She knows from the moment they are born, children are raised to spread their wings and fly. Away.

Putting on her make up was noticeably different for her that morning as she prepared for a memorable “Mother’s Day.”

At the party that evening, we stood there talking about the latest accomplishments of our children.  Also about the memorable moments our children create which seem to stop us in our tracks – and we just watch them. Or, moments when we laugh in amazement that something so profound could come from someone so little.  Whatever the story worth telling may be – we pray that moment’s impression will forever live in our aging minds.

I, with younger children, shared stories of the noticeable interest my daughters have in reading.  “My oldest insists on reading her chapter book before she goes to sleep,” I said. “And, there’s nothing better than seeing the younger one excitedly pick the book of the evening.”  Conversations like that are often balanced with stories of being so tired  having to continue to serve the little ones.  The stories of what you wouldn’t give for just a few moments to yourself.

“A few moments alone,” my sister says, “to put on my make up.”

That evening we gathered to say farewell (for now) to my nephew.  Once a cute little ring-bearer in my wedding.  Now a future Marine off to boot camp. At the party, we all shared stories about being pulled in many directions.  My sister mirrored my sentiment remembering years ago her attempts to put on her make up while being tugged by that little boy for just one more thing he needed from mommy. At that time, it seemed she would never get through her morning routine without some type of interruption – but she wouldn’t trade those little tugs for the world .

This morning, the physical tug wasn’t there. Rather, an emotional tug was present.  She was alone.  She had time to complete her make up.  For years she may have wished at times she could finish without any distractions.  Now that she had that luxury, she wasn’t prepared for the emotional distraction of a sense of absence.  That night as she watched her son say farewell to childhood friends, she thought what she wouldn’t do to have just one more ‘tug’ from that little boy. One more request for a glass of milk. One more baseball game to which to drive him.  One more bad dream to interrupt her much needed slumber.

While she knows her parenting does not end here, it shifts.  One more adventure in mothering. It’s another part of the job – her blessing from God – as it shifts to an even more constant state of worry about this safety.

Whatever the stage, she loves her job.  She continues to do it well for her soon-to-be Marine and her younger child.  Her little boy has grown into a young man. She was proud. Thankful for the blessing of her children.  The blessing to be included in this group of human beings known as Moms. This Mothers’ Day is a bit more memorable.  A bit more satisfying.  A bit uneasy.

This post is to honor those with the most important job.  The most challenging.  The hardest.  The most satisfying.  As a father, I constantly wonder if I’m doing it right.  And, while I sometimes think I’d rather be at home with the children (rather than go to work), I can honestly say I would not do as good of a job as does the mother of my children.  My bride.

To my mom for her sacrifices and love.  To my sister for her next stage in parenting. And to my bride for keeping it all together and the constant balancing act. Happy Mother’s Day.

And to the future Marine for whom the love of a Mother has served, and will continue to serve, him well.  God speed.

2013 Central Florida Food Blogger Bake Sale

This Saturday we will be setting up with a group of great food bloggers at the Winter Garden Harvest Festival to sell some yummy baked goods and raise money for ending childhood hunger.

Here’s a little background about the bake sale:

This is third year of the Central Florida Food Blogger Bake Sale to benefit Share our Strength – this just one of many bake sales held all over the United States to raise money.  Last year this bake sale raised over $1400 and our goal this year is to raise at least $2000.

Funds raised by nationwide Bake Sales for No Kid Hungry support Share Our Strength’s No Kid Hungry campaign, which is ending childhood hunger in this nation by ensuring all children get the healthy food they need, every day. By connecting kids in need with nutritious food and teaching their families how to cook healthy, affordable meals, the No Kid Hungry campaign surrounds children with healthy food where they live, learn and play. Share Our Strength’s focus is on long-term change – the difference between just feeding a child today and making sure that children in the United States never go hungry. Since 1984, Share Our Strength has raised and invested more than $376 million in the fight against hunger —including more than $9.6 million through Bake Sale for No Kid Hungry.

