in my kitchen · more cake, please

week #15 cherry cheese danish bundt

Week 15 was a bit of a gamble.  I didn’t really have anyone to bake for, so I decided to test something that I was considering baking for a wedding shower brunch in a few weeks.     My idea was to create A bundt cake that was like having a cherry cheese danish.

What came out of the oven was pretty yummy – but it wasn’t totally what I was hoping for.  The cherry and the cream cheese all sand to the bottom of the cake while baking.  So, I’m still thinking about how to try again, and what to differently.  I’ll be sure to let you know how it turns out, if and when I complete a re-do.  I know for sure I’d do a cream cheese topper, possibly with more cherries too!

For now, here’s what it looked like!

Cherry cheese Danish cake

Ingredients:

Golden cake mix
4 eggs
½ cup oil
1 cup milk
cherry pie filling
small cubes of cream cheese (about 4 oz.)

Instructions:

Prepare your pan with baking spray.  Mix ingredients (except the cheese cubes and pie filling) on medium for 2 minutes.  Pour half the batter into the pan.  Scoop cherry pie filling around the center of the pan.  Then pour rest of the batter to cover the pie filling.  Take the cubes of cheese and scatter around on the dough.  ThenBake at 350 for 45 minutes.

friends and loved ones · who knows?

My Eternal King

We are at the end of Lent -40 days of contemplating sacrifice, ultimate sacrifice. After all this time of being a Christian – a Christ follower –  I don’t know if I can fully comprehend the reality of His sacrifice. But, over these last days I’ve come to realize this one thing :  Jesus is near; He is much closer than I expected.  And He is prepared to reveal Himself at every moment.   His sacrifice – His death and resurrection – made a way for me to know His presence more fully.

this Scripture, from Acts, put exactly what I’m experiencing:  Acts 17:27

“…that they should seek the Lord, in the hope that they might grope for Him and find Him, though He is not far from each one of us.”

It seems like Lent is a time set aside for groping for Him, knowing I have a hope that I will truly find Him. Good news! This season I have found Him so very present!

In His majesty and glory, I found Him, watching my favorite tree bring buds into leaves this spring.  I know that sounds strange, but,  I am reminded when I see this tall, strong, beautiful piece of creation that my Savior, by the power of His resurrection, makes all things new!  He brings the dead of winter, into the new life of spring – and it is truly glorious!  Even as He brings this tree to life, He has regenerated my own heart to new life in Christ!

And He was in the poetry of song.  I share this piece because it is rich with the truth and the splendor of His sacrifice.  I’ve heard it many times in the past, but this spring it brought His work on the cross to life in my heart and mind!

My Eternal King

My God, I love Thee;
not because I hope for heav’n thereby,
Nor yet because who love Thee not
Must die eternally.

Thou, O my Jesus, Thou didst me
Upon the cross embrace;
For me didst bear the nails, the nails and spear,
And manifold disgrace.

Why, then why, O blessed Jesus Christ,
Should I not love Thee well?
Not for the hope of winning heav’n,
Or of escaping hell;

Not with the hope of gaining aught,
Not seeking a reward;
But as Thyself hast loved me,
O ever-loving Lord!

E’en so I love Thee, and will love,
And in Thy praise will sing;
Solely because Thou art my God,
And my Eternal King.

May I continue to grope for Him and find Him, not just now before Easter, but all year long!  Heavenly Father, Help my heart to be revived by your gracious presence in all of life’s moments!  amen.

more cake, please · Uncategorized

Cake #14, at a wedding shower

I’m interrupting the regularly scheduled programming to tell you about something that turned out more wonderful than I hoped!  I considered doing a cherry cheese danish bundt for week #14 – but, I postponed those plans to week #15 in order to bake something much better.

A dear friend of mine has a daughter getting married in two months, and so I was helping with the details for a wedding shower when I had an epiphany!  This bride loves fruity things more than chocolate (which I cannot comprehend, but whatever), so I decided to remake “Aunt Belva’s Pound Cake” into a lemon pound cake!

