Baked Blueberry Lemon French Toast with Fresh Blueberry Sauce


This past weekend, I had a few of my very dear childhood friends over for brunch. It was really lovely catching up with these ladies and I am always amazed to see how we each have embarked on our own paths and yet that bond we once had still remains strongly intact.

Now that I have a child of my own, I often wonder what the most important factors are in determining the type of person an individual becomes. Parenting? Siblings? Birth order? Peers? Geography? There are several variables, that is certain; but I know that the group of friends a person surrounds themselves with has to have a significant role in development.


I was very fortunate to have had a great group of girlfriends when I was young. They were (and still are) very kind, compassionate, and empathetic human beings. We went through those awful and awkward middle school years together and had very immature moments; but we sincerely cared about one another.  I can recall a particular instance, in seventh grade, when a group of us were on a hayride and one of the boys on the tractor trailer said something mean about how I looked and Andrea swooped right in and put that kid in his place and then reassured me that he was “such a jerk.” She may not even remember this event now, but I am eternally grateful.  While most 13 year old girls would have been more concerned with fitting in, Andrea didn’t stand for that kind of rudeness. I think that’s why my parents always loved her so much. There are countless other warm memories the group of girls and I share and some of those were recounted as we dined together. It makes my heart happy and very thankful.


Robert was working on Saturday morning so I tried to prepare most of brunch in advance because it’s sometimes challenging cooking while Smith pulls dirty diapers out of the Diaper Genie or uses my eyeliner pencil as a crayon on our bathroom floor. One of those items I prepared in advance was this baked blueberry lemon French toast with fresh blueberry sauce. I used day-old sandwich bread because stale bread is the best type of bread to soak up the custardy goodness in this type of dish and assembled the French toast the night before. All I had to do the next morning was preheat the oven and pop the dish in the oven.  I also made the blueberry sauce to accompany the French toast the day before. Perfectly simple.

In addition to this recipe, I also served:

I had a wonderful time reuniting with these wonderful women and I think they did, too. Have a great weekend everyone!


Baked Blueberry Lemon French Toast

Yield: About 8 servings


  • 6 eggs
  • 3 cups whole milk
  • 3/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 lemon, zested
  • 1 loaf of day old French or Amish sandwich bread
  • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
  • Cinnamon sugar to sprinkle over mixture (1 tablespoon ground cinnamon plus 3 tablespoons sugar)


1. Butter a 9 by 13-inch baking dish. Set aside.

2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared dish. Sprinkle the cinnamon sugar over the top of the French toast. Cover and refrigerate overnight to allow the bread to soak up the custard mixture.

3. The next morning, when you are ready to bake the French toast, remove the dish from the fridge and preheat the oven to 350 degrees (putting a refrigerated casserole dish directly into a hot oven can shattered the dish!). Bake until the top is golden and the filling is set, about 60 minutes.

4. Place onto serving plates and top with blueberry sauce.

Fresh Blueberry Sauce

Yield: About 2 cups


  • 2 cups fresh or frozen blueberries
  • 6 tablespoons sugar
  • 2 tablespoons water
  • 2 1/4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice


1. Place the blueberries and sugar in a saucepan over medium heat. Heat, stirring occasionally, about 5 minutes, or until the berries have plumped and released their juices.

2. In a separate, small bowl stir together water, cornstarch, and lemon juice. Whisk this mixture in the blueberries and stir until mixture is thickened, about 2-3 more minutes.

3. Remove from heat and serve over French toast, on yogurt, or over baked brie.

Source: Blueberry Lemon Baked French Toast- Giada De Laurentiis, Fresh Blueberry Sauce- Annie’s Eats, who adapted it from David Lebovitz

Food Memory Friday: Blackened Chicken with Black Bean and Corn Salsa


The summer Robert and I were married, I was finishing up my physics pre-requisite for graduate school and my schedule allowed me extra time to cook for us each night. Those were the days. I was able to work out every morning and I happily perused cookbooks and magazines for menu ideas. I also consulted with my mother a lot as I tried to figure out my way around the kitchen and she introduced me to this recipe. She’d made it a few times before and it was a delicious hit. Feeling confident, I collected the ingredients I needed. I was happy to find that I already had everything in our apartment. The chicken breasts I was using were frozen, but I figured if I allowed them to thaw for a few hours, I would be in good shape by the time I was ready to make dinner.

