Happy birthday, Mom {The Perfect Yellow Cake}

Baking on the fritz has been off the fritz for some time now. My baking has diminished in frequency and my posting has become almost nonexistent. Just because I haven't written doesn't mean I haven't been baking. In fact, I baked up the perfect yellow cake just a few days ago. I know, I know....the perfect cake and I didn't even share the recipe? Don't fear, the world's best from scratch yellow birthday cake is about to follow. I can't take one ounce of credit for the creation of this cake recipe (I didn't even tweak a thing, not even the amount of vanilla extract). And I can't take an ounce of credit for the birthday in which was celebrated. That blessed day is all thanks to God who smiled down on the earth sixty six years ago when He gave life to my Mom.
October 16 is my Mom's birthday. I forget most everyone's birthdays now a days. I have a lot of them to remember - that's my excuse and I'm sticking to it. But I never forget my Mom's birthday. It is a day I am immensely thankful for because my Mom is my absolute best friend in the entire world. If I were into "BFF" bracelets then my Mom and I would each be sporting them. You know the kind I'm talking about. Each necklace or bracelet has half of a heart and when you put the two halves together you get a whole. The two friends together are "besties". This is the jewelry of elementary school but a principle that lasts a whole lot longer. Try forever.
For as long as I can remember my Mom has been my most faithful companion. Her steadfast love and endless care for me dates back to before I was born. She started pouring out her love for me while I was in the womb and she's never quit. She is the greatest blessing in my life.
It may seem a bit biased to call my Mom the best in the world but I have my reasons for such claims. She is level headed, wise, funny, giving, generous and selfless. It doesn't matter how much time we spend together she never runs out of things to say. She is always up for an outing and loves to wander and explore. Yet she also loves a relaxing game of Scrabble where no one keeps score. She laughs at Everybody Loves Raymond even if she's seen the episode ten times already. And she cries nearly every time she gives a prayer request or praise report in church.
Quite simply my Mom brings with her an ease and comfort everywhere she goes. If Mom is there then love is there, too. She is the glue that holds our family together. She has created a home that is sweet and inviting and always welcomes you with open arms.
On my Mom's birthday I wanted to make her the perfect cake because she is the perfect Mom for me. I read lots of cake reviews. I didn't want to bake a bomb. Finally I settled on a cake that required eight egg yokes - eight! I figured with that many egg yokes it had to be good. And I was right.
My Mom devoured more pieces of cake then she would like me to share so I will keep that number top secret (a little post-birthday present for her). Let's just say the cake was a home run, slam dunk, hit of a birthday cake. I give all my thanks to David who (according to AllRecipes) claims the fame this cake deserves.
If you want to celebrate your Mom with a yellow cake that will knock her socks off and show her how much you love her (because we all know that's exactly what a good cake says to a dessert loving Mom) then I suggest David's Yellow Cake. Save the egg whites and make an omelet. Or feed them to your dog. Either way the cake will be a hit and the egg whites will go to good use.
To top off your cake I suggest a chocolate cream cheese frosting. The measurements for my go-to frosting aren't exact. It starts with about a 1/4 cup melted butter, 2 cups confectioners sugar, 3 tablespoons half and half and 2 tablespoons of cream cheese. Have a cup of water handy to smooth out the frosting as you beat it with an electric mixer. When your taste tester deems it perfect you can then frost your cooled cake. Then stick sixty six candles in it and sing a happy birthday to your amazing Mother.

