green thumb envy... · Uncategorized

Did I tell you about my hibiscus?

Several years ago, our neighbors across the street let us know they were moving. We watched our friends prepare to leave the neighborhood; they packed up belongings in boxes and tossed unwanted things into a dumpster. It would have been moderately entertaining, if we weren’t so sad about it all.

One evening, a week or two before the move was scheduled to happen, Jackie, the mama of the house, came over while I was watering my front porch flowers. “Hey! I want to give you my flower bush from in front of our house. Clyde’s gonna dig it up and bring it over!” Completely caught off guard, I didn’t have time to ask exactly what plant she was bestowing on me and went to my backyard to dig up a big hole, along the fence in the shade.

Clyde dutifully brought it over and deposited the root ball and stem in the giant spot I had prepared. and that was that. Later that fall I realized nothing had really come of what we planted – the leaves fell off and there it sat, in the shade, sort of forlorn, with nothing to do- a bare stick standing up near the fence. I’m sure it was lonely and sad.

Fall and Winter turned to Spring and I started thinking about my yard and what to plant and what would need my attention. As the season went along, my beautiful hydrangea budded and bloomed. My peony had lovely large flowers. And the garden had sprouts poking their heads through the soil, promising many more buds to come. One day I remembered the plant, so I went to check it out.

To my surprise, there it stood, with large green leaves all over. Examining the foliage I realized : I had planted a tropical hibiscus in the most shaded, cool part of my yard. It was absolutely in the worst possible place. Not sure what to do, I just left it, planning to replant in the fall when it was dormant. A few weeks later, when July was in full swing, hot and humid as it gets in Chattanooga, Michael came in from mowing the yard. “Hey that thing Clyde brought over has a couple flowers on it.”

I went out to the fence and there, in my backyard, that previously pitiful hibiscus, even though it was not planted anywhere near where it should have been, was green and tropical and covered in big, gorgeous, bright pink flowers. How could it be? I was dumbfounded.

Now, every time I see that plant grow and bloom in the summertime, I’m reminded, first, of our friends who had to move away. And I smile because I’m thankful for the friendship we shared. But then I’m also shocked that it is actually thriving. Sometimes the wrong place is the right place. Sometimes God plants us in places that seem like the most impossible spot for us to bloom. Worse, sometimes it takes a long time to see growth, or any fruit at all. And yet, with God, in spite of our notions, or comfort levels, so much is possible!

I love the promise in Ephesians 3, “Now to Him who is able to do far more abundantly than all that we ask or think, according to the power at work within us,  to Him be glory in the church and in Christ Jesus throughout all generations, forever and ever. Amen.” There is so much that we cannot accomplish humanly, but God is able! His power is at work in us, and in all of creation! And I think that even applies to a small Tropical Hibiscus displaying His glory in my back yard!

green thumb envy...

Showers of Blessing

There’s a hymn I remember from my childhood- I can still hear the solid reliable three part harmony ringing out in the sanctuary and my mom accompanying on the piano. Or maybe she was singing. Anyway, the words come to mind almost every time it rains in the spring.

The chorus went like this: “Showers of blessing, showers of blessing we need, Mercy drops round us are falling, But for the showers we plead.”

When it comes to rain at this time of year, in our part of the country, we don’t have to plead for showers. The rain falls and brings us lush green everywhere. And who doesn’t enjoy the fresh sound of water drops falling from the leaves after the storm has passed?

There is mercy in the showers, and the drops. Often we are looking for more, and sometimes we wish for less. But honestly – it’s all a part of the blessings we receive. And I love the beauty in knowing the rain falls in just the right amounts at just the right time.

I hope you enjoy the beauty of rain from my own yard, and remember as you look, God’s goodness is in each droplet.

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Hello, again.

Isn’t it funny – how different things in life start and stop and start again.

I took a walk thru my yard just now. And do you know what I found? My yellow roses budding, my peonies pushing up, my hydrangea showing its intentions! Ridiculous. It can’t be that time yet.

My sister started a new business not long ago and it is going gang-busters. I’ll probably tell you more about it soon. Amazing. Fantastic.

I have friends in heart-breaking endings. Others in joy-filled beginnings. Mostly I don’t know what to think, let alone ask “Why?” Thoughts of treatments beginning with the best of hopes, funeral processions moving at an unbearable pace, sweetest baby showers, wedding vows. awe-filled shock and wonder alternating.

We started attending a new church last year and love helping lead worship there. Michael even sang with me last week. Typically he’s a “yes” to guitar playing and a “no” to singing into a microphone. Wild. Happy.

I’ve been homeschooling for over fifteen years. Emily is graduating from Chattanooga State in a few weeks. And Isaac graduates from high school in May. Surreal. Unbelievable.

Different physical and emotional limitations have complicated life for the last few years. No space for in my heart for things I love – like taking photos or writing. But here I am, talking to you about it. Unexpected. Mind-boggling.

And what about this new job I’ve just begun, using all the creativity that’s jostling around in my body. Feels like home – like I’ve been at it for years, maybe longer, in the happiest of senses – yet it’s only been a few months. Unimaginable. Almost Breathtaking.

Even though we walk through seasons and cycles of death and life, grey barren landscapes turn to bright green buds on trees and the sun goes up and down; but I’m still surprised at it all, beautiful or otherwise, not to mention the ebb and flow of my own life. Gobb-smacked. Stunned.

I recently participated in a Bible Study on Ecclesiastes with my Bible Study Gals. It was actually wonderful. Do you know what I learned that completely caught me off guard when it should not have? My times are in His hands.

To everything there is a season. Even though the writer questions so much, The Teacher promises in Ecclesiastes that every inch of humanity is in the hands of the creator. Every moment is full of His purposes.

Rest easy, friends. His plan is good. Try not to look surprised.

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Holy reminders (when I’m afraid)

Then all the people of Israel turned back to the Lord. So Samuel said to all the Israelites, “If you are returning to the Lord with all your hearts, then rid yourselves of the foreign gods and the Ashtoreths and commit yourselves to the Lord and serve him only, and he will deliver you out of the hand of the Philistines. So the Israelites put away their Baals and Ashtoreths, and served the Lord only…. (ISam. 7:2-5) While Samuel was sacrificing the burnt offering, the Philistines drew near to engage Israel in battle. But that day the Lord thundered with loud thunder against the Philistines and threw them into such a panic that they were routed before the Israelites. The men of Israel rushed out of Mizpah and pursued the Philistines, slaughtering them along the way to a point below Beth Kar. (ISam. 7:10-11)

Then Samuel took a stone and set it up between Mizpah and Shen. He named it Ebenezer, saying, “Thus far the Lord has helped us.” (1 Samuel 7:12)

I love this part of Israel’s story : where Israel decides to turn away from their idols (again) and turn towards the Lord in hopes that they would be delivered from the Philistines. Then Samuel sacrifices a burnt offering, the LORD delivers a lot of thunder and the Philistines run away scared like little girls and the Israelites are reminded One. More. Time. Our God is a rescuing God.

I wish I could tell you my memory was good; that I ALWAYS remember just the right thing at just the right time. But its not. In fact, its been pretty lousy the last couple of weeks.

In January I went to my normal checkup with my physician to look over my skin condition. Everything looked good, and in fact I’m doing well. We left Nashville that day after having lunch with friends and came home. All was well, and I found another reminder of God’s healing in my life. It’s this beautiful footed glass. I keep it out where I can see it, and be reminded. It’s a lovely reminder with all of its facets and simple beauty: God is good.

But, fast forward a few weeks, and here we are in a bit of an unexpected place with our youngest daughter and a pretty unsettling health concern. And where do I end up? I end up on the run from all my fears, just like the Israelites.

Look, its not easy to admit, but Samuel might as well have said it straight up to me: If you’ll turn from your idols and return to the Lord, commit to him, and love Him only – then HE will defeat your enemies. Of course my idols aren’t Ashtoreth or Baal, but they definitely are things I love: my sweet family, our health and well-being, our future, and lets not forget my own peace and comfort… none are bad, except when I love these things SO MUCH I can’t remember who to love more

AND worse, in this case, I’ve forgotten who loves me most.

What was the remedy? Remembering. I stared at this beautiful ebenezer on my dining room table and recalled His goodness. I spent time rehearsing His love for me, and the truth of His promises; He will deliver me in times of trouble. There was no thunder or lightening – but I know He is a promise-keeping, ever-faithful, always loving God.

Psalm 56:3-4 When I am afraid, I put my trust in you. In God, whose word I praise— in God I trust and am not afraid.

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Love the one you’re with…

The thing is, when it comes to baking, I love to try new recipes. I especially love searching for just the right chocolate chip cookie recipe. I have tried many and I do mean many. For now I have a lot of favorites for different reasons. But this one truth remains: I always love a warm, fresh from the oven chocolate chip cookie – no matter what – and so, I can say honestly this was one of my favorites. Good news, the family loved them too.

This recipe I tried out yesterday was pretty darn good- close to perfection. It fits the description of “crispy and chewy”. I’ll say, the downside: the dough must chill for 24 hours – and all that means is I have to plan ahead for these babies. Guys, sometimes making cookies is a spur of the moment thing for us around here, so I guess that means these will be special occasion cookies. But I feel like it will be worth the wait.

Anyway… here are the cookies… don’t they look perfect? See that crispy top, but the gooey-chewy down inside? Mmmmmmmmmmmmmmmmmmm

I found the recipe on the new York times site – it is definitely not unique to me or anything!

Ingredients:

  • 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
  • 1 ⅔ cups bread flour (8 1/2 ounces)
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 1 ¼ cups unsalted butter (2 1/2 sticks)
  • 1 ¼ cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  •  Sea salt

(My changes: I did All purpose flour in total, not the cake flour/bread flour combo. I did not use sea salt – these cookies have a good balance of salt already with the coarse salt included in the batter. I just used ghiradelli semisweet chips – 1 1/4 pounds of beautiful chocolate!)

Instructions:

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

(My changes : I chilled maybe 18 hours – it seemed long enough. I scooped the dough prior to chilling – have you ever tried to scoop chilled dough? It’s very hard!! The cookies did not need to bake for 20 minutes – I think we made it to about 16 minutes.)

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Your best gift

It was two Sundays before Christmas, services were over and I was headed thru the foyer and down the hall to my car. My family was waiting for me, and I, I’m always the straggler chatting with everyone on my way. As I was walking, I heard a little voice, “Miss Melody! Miss Melody!” – And there standing near the front doors of the church was one of my favorite little friends.

You may not know this, but when you teach children’s choir you make a lot of friends at church that are not your age. Many of my friendships at church are in the 5-11 age range – and I treasure them all. But this little girl is one of the sweetest. She started out in choir absolutely terrified to be there – and she even accidentally fell of the stage in one of our rehearsals last year – but she has persevered! She’s not afraid anymore – and even better, we are big time buddies.

