A month ago, when I started planning ahead for May’s subject matter I had a typical Mother’s Day post in mind. A lot can happen in a month. I feel compelled to share a particular story with you because I have experienced a paradigm shift, which has me viewing Mother’s day in another light.

Three weeks ago I was informed I’d need medical testing done. I went into panic mode. My blood pressure jumped to a dangerous level and I couldn’t control my emotions. My husband was calm, reassuring and a rock. My children were on edge, but held it together. I called my brother to tell him and he told me about his very dear friend who could relate. I asked my brother to have her call me. I needed to talk to someone because I could not get a grip on my emotions. I felt out of control.

My brother’s friend called. I listened to her story and absorbed her wisdom. I did not feel 100% calm, but I walked away from that call feeling much more confident and relaxed. I got a grip on my emotions and could deal with the realm of possibilities that I’d face after I received the results of the testing. My brother’s friend is a strong, kind, wise woman who assuaged my fears.

When I got the results of the testing I sent a text to family and friends with joyful news: “Negative!!!” I felt the relief wash over my person and I immediately felt changed in a way that only could happen through a revelation of great magnitude. I am not the same person today. I have been forever altered by this experience.

It doesn’t take an anvil dropped from the heavens onto my head to wake me up. I took this experience as a wake-up call. While I’ve made resolutions throughout my life I’ve managed to keep very few of them. I do not have to make a resolution or a vow to live a fuller life, see the world with the fervor of a child, cherish every moment with my family, be thankful to those who have touched my life and take care of myself (physically, mentally and spiritually).

I have found a new inner peace and I feel as if the world went from a black and white silent film to an HD extravaganza. I am literally stopping to smell the roses, so to speak. Just the other day, I asked my husband to stop the car. I saw a patch of honeysuckle. I opened the window and inhaled the fragrant smell of the blossoms. To my husband’s credit, he stopped the car, didn’t ask questions and let me enjoy the moment in silence.

On this Mother’s Day I am going to celebrate the gift of life and the gift of motherhood. I am honored to be the mother of such loving, thoughtful young men. They have given me more than I think they will ever know. My young men only have a couple years left at home before they head out into the world and I intend on making the most of every day that I get to have them walk in the house and say, “Hi, Mom.” And, I get to ask, “How was your day?” It is a gift that I will appreciate every single day.

Perfect Vanilla Cupcakes (Recipe by Glorious Treats)

Ingredients

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
1 ½ teaspoons pure vanilla extract
½ cup oil (vegetable, canola or extra light olive oil)
½ cup buttermilk

Directions

1. Preheat oven to 350*F.

2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

6. Bake cupcakes in pre-heated oven for 12-14 minutes.

7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Swiss Meringue Buttercream

Ingredients

½ cup egg whites
1 cup granulated sugar
1 lb unsalted butter, room temperature, cut in small pieces
2 tsp vanilla extract

Instructions

1. Whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour the mixture into the bowl of a standing mixer fitted with the whisk attachment. Whip until shiny and double in volume.

3. Using your paddle attachment with the mixer on low add the butter bit by bit until incorporated. Then mix at medium speed until light and fluffy. Scrape the bowl as needed.

4. The buttercream should be light and fluffy, avoid over-mixing. Buttercream can be frozen or refrigerated for future use. (If freezing it make sure to thaw in stages, beginning in the refrigerator and then beaten by hand before use.)

5. We found that the large petal tip by Wilton works the best to achieve these results, tip number #125, the gum paste flowers were bought.

Photography Data:
Ruth Balk
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/50
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

A month ago, when I started planning ahead for May’s subject matter I had a typical Mother’s Day post in mind. A lot can happen in a month. I feel compelled to share a particular story with you because I have experienced a paradigm shift, which has me viewing Mother’s day in another light.

Three weeks ago I was informed I’d need medical testing done. I went into panic mode. My blood pressure jumped to a dangerous level and I couldn’t control my emotions. My husband was calm, reassuring and a rock. My children were on edge, but held it together. I called my brother to tell him and he told me about his very dear friend who could relate. I asked my brother to have her call me. I needed to talk to someone because I could not get a grip on my emotions. I felt out of control.

My brother’s friend called. I listened to her story and absorbed her wisdom. I did not feel 100% calm, but I walked away from that call feeling much more confident and relaxed. I got a grip on my emotions and could deal with the realm of possibilities that I’d face after I received the results of the testing. My brother’s friend is a strong, kind, wise woman who assuaged my fears.

When I got the results of the testing I sent a text to family and friends with joyful news: “Negative!!!” I felt the relief wash over my person and I immediately felt changed in a way that only could happen through a revelation of great magnitude. I am not the same person today. I have been forever altered by this experience.

It doesn’t take an anvil dropped from the heavens onto my head to wake me up. I took this experience as a wake-up call. While I’ve made resolutions throughout my life I’ve managed to keep very few of them. I do not have to make a resolution or a vow to live a fuller life, see the world with the fervor of a child, cherish every moment with my family, be thankful to those who have touched my life and take care of myself (physically, mentally and spiritually).

I have found a new inner peace and I feel as if the world went from a black and white silent film to an HD extravaganza. I am literally stopping to smell the roses, so to speak. Just the other day, I asked my husband to stop the car. I saw a patch of honeysuckle. I opened the window and inhaled the fragrant smell of the blossoms. To my husband’s credit, he stopped the car, didn’t ask questions and let me enjoy the moment in silence.

On this Mother’s Day I am going to celebrate the gift of life and the gift of motherhood. I am honored to be the mother of such loving, thoughtful young men. They have given me more than I think they will ever know. My young men only have a couple years left at home before they head out into the world and I intend on making the most of every day that I get to have them walk in the house and say, “Hi, Mom.” And, I get to ask, “How was your day?” It is a gift that I will appreciate every single day.

Perfect Vanilla Cupcakes (Recipe by Glorious Treats)

Ingredients

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
1 ½ teaspoons pure vanilla extract
½ cup oil (vegetable, canola or extra light olive oil)
½ cup buttermilk

Directions

1. Preheat oven to 350*F.

2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

6. Bake cupcakes in pre-heated oven for 12-14 minutes.

7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Swiss Meringue Buttercream

Ingredients

½ cup egg whites
1 cup granulated sugar
1 lb unsalted butter, room temperature, cut in small pieces
2 tsp vanilla extract

Instructions

1. Whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour the mixture into the bowl of a standing mixer fitted with the whisk attachment. Whip until shiny and double in volume.

3. Using your paddle attachment with the mixer on low add the butter bit by bit until incorporated. Then mix at medium speed until light and fluffy. Scrape the bowl as needed.

