I’m a recovering perfectionist. When I met my husband Rick, I made my kitchen spotless every day. Everything had to be in the perfect place. I’m sure he started to wonder what he had gotten himself into. After 18 years of being married, having boys and building an emPIEr together, I no longer have time for perfection. I have had to learn to rise above it because the Lord has something better for me. Of course, I still struggle, but I see that the pursuit of constant perfection keeps me in a cycle of failure. The Lord does not want me to strive for perfection; He wants me to thrive in relationships with Him and others.
What does this have to do with cake? I didn’t go to college or culinary school; I learned everything about entrepreneurship and baking through trial and error, a path I did not choose. But God. One day I was struggling with where the Lord had me after He had just released Rick and me from the cafe. I believed I had nothing to offer the world. A friend reminded me that I needed to take what I had learned – skills, talent and experiences – and put my creative spin on it. I remembered the recipes, events, and signature cakes I had been a part of, and while they weren’t perfect, they were spot on. They had brought me right here, right where the Lord wanted me. If we surrender all our control, fears, and perfection to Him and walk in our calling, He will lead people to cheer us on and buy the cake. Even though it is not perfect in my eyes, it is perfect in His.
Tara’s chocolate cake
Bud’s Chocolate Chip Pie was the first pie my father made and put on the cafe menu all those years ago. It was a fan favorite for years. When God released me from my job at the cafe, I believed I had nothing to offer the world and wondered, “Who on earth would hire me?” I shared it with a friend and she said to me, “Take what you’ve learned, use your gifts and put your own creative spin on it!” That’s what I did when I made Tara’s Chocolate Chip Pie.
Preparation time: 15 minutes
Yield: 1 (9 inch) pie
Baking time: 35 to 45 minutes
Ingredients
1 (1 lb.) Royers dough ball or 9-inch unbaked pie pan
½ cup butter, melted
1⁄3 cup shortening
2⁄3 cup brown sugar
2⁄3 cup sugar
1 egg
1 teaspoon. vinegar
⅛ tsp. almond extract
1½ tsp. vanilla
1⁄3 tsp. salty
½ teaspoon. sodium carbonate
11⁄3 cup flour
1 cup chocolate chips
2⁄3 cup pecans
Directions
Preheat the oven to 325°F. Roll out the dough ball until it is ¼ inch thick and place it in a 9-inch pie pan. Press the pie dough into the bottom of the pie pan and pinch the edges with your two index fingers. In a stand mixer, cream butter, shortening, brown sugar and sugar. Add the egg, vinegar, almond extract and vanilla. Mix the salt, baking powder and flour in a separate bowl. Spoon the dry ingredients into the wet mixture and mix until combined. Fold in the chocolate chips and pecans. Pour the ingredients into the cake base and press it into the cake tin. Bake for 35 to 45 minutes.
Photo by Tara Royer Steele.
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Save room for cake
When was the last time you ate a delicious piece of cake? For many, cakes bring back vibrant memories of hometown dinners and family vacations. Now you can create new nostalgia with this irresistible collection of treats from Tara Royer Steelealso known as ‘The Pie Queen’.
Hold your fork, there’s cake! presents 75 delicious cake, dessert and breakfast recipes for you to enjoy. From Royer’s Classic Crust to BBQ Chicken Pizza Pie, along with other sweet treats like a chocolate-covered cherry pie shake, Tara will win you over with her tempting recipes packed with flavor and love.
Still hungry? Then hold your fork. There’s cake!
Learn more about the book and how to buy it here.