Teacher Haul August 2013

So, I've been posting a lot of desserts and figured I'd update some other areas of interest. Unfortunately, I did not get my own classroom for the 2013-2014 school year. But I am still a substitute, got a tutoring job, planning for graduate school, and not giving up on my teaching hopes. 

So it goes...

Here are a few things I've collected recently, and not so recently:

Thank-you notes! Most of these I bought (Target and Hallmark) and one was a gift. There are some seriously adorable cards out there. And if you're a nice teacher, you'll be using these quite a bit. Not just for parents or other teachers, but for students. My mother always had me write thank-you's and I'm glad she did; it's thoughtful and polite, and I think most people appreciate it, especially children. I almost shouldn't have written a few to my kids because I wound up getting thank-you notes for my thank-you notes! But making a child feel appreciated, as well as, modeling good character goes a million miles in my book. Don't forget to appreciate children as you would adults! And getting your kids to write thank-you's is a sweet habit to encourage.

Here are three of about 15 flashcard sets I bought at Target. They were in the discount bins right when you walk into the store. I browse these little aisles from time to time because I find the CHEAPEST things ever that are perfect for a classroom. From toys, to flashcards, to holiday items... there's always a deal on something I could use. I think these were each about $1 or less.

One of my favorite teacher activities is to create bulletin boards. This is my collection of trims, so far. Many classrooms have a "theme" but because I don't have my own classroom yet, I stay clear of the Dr. Suess/Charlie Brown/Frogs...whatever stuff. Picking a theme now, I'm bound to be sick of the idea in due time. I just buy ones that are attractive and colorful. Also, seasonal trims are always appropriate.

Books! And lots of them. For teachers and parents: you can get great condition, popular books at consignment shops. Practically all of these are from Once Upon a Child. And they range from 50 cents to $1.50 each. 

Here is a glimpse of some random things I've collected over time. Remember Mad Libs? I actually used this when I taught preschool and the kids loved it! And hey, if a child says "boogers" for a noun, go for it. You know it's funny. The little stress squeezers might be a helpful tool for children who need to "cool off"... if they don't throw them at you. I also have a handful of toys and games for indoor recess/centers/prize boxes. And finally, the witch fingers are an October-appropriate way to track reading.

Teachers spend a lot of their own money on their students. It's a choice, but it's also the only way to get things we want. If your a parent, a wonderful way to help out is gift certificates to some of the places teachers shop often... Target, Walmart, Michaels, Barnes and Noble, www.reallygoodstuff.com, etc. Or, you can simply ask your child's teacher what they might need in the classroom. Don't ever feel obligated to help out; schools help out a little bit and we can claim a certain amount on our taxes. And I know you already drop some cash on school supplies. But every little bit counts!!

Well, to wrap this up, here's a little note I received from one of my second graders last year. I wasn't angry with her, but she had done something sneaky and the next day she gave this to me. Handmade envelope and all. Oh, children... gotta love 'em.

"Dear Ms. Gottchalk, I am sorry for what I have done. I promise not to do it again. Can you forgive me? Your Student, ***"

<3 Katie

Carrot Cupcakes with Cream Cheese Icing

Another birthday, another cupcake! Whoa, deja vu. I'm enjoying this baking hobby... most people I know either love to bake or hate it. I think one of the reasons I like to bake is because it's a perfect gift for someone. I love to find thoughtful and clever gifts, but that can be so difficult sometimes. Baking something, that you know the recipient would like, is also a personal and thoughtful idea. You took the time to make it, and if it's delicious, it will make them happy! And, seriously, who is going to buy themselves baked goods and feel good about that decision? But... if someone made it just for you... good-bye guilt! Win-win for everyone.

SO! Carrot cake is delicious. My brother has always liked it growing up (which is who I made these for) and I always THOUGHT I hated it...maybe the carrots threw me off? But it's definitely a feel good kind of cake. It is sweet, yet has an all-spice kick...I'm surprised it's associated with Easter so much because it actually has a very Autumn/Thanksgiving/Pumpkin pie type of taste. I haven't made an actual cake with this recipe, but I will assume it would work just the same. Here is the recipe for the carrot cupcakes with cream cheese icing, which will yield about 12 cupcakes. (I made 12, but probably could have made 13 or 14 with the batter I had left.)

Cake Ingredients:

2 eggs, lightly beaten

1 1/8 cups white sugar

1/3 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups shredded carrots (I'd shred your own vs. buying pre-shredded carrots)

1/2 cup crushed pineapple

1 1/2 cups all-purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup walnuts (optional)

1/2 cup raisins (optional)

sprinkles/decorating gel/etc. (optional)

Cream Cheese Icing Ingredients:

1/2 cup (1 stick) unsalted butter , room temp.

