Anne of Green Gables

Spring is here. Buds are forming on the trees. Everyone is out enjoying the beautiful weather. Since last fall we have battled illness after illness. There were two weeks of pink eye followed by two weeks of the flu in December. An ER trip, a bout of Fifth’s Disease and three weeks of bronchitis in January, oh and a cold. Our public appearances have been limited as each week a new victim is claimed. Either one of my kids is sick or one of my friend’s kids. With winter in full swing by the time February came we were all going stir crazy to get out and play. What I look forward to the most is walking with my friend Kate every morning. I also hope to finally have that playdate with Summer that has been on hold since last October as she and her family have been quarantined due to illnesses too.

This brings me to my resolution for March: Friendships. So far this year I have discovered more ways and reasons to laugh in January. February was filled with lots of hand written love notes and sweet gestures. Even though National Friendship Month is officially in August, during the month of March I hope to rekindle stale friendships.

Throughout my life I have had been fortunate to know many exquisite individuals. Those friendships (good and bad) have helped shape me into the person I am today. If I had my way we would all live on the same street together for the rest of our lives. Few are lucky enough to enjoy the cherished company of their best friends through the many stages of life. Unfortunately some friendships unintentionally drift apart leaving us with lasting memories we will always treasure.

The philosopher Aristotle said, “In poverty and other misfortunes of life, true friends are a sure refuge. They keep the young out of mischief; they comfort and aid the old in their weakness, and they incite those in the prime of life to noble deeds.”

Friendships are vital to our well being. Experts agree that if you have a vibrant circle of friends you will live a longer healthier life. Friends motivate and comfort us. Great friends challenge us to be better and applaud our accomplishments. When we learn how to be a good friend we become a better partner, mother, sister, employee and person as a whole.

In my thirties I have come to a new understanding of what a friend is. My friends are not limited to a couple close friends I do everything with and go every where together like back in college. For years after college I was depressed. I had started a new life elsewhere leaving my only bosom buddy miles away in another state. I struggled trying to find someone to connect with on the same level Elise and I had. Bosom buddies are extremely rare. There are few out there with whom we instantly click with. Someone we feel we have known all of our life; someone who understands us when no one else does. I had some really great friends at the time but I prevented them from getting too close because I was more interested in finding that soul sister. I decided that what I really needed was the circle of great friends I already had and to do so I had to be a better friend.

I have friends who I rarely see but the minute we hook up we pick up right where we left off. I have a couple of friends that are my rock. Just being around them gives me the confidence I need to take care of business. I have friends I can go to when I need an escape and friends who are treasures of wisdom. Lastly, there is my best friend who I was lucky enough to marry.

The Golden Rule in friendships is: Treat your friends as you wish to be treated.

Be a friend: Avoid complaining, gossiping, and criticizing. Listen intently to what the other person is saying not what you want to say. Avoid trying to solve problems. Offer your opinion only when asked. Be loyal do not talk about your friend behind their back. Babysit her kids, wash her floors or make her dinner. Be understanding. We all have busy lives.

Make time: Spend quality time with one another. Have a ladies night out, go on walks, host a playgroup, shop or work on a craft.

Follow up: Communicate by phone, email, letter or text.

Support: No one wants a friend who tells them they will fail or their dreams are lame. It is important to always support the dreams and goals of others even if they aren’t necessarily what you are interested in.

All relationships take time to develop and nurture. Being a busy mom I tend to put off calling a friend because I do not want to bother her. Ironically she is having the same inhibitions about calling me. This month my challenge is to override those thoughts and just call. Chances are she needs the phone call as much as I do.

I met the Bogarts when I was teenager. I took dance classes at the same ballet studio as Mrs. Bogart. Mr. Bogart was a music producer and Christian music artist. They lived in a vintage home a few streets from my house, making it convenient for both them and myself on the nights they asked me to babysit. They had two children, Sammy and Alex (3 and 2), who I adored immensely. The children loved to watch the “Sammy and Alex” home videos. And so after our adventurous excursions outdoors we would clean up and then sit down to enjoy the  life of Sammy and Alex.

