Catching up with everything…

Snickerdoodles for the coffee morning

Crikey, it’s been a good fortnight since I last posted anything – I’ve just been so busy!

I’ve bagged myself a bunch of new pen pals. so there has been letter writing and crafting going on there. I’ve also been in rehearsals for Sister Act, which is challenging, but highly enjoyable. It turns out Nun #11 (or Sister Sara of the Two Mules, as I have dubbed her) has a few tricky things to do, such as performing Latin tongue twisters, repeatedly, at speed, to a tune; or where other nuns have one note to sing, Sister Sara has eight of them, and has to sustain them. I am enjoying it immensely!

Little white chocolate mice with strawberry lace tails for the coffee morning

Then there was a fundraising coffee morning for the Beaconsfield Operatic Society, so I baked snickerdoodles, chocolate chip cookies, and cheese scones, as well as making white chocolate mice with strawberry lace tails. Of course, I had to taste-test the goodies too, so several went into my own gob (naughty, I know, but so worth it!). We also had Grom round for Sunday dinner – she comes round every few weeks for that, and we always look forward to it. It means a flurry of activity in the kitchen, though, as when she comes, we eat our main meal at midday, instead of in the evening.

On top of all that, Choochie isn’t very well at the moment, so he requires extra hugs and kisses and general Mummy time.

And throughout all this, I have completed and added another row on my Sky Blanket. That’s thirteen rows now finished – one more and we’ll be at the half way mark!

Thirteen rows of Sky Blanket completed!

20.06.16 - Brunette KellAnd then I dyed my hair brown in preparation for shaving it all off in August for Macmillan Cancer Support and sending to Little Princess Trust to be made into wigs for kids who have lost their hair to cancer treatment. My cousin’s fiance will be doing the honours, and to be honest, I can hardly wait to have it all taken off! For the record, I will be having my head SHAVED, not just having my hair cut short!

Incidentally, if you’d like to sponsor me in my Brave the Shave efforts, you can do so at my Brave the Shave page HERE. Every little helps! Thanks in advance. 🙂

Chocolate Chip Cookies

We’re just over a week away from Christmas, and in my house, that means it’s cookie-baking time! I made snickerdoodles last week (and I’ll be making more next week too!), so this week it’s chocolate chip cookies. Is there anything in the world so perfectly delicious as an ice-cold glass of milk and a soft, crumbly chocolate chip cookie? I think not! Anyway, here’s the recipe I use.

11226003_10156221677920386_7048102649200589546_nChocolate Chip Cookies
Makes 24


  • 120g salted butter (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 1 egg
  • 240g plain flour
  • 1/2 tsp bicarbonate of soda
  • 170g chocolate chips


  • Pre-heat the oven to 180C.
  • Beat together the butter and sugar till just combined, then add the vanilla essence and egg, and beat well.
  • Sift together the flour and bicarbonate of soda and add, a little at a time, to the mixture, combining well before adding more.
  • Fold in the chocolate chips.
  • Divide the mixture into 24 equal portions (divide the dough into eighths, then divide each of those eighths into three).
  • Roll into balls and place them on baking trays lined with grease proof paper or baking parchment, pressing down gently, leaving plenty of space in between.
  • Bake for around 12 minutes till golden.
  • Cool on the trays for a few minutes before removing them to a wire rack to finish cooling.

Store in an air-tight container. I’ve no idea how long these will last in such a container, as they disappear within a day or two in our house!

This is a fun, easy recipe to do with the kids during the Christmas holidays – maybe make some on Christmas Eve to leave for Santa?

If you make them, let me know what you think of them by leaving a comment below.

Santa’s Favourite Snickerdoodle Cookies

Oh, the weather outside is frightful
But snickerdoodles are so delightful!
To the kitchen we must go…
Cookie dough, cookie dough, cookie dough!

Christmas is fast approaching, and as Santa’s favourite cookes are snickerdoodles (I’m pretty certain that’s official!), it’s time to get baking! They are deliciously simple to make, although it’s devilishly difficult to keep from eating the cookie dough before they even reach the oven, because the scent of all that cinnamony goodness will drive you to distraction and have you drooling in anticipation of these melt-in-the-mouth little pieces of food heaven!

I accept no responsibility for your taste buds exploding with pleasure, nor for your expanding waistline when you have to make a second batch to cover the fact that you ate the entire lot in secret yourself and the kids didn’t get any! These buttery little beauties are a recipe you’ll be baking every Christmas from now until the end of time. And in between too!