At any rate – there she was waving something in her little hand at me! Before I knew it she had pushed a candy cane into my hand. Her mama told me later that she had said she wasn’t sure who it was for, but she was bringing it to church in her purse to give to someone special.

I just about choked up on the spot. My young friend had given her best little gift. To Me.

These things take a while to ruminate with me, ya know? I’ve been thinking about that broken little candy cane, she gave to me. It isn’t much different than what I have to offer these days. Most of what I’ve got to give is a little bit (or in some cases a lot) broken.

Here we are peaking around the corner to 2020 – and I have a lot of hopes of what the year can be. But all I have to offer my Heavenly Father, in the midst of all those hopes is one pretty broken life. A lot of mess-ups, cringeworthy stuff, and junk. It’s the time of year to give my best. Let’s get real: I’ve got a few talents and gifts he’s given to me, and most of them are tainted with my own humanity and sin nature. Plain old broken stuff.

There’s good news penned by Christina Rossetti in a carol we sing at our Christmas concert every year:

What can I give Him, poor as I am?

If I were a shepherd, I would bring a lamb.

If I were a wiseman, I would do my part.

Yet what I can, I give him, give Him my heart.

I’m reminded that the best gift I can give to my Heavenly Father, now and all year long is my broken life. And even better is the gift of His promise to us – the renewal and restoration of every heart that belongs to Him. These are the best gifts.

Thanks be to God!

Heavenly Father, Here I am calling out to you, waving my gifts and ready to give them back to you. They are all I’ve got! But I know you love me, and I know you’re ready to take them and mend every piece that is broken! Thank you for this indescribable gift of peace this knowledge brings to my life! Amen.

Continue reading “Your best gift”

a bit of history

The Secret…

DSC_0317

(written originally Christmas 2009 – but its one of my favorites – and I thought I’d share it with you today.)

It was a secret. A mega size secret – far too huge for a 4 year old to keep. My mom had wrapped a Christmas gift for me to take to my pre-school teacher, Mrs. Palmer. It was a beautiful, decorative bar of fancy soap. I was so excited I could hardly stand it.

Not long before, it had been my parents’ anniversary. My dad had purchased a very special gift for my mom in honor of the occasion. I begged and begged to know what was in the tiny package. He finally gave in, against his better judgement, and shared his secret with me – earrings. With this information I was bursting at the seams. The next time I was in the same room with my mom, within seconds I had spilled the beans. Guess what mom? Its earrings!

And so, as we approached the preschool room my dad rehearsed with me, “Now remember Dee-Dee (shhhh! don’t tell anyone that was my nick name way back then), we don’t tell Mrs. Palmer what the gift is. Right? It’s a secret!” As a preschooler, I had great intentions of going along with the plan. But as I said – I was excited. So, as Mrs. Palmer welcomed me into the room I said, “ Here Palmer! (all the children called her by her last name) Its soap!” Out the secret tumbled!

My family members, especially my dad, still tease me about this episode, even to this day. Especially at Christmas, we rehearse the story and have a good laugh. I still have a terrible time at keeping secrets. If you ask me what you’re getting from me for Christmas, I’ll probably tell you!

Our heavenly Father had the same problem, you know. I was thinking about the birth of Christ this morning. Long before the time, God had sent messengers to spread the word that the Messiah was coming. But, no one knew the exact day or hour. On that night when Christ actually came to earth, born to the virgin Mary, it had been a big secret.

God in His great love for us, had sent his son to be the Savior of the world. How exciting this must have been – the biggest gift ever known on earth and it was His to give. No wonder He sent out his angels singing and dancing in a glorious, splendid show! This is my gift to all! – “Peace on earth Good will to men – the Messiah has arrived! Hallelujah!” I can totally relate to this need to share the good news!

“Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, Glory to God in the highest, and on earth peace to men on whom his favor rests.”

As I think about this story and my own life I realize, it‘s no longer a secret, but still it is worth sharing. The birth of Christ is something that I should want to share, just like I’m 4, bursting at the seams all over again. What better gift could I give to friends and loved ones who do not know the story?

Thank you my heavenly Father for the incredible gift of your son! I’m so glad you didn’t keep it a secret! Help me to do the same! Amen.

md

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The gift of “Christmas Concert Week Cake Love”

The thing of it is, my most favorite week of the year is also my very busiest week too. The week after Thanksgiving before the first weekend in December is always a time full of rehearsals for our Church’s Christmas concert.

Whenever this week rolls around, I’m reminded of how much I love our church and the people we get to make music with at North Shore Fellowship all year long. My heart is so full from spending time with these amazing musicians and I’m filled to overflowing…

Specifically, over the last several years, I have ended up overflowing with – you guessed it- Cake. Lots of cake. Coconut Rum Cakes to be exact. I bake them up during the week; then, I take them to the final dress rehearsal and deliver them to our friends who are a part of our big NSF musical family. To be sure, I can’t make one for everyone every year – but I try to make as many as I can for these dear people who we love so very much. This year I made six.

Typically everyone loves them – its a huge favorite and I get texts the next day about people eating cake for breakfast or enjoying their piece by the fire. And while I believe them that it is good – I think its the big dose of love that I toss in that makes it taste so delicious.

It’s true with every gift that is given at Christmastime. It’s the love, not the gift itself that makes the difference. I’m telling you this in case you decide to make this cake for family or friends this year – You’ll need to add a big helping of love while you mix the batter and boil the glaze.

Now, lets get down to the business at hand: Coconut Rum Cake. I’ve edited the recipe I posted originally 7 years ago, to reflect what I actually do now. I hope you enjoy it! Let me know if you decide to make it! Don’t forget the love!

COCONUT RUM CAKE

Cake ingredients:

1 golden yellow cake mix ( I ALWAYS use Duncan Hines.)

1 3.5 oz box of jello instant coconut cream Pudding

4 eggs

1/2 cup oil

1/2 cup milk

1/2 cup coconut rum

Cake instructions:

Preheat oven to 325. Prep a bundt pan with Pam baking spray. Combine the cake ingredients in the bowl of the stand mixer. Mix on medium for 2 minutes, until thoroughly combined. Pour batter into prepared pan and bake for roughly 55 minutes. Remove from the oven and poke holes all over the “top” of the cake. Start the glaze now, while cake begins to cool.

Glaze ingredients:

1/2 cup unsalted butter

1/4 cup water

1 cup sugar

1/2 cup spiced rum

Glaze instructions:

Combine butter, water and sugar in a sauce pan – melt butter and bring to a boil, stirring once in a while. Boil mixture for 5 minutes. Remove from heat and add rum to the mixture. Once it is combined, pour about half over the cake, into the holes and down the sides. (I always run a knife gently around the edges of the cake, to loosen it from the pan and let the glaze run down). After you’ve poured the first half of the glaze onto the cake, let it cool for about 30-45 minutes. Next, turn the cake out of the bundt pan and pour the rest of the cake over the top of the cake.

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In my whispering voice…

Hello, friends.

I haven’t blogged in a while. 22 months to be exact. A lot has happened in those 22 months and I just haven’t been able to bring myself back to Daily Portion.

But, I’m here- I’m tip-toeing back on to my blog and in my teeny-tiniest voice I’m saying – I *think* I *might* be ready to share again.

What I can tell you: over these last months God’s Word has remained true more than ever! These words are so good for my heart…

Lamentations 3:22-25 Through the Lord’s mercies we are not consumed, Because His compassions fail not. They are new every morning; Great is Your faithfulness. “The Lord is my portion,” says my soul, Therefore I hope in Him!”

I may not get something posted daily. (I do realize that’s the opposite of my blog title – but honestly, “weekly portion” just doesn’t sound right.) My hope is to share a recipe with its anecdote or an encouraging thought at least weekly. Mostly, I want to get back to finding courage to share God’s goodness with whoever needs to read it here.

Let’s journey together.

Love, Melody.

One of my favorite photos from this past fall at Cade’s Cove.

in my kitchen · more cake, please

Testing 1,2,3…

I love to bake. You probably know that by now, if you read my blog much. The truth is, last year was a dream because I baked something new each week – it wasn’t easy, but I really thrived regularly trying new recipes.

Now that I don’t need to do something new each week for my cake-a-week challenge, I still find myself wanting to try new ideas. The good news is that because I’m baking for people in a little at-home business, I have found a way to keep trying those yummy new ideas! Each month I offer a cake of the month on my morecakeplease site – so I continually need to try fresh options!

This week happens to be my mom’s birthday – which is also the perfect opportunity to make a cake! I’ve known for a long time, since I was a little girl, that my mom loved “turtles” candy – caramel, chocolate, nuts – so, I thought I’d give this recipe a try. It looks pretty amazing! Warning: it uses a cake mix. I know, I know – its not exactly from scratch – but, I just could not help myself! I found it on http://www.iambaker.net. I think it turned out pretty well!

Fudge Turtle Brownie bundt

Ingredients:
Devil’s food cake mix
Duncan Hines fudge brownie mix
4 eggs
1 cup of oil
1 1/4 cup of water.
Toppings (caramel sauce, fudge sauce, nuts.)

Instructions: Mix together all of the ingredients but the toppings. Prepare pan and pour batter into the pan. Bake at 350 for about 50-55 minutes. When the cake is cooled, poke holes and pour caramel over the holes into the cake. Then dump the cake onto a serving plate. Top the cake with as much caramel and fudge sauce and sprinkle with nuts. make it as gooey as you like!

a bit of history · friends and loved ones

My Father’s World

 

As clear as tho it happened yesterday, I remember standing to the right of my desk in my first grade classroom. We were singing the hymn, what has now become a favorite, “This is My Father’s World.” My teacher, Mrs. Juarez, sang each verse with us, from our Abeka work book. While I do not remember who the class mates were that stood to my right or left, I know for sure I was wearing my favorite Buster Brown, brown leather t-strap shoes and all was right with the world.

This is my Father’s world,
And to my list’ning ears
All nature sings, and round me rings
The music of the spheres.
This is my Father’s world:
I rest me in the thought
Of rocks and trees, of skies and seas—
His hand the wonders wrought.

This is my Father’s world:
The birds their carols raise,
The morning light, the lily white,
Declare their Maker’s praise.
This is my Father’s world:
He shines in all that’s fair;
In the rustling grass I hear Him pass,
He speaks to me everywhere.

This is my Father’s world:
Oh, let me ne’er forget
That though the wrong seems oft so strong,
God is the ruler yet.
This is my Father’s world,
The battle is not done:
Jesus who died shall be satisfied,
And earth and Heav’n be one.

How little I knew of what was to come. That little 6 yr old brown eyed girl had no knowledge of the heart break and sadness, sickness, war, disease and poverty that was on the horizon, or what had already happened in our world. No, life was simple and I could see his goodness in my existence.

