Saturday: Reflections

Time is NOT real – Physicists show EVERYTHING happens at the same ...

Six years ago, I started this blog with the intentions of sharing my creativity with others. I was on the brink of self-discovery, learning how to bake custom cakes, taking on decorating challenges, and many other exciting adventures. Today, I decided to take a trip down memory lane, just to see how far I’ve come. Personal growth is a necessary battle, taking the good with the bad, and accepting the past as part of your future. I look at the blogs I’ve written over the years, and I can align them with pivotal moments of my life, that has helped to shape me into the person I am now. I have to admit, there were some times I’ve wanted to close my eyes to mistakes made, and decisions I may regret, but if all this did not happen, I would not be writing to you about my growth since then.

Have you ever taken the time to look back into history, examining photos, art or writing pieces that reflected who you were in the past? Do you find it hard to look at without criticising? I get it, it’s hard to face them when you now know so much more, but believe me, it was all necessary. Embracing the former self is key to feeling comfortable with who you are in the present.

Examining your past life also helps you to gage your goals, and allows you to track progress. Back then, I had a fear of opening up about who I am in my blog because I was worried that people wouldn’t appreciate me. I was the biggest critic with my words, and was afraid to share them with the rest of the world. Since then, I’ve found my confidence in who I am, and have learned to let it all out! Some people will be critics, and not enjoy what I offer, but readers like you have given me the perseverance to explore my passion. In January of this year, I decided to take my writing to another level, purposely writing to all of you daily on topics that you know and love. I watched my followers grow by almost fifty people, and I couldn’t be more excited about that!

These ambitions are small to some, but for me, I feel truly blessed! Almost fifty people take joy in my daily life experiences, and put thought into my days of self-reflection. They copy down interesting recipes and jot down ideas for projects at home. They laugh at my jokes, and write to me to say how much they’ve enjoyed it all. Contrary to what others say, I still believe that there is power in the written word that connects people in a unique way. They say that people have no time to read, but I believe that if words grab individuals, they will invest in their interest. It’s all about writing to move people, capturing their hearts from the very first line.

Thank you so much for your support, I am truly grateful for all of you. Happy Saturday everyone!

Thursday:What’s Baking?

101 Awfully Good Examples of Oxymorons -

This week, I was investigating foods that make no sense! Quizzical items like: Vegan bacon, natural Cheetos, or even Saltine crackers with unsalted tops. It all seems so puzzling to the human mind, that these products could ever appeal to logic or reasoning, but for some reason it does! Big businesses love using words like “fresh” and “natural” on many of their products, giving the illusion that processed and fatty foods could somehow be good for you. This soothes the guilty conscience of a consumer when they throw the package into the cart, not even giving it a second thought;)

We do fall for the deception of oxymorons within our society, but I have to admit that there are a few of them out there that bring shameful pleasure to the palette! In the world of desserts you have the chocolate chip blondies, oreo thins, and flourless cake, just to name a few. One recipe in particular that tickled my senses is the Chocolate Lasagna, which is oreo cookie and cream cheese goodness, all rolled into one.

slice of chocolate lasagna on a white plate

Chocolate Lasagna



  • 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
  • 6 Tablespoons butter melted
  • 8 ounces cream cheese room temp
  • 1/4 cup granulated sugar
  • 2 tablespoons milk 1%
  • 16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated
  • 7.8 ounces instant chocolate pudding 2 (3.9 oz) boxes UNPREPARED
  • 2 3/4 cups milk 1%
  • 3/4 cup miniature chocolate chips


  • Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  • Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
  • Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  • In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar.
  • Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
  • Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
  • While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
  • Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.adding pudding mixture over cream cheese layer
  • Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
  • Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.


  • Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
  • Use 2 boxes of instant pudding, do not use Cook n Serve.
  • For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings.
  • If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer. 
  • If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream until medium peaks form. 
  • You can make this dessert up to 3 days ahead, keep refrigerated.

*Recipe taken from

If you are going to try it, you might as well eat it before dinner. After all, we should use this as an excuse to keep in the theme of irony! I hope you all have a fabulous night! Until next time, happy Thursday everyone!

Wednesday: Do it Yourself Challenge!

Do your own Home Spa | DIY DecorIt Yourself Home Ideas

I don’t know about you, but I am really missing my spa days, and although we will be heading into stage three of reopening on Friday, I will definitely not be first in the lineups:( I’ll take my time and see how safe it is to have things back to normal, but until then, what could be done for spa days? We need to get really creative with this idea because spas hold high luxury standards that we simply cannot ignore. Everything from exotic body scrubs to aromatic essential oils, play a big role in ultimate relaxation.

A hot and steamy shower can recreate a treatment at its best, and I believe most of you have a shower at home that will definitely do the trick. An essential oil diffuser that can be used in the shower will make your steam a more pleasurable experience, so be sure to look into one. Body scrubs and oils are a must for this pampering, so I decided to share a few natural recipes you could put together that is both cost effective, and that you can make in your own kitchen.

Image may contain Cutlery Spoon Food Dessert and Plant

Rosemary Lavender Salt Scrub

1/2 cup kosher salt
1/4 cup olive oil
1 tbsp culinary grade lavender extract
1 tbsp rosemary leaves, chopped

Image may contain Vase Potted Plant Plant Pottery Jar Herbs Planter Mint Fruit Food and Pineapple

Peppermint Scrub

1/4 cup grapeseed oil
2 tbsp spearmint essential oil
1/2 cup sugar

*Recipes taken from

How to make your own herbal bath oils

Herbal Bath Oil

12 drops Rosemary (Rosmarinus officinalis)
8 drops Lemon (Citrus limon)
4 drops Clary Sage (Salvia sclarea)

Skin Nourishing Bath Oil

  • 12 drops Lavender (Lavandula angustifolia)
  • 6 drops Geranium (Pelargonium graveolens)
  • 6 drops Lemongrass (Cymbopogon citratus)

*Recipe taken from

The recipes are straightfoward and simple to make, so preparation should be a cinch. If you happen to have a tub, you are really in for a treat! You can use this recipe for an amazing bath bomb that will leave you feeling like a million bucks!

Fool proof homemade bath bombs

Homemade Bath Bombs


  • 4 oz. baking soda
  • 2 oz. corn starch
  • 2 oz. citric acid
  • 2 oz. Epsom salt
  • 1 to 1 1/2 teaspoons water
  • 5-10 drops essential oil of choice
  • 1 1/4 teaspoon oil I like coconut or olive oil here
  • 1-2 drops food coloring optional


  1. In a bowl, combine the dry ingredients (the first four listed above). Whisk to remove any clumps—corn starch tends to be clumpy. In a small glass jar, stir together the wet ingredients (the last four ingredients listed). If you’re using coconut oil, give it a quick melt in the microwave or stove top first so it will more easily combine with the other ingredients. Slowly pour the liquid mixture in with the dry mixture, whisking as you go. If you see the mixture fizz or foam, you may be adding the liquid too quickly. Once all the wet ingredients are combined with the dry, take a small amount in your hand and squeeze it together. It should stick together fairly well in one or two big chunks. If it’s still too powdery to hold together, just add a tiny bit more water and mix until it does hold together. If you find that adding the liquid slowly is difficult use a spray bottle to add them instead of pouring. 
  2. Then, fill each half of your bath bomb mold with the mixture until it’s just overflowing a little. Press together, then gently remove one side of the mold. Place the bath bomb on a tray and allow to dry out before removing the other side. Wait one hour and then see if the bath bomb easily removes from the mold without breaking. If it breaks, just press into the mold again and let it dry out longer. The goal here is to get the bath bomb out of the mold so it can further dry out overnight. I’ve found that if you leave them in the mold too long they can begin to stick and then it’s more difficult to remove without cracking. So, find the balance here and remember that if something cracks at this point it’s totally OK to just press the mixture back into the mold. No worries!
  3. Once you are ready to remove the other side, gently invert the bath bomb so the uncovered side is facing down, then gently remove the other half of the mold from the top. The key word, if you haven’t noticed, is gently. These can fall apart on you very easily if you’re not careful. If a bath bomb does crack in half while you’re removing it, you can gently press it back on top of the other half, or remove all the mixture back to the mixing bowl and start the molding process again. I had this happen to a few, so don’t fret, it’s easy to fix.
  4. Once they are completely out of the mold, allow them to dry out for 8 hours or overnight. Once very dry, you can wrap them in plastic wrap and store in a dry place until you’re ready to use them, or you can gift them to friends.

