Naturally gluten-free, this dark, rich, and deliciously moist cake is a 1-bowl delight! With a fudgy texture and plenty of chocolate flavors, your tastebuds will be happy eating this cake. Serve with powdered sugar, whipped topping, and fresh raspberries for a beautiful presentation of a delectable cake!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 3 hours, including cooling
Servings: 8 servings
Cooking Equipment
8-inch round cake pan
Parchment paper
Mixing bowl
Mixing cups and spoons
Flourless Chocolate Cake Ingredients
1/2 cup butter, cut into pieces
6 ounces Ghirardelli bittersweet chocolate, broken into pieces
2/3 cup granulated sugar
2 teaspoons espresso powder
1 1/2 teaspoons pure vanilla extract
4 large eggs, room temperature, blended together
1/3 cup unsweetened, dutch-processed cocoa powder
1/8 teaspoon salt
1/2 teaspoon baking powder
Whipped cream
Fresh raspberries
Powdered Sugar
Flourless Chocolate Cake Directions
Preheat oven to 350 degrees F. Position oven racks for a bottom rack and a center rack to be in place.
On the bottom rack, set a metal roasting pan filled with water up to 2 inches and let it heat up while the oven is warming up. This will ensure your cake remains moist while baking.
Using shortening, grease an 8-inch round cake pan, then, line with parchment paper and grease the parchment paper. These steps will prevent the cake from sticking.
Place the butter and chocolate in a medium microwave-safe bowl and melt in the microwave at 20-second intervals. Stir after each interval. Allow to cool for 2-3 minutes.
Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture.
Whisk in the eggs until smooth. The mixture will be heavy, like brownie batter. Whisk in the cocoa powder, salt, and baking powder.
Pour and spread the batter into the prepared cake pan.
When the oven temperature reaches 350 degrees F, quickly place the cake pan on the center rack and shut the oven door, trapping the steam inside the oven. The steamy oven will provide a baking atmosphere for an extra moist cake.
Bake the cake for 30 minutes. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out mostly clean with a few particles, it means the cake is done and moist.
Remove from the oven, place cake on a cooling rack and cool for only 10 minutes. Run a straight edge tool inside the edges between the cake and pan to loosen the cake. Quickly invert onto a serving plate and cool completely. This may take 1-2 hours.
Once cooled, top with whipped cream, raspberries and a dusting of powdered sugar.
Cover and store leftover cake in the refrigerator for up to 5 days.
Charlie’s homemade chocolate pie with my pie pastry-his favorite for 45 years!💗
Dr. Clara Carroll, Creative Director, Guess and Company
Winter, 2024
I have baked this chocolate pie for my husband for 45 years and he still asks for the same recipe. It is not only his favorite chocolate pie, it is his favorite pie!
My homemade pie pastry recipe is easy and enhances the flavor. Go the extra mile and make the pastry homemade. You’ll be so glad you did!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 pie; 6-8 servings
Cooking Tools
9-inch pie plate
Medium saucepan
Whisk
Chocolate Pie Ingredients
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon fine salt
2-ounce squares of bittersweet chocolate (use the best quality you can find – I use Ghirardelli Bittersweet Chocolate))
2 cups whole milk (I use lactose-free milk since I am lactose intolerant and I cannot tell any difference)
1 batch or can of whipping cream (this pie deserves the real thing!)
Favorite bar of chocolate, shaved
Chocolate Pie Directions
In a medium saucepan, combine sugar, flour, salt and chocolate.
Gradually whisk in the milk.
Cook and stir over medium-high heat till bubbly. Once the mixture begins to bubble, stir constantly for 2 minutes.
Remove from heat.
Gradually whisk about 1 cup of the hot chocolate mixture into the egg yolks. Whisk constantly to prevent the egg yolks from scrambling. Then, pour the chocolate-egg mixture back into the saucepan with the remaining chocolate mixture and whisk thoroughly.
Immediately return to medium-high heat and cook 2 minutes. Stir constantly to prevent scorching.
Remove from heat. Add butter and vanilla extract. Stir to combine.
If the eggs scrambled, pour the chocolate mixture through a sieve to catch the egg bits. This step will ensure the chocolate pie filling is creamy and smooth.
