I adore fall. The colours, the crisp air, the scarves, the boots, the crunch of leaves underneath your feet… It all just makes me warm and fuzzy inside. My social media feeds have been full of it recently, and for that I’m thankful (because hey – I’ll take it however I can get it). While we may be in the desert and it may still be 40 to 45 degrees on an average day, there’s no reason why we can’t make fall happen right here in our own apartment. And so we began today.
It’s no secret that we love sensory play in our house. Like a lot. Sadly, our recent move meant saying goodbye to many of the sensory materials that had become staples in our everyday play repertoire… (What – It doesn’t make sense to ship pounds upon pounds of coloured pasta, pea gravel, packing peanuts, dried beans, and glass gems?? Hmph.) And so we begin again! This week’s mission was replacing our stash of coloured rice, and did we ever! In fact, we now have 22 pounds of vibrantly coloured rice.
Is it crazy that I’m totally stoked on this awesome, non-crumbly, and fully edible peanut butter play dough we came up with today?! The truth is, it’s taken us a few attempts to come up with the perfect recipe. I really should have known which ingredient would be the key to our success – it’s a long time favourite of mine – but it took us a while to get there. We started with the classic recipe I grew up with – peanut butter, dried milk, and honey – and while it’s yummy and fun to play with, it crumbles absolutely everywhere and is super tricky to roll out and cut using cookie cutters. This one, on the other hand, is like pure luxury. It’s super soft, silky, and rolls and cuts with ease.
Oh my word… I’m so glad we finally got around to trying this! I pinned the idea over a year ago and I knew it was going to be fun, but I had no idea just how much Miss G would love it and how much play it would bring about (just wait until we get to those pictures!)
Our rice-filled, Japenese-themed sensory bin was such a hit with the little girls at Gracen’s 3rd birthday party, we decided to bring it out to enjoy again today. We brought a soft blanket, parked ourselves in the shade of a big tree on the far side of the yard, and Grae snuck in the calm, quiet time she quite desperately needed in order to regroup after a couple of busy people-filled days (if you’ve yet to try it, slowly running your hands through dry, cool rice is quite therapeutic).
This is something I’ve been planning to make with Gracen for a long while now and I’m so glad we finally tried it today. Moon dough, often also called cloud dough, is a silky, mouldable mixture of just two ingredients many families probably already have on hand. Fun and easy – love it!
To whip up your own batch of moon dough, all you need is some white flour, some baby oil, a mixing bowl, and a whisk.
Start by adding 8 parts flour into your bowl.
Then add 1 part baby oil.
Mix well, ensuring all the large clumps are broken up and the oil is evenly distributed through the flour.
When you’re done, the mixture will be light and fluffy and the clumps should be minimal. That’s it – so easy! Transfer it into a large bin and add some cups, moulds, straws, spoons, and cookie cutters for your little one(s) to use while exploring.
8 cups of white flour
1 cup of baby oil
Put the ingredients into a large bowl and mix really well. Store in an airtight container or bag for several months.