Where and When: At the Winter Garden Harvest Festival on Saturday, May 4th from 9am to 2pm.  Even if you are on a diet, make sure to come out and throw a few coins in the donation box or buy a raffle ticket and check out the Winter Garden Harvest Festival.  It is an amazing event and there is an awesome splash pad for kids (both big and little). If you are not near Winter Garden, click here to find a bake sale near you.

What: We’ll have from cakes to brownies, cake pops to cupcakes and doughnuts and more for sale! We’ll also have some awesome raffle prizes. If you can’t attend, you can donate at our Share Our Strength page.

Bloggers Who Will Be There:

The Little Kitchen
Katie’s Cucina
Kokocooks
Forkful
Live Pretty
Simply Southern Baking
My Sweet Zepol
Couture Palate

Well, we have some baking to do … so we will see you on Saturday!

Julia

Awesome Cereal Bars 

Recently, I’ve become a fan of Rachel Ray’s EveryDay Magazine. Wasn’t too sure how I would take to the magazine, but I’ve borrowed a few issues from my in-laws and I’m kinda digging recommendations from the EVOO/Sammies Queen.  Every Sunday I attempt to plan for the week ahead so that Beth does not have to stress over dinner and snacks.  Constantly on the search for new ideas, I turn to EveryDay occasionally – lots of variety.  But, as you may know, I can’t simply take a recipe and do it exactly as is…..  With this, I tried the Fruity Cereal Bars recipe in the most current issue of EveryDay.  And, of course, changed it up – just a bit….

Awesome Cereal Bars

1/3 Cup Agave Syrup – use Agave, trust me.
1/4 light brown sugar – use a little less than 1/4 cup and use the light as the dark may be a bit too much for this already sweet bar
2 tbsp butter
1.5 – 2 tsp Vanilla extract.  The additional vanilla makes it delish.
2-3 cups toasted quick rolled oats – spread oats on a cookie tray and bake at 400 for about 15 minutes until lightly toasted
3/4 cup Cinnamon Roast Almonds (I use Emerald Nuts brand).  The cinnamon flavored nuts add great flavor.
1/4 cup dried cranberries
Dash of coarse salt

Cook syrup, sugar and butter until sugar is dissolved. Add vanilla, almonds, cranberries, salt.  Mix.  Add oats 1 cup at a time.  You may not need all oats as you don’t want the mixture too unmanageable.  Consistency should be spreadable (kinda like a good batch of rice crispy treats).

Line a glass baking dish with parchment, spread mixture evenly to the desired bar thickness.  Refrigerate for 30 minutes.  Cut into bars.

NOTE: Once bars are cut, dust plate with powdered sugar (lightly) to keep the bars from sticking to the plate. I had a bit of difficulty with the bars sticking after longer refrigeration (I’m open to suggestions – because no matter what – these are a make-again). You can add anything to these bars – and play with the consistency.  But do note that they are on the sweet side – so I refrain from using chocolate chips when using the Agave.

Enjoy.

Carrots are not the first ingredient that comes to mind when baking sweets, but these carrot cake cupcakes topped with cream cheese frosting will be a welcome addition to your Easter dessert table.  This recipe is an old and well-loved family favorite that is sure to please. Thanks, Aunt Margaret, for sharing this recipe!

14 Carrot Gold Cupcakes (And Cake)

Ingredients:

Cake:
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups sugar
4 eggs
1 ½ cups canola oil
2 cups chopped carrots
1 – 8 ounce can crushed pineapple, drained
½ cup nuts, chopped (walnuts or pecans)
(double the nuts to have enough to decorate with chopped nut topping)
1 cup shredded sweetened coconut

 Cream Cheese Frosting:
½ cup butter
8 ounces cream cheese
2 teaspoons vanilla
1 pound confectioners sugar

Yield:
24-30 cupcakes or one 2-tiered 9 inch cake

Directions:

First, preheat oven to 350 and line your cupcake tins with cupcake liners.   Remove cream cheese and butter from the refrigerator to soften to room temperature if you plan to bake and frost the cupcakes in one day.