Pour the chocolate mixture into a baked pie shell.
Gently press wax paper over the chocolate mixture to prevent a “skin” from forming.
Once cooled, serve with whipped cream and chocolate shavings.
Store leftovers in the refrigerator.
ENJOY and make memories with the ones you love! 💗
Continually whisking the chocolate mixture to prevent scorching!
In central Arkansas, today it is cold with temperatures hovering around 10 degrees Fahrenheit and several inches of snow on the ground. Creamy risotto is one of my favorite comfort foods during the winter months. I have eaten risotto in some of the finest restaurants in New York City, Italy, and the comfort of my own home. It is a versatile dinner to enjoy alone and to enjoy with your family or friends.
This recipe pulls together leftover chicken and vegetables in your refrigerator. If you want the creaminess of risotto use only arborio rice, otherwise it’s just a rice and vegetable dish. Slow cooking the arborio rice releases the starch and gives the creaminess to this delicious dinner.
Use fresh parmesan if you have it and microgreens pack in even more nutritional value for you and your family. Make your salad and warm up your bread while the risotto is cooking. Then in about 35 minutes, you’ll have dinner on the table.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 generous servings
Cooking Equipment
Oversized Dutch oven or skillet with lid
Medium-sized saucepan
Wooden spoon
Chicken Vegetable Risotto Ingredients
1 pound mushrooms, wiped cleaned, and sliced
2 tablespoons butter
2 teaspoons fresh thyme or 1 teaspoon of dried thyme
1 teaspoon Italian seasoning, more if desired
1-2 pounds of leftover chicken or deli chicken, pulled or diced
32 ounces of chicken broth or stock, more as needed
½ teaspoon of saffron threads, optional but adds depth of flavor
1 tablespoon olive oil
1 tablespoon butter
1 sweet onion, chopped
2 cloves garlic, sliced
2 cups of vegetables of your choice, butternut squash, broccoli, carrots, peas, bell peppers, spinach, kale, etc., chopped
1 cup arborio rice (do not substitute or the risotto will NOT be creamy)
½ cup parmesan cheese, grated
½ teaspoon black pepper
Salt, as desired
Chicken Vegetable Risotto Directions
Heat chicken stock in a medium saucepan and keep warm on low heat. Add saffron threads to season the broth.
Melt 2 tablespoons butter in a separate skillet, add Italian seasoning and mushrooms. Cook over medium heat, stirring occasionally. Once the mushrooms have softened and released their juices, add the fresh thyme and lower the heat to simmer. Do not overcook. Set aside.
Heat oil and butter in a large Dutch oven over medium heat. Add the onion and cook until translucent.
Add garlic and cook for another minute or so until fragrant.
Add the 2 cups of chopped vegetables (except the fresh spinach and kale) and cook an additional 3-5 minutes or until slightly cooked.
Add the rice. Stir to coat fully in the butter and oil. Add more oil and butter, as needed, one teaspoon at a time.
Add the hot chicken broth one ladle at a time and stir often. Add more stock as the rice absorbs the broth. Be sure to add all of the saffron threads to the risotto. Scrap the bottom of the Dutch oven to combine the rich flavors together.
Repeat until all of the stock is used – about 20-25 minutes. Taste for tenderness of the rice. Sometimes I add a little extra warmed water to ensure the rice is fully absorbed with the liquids.
Add the fresh spinach or kale, if using. Stir gently.
Stir in the pulled chicken and stir gently.
Add the Parmesan cheese, black pepper, and salt. Stir gently.
Taste to ensure it is delicious! Add more seasoning, if needed.
Serve with sauteed mushrooms.
Garnish with your favorite microgreens.
Enjoy immediately with your favorite crusty bread and salad.
Oatmeal cookies are one of my all–time favorite cookies and reminds me of happy childhood memories surrounding baking and eating oatmeal cookies!!
The browned butter and toasted walnuts elevates the oatmeal cookies to gourmet status and delivers a grown-up flavor for a childhood favorite. The recipe remains simple and easy to share the memory making activity with your kids and grandkids.
I baked a batch for my Sunday night small group of adults and every last crumb was eaten before the evening ended. Someone in the group said he needed a cup of coffee, or a glass of milk to go along with the cookies – they are that good! Try them out and share with your friends and family. Their taste buds will be happy because of your good deed!
