Super Easy Pineapple Upside Down Cake

Last week I wanted to make pineapple upside down cake as a thank you to some people for taking care of my rabbits. I had some pineapple slices in the fridge leftover, but not a whole lot of butter.
My usual recipe calls for a homemade yellow cake, which is very delicious. But I found an easier (and much faster) way to make a very delicious cake that tastes homemade.


Super Easy Pineapple Upside Down Cake

1/2 c. unsalted butter, melted
2/3 c. packed brown sugar
1 can sliced pineapple in juice(or freshly sliced pineapple)
1 box yellow cake mix + all the stuff to prepare it
1/2 tsp. cinnamon

Preheat the oven to whatever the cake box recommends.
Combine the butter and brown sugar until fully incorporated. Spread evenly on the bottom of 2 9-inch round cake pans or 1 9x13inch cake pan that has been lightly greased. (I would avoid 8inch rounds because they don't hold as much volume as the 9inch ones do, so your cake would probably overflow.)
Prepare the cake mix as directed, except also mix in the cinnamon. With this step, you could easily substitute some of the water needed for the cake mix with some of the pineapple juice if you are using canned pineapple.
Lightly pat the pineapple pieces dry and arrange them however you like on the bottom of the pan(s). Try to keep them from touching so cake can ooze between all of the pieces. If you are making a 9x13, you could easily use a whole can of pineapple, but with the round pans not as much will be needed.
*I like to slice the pineapple rings in half and circle them around the round cake pans that way. When I use a 9x13 pan, I like to keep the rings whole.
Divide your cake batter between the pans, being careful to pour in slowly to not displace the pineapple. Bake as directed on the cake mix box. Once done, let sit on the counter for about 5-10 minutes to partially set, then invert onto your serving tray or plate. If the cake cools completely in the pan, removing it later will be much more difficult and less pretty.
Serve it as is, or with a dollop of whipped cream. Enjoy!


I linked up with:
Santa's Gift Shoppe Monday Hop

Cranberry Orange Scones

Hello everybody! I am finally back with a recipe. And boy is it a good one. First, I thought I would explain a little bit of where I have been.
I have been sick as everybody knows. And I think it's starting to clear up because I can taste again. Haha. However, I was a different kind of sick before this head congestion thing struck. Good ol morning sickness. That's right! Hubby and I are going to have a baby! While m/s was kicking my butt, I didn't do much cooking and wasn't interested in lots of food I usually am- so I didn't really feel qualified to write any food related posts. Well now I am on the track back thanks to food cravings (and less aversions, thank God).
Lately I had been thinking about making something with the dried cranberries in my cupboard. Then the other day while spending time with a friend at a coffee shop, the barista was passing out samples of cranberry orange scones. Yum. I've had these before and they are totally one of my favorite scones. Okay, cranberry orange scones it is.

This morning I began searching for a good reciple- preferably one that I already had all of the ingredients for. Then there it was. I had everything it needed in my kitchen. It was go time. I followed the recipe exactly. There really was no need to deviate from such a simple recipe. Glad I didn't because boy are those scones yummy! And they are literally fresh from my oven right now. I just finished eating my first scone while writing this paragraph. :)

Cranberry Orange Scones
recipe by Brown Eyed Baker

1/4 c. granulated sugar
1 1/2 tsp. orange zest
1 1/2 c. + 2 tbl. all purpose flour
2 tsp. baking powder
a pinch of salt (I forgot to add this since I was hungry for some scones and in hurry!)
3/4 c. dried cranberries
1 c. heavy cream
1 tbl. melted butter
some more granulated sugar for sprinkling

Preheat your oven to 375 degrees and line a baking sheet with a piece of parchment paper or a silpat baking mat.
With your fingers, rub together the granulated sugar and the orange zest in a large bowl until everything is all nice and incorporated.
Add in the flour, baking powder and salt and mix together thoroughly. Mix in the cranberries.
Add the heavy cream and stir until combined. Lightly knead the dough on a lightly floured surface just until everything is combined. Too much kneading leads to a stiff and less light and fluffy scone.
Now you can pat the dough into a 8-inch circle and cut said circle into 8 even wedges. Place the wedges on the baking mat a couple inches apart. I like the look of round scones (that then puff out with the rigid edges) so I divided my dough into 8 portions and formed them into slightly flattened balls and placed them on the baking sheet.
Brush the tops of the scones with the melted butter and lightly sprinkle with the granulated sugar. Bake for 15 to 20 minutes or until they have puffed and are starting to gain a light golden brown color.
Allow to cool on a baking rack and enjoy. Yumm!!


