i am baker http://iambaker.net Confections & Creations Sun, 01 Feb 2015 18:28:11 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 my birthday cake http://iambaker.net/chocolate-layer-cake-with-chocolate-chip-cookie/ http://iambaker.net/chocolate-layer-cake-with-chocolate-chip-cookie/#comments Sun, 01 Feb 2015 17:54:18 +0000 http://iambaker.net/?p=47346 Chocolate Layer Cake with Chocolate Chip Cookie Dough Layers and Chocolate Buttercream!

As is the tradition in our home, I make my birthday cake. Not because others won’t, but because baking cakes is my passion as well as my profession. My birthday is one of the few times a year that I throw all good business sense out the window (easy recipes, easy assembly, less time, etc.) […]

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Chocolate Layer Cake with Chocolate Chip Cookie Dough Layers and Chocolate Buttercream!

As is the tradition in our home, I make my birthday cake.

Not because others won’t, but because baking cakes is my passion as well as my profession. My birthday is one of the few times a year that I throw all good business sense out the window (easy recipes, easy assembly, less time, etc.) and simply make something that moves my soul.

I know, I know, it’s weird to say that cake moves your soul. But I am not talking about just the eating of it, I am talking about the creativity behind it. The thought and the detail and the energy that is lovingly poured into prepared cake pans along with silky chocolate batter.

If you are a baker, you know.

This cake literally took a day to make. I spent hours on those curls, painstakingly perfecting the method and the design before finally getting the hang of it.

(I will be sharing a separate post this week on how I make mini chocolate curls!)

But while I carefully made curl after curl after curl I watched my favorite show, Murder She Wrote. And I hung out with my kids in the kitchen while they told me about Angry Birds Go-Carts and what they dreamt about the night before.

And I enjoyed every last stinkin second of it.

I tell you in all honestly, even if I never blogged again (which is something I consider on a daily basis, as I never really seem to know for certain if my blog is honoring God or the goals I have for myself and family) I would still bake. I would bake weekly, even on the hottest summer days and even when it would be easier to buy something from the store.

Baking, decorating… creating edible art propels this often mismatched, stain covered, work-at-home mom of five through long chore laden days. It feels like I have purpose.

 

And like me, this cake is a bit of a mess. The outside and the inside are totally different.

This cake acts like it has it all figured out. That each curl and each swipe of frosting is exactly where it is meant to be.

But then you cut into it. And nothing matches the outside.

It’s rough and complicated and unique.

Like me. Like you.

chocolate layer cake with chocolate chip cookie layers

Ingredients

    chocolate layer cake
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons McCormick® vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)
  • Chocolate Chip Cookies
  • 2 cups cake flour
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoons coarse salt
  • 1 1/4 sticks (3/4 cup) unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon McCormick® vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • Chocolate Buttercream
  • 1 1/2 cups butter, at room temperature
  • 4 cups powdered sugar
  • 3/4 cup cocoa powder
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons McCormick® vanilla extract
  • pinch table salt

Instructions

  1. Instructions
  2. Chocolate Cake
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared (buttered and floured or non-stick baking spray or Goop) 8-inch round cake pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  7. (If you cakes are not level, you may want to level them prior to assembling cake)
  8. Chocolate Chip Cookies
  9. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  10. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
  11. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 1 hour.
  12. When ready to bake, preheat oven to 350.
  13. Divide dough into two equal parts. Prepare two 8-inch round cake pans by spraying with non-stick spray then laying a piece of parchment in the bottom.
  14. Evenly press 1/2 of your cookie dough mixture into bottom of cake pan. Repeat with other half.
  15. Bake at 350 degrees for 12-15 minutes. (I prefer my cookie to be slightly UNDER done for this cake as it makes it easer to cut through the layers.)
  16. Allow cookies to cool in pan.
  17. Chocolate Buttercream
  18. In a the bowl of an electric stand mixer, fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  19. Be sure to stop at least once and scrape the bowl.
  20. With the mixer off, add in cocoa powder, vanilla and salt.
  21. Turn mixer on low and blend for about 30 seconds.
  22. One tablespoon at a time add in heavy cream.
  23. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  24. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
  25. To assemble cake:
  26. Place one 8-inch round chocolate chip cookie on cake stand.
  27. Cover with one layer of chocolate cake.
  28. Add no more than one cup of buttercream and smooth out with offset spatula.
  29. Place next layer of chocolate cookie, then chocolate cake on top of that.
  30. Cover cake with remaining chocolate buttercream.

