12/13 I am a studious learner.
12/14 I am good at planning things.
12/15 I am loving, kind, and generous.
12/16 I am a loving and kind creation of God.
12/17 I love my curly hair.
12/18 I love my shape, size, and color.
12/19 I am well-aware and confident.
Musings
12/13 Another pound cake recipe:
2 eggs
2 cups white sugar
3 cups self rising flour
1 cup softened butter
2 Tbsp. vanilla extract
1/4 cup lemon juice
1/3 cup milk
In a large bowl, mix the sugar, vanilla extract, and the softened butter. Continue beating and slowly add the eggs and beat until it is fluffy in texture. Next add the flour. Beat until well corporated. Then pour in the lemon juice and keep mixing. In a greased and floured bundt pan (preferably), bake in a preheated 325 degree oven for 45-60 minutes. After baking for 45-60 minutes, use a butter knife or toothpick and poke in the center of the cake. If it comes out clean, then it is ready. Let cool at room temperature for at least an hour. Then flip the cake onto a plate; store on a cake plate. Finally serve.
12/14 Glazed Chocolate Cake
Ingredients
1 1/2 cups cocoa powder
1 cup chocolate glaze (1 cup cocoa powder, 1/2 cup milk, 1/4 tsp. vanilla extract, 1 cup powdered sugar)
1 1/2 cups milk
1 cup (2 sticks) softened butter
3 cups self-rising flour
2 cups sugar
3 large eggs
1 tsp. vanilla extract
3 cups self rising flour
Directions
In a large bowl, mix the butter, sugar, eggs, and vanilla extract. Beat mixture until fluffy. Then add the flour and the cocoa powder. Beat until well-incorporated. Pour into a lightly greased and flour two 8" or 9" pans. Bake in a preheated 325 degree oven for 30-45 minutes. After that time period, poke the center of the cake with a butter knife or toothpick. If the butter knife or toothpick comes out clean, then it is ready. Cool at room temperature for 20-30 minutes. Then frost cake with chocolate frosting. After cake is frosted, make the chocolate glaze in a smaller bowl. Mix the cocoa powder, vanilla extract, powdered sugar and milk until well-incorporated. Slowly pour glaze over cake. Then finally, serve cake. Makes about 12 servings.
12/15 It is amazing how much I love to cook. I consider myself a decent cook. I am not a chef but I wonder what my cooking repertoire would be if I were a chef. I spent the past week putting up recipes of various foods, mostly baked goods. I wonder if I could have been a baker. I have often wondered a lot of things and I have worked on it, but I tend to procrastinate on my plans. For a long time, I wanted to own a restaurant or a bakery. That, however, takes a lot of planning and a lot of funds. I don't have enough patience for that. I have been baking since I was a child. It isn't so easy, but it isn't so hard either. It is an exact science but it is not rocket science. Baking is also fun but it is also hard work if one allows it to be. Baking is therapeutic for me. I plan to make a Pineapple Citrus Almond Cake. This is the first time I will bake such a cake. I have remembered to use more flour than sugar. I have also used lemon juice, pineapple juice, and orange juice. Now all I have to do is buy the frostings, both lemon and cream cheese or vanilla and also almonds. I look forward to finishing the cake for Christmas.
12/16 Citrus-Pineapple Cake with Almonds
4 cups of self-rising flour
2 1/2 cups of sugar
1 tsp. vanilla extract
1 cup pineapple juice
1/4 cup lemon juice
1 cup almond butter
3 eggs
1/4 cup orange juice
1 stick softened butter
1 cup slivered or chopped almonds
1 can vanilla or cream cheese frosting
1 can lemon frosting
Directions
In a large bowl, combine the sugar, vanilla extract, lemon juice, butter, and eggs; beat until the mixture is fluffy. Then add 2 cups of self- rising flour, orange, and pineapple juice; beat until mixture is well-incorporated. Then add the remaining self-rising flour to the mix. Make sure the batter is thick enough so that the cake won't' fall while it is baking. If the batter is too thin, add a 1/2 cup of extra flour and another 1/3 cup sugar, and 1/2 tsp each vanilla and lemon extract.
Pour batter into 2-8" or 9" baking pans; bake in a 325 degree oven. Once those two layers are ready, pour the remaining batter into those pans (making sure they have been floured) and bake in that same oven. Each layer will bake for 30-45 minutes at 325 degrees. Use a skewer, knife, or toothpick and poke in the center of each layer. If they come out clean, then each layer is ready. After taking each layer out, let it cool for 10-15 minutes. Once cooled, spread the top of bottom layer with almond butter; sprinkle with almonds. Then frost the top of the next layer with lemon frosting. Then on the top of the third layer, frost with the almond butter and sprinkle with almonds. Finally frost the rest of the cake with the vanilla or cream cheese frosting making sure the sides are frosted as well. Sprinkle with almonds. Finally serve cake. Will serve at least 12.
12/17 Orange Cupcakes
Ingredients
1 cup sugar
2 1/2 cups self-rising flour
1 egg
1/2 tsp. vanilla extract
1 stick softened butter
1 cup orange juice
Directions
Mix together the butter, egg, sugar, and vanilla extract. Beat until fluffy. Then add the flour and orange juice. Beat until smooth and well-incorporated. Pour slowly into the baking cups. Bake in a preheated 325 degree oven for 20-35 minutes. Use a toothpick to poke in the center of the cupcake. If it comes out clean, then it is ready to frost and then serve.
12/18 "They Got the Word" by the Mississippi Mass Choir is such an inspirational song.
12/19 I have Christmas music playing in my head today. It is a feeling of joy I guess. I feel so much better about how to handle the obsessive thoughts I have been having. I wish that I could feel this good about the day after Christmas. I survive on that day every year, but I hate it. The festivities will end and so will the fun. Today is something else. I am not in a festive mood however. I wish that everyday could be like Christmas.
Food and diet blog entries
12/13 No entry
12/14 I am glad that I have written my struggles here. I feel like giving up and binging. I don't want to, but that is how I feel. But I won't give up, no matter what season of the year it is. I don't feel guilty about what I ate, but I feel like I could do better.
12/15 No entry
12/16 No entry
12/17 I should have written in the last few days. I gave my summary because..never mind. I am doing okay and I feel good about my diet and the food that I ate.
12/18 No entry
12/19 I am sorry but I am going to have to have a feast this holiday season. I understand the risks but I am doing okay. Help me to not struggle for a while.
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