Fast forward a few hours and I followed the recipe to a tee. The kitchen smelled wonderful as the food baked in the oven and it looked gorgeous as I ceremoniously placed dinner on our table. We each served ourselves a piece of chicken and dug in. A few bites in, Robert turned his fork upside down and examined the piece of chicken pierced through its prongs closely. “This chicken is really chewy,” he said, “is there something different about it?” I assured him that it was the usual chicken I always purchased and I took his plate to check it out myself. I cut the chicken in half and scraped the salsa away to reveal a delightfully raw piece of chicken. The center was still cold and nowhere near the safe temperature recommended. My heart sank and I apologized profusely. Bert reassured me we could just pop the chicken in the microwave, which we did, but we both had not-surprisingly lost our appetites by that point. On the bright side- neither of us ended up with any food-borne illnesses and I learned a very valuable lesson in defrosting chicken that day.


Here we are nearly eight years later and I still make this dish a few times a year. Every time I do,  it seems like one of us will bring up that chewy chicken I served just a few weeks after we became a family. We laugh and then we both furtively check our chicken to make sure it is indeed cooked through.


Blackened Chicken with Black Bean and Corn Salsa

Yield: 4 generous servings


  • 15 oz can (1 1/2 cups) black beans, drained
  • 15 oz can (1 1/2 cups) corn, drained
  • 1 cup salsa
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1 cup sharp cheddar cheese, shredded
  • Olive or coconut oil
  • Sour cream, green onions, avocado, tortilla chips (optional)


1. Preheat the oven to 350 degrees. Place the black beans, corn, and salsa in a 9×13 inch casserole dish. Set aside.

2. Combine the chili powder, garlic, salt, and cumin in a bowl and pour into a thin layer on a plate. Dip each of the chicken breasts in the spice mixture and use your fingers to “massage” the rub evenly on each piece of chicken.

3. Heat olive or coconut over medium-high heat in a large saucepan until hot. Carefully add each piece of chicken to the pan and sear the chicken on each side, until blackened, about 2-3 minutes each. Transfer the pieces of chicken to the casserole dish with the black bean and corn salsa. Bake for 40 minutes. Remove from oven and top with shredded cheese and other toppings, as desired.

Source: Taste of Home


Sweet Potato Chili


I love the above picture. Little Smee is so curious these days and he couldn’t let me snap a quick photo of dinner without checking out why I was pulling the window blinds up and grabbing my camera. Luckily, my reflexes have sharpened and I was able to quickly snatch the soup away from his curious hands (don’t worry- the soup was already pretty cool at this point due to a toddler meltdown distracting me).


I’ve been on a big sweet potato kick as of late. In particular, savory sweet potato dishes. My new favorite breakfast consists of a sweet potato hash topped with two eggs and my current preferred work lunch is this delightful chili. It’s loaded with a healthy dose of vegetables, it’s flavorful, and it prevents me from turning into a hangry grouch by late afternoon. This recipe is highly adaptable and can easily be turned into a vegetarian dish if that is what is desired. Another bonus is that this chili freezes really well and is a great option for a last minute dinner.

If you’re looking to mix up your lunch routine or are in the mood for one final round of soup before the warm weather is here to stay (maybe?), look no further.


Sweet Potato Chili

Yield: 8-10 servings


  • 1 lb lean ground beef or turkey
  • 2 sweet potatoes, chopped into 1/2 inch cubes
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 bay leaves
  • 28oz can diced tomatoes
  • 28oz can tomato sauce
  • 1 quart (4 cups) low sodium chicken stock
  • 2 cups (about 1 can) black beans
  • 2 cups (about 1 can) corn


1. Heat a Dutch oven over medium heat. Add the ground beef and cook until brown. Drain to remove excess grease. Place the cooked beef into a separate sale and set aside.