Homemade Pop Tarts

Growing up in my house we didn't have a whole bunch of "rules." My parents had standards and expectations but there wasn't a blackboard list of do's and don't or a fifty bullet point hand book that statied forbidden behavior.
Despite this lack of strict rule keeping I always knew what my parents approved of and what they did not deem acceptable or tolerable.
For instance, the words "shut up" were absolutely prohibited. I remember one day I told one of my brothers to shut up. Big mistake. My Mom made it clear to me that day that in our house we did not speak those words. As far as I remember that's the last time I've uttered the words "shut" and "up" in the same sentence.
The phrase, "I'm bored" was also off-limits. In the Rice household boredom didn't exist. If you felt like you were at lose ends, unsure of what to do with yourself you simply found something to fill the time. You never, ever said, "I'm bored." It wasn't a welcomed phrase.
Beyond words and phrases, there were lifestyle choices that weren't allowed while living under my parents' roof. When I was six I asked if I could get my ears pierced like all of my little friends in school. All the girls had their ears pierced. I was the lone hold out with virgin earlobes. I went to my Mom and asked if I could get my ears pierced with a needle (a strange desire for a girl who has always loathed anything sharp, especially needles). Her answer was an odd one. "Go ask your Dad." That didn't normally happen in our house. So I asked my Dad and my Dad pulled out an old, worn history book off of the shelf in our living room. The dust was so thick I couldn't see the cover. Then my Dad opened the book to reveal disturbing paintings of Indians with swords stuck through their flesh and gapping holes the size of baseballs in their ear lobes. He pointed to the images and said, "You see, getting your ears pierced is just as wrong as that."
That was it. I never asked to get my ears pierced again.
Beyond phrases and actions, in my house there were also certain foods that were not a part of our families diet. We had our fair share of sweets and my Mom was never opposed to a package of Archway Chocolate Chip Cookies but a few packaged goods never made it past the threshold of our front door. Most notably, the Pop Tart.
Never in my entire life have I eaten a Pop Tart. Not once did my Mom ever buy a box of the sugary pieces of cardboard that TV commercials raved about. I never put quarters into a vending machine and punch in the numbers for a Pop Tart of any variety. In college I passed the racks of individually sold Pop Tarts at the Student Union often consumed by my fellow scholars. My Mother's aversion to Pop Tarts stuck with me even when I became old enough to buy my own Pop Tarts!
That is, until I found a recipe for "Homemade Pop Tarts." The recipe looked daunting but the result in the images of adorable little cinnamon-sugar filled pastries were cute enough to tempt me to take on the challenge of baking these little treats up as my next pastry adventure!
First I had to make sure homemade Pop Tarts were allowed in my Mom's kitchen. After getting the thumbs up I embarked on the all day undertaking of making dough, chilling dough, rolling dough, cutting dough, chilling dough, whisking filling, assembling dough, chilling dough, baking dough and glazing dough! I told you this recipe was daunting!
After hours spent in the kitchen following the instructions to a T, heeding every tip and hint along the way, my little Pop Tarts were completed and boy were they cute! I'll admit they don't look exactly like the pictures I saw online. They look much more homemade then the perfectly sized and shaped tarts crafted by Sally's Baking Addiction, but the tarts that popped out of my oven were adorably cute in their own homespun way. They were golden brown, puffy and oozing of cinnamon sugar deliciousness!
The best thing about these little Pop Tarts is that they were a feast for the tastebuds, not just the eyes and nose! Even my Mom ate this Pop Tart and loved it. I'd call that a successful day spent in the kitchen.

These little tarts took all day create but they were worth a labor of love and they were worth all the effort.
Dear Baker, that's a lot like you and I, don't you think? Our life is a journey that can seem like a grueling, laborious task. We go through highs and lows, getting chilled and then molded and then chilled again all before we get stuck in an oven at high heat! Just looking at the long road ahead can be overwhelming. Like me, you may be tempted to never even start at step one, you may never even make the dough in the first place let alone form it into little rectangular shaped tarts!
But the long journey is worth every lengthy, difficult, tedious step. Our journey is a labor of love, shaping us into the image of Christ.
When you and I follow all of the instructions, dot every "i" and cross every "t" we will be rewarded with a deliciously golden brown tart of a life that brings with it the aroma that only the sweetness of Jesus can bring.
I'm so glad that today I spent hours in the kitchen laboring over homemade Pop Tarts. They filled my house with the warming scent of cinnamon and reminded me of an important truth. Following God's plan is a labor of love. It takes time, patience and diligence but in the end the result is always worth the effort.

