Wednesday, June 29, 2011
Tuesday, June 28, 2011
Saturday, June 25, 2011
Yesterday we celebrated Tyler being with the Lord now for two years. How can we call it celebration when we don't feel much like celebrating here on earth, and the truth is we really wish he was still here? I do not celebrate the fact that he is gone, because to focus on that would feel completely hopeless. My focus must be eternal, because after all, God's Word points us directly to the fact that our life here on earth is but a vapor. Here today and gone tomorrow. None of our moments are guaranteed, and after experiencing loss, one learns to live more in the present because the future is never certain. My focus must be on Christ Himself, the very one who has rescued me from the depths of my sin and reconciled me with the Father, as He has all believers. HE is the only one who makes our future certain. Without Him, there is no assurance of salvation, and without Him, we could never be "good enough" to live in a manner worthy of eternity with the Lord.
Friday, June 24, 2011
Thursday, June 23, 2011
Tuesday, June 21, 2011
Friday, June 17, 2011
Wednesday, June 15, 2011
Monday, June 13, 2011
Devil’s Food Cake Mix 3 eggs
½ cup oil ¼ cup milk
½ cup water 1 teaspoon vanilla
1 cup sour cream 24 teaspoons Nutella (1 per cupcake)
¾ cup Nutella ¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar 1 teaspoon vanilla
3-4 tablespoons heavy whipping cream
1. Preheat oven to 350 degrees and line 24 muffins tins.
2. In a large bowl, whisk eggs, oil, milk, water and vanilla.
3. Sift in cake mix and stir in sour cream.
4. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter.
5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)
6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
7. Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cupcakes.