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Peanut Butter Monkey Ice Cream

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This sweet summer treat is the brainchild of my brilliant five-year-old, who is perpetually dreaming up new recipe ideas. Of course, the fact that he speaks the words and I immediately get cooking has provided some serious reinforcement of this behavior. If you dream it, I will make it. I don’t think a soul at the table was disappointed after Liam recently suggested I make a batch of chocolate peanut butter pudding. In fact, as he sat at the table of guests enjoying the luscious, still-warm pudding, he suggested that everyone should thank him for coming up with such a great idea. Actually most of Liam’s recent recipe ideas have had something to do with peanut butter and chocolate. I told you, he’s a brilliant kid.

With three kids in the family, we go through a good deal of ice cream once the summer heat hits. Catching the elusive ice cream man has become a mission of epic proportions. In the five years that we’ve lived here, we’ve caught the ice cream man once. Once. And this is not for lack of effort. I’m beginning to feel like that kid in Better Off Dead who justs wants his two dollars, as my ice cream man races down my road with the speed of the mailman in Funny Farm. My life has become an ’80s movie.

Unable to rely on the local ice cream man, we’re resorted to purchasing our ice cream at the grocery store or making our own. Making your ice cream at home is not a money-saving endeavor. The cost of the cream and other ingredients will run you just as much as picking up a half-gallon container of your favorite brand. But, there are few pleasures in life as ridiculously decadent as a spoonful of homemade ice cream straight out of the ice cream maker. That’s when it’s best folks; fresh frozen, still slightly soft, and oh-so-satisfying. Don’t wait. Just dive in.

The addition of a fresh, pureed banana to this creamy peanut butter ice cream is the inspired genius of my son. He tried to back out of the banana idea moments after suggesting it, but I was too committed to the idea at that point. He later agreed that his initial instinct was right on target. Mini chocolate chips, fresh bits of banana, and salty peanuts complete this fantastic ice cream treat.

Peanut Butter Monkey Ice Cream

Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 banana (pureed)
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 banana, chopped
  • 1/2 cup mini chocolate chips
  • 1/2 cup salted peanuts, coarse chopped

Directions

Prepare your ice cream maker according to your maker’s instructions.

In a saucepan over medium/medium-low heat, combine the cream, milk, pureed banana, sugar, and peanut butter, whisking frequently, just until the sugar dissolves and the peanut butter has melted. Cool for a few minutes at room temperature, then refrigerate for a couple hours until the mixture is completely chilled. Once the mixture is cold, pour it into your ice cream maker and freeze according to your maker’s instructions. Once the ice cream has reached the consistency of soft-serve, add the chopped banana, chocolate chips, and peanuts. Freeze in the ice cream maker for a few minutes longer.

Grown-Up Fruity Sangria Popsicles

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As first time parents, we had it all figured out..or so we thought. We did our research, planned and applied strategies, and relished in our grand successes. Our baby was sleeping through the night by four months, a skilled walker by 10 months, and a calm communicator using our own made-up sign language by a year. My husband and I would pass by other toddlers in the midst of full-fledged tantrums, while our own sweet boy happily babbled on and delighted elderly passers-by. With a wordless glance, we’d silently pat ourselves on the back for our stellar parenting, because clearly we must be doing everything right. Our child would NEVER behave in such an appalling fashion. You see, even parents find themselves silently judging other parents’ parenting skills. You think we’d know better, but we’re human.

Turns out, we’re not the only parents who have been through this. I remember chatting with a neighbor a few years back, who jokingly commented that he and his wife were so swollen with pride over their exceptional parenting skills with their first born, that they’d considered writing a book. They had this parenting thing all figured out and were going to share their remarkable wisdom with the world. After countless discussions with other parents, there seems to be a trend that first children are deceptively ‘easy’ (or as easy as raising any child can be). I’ve yet to figure whether this is a biological trait or simply the result of having more undivided attention to devote towards the first born. But many (not all, of course) parents have a deceptively idyllic experience with their first.