If you would like to spend your day in the kitchen working on your own labor of Pop Tart love visit http://sallysbakingaddiction.com/2014/09/03/homemade-frosted-brown-sugar-cinnamon-pop-tarts/.

Iced Oatmeal Cookies

This morning I had four little reasons to start baking. Their names are Lucas, Hailey, Eliot and Juliette. They are four of my ten nieces and nephews and this morning they came over for a babysitting date with Grandma (my Mom) while their Mom's had a morning out with yours truly, the childless sister-in-law.
The kids in my life are one of the primary reasons I bake. It is how I bless them. On days when my leg is flaring (like today) and my digestion leaves me house bound (way too often) I can still impact the lives of those adorable little kids by baking treats they'll love.
Little Eliot is one of my biggest fans. When I pull into the drive way, open his front and walk in with a tray, plate or tin full of the latest goodie he always comes running asking in the cutest little voice you've ever heard, "What did you bake today, Stephie?" He always uses my name and is always the first to dig into whatever dessert I have on hand. I don't think anyone loves what I bake as much as Eliot.
This morning got busy in the kitchen. I woke up knowing that by ten o'clock I wanted to have a special treat baked and ready for the kids to enjoy when they arrived. Eliot would be excited to see what sugary surprise I had in store and the rest of the kids would be more than willing to dig into a cookie at ten in the morning.
In an attempt to keep this dessert semi-healthy (a stretch to say the least) I decided to stick with an oatmeal cookie. This is a faux Archway cookie. It is a classic oatmeal base with a sugary glaze. Like I said, healthy is a stretch when describing this cookie. But, hey, oatmeal is healthier than chocolate chips, right? And after all this is Grandma's house. Dessert at ten in the morning isn't off limits!

So to the recipe we go! This delicious and classic treat comes courtesy of Annie Eats. You can check out her blog and the recipe at http://www.annies-eats.com/2014/09/04/iced-oatmeal-cookies/.
For a classic cookie beloved by little hands and grown ups alike I highly suggest giving this cookie a try. If you're really feeling decedent, have it for breakfast. I won't tell, and neither will Eliot. After all, he's a morning cookie lover, too.

Zucchini Bread & Muffin

In America prosperity can be summed up in three little words: wealth, health and happiness. It is the American way, the land of abundance. This is what our world deems, "prosperous living."

And it isn't just the worldly who have bought into this belief. Christians have capitalized on this principle with vengeance. Ministries have flourished, churches have boomed and countless sermons have been preached on what is known as the "prosperity gospel."
The trouble with this concept is that is has nothing to do with the gospel and completely misses the true meaning of prosperity as defined by the Lord himself. True prosperity isn't measured in dollars and cents. It isn't even measured in sickness or health. Not even the word "happiness" comes into play when judging prosperity on God's terms.
Biblical prosperity is prosperous contentment, not a prosperity of stuff or fuzzy feelings.

There is no greater scripture to define prosperous contentment than Philippians 4:11, "I am not saying this because I am in need, for I have learned to be content whatever the circumstances." Paul, the author of that verse, was not in perfect health. He had a thorn in his flesh that caused him agony. He was not wealthy by any means. He worked and supported himself financially and gave generously believing that it is "more blessed to give than to receive." 

And what about happiness? Was Paul abundantly "happy"? I can't speak for Paul but I can quote his words. He was "content." He didn't say he was over the moon ecstatic or that he loved being in chains or loved having a thorn in his flesh. He simply said that no matter his circumstances, he learned to be content in them all - the good, the bad and the ugly.

In the land of overflowing bounty and abundance known as America this isn't the gospel we long to hear. The prosperity gospel according to the world has a much sweeter ring to it. Money, health, good vibrations. Sign me up! Let's face it, who wouldn't want to be happy and wealthy and healthy? Those are all desirable life characteristics and they sound like the plot for a life on easy street. 

But they aren't Biblical.