I have linked up here:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All the Small Stuff
• Hearth & Soul Hop vol. 41 at A Moderate Life
• Tuesday Night Supper Club at Fudge Ripple

Apple Chips

Tis the season for apples! So many varieties appear at the grocery store. Tourist spots like Apple Hill get a mad rush of people that loves apples (or so I hear).
Hubby's parents dropped off a couple paper grocery sacks of apples from their yard. Wanting to preserve them, I stumbled upon this recipe by Food Network's Alex Guarnaschelli.
Yes, we do have a food dehydrator. I had no problem drying these out in the oven since it only gets up to 200 degrees F. Plus, I don't much care for cleaning the dehydrator's racks.
These apple chips were really easy to make. The hardest part is waiting for them to soak in the sugar water then wait for the oven to cool off and them to be ready. Good flavor, and good color all remains. I'm not sure how it would be with less sugar, but with apples on sale, it couldn't hurt to try!

Apple Chips
(recipe by Alex Guarnaschelli)

2 cups water
1 1/2 cups sugar
2 or 3 lemons
2 small- medium apples washed and tried(I used one small and one medium, filled my cookie sheets perfectly)

In a small pot, bring the water and sugar to a slow boil, stir to dissolve the sugar. Remove from heat and let it cool.
Core the apples and then slice them thinly with a mandoline. Leave those skins on! It adds a nice pop of color to the finished chip.
As you slice the apples, dribble some lemon juice over them to keep from browning (oxidizing). Once they are all sliced and the sugar syrup has cooled off, pour the syrup into a baking dish (I used one a little smaller than my 9x13in. Place the apples in gently, make sure they are covered by the sugar syrup. They will have to overlap, that's fine, just make sure there is syrup between the pieces.
Let them sit for a few hours- or overnight.
The next morning, preheat the oven to 200 degrees F. Line 2 cookie sheets with parchment paper. Very lightly dry the apple slices on a paper towel then lay them out in one layer- not touching. Bake for 1 hour, or until crispy. Turn off the oven and leave the apple chips in there until everything has cooled off. This will ensure they have dried out.
Store in an airtight container, or just eat them! Enjoy!


This wonderful recipe is linked up at:

• Made By You Monday at Skip to My Lou
• Tuesday Night Supper Club at Fudge Ripple
• Delicious Dishes at It's a Blog Party
• Dr. Laura's Tasty Tuesday at WhoIsLaura.com
• Tasty Tuesday at A Beautiful Mess
• Tuesdays at the Table at All The Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam

Strawberry Shortcake Scones

You remember my Strawberry Bread, don't you? You don't? Okay, go ahead and read it. I have time. :)

Back to my 2 containers of strawberries that needed use. I found a delicious looking recipe for Strawberry Shortcake Scones at Fancy Frugalista. Having a bunch of strawberries and the desire to expand my scone repertoire, these were perfect. I love that they use NO cream. Perfect since I didn't have any.
These are great, and definitely best fresh and warm. Yummy!
The recipe calls for strawberry juice. My strawberries weren't willing to give up much, even after a sprinkling of sugar. So I just used what I had and filled up the rest of the way with milk. It worked. They were great.
I halved the recipe for hubby and I, if you have quite a few people to feed, go ahead and make the full batch.

Strawberry Shortcake Scones
(recipe from Fancy Frugalista)

2 c. flour
2 tsp. baking powder
1/4 c. + 2 tbl. granulated sugar
1/2 tsp. salt
1/2 c. room tempterature butter, cubed
1 egg
1 tsp. vanilla
strawberry juice + milk to equal 1/3 cup. (half and half is ideal, but more milk than juice is just fine)
1/2 c. chopped strawberries (mix in some sugar and let sit to get juice)

Preheat your oven to 375 degrees. Grease a cookie sheet.
Mix together the first 4 ingredients. Then blend in the butter until it's pea sized.
In a small bowl, whisk together the egg, vanilla, juice and milk. Mix into the flour mixture just until moistened. Gently mix in the berries. Put the dough onto the cookie sheet and form into a 8-inch circle. Score into 6 to 8 slices and bake 25-30 minutes. I think you could also divide the dough into 6 to 8 pieces and put them on the cookie sheet and bake them that way. They may night take as long to bake, so keep an eye. Let cool a bit and enjoy!!

