The Best Chocolate Cake
Makes: 10 servings
Created by The MDM Team, Sunday, December 30, 2007
This decadent dessert takes the cake. Oozing with goodness, it's a slice of heaven that's sure to satisfy the chocaholic in you. Bake this cake as fast as you can.
Ingredients
4 oz. unsweetened chocolate
1/2 cup milk
1 cup brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1 cup superfine sugar
2 egg yolks
3 tbsp. of water
1/2 cup milk
1 tsp. vanilla
1 tbsp. dark rum
2 egg whites, whipped
Methods/steps
Preheat oven to 350 degrees. Grease 2 - 9 inch layer cake pans. Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper. In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition. In a cup, stir together 3 tbsp. water, 1/2 cup milk, and 1 tsp. vanilla extract and 1 tbsp. dark rum. Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer. In a clean bowl, using the wire whisk attachment of your electric mixer beat two egg whites until soft peaks form; gently fold into cake batter. Turn into greased layer cake pans. Bake at 350 degrees. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean. Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
7/9/09
7/8/09
7/2/09
I am away until Wednesday
I am heading out of town for my true vacation.
I will be visiting my parents near Charleston, and then traveling up to NC to visit with an old friend from school.
Cya Thursday! Have a wonderful and SAFE 4th! Enjoy your Independence!
Phyllis Adelle
I will be visiting my parents near Charleston, and then traveling up to NC to visit with an old friend from school.
Cya Thursday! Have a wonderful and SAFE 4th! Enjoy your Independence!
Phyllis Adelle
Thursday - A Dose of Daily Inspiration
Thursday, July 2, 2009
Why Pray?
Men always ought to pray and not lose heart. --Luke 18:1
If God knows what we need before we ask Him, why should we even bother to pray? If God is going to do what He wants to do and He knows what He is going to do, why even bother praying?
First, we should pray because Jesus told us to. Do we need a better reason than that? Jesus said, "Men ought always to pray and not lose heart" (Luke 18:1). That is not even to mention the blessings of watching our prayers being answered, such as the salvation of a loved one or a divine healing or a wonderful provision.
If Jesus said we should do it, then let's do it.
Second, we should pray because it is God's appointed way for obtaining things. God works in our lives through prayer. James 4:2 tells us, "You do not have because you do not ask." This means there may be things God wants to give to us that are not yet ours because we have not specifically asked.
Third, we should pray because through prayer, we overcome our anxiety and worry. The Bible says, "Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God" (Philippians 4:6). When we are tempted to worry, we should pray.
Lastly, prayer is one of the ways we make ourselves ready for the return of Christ. Jesus said, "Take heed, watch and pray; for you do not know when the time is" (Mark 13:33). So pray in anticipation of the Lord's return.
Why not put these things into practice today?
Copyright © 2009 by Harvest Ministries. All rights reserved.Scripture taken from the New King James Version. Copyright © 1982 by Thomas Nelson, Inc. Used by permission. All rights reserved. Bible text from the New King James Version is not to be reproduced in copies or otherwise by any means except as permitted in writing by Thomas Nelson, Inc., Attn: Bible Rights and Permissions, P.O. Box 141000, Nashville, TN 37214-1000.
For more relevant and biblical teaching from Pastor Greg Laurie, go to www.harvest.organdto listen to Greg Laurie's daily broadcast on OnePlace.com, click here.
SPECIAL OFFER
Hope for Hurting HeartsIn times of tragedies and trials, certain things become evident:
This life will have its sorrows
God loves us
Jesus weeps in our times of pain
God can be glorified through human suffering
Hope for Hurting Hearts, Pastor Greg Laurie's new book, examines these truths, revealing God's love and care for us, and shows how we can find hope, even in the midst of the most unbearable pain and sorrow.
You can have your own copy of Hope for Hurting Hearts by Greg Laurie in appreciation for your gift to Harvest Ministries this month.
6/30/09
Tuesday - A Dose of Daily Inspiration
Tuesday, June 30, 2009
Staying in Step
"Can two walk together, unless they are agreed?" (Amos 3:3)
A while ago, I was having problems with my German shepherd whenever we went for a walk. If another dog came anywhere near him, he would go crazy and lunge out at the dog, even if it wasn't bothering him.
When I shared this with the people who gave him to us, they asked me how I was walking him. I told them how, a lot of times, I would take him out, turn him loose, and let him go wherever he wanted to. Sometimes he would chase rabbits. When he was done, I would take him home.
