Tag Archives: teaching

C’est L’Halloween. C’eeeest l’halloween, HEY!

Short post for tonight my blog-world friends (or real life friends too!) due to the late hour, HOWEVER I will be following this blog up in the next couple days with a major catch up blog since I do not believe I’ve written a post since the Western Fair!

I will just say this though- last week (and today as well!) I’ve had a 5 day teaching job (yes, I’m STILL on the supply list this year!) AND I had the opportunity to teach 2 classes french!  “But Erin, I didn’t know you speak French!” Oh yes my friends I do…. well enough that is to teach grade 4 and 5 French.

In honour of Halloween, and the fact I was teaching French- I taught both classes the most fantastic (and catchy) French song ever…..

C’est L’Halloween!

Yes, I know you all remember it!  I’ve been singing all weekend, and annoying everyone I’m around in the process! 😛  I can’t help it, it’s just great!

Here’s the video for you all to watch and  transport back in time to elementary school….

ENJOY!

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’tis the season…

REAL snowflakes!

so I have so far not been living up to my part of the bargain, and posting 2 times a week…  I’ll try to make up for it!  It’s December 6th, (holy crap I started wirting this post a while ago!)  and since I work in retail, and in the school system, Christmas season for me starts immediately following Hallowe’en.  Christmas carols have been on the in store radio station for the last 4 weeks or so (and I am one of the few people who honestly love it!), Christmas plays/dances/songs/poems/skits have been in practice for the last 2-3 weeks, and now Mother Nature has unleashed the snowy wintry weather on us too!

The first THREE snow days of the school year happened last week (also known as snowmageddon),  and how did I spend them?  Sleeping.  Sleeping and blowing my nose.  With this winter wonderland weather, I also caught a cold (surprise surprise), which had gotten worse probably due to the fact that since I could not get my car out of the drive way, I chose to walk to work.  In the crazy snow.  When the sidewalks weren’t shoveled OR plowed.  How long did it take me you ask?  about 25 minutes.  How far away do I live from my work you ask?  Normally it takes 5 minutes to walk there.  Shitty.

Alright, enough of my complaining…..

What have I been up to the last couple weeks?  I’m glad you asked!

1.  I baked 10 dozen cookies for a cookie exchange.  Seriously.  They turned out awesome if I do say so myself.  I know I know, I should have taken pictures!  I took one, but then forgot.  And it’s not an exciting pic, it’s just of the ingredients!  I’ll tell you what I made though, and you can picture it in your head!

Sooooooooooooo, I chose to do chocolate covered mint wafer cookies.  Fancy!  They’re not wafers, so I’m not sure why the recipe calls them that, but whatever.  They are chocolate covered, and they are minty, so 2/3 isn’t bad.

Here’s the recipe.

What you need:

  • 1 cup Flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup baking powder
  • 1/4 teaspoon salt, plus another 1/8 of a teaspoon
  • 6 tablespoons unsalted butter @ room temp.
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 12 ounces semisweet chocolate
  • 1/4 teaspoon mint extract

What to do:

  • Preheat oven to 350 degrees.  In a bowl whisk the flour, cocoa, baking powder, and 1/4 teaspoon salt.  Set aside.
  • Beat butter and sugar until light and fluffy.  Beat in egg and vanilla.  Gradually add flour mixture until just mixed.
  • Form balls of dough about 1 teaspoon large and place on baking sheets.  Take a flat bottom glass, and flatten balls into 1-11/2 inch rounds (OH- don’t forget!!!!- wet the bottom of the glass first!!! Otherwise the dough will stick to the glass, and it’s all messy).  Bake slightly until firm, about 8 to 10 minutes.  When done, transfer to a wire rack to cool.
  • NEXT make chocolate coating!  This can get MESSYYYYYY!
  • Melt the chocolate, mint extract, and rest of salt on a double boil thing where you boil water, then put a bowl to rest on top part of pot.  If the chocolate gets too hot, it will turn all sticky and doughy, not melty and smooth like you need it.
  • LASTLY, line a baking sheet with parchment paper.  Put cookies one at a time on a fork and dip into chocolate.  Then place on parchment paper to cool.  My advice is this…. I went through a lot more chocolate than I thought, so I just started throwing cookies in the chocolate, and forking them out.  I’d put like 10 in, then pull out one at a time.  Messy yes, but a little easier as they are already coated when you go to pull them out.
  • Anywho, after coated decorate with whatever edible decor you’d like!  I used sprinkles! 🙂
  • Cool, and enjoy!

Ok, that’s a mix of the actual directions and my advice thrown in!  By the last dozen, I was flying through the recipe.  These cookies are easy peasy, AND they look professional.  Always a plus!

Tip- if your chocolate turns all doughy and stiff, there is no way to save it.  I googled it, and it said so, so it must be true.

Hmmm, what else can I share?

2. Oh, I tried again at the Cranberry Pumpkin Cheesecake and it rocked out with it’s cock out.  (For those of you who don’t know, I actually own a T-shirt that says that.)

Oh wait, no I don’t it says rock out with your guac out.  As in guacamole.  Same difference though no?

the infamous t-shirt...

Ok, so last time I took a picture of that recipe and posted it, but it was kind of out of focus, so I’ll just type it out.

