Monday Musings on a Wednesday: Onward and upward

20 Jun

She’s off and running

Well, we made it. We made it to and through our first child’s high school graduation week. It’s taken me a while to be able to sit and think about what I wanted to write, as I definitely wanted to mark this life event (for all of us) in writing.

It’s the craziest roller coaster of emotions–happy, proud, sad, thrilled. When our kids were babies, I was constantly feeling this need for life to slow down. They grew fast, they conquered milestones one after another. They rolled over, crawled, walked, ran, rode bikes, drove a car.

I kept wishing that the merry-go-round would slow down a little bit so we could stop, bottle up what we were seeing and doing, and then restart, but we couldn’t. It just kept going.

And going.

And here we are.

High school was hard. Lots of things were hard, but hard prepares you for real life. Life is hard. Throughout these past four years and the years leading up to it, we often said, “In the end you’ll be better off for having worked hard. Do you best, try hard, and most of all, be a good person, because that is what matters most in the end.”

In the end.

That’s the weird thing. As we drove to pick up the graduation cake and flowers on the morning of graduation, my husband said, “It’s weird, for us this feels like the end, but for her, this is just the beginning.”

If that didn’t make me cry, nothing would. (Or so I thought.)

But it’s true, what he said. We were finally finishing high school. There were days of high school that not only did I think we’d never get through the year, I questioned how we’d get through high school three times, but we did. This was the end. She had finished, made it, seen the success and reward of all her hard work and stress, and yes, she’d come out better for the grit and perseverance.

I have reflected in these recent months that you work so hard to get to a point that you see as a major goal or milestone. A benchmark: their first birthday, their 10th, 13th, 16th, 18th birthdays, and you think to yourself, “Whew…we did it. We made it. We survived.” And you think you get a break. We’re done. It’s done. She made it.

But, you don’t. That merry-go-round doesn’t actually stop. You don’t get off and take a break, a rest, a breather. You wake up the very next day and keep moving forward. I think I equated it to a wedding, all the anticipation and the build-up and then you’re done. It’s over. But you’re not, and I think that’s a good thing because there’s so much yet to come.

On graduation day I found myself to be more happy than sad. Proud, thrilled. On the next day afterwards, I found myself to have a bit of a delayed reaction, crying unexpectedly during a song at my youngest’s dance recital (In My Daughter’s Eyes) that I hadn’t expected to hear that day, or to be crying through in the audience as I saw my oldest at three in my mind’s eye, dancing on the stage for the first time and graduating high school in what seemed like the next instant. (In my defense, the mom next to me was teary too, and her daughter hadn’t graduated the day before.) I find that weird things get me emotional, and yet my biggest emotion is happiness and the events where I thought I’d be sad, I’ve been the most happy.

I am so happy for our daughter and what she achieved when she thought she couldn’t, what goals she set and then met, and most of all, what a good person she’s turned out to be at 18. As we read through her yearbook and read through various poster boards from culminating events for various year-end activities, over and over the most common theme was thankfulness for her goodness, her leadership, her help, her time, her kindness.

In the end, that will get her furthest.

There is a graduation speaker I hear at our city graduations each year, and he uses the same line, year after year no matter what else he writes in his speech, and I was so glad to hear him say it again this year. Each year, he tells the students that it is their talents, their grades, their GPA that has gotten them through high school and to graduation day, but that it is their character, their values and their morals that will get them through life, and I truly believe he’s right.

The merry-go-round does not stop now.

As we embark on this summer in between the end of high school and the beginning of the rest of her life, I am reminded of many things, as I have been all year long, and for the past 18 years. My own high school graduation quote in my yearbook was from a song from the campfires at summer camp, “The Circle Game.” The song has stayed with me since my days at camp and through my years as a young mother, through to today-and I know through to the days beyond today. It has run through my head day after day and week after week as I imagined this merry-go-round of our lives.

I think that ultimately, it’ll stay with me for the next forever and a day.

