I’ve been noticing a trend in women’s ministry. Women and women’s ministries are being encouraged to blog in order to facilitate communication. Since we started Craving Grace in August of 2006 this has been our goal. We wanted to communicate to the women who weren’t involved in other women’s ministry events. We wanted to reach those who are on the internet. And we wanted to be real and inspire the women of our church.

Lifeway recently posted an article about Boosting Communication through Blogging and Craving Grace as an example. My first thought was, how cool! It’s a great article and I encourage you to read it.

Thanks to Lifeway for linking to us.

Well look no further you prayers have been answered!

We at Craving Grace have put together a list of babysitters all from UPC. For more information go to the Resources page.

Anna made this for our Biblestudy last fall, and it was so delicious!!  Then I made it for the first day back at school after Christmas, and now my daughter Meredith thinks every special occasion calls for Monkey Bread.

Monkey Bread from Anna Limber

Ingredients
* 3 (12 ounce) packages refrigerated biscuit dough
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup margarine
* 1 cup packed brown sugar
* 1/2 cup chopped walnuts (optional)
* 1/2 cup raisins (optional)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

As we prepare for Resurrection morn, I reflect on the unparalleled liberty the Resurrection brings. Without the Resurrection, we have no freedom. We are slaves to our sin, bound to this world, and subject to the devil’s schemes. We are lost and without hope.

In the Resurrection, we are given a hope and a future. It is here that Christ has not only proven his power over sin in living a perfect, righteous life, but now conquers even death. He proves to be the worthy sacrifice for a righteous God; the last sacrifice, the perfect Lamb of God.

What is beyond amazing is that, because of God’s great mercy, Christ’s righteousness is given to us! We now, like Christ, can have power over sin and freedom from the sting of death. One of my favorite songs declares this message:

Marvelous Light-”Sin has lost its power, death has lost its sting, from the grave You’ve risen victoriously!”

The problem is, we don’t always recognize this truth in our lives. I know that I don’t. I many times feel slave to my secret sins of pride, jealousy, idolatry, and apathy. I do not run to Christ in my sin, or let the Scriptures remind me that I have the power of Christ in me!

Romans 6:6 For we know that our old self was crucified with him so that the body of sin might be done away with, that we should no longer be slaves to sin.

Galatians 5:1 It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery.

This Easter, and everyday, I want to not only remember, but live, in the power of the Resurrection, which brings freedom to me, a former captive.

1 Peter 1:3 Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead.

Snack Attack Chocolate Cake from Pamela Stephens (from BetterRecipes.com)

Cake:
2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa
1 cup water
½ cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla

Frosting:
½ cup butter
4 Tbsp cocoa
5 Tbsp buttermilk
4 cups (1 box) powdered sugar, sifted
1 tsp vanilla
1 cup chopped walnuts (optional)

Preheat oven to 400 degrees. Grease 9×13 pan. Sift together flour and sugar and set aside. In saucepan over high heat, bring butter, cocoa and water to a boil. Pour over sugar/flour mixture and mix well. Add buttermilk, eggs, baking soda and vanilla and mix well. Pour into pan. Bake for 25 minutes.

Frosting: In a saucepan over high heat, bring butter, cocoa and buttermilk to a boil and remove from heat. Add sugar and vanilla and beat with wire whisk until well blended. Stir in nuts. While frosting is still warm, spread on cake. Serves 16-20.
I must say - this sound delicious. I just might have to try it out the next time I have a somewhat legitimate excuse to bake!!