I find myself with thoughts of preparation, though out the Advent season.
I make myself lists, because my brain is so full of “things to do.”
First, there is the preparing of our house! Decorations, lights!
(I have to keep track of the little Nativity Set pieces this year… someone keeps walking off with baby Jesus.)
Then there is the baking preparations…YUM!
Preparing for the birth of our Savior Jesus – Immanuel “God with us”
Through this Advent season, I am reminded of the wonderful gifts God has given us. Most importantly, His son, who comes swaddled and ready to be opened and welcomed into our hearts. He brings hope, joy, and peace to our weary souls. He fills the deepest longings within us. He satisfies that unquenchable thirst within us. He fills us overflowing, so that we can share His gift with those around us. He brings light into the darkness. And when we have “opened” His gift, we can be His light – we aren’t to keep this gift to ourselves…
“This little light of mine, I’m going to let it shine.
Hide it under a bushel, NO! I’m going to let it shine!”
Recently, I picked up a German cookbook from our region, and discovered, much to my delight, that the recipes were divided up by season. My hubby has recollected, many a time, about a plum cake he remembers eating as a child. And since it is plum season, I quickly turned to “September” in my new cookbook, in search of this Plum cake.
Low and behold, I found it, made it, and thoroughly enjoyed it!
My sister got me this cookbook when I was home last year, and the photo on the front cover has been tempting me ever since.
And since rhubarb is in season now, I thought I should give it a whirl.
(Oh boy, oh boy!!)
The dough is made up from a corn flour, flour, and corn meal base.
I made up the rhubarb/raspberry compote the day before, so it was all ready to be plopped in the center of the tarts. The original recipe doesn’t call for raspberries. It actually calls for dried hibiscus flowers. I didn’t have any handy, and thought raspberries sounded tastier. 😉
Ready to go in the oven… but first the freezer over night.
So when I was trying to think of a “special” birthday cake, I decided I should do a car theme.
Growing up, my mom would always make me a “special” birthday cake. Every year I was excited to see what she would come up with. It always had some sort of treat on it, like candy or a toy, and it would have a theme. My mom is super-creative (although, she would humbly disagree). I had her making me “special” birthday cakes all the way up to when I left for college. I guess I’m just a kid at heart. 🙂
And I love surprises. 🙂
Anyway, inspired by my mother’s genius, here is what I came up with. Enjoy!
I am all for and I do want to get into a regular habit of posting on my blog… it’s just, life keeps getting in my way. Or rather, other things have trump over my blog.
For the last 18 days, we have had sick children in our house. That means we are up in the night, leaving us less energy during the day light hours. But we are still functioning and hope that we are seeing the light at the end of this sick tunnel.
One of our boy’s classes had a special performance and coffee/cake time for the parents this last week. I unfortunately couldn’t go, because I had a sick baby at home, but sent my hubby with some banana bread and a camera to document this momentous event for me. He was our little tambourine man, and did awesome!! Right on the beat. 🙂
We also hosted an ‘open house’ for our church this Sunday. I baked throughout the week, and had cookies and 2 German cheese cakes and lots of other snacks for our guests. About 10 people came and we enjoyed the afternoon together chatting, eating cake and sipping coffee. (Love that part of German culture!!)
As I type, my sick baby is sleeping on the bed, with one of my boys “looking after” her. Sweetness.