Recently, I was researching for an article on diabetes in children, and I came across some statistics that really got me thinking.

• Roughly 186,300 people under the age of 17 have diabetes in 2007.
• Type 2 diabetes, traditionally a disease impacting people over the age of 45, is on the rise among young people. Type 1 diabetes, also known as juvenile diabetes, may be on the rise as well.
• Diabetes is one of the most common juvenile diseases.
  SOURCE: National Diabetes Education Program, “Overview of Diabetes in Children and Adolescence.”

When I was a little girl, a friend’s grandfather had Type 2 diabetes. He and his wife were kind enough to answer my myriad questions about it. He told me that he hadn’t always had it, but developed it when he was older. It was an adult disease. And as much as he missed pastries and the like, his health was more important.

These days, it’s not just an adult disease anymore. That’s frightening. I cannot imagine what it’s like for a family to address such serious health issues in a child. It just makes my heart ache to think about.

Registered dietitian Jennifer Haas of Nova Medical & Urgent Care Center, Inc. in Ashburn, VA, says that there’s definitely been an increase in young patients coming in with pre-diabetes or diabetes. “It’s kind of scary,” Haas admits, adding that there has also been a shift in puberty age.

Haas says that what parents and kids really need is education on what they should be eating and how to avoid developing diabetes. “It’s really important that everyone is on board,” says Haas.

Want to educate yourself? The National Diabetes Education Program has a great page on diabetes information for children and teens. The American Diabetes Association also has a comprehensive website. Also check out dLife, a great site with recipes and information, tailored to those with diabetes.

Survey 2010

I want to know what you’re thinking! Readers, you are the ones who come back again and again, leaving wonderful comments and ideas. Thank you! Please take a few minutes to share your ideas and impressions of Sarah’s Cucina Bella in my anonymous survey. Your input helps me bring a bigger and better site to you. Thanks! Click here to take survey

But then a few months ago, I had an epiphany. Actually, it was more of a mind shift. I managed to shake myself loose from the idea that to be good, a recipe needed to be built without calories or fat in mind. Man, was I wrong. And once I wrapped my head around that, I was able to start developing, cooking and writing about foods the way that I really want to eat.

With Valentine’s Day approaching, I have been thinking a lot about what to make and serve. Ultimately, I don’t want to abandon our hard-fought changes for any one day, so I am taking a healthy approach to the whole thing … even dessert.

I’m not exactly sure what we’ll be having yet … but I think one of these desserts could be the perfect fit.

10 Waist-Friendly Desserts for Valentine’s Day

• Strawberry Kiwi Fool at Sarah’s Cucina Bella
• Vanilla Mousse with Blueberry Strawberry Sauce (photo here) at Sarah’s Cucina Bella
• Watermelon Granita at Sarah’s Cucina Bella (if you can locate good watermelon)
• Chocolate Covered Strawberries at Sarah’s Cucina Bella
• Low Carb Cherry Cheesecake at Kalyn’s Kitchen
• Strawberry Pazzo at Sweetnicks
• Low-fat Oatmeal Chocolate Chip Cookie Bar at In Good Taste
• Vanilla Roasted Peaches with Raspberries at GoodLife{eats}
• Pineapple Ice at RecipeGirl
• Guilt-Free Panna Cotta at Cooking with Amy

P.S. I had the most lovely surprise this morning. My former editor, Helen Bennett Harvey, featured my blog on her vegetarian-themed New Haven Register blog, Vegging Out. She said the sweetest things … but I encourage you to read her other insightful posts that are sure to get you thinking about your food choices. Thank you so much, Helen!!

In thinking about today’s post, I thought it was a little ironic that I wrote about getting your kids more active on Friday and am writing about sweets today. But irony aside, these things can really coexist. Afterall, raising a healthy family and leading a healthy life is not about deprivation. It’s about moderation, balance, joy … all wonderful things. So, yes, you can have a delicious cookie bar and a slim waistline.

When I decided to have a healthier 2010, it never once crossed my mind to stop baking things like these bars. My kids love to cook and I love to cook with them. Seems like a win-win, right?

Last weekend, Will and I made Chocolate Covered S’mores Grahams and they were dessert for most of the week. He actually wanted to make them again, but I spied a recipe for Butterscotch Blondies in Gorgeous: The Sum of All Your Glorious Parts, a book that I reviewed a few years ago. The idea sounded good, but I wanted a bar that was just a little different. So, I got out my trusty notebook, made some alterations to the recipe (adding chocolate, taking out nuts, trading half of the all-purpose flour for whole wheat, etc).