I love to pick through photos. I read a book once about a girl who loved to collect old photographs. She enjoyed imagining a story behind the photo. Creating a life for an unknown character, as an author would when writing a book. Stories give us courage, hope, a place to escape, a reason to weep. Family stories told through the generations create ties that bind each generation to the next.

Several years back I took on the task of creating a family cookbook. The preface of the cookbook told the story of how my Grandparents met, married and ended with the courting and marriage of my parents. I loved hearing the tantalizing tale of my Grandparents riding off into the sunset on my Granddad’s motorcycle to elope. As a parent, I can see why the elopement was only mentioned once or twice. Maybe my mom did not want to give us any ideas. But for my mom to hold out on her own love story is an injustice to all hopelessly romantic teenagers.

At family gatherings we always had to bring up my playing in the motor oil in my Uncle JK’s barn. I was five years old. Hey it looked like mud and I oh so loved playing in mud. (I can’t get my kids near the stuff) My Aunt Ruth was great for stories. She told so many stories of her life growing up and about my dad I felt like I was there. Stories are so much fun, well unless you were the one they were laughing at in the story. Still, I doubt a young man has lost his girlfriend because a loving mother revealed his naked baby pictures or told his intended he used to shoot peas out of his nose.

Many of us replay our daily stories to our spouses or even perhaps our friends. But you know who would love to hear how about the day they came home from the hospital or the first time they laughed or the day they sprinkled fairy dust all over the kitchen or that Grammy went sky diving when she was young. Things we may think are unimportant even boring to us are fascinating to a kid. To a child stories give them a sense of where they belong. They love to see themselves coo as a baby and hear about the adventures they created as a preschooler. Teenagers love to hear about the lives their parents lead. It makes them seem human.

I have the worst memory but every night I try to remember some part of years past to tell the kids at their bedside. My kids remind me of my two friends Sammy and Alex every time they beg me to tell them another baby story. Reminiscing has reminded me of all the fun and happy times we have had together. Sometimes that has a way of getting lost in a hectic life. Stories are another fun topic at dinnertime, while we are playing games as a family and at family reunions.

A tradition of telling our stories will bring us closer together as a family. We learn to laugh at the embarrassments and share a common inside joke. Keep a written record to give the kids when they are older. They will enjoy looking back at all the mishaps and sillies of childhood.

Lomo Saltado is a classic Peruvian dish. The variations are as distinct as the family making it. However, potatoes and steak are the two main ingredients that always remain the same. This version is adapted from a tiny restaurant a friend took me to during one of our excursions.  When I asked the owner, Mama, what the secret was she said, she marinates the steaks in grapefruit juice.

I have spent the last 13 years periodically tinkering to come up with a version of Lomo Saltado that resembles Mama’s. It has taken me that long to understand the different flavors of herbs and spices.

2 pounds potatoes, cut into fries or frozen fries cooked
1 pound beef tenderloin
1 grapefruit, juiced
1 tsp cumin
2-3 cloves garlic, chopped
1 tbsp white vinegar
salt and pepper, to taste
3 tbsp oil
1 hot red pepper, minced (optional)
2 large red onions, sliced into thick strips
1 large sweet red pepper
6 Roma tomatoes, peeled and quartered

Make marinade by combining oil, cumin, garlic, grapefruit, vinegar, salt and pepper for 30 minutes or longer.

Fry or bake potato fries; keep warm.

Cook steak until desired doneness. Remove; cover and keep warm. Add onions, red pepper and hot pepper, if using. Cook until tender but still crisp. Add tomatoes and cook a few minutes longer to heat through, but not mushy.

To serve, slice steak into strips. Top with onions and peppers and then the french fries. Serve with rice or additional roasted veggies.

