Helpful tips and recipes for the multi tasking mom

Happy Thanksgiving to Everyone November 22, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:26 am

From our home to yours – we hope that all of you have a Wonderful Thanksgiving full of memories – laughter – family & friends….




Pecan Pie…. November 21, 2012

Filed under: Uncategorized — bakingmommyof3 @ 4:52 pm
Classic Pecan Pie
  • 1 cup Karo Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon  Vanilla Extract
  • 1-1/2 cups pecans
  • 1 unbaked pie crust
    • Preheat oven to 350°F.
    • Mix corn syrup, eggs, sugar, butter and vanilla in mixing bowl. Stir in pecans. Pour filling into pie crust.
    • Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

What’s Thanksgiving without Sweet Potatoes…. November 20, 2012

Filed under: Uncategorized — bakingmommyof3 @ 4:56 am

Sweet Potato Bake

Sweet Potato Bake


3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk

1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped

Mix together with fork; sprinkle over top of casserole.



Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.



A very Cute Turkey… November 19, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:01 am

So I was looking for a craft for the kids to do for Turkey Day – and happened to find this one …. and I thought it was very cute – something they could easily do and we have everything to do it..

Courtesy of –

Cardboard Tube Turkey

– Empty Toilet paper or paper towel tubes
– Acrylic paint
– Card stock
– Glue gun

To begin, I marked the edges every half inch just like i did making the pumpkins for the garland.

Cut apart.

I then lined everything up before I painted and glued to figure out how I wanted my turkey to look.

-I took 2 pieces and cut them along ONE of the creases to form one long strip. These will be used to make the larger circle for the body.
-Then take 3 more pieces and cut them directly in half for the smaller feathers.

Next I painted some orange, yellow, and red. I painted the long strips dark brown and then left some plain for a lighter brown tone.

For the body- glue the two long strips together to form a large circle.
Then glue one piece in the bottom center for the belly accent.

Glue your feathers on next. I began with the feather in the top center (yellow) and worked my way out in both directions.

I alternated colors as I glued.

Next, glue the half pieces in between all the whole feather for more detail and to make his tail larger.

I then took brown card stock and drew out a head and neck. Cut it out and added eyes with a black marker and a white gel pen. I then took orange paper for his beak and red for his gobble. Cut and glue onto head.
I then just glued the neck onto the inner circle of the body.

I cut apart some of the strips to make the legs and feet and just glued them onto the body.


It’s November and with November comes Pumpkin Rolls…. November 11, 2012

Filed under: Uncategorized — bakingmommyof3 @ 12:18 pm

One thing that amazes me is that until my mother in law made one a few years ago – I had never had a pumpkin roll…no one in life should be with out the amazing goodness of such a desert…


1/4 cup powdered sugar (to sprinkle on
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax
paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with
powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt
in small bowl. Beat eggs and granulated sugar in large mixer bowl until
thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when
touched. (If using a dark-colored pan, begin checking for doneness at 11
minutes.) Immediately loosen and turn cake onto prepared towel. Carefully
peel off paper. Roll up cake and towel together, starting with narrow end.
Cool on wire rack.

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in
small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at
least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooks Tip: Be sure to put enough powdered sugar on the towel when
rolling up the cake so it will not stick.

Estimated Times: Preparation – 45 minutes; Cooking – 13 minutes; Cooling
Time – 1 hour refrigerating.


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