12375062_10156207007265386_1090460394727965666_oSanta’s Favourite Snickerdoodle Cookies
Makes 3 dozen


  • 240g butter (melted)
  • 280g caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 1/2 tsp cinnamon
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 300g flour
  • extra sugar and cinnamon for rolling


  • Preheat the oven to 170C.
  • Melt the butter and mix well with the sugar.
  • Beat the egg well and stir into the mixture.
  • Add the vanilla, cinnamon, bicarbonate of soda, and salt, and mix well.
  • Sift the flour and add in increments, making sure it is well incorporated after each addition.
  • Put the dough in the fridge for a while to firm up a little.
  • When it has firmed remove the dough from the fridge. This is the hard part – do NOT eat the cookie dough! If you start now, you will not stop and you will have no snickerdoodles at the end of it, which would be tragic!
  • In a small bowl, mix a couple of spoons of sugar with a coupe of teaspoons of cinnamon (don’t stint on the cinnamon at this stage – you’ll thank me later!).
  • Using a tablespoon to scoop the right amount of dough, roll into small balls, toss them in the cinnamon sugar mixture, and place on trays lined with grease proof paper or baking parchment, leaving plenty of space in between for spreading (I only put about half a dozen cookies on each baking tray, to make sure they don’t touch).
  • Pop them in the oven for 10-15 minutes, till golden at the edges.
  • Remove from the oven and leave to cool on the trays for two minutes, before removing to a wire rack to finish cooling.

You will be tempted to eat the cookies before they are cooled. I’m not going to tell you not to sneak one for yourself (baker’s privilege and all that!), but be aware that it will be extremely difficult to stop at one. Keep them in an airtight container – I have no idea how long they’ll last in there, because in our house, everyone goes at them like gannets and friends suddenly descend, having smelled the cookies baking from half way across town, and they snaffle a few to take home with them too, so they’re always gone within a day or two!

This is actually a very nice project to do with the kids on a cold, wet afternoon, but your yield will be about half, because your kids will eat the cookie dough – be warned! And then they’ll eat all the cookies too, so you’ll still have to make a second batch!

And don’t forget to leave a couple for Santa on Christmas Eve – it’s a well known fact that he leaves the best gifts for people who leave him snickerdoodles!

You can thank me now. 😉

Happy Hallowe’en!

Happy Halloween
Our pumpkin lantern

It’s no secret I love Hallowe’en! Always have!

Just because I’m an adult now doesn’t mean I can’t get dressed up and enjoy the spooktacular festivities. Actually, being a Mum means I have the perfect excuse to join in.

Tadpole and Choochie chose their own costumes this year. Tadpole is a scary surgeon and Choochie is a cute little pumpkin. I went with being The Corpse Bride. Just because.

Tadpole and Choochie, ready to go trick or treating

So, Hubby is out trick or treating with the kids, and I’m home answering the door to the young revelers when they knock.

We have a selection of sweet and non-food treats, and everyone who knocks can take one… Or they can be brave, take a challenge, and win two treats for their trouble. Most are opting for the chance of an extra treat. Teeheehee!

The challenges are all silly and easy, things like singing “I’m a Little Teapot”, or patting their heads and rubbing their tummies at the same time, or pretending to be a ballerina or a monkey, or telling a joke – funny little things to make them laugh.

The Corspe Bride, ready to greet all who dare knock!

Have a happy Hallowe’en, a spooktacular Samhain, and a fabulously festive end to October. And stay safe, everyone! If you’re trick or treating, stick with friends, and don’t go into anyone’s house, wear something reflective, and check all your treats before tucking in!

Have fun, guys!

Pick your own fruit…

15.08.15 - Fruit Picking 2Today I went to a pick your own fruit farm with Tadpole, my big sister, and one of my nieces

Despite feeling a little under the weather, it was lovely to get out in the sunshine and pick our own fruit. We filled our baskets with the sweetest most delicious strawberries and raspberries (and more than a few were eaten while picking, as those jewel-like beauties were just too hard to resist!), and got in a little exercise at the same time – all good!

Our resultant haul was a lot cheaper and far tastier than we would have got from any shop, and we had fun doing it too.

Definitely a worthwhile endeavour.