The outcome was fantastic- even better than I dreamed.  (And, yes, of course I dream about cake!) The cake was dense but creamy and sweet yet sublimely sour at the same time.  I happened to “overhear” (yes, I was eavesdropping on the cake discussion) several women saying that my lemon cake was the best they’d had.  I’ve been prancing around on cloud 9 ever since…

If you need Aunt Belva’s Pound Cake recipe, just search under the “more cake,please” category and you’ll find it.  I used that recipe and I added the zest of a lemon to the cake batter as well as 2 tsp of lemon extract along with the vanilla extract that the recipe calls for.

For the frosting/glaze:  I creamed together 4 oz of softened cream cheese with 2 tbsp of butter.  Then I added two cups of confectioners sugar and the better part of 1/4 cup of lemon juice.

Here are a few photos of the cake,  the scrumptious party food we served at the shower, and the lovely bride-to-be and her mother.

Aunt Belva’s “lemon-y” pound cake.

chocolate cake (yes, its the chocolate cake donut bundt)

strawberry hand pies

nutella pastries and chocolate dipped strawberries

my partner in crime for the morning.

My dear friend, Deb and her sweet daughter, the bride-to-be!

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For this, I have Jesus


It’s turning out to be a day like most- orthodontist appointment for my big girl, a few errands, school work, lunch with some friends, laundry, and choir this afternoon.   There’s chicken thawing on my counter so we can grill out tonight.  The seasons are changing and we can look forward to fresh food cooked outdoors- it’s my favorite!

“They” say that the more things change, the more they stay the same- and that seems to be true in my life.  The world keeps turning us thru change upon change, and I keep needing to multitask things like folding laundry while I read a “new” read aloud from our school list to my little people.

My cousin Amy sent us an email recently, sharing a few thoughts from my beloved Grandma B.  One of the most beautiful things I had ever heard came from that email.   She said in the good times and the bad :”For this I have Jesus”.  It happens to be the title of a Song and an Our Daily Bread devotional.

It’s an idea I’ve known in theory my entire life.  Jesus is with us through every moment.  But- to claim it in such a fashion!! For this (fill in the blank here) I have Jesus.
For the never ending laundry, for the cooking and cleaning, for the arguments and resolutions, for the hurt feelings, for the illness, for the pain, for the unfulfilled dreams, for the misunderstandings, and the list goes on and on and on…

Every moment can be lived in peace and claimed by the power of Jesus because He gave His life for us and yet lives for us.    No matter how many more times this world turns while I’m alive, this is one thing I know will remain the same:   For all my days, I have Jesus.

in my kitchen · more cake, please

week #13: Strawberry buttermilk bundt pt 1 (yummy failure) and pt 2 (success)

I set out to experiment with how to make a Strawberry Buttermilk Bundt cake.  It was kind of  an idea for a  “breakfast-ish” cake.  Seriously – I’m always looking for reasons to eat cake for breakfast.

It isn’t quite strawberry season, so I used ingredients like strawberry jello and strawberry jam.  And look, I enjoy a cake from scratch, but I’m not afraid to work at doctoring up a cake mix either!

The first go-round I used too many heavy ingredients and the cake sank about halfway through baking. You can see in the photo of the slice, how it indents – that’s where it sank.   I was terribly disappointed because I was supposed to share this cake with friends!   But, let me tell you!  It was very rich and moist!  My family loved partaking in my unfortunate mistake!

Strawberry buttermilk part 1 (fail)

Ingredients:
White cake mix
1 small Strawberry jello box
Four eggs
½ cup yogurt
½ cup buttermilk
½ cup jam
½ cup oil

Instructions:
Prepare bundt pan with baking spray.  Mix ingredients together, on medium speed for 2-3 minutes.  Bake at 350- for 50 minutes.
This cake sank while baking, so, I won’t be sharing this one with friends!

 

Here’s what I whipped up instead!

 

Strawberry Buttermilk Bund (part 2)

Ingredients:
White cake mix
1 small Strawberry cream pudding box
4 eggs
½ cup buttermilk
½ cup oil
½ cup jam, heatened to thin, drizzled/ swirled into  the cake batter.