What you need:

  • 2 cups gingersnap cookie crumbs
  • 4 table spoons butter or margarine melted
  • 3 packages cream cheese softened
  • 1/3 cup brown sugar, 1/3 cup powdered sugar
  • 2 tablespoons flour
  • 1 tablespoon pumpkin pie spice
  • 1 can pumpkin puree (not pie mix!)
  • 1 can cranberry sauce
  • 2 eggs

What to do:

  • combine cookie crumbs, and butter in bowl, spread mixture into 10 inch spring form pan.  Press crumbs evenly over bottom and 2 inches up sides.
  • preheat oven to 350 degrees
  • beat cream cheese, sugar, flour, and spice until smooth.  Add eggs and pumpkin.  Mix well and pour into crust.
  • place pan on cookie sheet, and bake for an hour.  Turn off oven, but leave in for another hour.  Remove from oven, let cool, then refrigerate for at least 6 hours.  You might want to actually take a butter knife and trace around inside edges of pan to make sure cheesecake doesn’t stick to sides!
  • After cooling, carefully remove from pan, and spread cranberry sauce on top before serving!

Super good, super easy.

HOWEVER…..

if you remember, the first time I tried this, it was really moist….most likely because of the extra pumpkin puree I added!!  AND it didn’t really have enough pumpkin pie spice taste.  Soooooooooooooo, this time when I did it, I made some recipe modifications…..  pay attention people, I’m not going to repeat myself.

  1. I halved ALL ingredients EXCEPT the cookie crumbs, AND pumpkin pie spice.  ALSO instead of a can of puree, I only used about 2 spoonfuls.  Still orangey, still pumpkiny.
  2. I used an 8 inch springform pan.  Still springy, still cheesecakey.

It was so much more flavourful!  BUT I will warn you, that it is quite a lot shorter.  The first recipe is quite tall, more of a traditional cheesecake.  The modified one is shorter in height, but way more flavourful and dense.  Very VERY good if I do say so myself, and it got excellent reviews at our family Christmas party that was had this past weekend.  Seriously.  Awesomely.  Good.

I googled awesome, and this is what came up! (it's for real my baseball team's logo!! haha)

Alright…I have a couple more posts in the works, AND I’m expecting my prof. wedding pics back like any day now!!!!  (Like as in yesterday :P)

AND we got a fancy new camera thanks in large part to optimum points!  So yay to Shoppers!  Yay to new cameras!

We’re heading to the T dot tomorrow, so hopefully we’ll be breaking out the new cam and getting some sensi pics of a sensi 30 something get together.

ikes.

ok, for reals I’m embarrassed at how long I let this blog go…..

I’ll be back for real before Monday, I just got some awesome recipes, and some great craft ideas that need to be blogged about.  Look out Martha Stewart, here comes Erin F-T.  (In case you’re wondering, my new initials (as soon as I get around to changing my name) are EFT.  Say it out loud.  (I mean really sound it out) Just awesome.)

Check this out!

Whisk count = ….3?  it’s definitely 3 or 4.

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mid week update on a number of things….

What have I learned about myself over the past few months or so?

I get sidetracked.  yep- I’m talking about the blogging.  I’ve been back and forth to Hamilton almost every weekend since the wedding, and teaching during the day & working at night. blah blah blah, excuses excuses.  I know, I know!

Alright- I’ll make you a deal.  I will promise to try to post at least 2 times a week as long as you, my dozen readers or so, comment on here, so i know you’re reading.  Haha.  And tell me what you want me to blog about!  Is there something you want me to make?  (for meals, or a craft project?)  Are you reading books with me?  Let me knoooooow!

Over the past couple weeks I made a dessert, just like I said I would.  but didn’t post about it. Whooops!

I ended up making a pumpkin cranberry cheesecake!  mmmmmm!  Thanks to Brendan and Tara, who put together recipes (that were contributed by Flatterys!), I pulled one out in the spirit of Thanksgiving and Hallowe’en, and took on a cheesecake.

But Erin, haven’t you made cheesecake before?  Yes I have.  Have I used a springboard pan to make one?  Nope.  For those of you who don’t know, springboard pans are awesome for cheesecakes because they can pop open and slide off the bottom once the cheesecake has been cooled.  It’s really quite neat.

Anywho, so cheesecakes are actually quite easy.  Not sure if you knew that… but they are.  You really just mix all the ingredients together, pour it in the pan, bake for a bit, then cool for a lot of time.  For me however, it did not go as such.

First, i was so impressed with the pan, that i started playing with it a bit.  It broke.  For real.  I was still able to close it, but it wasn’t able to clasp, losing the whole springboard effect.  It was ok though, so no worries.

Next, I cut my finger on the bottom edge of that stupid pan.  Honestly, I was actually kind of worried that i might have needed stitches.  It kept reopening throughout the week.  It was horrible.  The only reason I realized it was reopening, was because I got blood all over the wooden spoon i was using.  Gross, I know.

The other issue I had was that the recipe said “one can of pumpkin”.  It didn’t really say what size of can.  The can that I had was a massive one.  I started out just using half, then added more because the mixture didn’t really taste like anything.  I tried adding more pumpkin pie spice, more cinnamon… nothing really helped.  I ended up using about 3/4 of the pumpkin purree…and to be honest the cheesecake turned out a little mushy.  Perhaps a little too much pumpkin!!  Other than that it was pretty good.  The taste was a bit mild, but I think more spices next time, and we’ll be good to go. 🙂

front of recipe card

back of recipe card

ingredients!

my makeshift springboard pan

all finished with cranberries on top!

Other than that I haven’t been up to much else but what I mentioned earlier.

Another project that I’ve gotten sidetracked from is thank you cards.  And we’re not talking wedding thank you’s…..we’re talking shower thank you’s!!!  :@  shite.  Most are written.  They just need to be sent.  I’m horrible- I know!  Procrastination at it’s best can be found at 642 Percy Street.  Seriously.  i’m actually kind of a little ashamed they haven’t gotten out.  Sooooooo, if you came to a wedding shower for us- don’t fret your thank you card is on the way- I’m super sorry!

hmmmm

Was this all i wanted to write about?

I think so.

I will also do a post on the book page thingy I’ve got going.

In the words of my new husband,

I’m out scout.

😛

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