Linked up with the following awesome parties:

• Friday Favorites at Simply Sweet Home
• Tuesdays at the Table at All the Small Stuff
• Tuesday Night Supper Club at Fudge Ripple
• Tempt My Tummy Tuesday at Blessed with Grace
• Mouthwatering Monday at A Southern Fairytale

Strawberry Bread

Strawberries were on sale cheap at one of our local grocery stores and I wanted to get a couple containers for strawberry shortcake. Unfortunately, the yellow cake I was planning to use as the cake molded. Like the day after we bought the strawberries.
So, with two containers of strawberries, it was time to get creative. I made strawberry shortcake scones (more on that later), cool and easy strawberry pie (that's dessert for tonight), and a lovely strawberry bread.
I found the recipe at allrecipes.com, but made so many changes that there isn't a whole lot linking it back to the original (which I don't have the link for anyways).

I don't know about anyone else, but warm strawberries doesn't sound very good. However, it's time to get over that feeling and have some yummy bread. The bread is great warm, but also tasty at room temperature. It's incredibly moist and soft. Yum.
I left the nuts out of the recipe because hubby isn't a big fan of them in bread, but feel free to add some in if it's your sorta thing.

Strawberry Bread one 9x5inch loaf

1 1/2 c. all purpose flour
1 c. granulated sugar
sprinkle of cinnamon
1/4 tsp salt
1/2 tsp. baking soda
1/4 c. + 2 tbl. veggie oil (or try substituting applesauce- and let me know how it works!)
2 eggs, lightly beaten
1/2 tsp. vanilla
1 c. strawberries, pureed
1 c. strawberries, chopped
1/2-3/4 c. chopped pecans (optional)

Preheat the oven to 350 degrees. Grease and flour a 9x5inch loaf pan.
In a large bowl, stir together the flour, sugar, cinnamon, salt and baking soda. In a smaller bowl, blend together the oil, eggs, vanilla and pureed strawberries. Add the wet ingredients to the dry and stir just until everything is moistened. Gently fold in the chopped strawberries and pecans.
Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick inserted near the middle comes out clean. Cool in the pan on a wire rack for about 10 minutes before turning the loaf out of the pan to cool the rest of the way. Slice and enjoy!!

Linked up with:

• Tuesdays at the Table at All the Small Stuff
• Tuesday Night Supper Club at Fudge Ripple
• Hearth and Soul Hop vol. 19 at A Moderate Life

Apple Strudel Bread

Apples are coming back in season (or maybe they are just on sale where I live). The other day, Hubby bought a few Granny Smiths. I knew immediately that I wanted to make or bake SOMETHING with these apples. There wasn't enough for a pie, so that was out of the question for now. I began my search for recipes online. I think I must have found what I was looking for from my Better Homes and Gardens email list. I was looking at a bunch of their Fall recipes when I found one for Apple Strudel Bread. I followed the recipe exactly, except for a few minor changes.
First, I used all purpose flour instead of bread flour because it's what I have. It worked just fine.
Next, I used only 2 apples. I don't think it added up to the 3 cups the recipe asked for, but it worked well because..
Lastly, I only rolled out the dough to 17x14 inches because that's how big my largest cutting board is.
This bread is so delicious! A whole (huge) loaf has lasted me and the hubby several days, and I can safely say that I am not tired of it yet. Usuallu having something that many days straight will get me tired of it. Not this. I am not a big raisin fan, but I added them in anyways, and let me tell you that all of the lovely filling components go so well together with the lovely sweet yeast bread.
Oh, and that yeast bread. It's made in the bread machine! How much easier could that be?? You can certainly make it by hand, no doubt about that. But I love all of the free time this gave me.

