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Snowy weather or winter boredom? No problem!

6 Jan
Stuck inside? No worries!

Stuck inside? No worries!

Living in the Northeast, we are prone to lots of cold, snowy winter weather. Sometimes we can get outside, go sledding, build a snowman. Sometimes though, it’s either snowing too hard or it’s just too cold to be out or out for long.

On those days, when we’re stuck inside, it’s fun to find some neat things to pass the time other than watching TV or playing one device or another.

Lucky for us, this weather usually follows our Christmas holidays and we have lots of great, new things to keep us busy. As I did last year, I thought I’d highlight and review a few of the really great things we received this year, which have already provided us with some great, indoor fun.

Today’s review is for one of my daughter Elizabeth’s (age 11) gifts from Santa: Snap Circuits, Jr.

The mat included in the kit really helps the kids to see where to place their pieces.

The mat included in the kit really helps the kids to see where to place their pieces.

This was a gift she put at the top of her list after seeing it in a catalog that came in our mail, but it was one that we didn’t know very much about. It has turned out to be one, very cool gift. Focusing on Science, Engineering and Technology skills, this kit contains over 100 projects that the kids can do, all of which produce an action: a light turns on, a fan runs, music stops or starts; things of that nature. To create the action however, the kids must connect a series of circuits. A flat surface is included, similar to the work mat that comes with LEGO kits. The circuits are all able to be created and put together on that mat. The mat helps the kids map out how far apart the various pieces need to be placed in order to be connected.

As a parent and as a former teacher, I liked so many things about this kit and I really had a great time delving into it with her one afternoon when it was just she and I at home for a little while.

First off, I loved that it was STEM related (Science, Technology, Engineering, Mathematics). I was so pleased to see my daughter enjoying utilizing those types of skills. We often tend to lean towards the crafty activities. We love to craft and create, but this was a whole different type of creativity and her eyes lit up that very first time she made the light bulb turn on with a flip of the switch that she’d connected herself.

The kit comes in a box that helps to keep the pieces organized and helps the kids know which piece is which.

The kit comes in a box that helps to keep the pieces organized and helps the kids know which piece is which.

Second, I loved how organized and easy to understand this kit was. It has many, many pieces and they’re all organized and easy to store, and come with a map to show you what you should have for pieces, what the pieces are called, and where they go in the box. I taped the map right into the cover of the box to help her put things back in the right spots.

Third, the booklet that comes in the kit is fabulous. The projects are numbered, with a place to check them off once done. They start out easy and basic and get more complicated as you go. Kids see success instantly as they do the first, quick project, and it fuels their fire, making them want to complete the next project, and the next. Each project has an objective, so the kids see what they’re going to do with that project, and then the directions follow, with a summary at the end which explains why the project did what it did. I was especially thrilled when one of the early projects explained to her how a battery connected to the circuit made a propeller spin, and we could connect that to the new spinbrush toothbrush she’d gotten in her stocking, which runs the same way. She went and got her toothbrush, turned it on and watched it spin as she looked at her Snap Circuits propeller spinning too. It was fantastic.

And finally: budget. This is a very affordable activity kit which provides so many hours of fun and learning. The Snap Circuits, Jr. kit runs in the $25 range, depending where you buy it and I’ve seen it online at Walmart, Target and on Amazon.com, but I know it’s also available in other places. I love it when things are affordable! I also know that there are lots of kinds of Snap Circuits kits, ranging from physics to lights, to much bigger and more complicated (and more expensive) kits. You can get replacement parts and there are learning extensions online at their website as well.

As we progressed along in the book, the projects got more complicated, using more pieces, the results more exciting.

As we progressed along in the book, the projects got more complicated, using more pieces, the results more exciting.

I’d definitely give the Snap Circuits, Jr. kit a thumbs up as a parent, and my daughter gives it her vote from a kid’s point of view as well. I highly recommend you giving it a try! It’s great for those rainy or snowy, cold weather days and provides hours of fun and entertainment, while lots of learning is taking place too.

When I looked on Amazon.com, the age recommended for the kit was 8 and up, and I have to agree. I have a daughter who is 8 also, and she likes it too, but my 11 year-old is definitely more independent with it than my 8 year-old. They’ve done some of the projects together as well, which is nice too. It’s also a  great gift for both boys and girls, which is not often easy to find.