*Recipe taken from

All of the tools you need are right here for a next-level experience in spa treatments! Get in the zone and warm towels in the dryer for the extra comfort after your bath. Light your candles and play nature sounds, as you let your mind drift into a quiet place. This spa is all about you, and no matter where you go, you could never find any place like home that suits you more. Happy Wednesday everyone!

Tuesday: What’s for Dinner?

St. Lucia Launches New Campaigns to Benefit Travel Advisors ...

On a tiny island between the Caribbean Sea and the Atlantic ocean, lies a paradise beyond your wildest dreams. The clear blue waters echo the vast blue skies above, the sand is like powder between your toes, and the deep green of the tropical forests take your very breath away. This island is St.Lucia, and if you’ve never been, luck now has you on your way to a little piece of heaven on earth.

Surrounded by the neighbouring islands of St.Vincent and Barbados, St.Lucia spans only 616 kilometers in length, but is home to roughly 200,000 people. The major cities are Gros Islet, Soufrière, Vieux Fort, and the capital city of Castries. The city names tell of a past French influence over the island, which also played a major role in the “Creole” language that is primarily spoken. The people are warm and full of life that boasts in the vibrancy of the city streets, and the food can be summed up in one word, “Comfort.”

Yes, we are now at the heart of the culture, where the flavours speak volumes of their African descent. Dishes such as: Green figs and saltfish, Callaloo, and Bouyon soup are colourful, and full of delicious goodness that fill the belly and warm the heart. St.Lucia holds a special place in my heart because it is my mother’s home, and the meals she cooked are those as I’ve described, which floods memories of flavours I only wish you could experience for yourself. Out of this world! The one dish in particular that our family could never get enough of is Accra and Floats. It is commonly served in the morning, but us kids would eat it any time of the day, no problem! A favourite from my childhood to your kitchen.

guyana float bake recipe


  • 1 lb. flour
  • 1 tbsp sugar (or to taste)
  • 1 tbsp butter
  • 1 tsp salt
  • *2 tbsp baking powder
  • Oil for frying
  • ½ cup water


  1. Measure the flour into a large bowl, add the baking soda then mix the butter and sugar into the flour. Dissolve the salt into the water then gradually pour the water and salt mixture into the flour, butter and sugar mixture, mix together and knead until the dough becomes nice and soft. But not too soft!…
  2. If the dough is too soft add some more flour until dough is smooth, soft and does not stick on your hand. Cover the dough with a damp tea-towel for about 15 minutes.
  3. Place a large frying pan on a medium heat. When the pan gets hot add enough oil to cover the bottom of the pan to about 1 cm deep.
  4. Cut the dough into small pieces a little bigger than the size of a table-tennis or golf ball.
  5. Using your hands, roll and shape dough into a ball then flatten and shape into a disk about 1cm thick. Place the flat circular dough into the frying pan of hot oil, when one side is golden brown, turn on the other side. Once both sides are golden brown bake is ready.
  6. Your delicious bakes can be eaten almost straight away – just allow to cool a bit! Whether you eat them plain or with the traditional cheddar cheese or delicious stewed saltfish and cucumber garnish, you will fall in love with this delicious local treat.

*When yeast is used instead of baking powder the result is float which is lighter and fluffier than bake. When yeast is used, add the yeast to a little of the warm water and sugar, let sit for 5 minutes then add to the flour mixture. Cover the dough with a damp cloth and leave for 30 minutes to rise. The Float dough is ready to be separated, shaped and fried once the dough rises to about twice the size of the original dough.
Sugar: Traditionally white sugar would be used, but substitute brown if you prefer.
Flour: Traditionally white all-purpose flour would be used, but for a gluten and grain-free alternative, I normally replace white flour with a mix of ⅓ each of coconut flour, cassava flour, plantain flour…
Additions: You could add herbs or other things if you like, why not? Experiment! Have fun!

