Roses for Our Lady...

... on the feast of Our Lady of the Rosary!

"Roses for Our Lady" Lollipops

Supplies:

Wilton Rose and Buds Lollipop Mold

Wilton White Candy Melts

Blue Candy Decorating Pen

"Roses for Our Lady" Chocolate Covered Cookies

Supplies:

Wilton Flowers Cookie Candy Mold

Wilton White Candy Melts

Blue Candy Decorating Pen

Oreo Cookies 

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In Honor of the Most Holy Rosary

Our family has been enjoying making various versions of the "Cupcake Rosary" for the past few years. This year we made our first "full size" rosary to bring to our First Friday Mass & Craft Day last week, in honor of it being the month of the Most Holy Rosary.   Since it was also the feast of St. Therese, I topped each of the Hail Mary Cupcakes Beads with a Chocolate Rose, which was made with Wilton Red Candy Melts and the  Wilton Chocolate Mold - Roses in Bloom.

Just like in the past, we'd LOVE to see any of your edible rosary creations in honor of the Most Holy Rosary and the feast of Our Lady of the Rosary which is celebrated tomorrow, October 7th!   Please feel free to add a link to your post below, or you can also email a picture to be added to this post, if you do not have a blog.

The linky will remain open through the end of the month. 

Regina Sanctissimi Rosarii, Ora pro nobis!

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Pray, Eat, Love~The Rosary

Feast of Our Lady of the Rosary

~October 7th~

"To recite the Rosary is nothing other than to contemplate with Mary the face of Christ"
~ Pope John Paul II, Rosarium Virginis Mariae, 3

I know there is a movie and a book that came out with the title "Eat, Pray, Love." I have heard a bit about them but have not seen the movie or read the book. I couldn't help but use a similar play-on-words with this post! When we made these edible Rosary delights, followed by praying, eating, and loving, I thought about that recent movie and book title. The prayer came first, then we indulged in some "sweet" Rosaries. The love is automatic, both giving and receiving, when you pray the Rosary, right? Hence the title of Pray, Eat, Love~The Rosary.

For the Rosary Cake 

(Pictured Above)

We used mini M&M's for the 53 Hail Mary beads, as well as the beginning Our Father, Glory Be, and the Crucifix...

Then we used a regular-sized blue(for Our Lady) M&M to mark the 5 decades~

We are saying that the "M's" on the M&M's stand for Mary!

*A blue border around the cake also represents the color of our Blessed Mother*

Since October is dedicated to the Holy Rosary, we thought it appropriate to bring in some Autumn celebration at the same time!

Try this Autumn Candy Rosary

~Pray, Eat, & Love~

Now we're ready to pray, eat, & love...We just did all 3 right in one sitting!

This was the yummiest Rosary we've ever tasted and prayed at the same time...

Our family had a ball taking turns eating a candy after each prayer.

~ I know many of you have done the same thing with other versions of edible Rosaries ~

"The Rosary is a powerful weapon to put the demons to flight and to keep oneself from sin…If you desire peace in your hearts, in your homes, and in your country, assemble each evening to recite the Rosary. Let not even one day pass without praying it, no matter how burdened you may be with many cares and labors." Pope Pius XI

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Another Variation of Wolf Paw Cookies for the Feast of St. Francis

"Do you promise to harm no one ever again?" asked Saint Francis.  The wolf bowed his head.  "Brother Wolf, give me your paw." And the wolf gave his paw.  At the sight of this miracle, the people were filled with great joy and wonder.  

~ Saint Francis and the Wolf

This year we made another variation of our St. Francis and the Wolf ~ Wolf Paw Cookies using Pepperidge Farms Lemon Cookies with some leftover Chocolate Melts from the feast of St. Therese and a few Peanut Butter Chips (since we are currently out of white chocolate chip).   My children loved them (and the story!) just as much as always.

I hope you all had a Happy Feast of St. Francis!

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St. Francis' Friendly Beasts Crunch

I know this post is a little late, but I was just browsing through my archives over at my other blog, and noticed that I never shared the super easy "recipe" we made last year during "F" Week in honor of St. Francis of Assisi!

St. Francis' Friendly Beasts Crunch

1 cup animal crackers
1 cup teddy bear-shaped chocolate or honey-flavored graham crackers
1 cup small pretzel twists
1 cup yogurt-covered raisins
1 cup M&M's
10 colorful ice-cream cones, if desired.