15.08.15 - Fruit Picking 3It’s worth mentioning, when we got there, the sign said the strawberries and raspberries were “extremely limited”. I have to say their idea of limited wildly differs from mine, as there were loads to be had and we didn’t even have to look very hard – they were right there and easy to find.

If you have a pick your own fruit farm nearby, I highly recommend going along and doing a little Body Magic while you bag yourself some delicious speed food!

Recipe: Banana Bread

I often buy bananas, and they usually get eaten, but sometimes, just sometimes, we just don’t fancy eating them and they get a little bit over-ripe. There is however, a solution that does not involve throwing them out uneaten! Banana Bread!

It’s tasty, satisfying, and just a little bit indulgent without going overboard, it’s perfect for a snack or afternoon tea, or even for breakfast if you fancy it, and it’s easy to whip up in no time. This one’s actually a lot of fun to do with the kids, especially when you let them mash up the bananas.

Banana Bread
Makes 1 small loaf yielding 12 slices


  • 3 small bananas
  • 40g honey
  • 2 eggs
  • 50g margerine/butter
  • 200g self raising flour
  • 1/2 tsp mixed spice


  • Pre-heat the oven to 180C.
  • Mash the bananas till they’re all fluffy, then add the honey and eggs and mix well.
  • Add the margerine/butter and mix well.
  • Stir in the flour and mixed spice.
  • Line or lightly grease a 1lb loaf tin and pour in the batter.
  • Bake for 30 minutes or until the banana loaf is golden and cooked through.
  • Slice into 12 equal portions and keep in an air-tight container.

It’s easy to double up the quantities if you want to make a larger loaf, or more than one loaf or to partially adjust them to fit however many bananas you have left to use up.It has very little fat in it and if you need gluten free, just substitute an alternative flour and raising agent.

Go, quickly, go to your kitchen and grab those bananas – you could be enjoying a delicious slice in little over half an hour!
That said, it’s now 9.45pm and I have some in the oven right now, so we can have some for breakfast tomorrow. I can hardly wait!


Waste not, want not…

I’m pretty sure that everyone in the western world is aware that we should all be aiming for a minimum of five portions of fruit and vegetables every day, and if you’re anything like me, every week you buy a bogey-load of fresh fruit and veg to help hit this quota.

And you try to eat it. You really do. But there’s only so much fresh produce you can get through in a week, so inevitably, there’s a load of stuff that you have to chuck out because it’s gone mouldy and rotten. So you clear it out of your fridge and your fruit bowl at the end of the week, and you buy more. It’s a vicious circle, and it’s incredibly wasteful.

I don’t know about you, but I HATE seeing good food go to waste, but try as I might, there’s always something thrown out untouched.

Until now.

Because I’ve found the answer. Jamie Oliver told me how to stop wasting all that lovely fresh fruit (somehow it’s always the fruit that goes to waste, hardly ever the vegetables – they seem to keep far longer, and I often buy frozen so there’s no waste there). It’s so simple I don’t know why I never thought of it myself, because it’s brilliant.

The answer is… Smoothie Bags!

Smoothie bags
Left: My bag full of smoothie bags, which is in my freezer Centre: One of my smoothie bags ready to blend. Right: My delicious smoothie, ready to enjoy!

Yup, you just grab some freezable bags and portion out the fruit into them, then you bung them in the freezer ready to pull out and make delicious fruit smoothies!

This past week, I’ve made up eight little bags of two different recipes:

  1. Strawberries, raspberries, blackberries, cherries, blackcurrants, redcurrants and banana, with a spoonful of oats and another of mixed seeds.
  2. Mango, kiwi and banana with a spoonful of oats.

In both cases, each bag has half a banana, then a handful of the other ingredients. The oats make it silky smooth and give you a great source of slow-release energy to counter the instant fruit-sugar hit, and the mixed seeds are another lovely hit of energy that’s super good for you. Then all you have to do is add your base liquid (choose from fruit juice, milk, nut milk, coconut water, or plain water – I used a little coconut milk and water in mine), and if you want them a little sweeter, you can add a spoonful of honey too (I usually don’t bother, as I like mine zingy).

Not only do I now have ice-cold smoothies at the push of a button, but I’ve saved several quids’ worth of fruit that would have ended up in the bin within the next few days.

It’s a win-win situation!

And Choochie decided he liked my smoothie too – he was slurping it right out of my glass like crazy! I have a little fruit fiend on my hands here! He might be only ten months old, but when there’s fruit around, we can’t hold him back. That’s a good thing, at least!