*Recipe taken from

Saltfish Accra Recipe - Great British Chefs

Accras “Fish Cakes”

Accras ‘Fish Cakes’

Accras are great with bakes as an appetizer or breakfast dish.

2 cups flour
2 tsp baking powder
1/2 lb chopped shredded saltfish
2 scallions chopped
1/4 cup green pepper chopped
1 small onions chopped
4 cloves garlic
1 tsp thyme
1 tsp parsley
hot pepper sauce to taste
black pepper to taste
oil for frying

The Method

1. Combine the chopped green pepper, scallions, onions,garlic in bowl.

2. Add remaining ingredients except water and mix thoroughly. Add hot pepper sauce and water making sure that the mixture reaches a thick consistency.

 3. Beat the mixture until is smooth.

4. Heat the oil in a frying pan and drop by spoonfuls into hot oil and fry until both sides are brown.

5. Drain excess oil on paper towel.

*Recipe taken from

I thought this would make up for not being able to travel these days, but as soon as we are able to take trips again, I suggest you head to St.Lucia. You will not be disappointed. Enjoy your evening and happy Tuesday everyone!

Monday:Confessions of a Shopping Diva

Staying cool is the name of the game this summer, and what better way than to invest in a pool! The thought has been kicking around my house for some time, but for those of you who are seriously thinking about the investment, I have some neat ideas for you. Let’s face it, if we had the cash for a fabulous pool with all the upgrades, we would be swimming in it! I’m offering you a plan “b”, or alternative to spending a fortune, but not compromising on taste. Tank pools are both inexpensive, and innovative way to make your swimming fantasies a reality. Here are a few ideas to tantalize your senses:

Stock tanks were originally used on farms to water livestock, but have now become a popular way to have a pool in your own backyard! Look at all of the things you could do to make a real statement, and it doesn’t have to cost much if you put creativity into the space you are dreaming of. Tanks could cost you anywhere between $200-$500 and would need to be lined to prevent rusting, and a pump, to ensure that the water stays clean and fresh. They come in various sizes, and some even come bottomless for those who are interested in making their pool a bit deeper. It is important to read up on how to properly install and care for a stock tank pool, so that you can really reap the benefits.

I thought I’d share a trending idea in the world of pools because it will be a a little while before we are able to swim publically again. The easy solution is to try something new and bold in order to keep the “f” in fun all summer long! I hope you all enjoy designing the backyard of your dreams! Happy Monday everyone!

Sunday: At Home

Our Sleep Training Nightmare - The New York Times

I woke up before the sun rose this morning, to my son crying about the bad dream he had. He was hysterical, and my husband and I had no choice but to make room in the center of the bed for him to sleep. I think that the kids sleeping over on our bed worked when they were toddlers, but not when they’re nine! I could barely shift in place, in danger of falling right off the side, so I took my pillow and high-tailed it to my son’s bed for some proper rest. A few hours later, I opened my eyes to numbness in my right arm, and serious back pain! It just goes to show that kids’ beds are made for kids;) Do any of you parents and caregivers out there experience sleepless nights due to nightmares? Crazy right? I hear you. Needless to say that at almost forty, a sleepless night for me equals an unproductive day.

No energy, lots of coffee, and bumming out on the couch, pretty much sums up what my day has turned out to be. I’m cool with that because It’s Sunday. I managed to bake a cake yesterday. Carrot. It was delish! The cake was made impromptu for a friend’s birthday, and I even made sure I baked extra for us at home. A storm washed over us around midday, which made my experience in front of the tv more snuggly! I love rain when I’m under the covers. Don’t you? My schedule may not have been crazy today, but I have to admit that I thoroughly enjoyed life in slow motion. Cheers! Happy Sunday everyone!

Saturday: Reflections

Encrypting Kubernetes Secrets With Sealed Secrets | by Gaurav ...

