Monday, March 28, 2011


Recipes make sense.  You add this to that, you mix these with those, you stir, you steam, you cream, you bake... and at the end you have something that is real. Is good. It makes sense. There are certain scientific evidences in cooking and baking that are the same every time.  Butter+heat = melted butter.  Baking soda+vinegar will produce the same results every time.  And my favorite... chocolate+coconut=yummy!  (Okay, not everyone will agree with that, but it is a constant for me at least.)

Life, is a little different.  There aren't recipes, or at least they don't always make sense. Crying babies+rocking in a chair with mommy doesn't always equal a soothed baby.  Working 40 hours a week plus overtime doesn't always equal all the bills getting paid. And eating healthy+working out doesn't always equal the weight you want to be, at least not as fast as you want it to come.

Perhaps there isn't a recipe for everything, but there are constants. And for this I am grateful. God's love is constant. Certain friends are constant. Love is the better way, that is a constant. 

And for everything that isn't constant... I guess we'll have to substitute a yummy recipe instead.  Here's the recipe for today :)   I made it for the recent cake auction, and I hope the people who paid $65 for it were as happy eating it as I was making it.  And to Mackenzie's family, I hope you enjoyed the one I made for her birthday, and understand the love we have for you in our hearts, and the hope we have for the future.

Pumpkin Cake with Chocolate Chips,  Layered with Chocolate Fudge Icing and Maple Cream Cheese Frosting

1 box spice cake mix
1 box yellow cake mix
2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
1 29 oz can pumpkin puree
4 eggs

Mix them up, add chocolate chips. Pour them into well greased round cake pans, half as tall as you'd like them to end up. Bake according to cake mix directions, testing when done by lightly touching the top and seeing if it springs back.

Meanwhile, melt 1 cup butter and add
2/3 cup whole milk
2/3 cup dark cocoa
2/3 cup regular cocoa
3 cups powdered sugar
When smooth, add 12 oz bag of chocolate chips

And with your mixer, whip up
1 stick butter
1 8oz package cream cheese
4 cups powdered sugar
1 tsp maple extract

Whip for 5 minutes at least.

When the cake is cool, cover it with the chocolate icing. Stick it in the freezer to cool for a few minutes, frost with a thick layer of cream cheese frosting, layer another cake, cover with chocolate icing, cool, and frost again with a thick layer of cream cheese frosting.

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