I was born angry, raised on the streets, and have plenty of scars to prove it. But, the most tell-tale sign of my origins… is my mouth!
It didn’t help that I spent a good five years riding in a Semi truck with my husband, soakin up the lingo from other truckers, while we sat waiting to load or unload.
They employed such colorful ways to express one’s immediate feelings, re-tell another truckers incredibly embellished stories, or build up their own tales of fiction. It was like taking a crash course at the Potty Mouth Institute!
I got so good at makin a man blush that it went to my head, and since there weren’t any kids around, I just started letting my own brand of foul words fly free. I didn’t really think I had a problem, but my own husband started giving me raised eyebrow looks. He actually started cutting back on his own bad language because of me, I think.
Then, about two years ago I just got sick of listening to my own vile utterances, so I decided to stop.
Honestly, I can say that it was one of, if not the most difficult goals I’ve ever set for myself. It ranks right up there with quitting a 40 year old smoking habit, though God carried me through that one. For this reason, I can’t technically say that the smoking was the most difficult goal.
Looking back now, I see a number of things that lost their charm, once God began reshaping and remolding my life to match His purposes. The more time spent in scripture, in prayer, and in fellowship with my heavenly Father, the less I struggled with my language. Over time, foul words began to bother me more. As I listened to other people use profanity, whether on television, in public, or on the gaming chat channels, I was convicted by my own discomfort at listening to others…. I sounded just the same when I swore!
I realize that words are just words, but for myself, I feel that it grieves my Holy Spirit. And, not just that… it could cause offense to another person! That was the part that sealed the deal, for me. There would be no more fence-walking on this one… foul words found the door, and I made sure to let the door hit them as they went out.
How bout them cookies…
Ok, so maybe the cookies are a bit large, but that doesn’t mean that they won’t taste good… well, maybe don’t eat the ones that landed on the road, as they’ve become soggy and gross.
When it comes to favorite hobbies or pastimes, I’ve led a very full life. Fortunately for me, having children to use as my excuse, I was able to shamelessly buy myself all manner of games, books, craft supplies, and the like… all under the guise of “it’s for my kids!”
As time marched on, however, my kids grew and moved away, so I became a closet crafter, for a good while.
Then, as age crept onto my hobby scene, my fading eyesight and arthritis stole much of my hobbies and pastimes, which included things like photography, gardening, painting, horse wrangling, camping, hiking, and the like. The list really does go on and on.
But, the one hobby that began when I was small… you know… my Easy Bake adventures in baking… some things never change!
With the fall season rushing to fill our senses, and our kitchens, with warm and comforting October favorites.
My favorite flavor’s during October center around apples, caramels, and those delectable crumbly cobbler style muffins and cakes.
I decided to start with the apple’s, as they go so well with fall spices and syrupy drizzles, which are my weakness.
Personally, I believe that an apple can make or break the flavor combinations in certain styles of bakes. While many apples are plenty sweet, tart, and juicy when you eat them raw, things change when you bake with them. If the apple isn’t tart enough to stand up to all the sugary flavor, the apple flavor gets drowned out, if you know what I mean.
So began my mission toward successfully baking a gluten-free apple cake from scratch… no more store bought box mixes! It was time…
First, I needed to find a recipe that I could follow for a flavorful apple cake, and gluten-free. Honestly, I see amazing videos on Facebook all the time, which is where I watched a woman make these jaw-droppingly glorious Apple Crumble Muffins. The down side was that it wasn’t gluten-free, and also made with muffin tins, which I don’t have unless my girlfriend brings hers over when she comes for Sunday Coffee/Tea.
So, I headed back to Pinterest, which is God’s gift to all DIYer’s!
I realized that an apple cake or bread was the better choice for this recipe, as using a muffin recipe can have unpredictable results when converting it to a bake in a cake or bread tin. I decided on a cake recipe, as I want to save the bread one for a pumpkin dessert I’m attempting to bake for you, on a different episode.
While I was forced to make numerous adjustments, which I will share as we go, under no circumstances do I wish to take any credit away from those that came before.