Instructions:
Prepare pan with baking spray.  Mix ingredients (not including the jam) at medium speed for 2-3 minutes.  Pour batter into pan, then gently swirl jam into batter.  Bake at 350 for 45 minutes.

This cake turned out much more soft and lightly moist, but not nearly dense as the first cake.  My friends enjoyed this version of the cake, and I did too!  I might make this one again… I certainly will keep trying this idea once strawberries are in season.

 

 

 

in my kitchen · more cake, please · Uncategorized

Cake #12 – The Samoa Bundt

Here we are at week 12 already!  I can hardly believe it!

Truthfully, I made week 12 early, so that I could have a little break from the weekly baking and blogging at a time when my schedule was a little hectic!  It just so happens, a friend needed cake for her birthday – the timing couldn’t have been more perfect!

She said, “I’d like something with a little dark chocolate, a little caramel, maybe ‘almond joy-ish’?” And I responded with an idea I’d been wanting to try!  The Samoa Bundt.

Friends, it did not disappoint.  Here’s what I did:  I baked up the Chocolate Cake donut bundt, with extra chocolate chips.  I cooked up some caramel sauce and I toasted some coconut, and this is what happened:

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Okay, so here’s the recipe, just in case you need a little of this in your kitchen…

For the cake:

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar (packed)
1 cup cocoa powder (nestle)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons sea salt
1 1/4 cups low-fat buttermilk
1/2 cup vegetable oil
1 teaspoons vanilla
2 large eggs
1 cup boiling water
caramel sauce
½ cup mini chocolate chips (plus extra for sprinkling on top)
toasted coconut (for topping)

Instructions:
Preheat your oven to 350 degrees Fahrenheit

measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl.  Give the mixture a stir with a wire whisk to combine all the ingredients.

To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork. Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.

Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.

Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.

Pour the batter into the prepared bundt pan – sprinkle mini chips over the batter and gently stir in. Bake at 350 degrees 40-50 minutes, or until a toothpick inserted into the cake comes out clean.

Allow to cool for 30-40 minutes. Prepare the caramel sauce while it cools. (the recipe is below.)  Poke holes in the cake and pour about a third of the carmel sauce over the holes.  Let rest for another 10-20 minutes or so, and then dump out of pan.

Once the cake is completely cool, toast your coconut at 375 for about 7-8 minutes.  Then take the caramel sauce (warm it, if necessary) and paint it with a pastry brush, covering the cake.  Next, take the toasted coconut and press it gently into the caramel sauce on the cake.  Drizzle over the coconut with more caramel, then sprinkle a little more coconut and drizzle just a bit more caramel and add a few mini chocolate chips to the top.  Frankly you can do any version of this decorating, this is just what I thought sounded good!

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Easy Creamy Caramel Sauce

Ingredients:

  • 3/4 cup butter
  • 1 1/2 cups light brown sugar, packed
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1-2 – 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract

Instructions:  Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency.

 

a bit of history · friends and loved ones

provision on wheels

In January of 2003, we found ourselves looking for a car, after a terrible car accident while traveling up north.  I remember it like it was yesterday.  I’m telling you the truth: I had no idea how in the world we were going to be able to afford anything at all, let alone anything I’d actually want to drive, and do you know what happened?

God gave us the gift of a beautiful, royal blue VW Jetta wagon.  I loved that car, not just because I’d always wanted one – but, because with all of our circumstances added up, it was nothing other than a gift from our Heavenly Father. There is no other explanation.

So, when the spring of 2007 rolled around after Isaac was born, and we realized we needed a bigger vehicle for the four of us – I was heart broken – not because I loved my Jetta – but, because it was hard to give up something that was a love-gift.  But, we took it in to the Honda dealership to trade, and once again – there was a financial miracle far beyond our expectations and we drove away in a new Honda Odyssey.

There’s something about driving your kids around in a car like this day after day.  It is a reliable companion, a cohort on adventure, and a peaceful place for nappers on the way home after a full day of excitement.  My little mini-van was my “get-away car” in less than delightful situations, and my joy ride on a beautiful day.  My kids named her, but I could never remember her name – I just knew she was old faithful to me. She was all of this because God saw fit to give her to us.

