Simple Journey Ministries Presents

Can I Have Some More, Please?

How to Eliminate Leftover Birthday Cake

Birthdays are often accompanied by birthday cakes. Whether store bought or homemade, kids rarely seem to eat it all. So, we cover the cake and hope that mom doesn’t eat it all one night (ummm…yes I am speaking from experience), but also that we the cake before it gets stale. Here are some ideas for eliminating and wasting leftover birthday cake.

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Thanks for the support on the possible lupus diagnosis.  Yes, I did actually have a doctor tell me I was just fat.  He didn't say the word "lazy", but he certainly implied it.  I have really been hurting for the past 2 weeks and I'm quite interested in getting all of my blood work and tests results in.  I go back for more next Monday. We shall see.  I know I should probably be more concerned than I am.  But I'm really just feeling relieved.

Friday, on our 2 year Alaska anniversary!,  we had our first snow fall. Nothing stuck, but there was quite a bit of snow mixed in the rain.  Then today...WOW!  We've got Charlie Brown flakes falling off and on.  I just spoke to a friend who lives across town and her yard is completely snow covered.  Ours isn't sticking at all.  We've got a fire roaring in the fireplace. Ahhhh, love it.  :)

Million Calorie Chocolate Chip Pound Cake

1 lb. softened sweet butter

3 cups sugar

6 large eggs

4 cups all-purpose flour

3/4 cup whole milk

1/4 cup heavy cream

2 teaspoons homemade vanilla or 1 teaspoon vanilla extract

1 teaspoon almond extract

1 lb bittersweet chocolate chips

• Preheat your oven to 300 degrees.
• Grease a 10 inch tube pan and lightly flour. I also suggest that you line the bottom with parchment paper and have it come up the side an inch or so, as some batter leaked from the bottom.
• In a large mixing bowl by hand or with a beater, cream the butter and sugar till light and fluffy.
• Then add 1 egg at a time, beating well till incorporated.
• Alternating add the flour and milk stirring by hand with a wooden spoon.
• Add the extracts and combine the cake batter till well blended.
• Fold in the chocolate chips till incorporated evenly in the cake batter.
• Carefully add the batter to the tube pan, smoothing the top to make sure it is even.
• Bake till a tester comes out clean anywhere from 1 1/2 to 2 hours.
• Cool the pan on a wire rack for 10 minutes then turn it out onto the rack to cool.

He Is Faithful!

Know therefore that the LORD your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commands.

Deuteronomy 7:9 NIV

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He is the LORD our God:
his judgments are in all the earth.

He hath remembered his covenant for ever,
the word which he commanded to a thousand generations.

Psalm 105:7,8 KJV

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Let us hold fast the confession of our hope without wavering, for He who promised is faithful;

Hebrews 10:23 NASB

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I prayed to the LORD my God and made confession, saying,
"O Lord, the great and awesome God,
who keeps covenant and steadfast love with
those who love him and keep his commandments."

Daniel 9:4 ESV

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God is faithful, through whom you were called into fellowship with His Son, Jesus Christ our Lord.

I Corinthians 1:9

I haven't tried these but they sound wonderful!

Tamales With Roasted Green Chilies And Cheddar Cheese

Makes 12

2 1/2 cups prepared corn masa
1/2 cup diced chiles
3/4 cup shredded cheddar cheese, or pepper jack
12 whole, pitted black olives
Aprox 30 dry corn husks

Soak at least 30 husks in hot water for 20 minutes to soften. Once
softened, remove from water, separate, and shake off excess water.
Tear some husks 1/4 inch wide to form 24 strips to tie the ends with.

Meanwhile, in a large bowl, mix together the masa, chiles and cheese.
Take 1/4 cup at a time and place in the center of a large husk. With
your fingers, press dough ball into a 3 inch rectangle. Push one
olive into the center of dough. (This is traditional.) Place another
husk on top. Then roll from the long sides to form a cylinder shape.
Pinch and gently twist the ends and tie, snugly, being careful not to
break the husk tie. Continue until you have made 12 or so tamales.

When ready to cook, place in a steam pot and cover tightly and steam
the tamales for 30 to 35 minutes over simmering water, being careful
that your water does not cook away, add water if necessary. Do not
crowd the tamales too close together. Tamales are done when they feel
firm to the touch but not hard, and the dough comes away easily from
the husk. Remove from pot and let rest for 5 minutes before serving.
Serve with salsa and sour cream.