One Sunday a Pastor told the congregation that the church needed some extra money and asked the people to prayerfully consider giving a little extra in the offering plate. He said that whoever gave the most would be able to pick out three hymns.
After the offering plates were passed, the Pastor glanced down and noticed that someone had placed a $1,000 bill in the offering. He was so excited that he immediately shared his joy with his congregation and said he’d like to personally thank the person who placed the money in the plate.
A very quiet, elderly and saintly lady all the way in the back shyly raised her hand. The Pastor asked her to come to the front. Slowly she made her way to the Pastor. He told her how wonderful it was that she gave so much and in thanksgiving asked her to pick out three hyms.
Her eyes brightened as she looked over the congregation, pointed to the three handsomest men in the building and said,
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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
To celebrate Sunday, I’ve been moved to begin a weekly Sunday post called “Sunday Piece of Cake.” In the post, guest writers will be invited to share funny stories about their kids, poems, parenting tips, and inspirational stories–the kind of pieces that will be the equivalent of a delicious Sunday “meal.”
And since a Sunday meal just isn’t complete without dessert, guest writers will be asked to supply a desert recipe along with their story–something sweet and delicious that’ll put the icing on the “Sunday Piece of Cake.”
If you wish to be a guest writer for “Sunday Piece of Cake,” email your story or poem and recipe to Sunday@chedemisboutique.com
Sometimes a scrumptious cake, baked with care, and lovingly frosted with fluffy white buttercream is the only thing that will do! This Buttercream Frosting delight is for all those times we can resist the cake, but not the frosting!
A great layering kit and value, all in one!You get a silky shower creme, an ultra-hydrating hand creme and a rich body butter, mixed with a decadent blend of Chocolate Buttercream Frosting. Great for a gift, but you’ll be tempted to keep it for yourself!
Kit Contains: Cocoa Buttercream Frosting Shower Creme - 8oz tube, Cocoa Buttercream Frosting Sinfully Rich Shea Body Butter - 2oz. jar, Cocoa Buttercream Frosting Hand Creme - 2 oz. tube
Cocoa Buttercream Frosting Kit available at chedemisboutique.com for $20.00. Hurry! Quantities are limited.
Free Samples!
Want to try before you buy?
Simply email your request to customercare@chedemisboutique.com. Include your contact information and fragrance desired.