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Tuesday, July 01, 2025
DIY Cardboard Fish- A Fun Upcycled Craft with Texture and Color
Saturday, June 28, 2025
5 Ways Mandala Art Changed My Life
For as long as I can remember, my life has revolved around one thing: being a mom. From the moment I opened my eyes in the morning until the late hours of the night, I was always on. Preparing meals, solving problems, calming tears, celebrating milestones, cleaning messes, and answering an endless stream of “Mama?”—this was the rhythm of my life. And I poured myself into it, fully and without hesitation.
But somewhere along the way, I forgot how to pause.
I forgot how to breathe for myself.
There was always something more urgent than my own needs. A forgotten school bag. A late-night fever. A mountain of laundry. I wasn’t unhappy. I was just exhausted. I kept pushing, pushing, pushing… until I couldn’t anymore. I hit a wall. A deep, quiet burnout crept in, and I found myself hollowed out from the inside.
Then something unexpected happened.
I went on a short getaway alone. Just for two days to catch my breath. No children. No to-do lists. Just silence. I didn’t have a plan. I brought a notebook, some pens, and the hope that maybe I’d reconnect with a part of myself I hadn’t heard from in years.
That’s when I discovered mandala art.
It started with a simple circle. I traced it carefully. Then another inside it. And another. No rules, no expectations; just rhythm. As I added shapes and patterns, I felt something I hadn’t in a long time: peace. That one moment of drawing quietly opened a door I didn’t know existed. A door to healing. To stillness. To myself.
1. It Taught Me to Be Present
2. It Healed My Inner Chaos
3. It Gave Me a Voice Without Words
I’ve always been someone who feels deeply but doesn’t always know how to express it—especially the heavy stuff. Through mandalas, I found a way to say things my voice couldn’t. Each color I chose, each layer I built—it was all a message from my subconscious.
It made me feel seen, by myself.
And that was healing in a way I never expected.
This form of creative expression also reawakened parts of me I had long silenced. The artist. The dreamer. The storyteller. The woman who had ideas and needed space to bring them to life. Mandala art became more than a hobby. It became a reclamation.
4. It Reconnected Me to My Roots
5. It Became a Purpose Bigger Than Me
Suddenly, my art wasn’t just personal—it became communal.
Today, I help others discover their own inner peace and creativity through mandala drawing. Whether it’s a tired mom needing a moment of calm, a child struggling with focus, or someone healing from grief—there’s a mandala for every heart. And nothing brings me more joy than watching someone light up when they say, “This helped me.”
Final Thoughts
Friday, May 01, 2015
Smarties Birthday Cake
Serves 20
Cooking Time: 45 minutes
Preparation time: 1 hour
Recipes included:
*Rice Krispie treats: Check our rice krispie treats video
*Sponge Cake: Check the recipe of our sponge cake and add to each 4 eggs 40 g of cocoa powder. Bake the batter in a greased bundt cake for 45 minutes or until a toothpick inserted in the center comes out clean.
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Saturday, April 25, 2015
Génoise or Sponge Cake Recipe
| Génoise Cake or Sponge cake. This recipe is wonderful for cake decorating, it's luscious and fairly firm to allow you to shape any design you want. |
| Using large pot, bring water to a boil, top with a heatproof bowl but make sure the bottom doesn't touch the water. When the the bowl is warm, add the eggs and vanilla. |
| Pour the white granulated sugar |
| Mix well using a whisk until the batter heats through ( lightly transparent and runny) |
| Transfer the mixture to an electrical mixer, and beat on medium speed until it cools. |
Tuesday, April 21, 2015
Crème au beurre- French Buttercream
Makes 5 cups
Preparation Time: 1 hour
Cooking Time: 20 minutes
2 1/8 cups (510g/ 18 oz) butter
1/2 cup (125g/ 4 1/2 oz) Crisco ®, All-vegetable shortening
3 egg whites
1/4 cup (55g/ 2 oz) extra fine white sugar
1 teaspoon pure vanilla extract
Sugar syrup
1 1/2 cups (330g/ 11 2/3 oz) super fine white sugar
1/4 cup and 1 tablespoon (75 ml/ 2 1/2 fl oz)
Preparation
1- In a medium pan, pour the sugar and water. Do not mix to prevent crystallization. Bring to a boil until the sugar reaches 110◦ C.
| Sugar syrup boiling |
2- Meanwhile, start beating egg whites in the medium bowl of an electrical mixer on medium speed. When bubbles start forming, increase the speed to fast and keep beating until the eggs double in volume. then add the vanilla and sugar in a stream, do not dump in the middle or this will make you lose the air condensed inside of the whites.
Pour the sugar syrup little by little, beating on medium-high speed until the batter is stiff and glossy.
| The glossy and stiff egg whites mixture |
| Adding the shortening |
| Adding the butter |
Tuesday, April 14, 2015
Gluten free Olives Potato Bread
“A moist heavy gluten free loaf, enriched with olives and
thyme flavor, makes a great accompaniment for cheese and wine.”
For more recipes subscribe to our Channel Cook N' Bake
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Serves 6
Preparation Time: 20 minutes
Cooking Time: 1h 20 minutes
1 medium (250g/8.8 oz.) potato, mashed
¾ cup (75g/2.6 oz.) gluten- free flour mix
1/2 cup (120 ml/ 4 fl. Oz.) soya milk
1 tablespoon (15g/ 0.5 oz.) all-vegetable shortening
1 egg yolk
1 teaspoon salt
1 tablespoon dried oregano ( 1 extra teaspoon for the top)
1 cup black olives, pitted and halved
1 teaspoon Baking powder
1 tablespoon olive oil
Bakeware: 6*3*3 inches dark baking tin
3 In a large bowl, blend the mashed potato with shortening on high speed. Beat in the soya milk, egg yolk and salt. Add the flour and baking powder gradually, beating thoroughly after each addition.
