Archive for May, 2017


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What you will need:
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons lemon, peeled and grated
3 tablespoons lemon juice
3 cups powdered sugar
1 box Betty Crocker™ SuperMoist™ lemon cake mix ( water, vegetable oil and eggs called for on cake mix box )


Steps to yummy goodness:
To make the cake:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Grease or lightly spray bottoms only of three 9-inch round cake pans.
3. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat) then pour into pans.

4. Bake 15 to 22 minutes or until toothpick inserted in center comes out clean (I normally check it at 15minutes).

5. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
6. Fill layers with raspberry preserves.

To make frosting
1. In medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds.

2. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. 3. Frost side and top of cake with frosting. Store covered in refrigerator.

 


.:Side Notes:.
If I’m in a rush I will make extra preserve to put on the top then garnish with fresh berries and just frost the sides

If you don’t like the icing job you’ve done on the side of the cake don’t fret, you can grate or shave up some white chocolate then add those to the icing on the side of the cake to hide any rushed / new to icing job while still having a beautiful cake.

This recipe works well for cupcakes as well, just line a cupcake / muffin tin with liners and check the side of the Betty Crocker™ SuperMoist™ lemon cake mix box for the appropriate time and baking temperatures.

 

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Maybe your morning was so crazy that you forgot to put that permission slip in your kiddos school bag. Or did you turned your back for one second and your five year old tripped over their own toys and bumped their head or perhaps your newly walking little one just also had their first sip of coffee because you didn’t think they could reach it on the table just yet.

It’s ok, just breath and remember that this doesn’t make you a bad parent because guess what….WE ALL MESS UP!!!

As a parent we want nothing more to make sure our children are safe, properly cared for and know how loved they are. However life can and will just throw you an unseen curve ball which results in a scrapped knee, bump on the head or slip onto the bum. When these moments happen we already feel bad enough that we weren’t there to “save” our kiddos but the extra judgemental looks / comments that come from those around us don’t make the situation any better. So here is that reminder you may need to hear right now:

You are only human and even those who aren’t parents make mistakes and mess up too. No one is perfect and we’re all trying our best.

Now this doesn’t mean that you shouldn’t try to prevent things from happening. Store cleaners / chemicals properly, have window locks so even if a bedroom window is open a crack no one can call out of, teach your kiddo to wear their helmet, the list can and will always go on for your own home / situation. All we can do is try to be the best parent we can be for our children and keep in mind that most accidents are just that accidents that no matter how much you planned and prepared for this one incident would of happened no matter what.

Hopefully this little blog entry is just what you needed to hear today, because I know that I need this reminder once in a while too.

 

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This post is a day early but I’m sure many of you reading this won’t seem to care about that after you read it……

I would like to take a moment to thank all those who don’t always get thanked and are normally over looked for what you do. Thank you to the moms who do the work of two not because you wanted to but because you had to for your children as a single parent. Thank you to the moms who are truly there for their children and put themselves dead last after everyone else even strangers are taken care of. Thank you to the moms who were scared when they found out they would be a mom but have blossomed into a wonderful loving and caring mom. A special thank you to the dads who have to act like moms because single parent dads get over looked all the time.

It doesn’t matter if you’re a mom to be or a mom to a living baby, have had the horrible misfortune of having a miscarriage, still birth, or your little one (some times not so little ones) died due to some terrible accident. To the step parents, grandparents, aunts / uncles, foster parents, adoptive parents and other people who are a mom to someone they didn’t give birth too I would like to wish every mom ( and single dads playing two roles) out there a very happy Mothers Day.

Now put down the technology and spend the day with your loved ones making new memories and having fun. Maybe also take a moment to be thankful for the moms who aren’t around anymore, they still matter as well because if not for them you wouldn’t be here or be who you are.

 

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What you will need:

1 cup flour , pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup Greek yogurt, plain
1/4 cup  maple syrup
1/4 cup  sugar
1/3 cup applesauce, unsweetened
2 tsp vanilla extract
1 cup zucchini, grated
1/2 cup chocolate chips, semisweet 

 

Steps to yummy goodness:
1. Preheat your oven to 350F (176C)
2. Prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.

4. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined before folding in the grated zucchini.

5. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over mix.

6. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.

7. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 

.:Side Notes:.
You could also make this with all purpose flour or use a mix of 1/2 cup whole wheat and 1/2 cup all purpose.

You can sub this with regular brown sugar.

I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.