This year is a special one! I have a friend who is going on a mission trip to Africa next month. He also happens to be a very talented musician with a new cd just released in December. I’ve invited 6 couples to join us for an “Intimate Living Room Concert.” My friend is coming to play his sweet love songs. And we’re going to donate monies to help offset the cost of his trip. I am fixing lots of fancy little desserts and already have sparking ciders chilling in the fridge. We’ve rearranged our living room to provide comfortable seating for everyone. It will be a wonderful evening with good friends, good food, and delightful entertainment! I am making some Frozen Chocolate Frangos, some dark chocolate cupcakes, sugar cookies (frosted with sprinkles of course!) and some cheesecake bites. I’m looking forward to finishing up the baking tomorrow!

In the meantime, my sweet eldest daughter is preparing for her first Valentine’s Day with her wonderful new (6 months on Wednesday!) husband. She is fixing a special meal and we had fun talking about recipes, ingredients and ideas this evening. She is discovering a love for buttermilk in cooking and baking so I promised to send her our favorite “Buttermilk Chocolate Cake” recipe. This is quick to make and delicious! You only want to make it in a 9×13 pan, however, because the frosting isn’t thick enough for a layer cake. (My notes from April 2004 tell me that I tried it once and it didn’t work out very well.)

If you’re looking for a delicious recipe to make for Valentine’s – or any time of year – this is definitely a great place to start! And again, I send it with love from my nest to my daughter’s nest – and to yours as well! Blessings!

Buttermilk Chocolate Cake (9×13)

2 cups flour

2 cups sugar

1 cup butter

4 Tbsp. cocoa

1 cup water

1/2 cup buttermilk

2 eggs, slightly beaten

1 tsp. baking soda

1 tsp. vanilla

Preheat oven to 400. Grease a 9×13 pan.

Sift together flour and sugar.

In a saucepan, over high heat, bring butter, cocoa and water to a boil, then pour over sugar and flour mixture. Mix well.

Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan.

Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean. Let cool.

To prepare frosting:

1/2 cup butter

4 Tbsp. cocoa

5 Tbsp. buttermilk

4 cups powdered sugar

1 tsp. vanilla

1 cup walnuts, chopped (optional)

In a saucepan over high heat, bring butter, cocoa and buttermilk to a boil. Remove from heat. Add sugar, vanilla and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.

Chocolate Chip Cookies

Preheat oven to 375*

1 cup butter
3/4 cup packed brown sugar
1/2 cup sugar
2 tsp. vanilla
1 egg

Mix the above well. Add:

2 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda

Mix well. Add:

2 cups chocolate chips

At this point, the instructions vary by how much time I have. You can throw the dough into a 9×13 pan and make “Toll House Bars.” Bake for approx. 20-25 minutes. Or you can make regular size cookies (drop by heaping tablespoon) and bake for 10-12 minutes. Or you can make little bite-sized cookies (like we made for said daughter’s wedding reception!) and bake them for 7-8 minutes. Any way you make them, the house will smell wonderful and they will taste delicious!

New recipes to come soon. For now, I am moving into the kitchen to fix the Tuscany Vegetable Soup that is listed below. It is a soup supper kind of a day!

Thankfully, when we had to take her to the airport, we were able to stay the night and get on a plane ourselves, rather than head straight back to our Empty Nest. Just when I was really getting used to it being just the two of us…and being OKAY with that, she came home and reminded me of how much I miss having our daughters in our home!

Well, anyway, we are on an adventure this week. Well, I am on an adventure. My wonderful husband is working away during the days. We will enjoy some fun evenings out on our own, and with friends, this week. Seeing some friends and family that we haven’t seen in a very long time will be wonderful. Speaking of wonderful, we had the most wonderful note on our bed at the hotel last night. This is an Embassy Suites (Hilton) hotel, mind you. This is what it says:

To Our Guests

In ancient times there was a prayer for “The Stranger within our gates.”

Because this hotel is a human institution to serve people, and not solely a money-making organization, we hope that God will grant you peace and rest while you are under our roof.

May this suite and hotel be your “second” home. May those you love be near you in thoughts and dreams. Even though we may not get to know you, we hope that you will be comfortable and happy as if you were in your own house.

May the business that brought you our way prosper. May every call you make and every message you receive add to your joy. When you leave, may your journey be safe.

We are all travelers. From “birth to death” we travel between eternities. May these days be pleasant for you, profitable for society, helpful for those you meet and a joy to those who know you and love you best.

What a blessing to read this as we lay our heads on the pillows last night. Thank you, Embassy Suites!