It’s not the end, it’s just the beginning.

The Circle Game
Yesterday a child came out to wonder
Caught a dragonfly inside a jar
Fearful when the sky was full of thunder
And tearful at the falling of a star
And the seasons they go round and round
And the painted ponies go up and down
We’re captive on the carousel of time
We can’t return we can only look behind
From where we came
And go round and round and round
In the circle game
Then the child moved ten times round the seasons
Skated over ten clear frozen streams
Words like, when you’re older, must appease him
And promises of someday make his dreams
And the seasons they go round and round
And the painted ponies go up and down
We’re captive on the carousel of time
We can’t return we can only look behind
From where we came
And go round and round and round
In the circle game
Sixteen springs and sixteen summers gone now
Cartwheels turn to car wheels through the town
And they tell him,
Take your time, it won’t be long now
Till you drag your feet to slow the circles down
And the seasons they go round and round
And the painted ponies go up and down
We’re captive on the carousel of time
We can’t return we can only look behind
From where we came
And go round and round and round
In the circle game
So the years spin by and now the boy is twenty
Though his dreams have lost some grandeur coming true
There’ll be new dreams, maybe better dreams and plenty
Before the last revolving year is through
And the seasons they go round and round
And the painted ponies go up and down
We’re captive on the carousel of time
We can’t return, we can only look behind
From where we came
And go round and round and round
In the circle game
And go round and round and round
In the circle game
Songwriters: Joni Mitchell
The Circle Game lyrics © Sony/ATV Music Publishing LLC, Crazy Crow Music / Siquomb Music Publishing

Just in time for the long weekend: beer can chicken and a new Cave Tools product

26 May

This was such a fun meal to make!

It’s Memorial Day weekend this weekend, a time to remember all those who have given the ultimate sacrifice to their country, and to remember their families as well. Over the years I have had the opportunity to cover many Memorial Day remembrances for our local newspaper, and I am cognizant of the fact that this weekend is not just a long weekend made for cookouts and good times, but rather it is a time to remember and be thankful for our service men and women who lost their lives for our country. To them I am grateful.

While I take some time to reflect today, I thought I’d share a new product with you that we tried from Cave Tools. We are big fans of their products and have never tried one that we didn’t like. Although we are given the products to try for free, our opinions and experiences are our own and are not influenced in any way by the company. This product is a great one and I couldn’t wait to share it this weekend.

Recently we had the opportunity to try out the Beer Can Chicken roasting rack and vegetable spikes. We were very excited to give this new product a try, as the method of cooking a chicken over a can of beer was intriguing to us. When we opened the box, we learned that we could either cook the chicken on the grill or in the oven. We opted to try the oven method this time and to utilize the grill method the next time- and I can tell you, there will definitely be a next time!

It said to choose your favorite beer, so our local Narragansett beer was our first choice.

The directions instructed us to choose our favorite beer which we’d be pouring into the can-shaped container that came in the box. We have a great local beer, Narragansett, so that was our chosen beer.

My husband found a recipe online for a rub which he rubbed all over the chicken after he put it on top of the beer can. That recipe consisted of: 1/4 cup paprika, 2 tablespoons salt, 2 tablespoons white sugar, 2 tablespoons brown sugar, 2 tablespoons ground cumin, 2 tablespoons chili powder, and 2 tablespoons freshly ground black pepper.

Ready to eat!

We cooked our chicken in the oven until the temperature reached or exceeded 165 degrees, about an hour and a half. We opted to add baked potatoes to the stands which were included with the product and we were thrilled that there was absolutely no mess in our oven. We had placed the whole thing on a baking sheet covered in tin foil, just in case, but the tray included in the box contained any slight dripping that may have occurred.

The end result was amazing: fully cooked, tender, juicy chicken that was delicious and easy to make. This was such a different way for us to cook a chicken, and we would definitely do it again in the future. The entire product is dishwasher safe, so after dinner we loaded it in and cleanup was a breeze.

