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    • Moms’ Zucchini Bread

      Posted at 6:00 am by Lisa Cavallari
      Aug 4th

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      I love that time of year when gardens overflow with vegetables.  Maybe you have your own plot in the backyard or perhaps you’re lucky enough to be neighbors or friends with those who want to spread the love.  It’s nice to see that some things never change.  The grocery bags laid ever so carefully by the doorstep and filled with tomatoes, zucchini that I remember as a child are still being shared today.

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      These are not your average store-bought zucchinis.  They are the size of small children.  See what I mean?!  My first thought when I saw them was, ‘I never knew they could get that big!’  The sexual innuendos on this abound!  Thank you Deb and Martin!

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      This recipe for zucchini bread will also bring back fond memories if Mom or Grandma made it for you as a kid and it’s a great way to use it up.  My oldest daughter has requested I make this over banana bread or even cinnamon rolls!  It’s always a proud mom moment whenever you can sneak some veggies in under their nose.  I was mentally pumping my fist in the air while she gobbled one slice and then another.  🙂

      Moms' Zucchini Bread

      • Servings: 24
      • Time: 1hr 15mins
      • Difficulty: easy
      • Print

      Credit: tasteofhome.com

      Ingredients

      • 2 cups granulated sugar
      • 1 cup canola oil
      • 3 large eggs
      • 2 tsp vanilla extract
      • 3 cups all-purpose flour
      • 1 tsp salt
      • 1 tsp baking soda
      • 1 tsp grated lemon peel
      • 1 tsp ground cinnamon
      • 1/4 tsp baking powder
      • 2 cups shredded zucchini

      Directions

      1. Preheat oven to 350 degrees.  Grease two 8×4 inch loaf pans.
      2. In a bowl combine sugar, eggs, vanilla and oil until blended. In a separate bowl combine flour, salt, baking soda, lemon peel, cinnamon and baking powder.
      3. Combine wet ingredients with dry.  Fold in shredded zucchini.
      4. Divide batter evenly between two loaf pans.  Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes before slicing.  Enjoy!

       

       

       

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      Posted in Baking
    • Almond, Cranberry Granola Bars

      Posted at 6:11 am by Lisa Cavallari
      Jul 25th

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      I love Kind bars, but they can get a little pricey and the taste can be a bit bland. Not the case with these bars. You toast the oatmeal, pumpkin seeds and almonds so it gives the bars a crispy bite and lots of flavor.

      These hearty, homemade granola bars make a fast grab-and-go breakfast or perfect mid-morning snack.  With the mixture of almonds, pumpkin seeds and peanut butter it has lots of protein to keep you fueled all morning long.  This recipe makes 16 bars so you can share the wealth with friends or freeze half and enjoy one bar at a time whenever you need it.

      With school less than a month away, they would make a great snack or addition to your child’s lunch.  Enjoy!

      Almond Cranberry Granola Bars

      • Servings: 16
      • Time: 30mins
      • Difficulty: easy
      • Print

      Credit: www.theseasonedmom.com

       

      Ingredients

      •  2 cups old fashioned oats
      • 1 cup unsalted whole almonds, roughly chopped
      • 1/2 cup pumpkin seeds (pepitas)
      • 1 cup packed, pitted Medjool dates
      • 1/3 cup pure maple syrup
      • 1/4 cup creamy peanut butter
      • 1/2 cup dried cranberries
      • 1/4 tsp salt

      Directions

      1. Preheat oven 350 degrees.  Pour oats, almonds and pepitas onto a rimmed baking sheet.  Toast in the oven for 12 minutes.  Transfer to a big mixing bowl.
      2. Chop dates in a food processor until you have a rough paste.  Scrape into bowl with the oat mixture.
      3. Warm maple syrup and peanut butter in a saucepan on the stove over low heat until smooth.  Add to the bowl along with the cranberries.  Mix everything well.
      4. Line an 8×8 pan with parchment paper.  Spoon mixture into pan and press down with the back of a large spoon.  Freeze for about 20 minutes.
      5. Lift contents out of pan and cut into 16 squares.  Enjoy!

       

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      Posted in Baking
    • Thunder Cake: Look Out Portillos!

      Posted at 6:00 am by Lisa Cavallari
      Jul 14th

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      My oldest daughter brought home a recipe to make Thunder cake when she was in first grade and every time it storms she’s asked if we can make it.  She starts fourth grade in the fall and we finally got all of the ingredients gathered in time to make this cake when the big storms rolled through a few days ago.

      Apparently, there’s a children’s book called Thunder Cake and a mystery reader brought this to into her class.  In the story, a child is afraid of storms so the grandmother shows her that they can mix all of the ingredients for the cake just like dark the storm swirling outside.  Although we usually love storms in this household, some of those lightning bolts hit a little too close to home so we made the cake for good luck…to keep our house safe from any damage.  I’m happy to report that it worked.  😉

      I will warn you that there’s an ingredient in there that sounds and looks really strange as you’re mixing the cake batter, it’s tomato sauce.  Once you add the cocoa powder the smell and odd color disappears and it gives the cake this mysterious, wonderful flavor that you couldn’t quite put your finger on if you tried it without knowing what’s in it.

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      Personally, I think this cake rivals Portillos.  It’s moist, chocolately and goes perfectly with a cold glass of milk or a scoop of ice cream.  The process of making the cake is also a great distraction for the kids on a stormy day.  Enjoy!