But here I am at 42, and things are no longer as easy as wearing my favorite shoes. Often I find myself gazing heavenward, still believing this is His world, but wondering what in the world is He planning? In my own little place here, among friends and family, there is unreasonable illness, friends in poverty barely providing for their family, death of loved
ones – just to name a few afflictions. And do I dare even mention on a wider scale – the evil in our world that threatens our very existence, wars and shootings and plots against everything good and right and holy.

While sin and death are still a part of this world, His world, we will not escape the heartbreak. I don’t pretend to understand exactly what He is waiting for – I’d prefer He come back now – but, I do know He will keep His promise. He will come again. And with His return, everything that was so wrong will be made right. In the meantime, He promises to be with us in our grief and our pain. He is with us in the here and now of this world He created – He will not leave us alone without hope or comfort.

In the mean time -Matthew 5 makes big promises we can cling to for dear life.

3Blessed are the poor in spirit,
For theirs is the kingdom of heaven.
4 Blessed are those who mourn,
For they shall be comforted.
5 Blessed are the meek,
For they shall inherit the earth.
6 Blessed are those who hunger and thirst for righteousness,
For they shall be filled.
7 Blessed are the merciful,
For they shall obtain mercy.
8 Blessed are the pure in heart,
For they shall see God.
9 Blessed are the peacemakers,
For they shall be called sons of God.
10 Blessed are those who are persecuted for righteousness’ sake,
For theirs is the kingdom of heaven.

Thank you Heavenly Father for meeting us here, in this world you created – and for always being present in the middle of our questions and our needs. For all of us who believe, we join our hearts together and say, “Come back soon.” Amen.

friends and loved ones · who knows?

It never fails…

Last fall I began reading a series of books – “The Mitford Series” Which is a lovely set of novels that totally stole my attention from all important matters and immersed me into the lives of beloved characters.  I honestly have NO IDEA what I will do when I turn the last page of the final book.

At any rate, in the beginning of the first book one character shows resolve, in every situation, to pray the prayer that never fails.  No matter the circumstance, his heart and mind turn in that direction.  He goes through some rough stuff over the years, and it is always his “go-to” prayer.

What is that prayer you ask?

It is one short phrase from the middle of the Lord’s Prayer. “Thy Will Be Done.”

Let me be honest – initially I thought it was silly to take theological thoughts from a novel seriously.  Then I believed myself to be spiritually short-sighted for not thinking of it myself.  But, over time I’ve taken the short prayer for my own.

In my own life, where I attempt to be in control of plans and outcomes far too often, this mode of operation is terribly important. At first I thought it was just for when I was at the end of my rope, but now I know better.  It is for every possible moment – and I find myself thinking it all the time!

Thy will be done:

In my kitchen, when I’m baking 

In my dining room, with my children and their home schooling.

In our home, and all of the relationships with family and friends.

In my children’s choir lessons,  or at the piano when I teach.

At our church,

In our city, in our country

Each bit of work

All of our activities

Every thought… every word…

The list goes on and on.  Some things are easier to place in His hands than others.  Sometimes it’s easier to really mean this prayer when I’m praying for others, than when I’m praying it for myself.   However, I’ve never been so relieved, to come to the fresh realization that I don’t have to make things happen – I can rely on His will for what is best in every situation.  He never fails.

1 Thessalonians 5:16-18  Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you.

more cake, please · Uncategorized

Not your average cake walk… And a sweet invitation!

 

 

It’s a matter of faith for me, guys! I don’t know how to put it in any simpler than that! I’ve been thinking and planning some – but mostly I’ve been waiting for some big billboard to be posted along the side of the road, lit up like the strip in Las Vegas, illuminating exactly what to do.

Guess what?

I’ve got nothing. Well, Except one thing. I keep hearing these words : “Take the next step.” I’ve adopted it as my mantra when I’m not sure what to do.  This journey requires more than I dreamed ; it is definitely not the cake walk I expected. But He is infusing me with the faith to take one little baby cake step at a time.

Last week the “next step” was creating the logo, and having a stamp made! It is the cutest ever! I know, I know that is a tiny, baby cake step, but I did it! (With significant help from my husband, of course)

So here’s the next baby cake step:

MORE CAKE, please is hosting a cake-tasting open house for our local friends and family!

Yes, that means you! I need you to come and taste my best and favorite cakes! All you have to do is tell me which ones you like best! There will be a drawing for free cake, and take home goodies too! I love cake, and a good party, so I hope you’ll come!

Saturday, February 3rd from 1-4
2109 Gold Point Circle Hixson,TN

RSVP to Melody at mor3cakeplease@gmail.com

Do me one favor? Let me know if you’re coming! I mean, if you don’t know for sure, I’d love for you to come, even if you didn’t rsvp. But if it’s a sure thing, I’d be glad to hear from you! Oh, and bring a friend, if you want! (There will be a face book event out there as well. You can respond there if that’s simpler for you!)

 

in my kitchen · more cake, please

What to do when you love baking cake…

It is a few days into the new year, 2018.  2017 was a very full year for me – a year full of cake.  52 cakes for the cake-a-week page, in fact.  And I managed to photograph and blog about (almost) every one.  I still can’t believe I did it, to be honest!  For the most part, I loved every moment of baking and experimenting and sharing.   Can you handle the truth?  All totaled, between the cake-a-week project, other opportunities and cakes that we gave as gifts- we think I made close to 100 cakes in 2017. (Kudos to Gladys, my remarkable stand mixer who never lets me down.)

The thing is, I love to bake.  I especially love baking sweets.  There’s just something about serving up a yummy treat and seeing faces brighten.  In a way, you might say that the end of a baking project is not when I pull it from the oven, or successfully free a cake from it’s pan.  A baking project of mine is complete when I know that it has made someone’s day special.

It wasn’t that long ago, a few years I guess, that I first understood how baking could be so fulfilling.  Friends of ours were down-n-out at Christmas time – no money for gifts, no tree to decorate, no extra for special treats : there was nothing.  But, they didn’t tell anyone- Michael and I had no idea.  That year we showed up at their door, dropped off a Coconut Rum bundt cake, wished them a Merry Christmas and left. It wasn’t until much later we came to know the truth.

Our friends told us, to our shock, that they hadn’t celebrated Christmas at all – in fact the only thing they had that Christmas Day to make it special was the cake we had brought them.    Please let that sink in a moment.  One cake.  For so many of my friends and family – Christmas is a time of extravagance.  No desire is left wanting.  Food, gifts, decorations – we have everything and more.  When they told us the situation, I nearly cried.  However, they remembered our gift with happiness and grateful hearts.

Since then, it has become so clear to me that there are many who are surviving.  They have the basic needs.  But, to have something special, something made thoughtfully with love and care – that is very rare for them.  You can’t imagine how my heart swells when I’m able to give a cake to someone that says, “I see you.  You’re important.  In fact you are so special, I made this just for you!”

Look, I know not everyone needs cake.  On a list of survival necessities, cake is not there.  However, there are many who need to know that someone cares about them.

So….

What am I gonna do about this love for baking?

I’m gonna bake.  I’m gonna sell cake to folks who would like to buy – and I’m gonna give cake away.  It is pretty simple really.  For every 5 cakes I sell, I will give a cake away – maybe to the families staying at the Ronald McDonald House, maybe to a family who needs extra care – who knows? Maybe when you buy a cake, you’ll whisper in my ear the name of someone who would benefit. I’m truly confident that God is going to show me where to give cake.

BUT, here’s what will happen first, before I get started.  I’m going to host a cake-tasting open house.  That’s right!  For those of you who live in the area, I’ll be inviting friends and family to stop by and taste.  Cake.  Cake. Cake.  So many of you have been a part of encouraging me about my cakes -and now I want you- really, I need you- to help me on this ever so yummy part of this cake journey.  You’ll taste and tell me what your favorites are! We’ll call it market research, okay?    Be watching – I’ll announce the details really soon, okay?

 

 

 

in my kitchen · more cake, please

Cake 52 – Happy New Year’s Root beer cake.

 

Yesterday, in preparation for a New Year’s Eve get together, I decided to make the final cake.  A Root Beer Cake!  Now choosing cake #52 was not an easy decision, but I love root beer and chocolate – so it seemed like this was the cake to finish up the “Cake-aWeek” year well!

I found this recipe in a “Sifted” magazine by King Arthur Flour, which is a fantastic baking resource.   It looked so amazing in the photos.   I my imagination it is a lot like a coca-cola cake.  But, of course, I don’t that for sure yet since I haven’t tasted it. Confession:  I did not use freshly grated ginger or smoked cinnamon (whatever that is…).

Root Beer Cake with Chocolate Root Beer Ganache.

CAKE
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1 teaspoon ground nutmeg
1 teaspoon ground star anise
1 1/2 cups root beer, flat or fizzy
16 tablespoons (1 cup) unsalted butter
1/4 cup cocoa powder, Dutch-process or natural
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
*The original recipe calls for smoked cinnamon; if you can find it, by all means use it.

GANACHE
1/4 cup root beer, flat or fizzy
1/4 cup unsalted butter
1 1/2 tablespoons cocoa powder, Dutch-process or natural
2 cups confectioners’ sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground star anise
1/4 teaspoon salt

Instructions
Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9″ x 13″ pan, or two 9″ round cake pans.
To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.
In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.
Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9″ x 13″ cake, or 33 to 35 minutes for 9″ layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.
Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it’s not stuck.

To make the ganache: Bring the root beer to a boil in a small saucepan over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners’ sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.

 

 

In case you’re concerned, or sad to see the year of the bundt cake end, be of good cheer:  I’m not done baking. In fact, I have a few plans up my sleeve for this coming year – and I hope you’ll keep reading, baking with me and dreaming about cake! There are many more recipes to be tested!

 

friends and loved ones · in my kitchen · more cake, please · Uncategorized

Prepare Him Room

 

For my entire life, and I do mean every year, I’ve heard the words to “Joy to the World” at Christmas time. Not one holiday season has passed without the opportunity to heartily sing out the hymn with gusto.   “Joy to the world, the Lord is come!  Let earth receive her King!  Let every heart prepare Him room and heaven and nature sing.”

This year I heard these words in particular everywhere I went: “Let every heart prepare Him room.”  The lyrics seemed to follow me around and I could not escape them.

Every heart.

Prepare.

The thing is, every year when Christmas rolls around, my life turns into a ridiculous flash of activities and I don’t prepare – at least, not like I should.  But this year, with the words echoing in my ears, I began to ask Him sincerely, “How can I prepare?  What can I do to make room  for You this Christmas?”