In my personal opinion, this would make a great Father’s Day gift for the men in your lives who seem to have everything and are looking for something fun to try over the summer months. I hope you’ll give it a try.

The mess was self-contained.

You can order this product two ways: through Amazon by following this link. or through the Cave Tools Website, utilizing the coupon code BEERCAN15 for an extra 15% off.

As with all Cave Tools product, they are high quality products that come with a lifetime guarantee. The product is made from stainless steel and the spikes can be used to hold ears of corn or potatoes, or anything else you can think of. The canister can be used for Beer, Wine, Cider, and any other liquid or herb combination you’d like to try.

Fully cooked!

Tender and juicy.

DONE!

Monday Musings: Childhood inspiration, revisited

14 May

I have never forgotten this childhood book.

I’ve always been a reader and I’ve always been someone who loves to cook, especially when it comes to baking. To me, there is nothing more exciting than reading a new cookbook and dreaming about all the new things I want to make. There is also nothing as relaxing for me as being in my kitchen with no place to be in a hurry, baking the day away. Additionally, I love the challenge of a good cooking contest, having entered my first ones back in the days when I was a young Girl Scout, entering and sometimes winning their annual “Girl Scout Bake Off.” I’ve also married someone who loves to cook, and together we turn some amazing meals out of our kitchen, and we enjoy creating great meals together. These are all passions that we have passed along to our children, who all love to cook and to bake, starting off when they were very young. They too have entered cooking contests over the past years, and have often won, which have given them some amazing opportunities, attending special events, such as luncheons with the First Lady or with our state’s governor.

When I was young, I remember reading a book called “Ginnie and the Cooking Contest.” It was written by Catherine Woolley, and I have remembered this book forever, since the time I read it, until now. I have never, ever forgotten it, and I have remembered very specific parts of it very clearly. It was a book I really loved, and it definitely inspired me in many ways. The book was published in 1966, and if I had to guess, I might have read it in the late 1970’s or early 1980’s. As my kids have grown up, I have always talked about this book and referred to it, and I often think of it when I’m baking in my kitchen or thumbing dreamily through a delicious new cookbook.

This book was just as I remembered it.

A while back, I tried searching the internet for this book, but I didn’t find it. Then later on when I talked about it yet again, my daughter found it for me on Amazon. I mulled it over in my head for quite a while before deciding to purchase it. Once I hit the “order” button, I was instantly excited, and I couldn’t wait for the book to arrive.

Last week, it finally came. I was so excited to open it up, it looked exactly like I had remembered, and this authentic vintage copy that I’d ordered had crisp yellow pages. My only disappointment was that the company I’d ordered it from through Amazon had put a UPC code sticker right across the front of the book, which I thought was just a terrible thing to do to a vintage book. I was able to peel it off carefully, and only a little stickiness remained. I could deal with that.

I decided to read it again, knowing that I was between books and that this one would not take me very long to read.

I settled in to start reading one night, and I was so happy. The story was exactly as I remembered it to be. I read along all over again as Ginnie decides to take a risk and enter a cooking contest, needing to create a menu and choosing one item from it to prepare for the contest. I got excited myself, as she poured through cookbook after cookbook, trying to choose a contest-worthy recipe. My mouth watered as she considered her choices, and I was surprised by some of the more vintage recipes that were being made then, that aren’t made now, such as a chicken loaf, for example. I followed step-by-step as she made a homemade bread for the first time ever, and I could almost smell the aroma that she described as it filled her kitchen. I smiled as she read aloud recipe after recipe from a cookbook to her little babysitter charge, knowing I’d read cookbooks aloud to my own kids as well.

I knew that this book had inspired me, I knew that I had read it and never forgotten it, but I truly had no idea just how much it had influenced my life, even to this day. I was so glad that I’d ordered it to read it again.

I’ve been inspired to read even more.

