Well, we made it through Winter Storm Jonas and a storm like that is hopefully a once a winter thing. I am officially done with winter. That storm dumped a complete winter’s worth of snow in one storm. What little bit of icicles we had on New Year’s Day were dripping, so hopefully it will be an early spring and this will be a distant memory.
I am writing this before Groundhog Day so if that little varmint wants to live to see summer, he will predict an early spring and go back to sleep. Momma Said, “We can gripe and complain all we want, but it will be what it will be.” The upcoming weather is going to be unseasonably warm this week so for the first of February, we can’t complain.
A lot of farmers are going to have cattle dropping calves soon, so I hope the weather stays warmer for them. It seems brutal to have calving in the winter, but it is easier for the calf, less chance of disease and actually a better survival rate. Momma is eating a lot of hay, milking will be good and the bonus of no flies.
I miss having a farm, it was a lot of work, but I really enjoyed it. There was always something to do and it is a job that keeps you busy all the time. I have a friend that moved to Montana and he said when the calves start to drop it is so cold that they duct tape their ears down to their heads to keep them from getting frostbitten. Momma Said, “Now that is cold.”
This past storm reminds me of when I was a kid. We got snow like this at the beginning of winter and it continued the entire season. So far we have had one significant storm and I can tell times have changed because I have had enough. Momma Said, “I am ready to mow the grass not shovel snow.”
It is only two weeks until Valentine’s Day, so I will leave you with a recipe this week that you can make for your Sweetie. Enjoy.
Sweet Chocolate Cherry Bombs –
Cake Balls with Cherry Centers
1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup – 1 tub Pillsbury Classic White Frosting*
30-48 Maraschino Cherries with stems*
16-22 oz. tempered semi-sweet chocolate (or
dark confectionery coating/candy melts)
Special equipment needed:
2 – 8″ or 9″ cake pans or 1 – 13″x9″ pan
no-stick cooking spray
hand held mixer
parchment paper or non-stick foil
Preheat oven to 350 degrees. Prepare cake pan/s by spraying with no-stick cooking spray. Blend cake mix, water, oil, and eggs in a large mixing bowl until moistened. Using a hand held mixer, beat on medium speed for two minutes. Pour batter into prepared pan/s. Bake for 29-35 minutes (see package for specific times for each pan size). Cool cake completely.
Crumble cooled cake into a large mixing bowl. Add 1/4 cup frosting and mix until well combined. Add more if needed. Scoop mixture out by the tablespoonful. I use a small ice cream scoop to make easy work of this task. Roll each scoop into a ball.
Drain maraschino cherries and pat dry with paper towels. Press one cherry into the center of each cake ball. Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball.
Melt and temper semi-sweet chocolate or melt confectionery coating/candy melts. Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes. If using dark candy melts, place your cherry bombs in the freezer until set, about 5 minutes. Bring to room temperature before serving.