Attending a birthday party yesterday for a young boy in our church gave me a new awakening.   After our arrival, my two youngest boys immediately headed out to play with the group of kids that were there to enjoy the birthday party at the park.

My oldest, who is turning 14 tomorrow, lingered at the edge of the sidewalk simply gazing at the children who were playing with enthusiasm on the playground.   It struck me hard for the first time that my son really is growing up fast.  I sort of missed seeing him out there playing and running around on the playground.

My oldest son has certainly been a blessing to me.  He loves to help me and still isn’t too big to give me a hug and say, “I love you, Mom”.   If my hubby and I need any “technical” support on the computer, then he is the “go to” man for help.   Above all, if he grows up serving the Lord, then I shall be one happy, content Mother!  (I have no greater joy than to hear that my children walk in truth. ~ III Jn. 1:4)

We decided to celebrate my son’s 14th birthday early, and so I made a really easy recipe since it was getting late last night.  It’s name is simply, “Chocolate Oil Cake“.  I actually cut the sugar in half, and it was still very enjoyable for us, especially with the delicious chocolate fudge frosting on top.  I’ve shared the simple recipe below with the original ingredients…

Chocolate Oil Cake

1 c. buttermilk (or 1 cup milk with 1 TB of vinegar)

3/4 c. oil

2 eggs

2 c sugar

2 heaping tsp. soda

2 c. flour

1/2 c. cocoa

1/2 tsp. salt

1 tsp. vanilla

Combine ingredients and beat well.  Add the vanilla last.

Bake 350 degrees about 35 min. in 9X13 pan.

Tips for Moist Cakes

I searched online to find a few suggestions for baking “moist” cakes and I thought I would share them with you.  If you have any additional tips or hints, please share them with the readers here.

- Check your cake a few minutes before time is up to prevent overbaking.

- Store your cake in an airtight container.

- One suggestion I found is to bake your cake in advance, let it cool completely, then cover with plastic wrap, store it in the freezer overnight and then take it out the next day to frost it.

- An additional suggestion I found is that you use “cake flour” if possible. (Add 2 tablespoons more of CAKE FLOUR for each cup of all-purpose flour called for in the recipe.)

2 eggs beaten

3 very ripe bananas

1/4 cup olive oil

1/2 cup water

1/2 cup sugar

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1 cup white flour

1 cup whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

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1 or 2 TB ground flaxseed

1 cup of chopped walnuts

*Optional: 1/2 cup of chocolate chips

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Directions: In a mixing bowl, beat 2 eggs, add in small pieces of ripe bananas and beat together. Next, stir in oil and water and then beat in your sugar.  On top of mixture, toss in flour, salt, baking soda and cinnamon; gently stir together and begin combining it with the liquid mixture beneath. Finally, toss in the ground flaxseed and walnuts and stir.

Pour into a greased muffin pan.  Makes one dozen.  Bake at 350 degrees for 20-25 min.

*I’ve worked this year to create this recipe for banana nut muffins that are little healthier, but still moist and enjoyable for those with a little sweet tooth. I cut back on the amount of sugar, but to make it extra special sometimes I toss in some leftover chocolate chips.  I usually use brown rice flour instead of the whole wheat flour when I have it on hand.

At a local store here in my small town, I pick up bananas at a big discount on Tuesdays.  On Wednesday nights after church we like to have some sort of snack or treat.  So, many times I whip up a quick batch of banana pudding and stick it in the fridge to have ready when we come home.

I found a video online that shows how to make homemade banana pudding and their recipe looks pretty easy. (The actual version I use without eggs is down below underneath the video.)  I usually forgo the cookies to cut back on sugar…and no complaints from the boys…they still look forward to it!

One additional note: I usually add a little nutmeg for extra flavor.  Nutmeg has some health benefits (click here), including effectiveness in killing a number of cavity-causing bacteria in the mouth.

Ingredients:

* Water
* 2 c. skim milk
* ⅓ c. sugar
* 3 tbsp. cornstarch
* 3 large egg yolks
* Pinch of salt
* 4 medium-ripe bananas
* 12 shortbread or vanilla-flavored cookies, crumbled
* Whipped cream

*For an easy homemade pudding without eggs, I use this “vanilla pudding recipe” (adding a little nutmeg), let it cool for 30 minutes in the fridge, then I mix in about half a tub of 8 oz. whip cream, add in my sliced bananas, and the put in the fridge for a couple of hours.

