I talk honestly and openly about my experiences with mental illness, fibromyalgia, and chronic fatigue syndrome through the lens of feminism, fat acceptance and process theology. I also do recipe and book reviews. My mission is to spread the message that hope is always real for a better life, despite living in a world that is often very harsh.

Sunday, October 7, 2012

The Good Earth and Good Cupcakes

When I reviewed The Good Earth, I talked about how frustrating it was to read about the sexism and the communication problems that were present in the Chinese culture.  But there are good and bad aspects of all cultures and one part that I think is perhaps better than American is how close the families were.  In The Good Earth, everyone in the family lived together and there was no shame or stigma in the adult children staying home.  In fact, it was an expected and honorable thing to do as they helped take care of their parents.  Ideally, everyone worked together to help take care of the family.  This helped me feel better about myself, as I live with my parents and I help with the household by doing some of the grocery shopping and cooking.  More and more college graduates are coming home to live after college, because it may be hard to get a good paying job.  Still, others may have a disability.  Neither situation is a cause for shame, even though it can be very hard to internalize that.

One way that I contributed to my family a few weeks ago was by making special cupcakes for my mother's birthday.  I made Philly Blackforest Stuffed Cupcakes.

Ingredients

1 Box Chocolate Cake Mix
1 Block Package of Cream Cheese
1 Egg
2 T Sugar
1 Can Cherry Pie Filling
1 1/2 Cups of Chilled Cool Whip

Directions


  • Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
  • Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

  • (Here you can see the different layers, with a couple already covered up by the chocolate cake.)

    3. Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.
    Aren't they beautiful?  I think they are by some of the prettiest cupcakes I have ever made and my mom loved them!  I was surprised at how many cherries were in one can of pie filling.  I liked using the cool whip as frosting and getting a bite of chocolate, cherry, and cream cheese was divine.
    It's a surprise inside!  I love how the cake is almost just as pretty inside as it is on the outside!  It felt good to make these for my mom and it feels good to be a contributing member of the family.  I am thankful that The Good Earth reminded me of how I can be grateful for my family.

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