Blog Posts

life, motherhood

Parenting hacks from a mom who’s been there…

Last week, a friend and I were talking about parenting stages. We both have college aged kids now so we’ve “been there and done that”. When she asked if I would go back and do anything differently, I paused. I was pretty sure I had most of it figured out. I’m not saying my husband and I did everything right. On the contrary. We definitely did not get everything right, but we raised two kids who made their share of mistakes, and still survived to adulthood, so I suppose we must have done a few things correctly?

Seriously, our daughters are turning out to be really good people. I know, I’m probably a little biased. Maybe even just a smidge more than a little? Still, they’re pretty awesome in my book. Isn’t that the whole idea though? Parenting with your best foot forward 99% of the time, so you can send intelligent, curious, kind, and socially responsible people out into the world, to make it a better place. Well, that’s the way we approached it anyway.

That said, there are some things that I didn’t fully understand back then.

  • First things first! Don’t second guess your capabilities. I have repeatedly heard parents wonder out loud if they’re doing it all right? Of course you’re not! None of us are. How could we? Those little wonders don’t come with a manual and all the parenting books in the world won’t completely prepare you, or keep you from making mistakes. There will be “bad” days. Shoot, there might even be a stint of them. If you’re doing your best, YOU ARE ENOUGH! Look in the mirror and ask yourself “Am I using all the tools I have to be the best parent I can be?” If your honest answer is yes, you are doing enough.
  • Speaking of “bad”days. Let’s just get this one off the table now. We have all said or done something (if you haven’t, you will) that makes us cringe. We are human after all. We get overwhelmed and tired. It’s OK. Just don’t unpack and live there. Stop, take a deep breath, or a few of them…apologize, and LET IT GO!
  • You can’t do it all at home and you shouldn’t feel like you have to. Looking back, our girls could have had more chores. Put your little angels to work. They can help fold laundry and unload the dishwasher. They should be picking up their rooms and making beds. Will three of those four chores turn out the same way they would if you did it yourself? Probably not, but it will be close enough, so who cares? A perfectly starched and spotless house is overrated. Martha Stewart doesn’t live here. Nothing against Martha, but I’m certain she has “people” who do all that for her. Perfection is for model homes. It’s getting done and that’s all that matters. As they grow, give them a weekly chore list. You are lessening your work load and teaching them simple lessons in the process.
  • School isn’t a competition. “Oh, my goodness, my little SallyJane just wouldn’t know what to do if she got a B!” If that works for SallyJane, so be it. My kids were never straight A students and at times I agonized over my girls grades even though with a mix of A’s and B’s, they were doing just fine. We ended up putting undue pressure, on our oldest, in math. Unfortunately, she inherited my math skills. (Sorry TT!) We tried everything and she would work her rear end off for a C. The thing is, there was nothing wrong with a C. We finally accepted she was doing her best and that’s what mattered!

As it turns out, both of our daughters got accepted to the colleges of their choice and she only needed one math class for her major. There really is a reason for everything!

  • You don’t have to be BFF’s with all the other parents at school. Be friendly to everyone, but it’s OK to pick and choose who you really want to get to know. Let those relationships grow organically. There is only so much energy to go around and none of it should involve forced interactions.
  • No is a complete sentence. An explanation is not always required. Practice in the mirror. Own it.
  • Take at least 15 minutes for yourself daily. I didn’t do this and I should have. Make some tea, read, take a nap, sit outside on the porch in the sun, do some gardening. If you don’t want to take 15 minutes, devote an evening to a class. Whatever is good for you, do it!

I will also add (and this is not to be lumped in with your 15 minutes of “you” time) that it’s not OK for your kids to follow you into the bathroom. My mantra was always “I get to pee by myself!”

  • There will be days when you don’t feel like playing another round of Candy Land, Go-Fish, saving the world, or attending the Barbie dance party. Take a walk to the park and save your sanity instead.
  • Mom guilt is real. Don’t give in to it – go back and review the bullet point about being enough.
  • Date night should be a regular thing. Once a week. Once a month. Every other month. It can be as simple as going for a walk, or out for an ice cream. Another friend of mine schedules stay-in pool side date nights. I love that idea! My husband and I didn’t begin regular date nights until our girls were older. We always spent lots of time together as a family, so we have no regrets in that department, but we could have carved out more time for us as a couple when our girls were younger.

I’m sure there are a few other things I would do differently. Maybe I’ll write about those, down the road, in another post. For now, these were the most obvious. Maybe you would do a few things differently too?

#Parenting; would I do most of it the same? Absolutely.

-Kim

dessert

Dessert: Lemon Layer Cake with Lemon Cream Cheese Frosting

Happy Friday! Today I am continuing my new series of Friday posts with a delectable cake recipe just in time to celebrate Easter, or the fact that it’s the weekend! Whatever you prefer! Do you really need a holiday to have cake? I certainly don’t!

