Easy Lollipops

You guys know I'm not Princess Crafty, right? If you don't, then I'm going to assume that you are legally blind. At any rate, for our Mom-run preschool, I had the letter 'L' and I always say nothing says Love Like Lollipops. Okay, I never say that, but wouldn't it be great if I did for letter L week. Anyway, I was looking on the internet for "Easy Lollipop" recipes and, folks, I was not finding easy recipes. I was finding the types of recipes that need a candy thermometer and lollipop molds and silicone sheets and--do you know how hot melted sugar gets--hotter than preschool-level hot--that's how hot.

So I turned to a little book I got my own preschooler for Christmas. It's called, Candy Aisle Crafts and is lovely. We got it from the library and Emma was obsessed with it. She'd look through the pictures and make requests. For weeks. Until I finally had to return it and she was sad. So I bought her her own for Christmas (shhhh). Now, in all honesty, some of the ideas in the book are what I like to call "sheer lunacy" (making polar bears from marshmallows types of things), but others--like the entire section on using hard candies to make simple lollipops--I must in all humility refer to as "sheer brilliance." You take hard candies (crushed or whole) and you arrange them over a lollipop-esque stick (we just used skewer type sticks), and you bake them and they come out all glued together and abstract art-ish and fabulous. The kids can help; they can arrange their candies in any old way they please. And then you pop them in the oven till they melt together. And then they cool. And that, my internet friends, is an easy lollipop. A kid-help-friendly lollipop. A lollipop that is easy to Like and Love and Lick and Linger on.

It is also a lollipop that can be easily and whimsically adapted to the holidays. To be honest, I'd choose one of these over a gingerbread house any day. With these I get almost no parental work and your kids still get the sugar orgy. Win!Win?

You can use them to decorate, to craft/eat with your kids, or to give as gifts if you have hard-candy loving friends. 

Here's what you do:
1. Preheat oven to 275.
2. Cover your baking sheet with a piece of parchment paper. If you do not do this, your candy will stick and you will hate your life for at least several hours afterwards (possibly even a whole day).
3. Arrange your candies. Use any old stick you've got. We used skewers. You can use whole candies, or crush them. Naturally I opted for whole ones since crushing/breaking candies sounded like a lot of messy work.

4. Bake. Start with five minutes, and check, although if you're using hard Starlight mint style candies like we did, you can probably start checking at 8 of 9 minutes. Our lollipops took about 12 minutes total, but you do want to check yours if you're using different types of hard candy (say Jolly Ranchers) because if they melted too much they'd spread all over everywhere.

5. When they've melt-molded to your satisfaction, take them out, let them cool, and then they're good for eating, or using as decorations, or giving away.

Note: Try to use similar types of hard candy--say all Jolly Ranchers or all round mints. Why? Because different hard candies have different melting points and if they're not matched somewhat evenly, then some will be super spread when the others haven't begun to budge. We did try a bag of assorted candies and all had generally the same (or close enough melting points except the Werther's-style candies).

Note: Know that they shatter. After preschool, I found myself sweeping and mopping my floor. So don't let your kids wander around chomping on these unless you want peppermint speckled carpet for the holidays.

Note: If you plan to give them away, you may want to parcel them up in parchment paper for classic Christmas prettiness and for unstickiness.

Dumb Easy Dinner: Thanksgiving Style

So if nobody's coming to my house for Thanksgiving, and I'm not going anywhere for Thanksgiving, this is what happens to me: I forget it's coming. It's kind of an unforgivable trait in a food blogger, but it's true. Exactly two days ago, I was like, "Wait. Thanksgiving is next week." Yup, that's how I roll.

Fortunately for me, I was already planning (and by planning, I do mean kind of sort of thinking about) doing a dumb easy dinner line up for Thanksgiving. Because sometimes you really are just planning a simple dinner for your own little family, but simple or not, you want it to taste amazing. I'd much rather make a few fabulous things for a small gathering than a booty load of food that comes out of cans. If you're not serving a crowd this year or are looking for a simple, but delicious side dish or pie, here you go.

1. Dumb Easy Chicken. No, it's not turkey and I'm wagering purists won't do it, but I'm not quite sure how to make turkey dumb easy simply because it is so huge (maybe a breast cooked in a crock pot???). But this roast chicken is easy and fabulous. It won't serve a crowd, but if you don't have a crowd, this only seems like an advantage (fact: Americans throw out $282 million dollars worth of edible turkey every year). Sometimes I'm pretty sure my kids can't tell the difference between turkey and chicken anyway.

