Wednesday, December 22, 2010

My Gift

I learned another valuable lesson this morning… “Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs are people who have come alive.” 

With the frantic busyness of the holiday season, it’s important for me to remain grounded in the renewed hope and love for God in my life.  It’s so very easy to lose sight of this hope because I, like so many, are feverishly seeking to affirm (acknowledge) my affection for family, friends and neighbors with gift giving. So, if I am not careful, the holiday season (Christmas) becomes an unwelcome task of events to satisfy a hunger (desire) to make people happy.

Of course this is not a bad thing, right? After all, no one would agonize over the notion that to give is better than to receive. But, here’s my dilemma… when do you draw that preferable line in the sand and say, “I just can’t get everyone a gift.” 

So, with that in mind, I’ll give to you that which is precious to me: my admiration for your kindness, and a cake recipe to fill your stomach.

Chubby Yummy

Recipe: Cream Filled Cupcakes
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup butter oil
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Line 36 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

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