The Bible never promises a life of ease. There is no promise of perfect health or abundant wealth. In fact, the Bible warns that if we follow God we should expect some tough trials up ahead. Could those trials include sickness? I'd say so. How about financial hardship? It certainly doesn't exclude the possibility. 

Not only are trials to be expected but financial prosperity isn't even to be expected. If we have much we are to give much. How wealthy can you be when you give it all away? 

Instead of looking to stuff, health, happiness and the almighty dollar to define prosperity the Bible instructs us to be prosperously content no matter what our lot in life, what our bank account or what illness may plague our physical bodies. None of those things exclude us from the blessing of prosperity. A lack of funds is not a lack of blessing. Illness is not an exclusion from prosperity. "Happiness" isn't God's way of defining a full and abundant life.

Contentment is being filled to the overflowing with the Holy Spirit. Contentment is being complete in Christ. Contentment is finding satisfaction and peace by being securely planted in the center of God's will. 

Prosperity isn't limited to American soil. It can be found in a hut in Africa, the crowded streets of Hong Kong, a sterile hospital room and every place in between. God's prosperity isn't limited to a geographic location or certain socio-economic population. Prosperity is for all because Christ is for all. 

So you're probably wondering what this whole prosperity talk has to do with baking. Just stick with me, I promise it all ties together. 

Today I baked zucchini bread and muffins. It is the beginning of September and that means that at farmer's markets all over the state buckets of zucchinis are still in abundant supply. Strawberries are long gone. There are no more blueberries to speak of and corn is even on its way out but zucchini are still readily available. Let's just say there is a prosperous amount of zucchini.

Now zucchini aren't the most prized of farmer's market vegetables. Most of us gravitate towards the luscious fruit, crisp greens and any vegetable with a bright color. Little tomatoes are beloved. Green beans are even more desirable when they are good and fresh. But zucchini are everywhere and we farmers market shoppers becomes almost immune to their existence. 

Until the end of the market season comes and we still long to buy something local and fresh. Then we turn back to the abundant supply of zucchini still overflowing in buckets all around the farmer's stand. We are once again reminded that there is goodness and deliciousness in this simple and plentiful vegetable. It may not be the first thing when people think of "delicious treat" but zucchini can be turned into something truly scrumptious when lovingly and carefully baked into a bread, cake or muffin. And if you're like me, a crisp, unadorned zucchini can even provide a refreshing snack when munched on raw or thrown into a salad.

For today's purposes I decided to bake up this blessed vegetable into a classic muffin and bread treat. I clicked around at lots of different recipes and ended up with a hybrid of a few. I used primary the most popular recipe for zucchini bread on All Recipes but made some tweaks.

If you'd like to use up the prosperous amount of zucchini filling your local farmer's market I suggest this recipe. It turned out beautifully!

Zucchini bread and muffins

adapted from:

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=6698&origin=detail&servings=24&metric=false

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 1 cup white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups grated zucchini (don't drain or strain!) 3/4 cup pecans

1.	Grease a bread pan and 12 muffin tins. Preheat oven to 325 degrees F (165 degrees C).
2.	Combine flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat (by hand) eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well (by hand). Stir in zucchini and nuts until well combined. Pour batter into prepared pans, filling muffin tins about 1/2-3/4 of way full.
4.	Bake muffins for about 20 minutes and bread for about 50 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The Classic Snickerdoodle

Did you know that you and I were created for today, for right now, for this very moment? We aren't created to be caught up in what's ahead, banking on changed circumstances. In doing so we'll miss who we are right now and what you have right now.
I've spent so much time speaking the words, "this will change" in regards to my health and my weight. I've tried on dresses that I can't fill out and pants that my butt won't hold up and I've been discouraged. To help me overcome the frustration of being severely underweight I've told myself, "You'll wear those someday when you weight more. You won't be this way forever."
But hey, wait a second! What if I am like this forever? What if this is my "perfect" weight according to God's scale? Am I going to constantly be dissatisfied with my weight, pinning for it to be higher, longing for curves in the right places and a butt that fits into size 00 pants? Am I going to spend the rest of my life looking ahead to a different body?
This is the body I have been given and it functions and it runs and it bakes and it is beautiful! It doesn't need another single pound to be blessed and touched by the hand of God. If God doesn't see fit for me to weigh an ounce more than I can go on the rest of my days at this weight and survive and thrive. My problem with my weight isn't that I'm about to keel over, it's that I'm not content with it. Despite my constant refrain that "this too shall pass" it has yet to pass, God hasn't changed it yet.
Could it be that He wants me to be satisfied, content and at peace with my body - weight and all?
I think that is precisely what He desires of me.