Recipe adapted from Chocolate Cake, Chocolate Chip Cookies and Chocolate Buttercream Frosting.

Tips for success:

If you are making this cake, you rock. #justsayin

I would start with the cookie dough first, as there is some chilling time.

Having all the layers (cake and cookie) cooled to room temperature is important. Trying to work with them while warm would be difficult and may result in breaking.

All of the layers for this cake can be prepared a day in advance and assembled before you are ready to serve.

If you do not want to make pink chocolate curls, you can cover the cake in sprinkles or simply do a rustic swoop. (one of my favorite decorating techniques)

Or you could cover your cake in chocolate sauce, mini chocolate chips, jimmies, whipped cream and a cherry.

Cause it’s my birthday, ok?

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Baking, Thinking & Praying for Thursday, January 29th, 2015 Baking cupcakes. Still. Because I need them for a dessert pot luck! Thinking and praying for sweet friends who share their prayer requests here. I LOVE being able to pray with and for you! What are you baking, thinking & praying today?

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Baking, Thinking & Praying for Thursday, January 29th, 2015

Baking cupcakes. Still. Because I need them for a dessert pot luck!

Thinking and praying for sweet friends who share their prayer requests here. I LOVE being able to pray with and for you!

What are you baking, thinking & praying today?

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chocolate mint mug cake http://iambaker.net/chocolate-mint-mug-cake/ http://iambaker.net/chocolate-mint-mug-cake/#comments Fri, 30 Jan 2015 12:39:31 +0000 http://iambaker.net/?p=47333 Peppermint Chocolate Mug Cake!

Kinda. Don’t you love when I start a recipe off with a “kinda”? I was in heavy experimentation mode yesterday and made this recipe more times than I can count. After much trial and error and vanity (I’ll get to that in a second) I changed up the entire procedure for the cake. While it […]

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Peppermint Chocolate Mug Cake!

Kinda.

Don’t you love when I start a recipe off with a “kinda”?

I was in heavy experimentation mode yesterday and made this recipe more times than I can count. After much trial and error and vanity (I’ll get to that in a second) I changed up the entire procedure for the cake. While it is still technically baked in the mug, that is not where the preparation happens.

As far as I can tell, you are not suppose to add steps and more supplies and cooking techniques to mug cakes. It’s supposed to happen in the mug.

Ha! Details, details.

Ok, so here is the cake after it is “baked” in the mug. Not as pretty as I wanted but definitely yummy.

 

chocolate mint mug cake

Ingredients

  • 4 Andes mints divided
  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cream cheese, room temperature
  • 2 tablespoons flour
  • 1 egg yolk

Instructions

  1. In a small frying pan over medium low heat melt 3 mints, butter, brown sugar and cream cheese.
  2. Stir constantly and when the ingredients start to come together remove from heat.
  3. Add in flour and stir.
  4. With egg yolk in a small bowl, add in a bit of the chocolate mixture to temper the egg.
  5. Then, while stirring the chocolate mixture vigorously, add the egg back into the chocolate mixture.
  6. Combine well.
  7. Pour the batter into two tea cups or one regular coffee mug and microwave for 1 minute.
  8. Allow cakes to cool for at least five minutes.
  9. When ready to serve, cover in whipped cream, chocolate sauce and the last chopped up Andes mint.

Ok, so why did I make all that in a pan then transfer to a tea cup then pop it in the microwave?

Well, when I put all the ingredients in a traditional coffee mug, they were hard to combine. There were clumps of ingredients that were not fully baked.

Also, it was quite messy. And I like a clean mug cake. I want it pretty! Can’t help myself.

I was not planning on sharing this recipe because of the extra steps I added, but I do think the final result is worth it.

After a few minutes (maybe 10) you get a rich, chocolately, mint infused individual serving of ooey gooey fabulousness.

I am now officially in mug cake mode and plan to do much more experimenting moving forward! You’ve been warned…

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Baking, Thinking and Praying for January 28th, 2015 In which I wander down a rabbit trail of broken jewelry and fabulousness… Baking cupcakes because I want to eat them. Praying ALL FOR YOU! Would love to know what you are Baking, Thinking & Praying!