Photo by: Romain Behar

Sugar, in its various forms is found in practically everything from crackers and breads to dressings, meats, juices, jams, yogurt, nuts, some root vegetables and fruit. “White Sugar” is a sweet additive substance that has become an iconic symbol at birthday parties and a social obligation to every loving parent who wants to bring a smile to their child’s face. Sugary confections are so prevalent in our society that they have become commonplace when celebrating holidays, at gatherings and events. For many of us, serving up a treat is ingrained in us just as much as saying please and thank you. As a result, natural sugar substitutes are growing in popularity as concerned parents seek to dispel the harmful effects of “sugar”.  However, the little dark truth many of us do not want to accept, or some do not realize, is that anyway you look at it a sugar is a sugar.

The average American consumes about 1/2 cup of sugar a a day. A regular can of soda contains a whopping 9 teaspoons of sugar; the total recommended daily allowance of sugar for men. It is interesting to note that this statistic is not just related to decadent desserts. Anything made with sugar, natural or refined, can have the same effects.

Know the Terms:

• Glucose- a simple sugar made by the body through the digestion of carbohydrates. It is the body’s chief source for fuel.

• Sucrose- common white table sugar. It is highly processed from the sugar cane plant. Devoid of any nutrients.

• Fructose- highly processed natural sugar derived from fruits, honey and some root vegetables.  Fructose is linked to heart disease and high cholesterol; consumption should be limited. Devoid of any nutrients.

• Crystalline Fructose-  highly processed corn starch or sucrose (table sugar). Devoid of any nutrients.

• High Fructose Corn Syrup- highly processed corn, wheat and rice. Most used ingredient in processed foods. Is linked to heart disease and high cholesterol; consumption should be limited if not avoided. Devoid of any nutrients.

• Lactose- natural sugar found in milk.

• Maltose- malt sugar processed from honey, barley, wheat, rice or other grains. Generally used in making beer and as an additive to some processed foods.

For years sugar has been identified as the leading culprit in a myriad of health problems. Glucose, sucrose, fructose, lactose, maltose, artificial sweeteners and even alcohols are problematic in many ways in that they are all processed so you cannot always assume that even a natural sweetener is the healthiest. For example, fruit derived sugars (fructose), often used in the form of concentrated fruit juice, jams and honey, release glucose (a sugar produced by the body for fuel) faster than sucrose (table sugar). Fructose is broken down in the liver therefore when the liver becomes overloaded with fructose it begins to convert the sugar into triglycerides; a major culprit of insulin resistant cells and diabetes. Moreover, Fructose does not shut off appetite hormones triggering a greater chance of overeating which sets off a whole other chain of events. Along with the effect sugar has on blood sugar levels, not to mention the extra calories, sugar contributes to aliments  such as  obesity, diabetes, allergies, yeast infections, heart disease, Crohn’s disease, liver disease, vitamin deficiency, suppressed immune system, infections and Autism to name a few. (Effects of Sugar 146 reasons, Our Sweet Ending: Health Consequences With High Fructose Corn Syrup.)
A Lesson in Biology:

When carbohydrates are digested, they are broken down into a simple sugar called glucose. Carbohydrates such as fruit, bread, pasta, cereals and sweets are common sources of glucose. Glucose, commonly referred to as sugar, is an important energy source that is needed by all the cells and organs of our bodies especially our muscles and the brain. Glucose is absorbed from the intestines into the bloodstream. A hormone Insulin is then secreted by the pancreas in response to the increase of glucose in the blood. The blood carries the sugar and the insulin to the cells. Most cells have insulin receptors which bind the insulin that is in circulation. Once a cell has attached insulin to its surface, another receptor is activated that will absorb the glucose from the blood to the inside of the cell. Without insulin our cells cannot access the calories contained in the glucose to use as fuel.

People with Type 1 Diabetes do not make insulin. These individuals require insulin shots that allows the cells to use glucose for energy. If cells become  resistant to insulin, the body will begin to produce more of it to compensate. Insulin resistance happens when cells have been inundated with insulin for so long, that the receptors lose their sensitivity to it. Those with Type 2 Diabetes have insulin resistant cells; meaning the cells are slow to respond to the insulin therefore they cannot effectively absorb the sugar. This causes the sugar to accumulate in the blood thus leading to increased production of insulin.