Apple Strudel Bread
(recipe slightly adapted from bhg.com)

3/4 c. milk
1/3 c. butter, cut up
1 egg
3 1/4 c. all purpose flour
1/3 c. granulated sugar
3/4 tsp. salt
1 tsp. active dry yeast
3 tbl. butter, softened
2 med-large apples, peeled and thinly sliced
1/2 c. packed brown sugar
1/2 c. raisins
4 tsp. all purpose flour
1 tsp. ground cinnamon
optional glaze (I didn't think it was necessary): 3/4 c. powdered sugar + 1/4 tsp. vanilla + milk

Add the first seven ingredients to your bread machine in the order recommended by the manufacturer. Select dough cycle. When the cycle is over, punch down the dough and let it rest for 10 minutes.
Line a large cookie sheet or baking dish with foil. (I didn't line my cookie sheet with foil, and ended up with that delicious brown sugar goo all over the bottom of my oven.
On a lightly floured surface, roll out the dough to a rectangle (17x14 worked for me, but 24x12 would give you a bigger loaf). Brush with the softened butter.
To make the filling, mix together the apples, brown sugar, raisins, flour and cinnamon. Spoon the filling on the middle third of the dough, lengthwise. Another option is to shingle the apple slices all the way across and drizzle the sauce and raisins over that. Make sure to leave about 2 inches on either side so it can be sealed up.
Roll the whole thing up like you are making cinnamon rolls. I ended up just folding the top third over the apples, then the bottom third of the dough over that. Pinch all of the ends and place on your baking sheet/pan. Cover and let it rise in a warm place for about 45 minutes. Bake in a 350 degree oven for 30-35 minutes. Cool completely in the pan on a wire rack.
Mix together the glaze ingredients if desired. The amount of milk is up to you and how thin or thick you want the glaze to be. Drizzle over the bread once cooled.
Slice up and enjoy!!


I have linked up with:

• Strut Your Stuff Thursday at Somewhat Simple
• Friday Favorites at Simply Sweet Home
• Foodie Friday at Designs by Gollum
• I'm Lovin It Friday at Tidy Mom
• Tuesday Night Supper Club at Fudge Ripple
• Tempt My Tummy Tuesday at Blessed with Grace
• Hearth & Soul Hop vol. 17 at Frugality and Crunchiness with Christy
• Tuesdays at the Table at All the Small Stuff

Strawberry Lemonade

My first time attempting to make strawberry lemonade was last summer, I believe. It didn't turn out so well. I tried mixing all of the predicted ingredients- lemon juice, water, sugar and strawberries. But it was gross.
The sugar didn't dissolve.
The strawberries were diced and floating in the juice- adding no flavor to the drink, just looking gross.
I hadn't used a recipe because I figured that something SO self explanitory as strawberry lemonade SHOULDN'T need a recipe. Boy was I wrong! It's funny how some of the simplest, tastiest food and drink do need a recipe.

(The picture does not do it justice, at all)

This year I was determined to try again. Hubby and I had a ton of strawberries from the produce store and lemons like nobody's business from his parents.
This time I armed myself with a recipe. I don't remember where I found it since I looked through a bunch of them- but either way I came up with a recipe of my own in the end. :)
This time the lemonade was tart yet sweet. Everything I want in lemonade. The strawberries imparted their flavor and gave the lemonade a little extra thickness that I really enjoyed. (You can strain the seeds if you don't want extra thickness) Anyway- hope you enjoy this delicious summertime beverage!

Strawberry Lemonade serves about 6
recipe - The Domestic Engineer

1 1/2 c. sugar, divided
4 c. water, divided
2 1/2 c. fresh strawberries, halved and big ones quartered
1 c. fresh lemon juice

Combine 1 c. of the sugar and 1 c. of the water in a small saucepan and heat over medium heat, stirring until the sugar dissolves. Let mixture come to room temperature.
Puree the remaining berries with the remaining sugar and 1 c. of the water until smooth. (At this point you can strain the mixture if you desire)
In a pitcher combine the simple syrup (water and sugar), strawberry puree and the remaining 2 c. of water. Stir and refrigerate until it's chilled and you're thirsty! Enjoy!