With this method, I have an easy “one scoop & serve” dessert.   You can sprinkle graham cracker crumbs on top to spiff it up if you wish.  For best results, mix in the dry ingredients with the milk before heating and constantly stir over heat until thickening begins to prevent lumps.  Turn off heat immediately to prevent scorching.

You don’t have to wait until Feb. 14th to enjoy a simple romantic dinner with your hubby.  If you need some one-on-one time with your hubby,  you can plan a special dinner date night at home.

Set up a separate table somewhere for your kids…with pizza or their favorite fingerfoods…or double the recipes below (or plan to take them to a babysitter).  Next, whisper sweet nothings (and place a secret love note or coupon underneath his plate in advance).  Okay, so you probably have better plans for the romantic part…but here’s a few simple recipes that you might be able to use:

Simple Pasta for Two
* 1/2 pound linguini
* 6 Roma Tomatoes – Cut into large dice
* 6 cloves garlic
* 1 tablespoon Extra Virgin Olive oil
* 1/3 cup fresh basil
* 1/2 teaspoon red pepper flakes (or to taste)
* 1/2 teaspoon salt
* Few turns of fresh ground pepper
Heat oil in a medium-high skillet, add pepper flakes, garlic, salt and pepper. Cook for 1 minute (don’t brown the garlic). Add the tomatoes and cook till tomatoes start to wilt. Add Basil and cook for 1 more minute. Add cooked pasta to skillet and toss.  Serve along with chicken breast or favorite meat and a lettuce salad for a complete meal.
*You can substitute with cherry tomatoes that have been roasted for an hour or 2 in a 250 F oven (like sun dried tomatoes).

Sweetheart Apple Crisp for Two
* 2 cups sliced apples
* 1 teaspoon honey
* cinnamon and nutmeg to taste
TOPPING:
* 1/3 cup whole wheat flour
* 2 teaspoons honey
* 1 teaspoon real vanilla
In a baking dish, add apples, and sprinkle with cinnamon and nutmeg. Next, drizzle the 1 tsp of honey over the top of the apples and spices. Next, mix the ingredients for the topping all together and spread over the apples, spices and honey. Place in 300* oven and bake until a toothpick comes out clean. Great with French vanilla ice cream or topped with whipped cream.

Late evening treat…

Love Potion
* 1/2 cup frozen strawberries, slightly thawed
* 1/2 cup frozen raspberries, slightly thawed
* 1 cup white grape juice (or apple juice)
* Maraschino cherries, for garnish
Place the first 3 ingredients in a blender and mix on High until you have a uniform color. To make the potion thicker, add more fruit; to make it thinner, add more juice. Garnish with cherries.

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Some more optional recipes…

Chicken Lasagna
3 skinless, boneless chicken breast halves
6 no need to cook lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package low-fat cream cheese, softened
2 cups shredded low-fat mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Preheat oven to 350 degrees. Bring chicken just covered with water to a boil. Allow to boil for 15 minutes or until chicken juices run clear. Drain chicken and shred. Dissolve bouillon in the hot water. Once dissolved mix bouillon with shredded chicken, cream cheese and half of the mozzarella cheese being sure to mix together well. In large baking dish spread 1/3 of spaghetti sauce across the bottom. Layers chicken mixture over sauce and place 3 noodles over chicken. Repeat layers ending with sauce on top. Put the rest of the mozzarella cheese on top. Bake for 45 minutes to an hour or until lasagna noodles are tender.

Triple Strawberry Cake
* 1 (18.25 ounce) package strawberry cake mix
* 1 (3 ounce) package flavored gelatin
* 4 cups water
* 2 cups frozen whipped topping, thawed
* 2 cups strawberries, sliced
Prepare cake according to package directions. Bake as directed for a 9×13 inch pan. Allow to cool.
Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
Spread whipped topping over cake and top with sliced strawberries.

