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Monthly Archives: February 2015

First flowers of spring

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Today I was outside and the sun was shining and I spotted a patch of flowers popping off a limb of the neighbors tree. I ran across the grass in my bare feet and scooped them up and took a big whiff. Oh so sweet smell of spring. I left three on the tree and clipped three off for myself. That’s all just a splotch of spring for you today I’m so excited for warm weather and oh my gosh maybe a little tan on this pale tail of mine. Sunshine makes me happy!!

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Gifts

The most beautiful people God created have been placed in my life and I’m so grateful. My story would be a blank page if not for the words created around me. That’s the whole of how I feel except more grateful than you can imagine. God make me worthy of your generosity. God make me mindful of your beauty. God keep me humbled by your ever unfolding creation. Tumbling, unraveling, revealing lives of creation. Little flesh homes for souls you began to dwell inside with us. May my doors always be open for you and my table be ready to be filled by your blessings. I pray I always see your beauty in others. I pray for your light to shine strong in me. Wrap me and bind me up with your presents so I live in communion with you. Make your spirt in me attractive to the world, be my corset, wrapped tight, forming and shaping me. Let any beauty belong to you. I am thankful like its my second life and my last chance. Thank you for this life I know I am blessed and I praise you and give you all the glory.

Nana’s Red Earth Cake (super moist, super devour-able)

Nana’s Red Earth Cake (super moist, super devour-able)

One of my Nanas many recipes that people ask for is her Red Earth Cake.  I have been meaning to post it for awhile now.  I went home and made it with her about a year ago and took pictures but never set down to type it all up. My cousin Brooke (check her out she writes too) recently called and asked for it and since I text-ed it to her I figured I could take the opportunity to cut and past and add some pictures and finally get it on here. This recipe is precious to me and the time I got to spend with my Nana learning it is even more precious to me.  My Nana is in the beginning stages of Alzheimer’s and I have been trying to enjoy all the moments while I can along with learning and compiling her recipes.  It is one of the reasons this blog is a huge part of my heart and soul. Please enjoy this as much as our family has over the years.

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Red Earth Cake
Cake Ingredients:
½ cup shorting/Crisco
1 ½ cups sugar
2 eggs
3 Tablespoons cocoa
1 teaspoon red food color
3 tablespoons hot coffee
1 7/8 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla

Icing Ingredients:
1/2 stick of oleo or butter
16 ounces or a box of powdered sugar, sifted
3 tablespoons cocoa
3 tablespoons hot coffee
1 teaspoon red food color
1 teaspoon vanilla

Cake Directions:

Preheat oven to 350 degrees.

Measure out the buttermilk first and pour it in a larger bowl and then pour in the baking soda and stir. It will increase in volume. Be sure to stir it well so that all baking soda dissolves. Set mixture aside.

Cream Crisco in mixer. Add sugar gradually and cream until fluffy. Beat in eggs, one at a time.

Mix cocoa, food color, and coffee in a small bowl to form a paste. Add to creamed mixture and beat until incorporated.

Add flour and salt mixture and then buttermilk mixture to the batter, beating to incorporate after each addition. Add the vanilla.

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Bake in two 8 inch cake pans, with parchment or waxed paper liners at 350 for 30-40 minutes or until it separates slightly from the sides of the pan. Don’t over bake. Remove from oven and place on cooling rack and allow to cool completely.

Icing Directions:
Cream butter with sugar in mixer.

Make paste of coffee, cocoa, food color and vanilla and add to creamed mixture. If necessary, add more coffee until icing is of spreading consistency.

Ice the cake and between the layers… Devour as needed 🙂

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…….good luck it’s delicious!

Family food and recipies

Ok I have been cooking and compiling recipes over the last year from my Nana. All the family favorites and I’m about to start uploading them to the sight. Slowly but surely I plan on having all the best Nana recipes and other family recipes. I want to remind everyone I’m not a chef I just started cooking a few years ago and I mess up a lot but what I have found it most of the time it’s fixable and it still taste great. The rum cake and red velvet are favorites so far. The last rum cake I made someone came over and asked what bakery I got it from, Braums or Ambrosias (two fancy bakery’s in Baton Rouge) and I know I was practically glistening with joy when I announced like it was my first born child that I had made it myself. This is just a quick post because I had cake on my brain this morning and I’m planning on uploading the pictures.

Life


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