That said, I was inspired again, when I recently covered a story for work where middle school students were given the opportunity to hear a picture book read aloud every single day of the school year so far, and on Thursdays, had the opportunity for a “Throwback Thursday” book choice, a chance to request a favorite from their own childhoods. I thought the whole concept of revisiting childhood books we love was a great idea, and the teacher I spoke with said her students loved hearing the picture books read aloud.

In somewhat of a twist on that idea, I decided that there were some books that I’d never gotten to read, like “The Phantom Tollbooth,” for example. Published in 1961, this book was given to my daughter by my mom in 2010 as it was about to turn 50 years old in 2011. I decided that I would like to read that book too. Another book I’ve decided to read is “The Miraculous Journey of Edward Tulane,” by Kate DiCamillo. It is not a book from my childhood, but it is a book that one of my daughters read and loved so much, I was sorry I never got to read it. Kate DiCamillo is a favorite author in our family and I follow her on social media. The number of people that she posts about who stop her to talk about this book have really inspired me to read it. It was one that we saved as a “we can never give this book away,” book, and my daughter found it for me right away.

I’m excited to read these books, even though I am a grown adult, and I look forward to being inspired by them, as much as I was by “Ginnie and the Cooking Contest.” I am amazed by how much that book influenced me and helped to fuel my passion of cooking and baking over the past decades. I am looking forward to seeing how these “new” books will influence me in the days and maybe even for decades to come.

It makes me wonder, do you have a childhood book that has stayed with you forever? If so, share it in the comments. I’d love to know what some of my readers’ favorites are.

 

Monday Musings: It’s not always about winning

30 Apr

This recipe took at least five tries and a lot of perseverance to perfect.

Early this winter, I saw a cooking contest pass by in my newsfeed on social media. A local New England applesauce brand, Simply Wholesome–recently re-branded with a new name: Our Family Garden– was sponsoring a cooking contest. The participants would receive a six jars of their applesauce (two each of three different varieties) and they could submit as many recipes as they wished, as long as they utilized the applesauce in their recipes, which had to be previously unpublished, original recipes.

We love cooking contests here, we have won several of them between us, and I decided to enter the contest. The winter months are a little bit slower for me work-wise than the spring and there was enough time allotted for some trial and error as I went about figuring out how to create an original-never-been-published-before recipe.

My box of applesauce arrived within a few days of letting them know I’d be entering the contest. I was shocked to find six, full-sized samples of applesauce in the box, along with a jar of their blueberry jam as a gift for entering.

I had already decided that I wanted to try to create an apple pie type of muffin with a streusel topping. I just had to come up with a recipe and incorporate the applesauce. I began researching basic muffin recipes so that I could see what ingredients I needed and approximately how much of each  it takes to make a muffin, a muffin. Then, I added in their cinnamon applesauce, at first adding it in just to the actual muffin mix, to give them the apple pie flavor I was hoping for. As I created my streusel topping, my youngest daughter, who was home and doing a lot of cooking at the time, suggested that I add the applesauce to the topping as well. I thought that was a brilliant idea. I was creating a topping that included brown sugar, butter, quick oats, and now the applesauce too. My entire recipe was gluten free, using gluten free flour and gluten free oatmeal as well.

I made the muffins, following the recipe I’d come up with. We waited with great anticipation for them to come out of the oven. It was very exciting as we watched them cook through the window of the oven.

This wasn’t quite the result I’d been anticipating.

As we looked inside though, we saw a big mess. The muffin topping was oozing all over the place. They tasted delicious, but they were a mess. The topping was oozing and the centers were sinking.

Hmmm…not really contest-worthy.

I hadn’t thought about the fact that this really might take more than one try.

My family said the muffins were good enough to try again, so I did.

Again, and again, and again, and again.

Now I’d gone too far in the other direction.

I was determined to get this recipe right. Although the first time I made them they were too wet, by the fourth time I’d added in flour to the topping and now they were too dry, and my kids were beginning to dread coming home to the latest “after school snack” or waking up to a Saturday breakfast “surprise”  of apple pie muffins—again.