The answer seemed to tiptoe in the back door- and I wasn’t prepared for how He was making room…

Over the holidays I love to bake gifts for friends and family.  On one trip to Wal Mart, Michael and I ran into an old friend who had come on hard times.  After chatting with Him, I felt so strongly – I whispered to Michael maybe I should make a cake for his family, – but I wasn’t sure we would run into him again.    I felt so strongly that if I was to bake a cake for him, it would work out!

A week or two later, I walked into the very same Wal Mart after a morning of making several cakes.  Believe it or not, I ran into our friend again and was able to leave a cake with him.  Someone who had very little to give his family for Christmas, was so excited to receive this simple gift.  Friends, as I walked to the car, I’ll admit a little teary, it was as though He spoke audibly to me : “Whatever you do for the least of these you have done to Me.”

So, a few days before Christmas, I gave cake to Jesus, without even planning it.  And I knew in an extraordinary way that He had drawn my heart to His, made room for Himself, and His purpose, even in my cake baking!

My prayer has changed since then.  No longer am I asking how to prepare room for Him at Christmas.  No, I’m asking Him to make room for Himself, in ways I never dreamed, in every part of my life, all year long.

I can’t wait to see what He has planned!

 

in my kitchen · more cake, please · Uncategorized

Cake-a-Week challenge : 51 down, just 1 to go!

Guys!  I’m so close to the finish line, I can almost taste it!  It’s hard to believe, really! And, while I know exactly what I’m doing for cake #52, for New Year’s Eve, I thought I’d relive a few of the cakes from over the past year…  What a year of bundt cakes!

Here are my top 10 favs!

Toffee Caramel Crunch

 

Chocolate Cake Donut Bundt

 

Carrot cake with cream cheese filling

 

Aunt Belva’s pound cake with lemon

 

Raspberry Zinger with cream filling

 

Key Lime pound cake

 

Lemon Rhubarb

 

Kentucky Bourbon Butter with pecans

 

Chocolate Whoopi Pie

 

Mint Chocolate Pound cake with ganache

in my kitchen · more cake, please

#51 Egg Nog Bundt cake

 

It’s coming  down to the wire folks! I’ve been baking tons of cake for gifts to give to precious friends and family, and trying to keep up with the rest of a busy holiday schedule!  But I’m determined to cross this finish line – 52 cakes WILL happen!

I realized a friend’s birthday was happening right on Christmas Eve! So I took her an early birthday cake – an Egg Nog Bundt cake!

 

Here’s what I did:

ingredients:
1 golden cake mix
4 eggs
1/2 cup oil
1 Cup egg nog
1 tsp nut meg

 

instructions:(I coated the pan with bakers spray, then gave a good coat of cinnamon sugar.)Heat the oven to 350.  Mix all of the cake ingredients on medium speed for two minutes.  Pour into the prepared pan and bake for 40 minutes or so.

Frosting ingredients:

2 1/2 cups powdered sugar
1/2 stick of butter
Tsp rum extract
tbsp or two of cream ( or enough for desired consistency)
whip these ingredients together until smooth and creamy. Spread over cake.

Heres the thing- I covered only the top of the cake, but really it would be good with a thick layer of frosting all over the cake! I think in the future I might pour a good voting of spiced rum sauce all over the cake (this is the sauce I make for the coconut rum cake) that would move this cake from yummy status to Divine!!

 

in my kitchen · more cake, please

Cake#50 buckeye bundt

A few weeks ago I found out a friend’s birthday was coming up- And I discovered she loves peanut butter and chocolate.  Well, this is the perfect time of year to love peanut butter and chocolate in my kitchen because: Buckeyes! (Also known as peanut butter balls in the south)

I decided to try something a little different- I created a chocolate cake and I hid Buckeyes inside the batter.  Here’s what I did:

for the cake:

To a devils food cake mix I added a cup of milk, four eggs and a 1/2 cup of oil.  I beat on medium for two minutes and then poured the batter into a greased Bundt pan.  Then I took 8 well chilled Buckeyes and gently set them on top of the batter – I knew they would sink into the cake as it baked and probably melt some!  I baked the cake for about 45 minutes at 350.

After it cooled and I removed it from the pan I made a ganache. ( 6 tbspoons of hot cream, poured over a cup of chocolate chips, stirred until smooth)

i spread the ganache over the cake and then covered the top with crushed peanut butter cups.

Apparently it was pretty good!

in my kitchen · more cake, please

Cake #49 peppermint hot cocoa Bundt

 

cake # 49

Peppermint hot cocoa bundt

Friends it is a busy time of year around here! So many rehearsals and concerts on the calendar, it’s hard to keep up. But I am working hard to keep up and finish these last few cakes of the year!

Last week’s cake, which I’m just now managing to post was wonderful! I combined to really yummy recipes to create something new! I used the recipe for milk chocolate pound cake, from several weeks ago and then the ganache from the recent Whoopi pie Bundt. I added peppermint extract to the cake and crushed candy canes to the top of the cake!

Guys! It was a winning combination! The cake is perfectly soft and dense with a milk chocolate flavor! Adding the peppermint made it just like tasting a cup of peppermint hot cocoa! Of course adding the ganache and candy cane put it over the top!

This is one of my favorites for sure!

pS: I made minis too, because that milk chocolate pound cake makes a huge amount of batter!!

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Cake #48- The Whoopi Bundt

     

Cake #48 was more of a concept I’m going to share with you, rather than an actual recipe, I guess.

I made two in different flavors, and both were super delicious!  I WILL be making these again!  I made a Chocolate Whoopi Bundt and a Pumpkin Caramel Whoopi Bundt.

Here’s what I did:  I made 2 of my favorite cake recipes. Once they were cooled I cut the cakes in half horizontally.   Then I spread cream filling over the bottom layer and topped with the second cake layer.  For the Chocolate Whoopi Bundt, I topped the cake with a ganache.  I included the ganache recipe below.  On the Pumpkin Whoopi Bundt I drizzled my yummy caramel bourbon sauce.

In my case I added cinnamon to the cream that I made for the pumpkin cake, and vanilla to the cream that I made for the chocolate cake.

Here’s the recipe for the cream, and I have to tell you – it is one of the best things I’ve made all year!  I could have eaten the whole bowl of filling with a spoon!  De-Lish!!!

Whoopi Pie Bundt Cream

10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1½ tsp. vanilla
2 c. powdered sugar

Whip butter and marshmallow cream together, slowly add vanilla, salt and powdered sugar.  Add the sugar in small portions until you have the desired consistency

Chocolate Ganache:
½ c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Place chocolate in a bowl, heat cream in microwave or on stove until bubbly, then pour over the chocolate.  Let stand for 3-4 minutes and then stir until smooth  and ready to spread on cake.

 

in my kitchen · more cake, please

Cake #47 – confetti bundt

Simply put, I needed something (and quick) to take to a pot luck Thanksgiving dinner. I wanted to bake something that would have a broad appeal.  I couldn’t help but think about funfetti cake mixes, so I decided to try a homemade version, with lots of brightly colored sprinkles.

And I do mean lots.

I found a recipe on Bunsen burner bakery’s blog.   This time I dont’ think I made any changes at all.  With all of the bright colors and the easy-going almond and vanilla flavors, it is sure to please everyone!

 

INGREDIENTS:
FOR THE CAKE:
4 eggs, room temperature
3/4 cup vegetable oil
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 tablespoon almond extract
3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sprinkles

 

FOR THE GLAZE:
2 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon vanilla extract
sprinkles, for decorating

DIRECTIONS:
Preheat the oven to 350 °F. Grease and flour bundt pan.
Using an electric mixer, beat together the eggs, oil, milk, and vanilla. Slowly add in the flour, sugar, baking powder, and salt. Continue to beat until ingredients are fully incorporated and smooth. Add in the sprinkles and mix until evenly dispersed.
Pour batter into the prepared bundt pan. Bake 45 to 50 minutes, until a tester inserted into the cake comes out clean and the cake springs back gently when pressed with a finger. Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
To make the glaze, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add additional powdered sugar for thicker glaze or more milk to thin. Pour over the cooled cake, letting the glaze drip down the sides of the cake. Decorate liberally with sprinkles.

 

 

a bit of history · in my kitchen · more cake, please

Cake #46 Gingerbread Bundt with double rum glaze

 

If you know me at all, you know that one of my favorite things to bake, especially at Christmas time is a gingerbread blondie.  It’s one of my absolute best baked goods that I love!  So it’s only natural that I might want to to try making a gingerbread Bundt!  I found a wonderful recipe on Pinterest from King Arthur Flour’s website.

One thing I was looking for was a cake recipe that made a really warm and spicy batter, so that I would top it with a bright, cool flavored rum glaze!  and in fact I wanted to do two different glazes!  Crazy, right?  The first was a sugar rum glaze I poured over the cake while it was still warm in the pan.  the second one, I made with cream and rum flavor and painted it on to create a nice crunch glaze like what you might find on a Donut.  yum!!!

Here’s the recipe:

CAKE #46 – Gingerbread Bundt with double rum glaze
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water

GLAZE #1
1/3 cup rum or water
1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup granulated sugar

GLAZE #2
2 tbsp cream – or two preferred consistency
1 cup powdered sugar
1 tsp rum extract

Instructions
Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
Brush the cake with the glaze, and allow it to cool completely before serving.

 

 

a bit of history · in my kitchen · more cake, please

Cake #45 – Queen Elizabeth Cake

My mom often reminisces with me about her experiences as a child, learning to cook and bake with her mom. One of the things she remembers is helping her mom make Queen Elizabeth Cake.  The thing is, normally the QE cake is not a Bundt cake.  but today, in my kitchen it was!

I should be clear – this is not the cake my mom used to make with her mother.  This is a bundt cake that might remind you of the Queen Elizabeth Cake.  I wanted the flavors to remind my mom of something special!  I hope it does!

This is what I did:

Ingredients:

Golden cake mix
coconut pudding mix
4 eggs
one cup chopped dates
one tsp baking soda
1 cup boiling water
1/2 cup oil
1 cup almond milk

 

Topping:
3 tbsp butter
5 tbsp grown sugar
2 tbsp creamer
1/2 cup coconut
chopped nuts

 

Instructions:

preheat the oven to 350.  Chop dates and sprinkle the baking soda over them in a bowl.  Then pour 1 cup boiling water over the dates and let them cool.  Mix the remaining ingredients together – on medium speed for 2 minutes.  then, fold in the date mixture into the cake batter.  spray flour/butter into the Bundt pan.  Sprinkle coconut over the bottom and sides of the pan.  then spread batter into then pan and bake for 45-55 minutes.

When the cake is done and partly cooled remove from the pan to an oven save cake round or plate.  Then make the topping by melting the butter in a small pan and add sugar, creamer and coconut and bring to a boil form about 3 minutes.  Spread topping over the cake.  At this point you should set the oven on broil and put the cake back into the oven to brown.  I accidentally put my cake on the wrong round that I could not put back in the oven, so I wasn’t able to put mine into the oven.  So sad.  but I did sprinkle chopped pecan over the topping!

