The holidays usually leave all of us feeling like our jeans certainly must have shrunk in the wash, right? Cough! Cough! I know I have eaten more than my share of sugar and carbs over Christmas and New Year’s and should be staring at a simple salad for the next month! But life happens! Things like birthdays come even after the holidays and we find the need for a great cake in order to celebrate. If you can celebrate with tofu, I applaud you! My family would cut my branch off the family tree! So…
Continue reading “My Favorite German Chocolate Cake”
Weeks can be long and days so busy that we feel stressed and strained by Friday. Maybe you’ve come through a tough one with school beginning, or your job or home responsibilities. My life stays on the go, too, so I try to find ways to have little moments of refreshment that help me stay charged and not overwhelmed each day.
The first way I do that is time in God’s Word and prayer each day. Without it, I’m literally running on Empty! Right now I’m reading through the Bible in a year. I also study our Sunday lesson -currently Mark. Then I try to find little ways to have some bright spots in the week. Sometimes those times are planned; sometimes they’re pleasant surprises!
Here are ways I refreshed myself last week that could also encourage you! Let’s start with the surprise!
Continue reading “Ways to Refresh Your Daily Life”
Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)
Oh my goodness, we’re having such a great time together! This group of women really want to learn and they have such sweet spirits! For this round of AOG, I decided to focus on a different type of bread each week. This week we rolled out BISCUITS!! Continue reading “A Lesson In Biscuit-Making”
A super fast post today with a delicious flourless muffin you must make!! A friend recently shared this recipe with me and I made them IMMEDIATELY. We loved them and my very finicky grandson ate THREE!
You don’t have to be on a gluten-free diet to enjoy these! They have protein in the peanut butter, banana, honey and leavening. That’s it!
Super moist and yummy!
The recipe came from Averie Cooks. Check out the simple ingredients and instructions. She’s got lots of great looking recipes!
Now go bake some!
Do your friends share great recipes with you? What have you tried recently?
I love the blessing of cooking food for other people. When I recently made a meal for a family whom we love, I knew that they were fans (especially one of their daughters) of Ina Garten’s recipes. So I made up a menu of mostly all her recipes and set to work. I made one BIG blunder..,read on to see what I did!
Here’s what I made:
Continue reading “A Few Ina Garten Favorite Recipes”
If you’re afraid to make homemade bread, today’s No-Knead Artisan Bread recipe is especially for you! If you love to make homemade bread, today’s recipe is for you, too! Continue reading “No-Knead Artisan Bread”
A week ago when we had our Adoption Celebration, I made a favorite cake of ours – Triple Chocolate Cake. It’s so decadent and fitting for a special occasion.
But it takes lots of careful preparation to turn out perfectly! That’s great for a special celebration, but sometimes you just want a good cake for dessert that is fast, delicious and not nearly as fattening! Enter the Two-Ingredient Pineapple Angel Food Cake! This recipe is from Betty Crocker and it’s a true winner on every account!
I made this this weekend for company that was here for Sunday dinner. It was the perfect ending to our meal. It’s not too heavy, but sweet enough to satisfy! After reading the reviews that said it didn’t turn out well in the tube pan (a traditional pan for Angel food) I decided to play it safe and bake it in a 9×13 pan. Mine baked perfectly in 30 minutes. The recipe couldn’t be easier!
Two-Ingredient Pineapple-Angel Food Cake
1 box Betty Crocker™ white angel food cake mix
1can (20 oz) crushed pineapple in juice, undrained
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. (I mixed mine by hand. It will become a bit “foamy”) Pour into ungreased 10-inch tube pan. I used a 9×13 pan lightly sprayed with cooking spray.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. If you use the 9×13 pan, bake for 30 minutes or until knife comes out clean.
How easy is that? I think keeping these two ingredients on hand for a super-fast dessert is a great idea! You’ll always be prepared with a satisfying cake that takes little time, isn’t super fattening, but is delicious!
In case you did’t see the Two Ingredient Bagels I’ve shared, be sure to check them out. They’re equally delicious!
Are you adventurous enough to try the Triple Chocolate Cake or are you a Two-Ingredient cake baker?
With love from my country kitchen,