“What did you do to them,” one of the kids asked in distress this particular time. “Go back to the way they were, at least they tasted good.”

I was starting to run out of time and out of willing tasters.

I talked with my mom multiple times to get her opinion, and I thought and thought about my recipe ingredients and what seemed to be working and what didn’t.

What was I doing wrong??

Over and over in my mind I thought about all of the times I’d learned about scientists and how their hypotheses weren’t always right and how their experiments didn’t always work the first time around and how the learning takes place in the trial and error process, not necessarily in getting it right the first time around.

I was feeling like a kitchen scientist, albeit a weary one. How long did these scientists take to perfect their experiments??

The contest deadline was coming up. I’d had about two months to get this recipe right and I was not going to give up. I wasn’t even in it for the win any longer, I was in it for the personal satisfaction of accomplishing this task of creating my own recipe for the first (and possibly only) time ever. I wanted it to be good, I wanted my husband and kids to like it and be proud of me, and I wanted to get it right. I like to get things right. I like to give 110 percent all the time.

I gave it one final try. I adjusted my ingredients one last time. I begged my family to give them one last taste.

“I hope you get them right this time, they’re good, but I don’t think I can eat another one any time soon,” my oldest daughter said.

If I didn’t get the topping right this time, I really thought I might give up.

I put what I hoped would be the final batch in the oven, and I held my breath, literally. I’d added in raisins to one of the trays on the advice of my mother and two of my kids who like them, and left one without, for the one who doesn’t.

I watched them cooking in the oven. The topping seemed to be doing what it was supposed to be doing, spreading out without oozing over, and didn’t seem overly dry.

Could it be that I’d finally gotten the right balance of every ingredient down??

It seems that it could. I’d figured it out. I think I cheered out loud.

I pulled them out of the oven, and everyone took a bite. Again, I held my breath and waited for their responses.

Five thumbs up from my family.

Perfection.

Apple Pie Muffins with a Sweet Streusel topping for the win.

Except I didn’t win.

Not exactly.

I didn’t win one of the top three cash prizes that seemed attractive at the time I started out in this process.

But, I won a lot more than that. I can proudly say that I have created a recipe, my very own recipe, that was delicious, and most importantly I did not give up. I never anticipated this would take this long. I generally don’t have the patience to stick with something this long and see it through, but I could not let this one go, and I’m glad I didn’t.

Additionally, I have to say, we fell in love with this applesauce. I submitted a second recipe to the contest for Zesty BBQ pork chops which also utilized one of the varieties of applesauce, and my kids were going through the six jars like crazy, each variety was just as good as the last. I always have been a homemade applesauce kind of girl, and I have never purchased an applesauce my family has loved this much. I’m glad that we don’t live far from the Big Y markets in Massachusetts where it is going to be on the shelves under the new branding. It’ll be worth the ride just over the state line to get more. Not to mention, I recently ordered a case of their jams, as my youngest daughter finished the entire jar of blueberry jam on her own. When I heard that there were two other varieties, I decided to place an order for them.

In the end, I gained much more from this experience than I ever imagined I would have, and I have no regrets about entering, or about not winning.

Sometimes it just not about the win, it’s about the journey.

Apple Pie Muffins with Sweet Streusel Topping
by Jennifer L. Cowart

Apple pie muffins
*to make gluten free, use 1:1 gluten free all-purpose baking flour

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ tsp salt

2 eggs, beaten
1 cup milk
1/3 cup Touch of Honey Applesauce With Cinnamon

2 apples peeled, cored and diced
Optional: use only one apple and add in 2/3 cups raisins.

Sweet Streusel Topping
*to make gluten free, use gluten free oats and gluten free flour.

¼ cup butter, softened
1 cup brown sugar
1/4 cup quick oats (not instant) uncooked
1/4 cup flour
1/3 cup Touch of Honey Applesauce with Cinnamon

Directions

1) Preheat oven to 425 degrees Fahrenheit. Spray 24 muffin tins with nonstick cooking spray.

