“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Saturday, May 09, 2009

Bunnies, doors, ivy & spooky rabbits, it's PINK SATURDAY again. Let's celebrate!

Well, here it is...PINK SATURDAY again over at Beverly's How Sweet the Sound. I hate to say it, but if feels like my life is literally slipping through my hands. The days and weeks are rushing by so quickly. I've heard that time flies if you're busy or if you're having fun. All I know for sure right now is that it sure is flying☺

I've really got a little of this and a little of that again this week. I'll start off with something that I totally forgot that I had stored away, my little, pink bunny planter. This cutie patootie was discovered in a cupboard off my family room one day last week when I was rummaging around looking for a vacuum cleaner bag (don't ask!). I grabbed it, brought it upstairs, gave it a bath and decided that it would be sweet filled with ivy. I have to go to the store for more bird seed this weekend and ivy is at the top of my list.

As long as I'm starting off with bunny rabbits, I'll share one with you that I found at my Goodwill Store a month or so ago. There is something about it that attracted me...no eyes, pink accents...kinda spooky, huh? Either I'm attracted to creepy bunnies or I like to bring home stuff no one else in their right mind would find attractive. Uhm, now I'm even creeping myself out! Let's move on...

Each morning I sit at my kitchen table and digest a little something to think about during the day. This book is filled with the kind of goodness and words that bring a gentle warmth to my soul. I've had it for years and each time I read my entry for the day, I'm able to "see" something new and worthwhile to remember or share that I didn't think about the last time around. I like books like that...the ones that keep giving, even after you've read them over and over.

Next in line are my adorable, teeny, tiny canisters. I've placed a penny near them to give you an idea as to their size. I have a set just like this that are regular, practical and useful for storage but these little dudes are more fun to look at!

At the end of the line...and closing the door on this Pink Saturday for me, is the itty-bitty screen door that hangs on the wall in my guest powder room. I found this about five years ago at a tag sale. If I remember correctly, I plunked down a dollar for the right to bring it home with me.

If you l♥ve pink and want to see oodles more and have some fun while you're at it, take a stroll over to How Sweet the Sound. Well over one hundred of us gather at the end of each week to celebrate our pinkness! See you next week...that is...if the creepy bunny rabbit doesn't do something to me first!

Thursday, May 07, 2009

♥Strawberry Yogurt Smoothie Pops♥ Good for you, good for your body & good for the little ones!

Strawberry-Yogurt Sm♥♥thie P♥ps YUM! YUM!

Photo courtesy of Woman's Day Magazine


    1 lb strawberries, hulled
    1⁄3 cup plus 1⁄4 cup sugar, preferably superfine
    2 tsp lemon juice
    2 cups vanilla yogurt

    You’ll also need:
    2 large plastic squeeze bottles,
    10 pop molds (1⁄2-cup capacity)

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

These are really, really GOOD and HEALTHY and LOW CALORIE and YUMMY! Who cares if you're watching your weight...or not...lick for lick and slurp for slurp, these are winners hands down! My kids are always telling me to feed the grandchildren healthy. Well, now I can make the parents happy and the kids happy and me happy because I ♥ to putter in the kitchen!

Tuesday, May 05, 2009

I ♥ Reese's Peanut Butter Cups. I ♥ this recipe!

Fillo Peanut Butter Cups

Photo courtesy of Woman's Day Magazine


    1 box (1.9 oz) mini– fillo shells (15 in box)
    15 miniature peanut butter cups (from a 12-oz bag)
    1 can (7 oz) whipped light cream


1. Heat oven to 350ºF. Line a rimmed baking sheetwith foil. Place fillo shells on baking sheet.

2. Place a peanut butter cup in each shell. Bake 5 minutes until chocolate softens. With small metal spatula or knife, flatten and even out chocolate in
fillo cup. Let stand at room temperature until cooled.

3. Top each filled cup with whipped cream. Sprinkle with chopped salted peanuts, if desired.

Each of these is 97 calories. A manageable number☺

These are GOOD, easy to make, and a great addition to my repertoire of recipes when I'm baking and cooking with my grandchildren. Little guys feel so good when they can make something to take home to mommy and daddy.

There aren't many times that I find a recipe and immediately buy the ingredients. I did with this one and I sure don't regret the trip to the store! If you ♥ Reese's Peanut Butter Cups, you are in for a treat!

Monday, May 04, 2009

♥The BEST Coconut Cake EVER♥ Bake one for M♥m on her big day & you'll get extra points

I found this recipe in Good Housekeeping Magazine the last time I was sitting in my doctor's office waiting for my appointment. I have one of the few physicians in town that actually has good reading material for his patients.

The recipe looks complicated, and really, it's not. Just grab all of your ingredients, line them up on your work surface and go for it! Believe me, if you l♥ve coconut like I do...there is no way you are going to be disappointed. This is one of those cakes that becomes a family tradition...asked for over and over and over.

The best Coconut Cake EVER!


  • Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
  • Filling
  • 3/4 cup sugar
  • 1 cup sour cream
  • 4 tablespoons milk
  • 1/2 cup flaked, sweetened coconut
  • Frosting
  • 1 recipe 7-minute Frosting
  • Flaked, sweetened coconut, for sprinkling


Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes

Ease of preparation: Easy

Basic 1-2-3-4 Cake:

  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ease of preparation: Easy

7-Minute Frosting:

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Preparation time: 5 minutes

Cooking time: 7 minutes

Ease of preparation: easy

Sunday, May 03, 2009

Make M♥m an Angel Lush Cake with Pineapple Filling for M♥ther's Day...she'll l♥ve it, I pr♥mise

I can't imagine a more welcome, light and calorie-less dessert for mom on her special day. Most mom's now-a-days are watching what they eat, if not to lose weight, she wants to make healthy choices.

I've made this cake many times and each time I l♥ve it more. Why? Because a slice is 120 calories if you make it as suggested. Sometimes I even pare that down more by using sugar-free pudding and non-fat Cool Whip. I make my Angel Food cake at home, although you can buy one at your local bakery if you are pinched for time.

This is a cake that can be tweaked here and there so suit anyone and everyone and just about any taste bud. I've also made this with vanilla pudding and bananas. Another time I used strawberries, yet another, lemon pudding and blueberries. But one thing was constant, low calories, easy to prepare and the fact that I was never disappointed. If you've made this popular dessert before, I bet it has become a favorite when you are in a hurry, want to cut calories or just want something light, pretty, and delicious for yourself, friends, or family.

The ingredients:
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries

MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.

STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.

REFRIGERATE 1 hour. Top with berries.

Mark your layers for ease in cutting:
Place toothpicks all around to mark your layers and be sure to use a serrated knife!