DIY Pine Cone Bird and Squirrel Feeders

Some of you may remember this fun craft from when you were a kid. It was one of my favorites. I loved going out in the chilly weather with my mom to gather pine cones, making the feeders in our cozy kitchen, and watching and identifying each bird that snacked on our creation. This is a fun project to do with or without kids. It's a great craft to kick off the fall months and they look adorable hanging in the backyard!

I hope you have as much fun making these as I did!

What You Need

5 large pine cones (Experiment with different sizes and quantities!)
3/4 cup peanut butter
1 1/2 cups mixed birdseed
Wire (I used beading wire), crimp beads and pliers or strong twine
1 shallow microwave-safe dish  (I used a short, square Gladware food storage container)
1 deep dish  (I used a tall, rectangle Gladware food storage container)
Pastry brush or clean paint brush
Wax paper
Tablecloth

Method
Make sure the pine cones are free of dirt. Cut 5 pieces of wire or twine, about 2 1/2 to 3 feet long each. Start by taking a pine cone and wrapping the wire once or twice around the middle, and tucking in the tail to keep it from unraveling. Now, continue wrapping the wire around and toward the top of the pine cone. When you get to the top of the pine cone, wrap the same spot several times, as well as thread the loose end of the wire under and through a few already-wrapped spots, and pull tightly, to secure (sort of like sewing!) You don't need to go over-board on the wrapping, but you do want to make sure that the pine cone isn't going anywhere- squirrels have some arm muscle! Position the wire so that the pine cone hangs straight down. Repeat for each pine cone.

Step 1: Wrap Pine Cone with Wire

Prepare your work area with a tablecloth. 

Set aside a piece of wax paper in a safe place for drying.

Pour the 1 1/2 cups birdseed into the deep dish.

Pour the 3/4 cup peanut butter into the shallow microwave-safe dish. Microwave the peanut butter in 20 second intervals, stirring each time, until it becomes thin and runny.

Step 2: Prepare Your Work Area

 

Now the fun part! Take a pine cone, holding it by the top, and place it into the dish of melted peanut butter. Using a pastry brush or clean paint brush, 'paint' the pine cone with the peanut butter, turning it to coat it evenly. Make sure to use the brush to get into all the nooks and crannies and to coat both the tops and bottoms of the all the 'scales.' You may prefer to drizzle the peanut butter over the pine cone and then use the brush to spread it out. Whatever works for you! You'll probably need to reheat the peanut butter between each pine cone to keep it thin and easily-spreadable. Hold the pine cone by the wire over the dish and let the excess peanut butter drip off.

Step 3: Paint the Pine Cone with the Melted Peanut Butter

Now, place it into the container of birdseed and gently roll, shake and pour the seed over the pine cone to coat it thoroughly and evenly, again making sure to fill all those nooks and crannies!
Gently shake off any loose birdseed.

Step 4: Roll the Pine Cone in the Birdseed

Place the pine cone on the wax paper to dry, about 30 minutes. Repeat for all the pine cones.

Step 5: Allow the Pine Cones to Dry

Now it's time to hang your Pine Cone Bird and Squirrel Feeders!

Step 6: Hang the Pine Cones by Wrapping the Wire Around a
 Branch, Trellis or Other Support Very Securely

I used crimp beads from my jewelry supplies to hang the feeders. Hardware stores also sell a variety of crimps. Just thread a crimp onto the wire, wrap the loose end of the wire around the support (tree branch, board, etc), and thread the end of the wire back through the crimp from the top. Slide the crimp up the wires toward the support to tighten. Use pliers to squeeze the crimp closed and trim the excess wire.

If you don't have or don't want to use the crimps, simply just wrap the wire or twine around the support several times before tying and knotting the ends very securely. You may even want to hammer a nail into the support and wrap the wire or twine around it several times before knotting the ends.

Wherever you decide to hang your feeders, they must be secure, otherwise the squirrels will be running off with the pine cones (I speak from experience, much to the squirrels enjoyment!) This is why I prefer wire over twine- it's a lot stronger and not as easy for the squirrels to chew through.

This is What Happens When the Feeders Aren't Secured Tightly!

The deck in my backyard is the bird and squirrel hot-spot, so I decided to hang the feeders on the trellis that's on the deck. I hung them at different lengths for a pretty display. You can hang them however and wherever you like!! Hang them from whatever support you like: a fence, tree branch, trellis, gazebo- use your imagination! You could even attach the feeders to a wire clothes hanger that's been bent into a circle, or a small embroidery hoop, and hang the whole thing for a whimsical mobile display.

 

 Now sit back and enjoy watching the wildlife snack on your creations!

Kitchen Sink Cookie Bars

It started with boredom. My boyfriend Zach and I had nothing to do. We threw a few ideas around. We are both culinary students, but he's the cook, I'm the baker, though we're always eager to learn new techniques from each other. Finally, we decided to make cookies. Chocolate chip cookies. One GIANT cookie. But then we thought, 'What if we add peanut butter? And peanut butter chips? And...' the list went on and on. We made them and they were delicious! But we decided to make them again and tweak the recipe.