Before I go, let me tell you about the wonderful feather trees that Nicole and I made with  a sweet friend and her two precious boys. I saw this idea at IKEA and just loved it. First, we went on an adventure to find branches by the creek by our house. We brought them back (and had hot chocolate and snacks!) and then assembled them with feathers. We had lots of fun spring colored feathers that we attached to the tops of the branches with green florist wire. Simple, I know, yet look how fun they turned out!

I hope that for you, this day is “pleasant for you, profitable for society, helpful for those you meet, and a joy to those who know and love you best.”

We thoroughly enjoyed the holidays and having the girls home for a few short weeks. The house immediately filled with friends, the entryway filled with shoes, and I made as much homemade popcorn, treats and meals as my heart desired! I am still taken by surprise when I realize how awesome it is to be “mom” to two amazing young women! And we just LOVED having them at home with us!

Favorite “Christmas” memories: enjoying coffee and conversation in the mornings, decorating cupcakes for a friend’s wedding, watching the girls look through their memory books on Christmas Eve, and enjoying Fiamma Burgers together their last night at home.

We spent some time on vacation with the girls and extended family. We all headed our separate ways from LAX. The four of us prayed together, and the girls left to get on their flights. I was only a small puddle of tears, but obvious enough that two ladies in the airport caught my attention as they were wiping their eyes from watching our “family moment.” We commiserated about saying “goodbye” to our college kids and that fun, spontanious conversation was enough to distract me until it was our time to board our flight for home.

I think I’m starting to get the hang of this “empty nest” thing. I also think that I am beginning to rather enjoy it. God is teaching me, growing my heart and stretching me in ways that I had not anticipated. And I am enjoying every minute of it!

I spent some time researching some healthy dessert recipes and am in the midst of trying a few new ones. If they are “keepers,” I’ll be sure to let you know.

I’ve made two favorite recipes in the past week. And both have received several requests for the recipe, so I’ve decided to share them here. Enjoy!

Banana Bread

Preheat oven to 325.

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla

3 bananas, mashed

Combine the above and mix well. Add:

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

Mix until well combined. Pour into 2 greased loaf pans. Bake for 55-60 minutes.

My favorite additions to this recipe is 3/4 cup raspberries (fresh or frozen) and  3/4 cup blueberries (fresh or frozen). You can also add nuts, dried cranberries, raisins, chocolate chips, etc. Another favorite: after pouring the batter in the pans, sprinkle (generously) with sugar all over the top before putting into the oven to bake. You get that nice crispy sweet topping that is just yummy!

Pumpkin Pudding Pie

This is one of those recipes that can be “thrown together” fairly quickly and will serve quite a few people (atleast 15).  My girls are partial to this one and ask for it every fall. Now they are asking for the recipe and baking it up themselves. It makes a mom smile.

Preheat oven to 350.

Mix together and pour into a greased 9×13 pan: 1 12oz can evaporated milk, 2 tsp. pumpkin pie spice, 3 eggs (well beaten), 1 cup sugar, 1 large (29oz) can pumpkin.

Mix to a crumble stage: 1 box yellow cake mix, 3/4 cup butter. Sprinkle over pumpkin mixture. Sprinkle generously with cinnamon.

Bake for 50-55 minutes.

And then there is the inspiration that comes from friends who know me and are known by me. The encouragement of a meal brought over on a difficult day. Receiving a call, text or e-mail from one who knows just when a kind word is needed.

I am inspired by the opportunity to sing Handel’s “Messiah” this year during the holiday season. There is joy in singing during each rehearsal as we put Scripture to song and honor God through the music.

I also find inspiration in listening to my daughters tell me about life at school, future plans, hopes and dreams. I am blessed when, in the middle of their crazy schedules, they call or text just to say, ”I love you. How is your day going?”  These next two weeks are going to seemingly last forever as I anticipate being with them over the Thanksgiving holiday!

I am finding some incredible inspiration through God’s Word. I love when I can open my Bible to study and find God speaking directly into my life through Scriptures that were written thousands of years ago. What better inspiration than to be counseled and guided by the Creator of the Universe? To know that he cares about even the most intimate details of our lives?

How have you been inspired recently?

Pumpkin Cream Cheese Bread

Filling:

1 pkg. (8 oz) cream cheese, at room temperature

1/2 cup granulated sugar (I’m experimenting with 1/2 cup Splenda today!)

1 Tbsp. all purpose flour

1 large egg

1 Tbsp. finely grated orange peel

Bread:

1 2/3 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 1/2 cups sugar (Today I’m trying 1 cup sugar, 1/2 cup Splenda)

1 cup chopped walnuts or pecans

1 cup raisins or dried cranberries

Preparation:

Preheat oven to 325. Grease and flour 2 loaf pans. (Last time I made it in a bundt pan and it was a beautiful fall dessert!)