Second, finely chop the walnuts.  I prefer to use a food processor, but you can also hand chop.  Set aside one-half cup to use in the cupcakes.  The remainder will be used for the optional topping.

Third, shred the carrots and set aside.

Fourth, combine the following dry ingredients into a mixing bowl:  flour, white granulated sugar, baking powder, baking soda, cinnamon, and salt.  Make sure to mix slowly if using an electric mixer so that you don’t end up a white, powdery mess!

Fifth, combine oil and eggs into the dry mixture.

Sixth, add chopped carrots, pineapple, coconut, and 1/2 cup of the chopped walnuts to the mixture.  Combine until well-mixed.

Seventh, pour the batter into the cupcake liners.  Fill each liner up to three-quarters of the way to the top.  To avoid dripping and mess, I recommend using a batter dispenser like the Pancake Pen.   I love this product and I use it all the time!

Finally, bake at 350 for 25-30 minutes until golden brown.  Insert a toothpick into a cupcake.  If it comes out clean, the cupcakes are done.  If it does not, bake in five-minute increments and test with a toothpick until done. Remove from oven and allow the cupcakes to cool in the tin for at least 10 minutes before removing from the tin and allowing them to cool completely on a wire rack.

Cream Cheese Frosting:

Allow cream cheese and butter to reach room temperature in order to make it softer and easier to mix.  Next, combine cream cheese and butter in a mixer at the lowest setting.   Gradually increase to medium speed until fluffy, or about two minutes.

Reduce to low speed.  Slowly add vanilla and confectioners sugar.  Increase speed until thoroughly mixed.

If the icing is too soft, place it in the refrigerator for up to 10 minutes to firm up.  Frost cupcakes immediately or cover with plastic wrap and refrigerate frosting until ready to use. If using frosting that has been refrigerated overnight, allow to warm to room temperature and stir with a spatula before using.

Frost the cupcakes with cream cheese icing and garnish with the remainder of the chopped nuts if desired by rolling the top of the cupcake into a bowl of chopped nuts.

-This recipe can also be made as a cake in a 9×13 pan or two 9-inch round cake pans.

To make this recipe as a cake, bake at 350 for 35 minutes or until toothpick is inserted cleanly. Cool on a wire rack.

Then ice and assemble.

Optional cake decorations are nuts and dried pineapple.

Enjoy!

Katherine

14 Carrot Gold Cupcakes

Carrots are not the first ingredient that comes to mind when baking sweets, but these carrot cake cupcakes topped with cream cheese frosting will be a welcome addition to your Easter dessert table. This recipe is an old and well-loved family favorite that is sure to please.

Ingredients:

CAKE
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups sugar
4 eggs
1 ½ cups canola oil
2 cups chopped carrots
1 - 8 ounce can crushed pineapple, drained
½ cup nuts, chopped (walnuts or pecans)
(double the nuts to have enough to decorate with chopped nut topping)
1 cup shredded sweetened coconut

CREAM CHEESE FROSTING
½ cup butter
8 ounces cream cheese
2 teaspoons vanilla
1 pound confectioners sugar

YIELD
24-30 cupcakes or one 2-tiered 9 inch cake

Directions:

CUPCAKES
First, preheat oven to 350 and line your cupcake tins with cupcake liners. Remove cream cheese and butter from the refrigerator to soften to room temperature if you plan to bake and frost the cupcakes in one day.

Second, finely chop the walnuts. I prefer to use a food processor, but you can also hand chop. Set aside one-half cup to use in the cupcakes. The remainder will be used for the optional topping.

Third, shred the carrots and set aside.

Fourth, combine the following dry ingredients into a mixing bowl: flour, white granulated sugar, baking powder, baking soda, cinnamon, and salt. Make sure to mix slowly if using an electric mixer so that you don’t end up a white, powdery mess!

Fifth, combine oil and eggs into the dry mixture.

