“Except the Lord build the house, they labour in vain that build it” (Psalm 127:1).
My daughter-in-law Carlie tagged me in a Facebook challenge to post seven black and white photos in seven days with no explanation or words. At the time, my life was spinning too fast to take her up on it, but tomorrow the holiday festivities begin with the first family arriving, and between now and the New Year, we have high hopes of seeing all twelve of our children (counting our in-law kids) and eighteen grandchildren except those who live in Belgium. Therefore, my life is going to be even busier . . . possibly too busy to write my blog! So, I’m thinking to have a series of seven black and white photos that depict what life has been like over the past few weeks (albeit interrupted over the weekend with my usual recipe post on Saturday and a scripture meditation on Sunday). Perhaps over the Christmas to New Year week I can post a series of color photos that relate to our holidays and the joy of family (from another popular challenge going around Facebook these days called “Grandma”).
Because my heart is to share the Lord, I’m allowing myself one scripture verse caption for each photo, but I won’t indulge in any other explanations or words. Hope you enjoy!
Every autumn, at least once, our family likes to make homemade donuts, and I’ve found a super simple way to make them so you can make 12-36 without much fuss, so even if we have a lot of our kids home, I’m not slaving for hours over homemade yeast bread, kneading it, punching it down, and letting it rise for hours.
Simple and Yummy Homemade Glazed Donuts
(feeds about 4-6 per loaf)
Start by defrosting enough frozen bread dough to suit your needs. (I defrost it on a well buttered pan covered with saran or other wrap to keep it from drying out.) One 1-pound loaf will make 12 donuts and 12 donut holes, but if you love donuts as much as we do, that really only feeds about 4-6 people. 🙂
Once the bread has completely thawed (about three hours), roll or press it out until it’s as thin as you can easily make it. Taking a donut-press, cut out 12 donuts and 12 donut holes, and line them up on well buttered cookie sheets with ample separation between them so they can rise without touching each other. Cover with waxed paper or press-n-seal wrap to keep them from drying out while they rise.
Let them rise for about an hour before frying them. This is a good time to make the glaze. For 2 pounds of bread dough (24 donuts and 24 donut holes):
In your mixer, combine:
4 cups powdered sugar
1 stick (4 oz.) melted butter
3/4 cup milk. Beat together until completely smooth. It will be quite thin.
I use my biggest frying pan filled with about 1.5 inches of cooking oil (I use canola). Heat the oil until it sizzles if you flick a drop of water into it. When it’s sufficiently hot, gently add the donuts one at a time until your pan is full. It will really only take about 1-2 minutes per side to fry the donuts, so you need to work fast and consider this a full-time job!
As soon as the donuts are golden on one side, flip them over (using big spoons; don’t pop the bubbles!) and fry them on the other side.
Once they’re done, take them out and lay them on cookie sheets lined with towel paper to absorb the extra grease.
Making donuts can be a family affair, although the grease and fresh donuts are dangerously hot, so I often conscript adult help for the frying and glazing. Little ones can help with cutting out the donuts, although they might end up a little misshapen. (But, who cares??)
Our grand kids were busy playing Mouse Trap and Codenames, so they were content to let their parents help me in the kitchen, ’cause if you want everything to turn out “hot and now!” then it’s really ideal to have two people working: One to fry and the other to glaze.
To glaze the donuts, drop them one at a time into the bowl of glaze, make sure they’re covered on both sides, and then immediately lift them out and place them on a fresh cookie sheet (no towel paper, and no additional butter or grease).
The glaze will drip off the sides of the donuts, but that doesn’t matter!
The important thing is to serve them while they’re still warm and sticky.
The only down side is that they go down like popcorn, so take that into account when you’re figuring out when to make them.
We made ours late in the afternoon after having no dessert with our Sunday dinner. Actually, we didn’t need a lot of supper that night, either! 🙂
“Bless the Lord, O my soul. O Lord my God, thou art very great;
thou art clothed with honour and majesty” (Psalm 104:1).
Would you like a recipe for super yummy, super healthy muffins . . .so good that even if you don’t need to be gluten-free you’ll still enjoy them?