Such was our experience. And then we had our second son. Our second son was (and continues to be) an entirely different animal. Though we held the same expectations and applied our proven expert parenting skills, the result was not the same, by far. Our second son slept in our bed for a good part of his first year. He woke often. He screamed a lot more often than used sign language. And suddenly WE were the parents with the tantruming child in the grocery store, despite all of our best intentions. It’s just what he did. And sometimes no amount of thoughtful parenting can prevent that. We know that now. We don’t judge as much now.

Our third son is just as unique as his brothers. We’ve learned that there is no one set of parenting strategies which is guaranteed to work with every child. They are all born with their own little unique personalities. And sometimes it takes a whole lot of experimentation, trial, and error to find what works. We parents are like scientists testing hypotheses. And sometimes you need to be the parent with the screaming kid in the grocery store until you figure out what works with your particular specimen.

And that 3-year-old drinking Kool-aid from a baby’s bottle while my own 13 month old peacefully nurses hands-free in his baby sling as I load my shopping cart with all organic fruits and vegetables and cage-free, grass-fed, golden-egg-laying, smiling-as-they’re-slaughtered meats (totally exaggerating)…I don’t judge. Ok, maybe I judge a little, but I also understand that perhaps that’s the first moment of silence that mom had all day. Perhaps that Kool-aid was simply an unfortunate compromise to get her through the shopping trip. Because sometimes parents just need to get through, even at the cost of our own parenting ideals. I didn’t get that when I had my first. You couldn’t have convinced me of it then. But I get it now. Most of us are just doing the best that we can. We’re muddling through and hoping that in the end, we produce a kind, thoughtful, intelligent, and responsible human. It’s hard work. And for that you deserve a treat.

That’s why I made you these grown-up sangria popsicles. Even if you don’t have any kids, these are for you, because everyone deserves an ice pop made with wine. I froze them in the kids’ popsicle molds, which gave me the same naughty feeling as when I use the cupholder in the stroller to hold my beer at the fair. Thank you, Graco, for your thoughtful stroller design. When you’re sitting outside, baking in the 90+ degree heat, as you watch your children play, go ahead and pull one of these out of the freezer.

Sangria is simply a cocktail made with wine and fruit. It can be made a million different ways. Simply start with any kind of wine, then add some fruit and perhaps some other liqueurs, juices, sweeteners or spices. It’s really hard to go wrong when making sangria. (Check out these recipes for Ginger Peach Sangria and Very Melony Sangria) For this popsicle, I made  a simple white sangria. You can use any white wine. Pick something you enjoy drinking. I selected a white table wine from one of my local Finger Lakes wineries. (I picked it because the winery shares a name with my snuggly second son.) To the wine, I added a little gingerale and some fresh cherries, blueberries, and orange segments. A touch of honey adds a little extra sweetness. Freeze and enjoy.

Fruity Sangria Popsicles

Ingredients

  • 2 cups white wine
  • 3/4 cup gingerale
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 cup chopped fruit

Directions

Combine the wine, gingerale, lemon juice, and honey. Taste and adjust sweetness with more honey and gingerale, as desired. Place a few spoonfuls of the chopped fruit in each popsicle mold. Fill the remainder of each popsicle mold with the wine mixture. Freeze for several hours. To remove, dip the molds into a bowl of hot water to loosen.

Makes about 8 popsicles

Breakfast and Brunch Recipe Round-Up

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I recently shared a recipe for a Bacon, Egg, and Cheese Bagel Casserole, as an option for a special Father’s Day breakfast in bed. Just in case that idea doesn’t float your boat, here’s a round-up of previously posted breakfast ideas. Any of these would make a spectacular Father’s Day breakfast for the dad in your life or a great addition to your next brunch buffet!

Cinnamon-Raisin Donut Bread Pudding

Carrot Cake Pancakes with Cream Cheese Glaze

Potato and Chorizo Frittata

Fluffernutter Bread Pudding

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

Sausage, Biscuit, and Gravy Casserole

Eggs Benedict

Birthday Cake (Sprinkles) Pancakes

Cinnamon French Toast Bake

PB&J French Toast

Roasted Vegetable and Goat Cheese Quiche

Strawberry-Stuffed French Toast

Chocolate Chip Bacon Pancakes

Quiche Lorraine




Bacon, Egg, and Cheese Bagel Casserole

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My poor husband. He woke up this morning thinking that it was Father’s Day. He woke up thinking there would be breakfast in bed. And gifts. And probably lamb burgers for dinner. Alas, he had pegged the wrong Sunday. Not only was today not Father’s Day. And not only would he not be leisurely reading the newspaper while dining on breakfast in bed. But, today was my morning to sleep in, since he’d had his turn yesterday morning. It was his turn to prepare breakfast for the three boys, while I grabbed a few precious extra minutes of peaceful slumber. Sorry, hubs. Next Sunday you’ll get your breakfast in bed. And gifts. And maybe even lamb burgers.