2) In a large bowl whisk together flour, sugar, baking powder and salt.

3) Add in eggs, milk and applesauce. Mix until well combined.

4) Add diced apples (and raisins, if desired) and mix well.

5) Put approximately two tablespoons of batter into each muffin tin, until ¾ of the way full. Set aside. **If there are empty muffin tins, fill with water, ¾ of the way full.**

6) In a separate bowl, mix together streusel ingredients.

7) Add one teaspoon of topping to the top of each portion of batter, spreading across top of batter.

8) Bake for 15-18 minutes or until toothpick inserted into center of muffins comes out clean.

Best served warm.
Makes 18-24 muffins.

Finally!

 

Fun Friday: Low-fat Lemon Pound Cake

6 Apr

This was a winner last year, so we brought it back for an encore performance this year.

 

Earlier this week, I wrote a blog post about a new dessert we tried (and tried again) for our Easter meal. In it, I referred to the fact that I also made a second dessert, so today I thought I’d share that one with you. It’s one that can be made all year long, and it’s gotten rave reviews from my family for two years in a row.

Last Easter we did not host, but we did contribute to the meal, and one of the items we contributed was a dessert. I am not even sure now, how I found this dessert from Angel in the Kitchen, but it was fitting for a springtime, Easter meal and it was one we’d all like, as well as one that I could easily transform to be gluten free by switching out the flour for the Bob’s Red Mill 1:1 baking flour that we use here.

When I read through the recipe, I was a little bit nervous because it used real lemon juice and lemon zest, and I’d always been a cheater and used a bottle of lemon juice in my recipes. I was also nervous because the directions start with, “Unload your dishwasher,” and states that this is a five-bowl recipe. So there was that. Additionally, I doubled my recipe both years in order to make two pound cakes—one for the potluck party after church on Saturday night and one for Easter dessert on Sunday. So for me that was ten bowls because in this case, with this particular recipe, it was easier for me to make two of everything than it was to try to figure out splitting it into two at the end.

It was a multi-bowl recipe, but it was worth it.

I have to say, it’s a fabulous dessert, and it gets amazing feedback each year, whether from our immediate and extended family or from our friends at church, and no one can ever tell it’s gluten free unless I tell them. The use of the fresh lemon juice and lemon zest are what make the difference, and it also makes our house smell delicious as I’m squeezing the juice and grating the lemon for the zest.

My one change that I had to implement was in regards to the glaze. Both years I had to increase it. I tripled it this year, in order to have what I felt was the right amount on top of the cake, even though a lot drips down to the plate below.

I used two lemons, one per cake, and it did not make the 1 ½ tablespoons of zest, but it made enough to make it work, and it makes plenty of juice to make what is needed for the cake and the glaze.

I encourage you to give this recipe a try. It’s not fast and easy, but it’s not incredibly hard and it’s worth every step, every bowl, every minute it it takes.

Have a wonderful weekend!

The taste of success is sweeter after failure

3 Apr

 

It took a lot of perseverance to get to this point.

Throughout their lives, whenever our kids have stumbled, fallen, failed, we’ve helped to support them in getting back up, maybe taking a quick break, and then trying again. It doesn’t matter whether it was learning to walk, riding a bike, passing a class, creating a project or practicing a role. At the end of their journey, we would celebrate their success with them, even if success looked different than they originally anticipated or took longer to achieve than they thought it would. In the end, that taste of victory was sweet.

Cooking can be like that. Sometimes you follow a recipe and make a creation that comes out right the first time. Sometimes you follow a recipe and even though you worked hard and did what you were supposed to do, it ends up having to go into the trash and you need to start all over again. No matter what though, it is my opinion that the taste at the end when you’ve finally gotten it right, is so much sweeter than it would have been the first time around.

It seemed to look okay coming out of the oven.