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Baking, Thinking and Praying for January 28th, 2015

In which I wander down a rabbit trail of broken jewelry and fabulousness…

Baking cupcakes because I want to eat them.

Praying ALL FOR YOU!

Would love to know what you are Baking, Thinking & Praying!

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chocolate beer cake (adult cake) http://iambaker.net/chocolate-beer-cake-adult-cake/ http://iambaker.net/chocolate-beer-cake-adult-cake/#comments Wed, 28 Jan 2015 14:56:29 +0000 http://iambaker.net/?p=47284 The PERFECT Super Bowl Cake~ CHOCOLATE BEER CAKE!

I set off to make the perfect Superbowl Sunday Cake. While I have no intention of even watching the Super Bowl, you know I will embrace any excuse to make a cake. Here is the God’s honest truth: This cake tasted way too much like beer for me. I dismissed it and vowed to perfect […]

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The PERFECT Super Bowl Cake~ CHOCOLATE BEER CAKE!

I set off to make the perfect Superbowl Sunday Cake. While I have no intention of even watching the Super Bowl, you know I will embrace any excuse to make a cake.

Here is the God’s honest truth:

This cake tasted way too much like beer for me. I dismissed it and vowed to perfect the recipe.

HOWEVER!

We happened to have Bible study the next night and I offered some to all the men. (there was only one lady there and she is gluten free) They all LOVED it. As in, their plates were spotless afterwards they loved it so much. Wonderful God fearing men were practically licking their plates. I knew I was on to something.

So here is my warning… this is a cake for the beer lover. And obviously, NO KIDS!

Another confession:

The glaze really, really ads to the boozy flavor. If you were to use a typical buttercream this would definitely be pleasing to everyone, and I am guessing even acceptable for children.

chocolate beer cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 cup your favorite beer
  • Beer Glaze
  • 3 cups confectioners sugar
  • 2-4 tablespoons beer

Instructions

  1. Preheat the oven to 350°F. Prepare (butter & flour or spray with non-stick spray) two 8-inch round cake pans.
  2. Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.
  3. In a stand mixer add in the sour cream, vegetable oil and eggs. On low speed mix the ingredients together.
  4. Gradually add the dry ingredients into the wet ingredients.
  5. Beat on low until just combined, scraping down the edges as necessary. Be careful not to overmix.
  6. Remove bowl from mixer and fold in the beer.
  7. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
  8. Cool the cakes in their pans for 10 minutes before carefully turning them out onto a cooling rack.
  9. Glaze
  10. In a medium bowl add all the confectioners sugar and whisk to remove all lumps. One tablespoon at a time, add in the beer. (A fuller bodied beer will typically add more flavor and color.)
  11. Stir until you reach desired consistency, one that is similar to pancake batter.
  12. To Assemble Cake:
  13. Place one cool layer of cake on cake stand.
  14. Drizzle approximately 1/4 cup of Beer Glaze over cake, allowing it to spill over sides.
  15. Place other layer of cooled cake on top and drizzle with remaining glaze.
  16. Cake can be served immediately or refrigerated for 24 hours. Glaze will harden but cake will remain quite moist.

Recipe adapted from Kitchenthusiast.

But lets talk beer for one second.

The inspiration for this cake truly came from this beer I happened to see in the liquor store.

It is called Burr Grinder and is made by a local brewery here in Minnesota called Indeed Brewing.

Here is how they describe it:

Beer geek. Coffee nerd. Whatever name you prefer, this beer has you covered. We teamed up with our Northeast Minneapolis neighbors at Dogwood Coffee to brew this one of a kind “coffee beer.” Burr Grinder is infused with freshly ground Colombia El Meridiano coffee before being finished with cold brewed Dogwood NEON. Toasted caramel and toffee sweetness are coupled with sweet, ripe fruit notes. This beer delivers such an intense coffee punch that it’ll have you wondering whether you should drink it by the mug or by the pint!

Are you as fascinated as I was???

Since I am a huge fan of using coffee to bring out the flavor of chocolate, I knew the second that I saw this beer I wanted to make a chocolate cake.

I also used this beer in the glaze for a BIG beer impact.

As you can imagine, this cake is beyond moist and seriously unique. And definitely a must try for anyone who likes cake, coffee and beer!

So, who are you rooting for in the Super Bowl? I am cheering for the Vikings.