Prep Time: 20 minutes
Baking Time: 10 minutes
Total Time: 30 minutes
Servings: 3 dozen cookies
Cooking Equipment
Doughmaker cookie sheet
Mixer
Measuring cups and spoons
Ice cream scooper
Parchment paper to fit the cookie sheet
Oatmeal Raisin Walnut Cookie Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
3 ¼ old-fasioned rolled oats
1 ¼ cups raisins
1 cup butter, browned
1 cup brown sugar, packed
½ cup granulated sugar
1 cup chopped walnuts, toasted
Oatmeal Raisin Walnut Cookie Directions
Preheat oven to 350ºF.
Using a saucepan, brown the butter on medium heat. Stir constantly! The butter will melt, get foamy, boil, then, the milk-fat will brown. Keep your eyes on this process – it can burn quickly. This process takes 5-8 minutes. Once the butter is a caramel color, remove from heat and pour into a shallow heat-proof dish (I use a pie plate). Be sure to scrap the saucepan and get every last particle of browned butter – the cookies will thank you! The butter needs to solidfy before using because the butter cannot cream with the sugars unless in a solid form.
While the butter is cooling, toast the walnuts in a skillet over medium-low heat for about 5 minutes. Stir often. The walnuts will give off a nutty aroma when they are toasted (or just taste them for the toasted flavor). They will burn quickly just past the toasted stage – keep your eyes on them. Pour toasted walnuts into a shallow dish and allow to cool before adding to the cookie dough.
In a bowl, add the flour, salt, baking soda, and cinnamon and whisk together.
In a separate bowl, whisk together the eggs and vanilla extract.
In a third bowl, mix the oats and raisins.
Once the butter is cooled and solidified, add the butter and sugars to a mixing bowl. Using the paddle attachment, cream together for 2 minutes until light and fluffy. Scrap the sides and bottom of the mixing bowl frequently.
Gradually, add the egg mixture until everything is combined. Scrap the sides and bottom of the mixing bowl.
With the mixer on low speed, add the flour mixture in small batches. Mix only until everything is well combined. Scrap the sides and bottom of the mixing bowl.
On low speed, add in the oatmeal, raisins and toasted walnuts until evenly distributed.
Using a tablespoon ice cream scooper, scoop out balls of dough and place on a cookie sheet about two inches apart. Do not compress the balls.
Bake for 10-12 minutes.
Cool cookies on cooling racks.
ENJOY and make memories with the ones you love! 💗
Deliciousness filled with oatmeal, raisins, walnuts and cinnamon!!Share with your family and friends!
Roasted vegetable and tomato soup with garlic-rosemary flatbread. Yummy lunch on a cold day!
The soup is inspired by two of my favorite chefs, Ina Garten, and The Pioneer Woman, Ree Drummond. They are my “go-to” chefs when I want to create something yummy!
First, I cleaned, peeled and cut into chunks severeal vegetables that were available in my kitchen.
I used about 2 pounds of tomatoes – a variety of mostly organic tomatoes. I prefer organic when I can get access to them. I cleaned them and left whole. I used cherry tomatoes, Roma and vine-ripened garden variety (from the grocery store).
Next, I cleaned and cut into chunks 2 yellow squash, 1 zucchini, 4-5 peeled garlic cloves (left whole), 2 yellow onions (peeled and cut into chunks), and 6 carrots (peeled and cut into chunks) -my favorite vegetable!
Line a large roasting pan with parchement paper. Add the raw vegetables and drizzle with 2-3 tablespoons of olive oil. Sprinkle about 1-2 teaspoons of Italian seasoning and coat the vegetables thoroughly.
NOTE: I make my own Italian seasoning with fresh rosemary from my garden. I’ll share the recipe with you sometime – it smells heavenly!
Roast in a 400 degree oven for about 20-25 minutes – until tender and slightly browned. Gently stir the vegetables after about 10 minutes of cooking.
In my Lodge enameled stock pot, I added the roasted vegetables, 2 containers of San Marzano whole tomatoes, and 2 boxes of organic vegetable broth. Also, added about 2 tablespoons of tomato paste (I like the tube variety).