When the time came to bake on Sunday, I got out an big bowl for Will to mix in. The ingredients filled only a small portion of the bowl, but using an oversized bowl is one of tricks of cooking with kids that makes it easier and more stress-free. Yes, the smaller mixing bowl would have been perfect for this recipe, but the larger bowl gives him room to move the whisk around in. That way, he learns how to work in this confined space, while allowing margin for error. The result? Far less flour spilled. And I noticed as he mixed that his movements are becoming more fluid. He really is learning how to sift gently. How awesome is that?

There are so many opportunities for kids to help with a recipe like this. I’ve notated in the recipe the sections that are perfect for kids to help with. And working together like that, to create something, is a great experience for them.

Anyway, back to the recipe. Once we finished mixing, pressing and baking, we were left with sweet cookie bars that are brimming with buttery richness and chocolatey goodness. I liked them. Shawn liked them. The kids adored them … What more could I ask for?

These will make a fab dessert for the kids this week. And for the adults too.

Chocolate Butterscotch Cookie Bars
yields 24 bars
recipe adapted from Gorgeous: The Sum of All Your Glorious Parts

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp kosher salt
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray an 11×9x2 inch baking pan with cooking oil spray.

Kid Step: Using a large bowl (you want it to be bigger than you need so that your child has room to sift without making a huge mess) and a wire whisk, sift together the flours, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until it’s smooth and fluffy. Add the egg and vanilla extract and beat on medium until combined. Turn off.

Kid Step: Turn the mixer on its lowest speed. Using a big spoon, add the flour mixture one spoonful at a time until it’s all been added. It’s a good idea for the adult to hold the bowl close to the mixer while the kid-cook adds the flour. Turn off.

Kid Step: Measure out the chocolate chips and butterscotch kids. Add to the dough. Then, turn the mixer on to quickly incorporate (if you are cooking really really young kids, the adult should turn it on after the kid as added the chips).

Spread the dough out into the prepared pan in an even layer. Use your hand to press it into the corners, if necessary.

Slide the pan into the oven and cook for 30-35 minutes, until cooked through. A toothpick inserted in the center of the pan should come out clean.

Let cool completely and then cut into 12 bars.

Now, how did these presents get selected? Simple. These are the things that a) are indispensable in my kitchen or b) are on my Christmas list this year.  I love every single thing mentioned here. To make it super easy, I’ve arranged them in several price categories: Under $25, Under $50, Under $100 and Over $100, so you can find one that meets your budget.

Under $25

Oxo Good Grips Cookie Scoop – Know someone who loves to bake cookies? Then they need a good cookie scoop. I don’t know how I ever lived without the Oxo Good Grips Cookie Scoop. It was totally life changing when it came to scratch-made cookies. Not only do my cookies come out even and perfect every single time, but clean up is a breeze and I am never left cursing cookie dough-crusted spoons. The small one is perfect for most cookies and that’s the one that I bought more than a year ago. However, I am now coveting the large scoop too. The idea of making big, thick cookies is very alluring.

Microplane Grater/Zester – Every single homecook should have a Microplane Grater/Zester. Seriously. It’s an unbelievably useful thing. Why? It perfectly zests limes, lemons and other fruits (read: awesome flavor addition) and can also grate cheese into delicate ribbons — very pretty.

OXO Good Grips 3-Piece Angled Measuring Cup Set – Years ago, I saw these measuring cups and wanted them so badly. Onto my wedding registry, they went … and a wonderful coworker of mine bought them for me. I cannot say enough good things about the OXO Good Grips Angled Measuring Cups Set. They are so easy to use, with measurements on the sides and an angled bar too … it makes it so simple to see if you are getting the right amount. Everyone should have a set.

A Great Cookbook – There are so many fantastic cookbooks out there. With cookbooks from bloggers hitting the shelves at a rapid rate, there are so many accessible volumes to choose from these days. For a more classic take, try Mastering The Art of French Cooking, Volume One. It’s a revered book that every home cook should have. It demystified French cuisine at a time when TV dinners were ultra-popular.

A Cookie Jar – Does the person on your list love baking? If so, a great cookie jar is a fantastic gift. Pier 1 has several ones for under $25. How about an adorable snowman? Or those pretty sunflowers? For the fashionista baker, the Handbag Cookie Jars at Neiman Marcus are absolutely perfect.