Have you ever been caught between the idea of speaking the truth, and holding your tongue? Depends on the situation, right? The thought came to me as I was watching a show called, “Doctor Foster” on Netflix recently. It is basically about a woman whose husband is having an affair. When she found out that her husband was unfaithful, she also discovered that her closest friends were also in on the secret.

Using the scenario as an example, I’m wondering if it is better for someone to know the truth about what is happening behind their back, or should they be sheltered by silence? There is a lot of responsibility in speaking the truth, as it could cause permanent damage to a relationship that would ultimately be on your hands. It may also be the reason why a friend would be able to see the situation for what it truly is, so that he or she could make the best decision for their own life.

If you choose to keep silent, how do you look to the friend when the truth finally comes to light? Would you be okay with knowing that you are a co-conspirator in their eyes? It may not be your truth to tell, but if you know it, wouldn’t it just be a truth you chose not to share? Of course, we also have to put ourselves in the friend’s shoes, who has been left in the dark. Would you want that friend to tell you if the tables were turned?

The truth hurts, and it seems impossible to be truthful under many circumstances, knowing that it could very well break the person you care about. However, doesn’t everyone deserve to know the truth about things that involve them? Is it up to us to decide which truths people can handle, and which they can’t? I’d love for you to weigh in on this blog, and share with me how you really feel about the topic. The concept is more common in life than you think. Until next time, happy Saturday everyone!

Friday: The Socialite

Airbnb of camping' takes aim at crowded B.C. campgrounds ...

Another Friday, and the weekend is upon us. Many people are on their way to the cottage, judging by the traffic going east today! If you don’t have a cottage like me, and you didn’t get an invite, you may be wondering what you could do with your time. Well, I have a pretty cool solution! Backyard camping. Yes, I said it! Setting up tent in the comfort of your own backyard could be very exciting if you do it right. For those of you who don’t have a backyard, why couldn’t you set up a small tent on the balcony? I’m a little petrified when it comes to heights, but you might have the most amazing camping view from your apartment.

What do we need for our on-site excursion? A tent, blow up mattress, flashlights, and some campfire stories are a must! If we are going to reenact a camping trip you must also have food, and lots of it! I found a few recipes that you can try in order to create that outdoor ambiance.

Rich tasting s'mores bars with a traditional buttery graham cracker crust, thick chocolate ganache center and toasted marshmallow top.




  • 1 cup heavy cream
  • 1 1/2 cups semi sweet chocolate chips


  • 4 ounces graham crackers whole
  • 2 tablespoons sugar
  • 2 tablespoons plus two teaspoons melted butter
  • 1 1/2 cups mini marshmallows


  • Preheat the oven to 350 degrees F.
  • Lightly butter an 8×8 baking pan and line with parchment paper.
  • In a small pot warm the cream over a medium flame.
  • When the cream starts to bubble around the edges turn of the heat.
  • Add the chocolate chips and slowly stir with a wooden spoon or spatula until it becomes a thick and well combined.
  • Set the ganache aside to cool a little.
  • Crush the graham crackers to fine crumbs and transfer to a bowl.
  • Add the sugar and melted butter.
  • Mix well until all of the graham crackers are moist.
  • Transfer the crumb mixture to the prepared baking pan and press the crumbs down gently with a cup or any flat bottomed vessel.
  • Bake in the oven for 5-7 minutes and then let cool.
  • Once the crumbs are cool, pour the ganache on top of the crumbs and spread out evenly.
  • Place the pan in the fridge until the ganache becomes firm.
  • Place the marshmallows on top of the ganache making sure to cover as much of the ganache as you can. Pack the marshmallows in but keep them to one layer.
  • Place the pan under a preheated broiler and broil until the marshmallows turn toasted golden in color. Do not leave them because they only take a minute or less to brown.
  • Cut the bars into squares and serve at once or keep in the fridge for easier cutting later or next day.