I make homemade basil pesto with fresh basil from my garden. So, I added an 8-ounce jar of my homemade pesto to the pot along with a crushed bay leaf.
Bring to a slight boil, then simmer on low for 30 minutes.
Serve with grated parmesan cheese, sprinkling of dried basil leaves and bread of your choice.
NOTE: I am lactose intolerant so I don’t add any dairy other than the parmesan cheese. I can tolerate the parmesan cheese so that is my dairy fix!
Enjoy! A grilled cheese would be awesome. Sometime I will share my daughter’s recipe for 3-cheese grilled cheese – my grandson loves it!
“Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9
My daughters and I enjoy the War Eagle Fall Arts and Crafts Fair. It is one of our favorite things to do together. Months in advance, we mark it on our calendars and begin talking about the fun we will have together. My two daughters and I drive up to Northwest Arkansas on Friday and go to as many crafts fairs as we can and spend most of Saturday walking through the War Eagle craft booths.
It is a weekend just as much about the food as it is the crafts.
One year we arrived very early to eat breakfast at the famous War Eagle Mill restaurant. We shopped in the downstairs gift shop, then made our way upstairs to the 2nd floor to enjoy our breakfast. A line was beginning to form, and usually, that means something good is about to happen, and we were not disappointed. We enjoyed a plate of eggs, biscuits, pancakes, gravy, sausage, and bacon with hot chocolate and juice. YUM! It was a cold morning, and the hot breakfast warmed us for a day of oohing and aahing at crafts and creative art.
Another food favorite at the War Eagle Craft Fair is the Apflestrudels!
Many events in 2020 have been canceled, including the annual fall War Eagle Craft Fair, so I attempted to recreate the War Eagle Apfelstrudel, and it took a couple of tries to get it just right.
The first time the pastry was tasty but chewy. The second and third attempts were near perfection and delicious! The pastry was light and buttery, with the apple filling tender and flavorful. The maple-vanilla glaze added another dimension, enhancing the fall flavor. Honeycrisp apples are one of my favorites, so that is what I used in the latest rendition, but any variety of apples will work.
In all of the changes this year, God has provided many opportunities to remain strong and courageous. At the beginning of the COVID-19 quarantine, I baked and baked scrumptious foods like cinnamon rolls, raspberry rolls, brownies, cookies, French croissants, morning buns, chocolate pies, fried apple pies, and more and more. Yummy! In reflection, I can see that through baking, I can control the ingredients, measure, mix, and even turn on the oven and set the temperature. In April, I started making lists of people I know who are hurting from life challenges and people for whom I have great admiration and gratefulness because of their positive impact on my life. During physical distancing and with a mask on, I have delivered baked goods to front porches with a text to my friend upon delivery. We give a distanced greeting to each other with a wave and an air hug.
Joshua 1:9 is a reminder from the Lord to “Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord you God will be with you wherever you go.”
Just as Joshua was to draw his strength from the Lord God, we, too, are not to be dependent on our intelligence, brute strength, and experiences. We are to place our trust in the Lord our God. He has promised to be with us wherever we go. Amen to this promise!
I have learned that being strong and courageous also means encouraging those around me to be strong and courageous. Life is just hard, and people are hurting. I ask God to send me people to share my gift of baking and serving. I pray my service is a blessing to the receiver because I know I am encouraged to do the service.
How do I do this? What are my 1-2-3 steps?
I really do not know. What I do know is to read God’s word every day. I see two basic concepts that help me to grasp what this means ultimately.
First, I immerse a part of each day in God’s word. I read, ponder, write in my journal, write prayers, and give thanks for all that God blesses me within this life of mine. I look for things in my day to show gratitude, and I write them in my journal. Then, I pray to thank God.
Second, when I am in the worst of times and in the best of times, I am reminded God is always with me and goes with me wherever I go. He is my leader, the frontman, and guide. God protects me and gives me the wisdom to take wise steps. He serves as my rear-guard and protects me from behind. God is committed to being with me all the days of my life.
He provides the strength and courage I need every day.
I am grateful to Lord Jesus, my God, and the Holy Spirit for being with me every moment of every day.
I am grateful for people to bake for and serve.
I am grateful God gifted me with the desire to bake, cook, try out recipes, and share with friends and family.