I can’t wait to see what some of the next, more complicated and more exciting  projects will be!

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Monday Musings: Giving in preparation for receiving

9 Dec
December, a month when we get so much from others, is a great time to focus more on the gift of giving to others and spreading peace.

December, a month when we get so much from others, is a great time to focus more on the gift of giving to others and spreading peace.

Christmas is coming!

In our house, the countdown is on in a couple of different locations around the house. We’ve got a countdown to Christmas written on the fridge memo board and we have a Christmas House countdown where each day, beginning with December 1, you open a window of the wooden house which has a tiny treat inside. You eat the treat, and wait for the next day when you do it again. At our house, each day has three M&Ms inside: one for each kid. Every year they await the day we decorate our living room and the Christmas House comes out of its box and goes onto the hutch next to our Nativity scene.

This year though, there’s an added twist to our countdown house. Just before the start of the month, a friend of mine, Gina, sent me a link she thought my kids would enjoy. The link, to 100 Days of Real Food, contained 25 business card-sized messages which each fit nicely, one per day, in the windows of our Christmas House, along with our three M&Ms. I read through the messages which gave daily Random Acts of Kindness (RAKs) and I loved the idea of including them in our countdown to Christmas. The RAKs gave ideas about sending a note to someone you haven’t seen in a while, or helping a parent/teacher/friend/sibling, and things of that nature.

What I liked most about this new idea was that it encouraged the kids to think about other people every day over the next month. I think overall we do a good job of raising our kids to think of other people, but this month-long activity would really put the focus on good deeds as the kids anticipate the arrival of Christmas.

I decided to write them a letter explaining to them this new twist that would be appearing in the Christmas House on the first day and every day throughout the month, and leave it for them propped up in front of the house for that first morning. I told them that there was no pressure here, that whichever of the RAKs they could accomplish would be one more nice thing than they might have normally thought to do on any given day and would brighten someone else’s day. I did not take away the treats, as I didn’t feel the need to erase one tradition in order to add in another. I placed an empty vase behind the house, and a post-it note sized note pad next to it. I asked them to fill out a piece of paper each time they accomplished one of the RAKs and throw it into the vase.

This was not to keep score, or to track who is doing RAKs and who isn’t. There will be no comparisons in the end. It was strictly a visual for them: at the end of the month they will be able to “see” what a difference they’ve made in other people’s lives through the season of Advent as they watch the vase go from empty to full.

Now that it’s begun and we’re a week in, I find it interesting to hear them talk about how this or that RAK  is one they already do frequently or one they’ve recently done for someone, or to hear them thinking about ways to accomplish that day’s RAK. It’s just nice to hear them talking about putting other people before themselves. It’s also neat to find other things we’ve done throughout the day and note that they’re also RAKs even though they weren’t necessarily the suggested ones in the window that day. This weekend for example, they made pillowcases for Kids Conquer Cancer at their sewing class, we bought a toy doll for a three year old girl who lives in a local shelter for our church’s giving tree, we bought pajamas for a school pajama drive, and we donated money to a charity for foster teens by attending a local fashion show for which their ticket prices went towards Christmas gifts for the teens. Having regular opportunities to talk about these actions reminds them that they truly do a lot of “good deeds” as the days go by.

Last week, Nelson Mandela passed away. At 95 years old, he was one of the worlds most prominent examples of a peacemaker; someone who dedicated his lifetime to being a truly good, peaceful person. As we sat in church this past Sunday morning, our pastor spoke about Mandela and his calling. He talked about what a leader Mandela was, what a role model he was for living a truly peaceful life. The pastor reminded us that we are all called to something bigger than just our own daily lives and responsibilities; although clearly we’re not all called to do such a huge job as Mandela, each thing we do makes a difference in the world.

Since the Newton CT. shootings at Sandy Hook last year, there are many people who chose last year and are choosing this year, to do 26 RAKs in December to honor the 26 victims of that shooting. I loved that idea as well. What a wonderful way to honor the victims of such a violent tragedy, by working to spread peace to others.

I feel like our 25 days of giving to others is an example of the little things we do in our lives that make a difference in the world, no matter how small. I’d never dare to even compare myself or my family to Nelson Mandela, but I do believe that we make a difference. I know we do. We are helping to spread goodness and peacefulness to others. We’re focusing on it a lot during Advent, as we prepare for Christmas, but it’s something we’ve built our family morals and values on as well, and we focus on it year-round.

