Wie die "HipHop-BILD" gegen den Traffic-Rückgang ankämpft

I literally can't believe there are only a couple of school days left!! Where did the year go?? Seriously!! I made some printables that I wanted to share with you all. I've been thinking about the school year and going over some of the great things we've done in class over the past 9 months. These printables will help your own students reflect on the year and remember all the important things you've taught them. I'm excited to see all the great things they remember about the year. I hope to see fractions and the Revolutionary War on the list, but I also hope they remember the life lessons and skills I taught them - being nice to others, setting high goals, believing in themselves... I can only hope that they take more than just reading and science away from this year... I hope I've taught them MUCH MORE. {Click here to download} This FREE download includes 3 different printables, so you can copy the one that suits your needs best. If you can, please leave a comment with some of the "lessons" you hope your students always remember! For more great lessons and ideas, please check our Teachers Pay Teachers stores by following our links below:

In this post I explain the differences and similarities between watercolors and watercolor pencils. This post includes a YouTube video with time-lapses of both mediums in use.

Camera With Flash emoji is the picture of an old-fashioned film camera (of the type which was used long before... Combinations: 📸🏔️🏯 Photographing nature

Dieser Apfelmohnkuchen schmeckt wunderbar saftig und aromatisch. Lecker Äpfel, feiner Mohn und Schlagsahne, was will man mehr? Einfach wunderbar!

Do you think of apple pie as a summer or fall food? Or both? Even though apple season is in the fall, I will always associate apple pie with summer and more specifically with the Fourth of July. Back when Ben and I were first living together and I was just learning how to cook […]

Apple pie is a true crowd favorite. This gluten-free Dutch Apple Pie recipe is easy to make and delicious.

We have a little confession…this is our third, maybe fourth attempt at applesauce. And when I say we…I mean both Doug and I messed up the applesauce! A couple years ago, I successfully made a really good applesauce, but somehow when life is busy and I try to multi-task too many things, I forget about

Hier zeige ich dir, wie du Apfelmus ganz einfach und schnell selber machen kannst. Wie du es einkochen und haltbar machen kannst und wozu ich das Apfelmus verwende. Ich verrate dir ebenfalls ob ich das Apfelmus mit oder ohne Schale zubereite und was die Vor- und Nachteile daraus sind. Sei gespannt was dieses einfache Apfelmus Rezept alles mit sich bringt!

Released in July, the outlet calculated Folklore had sold the equivalent of 2.3 million album-equivalent units, making it number one on Rolling Stone's Year-End Top 200 Albums Chart.

Diese würzigen Schmorzwiebeln, mit ihrem wundervollen Röstaroma, zaubern aus vielen Gerichten etwas ganz Besonderes. Zum Beispiel als gesundes Topping auf Kartoffelpüree, als zusätzlicher Belag auf Burgern oder einfach als Beilage zu Bratlingen.

Kaina: It Was A Home von KAINA

Sold by  Create your own from scratch  Shape: Classic Round Stickers Create custom stickers for every occasion! From special mailings and scrapbooking to kids’ activities and DIY projects, you’ll find these stickers are great for so many uses. Add your own designs, patterns, text, and pictures! Dimensions: Available in 2 sizes: Large: 3" diameter, 6 stickers per sheet Small: 1.5" diameter, 20 stickers per sheet Printed on white acid-free paper Vibrant full-color, full-bleed printing Scratch-resistant front, easy peel-and-stick back Available in a matte or glossy finish Choose between 7 different shapes

An authentic Irish Farmhouse Apple Cake ~ delicious with or without the traditional custard sauce!

This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.

It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.

Apple Crisp Bars are easy to make from scratch—promise. This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.