Here’s hoping my mom really enjoys it!

 

 

Uncategorized

Cake #44 Pumpkin Maple cake with browned butter frosting

 

In the fall, I look forward to all things pumpkin.  Specifically, I love my Grandma Brubacher’s pumpkin pie, which has very strong maple overtones.  It is my favorite!

So, this week, my cake is a tribute to Grandma B’s pie.  And, really, it turned out beautifully! Unlike so many of the others I’ve gotten to taste his one and I think it may be a keeper!

here’s what I did:  I used last week’s pumpkin cake recipe, but made a few changes.

Ingredients
FOR CAKE:
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2tsp. Pumpkin pie spice
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 tsp maple extract
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar for the pan.

browned butter frosting:

1/2 cup butter
4 cups confectioners sugar
1 tsp maple syrup
1 tsp maple flavoring
a few tsp of cream

Melt and brown the butter until the butter gets a nutty fragrance and begins to brown, then remove from the heat. Whisk in the sugar, then add add the cream and wet ingredients. Whisk until smooth. Pour warm frosting over cooled cake.

Instructions
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Set aside. Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl. Set aside. Mix pumpkin, buttermilk, vanilla and maple extract in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 60 minutes (I recommend checking at 45-50 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Then frost.

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Cake #43 – pumpkin pecan spice bundt

Guys!  I’ve been baking a cake a week for 43 weeks now.  Truly, some weeks have been more stellar than others.  Some cakes have been delightful, others not so much!  But this week’s is divine!  It’s that simple!  The crumb was perfect and the flavor was just what I was looking for in a pumpkin – fall – flavored cake.  This one definitely rates pretty high up there on the keeper list!

(I found this recipe on Pinterest, on the cozycakescottage blog! However, I did a few things to make it my own, and I did not make a frosting this time. )

Ingredients
FOR CAKE:
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground allspice
¾ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar and pecans for the pan.

Instructions
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Sprinkle chopped pecans win the bottom of the pan. Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan.

I dare you to let this one cool, but I bet you’ll find you need to eat this one warm!!!

 

 

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Cake #42

This week brought around a unique opportunity to bake for a brunch we were having for our Sunday School teachers at church.  Our children’s minister asked for people to bring food – and so, I thought it would be fun to sign up and bring a Bundt cake!  But what to bring???  I found what sounded like a yummy recipe online – Snickerdoodle Bundt Cake.

The recipe had all the ingredients to make it moist and delicious, so I thought I should try it!  I had second thoughts about the whole thing since I was baking it for a lot of people and I’d never made it before.  I used to believe I should never bake something for a crowd that I had never tried before.  Well, I’ve had to get over that this year, right? I’m giving away new cakes that I’ve never tasted to people and I have to be okay with it!

Snickerdoodle – normally is a yummy light, buttery, cinnamon tasting cookie that I love to make in the fall.  But, it was perfect for this occasion.  Also, I did sneak into the kitchen after the teachers had been served and snuck a bite.  Guys!  It was just right:  not too dense, perfectly moist and really did taste just like a snickerdoodle cookie!  🙂 update: because this cake was sooooo good, I was hired to make 2 more for a men’s prayer breakfast!  How exciting!!!

Here’s the recipe:(from DozenFlours.com)

Snickerdoodle Bundt Cake

Yield: It really depends on how big you cut the slices. Traditionally a 9″ Bundt should serve about 12, but if you cut the slices smaller, you can feed about 18 to 24.

Ingredients:
2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

Instructions:
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside. Preheat oven to 325F.
Here’s the exact way I made the crust: Using a spray product like Pam with Flour (I LOVE this stuff — seriously its changed my life!), generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. Don’t forget the tube, I almost did. Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Don’t rush. Save the remaining sugar and cinnamon mixture and set everything aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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Cake #41 Maple Cream Bundt and a Happy Canadian Thanksgiving to you!

Cake #41 Maple Cream Bundt and a Happy Canadian Thanksgiving to you!  🙂

Each year when Columbus Day rolls around in the United States, my family begins our time of Thanksgiving.  We start intentionally working at planning acts of gratefulness and thanks at Canadian Thanksgiving, and we celebrate all the way to American Thanksgiving late in November.

This year was no exception and so, I needed to (obviously) bake a cake.  Because it is fall, I thought it would be a good time to break out one of those “fall flavors” I’ve been waiting to try and so, I made this maple cream cake!  And friends – if you ever thought you needed to have pancakes and syrup in the form of a cake – this would be it!  It was moist and syrup-y sweet.  Fantastic.  We loved it!

Here is the recipe. (I found it on Pinterest, but made a few adjustments to make it my own. )

Cake #41 Maple Cream Bundt

For the cake:
¾ cups Canola Or Vegetable Oil
1 cup Granulated Sugar
1 teaspoon Maple Extract
3 whole Eggs
1 cup Sour Cream
½ cups Milk
¼ cups Pure Maple Syrup
2-¾ cups Cake Flour
2 teaspoons Baking Powder
½ teaspoons Baking Soda
¼ teaspoons Salt
1 teaspoon Cinnamon
1 can Sweetened Condensed Milk (14 Oz)

Frosting recipe
¼ cups Softened Butter
¼ cups Pure Maple Syrup
1 cup Powdered Sugar
½ teaspoons Maple Extract
1 cup plain whipped cream (optional)
½ cups Chopped Walnuts (for Garnish)

Instructions
Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
In large bowl, whip oil, sugar, vanilla, eggs together until combined.
In small bowl, stir together sour cream, milk and maple syrup.
Sift flour, baking powder, baking soda, salt and cinnamon together.
With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides of bowl and mix briefly.
Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in 15 minutes and then turn cake out of pan onto cooling rack. {You may want to run a knife along the sides to ensure the cake will come out of the pan nicely.}
Poke more small holes {about 2 inches deep} into the top of the cake and spoon the remaining sweetened condensed milk into the holes and over the entire cake so it is completely covered. Let cake sit 1-2 hours so sweetened condensed milk can be absorbed.
Carefully remove cake from cooling rack and place onto cake stand. {It will be sticky!}
For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and powdered sugar until completely smooth. Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.
Store in refrigerator until ready to serve.

 

a bit of history

Counting Joy

It was in my second grade classroom, in London, Ontario, where I learned the words.  Week by week our teacher, my beloved Miss Kerwin – who often wore the cutest little ballet flats with a lovely little bow – plotted our path towards memory.  And we did it.   Each morning we stood next to our desks and quoted this passage from the King James.

James 1

1 James, a servant of God and of the Lord Jesus Christ, to the twelve tribes which are scattered abroad, greeting.

2 My brethren, count it all joy when ye fall into divers temptations;

3 Knowing this, that the trying of your faith worketh patience.

4 But let patience have her perfect work, that ye may be perfect and entire, wanting nothing.

5 If any of you lack wisdom, let him ask of God, that giveth to all men liberally, and upbraideth not; and it shall be given him.

6 But let him ask in faith, nothing wavering. For he that wavereth is like a wave of the sea driven with the wind and tossed.

7 For let not that man think that he shall receive any thing of the Lord.

8 A double minded man is unstable in all his ways.

I still remember how the room looked and felt : the walls were a warm peach color, the school had a light musty old-ish smell, my strawberry shortcake lunch box was most likely packed with a ham salad sandwich, the small desk where I sat half-way back in the room on row three and practiced my cursive writing, and of course Miss Kerwin- whom I loved fiercely with my whole 7-year-old little heart (- and not just because she wore the best shoes).  All of this I recall – and yet, what stands above it all is this Scripture passage.

At the time I’m not sure I related the Scripture to my situation.  New to Canada, new to my neighborhood, new to my church, my school and everything else.   It was all a bit of struggle, but I’m not sure I knew it.  It just was.  And yet – these little verses stuck to me like glue.

I learned, even through the unknowns and the trials of second grade, to enjoy my life in that place, at that time.  I can look back now and see how much I grew in that classroom.  It was a stretching and changing and becoming.  It was all a part of a plan:  His plan was taking shape, creating me.   So many lessons : how to be patient making new friends, how to trust Him with all the unknowns, how to accept His timing in tough situations, how to respond to unkindness – and those were just the beginning…

Only now, as a 40-something, I look back and can see how many trials have been His grace to me.  Here’s what I know for sure: I can not become more like Him without the hardship. Even now with this knowledge,  I struggle to count my current trials and trouble as joy.  It is human nature, I suppose, to desire comfort above everything else.  Maybe that’s why He planned for me to memorize those Scripture verses early on in my life!

The good news? No matter how my heart is capable of responding, He is faithful to continue His work of renewing my heart, drawing me to Himself in each trial.  His love for me is greater and stronger than I can fathom.  His plan for me to become like Him is more wonderful than I could ever comprehend.  This knowledge is a beautiful gift that my heart counts as a true joy.

home schooling · more cake, please

Cake # 40 – Apple Cider Donut Bundt (second try)

 

This week I looked over the calendar and realized it was time to begin  testing some fall flavor ideas.  There’s a chocolate root beer pound cake I would love to try.  And a few spice and pumpkin cake recipes I’m looking forward to.  But first – there was a cake I wanted to make again and make it my own.

I first made the Apple Cider Donut Bundt for a friend earlier in the summer and I tried to make it mostly the way recipe assigns – but, I knew I wanted to do a few different things and see if I could improve the cake from something delicious into something incredible.

Well, I’ll tell you – I sent this baby to a youth event and it was consumed with fabulous reviews.  My daughter who has seen and tasted a lot of cake this year says this one may indeed be a keeper!  I may need to take her advice!

Here it is:  Cake #40. Apple Cider Donut Bundt.

INGREDIENTS

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup white sugar
3/4 cup brown sugar
1 cup apple cider
3/4 cup extra-virgin olive oil
3/4 cup unsweetened applesauce
2 teaspoons pure vanilla butternut extract
3 large eggs, room temperature
4 tablespoons unsalted butter, melted

DIRECTIONS
Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 and 3/4 cups brown and white sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.

Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.

Invert warm cake onto rack. Brush small sections of the cake with melted butter, then sprinkle liberally with cinnamon sugar. (I did this several times – butter, sprinkle sugar, butter, sprinkle sugar)Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

Give it a try!  I bet you won’t regret it!  happy fall, y’all!

 

friends and loved ones · home schooling

The 3 R’s of homeschooling

(My lovely kiddos pictured on our first day at a new co-op – Oh, don’t we look super happy! )

Its a mental picture of sorts I have – it describes how our school year is going.  We are about 6 or 7 weeks in to our academics for the 2017-18 year, and I have to tell you about it:

You know that little kid on the playground who is too small to keep up, but is always trying hard, scrambling along just behind everyone?

