Day twenty one…

Happy Halloween! I hope everyone had a fun and safe day. In our house we call the candy tax mom tax. I always get a bite or piece of the goodies. 


Here is my crazy crew…






Day twenty…


Source: via Alicia on Pinterest


I made these last year and they were a huge success so I decided to make them again. I used a sharpie marker to make the faces. The clementines do have a wax coating and that can cause issues with the marker. You can wash them really well or just have more than one pen to use. They are perfect for schools that don’t allow sugary treats or homemade treats. They are healthy and home decorated not homemade. I added them to treat bags along with pencils, erasers, bat rings, and stretchy mice.


Day nineteen…

Today I decided to turn to my crockpot for dinner. Monday’s are busy for us and it is nice to have something easy for dinner. My mom and I made this as a team and we both think it was a success. It is Crock Pot Honey Sesame Chicken taken from the Comfort of Cooking website.


Crock Pot Honey Sesame Chicken
Serves 4


6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 lbs) **I used thighs

Salt and pepper

1/2 cup diced onion

2 cloves garlic, minced

1 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons vegetable oil or olive oil **I used vegetable oil but I don’t think it was needed

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

2 packets minute rice, optional **I used brown rice which was delicious

1/2 tablespoon (or more) sesame seeds

3 scallions, chopped **I skipped this step


Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Like I noted above, I used chicken thighs in the recipe. I followed it step by step and the cooking time was very accurate. I chopped instead of shredded the chicken but I don’t think that mattered. The one issue that I had with the recipe is that the sauce never thickened. I don’t think it mattered in the end but I thought I would mention it. I also don’t think the oil is necessary. It didn’t seem to add anything to the recipe but it also didn’t make it greasy which was nice. I served this over brown rice and with a side of broccoli and my entire family loved it. My steps looked like this…

The beginning of the sauce looked like this…

Once it was all mixed it looked like this…

The chicken in the Crock Pot looked like this…

The sauce over the uncooked chicken looked like this…

The final product looked like this…

Day eighteen…



I planned on baking something yummy today but instead I slathered something yummy all over my face. I tried the honey, cinnamon, nutmeg mask. It was easy to make, smelled great, and was slightly exfoliating when I washed it off. I used two tablespoons of honey, one teaspoon of nutmeg, and one teaspoon of cinnamon. The down side was it was a little itchy, but I am an itchy person, and it dripped while I waited for it to dry. Which brings up the point that it never really dried like a traditional mask. I think I would do it before a shower next time to make washing it off a little easier but I do think I might try it again.



Day fourteen…


Source: via Alicia on Pinterest


Science success! The boys and I did this fantastic “experiment” and we all loved it. It is a twist to the classic volcano experiment where you put baking soda into vinegar. With this one you have a layer of baking soda and you drop vinegar onto it. It bubbles up and makes little craters in the baking soda. You can even scoop them out if you want and they stay somewhat solid. The boys loved mixing colors and making craters. I will do this one again for sure.


Day thirteen…



The boys and I attempted to makes these adorable pumpkins this afternoon and it was a success! The recipe is as follows:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange gel icing color (I used Wilton copper)
  • 4 cups confectioners’ sugar
  • mini pretzels or pretzel sticks

Mix the first four ingredients with a mixer until they are completely blended. Then add the powdered sugar in small batches until it is all mixed in. Mix at a low speed or the powdered sugar will go everywhere. Once it is all mixed form into small balls and then use the back of a knife to add the lines on the pumpkins and then place the pretzel in the top like a stem. I used a very small ice cream scoop to make the scoops of “dough.”

They turned out really well and the boys liked them. Just a word of warning, they are very sweet. A little goes a long way. Enjoy!