Make it Monday – Teacup Planters

A while ago, I inherited some old teacups from my Gran.  Quite a few of them had cracks in them, which meant that I probably shouldn’t drink tea out of them anymore….but I still wanted to enjoy them, so I started brainstorming ways to (re)use them.

The first idea that popped into my head was to use them as teacup planters, with herbs or succulents in them!  (I’ll also turn some into candles – but that will be another post)

This is a super easy DIY – and can be a fun project to involve the kiddos in, if you’ve got ’em.

Here’s what you need:

• tea cups (thrift stores, garage sales, etc. are a great source for these!)
• potting soil
• small rocks (important for drainage)
• plants or seeds of your choice

Clean and dry your tea cups.  Fill the bottom 1/2 – 1 inch of the cup with small, loose rocks (this helps with drainage), and top with potting soil to the top of the cup.  Make an indent for your plant with your fingers or a spoon, and press your plant into the soil.  Pack more on top, or top with small rocks for a cool look.  Water until soil is moist, but not sopping…..and enjoy.  🙂

Tasty Tuesday – Zucchini Spice Cake

Holy zucchini.  (I was going for a “holy guacamole!” type of a saying there…..but I don’t know that zucchini works.  oh well.)

To begin this post, you need to know that I am a very naive gardener.  When I planted a couple of zucchini plants this spring in my little garden in the backyard, I had no idea I’d be dealing with so many of these lovely green squash come harvest time.

I was also unprepared for how large they can get.  I pulled one out of the garden that was close to two feet long.  What on earth do you do with that?

Anyway….as I’m sure you can imagine, we’ve been eating zucchini with our meals for weeks – in pasta sauce, sauteed with onions and balsamic vinaigrette for a quick and tasty side, bbq’d on skewers, used in place of noodles, baked, stuffed, and even breaded.

And I still have tons.

Seriously.

As much as I love zucchini, I was starting to get really sick of eating it….so I began searching the internet for baking recipes, to switch things up a bit.  I came across this very yummy sounding/looking cake – Cinnamon Zucchini Cake with Cream Cheese Frosting – and was inspired to create my very own zucchini spice cake!!!

Dry Ingredients:

• 2 – up to 2 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 cup white sugar
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients:

• 4 eggs
• 3 1/2 cups grated zucchini (remove middle seedy area before grating)
• 1 cup vegetable oil
• 2 tsp vanilla extract

Frosting Ingredients:

• 1/4 cup butter
• 1 pkg of cream cheese (bring to room temp.)
• 1 tsp vanilla
• 3-4 cups icing sugar

Preheat oven to 350F.

Mix dry ingredients together, making sure there are no lumps.

Mix together wet ingredients in a separate bowl, and pour into dry ingredients.  Combine all by stirring gently with a fork until just mixed.

Grease cake pan (I think I used a 9×13 – but it really doesn’t matter what size, just adjust your cook times if using different pans) lightly, and scoop/pour cake batter into pan.

Put cake on middle rack in oven, and bake at 350F for 35-45 minutes.  (start checking the centre with a knife at around 30 minutes)  Put onto a rack to cool.

As the cake is cooling, make the frosting.  Combine all frosting ingredients in mixer or bowl, and beat together.  Spread onto cake when it is completely cool.  (don’t rush this – you’ll regret it!)

This cake was absolutely delicious.  As with all zucchini cakes, it’s very moist and dense – and you don’t even really notice the zucchini in it.  Plus, the flavours are a nice change from the more commonly made chocolate zucchini cake (which I will probably also make this week).  This cake would be great for fall.

Enjoy!

Make it Monday – DIY Pumpkin & Peanut Butter Dog Treats

The last few days, Morley, our spoiled baby golden retriever, has been feeling a little under the weather.  We’re not sure if she got into something she shouldn’t have, or what – but she’s been kind of pukey, and also kind of poopy. (sorry, lol) Poor girl.

She started feeling better today, so to perk her up even more, I decided to make some super simple, all-natural dog treats.

While I know this is technically a recipe and not a DIY project, I didn’t think dog treats belonged on Tasty Tuesday posts, since they probably won’t be that tasty.  Or, maybe they will.  I don’t know.  Morley thinks they’re pretty awesome.

I’ll try one if you do.  🙂

Here’s what you need:

• 1/2 cup natural peanut butter
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups flour, or brown rice flour (especially good for dogs with allergies)

Preheat oven to 350F.  Line a baking sheet with parchment paper (they can get sticky) if you have it.

In large bowl, stir pumpkin and peanut butter together. Add flour 1/4 cup at a time just until dough is no longer sticky. (you might not need the full 2 cups)

Roll the dough out to approx. 1/4″ thick. Use a cookie cutter to cut into cute shapes if you have one (I wish I had a dog bone!!!!) – I just cut them into rectangles.  Morley doesn’t care.

Place on baking sheet (they shouldn’t spread – so you can put them close to each other), and bake at 350F for  8-10 minutes. Let cool completely, and store in an airtight container.  FYI: they will be soft, so don’t expect a crunchy milkbone texture.  Also – I didn’t count how many treats I got – but I had enough to fill a standard cookie sheet.

You can also freeze these for up to 3 months.  Though, if your dog’s like mine they probably won’t last that long.