Reasons to be Cheerful – Thursday

ThursdayDay four of my positivity project – here are my three reasons to be cheerful for Thursday:

  1. New Foods
    Chochie was sitting in his highchair, picking at his ham sandwich (which he usually loves), while I ate my hot-smoked salmon with a green salad. I then started following up with half a pink grapefruit, and Choochie put down his now limp sarnie and motioned that he wanted some of my grapefruit. Expecting a reaction like the one he had with lemon back at Easter (because although it’s sweet, my pink grapefruit is still quite zingy!), I scooped a little onto my spoon, checked it had no pip fragments, and popped it in his mouth. His little face lit up! He asked for more, so I gave him more, and he ended up eating about a third of my half grapefruit! When it comes to fruit, my youngest is a bit of a greedy guts. I love watching him experience new flavours for the first time.
  2. School Fayre
    This afternoon was Tadpole’s school fayre. There was plenty to see and do, and Tadpole and I won several prizes – loads of lovely toiletries and, best of all (in his eyes), a single-use camera, which he will use to document some of our summer holiday adventures. It made him incredibly happy to win it. 🙂
  3. Scorchio!
    Today is so sunny and hot and summery, it was absolutely glorious. It really feels like summer today, and I hope we get some more weather like this once school is finished!

Clean eating…

Eat-CleanThe time has come to get down to it and start shifting the baby weight and then some. In order to kick start my efforts, I signed up for a free three-day cleanse programme, having been assured that it was safe to do so whilst breast feeding. The premise was simple – I was sent a meal plan for the three days and was asked to check in with the group each day – so I stepped on the scales, blanched at the number, and got started.

Here’s what the plan entailed:

  • Hot green tea (unsweetened) and a tall glass of water with a squeeze of lemon 30 minutes before breakfast


  • Half a grapefruit and a tall glass of water
  • One pack of Shakeology
  • One toasted slice of Ezekiel bread, topped with half an avocado (smashed and spread) and two poached eggs


  • One apple
  • One serving sunflower/pumpkin seeds or almonds
  • Tall glass of water


  • Half a grapefruit
  • One cup green tea
  • Tall glass of water
  • One pack of Shakeology
  • Berry chicken salad with honey vinaigrette


  • Raw veggies
  • One serving of seeds or almonds
  • Tall glass of water


  • Half a grapefruit
  • Tall glass of water
  • 4-6oz grilled chicken or white fish (seasoned with herbs and spices) with your choice of steamed veggies


  • Unsweetened chamomile tea

There are no potatoes allowed, but we can have whatever red, green and yellow veg (apart from corn) as we like.

Here’s what I had over the course of the three days:


I missed breakfast as I hadn’t yet done my shopping for the programme, so I started with just a cup of tea (which is all I ever have before the school run – I eat when I get home afterwards, as I don’t have time!), which wasn’t technically on-programme, but couldn’t really be helped. I’d already decided the “Shakeology” option wasn’t for me, as I don’t like the idea of meal replacement shakes, and I couldn’t find the “Ezekiel bread” anywhere in the supermarket or health food shops, so I had I do without that. I cannot stand green tea, so there was no way I was going to drink that stuff, but I decided to bite the bullet and have the chamomile tea, despite not being very fond of it.

After I’d dashed into town to get some extra greens and chicken, I headed home in time to make brunch:

Tuesday brunch

Two poached eggs with a green salad, a handful of blueberries and strawberries, a couple of mango fingers, a small sprinkle of sunflower seeds and a few chopped almonds, with a homemade dressing of lemon juice, balsamic vinegar and a touch of sesame oil.

I had a cup of hot water with lemon juice squeezed into it.

I was getting my hair done in the afternoon, so I took an apple along with me to munch when I got hungry, knowing I would be there for several hours, and had a tall glass of water while sitting under the drier.

Tuesday dinner

For dinner I coated a chicken breast in a mixture of dried mixed herbs, ginger, smoked paprika and cayenne, then cut it up and stir fried it in a teensy bit of sesame oil with red onion, yellow pepper, carrot, mushrooms and spinach. It’s a meal I make semi-regularly anyway, but I hadn’t made it in a while. When I do make it, I never bother with rice or noodles, as it’s filling enough on its own and isn’t so stodgy that way. It’s a genuinely delicious meal.

Later on I had a small snack of a few almonds and my cup of chamomile tea, which wasn’t to my taste, but I drank it anyway.