Too much insulin released into the blood stream can upset the blood sugar balance triggering the release of more insulin to bring the blood sugar back to a safe level. This reaction causes a chain of events by rapidly dropping blood sugar levels thus inducing hunger and ultimately promoting the storage of fat making way for rapid weight gain and high-blood pressure. On the flip side, if we starve ourselves the body will in turn attack our muscles, organs and bone tissue to convert proteins into glucose to keep the body going.

Just as an influx of glucose can cause a spike in insulin levels, excess sugars in the liver can lead to the production of excess Triglycerides. Triglycerides and Cholesterol are needed by the body to function. Triglycerides are a form of fat in the blood stream that provide the energy needed for cells to function. Cholesterol is used for building cell membranes and making essential hormones. As before mentioned, simple sugars are converted to glucose in the liver. Foods with a high glycemic index* are converted too fast. The overload of sugar in the liver prompt the body to produce more Insulin. Excess calories which have not been used for energy are converted into triglycerides right away. The triglycerides are stored in your fat cells to be released as energy between meals. The more calories we consume the the greater chance of having high triglycerides. High levels of triglycerides can lead to high-blood pressure, high cholesterol, diabetes and heart disease.

*The glycemic index is a valuable tool for those with diabetes to help monitor how they eat but can also be used by those looking for alternatives to table sugar. The glycemic index measures how quickly a particular carbohydrate turns into glucose. Foods that rapidly release glucose (dried fruits, white potatoes, candy, enriched breads, rice, sweetened cereals) are high on the glycemic index because they cause a spike in the blood sugar levels. Foods that slowly release glucose (raw fruit, nuts, kidney bean, barley) are low on the glycemic index providing a gradual healthy rise in blood sugar.

All Things in Moderation:

The rule of thumb is to eat moderately throughout to day to keep the blood sugar from fluctuating too high or too low. A diet of fresh fruits, vegetables, complex carbohydrates and lean proteins in addition to daily exercise will aid in keeping blood sugar levels in check. Most importantly remember moderation in all things is the key. Sugar-free does not mean sugar-less. Sugar-free is a termed used when refined sugar has been replaced by a natural or artificial sweetener. Any use of these powders and syrups are still considered “added sugar” and should be limited. As a side note we all process sugars differently. Some individuals would do well switching over to a natural sweetener particularly diabetics, those with allergies and Celiacs disease to name a few. Use the following guidelines for substituting natural sugar in cooking and baking.

Photo by Scott Bauer

Sugar Substitutes:

Agave Nectar- is a fructose syrup made from a spiky desert cactus plant native to Mexico. It is 1 1/2 times sweeter than sugar so you can use less. Has a minimal effect on blood sugar and insulin levels. Can be used to sweeten drinks and  in baking. Agave nectar will not alter the flavors in your recipe as honey or maple syrup might do. When used in baking add the total amounts of sugar and multiply by 2/3. For every 1 cup sugar in a recipe use 2/3 cup agave. You will need to decrease the liquid in the recipe by 2 tablespoons and reduce the temperature by 25 degrees; baking several minutes longer. The herbal supplement containing agave should not be consumed when pregnant, but the nectar is fine.

Brown Rice Syrup- has half the sweetness of sugar and tastes vaguely of butterscotch or caramel. Brown rice syrup contains about 13 calories per teaspoon and is less sweet than sugar. Breaks down relatively slow but because it is a derivative of maltose diabetics should avoid using this sweetener as it causes a spike in blood sugar.  Rice syrup may be used to make cookies, crisps, granola, pies, and puddings. Combine with another sweetener such as maple for cakes. Substitute each cup of white sugar with 1 1/3 cups of brown rice syrup. As with agave nectar, slightly reduce liquids by 2 tablespoons and the temperature by 25 degrees.