I’m enjoying watching our vase fill with RAKs as the days go by, and I’m sure that this new type of countdown will be something we will add to our Advent traditions again next year. I’m certainly thankful for my friend Gina, that she came across this and thought to send it our way.

No matter what you celebrate or how you do it, I hope that your holiday season is peaceful and wonderful!

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Monday Musings: Traditions

2 Dec
The Thanksgiving table is never too full, we can always fit one or two more guests!

The Thanksgiving table is never too full, we can always fit one or two more guests!

Thursday was Thanksgiving Day.

Thanksgiving has always been one of my favorite holidays for a few reasons. First off, the obvious: dessert. But really, more importantly than that, I love it because of the traditions that surround us at Thanksgiving each year. Some traditions started before I was married with kids.  Watching the Macy’s Day Parade has been a favorite Thanksgiving morning tradition since I was a kid myself. Thanksgiving dinner has been hosted by my aunt and uncle for as long as I can remember, and they do a phenomenal job. It’s always a huge meal, a huge crowd and pretty much anyone and everyone is welcomed to our table each year. This year, five tables stretched end to end, filled with laughing, talking and even some tears as we remembered those who weren’t able to join us this year.

As parents, traditions are definitely something we wanted to pass along to our kids, but they’re also something we wanted to create with them as well. We passed along the love of the parade to our kids; now we watch as a family each Thanksgiving morning. We eat the same thing for breakfast each year: my Pumpkin Cranberry Bread, grilled to perfection. We spend Thanksgiving day from about noon through after dark, at my aunt and uncle’s house, having a huge, multi-course Thanksgiving dinner with family and friends; new and old. I bring the same pie every year to add my contribution to the plethora of desserts: my Cranberry Pie.

I was so happy to read about all of the memories we've helped to create for our kids as they've grown.

I was so happy to hear about all of the memories we’ve helped to create for our kids as they’ve grown.

Interestingly enough, we were riding to school on Wednesday morning when Elizabeth mentioned that she hoped the rain that day would not continue into the next, because every year we take a walk down to the beach during “the soup break” between courses at dinnertime. She said she wrote about that in her journal, and then proceeded to tell me all about her Thanksgiving journal entry.

I was stunned as she spoke, detailing for me all the things she wrote about in her journal entry that she was looking forward to having, eating, seeing or doing the very next day. As I drove her to school, listening, I swallowed a lump in my throat.

I was so happy to hear the details that she remembered from each year’s Thanksgiving, but I was all the more thrilled that the foundations we’ve worked hard to instill in them, the love for tradition and family and memories has carried on from us to them. They love the things about Thanksgiving that we love as well. They look forward to those traditions now, as much as we do, as well as some new ones we’ve peppered in, here and there.

After Elizabeth told me about her journal entry, I asked her to see if she could bring it home for the long weekend so that I could read it and photocopy it for some of our family members who I thought would enjoy it as much as I did, including my parents and my aunt and uncle. I made a few extra copies, just in case anyone else wanted one.

When my uncle mentioned Elizabeth’s Thanksgiving journal entry over dinner, someone asked her to read it out loud. I didn’t know if she would or not-there were 34 pairs of eyes waiting for her response-but she did. She stood up and read all about her Thanksgiving, and she did a great job. A few people actually cried as they listened to it, showing that our shared traditions mean as much to them as they do to us.

I believe that traditions are passed on and that they are also created. It doesn’t matter so much what the traditions are, but more so that they just are; that traditions exist within a family. They represent the foundations of our family and the values that we hold true. I am glad to see that our kids love both kinds of traditions as much as we do; both the ones we’ve passed on to them, and the ones that have been created since we’ve had them. I know that in the future as times change, our traditions may change as well, but I also know that if we need to let go of some old traditions, we will be making new ones in their place.

And it’s my hope, that no matter what, my children will take at least some part of our Thanksgiving tradition; something that means so much to each of them, and pass it along to their families one day in the not-so-far off future as well, and add it to the traditions that they too, will be creating.

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What’s for Dinner Wednesday: Quinoa Tabbouleh Salad

13 Nov
Lunch or dinner, this was a great new recipe!

Lunch or dinner, this was a great new recipe!