Sixth, add chopped carrots, pineapple, coconut, and 1/2 cup of the chopped walnuts to the mixture. Combine until well-mixed.

Seventh, pour the batter into the cupcake liners. Fill each liner up to ¾ of the way to the top. To avoid a dripping and mess, I recommend using a batter dispenser like the Pancake Pen (http://www.williams-sonoma.com/products/pancake-batter-dispenser-pen/). I love this product and I use it all the time!

Finally, bake at 350 for 25-30 minutes until golden brown. Insert a toothpick into a cupcake. If it comes out clean, the cupcakes are done. If it does not, bake in five-minute increments and test with a toothpick until done. Remove from oven and allow the cupcakes to cool in the tin for ten minutes before removing from the tin and allowing them to cool completely on a wire rack.

CREAM CHEESE FROSTING
Allow cream cheese and butter to reach room temperature in order to make it softer and easier to mix. Next, combine cream cheese and butter in a mixer at the lowest setting. Gradually increase to medium speed until fluffy, or about two minutes.

Reduce to low speed. Slowly add vanilla and confectioners sugar. Increase speed until thoroughly mixed.

If the icing is too soft, place it in the refrigerator for up to 10 minutes to firm up. Frost cupcakes immediately or cover with plastic wrap and refrigerate frosting until ready to use. If using frosting that has been refrigerated overnight, allow to warm to room temperature and stir with a spatula before using.

Frost the cupcakes with cream cheese icing and garnish with the remainder of the chopped nuts if desired by rolling the top of the cupcake into a bowl of chopped nuts.

This recipe can also be made as a cake in a 9x13 pan or two 9 inch round cake pans.

To make this recipe as a cake, bake at 350 for 35 minutes or until toothpick is inserted cleanly. Cool on a wire rack.

Then ice and assemble.

Optional cake decorations are nuts and dried pineapple.

Enjoy!

Last year, we  showed you how to dye pastel Easter eggs in a variety of naturally occurring organic colors.  This year, we were inspired by fellow blogger Hey Jen Renee, whose post about Kool-Aid dyed eggs is currently making the rounds on Pinterest.

Happy Easter!

To make Kool-Aid eggs, you will need:

Just add water

• a packet of Kool Aid
• 2/3 cup of water (we used cold tap water)
• a hard boiled egg
• a glass or bowl
• a slotted spoon

Empty the Kool-Aid packet into a glass or bowl. Add water. Stir until dissolved.

Cherry Kool-Aid

Gently place the egg into the glass or bowl.  Let the egg sit in the dye for varying periods of time to experiment with a variety of shades.  Remove with a slotted spoon.  Or remove by hand if you prefer colorfully dyed fingers.

Placing the egg into the cup

Taste Test Experiment: I peeled and ate an egg shortly after dyeing it. No Kool-Aid flavor!

Close up with Kool-Aid eggs

 Abbey

Easter season is one of creativity in the Live Pretty households.  While we constantly think of new, creative ideas for Easter, there are those that are staples.  With that, we wanted to share some Easter traditions with you as we prepare for Easter.

Easter Baskets

See how Easter Baskets can have special meaning.  Here, Beth shares a family tradition as well as her techniques for wrapping the perfect basket.

Dye Your Eggs – The Natural Way

There are many ways to dye Easter eggs – from food coloring to Kool-aid. Here, we present natural dye ideas ranging from Paprika to Tea.  Check it out.  Fun.

Home Made Easter Candy

Easier than you think.  While the store-bought Peeps will always be here, try these extra special Easter candies.

Easter Coffee Cake

Make this.  Really. Make this.  This is something I look forward to each year.  The Easter Coffee Cake is one not to be missed.  Make it part of your traditions.

Bunny Rolls

This Live Pretty tradition has garnered some attention.  Our little family tradition was shared a few years back with the readers of Orlando Sentinel and has remained a ‘must-have’ on our Easter tables.  The only problem with the bunny rolls is that it’s very hard to keep them around….they seem to disappear as quick as a wild bunny.

