Printable Lunch Box Notes

Image by Crafts and Sutch

Little things can make a big difference. Sometimes all it takes is knowing someone is thinking of me to totally turn my day around - a text, note, or even a simple hello can do the trick. Which is why I often leave a little note in my son's lunch box hoping to add a bit of happiness to his day. So when I stumbled on to these fun lunch box notes from Crafts & Sutch today I fell in love with them and just knew that I had to share them! What an extra special way to spread a little sunshine! Who wouldn't love to find one of these tucked away with their peanut butter and jelly sandwich? If you'd like to use them, head over to Crafts and Sutch, and grab their free printable. While you are there, give them a little extra comment love and make sure to say hello for me!

PS - Who says these are just for kids? They would totally be fun to slip on a teacher or co-worker's desk or even to sneak into your hubby's pocket... a little sunshine goes a long way! As a matter of fact, one of my favorite songs says...

"When it's cold outside, show the world the warmth of your smile"

What an easy way to show someone your smile! In fact, it's going to be pretty warm out there after all these smiles start turning up!

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Pumpkin Pancakes with Buttermilk Caramel Syrup

Nothing screams fall like pumpkin!!! We have been enjoying these pancakes all season long! I love weekend mornings, when my family gathers around the table laughing, just happy to be home together. My grandpa always says, "There's nothing better then good company!" I try to make sure there is something extra yummy to entice, maybe even bribe, everyone to the table with. These pancakes have become one of our favs! They are so yummy! A little whole-wheat flour, some pumpkin pie spice, and rich brown sugar go a long way in creating a wonderful breakfast you and your family are sure to love. Just wait until we talk syrup!

Pumpkin Pancakes

*Recipe by Crazy Daisy

1 cup all-purpose flour

1 cup whole wheat flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 cups milk

1 cup pumpkin puree (not pie filling)

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

*Note - If you prefer to use only all-purpose flour, leave the whole wheat flour out, and add an additional cup of all-purpose flour.

 Heat a griddle sprayed with cooking spray, over medium low heat.

In a mixing bowl, whisk together, flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Add milk, pumpkin, egg, oil, and vinegar. Stir until combined.

Scoop about 1/4 cup of batter per pancake onto the griddle. Gently spread a little. Brown on each side. Serve hot with your favorite syrup.

Now, for the syrup! Don't get me wrong, there is nothing wrong with plain old maple, but if you want to kick things up a notch you have to try one of these.

Buttermilk Caramel Syrup

 (pictured above with pumpkin pancakes)

This amazing syrup takes a little longer to make (only about 12-15 minutes), so I make it first and keep it warm on the stove top until the pancakes are ready to eat. My family adores this caramel wonder, and I am sure you will to! 

Cinnamon Maple Cream Syrup

It's all in the name! This syrup takes but a few minutes to prepare and is absolutely heavenly! You won't be disappointed with this choice either.

I dare you to try either of these, or even both - you may just never go back to plain maple again!!! And when you do, let me know what you think!

Why do I love sharing recipes? With this thought in mind....

* Image from Craftily Ever After

If you love this darling sign as much as I do, the wonderful Craftily Ever After has a free printable download here.


I've shared one of my favorite weekend breakfasts - now what's yours?

Very Good Recipe Tags: Pumpkin, Breakfasts, Fall Flavors, Pancakes

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Words to Love By ~ Peace

I know that you have come to expect to find recipes here, at Crazy Daisy, but if we go back to the roots of this blog we remember its purpose is not only to inspire, but to celebrate the small things. Keeping this in mind, I thought I would take a moment to point out my Words to Love By section. See it, way down there on the right?  It is the little things that matter - and if we aren't careful, we pass right over them. What a shame. That's kind of what's been happening around here - these wonderful thoughts have been slipped in with hopes that you might stumble across them. Maybe some of you have, but in this world where there is so much that can bring us down, these words need to be celebrated so we can live, or love by them. So, from now on, that's what I intend to do, share them so we can celebrate life together - inspired with love. 

These are my words for today:

Peace.

 It does not mean to be in a place where there is no noise, trouble, or hard work. 

It means to be in the midst of those things and still be calm in your heart.

~ Unknown

What a beautiful thought... keeping this peace isn't always easy ~ but the moments my heart is calm in our bustling world leave me hungry for more. 
What about you?

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Cinnamon Maple Cream Syrup

Cinnamon. Maple. Cream.... just give me a waffle already!!! Seriously, this weekend when I made this to go with my favorite pancakes, I could probably have drank it straight up. Oh dear me, did I just say that out loud? Just take my word for it - it takes but a few minutes to make is super-duper easy and totally worth it! Breakfast will never be the same! You may even consider drizzling some over your favorite ice cream... heaven!

Cinnamon Maple Cream Syrup

* Recipe by Amy Richardson of KSL

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 water
• 1/2 cup maple syrup
• 1//2 cup heavy cream
• 1/2 tsp vanilla
• 1/2 tsp cinnamon

In a small saucepan, bring sugars and water to a boil. Stir and boil just until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve with your favorite pancakes, waffles, or ice cream.

Makes 2 1/2 cups

This would be amazing with my favorite pumpkin pancakes!!!

