We're back! After an extended break, the MHC Team has regrouped, and we are excited beyond belief to present you with our brand new Winter 2014 issue! Jam-packed full of ideas for how to make this holiday season meaningful and enjoyable for you and your family, from adorable fashions and inspiring interviews, to fun crafts and delicious recipes, you will find it all right here in the Winter 2014 issue of Modern Handmade Child. Just click on the cover below to view!
* In getting things up and running again, there have inevitably been a few bumps along the way. Unfortunately, we are still facing a some minor technical glitches with the way a few of the pages are displaying, which we are working on resolving, but we couldn't wait to share our new issue with you! Enjoy!
Editor of MHC
Wednesday, November 12, 2014
Saturday, November 1, 2014
Do you like to draw? We are starting a yearlong art journaling project at MHC. Each Monday, we will share five ideas/thought starters to do with your children at home. Art journaling is a great way for kids to express themselves, share what is on their mind and learn new art skills and techniques in a collective place.
The MHC art journaling is a time that we hope your family will enjoy drawing, sharing and continuing to make memories together.
Artwork can be collected in various forms, a few ideas include:
- A bound journal
- Handmade journals
- Blank spiral notebook
- 8 ½ X 11 sheets of paper and placed in a 3 ring binder
- Large index cards an hole punched and placed on a ring
If you have other collective ideas of how to place your drawing, please comment below so that we can all learn and share.
To kick off our first week…here is our first weeks list.
- Draw something that you are thankful for.
- Meet the _____ (place you last name)
Attempt to expand your children’s art mediums from, say, sketching with pencils to water colors, acrylics, or chalk. One idea might be to create an impression of the same idea, say sunshine, and use a different medium for it every day, and then compare it in the journal.
Saturday, October 18, 2014
There is nothing better after carving your fall pumpkin than roasting the seeds for a delicious treat. Below is one of our family favorites.
- pumpkin seeds from your freshly carved pumpkin
- grape seed oil (or olive oil, butter, vegetable oil, canola oil etc.)
- Himalayan pink salt
- Powdered garlic
or crushed garlic (optional)
- Baking sheet
After you have separated the pulp and the seeds from the newly carved pumpkin, place the pumpkin seeds in a colander and rinse under cold running water to remove and separate the pumpkin seeds from the pulp. Stir with a spoon the pumpkins seeds so that the water drains off the seeds, as much as possible in the colander.
Drizzle your baking sheet with grape seed oil (or your preferred oil type) and stir the seeds around the oil so that they are all coated. It is recommended to go light on the oil so that it does not make the seeds soggy or take a much longer time to bake. You can always add additional oil if needed.
Spread the pumpkin seed evenly on your baking sheet one layer, sprinkle with sea salt and stir well. If you like garlic, sprinkle garlic powder (or crushed garlic) over the salted pumpkins seeds and then stir around in a single layer, so that the pumpkin seeds are covered.
Bake at 350 for 10 minutes. Take them out, give them a stir, and place them back in for another 10 minutes. Our family tends to like them a little more toasted so your timing may very a bit in terms of your roasting taste.
Monday, October 13, 2014
Birdhouses play an important role in the conservation of birds and have different physical and behavioral needs thus there is not one type of birdhouse that would be suitable to all. The types of birds that will nest on a yard or property are largely determined by the habitat. Below are few birdhouses that can be enjoyed by many.
- Birdhouse Trailer - Shasta Bird house - Blue/White birdhouses by Birdhouse 20
- Wood Bird House Rustic Birdhouse Recycled Metal Flower Simple and Sweet Lime Green, by BaconSquare Farm
- Window mounting wren bird house, Cedar Bird House, Wooden Wren House, Natural Finish, Outdoor Birdhouse by Built at Home by John
- Redwood Balloon Birdhouse by aveart
- Rustic Birdhouse - License Plate Birdhouse - Spoon Birdhouse - Primitive Birdhouse by Rural Originals
- Mosaic Stone Bird house and Feeder by Winestone birdhouses
Posted by Michelle Vackar at 8:20:00 AM
Wednesday, October 1, 2014
1/2 teaspoon salt
1 1/2 cups milk
1 apple, peeled and chopped
1 pear, peeled and chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
Handful of sliced almonds
Mix together the flour, baking powder and salt. Combine milk and egg to the flour mixture and stir. Add the apples, pears, almonds, cinnamon, nutmeg and stir together.