Things are constantly getting lost in our house.

“Have you seen…”

“Does anyone know where…..”

“I can’t find my……”

This recipe is one of those lost items. I’d ripped it out of a magazine over the summer. It’s from the June 2013 Woman’s Day magazine. I thought it sounded great.

My husband’s family is Lebanese, he loves Lebanese food, especially tabbouleh, and so does Elizabeth. I love it as well. I thought for sure it’d be a hit.

If I could find it.

Once I ripped it out and showed him, he agreed it sounded great, and then I never saw the page again.

Until last week.

We happened to move the couch away from the wall to get something one of the kids had seen fall back there, and lo and behold…my Woman’s Day recipe!

It just so happened that we’d made quinoa the night before as a side dish for our dinner. We had leftovers and it was in the fridge already.

With the quinoa cooked and cooled previously, this was a super-easy lunch to throw together in the morning before school for Don and Elizabeth’s lunchboxes. I even had sliced cucumbers leftover from the day before too, so I was really already on my way.

The votes came back with big thumbs up for the new salad. I sent wheat pita pockets on the side. Elizabeth scooped hers up with the bread, Don put his right inside the bread.

We had a little bit leftover and they used it as a side dish one night with dinner.

This is a great, quick tabbouleh and if you like Middle Eastern foods, give this a try!

QUINOA TABBOULEH SALAD

Woman’s Day June 2013

In a medium bowl, whisk together:
2 Tablespoons fresh lemon juice1 Tablespoon chopped flat leaf parsley
1 teaspoon olive oil
a pinch each of salt and pepper

Add:
3/4 cup cooked quinoa1/2 cup canned chickpeas
1 plum tomato, chopped
1 seedless cucumber, chopped

Toss to combine.

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What’s for Dinner Wednesday: Sweet and Sour Meatballs

6 Nov
This week's recipe is definitely a keeper at our house!

This week’s recipe is definitely a keeper at our house!

When I was in the midst of my crock pot cooking frenzy of eight weeks, I came across a crock pot recipe for Sweet and Sour Meatballs that the kids wanted me to try.

I never got the chance to try them out, the recipe was still on my list of things to make in the future, but I did not like that the “sweet and sour” part of the recipe was a jar of sweet and sour sauce. I like to make things on my own when I can, so that I know exactly what I’m putting into the recipe and I can modify if I need to.

In the meantime, I follow Six Sisters’ Stuff on Facebook, and this week I clicked on a link of theirs that came through for ground beef recipes, and somehow I kept clicking until I ended up at a recipe from one of the sisters, Mel, on her site, Mel’s Kitchen Cafe for sweet and sour meatballs with a homemade sauce. The Six Sisters often have some good stuff on their sites!

I decided to try it out this week, and I’m glad I did! All but my little non-meat-eater, Alex, liked this recipe. LOVED this recipe. Even Alex ate one meatball. She just didn’t like it.  I got so many compliments on it other than from her though, that it was well worth it!

We also decided that this would be great for a party. We often do traditional meatballs in sauce, but this would be a nice change. When I made them this time, I used my larger of the two Pampered Chef scoops, the same one I use to scoop my muffin batter into my tins. If I did this recipe for a party, I’d use the smaller of the two scoops, which is the same one I use for cookie batter.

I did, in fact, modify this recipe just a bit:

* It called for 1 1/2 lbs. of ground beef but I used 2 lbs of ground turkey instead.

* It said it wasn’t a particularly saucy recipe and that you could double the sauce. Since I prefer saucier than not and since I was using more meat than it called for, I did opt to double it.

*The directions called for making the meatballs and baking them right in the sauce for 30 minutes. I wasn’t all that comfortable with putting the raw meat into the sauce, so I baked them for 15 minutes first, added in the sauce and then baked them the rest of the time in the sauce.

*I left about 12 out of sauce for those who wanted plain. I’m glad I did. We all tried both and we all liked both.

I made sure to bake these in a deeper casserole dish rather than on a baking sheet, so that there’d  be plenty of space for the sauce.

Below is Mel’s recipe, just as she has it here on her site. I encourage you to try it out and take a look at some of the other recipes on her site as well!

