I watched my petite 5 year old daughter running around the school track, she, not knowing in the least that she stuck out like a sore thumb. At the “race/walk” fundraiser for her elementary school, the kids were asked via memo to show spirit by wearing their bright blue school t-shirts. This memo went unread and swiftly into the trash by moi, and in turn, my daughter proudly wore…pink and white stripes. No blending into the crowd there. Any other age, and we might have had an angst ridden mother embarrasses her daughter brew ha ha. But, thankfully she hadn't noticed she was the Hawaiian shirt at a black tie affair on this particular day.
Miss Mullet USA 1986 I couldn't help but flashback to some of my own Mother’s school snafus. There was the elementary school field trip to Philadelphia, and after walking around the city all morning, we finally sat in a park for lunch. Starving, I eagerly opened my Kermit the Frog lunchbox with the weird smelling thermos, fought with the fold over baggie to finally get my hands on my sandwich. After a few bites, I quickly realized I was chewing on nothing but two pieces of bread. A white, spongy, pasted to the roof of your mouth bread sandwich. You know, that bread of our youth. 200 slices for 49 cents. A loaf as long as a bus.
So my Mom was a little distracted that morning. I get it. Making lunches for four children was no doubt hard to keep up with. At one point she got clever, and started making our lunches ahead of time. She’d assemble tuna sandwiches, stock up on yogurts and juice boxes and put it all in the freezer. The problem here, is that NONE OF IT WAS EVER THAWED OUT BY LUNCH. One by one, I’d go through each item in my lunch bag, hopeful that something wouldn't be hard as a rock. It played out like this: Tuna sandwich with icicles, pass. Plastic spoon finally cracks in half desperately trying to scrape ice shavings from top of yogurt, pass. Manage to shove straw into juice box brick but quit sucking due to lightheadedness, pass. One by one, the frozen feast goes back into my lunch bag. I get in line to buy a taco boat.
So my Mom was a little distracted that morning. I get it. Making lunches for four children was no doubt hard to keep up with. At one point she got clever, and started making our lunches ahead of time. She’d assemble tuna sandwiches, stock up on yogurts and juice boxes and put it all in the freezer. The problem here, is that NONE OF IT WAS EVER THAWED OUT BY LUNCH. One by one, I’d go through each item in my lunch bag, hopeful that something wouldn't be hard as a rock. It played out like this: Tuna sandwich with icicles, pass. Plastic spoon finally cracks in half desperately trying to scrape ice shavings from top of yogurt, pass. Manage to shove straw into juice box brick but quit sucking due to lightheadedness, pass. One by one, the frozen feast goes back into my lunch bag. I get in line to buy a taco boat.
I squint as the sun emerges from behind the clouds, hindering my view of the great blue sea of children making their way around the race track. I lose sight of my daughter for a second, and I quickly play “Where’s Waldo” scanning the crowd for pink and white stripes. Bingo! I see her running towards me with a big smile on her face and her dark ponytail bobbing. My thoughts float back to my Mom, and I think of all the band uniforms and dresses she dutifully hemmed for us the night of an event, projects helped with, errands run, or baked goods she made at the ninth hour thanks to her Last Minute Lucy children. She gets a pass on the occasional bread sandwich.
Receiving my Mom's encouragement in the present, and reflecting on memories from the past really frees me to relax, and just be. Be the mother who keeps throwing out important school papers. Be the mother who will probably forget to pick up her kid after some practice(s). Be the mother who will get locked out of her house during the morning rush and walk up to the high school in an orange and purple bathrobe to get a key from a horrified child (yup, she did that). But also be the mother who will create warm memories for my children like soft pumpkin cookies on a crisp fall day.
As we are deep into the autumn season, there are a plethora of recipe collections in glossy magazines that are beautiful and perfect looking. I’m not sure about you, but little intricate cut out leaves adorning lattice pie crusts, and wine poached pears just aren't fitting into my culinary repertoire right now. That’s okay. Just be where you are right now. Life throws a lot at us to juggle, to remember, and to organize. It is hard. So, let’s put on some pink stripes and have dessert, and oh yes, make it EASY. Enjoy!
Receiving my Mom's encouragement in the present, and reflecting on memories from the past really frees me to relax, and just be. Be the mother who keeps throwing out important school papers. Be the mother who will probably forget to pick up her kid after some practice(s). Be the mother who will get locked out of her house during the morning rush and walk up to the high school in an orange and purple bathrobe to get a key from a horrified child (yup, she did that). But also be the mother who will create warm memories for my children like soft pumpkin cookies on a crisp fall day.
As we are deep into the autumn season, there are a plethora of recipe collections in glossy magazines that are beautiful and perfect looking. I’m not sure about you, but little intricate cut out leaves adorning lattice pie crusts, and wine poached pears just aren't fitting into my culinary repertoire right now. That’s okay. Just be where you are right now. Life throws a lot at us to juggle, to remember, and to organize. It is hard. So, let’s put on some pink stripes and have dessert, and oh yes, make it EASY. Enjoy!
Photo Credit: Julie Nicole Photography Turtle Pumpkin Pie -10 Servings
A delicious no-bake pie that comes together in a snap! Can be made ahead and frozen.
