I once had an infamous great-aunt. She was known in our church for a number of reasons, most of which are irrelevant to this story. Nonetheless, her Coca-cola Cake is worth mentioning. She had mastered the art of making a gooey, fudge-y chocolate cake that no one could mimic, and everyone looked forward to church potlucks so that they could get a taste of that dark goodness.
I had completely forgotten about that childhood treat until I began preparing for today’s Labor Day potluck at church. I love cooking for people, and I could easily spend a fortune preparing decadent desserts for those around me. However, I set myself a budget of only $2 for today. Call me frugal. Call me cheap. (I am both). But, I believed that I could make a sweet dessert for less than $2. And I did it.
This 2-ingredient, $2 soda cake is not nearly as difficult as Aunt Ann’s Coca-cola cake. Yet, it is airy, light, and sweet–perfect for an end-of summer dessert. Enjoy experimenting with different cake + soda combinations.
Potluck Pop Cake
1 box cake mix (I used lemon) ($1.24)
1 12-ounce can soda (I used Ginger Ale) ($.65)
Combine both ingredients in a bowl and mix well.
Bake as directed on box.
Eat and enjoy!
Total: $1.89 for 24 servings ($.08 per serving)
What foods are your relatives known for?
What cake + soda combinations would you want to try?
Last Saturday, I hopped a plane and left my life in North Carolina. My DSLR, my laptop, and my favorite stuffed animal are all a thousand miles away, and I am engaging on a new adventure. While I will miss my family, friends, cooking, and everything else about North Carolina, I am beyond excited for everything that this summer holds.
Because I will only have a few free hours a week, I am not even going to attempt to write new blog posts. Don’t worry though; I have scheduled quite a few posts to appear while I am gone. I cannot wait to tell you all about my summer, but until then, keep reading my posts and leaving comments (I will respond when I get back home).
Enjoy your summer!
Sweet Potato Cakes
1/2 cup mashed sweet potato
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Coat a pan with nonstick spray and heat it over high heat.
Beans, beans! The magical fruit–the more you eat the more you…
Uh, let me try again.
Beans, beans! They’re good for your heart–the more you eat the more you…
Well, you get the idea.
When I visited Honduras in 2010, we ate refried pinto beans at every single meal. I love beans, but after 21 meals of refried beans on hotdog buns (breakfast), refried beans with tortillas (lunch), and refried beans with rice (supper), even black beans would have been a welcome treat!
At the end of the week, they took us out for a special meal.
I must say, though, that my nails were extremely smooth and shiny by the end of that week. Maybe beans truly are magical.
Chunky Black Bean Dip
1 (15 oz.) can black beans, drained
1/4 cup pre-made salsa
chopped green pepper (optional)
Combine all ingredients in a food processor or blender and pulse until the mixture becomes the desired consistency
School is officially back in session, and I am nervously facing the new semester with the daunting privilege of being an RA. I hope to use the position to grow closer to the Lord and point others to Him. I am definitely anxious to see what God has planned for the semester, and I know that it will be a growing experience for me. I am going to be super busy working at the daycare, attending classes, and being and RA–God is going to stretch me for sure!
Welcome back to the dorms, back to microwaving meals, back to school outfits, and back to college. Good luck this semester!
Microwave “Baked” Apples
1 whole apple, cored and chopped
cinnamon to taste
Combine all ingredients in a microwave safe bowl
Microwave 2 minutes
Eat and enjoy!
What are you looking forward to most this semester? What changes seem most daunting?
I found myself dropping quarters into the man’s hand. What was I thinking? Everyone knows that quarters are a precious commodity to college students. Well, I may have to combine some laundry loads, but at least the mini pumpkins would look festive on my counter.
They hadn’t been sitting there more than two hours before I grasped my trusty table knife and made the stab. Surely I was out of my mind. You use seeds from big pumpkins when you want to toast them, and you do so in an oven. This was going to end badly.
Somehow, it worked…
“Toasted” Pumpkin Seeds
Fresh pumpkin seeds
Cinnamon to Taste
Press the pumpkin seeds between layers of paper towel to remove excess moisture.
Combine cinnamon and dried seeds in a sealable container and shake until the seeds are well-coated.
Lay pumpkin seeds n a flat layer on a microwave safe plate.
Microwave one minute.
Microwave thirty seconds.
Continue microwaving in thirty second intervals until seeds begin popping.