4. The buttercream should be light and fluffy, avoid over-mixing. Buttercream can be frozen or refrigerated for future use. (If freezing it make sure to thaw in stages, beginning in the refrigerator and then beaten by hand before use.)

5. We found that the large petal tip by Wilton works the best to achieve these results, tip number #125, the gum paste flowers were bought.

Photography Data:
Ruth Balk
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/50
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

As spring nears walk-a-thons and races will begin taking place around the country. Americans will get moving to raise money for their favorite causes. A few years ago a friend asked if I would participate in the Avon Walk for Breast Cancer. Naturally, I said yes as I knew how important it was to her and many others. I had no idea, though, what I was getting into when I agreed. Many walks and races require a minimum donation in order to officially participate. In order to be an official participant in the Avon Walk a minimum donation of $1800 was required.

Two more friends agreed to participate and so we became a team of four that needed to raise a total of $7200. Individually we had a difficult time raising the funds so we decided to work as a team. We set up bake sales at craft fairs, but still that wasn’t enough. Finally, I resorted to what I knew best from helping with so many as a child: the spaghetti and meatball dinner. The team was behind this idea and a plan was set into motion.

{Warm and Cool Tones: Adjusting your white balance in post processing full details in our upcoming post}

If I was a betting woman I’d bet that I left something out and I apologize. This isn’t one size fits all. It is what worked for me. I’d love to hear any suggestions that have worked for you.

Here are the steps l used to run our successful spaghetti dinner:

1. Free, Free, Free: First and foremost, remember to get anything you need from the venue to the supplies for free. You are trying to raise money, not spend it!

2. Secure a venue: I was fortunate that a team member had access to a newly built facility that had a kitchen, tables and chairs and an area large enough for the dining hall. In order to secure a location that is (a) free or (b) willing to give a huge discount try looking into church halls, rescue squad buildings, other club and organization buildings such as the VFW, Knights of Columbus, Elks (B.P.O.E), retirement club facilities, community centers, schools, etc. Take full inventory of what the venue has to offer. For example, does it have an ice maker? If not you’ll need to purchase bags of ice for the drinks. How much room is available for prep work, storage, cooking, etc. Make note of anything regarding the venue that will have an impact on the plan.

3. Set the date: Naturally this will take place when you secure your location, but make sure the date and time is firm. Confirm this information with your point of contact at the venue about 2 weeks out from the date and then again 3-5 days out from the date.

4. Predict Attendance: This is the tough part. The amount of food and supplies you’ll need will be based on the number in attendance. If you’ve been involved in a fundraiser of this sort (such as a pancake breakfast, etc) then you will have an idea of how many people in your community will come out to support the event. However, I had no point of reference. So, what I did was survey the team. I asked them to estimate the number of their supporters (friends, families, acquaintances) who would attend. This helped give me a base number. I doubled that base number because many of our personal supporters would bring guests and they would also pass the word. Then I took that number and increased it by one fourth. For example: 100 (base number) doubled= 200. One quarter of 200 is 50. Plan for 250 people.

5. Create your menu and make a shopping list: Make a clear menu and keep it simple. (See list menu and list below.) Save receipts! And, if the item is donated note the amount it typically costs! This is important.

6. Go shopping: Free! Free! Free! This part of the preparations will require a lot of footwork so get your other volunteers on the task. Assign stores to volunteers. Each volunteer should make contact with the store regarding donations. I recommend calling, talking to the point of contact regarding donations and scheduling a time to meet. It may take a few phone calls and/or trips to the store, but it is worth getting free supplies. Take whatever the store can give. If everyone gathers a small amount from each store you will be amazed at what you will have in the end.

7. Pricing: Once you have all your supplies you can tally the cost of them. (All supplies from food to tableware and decorations should be tallied, even if donated!). Calculate what one individual serving will cost you to make (even if the supplies were all donated you must figure out a monetary sum based on what the food supplies would have cost.) Don’t forget the drinks! Factor in all other costs (non-food items, advertising, etc). If they tally $200.00 that cost must get factored into the price of the ticket (even if the products were donated). So, if you are planning on selling 250 dinners the cost added to each dinner would be $0.80 (80 cents.). Once you have your total cost per ticket increase the amount to a round figure that secures you a nice profit. You will know better than anyone what your community is willing to spend. (All items that were donated just add to your profit!) Cupcakes and Desserts should be calculated separately as they are being paid for separately.

8. Raffles/Door Prizes: If you decide to include a raffle and or door prizes make sure you secure donations for this as well. You will most likely get gift baskets, gift cards, even labor “gift cards”. For example: a person can make a “gift card” for 4 hours of yard work. You will not believe how popular those door prizes are! If you have many small items, create a gift basket with them.. Running a 50/50 raffle is an easy way to raise even more money at the event. I recommend issuing one ticket with each purchase of the dinner. You can then sell more (and most people buy more). You can charge $1 per ticket and then offer a special such as $4 for five. Most party stores sell rolls of raffle ticket.

9. Pre-selling: If you are organized enough and have the volunteer manpower you can pre-sell dinner tickets for a dollar less than the door price and you can also sell raffle tickets (attendance not required). Just make sure you get phone numbers on the other half of the raffle ticket!

10. Get the word out:

Contact your local paper(s), radio station, etc. Most papers will list local happenings for free, but if you want more control over publication make sure you ask for a discount if they are unwilling to do it for free. Make fliers and posters to locate wherever possible. Keep fliers handy to give out at any opportunity. Make large, durable signs to post on the major intersections on the day of the event. (I usually do this one or two nights before the event, weather permitting, to save time and get the attention of more people.). All fliers, posters and signs should include the following: date, time, location, event description and cost. Keep the signs simple, with large print. Too much clutter makes it difficult to read.

11. Two weeks out:

All supplies and food should be purchased and inventoried by now. Any changes in attendance prediction (based on pre-selling or more information, for example, if a friend tells you she is bringing everyone from her office) can be handled at this point. If you haven’t already, hold a meeting with your volunteers. Delegate responsibilities and make sure that each person is clear about their responsibility. Do not leave anything to chance. Even the youngest volunteer can be held accountable. I helped as a child and my children helped me as did my team members’ children. Call the venue and confirm date and time. Also confirm how early you can arrive to set up. This will have a huge impact on your event.

This is when you can start cooking the meatballs/ sauce and then freeze. If you have more than one volunteer doing this you could get together and do it all in one day. If that is not possible make sure everyone has the same recipe to follow.

NOTE: This can be done the day of the event if and only if you (a) can get the venue early in the morning (b) have many helping hands and (c) enough space/ burners to do all the meatballs in one location in a short period of time. The meatballs will need several hours to cook. (Because I was the only one making meatballs I made as many as I could for as many days as it took. More details follow with the recipe.)

12. One week out: At the risk of sounding like the Marine Corps spouse that I am I have this advice to offer: You get what you inspect not what you expect.

