Monthly Archives: May 2023

Mother’s Day Gifts

#downsyndrome, #gratitude, #peace

Kepler is the only one of our kids who has gone through public school all the way from the beginning so I have more Mother’s Day gifts from him which were facilitated through the school.

Mother’s Day seems to be fraught with peril this days, what with women who aren’t mothers but wish they could be, women who have miscarried and who haven’t yet had children, etc. It can even be tricky for people who have mothers, who have children, and who also have wounds from the experience of being a mother and/or a child.

Kepler, however, sees the world in his own sweet way and his gift this year might surprise one with its emotional intelligence and pure love.

As most of my readers know, he is the youngest of our five children, and when the older four were young, I was doing the best I could, but really fell down on the job in so very many ways. My heart is warmed by Kepler’s experience of being in our family and with how well he actually knows me! I asked his teacher how much she facilitated — all she did was answer any spelling questions he had.

“My mom’s job is my home with dad and me.” I took years to settle into this beautiful job, and I appreciate how Kepler sees that as my job! I think what it is is I grew into a person who loves and is loved and believes in love.

When Ya Just Need Some Whipped Cream

#recipe, The Joy in the Journey

As you know, this is not a recipe blog. First time I’ve ever posted a recipe here. And don’t worry, I won’t be adding in 16 videos on how to make these.

OMG OMG strawberry cupcakes with OMG OMG strawberry cream topping

Back in the day, when I worked at the drapery store, we would stop in the afternoon for a little pick me up. It usually consisted of some Pepsi and a piece of cake. (shudder)

Our favorite cake had a whipped cream frosting and I’m telling the whole truth when I say I dearly love the combination of cake and whipped cream. And on KFL this is a big yes! (KFL is a way of eating that is suspiciously similar to keto but has a funner name.)

So the following recipe is adapted from a “strawberry mug cake” recipe. I don’t believe in mug cakes but it was easy to adapt to a cupcake recipe.

To wit:

Ingredients for cupcakes :

6 Tbsp butter

6 Tbsp Lankanto monkfruit

3/4 cup almond flour (I use Kirkland brand)

3 Tbsp coconut flour

3 eggs

3/4 cup puréed strawberries (I’ve only ever used fresh but I suppose you can use frozen if desperate)

1/2 tsp each of baking powder and vanilla extract

Ingredients for the whole point of the recipe, the strawberry cream topping.

1 cup organic heavy whipping cream

1/4 cup puréed strawberries

Optional but I don’t usually add: 2 Tbsp Lakanto monkfruit

Directions:

Melt the butter. Add the rest of the ingredients and mix well. Makes 12 cupcakes. (For most even results, weigh batter and divide by 12. Or just eyeball it. This isn’t a competition.) Bake in the preheated oven I forgot to mention at 375° for 18-20 minutes. Remove from oven and place on cooling rack. Let cool completely please.

While these beauties are cooking, whip that beautiful cream and then add the strawberries (and sweetener, if you must). It has been suggested to me that I should pipe the cream on with a pastry bag but I think way too much of it would end up on the inside of the bag, wasted and alone. I prefer to just put a dollop of the cream on top.

For best results, wait to do your dolloping until time to serve the cupcakes. If you want to be extra fancy, add a sliced or halved strawberry to top it off.

Try not to eat them all at one sitting. It’s possible, but can be a challenge.

Love, Siouxsie

original recipe found here: https://ibreatheimhungry.com/strawberry-mug-cake-low-carb-and-gluten-free/