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Tuesday, April 14, 2009


Have you checked out JumpStart online lately? I love the adventure and learning that JumpStart has to offer! I've always been a huge fan of JumpStart products for kids and now they've made this virtual world at http://www.jumpstart.com/ super awesome for kids!

Kids can create avatars called Jumpeez for themselves and explore magical worlds, discovering and unlocking games, videos, and storybooks that teach everything from math to reading. Over the next year, they will be adding more features, portals and learning games to this site.

Trusted by over 20 million parents, JumpStart 3D Virtual World has received several awards including National Parenting Center Seal of Approval, Children’s Technology Review Editor’s Choice, Mom’s Choice Award and many others. JumpStart 3D Virtual World blends learning and entertainment to create the best possible development environment for kids ages 3-8. Included membership to http://www.JumpStart.com com allows parents to customize kids’ gameplay, connect with other grown-ups, and access even more safe and exciting games for kids.

Check it out today!

Monday, April 13, 2009

Mmm...Monday: Cool Carrot (or Sweetie Potato) Muffins

Here's a great recipe from Hip Hip Puree! Check out their other recipes and check back often as they will be adding more. www.hiphippuree.com.

2 cups whole wheat flour
1 ½ cups granulated sugar
2 pouches (1 cup) Hip Hip Puree!
"Cool Carrot" or "Sweetie Potato"puree
½ cup of skim/low fat milk
¼ cup margarine
1 large egg
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp vanilla
*Hip Option! Add ½ cup of semi-sweet
chocolate chips for a chocolaty treat!

Crumb topping
½ cup whole wheat flour
¼ cup packed brown sugar
½ tsp ground cinnamon
2 tbsp margarine
*Hip Option! Add 3 tbsp finely chopped nuts

Preheat oven to 350 F. Grease and flour two 12-cup muffin tins or line
with paper liners. In large mixing bowl combine all muffin
ingredients; mix by hand or with electric mixer until batter is smooth.
In small bowl, combine flour, brown sugar and cinnamon; add
margarine until mixture resembles coarse crumbs.
Fill prepared muffin tins ¾ full. Sprinkle topping over batter. Bake
for 18-20 minutes; cool for 15 minutes.

Sunday, April 12, 2009

I Heart POM Wonderful

POM Wonderful 100% Pomegranate Juice is the only pomegranate juice backed by $25 million in medical research. Actually, we are the only pomegranate juice backed by any medical research at all.There has been a lot of talk lately about the role of pomegranates in promoting heart health, prostate health, and proper erectile function. But while these results are promising, keep in mind that all of the research has been done on POM Wonderful 100% Pomegranate Juice. Our juice comes from a unique pomegranate variety (the Wonderful), which is grown in a unique location (California), and which is juiced with proprietary technology (ours!). No other pomegranate juice can claim these distinctions, and no other brand has been clinically tested.So what are the medical results on POM Wonderful 100% Pomegranate Juice? Click here to check it out!

POM Juice is 100% authentic and our family loves this stuff! It's a powerhouse of good stuff that's so good for you! Try some today!

POM Velvet Cake

Click here for more recipe ideas from POM

juice from 1 large POM Wonderful pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice
2-1/4 cups

all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter at room temperature
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup half-and-half
1 cup arils from

1–2 large POM Wonderful pomegranates
12 oz. cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1-1/2 teaspoons vanilla
1 lb. confectioner’s sugar, sifted
1/8 teaspoon salt

Cake: 1. Preheat oven to 350°F. 2. Prepare fresh pomegranate juice.* 3. Line the bases of two round 9” x 2” baking pans with either parchment or wax paper. Grease paper but do not line or grease sides of pans. 4. In a large mixing bowl, mix flour, cocoa, baking soda and salt in mixing bowl and set aside. 5. In a separate mixing bowl, beat butter and sugar until fluffy, about 3 minutes at medium speed. 6. To the bowl with the butter mixture, add eggs one at a time, beating after each one. Add vanilla extract. 7. Pour half-and-half into a large measuring cup and add in vinegar and pomegranate juice; stir. 8. Add half the flour mixture to the butter and sugar mixture. Mix on low speed, alternating with the half-and-half and ending with flour. Beat for 2 minutes at medium speed. 9. Divide batter into cake pans and bake for 30 to 35 minutes or until cakes test done using a toothpick inserted near the center. The toothpick should be free of wet batter when withdrawn. 10. Allow cakes to rest in cake pan for 15 minutes or until pans are cold to the touch. 11. Invert cakes onto a cooling rack.Icing: 1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Blend cream cheese and butter in mixing bowl. 3. Add vanilla. Beat at medium speed. 4. Add confectioner’s sugar and salt. Beat until fluffy. 5. Place one layer of cake on a cake plate and spread with one third of the icing. 6. Sprinkle with 1/2 cup of arils. 7. Cover with second layer of cake and ice with remaining icing. 8. Garnish with remaining arils