2. Add the sweet potatoes, onion, and green pepper to the Dutch oven. Cook, stirring occasionally until the vegetables are softened, about 10 minutes. Next stir in the minced garlic and cook for about 1 minute longer.

3. Add the chili powder, cumin, salt, pepper, bay leaves, tomatoes, tomato sauce, chicken stock, beans, and corn. Bring the soup to a boil. Once boiling, reduce heat to a simmer and cook for 2-3 hours to allow flavors to fully develop.

4. Top with sour cream, cheese, and green onions, if desired.

Source: Adapted from A Couple Cooks

How to Make Delightful Hard-Boiled Eggs


With Easter right around the corner, it seemed like the perfect time to talk about hard-boiled eggs. They are fun to decorate and they are even more delightful to eat. Since we’ve moved from Columbus to the country, I’ve gotten into the habit of purchasing fresh. local eggs because they are readily available and scrumptious. Though the fresh eggs are fabulous, I quickly noticed they are very difficult to peel if I hard-boil them.

With a little google research, I discovered this is likely due to their freshness compared to eggs commonly found in grocery stores. In very fresh eggs, the inner shell membrane adheres tightly to the egg white, making it trickier to peel away the shell without puncturing the cooked white. As the egg is exposed to air for longer periods of time, it loses some of its protective coating and that bond between the shell and the white becomes weaker. Translation: older eggs are easier to peel.

But what if you can’t wait around for a few weeks to allow those eggs to age before you need to cook up a batch of hard-boiled beauts? Fear not! I have successfully used this method for the past 2 months. The key is to place the eggs in already boiling water. This instant high heat allows the egg white to separate from the shell right away for easy peeling. The reduction of heat to a gentle boil prevents the whites from getting too tough.  It results in beautifully-cooked eggs and peeling is a breeze.


Here’s what you do:

1. Bring a pot of water (about 2 inches high, or enough to  completely cover the eggs) to a full, rolling boil.

2. Carefully place the eggs into the boiling water (I like to use a soup ladle to ensure I don’t burn myself with boiling water).

3.  Turn down the heat to medium to a gentle boil and cook for 11 minutes.

4. Drain the eggs and place in a large bowl of ice water for 15 minutes.

5. Peel and enjoy!

Source: Serious Eats



Feeding Our Rump Roast: Carrot Cake Toddler Muffins


One of my new favorite genres of books are the memoirs written by comediennes. I read Mindy Kaling’s book last fall and I recently finished listening to Tina Fey’s book Bossy Pants. I laughed out loud as Tina spoke about her experiences with motherhood and I particularly loved when she sarcastically said something along the lines of, “I have one young child, so naturally I am a parenting expert.”

What is it with becoming a parent that makes us think we know it all? I have to admit that I read some of the parenting and sleep training books before we had Smith. It was a form of nesting for me and it made me falsely believe I was ready to rock it. No refined sugar or processed food, breastfeed for 12 months, formula is evil, formula is wonderful, no television under two, no grains before an infant turns one, introduce grains at 4 months (no- 6 months!), no bottle after age one, let your baby cry it out, never let your baby cry it out. It’s all a little overwhelming and, quite frankly, some of these guidelines flew right out the window after the little one arrived. Of course, the major safety rules are non-negotiable; but, with my very limited amount of parenting experience, I’ve learned there is no one-size-fits-all.


What matters most, again from what I’ve learned in my short 15 months of motherhood, is finding a method that works for you and your partner and being open to amending those methods about 345 times. The good news is that Smith is thriving at the moment. He is growing and developing well. He loves to eat ice cream with his Grandpa and he sill isn’t the greatest sleeper on earth, but he is not currently dipping my makeup brush in the toilet and that makes me feel pretty good about life.


