top gift ideas for 9 year old boys image
lotsalovet
Wanting to hear from others,especially December babes or moms, as far as helpful birthday celebration ideas(Summer?)And also we have an 11 year old son that we need to make the holiday memorable and unique for.Suggestions Appreciated.Any holiday traditions we can start etc.
Answer
My second child, a boy, was born on December 16th. We have struggled for years (he's 9 1/2) with the fact that he gets gypped with his birthday in December. We live in the northern US and the weather is always dicey at that time of year. We never know if there will be a winter storm or very freezing temperatures. To top it off, family lives about an hour away and he always wants his cousins to come to his birthday party.
He loves his birthday and he's one of those kids who starts planning for his party the year before (I'm not kidding). He has Christmas lists for the next four years already written out. This year we're trying something different. We're going to have a Halloween party/birthday party for him. He's thrilled. It takes the pressure off the already stressful holiday time and the weather can still be kind of nice then. There's also a lot of fun things we can plan for a Halloween party and not have to get the kids bundled up to go outside and play in the snow and freeze their behinds off.
We also have a 2 1/2 year old son who was born on Thanksgiving so the same thing applies for him when he's older. Maybe a summer party for him.
You have to be flexible and your child needs to be understanding about the time of year conflict.
Another suggestion for you...get your holiday shopping done early this year. There's nothing worse than going out with the crowds when you're waddling around and getting through stores on sore feet and an aching back.
Here are some easy holiday suggestions for your son: Involve your 11 year old in the wrapping of the gifts, especially for the new baby. Have him buy his own gift with his own money to his new brother or sister--make that a tradition that they exchange gifts, even at this young age. Have a special gift from your baby to his or her big brother. He's guaranteed to LOVE it and cherish it. Invest in an Advent calendar to count off the days. Have your son help with the decorating and the baking of cookies, etc. It sounds hokey but my kids really enjoy that part of the holidays: Cooking/baking with mom. I think it's the time spent with me and I hope they look back on those holidays with joy, as much as I do when I think back to my childhood.
Good luck to you and congratualations on the upcoming arrival of your baby!
My second child, a boy, was born on December 16th. We have struggled for years (he's 9 1/2) with the fact that he gets gypped with his birthday in December. We live in the northern US and the weather is always dicey at that time of year. We never know if there will be a winter storm or very freezing temperatures. To top it off, family lives about an hour away and he always wants his cousins to come to his birthday party.
He loves his birthday and he's one of those kids who starts planning for his party the year before (I'm not kidding). He has Christmas lists for the next four years already written out. This year we're trying something different. We're going to have a Halloween party/birthday party for him. He's thrilled. It takes the pressure off the already stressful holiday time and the weather can still be kind of nice then. There's also a lot of fun things we can plan for a Halloween party and not have to get the kids bundled up to go outside and play in the snow and freeze their behinds off.
We also have a 2 1/2 year old son who was born on Thanksgiving so the same thing applies for him when he's older. Maybe a summer party for him.
You have to be flexible and your child needs to be understanding about the time of year conflict.
Another suggestion for you...get your holiday shopping done early this year. There's nothing worse than going out with the crowds when you're waddling around and getting through stores on sore feet and an aching back.
Here are some easy holiday suggestions for your son: Involve your 11 year old in the wrapping of the gifts, especially for the new baby. Have him buy his own gift with his own money to his new brother or sister--make that a tradition that they exchange gifts, even at this young age. Have a special gift from your baby to his or her big brother. He's guaranteed to LOVE it and cherish it. Invest in an Advent calendar to count off the days. Have your son help with the decorating and the baking of cookies, etc. It sounds hokey but my kids really enjoy that part of the holidays: Cooking/baking with mom. I think it's the time spent with me and I hope they look back on those holidays with joy, as much as I do when I think back to my childhood.
Good luck to you and congratualations on the upcoming arrival of your baby!
I need a cute, creative cookie recipe to use as a birthday present for a 9 year old boy. Any ideas?
mdet
Needs to be cute and taste good!
Answer
I like the cookie bouquets for birthday gifts. You don't have to have cutters to make the shapes...just make the shapes from paper and lay the pattern down on the rolled out cookie dough and cut around it. To put the cookies on a stick you can just lay the stick on the back of the baked cookie and pour some melted chocolate over it....this will "glue" it to the cookie.
I used to work in a cookie bouquet shop and I have a very good icing recipe to use for the decorations. I also have 3 real different cookie recipes for rolled out cookies...you can choose which you would like.
This is a link to a cookie bouquet idea:
http://www.clevercookie.com/happy-birthday-to-him-cookie-arrangement.html
......after the chocolate has dried and the cookie is attached to the stick you can put the sticks in a block of styrofoam to hold them in place.