From Around The Web:

There are so many great Easter ideas.  Following are a few ideas that have caught our attention.

Pinterest – Check out the Live Pretty Easter Board on Pinterest.  Cool ideas that will start a conversation.

Bird Nests Cupcakes – check out Better Homes & Garden’s take on the cupcake.

Dixie Sugar is a great Easter resource.  The Easter section on their site offers recipe and baking ideas.  Good stuff.

Parenting.com shares coloring pages for your children.  Keep ‘em busy.

Check out CoolMomPicks Easter resource pages.  Great links to Easter solutions.

Enjoy this spiritual season filled with meaning and family fun. Please share your Easter traditions – we’d love to hear.

Rod

Years ago, prior to being a mother myself, I began making banana bread in an effort to do some baking for my lovely nieces. It was at this time that I became obsessed in finding the “perfect” banana bread.

After a few tries at different recipes, I found the perfect one and made it my own by tweaking and tweaking (and of course adding chocolate). My nieces fell so in love with this sweet, moist and chocolatey version that it soon became known around our family as “Aunt Du-Du Bread” … since these two lovely little girls could not yet say “Aunt Julia.”

The best thing about this simple banana bread is that the older and browner the bananas you use, the better the bread is.  So it is perfect for those bananas you forget about, or those you pop in the fridge once they start to brown.

So, in celebration of motherhood, and the beauty it creates in this world, I share my Chocolate Chip Banana Bread recipe with you.  Make some this Mother’s Day to share with a special mom, and her loving creations.

“Aunt Du-Du’s” Chocolate Chip Banana Bread

Ingredients:

2 Medium Bananas, Brown-Spotted (or Fully Brown)
1/4 Cup Unsalted Butter, melted and cooled
1/3 Cup Canola Oil
1/4 Cup Buttermilk (or 4 Tbsp milk with 1 tsp Lemon Juice stirred in)
1 Tablespoon Pure Vanilla Extract
2 Eggs
1 Cup Sugar
1 1/2 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Bittersweet Chocolate Chips (Ghirardelli is best)

Note: You can also add 1 cup shredded coconut and 1/2 cup almond slivers instead of chocolate chips for another flavor option.

Directions:

Heat oven to 350 degrees F. Prep a loaf pan by covering interior of pan with butter, then dusting with flour. (Put the flour in the pan and shake around over the sink until coated). Set pan aside.

Pour butter, canola oil and sugar in bowl of stand mixer. Cream together until fully incorporated.

Add eggs, one at a time, until mixed and creamy.

Add in dry ingredients – flour, baking soda and salt – mix just until the batter becomes thicker.

Add in buttermilk (or milk you have mixed with lemon juice and sat aside for a few minutes to curdle), vanilla extract and bananas. You can mash the bananas in a bowl prior to adding, or just break up with your hands as you add them to the bowl (I prefer the later – one less bowl to clean).

Mix at medium speed until fully mixed together – about 90 seconds at the most.

Toss the chocolate chips with a sprinkling of flour to prevent them from sinking to the bottom of the bread. Mix them into the batter at low speed for just a few seconds until spread throughout the batter.

Pour the batter into prepared load pan.

Bake 1 hour to 1 hour 10 minutes until a knife put in the center of the bread comes out mostly clean (with a few crumbs attached to the knife). If the top starts to brown too much mid-way through, lay a piece of loose foil over the top.

Remove from the oven and cool for 5-10 minutes in the pan.

Run a butter knife around the bread while still in the pan to remove any crumbs that have stuck to the side.

Flip bread over carefully on a rack, some newspaper or paper towels and cool through before cutting.

Slice and serve. The bread will keep in an air tight container or wrapped tightly in foil for about two-three days.  So, make in advance for special occasions or to share.

Enjoy!

"Aunt Du-Du's" Chocolate Chip Banana Bread

Years ago I became obsessed in finding the "perfect" banana bread. My nieces fell so in love with this sweet, moist and chocolatey version that it soon became known around our family as "Aunt Du-Du Bread" ... or my Chocolate Chip Banana Bread.