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Popcorn Cake (Trick-or-Treat Cake)

My junior high years are laced with memories of this cake. We made it all the time - not only did we use it as after school snacks, we used it for Christmas and even birthday gifts!!! It's sort of like a popcorn ball gone WILD - the giant, chewy version bold enough to sneak in some M&M's and peanuts.   SUPER YUM! I made this one with the M&M's left over from my little brother's wedding, it is also missing the peanuts because sadly, my kiddos are weird about nuts in their desserts. I have even used Peanut M&M's before and skipped the peanuts - a two-fer if you like (a little cheaper than buying both the peanuts and the M's, but you still get both fabulous tastes)! And suppose, if you really love nuts, you could go crazy adding both Peanut M&M's and peanuts. Why not use almonds... Ok, I think you get the picture. 

I hope you all had a very happy Halloween! With the exception of a sick three year old, before candy sick, we sure did. And while I was looking at those huge buckets of candy, it hit me - why not use some of it in a popcorn cake? You could totally substitute any assortment you want for the M's! Reeses Pieces, candy corn, Milk Duds, maybe even mini Twix chopped into two pieces, I bet you could even chop Twizzlers into bite-size pieces. The possibilities are endless! And what a totally fun way to get rid of,  use some of that mountain of candy we all have piled around just tempting us! I think I will call it Trick-or-Treat Cake! 

Popcorn Cake (Trick-or-Treat Cake)

*Recipe by Crazy Daisy

3 qts. popped popcorn

1 (16 oz.) bag mini marshmallows

1/4 cup oil

1 stick butter

1 cup salted dry roasted peanuts

1 (16 oz.) bag M&M's.

Grease bundt pan (angel food cake pan or 9x13 works, too) using butter or cooking spray.

Pop corn. Remove kernels. Pour it into a large bowl.

Melt marshmallows, oil, and margarine. Gently stir in popcorn. Add peanuts and M&M's and stir gently. Press into prepared pan. After cool, turn on to plate to cut and serve.

If you decide to make Trick-or-Treat Cake, use about a total of three cups of your added candies and nuts. Let me know how it turns out! 

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There's Another Nightmare in my Blog

Those Nightmares are back and I wish they would just go away! It seems that if you are using Google Friend Connect to follow Crazy Daisy, chances are that you have missed a lot! For some reason, my blog is stuck and hasn't been updating for all you amazing followers! So if you have been relying on GFC for updates, you might not have seen my...

Tollhouse Cookie Pie Bars

Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

Fabulous Fluffy Fruit Dip

Curried Kabobs

Chocolate Toffee Crunch Popcorn

Pineapple Chicken Fajitas

This is just a sample of what's in my recipe box - if you've been missing out, check it out! Now, food isn't all Crazy Daisy has to offer! Did you see?

Crazy Star Quilt

Chair Planters

Butterfly Wreath

Sailboat Sandbox

If you like what you see, take a peek at my Idea Book!!! Hopefully, I can get this Google Connect issue fixed - I have been trying, but nothings fixed the issue yet. If you have any ideas or suggestions, let me know AND don't forget to check back in the meantime!!! I am hoping to share my Ribbon Ghost Halloween Wreath, some Halloween traditions from my home, and an idea to help use all that extra Halloween candy that's sneaking through our front doors. You don't want to miss out! 

PS - Wish me luck, hopefully this appeared in all of your readers....

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Banana Bread

If I had to choose one food that represents my childhood, it would be this Banana Bread. My mom made it often (always in a bundt pan as pictured) and it has always been one of my favorites. I make it now and send it to my brother as a little taste of home.  That's it, it tastes like home, perfect and comforting. Or, atleast I think so. I will never look for another Banana Bread recipe, because I know it would only end in disappointment. I love its soft moist texture, somewhere in between cakeish and bread-like and its slightly sweet banana flavor, with just a hint of whole wheat nuttiness. Ummmmmm, so good...

You know that great debate between mixing wet and dry ingredients separately, or simply combining them altoghter in one step, and even better, into one bowl? Depending on the recipe, I use both methods, but another reason I claim perfection with this recipe is because it works perfectly if you mix everything all together in one bowl. Which means less dishes and who isn't all for that?

I place all the dry ingredients into my mixing bowl and give it a little whirl with a wisk just to help it mix evenly. Then I dump all the wet ingredients right on top. Sometimes, if I am in a hurry, I don't even mash the bananas!

After a little mixing,

I pour the mixture into a prepared pan (my well-loved bundt pan makes yet another appearance),

pop it in the oven and VOILA! Isn't that Beautiful!

After cooling,

Slice,

Smear, (butter of course!)

And enjoy (that's what my boys say anyways!)

Banana Bread
*Recipe by Momma Daisy of Crazy Daisy
*note high-altitude directions

2 cups flour
3/4 cups whole wheat flour
1 1/2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking soda
4-5 very ripe large bananas, mashed (about 4 cups)
1/3 cup butter, softened
3 tbls. orange juice
2 eggs
1/2 cups chopped walnuts (optional)
1/2 cups raisins (optional)

Preheat oven to 325°. Grease and flour a 12 cup bundt pan or a 9x5 in. loaf pan. Place dry ingredeints in a large mixing bowl. Whisk a few times. Add wet ingredients. Blend on low spead and mix for three minutes on medium speed. Pour into prepared pan. Bake at 325° for 55-65 minutes in bundt pan or for 1 1/2 hours in loaf pan (toothpick will come out clean). Remove immediately from pan. Cool on wire rack.

*High Altitude (I live at  high altitude, so this is the version I use)

Change these ingredient measurements:

1 1/3 cup sugar
1 tsp. baking soda
1/4 cup orange juice

Bake at 350° for 55-65 minutes.