Mix the filling ingredients until well blended. Set aside.

Mix the pumpkin, sugar, eggs and oil in a large bowl. Add flour, salt, soda and spices. Mix just until combined. Add nuts and raisins.

Pour half of the pumpkin batter between the two pans. Spoon cream cheese mixture over pumpkin batter then top with remaining pumpkin batter.

Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted in center of loaf comes out clean. Cool bread in pans for 10 minutes. Remove to a rack to cool completely.

Pumpkin Bread

I have had both and this recipe definitely rivals Starbucks Pumpkin Loaf!

1 – 15 oz. can pumpkin puree

4 eggs

1/2 cup vegetable oil

1/2 cup applesauce

2 cups white sugar

3 1/2 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 1/2 tsp. pumpkin pie spice

Preheat oven to 350. Grease and flour 3 loaf pans.

In a large bowl, combine pumpkin, eggs, oil, applesauce and sugar. Mix until well blended. Add flour, baking soda, salt, pumpkin pie spice. Mix just until blended. Pour into prepared pans.

Bake for about 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

*You can add nuts, raisins, chocolate chips, whatever you want to this recipe. I added dried cranberries. I also pressed chopped nuts into the top of the batter after I poured it into the pan. It was delicious!

Last Friday my Rheumatologist diagnosed me with Rheumatoid Arthritis. He put me on Methotraxate, Piroxicam and Folic Acid (to prevent hair loss).  He also scheduled a biopsy of my ankle with my Orthopedic Specialist. It was alot to absorb in about 40 minutes.

As I was driving home from the appointment, I was just amazed at the Peace that God afforded me. I am still amazed that He would give me such sweet Peace. Does one want to be diagnosed with a chronic auto-immune disease? No. But what He constantly reminded me was that He is my Daddy, He is in control, He knows, and I don’t have to worry. And other than the occasional vain concerns that I may lose my hair, I haven’t worried.

 I have taken the meds for 9 days now and while each came with about three pages of warnings of side effects, etc., I have had no ill effects from any of them.  On the contrary, within 48 hours of taking them, I stopped taking any pain relievers and was pain free all week, until post-surgery (which is expected, right?).

Surgery went well on Thursday afternoon. I got to go in early because some guy named Jason drank a smoothie in the morning. Later I heard that after they moved his surgery to later in the day, he drank a bottle of water on the way in. Surgery cancelled for Jason. Someone better help him read the pre-op instructions! Anyway, I remember a short conversation with a nurse and the anesthesiologist, and the next thing I remember is the doctor chatting with my husband and I in the recovery room. Admittedly, I don’t remember much. But I do know that the doctor was pleased, he had cleaned some stuff out of my ankle and gotten the biopsies needed. Take it easy on my ankle, get the Vicadin prescription filled, and have a good weekend.

Once home, I had some pretty excruciating pain in my ankle…and I had 1 1/2 hours until I could take more medicine! By the time I could take more, the pain had subsided. I took some before I went to bed, and when I woke up in the morning. The pain was very minimal, compared to what I had expected. Later in the morning there was a little pain so I took 2 Tylenol. That was 10:00 yesterday morning. I have not had to take any pain meds since then!

The dressing came off this morning. There are just two small incisions, some bruising, and a lovely orange tint of betadine. I couldn’t be more pleased with how it looks and feels.

Why do I write all of this in a blog? I write it with hope that it encourages you.  I hope that you are encouraged to trust God with whatever you are dealing with right now. It may not be Rheumatoid Arthritis or ankle surgery, but whatever it is, He can also be your Peace.

When has God supplied His Peace in your life recently?

Spaghetti squash. Used instead of spaghetti noodles. Covered in a delicious vegetable filled marinara sauce. With a few meatballs thrown in just to appease those at the table who don’t think a meal should consist of only vegetables. It was absolutely delicious and so much fun (and EASY) to make!

I washed the spaghetti squash and cut it in half. I cleaned out the seeds (You clean them and roast them, but I just threw them away.) and placed both halves, cut side down, in a greased 9×13 pan. It took about 40 minutes in a 350 degree oven to have nice tender squash. I let it sit for a few minutes then turned both halves over. Using a fork, I pulled at the meat of the squash and it came out in long strands that look amazingly like angel hair spaghetti.

I served it with a marinara sauce that was filled with green pepper, carrots, onion and spinach…and a few meatballs.

I can’t wait to go to the produce barn and find some other squashes (and some more spaghetti squash!) to try some new recipes!

What is your favorite way to cook squash?