On the stove top melt butter in a skillet, pour the pancake mixture into the skillet to the size of the pancakes that you desire. We have had fun making silver dollar pancakes in the past. It really depends on what you like. Cook until brown on one side, flip and cook on the other side until done.
* Another good combination that we have enjoyed when just making our apple/cinnamon pancakes is adding 1/4 cup of oatmeal. When you do this, you may need to add a little bit more milk, due to the batter being thicker.
Monday, September 29, 2014
A few weekends ago we had a dinner party with some friends that we had not seen in a while. We decided it was much too long and we needed to get together more often. It seems when we get together many times we talk about food (they love to cook and try new recipes). My daughters had mentioned that one of their favorite desserts was apple cake. We all chuckled because they had never had an apple cake before, apple pie of course, and have added applesauce to different recipes for moisture.
The next day, I thought to myself…ahh….I think we will make an apple cake for dessert (and makes a good breakfast as a coffee cake too)!
¾ cup chopped walnuts
3 cups flour
2 cups sugar
2 tsp. ground cinnamon
4 large baking apples, peeled, cored and sliced
1 T. baking powder
1 tsp. salt
4 large eggs
½ cup vegetable oil
½ cup (1 stick) unsalted butter, melted
¼ cup orange juice
2 tsp. vanilla extract
Preheat the oven to 350 F. Spray a 10-inch bundt pan with oil to help the cake in not sticking to the sides. Sprinkle walnuts at the bottom of the pan evenly. In a large bowl, mix 2 T. of the flour, ¼ cup of the sugar, and the cinnamon together. Add apples to the bowl and toss.
In another bowl, mix the remaining of the flour and the sugar, baking powder and salt. Add the eggs, oil, butter, orange juice, and vanilla. Mix together until the batter is well combined.
Pour half of the batter into the bundt pan (roughly 2 cups). Then place the apple mixture on top of the batter and spread evenly. Add the remainder of the batter, on top of the apples.
Bake for 1 ¼ hours. Let the cake cool for 15-20 minutes. Take a knife and run around the sides of the pan, turn over, cool a little more and remove the cake from the pan.
Sunday, September 28, 2014
One family traditions that we do each autumn is to visit our local apple orchard. It has been a tradition ever since my daughters were little and the same for me with my family. We pick all varieties of apples off the trees and when we are ready to leave the orchard, my daughters pour their favorite treat of all...pure apple cider that has been frozen to make a slushy.
This week on MHC we are going to be sharing some favorite apple recipes for you to enjoy. To kick it off, we are sharing an apple crumb pie.
Apple Crumb Pie
1/2 cup + 2 T flour
1/2 cup light brown sugar
1/3 cup sugar
1 tsp. cinnamon (we sometimes add a little more but we like a strong cinnamon flavor)
1 stick - cold butter (sliced/cubed)
7-8 medium sized apples
1 T. lemon juice
1/2 cup sugar
3 T. flour
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
Preheat the oven 450F.
Peel the apples and cut into bite size pieces. Then place in a medium bowl. When all apples have been cut, sprinkle the 1 T. of lemon juice onto the apples so that they do not turn brown. Mix the remaining filling ingredient into the bowl of the apples. Pour the apple mixture into your pastry crust.
Crumb topping: In a separate bowl from the apple filling, combine all dry ingredients together and a sliced stick of butter. Next gently "mash" the butter into the dry ingredients.
Next, spread the crumb mixture on top of the apple filling. Spread evenly.
Bake for 15 minutes at 450 F and then reduce to 350 F for 45 minutes.
When done remove from the oven and cool.