Here’s the original recipe and link, as I’m certain that this recipe will be just as wonderful, if not better than mine. Be sure and check it out…
High Protein Apple Crumble Cake (Gluten-Free!)
Make this Gluten-Free Apple Crumble Cake and fall obsessed in minutes! This high-protein dessert is a dream come true for so many reasons; it’s decadent without being heavy, it’s gluten-free and easy to digest, it’s sweet but not going to spoil your sweet tooth and it’s just downright beautiful! It’s packed with warm spices and the addition of protein powder makes it a nutritious choice, perfect for enjoying any time of day and sure to become a seasonal favourite.
Preheat oven to 350d. Grease and line an 8”pan with parchment paper and set aside.
Add oil, sugar, eggs, milk and vanilla to a bowl and whisk to combine.
In a separate bowl add dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter. Add chopped apples and fold them in until combined.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 45-50 minutes.
Let the loaf rest in the pan for 15 minutes before removing the springform ring. Carefully transfer the cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!
**Disclaimers** My cooking skills, ingredients, and baking tools are all based on real world baking! Not everyone can afford most of the high end name brands, or the organic labeled ingredients that triple the price simply by saying the words Gluten-free, Dairy-free, and the like. I also don’t think that the craftsmanship of said measuring cups and spoons, pans, trays, and/or cooling racks need be a deal breaker. I once watched a video of a guy making an entire burger on a clothing iron, and I would have eaten it! Rule for today is… sometimes ghetto get’s the same result! It depends on how hungry you are for somethin sweet, I guess.
Now, back to the bake…
So, with recipe on board, I set about my task of mastering the Apple.
I chose SugarBee for our apples, though you may have your own personal favorites.
As you may have noticed, there was far more sugar sweetening in the recipe, than apples, in my opinion, so I did some changing in regards to that drizzly sugar syrup topping. I also didn’t have any safe protein powder to add, as many use wheat and I don’t have the one she recommends. If any of you do this recipe and use the protein powder, please let me know how it turns out. I may go back later and try doing it with said powder added, just to see.
What I decided to do was add an extra quarter cup of my gluten-free flour to offset the moisture. I also did a radical change to the crumble topping, so watch for it, as we go. Alright, let’s do this!
First things first… we need to prep. A clean baking environment, breeds success…
I absolutely do pray that God gives me success, when baking. I need all the help I can get!
Apples peeled and diced. Half were set aside to be mixed into the cake…
The other half were turned into an apple compote, with quarter cup sugar, quarter cup brown sugar and quarter cup plant-based butter. I used Country Crock…
I didn’t make any other changes to the cake recipe, aside from the protein powder. I used Oat Milk in mine, but she says that you can use any plant based milk. I took the apples that were set aside, tossed them in some of the cake mixture, and then mixed them into the cake mix.
After lightly spraying my 9 inch cake pan with Olive Oil spray, I poured the cake mixture into my pan.
Here is where I went off the reservation… and a miracle happened!
I took all of the apple compote, liquid and all, and poured it on the top of my cake mixture. Looks reckless, doesn’t it? I didn’t stop there, though…
I filled that bad boy all the way to the rim of the pan with the crumble mixture, minus the pecans (I didn’t have any) from the recipe above. I was so worried that it would overflow before the sugar had a chance to caramelize and soak into the crumble mixture that I put a dish under it to catch the spills.
I realized early on that 350 for 45 – 50 minutes wasn’t going to get it done for this monstrosity, so I baked this apple crumble bomb at 380 for a whapping hour and 15 minutes… I know, right?! What was I thinking?
I think sometimes God loves to show favor on His children in some of the smallest, and most unexpected ways… that’s part of why I love God so!
Don’t ask me how, but I watched a miracle unfold, right before my oven eyes…
The only way that I can describe this would be to suggest one combine the most deliciously moist and flavorful apple cake/pie they’ve ever had, with the chewiest and gooiest apple oatmeal cookie known to mankind!
It was so heavy that I had to use two plastic plates from the Dollar Tree just to flip it over and out of the cake pan…
The apples didn’t sink to the bottom, nor was the cake stodgy or too bready, even after placing that pie filling on top, before baking.
