I was recently working on a post for Read Little Muslims about DIY bookmarks. These are bookmarks you can easily make at home for yourself or with your kids with fairly standard craft supplies. Most of them were super easy and I made them in just a few minutes.
You’ll be able to read that post soon, but for now I wanted to share a tutorial to one of the bookmarks I shared in that post, a DIY Magnetic Bookmark.
A while ago I noticed Mr Munchies used a magnetic bookmark in his English translation Quran. The one he has is from Kikki.K. I thought these were such a brilliant, yet simple idea and had planned to make one of my own. I have made versions of it over the years, some with card, some laminated, some with craft paper. They are simple and you can have fun with the way you make and decorate them. Like the name suggests the bookmark is magnetic, it has 2 sides, each side with a small piece of magnetic tape/paper that holds your page between the 2 sides.
The thing I love about it is that if you’re making your own, you can make the 2 sides different, for instance one side can be plain and the other have some writing on it. This way you can easily tell which side of the book you’re on. I one like this a while back which I printed and laminated, it’s the one I currently use for my Quran. This bookmark had my name on one side and Bismillah printed on the other, I’ve found this as such a blessing in being able to determine which side of the page I continue reading from.
To make your own, simply watch the tutorial below. You don’t really need much instruction for these but the video can help you along the way.
I was approached recently to do a cake pop demo for the local mosque’s Family Fun Day fundraiser. I accepted and a few days later got hit with the worst flu I’ve ever had. Alhumdulillah I’m much better. I thought it would be a nice idea to create a tutorial for the blog as well as an extra visual reference for anyone who needs one after the demonstration.
- You’ll need
- – Cake pops or cake pop mixture (see below)
- – Chocolate melts (or candy melts)
- – Decorations (see below for ideas)
- – Styrofoam block or baking paper lined surface
- – Cake pop sticks
1. Make your cake pop mixture.
2. Roll into even sized balls (approx. 1 inch diameter).
3. Place on a baking paper lined surface or a Styrofoam block,
4. Place the cake balls into the fridge/freezer until chocolate is set.
5. Dip your sticks into the melted chocolate about 2cm up.
6. Press the chocolate coated sticks into the cake pop just over half way in.
7. Place the cake pops in the fridge/freezer until chocolate is hard.
8. Ensure chocolate is still liquid and remove the cake pops.
9. Dip each cake pop into the chocolate ensuring all the cake pop is covered.
10. Gently tap off the excess dripping chocolate.
11. Decorate the cake pops as you wish.
How to make cake pop mixture
Standard cake pop
Bake a cake. You can use a box mix or your favourite easy recipe.
Once cooled crumble the cake and add frosting.
You’ll need approximately 1/3 cup of frosting per 3 cup of crumbed cake.
Remember this could vary greatly depending on the type of cake and it’s moistness. Add a little frosting at a time until you get a moist mouldable mixture that will hold shape.
Oreo cake pop truffle recipe
250g softened cream cheese
Crush your oreos until they’re fine crumbs. Add in your cream cheese and mix extremely well. Roll into balls.
Cake pop baking mould
Use your favourite moist cake/cupcake recipe. Fill the mixture into the bottom rounds of the pan. Keep an eye on them baking, these will bake a lot quicker than normal cupcakes.
-coloured sugar (simply mix food colouring with sugar and let dry)
-extra chocolate (or candy melts)
-food colouring pens
Hi there, do you remember me? I used to blog once upon a time. Sorry I’ve been away, on the 8th of Feb we welcomed our gorgeous little girl, Amaanah. I’ve been busy looking after her and of course a son and a husband, and the usual run of the mill everyday stuff.
For now, I’m back, so be prepared to have your inbox’s flooded.
Please don’t put me into that blackhole you have in your inbox, AKA the SPAM folder, my flood will be more like a drizzle, a sprinkle even, I promise.
Now let’s talk about jam.
Don’t ask me why but I have something against store bought jam. I’m not a health freak, I try to be at times, but I’m not. I do however find myself looking more seriously at ingredients these days, especially when it comes to feeding things to my little man. I’m not a Nazi about what he eats, I try my best to avoid excessive sweet, chocolate and soft drink intake, but he is your typical kid and does enjoy indulging in all those “wonderful” things.
One thing I particularly look at is jam, I’m not sure why it’s jam that gets under my skin, I just figure it’s something that should be fairly natural since it’s made from fruit, but instead I find it has a tonne of sugar, preservatives and colourings in the ingredient list. Like I said, I’m not a health nut, and my son (and I) probably eat way worse things, that have way more sugar, preservatives and colourings than jam, (M&Ms I’m looking at you), but jam seems to be my sticky point (excuse the pun). So in the interest of my son and because it is so easy, I make my own. I have been for a while now, in fact I have an earlier version of a raspberry jam. I’ve revised the recipe and made it better suited to a larger quantity. This recipe makes approximately 2 jars (2.5 – 3 cups), but you can half, double, or triple the recipe, it would work just as well, it will keep in the fridge for a few weeks.
- 1.5 kg strawberries (before cleaning the leaves off)
- 1 1/2 cup raw sugar
- 1/2 tsp lemon juice
Wash your strawberries well and clean the leaves of the tops. Place the strawberries in a big pot on a low-medium heat. Add in the sugar and lemon juice and let cook. Don’t let it get too hot, you don’t want it to be boiling over, just simmering, put it on a lower heat if you need to. Skim off the foam that forms at the top of the mixture, continue to do this until jam is reduced and foam no longer forms. You can also smash the strawberries from time to time so you don’t have massive chunks. It can take 1-2 hours to cook.
Keep a bowl to the side of the pot for the foam skimmings, you can strain the foam off and it makes a really yummy strawberry syrup.
Hope you’ll try this jam out. It may take a little while to cook, but it’s easy and I think it tastes better than store bought. The best part is that the little man loves it, and that’s the most important thing.
My son is that age where he can put on most of his shoes by himself. The problem is he gets mixed up with right and left, as most kids do, I suppose.
I saw a picture of shoe stickers like this online once and thought it was brilliant. If your kids need a hand with left and right too, give this a go.
Read the instructions below or check out my quick YouTube tutorial.
a piece of felt
good quality craft glue (non-toxic)
Cut small pieces of felt into shapes (go for shapes that don’t have pointy edges, see a list of ideas below) . Cut each shape in half. Stick the right side of the shape into the inner left of the right shoe, and the left sticker into the inner right of the left shoe. When you put the shoes together, they stickers should line up.
Here’s more shape ideas (for boys and girls):
- circles (soccer, tennis, basket, beach ball)
- squares or rectangles
- cars or other vehicles
- road signs
- bolts or other tools
The next time your child wants to put their shoes on, they can easily line them up. It may not solve the problem completely, but it’s definitely a start.
Hope this helps some kids out their still finding their feet (excuse the pun). As well as mummies or daddies that have the tiresome job of having to swap their kids shoes around all the time.