Ingredients:

2 Medium Bananas, Brown-Spotted (or Fully Brown)
1/4 Cup Unsalted Butter, melted and cooled
1/3 Cup Canola Oil
1/4 Cup Buttermilk (or 4 Tbsp milk with 1 tsp Lemon Juice stirred in)
1 Tablespoon Pure Vanilla Extract
2 Eggs
1 Cup Sugar
1 1/2 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Bittersweet Chocolate Chips (Ghirardelli is best)
Note: You can also add 1 cup shredded coconut and 1/2 cup almond slivers instead of chocolate chips for another flavor option.

Directions:

Heat oven to 350 degrees F. Prep a loaf pan by covering interior of pan with butter, then dusting with flour. (Put the flour in the pan and shake around over the sink until coated). Set pan aside.

Pour butter, canola oil and sugar in bowl of stand mixer. Cream together until fully incorporated.

Add eggs, one at a time, until mixed and creamy.

Add in dry ingredients - flour, baking soda and salt - mix just until the batter becomes thicker.

Add in buttermilk (or milk you have mixed with lemon juice and sat aside for a few minutes to curdle), vanilla extract and bananas. You can mash the bananas in a bowl prior to adding, or just break up with your hands as you add them to the bowl (I prefer the later - one less bowl to clean).

Mix at medium speed until fully mixed together - about 90 seconds at the most.

Toss the chocolate chips with a sprinkling of flour to prevent them from sinking to the bottom of the bread. Mix them into the batter at low speed for just a few seconds until spread throughout the batter.

Pour the batter into prepared load pan.

Bake 1 hour to 1 hour 10 minutes until a knife put in the center of the bread comes out mostly clean (with a few crumbs attached to the knife). If the top starts to brown too much mid-way through, lay a piece of loose foil over the top.

Remove from the oven and cool for 5-10 minutes in the pan.

Run a butter knife around the bread while still in the pan to remove any crumbs that have stuck to the side.

Flip bread over carefully on a rack, some newspaper or paper towels and cool through before cutting.

Slice and serve. The bread will keep in an air tight container or wrapped tightly in foil for about two-three days. So, make in advance for special occasions or to share.

Enjoy!

In a smaller suburb of Orlando, Oviedo offers Pappy’s Patch U-Pick Strawberries Farm. A pick-your-own strawberry farm perfect for a family outing.  As I mentioned in my Picking Blueberries post, I enjoy educating my children about food.  With Pappy’s, we are able to show the girls how we can start the day by picking strawberries and end the day by enjoying dishes made from those berries.  Often, the effort results in conversations about how other foods we eat get from the farms to our tables.  It’s also resulted in asking if our food is local, or being shipped to us. Kinda cool when we’re in Publix and another shopper overhears my child identify that the tomato is from Chile, not Florida.

Today we enjoyed our outing with neighbors.  Our goal by the end of the day was to have a pizza party and mini strawberry pies.

Pastry Dough
Make the perfect pastry dough.  We usually have one frozen on hand. Beth’s pastry recipe can be found here.

Strawberry Jam/Sauce

In a sauce pan, add 2 cups chopped strawberries. Combine with 2 cups sugar (we used less sugar as most recipes seem to call for double the amount of sugar to strawberries.  You can adjust according to taste).

Bring mixture to a low boil.  Cook on low until strawberries are reduced and a sauce develops and thickens. Add more sugar according to taste preference. You want a thick sauce so be patient. Simply place leftovers in a jar.

Assembling the pies:
Slice the strawberries and layer in mini shells.  Cover with Strawberry sauce and chill.

About Pappy’s  - While I couldn’t find a dedicated web site for Pappy’s Patch, you can find Pappy’s Patch on Facebook and by searching the web for pick your own fruit.  I recommend you call first to confirm they are open.  Plan ahead.

Enjoy the time with your family. And, know that farm to table goes beyond strawberry fields.

Rod