1. Day 7: Hold one more meeting with your volunteers. Confirm everyone’s duties, how the event will unfold. Make a timeline and give copies to your team. This will help them see how the day will progress. (More details below) You may want to have a sign making party at this meeting so that the street signs are finished and not done sloppily at the last minute. If the signs are sloppy and carelessly made people will be less likely to attend.
2. Day 6: Check in with anyone who has a critical task on this day.
3. Day 5: Check in with anyone who has a critical task on this day.
4. Day 4: Check in with your “bakers” and make sure they are prepared to bake. No one wants cupcakes that were rushed at midnight, the day of the event. (Desserts are paid for separately so they should look pretty and appetizing!)
5. Day 3: Check in with your “bakers” again and anyone else who has a critical task on this day. Take out frozen meatballs and sauce. Thaw in refrigerator(s).
6. Day2: Check in with the pasta maker. Pasta can be pre-cooked and put in baggies, stored in the refrigerator and then reheated the day of the event. (More details below.)

Hang street signs (weather permitting). Make sure you have a “bank”. $100.00 worth of small bills: singles and fives (Coins should not be necessary if you keep your prices rounded) Pick up the loaves of Italian bread, hopefully sliced already. If the loaves are not sliced ask the bakery department to do it for you. Most supermarket bakeries will slice the bread for you. And, if you have space in a freezer pick up the ice cubes for the drinks.

13. Event Day:

1. Arrive at venue as early as possible.
2. If you haven’t, purchase the ice cubes for the drinks and bring to venue.
3. Set up the dining area and entrance area. This can be done as early as you are allowed. Get it done and out of the way. (Details on the dining area are below.)
4. All hands in the kitchen. (Details on the kitchen prep below)
5. Showtime! (Details on how to manage are below.) BIG NOTE: If your event is being held from 5pm-7pm the main part of the crowd will begin arriving between 5-5:30pm. You will see your biggest crowd early so be ready to go.

14. Pat yourself on the back and repay yourself: After you clean up, take a seat and count the money! Deduct what you need to repay yourself. You have succeeded in supporting your cause! If you must purchase any supplies or pay for the venue you must repay yourself, unless, of course you are able to absorb the loss, which along with your time, is a huge donation. Save receipts to use for a tax write off. Now, check out how much you’ve made and give yourself a little pat on the back for a job well done.

Event Day Timeline:

1. Arrive at venue. Everyone should meet at the venue at the same time. An inventory of all necessary items should be taken. Make sure everything is accounted for and if any last minute items are needed assign a person or two to do the legwork

2. Split the team into two unequal parts: the larger group sets up the dining area. The smaller group gets the meatballs and sauce in the crock pots or on the stove.

3. Set up: Depending on your venue you may have to do more or less work. First things first, make sure the dining area is clean. Set up the tables and chairs. Decorate with table clothes and anything non-perishable that can be set on the table. Take a few tables to set up the dessert area where the cupcakes will be displayed. In this area you can also set out all the door prizes and a volunteer can man that section, selling more raffle tickets and the cupcakes.

4. Check the venues bathrooms, post signs to where they are for your guests. Tidy up the bathroom if needed. (If you are paying full price for a facility you shouldn’t have to do this, but it is always nice if your venue is donated to do this before and after the event.

5. Once the “front of the house” is set up, everyone should be in the kitchen. Depending on your timeline, give your team of volunteers a little break. This is a good time to talk to the servers (mostly the children and a few adults to supervise).
The servers will take the drink orders and serve the beverages.

1. Then they will bring out the salads.
2. After the salads the servers will bring out the dinners.
3. When the guest is finished they will clear the tables. If you think the servers will be too busy and you have enough volunteers, designate table cleaners whose only job is to clean the tables.

6. Prep the kitchen area: Set out the plates, cups, etc. In a convenient location.

7. Prep the salads. Wash the lettuce, cut and toss in a bowl, refrigerate. Cut up the tomatoes, cucumbers, etc. Refrigerate.

8. Make sure your kitchen is set up for maximum maneuverability.

9. About 30 minutes before show time, plate salads and refrigerate as many as possible.

10. Slice the Italian bread if it isn’t already done and place in plastic bags to keep from drying out.

11. Man your stations:

1. At least one adult should man the entrance, taking in the money for the dinner and issuing one raffle ticket per purchase. If the person is not going to be there for the raffle write down their phone number on the ticket.
2. One or Two adults should man the dessert table/additional raffle ticket sales table.
3. An adult should man the drink “station” pouring the drinks as the servers come in with the order.
4. Many salad plates should be prepped and ready to go, an adult can hand out to the servers as they need. And, this person can keep prepping the plates, keeping a continual supply.
5. Three people (adults) should man the dinner station. One person can plate the hot pasta, another can meatball and sauce it while another places the slice of Italian bread on the plate and hands off to the server.

12. When the dinner is over clean up thoroughly. Leave your venue cleaner than you found it and you will be welcome back another time.

Note: If you are doing all the cooking on the morning of the event get the entire team busy in the kitchen ASAP. The sooner the meatballs are finished, the better. And, pasta can still be prepared ahead (see below) and stored in the refrigerator.

Spaghetti Dinner Menu

1. Garden Salad
2. Spaghetti and meatballs
3. Bread
4. Drinks: Iced Tea, Water, Coke and Sprite (or Pepsi and 7up). Do not offer too many choices. Keep things simple.
5. Cupcakes (for sale separately)
6. Food Supply List (Based on recipes below.)
7. olive oil
8. onions
9. garlic
10. basil
11. parsley
12. salt
13. pepper
14. tomato puree
15. spaghetti
16. ground pork
17. ground veal
18. ground beef
19. parmesan (for use in meatballs and for serving)
20. eggs
21. bread crumbs
22. bread (for use in meatballs)
23. bread for serving
24. lettuce
25. tomatoes
26. cucumbers
27. (Any items you may want to add in the salad)
28. Salad dressing (only offer one option: Italian)
29. For the Cupcakes
30. Butter
31. All-purpose flour
32. Baking powder
33. Salt
34. Sugar
35. Eggs
36. Vanilla extract
37. Milk
38. Frozen raspberries
39. Semi-sweet chocolate
40. Confectioner’s sugar
41. Supply List (non-food items)
42. Table cloths (have a few extra for spills and other messes)
43. Napkins
44. Salad plates (sturdy disposable)
45. Dinner plates
46. Utensils
47. Cups
48. Small plastic cups (These are the small plastic cups used in to-go meals, they hold sauces, etc. If you do not want to put the whole bottle of salad dressing on the table you can put them in these small cups, on the side of the salad
49. To-go boxes if you think you can do carry-out sales. (I was surprised at how many people wanted the meal to go!
50. Decorations: Balloons, Streamers, whatever you fancy. But, keep it simple.
51. Raffle tickets
52. Money box (Any box will do, but one with compartments is helpful)
53. Pots, Pans, Strainers, slotted cooking spoons, cooking spoons, ladles, large bowls, spaghetti scooper, crock pots(as many as possible), hot plates, oven mitts, any cooking supplies you may need.
54. Garbage bags, paper towel, cleaning supplies such as dish soap, spray cleaners, sponges,
55. Music: optional, but fun. I made a play list of Frank Sinatra, Italian music, etc.