Ingredients

Meatballs:
    • 1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking – big time grody-ness in my book)
    • 3/4 cup quick oats
    • 2 eggs, slightly beaten
    • 1/2 cup finely chopped onion
    • 1/2 cup milk
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon Worcestershire sauce
Sauce:
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard
  • 1/4 cup barbeque sauce
  • 1 teaspoon Worcestershire sauce

Directions

  1. For the meatballs: Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
  2. For the sauce: Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

Notes

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

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Monday Musings: Practice what you preach AND a recipe!

4 Nov
My hot cider was a hit this past weekend!

My hot cider was a hit this past weekend!

This past weekend we had company over for dinner, drinks and dessert. We hadn’t seen them in some time, and we were really looking forward to it.

As I was getting my menu together and getting my house together, I started pulling out the things I’d need for setting my table.

I opened a new tablecloth we’d received from my mother-in-law for our anniversary, perfect for the fall season which is upon us.

I started to get out my dishes and silverware, my everyday stuff, and I remembered back to a post I’d written this past spring. It got me thinking, and I put away my everyday items, some of which didn’t match each other, replacing them with my “good” dishes and silverware.

Just as in the spring, I thought to myself, “If not today, then when?”

And once again, “If not today, why not?”

What are we waiting for?

So, in practicing what I preach, we used the good stuff on Saturday night, and I was glad we did. It’s nice to take it out and put it to use, and make the meal with friends that much more special, at least to me. I didn’t make a point of telling anyone or making mention of it. I just enjoyed knowing it myself.

I also thought I’d share a quick recipe with you today, since I was absent on Friday. It was just too busy a week for me last week and although I had fun on Friday, I couldn’t muster up a Fun Friday post.

Today I’ll make up for it, sharing the Hot Spiced Cider recipe I’ve used the past couple of occasions we’ve hosted. Everyone has loved it, and Elizabeth has called it “The best cider I’ve ever had.”

It’s from my Better Homes and Gardens “New Cookbook,” which is quite old, and one of my favorites.

I do, however, modify their recipe, so I’m putting it here as I make it, not as they say to do it. You just need a crock pot and the ingredients listed below.

The cider photo above is not one of my own, I cannot take credit for it. We were having so much fun, I didn’t think to take a photo.

Here is the recipe, perfect for fall. I throw it all in my crock pot and turn it on low for at least 4-6 hrs. before serving. The original recipe calls for a saucepan and putting the whole ingredients into a cheesecloth and cooking it that way, but that’s not how I do it.

Hot Spiced Cider

8 cups apple cider (I double this recipe and use a gallon for a crowd.)

1/4 to 1/2 cups packed brown sugar

6 inch stick cinnamon

1 tsp. whole allspice (I use ground allspice)

1 tsp. whole cloves (I use ground cloves)

8 orange wedges or slices (I slice)

8 whole cloves (optional and I skip them)

That’s it! I put the ingredients in, in order and turn it on. Six hours or so later, it’s hot and I guarantee it’ll warm your soul.
Enjoy!

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What’s for Dinner Wednesday: Chicken and Mushrooms in Garlic Wine Sauce

30 Oct
My first new recipe not made in a crock pot in eight weeks!

My first new recipe not made in a crock pot in eight weeks!

So we survived our season of fall sports.

No more basketball and no more track, at least for now. We’re taking the next eight weeks off from anything, until after the holidays.

This means I don’t need to cook in my crock pot so many nights a week any longer.

On Monday night I made a new, non-crock pot chicken recipe. Everyone seemed to like it except Alex, because as she reminded me, chicken IS on her don’t like list. She had leftover soup. Chicken Soup.

This recipe is one I’d found on a site I use often: Skinnytaste.com, which has lots of lowfat recipes. It seemed similar to a Chicken Marsala, which we all like, but with slightly different flavors.

I’m glad I gave it a try. It was easy and tasty and I’d definitely do it again.

Here is the recipe as is seen on Skinnytaste.com. Be sure to visit their site and check out their other recipes too!

Chicken and Mushrooms in a Garlic White Wine Sauce

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts

Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g

Ingredients:

    8 chicken tenderloins, 16 oz total

    2 tsp butter

    2 tsp olive oil

    1/4 cup all purpose flour* (use rice flour if gluten free)

    3-4 cloves garlic, minced

    12 oz sliced mushrooms

    1/4 cup white wine

    1/3 cup fat free chicken broth

    salt and fresh pepper to taste

    1/4 cup chopped fresh parsley

Directions:

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

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Monday Musings: Playing the hand you’re dealt

28 Oct
I've always believed in playing the hand you're dealt in life, to the best of your ability.

I’ve always believed in playing the hand you’re dealt in life, to the best of your ability.

