Inspirational Song for Today: He Knows

The Abuse Expose' with Secret Angel

As I listened to this song today, these lyrics touched my heart for all who have been broken and suffered through the abuses of this life.  Jesus knows all that we have been through. He has felt the suffering and pain and knows how we feel. We just need to trust Him to get us through all the struggles we face. He has a plan and a purpose for each of our lives… and He will help us to reach our destiny with Him.

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Religion vs Relationship: Which Do You Seek?

The Abuse Expose' with Secret Angel

There are so many who are hurting around the world today. They seek answers and a source of strength to get through the depression and oppression that surrounds them. They struggle through each day and try to find their way. But God has given us the Answer… for Jesus said, “I am the Way, the Truth, and the Life…”

Religion versus Relationship…
now which do you seek?
For religion is man-made…
but it’s a relationship that I speak.
For God sent His Son…
to show us the way.
And it’s all about Him…
every moment of the day.

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25 g butter, melted
4 eggs, free range if possible
125 g sugar
125 g plain white flour
1/2 tsp baking soda
pinch of salt
80 g sugar
1 tsp fresh ginger, sliced
5 nectarines (or any other seasonal stone fruit)
50 ml water
1 tbsp good quality rum
200 g whipping cream
2 tbsp sugar
125 g greek yoghurt
icing sugar
Preheat the oven to 190 °C / 375 °F. Put the eggs together with sugar in a glass bowl over a saucepan of simmering water, ensuring that bottom of bowl it do not touch the water. Using electric mixer, whisk mixture over the heat for about 5 minutes, or until thick, pale and doubled in volume. In a bowl combine the baking soda, the flour and pinch of salt. Sift half of dry mixture into the egg mixtute and very gentle fold it through. Sift over the rest of the dry mixture. Again, fold it in gently. Add melted butter to the mixture. Grease cake moulds with butter, than dust with flour. Divide the mixture between both cake moulds. Bake for 20 minutes at 190 °C / 375 °F, until golden and springy to touch. Remove from the oven and let cool completely on a wire rack if possible.
Wash the nectarines under a running water and drain them well. Cut them in half and remove the kernels, than cut each half on three pieces. Reserve one nectarine for decoration. Set a saucepan over a medium high heat. Add the sugar, slices of ginger and water. Let it slowly simmer for about 5 – 10 minutes or until the sugar caramelises and gets golden brown. Add pieces of nectarines, rum and leave for about 5 minutes, stirring occasionally. Nectarines have to remain thick. Drain the nectarines and save until needed. Also save the juice.
In another bowl mix together the whipping cream and sugar, to get a soft peak. Add 1/3 of the yoghurt to the whipping cream mixture and combine well, using a spatula. Fold gently the rest of the yoghurt, so that you get a light and airy texture. Refrigerate until needed.
To assemble the cake, brush both sponge cakes with leftover nectarine juice on one side. Place one sponge on a cake stand or serving plate. Arrange pieces of nectarine all over the brushed sponge cake. Dollop on spoonfuls of yoghurt cream, leaving 2 tbsp for the decoration later. Cover with the second sponge cake. Decorate with the remaining yoghurt cream, arrange the remaining fresh nectarine pieces and dust with icing sugar to finish. Serve with a spoon of Greek yoghurt. You can store it in a refrigerator for up to 4 days or serve immediately.

Double Chocolate Cupcakes


For the Cupcakes:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Frosting:
1/4 cup butter, softened
2/3 cup cocoa powder
1/4 cup heavy cream
2 1/2 – 3 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
For the Topping:
Lindt HELLO Bites

For the Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners.
Sift together the flour, baking powder, baking soda, cocoa and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Add the flour mixture alternately with the milk; beat well.
Fill each cupcake liner (2/3 full) and bake for 15 minutes or until a toothpick inserted comes out clean.
For the Frosting:
Cream butter and cocoa powder in electric mixer. Add vanilla extract.
Alternate heavy cream with powdered sugar until frosting consistency reached.
For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk).
Pipe each cupcake with frosting and garnish with Lindt HELLO Bites

Meringue Nests

Yield: 10 large nests or 16-30 minis, depending on their size

These beautiful little meringue nests are both crunchy and soft, and once bitten into, they will melt in your mouth. Make them large or mini, and fill them with anything you want.


4 large egg whites
½ teaspoon cream of tartar, or 1 teaspoon lemon juice or white wine vinegar
1 cup (220 g/7.7 oz) caster sugar*
½ teaspoon pure vanilla extract

Preheat oven to 200F/90C. Line a baking sheet with parchment paper and prepare a pastry bag fitted with a round or star tip (mine had a 1cm opening). Set aside.

Before you start, make sure that your mixer bowl is extra clean and not greasy, as that would prevent the egg whites from reaching their full volume. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-low speed until foamy. Add cream of tartar and continue whisking until soft peaks start to form.

Then, while mixer is running, add sugar, one tablespoon at a time, and increase mixing speed to medium-high. Go slowly. Adding the sugar and continuing to beat may take 5-10 minutes. The meringue is ready once stiff peaks form, it’s glossy and completely smooth but not dry, and the sugar is fully dissolved. Scrape down the sides of the bowl to make sure that no sugar is sticking. Beat in vanilla extract.

Transfer meringue to the piping bag. To prevent the parchment paper from sliding, pipe a little of the meringue on the underside of each corner of the paper and ‘stick’ it to the pan. Pipe a 5 cm (or any other size you want, depending on how big or small you want them) round spiral base on the prepared baking sheet, and without lifting the tip, pipe 2-3 circles on top of the outer edge to create a nest.

The amount of nests really depends on how wide or tall you make them. This recipe can make anywhere from 10 large to 30 minis. I usually make mine quite tall with a 5 cm base, and it yields me around 16-20 nests.

If you want to make pavlovas without using a piping bag, drop small mounds of meringue onto the baking sheet and, using a spoon, create a border so that the edges are slightly higher than the center.

Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their centers aren’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least one hour, or overnight.

Meringues will keep for several days in an airtight container at room temperature.

When ready to serve, fill the nests with a filling of your choice, such as whipped cream or lemon curd, and top with fresh fruit if desired.

*Caster sugar, or superfine sugar, is finer than granulated sugar and dissolves better in the egg whites without leaving a gritty 88texture. You can make your own by processing granulated sugar in the food processor for about a minute until finely ground.

Fig and Cream Cheese Muffins

Ingredients(Makes 12 muffins)

500 g packet vanilla muffin mix
8 ml ground nutmeg
½ a tub Cream Cheese (125 g)
+- 60 ml fig jam

Pre-heat oven to 180 °C with oven shelf in centre position . Line a 12-cup muffin tin with paper cases.
Unmould the cream cheese from the tub, and cut half of it into 12 dice-size cubes.
Add nutmeg into the dry muffin mix then proceed with preparing according to the easy on-pack instructions.
Half-fill the mixture into each muffin case and place a cube of cream cheese in the centre. Cover the cube well with enough mixture to ¾ fill each case.
Bake for 15 minutes.
Warm fig jam, and brush over the muffin tops as they are removed from the oven.

Easy Caramel Sauce

Yield: about 1 1/2 cups caramel sauce


1/2 cup (1 stick) butter
1 cup light brown sugar
1/3 cup heavy cream


1. Melt butter in a saucepan.
2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
3. Bring to a boil and allow to boil for 3 minutes, no more.
4. Remove from heat and allow to cool. Store in refrigerator