Disclosure: I really did just happen to see this in the liquor store. Indeed Brewery has no idea I am sharing their product!

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]]> http://iambaker.net/chocolate-beer-cake-adult-cake/feed/ 16 1-26-15 http://iambaker.net/1-26-15/ http://iambaker.net/1-26-15/#comments Tue, 27 Jan 2015 01:08:00 +0000 http://iambaker.net/?p=47272 1-26-15

Baking, Thinking & Praying for Monday, January 26th 2015 I didn’t brush my hair. Or put on makeup. Or a nice shirt. I simply could not wait one more moment to share some awesome truth with you. My big awesome moment of realization… I. Am. Enough. Just because some Christian lady looked down on me and […]

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Baking, Thinking & Praying for Monday, January 26th 2015

I didn’t brush my hair. Or put on makeup. Or a nice shirt. I simply could not wait one more moment to share some awesome truth with you.

My big awesome moment of realization…

I. Am. Enough.

Just because some Christian lady looked down on me and said I didn’t have enough heart for Christ doesn’t mean she speaks truth! It just means she needs to judge people’s hearts a little less!

Here is the blog post: who is my tribe

Love to know what you are baking, thinking & praying!

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Cheesy Skillet Spinach & Artichoke Dip with Baked Bread http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/ http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/#comments Mon, 26 Jan 2015 17:11:59 +0000 http://iambaker.net/?p=47256 Cheesy Skillet Spinach and Artichoke Dip with Baked Rolls!

Sometimes a recipe comes along that calls out to me. “Amanda, make me. You NEED me. Your life won’t be complete until you have me…” This is that recipe. I have made it more than once.  I mean, #da. Once you introduce a cheesy gooey fabulous recipe like this into your life, how can you […]

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Cheesy Skillet Spinach and Artichoke Dip with Baked Rolls!

Sometimes a recipe comes along that calls out to me. “Amanda, make me. You NEED me. Your life won’t be complete until you have me…

This is that recipe.

I have made it more than once.  I mean, #da. Once you introduce a cheesy gooey fabulous recipe like this into your life, how can you not indulge in it as often as possible?

It is a carb lovers dream.  Warm buttery cheesy bread over a rich and decadent spinach dip?

Sign. Me. Up.

I was (am) so enamored with it that I took picture after picture after picture. That slightly browned parmesan cheese nestled in a hot skillet of ooey gooey deliciousness was enough to make my mouth water.

Most of us are pretty familiar with spinach & artichoke dips, but this one… this is the BEST.

What makes it the best?

Skillet.

Rich ingredients.

Covered in warm fresh baked bread.

Hot.

Fresh.

Baked.

Bread.

Covered in butter and cheese.

I die.

Not really, but I am in a little food coma.

Cheesy Skillet Spinach & Artichoke Dip with Baked Bread

Ingredients

  • 12 frozen dinner rolls (thawed, instructions below)
  • 1 eight-ounce package cream cheese, softened
  • 1 eight-ounce carton sour cream
  • 1/4 cup milk
  • 6 ounces shredded parmesan cheese, divided
  • 4 ounces shredded asiago cheese
  • 14 ounce can artichoke hearts, drained and finely chopped
  • 3 cups finely chopped fresh baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon butter, melted

Instructions

  1. Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
  2. Let rise for 1 to 1 1/2 hours or until nearly double in size.
  3. Preheat oven to 350 degrees F.
  4. In a stand mixer beat cream cheese on medium high speed for 30 seconds.
  5. Add sour cream and milk; beat until combined. Remove bowl from mixer.
  6. Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese.
  7. Stir in finely chopped artichokes, finely chopped spinach, and garlic.
  8. Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
  9. Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
  10. Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). (Be careful to not deflate rolls as you transfer to skillet)
  11. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
  12. Bake for 10 minutes then sprinkle remaining 2 ounces of parmesan cheese over bread.
  13. Bake for about 5 additional minutes or bread is slightly browned.
  14. Remove from oven. Immediately lightly brush roll tops with melted butter.
  15. Let stand for 10 minutes before serving.

Recipe adapted from Better Homes and Gardens.

I just can’t even.  No words.  Which is sucky since I am required by Food Blog Law to write all the words.

Please don’t turn me in.

I will feed you full of cheesy ooey gooey melty luxurious fabulousness.