I came up with this recipe for my little rumpy last weekend when I was researching some new breakfast options for him besides his beloved baked oatmeal. I used the method of microwaving and straining ripe bananas from my favorite banana bread recipe to maximize banana flavor and decrease the mushy texture that can occur with this overripe fruit. Plus, the natural sweetness from the bananas and Zante currants, which are essentially mini raisins, allowed me to only add a small amount of honey to achieve a nice flavor. I also added oats and used whole wheat pastry flour instead of white flour to make these babies a healthier whole grain baked good. Smith gave the muffins his seal of approval and the little beeferoni even inhaled two of these muffins for breakfast one morning.

Happy Monday, everyone.


    Carrot Cake Toddler Muffins

Yield: 1 dozen muffins


  • 4 very ripe bananas, peeled
  • 1/2 cup grated carrots
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 2 large eggs, at room temperature
  • 1 cup instant oats
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 cup currants


1. Preheat oven to 350 degrees. Line a standard-sized muffin tin with muffin liners. Set aside.

2. Place peeled bananas in a medium-sized microwave safe bowl with a microwave-safe lid (I prefer to use glass). Microwave for 4 minutes, checking the bananas halfway through to ensure the juice from the bananas doesn’t overflow. When the 4 minutes is up, place a mesh strainer over a bowl and pour the microwaved bananas and the juices onto the strainer. Allow to sit for 10 minutes, using a spoon to gently mash the bananas. After the fruit is well strained, place the mashed bananas in a large mixing bowl. Cook the reserved liquid from the bananas in a small saucepan over medium heat until the juice is reduced to about half the amount, roughly 5 minutes. Remove from heat and add to the mashed banana mixture and whisk well to combine.

3. Add the carrots, melted butter, vanilla, and honey to the banana mixture and stir until well-mixed. Next, add in the eggs one at a time, mixing well after each addition.

4.  In a separate medium-sized bowl, whisk together the oats, whole wheat pastry flour, baking powder, cinnamon and currant. Add the flour mixture to the banana carrot mixture in 3 batches, mixing gently with a spatula after each addition. Stir just until combined. Don’t over mix!

5. Using an ice cream scoop or large spoon, divide the batter evenly into muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the muffin comes out clean. Remove from the oven an allow to cool on a baking rack until completely cooled. Enjoy! Leftover muffins can be frozen in an airtight container or freezer bag.

Source: Lolly’s Original Recipe :)


Maple Oatmeal Scones

Weekend mornings. Aren’t they lovely? Some of my favorite moments occur during these times.  Sipping coffee,  chatting with Bert, cuddling up with my little rumpy while he is still cozy in his PJs and clinging tightly to his blanket. It’s simple and wonderful.


One of the biggest differences that I’ve noticed life with a young child brings is waking up before 6am on Saturdays and Sundays. In my previous life, Bert and I would consider getting up at 7 on the weekends early. Now, “sleeping in” until 7 is considered an amazing miracle from God. On the bright side, this new normal means I am lucky enough to see the sun rise nearly everyday in every season of the year. It reminds me of a quote from Mindy Kaling, “There is no sunrise so beautiful that it is worth waking me up to see it.” While I once agreed with the fabulous Mindy, I have to say that I’ve grown to love the sight of the sun sneaking up on the horizon. It’s a symbol of the hope of a new day and I find it both comforting and inspiring. Thanks for summoning me from my slumber to see it, Smith.


These maple oatmeal scones are a perfect breakfast for those weekend mornings when you have time to take in the morning light and wake up with the birds. They are delicate, buttery, and just sweet enough to feel like a special treat; but easy enough to whip up and eat the same morning. Or, you can easily make them during the week and freeze them until you are ready to savor the moment.

Happy Saturday, everyone.

Maple Oatmeal Scones

Yield: 8-12 large scones (depending on how you cut them)


  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash


1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Slowly add the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Stir together the buttermilk, maple syrup and eggs and add to the flour-and-butter mixture. Mix until just blended. The dough will be stick and a little crumbly.

2. Pour the dough out onto a well-floured surface. Using floured hands, gently knead to ensure the dough is combined. Pat the dough into a big circle, about 1 inch thick. Dip a knife in flour and gently cut the dough into wedges. Again, the dough will be sticky, so keep coating the knife with flour as necessary and use a spatula to transfer the scones to baking pans lined with parchment or silicone mats. Space the scones about 2 inches apart.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. Allow to cool for about 5 minutes before applying glaze.

