Archive for May, 2009

• Today’s Work

  Date: 2009.05.28 | Category: House, Preschool, Twins | Response: 0

  3-4 loads of laundry with twins’ help.
  began research for portfolio evaluation
  vacuummed family room
  cooked pot roast with twins’ help
  60 min language arts time
  cutting, coloring
  tinkertoys, dressup,
  Cubbie Character Builder
  Wrote, addressed, & distributed birthday party thank you notes.

• Yesterday’s work

  Date: 2009.05.28 | Category: Preschool | Response: 0

  1. Individual time on Reader rabbit software/ Reading text (30-45 min each)
  2. handwriting practice
  3. craft time: make a doll
  4. practice with scissors
  5. PE: horse races
  6. Tinkertoys
  7. dress up, kitchen area
  8. singing and interpretive dance

• I did something that I never do….

  Date: 2009.05.20 | Category: personal | Response: 0

  Monday we went downtown Chicago. I packed the usual supplies: snacks, juice boxes, water, wipes. I packed extra juice boxes, since I wasn’t sure how often we’d need anything to drink.

  We went to Grant Park and viewed the fountain overlooking the lake. It was breathtaking. I’m sure I’ve been there before, but this day the sun was out and the sky was blue and Lake Michigan was even bluer. On the way to the fountain, we passed the statue of Abraham Lincoln and had the twins take pictures there. I also gave a quick “history lesson” right there. and here’s the strange part of our downtown venture….

  As we were wandering around the parking Garage trying to find the way of escape, I had this thought fly up my mind. “The first homeless person you see, you need to give them your extra juice box.” Ok, that’s strange, but Ok, if I see any homeless people, I’ll do that. The fleeting thought I knew had to be from the Lord. So as we turned away from Lincoln, I saw two men sitting against the wall. I knew right then, but wrestled with obeying. There’s two of them, not one. Will they be insulted, will they try to hurt me or follow my family… A million other rationalizations and excuses ensued. But I kept turning around and looking at them. Finally, I told Rob, “I have to go do something.”

  I gave them each 2 juice boxes and reminded them that God will take them through the most difficult times of their life.

  I am one who “never” gives homeless people anything. I’ve never felt that my investment would bring viable returns. But I do know when the Still Small Voice speaks.

• Chocolate Satin Mint Cake

  Date: 2009.05.10 | Category: Recipe | Response: 0

  This recipe is from my friend Jennifer Menting, who is a Pampered Chef Consultant.
  

  Chocolate Satin Mint Cake

  Summary: Preheat oven to 325. Spray fluted (bundt) pan with oil. Prepare filling. Prepare cake. Layer Cake batter, filling, Cake batter. Bake. Cool completely. Prepare glaze and drizzle. Yield 16 servings.

  Filling:

  1 pkg (8 oz) cream cheese, softened.
  ¼ c sugar
  2 Tbsp butter, softened
  1 Tbsp corn starch
  1 egg
  2 Tbsp milk
  ¾ tsp peppermint extract

  Cake:
  
  1 pkg (18.25 oz) devil’s food cake mix
  
  1 c water
  
  1/3 c vegetable oil
  
  3 eggs

  Glaze
  
  1/3 c light corn syrup
  
  1/3 c whipping cream
  
  6 square (1 oz each) semi sweet chocolate for baking, finely chopped

  Drizzle
  
  2 squares (1 oz each) white chocolate for baking
  
  2 tsp vegetable oil
  
  ¼ tsp peppermint extract.

  Preheat oven to 325. Spray fluted pan with oil.

  For filling, beat cream cheese, sugar, butter and corn starch until well blended. Add egg, milk, and extract. Mix until smooth. Set aside.

  For Cake, combine cake mix, water, oil and eggs. Mix according to package direction. Spread 2 cups batter evenly in pan. Spread evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65 minutes or until cake tested inserted near center comes out clean. Cool in pan 10 minutes. Loosen pan from edge and center of pan. Invert onto cooling rack. Cool completely. Place rack over cutting board (or cookie sheet) lined with parchment paper so that transferring the cake during the glazing is easier.