Lemon Layer Cake2
Lemon Layer Cake: This photo was taken by Erin @ http://www.wellplated.com  Erin’s photo is much prettier than mine.

Lemon desserts are one of my favorites. They’re fresh and make me think of springtime, so I decided this is the perfect week to share my favorite lemon layer cake recipe with you. It’s definitely a crowd pleaser, and the recipe can easily be doubled and used for cupcakes too. Note: As suggested by Erin @ Well Plated, my personal preference is to use lemon cream cheese frosting, with lemon curd, in lieu of frosting, between the cake layers. Either way, it’s delicious!

Lemon Layer Cake with Lemon Cream Cheese Frosting

LEMON CAKE:

  • 2 1/4 cups cake flour (I prefer Softasilk it’s available at most grocery stores and can be ordered from Amazon too!)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 teaspoon pure lemon extract

LEMON CREAM CHEESE FROSTING:

  • 8 ounces cream cheese, softened (I prefer Philadelphia)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice, divided (I use Meyer Lemons if I can get them.)
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

DIRECTIONS:

  1. Place cooking rack in center of oven and preheat to 350 degrees.
  2. Butter and flour two 8 inch round cake pans, line with parchment paper, then butter the parchment. (Parchment is optional, but be sure to butter and flour pans generously if not using parchment.)
  3. Sift together the cake flour, baking powder, and salt in medium size bowl. In a second bowl, whisk together the buttermilk and egg whites. If making lemon curd (recipe below) hold out egg yolks for later use.
  4. Using a stand mixer, place granulated sugar and lemon zest in the bowl and stir with a wooden spoon until combined. Add the butter and beat on medium speed until fluffy (about 3 minutes). Mix in lemon extract.
  5. Add one-third of the flour mixture and half of the egg/buttermilk mixture. Mix until combined. Now add the next third of the dry ingredients and the remaining eggs/buttermilk. Mix until batter is smooth, and add the remaining dry ingredients. Mix on medium speed until batter is well combined (about 2-3 minutes).
  6. Divide batter evenly between your two pans. Bake for 30 to 35 minutes, or until the cakes spring back lightly when touched, and a toothpick or small knife (inserted into the center) comes out clean. Place cake pans on a wire rack and cool 5-10 minutes. Use a butter knife around sides to loosen cake. Place second wire rack on top of cake pan and gently turn over. Remove the parchment liner, if used, and allow cake to cool completely.
  7. Prepare cream cheese frosting: With your stand or hand mixer on medium speed, beat cream cheese and butter together until smooth (approximately 3 minutes). Reduce speed to low and add powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. As the sugar begins to incorporate, increase speed to high and mix for 3-4 minutes. If needed, you can add the remaining tablespoon of lemon juice to thin the frosting.
  8. Frosting your cake: Trim tops of the cake layers to create a flat surface. Place first layer on a cake stand. Spread top with lemon cream cheese frosting (Note: lemon curd can also be used between the layers. Find my favorite recipe for lemon curd, by Karen @ The Food Charlatan, here.) Place the second layer on top, with trimmed-side down. Spread with more frosting and continue frosting sides of cake.

You can serve immediately. For the easiest slicing, refrigerate the frosted cake for 30-40 minutes first. Allow cake to come almost to room temperature before serving.

If you’re interested, you can find the original cake recipe in Dorie Greenspan’s Cookbook – Baking: From My Home To Yours , or the version with the fabulous lemon cream cheese frosting above, by Erin at Well Plated, here.

Enjoy!

-Kim

general, Uncategorized

Shameless self promotion…

Did you see my YouTube videos yet? Did you want to? As I mentioned in my previous post, public speaking is not my thing. In fact, it scares the hell out of me! I am taking a great social media class this semester. We’re learning about every aspect of social media possible, including (GASP!) using YouTube. If you want to see the videos, you can check them out here and here. It really is ironic that the post I had planned for this week was about overcoming fear. Lol.

I’m more the kind of gal who would rather promote myself via Pinterest boards. If you’re interested, you can see those here. I recently added some great dessert recipe pins and there will be a board for my new Friday post series.

Thanks for following along! I’m so glad you’re all here! Have a great week!

-Kim

life

What would you do if you weren’t afraid?

There is a German proverb that says “fear makes the wolf bigger than he is.”

I’ve said it before, we all have fears. Here is a list of the ten most common fears. Maybe you identify with a few of them too?

  1. Flying
  2. Public Speaking
  3. Heights
  4. The Dark
  5. Intimacy
  6. Death
  7. Failure
  8. Rejection
  9. Spiders
  10. Commitment

I don’t like public speaking, or spiders, at all! The gigantic potato bugs that I find floating in our pool freak me out too, but they didn’t make the list. (Admittedly, some fears are a bigger deal than others. Lol.) I know we’re not talking nail polish colors, or picking a new sofa here.

