Blessed Be The First Sunday In Lent

In Lent – Of Lent – what is the difference? Fridays are “Of Lent” meaning they are observed as part of the Lenten Penance, hence no meat on Fridays.

We celebrate the Mass every Sunday throughout the year regardless of the season. Celebrating the Lord is exempt from any sorrow or Penance, hence the celebration. Therefore a Sunday that happens to fall during Lent is just that – within the Lenten Season, but not of the Season. It is separate. Which is why there are 46 physical days between Ash Wednesday and Easter Vigil, but only 40 Days of Lent. The six Sundays don’t count as days of penance.

Sundays are special. They are Holy Days of Obligation. When observed as the Lord intended, Sundays are a gift. For the Lord rested on the seventh day. As we should rest on the seventh day. When I was a girl, few business were opened on Sundays. Only those absolutely necessary maintained a small staff. Sundays were all about Church and Family. While I know there are other faiths in the world, with days other than Sundays observed as the Lord’s Day, the idea remains the same. We need to rest, to recharge and to enjoy all that we work so hard for – time with those we love and call family. Savor the fruits of our labor and share our blessings with others. It’s just that simple.

And what better way to celebrate a Day of the Lord than with a delicious although be it a Cinnamon Spice Devil’s Food Cake? Enjoy!

Mexican Chocolate Chip Sheet Cake
Chocolate Chip Sheet Cake
6 Eggs
1/2 cup Butter
1/2 cup Milk
1-1/2 cups Water
1/3 cup Vegetable Oil
2 boxes Devil’s Food Cake Mix
1/4 teaspoon Cayenne Pepper
1 teaspoons Cinnamon
1 cup mini Semi-Sweet Chocolate Chips

Allow eggs to come to room temperature, Dice butter, place in a bowl and microwave to melt. Allow the butter to cool to room temperature.

Heat oven to 325-degrees. Grease and flour a half-sheet cake pan. Set aside.

In the bowl of a stand mixer fitted with a paddle stir together the eggs, milk, water, butter, and oil until well incorporated.

Add cake mix, Cayenne pepper and cinnamon. Blend on low speed for 30 seconds. Increase speed to medium, beat batter for 2 minutes.

Fold in the chocolate chips. Spread cake batter out evenly in the prepared pan. Tap on the counter to release any trapped air bubbles.

Bake the cake in the heated oven for 28 minutes or until a cake tester inserted into the center of the cake comes out clean.

Let cake cool completely before frosting, about 2 hours. While the cake cools, made the Spice Buttercream Frosting.

Cinnamon Spice Buttercream Frosting
12 tablespoons Butter
5-1/2 cups Powdered Sugar
1 teaspoon Cinnamon
1/4 teaspoon Cayenne Pepper
1 teaspoon Vanilla Extract
4 tablespoons Heavy Cream

Let butter soften on the counter. Sift powdered sugar into a bowl. Whisk in Cinnamon and Cayenne Pepper. Set aside.

Cream butter in the bowl of a stand mixer, about 90 seconds. Gradually add powdered sugar, beating until smooth. Stop to scrape down the sides of the bowl as needed.

Add vanilla extract. Beat until incorporated. Add heavy cream, one tablespoon at a time, until frosting is fluffily and has reached a spreadable consistency.

Spread a thin “crumb” layer of frosting over the top of the sheet cake. Let crumb layer set for a few minutes, then finish frosting the cake as desired.

Note: I sprinkled the rim of the cake with mini semi-sweet chocolate chips, then scattered the rest of the cake with white chocolate curls just because.

Serve in squares straight from the pan. Adding a kiss of vanilla and cinnamon to your coffee would be nice, too.

(Can you tell, that’s not my first cup of coffee. Oh well.)

Vanilla Cinnamon Mexican Coffee
4 cups freshly brewed Coffee
Splash of Vanilla per cup
Pinch of Cinnamon per cup
Creamer as desired
Sugar or Sweetener as desired

Brew your favorite coffee as strong as you like it.

While the coffee brews, splash a little vanilla into each of four coffee cups. Sprinkle a little cinnamon into the cups. If using a powdered cream, add to the cups as usual along with any desired sweetener. If using a liquid creamer, add at the end.

Pour fresh, hot coffee into each cup. Stir and enjoy.

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You who dwell in the shelter of the Most High,
who abide in the shadow of the Almighty,
say to the LORD, “My refuge and fortress,
my God in whom I trust.”