This Easter I had that experience. I wanted to try out a new recipe for an Italian Ricotta Cake, from “Tornadough Alli,” and to make it gluten free so we could all enjoy it. Because the cake called for using a cake mix, rather than making the entire thing from scratch, it would be easier for me to make a gluten free substitution in the ingredients.

I know that they say not to try out a new recipe for company, and I knew that it’s especially important when it’s for a holiday meal that you’re hosting, but I decided to try it out for Easter anyway. Our guests are forgiving, and really how bad could it go?

Luckily I gave myself an extra day for baking and started on Good Friday night. I had slept much later that morning than usual, so I could cook into the wee hours of the night and get ahead with my baking. It also gave me a buffer of a day or so in case I had to bake an entire cake recipe all over again.

I’m sure you can tell where this is going.

I followed the recipe to a “t” as they say. I only substituted out the white cake mix for a gluten free yellow cake mix so we could all eat it. I used a springform pan for probably the second time in my life.

As it cooled, it looked less and less promising.

However, after I cooked the cake according to the directions and had taken it out to cool, I had a sneaking suspicion that things weren’t going to go my way this time around with this new dessert.

The instructions had specifically stated to be sure the center of the cake was set when taking it out of the oven.

It seemed a little jiggly, but I used a cake tester to test it so many times that it seemed almost like polka dots on top of my cake. Each time, it came out clean, so I figured I was in the clear.

I wasn’t.

As the cake cooled, the center proceeded to sink and I knew the news was not going to be good.

At about 11pm I opted to try to slide the cake off of the bottom of the pan and onto a serving plate to see what would happen.

Not company-ready.

That happened.

Ugh.

I was so bummed out. I was going to have to toss this cake into the trash. There was still raw batter in the center and there was no way to salvage this dessert.

However, as I got ready to toss it, I tasted it. The cooked edges of the cake were delicious! I knew that if it had gone differently, this recipe could have been a keeper.

I still had a half container of ricotta cheese and of heavy cream. I had all the ingredients I needed, I just had to get a new box of gluten free cake mix.

Luckily I had my buffer of an extra day.

On Saturday, my husband picked up the cake mix as I made our other dessert and I mentally prepared myself to start this one all over again. I was determined to make it work.

I followed all of the steps. This time, on the advice of my mother, whom I was frantically texting out of state at almost midnight the night before, I cooked the cake much longer. Her own recipe usually takes almost 20 extra minutes to cook and set properly, so with that in mind, I cooked it until it no longer seemed jiggly in the middle-about 20 extra minutes-and then I pulled it out and crossed my fingers.

Seemed to look much better this time.

It had to work this time or else there was a gluten free bakery down the street that I’d soon be visiting instead.

I left it to cool, went to the mall to get the last kid their Easter dress for church that night (yes, day before Easter and night of when we needed it, I know) and hoped and prayed that when I got back it would still be solid in the middle.

And it was.

We arrived home in time to color our eggs and head off to church that night. I had my two desserts ready to be frosted the next day and I was good to go. I had managed to pull it all off.

On Easter morning, as I was frosting this cake and sprinkling the spring-colored sprinkles on top, I was glad I’d tried out something new, and glad I’d not quit after the first try. Had I not given myself that extra day for the trial run, I may not have had the chance to try a second time, but I’m glad I did.

That evening as we cut into the cake, I was so proud of it and everyone raved about how good it was. It was definitely a keeper, and I definitely think that I enjoyed it more than I would have if it was something I’d accomplished easily. My kids were definitely more proud of me, more complimentary of this particular cake, knowing how much of my time and effort and how many prayers had gone into making it.

I don’t know about anyone else, but for me, I’m pretty sure that this cake had that extra sweet taste of perseverance as it was going down.

Happy Birthday Don and Alexandra!

23 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

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LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

THE BIRTHDAY TWINS CELEBRATING THEIR SPECIAL DAY IN 2016