That’s me.

I’m that little kid shouting, “Wait for me guys, wait for me!”    Almost always a day late and dollar short.

Assignments late for a new co-op teacher?  Check.  Forget an extra appointment, even though its been on the calendar for months.  You betcha.  Trying to remember new passwords and order the right stuff for the right class but getting it ALL WRONG.  Absolutely.

I was looking back thru my journal and found an entry from August where I wrote out all of the “new” things implicated in the upcoming school year -and really it was sort of a prayer asking the Lord for help.  When I got to writing it all out it became clear just how much our year was going to be different from the last – and the whole thing was a little (okay, a lot) scary.  It looked like this:

new school year.  Help
new co-op.  Help
new choir.  Help
new friends and relationships.  Help
new technology.  Help
new requirements.  Help
new classrooms.  Help
new schedules.  Help
new books, teachers, expectations.  help help help!
new expenses, new emotions. HELP!

So, I tried to encourage myself with these words:  New is good.  New is hard.  New stretches.  New is healthy.

It worked just a little.  But then, I thought about the real way to homeschool.  I learned this way back in the early days, but I always forget.  My heart is prone to wander from the truth.

I know beyond any doubt that homeschooling, this year, is what God has for our family.  And with this knowledge I can homeschool using the three Rs.  You may not know them…

Remember.  Remember His faithfulness – that He already has done big things and He will continue to accomplish through me what He has called us to do.  

Rely.  Once I get around to remembering (which is more difficult than one might think) I need to rely on that faithfulness – rely on His goodness, His mercy, His provision.  HE will do it. 

Rest.  I can calm down in the middle of all the “new” that we are experiencing.  Even if I feel like we can’t catch up, even if I feel like nothing is going the way I’ve planned, I can rest in HIM.  He is the author of this story, not me.  I can let my heart remain in HIM.  

 

“I am the vine and you are the branches.  He who abides in Me, and I in him, bears much fruit; for without Me you can do nothing.”

 

 

 

Uncategorized

Cake # 38 Kentucky bourbon cake with caramel bourbon glaze

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Well, long time, no cakes,  right?  I promise, I’ve been baking! We’ve had a little glitch with our technology around here and that’s complicated things a bit (to say the least).  But I’m up early this morning, with a good cup of coffee and I’m catching up!

The good news is – two weeks ago I made a cake for a friend’s birthday and it turned out to be pretty darn good!  I took the Kentucky butter cake recipe that I tried back several weeks ago in the summer and turned it into a Kentucky bourbon cake. I also took my favorite caramel sauce recipe and made it into a caramel bourbon sauce.

Here’s the recipe:

Kentucky Butter Bourbon Cake with Caramel Bourbon Sauce

Cake:

1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 tbsp bourbon
3 cups cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk

bourbon butter glaze:

1/3 cup butter
3/4 cup sugar
2 tbsp water
2 tbsp Bourbon

Caramel bourbon sauce:
3/4 butter
1 1/2 cups brown sugar
2 tbsp water
1/2 cup evaporated milk
2 tbsp Bourbon

 

Instructions:

Preheat the oven to 325.  Prep the Bundt pan.  Put all of the cake ingredients in the mixer – mix on low for 30 seconds, then on medium speed for three minutes.  Pour batter into the pan and bake for 65 -70 minutes.

Make the butter glaze once the cake is finished baking.  Combine all of the glaze ingredients in a small pan over medium heat – just until the butter is melted and the sugar dissolves. Do not boil.  Poke holes all over the cake and pour most of the glaze over the cake.  When the cake is cooled, invert it onto your serving platter and cover with the remaining glaze.

at this point I made the caramel sauce – combine the butter, brown sugar and water in a small pan.  Bring to a boil for 5 minutes, stirring occasionally.  Then remove from Heat and stir in evaporated milk and bourbon.  (1/2 cup for moderately thick sauce, 3/4 cup for a thin sauce.  ) serve the sauce warm with the cake.

I think the cake would be super yummy without the caramel bourbon sauce.

 

 

in my kitchen · more cake, please

Cake #37 popcorn snack bundt

On this cake journey, Ive found myself wishing for a diversion- something different.  I don’t always indulge in that desire because there are just too many cake recipes to test!

But this week, I let myself try a new idea!  A popcorn cake!    It was kind of like salty snacks meet rice krispy treats and combine into a cake! It was super yummy – the kids loved it and it was pretty simple, although sticky, to make! Really, it is a lot like a giant popcorn ball.   It seems like the perfect treat in the fall!

I used the recipe from cookiesandcups.com – its a great site with lots of good recipes!   Next time, I’m going to experiment and make this recipe more my own – maybe with other mix-ins, and some peanut butter somewhere in the gooey mixture.

Cake #37 Popcorn cake.

Ingredients:

  • 2 bags of microwave popcorn, popped with unpopped kernels removed
  • 2 cups M&M’s and Reese’s pieces
  • 1½ cups broken pretzel sticks
  • 16 oz mini marshmallows (8 cups)
  • ½ cup butter

Instructions:

  1. Prepare a large tube or bundt pan by spraying with cooking spray. (I actually lined my pan with press and seal instead – and the cake came out of the pan no sweat) In the bottom of the pan sprinkle a few m&ms to make the top of the cake look colorful.
  2. Microwave the 2 bags of buttered popcorn, dump in a large bowl and pick out the unpopped kernels.  Add the other mix -ins- 2 cups of M&M’s and 1½ cups broken pretzel sticks to the bowl.
  3. Melt 1 stick of butter over low in a large saucepan and then add in a 16 oz bag of mini marshmallows (8 cups). Stir until melted and smooth and remove from the heat.
  4. Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
  5. Stir until all the ingredients are combined and then press into the prepared pan (I make sure I grease my fingers really well for this step).
  6. Cover with foil and let your cake set for at least an hour to cool and set up.
  7. When you are ready to serve the cake, Flip your pan over onto your serving platter. Your cake should come out pretty easily if you lined with press n seal.

 

friends and loved ones · in my kitchen · more cake, please

Chocolate mascarpone Bundt and a happy birthday!

Cake #36 was a delight to make because it was for my husband’s birthday – we chose a recipe for Chocolate Mascarpone Bundt Cake.   And, yes, it was very yummy!  Michael’s parents came over for a birthday dinner and shared cake with us!

There’s not a lot to say here, simply because it was a good recipe – and it turned out well!  However, I would say – don’t bake it the full time as recommended.  I baked this one just over and hour and I’m afraid it was just a tiny bit dry around the edges!

Chocolate is so complicated when it comes to baking because it is hard to tell when it is finished baking.   I believe that if there is cocoa in the recipe, the cake bakes and then dries out quickly.

Here is the recipe from thebakingfairy.net.    It is definitely worth attempting!

Cake #36 Chocolate Mascarpone Bundt Cake

Ingredients:

  • ⅔ cup {10.5 tbsp} unsalted butter, softened
  • 1¾ cup sugar
  • 2 eggs
  • 8 oz mascarpone cheese {about ¾ cup}
  • 1¼ cup sour cream
  • 1 tsp vanilla extract
  • ¾ cup cocoa powder
  • 1¾ all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup semisweet chocolate chips

Instructions:

  • Preheat the oven to 350F. Butter and flour a bundt pan very well.
  • In the bowl of a stand mixer, beat together the butter and sugar until creamy.
  • Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.
  • Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.
  • Finally, stir in the chocolate chips.
  • Pour the batter into the prepared bundt pan, and bake for 60-70 minutes (I wish I had only baked it for about 55 minutes, instead of 60), until a toothpick inserted in the center comes out clean.
  • Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with powdered sugar before serving.

happy birthday, Michael!

 

friends and loved ones

Hold me tight

My sweet girl sat on my lap at the doctor’s office, a quaking mess, nervous and jittery.  She’s a bigger bundle than she used to be, but she still fits.  “Should I hold you tight?” I asked – and she’d nod.  I wrapped my arms around her and held on tight.   Truthfully, we were both a mess.

She was scheduled for a small procedure.  If we knew then what we know now, we probably wouldn’t have been so shaken. But, there were many unknowns : how long would it take, how much it would hurt or how long it would hurt…  and as we waited our heart-rates soared to new heights.  And I, I just tried to hold her as snug as I could – so she’d feel secure.

Honestly, I had been dreading the event ever since we put it on the calendar.  I mean, who wants to plan on pain?  As I wrote it on our family daytimer, I had such a heavy heart.  It is one thing to take a journey like this for myself – its another thing entirely to schedule something painful for your child, even if it is for their good.

As we waited, I just kept whispering in her ear, “I’ll hold you tight. I promise.”

You know, I’ve never had the little procedure she had done, so how did I know she’d want to be held?  Because often I need to be held just as tight…

Don’t we all?

 

Last night we sang a song in rehearsal, and I love the words to the chorus – I’ve been singing it all morning…

He’ll hold you
When the tempest rages all around
He’ll hold you
Plant your feet on solid ground
He’ll hold you
When the waves come crashing down
He’ll hold you through it all.

It reminds me of the words Jesus says in John 14, when He’s been telling His disciples what they need to know before He goes back to Heaven. That may be an oversimplification of the passage, I suppose, but towards the end He gives them this promise in verse 27:

27 Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid.

In the middle of the night, when I’m in the darkest places, I’ve found myself calling out, even begging “Hold me, please…”  The Holy Spirit is always there whispering – “Dear one, I already am.”

He promises – even when I’m not able to ask, even when I’m not sure of His presence – He’s there.  He never lets go.  In the very hardest, most painful places of insecurity, hardship and unrest – He is holding tight, offering supernatural peace for my unruly heart.

 

in my kitchen · more cake, please

Cake #35 Milk Chocolate Pound Cake

One would think that at week #35 I might be growing weary of cake.  I certainly expected to be reticent by now.  However, I don’t know how I could be with this in my oven!

Cake #35, looks and smells like the epitome of a perfectly light and sweet, chocolate pound cake. Thankfully, I needed to make a thank you gift for a friend and this seemed to fit the bill!  She said she only wanted a few pieces – and since I’m actually really wanting to try this one myself, we will go halve-sies.   (I don’t even know if that’s a word, but I’m saying it anyway.)

The batter was light and fluffy – and the cake calls for milk chocolate, so we are not dealing with a dark, rich, chocolate cake.  It uses one of my favorites : a can of Hershey’s syrup.

(My apologies about these photos!  I used my phone – and they are okay, but just not as good when I use my camera.  I got so excited about the cake, I almost forgot to take any photos, so in a hurry I grabbed my phone!  better pics next time, I promise!)