Pink Cloud Heart Cake
* 3 packages (3 oz. size) Jello
* 2 cups boiling water
* 2 packages (10 oz. size) frozen strawberries, partially thawed
* 1 angel food bar cake, broken into bite-size pieces
Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture pour into heart mold. Chill until set.  Serve with whipped topping if desired.

Pink Frozen Fruit Salad
* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square (or heart) pan.  Freeze until firm. Chill until serving.

Cherry Love Pudding
* 1 Box of vanilla wafers
* 2 boxes of vanilla instant pudding
* Milk
* Cherry pie filling
Place a vanilla wafer in the bottom of a cupcake liner.
Make the pudding according to directions. Pour pudding over vanilla wafer to cover. Chill until set. Just before serving spoon a tablespoon of cherries over the pudding.  A dollop of whipped topping can be on top if desired.

Valentine Pie
* 1 cup Water
* 3 ounces Strawberry Gelatin Powder
* 1 pint Vanilla Ice Cream
* 1 Chocolate Crumb Pie Crust
* Hershey’s® Kisses
In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.  Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set. Arrange milk chocolate kisses in a heart shape on top of pie.

Fresh Strawberries with Chocolate Cream
* 2 cs. vanilla lowfat yogurt
* 1/2 cup light hot fudge topping
* 4 cs. strawberries, hulled and halved
Combine yogurt and fudge topping in a bowl and whisk thoroughly. Serve strawberries in individual serving bowls topped with chocolate cream.

Of course, you’ll need a flirty apron for the occasion. *wink*
Check out the aprons from my selected affiliate sponsor:

It can be rough after the holidays trying to get back to normal eating…those cravings for sweets seem to linger on and on.  I don’t know about you, but I keep thinking about chocolate fudge and brownies.  The good news is that there are some simple ways to help you start eliminating those sweets from your daily diet.

Here’s a few ideas to help you start weaning yourself from all those sweets…

1.  First, start by limiting your sweets to just the weekends or one particular day of the week.

2.  Next, mix smaller batches or portions so that there is only enough to enjoy for that day. (Even better, bake and then share half with a neighbor!)

3.  Start skipping the isle at the grocery store where all the sweets are located. (Don’t bring those goodies home that will tempt you!)

4.  Make a decision that you’re going to personally make all your treats to save money. (You’ll have more control over what ingredients are in your food and more than likely you’ll decide that it’s not so much worth your time to bake another batch of brownies.)

5.  When possible, use a natural sweetners such as Agave Nectar.

6.  Keep fresh fruits on hand.  (Make it even more special with a fruit salad…it can be refreshing anytime.)

7.  Try using simple recipes that include mainly healthy ingredients without a lot of additives. (So many additives and preservatives cause you to want to eat even more.)

8.  Keep reading healthy articles…they’ll inspire you to eat healthier and soon you’ll lose interest in junk food.

• For a really quick fix I like to make Dark Chocolate Walnut Clusters… as I don’t have to add extra flour, sugar or salt, etc.

Dark chocolate is quickly becoming known for it’s beneficial power and Walnuts are known as a super food!

Dark Chocolate Walnut Clusters

12 oz. of  Hershey’s Special Dark Chocolate Chips

1  square of almond bark

1  and 1/2  to  2 cups of Walnuts (slightly chopped, leaving large pieces)

Preparation Instructions:

Melt Dark chocolate chips and almond bark together.  You can use a double boiler or simply use the microwave (usually takes about 3-4 min. in the microwave and you need to stir after the first 2 min.).

Melt until you can blend the two ingredients together thoroughly to create a smooth texture.

Next, add your walnuts.  Tons of them!

Finally, start dipping small spoonfuls on wax paper.  Afterward, if there’s more dark chocolate left, I add some more walnuts and stir again to make a few more clusters until all the chocolate has been used.

Chill thoroughly an hour or more until well set.  

*Also, keep these stored in the fridge as they will easily melt.

Makes around 24 small clusters.

Eating instructions:

Enjoy one or two yourself…but don’t hoard them for your hips…. share generously with hubby and kids and neighbors.  Store leftovers in fridge.

Ingredients:

3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla

Directions:

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in walnuts and vanilla.
Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.

Please feel free to submit your own fudge recipe!

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You may use this recipe on your own blog, provided that
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