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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.

***********************************************************************************

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

 

 

Fun Friday: How picky an eater are you?

16 Mar

Do you eat your beans?

Every so often on social media, a fun questionnaire will come across my husband’s feed and he’ll call out the questions, and have us answer them. It’s all just for fun, but the one he had us answer this past weekend was interesting as we heard each other’s answers, and I thought I’d share it here as well.

The topic was “How Picky an Eater Are You?” There seem to be several versions of this test out there, with a different variety of food items on each one, but they’re all fun to explore.

We often categorize children as picky eaters, and it’s often quite challenging to feed a picky eater, but adults can be plenty picky too! As a kid in my own family growing up, on our 12th birthday we were allowed to choose on thing we never had to eat again. My one thing was orange juice and my brother’s one thing was green beans. What would your one thing be?

How picky an eater are you? To find out, read the 60 types of food on this list and give yourself one point for each thing you don’t eat. The more points you have, the pickier you are. There were some things we just couldn’t eat because of allergies (seafood and gluten) but other than allergies, it’s all about what you do and don’t like.

To give you something to compare to, my husband’s score was three, mine was 12 and our youngest daughter was 34. He had no food allergies to contend with, but we each have one.

It’s all in fun and clearly not scientific data, so go ahead and see how you fare. If you’d like to, you can share your score in the comments.

How do you score?

What’s for Dinner Wednesday: a couple of new-ish recipes for you

14 Feb

Dinner is cooking!

Happy Wednesday and Happy Valentine’s Day!

As I mentioned recently in one of my posts, the past few weeks have been challenging and therefore, a little bit of a blur for me. If you asked me what was for dinner yesterday, there’s a good chance I can’t remember and if you ask me what’s for dinner tomorrow, I’m pretty sure I don’t know yet. We have shopped, we have a list of meals, but we’ve been a little less planned out than we normally are and I’m trying to keep a lot of balls in the air at the moment. Everyone has hectic weeks and months though, so I’m sure you can all relate.

That said, we’ve had a couple of surprisingly delicious meals in the past couple of weeks and I did want to share them with you. They’re kind of new, but not really. New-ish, I guess. One I have posted about before, and one I never have, but we’ve eaten it before.

First, I will share with you the recipe we’ve had before but not for so long that I have never posted about it on my blog before. It is the one shown here to the left, and to the right and it might make a perfect Valentine’s Day meal for you!

It was so good to have this meal again. I hope we don’t wait another two decades to make it again in the future!

Many years ago when we lived out of state and in apartments, we used to make a pasta dish that we loved. It had a pink tomato cream sauce and pasta, along with chicken or shrimp and sun-dried tomatoes. For some reason we fell out of the habit of making it, for about 20 years. A recent new meal that we tried out sparked a memory of that recipe, and we put it on the list of meal requests for the following weeks’ menu. We didn’t have a specific recipe for it, and my husband put it together as he went, but this recipe from Allrecipes.com is a similar one. Some use vodka in their sauce, making it a true Pink Vodka sauce, but  we did not and we enjoyed it just as much.

Next, I will share with you another rediscovered recipe, but this one was made a little bit more recently, but not by much!

This meal was so delicious and even better the second day as the flavors settled in.

Last week my daughter was asking me how chicken could be made with brown sugar. It was something she had seen (I think on television), but the two ingredients didn’t seem to go together in her mind. I told her that they did in fact, go well together and that I was pretty sure I’d made at least one brown sugar and chicken recipe in the past. I was pretty sure I would find it on my blog, and sure enough….I had two! When I looked them up this week, they both looked so delicious that I decided to scrap any meals that I might’ve pulled from our Two Weeks of Meals choices, and make one of them instead. One of my other daughters was home at the time and I let her choose the one she wanted. She ended up choosing this Brown Sugar and Lemon Chicken recipe that I’d last made in 2012. I had everything for it except a real lemon. Instead I had a bottle of lemon juice that I felt would suffice. It would mean no lemon zest on top, but I felt that we would still enjoy the meal either way. I was right. This chicken was so incredibly most and delicious, it melted in my mouth. I could not believe I hadn’t remembered this recipe sooner, although I was glad that I’d remembered it sooner than the tomato cream pasta recipe above.

I could not wait to eat this for lunch again the next day!

