"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future! "
Jeremiah 29:11

Thursday, April 24, 2014

Aww, It's So Cute!!

We found a little cute little visitor just hanging around on our porch this afternoon.
I sure hope it likes stink bugs! 


Friday, April 18, 2014

Hummingbird Cake

I have always heard about a hummingbird cake but had never seen nor made one.  Well, last week I was asked to make a dessert for the men's dinner at church and the first thing that came to mind was a hummingbird cake.  I found this recipe over at Ezra Pound Cake and just had to try it.  Not only was it DELICIOUS but it was pretty too, if I may say so myself!  (pats self on back!) lol


To make this recipe you will need the following:

Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped pecans, divided
2 chopped bananas

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans, or spray them with a nonstick spray. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; stir just until dry ingredients are moistened. Stir in pineapple, 1 cup chopped pecans and bananas. Spoon batter into prepared cake pans. Bake 25 to 30 minutes. Remove from pans, and cool immediately. When the cakes are completely cooled, spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, room temperature
1 cup (2 sticks) butter, softened
2 pounds powdered sugar
2 teaspoons vanilla extract
In a standing mixer fitted with a paddle attachment, combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.  Frost and decorate cake as desire.

ENJOY!

(Adapted from a recipe by Mrs. L.H. Wiggins (originally printed in “Southern Living,” Feb. 1978) Yield: 1 9-inch triple-layer cake)