All joking aside; #fear often keeps people from reaching their full potential. Has this ever happened to you? In the last few years, fear of the unknown has kept me from taking needed steps forward in my life. It’s interesting to me that I do not consider myself a fearful person by nature. I embrace change and new experiences. I’ll try almost anything once, but there’s a difference.

So why do I hold myself back?

Variables. I can’t control the unknown variables involved with the big changes, and at this point in my life, time is a very valuable commodity to me. My career goals are a good example. Right now, I don’t have any. Why? In part, because uncertainty keeps me from diving into the water. I have a basic vision of what I want to accomplish, but I’m not sure how I want to get from point A to point B, and I don’t like the idea of trying and “failing” now that I am approaching mid-life. It’s a cyclical fear. I know I don’t need to have all the answers right away, but I don’t feel like I have time to waste. I want to dive in and love what I am doing until I can no longer do it, but I won’t know what that is until I dip my toes in the pool. In turn, I am sitting on the edge, wasting the time that is so valuable to me.

At the moment, my needs are pretty simple. I want to do something that is as fulfilling as raising my children was. (Frankly, I think I have earned that opportunity.) I also want to contribute financially to my household and realizing the goals my husband and I have for our future. I have taken the first step forward and returned to school, but I’ve yet to unlock the next door. It would appear that, besides #2 (public speaking) and #9 (spiders), I most directly relate to #7 (failure). If you haven’t read my previous post about my interests (read it here).

So how do I break the cycle? It’s not easy to let go of fear, especially our fear of the unknown. It takes practice. Often we manifest this fear because what is known to us is our safety net. Our brains create scenarios about all that can go wrong with the unknown. Kick off those cement shoes! Will there be setbacks? Maybe. Focusing on what “might” happen is not worth your energy. The truth is there is always another option. It might take some brainstorming to come up with solutions, but very rarely are you without choices.

Change is good and knowledge is power. Ask yourself what you’re really afraid of and then take the time to process the information. When you have a clear picture of your fears, it makes them easier to identify when they begin to infiltrate your thinking. Take a deep breath and LET THEM GO! You are in control of the outcome! Think about the positives. Not every step has to be dramatic, just keep moving forward. Focus on the big picture and the good that will come from making the changes you envision.

Do you need to make a change in your life? It was Sheryl Sandberg who said “So please ask yourself: What would I do if I weren’t afraid? And then go do it.”

So? What would YOU do if you weren’t afraid?

-Kim

dessert

Dessert: Loaded Reese’s Brownies

Happy Friday! I’m so excited to begin a series of special Friday posts this week! These posts will feature favorite dessert recipes, as well as items I love.

Today I’m sharing a recipe for Loaded Reese’s Brownies. They have become my go-to when I need a dessert to share, or really just whenever. I found them on Pinterest a few years ago and I located the original recipe here on the Buns In My Oven blog. These decadent brownies are AMAZING! They’re ridiculously easy to make and even easier to devour!

Loaded Reese’s Brownies

pbrownies
YUM! Look at these! Do they not look absolutely incredible? I dare you to try and muster up enough willpower to eat just one!

Start with your favorite brownie mix. I like the Ghirardelli Double Chocolate brownie mix. You can find it at most markets. Our local Costco usually carries it in a bulk pack. Prepare the brownies according to the package directions. For this recipe, I make them in a 9×13 pan, so that requires two bags of the Ghirardelli mix. Let the brownies cool completely.

Once the brownies have cooled, mix up the peanut butter filling. A word of caution: This stuff tastes exactly like Reese’s peanut butter cups and a few bites of it, all by its self, are usually inevitable!

Peanut Butter Filling:

  • 1/2 cup butter
  • 1 cup creamy peanut butter (I like Skippy. Mostly because we go through a lot of peanut butter at our house, and you can buy it at Costco too!)
  • 4 cups powdered sugar
  • 1/3 cup heavy whipping cream

Using a stand mixer and whisk attachment, beat together butter and peanut butter until combined. Next beat in powdered sugar and heavy whipping cream until well smooth, thick, and fluffy. Spread over fully cooled brownies.

Chocolate Frosting:

  • 1 cup white sugar
  • 6 Tbsp butter
  • 6 Tbsp milk
  • 1 cup milk chocolate chips (I use Guittard. You can find these at most markets too. The chocolate contains no wax and sets up nicely!)

In a small saucepan, on medium heat, stirring constantly, bring sugar, butter, and milk to a boil. Continue stirring and boil for exactly 60 seconds. Remove from heat. Stir in chocolate chips until melted. Immediately pour over peanut butter filling and spread gently with an offset spatula.

Let chocolate frosting set for 5 minutes. Sprinkle with chopped Reese’s mini peanut butter cups. Allow an additional 30 minutes to set before cutting. I prefer to store them in the refrigerator and cut as needed. If you do, I recommend allowing them to sit for a few minutes before serving.

Enjoy!

-Kim