Ingredients:
1/4 cup + 2 T caramel topping, divided
1 graham pie crust
1/2 cup + 2 T pecan pieces, divided
1 cup cold milk
2 pkg (4 serving size) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tub (8 oz) whipped topping, thawed
Directions:
A delicious no-bake pie that comes together in a snap! Can be made ahead and frozen.
Ingredients:
1/4 cup + 2 T caramel topping, divided
1 graham pie crust
1/2 cup + 2 T pecan pieces, divided
1 cup cold milk
2 pkg (4 serving size) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tub (8 oz) whipped topping, thawed
Directions:
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
- Refrigerate 1 hour. Top with pecans and drizzle
remaining caramel with fork. Store leftovers in refrigerator.
Recipe Source: www.kraftrecipes.com
Julie Nicole Photography Spicy Pumpkin Cookies
These "cakey" cookies are not spicy as the title indicates, but super moist, and never last long in our house! With 4 basic ingredients, they are seriously the easiest cookies I've ever made.
Ingredients:
1 box yellow cake mix
2 tsp pumpkin pie spice
1 cup canned pumpkin
1/4 cup butter, softened
1/2 raisins (optional)
1/2 cup pecans (optional)
Cream Cheese or Vanilla Frosting
Directions:
Notes:
No pumpkin pie spice handy? Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.
Homemade frosting (especially cream cheese) is SO much yummier than canned. If you have extra time, make this and keep it in your fridge to top cakes, cookies, cupcakes, or quick breads: In a mixer beat 1 (8oz) pkg cream cheese, softened, 2 T milk, 4T butter, softened, 1 tsp vanilla. Pour in 1 cup 10X sugar, mix well. Add 1 more cup 10X sugar until smooth & fluffy. Add more milk if necessary.
These "cakey" cookies are not spicy as the title indicates, but super moist, and never last long in our house! With 4 basic ingredients, they are seriously the easiest cookies I've ever made.
Ingredients:
1 box yellow cake mix
2 tsp pumpkin pie spice
1 cup canned pumpkin
1/4 cup butter, softened
1/2 raisins (optional)
1/2 cup pecans (optional)
Cream Cheese or Vanilla Frosting
Directions:
- In a large bowl, beat cake mix, pumpkin pie spice, pumpkin, & butter with an electric mixer on low speed for 1 minute. Stir in raisins and nuts if using.
- On a greased or parchment lined cookie sheet, drop dough
by generous tablespoonful's. I use my OXO medium cookie scoop to make extremely quick work of this step. It's the perfect size! - Bake at 375 degrees for 10-13 minutes, until set and light golden brown around the edges. Cool 1-2 minutes, remove from sheet and cool on cooling rack. Cool completely before frosting.
- Frost with cream cheese or vanilla frosting. Sprinkle with pumpkin pie spice, or decorate them with fall colored sprinkles and candy pumpkins like my kids enjoy doing. Store loosely covered.
Notes:
No pumpkin pie spice handy? Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.
Homemade frosting (especially cream cheese) is SO much yummier than canned. If you have extra time, make this and keep it in your fridge to top cakes, cookies, cupcakes, or quick breads: In a mixer beat 1 (8oz) pkg cream cheese, softened, 2 T milk, 4T butter, softened, 1 tsp vanilla. Pour in 1 cup 10X sugar, mix well. Add 1 more cup 10X sugar until smooth & fluffy. Add more milk if necessary.
Photo Credit: Julie Nicole Photography Easy Cranberry Cake
Serves 6-8
This cake is sweet, tart, bright, and so delicious warmed with a scoop of vanilla ice cream on the side. It's also lovely served at breakfast or brunch - especially at Christmas time.
Ingredients:
12 oz fresh cranberries, rinsed and picked over for stems (I usually cut back to about 8 oz to lessen the tartness.)
1 Granny Smith apple, peeled, cored, and diced.
1/2 cup light brown sugar, lightly packed
Zest of 1 orange
Juice of 1 orange
1 1/8 tsp ground cinnamon, divided
2 extra large eggs, or 3 large
1 cup +1 T sugar
1 stick butter, melted and slightly cooled
1 tsp vanilla
1/4 cup sour cream
1 cup flour
1/4 kosher salt
Directions:
Serves 6-8
This cake is sweet, tart, bright, and so delicious warmed with a scoop of vanilla ice cream on the side. It's also lovely served at breakfast or brunch - especially at Christmas time.
Ingredients:
12 oz fresh cranberries, rinsed and picked over for stems (I usually cut back to about 8 oz to lessen the tartness.)
1 Granny Smith apple, peeled, cored, and diced.
1/2 cup light brown sugar, lightly packed
Zest of 1 orange
Juice of 1 orange
1 1/8 tsp ground cinnamon, divided
2 extra large eggs, or 3 large
1 cup +1 T sugar
1 stick butter, melted and slightly cooled
1 tsp vanilla
1/4 cup sour cream
1 cup flour
1/4 kosher salt
Directions:
- Preheat oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, juice, and 1 tsp of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer, beat the eggs on medium high speed for 2 minutes. With the mixer on medium, add 1 cup of the sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10 inch round pie plate or baking dish. Pour the batter over the fruit, covering it completely. Combine the remaining 1 T of sugar and 1/8 tsp of cinnamon and sprinkle it over the batter.
- Bake for 55-60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Seize the moment. Remember all those women on the 'Titanic'
who waved off the dessert cart. -Erma Bombeck