So like mad scientists, we experimented and came up with what we think is an AWESOME cookie bar recipe. Seriously, SO good. They're chewy, but still a bit crispy on the outside. With every bite, you get peanut butter, chocolate and white chocolate, and just a little crunch of pecan. But one warning before you make them- They have a tendency to disappear very quickly!

This recipe is very flexible and holds up well to additions of new ingredients. Our first batch we used chocolate and peanut butter chips, and no white chips, and added coconut and oatmeal. You could try adding toffee chips, dried cranberries, peanuts, anything you can find in your pantry! We photographed the first batch, hence the mini chocolate chips and missing white chocolate chips!

It's easiest to fold in the chips and nuts by hand, so they're evenly distributed.

Your hands are the best tools!

With the topping (it dries but doesn't harden, it's perfect!)

Without the topping..And the best part about baking?

Sharing is caring. These went to my boss!

Kitchen Sink Cookie Bars

1 1/2 cup Crisco (3/4 cup each Butter Crisco and Plain Crisco)

3/4 cup granulated sugar

1 1/2 cup brown sugar, packed

2 teaspoons vanilla extract

3 eggs

1/3 cup peanut butter

1/4 cup brewed coffee

4 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 tablespoons cocoa powder

1/8 teaspoon espresso powder

6 oz peanut butter chips

6 oz chocolate chips

6 oz white chocolate chips

1/2 cup finely chopped pecans

Topping (optional)

1/2 cup each chocolate and peanut butter chips

2 tablespoons butter

heavy cream

Preheat oven to 375. Cover a sheet pan with non-stick foil.

Cream together Crisco, brown and granulated sugars, and vanilla. Microwave the peanut butter for 20 seconds, or until softened. Mix in the eggs, peanut butter and coffee. Combine flour, salt, cocoa powder and espresso powder and slowly mix in. Finally, fold in 6 oz of chocolate chips, 6 oz peanut butter chips, 6 oz of white chocolate chips, and pecans.

Using your hands, evenly spread the dough on the sheet pan. Bake for 20-25 minutes, or until the edges are slighty browned, and a toothpick inserted in the center is removed clean. Let cool, and remove from pan by lifting the foil.

For the topping, use a double boiler to melt 1/2 cup chocolate chips and 1/2 cup peanut butter chips. Stir in 2 tablespoons of butter and enough heavy cream to make a smooth sauce, about 2 tablespoons. Remove from heat and let cool. Spoon into a pastry bag, and drizzle on top of the bars (or at this point- GIANT cookie). Let the topping set, and cut into bars using a pizza cutter. Store the bars in a covered container.

Peanut Butter Energy Balls

One of my favorite healthy foods is natural, unsweetened peanut butter. It's delicious and packed with 'good' fats. I often eat it on whole wheat toast or celery for a pre-workout boost. However, ants on a log gets old after a while, so I set out to create a new grab-and go energy snack. I came up with these Peanut Butter Energy Balls. Very chewy, with just enough crunch from the nuts. A perfect amount of sweetness from the raisins and coconuts, and very east to make. Want to make them your own? Try adding oats, protein powder, almonds, dried cranberries, and other various nuts and dried fruits. If you like, the energy balls are easily cut in half, or when softened in the microwave for 15 seconds, can be spread on toast or used for an apple dip. However, I prefer to eat them directly out of the fridge!

For one Energy Ball: Calories: 107.5 Total Fat: 7.8 g Saturated Fat: 2 g

Carbohydrates: 4 g Dietary Fiber: 1.4 g Protein: 5 g

Have fun experimenting, and enjoy!

Peanut Butter Energy Balls

Makes about 19 balls

1 cup unsweetened, smooth peanut butter

2 tablespoons unsalted soy nuts

1/2 ounce cashews

1 tablespoon milled (ground) flax seed

1 ounce raisins (2 miniature boxes)

2 tablespoons shredded, sweetened coconut

1. Chop or roughly grind the cashews and soynuts and set aside. 2. Place the peanut butter in a double boiler, and heat over low heat. The peanut butter should just start to glisten, and should be soft enough to stir. (If you don't have a double boiler, place a glass bowl over a small saucepan filled with water, careful that the bottom of the bowl does not touch the water.)

3. Using a spatula or wooden spoon stir in the cashews and soynuts. This may be difficult, but will become easier as the peanut butter softens as you stir.

4. Stir in the flax seed.5. Remove from heat, and stir in the raisins and coconuts (and any additional ingredients you may want to add).6. Move the mixture to a bowl and into the refrigerator until thoroughly chilled and thickened- about 1 hour.

7. Cover a cookie sheet or plate with wax paper. Scoop 1 tablespoon of the peanut butter mixture, and quickly roll in your hands to form a ball. Place on the waxed paper and repeat for a total of about 19 balls...If you need an even number of balls...Just eat one!

8. Finally, place the balls in the fridge to 'harden' about 20 minutes. Enjoy! Note: The protein balls should be stored in the refrigerator, preferably in an air-tight container.