I am grateful God blesses me with a well-equipped kitchen and ingredients.
I am grateful for the means to purchase quality ingredients and the necessary tools to bake.
I am grateful for my family and dear friends who are willing to try out my latest baking adventure!
My ministry is through sharing my gift of baking. So that you can share, too, here is my recipe – adapted from several other bakers, and I appreciate them sharing their wisdom both online and in cookbooks.
I think my office folks enjoyed the Apflestrudlel!
Here is my recipe I used to make the Apfelstrudel. Enjoy!
Pastry (makes 2 pie shells):
2 cups all-purpose flour (King Arthur is my favorite)
1 teaspoon salt
¾ cup plus 2 tablespoons Crisco, cold
5 tablespoons ice-cold water
In a medium bowl, mix together the flour and salt. Add the Crisco to the flour mixture using a pastry blender just until it is pea-sized crumbs. With a fork, add the ice-cold water 1 tablespoon at a time gently incorporating each tablespoon at a time to the flour mixture. Using your hands, form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes. DO NOT KNEAD the pastry – gently mix the ingredients and form into a ball. Use the entire pastry ball for the Apfelstrudel. Roll out on a lightly floured parchment paper to a rectangle about 10” x 13”. Transfer the pastry on the parchment paper to a flat cookie sheet (I like DoughMaker baking pans).
Apple Filling:
While the pastry is chilling, mix up the apple filling.
3 medium-sized apples, cored, peeled, and cut into small 1” squares (any variety or use a mixture of your favorite apples OR just what you have on hand)
2 tablespoons of lemon juice
3 tablespoons of brown sugar, packed
1 heaping teaspoon cinnamon
¼ cup walnuts, chopped
2 tablespoons butter, melted
1 tablespoon of milk (see note below*)
Preheat the oven to 400 degrees F. Using a pastry brush, cover the pastry square with melted butter (about 1 tablespoon). Mix the chopped apples, brown sugar, lemon juice, cinnamon, and walnuts. Add 1 tablespoon of melted butter. Spoon the apple mixture down the center (lengthwise) of the pastry rectangle. Make 1 inch wide slits out to the side of the apple mixture. Fold the end of the pastry over the apple mixture and criss-cross the pastry over the apple mixture down the center. See the completed apple strudel for a guide.
Brush apple strudel pastry with 1 tablespoon of milk (*I use lactose-free since I am lactose intolerant but I’m sure whole milk or heavy whipping cream adds great flavor). The milk helps the pastry create a golden brown color while baking.
Bake for 20 minutes at 400 degrees F. Then, reduce the temperature to 375 degrees F and bake for 10-15 minutes or until the pastry is golden brown and the apples are tender (check with a toothpick).
Maple-Vanilla Glaze:
½ cup confectioner’s sugar heaped measurement
2 tablespoons maple syrup
1 tablespoon milk
1 teaspoon vanilla extract
¼ cup walnuts, chopped
Blend with a whisk and drizzle over the apple strudel. Sprinkle the chopped walnuts over the maple-vanilla glaze. I like it as a warm pastry but room temperature is good, too.
I am grateful for eager recipients of my baking. This week it was homemade pumpkin bread wrapped in You’ve Been Booed! wrappings! Lots of happy eaters in my office building!
15 oz. can of pumpkin
4-large eggs
½-cup canola oil (sometimes I substitute applesauce for the oil – I cannot tell a difference in flavor nor texture)
2/3-cup water
3 ½-cups all-purpose flour (sometimes I use ½ all-purpose and ½ whole wheat)
2 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly ground nutmeg (freshly ground makes a HUGE difference in flavor!)
½ tsp. salt
3 cups granulated sugar
1-cup chopped pecans (sometimes I use walnuts)
Preheat oven to 350 degrees Fahrenheit. Spray two-6 cup small Bundt pans with non-stick cooking spray. I, also, use a small pumpkin shaped mini-cupcake pan (NOTE: bake about 20 minutes).
In a large bowl, whisk together the flour and next 6 ingredients.
In a medium bowl, whisk together the pumpkin, eggs, oil and water.
Stir pumpkin mixture into the flour mixture until well combined.
Stir in nuts.
Fill small Bundt pans to about 2/3 full.
