By Amy Story

Better Than Anything Cake

INGREDIENTS

1 18.25-oz. package lemon cake mix

2 c. lemon pudding ( instant or cooked pie filling, canned pie filling, lemon curd)

2 c. of broken lemon cream-filled cookies

1 8-oz. container frozen whipped thawed topping

PREPARATION

> Bake cake according to package directions for a 9×13 in. pan. Remove from oven, poke small holes in top (but not all the way through to the bottom).

> Prepare instant pudding according to package instructions.  If using cooked lemon pie filling, use a single egg yolk to prepare it so it’s not too thick. Cook it until it thickens slightly.

> Slowly pour lemon pudding or pie filling over top of warm cake, letting sink into the holes in the cake. Take one cup of crushed cookies and sprinkle over the top.

> Letting cake cool completely, top with whipped topping. Decorate top of the cake with more lemon cookie chunks.

> Refrigerate for an hour or two if possible, then serve up this guaranteed winner.

Note: We’ve been on a non-sugar kick lately. Been sleeping better, joints not so achy, inflammation under control. But here’s the thing: we miss sugar. Terribly. In a way, that has us dreaming about what we’d eat if only we were off sugar. To the point that when I found a wrapped cough drop on the floor of my car while cleaning yesterday, I considered eating it, not because I had a cough or scratchy throat, but for the sugar content alone. So. We came to a compromise. Once a month for twenty-four hours, we go on a Rumspringa of sorts, sugar-wise, and eat whatever sugar-laden darn thing we want. These recipes are for two of the things that would top my list. Can’t wait until Sugar Day.

Homemade Chocolate Syrup

INGREDIENTS

2 c. sugar

1 c. water

1/3 c. cocoa powder1

 Tbsp. vanilla extract

PREPARATION

> Mix sugar and water in a large pan with medium heat until sugar is dissolved. Sauce will turn bubbly.

> Once sugar is dissolved into the water, add the cocoa powder. Stir until combined.

> Bring mixture to a steady boil.

> Boil for three minutes, stirring constantly.

> Remove from heat and add the vanilla.

> Allow to cool, then transfer syrup to a container of your choice.