Mix all ingredients except ice-cream cones. 

Serve snack in cones.

Store any extras in a covered container.

Barbara also has a recipe for Critter Crunch that looks very yummy!

St. Francis of Assisi, patron of animals, Pray for us!

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Poor Man's Cake for St. Francis of Assisi

St. Francis of Assisi is one of the better known Catholic saints (in my opinion), known to be a peace maker and a lover of animals. Personally, I think he should be known as the patron saint of the poor, as he gave away his life as the son of a wealthy cloth merchant to live as a beggar among the poorest people of Assisi. St. Anthony of Padua, a follower of St. Francis and fellow Franciscan, is the patron of the poor, so I suppose he followed very closely in Francis' footsteps.

I was thinking about St. Francis' feast day next week and popped over here to Catholic Cuisine to see what the other lovely contributors had previously posted. I saw the Tonsure Cake that Annie posted last year and thought immediately of a cake that my grandma used to make that I love. It is, appropriately, called a "Poor Man's Cake." It is called a Poor Man's Cake because when my grandma was young, butter and eggs -- traditional cake ingredients -- were dear (expensive), and raisins, nuts, and spices were plentiful. Today the reverse is true, so it's not really a Poor Man's Cake any more, but I love the story behind the origin. Because this cake is baked in a bundt pan, or ring pan, it would make a great Poor Man's Tonsure Cake for St. Francis' Feast Day. This is a very old-fashioned cake, rich with spices, and my family loves it. I hope yours does, too.

Poor Man's Cake

3 cups flour
2 cups water
⅓ cup shortening
½ lb. raisins (I estimate this to be about 2 cups)
1 cup brown sugar
1 t. cinnamon
1 t. ground cloves
1 t. baking soda
½ t. baking powder
1 cup walnuts

Grease and flour bundt or ring pan.
Heat oven to 325 degrees F.

Place water, shortening, raisins, sugar, cinnamon and cloves in saucepan over medium heat. Cook to boiling and boil for 5 minutes.
Cool completely.

Mix flour and baking powder in a large bowl.
Dissolve baking soda in 1 t. water.
Add raisin mixture and baking soda mixture to flour mixture. Add nuts.

Spoon into prepared pan. Bake for 50 minutes to one hour, until toothpick comes out clean (my ring pan requires less time than a bundt).

Cool 15 minutes.
Turn out of pan and cool completely on a baking rack.

Frost with butter or cream cheese frosting of your choice, or top with the thick butter glaze below.Glaze:
2 T. butter, melted
2 c. powdered sugar
2-4 T. milk
1 t. vanilla extract

In a bowl, mix melted butter with powdered sugar, 2 T. milk, and vanilla until blended (no lumps) and a thick drizzling consistency, adding a little more milk if necessary.
Spoon over the crown of the cake, allowing it to drip down the sides.

If spice cake isn't your thing, you might try these Lemony Sunshine Cupcakes in honor of St. Francis' Canticle to the Sun.

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Penne Rosé

Since we keep the traditional fast from meat on all Fridays of the year, I am ashamed to admit that more times than not, Fridays are usually pasta days. Pasta is quick and easy. In our house, some like marinara sauce and some like alfredo. We found that when you mix the two, you get a lovely pinkish sauce but little did I know that there was an actual recipe for a similar sauce called "Penne Rosé" until I was searching for a "rosey" recipe in honor of St. Therese today.

       Penne Rosé

• 1/2 cup home made or store bought tomato sauce
• 1/2 cup whipping cream
• A small clove of garlic, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmigiano cheese
• A scant pound penne  

Bring the water to a rolling boil, salt it, and add the penne.

Meanwhile, heat the tomato sauce and garlic in a small saucepan. When the sauce starts to boil, stir in cream and heat through, being careful not to let the sauce burn. Season it to taste and turn off the heat.

When the pasta's cooked, drain it and transfer it to a bowl. Stir in the sauce and the cheese, and serve. Or, if you'd rather, transfer the drained penne to a skillet and toss them for a minute or so with the sauce over high heat before serving them.

Not having any cream on hand and a sick child, I ended up just swirling my homemade alfredo sauce with some pre-made marinara. It looked like a rose right before it mixed together!

Praying that the Little Flower showers graces (and roses) upon you and yours today!

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