   

Here’s the recipe for Cake #35: milk chocolate pound cake

( I found this recipe on Pinterest as Granny’s Chocolate Cake, on the blog : cookingbythewater.wordpress.com. It is super simple, but, I think it is going to be very, very yummy!  I will say that I’m hopeful it isn’t dry after baking so low and slow… )

Ingredients
2 sticks margarine (softened)
1/2 cup Crisco
3 cups sugar
5 eggs
1 tsp vanilla extract
3 3/4 cups all-purpose flour
1/2 tsp. baking powder
1 cup milk
1 – 16 oz. can Hershey’s chocolate syrup
.
Directions
Preheat oven to 275 degrees.
Cream margarine, shortening, and sugar.
Add eggs one at a time, and beat well.
Add vanilla.
Sift dry ingredients and add alternately with milk.
Add chocolate syrup.
Mix well.
Bake in greased and floured 10-inch tube pan for 1 hour 45 minutes.

in my kitchen · more cake, please

Cake #34 Lemon Pound Cake and a happy birthday!

Cake #34 – Lemon Pound Cake – is actually the famous recipe from Lady Bird Johnson.  I can tell you, it is baking right now and smells fabulous!

This cake is shipping out later this week to our friend Shannon, up in Columbus, for her birthday!  I’m so excited to share a cake with her.  She said she loves lemon, so I’m hoping this fits the bill!  What I’m looking forward to is this fabulous glaze I’ll paint on when the cake is cooled – it is different than other glazes I’ve made before!  I think it is really going to make the cake’s flavors POP!    One confession:  I did not sift 3 times.  only once.  In Shannon’s honor, I’m breaking the rules!  lol!

LADY BIRD JOHNSON’S LEMON CAKE

3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind

 

Preheat your oven to 325° F.  Cream the butter and sugar until fluffy.  In a separate bowl, beat the egg yolks until light and lemon colored.  Blend into the creamed mixture.  Sift together the flour, baking powder and salt.  Resift 3 times.  Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  Beat the batter thoroughly after each addition.  Add the vanilla extract, lemon rind and lemon juice.  Beat for 2 minutes.  Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  Remove from the oven and cool 19 minutes before inverting on serving platter.

 

LEMON GLAZE

2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon

Uncategorized

Cake #33 Brown sugar pound cake

Last week rushed by in a hurry.  Many events packed into what seemed like a few hours now appear to be just a blur.  All in the life of a mom with three kids trying to get the school year off to a good start.

Anyway, in the middle of all that craziness, I tried out a new cake to send up north with my mom for my Grandma B.  We can’t ship cakes successfully over the border, but we sure can hand deliver!

Grandma loves fruity things, cinnamon, and many other flavors, but not chocolate so much.  I was happy to oblige and explore the world of “non-chocolate” because so often I’m baking for folks who want chocolate.  I came across this simple pound cake (a bit similar to Aunt Belva’s pound cake, with cream cheese and vanilla), but it exchanged white for brown sugar.  Sounded good to me!

In the midst of finishing up the cake, I baked it for 80 minutes – the recipe called for 60-75 minutes.  But – I really didn’t want to send a dough-y, not finished cake to my grandma, who is an extraordinary baker.  However –  once I had it wrapped up tight and in the freezer to prepare it for sending with my mom, I began to have doubts!  It is possible I over baked it!  I’m really hoping I’m not sending a dry cake!

At any rate, I’ll have to keep you posted on how it all turns out and a few photos too.  Grandma should be able to catch a bite of the cake later today!

Here’s the recipe! (I found it on “asouthern-soul.blogspot.com”)

Brown Sugar Cream Cheese Pound Cake

1 8-ounce package cream cheese – softened
1/2 cup unsalted butter – softened
1 1/2 cups granulated sugar
1 cup brown sugar – packed
5 large eggs – room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla

  • Preheat oven to 325 degrees.
  • Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
  • Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
  • Add eggs one at a time, mixing well about, 1minute after each egg.
  • Sift together flour, baking soda and salt.
  • Combine buttermilk and vanilla in a small measuring cup and stir.
  • Alternate adding flour and milk to butter/egg batter – starting and stopping with flour.
  • Pour batter into buttered, floured tube or bundt pan.
  • Bake for approximately 1 hour or up to 1:15 hours.  Check if done with a cake tester or wooden skewer.
  • Let cool for 15 minutes then gently remove from pan.
friends and loved ones · in my kitchen · more cake, please

cake #32 Kentucky butter cake with caramel pecan bourbon sauce

A few weeks ago, a good friend of ours had a birthday.  I found out what kind of cake he might like and planned to make something yummy for him.  Do you know what happened?

I made a disastrous version of the cake.  It was terrible!  It was so bad I just could not even bring myself to blog about it.

Today I redeemed myself – I made a Kentucky Butter Cake with caramel pecan bourbon sauce.   And, I think it may be a winner!  The caramel sauce alone I could eat every day for the rest of my life it tastes so delicious.

I will be honest and tell you that I’m not sure the sauce has the exact texture I wanted, so I’ll be experimenting with it more.  However, in today’s form it was anything but terrible.

I used the same Kentucky Butter Cake recipe from cookies and cups blog that I’ve used before.  It is definitely a keeper.  Look back a few posts to cake #26 for that recipe!   But, here’s the recipe for the caramel pecan bourbon sauce – I hope it works well for you – and I promise, I’ll keep you updated on any success I have with it.

Southern Pecan Caramel Sauce

Ingredients:

  • 1/3 cup pecans
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons + 1 teaspoon bourbon divided
  • 3/4 cup heavy cream
  • 1 teaspoon fine sea salt or kosher salt

Instructions:

  1. Preheat oven to 300 degrees. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop.
  2. In a medium saucepan, add sugar, corn syrup and 3 tablespoons bourbon. No need to stir. Have the whipping cream measured and next to the stove at the ready. Place saucepan over medium to medium high heat (depending on how hot your stove runs). Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color, to light brown to amber. The change between light brown and amber is quick. Be ready for it. When it achieves a deep brown (not burnt) color, pour the cream into the center of the pan. It will steam and bubble vigorously — that’s ok. When it calms, remove it from the stove. Stir in the salt and chopped pecans. Let it cool for about 10 minutes. Stir in the remaining teaspoon of bourbon. Transfer to a glass storage container. You can store sauce in the refrigerator for up to two weeks.

 

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Cake#31. Black and white bundt

Cake #31 is a Black and White Bundt.

I found the recipe for it on King Arthur Flour’s website, so I feel fairly confident that it will be yummy.  Unfortunately, it is being delivered to the Ronald McDonald House for the evening meal, so I’m not going to know for sure one way or the other.

I can tell you, however, that the chocolate and vanilla marble,  the batter seemed just right, and the crumbs were super de-lish, so I’m hopeful!  It had a nice chocolate frosting, too – which, I don’t think you can ever go wrong with a nice, smooth, chocolate-y frosting!   Maybe you should try this one, and let me know what you think!!

Here’s the recipe, from King Arthur Flour!

Black and White Cake (#31)

VANILLA BATTER

CHOCOLATE BATTER

  • 1/4 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1 cup vanilla batter, from above

ICING (OPTIONAL)

  • 1 cup confectioners’ sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1 tablespoon soft butter
  • 3 tablespoons water

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 10-cup or 12-cup Bundt pan.
  2. To make the vanilla batter: Blend together the sugar, flour, salt and baking powder until combined.
  3. Add the butter, beating slowly with an electric mixer until the mixture is evenly sandy textured.
  4. Beat in the eggs one at a time, mixing until each egg is fully blended into the batter before adding the next. Scrape the bowl as necessary.
  5. Slowly add the buttermilk on low speed, then mix on medium speed until the batter is fully combined. It may appear slightly curdled; that’s OK. Sir in the vanilla at the end.
  6. To make the chocolate batter: Mix the cocoa, espresso powder, baking powder, and water together until combined. Stir this cocoa paste into 1 cup of the vanilla batter.
  7. Pour half the vanilla batter into the prepared pan, and dollop with half the chocolate batter. Repeat, pouring the remaining vanilla batter into the pan, and dolloping with the remaining chocolate batter.
  8. Swirl the two batters together using a thin spatula or butter knife.
  9. Bake the cake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean, or perhaps with a few moist crumbs.
  10. Remove the cake from the oven, and cool it for 10 minutes in the pan before turning it out onto a rack.
  11. To make the icing: Mix the confectioners’ sugar, cocoa, butter, and water to make a spreadable icing. Spread the icing on top of the slightly warm cake; it will slowly drip down the sides.
  12. Serve immediately, or within a day or so. Store thecake at room temperature; underneath a cake cover is ideal, but you can also tent it lightly with plastic wrap. Freeze for longer storage.

 

friends and loved ones · home schooling

everything will be okay… right?

I walked into the room, bringing a wave, no, a tsunami of tension with me.  She wasn’t facing me, standing at the table looking over her teaching materials, and I thought momentarily I might catch her off guard.  “Mrs. Jones,” I said, my voice lightly trembling, “I’m Emily’s mom and I… uh… we …” She whirled around, and stopped me with a gracious warmth in her voice.

Everything’s going to be alright.  Everything’s going to be just fine,” she said.  

I can still hear those words rolling off her lips.  Her eyes were shining brightly with the light of Jesus and she knew exactly what to say.  All of my worries and anxious thoughts were defused in just one moment.   It was a moment I will never forget.

That day was our first day of school in 2016, and Emily was nervous.  But I… I had taken up that nervous-ness right along with her.  All summer, I had coasted along confidently, happily believing we had made the best plans for Emily’s first year of high school. But, as the first day closed in, we both became less and less confident.

Some years are different than others for me in how and what I plan for our school work, but always, and I do mean always, I reach an anxious point.  And at that point, I pray frantic prayers to the Lord for help and wisdom and peace because I know that I can’t do this BIG thing He’s called me to do without His help.

Last year, He used Mrs. Jones to help calm my heart. (And by the way, we had a fantastic year – thanks to the goodness of the Lord!)   School starts tomorrow, but this year, we don’t have a Mrs. Jones.  And so, I’m remembering, His goodness – but also her words and her heart.

Because He is at the heart of our home school, I am confident:

Everything’s going to be alright.  Everything’s going to be just fine.  

And to everyone starting school, at home, or in christian, public or private classrooms – I pray you will live confidently believing :   He who promises to finish the good work He started, will be faithful!   Have a great year!!

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less might be okay

A Poem.

= = + == +

It may be okay.

I mean, it might work out

if I don’t think of myself quite so much.

There might be a moment

of uncertainty.

But is it necessary to know

all the things?

Can’t I choose to trust?

Can’t I choose to believe:

He’s the Designer, the Orchestrator,

not me?

Can’t I remember: it doesn’t help

my situation in the least

to think more?

(maybe I should call it worry.)

I suppose less is only “more”

if I choose whole-hearted confidence

in Him.

and, then, It really might be okay.