Under $50

Breading Pans – Williams-Sonoma has the absolute right idea with this set of three stainless steel breading pans. Breading anything can be a pain. Bowls hold the right amount of flour and egg, but the curved sides make it so hard to do a good job. Plates don’t hold enough but the flat surface is perfect. These pans combine those two positive attributes.

Seattle Chocolates Truffle Bars – Chocolate can be so subjective. Some people swear by the commercial brands, others crave artisan varieties. But these truffle bars, with their rich, creamy centers, are indisputably delicious. Tied with a nice brown ribbon (perfect for repurposing!), the Truffle Bars gift set comes with 10 bars, in fantastic flavors like Meltaway Mint and Cappuccino Crunch. Worth every penny. Seriously. These are amazing.

Cuisinart Green Gourmet Eco-Friendly Skillets – I’ve always been a little fearful of all things nonstick. The coating deteriorates and starts leaving black bits in the food — long before I knew why that was a health issue, I had a big problem with it. That’s why I am so excited about this new eco-friendly nonstick line from Cuisinart. Available in three sizes, the 12-inch is perfect for cooking up meats (like a healthy, low oil frying?) or pancakes. The 10-inch and 8-inch could be awesome for omelets. I am hoping to add one or two of these to my kitchen soon. (Hint! Hint!)

Under $100

Ronco Showtime Compact Rotisserie – Seriously? A rotisserie. All I can say is yes. I have a larger version of this and it’s amazing. Not only does it let all the fat just drain off the meat, but it produces juicy on the inside, crispy on the outside roasts, chickens and more every time. This compact model isn’t quite as big (a definite plus), so it’s a little easier to find space for in the cabinets. And seriously, a rotisserie meal in the dead of winter is as good as it gets.

A Centerpiece Bowl – If the person on your list does a lot of entertaining, then a centerpiece bowl can be a fabulous gift. Look for something that speaks to their taste, in colors that they would choose. Don’t worry, that doesn’t mean that it has to match their dining room. Just make it to their tastes. A few of my favorites: The Agave Bowl from Crate and Barrel, the Oleander Bowl from Crate and Barrel, the Great White Heirloom Serving Bowl from Pottery Barn and the Red Luster Serving Bowl from Pier 1.

A Cooking Class – Ask around in your area for where cooking classes are offered. Many are under $100, and a true food lover would love a great class. If you aren’t sure what kind of cooking class they’d like, get a gift certificate so they can choose their own specialization.

Over $100

KitchenAid 90th Anniversary Limited-Edition 5-Quart Stand Mixer – Most serious cooks I know cannot live without their stand mixer. And in terms of stand mixers, Kitchen Aid sets the standard. The new KitchenAid 90th Anniversary Limited-Edition 5-Quart Stand Mixer in Candy Apple Red isn’t just a pretty machine (and really … that red is pretty!) — it’s a powerful mixer perfect for many home uses. With a glass bowl, you can always keep track of how things are progressing.

Le Creuset Round French Oven – Every cook needs a Dutch oven and this 5 1/2 quart one from Le Creuset is perfect for braising, stewing and more. I have several Le Creuset pieces, though not a Dutch oven, and love how easy they are to clean and how pretty they are to cook with. This falls high on my list of wants for this Christmas.

Multicolor Bowls – Growing up, my grandmother had a mustard colored ceramic bowl that she used to mix things in. It was sturdy, heavy and perfect for just about everything. This set of seven Multicolored Bowls from Williams-Sonoma remind me of the solid reliability of that mixing bowl. Yes, they are pricey, but they are also wonderful double duty items (mix and serve in them!).

A recent long-term writing contract is coming to an end and I have empty freelancing spots to fill – get ‘em while they’re hot! I am a freelance writer with experience writing about technology, parenting, pregnancy, food, politics and more.  I’m an expert at meeting deadlines and am extremely reliable.

Interested? Drop me a line at sarahATsarahscucinabella.com.

Last week, Carmen mentioned that she is really interested in improving her food photography. She mostly cooks and photographs at night, so it’s a big challenge to capture good colors and resolution in the artificial light. Boy, have I been there. Until recently, night time was my only opportunity to cook and photograph too. And it’s certainly a huge disappointment when you make a fantastic meal, but cannot capture a good shot.