2. Dumb Easy Cranberry Sauce. And, no, it's not out of a can. But it can be made ahead of time and is much more simple than you think. And worlds better than the canned crap.

3. Brussels Sprouts Salad. Best salad ever. Simple, adaptable, seasonal, mostly healthy. You can make this the day of. Or--it would be a perfect place for a bit of leftover cranberry sauce and turkey chunks.

4. 10-minute Green Beans. There's no can of anything soup. These are pretty fancy (though the picture I have up on the site is seriously ugly, so you'll need a tiny bit of faith, but it's delicious). Also, these just need a quick stir-fry on the stove. The big disadvantage of this dish is that it doesn't travel well, so if you're taking a side dish somewhere, it probably won't work for you.

5. Dumb Easy Chocolate Pie. Five minutes of prep time, people. That's it.  (Though you will need a chill time, so don't go making this 5 minutes before dessert, though it might be a lovely pudding if you do).

6. You'll also "need" as we all do some good mashed potatoes or sweet potatoes. So have at it.

Sunrise Juice

I don't hate the winter; in fact, I kind of like it. But that doesn't mean there aren't those days that feel like a black and white postcard, only colder. To make matters worse, those days often come on the cusp of too much food or perhaps just the wrong types of food. Never fear, this juice will fill your life with a pop of color and nourish you while we're here. It comes in two versions. Both have a citrusy base with a bit of carrot. But one uses beet for fabulous color. It's seriously bright, dark pink and lovely. It does, however, have a bit of the beet flavor. If you don't like beets, you just won't like it. The other version uses ginger for fabulous fabulousness (seriously, if you ever have a cold or feel under the weather, drink this--you'll never need ginger ale again). This ginger version is my favorite juice I've ever made. It really is like ginger ale in juice form and is amazing. Also, it clears your sinuses and just is awesome. 

I realize that juicing can be a pain and that juicers can be expensive. I got a big juicer once off of freecycle. It was a score to be sure, but it's worth looking at freecycle or cheapcycle or craigslist. Juicers tend to be the types of things people buy in a fit of zealousness and then never use. I also have an attachment for my Magic Bullet (purchased from a yard sale by my husband, and possibly the best yard sale find ever). Even if you don't get it from a yard sale, a Magic Bull might be a worthwhile investment. The juicer attachment is small and super easy to use AND CLEAN (which is saying something for a juicer), and it can make a single-serving juice wonderfully. That said, you can enjoy the citrus of this juice with a simple (and much less expensive) citrus juicer (you can get the electric one for under $10 and the ones where you just press the orange onto the juicing top for probably a buck or two at Walmart). If you have no juicer at all, you could blend this with a glug of carbonated water, (and tell me how it turns out). 

Sunrise Juice

Makes about 1 C 

Prep time: 5 minutes

Cleaning up time: 5 minutes--yup, that's juicing; sorry

Cost: about $1

grapefruit: .40, orange: .40, carrot: .05, ginger: .05, beet: .15

1 grapefruit, peeled

1 orange, peeled

5 baby carrots, or half of a normal carrot

1 inch of ginger, peeled

OR

1 very small beet or 1/4 of a normal beet, peeled

Juice it all in a juicer. 

Drink immediately. 

Note: If using a citrus juicer, but you want to add that ginger, try mincing it and letting it "steep" for a few minutes (by using one of those tea things) in the juice and then removing it. Might not have the same kick, but should give a little flavor. 

Note on juice: I'm not a hard-core juicer, but I do enjoy it and I consider home-made, non-pasteurized juice quite healthy. However, it does oxidize quickly, which means it becomes less nutritious the longer it sits (although a juice with a lot of citric acid like this will keep the nutrients longer than other juices). Also--the purists are going to tell you that you should always drink your juice alone and not with any solids. And you shouldn't eat a meal right after either. You're supposed to wait at least 15 minutes (or more) before having solid food. This is because they say that the benefit of juicing comes from the fact that the nutrients can get more quickly and efficiently into your blood/body without those solids slowing it down. I don't know if this is true, but if I can I try to drink my juice by itself. If I'm starving, however, I don't stress too much about eating food with it. It's still good for you.