“Uniforms”: All the volunteers wore hot pink t-shirts…even the men.*

Note: Make sure your charity is present! Wear the colors; use those colors for the table cloths, etc. Set out informational fliers regarding your charity at the entrance and on tables.

The following recipes are used to create one pot of sauce and enough meatballs to serve with one pound of spaghetti; serving 4-6 people.

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
freshly ground black pepper to taste
4 large cans tomato puree

NOTE: Typically ½ cup of red wine is added to this sauce. However, this ingredient should be omitted for the fund raiser.

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

4. Let meatballs and sauce cool. Then place meatballs, with some sauce in large freezer bags. (Place equal amounts in each bag) and label. Take the remaining sauce and do the same.

5. On the day of the event place meatballs with sauce and extra sauce in as many crock pots as you can gather. This is easier than having everything on the stovetop and you won’t have to worry about the sauce and meatballs sticking to the bottom of a large pot.

Pasta Preparation

In order to keep things humming at the spaghetti dinner you can prepare the pasta ahead of time. Cook the pasta al dente (firm, but not hard). When the pasta is strained, coat with a little olive oil (very gingerly…only about 1 tablespoon for a pound of pasta). This keeps it from sticking together. Place pasta in freezer bags, but store in the refrigerator. On the day of the event reheat the pasta in boiling water for about 1 minute. Strain and serve.

The following recipes are for one type of cupcake batter and 3 types of frosting. I don’t recommend tripling the batter in one batch. Do three (or more) separate batches. The three frosting types will allow you to accommodate a variety of tastes.

Cupcakes Three Ways (Martha Stewart) Yields 12 cupcakes

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry, or chocolate butter cream

Directions

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

3. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of butter cream.

Basic Butter Cream (Martha Stewart) Yields about 4 cups

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until butter cream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Raspberry Butter Cream (Martha Stewart) This recipe has been adapted. Yields about 6 cups

Ingredients

1 ½ cups sugar
6 large egg whites, room temperature
1 pounds (4 sticks) butter, room temperature
1 teaspoon pure vanilla extract
½ pint (6 ounces) fresh or frozen raspberries, pureed and strained (to make ½ cup)

Directions

1. Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.

2. Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.

3. Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if butter cream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.

4. Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.

Chocolate Butter Cream (Martha Stewart) Yields about 4 cups.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners’ sugar

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix.

Photography Data:

Spaghetti
Joshua R.
Mamiya rz67 pro II with leaf aptus 6-II 28mp back Mamiya rz67 180mm f/4.5 W/N Mamiya rz67 140mm

Pink Buttercream Cupcakes
Ruth B.
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/13
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Pink Running Shoes
Paul M.
ApertureFNumber: f/9.5
Make: NIKON CORPORATION
Model: NIKON D90
ExposureTime: 1/180
FNumber: 95/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 5
LightSource: 4
Flash: 0
FocalLength: 600/10

As spring nears walk-a-thons and races will begin taking place around the country. Americans will get moving to raise money for their favorite causes. A few years ago a friend asked if I would participate in the Avon Walk for Breast Cancer. Naturally, I said yes as I knew how important it was to her and many others. I had no idea, though, what I was getting into when I agreed. Many walks and races require a minimum donation in order to officially participate. In order to be an official participant in the Avon Walk a minimum donation of $1800 was required.

Two more friends agreed to participate and so we became a team of four that needed to raise a total of $7200. Individually we had a difficult time raising the funds so we decided to work as a team. We set up bake sales at craft fairs, but still that wasn’t enough. Finally, I resorted to what I knew best from helping with so many as a child: the spaghetti and meatball dinner. The team was behind this idea and a plan was set into motion.

{Warm and Cool Tones: Adjusting your white balance in post processing full details in our upcoming post}

If I was a betting woman I’d bet that I left something out and I apologize. This isn’t one size fits all. It is what worked for me. I’d love to hear any suggestions that have worked for you.

Here are the steps l used to run our successful spaghetti dinner:

1. Free, Free, Free: First and foremost, remember to get anything you need from the venue to the supplies for free. You are trying to raise money, not spend it!

2. Secure a venue: I was fortunate that a team member had access to a newly built facility that had a kitchen, tables and chairs and an area large enough for the dining hall. In order to secure a location that is (a) free or (b) willing to give a huge discount try looking into church halls, rescue squad buildings, other club and organization buildings such as the VFW, Knights of Columbus, Elks (B.P.O.E), retirement club facilities, community centers, schools, etc.
Take full inventory of what the venue has to offer. For example, does it have an ice maker? If not you’ll need to purchase bags of ice for the drinks. How much room is available for prep work, storage, cooking, etc. Make note of anything regarding the venue that will have an impact on the plan.

3. Set the date: Naturally this will take place when you secure your location, but make sure the date and time is firm. Confirm this information with your point of contact at the venue about 2 weeks out from the date and then again 3-5 days out from the date.

4. Predict Attendance: This is the tough part. The amount of food and supplies you’ll need will be based on the number in attendance. If you’ve been involved in a fundraiser of this sort (such as a pancake breakfast, etc) then you will have an idea of how many people in your community will come out to support the event. However, I had no point of reference. So, what I did was survey the team. I asked them to estimate the number of their supporters (friends, families, acquaintances) who would attend. This helped give me a base number. I doubled that base number because many of our personal supporters would bring guests and they would also pass the word. Then I took that number and increased it by one fourth. For example: 100 (base number) doubled= 200. One quarter of 200 is 50. Plan for 250 people.

5. Create your menu and make a shopping list: Make a clear menu and keep it simple. (See list menu and list below.) Save receipts! And, if the item is donated note the amount it typically costs! This is important.

6. Go shopping: Free! Free! Free! This part of the preparations will require a lot of footwork so get your other volunteers on the task. Assign stores to volunteers. Each volunteer should make contact with the store regarding donations. I recommend calling, talking to the point of contact regarding donations and scheduling a time to meet. It may take a few phone calls and/or trips to the store, but it is worth getting free supplies. Take whatever the store can give. If everyone gathers a small amount from each store you will be amazed at what you will have in the end.