CUTOUT COOKIE ICING
3 egg whites, at room temp.
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar (1 box)
Mix.
Add,
2 TBS. Crisco
Mix on low speed until smooth.
(if you want to make a glaze from this, just add a little hot water to it so it is thin enough to dip the cookie in or brush the icing on the cookie.
CUTOUT SUGAR COOKIES
set oven temp. at 375°F
1 1/3 cups shortening (I use butter or margarine)
1 1/2 cups granulated sugar
1 tsp. vanilla
(optional, 1/8 tsp. each, almond, orange, lemon flavors)
2 eggs
2 1/2 TBS. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream shortening, add sugar and flavorings and cream together.
Add eggs and milk. Cream.
Mix flour, baking powder and salt together.
Add flour mixture to batter. Mix just until incorporated.
Cool in refrigerator 1 hour or more. Divide dough in half.
Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
make them 1/4 inch thick.
Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them. They should be lightly browned around the edges
BROWNIE ROLL OUT COOKIES
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Peanut Butter Cut-Outs
Yield: 36 Servings
4 c flour
1/4 ts salt
1 TBS. baking powder
1 c creamy peanut butter
1 c butter; softened
1 c dark brown sugar
2 eggs
2/3 c corn syrup
Preheat oven to 325øF.
Sift flour, salt, and baking powder together. Set aside. In another
bowl, beat peanut butter, brown sugar, eggs, and corn syrup until
smooth. Slowly add flour mixture, and blend to form a smooth dough. Wrap
and refrigerate until chilled, about 2 hours.
Divide dough in half. Working with one half at a time, roll on lightly
floured surface to 1/8 inch thickness for thin cookies, 1/4 inch for
thicker, softer cookies. Cut with cookie cutters. Bake on ungreased
cookie sheets for 8-10 minutes. Decorate with piped chocolate, royal
icing, or powdered-sugar icing, or enjoy plain. Makes 3 dozen.
I like the cookie bouquets for birthday gifts. You don't have to have cutters to make the shapes...just make the shapes from paper and lay the pattern down on the rolled out cookie dough and cut around it. To put the cookies on a stick you can just lay the stick on the back of the baked cookie and pour some melted chocolate over it....this will "glue" it to the cookie.
I used to work in a cookie bouquet shop and I have a very good icing recipe to use for the decorations. I also have 3 real different cookie recipes for rolled out cookies...you can choose which you would like.
This is a link to a cookie bouquet idea:
http://www.clevercookie.com/happy-birthday-to-him-cookie-arrangement.html
......after the chocolate has dried and the cookie is attached to the stick you can put the sticks in a block of styrofoam to hold them in place.
CUTOUT COOKIE ICING
3 egg whites, at room temp.
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar (1 box)
Mix.
Add,
2 TBS. Crisco
Mix on low speed until smooth.
(if you want to make a glaze from this, just add a little hot water to it so it is thin enough to dip the cookie in or brush the icing on the cookie.
CUTOUT SUGAR COOKIES
set oven temp. at 375°F
1 1/3 cups shortening (I use butter or margarine)
1 1/2 cups granulated sugar
1 tsp. vanilla
(optional, 1/8 tsp. each, almond, orange, lemon flavors)
2 eggs
2 1/2 TBS. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream shortening, add sugar and flavorings and cream together.
Add eggs and milk. Cream.
Mix flour, baking powder and salt together.
Add flour mixture to batter. Mix just until incorporated.
Cool in refrigerator 1 hour or more. Divide dough in half.
Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
make them 1/4 inch thick.
Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them. They should be lightly browned around the edges
BROWNIE ROLL OUT COOKIES
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Peanut Butter Cut-Outs
Yield: 36 Servings
4 c flour
1/4 ts salt
1 TBS. baking powder
1 c creamy peanut butter
1 c butter; softened
1 c dark brown sugar
2 eggs
2/3 c corn syrup
Preheat oven to 325øF.
Sift flour, salt, and baking powder together. Set aside. In another
bowl, beat peanut butter, brown sugar, eggs, and corn syrup until
smooth. Slowly add flour mixture, and blend to form a smooth dough. Wrap
and refrigerate until chilled, about 2 hours.
Divide dough in half. Working with one half at a time, roll on lightly
floured surface to 1/8 inch thickness for thin cookies, 1/4 inch for
thicker, softer cookies. Cut with cookie cutters. Bake on ungreased
cookie sheets for 8-10 minutes. Decorate with piped chocolate, royal
icing, or powdered-sugar icing, or enjoy plain. Makes 3 dozen.
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