Divine Delights

Throughout January, TwoWomen focused on spirituality. 

All of our content in some way looked at our relationship to Spirit and how it impacts our physical and mental health, our daily activities, and our future plans. 

We hope in some way the posts made for interesting reading and have left you with either things to ponder or have added to your commitment to a Higher Power. 

What we hope we haven’t done with our opinionated content was in any way offend anyone or seem insensitive or indifferent.  If we have, for certain it was not our intent. 

Examining spirituality is always tricky based on the sensitive nature of the topic. With that said, discussing spirituality is a foundational pillar for TwoWomen. 

And while we’re aware that spirituality is an individual practice, we believe it gives both Beth and me a sense of peace and purpose and supports us as look at deeper life issues.    

But today as we end the month and the series, our thoughts turn interestingly enough to desserts! 

What, you ask, do desserts have to do with spirituality?  Well, you be the judge.

Best Angel Food Cake

Ingredients

1-1/4 cups egg whites (about 9 large)

1-1/2 cups sugar, divided

1 cup cake flour

1-1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ teaspoon salt

Directions

1.        Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Sift ½ cup sugar and flour together twice; set aside.

2.       Place the oven rack in the lowest position.  Preheat oven to 350 degrees.  Add cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.  Gradually fold in the flour mixture, about ½ cup at a time.

3.       Gently spoon into an ungreased 10-inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake until lightly browned and the entire top appears dry, 35-40 minutes.  Immediately invert the pan; cool completely, about 1 hour. 

4.       Run a knife around the sides and center tube of the pan.  Remove the cake to a serving plate.

Of course, this is the basic recipe for Angel Food Cake.  There are many varieties of this cake.  Both Beth and I love Chocolate Angel Food Cake. 

To make certain these cakes turn out perfectly, it’s all about using the right pan.  Angel food cake is baked in a straight-sided center tube pan.  Because the cake is so light and fat-free, the delicate batter needs a high-sided pan to cling to while baking.  Secondly, after baking the cake to golden brown, you’ll want to immediately invert the pan and let the cake cool completely.  Should take about an hour.

To remove the cake from the pan after cooling, run a sharp knife about the perimeter of the pan and around the tube.  Remove the cake to a serving plate.  Serve with fresh berries.

Heavenly. 

Divinity – most people think of divinity candy as a holiday confection.  But we think of this light, fluffy candy as divine throughout the entire winter season.

Ingredients

2- ½ cups granulated sugar

½ cup water

½ cup light corn syrup

1/8 teaspoon salt

2 egg whites, room temperature

1 cup chopped pecans

1 teaspoon vanilla extract

Directions

1.       Line a cookie sheet with parchment paper or a Silpat mat and set aside.

2.       In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt.  Cook, stirring occasionally, just until the mixture starts to boil.

3.       While the sugar mixture is cooking, beat the egg whites in a large bowl with an electric mixer until stiff peaks form.

4.       Once the sugar mixture reaches the hard ball stage (about 260 Degrees F) very slowly drizzle it into the egg whites while continuing to beat them at high speed.

5.       Continue to beat the candy until it holds its shape and is no longer glossy.

6.       Quickly stir in the chopped pecans and vanilla extract.

7.       Drop rounded spoonfuls of the candy onto the prepared cookie sheet and let them cool until set. 

 Ice Cream Sundaes – our personal favorite.  What’s not to like here, a premium ice cream, covered in a chocolate or fruit sauce? 

And then the extras! The skies the limit here – added chocolate pieces, pecans, walnuts or hazelnuts, a dollop of peanut butter, fluffy marshmallow cream, malted milk balls – I could go on and on. 

All I can say is I still remember eating one hot fudge sundae daily when I was pregnant with the twins.  And I’m told Beth’s friend Barb makes a legendary hot fudge so decadently delicious you want to skip the ice cream and simply eat it with a spoon. 

So here you go, an ice cream sundae link.  And another. 

Ice Cream Sundaes – you’re probably wondering if you have to consume sundaes on Sunday to be considered;. . .well divinely made.  Nope, enjoy them any day you please.  But you do get a few extra points when enjoyed on Sundays!  ❤️