I have been created in the image of God. My MS, my weight, even my boney appearance are all part of God's plan for my life. Who am I to question His goodness? Who am I to question the body He has put me in and the path He has plotted for me? Do I need to be at a certain weight to be happy? Do I need to fit into a certain size pants to like the girl I see in the mirror?
No, this body was delicately and purposefully created by my all-mighty Father who knew down to the ounce what I would weigh when I was born and what I would weigh today at age twenty four! None of this is a surprise to Him and none of it is out of His control. If I am living according to God's will, following obediently as He leads then I shouldn't question why He won't let me put on a single pound. I just need to trust He has my weight, just like my life, right where He wants it.

I can go on wishing and hoping that some day I'll weigh more but in doing so I am telling God that where He has me right now isn't good enough. When I lament my current circumstances I tell God that He hasn't gotten this one right. What foolishness!
Of course God has it right. I am the one who can't see the grand plan. I'm so focused on single pieces of the puzzle while God sees the entire picture, the completed masterpiece and He knows how to put it all together.
I'm not going to question why I'm in this body any longer. And I'm not going to wish it away, either. I'm going to stop looking ahead to a different set of circumstances, different weight on the scale and different body. I'm going to love me just the way I am right now because this is how God has created me! And this I know for sure, He doesn't make mistakes. He is the perfect Creator who has made my body perfectly for me!


To celebrate my simply perfect, God given life today I am baking up a simple, sweet and classic cookie, the snickerdoodle. This cookie doesn't have a single chip, swirl or crumble yet it is a favorite in the world of cookies. Who would think that something so easy to prepare with such a basic list of ingredients could produce something so beloved?
I turned to Mrs. Sigg's for the "best snickerdoodle recipe ever" (http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/). I haven't tried every snickerdoodle recipe so I can't promise that this is the best ever but over three thousand reviewers have given it almost a full five stars so it is a promising recipe to say the least. The result is a classic cookie sure to please practically any palate. I made a few minor tweaks to the recipe as advised by other bakers. First I increased the amount of flour to three cups. Secondly I lined my baking sheets with parchment paper and baked at convection 375. Last I upped the amount of the cinnamon sugar rolling concoction.
My cookie celebration was another success! More importantly my whole day was one of joy and peace because it was filled with contentment in the moment and thankfulness for life as it is right here, right now.

PB&J Thumbprint Cookies

"I need a new beach cover up."
About two seconds after that sentence left my mouth I knew it had been a ridiculous statement. Who needs a beach cover up? Answer: no one.
On one side of my brain I am well aware that a beach cover up is a completely unnecessary item, especially when you already have a beach cover up from a few seasons back that still does the job of covering up on the way to the beach. Yet, despite my brain's understanding of need versus want I still find myself falling into the trap of overconsumption. I see something that looks pretty and I think, "I'd like to have that. I shall have that!" And before you know it my debit card is sliding through the little machine, I'm punching four numbers onto a little electronic pad and my desired item is in a bag on its way to becoming another member of my closet's wardrobe family.
That scenario is a sure thing if I act simply off of impulse and the emotional reaction that speaks to me and says, "If you like it, get it." It is only when I stop, ponder and think that I can reason through what is a reasonable indulgence and what is just plain silly.

