Cherries, Goals, Joseph and Josh McDowell

My daughter recently had a birthday, and I was lacking in taking pictures of the food, so I will just tell you about it.

Her theme was cherries, so I decided to include cherries in every part of the dinner.  We had cherry coke and cherry koolaid to drink, cherry glazed pork roast and cherry coke bbq ribs for our main course, cherry applesauce and a tossed salad with dried cherries for sides, cherry muffins and cherry jello topped of the dinner off.  Dessert included  cherry pie cookies and a chocolate cake shaped as decorated as a cherry.  Cherry heads, cherry tootsie pops and cherry twizzlers garnished the table as well.

I had a lot of fun making these dishes, most of the recipes were new.  And, she was excited that cherries touched everything!  I think her love for cherries is waning slightly…probably just because we were inundated with them for awhile.  😉

Anyone interested in the above recipes, shoot me a message!  🙂

In other news…I know I have not done well with blogging every day as was my goal.  Gallbladders and floods got in the way.  BUT, I have to say that God is drawing me closer.  Definitely giving me new questions to tackle and research, which means I am digging into His word more, which is always a good thing!  I am by no means digging in as much as I could/should, but I am getting there…only because of Him.  In my gallbladder craziness, both food and exercise went by the wayside, but it actually helped me get back to normal living.  I found that overtraining leads to overeating for me, because the calories you burn can’t compete with the incredible hunger.  So, I am mixing it up, doing different cardio and strength routines, not getting stuck in a rut and not getting crazy hungry.  ‘At first there was no difference, but I am happy to say that I am finally seeing some more definition in my body AND shed a couple pounds (just a couple, but I am ok with that for now).  😉

I recently finished UnDaunted.  It is a nonfiction book about Josh McDowell.  Josh McDowell is the author of More Than a Carpenter.  Josh learned to forgive the unforgivable, to trust the untrustable and to hope in something he didn’t quite believe all because of God.  The writing may not be the greatest, but the story is amazing!

My husband and I began watching Seasons of Gray~A Modern Day Joseph Story.  WOW!  So good!  We have to finish it tonight but I can already recommend it.

That is my eclectic post for the day!

🙂

Speaking of sugar…

So the last 2 days with making and eating my mom’s birthday desserts were not fun in terms of sugar…sugar makes my body feel horrible and also makes me gain weight at insane speed.  It was fun, however, to eat the yummy treats…here they are:

Banana Split Cheesecake complete with homemade chocolate and strawberry sauces:

  • Crust:
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) carton low-fat sour cream
  • 1 1/2 cups sugar
  • 1 1/2 cups mashed ripe banana
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Toppings:
  • 1/3 cup canned crushed pineapple in juice, drained
  • 1/3 cup strawberry sundae syrup
  • 1/3 cup chocolate syrup
  • 1/4 cup chopped pecans, toasted
  • 16 maraschino cherries, drained

Preparation

  1. Preheat oven to 325°.
  2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
  3. To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
  4. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

picture is without pecans, I added them right before serving:

 

 

Black Forest Cake

(This was the first time I made black forest cake and it was fun! :))

Ingredients

  • 2 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.