Breakfast in bed on Mother’s Day and Father’s Day has become our annual tradition. There’s just something so luxuriously relaxing about it. And since it doesn’t happen often, the kids get really excited about the occasion. If the kids ever sleep past six in the morning, perhaps we’ll start treating them to a special breakfast in bed on their birthdays.

Recently, I made this bacon, egg, and cheese bagel casserole. It was inspired by a bag of bagels which my parents had brought up from Long Island. They’d been left unwrapped for a few days and had gone slightly stale. But as anyone who’s ever had a good Long Island or NYC bagel knows, it’s a crime to let them go to waste. So, I thought I’d try throwing them into a breakfast casserole, with a hefty dose of bacon, eggs, and cheese. The resulting casserole was a satisfying success; every bite with the flavor of a good Long Island/NYC bagel sandwich.

I’m betting that a lot of dads out there would enjoy this special casserole for their Father’s Day breakfast!

Bacon, Egg, and Cheese Bagel Casserole

Ingredients

  • 1 tablespoon butter, softened
  • 5-6 large bagels (any variety), chopped into 1″ chunks*
  • 1 pound bacon, cooked and chopped
  • 1 cup cheddar cheese, shredded
  • 12 eggs
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
*Slightly stale bagels work perfectly.

Directions

Preheat oven to 375 degrees.

Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.

Serves 6-8

Spicy Bacon Ranch Pasta Salad

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Many years ago, my husband and I decided we wanted to watch the movie, Zodiac, starring Jake Gyllenhaal. We went down to our local Redbox machine to pick up the movie. We grabbed a six-pack of beer, some snacks and settled in to enjoy the film. About thirty minutes into the movie, one of us commented that it was odd that we hadn’t seen Jake Gyllenhaal yet, but we kept watching. An hour past; no Jake. We kept watching. Then, the screen went black, in the moment just before the credits rolled. And somehow we were still expecting Jake Gyllenhaal’s appearance. He never appeared. Turns out that we had rented The Zodiac, starring nobody you know. The length of time it took for us to discover our mistake leaves some room for concern.

And then there are movies whose titles sound similar, yet whose content is nothing alike. This can also lead to some interesting mishaps, like the time our father intended to record The Goonies for my young sisters and I to watch as children. Had he truly recorded The Goonies, we surely would have enjoyed watching the movie together. But, my well-intentioned father had not in fact recorded The Goonies. What he had inadvertently recorded was a horror movie about small toothy monsters called Ghoulies. The movie opened with a terrifying scene which gave us nightmares for weeks afterward and caused me to discard my once favorite nightgown, which was creepily similar to the one worn by a short-lived character in the opening scene; the opening scene which will forever be burned into my mind.

Note to self: Double check that I have in fact recorded Mickey Mouse Clubhouse for the kids to watch and not Mickey Mouse’s House of Torture and Pain.

Watching tv can be tricky. Good food doesn’t need to be. This family-pleasing pasta salad marries sweet summer corn with tender broccoli and crispy bacon in a spicy ranch dressing. It’s a perfect balance of flavors and textures which would make a great summer side salad for your next picnic or barbecue. There’s no room for confusion here. This is good stuff, people!

Spicy Bacon Ranch Pasta Salad

Ingredients

  • 1 pound small pasta, cooked al dente according to package directions
  • 2 cups broccoli, lightly steamed and chopped
  • 1 cup sweet corn kernels
  • 5-6 slices bacon, cooked and chopped

For the dressing:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 5-6 chives, chopped (about 2 tablespoons)
  • 2-3 tablespoons diced chiles, fresh or canned*
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon cayenne pepper (plus more, if desired)*

Directions

To make the dressing: Stir together the sour cream and mayonnaise, until smooth. Add the lemon juice, salt, pepper, dry mustard powder, onion powder, garlic powder, and paprika. Stir in the chopped chives, diced chiles, chile powder and cayenne. Taste and adjust seasoning, as desired.

