The Creation… Steven & Sheena Gabbard

The following prayer is from one of my most cherished & favorite Bible Teachers, Beth Moore.  May this prayer be the prayer of all of our hearts as we stand up and declare victory for our Lord and Savior Jesus Christ.

Prayer for Our Nation

Beth Moore
Father in Heaven,
We lift our eyes toward Your Throne,
where You reign in righteousness.
Your Word assures us that when Your people cry
out in sincerity and humility,
You will never turn a deaf ear to us.
We call upon You now, seeking Your
forgiveness and favor.
Look over this fevered landscape and
heal us, Lord.
Drop knees to the floor and raise eyes
to the sky, for we know where our help
comes from.
Unite these States again in devotion to
You, and blur every dividing line.
Do not give us over to our sins. Give us,
instead, over to passionate prayer that
moves Your heart.
“May Your unfailing love rest upon us,
O Lord, even as we put our
hope in You.”
In the Name of our
Lord and Savior, Jesus Christ
Amen.

Just tried this recipe for the first time last Friday…turned out beautifully!  The recipe uses a basic pound cake base.  We southerners love pound cake…you can use this recipe for a warm cinnamon treat  or make your own variations by adding various fruits, chocolate chips, toppings and glazes.

Sour Cream Coffee Cake

Barefoot Contessa

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

1 hr 0 min

Serves:

8 to 10 servings

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

For the glaze:

• 1/2 cup confectioners’ sugar
• 2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze more liquid. Drizzle as much as you like over the cake with a fork or spoon.

I must warn you these recipes from SBI are not for the dieter at heart.  I myself have a hard time bringing myself to taste test these creations!  However if you are looking for a special treat to serve on occasion these are great recipes that scream or should I say, “hollar” southern hos-pi-tal-i-ty! Enjoy! 

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. 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 pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners’ sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

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Well I officially miss home.

It has been a while since I have been able to return to my roots of Hendersonville North Carolina and I must say I am a bit “homesick”!

I am missing the mountains, the apple blossoms in the spring time, the warm sunshine and cool mountain breeze. Kentucky is beautiful right now but the mountains of home have a beautiful mystery all of their own.

Next visit is planned for June..let the countdown begin!

A lot of people often ask me, “so, what do you do at your new job?”  After careful thought and consideration I have decided to post a blog about “my job.”  : ) 

In some ways my job is kind of like “Finishing School” I have my high school diploma, a Bachelor of Science, in Hospitality and Management from the University of Kentucky, and now I am being primed and pruned in the field of hospitality at A Storybook Inn.  I’m not so sure what I am being prepared for but I am forced to interact with people from all walks of life, especially people who are affluent in society.  I learn more about entertaining, conversation, making a house a home, and hospitality with each passing day.  Who knows maybe I am being prepared to be a future First Lady : )   My days are filled with everything from cooking & baking, putting together floral arrangements, decorating, to creating marketing plans and promotions for the business.  Every day is a mixed bag full of opportunity, growth, and creativity.  Right now A Storybook Inn is venturing into a new chapter of its life.  We are currently in the design process for renovations and additions that will take place starting June of this year.  Once renovations are complete we will be equipped with additional luxury suites, a Spa, and a Banquet Hall/Meeting facility.  All of these changes are very exciting! 

Working at A Storybook Inn I am surrounded by beauty. The Inn itself dates back to the early mid 1800’s pre civil war.  This old house is full of character as people have lived out their own “stories” here.  When I first arrive to work each morning I am greeted by a friendly black standard poodle by the name of Nicholas.  Some of you have been privileged to meet him, I must admit he is a pretty cool dog.  The gardens here are beautiful, and the library is full of traditional literature and conservative books.  As A Storybook Inn develops, as does my job.  Once renovations are complete I can run full speed ahead as Special Events Coordinator.  I am also the personal assistant to the owner who is a devout Christian and savvy business woman. I am truly blessed to have a job which allows me to grow spiritually, mentally, and creatively. Stay tuned for updates about my job, A Storybook Inn, and some great recipes from our kitchen!

To find out more about A Storybook Inn visit us online at www.astorybookinn.com!

Love,

Sheena