A Tribute To Mothers:[Happy Mothers Day!]

View on youtube https://youtu.be/GQ4TPn8hjxI or View here : http://ayearoffhe.blogspot.co.uk/2014/05/it-was-mom.html

It Was Mom

Every life.
Every heartbeat began with a mom
who willingly accepted a divine role;
a thankless job;
a sticky,
soul-stretching career.
For 9 months, 90 months, 90 years…
She taught us right from wrong,
left from right,
baking soda from baking powder.
She slept little and worried much.
She laughed,
and repeated.
And repeated…
Who taught us to love God,
to love others,
to love ourselves?
Who prayed with us?
Who prayed for us?
Who read to us and taught us what the words meant?
It was Mom.
Who was the champion,
the cheerleader,
the Chief Inspiring Officer?
Who was the queen of bedtime,
dinner time,
holy days,
early mornings,
late nights,
music lessons,
life lessons,
and everything we cling to with all our hearts?
It was – it is,
and forever will be –

Looking For a Video or resource to go with your Visiting Teaching message this month?

The Link below is to President Uchtdorf’s address ‘Point of Safe return’  reminding us we can all partake of the Saviour’s atonement ‘for we all fall short of his glory’.


This Link is for an audio version and an article about the talk is below:


Returning Safely to Heavenly Father

By President Dieter F. Uchtdorf From an April 2007 general conference address.

President Uchtdorf teaches that because of the Atonement, we can repent and always have hope.

Returning Safely to Heavenly Father

The Point of Safe Return

During my training to become an airline captain, I had to learn how to navigate an airplane over long distances. Flights over huge oceans, crossing extensive deserts, and connecting continents need careful planning to ensure a safe arrival at the planned destination. Some of these nonstop flights can last up to 14 hours and cover almost 9,000 miles (14,500 km).

There is an important decision point during such long flights known as the point of safe return. Up to this point the aircraft has enough fuel to turn around and return safely to the airport of departure. Having passed the point of safe return, the captain has lost this option and has to continue on. That is why this point is often referred to as the point of no return.

It’s Never Too Late

Satan wants us to think that when we have sinned we have gone past a “point of no return”—that it is too late to change our course. The Atonement of Jesus Christ is the gift of God to His children to correct and overcome the consequences of sin. Christ came to save us. If we have taken a wrong course, the Atonement of Jesus Christ can give us the assurance that sin is not a point of no return. A safe return is possible if we will follow God’s plan for our salvation.

There Is Always Hope

Wherever you find yourselves on this journey through life, whatever trials you may face, there is always a point of safe return; there is always hope. You are the captain of your life, and God has prepared a plan to bring you safely back to Him, to your divine destination.

The gift of the Atonement of Jesus Christ provides us at all times and at all places with the blessings of repentance and forgiveness. Because of this gift, the opportunity to make a safe return from the disastrous course of sin is available to all of us. Happiness in this life and eternal joy in a life to come will be our reward if we choose to accept and apply this gift of our Heavenly Father.

Things to Think About

  1. Every time you repent and take the sacrament, you are as clean as you were on the day you were baptized and confirmed. During the sacrament, think of how Jesus loves you and made it possible for you to repent and be happy.
  2. Think of a time when you did something you knew was wrong. What does Heavenly Father want you to do when this happens? Why is it so important to repent as soon as you realize you have done something wrong?
  3. How does keeping the commandments help you follow Heavenly Father’s plan for your salvation? What are some ways that obedience keeps you safe?


Looking For a Tasty Valentine Treat to make?

Check out this Recipe for Heart-Shaped Chocolate Raspberry Cakes found on The Cooking Channel [Minus The Alcohol]:

Roses are red, chocolate is divine and hearts are pure romance; all the essentials to the perfect Valentine’s Day dessert. These little gems are Devil’s food layers filled with raspberry cream and covered in glossy chocolate ganache.

Why not make some for your Family Home Evening or for those you Visit Teach?



  • 3 cups granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1 1/8 cups cocoa powder (natural or Dutch-processed), sift if lumpy
  • 1 teaspoon baking powder
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract


  • 1 cup heavy cream
  • 3 tablespoons raspberry preserves


  • 1/2 cup apricot jam, heated and strained if there are chunks of fruit
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons corn syrup
  • 1 pound bittersweet chocolate, finely chopped


  • 2 cups frozen or fresh blackberries
  • 3 tablespoons sugar


To make the devil’s food cake: Preheat oven to 350 degrees F and line two jelly roll pans with parchment.

Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl and whisk until combined, set aside.

Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until smooth, about 2 minutes. The batter will be quite runny.

Pour into prepared pans and bake the layers for about 20 minutes or until set. Cool on a rack. Can be made and refrigerated the day before.

Cut the devil’s food cake with a heart cookie cutter. Depending on the size of your cutter this will get you about 12 2-layer cakes per sheet.

To make the cream: Whip the heavy cream until soft peaks, add the raspberry preserves and continue whipping until stiff peaks. Fill a pastry bag, fitted with a round pastry tip and pipe the cream on half of the heart shaped cakes.

Top the cream with another layer of cake. Cover the cake with plastic wrap and refrigerate while you make the ganache.

To make the ganache: Heat the strained apricot preserves in a saucepan over medium-low heat until melted. Add the cream, milk and corn syrup and heat just to simmer. Remove from the heat. Add all the chopped chocolate, swirl the pot to make sure the chocolate is completely covered by the cream. Let sit for about 3 minutes and then gently whisk until smooth.

Pour about 1 cup of the hot ganache into a shallow dish and refrigerate for 10 minutes or until slightly firm, but still spreadable. Leave the remainder of the ganache in the pot to keep it pourable.

With a small spatula, spread the refrigerated ganache over the sides of the cakes. The goal is to fill the gap between the layers of cake and make them smooth. We want a smooth surface so that when you pour the ganache over the cakes you will not have any bumps.

To pour the ganache on the cakes: Set the cakes on a cooling rack over a sheet pan lined with parchment. You want to do this to catch all of the dripping chocolate.

Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check all the sides as you go. There will be a lot pooled up on the parchment, but you can scrape that up and melt to use again.

If your ganache starts to get too thick, return the pot to the stove and heat on very low heat, just for a few seconds.

Allow the cakes to set at room temperature for about 20 minutes. If you need to refrigerate them, they will lose their shine. Once you return them to room temperature the shine will come back.

To make the blackberry coulis: Cook the berries and sugar in a saucepan over low heat at a simmer for about 5 minutes. Use an immersion blender to puree the berries. Strain through a chinois or fine mesh strainer.

You can find edible roses at some grocery stores or ask your local florist.
For a Printable recipe see the site: