A Life Worth Living by Nancy Buxton

Posts tagged ‘cake’

The Samaritan

Would you like to be called the Samaritan?  I guess it would depend on where you live.  If you haven’t read the book, Three Cups of Tea, you must.  It is by Greg Mortenson who is called a Samaritan.  Greg authored Three Cups of Tea and Stones into Schools.  He is the founder of Pennies for Peace and has established more than 131 schools in rural Pakistan and Afghanistan.

I like the way Greg thinks, this is what he says: “It’s sad to see people spending thousands trying to find themselves.  You can find great joy by serving others, and you don’t have to devote your whole life to it.  Practice doing one good deed a day.  Help an old lady, a neighbor, a new kid in school–make it a habit.  After a while, you’ll be doing amazing things.” 

Do you know it is Biblical to serve others?  Yup we are to help others,  after all doesn’t the Bible say to love our neighbor?

Lemon Cake

 1 Lemon Cake Mix

Make the cake according to the package

When cool spread one can of lemon pie filling or make your own pie filling


Whip 3 egg whites until stiff

Boil 1 cup sugar and 4 Tbs. water, stirring and when this gets thready pour it over the egg whites that have been beaten and mix well.  This will cook the eggs whites and when it is cool pour it on the top of cake.  This is also called a seven minute frosting.

Frosting on the Cake

This recipe is a bit odd, but worth the trouble.  Especially since store bought frosting has partially dehydrated shortening in it.

If there’s ever a time to search out a high end cocoa powder, it’s before you dig in and make a batch of chocolate frosting.  Quick tip:  For a more milk chocolaty frosting, replace 2 TB  unsweetened cocoa with soymilk powder.  For a deep, rich chocolate sauce, add 2 TB agave nectar to the mix and store at room temperature instead of refrigerating.

Makes enough to frost 24 cupcakes

1 1/2 Cups unsweetened soy milk

1/2 Cup dry soy milk powder

1/4 Cup unsweetened cocoa powder

1 TB coconut flour

1/4 Cup agave nectar

1 TB pure vanilla extract

1 Cup coconut oil

2 TB fresh lemon juice

In a blender or a food processor, combine the soy mile, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla.  Blend the ingredients for 2 minutes.  With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.  (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)

from Babycakes vegan, gluten-free recipe book.

Dallas. . .

God is good and we are almost ready for the 2,000 ladies who are coming to Free Indeed.  Wish each of you could be here, it’s going to be uplifting, I just know it is.

I wanted to give you a picture or two but that will have to wait my computer does not read my camera card.  I sound like a techie don’t I?  That’s the problem I’m not.

Yesterday we stuffed 2300 bags for registration, 400 lunch bags for the ladies going out on outreach.  I walked around a table from 8:30 am until 7:30 pm with a break for lunch and dinner.  I slept like a log.

I know what you are wondering–what about my eating plan?  Yesterday we had pizza for lunch–I on the other hand went to the Terrace Grill and had a salad.  I know, I am patting myself on the back too.  You know what?  When I stared at all that crust I didn’t want it–hummmmm crust use to be my favorite part.  I will tell you we went to a place called Eatzies, it is a gourmet deli and my “friend” LOL  “made” me eat CHOCOLATE CAKE this was my first sweet since May 15, except for the Cinnamon roll I told you about.  It was FABOO.

I can feel the presence of Jesus in this place, I know great things will happen here.  Satan has worked hard to put obstacles on the way but our Lord is strong and He wants this convention to make a difference in each woman here. Please pray for FREE INDEED, pray for the speakers and the ladies who attend, we want to come from this place changed.

Oh Boy Would I Like a Piece of . . .

I would love a piece of this cake right now.  But, no such luck, that’s for sure.  Here it is, I hope I have not promised only healthy recipes because this one really isn’t.

                                                     Andes Mint Cake

1 White Cake Mix

1 15 oz. Cool Whip

1 Container of chocolate frosting

3 Tbs. Creme de Menthe Syrup (found in ice cream topping section) I usually use more than 3 Tbs.

Mix cake as directed at the end of mixing add your syrup, bake as directed and cool.

Cover cake with frosting

Mix Cool Whip and 3 or more Tbs. syrup and cover cake.

Keep in refg.

This Isn’t Diet Food. . .

blog 003


Okay so I am hungry for something really, really yummy.  I know what you’re thinking . . .You would rather have chocolate.  Don’t get me wrong I love chocolate too, but this is soooooo summer and I think you will like it.

Are you wondering about my weight loss?  Let me tell you it is is S-L-O-W,  I am not discouraged but I am spending a lot of money for a “slow boat to China.”  I hope it picks up soon, last week I lost 1 pound, that hardly counts until I look at a pound of butter and picture it on my hips.

Glazed Lemon Blueberry Cake

1 Cup butter or margarine, at room temperature

2 Cups granulated sugar

4 large eggs, at room temperature

3 Cups flour

1/2 tsp. baking soda

1/2 tsp. salt

1 Cup buttermilk

2 1/2 Tbs. lemon zest

2 1/2 lemon juice, freshly squeezed

1 Cup blueberries, fresh


1/2 Cup confectioner’s sugar, little more

1/2 Cup lemon juice, freshly squeezed

3 Tbs. lemon zest, freshly grated

Preheat oven to 325 degrees.  Place rack in the center.  Coat a 10″ tube pan with shortening and set aside.

In a bowl of an electric mixer, cream butter and sugar on med. speed until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Sift together flour, baking soda and salt into a medium bowl.  Add flour mixture to the butter mixture in three additions, alternating with the buttermilk, and beginning and ending with the dry ingredients.  Stir in the lemon zest and juice.  Gently fold in blueberries.

Pour batter into prepared pan, smoothing the top with a rubber spatula.  Bake for 1 hour and 14 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.  Transfer the pan to a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze:  In a small bowl, whisk together the sugar, lemon juice, and lemon zest until smooth, set aside.

Invert the cake onto the rack.  Prick the surface numerous times with a toothpick.  Brush the glaze over the surface of the warm cake, and cool to room temperature.  Store wrapped in plastic for up to 2 days at room temperature.

This recipe is from the Brighton, Colorado  Women in Touch cookbook.


THE CAKE–Your Thursday Recipe



Here it is 🙂
It is a pretty easy recipe….
2 Dark Chocolate Fudge Cake Mixes Made per package instructions. I like the kind with the pudding in the mix. Make the layers on the thinner side. you may have to decrease cooking time a bit.
2 Tubs of Chocolate Frosting
Peanut butter
Using the layers, alternate chocolate cake, frosting, chocolate cake, peanut butter, chocolate cake etc until the cake is as high as you want it. the higher the better!!!
When the cake is cool put the layers together and frost it with the purchased frosting and then make:
2/3 cup whipping cream
6-8 oz chocolate chips
Heat whipping cream over low heat until hot but not boiling.
Stir in chocolate chips until melted.
Let stand 5 mins. Pour over cake letting it drizzle down the sides.
Garnish with 6-8 chopped up Reece’s peanut butter cups.
Refrigerate for at least an hour.
Serve with Reece’s peanut butter cup ice cream.


This recipe is from my bonus daughter but I have to add just a little something and she would agree with me.  This is not a healthy cake, when you purchase cake mixes and frosting they both will have partially hydrogenated shortening in them, this is very bad for you.  So you would either not want to make this often or look for some healthy way of doing the same thing.  Perhaps make your own cake and frosting and use half and half in place of the cream.  I don’t know it is just something to think about.  I have a friend who says, if your going to make it make it like it says–not sure I agree but each to his own.  It is a beautiful and lovely cake.

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