7. Pricing: Once you have all your supplies you can tally the cost of them. (All supplies from food to tableware and decorations should be tallied, even if donated!). Calculate what one individual serving will cost you to make (even if the supplies were all donated you must figure out a monetary sum based on what the food supplies would have cost.) Don’t forget the drinks! Factor in all other costs (non-food items, advertising, etc). If they tally $200.00 that cost must get factored into the price of the ticket (even if the products were donated). So, if you are planning on selling 250 dinners the cost added to each dinner would be $0.80 (80 cents.). Once you have your total cost per ticket increase the amount to a round figure that secures you a nice profit. You will know better than anyone what your community is willing to spend. (All items that were donated just add to your profit!) Cupcakes and Desserts should be calculated separately as they are being paid for separately.

8. Raffles/Door Prizes: If you decide to include a raffle and or door prizes make sure you secure donations for this as well. You will most likely get gift baskets, gift cards, even labor “gift cards”. For example: a person can make a “gift card” for 4 hours of yard work. You will not believe how popular those door prizes are! If you have many small items, create a gift basket with them.. Running a 50/50 raffle is an easy way to raise even more money at the event. I recommend issuing one ticket with each purchase of the dinner. You can then sell more (and most people buy more). You can charge $1 per ticket and then offer a special such as $4 for five. Most party stores sell rolls of raffle ticket.

9. Pre-selling: If you are organized enough and have the volunteer manpower you can pre-sell dinner tickets for a dollar less than the door price and you can also sell raffle tickets (attendance not required). Just make sure you get phone numbers on the other half of the raffle ticket!

10. Get the word out:

Contact your local paper(s), radio station, etc. Most papers will list local happenings for free, but if you want more control over publication make sure you ask for a discount if they are unwilling to do it for free. Make fliers and posters to locate wherever possible. Keep fliers handy to give out at any opportunity. Make large, durable signs to post on the major intersections on the day of the event. (I usually do this one or two nights before the event, weather permitting, to save time and get the attention of more people.). All fliers, posters and signs should include the following: date, time, location, event description and cost. Keep the signs simple, with large print. Too much clutter makes it difficult to read.

11. Two weeks out:

All supplies and food should be purchased and inventoried by now. Any changes in attendance prediction (based on pre-selling or more information, for example, if a friend tells you she is bringing everyone from her office) can be handled at this point. If you haven’t already, hold a meeting with your volunteers. Delegate responsibilities and make sure that each person is clear about their responsibility. Do not leave anything to chance. Even the youngest volunteer can be held accountable. I helped as a child and my children helped me as did my team members’ children. Call the venue and confirm date and time. Also confirm how early you can arrive to set up. This will have a huge impact on your event.

This is when you can start cooking the meatballs/ sauce and then freeze. If you have more than one volunteer doing this you could get together and do it all in one day. If that is not possible make sure everyone has the same recipe to follow.

NOTE: This can be done the day of the event if and only if you (a) can get the venue early in the morning (b) have many helping hands and (c) enough space/ burners to do all the meatballs in one location in a short period of time. The meatballs will need several hours to cook. (Because I was the only one making meatballs I made as many as I could for as many days as it took. More details follow with the recipe.)

12. One week out: At the risk of sounding like the Marine Corps spouse that I am I have this advice to offer: You get what you inspect not what you expect.

1. Day 7: Hold one more meeting with your volunteers. Confirm everyone’s duties, how the event will unfold. Make a timeline and give copies to your team. This will help them see how the day will progress. (More details below) You may want to have a sign making party at this meeting so that the street signs are finished and not done sloppily at the last minute. If the signs are sloppy and carelessly made people will be less likely to attend.
2. Day 6: Check in with anyone who has a critical task on this day.
3. Day 5: Check in with anyone who has a critical task on this day.
4. Day 4: Check in with your “bakers” and make sure they are prepared to bake. No one wants cupcakes that were rushed at midnight, the day of the event. (Desserts are paid for separately so they should look pretty and appetizing!)
5. Day 3: Check in with your “bakers” again and anyone else who has a critical task on this day. Take out frozen meatballs and sauce. Thaw in refrigerator(s).
6. Day2: Check in with the pasta maker. Pasta can be pre-cooked and put in baggies, stored in the refrigerator and then reheated the day of the event. (More details below.)

Hang street signs (weather permitting). Make sure you have a “bank”. $100.00 worth of small bills: singles and fives (Coins should not be necessary if you keep your prices rounded) Pick up the loaves of Italian bread, hopefully sliced already. If the loaves are not sliced ask the bakery department to do it for you. Most supermarket bakeries will slice the bread for you. And, if you have space in a freezer pick up the ice cubes for the drinks.

13. Event Day:

1. Arrive at venue as early as possible.
2. If you haven’t, purchase the ice cubes for the drinks and bring to venue.
3. Set up the dining area and entrance area. This can be done as early as you are allowed. Get it done and out of the way. (Details on the dining area are below.)
4. All hands in the kitchen. (Details on the kitchen prep below)
5. Showtime! (Details on how to manage are below.) BIG NOTE: If your event is being held from 5pm-7pm the main part of the crowd will begin arriving between 5-5:30pm. You will see your biggest crowd early so be ready to go.

14. Pat yourself on the back and repay yourself: After you clean up, take a seat and count the money! Deduct what you need to repay yourself. You have succeeded in supporting your cause! If you must purchase any supplies or pay for the venue you must repay yourself, unless, of course you are able to absorb the loss, which along with your time, is a huge donation. Save receipts to use for a tax write off. Now, check out how much you’ve made and give yourself a little pat on the back for a job well done.

Event Day Timeline:

1. Arrive at venue. Everyone should meet at the venue at the same time. An inventory of all necessary items should be taken. Make sure everything is accounted for and if any last minute items are needed assign a person or two to do the legwork

2. Split the team into two unequal parts: the larger group sets up the dining area. The smaller group gets the meatballs and sauce in the crock pots or on the stove.

3. Set up: Depending on your venue you may have to do more or less work. First things first, make sure the dining area is clean. Set up the tables and chairs. Decorate with table clothes and anything non-perishable that can be set on the table. Take a few tables to set up the dessert area where the cupcakes will be displayed. In this area you can also set out all the door prizes and a volunteer can man that section, selling more raffle tickets and the cupcakes.

4. Check the venues bathrooms, post signs to where they are for your guests. Tidy up the bathroom if needed. (If you are paying full price for a facility you shouldn’t have to do this, but it is always nice if your venue is donated to do this before and after the event.

5. Once the “front of the house” is set up, everyone should be in the kitchen. Depending on your timeline, give your team of volunteers a little break. This is a good time to talk to the servers (mostly the children and a few adults to supervise).
The servers will take the drink orders and serve the beverages.