I know the lighting is terrible, but I hope you get the idea… light and fluffy, with a caramelly crunchy topping.
I wouldn’t dream of taking credit for this amazing recipe, nor do I wish to forget the video from Facebook that gave me the idea for the compote, so please be sure to visit this site, as well. You never know, perhaps you’ll want to make them, too. https://www.facebook.com/reel/1226523166181722
I would have to say that this experiment in gluten-free baking was quite literally, The Bomb! Mee-maws Apple Bomb, that is…
Flowers come in every color, shape, and size that one can imagine… but, when the weather changes they die, leaving little or no trace of their presence.
The bible speaks on more than one occasion about how, if God takes such care in their details, how much more precious we are to Him. I mean, after all, we are all made in the image of God, by God, and for God’s pleasure.
If God didn’t love us so much, why would the bible say that He is a jealous God, wanting nothing more than for us to believe in Him, follow Him, love Him, and walk in paths of His righteousness?
All those glorious flowers that spring up in such breathtaking arrangements, wilt and die off without a thought to Him that gave them life… and yet, in each new season, God brings them back again, with such loving faithfulness.
Whenever my eyes come to rest upon a delicate and lightly scented flower, it is a constant reminder of how much my Lord values me… me! Why?
I have sinned many times…
Many times have I been sinned against…
Sometimes, forgiveness between humans is there and sometimes it is not…
My childhood was torn from me, violently… I have to lay that down on the alter, each and every day!
I tore my three children’s lives apart, when I divorced their father… I have to lay that down on the alter, each and every day!
Why on earth does He tell me I’m forgiven, loved, and of use to Him… each and every day? And, He does this faithfully, for me… little ole me… the one that I just told you about. The woman who was abused as a child, became a runaway, became a Christian, became a wife and mother… only to become an adulteress! I single handedly destroyed my daughters lives, and I shall bear it all the way to the gates of heaven. Why does He want me?
Why? Because God chose me before the beginning of the world… because He knew what was to come… because He knew I would be abused, knew that I would run, knew the very day I would commit my life to Him, knew of my marriage, children, several affairs, divorce … God knew that I would be an adulteress… He knew!
And, here I sit typing to you this morning, still breathing, still getting up and dusting myself off again, and going back to the one place that answers that why I was just asking… Scripture! God tells me why He chose me, on each and every page that I read… it’s all there!
One just has to look. Reading is fundamental, as they say.
What you see on the outside isn’t quite what I look like on the inside. While time marches on, offering no free rides or even discount coupons for the journey, this body of mine has seen its battles… some only small skirmishes, while others were devastating battles, leaving costly scars.
On the outside, many of my scars have faded into wrinkles and laugh lines, to be forgotten, or simply overlooked by those that I encounter… but, there they remain, none the less.
On the inside, however, who I am is far different from what many are allowed to view. I am still that wild, and indestructible creation that my heavenly Father created with painstaking detail.
I was created in the image of God, which is nothing less than beautiful!
I am a warrior for God… me!
A life begun in wickedness and shame, transformed into that which reflects Grace, Redemption, and so, so much mercy!
You know, I’m glad for all my scars, as they remind me of where I came from, and all the lessons learned from the journey.
I believe that when we give all our hurts over to God, those bruises and scars transform into armor! Not just any armor, though, but the armor of God! Etched within all those scars will be found verse after verse of eternal truths, put there by the very hand of God.
“Truly I tell you, if you have faith the size of a mustard seed, you will say to this mountain, ‘Move from here to there,’ and it will move; and nothing will be impossible for you” (Matthew 17:20).
Cookie?
Today, let’s all try to Bee positive!
… even if the world stings, honey, life can still taste sweet if you work toward the good of the hive, pollenating those around you with the fragrance of goodness gifted you by the Master Bee Charmer, himself…
As you must know by now, I’ve had to go ala natural with my foods. This means having to rethink every single thing I eat, from the ground up!
Baking sweet things has been my passion from the time I was a small girl, as I talk about my Easy-Bake Oven at every opportunity. Being the tenacious cookie monster that I am, there will be no white flag… no meek signs of retreat, no, no!