A few months back, we began to realize it may be time to let her go.  We began watching and waiting for the right replacement – what fit our budget and what fit the needs of our family. Our dealership of choice was the local Carmax, watching for the right gently used possibilities.    Month after month passed and we watched the “right” cars pass us by, knowing it wasn’t the right time yet.

Finally, last week, we knew the time was right – and we began watching – planning to purchase over the weekend.  Right before our eyes, over the week, we watched as every deal, every car we thought reasonable, disappeared from the website, until Friday night when we looked – there was not one car left that fit the bill.

Even though we have this beautiful track record of God’s provision to look over and call to mind, I was so disappointed.   There was nothing left that we wanted.  How could this be?!?  Should we just settle for something that was not the best, and pay hard-earned money for something that didn’t fit what we needed?

But, let me tell you what happened on Saturday morning!  As we sat at Chickfila for breakfast, Michael pulled up the Carmax app on his phone one more time – and there it was! Brand new, in Chattanooga over night!  Just what we had been hoping for!  It could not have been more right!  Michael immediately put a hold on it, we gobbled down breakfast, sped across town and bought it!

Friends, I cannot tell you the joy in my heart to see Him so clearly provide exactly what we needed, at exactly the right time ; it was a beautiful thing for my heart.  It also made it a tad bit easier to let go of the odyssey, my faithful friend of almost 10 years.  Our prayer is that He will use that ol’ girl to be a faithful friend now to someone who needs her.

We are so thankful for His provision, because we know that all good things come as gifts from Him.     

saying goodbye, to our sweet and faithful friend.

and hello, to our new companion!

the kids were pretty excited!

 

in my kitchen · more cake, please

cake # 11 Hummingbird bundt

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The first week of March holds two very special days : My father-in-law’s birthday and my dad’s birthday.  They happen to be only a few days apart. Since my folks live here now, we can celebrate together!  This year was significant because it was both of their 70th birthdays!

I knew I needed to make a cake they would both like – so, I tried this Hummingbird cake, which was done kind of like a pineapple upside down cake.    I found the recipe on the Betty Crocker website and made it my own.

The cake is very moist and flavorful – the uniqueness of the pineapple and the nutmeg are really wonderful!   Everyone enjoyed the cake!

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Cake # 11 – Hummingbird bundt Cake
Cake Ingredients:
1/2 cup plus 2 tablespoons butter, melted
1/3 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained, juice reserved
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup reserved pineapple juice
4 eggs
1 cup mashed very ripe bananas (2 medium)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Filling:
1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
1/4 cup reserved pineapple juice

Directions:

  • 1. Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
  • 2. In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
  • 3. In small bowl, mix Filling ingredients. Poke holes halfway down in cake and carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 30-45 minutes.
  • 4. Remove from refrigerator, and use a utensil to loosen the cake from the edges of the pan; turn upside down onto serving platter. In small bowl, mix 1/2 cup powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans. ( I did this glaze on the cake, but I won’t do it again – It made the cake a bit soggy and didn’t add much to an already VERY flavorful cake.)
a bit of history · friends and loved ones · home schooling

Just Today

My girl is 15.  I don’t really know how that happened so quickly.  It seems like just yesterday we… Well, I don’t need to review all that right now- I’d end up in a puddle of tears and have to stop blogging.  Anyway – I blinked and here we are.

So, we were sitting at the table the other day  doing some school work – and she was finishing up her economics assignment, drawing up a draft of a budget for when she is post-college, working and living on her own.  Now, let me tell you, I don’t like thinking about those things with her.  Not yet!  We can barely stay focused to finish Algebra 1 this year.

But, as we spoke about the future, she really got into it – planned her occupation,  how she’d spend her salary, and many other things.  I could tell, even once we had finished the work, she was still thinking.  Not long after we had moved onto other things, she came back, loaded with questions.

How do we know I can make it to that?  What about…?  And you can fill in the blank – she had so many variables of what might happen and wanted to know what she was supposed to do about it?!?!

I just stared at her like a deer looking into headlights.