8 oz plain cream cheese , room temp.

2-3 cups confectioner's sugar 

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line your muffin tray with liners.
2. Beat together the eggs, sugars, then the oil and vanilla. Fold in carrots and pineapple.
3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. (Sift your dry ingredients if there are chunky pieces.)
4. Gradually, pour and mix your dry ingredients into your wet ingredients. Fold in walnuts and raisins.
5. Pour into muffin tray and bake for 25 minutes, or until you can slide a toothpick in the center of one and comes out clean. 
6. Cool for about 10 minutes in trays and then remove. Wait until completely cool before icing.
7. For the cream cheese icing: mix together the butter and cream cheese until well blended. Add vanilla and sugar. Mix well until creamy. (Use as little or as much powered sugar as you want. Some like more of a cream cheese taste, others like it really sweet. Put in a cup, try it, and add more as you prefer.)
8. Decorate your cupcakes! However you like. I used sprinkles and decorating gel.

Enjoy. 

<3 Katie

Keep Rollin' Rollin' Rollin'

So...I made another box.

This style of crafting you are more than likely to have seen before. Many stores actually sell mirrors, trashcans, picture frames, etc. with this rolled up effect. With a surface to cover and a little patience, you can skip the store and go straight to the hot glue with this idea.

Photo Courtesy of www.apartmenttherapy.com

What You Need:

• Surface to Cover ( I used a box)
• Paper ( I used a college catalog because I liked the look and it didn't roll too thick. And I don't need it.)
• Hot Glue Gun and Glue Sticks
• Regular Elmer's Glue (I prefer stick versus liquid)
• Scissors

Other Things I Used:

• Folk Art Paint ( Magenta and Light Pink)
• Design Masters Silver Glitter Spray

Note: Think about the style, texture, thickness, length you want
for your surface. I liked the college catalog paper because
 it was like newspaper; easy to work with and thin.

Let's Get Started...

1. First, you need to create your straws. The thicker the straw, the harder it will be to cut. I ripped out a bunch of pages and cut each page into even thirds (similar to the picture at right). This allowed me to use pretty thin straws that were long enough for my box. To roll the straw, start from the corner. This will create a longer, thinner piece. After rolling the piece, use a little Elmer's glue to secure it.

2. Now you need to think about your design. I took the random approach. You can measure out the straw and hot glue it on, or just hot glue it on and trim the sides afterwards. I did both. You will be cutting straight and diagonal ends on your straws, depending on your placement.

Note: The longer the straw, the bigger the loop.

3. Here is another idea using your straws. Take a straw and roll it around a pencil. Pull it off of the pencil, rework the roll and glue the end to secure the loop. I hot glued my loops onto my box.

4. Lastly, I sprayed the top of my box with glitter spray and painted the rest of the box.You may choose to cover your entire surface with straws, use actual straws, add hardware, paint everything, use only loops, etc. etc. etc.

The creative part is up to you :)

<3 Katie

Chocolate Cupcakes with Peanut Butter Icing

Another birthday, another day of baking! These cupcakes are light and fluffy, yet rich in flavor. This recipe is courtesy of Ina Garten (LOVE HER!) 

I always read reviews before using a recipe and there are always a few Debbie downers complaining about flavor, density, dryness, boring, bleh, whateva...usually they are complaining because they did not actually follow the exact recipe, which is crucial when baking. Using room temperature ingredients when it's called for and making sure not to over mix, over bake, etc. etc. is key. So pay attention to what you read and don't override simple details...it's science, people...only the correct formula will produce the correct deliciousness.

This recipe will yield about 21 cupcakes.

Chocolate Cupcake Ingredients:

• 12 tablespoons unsalted butter, room temp.
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra large eggs, room temp.
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temp.
• 1/2 cup sour cream, room temp.
• 2 tablespoons brewed coffee (this will enhance chocolate, not create a coffee flavor)
• 1 3/4 cups all-purpose flour
• 1 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy. Lower the speed to medium and add the eggs one at a time, then the vanilla, and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternatively in thirds or fourths, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans. Bake in the middle of the oven for 18-25 minutes (I'd start checking at the 18 minute mark with a toothpick. Take them out when the toothpick comes out clean.) Cool for 10 minutes and then remove from the pan. Wait until completely cool before icing.

Peanut Butter Icing Ingredients:

• 1 cup confectioner's sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, room temp.
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream
• chopped chocolate or peanuts for garnish (optional)

Directions:

Place the confectioner's sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

And YUM! Enjoy.

<3 Katie