Seeing’s as it’s already heading into the holiday baking season, we’ve been afforded the opportunity to begin displaying our favorite sweet treats… even if it is Gluten, and mostly, Dairy Free (I can still bake with eggs, even if I can’t eat them on their own).
For now, I shall bring you a new recipe each Saturday that can replace an old one, thereby, allowing continued baking success for this Wiwookie Monster (I know, that was worse than a bad Dad Joke).
I know that I probably told you about my first successful Banana Muffins adventure, but it was a bit like cheating to be honest. I simply bought a box mix and added water, in a manner of speaking. The point is, it wasn’t homemade the way I’ve always done in the past.
I’m not about to be bested by something as silly as flour or milk, are you kidding me?! No way…
I found a recipe on Pinterest that I’ll share for anybody that’s interested, because it came out so good that you’d be hard-pressed to consider it Gluten Free.
A moist and flavorful gluten-free banana bread recipe that even picky eaters love.
Total Time: 75 minutes
Yield: 1 loaf
Ingredients
Scale
3 medium overripe bananas
2 large eggs
1/3 cup neutral oil (or melted butter)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups gluten-free all-purpose flour blend
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped nuts or chocolate chips (optional)
Instructions
Mash the bananas in a large bowl using a fork.
Add eggs, oil, brown sugar, and vanilla extract; stir well.
Add gluten-free flour blend, baking soda, salt, and cinnamon; mix until almost no powder remains.
If using, fold in nuts or chocolate chips now.
Pour the mixture into a greased or parchment-lined loaf pan.
Bake at 350°F for 55 to 65 minutes, starting to check at 50 minutes, until a toothpick comes out clean.
Let the bread sit in the pan for 10 minutes, then cool on a rack before slicing.
I only had two overly ripe bananas and one that was fresh and new, so she suggests that you can add several tablespoons of raw honey to add more sweetness. Besides adding three tablespoons of raw honey to the mix, I opted out of the nuts and chocolate morsels, so as to get a true taste of the banana. I used everything else per the recipe, aside from adding a sprinkling of brown sugar across the top, for that crunchy crust that I especially love.
It rose just as much as a normal gluten bread…
And it was very sweet, moist, and had a bready texture as one would expect from a sweetbread…
I give 5 stars to this recipe, as I only had to add 1/2 cup of brown sugar and 3 Tbsps. of raw honey, in order to achieve a Banana Bread Lover’s melt in your mouth sweetbread!
Definitely, two thumbs up!
Tune in next Saturday for the next scrumptious scientific survey of sugary sweets, or possibly savories, or maybe even some soul foods. If you’ve suggestions for any specific scientific surveys you’d like me to try my Easy-Bake hands at, shout it out!
Have a blessed weekend, my sweet WordPress Family.
Remember that God loves you very much! And, so do I…
(I’ve added the photo, but the content is in it’s original form)
“However, I consider my life worth nothing to me, if only I may finish the race and complete the task the Lord Jesus has given me- the task of testifying to the gospel of God’s grace.” Acts 20:24
If I woke one morning to find myself standing at the finish line of a race, with a trophy in my hand and a bunch of people cheering, I would be quite confused. I would be wondering why it was such a big deal and would feel kind of funny standing there with some silly little trinket in my hand. The blood, sweat, and tears that it takes to run that race are what makes the finish line so valuable, and what gives that trophy such importance.
There are so many times where I think I have it figured out and then things go in a completely different direction. It reminds me that He is God and I am not. I always look back from the other side of things and see so clearly how things went the way they did and why. I think, how did I not see that, because it is so obvious. I am realizing that I do not have nearly the patience and faith that I think I do. There is so much less fear and frustration when I do not seek beyond one day at a time. Tomorrow is never certain so why waste my time worrying over what is not here yet. If I focus on what I choose to do, say, and feel in today, I am much more content and I see more of what He wants of me.
The journey is where we find value, making us who we are. I think I want to look to my finish line and see my Heavenly Father waiting for me with love, hope, and open arms; then I can strive everyday to find joy in my journey and finish well!
Journey With Me! 