Motherhood

"Before becoming a mother I had a hundred theories on how to bring up children. Now I have seven children and only one theory: love them, especially when they least deserve to be loved." ~ KATE SAMPERI

 

 

I so agree with this quote.  I have seven children and just when I thought I had it all figured out, I would be faced with a whole new set of problems to be faced and conquered.

 

Last weekend and the weekend before that, my husband took me on the "On the Trail" Shop Hop.  It included parts of Idaho, Wyoming and Utah.  The theme this year was "Adventures on the Trail". There was lots to see both in the quilt shops and the beautiful scenery.  I was hoping to win a big prize, but it was my husband that was lucky enough to win a gift basket.  And I was lucky enough to have him give it to me!

 

 

 

 

 

 

We celebrated Mother's Day today, a week early so everyone could be with us.  I chose this dessert, mostly because I love almond joys.

 

 

 

 

  

 

 

 

Chocolate Macaroon Bundt Cake

Filling

2 large egg whites

¼ tsp. cream of tartar

1/8 tsp. salt

½ cup powdered sugar

1 tsp. vanilla

2 cups flaked sweetened coconut

2 Tbsp. flour

Cake

1 chocolate cake mix

1 pkg. (4 serving size) chocolate instant pudding mix

2 egg yolks

2 eggs

1 1/3 cups water

1/3 cup oil

Ganache

¼ cup heavy cream

½ cup milk chocolate chips

Sliced almonds

Heat oven to 350 degrees.  Grease a 10-12 cup bundt pan.

Beat egg whites, cream of tartar, and salt in a large bowl until soft and fluffy. Add the powdered sugar and beat at high speed until stiff peaks form.  Stir in the vanilla.  Toss the coconut with the flour and add to the egg white mixture, stirring until combined.

In a large bowl, combine cake mix, pudding mix, water, egg yolks, eggs and oil and mix until blended.  Beat on medium speed for 4 minutes.

Pour half the batter into prepared pan.  Scoop the filling into the center of the ring of batter; don’t let it touch the sides of the pan.  Top with the remaining cake batter and smooth out the top.

Bake for 45-50 minutes, or until a toothpick comes out clean.  Remove the cake from the oven and let cool for 15 minutes.  Turn out onto a wire rack and cool completely.  In the meantime, make the ganache by combining the chocolate chips and cream in a small saucepan and over low heat melt and stir the chocolate chips until desired consistency.  Cool slightly and drizzle over cake. Sprinkle cake with sliced almonds if desired.

 

 

I finished reading this sweet little love story that takes place on a small island in Tahiti.  It makes me wish I could take a little vacation there.