Happy Blogiversary! Happy Blogiversary! Happy Blogiversary! Happppppy Blogiversary!
Oh my goodness!!! It's been a whole year of blogging. My my where has the time gone? Seriously! When I started this blogging journey I never thought I would make it this far or form the friendships that I have made. My heart is full as I think about the encouragement, laughter, friendships, love, and faith this blog has brought into my life. I started out blogging too scared to share my story and then I finally did. So many of you opened up your hearts to me on your own issues whether different or the same and we bonded.
The more I blog I realize that this blog is less about me and more about how I can relate to other believers. I thought my struggle to conceive would make me an outcast but God has shown me that it's made me relatable. It's help me to empathize with people who are dealing with their own struggles and it's also helped to increase my faith.
So as we prepare to move into the new year I am going to be on a blogging hiatus to renew my mind and to do some secret other things. Most of you know all about it and if you don't you'll find out what I'm up to in just a few days. Please continue to stop by the blog as I have several amazing ladies who are going to be sharing wonderful post with us as I prepare to come back refreshed in the NEW YEAR! I thank you all for keeping me encouraged and for laughing with me. I hope you know how much I appreciate each and every one of you.Your prayers, comments, and presence mean so much to me, so thank you.
With that said I've got a fabulous recipe written below and three awesome prizes for you gorgeous ladies. So try the recipe, enter the giveaway and share it with a friend!
Red Velvet CakeINGREDIENTSBatter1 cup vegan shortening*1 3/4 cups Sugar2 1/2 cups cake flour1 1/4 tsp salt2 eggs*1 cup buttermilk*1 tsp baking soda1/2 tsp baking powder2 tbsp cocoa powder1 1/2 oz red food coloring2 tsp vanilla extract1/4 tsp almond extract1 tsp chocolate extractFrosting5 tbsp flour1 cup milk1 tsp vanilla extract1 cup butter*1 cup granulated sugarDIRECTIONSFor BatterBring all your ingredients to room temperature 20-30 minutes before you are ready to bake.Preheat your oven to 350 degrees and grease two 8 or 9 inch round baking pans. I like to spray mine with coconut oil.In a measuring cup add 1tbsp of vinegar and fill it the rest of the way with soy milk. Allow milk to curdle for 5-10 minutes.Sift together flour, salt, baking powder and soda then set aside.In a small bowl mix together cocoa powder and food coloring.In another bowl mix together your buttermilk*, eggs*, and extracts.With your mixer cream together shortening and sugar until fluffy. While the mixer running alternate between adding buttermilk/egg* mixture and flour mixture. Do this until fully combined.Once combined add in red mixture and beat until well mixed.Pour batter into prepared pans and spread evenly until the surface is flat.Bake for 25 minutes or until inserted knife comes out clean.Once cake is finished baking. Allow to cool in pan for 5 minutes and then remove and place on cooling rack.For FrostingIn a small saucepan whisk flour into milk on medium low heat. Stir constantly until mixture thickens. The mixture should be thicker than the cake batter.Remove from heat and let the mixture cool. To speed up the cooling process I transfer my mixture into a measuring cup and put it in the freezer for 10 minutes.Meanwhile cream butter* and sugar together with your mixer. Beat it into submission you don't want to feel the grainy texture from the sugar.Add your cooled milk and flour mixture and the vanilla extract to the sugar and butter* mixture. Beat the ingredients until they are light and fluffy resemble whipped cream.Spread on cooled cake. Garnish with pecans*.Serve and Enjoy!!*All ingredients in this recipe are vegan. Milk is soy or almond milk, shortening and butter are Earth Balance. Eggs are Ener G Egg Replacer.
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