The statement, "I need a new beach cover up" was completely silly. I did not and do not need a new beach cover up. Would I like a new beach cover up? Yes. Do I need one? Absolutely not. In fact, if I got a new beach cover up I would have to sit on my suitcase to close it to fit all of my current apparel and new purchases into the same bag. I'm barely zipping that enormous bag(s) as it is.
The first time that sentence left my mouth I couldn't help but laugh a little at the sheer absurdity of my thoughts. What a land of abundance I live in! I am overwhelmingly blessed to be surrounded by beautiful things, beautiful sights and all the creature comforts a person could ever want. Not only am I well stocked with everything I need but I am overflowing with things that I simply want and certainly don't need.

Over the next few days following my silly "need" statement I found myself thinking about wants versus needs as I passed beach cover ups in the store. I combed through the hangers considering what could be bought if I so desired and what could be had if I left empty handed.
In the end I left empty handed. And here's why: I decided that leaving without a new beach cover up gave me the pleasure of being satisfied and content with what I have right now, today, in this moment. I didn't need to buy anything new with fresh tags and a new style. Instead I choose to be satisfied with what I have instead of finding satisfaction in buying the perfect "thing" for that moment. It may not be a monumental decision but for me it was a symbolic action to show to myself that I don't need anything more than what I have right now to be happy and fulfilled.
With that satisfied and contentment front and center in my thoughts I let that principle influence today's baking adventure. Instead of hitting the grocery store for an array of new ingredients I opened the pantry and let the bounty in my cupboards give life to another delicious dessert.
Enter: PB&J Cookies.
There is nothing more comforting and classic then the combination of peanut butter and jelly, both of which are in my cabinet just waiting to be baked into a sugary treat.
With crunchy PB in one hand and blackberry jelly in the other I got to work on my cookies. A little flour, sugar, vanilla, butter, baking soda, salt and one egg yolk later my dough was ready to be rolled in sugar and baked at 350 for ten minutes.
At first I was a bit concerned about how this recipe would turn out. The instructions said to put the jelly in after the cookies baked. I'd never made thumbprint cookies this way but trusted the expert (Dessert for Two blogger) and baked the cookies jelly free.
The blogger didn't steer me wrong. The cookies were a hit, yet another small batch recipe success! To try baking up your own comforting classic PB&J cookies head over to Dessert for Two at http://www.dessertfortwo.com/2012/01/pb-j-cookies/.

Vanilla Cupcakes with Chocolate Cream Cheese Frosting

Certain foods and the scents they produce can be real life time machines. Take, for example, white cake with chocolate frosting. When I smell a simple white cake baking in the oven coupled with the sweet aroma of whipped butter, cream cheese and chocolate I am taken back to my childhood grade school days.
Some days I would come home from school and, for no particular reason, my Mom would have a yellow cake with chocolate cream cheese frosting warm out of the oven (she never could wait for the cake to cool entirely before frosting). Mom didn't need a birthday or a big celebration to bake a cake.
Today in Northern Pennsylvania the air had a crisp chill and a breeze that seemed to whisper, "fall is coming." I could practically smell freshly sharpened pencils and hear school buses picking up loads of children weighed down with ridiculously heavy backpacks. The school year is about to come and the weather is preparing children and parents for the coming change in daily routine.
It only seemed fitting that I follow the lead of God's changing seasons and bake the treat that takes me back to my own school experience. I tweaked the memory just slightly. Instead of a two layer cake I baked cupcakes. Still the scent was just the same as I remember. When I opened the oven I was transported back to elementary school. I remembered how the best part of my days as a school girl was always walking back through my front door into the safety, security and comfort of home. Home truly has always been sweet. Sometimes it was extra sweet because of the cake in the oven but it didn't need dessert to be the place that warmed my heart. Home has always sweet because of the love shared within its walls.
So here's to home, freshly baked cake and sweet memories.
Childhood passes but the memories don't need to fade. All you have to do is bake up a cake or a cookie or whatever treat takes you back to days gone by. By simply stepping back into the kitchen, putting on an apron and baking up something sweet you, too, can go on a journey in your own personal time machine. Who knew so much could be experienced while simply baking a batch of basic vanilla cupcakes?