Barley Malt Syrup- barley malt syrup can be used as a sweetener with cereals, breads and other dense bread-like baked goods  and baked beans. Substitute 1-1/3 cups barley malt for 1 cup white sugar.  Reduce liquid by 1/4 cup.  Add 1/4 teaspoon baking soda per cup barley malt.  Purchase only 100 percent barley malt, not barley/corn malt syrup.  Store refrigerated.

Maple Syrup- Grade B syrup- is boiled down maple tree sap containing  17 calories per teaspoon. Maple syrup still retains minerals manganese and zinc but is high on the glycemic index making it off limits for diabetics. Substitute 2/3 to 1/4 cup pure Vermont maple syrup for 1 cup white sugar.  Reduce liquid in recipe by 3 tablespoons.  Add 1/4 teaspoon baking soda per cup of maple syrup. Decrease oven temperature by 25 degrees.

Maple Sugar- use in all baked goods.  Substitute 1 cup maple sugar for 1 cup white sugar.  No reduction of liquid is necessary.  Add 1/8 teaspoon baking soda per cup.  Store in a tightly closed container and sift before using.  Mix with liquid to make glazes.

Honey- can be used in almost any recipe. Use to sweetening teas, cereals, salad dressings, in the place of jam, in baking and cooking. Substitute 2/3 to 3/4 cup for 1 cup white sugar.  Reduce liquid by 1/4 cup.  Add 1/4 teaspoon baking soda per cup honey.  Reduce oven 25 degrees and adjust baking time. Children under 1 year of age should not consume raw honey. Honey can affect blood sugar levels and is not recommended for diabetics. Raw honey is considered a superfood and is used as a natural remedy for many health aliments. Processed honey has been stripped of the essential vitamins and minerals and is devoid of any nutritional value. Often high fructose corn syrup is added to processed honey.

Erythritol- an ingredient largely found in packaged foods is used in a powder form to sweeten coffees and teas. It is low in calories and does not affect blood sugar or insulin levels. It is the result of breaking down, fermenting, and filtering sugar cane or corn starch until only crystals left. Erythritol won’t decay your teeth however it can cause problems like gas, bloating, and diarrhea.

Stevia- is derived from a plant native to South America. Stevia is 300 times sweeter than sugar but is technically not a sugar. Stevia has zero calories, does not feed yeast or cause any of the numerous problems associated with sugar. Some evidence shows that Stevia may help lower blood sugar levels. Stevia is available in liquid and powdered form in the vitamin aisle. You can also grow your own plant, or buy the dried herb. Use Stevia for sweetening plain yogurt, salad dressing, grapefruit, coffee and teas. Stevia may be used in recipes in the place of other sweeteners.

Apple Juice- concentrated apple juice is closer to refined sugar than fresh apple juice. Use freshly juiced, no sugar added, in cooking and concentrated apple juice for baking.

Applesauce- substitute each cup of sugar with one cup of applesauce, reduce the liquid content slightly. Diabetic friendly.

Bananas- has a high natural sugar content. Use to sweeten cereals, baked quick breads such as muffins and pancakes and in the place of jam on a peanut butter sandwich.

Prunes- add prunes to sauces, or use real prune juice in marinades and sauces.

Date sugar- use in combination with other sweeteners in crisps, granola bars or as a topping.  Substitute 1 cup for 1 cup white sugar.  Add hot water to dissolve date sugar before using in batters.  Reduce temperature as date sugar tends to burn easily.

Xylitol- is a sugar alcohol derived from berries or corn cobs that looks and tastes just like sugar. Use Xylitol derived from berries instead of corn. Does not spike blood sugar like honey or refined sugar. Prevents cavities, can be used as an alternative to flouride and has been proven to help ear and sinus infections. Not a great substirute to bake with. Use to sweeten cereal, hot drinks and yogurt. Substitute 1 cup for 1 cup ratio. Available at health food stores or online.

