Ever Ready: Weekend Round-Up

Saturday, November 14, 2015

Weekend Round-Up

Best idea of the week
comes from oneartsymom.com

But the reality it’s so easy to get caught up in other things. We need to stop, focus and be intentional about counting our blessings. To help do this try the tradition of the Thankful Pumpkin. All you need to make one is a pumpkin and a permanent marker and a heart full of gratitude. Each day sit down and add a few things you're thankful for to the list. Just keep turning the pumpkin and write them down one thing after the other. Ask other people in your lives to add their blessings along with yours.

"Giving Thanks" is a sweet book with great illustrations for young readers ages 5 on up. The focus is on gratitude. It's a perfect story for opening up a discussion about what you are grateful for in your world.
In this story a father and son take a walk. During the walk the father mentions all the things in the world around them they should be grateful for like the sun, moon, plants, animals, etc.
Coming Together to Give Thanks

As the holiday season approaches, take a moment to share words of gratitude with these poems.
“Around Us” by Marvin Bell
“Thank You for Saying Thank You” by Charles Bernstein
“The Thanksgivings” by Harriet Maxwell Converse
“Grace for a Child” by Robert Herrick
“Thanks” by W. S. Merwin
“Dusting” by Marilyn Nelson
“A List of Praises” by Anne Porter
“What Was Told, That” by Jalal al-Din Rumi

Cranberry-Eggnog Coffee Cake

Cook's notes: This coffee cake is infused with orange zest and eggnog, and studded with cinnamon sugared fresh cranberries. A perfect breakfast for holidays and overnight guests!
Ingredients:

1 cup fresh cranberries, coarsely chopped
1/4 cup sugar and 1 tsp. cinnamon
2 ¼ cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
2 TB. orange zest
1 tsp. Saigon cinnamon or 2 tsp. cinnamon
2 large eggs
1 cup sugar
¾ cup eggnog
5 ⅓ TB. (⅓ cup) unsalted butter, melted and cooled slightly
¼ tsp. almond extract
½ tsp. vanilla extract

For the topping:

1/3 cup quick oats
2 TB. flour
1/3 cup diced almonds or pecans
1/4 cup brown sugar
3 TB. butter
½ tsp. Saigon cinnamon or 1 tsp. cinnamon
pinch of nutmeg

For the Glaze:

½ cup powdered sugar
4 tsp. eggnog

Directions:

Preheat the oven to 350 degrees. Using non-stick cooking spray or butter, generously grease the bottom and sides of a 9-inch springform pan. Set aside.
Mix cinnamon with sugar and toss with fresh cranberries. Set aside.
In a medium bowl, add the flour, baking powder, cinnamon, zest and salt. Whisk to combine.
In a large bowl, add the 1 cup granulated sugar, eggs, eggnog, butter, almond extract and vanilla extract. Mix until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated.
Gently fold the sugared cranberries into the batter.
Transfer the batter to the prepared baking pan. The batter will be on the thicker side, so use a spatula to evenly distribute in the pan and smooth the top.
To make the streusel topping - add oats, flour, sugar, cinnamon, and nutmeg to a small bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the mixture. Continue until it resembles coarse crumbs. Gently stir in the pecans (optional). Use your fingers to evenly sprinkle the streusel on top of the cake batter.
Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Drizzle with glaze.