To try out a vanilla cupcake recipe with chocolate cream cheese frosting visit Glorious Treats at http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html.

Cinnamon Rolls (with yeast)

Fear: false evidence appearing real.
Boy did I need that definition this morning. For some reason that I still can't determine, I awoke this morning in an intense state of fear over the future of my health. Multiple Sclerosis carries with it so many unknowns. There is no "cure" to speak of and the best anyone can offer is management and the hope of remission. Still, the threat of relapse remains. MS sufferers never know if and when their symptoms will suddenly set in and reek havoc on their bodies.
That reality landed on me this morning with all the force of a crushing weight. What if I'm one of those sufferers who continues to relapse? What if I get more symptoms that are more intense and more debilitating? The "what ifs" that filled my mind were downright frightful.
I'm thankful to report that I didn't allow that fear to paralyze me (as you can tell since I'm writing this post). I swallowed my fear, got out of bed and determined to face my fears head on. The "what ifs" might never happen and if they do I'm going to trust that God will equip me to overcome them. He will never give me more than I can handle.
As a step of faith over fear I decided to face another fear head on this morning: yeast.
Don't snicker. Yeast is scary. Rising dough, kneading…the whole ordeal just sounds daunting! But today I was in the fear crushing mode and so I set out to conquer my fear of yeast by making cinnamon rolls.
I found a recipe and pulled out my ingredients - including yeast. Two hours later I opened my oven to find perfectly risen, golden brown cinnamon rolls spreading a rich, sugary scent all through the house.
The rolls rose. They expanded. They browned. They were perfection!
I can't believe it took me so long to discover the wonders of yeast! All this time I had been afraid of the complexity of rising bread and expanding dough. I was worried I would waste perfectly good ingredients in a doughy catastrophe. But, alas, my worst fears didn't turn into my reality. My first attempt at baking with yeast was a resounding success.
To all my fellow bakers out there (who may or may not be afraid of yeast) I encourage you to face your fears in and out of the kitchen. Open that packet of yeast. Face your fears head on. Chances are your worst nightmare won't come to pass. In fact, you just may be pleasantly surprised to find a tantalizing smell in your kitchen and a life more beautiful than you ever imagined!

If you happen to be facing a fear of yeast I recommend this recipe for cinnamon rolls from Sally's Baking Addiction, http://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/. Follow the recipe step by step to officially crush your fear of yeast. Plus as an added bonus, you'll have some amazingly delicious smelling, looking and tasting cinnamon rolls!

Chocolate Layer Cake

The Lord said, "Let them eat cake."
Okay, so maybe that was Queen Marie Antoinette. The Lord didn't use that precise confectionary terminology but it isn't too far fetched, is it? The Lord tells us to rejoice, praise and worship! In America most celebratory activities are usually accompanied by balloons, streamers, and most importantly, cake. So it would follow that God is practically commanding His children to eat cake. Or at least bake it!
Today, in this celebratory spirit of rejoicing in the goodness of day given by God, I am baking a classic chocolate cake with two layers and chocolate buttercream frosting.

While researching chocolate cake recipes I vacillated between all-purpose flour and cake flour. My gut instinct was to go for the cake flour, after all it has cake in the very name. But I couldn't find a recipe with good reviews that used cake flour. Every "best-ever" recipe used all-purpose flour and expresso powder. I must admit, this confuses me. I thought cake flour would be a given in cake?
Part of me wanted to scrap the reviewers advice and swap out the all-purpose flour for the cake flour but the more I read the more unsure of myself I became. Recipe developers and baking bloggers swear by recipes that use all-purpose flour. I am far from either of the above so who am I to question their tried and tested instructions?
So all-purpose flour it is.
The recipe I used has been deemed "the best chocolate cake recipe ever." Sounds like a sure thing, doesn't it?
Dear chocolate cake lover, I am pleased to tell you that this cake turned out! I don't know if I should deem it a "sure thing" or just beginners luck but my cake didn't split or crumble. It rose just the way the pictures and reviewers said it would. The texture was moist and the scent undeniably chocolatey!
The icing I am not so pleased to say was not such a resounding success. Don't get me wrong, it wasn't terrible and it was certainly edible but my tasters (my Mom along with a house full of kids and chocolate-loving sister-in-law) weren't loving it as much as they were loving the cake itself.