  For Glaze: in saucepan, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly with whisk. Remove saucepan from heat. Add semi-sweet chocolate, stirring until smooth. Spread 2/3 c glaze smoothly over top and sides of cake. Freeze cake 5 minutes until glaze is almost set. Meanwhile, keep remaining glaze warm over low heat. Remove cake to serving platter. Slowly spoon remaining glaze over cake. Refrigerate until glaze is firm, about 1 hr.

  For drizzle: microwave white chocolate and oil on high about 1.5 minutes or until mixture is smooth when stirred. Stir in extract. Drizzle over cake. Refrigerate 15 minutes. Remaining whipping cream can be prepared and served with cake. Yield 16 servings.

  Notes: I use Ghiradelli semi sweet chocolate chips and Nestle white baking chips instead of the squares. It’s much better to bake the cake in the evening and frost the next day.

• “I Can’t”

  Date: 2009.05.09 | Category: Twins | Response: 0

  I sent the girls to the basement to play while I gathered the craft supplies. Once everything was ready, I invited them to do a craft with me.
  me: Girls, do you want to do a craft now?
  R: (despondently) No, I can’t until my baby dies.
  me:(incredulously) Until your baby… dies?
  Alexis: (almost hysterical) No! No! You can’t let your baby die! We must take care of her!

  I let it go… the craft supplies will be on the table when they are ready. I went back upstairs to do some other house maintenance. When I checked on them several minutes later, the twins were still caring for the dying baby.

  A: whenever she gets real sick, we can feed her.  Thanks for all your help, sissy.

• Heather’s Famous Banana Bread

  Date: 2009.05.03 | Category: Recipe | Response: 0

  Preheat oven to 350. Bake time is 45-55 min. Yield 2 loaves. Can freeze.

  1/2 c butter

  1 c brown sugar

  1 1/4 c sugar

  **Cream butter, add sugar gradually.

  4 Eggs – add one at a time to sugar mixture and beat till thick and lemon colored.

  **Combine the following

  2 1/2 c flour

  1 1/2 c oats

  4 tsp baking powder

  1 tsp baking soda

  1/4 tsp salt

  ***Add Flour mixture to egg/sugar/butter mixture alternatively with …

  1 c orange juice

  2 tsp flavoring (vanilla or orange)

  ****Stir in:

  6 (very) ripe bananas, mashed

  2 c chopped walnuts

  2 c chocolate chips (if you used vanilla, and want a more “dessert” type bread)

  Bake in greased loaf pans at 350* for 45-55 minutes.  Carefully remove from pan.

• Black Forest Dream Dessert

  Date: 2009.05.02 | Category: Recipe | Response: 0

  taken from  Taste of Home 2008 Annual Recipes p 245

  1 c all purpose flour

  2 Tbsp sugar

  1/2 c cold butter

  1/2 c flaked coconut

  1/2 c chopped walnuts, toasted

  1pkg 8z cream cheese, softened

  1 c confectioner’s sugar

  1 carton (8oz) cool whip, thawed

  1 can (21 oz) cherry pie filling

  1-1/2 c semisweet chocolate chips

  2 1/2  c cold milk

  2 pkg ( 3.4 oz each) instant vanilla pudding mix

  chocolate garnish

  In a bowel, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into ungreased 9×13 pan. Bake 350 for 15-18 min or until lightly browned. Cool on wire rack.

  In small mixing bowl, beat cream cheese until fluffy. Add powdered sugar. Beat till smooth. fold in 1 c Cool Whip. Spread over crust. Top with pie filling. cover and chill.

  In microwave safe bowl, melt chocolate chips. Stir till smooth.  In large bowl whisk milk and pudding mixes for 2 minutes until soft set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding. whisking constantly.  Pour over cherry filling. Chill 2 hrs or until set.

  Just before serving spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Yield: 12 servings

  Note, I used Ghiradelli chips.  I took about 1/2 c melted chips and spread over the cherry pie filling . The other 1 c chips I added to the pudding. I sprinkled hot cocoa powder on top for garnish.