Last week we celebrated the fun Jewish holiday called Purim.
If you were to compare it to an American holiday I would say it’s a mash up of Halloween and Easter.
We dress up in costume and pass out “baskets” to our friends.
After a theme is picked we buy costumes and basket items that correspond.
In 2014 our theme was Despicable Me.
In 2013 our theme was Sesame Street.
Our theme this year was American Indian. 
Every year our synagogue hosts a Purim Festival for the families. After listening to the Megillah we went outside where Sarah and her friends had a dance party.
After dinner we sat down to watch the awesome fire show!
Our “baskets” or Mishloach Manot were also American Indian themed.
I painted two dry oat cans and waited to see if I needed an extra coat of paint. With not a lot of time and energy I deiced to move to plan B. A lunch bag with washi tape and some string. The cans were super cute with the washi tape and the beaded string, but I don’t have as much energy these days so I decided to quit. With only 8 weeks left in the pregnancy I burn out easily.
Inside of the cans and bags were pop CORN, CORN nuts and CORN Pops cereal. 
I couldn’t find individual sizes of Corn Pops so I bagged them and wrapped them in tissue paper myself. Then I tied each end with curling ribbon.
Sarah and I passed them out the morning of Purim.
We came back home and had a couple of mishloach manot “baskets” waiting for us. :)
After nap we hosted a Hamentashen cookie (recipe below) play date with our friends, Caden and Lydia.
It was messy, but fun!
Since it was Purim, the kids came dressed in costumes. 
I think from now on I will host a Hamentashen cookie play date, it was so fun!!
Happy Purim!
- 3 eggs
- 1 cup oil
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 3 cups flour (plus more for the surface)
- Filling of your choice
- In a large mixer, beat together the eggs, oil, sugar, vanilla and almond extract.
- Add baking powder and flour until you get a workable dough.
- Divide dough into quarters.
- Roll to ¼-inch thickness on a lightly floured surface.
- Cut into 3-inch rounds using the rim of a cup.
- Place filling in center of each dough round.
- Fold three sides up to form a triangle, leaving some filling exposed in the center.
- Re roll scraps and follow steps above.
- Place cookies 2 inches apart on greased cookie sheets.
- Preheat oven to 350 degrees.
- Bake for 15 – 17 minutes.
- Transfer to a wire rack to cool.
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