Recently my Chicago kids visited, and Linda helped her oldest (aged 7) make us “Super Hero Muffins,” which were so moist and delicious that it was hard to believe they could also be good for you, but I think they are! 🙂 Want to know how? Here is Linda’s recipe (inspired by but considerably changed from what she could find online):
Start by preheating your oven to 350°F. and then grate:
1 cup± carrots (about 2 medium carrots; you can give or take a little on the one cup)
1 cup± zucchini (about one large zucchini)
Place in a large mixing bowl, and then add:
1 teaspoon vanilla
6 tablespoons melted butter (can replace with 3/4 cup coconut oil if you want your muffins to be dairy-free as well)
1/2 cup sugar (can also use maple syrup if you want)
2 cups almond meal (if you don’t need to be gluten free, you can use regular flour)
1 cup old-fashioned rolled oats (use gluten-free if sensitive)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (or 1/2 cup raisins or currants if you prefer)
1/2 cup chopped walnuts (or other favorite nuts)
1/2 teaspoon ground nutmeg
Mix in the blender just enough to make sure all the ingredients are well mixed, then scoop out and divide the mix evenly into twelve cupcake liners in a baking tin.
Bake at 350°F. for about 30 minutes±, or until a toothpick inserted into the center comes out clean.
Enjoy for breakfast, lunch, tea time, dinner, or midnight snack . . . anytime you need to be a super hero!! 🙂
“Be of good courage, and he shall strengthen your heart, all ye that hope in the Lord.” (Psalm 31:24)
Have you ever had a piece of an Arnie’s “Dutch chocolate torte” cake? Until we moved to Grand Rapids, I always wanted a Mardi Gras cake for my birthday, but after discovering one of Grand Rapid’s best culinary achievements, I began looking for excuses to buy Arnie’s Dutch Chocolate Tortes. They are “the best,” and they’re hard to beat for a birthday party or special occasion, because Arnie’s Bakery also has masterful cake decorators, but if you don’t mind your cake looking less than perfect, I’ve developed a cake that at least competes in texture and flavor, and that’s what really counts, right?—especially if you can save $25 in the process! 🙂
Kathi’s English Chocolate Torte
Serves 12- 18 (very rich!)
(Okay, so maybe it should be “Dutch,” but I’m not Dutch.
“If you’re not Dutch, you’re not much!”
?? 😦 Well . . . I won’t go there . . .)
Bake your favorite chocolate cake. I used a Betty Crocker Triple Chocolate Fudge cake, but make your own or use your favorite. (I find that Duncan Hines cakes are too soft, but home made or most store-bought mixes work fine.)
Use two pans, and after they are baked and cooled, cut each layer in half with a thread just when you are ready to frost.
Butter cream Filling:
2 pounds plus three cups powdered sugar
1 cup softened butter
3/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
Frost cake completely: each layer, the top and sides, and chill in the refrigerator until firm (several hours or overnight).
Then, entirely frost the top and sides with chocolate ganache. Here’s how:
1 cup heavy cream, heated until it just starts to boil, then turn off the heat and immediately add 16 oz. (two cups) dark chocolate chips.
Whisk until it’s totally smooth.
Cool to room temperature, and then carefully drip over the chilled cake, spreading the ganache and smoothing it from the top down as you go.
Return your masterpiece to the refrigerator and chill until the ganache is also firm.
Take it out of the refrigerator just minutes before serving. It’s easiest to cut if it’s cool, but it tastes best if it’s room temperature, so find the “sweet spot” time wise (maybe 10-15 minutes; if you want to serve it straight out of the refrigerator, try microwaving a single piece for 10-15 seconds to make it just about “perfect!”).
“Praise ye the Lord. O give thanks unto the Lord; for he is good:
for his mercy endureth for ever” (Psalm 106:1).
“Old age is like a plane flying through a storm.
Once you’re aboard, there’s nothing you can do” (Golda Meir).