1. Then they will bring out the salads.
2. After the salads the servers will bring out the dinners.
3. When the guest is finished they will clear the tables. If you think the servers will be too busy and you have enough volunteers, designate table cleaners whose only job is to clean the tables.

6. Prep the kitchen area: Set out the plates, cups, etc. In a convenient location.

7. Prep the salads. Wash the lettuce, cut and toss in a bowl, refrigerate. Cut up the tomatoes, cucumbers, etc. Refrigerate.

8. Make sure your kitchen is set up for maximum maneuverability.

9. About 30 minutes before show time, plate salads and refrigerate as many as possible.

10. Slice the Italian bread if it isn’t already done and place in plastic bags to keep from drying out.

11. Man your stations:

1. At least one adult should man the entrance, taking in the money for the dinner and issuing one raffle ticket per purchase. If the person is not going to be there for the raffle write down their phone number on the ticket.
2. One or Two adults should man the dessert table/additional raffle ticket sales table.
3. An adult should man the drink “station” pouring the drinks as the servers come in with the order.
4. Many salad plates should be prepped and ready to go, an adult can hand out to the servers as they need. And, this person can keep prepping the plates, keeping a continual supply.
5. Three people (adults) should man the dinner station. One person can plate the hot pasta, another can meatball and sauce it while another places the slice of Italian bread on the plate and hands off to the server.

12. When the dinner is over clean up thoroughly. Leave your venue cleaner than you found it and you will be welcome back another time.

Note: If you are doing all the cooking on the morning of the event get the entire team busy in the kitchen ASAP. The sooner the meatballs are finished, the better. And, pasta can still be prepared ahead (see below) and stored in the refrigerator.

Spaghetti Dinner Menu

1. Garden Salad
2. Spaghetti and meatballs
3. Bread
4. Drinks: Iced Tea, Water, Coke and Sprite (or Pepsi and 7up). Do not offer too many choices. Keep things simple.
5. Cupcakes (for sale separately)
6. Food Supply List (Based on recipes below.)
7. olive oil
8. onions
9. garlic
10. basil
11. parsley
12. salt
13. pepper
14. tomato puree
15. spaghetti
16. ground pork
17. ground veal
18. ground beef
19. parmesan (for use in meatballs and for serving)
20. eggs
21. bread crumbs
22. bread (for use in meatballs)
23. bread for serving
24. lettuce
25. tomatoes
26. cucumbers
27. (Any items you may want to add in the salad)
28. Salad dressing (only offer one option: Italian)
29. For the Cupcakes
30. Butter
31. All-purpose flour
32. Baking powder
33. Salt
34. Sugar
35. Eggs
36. Vanilla extract
37. Milk
38. Frozen raspberries
39. Semi-sweet chocolate
40. Confectioner’s sugar
41. Supply List (non-food items)
42. Table cloths (have a few extra for spills and other messes)
43. Napkins
44. Salad plates (sturdy disposable)
45. Dinner plates
46. Utensils
47. Cups
48. Small plastic cups (These are the small plastic cups used in to-go meals, they hold sauces, etc. If you do not want to put the whole bottle of salad dressing on the table you can put them in these small cups, on the side of the salad
49. To-go boxes if you think you can do carry-out sales. (I was surprised at how many people wanted the meal to go!
50. Decorations: Balloons, Streamers, whatever you fancy. But, keep it simple.
51. Raffle tickets
52. Money box (Any box will do, but one with compartments is helpful)
53. Pots, Pans, Strainers, slotted cooking spoons, cooking spoons, ladles, large bowls, spaghetti scooper, crock pots(as many as possible), hot plates, oven mitts, any cooking supplies you may need.
54. Garbage bags, paper towel, cleaning supplies such as dish soap, spray cleaners, sponges,
55. Music: optional, but fun. I made a play list of Frank Sinatra, Italian music, etc.

“Uniforms”: All the volunteers wore hot pink t-shirts…even the men.*

Note: Make sure your charity is present! Wear the colors; use those colors for the table cloths, etc. Set out informational fliers regarding your charity at the entrance and on tables.

The following recipes are used to create one pot of sauce and enough meatballs to serve with one pound of spaghetti; serving 4-6 people.

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
freshly ground black pepper to taste
4 large cans tomato puree

NOTE: Typically ½ cup of red wine is added to this sauce. However, this ingredient should be omitted for the fund raiser.

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

4. Let meatballs and sauce cool. Then place meatballs, with some sauce in large freezer bags. (Place equal amounts in each bag) and label. Take the remaining sauce and do the same.

5. On the day of the event place meatballs with sauce and extra sauce in as many crock pots as you can gather. This is easier than having everything on the stovetop and you won’t have to worry about the sauce and meatballs sticking to the bottom of a large pot.

Pasta Preparation

In order to keep things humming at the spaghetti dinner you can prepare the pasta ahead of time. Cook the pasta al dente (firm, but not hard). When the pasta is strained, coat with a little olive oil (very gingerly…only about 1 tablespoon for a pound of pasta). This keeps it from sticking together. Place pasta in freezer bags, but store in the refrigerator. On the day of the event reheat the pasta in boiling water for about 1 minute. Strain and serve.

The following recipes are for one type of cupcake batter and 3 types of frosting. I don’t recommend tripling the batter in one batch. Do three (or more) separate batches. The three frosting types will allow you to accommodate a variety of tastes.

Cupcakes Three Ways (Martha Stewart) Yields 12 cupcakes

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry, or chocolate butter cream

Directions

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

3. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of butter cream.

Basic Butter Cream (Martha Stewart) Yields about 4 cups

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until butter cream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Raspberry Butter Cream (Martha Stewart) This recipe has been adapted. Yields about 6 cups

Ingredients

1 ½ cups sugar
6 large egg whites, room temperature
1 pounds (4 sticks) butter, room temperature
1 teaspoon pure vanilla extract
½ pint (6 ounces) fresh or frozen raspberries, pureed and strained (to make ½ cup)

Directions

1. Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.

2. Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.

3. Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if butter cream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.

4. Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.

Chocolate Butter Cream (Martha Stewart) Yields about 4 cups.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners’ sugar

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix.

Photography Data:

Spaghetti
Joshua R.
Mamiya rz67 pro II with leaf aptus 6-II 28mp back Mamiya rz67 180mm f/4.5 W/N Mamiya rz67 140mm

Pink Buttercream Cupcakes
Ruth B.
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/13
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Pink Running Shoes
Paul M.
ApertureFNumber: f/9.5
Make: NIKON CORPORATION
Model: NIKON D90
ExposureTime: 1/180
FNumber: 95/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 5
LightSource: 4
Flash: 0
FocalLength: 600/10

I admire Paula Deen her for her many accomplishments and the obstacles she had to overcome. She will always have a special place in my heart for more reasons than just her recipes. She helped me to adjust and grow in a culture that was very foreign to me.