Bake for about 20-25 minutes until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes, and then cool completely on wire racks.
In December of 2019, I decided to choose a word to carry me through 2020. Selecting a “word” for the year was a first for me, and at the time, I did not realize the positive impact of choosing JOY would have on me in 2020.
I have learned that gratitude is the mother of JOY, and throughout 2020, I have learned it is not joy that makes me grateful; it is gratitude that makes me joyful!
Gratitude is a whole way of looking at life. For me, gratitude is the appreciation of what is valuable and meaningful; it is a general state of thankfulness and appreciation.
I have given a lot of thought to making gratitude a daily choice. Some people may think gratitude is a pleasant emotion that comes and goes, and something celebrated on the Thanksgiving holiday. However, I have found that genuine gratitude is about finding the good in others, my surroundings, and in myself every day.
A friend shared a text with me. She wrote, “Well, that bread was a HUGE hit!”
Her youngest daughter said, “This is DE-licious!” after one bite of my homemade sourdough bread.
Her sister said, “That crust is so good… it’s like it…” and her brother finished her thought by saying, “Well, she loves us so much she must have sprinkled it with LUUUV!”
Her husband said, “Well, mom, I think we need a bread starter!”
My friend said, “I just sat without saying words, letting the occasional ‘Mmmmm’ spill from my lips!! It is amazing and we thank you for your kindness!”
So long as thankfulness is possible, then joy is always possible.
Baking my homemade sourdough bread takes time, it is messy, and I have to plan because it is a 3-day process.
As messy and time consuming that bread baking can be, I am grateful for the Lord’s gift to bake and for the pull to take a loaf to my sweet friend and her family. I am thankful she was my graduate assistant “back in the day,” and we have remained friends for life. The gratefulness from her family has filled my heart.
One of the incredible truths about gratitude is that it is impossible to feel both the positive emotion of thankfulness and a negative emotion such as anxiety or fear at the same time.
As I practice gratitude, I am learning to focus on the present and to be in the moment. I listen for the leaves rustling, the rain splattering, and the chatter of children. I am finding joy in my daily life.
I am learning to literally rewrite the neural pathways in my brain by choosing gratitude because life is complicated, messy, and takes time. I am learning to be happy right now and to finish strong while living with a grateful heart.
I am grateful for the gift of baking and sharing it with others.
I am grateful to realize my baking is a gift from God, and he encourages me to serve others for Him.
I am grateful to have the heart to look for ways to serve through baking.
I am grateful for ingredients to bake, a kitchen with working appliances, and the tools to make baking easier.
I am grateful for family and friends who enjoy my baking.
I am grateful for a fresh today and I look forward to tomorrow.
“Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.” James 1: 17
“…each of you has your own gift from God: one has this gift, another has that.” I. Corinthians 7:7
A few weeks ago, I received a letter in the mail detailing the worker’s compensation I should be receiving for losing my job. My first thought was “Oh my, I have been fired, laid off or will be very soon!” Then, the human resource office from my place of employment contacted me about an unemployment compensation request they received in my name. To say the least, my heart stopped beating and I broke out in a sweat! Since I am employed full-time, HR sent me a link to contact the appropriate offices to file a report of fraudulent activity with my personal identity information.
Upon filing a police report, I learned that a crime family has filed more than 40,000 unemployment claims fraudulently and that is just in Arkansas. The crime family obtained social security numbers and detailed employment information to take advantage of the COVID online claim system.
When this happens, the Attorney General advises to make contact with the police, the social security office, the bank, the unemployment claims office, the Federal Trade Commission, and the credit bureaus in addition to putting fraud alerts on accounts and 7-year extended fraud alerts on credit reports. It is truly a hassle!
I pray that I am contacting all of the “right” offices.
Therefore, I bake.
I bake to release tension and stress. I bake to create. I bake to show my gratitude to dear friends who support me on this journey. I bake to feel my Danish bread whisk blend together the flour, sugar, eggs, oil, cinnamon, nutmeg and vanilla flavoring. I bake to smell the pumpkin and cinnamon in my kitchen.