4. To make the glaze, whisk the confectioners’ sugar, maple syrup and vanilla. Drizzle each scone with 1 tablespoon of the glaze. Sprinkle with uncooked oats.

Source: Ina Garten

French Onion Soup

I’m posting a recipe for soup in an effort to bring on warmer weather. You see, it seems inevitable that whenever I get ahead of myself, I end up putting my foot in my mouth. I was tempted to “think spring” and write about asparagus, but I know it would backfire and we would end up with snow in May. Kind of similar to the time I was talking to some of my friends that have babies younger than Smith and I told them that infant sleeping gets better. “Smith was sleeping through the night by six months; the waking up in the middle of the night will be over before you know it,” I told them with a sense of relief and achievement. What a foolish, foolish mother I was.


It turns out there is a wee little thing called sleep regression that tends to pop up when the little ones hit new motor milestones. The sleeping gets better, but then it takes a wild turn and you find yourself sprawled out on the floor of your baby’s room with your hand wedged inside his crib at 3:30am. It’s a humbling time. As a result, I’m embracing the cold with this French onion soup to coax the number on the thermometer upward.


French onion soup combines two of the world’s most glorious ingredients, melted cheese and caramelized onions, to make a special  lunch or a great main dish for dinner time. It warms the stomach and the soul.


French Onion Soup

Yield: 4-6 servings


  • 1/2 cup unsalted butter
  • 4 onions, sliced lengthwise
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • salt and pepper
  • 1 cup red wine
  • 3 heaping tablespoons flour
  • 2 quarts beef broth
  • Loaf of artisan bread (or whichever bread you prefer)
  • 1/2 lb sharp swiss cheese, shredded


1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and sauté until the onions are very soft and caramelized, about 25 minutes.

2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Remove the bay leaves and sprigs of thyme.

3. Sprinkle the onions with the flour and stir to ensure the onions are well-coated. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes .

4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper, to taste.

5. When you’re ready to eat, preheat the broiler. Arrange the bread slices on a baking sheet in a single layer. Sprinkle the slices with the swiss cheese and broil until bubbly and golden brown, 3 to 5 minutes.

6. Ladle the soup in bowls and add the toasted bread slices to the top. Serve immediately.

Source: Tyler Florence 

Homestead Living: Amish Sandwich Bread

IMG_5550 I almost titled this post, “White Amish Bread” and realized that didn’t really sound right. Kind of like when I said my brother earned his “small pilot’s license” or my parents looked at a house where the kitchen was described as a “big wife-loving kitchen.” It’s all in the word combinations, folks, so Amish Sandwich Bread it is. IMG_5539 The Amish community is well-known for growing, canning/preserving, and making the vast majority of their own food. Though they too have evolved with the times and rely more on processed and pre-packaged ingredients, from-scratch cooking and baking is nothing new in their book. The new movement that is striking the rest of our nation, is old hat for them, and the idea of homestead-living is probably something they would find humorous.

IMG_5615 (Smith and his cousins) I’ve been wanting to find a good recipe for sandwich bread for several months now. After trying a few different versions, I found this one and it’s one that our family has been enjoying for the past few weeks. This bread is very easy to make, it yields 2 loaves, and it’s delicious. It is soft, slightly sweet, and is sturdy enough to hold sandwich fixings.  I attempted to improve the nutritional value by swapping in whole wheat pastry flour in place of some of the all-purpose, but the texture was just not as good. Whole wheat sandwich bread is my next quest. IMG_5541 Have a great weekend, everyone. Amish Sandwich Bread  Yield: 2 standard loaves Ingredients

  • 1 cup warm water (110 degrees F)
  • 1 cup warm milk (110 degrees F)
  • 1 1/2 tablespoons active dry yeast
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 5 1/2 to 6 cups all-purpose flour
  • 1 egg yolk + 1 tablespoon water to form an egg wash (optional)
  • 1 tablespoon butter, melted


  1. In a large mixing bowl, mix together milk, water, sugar,  and yeast. Cover and allow the yeast to activate and foam for about 5 minutes.
  2. Stir in salt and oil into the yeast mixture.
  3. Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Mix for about 5 minutes, until dough is smooth and elastic.
  4. Place dough in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
  5. Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
  6. Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after. Allow to cool completely.