Toss the pasta, broccoli, corn, and bacon with the dressing. Refrigerate until serving.

*You can adjust the quantities of chiles and cayenne pepper based on your family’s preferred level of spiciness. As written, it will produce a medium spicy dressing.


Beef Skewers in an Asian-style Cherry Barbecue Sauce

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It’s grilling season and I’m giddy with excitement!! I’m a charcoal grill girl at heart. I love the back-to-basics feel of it all, grilling over hot charcoals, lit with a simple piece of newspaper, a match and a chimney starter. No aftertaste of lighter fluid; just delicious, smokey grilled flavor.

The problem is that most days, I cook before my husband is home from work, which means that I’m on my own to tend to the exposed grill flames, while simultaneously entertaining our three very active little men. The process of preparing a charcoal grill takes a good chunk of time, all of which I spend wound up like a bundle of nerves, as the kids run chaotically around the yard and I repeatedly yell for them to stay away from the grill, which of course, seems to draw them even closer to the grill like mosquitos to a bug zapping light. It’s a fiasco, which induces a lot more stress than grilling joy. The end result is that we rarely use the charcoal grill.

I’ve been eyeing gas grills for a couple of years now. I hemmed and hawed over buying one last year. I came very close at one point. This year, I actually did buy one. And we’ve used it more in the past two weeks than we used the charcoal grill all of last year. There is definitely something to be said about the ease and convenience of a gas grill. In the past two weeks alone, we’ve grilled burgers and cedar-plank salmon and sausages and marinated chicken breasts and ribeye steaks and hot dogs for the kiddies. And these kebabs.

I made these kebabs last weekend. My sister and brother-in-law were in town and we were entertaining a small group of friends. Kebabs seemed like the perfect main course. I made shrimp kebabs skewered with sweet red peppers and pineapple, which I marinated in a bit of coconut milk, olive oil, lime juice, chile powder, shallots, and cayenne pepper. And these sweet and spicy beef skewers, coated in a fresh Asian-inspired barbecue sauce, sweetened with ripe cherries and a touch of honey. I’m head over heels in love with this versatile barbecue sauce and have big plans for slathering it on chicken, pork, shrimp, and salmon this year. It’s going to be a great grilling season, for sure!

Beef Skewers in an Asian-style Cherry Barbecue Sauce

Ingredients

For the sauce:

  • 2 tablespoons sesame oil
  • 1/2 red onion, finely diced
  • 3 cloves garlic, peeled and smashed
  • 15 fresh cherries, pitted and halved
  • 1/4 cup tomato paste
  • 1 tablespoon rice wine vinegar (or red wine vinegar)
  • 2 tablespoons honey
  • 2 teaspoons chile paste
  • 1/2 teaspoon ground mustard
  • 1/4 cup water
  • Salt and cayenne pepper, to taste

For the kebabs:

  • 2 pounds beef sirloin, cut into 1 1/2″ cubes
  • 1 red onion, cut into large chunks
  • 3 sweet peppers (red, orange, yellow, and/or green), cut into large chunks

Directions

To prepare the sauce: Heat the oil in a pan over medium heat. Add the onion and garlic. Cook for 3-5 minutes, stirring frequently, until the onion is tender. Add the cherries. Continue cooking for another 5-7 minutes. Reduce the heat. Add the tomato paste, vinegar, honey, chile paste, and ground mustard. Stir to combine. Allow the mixture to cool slightly, then puree the mixture until smooth using a blender, food processor, or immersion blender. Add the water to slightly thin out the sauce. Taste and adjust seasoning with salt and cayenne pepper, as desired.