*Recipe taken from

camping breakfast burrito recipe



  • 4 large flour tortillas
  • 4 potatoes peeled, chopped, cooked
  • 1 lb bacon browned and crumbled
  • 8 eggs scrambled
  • 1-1 1/2 cups cheddar cheese grated
  • Pinch salt & pepper
  • green onions sliced
  • Toppings
  • salsa or hot sauce for serving optional
  • Sour cream
  • Cilantro


  1. Mix all cooked ingredients together.
  2. Fold in a tortilla. Wrap in foil
  3. Add to plastic zipper bag or portable container. Until ready to eat.
  4. Take out when ready to eat.
  5. Cook 10-15 min or until cheese is melted.
  6. Serve and enjoy!

*Recipe taken from

Everything is so much better when there’s good food to enjoy! The best part about camping from home is that you don’t have to use porta potties, and all of the ingredients you need for your meals are right at your fingertips! I know, the idea sounds a little wild, but I plan on giving it a try with my family next weekend. I’ll let you know how it goes;) Have a great evening and happy Friday everyone!

Thursday: What’s Baking?

Anyone who has been in my kitchen knows that I have a passion for cakes! The more unique, the better! I was browsing through a list of fifty delicious cakes, and I found one in particular that made my mouth water! It’s called, “Almond Honey Cakes with Srrawberry Ripple Cream.” Sounds scrumptious, right?

Well, honey cakes date back to the prehistoric times, with the basic ingredients of honey, flour and oil. The cakes were simple back then, but have taken on a more elaborate look over time. The Russian honey cake is about ten thin layers high, with a burnt honey and dulce de leche whipped icing in between. In Figi, the honey cake is baked like a loaf with sliced almonds, and a touch of nutmeg. Any way you slice it, it’s all good to me!

Here is the honey cake recipe I had in mind for you to try. I hope you enjoy! Happy Thursday everyone!

Almond Honey Cake with Strawberry Ripple Cream




  • 1/2 cup heavy cream
  • 4 ounces creme fresh
  • 2 tablespoons powdered sugar
  • 1 cup fresh strawberries diced + more for topping


  1. Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
  2. In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons [Almond Breeze Almondmilk Hint of Honey Vanilla | and beat until combined and smooth. The batter should be thick.
  3. Pour the batter into the prepared pan.
  4. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
  5. Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least 20 minutes.
  6. To make the cream, add the heavy cream and creme fresh to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar until just combined. Stir in the strawberries.
  7. Turn the cake out onto a serving plate. In a bowl, mix together the 1/2 cup powdered sugar with 1 tablespoon honey almond milk until combined. Drizzle the glaze over the cake and then drizzle with a little honey. Sprinkle on the toasted almonds. Now spread the cream over the cake and top with fresh strawberries. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days.

*Recipe taken from

Tuesday: What’s for Dinner?

Tonight, my kids requested a simple mac and cheese dinner that meets their picky standards! Kids can be such downers when it comes to creativity in recipes. Nobody likes brussel sprouts, rapini, steak, green peas, or even couscous! Anything that does not align with the Mac and Cheese concept is a “no go” for them. For all the parents or caregivers out there who are dealing with this picky eating situation, how have you been coping with the fuss? Are you really serving kraft dinner everyday? I’m cooking like a 5 star chef in here, and they’re looking for Mr. Noodles to eat for dinner! Crazy!

Experts say that when children are born, they have taste buds in their entire mouths, as opposed to just the tongue when they become adults. Could this be the reason why most foods are a problem? Maybe they are just too sensitive to taste, but I figure a medium well steak would be more appealing than hot dogs! As I think of those all over the world, attempting to prepare a dinner that is acceptable to the child they are feeding, I have found a mac and cheese recipe that might help your situation.


The BEST Homemade Baked Mac and Cheese


  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)


  • Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  • Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  • Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

*Recipe taken from

The website name is so fitting for the topic, I couldn’t help but notice that! Let’s keep it simple today. Not too fancy for the wee ones. Although they require a lot, they don’t ask for much (a paradox if you ask me), so we always have to be one step ahead. Be prepared for the “What’s for dinner?” question, with the answer, “Mac and cheese,” and your life will be a whole lot easier;) Happy Tuesday everyone!