Camping Journal

What’s a Camping Journal?

Beginning campers benefit from keeping a camping journal, because it allows you to write down specific details on each trip. This way when you plan future trips, you can refer back to your journal to recall important notes.

You can record not only the general campground name, address and website, but even your specific campsite number. 

Helpful notes specific to your campsite might include …

How close was it to the bathrooms or showers?

How private was it, or was it too close to other campers?

Was it well shaded or in the open?

How far was it from the parking area?

What else can go in the logbook?

Other considerations to make note of in your journal from your camping trip include:  

Did you love the campgrounds overall? Why or why not?

What trails did you hike? Were they easy, moderate or rugged?

What were some of the meals you made on the trip? 

What other fun things did you do on your camping trip?

You can also make note of your packing list, and anything you want to remember to pack next time.

Record your camping memories

This free printable camping journal is also the perfect spot to jot down favorite memories you took away from your camping trips.

 

Trash can, minus the can with or without a lid.

 

To make this take a 5 gallon bucket, and cut the bottom off it. 

Use a very large rubber band or bungee strap to secure your trash bag over the buckets edge as seen here. 

If you want a lid on your trash can, use a toilet seat that is made to snap onto a 5 gallon bucket. That will also hold your trash bag in place. Plus you have a lid to snap closed to keep flies and bug out. Plus it's easy to open and has a round opening to dispose of your rubbish into the waiting bag. These are inexpensive on Amazon. 

Hang as desired and begin using your trash can without the can.

✅️ French Apple Cake

 

* I omitted the rum and used 1.5 tbs of vanilla.  

* I also used 3 Honeycrisp apples. 

This cake would be amazing with peaches or even blueberries.   Do try it. 

With tart apples baked into a buttery cake with just a hint of rum, this might be the best apple cake you’ll ever taste. It’s simple yet so satisfying—perfect for dessert, a cozy afternoon snack, or even breakfast (yes, it’s that good!).

Ingredients

1 cup all-purpose flour, spooned into measuring cup and leveled off

1 teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

⅔ cup granulated sugar, plus more for sprinkling over cake

2 large eggs

1 teaspoon vanilla extract

3 tablespoons dark rum

2 baking apples, peeled, cored and cut into ½-inch cubes (3½ to 4 cups chopped; see note)

Confectioners' sugar (optional), for decorating cake

DIRECTIONS: 

Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

NOTE:

When this baking this cake, it's important to use apples suitable for baking. Baking apples hold their shape when cooked, so the chunks of fruit won't turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all great options. Feel free to combine different varieties for a more nuanced flavor.

Make-Ahead/Freezer-Friendly Instructions: The cake is best enjoyed fresh but for up to 2 days. Store at room temperature in a cake dome or covered with foil. It can also be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.