Because of my husband’s career in the USMC I’ve spent many years on and off south of the Mason Dixon Line. Twenty years ago, when I first moved to North Carolina as a newlywed I was reluctant to embrace anything southern. With a heavy New Jersey accent I stood out like a sore thumb. I went through many adjustments that first year of marriage. Military life, carrying our first child, and living within a culture foreign to me all caused me to cling to my roots, particularly the food. But, it was Paula Deen that truly opened the door to the southern kitchen for me. I enjoyed her over-the-top personality. Because of Paula Deen I began to look at the south differently and she became a southern good will ambassador.

I am supportive of Paula Deen despite the recent issue regarding her delayed announcement that she has type- 2 diabetes. Initially I took the stance that it is her business and she should not have to relate, to the world, anything regarding her health. I was appalled by the harsh and nasty criticism Paul Deen received, particularly from Anthony Bourdain. I understand Bourdain’s critique, but I think it would be wise for someone who once used illegal drugs to refrain from delivering this criticism in such an ugly manner.

As I set out to write this post, I thought about the issue more and I found myself becoming disappointed in Paul Deen. She showed a lack of faith in her fans by delaying her announcement and poor judgment in becoming a pharmaceutical spokesperson.

When a person is a celebrity there is a certain responsibility to the public. Everyone has a right to privacy. However, a celebrity, I feel, gives up some of that privacy. It is the price they pay. While they enjoy the perks they must also accept that they will not have the luxury of privacy and that they have a certain responsibility to the public who support their careers.

I heard her interviewed by Al Roker on the Today Show. “I’m gonna keep this close to my chest for the time being’ because I had to figure out things in my own head, said Deen when questioned about when she found out she had type-2 diabetes. When asked about why she waited to go public Deen replied, ” I wanted to bring something to the table when I came forward, “I appreciate her need to bring something to the table and I also understand wanting to keep the information close to her until she figured things out. But, she took too long.

Paula Deen is now a paid spokesperson for Novo Nordisk, the pharmaceutical company that supplies her diabetes medication. This is a clear conflict of interest and if she is true to her word, “Diabetes won’t change how I cook,” then she needs to resign as spokesperson for Novo Nordisk. It is, for me, impossible to promote the very foods that can cause diabetes and promote the pharmaceuticals that help manage diabetes.

What I loved about Paula Deen was that she made no excuses for her cooking. It isn’t health food. People need to recognize that she wasn’t selling a healthy life style. She was selling comfort food. I love comfort food, I love her recipes and I agree with her sentiment that people need to be responsible for themselves.

As my teenagers would say, she needed to “own it”. If she had disclosed this information sooner she may have had to deal with fallout, but with her charisma she could have brought her fans along on the journey of learning how to balance her southern cooking with a healthy lifestyle. She would still be the genuine Paul Deen if she just said, “Hey, ya’ll, I think I ate too much of my own rich foods so now I’m gonna have to cut back a little and develop healthier habits.”

Paula Deen made two very poor choices, (1) delaying her announcement and (2) becoming a pharmaceutical spokesperson. What attracted many people to Paula Deen is her warmth and openness. Fans trusted that she was genuine. She betrayed that trust by not being forthright and by being compensated by Novo Nordisk.

I will probably still watch Paula Deen and still use her recipes. I would like to share one of the memories that I hold dear and it involves Paula Deen:

One day, my boys and I were particularly blue. My husband was deployed to Iraq. My two boys seemed like ghosts of themselves because of the worry. So, to cheer us all up I did my best Paula Deen impersonation and told the boys that we were going to bake a cake, frost it and then eat it until we couldn’t eat another bite. We laughed a clowned around in the kitchen and when we sat down to eat that cake we were comforted by the time spent together. This story is what comfort food is all about. Paula Deen brought joy into our home that day and, for that, she has my support.

Chocolate Malt Cake (Paula Deen)
Ingredients:

2¼ cups all-purpose flour
1¼ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (preferably whole milk)
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup unsweetened butter, room temperature
½ cup unsweetened cocoa powder
¾ cup whipping (heavy) cream
½ cup malted milk powder
5 cups confectioners’ (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; grease the pan with butter, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, vegetable oil, and eggs to flour mixture; use an electric mixer or wooden spoon and beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.

5. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Frosting:

1. In a large bowl, beat butter and cocoa powder until creamy.

2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. Gradually beat in confectioner’s sugar until smooth. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For obvious reasons, let me state that my husband and my two boys are athletes and healthy. I am fit, a healthy weight and have no medical conditions.

I admire Paula Deen her for her many accomplishments and the obstacles she had to overcome. She will always have a special place in my heart for more reasons than just her recipes. She helped me to adjust and grow in a culture that was very foreign to me.

Because of my husband’s career in the USMC I’ve spent many years on and off south of the Mason Dixon Line. Twenty years ago, when I first moved to North Carolina as a newlywed I was reluctant to embrace anything southern. With a heavy New Jersey accent I stood out like a sore thumb. I went through many adjustments that first year of marriage. Military life, carrying our first child, and living within a culture foreign to me all caused me to cling to my roots, particularly the food. But, it was Paula Deen that truly opened the door to the southern kitchen for me. I enjoyed her over-the-top personality. Because of Paula Deen I began to look at the south differently and she became a southern good will ambassador.

I am supportive of Paula Deen despite the recent issue regarding her delayed announcement that she has type- 2 diabetes. Initially I took the stance that it is her business and she should not have to relate, to the world, anything regarding her health. I was appalled by the harsh and nasty criticism Paul Deen received, particularly from Anthony Bourdain. I understand Bourdain’s critique, but I think it would be wise for someone who once used illegal drugs to refrain from delivering this criticism in such an ugly manner.

As I set out to write this post, I thought about the issue more and I found myself becoming disappointed in Paul Deen. She showed a lack of faith in her fans by delaying her announcement and poor judgment in becoming a pharmaceutical spokesperson.

When a person is a celebrity there is a certain responsibility to the public. Everyone has a right to privacy. However, a celebrity, I feel, gives up some of that privacy. It is the price they pay. While they enjoy the perks they must also accept that they will not have the luxury of privacy and that they have a certain responsibility to the public who support their careers.

I heard her interviewed by Al Roker on the Today Show. “I’m gonna keep this close to my chest for the time being’ because I had to figure out things in my own head, said Deen when questioned about when she found out she had type-2 diabetes. When asked about why she waited to go public Deen replied, ” I wanted to bring something to the table when I came forward, “I appreciate her need to bring something to the table and I also understand wanting to keep the information close to her until she figured things out. But, she took too long.