They told me I couldn't do that anymore, because I was letting him run wild. They said, "The problem is that he is too 'doggy.' " They went on to explain how he needed to be reminded of who his master was. They said I needed to get him on his leash and use a muzzle device.
I started using it, and I found that it did work. I would just pull on his muzzle a little bit and he couldn't go after that rabbit. He had to go where I wanted him to go.
After a while, I took the muzzle off. Now he no longer needs that device. I am the master and he is the dog. He just goes where I go.
We can be like that with God. We say, "Here is what I want to do, Lord. You come with me."
But God says, "That is not the way it works. I want you to be more like Me. I want you to get in step with Me. I want you to go where I am going."
When we do, we are living the Christian life to its fullest.
Copyright © 2009 by Harvest Ministries. All rights reserved. Scripture quotations are taken from the Holy Bible, New King James Version, copyright © 1982 by Thomas Nelson, Inc. Bible text from the New King James Version is not to be reproduced in copies or otherwise by any means except as permitted in writing by Thomas Nelson, Inc., Attn: Bible Rights and Permissions, P.O. Box 141000, Nashville, TN 37214-1000.
For more relevant and biblical teaching from Pastor Greg Laurie, go to www.harvest.organdto listen to Greg Laurie's daily broadcast on OnePlace.com, click here.
SPECIAL OFFER
Hope for Hurting HeartsIn times of tragedies and trials, certain things become evident:
This life will have its sorrows
God loves us
Jesus weeps in our times of pain
God can be glorified through human suffering
Hope for Hurting Hearts, Pastor Greg Laurie's new book, examines these truths, revealing God's love and care for us, and shows how we can find hope, even in the midst of the most unbearable pain and sorrow.
You can have your own copy of Hope for Hurting Hearts by Greg Laurie in appreciation for your gift to Harvest Ministries this month.
Multi-Grain Scones
Multi-Grain Scones
10 Scones
These scones are the perfect answer for the morning rush! Unlike a lot of low fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling -- you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage.
Ingredients:
1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal (not instant)
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk
Lemon Topping:
3 tbsp freshly squeezed lemon juice
1/4 cup confectioners sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the milk and mix well.
3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.
Nutritional Information:
Per serving:
375 calories
10 g total fat (2 g sat)
23 mg cholesterol
62 g carbohydrate
9 g protein
5 g fiber
120 mg sodium
-Recipe reprinted with permission of DrWeil.com
10 Scones
These scones are the perfect answer for the morning rush! Unlike a lot of low fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling -- you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage.
Ingredients:
1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal (not instant)
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk
Lemon Topping:
3 tbsp freshly squeezed lemon juice
1/4 cup confectioners sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the milk and mix well.
3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.
Nutritional Information:
Per serving:
375 calories
10 g total fat (2 g sat)
23 mg cholesterol
62 g carbohydrate
9 g protein
5 g fiber
120 mg sodium
-Recipe reprinted with permission of DrWeil.com
Cookie-Coated Mallows
Cookie-Coated Mallows
Makes: 10 servings
Created by The MDM Team, Thursday, February 21, 2008 Description -->
Although they have all of the makings of a smore, it's so much more. Check out this scrumptious switch that uses the same ingredients in a different, flavorful fashion.
Ingredients
1 box Graham cracker crumbs
1 5 oz. milk chocolate bar, chopped
1 bag large marshmallows
Methods/steps
Pour Graham cracker crumbs into a large bowl. Using a fondue set or a double boiler, melt the chocolate bar. Roll the marshmallow around in the chocolate until it is completely covered. Then roll the chocolate covered marshmallow around in the Graham cracker crumbs and place on a cookie sheet sprayed with non-stick spray. After making desired amount place cookie sheet in the refrigerator for about an hour and serve chilled.
Makes: 10 servings
Created by The MDM Team, Thursday, February 21, 2008 Description -->
Although they have all of the makings of a smore, it's so much more. Check out this scrumptious switch that uses the same ingredients in a different, flavorful fashion.
Ingredients
1 box Graham cracker crumbs
1 5 oz. milk chocolate bar, chopped
1 bag large marshmallows
Methods/steps
Pour Graham cracker crumbs into a large bowl. Using a fondue set or a double boiler, melt the chocolate bar. Roll the marshmallow around in the chocolate until it is completely covered. Then roll the chocolate covered marshmallow around in the Graham cracker crumbs and place on a cookie sheet sprayed with non-stick spray. After making desired amount place cookie sheet in the refrigerator for about an hour and serve chilled.
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