Or just send you the recipe.

I can’t be trusted.

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]]> http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/feed/ 21 who is my tribe? http://iambaker.net/tribe/ http://iambaker.net/tribe/#comments Fri, 23 Jan 2015 19:59:09 +0000 http://iambaker.net/?p=47237 who is my tribe?

When I am passionate about something I go after it with everything in me.  Sometimes I forget to ask God if this is what He has in mind, and I end up getting rejected and hurt in my pursuit to reach earthly dreams. In those cases I fully take all the blame and know that […]

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When I am passionate about something I go after it with everything in me.  Sometimes I forget to ask God if this is what He has in mind, and I end up getting rejected and hurt in my pursuit to reach earthly dreams. In those cases I fully take all the blame and know that next time I need to make prayerful decisions!

But blogging, blogging is different.  At least, blogging for me is.

photo credit

See, my main blog is about baking.  Apparently baking isn’t considered a Christian topic. For years (and years and years) I have been rejected by the Christian blogging community. I am not faithful enough. I don’t talk about God enough. I don’t focus on Christianity enough.

On the flipside, the food blogging world has had a heck of a time accepting me too. To them I talk about God way too much.  I have stories around my recipes that are way to flowery.  I don’t swear and don’t align myself and outwardly support some liberal views. I don’t make everything farm to table. I don’t make everything from scratch. My blog is just not “foodie” enough.

For years and years I have quietly endured this grey line of rejection and doubt, not wanting to be defined as anything other than I am yet not knowing how to do that.


 Should I remove the “i am servant” section of my blog? Should I start a separate blog for faith stuff? Should I not talk about God and not make my beliefs known and not offer up prayers or seek prayers for others?

Should I ONLY talk about God? Should “i am baker” cease to exist if it is not promoting God like it should?

If the very same people who love, trust and believe in Jesus just like I do think I am not doing enough to promote the Christian community, then they must be right! I mean, these are His children!

I have laid awake in bed at night, wondering if it’s enough for Him. Wondering how else I can possibly further His kingdom, and not be so wrapped up in mine.

I have conformed, slightly, to a secular blogging world.  My recipes share less and less about God and more and more about calibrated ovens and the best chocolate cake recipes.

Then again, I have promoted my faith even more lately. I started a new “Daily Vlog” called Baking, Thinking & Praying where I share daily prayers and ask for any prayer requests.

I wrote a best selling book and dedicated it to my Heavenly Father. I made a “Faith Cake” with a cross in the center and wrote ad nauseam about my #fangirl antics about Beth Moore. (To which I received a personalized THANK YOU card for which blessed my socks off. #teamBeth)

But that was not enough to interest Christian book sellers.

Most recently, I reached out to a Christian bloggers conference and let them know that I would be very interested in speaking.  The focus of their conference is “to engage women by teaching blogging techniques and social media skill while also urging and encouraging women to live fully integrated lives with their faith and family.

THIS IS ME. This is what I do. This is what I live. I GOT THIS!

For the first time in my life, and no I am not exaggerating nor lying, for the first time in my life I have full confidence in my ability and value.

I know social media, I know how to teach social media, I know how to teach others to use social media in an influential way, and most importantly, I know Jesus. I serve Him, I adore Him, I talk with Him all throughout my day and try to make Him a part of everything I do.

Well, I sent off my “pitch” email the conference.  Giddy doesn’t describe it! The excitement was obvious to everyone around me.

The conference is not to be held for at least another 8 months and I knew I had a good chance at being considered. Most conferences are finalizing details and speakers days before the event is to be held! In my mind, this conference and this opportunity were exactly where God has me headed! I could not wait to be surrounded by like-minded women who are also passionate about living for Him.

Today the reply arrived.

“Hi Amanda, Thank you for inquiring, but our speaking roster is already full. Good luck with your work”

My heart sank. Like, really really sank. Reading more into that response more than I should have, I feel like the rejection is not based in a full speaking roster, but in that they were simply not interested in me.

There was no, “So great to hear from you… this conference is full but we will consider you for the next.” Hope was not conveyed.  It was just, no.

No. There is no room for you at this inn.

Not knowing my tribe, not being able to really fit in any community is taking a toll. The rejected tired mom of five in me wants to throw in the towel and tell them that they have won.  They are right, that I am not enough.

