My Newly Found Passion

Over the past few months, (well, actually ever since I became a minister's wife) I have cooked more food than I have in my entire life. I've made everything from roast to chocolate chip skillet cookies to red velvet cupcakes with homemade cream cheese icing to honey rolls to mashed potatoes and more. And all this cooking and baking has taught me something I never really knew about myself...


Just tonight, I have made homemade spaghetti sauce with whole wheat noodles, a frozen lemonade pie and three cheese artichoke dip. And I had a blast while doing it! (But, please don't think Mat and I ate all of this-- we are going to a Sunday School party tomorrow night, where we will serve the pie and dip.)

I'm not sure where I got my extreme love of cooking. My mom's a great cook and so is my grandmother, so I might have gotten it from them. But, I think how I feel about cooking goes beyond just love-- I think I am passionate about it. If I were given a million dollars, I cannot tell you that some of it would not be spent in Williams-Sonoma or on some fine culinary equipment. When I hear someone has had a baby, my first instinct is, "What can I cook for them?" This year while Mat was ministering to the college students at our church, I was always looking for some reason to bring some baked goods to share-- a birthday, finals week...whatever! I loved to take goodies to our college students!

I have no idea where this post came from, but I just thought I needed to share my passion for cooking with someone, somewhere. And what better someone to share it with than you?? And where better to share it than on my blog?? Yes sir, I love to cook...it's a good thing, too, since Mat and I want lots of kids!

Red Velvet Cupcakes-- batter

Red Velvet Cupcakes-- straight out of the oven

Homemade Cream Cheese Icing


  1. Whit, I want the recipes for the red velvet cupcakes and the frozen lemonade pie ASAP!!! :-)

  2. Hey, girl. It's so easy...

    Ok, the red velvet cupcakes...get a box of plain 'ole red velvet cake mix and make it as directed on the box. To get even cupcakes, use an ice cream scoop. I use about a scoop and a half for each cupcake. Let them cool-- I usually let them cool overnight. Here's the frosting recipe:

    1 8-oz. pkg. cream cheese, softened
    1/2 cup butter, softened
    2 tsp. vanilla
    5 1/2 to 6 cups powdered sugar

    Beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (It is easier to spread if it is not cold.)

    Here is the Frozen Lemonade Pie recipe:

    2 5-oz. cans sweetened condensed milk
    2 3.4-oz. pkgs. lemon instant pudding mix
    2 8-oz. pkgs. cream cheese, softened
    2 3-oz. pkgs. cream cheese, softened
    1 12-oz. can frozen lemonade concentrate, partially thawed
    1 9-oz. ready-made prepared graham cracker crust

    Whisk together sweet milk and pudding mix in a bowl until thick. Beat cream cheeses at medium speed with electric mixer using a whisk attachment, until fluffy. Add lemon concentrate, beating until blended; add pudding mixture, and beat until blended. Pour into crust; freeze 4 hours or until firm. Garnish with lemons if desired.