I served this meal with rice and a veggie saute that our oldest daughter loves, just a simple mix of zucchini and squash cooked in the cast iron skillet. It was a hit with everyone except the daughter who originally asked about chicken and brown sugar, who really only likes chicken on a wing or in a nugget, but I’m still glad our conversation sparked this memory for me.

In case you’re wondering, here is the other brown sugar and chicken recipe, it’s also from 2012. It’s one I’m hoping to try again in the near future and it also calls for garlic, which is another favorite of ours.

I hope that these blast-from-the-past meal memories have provided you with some meal memories of your own and that you find an old recipe you’d forgotten all about. If not, feel free to give our recipes a try! I can promise you won’t be disappointed.

Have a wonderful rest of your week!

 

The unexpected healing power of the kitchen

7 Feb

Baked oatmeal is one of our family’s favorite meals for breakfast, or any time of the day.

Happy Wednesday, everyone! It’s the middle of another week, and February is flying by.

We have had a busy few weeks here, and I’ve been unable to post as frequently as I’d like to. However, today’s post was one I just had to make the time for.

Three weeks ago today, our youngest daughter hit her head getting into the car, after slipping on some slush in a parking lot. Although all of us have bumped our heads getting into the car at one time or another, this bump turned out to be different. She hit it just the right way and ended up with a concussion.

It’s our first concussion from any of our kids and neither of us have ever had one. However, with all of the new emphasis on the proper treatment of brain injuries and brain damage, we knew of many kids her age who have had them. What we did not know, however, was just how long a recovery it could be. Each injury is different. Some recover in a matter of days, others in a matter of weeks, still others take many months and there is no way to know which kind you have until you’ve fully recovered.

When it first happened, a friend of mine whose daughter has had several sports injury concussions warned me, “She’s going to be SO bored.” She was SO right. There is not much they can do. No screen time, no reading, very little writing, no bright lights, no loud noises. Sometimes even normal-level noises seem too loud.

Initially she didn’t want to do a ton. For the first five days or so she was spending her waking hours in total darkness, sometimes listening to a book, sometimes sleeping. About a week in however, as she started to feel slightly better, she was awake more. She’d already listened to about 20 hours of audio books and was downloading eight more. She could listen to a TV show in the background, but not watch it. She was bored out of her mind. We each tried to find things to entertain her. Her sisters would do her nails, her hair, her makeup. They’d listen to a movie with her. We’d take her for rides. She’d clean her own room. Then we’d find her cleaning a sister’s room. She was bored, bored, bored.

“When I am sitting here doing nothing, I am stressed,” she said to me more than once. “When everyone is doing something, and I can’t do anything, it makes me crazy.”

I get that.

However, as time went on, the one thing she could do, and truly enjoyed, was cooking. One week in, she was asking to make something in the kitchen–anything at all, she didn’t care what. She could measure, mix and stir, and watch something bake, and then she could share it with everyone as they came home at the end of the day. All I had to do was read out the ingredients to her as she went along.

Here, finally was something she could do. She had a new apron and a new purple cooking set, courtesy of a Christmas gift from her oldest sister, and she was going to put it all to good use. Although our kitchen renovation project from the summer is still awaiting the next round of its finishing touches, it’s fully functional, even though it’s not fully beautiful.

She made baked oatmeal for our weekend breakfast one week, and homemade stove-top oatmeal for an after school snack another week. She made green pancakes for breakfast and then purple ones another time for dinner. She made cupcakes from scratch with homemade frosting and she made a carrot bread with glaze. She chattered on and on about fractions as she measured: double 1/8 and  it’s 1/4 and half it to get 1/16 and on and on and on.

As she cooks, she’s in her happy place and her stress about all she’s missing out on momentarily disappears. The lights are low, and the things she can’t do turn into something she can do and enjoys doing. Never have I been more thankful that we’ve raised our kids to know their way around the kitchen. Not only is it a life skill, but for the past few weeks it’s truly been a life saver. It’s had a healing power that I had never thought about.

In the coming weeks she should be continuing to feel better and better, and I hope that when she looks back on this period of time, she’ll not only remember the rough patch she’s been through, but also think back on some of the bright spots mixed throughout the weeks, such as the time she spent in the kitchen creating, mixing, measuring and relaxing.

In her happy place during what has proven to be a very challenging time.

 

Introducing ‘Forget the Flour’….a new blog from a new favorite blogger

10 Jan

I have a new favorite blog, and I definitely have a new favorite blogger.

If you live life gluten free for any reason, you need to check out “Forget the Flour,” my daughter’s new blog. You can go and visit by clicking here. It might just become your new favorite blog too.