Source: Barely adapted from Bakerette

Smith’s Puppy Pawty


The little rump roast I am always writing about is a full blown toddler these days. He’s walk-running, trying to ride Athena like a miniature pony, throwing tantrums when he doesn’t get his way, and making us laugh on a daily basis. We had a first birthday party for him last month and, boy, did we have fun. Our immediate families and close friends joined us for a little shindig that involved lunch, cake and ice cream, and opening gifts.



To highlight the adorable relationship between Smith and our dog, Athena, I decided on a puppy theme for the gathering. I kept decorations pretty low key by making some garland with cardstock and colored baker’s twine. My mother-in-law printed pictures of our rump roast and Athena together to display throughout our house.




I didn’t get any pictures of the non-desserts, but the menu included:







While this PAWTY was definitely a celebration of our ham ball’s birth, it was also a celebration for the birth of new parents, new aunts and uncles, new cousins, and new grandparents and great grandparents. This past year was definitely not all sunshine and lollipops, but it was an absolutely life-changing and incredibly amazing time that we will not soon forget. It’s difficult to put into words how it feels to be given the gift of motherhood. When I sit and think about the love I feel for my son, I can only describe it as a physical symptom of a combination of butterflies in my stomach and chest tightness. As I type that out, I realize It doesn’t sound pleasant-perhaps it may even sound like I need to find a cardiologist- but it’s a good thing. A wonderful thing. Happy birthday, my sweet boy.






Birthday Cakes


My second birthday- 1987

My earliest memory was on my second birthday. Some of my family members don’t think I could possibly recall moments from that early in life, but I absolutely do. There are pictures to prove me correct (see above). I remember it so well because my mom ordered me the most beautiful 2-tiered clown cake the world has ever seen.  It was 1987 and I was wearing purple courdoroy bibs. When I saw the cake, my toddler heart was so full that I wet my pants in pure joy. My body was still testing out the whole “fight or flight” thing. In this case- “faint or void your bladder.”  In an effort to avoid missing out on the magic of the moment, I chose the latter.


The cake was covered in fluffy white icing and decorated with colorful plastic clowns that were embellished with candy lifesavers. It was so beautiful I could hardly breathe. The only thing that seemed logical at the moment was to kiss the cake, and so I did. And I did it with the tender love and affection that sweet Fraulein Maria and Captain Von Trapp share during their first kiss in The Sound of Music. My sweet darling.


My clearest memory of that day is of me sneaking into the kitchen in the old farmhouse we lived in and trying to take just “one more taste” of heaven on earth. My mom came in after me and told me no (total buzzkill… it was my birthday, for goodness sake!) and ushered me back into the dining room. But what an impression that cake made on me. To earn a permanent spot deep in the hippocampus of my brain.


Every once in a while, I get requests to make birthday cakes and/or cupcakes for children’s birthdays. I always feel so honored and I take it very seriously. Childhood birthdays are big.  I’m not talking these out of control, Pinterest-crazed, everyone-gets-a-pony birthday parties. I am talking about the gathering of family and close friends to celebrate another year of life and the hope of a new year.


When I look back through old pictures of both me and my husband, there are lots of pictures from birthdays. My husband grinning widely while he stands next to a panda cake, me sitting in front of a frilly Barbie cake with my childhood friends smiling on. These are deposits in our memory banks that will last forever and my goal is to provide these kids with a special cake that makes an impression on them. Something that will make them “wet their pants” in excitement, literally or figuratively or both. I hope little Johnny or Susie will be able to someday look back through their childhood photos and see a picture of a birthday cake that I made for them; and I hope they smile fondly and remember what a happy day that was and the love that was shared and felt in that moment. The laughs, the singing, and probably the fights between siblings about sharing a toy. It’s all good stuff. 0Y0A7761