EARLY AM STILL AWAKE

Tonight in our community there was a car wreck involving some teenagers from Beech highschool, one died on impact his name was Damon Hunter, and another was in critical condition, and one was fine. I ask anyone who is reading this to just stop where they are and pray for these families and for the boy in the hospital and the one who is ok.  Pray God will comfort them! and give them hope! I pray something great comes out of this terrible tragedy.  I Honestly can't imagine what kind of pain these people are in! 

The LORD is a refuge for the oppressed, a stronghold in times of trouble.

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  From Psalm 34:18

The Lord is close to the brokenhearted and saves those who are crushed in spirit

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  From Psalm 48:14

  
  

So tonight was Midnight Train at Long Hollow our church< 6PM-12 AM(midnight train is training for all church volunteers), and needless to say I am sooo excited for this coming up year I can hardly contain myself!!  OUr church year is August to August so we will be getting a whole new 10th grade small group on Sunday (me and one of my best gal pals Ciji).  I   feel so BLESSED to even have the opportunity to be apart of these girls lives I will be with on Sunday, for we are the very people who can make an impact on these youth at their age in their life.  Can't wait to see what all God has in store for our youth this year!!  I see him working in every life around me and it's so awesome!  I praise him for all of it!! b/c the changes that have happened to me and are still happening and the changes to people around me, I know it can only be from God!  He is so good!
 

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  OKAY CUPCAKE FOR TODAY-
  
  
  
  
  
  
  
  
  
  
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    PEACH CUPCAKES WITH BROWN SUGAR FROSTING

    Yields: 12 - 14 cupcakes

    Original recipe here.

    
    

    For the cake:

    1 1/2 cups cake flour

    3/4 tsp. baking powder

    3/4 tsp. baking soda

    1/2 tsp. salt

    pinch of nutmeg

    6 tbsn. unsalted butter, room temperature

    1/4 + 1/8 cup sugar

    1/4 + 1/8 cup light brown sugar, packed

    1 large egg, lightly beaten

    1/2 tsp. vanilla extract

    3/4 cups buttermilk, sour cream or full-fat yogurt

    2 medium peaches, peeled, cored, and chopped small-sh

    
    

    For the frosting:

    3/4 cups light brown sugar

    1/8 cup cornstarch

    1/4 cup powdered sugar

    1 8 oz. packages of cream cheese, room temperature

    1/4 cup unsalted butter, room temperature

    1/4 tsp. vanilla

    
    

    
    

    Preheat oven to 350 F. Line a cupcake pan with liners and set aside. Sift together the flour, baking powder, baking soda, salt and nutmeg, set aside. Cream the butter and sugar together, beating until fluffy. Add the eggs, scraping down the sides and bottom after added. Then add the vanilla, and gently mix in the buttermilk/ sour cream/ yogurt. Stir in the dry ingredients and fold in the peach chunks. Divide the batter evenly among the cupcake tin, about 2/3 full. Bake for 18 - 22 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes in the tin then transfer to a wire rack and cool completely.

    
    

    
    

    To make the frosting, in a small bowl whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the butter and cream cheese until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens up a bit, about 30 minutes, then spread or dollop onto the cooled cupcakes.