I have linked up my recipe at:

• I'm Lovin It Fridays at Tidy Mom
• Foodie Friday at Designs by Gollum
• Friday Favorites at Simply Sweet Home
• Remodelaholic
• Potluck Sunday at Mommy's Kitchen
• Just Something I Whipped Up at The Girl Creative

Strawberry Sorbet

Last weekend the hubby and I bought some strawberries at a local produce place. The container had 6 very full pints of the ripe berries and boy were they tasty! After making trifles with some of the strawberries, I wasn't sure what to make with the rest. We really didn't want them to go bad, and that would be fast approaching with how ripe they already were.
Hubby suggested strawberry ice cream. So we looked in the manual that came with our ice cream maker for a recipe and ended up looking at the sorbet because it didn't need any heavy cream (something that we didn't have). The recipe in the manual, however had both sugar AND corn syrup. I knew there had to be a better way. So I searched the internet to find a better sounding recipe, and at http://www.joyofbaking.com/ I found a simple and tasty looking recipe. After a couple small changes, the deed was done and we have a very lovely, tasty and refreshing strawberry sorbet!

Strawberry Sorbet
(adapted from Joy of Baking)

2/3 c. water
2/3 c. sugar
5 c. strawberries, hulled and the big ones halved
1 tbl. lemon juice

In a small saucepan, heat up the water and sugar over medium low heat. Stirring until the sugar dissolves. Turn off the heat and let come to room temperature. This makes a simple syrup that we will use to sweeten up the sorbet with.
Puree the berries in a blender or with an immersion blender. At this point you can strain out the seeds if you like, but I left mine in. Add the lemon juice and mix together.
Once the simple syrup has cooled off to the point it isn't hot anymore, mix it in with the pureed berries and refrigerate until the liquid has become refrigerator temperature.
Now, following the directions of your ice cream maker, pour in the strawberry goodness. My sorbet was done in 25 minutes. At this point it will be the consistency of soft serve. Eat it now, or put in a freezer save container and freeze until ready to serve. Enjoy!

This tasty recipe is linked up at:

• It's Party Time Thursday at Pony Tails and Fish Scales
• Strut Your Stuff Thursday at Somewhat Simple 
• itsablogparty.com!
• Foodie Friday at Designs by Gollum
• Friday Favorites at Simply Sweet Home
• I'm Lovin' It Fridays at Tidy Mom

Banana Fudgesicles

What's better than a nice cool treat on a warm afternoon? What frozen confection brings you back to childhood?  And what's a tasty way to use up some very ripe bananas when you're tired of banana bread?
I'll tell you. It's banana fudgesicles. :)
Last summer I began my search for popsicle molds. I didn't find them, but luckily the hubby and I recieved a pack of 6 as a wedding present. Yay!
Now that the weather is warming up, I knew it was time to break out the popsicle molds and make something tasty. What is tastier than chocolate? Not a lot. What goes great with chocolate that I happen to have a few of? Bananas!
The banana makes it healthy, right? ;)
I found these fudgesicles to be so nice and refreshing on a warm day! The chocolate is just strong enough that it compliments the banana perfectly, and I am so glad I didn't have to make more banana bread!
My recipe makes 6 popsicles. Each hold about a half cup of popsicle goodness. You can use small dixie cups with posicle sticks, or even double it up to make a bunch. Yum.

Banana Fudgesicles

2 tbl. cornstarch
sprinkle of salt
1 1/2 c. milk
1/4 c. light corn syrup
1/2 tsp. vanilla extract
heaping 1/2 c. chocolate chips
1 very ripe banana, mashed up good.

Mix together the first five ingredients in a saucepan. Once combined, bring to a boil over medium heat and stir for one minute, or until the mixture has thickened up. Congratulations, you just made a really quick and easy pudding.
Turn off the heat and stir in the chocolate chips until they have melted completely. Then mix in the maches banana.
Like a good gravy, this stuff will thicken up fast as it cools down. You can put piece of plastic wrap over it, touching the surface to prevent a skin from forming and stick it in the fridge if you don't want to make the fudgesicles right away. Otherwise, fill up your molds or dixie cups with the pudding. Stick the tops on the molds, or put plastic wrap over dixie cups and stick a popsicle stick through the plastic wrap. The plastic helps to hold the stick upright.
Freeze for at least four hours and enjoy!
Note: If the fudgesicles don't come out of their molds easily, run a little warm water around the outside and they should pop right out.