I wasn’t speechless because of her questions.  I was speechless because I had asked God the very same thing earlier in the day – except with different variables!     My girl and I are good at asking hard questions, and worrying…

My new prayer journal is pink with tiny, glittery-gold polka-dots.  I had recently picked it up from Target and began writing my requests. I kid you not : That day in my journal I had written a list of circumstances and questions that I could not get my brain to comprehend. From next week, to next school year, to five years from now – I was franticly praying like it was all happening tomorrow.

Completely ironic (or maybe not) is the fact that at the very front of the journal, just days before, I had written a confession to the Lord.  I wrote that I was prepared to wait on Him – and there, in scrolling cursive, I had copied some beloved Scripture.

Psalm 27:13-14

13 I would have lost heart unless I had believed that I would see the goodness of the Lord in the land of the living.
14Wait on the Lord; Be of good courage, and He shall strengthen your heart.  Wait, I say, on the Lord. 

As I reread the words over and over, I was reminded to wait.  One day at a time- JUST TODAY- is where I can keep my focus, and He will care for the rest.  Faithfulness, day to day – patience, day to day, – and He will bring the strength and courage for what comes.

Thank you Heavenly Father, for the promises from your Word, that my girl and I can share.  Help us to hear Your promises and believe!  Let our hearts find strength in You!  Amen.

 

Emily with her Challenge 1 tutor, at a formal event this weekend.
She is growing into a beautiful young woman!

in my kitchen · more cake, please · Uncategorized

Cake # 10 – Aunt Belva’s Pound Cake

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The truth is, Aunt Belva’s Pound Cake is the best pound cake I’ve ever made.  But, its not the first time I’ve made the cake – so, I’m not sure we can say I was practicing this one.  I know this cake!  It is rich and creamy – it is not dry or heavy!  And, it does remind me of Aunt Belva and my childhood, so it holds a very special place in my heart!

I have blogged about her cake before, back around Easter a few years ago…  so, you can read all about the cake here, along with the recipe!  🙂

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Aunt Belva’s home was situated on one of the main streets of Danville, Illinois.  Next door was her antique shop.  It seems like we dropped by for a visit just yesterday.  Truly, its been more than 30 years ago.

In my mind’s eye I see the little heart shaped pink soap perched on a footed dish in her front bathroom- it is funny what I remember from my childhood.  But mostly I  remember her cozy little kitchen where she prepared the best food.  What did she make, you’re wondering?  Anything your little heart desired, that’s what.  She was not held hostage by the ideals of my mother who said, “You’ll eat what I make.”  Oh no.  Aunt Belva was always welcoming and made whatever you requested, if she had it on hand.

We were often the recipients of her hospitality.  It was warm and refreshing – just like springtime.

Near easter, I’m reminded of her because of the pound cake she was known for – and pound cake with fresh strawberries is the perfect Easter treat. (at least in my mind anyway)   But, also because of the life she lived.  A life of hospitality is a life that is Christ-like: it is warm and welcoming, offering refreshment, joyful and giving.   Being hospitable to those around us is the embodiment of Christ’s love.

Even a fresh pound cake, given to one in need, can be a reminder of His goodness and lovingkindness.

So, for this Easter weekend – I thought I’d share this precious family recipe – that truly is so much more than directions for a yummy cake.  It is a reminder, for me, to share Christ’s love thru my time in the kitchen.  And even tho Aunt Belva passed away several years ago, her gift for hospitality lives on.

Aunt Belva’s Pound Cake

ingredients:
3 sticks of butter
8 oz cream cheese
3 cups sugar
6 eggs
3 cups of cake flour, sifted 2 x’s
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla

instructions:

Preheat oven to 325.  Beat butter, cream cheese until light & fluffy.  Add sugar slowly and continue to beat until fluffy.  Add eggs one at a time and add in vanilla.  Sift dry ingredients together then gradually mix into butter mixture.  Pour batter into greased and floured bundt pan.  Bake for 1 hour and 15 minutes.  test doneness with a toothpick.  cool – then serve with whipped cream and strawberries.

(FYI: this batter had so much volume, I took a few spoonfuls out of the pan before baking so that it wouldn’t overflow.)

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