Wednesday, January 2, 2013



Welcome to 2013.  It is here and 2012 is behind us.  Time to look ahead and prepare for the year to come.  We have been busy setting new goals, starting new lists, discussing new prayer requests and creating new budgets and spreadsheets.  Everything that comes with preparations for a new year is exciting but a little scary.  We don't know exactly what the new year will hold, but thankfully we know Who holds the days to come.  God knows what we will face, and we trust in Him to carry us through the year to come.  We pray whatever comes our way it will be used to bring Him glory!

Today's Verse for you in the new year
"The LORD bless thee, and keep thee:"  Numbers 6:24

Today is Wednesday so I have to share with you some yummy recipes.  If watching what you eat is one of your new year's resolution, these recipes are not going to help!  You might could use these chocolate goodies for the next special day on the calendar...Valentines Day (AKA - my oldest daughter's birthday so the countdown is on!)  These were my most asked for recipes of the Christmas season.  I ended up making 2 of the cakes because it was so tasty.  I have provided the links below and I hope your family enjoys.  

Giant Ganache Woopie Pie from Betty Crocker (A quick note of the 2 changes I made...I only used 1 stick (1/2 cup) of butter in the filling and I used milk chocolate chips in the ganache.) 

box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)
cup water
cup vegetable oil
cup butter or margarine, softened
jar (7 oz) marshmallow creme
cup powdered sugar
teaspoon vanilla
cup whipping cream
oz semisweet baking chocolate, chopped
  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 2In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
  • 3In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.
Caramel Cashew Clusters from Taste of Home


  • 2 pounds milk chocolate candy coating, coarsely chopped, divided
  • 1 cup salted cashew halves
  • 28 caramels
  • 2 tablespoons heavy whipping cream


  • Line baking sheets with waxed paper and butter the paper; set aside.
  • In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
  • In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.

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