This has been a week for baking.  First there was Hoodie’s birthday last Sunday.

For birthdays, I traditionally make a chocolate cake with the icing(my mother’s recipe) that I have loved since I was a small girl. This was my sisters’ and my FAVORITE birthday cake. Plain chocolate cake may seem boring, but this icing adds sheer  HEAVEN.

2/3 Cup Evaporated Milk

2 cups sugar

1/2 cup butter or margerine

1 cup of chocolate chips

Combine Milk, sugar, and margerine in pot. Bring to a boil, stirring constantly. Cook for about 2 minutes. Remove from heat and stir in chocolate chips. Stir until smooth. Spread onto 9 X 13 cake.

I decided to offer my baking services to a few folks who were not so inclined this holiday season. I made this apple cranberry pie for a friend.

I also made several of the deep dish apple crumble pies you see on the right, as well as an egg nog pie for my own family which was the favorite of the day.

But the one I was the most proud of was this raspberry braid that I made for a friend’s Thanksgiving breakfast with her family. The foil on the pan made my photo version look green, but it came out beautifully. I got the inspiration and the recipe from Willow Bird Baking.

This holiday was difficult in some ways being separated from family members that we miss very much.

But I am learning slowly(or maybe just repeatedly) to accept and walk in what is. And baking is a practical way for me to be focused on the moment and those people who are present. A most important lesson during the season when unrealistic expectations tend to overshadow the lovely reality, don’t you think?