Here is our double bill The Many Adventures of Winnie the Pooh and Winnie the Pooh 2011 movie night. The sequel is actually quite surprisingly good and the kids couldn’t decide which they preferred. They thought the Backson was hysterical.
It was more of a movie day because for breakfast we had a Crystal Palace breakfast of puffed french toast. We found the recipe here which I’ve posted below. So delicious but highly unhealthy so we went for a run after breakfast to make up for it.
We had a nice healthy Rabbit’s garden for lunch to balance it out (carrots, cucumber, broccoli, cauliflower, tomato, zucchini and peppers with dip).
Snacks during the movie were haycorns (mini shortbread cookies iced together with a chocolate kiss). Just the perfect size for tossing in your mouth. A whole tray did not last long. I saw them here and I’ve posted the recipe I used below.
500 mL butter
250 mL white sugar
10 mL vanilla
1 L all-purpose flour
1. Preheat oven to 180˚C.
2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
3. Roll out small balls of dough about the size of a loonie on baking sheets and press to flatten slightly. Bake for 10 – 12 minutes.
4. When cool, ice a blob of chocolate icing to the back of the cookie and attach a chocolate kiss. Ice a small stem on top with chocolate icing.
And for dessert, a beehive honey cake! I found the idea for that here with a beautiful verison but I made a lot of changes because of my daughter’s nut allergy. I made the cake and icing both honey flavoured (from a box mix), and I used fondant, instead of marzipan for the bees. I’d love to take a cake making class one day. I hate how my cakes NEVER look as good as the ones in the photos. The kids don’t seem to mind though! I’ve posted the recipe below.
For the craft, the kids and I decorated balloons to look like Pooh and Piglet. Well truth be told, they blew up the balloons and spent the afternoon playing with them and they got me to draw the faces on. They did do the tissue paper ears though! You could also do a Tigger balloon too but our orange one popped before I realized that. I got the idea here, all you need is a sharpie, some balloons, tape and matching tissue paper.
“It’s a Useful Pot,” said Pooh. “Here it is. And it’s got ‘A Very Happy Birthday with love from Pooh’ written on it. That’s what all that writing is. And it’s for putting things in. There!”
Crystal Palace Puffed French Toast Recipe
2 whole eggs
37 mL sugar
2 mL salt
5 mL vanilla extract
500 mL milk
500 mL all-purpose flour
22 mL baking powder
8 slices Texas Toast (or other thick-sliced bread), cut in half diagonally
oil for frying
187 mL sugar
15 mL cinnamon
Optional toppings: powdered sugar, maple syrup, fresh fruit, fruit preserves, whipped cream
1. First, pour the 187 mL sugar and 1 tablespoon cinnamon into a shallow glass dish. Stir well and set aside.
2. Next, cut each slice of bread diagonally into two triangles.
3. In a large bowl, mix eggs, remaining 37 mL of sugar, vanilla and milk with whisk until well blended. Slowly add the flour, salt and baking powder and stir until lumps are gone and batter is smooth. It will be appear similar to pancake batter.
4. Heat 1-inch of cooking oil in a deep frying pan. Test the oil by dropping a tiny bit of batter into it, if it begins sizzling it is ready.
5. Take a bread triangle and dip it into the batter, turning to coating both sides. Then carefully drop it into the hot oil. Using kitchen tongs, flip the bread over as soon as it puffs and turns golden-brown. Once the other side has cooked, remove it with tongs and place it on the empty plate with paper towels to let it soak up any excess oil. Move it on over to cinnamon sugar and roll until completely coated.
7. Sprinkle with powdered sugar, and serve with syrup, fresh fruit and whipped cream.
Boxed cake mix with milk oil and eggs
200 mL honey
Container of icing
Yellow and black Food Coloring
1. Butter and flour an 8-inch cake pan and an 8-inch metal mixing bowl. Line the cake pan with a parchment paper round. Set aside.
2. Prepare cake mix and add 125 mL honey. Divide the batter between the cake pan and the prepared bowl.
3. Bake until a tester comes out clean. The cake in the bowl may take a few more minutes. Remove and allow to cool completely.
4. Add 75 mL honey to icing. Divide in half and add yellow food coloring to the other.
5. Slice each of the layer in half, then fill the layers with the icing. Using a small amount of the yellow icing, create a crumb coat to lock in the crumbs and smooth the surface of the cake. Chill.
6. Put a thick layer of icing over the chilled crumb coat. Starting at the top of the cake, use a spatula and create a spiral by slowly spinning and moving the spatula downward.
7. To create the bees: Take a small piece of the fondant and roll it between the palms of your hands until it is lozenge shaped. Taper one end slightly to be the back of the bee. Paint the stripes on the fondant with a clean paintbrush and black food coloring. Allow it to dry until it is no longer tacky. Once the stripes are dry, press flattened balls of fondant into the sides to create the bees wings.