oats, baking soda, xanthum gum, chia seeds, and spices.
To the flax meal water, add sugars, oil, milk, vanilla, apricots, raisins, and cranberries.
Add the wet mixture to the dry ingredients and stir until well combined. Fold in nuts, seeds, and chocolate chips. Drop by tablespoonfuls onto prepared baking sheet. The dough will not spread much while baking, so press dough into a cookie-like shape (I found out the hard way and mine look like little mounds!)
Bake for 12-15 minutes. Cool completely on a wire rack and store in an airtight container. These cookies also freeze well!
This week also marked the start of our pumpkin unit. We started it off by learning a bit about how pumpkins grow and all their fun parts. The princesses seemed to be fascinated with how seeds sprout, so we’re conducting our own little experiment.
(we have a sprout!)
We estimated how many pumpkin seeds are in our “estimating” jar (check back on Monday to find out the exact number). What’s your guess?
And we made a trip to the pumpkin patch (along with everyone else in the world)! We picnicked in the back of the car, ran around what seemed like thousands of pumpkins to find just the right one, and rounded out the afternoon on a horse-drawn hay ride. They’re already making plans for what they want to do next year…I’m just not going back on the weekend!
Hope your weekend was one to remember!
Blessings,
J’lene
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