To prepare the kebabs: Toss the chunks of beef with about 3/4 of the sauce. (Save the rest for brushing the kebabs during cooking.) Allow the beef to marinade in the sauce for a few hours or overnight. Soak wooden skewers in water for at least 30-45 minutes (which will prevent them from burning on the grill). Place the meat, peppers, and onions on the skewers in an alternating pattern. Preheat your grill to medium heat. Grill the kebabs for a few minutes on each side, until the meat is cooked to your desired doneness. Towards the end of the cooking time, brush the kebabs with the reserved sauce.

Apple-Cinnamon Quinoa

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One of the many things I’ve learned as a parent is never to assume that your children actually understand what you’re talking about, even if they’re nodding their heads and smiling with comprehension. Children are masterful at making sense of this great, odd world we live in. But there are times when their natural ability to process new experiences falls a bit short.

Take, for example, a few weeks ago, when we decided we’d build a deck off of the back of the house. As we discussed the plans with our neighbor, visited the local code enforcer for a permit, and bounced between hardware stores examining railings, we’d been throwing around the word ‘deck’ for weeks. Deck, deck, deck, deck, deck. When the time came for building to begin, the boys and I gazed out the window as the men worked the auger to dig the post holes. The boys watched as the men cemented eight large posts into place. And I rambled on about the deck, deck, deck. The next day, the men began removing the temporary stairs we’d put in place by the door. Panic washed over the boys’ faces. They watched nervously as the stairs were removed, leaving only the mysterious eight posts scattered around the lawn. Finally, my five-year-old asked, But how will we get down? In a matter of fact manner, I explained that we’d walk across the deck to where the new stairs will be, of course. He paused for a long moment and continued watching the men tear our old stairs off of the house, before finally asking, What’s a deck?

Sometimes the misunderstanding is as simple as a new vocabulary word, easily corrected with an explanation. Other times, the confusion runs much deeper. Recently, we lost a loved one. Since our boys haven’t had much experience with calling hours or funeral services, we anticipated that the experience would be foreign to them and potentially a bit frightening. So, as the day of the services approached, we spent some time chatting about what they could expect to happen. We discussed life and death, heaven, and the difference between our bodies and our souls. My five year old took the entire conversation in stride. He asked questions and seemed satisfied with the responses. It was all going very smoothly for a conversation about such deep issues with a five year old. I was practically patting myself on the back for my expert skills at discussing such a difficult topic with my kids. And then I explained that we would be seeing the body during the calling hours. I mentioned it casually, hoping to communicate a sense of normalcy about it. My little guy’s response was full of casual ease when he knowledgeably responded, Oh, I know. We’re going to see his bones. (As if that would be totally alright with him.) No, sweetie, we will not be seeing any bones and no, you may not touch the body. 

Glad we got that little misunderstanding out of the way ahead of time.

When we arrived at the funeral home, we made our way to the front where our loved one lay peacefully resting, glasses perched on his nose. The boys confidently strode to the front of the room, stood on the kneeler, and peered into the casket, which was open at the head end and closed over the leg end. They stared silently for awhile. I reminded the boys that his soul was already in heaven but that if they wanted to say something, I was certain he would hear it. My five year old quietly spoke a sweet message of love which brought tears to my eyes. And then he turned to his younger brother and said, “I know why they kept the bottom closed…so we can’t see his underpants.” The boys giggled about underpants for the rest of the afternoon. They went to bed talking about underpants.  (Somehow, it always comes back around to underpants.) And I’m again reminded not to assume that kids understand everything they appear to.

In between clearing up misunderstandings about decks, skeletons, and underpants, we’re still cooking away here at Chez Gourmand Mom. Recently, I made this sweet and satisfying apple-cinnamon quinoa, which makes a fantastic alternative for your morning oatmeal. It is wheat-free, dairy-free, gluten-free, protein rich, and tasty as can be. Best yet, you can make a big batch ahead of time and reheat for a few seconds in the morning, making it a perfect option for busy weekdays. And if all of that wasn’t good enough, quinoa is a low-glycemic index food, meaning that it takes your body a long time to process all of that good nutrition, which will leaving your body feeling nicely satisfied until lunch rolls around. It’s simple, delicious, and nutritious…no room for misunderstanding here!