Sucanat- is unrefined sugar cane  juice that is dried until it crystallizes; retaining all the vitamins and minerals of the original product. It is fairly inexpensive. Sucanat is similar to brown sugar in look and taste and sweeter than refined sugar. Use 2/3 cup of Sucanat to 1 cup sugar. Does not melt well; may use in combination with other sweeteners: brown rice, barley malt or agave.

Amasake- Oriental whole grain sweetener made from brown rice. Is thick with pudding-like consistency. Substitute 3 1/2 tablespoons Amazake base for 1 tablespoon honey or 2 tablespoons sugar.  Use in breads, cakes, pancakes, waffles or muffins.

Sugar Cane Juice- use in moderation as you would raw honey.

Black Strap Molasses-  is all the nutrition taken away during the refining process of sugar cane into white sugar. Use in the place of corn syrup.

Turbinado sugar-  is partially processed sugar. Often referred to as raw sugar.

Corn Syrup- has very little nutrition and should be avoided.

Splenda- research has shown Splenda to be an unhealthy sugar alternative. It is toxic and can indirectly lead to weight gain.

Rustic Kitchen is one of my favorite food sites on seasonal farmstand fresh cooking. Janine, the site creator blogs about restaurants with a farm to table philosophy along with recipe posts using what is on hand. The food is fresh, light and tasty. If you are looking for ideas on how to incorporate healthy into our families fare Rustic Kitchen is the place to start.

Janine says she “grew up eating frozen food from a box.”  Sometime during her career as a public relations exec, in the food and wine industry, she developed a passion for cooking the vibrant foods she was writing about. She decided to attend the Culinary Institute of America at Greystone. Armed with a worldwide expertise in flavors and styles of cooking and baking she opened the Rustic Cooking School in her home kitchen featuring family recipes. Janine has worked with food legends Julia Child, Dorie Greenspan, Ina Garten and more. She has featured her food related talents as a guest instructor for major culinary giants like Williams-Sonoma. Her recipes have appeared in numerous magazines in addition to creating recipes and entertaining tips for corporate clients like American Dairy Farmers, Bush’s Beans and Karo to name a few. She feels most passionate about supporting fresh sustainable cuisine from local small farms, “where food is produced by people who care for the earth.”

Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident.

My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as a rite of passage Adelin received her’s for her fourth Christmas. Mason has played the games more often than Adelin has. He loves Ratatouille. The game has fostered a desire to learn how to cook. So on our last trip Mason asked if we could make Spice Cake when we got home. He proceeded to rattle off a list of ingredients I would need. I thought 6 eggs was pretty excessive. I have made two recipes for spice cakes and still am not satisfied. But I did find a decadent recipe for Cream Cheese frosting in the process.

Source: Where’s My spatula? By Christy Rost
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar, sifted
pinch of salt
7 tbsp milk
1 tsp vanilla

Using the bowl of an electric mixer, cream the butter, cream cheese, sugar, salt and vanilla , adding milk as needed until frosting is creamy.

Makes enough to cover 24 cupcakes or 1 two-layer cake.

The Target bakery in the Super Target the next town over has the most delicious and moist white cake I have ever eaten. The bakery is our go to for special occasions when we are in need of cupcakes. I am always up for a good challenge and finding a recipe that is just as good was my next assignment. Sure I could have called the bakery hoping they would spill the beans but where is the fun in that?

I scoured the web looking for a few recipes to try. I knew the Target cake used almond extract for flavor. After several failed attempts I discovered the answer was right in my cabinet. I have enjoyed many successes from my Baker’s Illustrated but was not impressed with the vanilla cupcake recipe. Thinking their cake recipes would not be up to par I completely eliminated the book from my list without a second thought. It was desperation that lead me to open the book. One last attempt to complete my quest. And at last I had found my holy grail.

The must have ingredient when making cakes is cake flour. The low protein in cake flour produces a light cake with a tender crumb. All-purpose flour has a higher protein resulting in a tougher more dense cake. Cake flour can be made by taking two tablespoons of flour out of each cup of flour and replacing them with corn starch. Sift the mixture 5 times to aerate. Although you can substitute cake flour in this way the results are not as perfect as when using the real thing.