Wednesday breakfast

I had my tall glass of water and a cup of hot water with lemon juice before the school run, and when I got back, in place of the Shakeology option, I whipped up a delicious green smoothie for breakfast, with a coconut milk and water base, a large handful of spinach, a frozen banana and a spoonful of almond butter.

It’s a gorgeously silky-smooth, filling smoothie that keeps me going till lunch time. And if anyone is wondering about trying green smoothies but is worried about tasting the greens, I promise, you don’t taste them at all. Check out my recipes section for some delicious green smoothie recipes to get you started.

In my enthusiasm, I forgot about the half grapefruit, but by then it was lunchtime.

For lunch, I poached one egg and coated a small salmon steak in mixed herbs, paprika and ginger (I know it’s not a white fish, so it’s slightly off-programme, but I’m not a fan of white fish, so this was my compromise). I pan-fried it in a teensy bit of organic coconut oil and served it with a green salad, which had radishes and half a grapefruit mixed in. I made a dressing of a little of the grapefruit juice and some balsamic vinegar and a little sesame oil.

I had my apple as a mid-afternoon snack.

For dinner I made garlic and herb encrusted baked chicken breast, with roasted red peppers and peaches, steamed carrot and asparagus, and herb-sauteed courgette and mushrooms.  The roasted peaches were absolutely gorgeous – I’ll definitely do those again!

I had the half a pink grapefruit as dessert – it was deliciously sweet and tangy, and really refreshed my palette after the lovely, garlicky-herby chicken.

I honestly don’t think I could have eaten another bite!

My late snack was a small handful of almonds and my chamomile tea (still not liking the stuff very much, but I’ll stick with it – maybe I’ll acquire a taste for it).


Thursday breakfast

When I nipped into the shops on Wednesday, I had yet another look for the Ezekiel bread, but couldn’t find it, so I grabbed some multigrain Rivita. I again started the day with my water and lemon-water before the school run, then when I came back, had a breakfast of one of those Rivita spread with avocado (not a fan of avocado – I’ll be ditching it after this!), and two poached eggs. With the half a pink grapefruit on the side, it certainly looked quite pretty.

The Rivita was, as expected, like cardboard – I really wish I could have found some Ezekiel bread. Perhaps I’ll be able to find a good recipe for it and make my own.

Thursday lunch

Lunch was baked salmon – I coated the salmon steak in cayenne, ginger and black pepper, then topped it with semi-dried tomatoes and a teensy drizzle of honey before popping it in the oven to bake.

Served with a side salad of mixed greens, apple and beetroot, and a few strawberries and blueberries, in my own salad dressing (lemon juice, balsamic vinegar and sesame oil) and a sprinkling of sunflower seeds.

Of course, I had the half grapefruit too. Still forgoing the horrid green tea, I instead had two tall glasses of water.

thursday dinner
Thursday dinner

For dinner, I decided to make some kebab skewers, so I cut the chicken breast into small chunks, tossed them in cayenne, paprika and ginger, then threaded them onto the wooden skewers, alternating with button mushrooms, and chunks of orange pepper, courgette, and peach, before whacking them under the grill. Served with lightly steamed asparagus and broccoli. I used my small remaining piece of avocado to make guacamole, by mashing it with a little lemon juice, chilli and black pepper, in an attempt to give that stuff a bit of flavour (avocado is just so bland!).

I’m afraid I ended up leaving the guacamole. It just wasn’t nice at all. Avocado isn’t nice at all. I shall never eat another avocado as long as I live, if I can help it.

And the results? Well, despite not sticking strictly to the plan (no green tea and eating salmon instead of white fish), I stepped on the scales on the morning of day four, and weighed in 3.5lbs lighter than I did on the morning of day one. I’d say that’s a positive effect – 3.5lbs in three days, and all by eating healthily.

I think this “cleanse” is something I could easily do once a month, or even once a fortnight, to help keep things rolling the right way. I didn’t feel hungry (in fact, on several occasions I felt quite stuffed!), and I think that if I didn’t have a 9 month old baby who never sleeps at night I might well be feeling more energetic (as it is, I’m actually still functioning after less than two broken hours of sleep last night, and I’d usually be seriously flagging by this point in the day after a night like last night!). It’s definitely a do-able programme for the short period of three days, and I have experimented a little more with dishes as a result, which has made for some lovely meals and has meant I didn’t feel deprived at all.