After last week’s Monday Musings post, “Celebrating the difference a year can make,” I received so many emails and messages of support. They all meant so much to me.

One in particular struck close to home as another mom spoke about her own family’s challenges with food-related issues, and how pursuing a new diet and other life changes had made all the difference for their family in the span of a year also.

Another mom-to-be spoke about growing up with a parent who had severe food allergies, and how hard that was, hoping their little one wouldn’t have food allergies.

Yet another congratulated us on our hard work as parents, since she knew first-hand what we’d gone through last year; how hard we fought to find out what was making our daughter so sick and what we could do to help her.

Last year was tough, and it was probably our toughest year yet, although I can think of a close second, a few years back, and another about three years before, and a few others before that. We’ve had lots of challenges with our three kids and their health issues, ranging from the stomach problems to childhood-onset migraines, and even the lesser-known but very challenging abdominal migraines, which are prevalent in girls ages 5-12 with a family history of migraines. Times three, starting at five years old.

It’s a lot to deal with, a lot to navigate as a parent, but I’ve always believed that you have to play the hand you’re dealt in life, and I try not to let those challenges be the thing that defines us as a family. We work hard to advocate for our kids 100% of the time and we work very hard to persevere and rise above those challenges, no matter how hard it is. I used to say that Caroline never really felt good, ever, for years, and most especially throughout most of last year, but that overall, you’d never know it. You wouldn’t know how sick she was feeling most of the time, except on her very worst days when she was so sick she could barely move. And throughout that time, she rose above it and accomplished so much. She pushed through a whole lot of pain, a whole lot of the time.

She’s my hero.

However, I know we’re not the only ones who have had our share of struggles. I know so many parents whose children have challenges as well, whether medical challenges, educational challenges, or whatever their challenges may be. I know we’re not alone, and I know there are lots of families out there, playing the hands they’ve been dealt, working hard to advocate for their kids with doctors, with teachers, in their kitchens, whatever it takes.

You’re all my heroes as well.

I know people dealing with everything and anything from Apraxia to ADHD to food allergies to Autism and everything in between.

It’s not easy. It’s exhausting and overwhelming, but you’re doing it.

A friend of mine from high school has a child with PANDAS, an often unrecognized diagnosis, and one that is life-changing in many ways, including in diet. To say it is a challenging issue to deal with is an understatement. But, she’s doing it, as a family they’re doing it, and I’m so proud of her. I watch as she takes the bull by the horns, not stopping until she has gotten the best answers, best treatment for her son. Again, It’s not easy by any stretch of the imagination, but she’s another parent who is just playing the hand she’s been dealt. I was thrilled a few weeks back, when I saw that she’d petitioned to have a PANDAS Awareness Day made official here in our state. She’s working hard to help her own child and so many others. I know that it makes me happy when something I’ve learned or done when navigating through our own kids’ issues, has helped other people we know who are struggling with the same or similar issues. I know that my friend is helping so many others through her own journey with PANDAS.

So today, I’m thinking of all of you.

It’s a struggle, and sometimes  it seems like you’ll never make it through another day, week or school year, or that you can’t put your child through another medical test, another hours-long educational evaluation, another new doctor’s appointment or participate in another meeting at school.

It’s a lot, but you’re all doing it, we all are, and some day your children will look back and wonder how you did it all, and they’ll be so thankful that you did.

Be strong, hang in there, keep playing your hand, and continue to be my heroes.

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Monday Musing: Celebrating the difference a year can make

21 Oct
This cake signified more to me than just a birthday cake.

This cake signified more to me than just a birthday cake.

Caroline is about to be 14.

Her birthday is next weekend, but we celebrated with our family this past weekend.

As I was thinking about her upcoming birthday, planning out my menu and thinking about a birthday cake, I was struck by the difference a year can make.

One year ago, for her 13th birthday, we were in a very different place. She hadn’t been feeling well for months, and she was really quite sick most of the time, but we weren’t sure why.

