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We all gotta eat, but man does not live on bread alone

Posts tagged diy

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Maple Syrup Sweet Potato Butterscotch Cake With Marshmallow Frosting
Ingridents:
2 ½ cups all-purpose flour 1 ¼ tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 cup unsalted butter, at room temperature 1 cup granulated sugar
1/2 cup brown sugar 1 tsp. vanilla extract 2 eggs, at room temperature3 Tbsp. sour cream1 1/2 large sweet potatoes
1/2 cup Maple Syrup 1 cup butterscotch chips
First things first….
Preheat oven to 350 degrees. Lightly grease two 9in round cake pans.
Now You’re ready!
Bring a pot of water to a rapid boil. Place sweet potatoes in boiling water and boil for 40 minutes. Boil potatoes until you can stick a fork through them. You want them to be nice and soft. When sweet potatoes are soft run them over cold water and peal skin off of potatoes.
Break potatoes in half and place in mixing bowl with 1C of butter. Mix until smooth.
Meanwhile…
Mix dry ingredients together in separate bowl. Place flour, baking powder, baking soda and salt in small bowl and stir until well blended.
Add Sugar and brown sugar to sweet potato and butter mixture. Mix until smooth. About 2 minutes. Once smooth add vanilla extract and mix an additional 30 minutes. Add eggs one at a time mixing well after each addition.
Once eggs are well incorporated add half of dry ingredients to sweet potato mixture, scrape sides of bowl and add sour cream then the rest of dry ingredients. Once mixed through stir in butterscotch chips. Be sure to taste batter. It is awesome!
Bake in a preheated oven for 40 minutes. Bake until toothpick inserted in middle of cakes comes out clean or with crumbs. But, no batter on toothpick.
Let cakes cool on wire racks for 5 minutes. Flip cakes on to serving plate and brush tops with maple syrup. Maple syrup will sink into warm cakes. :)
Sweet Potato Cake Adapted From Culinary Concoctions By Peabody Baker http://www.culinaryconcoctionsbypeabody.com/2011/05/04/banana-butterscotch-chip-cake/
Marshmallow Frosting:
1/2 cup butter (1 stick), softened
1 tablespoon vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
Cream butter until nice and fluffy. Add vanilla extract and Marshmallow fluff. Mix well. Sift powdered sugar and gradually add powdered sugar until frosting consistency reaching your liking. Frost cooled cakes.
Frosting Recipe From http://www.howsweeteats.com

Maple Syrup Sweet Potato Butterscotch Cake With Marshmallow Frosting

Ingridents:

2 ½ cups all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar

1/2 cup brown sugar
1 tsp. vanilla extract
2 eggs, at room temperature
3 Tbsp. sour cream
1 1/2 large sweet potatoes

1/2 cup Maple Syrup
1 cup butterscotch chips

First things first….

Preheat oven to 350 degrees. Lightly grease two 9in round cake pans.

Now You’re ready!

Bring a pot of water to a rapid boil. Place sweet potatoes in boiling water and boil for 40 minutes. Boil potatoes until you can stick a fork through them. You want them to be nice and soft. When sweet potatoes are soft run them over cold water and peal skin off of potatoes.

Break potatoes in half and place in mixing bowl with 1C of butter. Mix until smooth.

Meanwhile…

Mix dry ingredients together in separate bowl. Place flour, baking powder, baking soda and salt in small bowl and stir until well blended.

Add Sugar and brown sugar to sweet potato and butter mixture. Mix until smooth. About 2 minutes. Once smooth add vanilla extract and mix an additional 30 minutes. Add eggs one at a time mixing well after each addition.

Once eggs are well incorporated add half of dry ingredients to sweet potato mixture, scrape sides of bowl and add sour cream then the rest of dry ingredients. Once mixed through stir in butterscotch chips. Be sure to taste batter. It is awesome!

Bake in a preheated oven for 40 minutes. Bake until toothpick inserted in middle of cakes comes out clean or with crumbs. But, no batter on toothpick.

Let cakes cool on wire racks for 5 minutes. Flip cakes on to serving plate and brush tops with maple syrup. Maple syrup will sink into warm cakes. :)

Sweet Potato Cake Adapted From Culinary Concoctions By Peabody Baker http://www.culinaryconcoctionsbypeabody.com/2011/05/04/banana-butterscotch-chip-cake/

Marshmallow Frosting:

1/2 cup butter (1 stick), softened

1 tablespoon vanilla extract

1 1/2 cups marshmallow fluff

3 cups of powdered sugar

Cream butter until nice and fluffy. Add vanilla extract and Marshmallow fluff. Mix well. Sift powdered sugar and gradually add powdered sugar until frosting consistency reaching your liking. Frost cooled cakes.

Frosting Recipe From http://www.howsweeteats.com

Filed under food cake recipe sweet potato baking homemade diy marshmallow frosting butterscotch

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Evening Devotion: Be A Christian Witness!

The people of this world are looking NOT for some ideas of doctrine. They LOOK TO YOU for Christian character. The acknowledgement of theological truths comes later. But initially, what you will be to them is a witness who shows them that being a follower of Christ is about service; and that the people who are of the Kingdom are a people of practice, of prayer, and of perseverance.

-Aj Neugebauer LCMS pastor

Filed under Christianity Christian Jesus God witness faith lcms Lutheran prayer show by example diy

1 note &

What’s for breakfast? Donut French Toast!
Don’t throw away your old donuts! They make awesome french toast!
Simply slice donuts in half ( I used plane cake donuts. Easier to fry without the frosting.) Dip each side of the sliced donuts into a mixture of eggs, milk and cinnamon. Once fully coated place donut halves into a well buttered skillet. Fry each side until golden brown. Top with sifted powered sugar. Serve and eat!

What’s for breakfast? Donut French Toast!

Don’t throw away your old donuts! They make awesome french toast!

Simply slice donuts in half ( I used plane cake donuts. Easier to fry without the frosting.) Dip each side of the sliced donuts into a mixture of eggs, milk and cinnamon. Once fully coated place donut halves into a well buttered skillet. Fry each side until golden brown. Top with sifted powered sugar. Serve and eat!

Filed under breakfast dessert diy donut doughnut food french toast doughnuts donuts