With Christmas literally right around the corner, here are some wonderful Jane Jarrell quick ideas on ways to spruce up an Angel Food cake. Whether for kids or neighbors or visiting relatives, nothing beats a light sweet treat … with a cup of coffee, of course. Thanks Jane! … and thanks for walking the road with me. -Kay Nutella Stack—Cut 1 (9-inch) Chocolate Angel Food cake into thirds, place on a cutting board, using a serrated knife, cut down from the top of the cake and repeat to form three equal parts. Spread nutella between each layer and restack the cake. Top with a chocolate glaze and sprinkle the top with chopped almond Roca. Tiramisu Angel Food Cake–Prepared Angel Food Cake, ¾ cup strong black coffee, ¼ cup coffee liqueur, 1 (8-ounce) block cream cheese, softened, ¾ cup powdered sugar, divided, 3 tablespoons
Have you guys missed our friend Jane Jarrell? I sure have… so I tapped her for a guest post this week. Here are a few of her wise words to encourage moms that work in and outside the home. Listen, even if you aren’t paid by an employer right now, you’re still working and more than likely pressed from many sides to feel guilty about one thing or another. Thanks as always for sharing, Jane! … and thanks for walking the road with me. -Kay At work, you think of the children you’ve left at home At home, you think of the work you’ve left unfinished. – Golda Meir Work hard and cheerfully at whatever you do, as though you were working for the Lord rather than for people. – Colossians 3:23 The Guilt Trip Guilt baggage comes standard in motherhood, with a wide assortment of shades and sizes. Balancing work + marriage + financial
Today’s tasty tips are nice and cool. Maybe a sweet slice of Lemonade Pie will bring a little perspective and not so hot sunshine into our relentless weather. Thanks Jane!! … and thanks for walking the road with me. -Kay Quick Desserts, By Jane Jarrell Got a minute, make a dessert. Too hot to think straight? Try these cool recipes that are fast and refreshing. Mix a few and easy to find ingredients and you’re ready to satisfy everyone’s sweet tooth. Lemonade Pie 1 stick butter, melted 2 ½ cups graham cracker crumbs ½ cup chopped pecans 2 (8-ounce) cartons Cool Whip 2 (14 ounce) cans sweetened condensed milk 2 (12 fluid ounce) frozen Pink Lemonade Preheat oven to 350 degrees. Combine butter, graham cracker crumbs and pecans. Press the crust into the bottom of a 9X13 pan. Bake for 12 minutes or until the crust is a shade darker.
I’m not sure why our internet connection has been blitzing, but apologize for my late posting – again! If it is they heat that’s causing it, today’s idea from resident foodie Jane Jarrell is sure to cool us all off, in a healthy, Martha Stewart-y sort of way. Thanks for sharing Jane!… and thanks for walking the road with me! -Kay Jane’s Cool Summer Treats from Kay Wyma on Vimeo. Jane Jarrell, our resident foodie, shares an easy, cool and beautiful take on an age-old summer treat. Let her know what you think by commenting below.