Source: Baker’s Illustrated
2 1/4 cups (9-ounces) cake flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups (12 1/4 ounces) granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but still cool

Adjust the oven rack to the middle position and heat over to 350 degrees. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the paper and dust with flour, tapping out the excess.

Pout the milk, egg whites, and extracts into a small bowl and mix with a fork until blended. Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of the milk mixture to the crumbs and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.

Divide the batter evenly between the two prepared cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops. Arrange the pans at least 3 inches from the oven wall and 3 inches apart. Bake until a toothpick inserted in the center of the cakes comes out clean, 23-25 minutes. (Do not over bake!)

Let the cake rest in the pans for 3 minutes. Loosen from the sides of the pans with a knife, if necessary, and invert onto wire racks. Reinvert cakes so tops are facing upwards. Let cool completely, about 1 1/2 hours.

The trick of the trade is lots of practice and a few good tips from the pros. The following videos will demonstrate how to slice the layers, put them together and frost the sides and tops.

One note that is not mentioned that I find helpful is to freeze the cake before slicing. It creates less crumb and makes it easier to slice.

Cutting the Cake:

Stacking the Layers:

Frosting Cake Sides:

Frosting Top of Cake:

Frost and Transfer 2-Layer Tier Cake:

This recipe for German Chocolate Cookies was made with a lot of love especially for my mom. It is chocked full of all her favorites, pecans, chocolate and coconut. And…it is as healthy as a cookie can get and still tastes phenomenal. Each cookie is only 84 calories with 4 grams of fat and 11 grams carbohydrates.

I made a few alterations for my mom, who is abstaining from sugar, which you will find under Variations. This Low Glycemic friendly cookie is just as satisfying as the original recipe. No cardboard here. Just ooey gooey dark chocolaty goodness.

Source: Better Homes and Gardens September 2009
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
1/4 cup unsweetened dark cocoa powder
3 ounces dark or semi-sweet baking chocolate, chopped or chips
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted

Preheat oven to 350 degrees. In a large mixing bowl beat butter until creamy. Add the brown sugar, baking soda and salt. Beat until well combines, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combines. Beat in flour. Stir in oats, flax seed meal and cocoa powder. Stir in chocolate, coconut and nuts. (Dough will be very thick)

Drop by rounded teaspoons 2-inches apart onto ungreased baking sheets. If desired, sprinkle tops with coconut and chopped pecans. Bake 8-10 minutes or until edges are just firm and tops are set. Let cool on sheet for 1 minute before transferring to wire rack.

Store cookies for 2 days at room temperature or freeze up to 3 months.

Variations:
For a low-glycemic version substitute the all-purpose flour for wheat. Replace the brown sugar with 1/2 cup agave sugar or maple syrup and increase the vanilla to 2 teaspoons.

My first job after graduating high school was working in the Sears shoe department at the mall. It was not the most glamorous of professions, standing around for 9 hours but it paid. Occasionally for breakfast I would stop by Cinnabon for a mini roll and wash it down with a pint of milk. Sometimes for lunch the owner of the Chinese Wok would cook up a special plate of spicy Tai food for me. But my favorite lunch was at the corn dog place. I loved the cheese sticks. A stick of cheese dipped in corn bread and then deep fried to perfection. As a teenager there was no such thing as eating healthy. I have not had a corn dog in an extremely long time. When I bit into a corn dog muffin I was sent back in time to the little table in the Sears break room where I sat and ate my cheese stick.

These little guys are really great for an after school snack. I used one (16 ounce) package of Marie Calendar’s corn bread mix. It is a little sweeter than the Jiffy mix so I swapped out the sugar for maple syrup. I am thinking I might play around with adding some vegetables, carrots, peas or corn.

Source: Adapted from Allrecipes.com
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar or maple syrup
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half lengthwise then chopped into half moons or diced

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the milk mixture, cheese and hot dogs into the dry ingredients until moistened. Spoon mixture into muffin tins until 2/3 full.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.