I baked pumpkin bread for a dear friend who is recovering from heart surgery. I sat at her kitchen table and listened to her telling me how life has changed. She shared with me how much she misses her husband who passed away recently. I set up a card table in her garage for the grocery delivery person because she cannot pick up heavy items. She asked me to come back to see her again soon. In this short visit I again recognized, the credit identity theft is an inconvenience, but people are most important.
I walked back to my car reminding myself my identity is not in this earthly world. My identity is eternal. A credit report, a social security number, and a credit score do not define my identity. My identity is who I am becoming. My journey on earth massages me into the woman God planned for me to become, and He is where I find my identity.
I am grateful for systems and processes to follow when fraudulent activity occurs.
I am grateful for people in these offices willing to help with compassion.
I am grateful for pumpkins, cinnamon, nutmeg, and vanilla flavoring.
I am grateful for crisp fall weather, eating outside on the patio, and needing a light jacket.
I am grateful for my family and friends in heaven cheering me on.
I am grateful for my family and friends on earth cheering me on.
I am grateful for God the Father, my Lord Jesus Christ and the Holy Spirit watching out for me and guiding me through this life towards a home in heaven.
When I feel anxious, and overwhelmed, I find that making time to do what I love helps me maintain balance in my life. Baking provides for me an enjoyable experience because it is a known structure and utilizes my experiences and skill-set to create delicious outcomes.
Mihaly Csikszentmihalyi calls this working in my flow with such intensity that there is no attention left over to worry about life issues. Baking helps me with that balance so I can focus on things I am grateful for which leads to more fully experiencing happiness and joy.
Harding University offers to faculty the opportunity to live and teach for a semester in Italy. One summer my family lived in Harding’s Italian Villa in the hills of Tuscany. We traveled throughout Italy and visited France during a week of traveling Europe. While in Europe visiting coffee bars (we call them cafés), I learned the art of enjoying beautifully handcrafted pastries. Eating in the many coffee bars sparked my interest in mastering European pastries and this spring I was able to continue on my baking journey.
One of my favorite Italian coffee bars in Florence is Caffe’ Gilli. Their window display is overwhelmingly enticing and pulls me in to get a pastry with my tea.
So, during the COVID-19 “stay at home” period, I perfected baking French croissant rolls. For my birthday one year, my friend, Jan, gifted me with the San Francisco Tartine Bakery cookbook and I mostly follow the croissant roll recipe in their cookbook.
The preparation process is soothing to my baking soul and I find comfort in opening up my kitchen pantry and pulling out the flour, sugar, and salt. The rhythm of opening the refrigerator to gather eggs, butter and milk is calming. The pulse of selecting the just right mixing bowl, measuring cups and using my mom’s metal measuring teaspoon sustains the artistic DNA in me. I find delight in choosing between my new French, piano and Danish dough whisks and I thoroughly enjoy using my Carrara marble rolling pin! It makes me happy to use fun and high-quality ingredients and tools while creating.
Reading and re-reading the recipe is delightful for me because I see cooking as similar to developing a story with more successes than challenges, and, most always, has a beautiful (and delicious) ending. Accurate measuring, mixing and kneading the dough gives me satisfaction and cultivates a sense of purpose in creating “flow” time. Being in my kitchen helps sustain me when I cannot make sense of the world around me.
Here are a few pictures of my creative work in my kitchen including my laminated croissant dough ready for the freezer.
I do not always get it perfect but when I get it right – it is really delicious and beautiful!
I am grateful for family and good friends who know me well and still accept me!
I am grateful for working appliances and equipment to support my baking addiction.
I am grateful for the finances to purchase good quality ingredients.
I am grateful for family and friends who are willing to try out my baking adventures.
I am grateful for using my gifts to serve others.
I am grateful that gratitude enhances happiness and joy.
I am grateful for the gift of baking – it truly sustains me and I get to share with friends and family.
A leading scholar on gratitude, Dr. Robert Emmons, notes that “being grateful is an acknowledgement that there are good and enjoyable things in the world.” I agree with him and one of the ways I find joy is baking in my kitchen.
Be strong. Be brave. Be fearless. You are never alone. Joshua 1:9 Sometimes I forget who I am and to whom I belong. Joshua reminds me I am never alone and to be strong and courageous. My kitchen helps me to reconnect to the woman I am and the woman I am becoming. I am grateful.
ClaraJCarroll 