I linked this recipe up at:

• Friday Food at momtrends
• Weekend Wrap Up Party at Tatertots and Jello
• Potluck Sunday at Mommy's Kitchen
• Sunday Showcase Party at Under The Table and Dreaming
• Made By You Monday at Skip To My Lou
• Just Something I Whipped Up at The Girl Creative
• Mouthwatering Monday at A Southern Fairytale
• Motivate Me Monday at Keeping it Simple
• "You're So Crafty" Monday at Miss Crafty Pants
• Market Yourself Monday at Sumo's Sweet Stuff
• Marketing Mondays at Trendy Treehouse
• Tempt My Tummy Tuesdays at BlessedwithGrace
• Tuesday Tastes at Crazy Daisy
• Tasty Tuesday at Beauty and Bedlam
• Strut Your Stuff Thursday at somewhat simple
• It's Party Time Thursday at Pony Tails & Fish Scales
• Recipe Share Party at Harrigan Howdy

Fresh Strawberry Cake

Happy Mother's Day!!!

I get emails from various recipe websites (bettycrocker, recipezaar, etc) with different season inspired recipes. Recently, on of my Recipezaar emails was advertising a very delicious sounding fresh strawberry cake.
Not having fresh strawberries, but rather strawberries that were fresh last summer and frozen quickly via the use of dry ice (thank you Alton Brown), I thought it appropriate to use those.
The only things I changed to the original recipe were the glaze and a some of the methods. It turned out absolutely delicious. My hubby loved the texture of the cake- all thanks to the use of cake flour instead of all purpose. (But if you need to, you can substitute 1 cup less 2 tbl all purpouse + 2 tbl cornstarch for eash 1 cup of cake flour. The texture really does make it worth it to go get a small box of cake flour at the store, though!)
The fresh glaze on top was just sweet enough to accent the cake. Another great thing about glaze is that you don't have to try and make a perfect frosting job. Glaze looks GOOD when it dribbles down the side of the cake. :)

Fresh Strawberry Cake

Cake:
2 1/4 c. cake flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 c. unsalted butter (1 stick), softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. fresh (or frozen!) strawberries, thawed and mashed

Preheat the oven to 350 degrees.
Sift together the flour, salt and baking powder.
In another bowl, cream together the butter and eggs. Then add in the vanilla. Blend. Then blend in the eggs, one at a time until fully incorporated.
Add the flour mixture to the creamed mixture in batches, alternating with the mashed strawberries.
Beat it all for 2 minutes.
Pour the batter into two greased and floured 8- or 9-inch round cake pans. (you could use a 9x13, but the bake time will vary)
Bake for 25-30 minutes (I used 9-inch pans, and 25 minutes was just perfect)
Turn out the cakes onto cooling racks.
Start making the glaze.

Strawberry Glaze
1 c. mashed strawberries
1 1/2 c. powdered sugar
2 tbl. melted unsalted butter
1/2 tsp. vanilla extract.

Mix together all of the ingredients. (Note: If you used frozen berries, and they are still cold, warm them up a bit before adding the butter or it will just firm up up again.
Put the first layer of your cake (still warm) on your serving platter. Poke holes in it with a toothpick or skewer. Drizzle some glaze on top and using a spatula, move it around to make sure the cake sucks it all up into those holes.
Put the top layer over the bottom, and do the same thing. You can save the extra glaze to serve with individual pieces, or wait until the glaze has sucked up into the top layer and add more- repeating until it's all gone.
Wait until cake has cooled completely to eat. Enjoy!

This delicious cake is linked up with:

• Made By You Monday at Skip To My Lou
• Mouthwatering Monday at A Southern Fairytale
• Just Something I Whipped Up at The Girl Creative
• Foodie Friday at Designs By Gollum 
• Motivate Me Monday at Keeping It Simple
• Market Yourself Monday at Sumo's Sweet Stuff
• Tasty Tuesday at Beauty and Bedlam
• Tuesdays at the Table at All The Small Stuff
• Tempt My Tummy Tuesday at BlessedwithGrace
• Tuesday Tastes at Crazy Daisy
• Recipe Share Party at Harrigan Howdy
• Friday Favorites at Simply Sweet Home
• I'm Lovin' It Fridays at Tidy Mom