Overall, a very positive experience! As a result, I’ve now signed up for a five-day cleanse (which incorporates a set menu and exercise plan) at the end of the month with the same person. If you’d like to give it a go, click the link HERE to be taken to the Facebook event, and leave a post saying, “I’m in!”

BOOK BLAST: The Best Homemade Kids’ Lunches on the Planet by Laura Fuentes



I wish I had the words that would best describe what it feels to hold your very own printed book in your hands.

I now understand the expression “writing a book is like birthing a child.” Minus the  delivery and having an actual baby (this coming from a mom of 3).

I’ve had my author copy on my desk for a few weeks now, and I’m falling more and more in love with it every time I look at it.

Today, because you are one of my community members, you can download a free sample!

I’d love for you to read my introduction, my philosophy on shopping, and get a few free recipes.

I poured my heart out into this book. I’ve made my husband taste things that he would rather not have to give his “honest opinion” (luckily those never made it into the book).  I’ve worked a ridiculous amount of hours trying to get every single recipe typed up in a way that even a novice home cook or a young person could follow.

I was a stress case for 12 weeks, relied on every family member and friend for child care, and drank way too much coffee while staying up way past my bedtime to meet a deadline (or two).

This cookbook is a manual for parents who want to make homemade food simple. A guide filled with prep-ahead tips to help you make lunches the night before so you can keep it together in the morning when you are busy trying to get the kids out the door –ahem! my life.

I wanted to write something that was worth gifting to a friend. A book filled with breakfast, lunch, and family sized dinners that would never go out of style. Recipes you could use for the entire family, regardless of the age of your child.

Unlike other recipe books, the meals are pictured exactly as you would need to pack them inside a lunch box, a thermos, or a snack box. Because really, nobody wants to eat a soggy lunch.

This book is a resource for anyone who wants to take control of their kitchens, get organized with real meal ideas that don’t require a lot of kitchen skills or time. It’s not a gourmet book, it’s a real family, short on time, I’m out of ideas kind of book.

The Best Homemade Kids’ Lunches on the Planet is designed to teach you how to make real food convenient and appealing to your kids. The book is divided into chapters like:

  • Pack Like a Pro: Nourishing Foods on the Go. Everything you need to know to get started with packing the best lunches and making meals for your family. From budget-friendly shopping, how to stock your pantry, and tips on making prep-ahead meals.
  • Get Out the Door: Breakfasts to Go. A whole section on portable breakfast items, my family’s favorites, and the tips a parent needs to getting out the door in the morning with well fed kids on time.
  • Fill the Box: Sandwiches and More. Long gone are the days of one peanut butter and jelly sandwich after another. It’s time to bring variety back into your family’s lunches! The sandwiches, wraps, and pinwheels in this section incorporate leftovers and easy to find ingredients into new favorites.
  • Add Some Fun: Interactive Lunches for Picky Eaters. This section is for every parent who has had to fight or say no to one of those colored pre-packaged lunches at the grocery store. The lunches in this section teaches how how to make your homemade version delicious, nutritious, and a lot more fun!
  • Fill the Thermos: Portable Hot Lunches. Inspired by my good friend who lets her kids eat school lunch because a “hot lunch” is better than a sandwich. I beg to differ. These hot lunches will rock your thermos world.
  • Extra Credit: Staples, Drinks, Treats, and More. The recipes here are the tipping point of going fully homemade. This chapter will be your most visited, guaranteed.
  • Putting it All Together: Meal Planning and More. A 2 week sample plan with recipes from the book, a guide on how to use the recipes in the book to create classroom sized snacks, and making meals on-the-go.


Of course, I had a little help with my most difficult to nail recipes. The Classroom Cupcake Recipe was tested by 67 families from this community!

A huge thank YOU to those of you who tested it and gave your feedback. With your help, the recipe made it into the book! Easy, fluffy, golden cupcakes every time.

Today, you have the opportunity to purchase this book at a pre-sale price on Amazon and Barnes & Noble. Pre-ordered books are being shipped out as early as this coming week! Even if you live overseas, your e-book preorder helps!

In addition, I will be signing and shipping personalized cards to the first 250 lucky people. All you have to do is email your purchase receipt to now through 7/1/14 (I have under 100 left!).

If you’ve already bought your copy, dig in your email inbox and forward your receipt! I’d love to send you a personalized note.

And now, you get an exclusive inside look at the cookbook by clicking here.