Later, remove it from the oven; brush the top with olive oil and oregano.
Reduce the heat to 140◦C (275◦F/1) and bake for an additional 25 minutes. Cool on a rack.
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Sunday, April 12, 2015
Vanilla Custard Cream
Ingredients:
2 1/8 cups (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract
I hope you enjoy the video, and if you would like more recipes, don't forget to subscribe :)
Saturday, April 11, 2015
Banana Cupcakes
Cooking time: 20 minutes
Makes 12
½ cup (125g/ 4 oz) caster sugar
2 free- range eggs
1 teaspoon vanilla essence
3 ripe medium bananas, mashed
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
½ cup (125 ml/ 4 fl oz) milk
2 cups (250 g /8 oz) flour
¼ teaspoon grounded nutmeg
¼ teaspoon cinnamon
½ cup raisins
Combine the mashed banana and vanilla. Keep blending for 2 minutes, scraping the bowl occasionally
3.Pour the milk while beating on medium speed.
4. Gradually, spoon the flour, soda and baking powder. Keep mixing until the batter is well combined for about 1 minute.
5. Using a medium ice cream scooper, fill three-quarters of each cupcake hole. Sprinkle the top with raisins.
6. Bake for 15 minutes on 180⁰C (350⁰F). Reduce the heat to 150⁰C (300⁰F)and bake for an additional 5 minutes or until a tooth pick comes out clean when inserted in the center of the cupcake.
For more recipe videos subscribe to my cooking channel and let's have fun making delicious special recipes!
Robin Hood Birthday Cake
Robin Hood Birthday Cake
| My daughter was a huge fan of the Disney's Robin Hood movie. So I made her this! |
Friday, April 10, 2015
Smarties Bucket Cake
Smarties Bucket Cake
"Smarties and Fingers cake is my kids' favorite! This was a big success among their friends and everyone kept asking for the recipe."
Serves 30
Preparation Time: 1 h
1 40 cm round Chocolate Sponge cake
6 cups Chocolate buttercream
2 packs of Fingers®
2 large bags of Smarties®
1 medium flower cutter (optional)
Yellow cake fondant (optional)
1-Cut the sponge cake into 4 equal layers. Fill each with chocolate buttercream, topping it with the next layer until the whole cake is formed. Afterwards, frost the whole cake with buttercream. Cool in the fridge for 20 minutes before applying a second coat.
2-Cover the edges with Finger® placing them vertically, one next to the other, giving them the shape of a tight wooden fence. Leave 5 cm uncovered.
3- Randomly, drop 3/4 of the Smarties on top of the cake.
4- As for the 5 cm edge left without Fingers® chocolate, pipe buttercream from the edge all the way to the golden tray of the cake to form a stream. Drop the smarties to cover it all and give it the aspect of a Smarties® waterfall.
5- You can cut out flowers from the yellow fondant for additional decoration but that is optional.
If you like my recipes and you wish to follow me you could JOIN my blog, SUBSCRIBE to my YouTube Cooking Channel, LIKE my Facebook Page, and Follow me on Pinterest.
Soon I will show you how to make a Smarties® Birthday Cake so stay tuned!!
xoxoxox
6 cups Chocolate buttercream
2-Cover the edges with Finger® placing them vertically, one next to the other, giving them the shape of a tight wooden fence. Leave 5 cm uncovered.
3- Randomly, drop 3/4 of the Smarties on top of the cake.
4- As for the 5 cm edge left without Fingers® chocolate, pipe buttercream from the edge all the way to the golden tray of the cake to form a stream. Drop the smarties to cover it all and give it the aspect of a Smarties® waterfall.
5- You can cut out flowers from the yellow fondant for additional decoration but that is optional.
If you like my recipes and you wish to follow me you could JOIN my blog, SUBSCRIBE to my YouTube Cooking Channel, LIKE my Facebook Page, and Follow me on Pinterest.
| Soon I will show you how to make a Smarties® Birthday Cake so stay tuned!! |
Wednesday, May 29, 2013
Dessert: Spice Cake with Nuts
As a super mom, you would definitely want to have the largest choice of dessert to serve to your family and visitors. Our blog posts a large number of healthy and delicious desserts from which you can choose. Enjoy!
Ingredients
- 1 cup unsalted butter
- 3/4 cup golden syrup
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp pumpkin pie spice
- pinch of ground cloves
- 12 tsp freshly ground black pepper
- 3 eggs
- 1 tbsp lemon zest
- 4 cups flour, whole wheat if possible
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 cup liquid milk
- pinch of salt
Directions
- Combine the butter with the golden syrup in a food processor.
- Beat until creamy, then add the eggs one at a time. Add the spice and the lemon zest.
- Mix the remained dried item in a large bowl, on the side. Flour, cocoa and baking powder and add the milk little by little while mixing or beating.
- the quantity of milk used depends on the consistence of the mixture. You may not need all the specified quantity.
- Grease a small loaf pan, cover it with baking paper.
- Pour the mixture into the pan.
- Bake over high heat 240 degrees C for 40 minutes.
Sugar Frosting
Mix 1 cup of confectionery sugar with 1 tbsp water.
Top your cake with the frosting and sprinkle some mixed nuts.
Allow your loved ones to help you bake this cake, you will both enjoy your time together!
Bon Apétit from How to be Super Mom!
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