Now – full disclosure – I am still learning about taking the best photos myself. But here are a few notes on photography to help you along.

Lighting

It goes without saying that natural lighting is always best. It brings out the richest colors. But, if you cannot use natural lighting, then a photo studio in a box is a good alternative for the beginning to intermediate photographer. The good thing about units like this is that you can pack them up and put them out of sight when you aren’t using them. Further, they provide even results every time.

If you aren’t ready to invest in a photo studio in a box though, some people simply use colored posterboard for background and prop it up on a laptop or books. This creates the same even background.

Avoid the Flash

Avoid using the flash that comes on most cameras. Notice how the indents and texture of the cupcakes above are white in the flash photo? The white of the flash catches on shiny surfaces like this and creates the glare and distortion that you see. It ends up being a lesser shot.

However, in this case, neither photo really worked since the no flash photo didn’t have enough light areas to help adjust it to delectable proportions. Sometimes, a shot just doesn’t work …

Take Lots of Photos

It’s also important and helpful to take many photos of your subject — in different lighting, with different backgrounds, etc, so that you can find the right shot. I typically snap between 15 and 25 shots per dish. That way, when a photo doesn’t work, you have others to choose from that may work.

A photo doesn’t have to be 100 percent perfect, either, even the best photographers use photo editors to help them get the best color and clarity.

Photo Editing

When professional photographers take photos for publications, the snap of the picture and download of the file isn’t the end of the process. Using a good photo editor can enhance a photo and make it tantalizing. I use Adobe Photoshop Elements, which has a lot of the benefits of Adobe Photoshop, which many professionals use, without the breathtaking price tag. It’s pretty easy to use and really does improve photos.

Here’s what some other food bloggers say about photo editing/styling:

• Cybele at Candyblog shows us her setup.
• Vegan Yum Yum just posted this amazingly comprehensive guide to photography.
• David Lebovitz shares his secrets to stunning photos.

Heck, the celebration of mothering is something that has been done for centuries. So, please, don’t malign this one. I happen to like it. Maybe it’s because I am a mother. Regardless, I think mothers do deserve their day after carrying their children in the womb for months and months, and then birthing them. Oh, the wonders of birthing . . . and the stories I could share.

The simple fact is that mothering isn’t easy. When your kids are young, they look to you for everything: nourishment, guidance, reassurance, and help. Then they get older and they still need you just as much, just in different ways. You put their needs before your own and do your best to give them the most wonderful life possible . . . and you don’t always succeed. That’s one of the hardest parts: understanding that you aren’t perfect and can’t make every moment perfect . . .

I really wish I could make every moment perfect . . .

I digress. The point is that mothers deserve the attention they should be getting on mothers day (and don’t forget: fathers have their own day in a month . . .).  They’ve earned it.
In case you want to buy a mom in your life a gift and are struggling, I thought I would interject my two cents on what would be a great gift this year . . .

Without further ado . . . Here are five gift ideas for all the moms in your life (or, just for me):

1. An ice cream maker – Summer. It’s ice cream time! The ice cream makers of yesterday that required gallons of ice and rock salt to work are over. Get an automatic one, and mom will thank you. And while you are at it, order David Lebovitz’s book, Perfect Scoop, to give her some recipe ideas.
2. Pearls. A nice strand that sits at the nape of the neck is a classic and beautiful thing . . .
3. A large tote bag like this or this, for the beach. Preferably with some extra thick and cozy beach towels to match . . .
4. A pink ultra-portable laptop like the Dell Inspiron or the Asus Eee (only about 2 lbs!).
5. A day out in the city . . . something like a good New York bagel and lox on the go, a visit to the Met or maybe a museum I am less familiar with like the Guggenheim or Whitney, lunch at ‘ino, some shopping downtown, a visit to the Union Square Greenmarket, back uptown for an early dinner at the Carnegie Deli, and then a show . . . maybe Mamma Mia or Wicked.

• Grilled Tilapia
• Light and Healthy Tilapia
• Fillo Clams Casino
• Lobster Stuffed Mushrooms
• Smoked Salmon and Brie Sandwich
• Seared Tuna with Sesame Soy Drizzle
• Baked Tilapia with Warm Tomato Relish
• Easy Sauteed Catfish
• Sauteed Tilapia with Lemon-Caper Pan Sauce
• Lobster Risotto
• Beer Steamed Clams

Here’s the details:

The Culinate Death by Chocolate Contest sends one reader, and one food blogger, on a trip for two Napa Valley to attend the Copia Center’s annual Death by Chocolate Festival on Feburary 23, 2008, featuring a day of chocolate and wine tasting, demonstrations by pastry chefs, and other sessions with chocolate aficionados and experts.

