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Tag Archives: mother’s day

Happy Mother’s Day to YOU!

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You guys, I love Mother’s Day. I always have.  Shout out to my Mama and all the other wonderful mothers out there!

But I also want to acknowledge that this can be a bittersweet and even downright sad day for many women and men. Those that have lost their mothers. Those that have lost children. Those that have wanted children for a long time and are scared they will never be able to have them.

I just want you to know, that my heart beats with yours today.  Remember God’s love for you, that He is with us through every tear, and I hope that His huge love will help fill the empty spots in your heart today.

Happy Mother’s Day to EVERY WOMAN (and man, as the case may be)! Because aren’t we really all mothers in one way or another?

Jessie thinks she has the best mama in the whole world! :D

And I have the best fur baby.

Happy Jessie in the shade

 

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Lemon Blossoms

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I made these for Mother’s Day, intending to give pretty little baggies of them as gifts to all the mothers at the annual Mother’s Day picnic on Dennis’ side of the family.  It didn’t quite work out that way.  The first pan, which was half the batch, I didn’t grease well enough and they all stuck horribly so guess where those ended up?  Yup, in our bellies.  Can’t say we were too sad that only half the batch was pretty enough to share.  But then we couldn’t keep our hands off those either, and in the end, there were only enough to give to two mothers: his and mine.

Our mothers loved these little beauties, and we loved them.  Way too much.  They are really delicious, but most of the lemon flavor comes from the glaze, and I would suggest trying this with a lemon cake mix instead of a yellow if you can find one.  That would really intensify the lemon flavor.  They are wonderful as is, but can you get enough lemon flavor in the summer?  I think not.

Lemon Blossoms

Printable recipe
Printable recipe with picture

1 (18.5 oz) box yellow or lemon cake mix
1 (3.5 oz) box instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners sugar, sifted
1/3 cup fresh lemon juice
Lemon zest from 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Preheat oven to 350 degrees. Spray miniature muffin tins thoroughly with cooking spray.

Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Batter will be quite thick. Using a cookie scoop, divide the batter between the muffin wells, filling each halfway. Bake for 12 minutes.

While the blossoms are baking, make the glaze. In a mixing bowl, whisk together the sugar, lemon juice, zest, oil, and 3 tablespoons water. Whisk until smooth.

Remove the blossoms from the oven when they are done and turn out onto a tea towel. You might have to run a butter knife around the edges of the cupcake wells to loosen them before turning out. While they are still warm, dip the blossoms into the glaze, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. (I did this over the sink.) Let the glaze set, about 1 hour, before storing in airtight containers or covering with plastic wrap on a platter.

Makes 48 mini-cakes

Recipe source: Paula Deen, as seen on Minda’s Cooking

Plum Lovin’ Pie

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If you’re a fan of Janet Evanovich, you might have recognized the “Plum Lovin'” part of the pie title.  I just couldn’t help myself!  I’ve read every one of the Stephanie Plum novels!  I’m kinda addicted to them the same way I’m addicted to sugar.  Epic, brain-stimulating meat and potatoes novels have their place, but we all need book desserts once in a while too, and this series is mine.

This gorgeous dish belongs to my Mother-in-Law, who got it indirectly from her own Mother-in-Law.

Anyway, I thought I’d get this recipe up in honor of mothers since I first made this pie for Mother’s Day last year.  It disappeared so fast that I didn’t realize I failed to get a picture until it was too late.  It got high praise at my husband’s family’s annual Mother’s Day barbecue and again this year on Easter.  It’s a very simple pie that doesn’t disappoint.    Do ma a favor and make her one yourself!  And get her a copy of One for the Money while you’re at it!

This pie is best with my favorite pie pastry, which I used the first time, but pictured is the pie I made in a pinch with Pillsbury refrigerated pie dough.  Although I could never condone such methods (do as I say and make your own crust, not as I do), it works and the pie doesn’t suffer much for the added convenience.

Plum Lovin’ Pie

Printable recipe
Printable recipe with picture

2 (15 ounce) cans whole plums in heavy syrup (I used a 30 oz can from Aldi)
1 cup granulated sugar
1/3 cup flour
Pinch of salt
1 teaspoon almond extract
Butter for dotting pie
Pastry for a two-crust pie
1 egg white, beaten

Place the oven rack in the lower third of the oven and preheat to 400 degrees. Strain the juice from the plums into a large saucepan. Cut the plums in half, then half again, pitting as you go. Set plums aside. Mix together the sugar, flour and salt in a bowl. Do not skip this step or you’ll have flour lumps. Pour the mixtures into the saucepan with the plum juice. Cook the mixture over medium heat stirring often at first, then constantly as the mixture heats. Cook and stir, scraping the bottom of the pan with a wooden spoon until the mixture is very thick and gooey. Turn off the heat from under the sauce pan. Add the almond extract and sliced plums and stir to combine. Set aside. Line a 9″ pie plate with pastry and brush lightly with egg white. Pour the hot filling into the pie dish, arranging the plums around if needed. *Don’t overfill the pie. Leave out a little of the juice if it gets too full.* Dot with butter and top with the top crust. Flute, brush the top with some of the remaining egg white, and cut vents into the dough. Place a pie shield over the crust and bake pie for 30 minutes, then remove the pie shield and bake for about 10 more minutes, or until golden brown and done on the bottom. Remove from the oven and cool on a cooling rack for several hours or overnight.

Recipe source: The Cooking Photographer

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