      Thunder Cake

      • Servings: 8-12
      • Time: 1 hr 30 mins
      • Difficulty: moderate
      • Print

      Ingredients

      • 1 cup shortening
      • 1 3/4 cups granulated sugar
      • 1 tsp vanilla extract
      • 3 eggs, separated
      • 1 cup cold water
      • 1/3 cup plain tomato sauce
      • 2 1/2 cups cake flour
      • 1/2 cup cocoa powder
      • 1 1/2 tsp baking soda
      • 1 tsp salt
      • chocolate frosting (I used 1 can of Betty Crocker Chocolate Frosting)
      • strawberries, sliced

      Directions

      1. Cream together, one at a time, the shortening, sugar, vanilla, egg yolks, water and tomatoes.
      2. Beat egg whites in a separate bowl until peaks begin to form.  Fold into batter.
      3. In a separate bowl sift together flour, cocoa, baking soda and salt.
      4. Mix dry ingredients into the batter.
      5. Bake at 350 degrees into 2 greased and floured 8 11/2 to 9 inch round cake pans for 35-40 minutes.
      6. Allow to cool completely.
      7. Frost cake with chocolate frosting and top with sliced strawberries.

       

      IMG_5326I used Betty Crocker frosting for my recipe.  One can frosted the entire cake.

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      Posted in Baking
    • Present Over Perfect

      Posted at 5:29 am by Lisa Cavallari
      Jun 6th

      Present Over Perfect

      A dear friend recently told me about a book she finished called Present Over Perfect.  It changed the way she thought about everything life throws at her.  I just read it and admit that, in fact, the book had a profound effect on the way that I want to approach life from here on out too.

      Without spoiling what this book has to offer, I want to share some parts that spoke to me.  Believe me, there is no way I could possibly encapsulate everything the author, Shauna shared so this is simply a preview.

      As the title so wisely and concisely states, it’s imperative to be aware of your present surroundings instead of striving for the impossible perfect.  Ha!  Yeah, okay.  Easier said than done.  The author talks about her struggle with wanting to make everyone happy and how her faith sets her on the right path toward a slower, more content way of living.  She’s quickly approaching 40, has a busy travel and work schedule, two sons who are under the age of 8 and a supportive husband, but there is a huge hole in this wonderful life.  Her health is not the best, she constantly feels like she’s letting the most important people in her life down and, in turn, pleasing those who could care less about her.  This book puts everything into perspective as she realizes what’s truly important.

      Because of this book, these are things I will work very hard not to worry about anymore:

      NOT- what other people think. The author said it best, “Of all the things I am learning to leave behind, the heaviest is the opinion of others.”  Let’s face it, we can’t please everyone no matter how hard we try.  I struggled with and continue to struggle with this idea the most.  Trying to control what other people think or say about you is impossible.  In the end, it’s all about being the best person that you can be and when you make a mistake along the way just apologize and move on.  Don’t dwell on feeling guilty or worrying that someone might be mad at you.

      NOT- contorting your holidays and special occasions into a Martha Stewart episode.  I’ve learned to dial it back little by little for birthdays and holidays.  I blame Pinterest.  It started with birthday parties for the girls like a circus theme or an art party, then it moved on with Christmas and attempting to make the world’s most difficult dessert.  Damn you Snickers bars to the depths of hell!  Caught up in the frenzy to outdo yourself each year you realize as the author stated here…”I could plunk myself down right in the middle of the mess and realize that the mess is actually my life, the only one I’ll ever get, the one I’m in danger of missing completely, waiting around for the fantastic.”

      NOT- acquiring more material things.  She writes, “I like living in a home when it’s less full of stuff.  The simplicity feels spacious, and inspiring, like I can draw a clean breath.”  This is so true.  Cleaning out closets in my house is cathartic.  It’s a wonderful feeling to donate clothes that don’t fit to others and standing back to see how organized they are again puts me in my happy place.

      NOT- avoiding situations because something isn’t quite perfect.  Yet another perfectly written sentiment, “The ache for perfection keeps us isolated and exhausted-we keep people at arm’s length, if that, and we keep hustling, trying to reach some sort of ideal that never comes.”  Too many times people say no to things because they’re worried about the way they look, or their house looks or whatever the circumstance.  If people are truly your friends, then it shouldn’t matter if the living room still isn’t painted and there’s a stack of school papers on the kitchen counter.  Your friends will still love you.  Don’t miss out on life because you haven’t achieved the impossible standards you set up for yourself.

      NOT-keeping the truth to yourself.  Shauna writes, “There were so many things I left to other people to feel strongly about, so much so that I often bent under the weight of so many other peoples’ strongly held opinions, tired from having to bridge all the gaps around me.  Truth telling, though is both contagious and addictive, and once you start doing it, it’s hard to stop. All of a sudden, opinions fell out of my mouth left and right. I knew so well, so deeply that the areas in which my life went off course were the same areas in which I abdicated responsibility and voice.”

      The book has so many ideas, so many pearls of wisdom that I strongly encourage you to read this if you ever feel as if your life is like running a marathon and you can’t catch your breath.  Life isn’t easy and this book simplifies it to make it a little smoother as well as offers ways to be kinder to your family and those close to you but, most of all, to be kinder to yourself.

      Thank you Melissa for this motivating read.  I loved it!

       

       

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      Posted in Baking, Health, Kids
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