That birthday was a rough one. She’d been to the hospital just a week or so before. She was seeing so many doctors, having lots of testing and trying to go to school each day even though she was really not herself.

She was such a trooper, and it was an intense time for us as a family; very stressful and scary for a while there.

Just before Christmas last year, it was finally determined that it was the fat in foods that was making her so sick, each and every day.

We went to town, immediately revamping our menus from top to bottom, changing our diets to make as much of what we ate low fat or non fat, as much as possible; working hard to make her well again, and it worked. It took many months, literally, for her to begin to feel well more times than she didn’t, and it’s been many weeks since she’s felt sick now that we’ve got our eating habits down pat.

One year later, here we were again, ready to celebrate another one of her birthdays.

As I Googled “Low Fat Nutella Cakes” trying to find a fun, but low fat birthday cake for her celebration, it hit me how far she’s come and how well she is, and how healthy she looks, compared to last year.

I found a great recipe, different than the birthday cakes we used to make, but good for her and with just enough sweetness to make it delightful, and I made it this weekend.

To me, this cake signified more than just a birthday. To me, it stood for how far we’ve come as a family over the past year, and specifically how well she is. In my mind, I was celebrating the difference that a year has made in her life, and in the life of our family. Last year we were in such a dark place at this time and this year, everyone is healthy and happy.

I take nothing for granted, and I celebrate every blessing. This weekend was a bigger celebration than just a 14th birthday, at least for me. So as I share this cake recipe with you, a healthy, low fat recipe from Turntablekitchen.com, know that it signifies so much more than just a cake recipe. I’m sharing with you a piece of our celebration of good health, happiness, and blessings.

Happy 14th Birthday Caroline! What a difference a year makes!

Happy 14th Birthday Caroline! What a difference a year makes!

Here is the recipe, just as it appears on Turntable Kitchen. Thanks to them for sharing a recipe that was healthy and delicious!

**Pay attention to the recipe, as the ingredients need to be mixed in a certain order, different than the way they are listed. For our own purposes, we used I Can’t Believe It’s Not Butter, and 1/3 less fat cream cheese. Using the low fat cream cheese meant we needed to add a bit more confectioner’s sugar to the top frosting, to make it sweet enough, and about a teaspoon of vanilla, to taste.

Banana Cake with Nutella and Cream Cheese Frosting

*serves 6-8

 For the cake:

 1 1/4 cup of all-purpose flour

1 1/4 cup of whole wheat flour

1 teaspoon of vanilla extract

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup white sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella

1/2 cup of powdered sugar

3 1/2 ounces of cream cheese, at room temperature

1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar

3 1/2 ounces of cream cheese, at room temperature

1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.

2. Sift the flours, baking soda and salt into a small bowl and set aside.

3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.

4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.

5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.

6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.

7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.GLbbjQCw.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

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Fun Friday: Betty Crocker’s Banana-Cinnamon Muffins

18 Oct
These muffins were fabulous as an after school snack one fall afternoon!

These muffins were fabulous as an after school snack one fall afternoon!

If you’re a regular reader of The Whole Bag of Chips, you know I love muffins. I also love after school snacks.

Many times my snacks are muffins and if there’s enough leftover they are breakfast the next day too.

I can tell you…today’s recipe: none leftover.

These were so good.

I have tons of muffin recipes but I still love trying new ones. On this particular day I was looking to try a new recipe for banana muffins. When I saw one by Betty Crocker that incorporated bananas and cinnamon and sugar; well that had my name all over it.

These were so great, the kids all loved them.

I only made a minor modification: Instead of melting the butter at the end and dipping the muffins into it and then into cinnamon-sugar, I opted to just sprinkle some cinnamon-sugar on the tops prior to baking them.

Normally I also substitute plain nonfat yogurt instead of oil, but on this day I actually forgot and I used canola oil. It wasn’t until I dumped it in, that I realized I’d forgotten. So that’d be another substitute you might want to make if you’re trying to healthify the recipe a little bit more.

Here, from the Betty Crocker website is the recipe as they have it. I also linked to their site above.

Give these a try this weekend, they’re fantastic!

BANANA CINNAMON MUFFINS by Betty Crocker

INGREDIENTS

MUFFINS

2/3 cup sugar

1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
TOPPING
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
DIRECTIONS
  • Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  •  In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
  •  Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  •  In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

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