Both cake and icing come from yet another baking blogger. You can find the recipe here, http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/. I would highly recommend using the cake recipe but finding a different buttercream frosting recipe. Maybe your grandmother's secret recipe instead? I don't have a grandmother with a secret recipe so I will use that as an excuse for less-than perfect cake frosting.
No matter whose recipe you use for frosting, enjoy your cake and, if you like sugar, eat it too because today is a day worth celebrating with a big fat piece of chocolate cake. It is worthy of a party simply because God created it and blessed you and I with it. So dig in to today and to your cake, too!

Peanut Butter Blossoms

Let's start with a classic. I don't know if I would call Peanut Butter Blossoms the "very beginning" but they are certainly a classic cookie. Chocolate Chip probably trumps them in "classic-ness" (yes, there is such a classification and yes, that is a made-up word). Today I wasn't feeling like baking with little chips of anything. I was feeling big kisses. So Peanut Butter Blossoms it is.
There is something inherently homey about the combination of peanut butter and chocolate. The two go together like a good thunderstorm and a front porch swing. The creamy, smooth texture of peanut butter paired with the sweet richness of chocolate wrap their arms of deliciousness around the taster as if embracing them with a hug. This is the delight of a Peanut Butter Blossom that I hope to share with those who will eat these little classic delicacies!

My recipe today is not my own. I didn't even tweak it in the least. I first looked at the bag of Hershey kisses for recipe guidance but was leery of following the steps without some feedback on how the cookies would turn out. So to Bing I went and came up with a slightly adapted recipe from All Recipes. I'm a sucker for All Recipes because I can read other bakers feedback, comments and suggestions. Since I don't do my own taste testing I rely on the feedback of previous bakers for guidance on what recipes will be home runs.
**A side note, I never ever eat what I bake. I don't eat sweets. I don't even nibble. I make frostings and doughs by looking at them, smelling and having my Mom as my official taste tester.
Back to Peanut Butter Blossoms.
I picked the highest rated recipe on All Recipes and went to town.
The result?
The cookies turned out but my advice to all those who might try this recipe is I suggest upping the amount of peanut butter by at least a 1/4 cup. This recommendation comes on account of my own desire for a stronger peanut butter scent and my Mom's desire for a stronger peanut butter taste. I was hoping for my house to smell like a tub of peanut butter but upon baking the cookies I found that I only got a slight whiff of the creamy goodness I was anticipating. Same went for my official taste tester. So a word to the wise, up the peanut butter.
Other than the less than overwhelming peanut butter flavor the cookies were a success. I followed the recipe almost precisely besides the fact that I convected them at 350 instead of just simply baking at 375. This helps retain moisture (so I've read). I also didn't time my cookies. I never time anything. This results in some cookies baking for ten minutes and other for twelve and maybe even a tray or two for fourteen. This isn't a precise science on my part, more of a forgetfulness about the cookies being in the oven. I try to eye them up for the perfect golden brown top with a slight crisp around the edges. That to me is the perfect looking cookie!
Here's the recipe I used for any Peanut Butter Blossom lover (or Peanut Butter Blossom baker who doesn't eat sugar but loves the scent of peanut butter). Enjoy!

Peanut Blossom Cookies

1 cup shortening 1 cup peanut butter 1 cup packed brown sugar 1 cup white sugar 2 eggs 1/4 cup milk

2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup white sugar for decoration 2 (9 ounce) bags milk chocolate candy kisses, unwrapped

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.	In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
3.	Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools. ** Courtesy of http://allrecipes.com/Recipe/Peanut-Blossoms-II/