Throughout the year, I collect a few choice jokes about aging,
because—in fact—I am definitely aging!! Last week we celebrated my 69th birthday, which is getting dangerously close to the big 7-0, and I think I’ll be on the visiting team on that scoreboard! 😦
Along with millions of my Baby Boomer age mates, I’m quickly passing from “getting older” to just plain being old! Yikes! Where has the time gone?
Losing hair may not be your problem, but if you’re over sixty, you might identify with something on this list:
Alan and I definitely complain of having “goldfish” brains
and depend on one another to double-check our thinking.
Along with the funny cartoons that keep us laughing lest we cry, I occasionally find some really valuable advice, and here are a few of my favorites:
“When granted many years of life, growing old in age is natural, but growing old with grace is a choice. Growing older with grace is possible for all who will set their hearts and minds on the Giver of grace, the Lord Jesus Christ” (—Billy Graham).
“Those that are planted in the house of the LORD shall flourish in the courts of our God. They shall still bring forth fruit in old age; they shall be vigorous and flourishing to show that the LORD is upright; he is my rock, and there is no unrighteousness in him” (Psalm 92:13-15, Jubilee Bible 2000).
I’m wondering if our grandson Samuel is a bit of a budding prophet . . . maybe a little like his namesake from the Bible!
Last year, before his mother was pregnant, he asked her if she had a baby boy in her tummy named Alex (with whom Samuel planned to shoot hoops).
Brianna thought Sammy’s question was cute, but she did take note, and when she became pregnant soon afterward, it made us all wonder if the baby was going to be a boy . . . especially since Sammy had informed us all the his first younger sibling was going to be a girl . . . and she was!
Brianna and Daniel like to be surprised so don’t test for gender but rather wait until delivery to learn the good news!
Can you guess?
Samuel was right!
We are now celebrating the birth of our 18th grand child,
a beautiful baby boy.
Dan and Brianna have named him Cornelius both to honor Brianna’s grandfather and because the Cornelius in the Bible was a very honorable person who sought out God and opened the door to the gospel in Caesarea, where he became the first gentile convert to Christ.
However, Cornelius is going to go by the nickname “Neil”
(rather than “Cory” or whatever).
We are all overjoyed with Baby Neil Armstrong and hope he lives up to the virtuous examples of those brave and godly men who’ve come before him.
Oh, and for the record, his mom and daddy blessed him with the middle name of “Alexander,” which means “Defender of the People,” so Sammy can call him “Alex” any time he wants!
We are all in love with our new grand child/son/nephew/cousin/little person!
May he grow up to be a man of great faith and courage, one who is full of good works and prayers and loves God and man.
May he walk in the Truth, defend the just, and live a long, fruitful life!
“There was a certain man in Caesarea called Cornelius, a centurion of the band called the Italian band,2 A devout man, and one that feared God with all his house, which gave much alms to the people, and prayed to God alway . . . Then Peter went down to the men which were sent unto him from Cornelius; and said, Behold, I am he whom ye seek: what is the cause wherefore ye are come?22 And they said, Cornelius the centurion, a just man, and one that feareth God, and of good report among all the nation of the Jews, was warned from God by an holy angel to send for thee into his house, and to hear words of thee . . .
34 “Then Peter opened his mouth, and said, Of a truth I perceive that God is no respecter of persons:35 But in every nation he that feareth him, and worketh righteousness, is accepted with him.36 The word which God sent unto the children of Israel, preaching peace by Jesus Christ: (he is Lord of all:)37 That word, I say, ye know, which was published throughout all Judaea, and began from Galilee, after the baptism which John preached;38 How God anointed Jesus of Nazareth with the Holy Ghost and with power: who went about doing good, and healing all that were oppressed of the devil; for God was with him.39 And we are witnesses of all things which he did both in the land of the Jews, and in Jerusalem; whom they slew and hanged on a tree:40 Him God raised up the third day, and shewed him openly;41 Not to all the people, but unto witnesses chosen before God, even to us, who did eat and drink with him after he rose from the dead.42 And he commanded us to preach unto the people, and to testify that it is he which was ordained of God to be the Judge of quick and dead.43 To him give all the prophets witness, that through his name whosoever believeth in him shall receive remission of sins.” (The entire story can be found in Acts 10.)