My husband and I hold a garage sale every year and last weekend was it. At past sales we’ve sold everything from bikes and bassinets to the kids barely broken in winter boots and a first generation iMac. We’ve become something like pros at hawking our junk and keen negotiators with the hard-core pickers always looking for the best price. But this last sale was unlike any other we’ve ever held in that the kids decided to participate. How… with a good ol’ fashioned lemonade stand of course!
My little loves (that’s them at their stand) sold cups of homemade lemonade and mini chocolate-chocolate chip muffins to nearly everyone who visited our sale, not to mention a few unsuspecting individuals just out for a walk. They worked hard promoting their product and played the cute kid card big time— it totally payed off for them. Their little enterprise was such a huge success that not only did they sell out of 4 gallons of homemade lemonade and 48 mini muffins, but they did so way before the garage sale was over! Not everyone bought from us, but almost everyone bought from them.
So if you’re contemplating a garage sale over the next few months I highly recommend encouraging the kids to run a lemonade stand as well. And if you’ve got some Amway products, Girl Scout cookies or a little Avon you’re looking to move fast, I just may have the salespeople for you!
Classic Homemade Lemonade
This is lemonade is super easy to make and tastes nothing like the powdered stuff in a can. Give it a try once and I promise you’ll never go back!
2 cups simple syrup (see recipe below)
2 cups fresh lemon juice* (about 12 lemons)
4 cups water
- In a large pitcher stir together the fresh juice and simple syrup. Add the water, tasting as you go, until the lemonade is as sweet/tart as you like it.
- Serve in tall glasses garnished with a sprig of mint or a slice of fresh lemon and enjoy.
2 cups water
2 cups sugar
- Add the water and sugar to a pan and heat. Stir frequently, until sugar fully dissolves and the syrup becomes clear, about 4-5 minutes.
- Let cool and store in the refrigerator until ready to use.
*When lemons are on sale I buy and squeeze enough for 2 cups of juice, but when they’re not I use half fresh juice and half bottled. It’s slightly less amazing than entirely fresh squeezed, but still miles better than the “just add water” canned stuff.
*adapted from whats cooking america
Chocolate-Chocolate Chip Mini Muffins
These mini muffins are truly the perfect one bite chocolate fix. However the same recipe can be used for full sized muffins, simply adjust the baking time.
1 3/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsweetened dark cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup mini chocolate chips
1 large egg, beaten
1 cup water
1/4 cup canola oil
1 tbsp. red wine
1 tsp. vanilla extract
- Preheat oven to 350°F. Combine flour, brown sugar, cocoa, baking powder, baking soda, salt and mini chips in a large bowl.
- In a small bowl whisk together the egg, water, oil, wine and vanilla. Add oil mixture to flour mixture and stir until all the ingredients are fully incorporated.
- Place the liners in the muffin pan and lightly coat with cooking spray. Add a dollop of batter to each prepared muffin cup and sprinkle a few mini chips on the top of each.
- Bake mini muffins for 12-14 minutes (full size for 18-22 minutes) or until a toothpick inserted in center comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.