My Keeping Room

Hi, everyone! Since I last wrote, a lot has happened. I've learned some great things while trying new recipes and I've finished a couple of projects. I'll fill you in on those, but first, how are you doing with your resolutions? I've really been enjoying my One Year Bible and have been keeping on task with reading. I have often started out intending to read the entire Bible, but get sidetracked along the way when I come to something that interests me and soon find myself reading things all out of order!

Others of my resolutions?
- For my self-improvement, I'm reading The Pursuit of God by Tozer.
- Sewing is all moved and organized (just need  labels on a few more things)
- There are a few more things in my freezer ready to go
- The "pantry" is stocked and I've only had to shop a couple of times (yeaaa!)

(You may notice the exercise and weight loss are glaringly absent from the list. My excuse? I've been baking for too many occasions and had too many goodies left-over, [mustn't waiste waste, you know] and I pulled a muscle or something and can't exercise. No, really. It's true! Honest!!)

Recent reasons to eat? Church dinner after speaking in Union, IA, the Superbowl party at our house, a ladies' meeting, and an early Valentine's dinner with the area pastors and their wives. We met in Ottumwa for the evening and had an amazing homecooked meal followed by a dessert buffet of all-chocolate items brought by the ladies. Wow! Choosing was tough! I made something I'd seen online that fascinated me - Hi Hat Cupcakes. It traces back to Martha Stewart, but if you'd like to get the recipe and see some really beautiful pictures, check out this link: www.bakerella.com I've included my pictures just to prove I actually did it!

I made small cupcakes because they are really rich, and I knew there'd be lots of choices that evening. Of course, I had to make a practice batch to make sure they'd work and be worthy and which we're still trying to finish.

 They get a cooked, fluffy frosting piped on, and then. . .

 They get dipped in melted chocolate!

Little lace doily wraps made them extra fancy and they looked great on the serving plate I took along.

 The recipe looks long and intimidating, but it really isn't. Go ahead. Give 'em a try for Valentine's Day!

Use whatever chocolate cake recipe you like for the cupcakes and then get on to the fun part.

Ingredients for frosting:
     1 3/4 c sugar
     1/4 c water
     3 large egg whites
     1/4 tsp cream of tartar
     1 tsp vanilla extract
     1 tsp almond extract (you could experiment with other flavors - peppermint would be good!)

Ingredients for chocolate coating:
     2 c chopped (about 12 ounces) semisweet chocolate ( or just use chocolate chips if you  like
            shortcuts like I do)
     3 Tbsp canola or vegetable oil

1. Prepare the frosting: In a large heatproof bowl, *combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
2. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
3. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
4. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

(*I found that heating and stirring the water and sugar first helped the sugar dissolve much better. Just start beating before adding the egg whites and cream of tartar to the warm sugar/water.)

One other thing. A lot of you know what a bargain hunter I am, so I'm throwing in this little bit of news just for you. Ed dropped me off at Good Will to pass time while he ran an errand, and you'll never guess what I found. A wing-back chair. Now that's nothing unusual, but are you ready for the price? $6.38!! (Everything there ends with .38) It was super clean and in great shape except for the ends of the arms. I fell in love, took it home, and made arm covers from upholstry samples I'd been given. The chair is now sitting in my "keeping room" and has become my favorite place to sit.

Just in case you didn't believe me!

 Before . . .






















After . . .

Good news from Psalm 32:7-8 says, "Thou art my hiding place; Thou dost preserve me from trouble; Thou dost surround me with songs of deliverance
    "I will instruct you and teach you in the way which you should go; I will counsel you with My eye upon you."

What a great encouragement for the days ahead!