Paula Deen is now a paid spokesperson for Novo Nordisk, the pharmaceutical company that supplies her diabetes medication. This is a clear conflict of interest and if she is true to her word, “Diabetes won’t change how I cook,” then she needs to resign as spokesperson for Novo Nordisk. It is, for me, impossible to promote the very foods that can cause diabetes and promote the pharmaceuticals that help manage diabetes.

What I loved about Paula Deen was that she made no excuses for her cooking. It isn’t health food. People need to recognize that she wasn’t selling a healthy life style. She was selling comfort food. I love comfort food, I love her recipes and I agree with her sentiment that people need to be responsible for themselves.

As my teenagers would say, she needed to “own it”. If she had disclosed this information sooner she may have had to deal with fallout, but with her charisma she could have brought her fans along on the journey of learning how to balance her southern cooking with a healthy lifestyle. She would still be the genuine Paul Deen if she just said, “Hey, ya’ll, I think I ate too much of my own rich foods so now I’m gonna have to cut back a little and develop healthier habits.”

Paula Deen made two very poor choices, (1) delaying her announcement and (2) becoming a pharmaceutical spokesperson. What attracted many people to Paula Deen is her warmth and openness. Fans trusted that she was genuine. She betrayed that trust by not being forthright and by being compensated by Novo Nordisk.

I will probably still watch Paula Deen and still use her recipes. I would like to share one of the memories that I hold dear and it involves Paula Deen:

One day, my boys and I were particularly blue. My husband was deployed to Iraq. My two boys seemed like ghosts of themselves because of the worry. So, to cheer us all up I did my best Paula Deen impersonation and told the boys that we were going to bake a cake, frost it and then eat it until we couldn’t eat another bite. We laughed a clowned around in the kitchen and when we sat down to eat that cake we were comforted by the time spent together. This story is what comfort food is all about. Paula Deen brought joy into our home that day and, for that, she has my support.

Chocolate Malt Cake (Paula Deen)
Ingredients:

2¼ cups all-purpose flour
1¼ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (preferably whole milk)
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup unsweetened butter, room temperature
½ cup unsweetened cocoa powder
¾ cup whipping (heavy) cream
½ cup malted milk powder
5 cups confectioners’ (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; grease the pan with butter, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, vegetable oil, and eggs to flour mixture; use an electric mixer or wooden spoon and beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.

5. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Frosting:

1. In a large bowl, beat butter and cocoa powder until creamy.

2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. Gradually beat in confectioner’s sugar until smooth. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For obvious reasons, let me state that my husband and my two boys are athletes and healthy. I am fit, a healthy weight and have no medical conditions.

We will be giving away the “Gingerbread Food Picks”. GIVEAWAY IS NOW CLOSED

When and Where Invitations offers a unique way to capture your guests’ attention with stylish and innovative custom-made three-dimensional invitations. These can give your guests a sneak preview about how fun and exciting your party will be.

When and Where Invitations is the brainchild of Amanda Richardson from Cincinnati, Ohio. Amanda explains, “we are a small company that focuses on unique touches to make a wedding spectacular.  Invitations that come in a box with a touch of handmade, makes our company stand out from all the others. We focus on quality, not quantity so the bride that is only inviting 25 people to her wedding, can still get the look and feel she desires without having to pay for 50+ invitations.” Aside from invitations for weddings, other occasions include bridal showers and birthday parties.

The company also has a new line that is sure to be a hit, called “Party Collections.” They are essentially a Party in a Box type with that extra creative touch that Amanda is known for. They include carefully thought out favors, table decor and food decor such as party picks. Holiday Party Sets are currently in great demand, such as the irresistible Reindeer Party Set and the quaint Holiday Open House Party Set.

In celebration of the holidays, Where and When Invitations is offering an exclusive giveaway for one lucky reader! How cool is that? One adorable Gingerbread House Kit is up for grabs and you can read the mechanics here.

All these invitations and Party Collections come in a variety of price ranges and you can choose from many to fit your budget. Whatever item and design you choose, it is sure to have been made with impeccable quality.

You can check out all the gorgeous three-dimensional invitations and eye-catching party sets by visiting their website at www.wandwinvites.com. They also have and Etsy shop at http://www.etsy.com/shop/whenandwhereinvites.

To enter, please

1. Comment and tell us your most memorable holiday, and why.
2. We’d love it if you could like us on Facebook.
3. We would be delighted if you added us to your blogroll = )

It’s another FudoFinds Friday and today we’re featuring Georgetown Cupcakes! They are convenient to grab when in a hurry, they are smaller than a cake yet has its richness and the creamy frosting, and they also look adorable! Cupcakes are fast becoming a popular snack food for many Americans. Cupcakes and doughnuts are battling neck and neck to be in the top spot. Until it replaces doughnuts as a police officer’s accompaniment to coffee, that’s the day I reckon cupcakes will be declared the winner. For now, cupcakes are dainty, delicious, and delectable treats, from the simple and no-nonsense designs to those adorned with the cutest and fanciest frosting.

For anyone who is a food fanatic or as what we fondly call ourselves, “foodies”, we should all be too familiar with the popularity of cupcakes and perhaps even caught the reality TV series on TLC titled “DC Cupcakes.” It features two sisters Katherine Kallinis and Sophie LaMontagne who traded their affluent careers and gambled their life savings to pursue their sweet passion that brought us Georgetown Cupcakes! The sisters got their love for baking from their grandmothers and were already baking at a young age. We are given the inside scoop on the many rigors of running a business on the reality TV show, but most of all, we have front seats and an insider’s peek at how those scrumptious cupcakes are created. It makes our mouths water and crave for those luscious and beautifully crafted cupcakes.

If you’re craving for something sweet, Georgetown Cupcakes has two branches and a third is opening soon in New York. You can also order online, Georgetown Cupcakes ships within the U.S. only. Seasonal cupcake flavors are available aside from their regular flavors. For the month of November the special flavors are caramel apple, pumpkin spice, election cupcakes, and Thanksgiving cupcakes. December flavors are chocolate eggnog, white chocolate peppermint, chocolate peppermint, gingerbread, snowball, Rudolph red velvet, cinnamon spice, red mitten vanilla, Christmas caramel, holiday lava fudge, holiday hazelnut, Santa’s chocolate chip, Hanukkah cupcakes, and New Year’s Eve cupcakes. Photo Credit: Georgetown Cupcakes

Hours and Location:
Georgetown
3301 M Street NW (corner of 33rd & M)
Washington, DC 20007 
Monday – Saturday: 10am – 9pm
Sunday: 10am – 7pm

Bethesda
4834 Bethesda Avenue
Bethesda, MD 20814 
Monday – Saturday: 10am – 9pm
Sunday: 10am – 7pm

New York- Soho
Coming Winter 2011
111 Mercer Street
New York, NY 10012