=+=======+=========+======+=======+========+======+=======+

Luke 12:6-7 : Are not five sparrows sold for two pennies? And not one of them is forgotten before God. Why, even the hairs of your head are all numbered. Fear not; you are of more value than many sparrows.

= + = = = = = = + = = = = = =. =+ = = =. = = = =. = = = + = = = = = =+=========+

I went to the lovely Chester Frost Park tonight with my youngest. She likes to swing, and I like to watch the sunset. Let me tell you, it did not disappoint. It only reminded me that all of my hope really is in Him.

a bit of history · Uncategorized · who knows?

joy in the morning

from Psalm 30:

Sing praises to the Lord, O you his saints,
    and give thanks to his holy name.
 For his anger is but for a moment,
    and his favor is for a lifetime.
Weeping may tarry for the night,
    but joy comes with the morning.

When I was a young I used to think David, the author of many of the Psalms, was so dramatic and melancholy. Having heard often in Sunday school that David was a “man after God’s own heart” I had a hard time believing his life could be all that bad. He was a king after all…

But then I stepped into the darkness of my own night, and I realized I had misunderstood. When a difficult situation stretches on and on into the darkness with no relief in sight, it can be almost impossible to keep going. The longer I live I realize that none of us are immune to the darkness – no matter how strong a believer, or how faithful you might be – its possible you’re either just coming out of the darkness, or you’re about to walk through it.

Recently, when I was in a place of deep sadness, I remember asking Michael if it would always be this way. We had left our church of 15+ years, and had not found a new place to worship. That meant we were not playing our instruments or using our gifts which has always been life-giving for us. Visiting different churches just felt empty. Was there not a place for us? Would we ever find a community where our hearts would connect? I shed a lot of tears and tried to believe the words of Psalm 30 might be true

fast forward ….

This past Friday I had a meeting at Mission Red Bank, where our family worships regularly now and I’m on staff as the Creative Director. The meeting was at 7am. Friends, in spite of the fact that I am in no way, shape or form a morning person – I loved going to that meeting. Walking into that space, meeting with colleagues and friends to plan and imagine and think – it was warm and hopeful.

Driving home afterwards, I realized the later part of Psalm 30 had proven true. What I’d been praying for was actually happening: The night has turned to morning! And my heart is so very glad!

You have turned for me my mourning into dancing;
    you have loosed my sackcloth
    and clothed me with gladness,
 that my glory may sing your praise and not be silent.
    O Lord my God, I will give thanks to you forever!

Thank you, Heavenly Father for your goodness to me and my family. Thank you for these mornings of joy. amen.

= + = + = + = + = + = + = + = + = + = + = + = +

Blessings all mine, with 10,000 besides…. You may not believe it, but our church meets in a space that is adjacent to the lovely “Meeting House” coffee shop, where they make all kinds of delicious concoctions, like this beautiful Blueberry Iced Tea. It is the most wonderful, glorious, summertime beverage you could ever partake of – and if you live near Red Bank, TN you should stop in for one. You’ll thank me.

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Way too good…

(Pictured: something really good – my first yellow rose of the season.)

Before you dig in here… It’s possible I’ve told you about this song before. But the truth is this blog has been going a long, long time. I’ve searched and searched and have not found reference to it in any of my writing. However, feel free to move on if you’ve already heard it all… I won’t be offended. promise

Last week was a tough one. I wouldn’t lie to you about this. Some stuff went down and I can’t breathe a word of it here. I really can’t. But we’ve all had that happen before, right? (I want to take a moment to assure you that my marriage is wonderful, my family is healthy and safe – so no major concerns in that regard) It’s just too hard, too heart-breaking, too personal to share. Life gets complicated, and none of us are immune to that truth.

In Psalm 27, the writer is in a bad way. threatened. disheartened. overcome. And then, at the end of the chapter he remembers, and encourages the reader:

I believe that I shall look upon the goodness of the Lord
in the land of the living!
Wait for the Lord;
be strong, and let your heart take courage;
wait for the Lord!

So, when I read these words, my heart ends up singing one of my favorite songs. It gives me hope and courage in spades. Not just the world”s hope that says, “ I wish things were different.” No- I’m talking about the real-life, good news, Jesus kind of hope. Over and over it has rescued me from a disheartened state because of its truth. The goodness of the Lord is from everlasting to everlasting – completely beyond comprehension, and yet it is our REALITY.

Here are the words for you to think over. (and a link for you to listen: https://www.youtube.com/watch?v=YIe0Rl0n7GE ) It is my prayer these words encourage you too!

TOO GOOD, by Jess Ray.

It is not as we’ve seen
It is not as we’ve read
It is not as they said
How we need to forget
And we need to reset
And be like children again
Are you hungry?
And have no money?
You can sit at this table

Are you thirsty?
And unworthy?
You can draw from this well
Are you weak? Are you poor?
Are you wanting for more in the quiet of your heart?

To yourself you say,”I wish someone would pass my way and give me a new start.”
Sweetheart, stopping cutting your sweet arms, no hope
Smoking dope and drinking your life away
Let’s dance and sing
Let’s eat from the tree
Come down to the river with me

It may be too good to be understood
But it’s not too good to be true

From the dust we came
To the dust we all will go
We brought nothing with us
We’ll take nothing home, heaven knows
Keep in mind it’ll take a little time but darling you’re gonna find Where you came from
Don’t let your eyes deceive your heart
Believe that the best is yet to come

It may be too good to be understood
But it’s not too good to be true
It may be too good to be understood
But it’s not too good to be true
He may be too good to be understood
But He’s not too good to be alive
!

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A little fall

Today we went for a simple hike at Big Soddy Gulf, not far from our house. Creation was proclaiming God’s glory- even on the trail floor. Everywhere I looked, nature was unabashedly glowing. I decided to show you a few pictures instead of telling you in words…

“O LORD, our Lord, How majestic is your name in all the earth!” Psalm 8:1

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waiting

My oldest is an art major. She’s working on a proposal right now for an amazing project. (I hope I can be as cool as her someday. But, I digress.) She’s learning all the things these days. And watching her creativity bloom is really lovely to behold. The thing is, its taken us many years to arrive here at this place, where maybe her cocoon is opening up and she’s getting ready to flit, flit, fly away like the beauty she is.

For now, I feel like I’m in a space of waiting, my own transformation underway. I don’t really see what’s going on. My imagination is foggy at best, so for the life of me I can’t think of what I’m becoming. I’ve prayed for, requested, hoped for things, but it doesn’t feel like God is hearing.

Its true that all of us are waiting for something, aren’t we? What are you waiting for?

I’m reminded of one of my favorite poems.

“I asked the Lord
for a bunch of fresh flowers
but instead he gave me an ugly cactus
with many thorns.
I asked the Lord
for some beautiful butterflies
but instead he gave me
many ugly and dreadful worms.
I was threatened.
I was disappointed.
I mourned.
But after many days,
suddenly,
I saw the cactus bloom
with many beautiful flowers
and those worms became
beautiful butterflies
fying in the wind.
God’s way is the best way.”

I can’t remember a time when God’s way didn’t involve patience and learning to wait. But I do know His way also leads to beauty and peace and rest. Its always worth the wait.

Uncategorized

All the things. at least 47 or so

Yesterday I turned 47. I do feel a little older this year – I don’t really know why -maybe because I’m definitely closer to 50 than 40 now. But, I’ve realized that I have so much to be grateful for. I started listing things, and its really quite a list.

I know there are times when we have to remind ourselves to be grateful, when things are painful or just plain hard to keep going. But this is not one of those times for me. I’m blessed to overflowing – and so with a light heart I’m jotting them down. Maybe my list will spur you on towards a thankful heart too.

These things are not big and important by the world’s standards. not a chance. I don’t have a new house, fancy kitchen or fashionable fall wardrobe. But, my list is chalk-full of His goodness to me in simple, ordinary ways, that have become extraordinary to me.

1 Michael

2 Emily

3 Isaac

4 Mackenzie

5 & 6 My parents- Ken and Rose

7 &8 Michaels parents – Johnny and Ellavene

9 My sister (my life-long friend who can’t get rid of me)

10 All of my family and friends near and far- I can not count them all – they could have a list all their own!

11 Ollie & 12 Jojo

13 My home and especially our 14 new back deck

15 Night-time fire around our fire pit w s’mores

16 Peanut m&ms

17 My piano and 18 violin too

Fresh flowers – 19 purple snapdragons and 20 blue hydrangeas

21 A comfy bed

22 Fresh coffee with heavy cream

23 Working technology and especially my new laptop

24 Cozy blankets

25 Hummingbirds at the feeder

26 A fridge full of food – we’ve never had to go hungry.

27 My oven that faithfully bakes loaves of bread and cakes

28 Lunch with friends 

29 New friends at children’s choir 

30 My lemon sugar Himalayan candle from Ace hardware

31 Open windows and fall breeze

32 Cake

33 My forerunner

34 The maple in our front yard, turning red 

35 Hot chocolate

36 Sunshine 

37 My favorite mug 

38 Birthday cake- particularly the Monte Carlo from Federal Bake Shop and thumbprint cookies too!

39 Burt’s bees lip shimmer

40 Footie socks that keep my toes warm 

41 Homemade strawberry jam on toast

42 A new set of colorful felt tip pens

43 My Bible study girls

44 My favorite pocket Bible

45 Front porch mums

46 Trader Joe’s everything seasoning nut mix

47 Thoughtful birthday gifts, including new birthday sweaters, new tote, whisk attachment for my stand mixer, cookbook

48 Sunsets and 49 walks at Chester Frost Park

50 Audible books – my rescue from boredom while chauffeuring my people!

Thank you, Lord, for all of your precious gifts to me.

thumbprint cookies – THE BEST!

 

birthday lunch with nanny and papa
Check out project free2fly! They sell bags and totes created by women who are working towards a better life. And the products are beautiful!
Uncategorized

How to Celebrate your 23rd Anniversary

We’ve learned to enjoy life by just being together. no fancy soirees. no high-dollar gifts. just us. loving each other in the normal stuff. For richer, poorer, sick, well – all the days – grumpy or happy, good and not-so-good – we are in this together and that’s worth celebrating every day! So – here’s a bit of the good life this weekend…

a neighborhood walk with the girls.

flowers, because Michael knows I love them.

a trip to Home Depot, of course

a little work outdoors, because the weather was good

goodies from TJ’s, it’s the little things, right?

more flowers, for the front porch

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chocolate dipped strawberries, a worthy splurge

pumpkin bread, by Mackenzie

a lovely evening out with friends

refreshed fire-pit (thanks to the help of Isaac and Mackenzie!), ready for friends and family

That’s it, folks! Keeping it simple over here and enjoying the gifts of life and love ! Here’s to many more years together.