Apple-Cinnamon Quinoa

Ingredients

  • 1 cup quinoa
  • 2 cups coconut milk*
  • 2 tablespoons honey or pure maple syrup
  • 3/4 cup dried apples, chopped
  • 1 teaspoon cinnamon
  • Pinch of salt
*A standard sized 15-ounce can of coconut milk contains just short of 2 cups. You can make up the difference with a bit of water.

Directions

Combine all ingredients in a saucepan. Stir to combine. Bring the mixture to a simmer over medium/medium-high heat. Then, turn the heat down to low, cover, and allow it to gently simmer for 15 minutes. Turn off the heat and allow the quinoa mixture to rest for 5 minutes covered. Remove the cover and toss the quinoa with a fork. Enjoy warm.

Makes about 4 servings

Mother’s Day Cinnamon Raisin Donut Bread Pudding

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I get breakfast in bed once a year. On Mother’s Day. My breakfast in bed day is coming soon!! (For the record, my husband also gets breakfast in bed when Father’s Day rolls around.)

Last year, I got my breakfast in bed at the hospital, since I’d given birth to our third son the night before. But the year before that, my husband made me a delicious bacon, egg, and cheese bagel sandwich. It was fantastic. The boys came dancing into the room, buzzing with excitement over serving me breakfast in bed. They’d mostly just watched their daddy preparing the meal, but they took full credit for it.

They may not have made that bagel sandwich, but even young kids are quite capable of preparing some pretty fantastic stuff in the kitchen (with a little help, of course). And there’s really nothing like that aura of pride which emanates from a child who just accomplished something awesome.

With that in mind, I’ve come up with a Mother’s Day breakfast-in-bed recipe which is so simple that even preschoolers can complete almost every step on their own, with just a bit of adult direction. It starts with donuts, chopped into chunks, which are then sprinkled with raisins. Next, a mixture of half and half, sugar, eggs, vanilla, and cinnamon gets poured over the donuts. As it bakes, the donuts absorb the sweet, creamy mixture forming a lusciously decadent donut bread pudding.

This is good stuff, people. Make it for yourself if no one is going to make it for you. But, if you’ve got some kids who’d like to surprise you for Mother’s Day, here’s a step by step photo guide for them to follow.

Note to helper grown-up: It’s a good idea to gather all ingredients and supplies ahead of time, so you can move through the steps quickly. Young kids have a tendency to get distracted, lose interest, or start eating the donuts if you take too long between steps.

Step 1: Wash your hands. Then, ask a grown-up to preheat the oven to 350 degrees.

Step 2: Use a paper towel to spread one tablespoon of softened butter all around a medium-sized baking dish.

Step 3: Using a child-safe knife, carefully chop 7 or 8 cake-style donuts into chunks. You can use plain, powdered, cinnamon, or apple-cider donuts. (We used a variety pack of plain/powdered/cinnamon Entermann’s donuts.)

Step 4: Arrange the chopped donuts in a baking dish.

Step 5: Sprinkle the raisins overs the donuts.

Step 6: Pour 2 cups of half and half into a large bowl or measuring cup.

Step 7: Add 1/2 cup sugar.

Step 8: Add 1 teaspoon of vanilla.

Step 9: Add 1 teaspoon of cinnamon. Throw a pinch of salt in there too!

Step 10: Ask a grown up to help you crack 4 eggs into a dish. Then, pour the eggs into the half and half mixture.

Step 11: Whisk the half and half mixture until it’s well blended.

Step 12: Pour the mixture over the donuts. Make sure you pour some over every donut.

Step 13: Gently press down on the donuts so they drink up the half and half mixture.

*The key to a great bread pudding is not to over-soak the bread (donuts, in this case). The donut chunks should be mostly submersed in the liquid, but not swimming in it. A few donuts peaking out of the top will help a nice crust to form on the top when it bakes.

Step 14:  Ask a grown-up to help you put the baking dish in the oven. Bake for 50-55 minutes.

The bread pudding should look like this before it bakes.

Step 15: Ask a grown-up to help you take it out of the oven. Sprinkle it with powdered sugar. Serve warm.

*If desired, the bread pudding can be made the day before and reheated in the morning.

While the bread pudding is cooking, cut up some fresh fruit. It will trick Mommy into thinking she’s eating a healthy meal when it’s sitting next to her main course of donut pudding. (Mommies like to think they’re eating healthy.)