But the voice of truth tells me a different story. I know I have value. (Not something I could have ever said 1 year ago) I know I have a message, even if specific folks do not think they need nor want to hear it. I know that God has given me a platform and that there IS purpose in what I do.

This will definitely be a daily uphill battle of faith, but He is doing a mighty work in me. And I can’t help but hope that someday, these same people who label me as not enough, will surely see that I am.

Thank you Jesus, for being all the tribe I will ever need.  Thank you for using all of this to dredge up and discard everything that hinders Your likeness in me. (credit for that amazing sentence to Debi from barefaith.com)

UPDATE:

I talked about the follow up reply in my DailyVlog. Yes, she wrote back and yes she told me…

just go check it out.

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homemade brownies with peanut butter butterscotch ganache http://iambaker.net/homemade-brownies-peanut-butter-butterscotch-ganache/ http://iambaker.net/homemade-brownies-peanut-butter-butterscotch-ganache/#comments Fri, 23 Jan 2015 17:37:56 +0000 http://iambaker.net/?p=47227 Peanut Butter Butterscotch Chocoalte Ganache covered these Decadent Brownies!

My obsession with peanut butter & butterscotch has been well documented. It’s like the dream team to me.  Move over jelly, peanut butter has a new BFF. Adding peanut butter and butterscotch to ganache seemed like a good idea because clearly I look to add it to all the foods. All the cakes.  All the […]

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Peanut Butter Butterscotch Chocoalte Ganache covered these Decadent Brownies!

My obsession with peanut butter & butterscotch has been well documented.

It’s like the dream team to me.  Move over jelly, peanut butter has a new BFF.

Adding peanut butter and butterscotch to ganache seemed like a good idea because clearly I look to add it to all the foods. All the cakes.  All the brownies.

 Not only did it end up being a good idea, but a great one.  It’s not too egotistical to call my own ideas great is it?

Maybe a little. #shamespiral

But it is good.  Deliciously decadent in fact.  And I think it may just even convert everyone to be as obsessed with peanut butter and butterscotch as I am.

peanut butter butterscotch ganache

Ingredients

  • 5 ounces semi-sweet chocolate, rough chopped
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups butterscotch morsels, divided
  • 1/2 cup heavy cream

Instructions

  1. Place the roughly chopped chocolate, peanut butter and 1/2 cup butterscotch morsels in a bowl and set aside.
  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.
  3. Remove pan from stove and pour the hot cream on top of the chocolate, peanut butter and butterscotch chips.
  4. Stir gently to combine and keep stirring until all morsels are melted.

Use this delicious Homemade Brownie Recipe for the base.  (This recipe is the perfect size for this recipe.)

To assemble brownies:
Prepare brownies according to recipe directions.
While brownies are baking, make ganache.
Remove hot brownies from oven and spread 1 cup butterscotch morsels over brownies.
Pour warm ganache over brownies and morsels. Gently tap pan on counter to level out ganache.
Allow brownies to cool to room temperature before serving.

Tips for Success:

Read the recipe and assembly instructions well before making.  The timing of the brownies and morsels and ganache is important.

I prefer the look and texture of an unmelted butterscotch morsel in the middle layer.  If you would prefer more ooey gooey, you can melt the butterscotch morsels in the microwave prior to putting on the brownie.  Simply spread out with an offset spatula.  Be careful!

I used semi-sweet chocolate for the ganache, but you can also use milk chocolate with success.

 

If you can’t wait (and I don’t recommend this as you could burn your tongue! Speaking from experience. Ahem.) and need to cut the brownie immediately, be prepared for ooey gooey hot chocolate brownie deliciousness.  A scoop of vanilla ice cream would be an amazing addition!

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Baking, Thinking & Praying for Thursday, January 22, 2015 Baking CAKE!  Yay.  My favorite! Thinking about “noise” and “chatter” and what type of words we let in.  I want to make sure the words I let in are based in truth and positive.  So many people are unhappy and want others to join them.  Not […]

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Baking, Thinking & Praying for Thursday, January 22, 2015

Baking CAKE!  Yay.  My favorite!

Thinking about “noise” and “chatter” and what type of words we let in.  I want to make sure the words I let in are based in truth and positive.  So many people are unhappy and want others to join them.  Not today!

Praying for wisdom!  ALWAYS.

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