So, go here to VOTE FOR ME!!!! (Oops, I should tell you what I entered, right? It was my delicious Deconstructed Chocolate Peppermint Bark Cookies  — SO tasty.)

Oh, and the blog entries are being judged by the several esteemed people: pastry chef/blogger David Lebovitz, baking expert/blogger Dorie Greenspan, blogger Deb of Smitten Kitchen (winner of Culinate’s GrillMe contest in 2007), Chuck Siegel of Charles Chocolates, and members of the Copia and Culinate staffs).

Va: You are one of the most driven people I know.
Me: Thanks. … But I am actually disappointed that I didn’t do more when I was younger before I was married or had kids. Chalk it up to finding myself, I guess.
Va: A lot of people would disagree with you on that.

A good friend and I had that conversation this week . . . I made an offhanded, but serious, comment about being a millionaire by 30 and needing my book to hurry up and come out. I know I am harder on myself than anyone else is on me, but I have very high expectations of myself. I have a lot of goals.

This past year has been a whirlwind. It seems like just yesterday I was in Miami, enjoying the sights, tastes and sounds and taking in my first-ever professional football game in the rain (how awesome is it to have the Super Bowl be my first?!?). In the months that followed, I signed to write a cookbook, got pregnant, wrote that cookbook, my office moved, my son turned two, I learned how to save and had that baby. As far as I am concerned, 2007 went way too fast and I didn’t get a chance to stop and enjoy it enough. The holidays — St. Patrick’s Day, Memorial Day, the Fourth of July, Labor Day, Halloween, Thanksgiving and Christmas — all flew by in one great big blur. And summer was over before I realized.

I’ve been thinking a lot about this post and how to say what it is I want to say best. When I sit down to write it, it just doesn’t seem to come out right. So, I am going to say it in the simplest way possible and hope it makes sense to everyone else.

The New Year is more of a symbolic thing than an actual change. Still, it gives us a chance to let go of all the things that annoyed us, pissed us off and hurt us. It’s a chance to start over with a fresh, unburdened outlook on life and to be a better person. So, that is exactly what I will be doing this New Year. I am letting go of the past and forging ahead with a renewed drive to tackle my goals and live every day to its fullest. If there is anything we can learn from all the death and destruction around us, it’s that life is too short to get caught up on things that don’t matter. And it’s too short to keep yourself surrounded by people who don’t bring any value to your life . . .

So, I am starting 2008 surrounded by people who are important to me with a clear conscience and a happy heart. I hope you do the same.

Coincidentally, have I ever told you about my 100 Things list? It’s a list of things — goals really — that I want to achieve in my lifetime. Unfortunately, although I started the list a few years ago, I have only checked one off so far . . . This is the year to tick away more though. Forgive me for the poorly worded entries.

100 Things
(I want to do)

1. Walk down the red carpet at a movie premiere
2. Be a best selling author
3. Publish an adult novel
4. Publish a children’s novel
5. Publish non-fiction
6. Write a recurring column
7. Appear on the Today Show
8. Be recognized
9. Visit Mayan pyramids
10. See Italy’s countryside
11. Eat sushi in Japan
12. Buy a home in Manhattan
13. Live in London, England
14. See Africa
15. Get my PhD
16. Get an MFA in Creative Writing
17. Go to J-school at Columbia
18. Teach a writing class
19. Be a professor
20. Give a commencement address
21. Sit on a Board of Trustees
22. Buy a bigger house
23. Pay for my children’s college education
24. Be a millionaire
25. Invest in real estate
26. Take a road trip with friends
27. Have lunch with Anna Quindlin
28. Have a clean house
29. Learn how to keep a clean house
30. Be in a movie
31. Make a difference
32. Be known
33. Write a cookbook
34. Be published in a consumer magazine
35. Help others
36. Move back to New York
37. Have my own cooking show
38. Sit on the other side of the interviewing table (as in get interviewed myself)
39. Be an editor – Accomplished Sept. 2006
40. Have a successful freelance career
41. Learn to enjoy wine
42. …………………..to be continued