Cook a huge batch of bacon, because mommies like bacon.

Ask a grown-up to pour a glass of sparkly champagne or sparkling white grape juice for Mommy, because it’s a special day. A cup of hot coffee would be nice too.

Arrange everything nicely on a platter with a fresh flower or two and a handmade card. Your mommy will be in Mother’s Day heaven!

Cinnamon Raisin Donut Bread Pudding

Ingredients

  • 1 tablespoon butter, softened
  • 7 or 8 cake-style donuts, chopped into chunks (plain, powdered, cinnamon, apple cider)
  • 3/4 cup raisins
  • 2 cups half and half
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

Preheat the oven to 350 degrees. Lightly grease the inside of a medium sized baking dish with the softened butter. Chop the donuts into chunks (about 1″ square). Arrange the donut chunks evenly in the baking dish. Sprinkle the raisins on top. Combine the half and half, sugar, eggs, vanilla, cinnamon, and salt in a large bowl or measuring cup. Whisk to combine. Pour the mixture over the donuts and raisins. (Try not to over-soak the donuts.) Gently press down on the donuts so they are mostly submerged in the liquid. Bake for 50-55 minutes. Sprinkle with powdered sugar. Serve warm.

Baked Coconut-Crusted Chicken Tenders with Fruit Salsa

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I’ve come to an important realization about the difference between boys and girls. Girls create. Boys destroy.

As a little girl, I remember spending endless hours with my younger sisters drawing, painting, planning, assembling, and constructing. We took pride in neatness and paid special attention towards maintaining an unbroken, neatly sharpened set of crayons. My sons, on the other hand are destroyers. They disassemble. They tear to shreds. They eat the shreds. Seriously. In their world, crayons are disposable objects, with a new set required for every coloring session.

The only thing my little men ‘create’ is chaos. When my sisters and I dug holes in the yard, it was in the process of gathering ‘ingredients’ for mud pies. When my boys dig up the yard, the holes are their end game. They are the very definition of entropy. If men are from Mars and women are from Venus, Mars must be a very messy place. Of that I am certain.

I thrive under conditions of order and organization. I donate sets of drinking glasses when one breaks, rendering the set odd-numbered and incomplete. I cringe at mismatching dinner plates. My coffee mugs are neatly lined in the cupboard with all of the handles facing the same way. When someone else unloads my dishwasher for me, I thank them for the favor and then fix the handles on the coffee mugs. I can’t help it. I have a problem. My boys are determined to fix me.

But what my little men lack in the organization department, they more than make up for in other ways. They are sweet, smart, snuggly, and they are all fairly open to trying new foods. For a mom who loves cooking new things, this is a blessing. But, like most children, there are times when they want nothing to do with something new, no matter how delicious it may be. And when the boys team up in their unwillingness, there’s almost no way to win. This was recently the case on the night I made these delicious coconut-crusted chicken tenders, served with a sweet strawberry and mandarin orange salsa.

My oldest son, at the wise old age of five, proclaimed that he preferred ‘regular’ breaded chicken tenders as he stood there watching me prepare the meal. He decided he didn’t like my new chicken tenders before ever taking his first bite and nothing was going to change that. Once the meal was cooked, he reluctantly agreed to try the chicken. He crinkled his nose and took one carefully small bite. He chewed the bite with his face contorted into a dramatic look of utter repulsion, purposefully chewing and swallowing the bite without it ever touching his tongue. His younger brother watched as his big bro gave us such a notable display of disgust for the chicken he never actually tasted. Taking all of his cues from his big bro, he refused to even taste his chicken, loudly, repeatedly, and confidently stating, It’s ‘b’isgusting! Gross. He wouldn’t even eat the strawberries and oranges, which on any other day he would have loved, since they were somehow contaminated by the ‘b’isgusting chicken.

I assure you, this chicken is actually quite ‘b’elicious. It may even become one of your family’s new favorite meals, assuming your kids don’t team up in turning their noses up at it. Best yet, it’s baked in the oven, rather than fried in oil, making it a healthier meal choice for you and your family. The sweet fruit salsa can be made with whatever fruits you have on hand, though soft tropical fruits will work best. A pinch of cayenne pepper, added to the chicken and the salsa give the dish a nice little kick. Add more or less cayenne, depending on you and your family’s preferences.