Here’s the back story to how this blog was born:

Early in the fall of 2015, it was determined that our youngest daughter could no longer have gluten in her diet. She had just begun the fifth grade and we had spent the summer on an epic, five-week cross country camping vacation, trying to figure out what was continuously making her so sick, and had been throughout most of the spring before.

If you’re a longtime reader of The Whole Bag of Chips, you have since seen my recipes evolve over time to now include notations with the ingredients as to how we have gone about making our recipes gluten free, if they were not already.

It has not been an easy few years. I have a shellfish allergy, and I’d like to say that I can relate to her struggles, but I truly can’t. I’m much older, first off, so I can weather some of the “trauma” of missing out on favorite foods at favorite events better than a tween. Additionally, shellfish is not contained in my every meal, or at every party, sleepover or at every restaurant I go to.

To say that being gluten free, being young AND gluten free is challenging would be an understatement.

Our third Thanksgiving, Christmas and New Year’s Eve all just passed, and it’s always important to make sure we have food for her to eat everywhere we go, and as we sometimes find out, even if we think something is going to be gluten free where we are headed, she finds out the hard way it may not have been, or that cross-contamination may have taken place.

However, for every challenge, there are a lot of successes. Thankfully, we are a family of cooks and we love to try out new recipes. Our kids have all been cooking since they were old enough to roll cookies or to stand on a stool at the kitchen counter and pick beans. We have a love for cookbooks, food magazines, food videos online, food show on television and anything related to cooking and eating. Therefore, we’ve discovered some great new recipes, and we’ve cheered (literally) when we’ve been able to make an old favorite into a new gluten free favorite so as not to give them up.

We’re lucky too, that we live in an internet age where we can find help online, we can Google anything and get a helpful answer about ingredients and substitutions. We are also lucky that in past years the amount of information and availability of ingredients has exploded from what it once was. We even have an allergy-free bakery in our city and we spend a great deal of time there.

Additionally, we have wonderful friends and family. I can’t be more thankful to those who have turned their own recipes into gluten free for her, or to those friends who have chosen to keep things on hand for when she’s there, or to cook entire gluten free meals just because she’s there (and I’m getting a little teary just thinking about it.) I have sent bags of gluten free food with her, only to see them come back with her after an event or visit, and to hear her happily describing all she was able to eat, along with everyone else.

All of that said, one might think a kid could get depressed having to deal with all of this on top of regular life, and she definitely has her moments of frustration and of sadness at times, and we feel terrible about it when she does. However, rather than wallowing in the latest disappointment or challenge, as some might, our daughter asked just the other night if she could create a blog for sharing what she’s learned in the past three years and going forward. It took me just a second to think about it and say yes, and it took her even less time to share with me the one she’d already created, but not published, complete with her first post draft all typed up. She just needed a name that wasn’t already taken, since there are many gluten free blogs out there already. Somehow, and I’m not sure how, she came up with Forget the Flour, and I love it. It wasn’t taken, and so, her blog was born.

She posted her first two posts one night earlier this week and the blog hits just exploded. Although it’s still young, the blog has already received almost 1000 hits in just a couple of days’ time. I told her I have some blog-hit envy already.

I think that as a younger blogger, her perspective is slightly different than those who are blogging about living an adult life gluten free, and I hope it will be a valuable perspective to others as she shares her favorite products, recipes and restaurants, as well as some of her not-so-great experiences in the hopes of preventing them from happening to others.

So if you haven’t yet, go on over and visit Forget the Flour and check out the first couple of posts. Sign up to follow it too, so that you don’t miss a moment of gluten free goodness.

I was thrilled to see this beautiful new blog pop up on my computer screen earlier this week. However, I can promise that not all of the almost 1000 hits were from me.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Chip Butterballs

21 Dec

These cookies could be made with nuts instead of chocolate chips if you prefer!

ORIGINALLY POSTED DECEMBER 5, 2011

Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.

We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.

Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!

This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.

Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!

Enjoy!

Chocolate Chip Butterball Cookies

INGREDIENTS

2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine  **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla

one 12 oz. package chocolate chips

Bowl of confectioner’s sugar

DIRECTIONS

Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.

Add in chocolate chips, mix them into the batter.

Refrigerate dough 30 minutes (or longer.)

Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.

Bake at 375 for 15-20 minutes.

Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.

Roll a second time in confectioner’s sugar before serving.