Baked Coconut-Crusted Chicken Tenders

Ingredients

  • 2 cups shredded, sweetened coconut
  • 1 1/2 cups panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • 3 eggs
  • 2 pounds chicken tenders (or chicken breast cut into strips)

Directions

Combine the coconut, panko bread crumbs, salt and cayenne pepper until well blended. In a separate bowl, lightly beat the eggs. Dip each chicken tender into the eggs, then press in the coconut mixture until well coated. Arrange the tenders in a single layer on a baking sheet. (Lightly rub the baking sheet with a bit of olive or vegetable oil to help prevent sticking.) Bake on the middle over rack for about 15-20 minutes, until cooked through and lightly golden.

For the fruit salsa: Chop assorted fruit into small pieces. (I used strawberries and mandarin oranges. Mango, kiwi, and other citrus fruit would be fantastic!) Combine with a bit of honey and a squirt of lime juice. Add a pinch of cayenne pepper for a little spicy heat. Chopped jalapeño pepper or green onions would be another tasty addition! Refrigerate until using.

Check out this little cutie, already an expert in cupcake destruction!

Pina Colada Pound Cake

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My husband to the baby: Goobs (our nickname for the baby), tonight we begin Operation Go the ‘Fudge’ to Sleep.

The baby responded with a happy leg shake and wide eyes which clearly seemed to communicate, Oooh…sounds important!

Then he shook his hands excitedly above his head, I love secret missions! I’ve been working on Operation Stay the H.E.Double Hockey Sticks Awake for almost a year now. It’s been remarkably successful.

We know, Goobs. We know. But your mission ends tonight.

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Our littlest man’s sleep habits have been a challenge, to say the least. We’d established a routine where he’d spend the first half of the night in his crib and the second half snuggled in bed next to me. It wasn’t our ideal plan, but it enabled everyone to get some sleep, so we went with it. (And to be perfectly honest, I frickin’ love those snuggles.) But lately, this routine isn’t working and no one is sleeping. We’re being forced to confront his sleep routine head on. Parenting, much like being the president, is hard work.
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I could really use a vacation, preferably someplace sunny and tropical. Someplace where I can drift off into an uninterrupted sleep to the sound of gently crashing waves on a beach. Someplace with an endless supply of fruity beverages, garnished with bright red cherries and fresh orange slices. And pink paper umbrellas.
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Perhaps once the baby learns to sleep through the night, we’ll plan a weekend getaway. In the mean time, I’ve got this piña colada cake. I started with a buttery lemon pound cake and upped the ante with a touch of rum and a hefty dose of tropical fruits. Then, I drizzled the sweet cake with a tart lemon glaze and shredded coconut. It’s no drink on a tropical beach, but it’s pretty darn good!
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Piña Colada Cake 
Ingredients
  • 1 2/3 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 lemon, finely zested and juiced
  • 1 tablespoon rum (optional)
  • 1/2 cup sweetened, shredded coconut
  • 1/3 cup crushed pineapple, well drained
  • 1/3 cup mandarin orange slices, well drained and chopped
For the garnish
  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1/3 cup shredded, sweetened coconut

Directions

Preheat oven to 350 degrees. Lightly butter and flour a large loaf pan.

In a medium bowl, combine the flour, salt, and baking powder. With an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, until well blended. Add the lemon juice, zest, and rum. Gradually add the flour mixture, about a third at a time. Beat just until blended. Stir in the coconut, pineapple, and mandarin oranges. Pour the mixture into the prepared pan. Bake for about 75 minutes, until a toothpick inserted in the center comes out mostly clean. Cool 15 minutes in pan, then transfer to a cooling rack and cool completely.

To make the glaze: Combine the confectioner’s sugar with lemon juice, a little at a time, until it reaches a thick, but fluid consistency. Use a spoon to drizzle the glaze over the cake. Sprinkle with shredded coconut.

References: Martha Stewart’s Glazed Lemon Pound Cake and Gale Gand’s Lemon Pound Cake

The Gourmand Mom

Good food, seasoned with a dash of life