Italian Coffee Cream

April 25, 2025 meghanewhite

Do you love coffee as much as I do? If so, this light refreshing espresso is for you. It’s getting quite hot where I live in Texas and a nice cool, creamy espresso hits the spot on our warm days. Coffee cream is easy to make with just three simple ingredients. Espresso, sugar, and heavy cream come together to create an airy, sweet treat.

Crema al caffè a.k.a. coffee cream was birthed in Naples during the hot summer months as a cool coffee option to hot espresso. Thank you Italy, once again, for giving the world so many wonderful recipes. As you indulge in this delicious coffee treat just imagine you are in Italy on a gorgeous summer day. Bellissimo!

Happy Eating!

But Jesus said, “What is impossible with man is possible with God.” Luke 18:27

Italian Coffee Cream

Yield: 4 servings

Ingredients

⅓ cup espresso coffee

3 tablespoons granulated sugar

1 ¼ cup heavy cream

Optional garnish:

Cocoa powder

Chocolate covered coffee beans

Instructions

Brew espresso coffee or very strong coffee.
Add sugar to hot coffee and stir until dissolved.
Leave coffee in the refrigerator until it’s cold.
In a stand mixer, or use a hand mixer, whip heavy cream on medium high speed for several minutes until the cream is light and fluffy but not stiff.
Slowly add the cold espresso/sugar mixture to the whipped cream while the mixer is running until well combined.
Keep coffee cream in the refrigerator for at least an hour before serving in individual cups.
Dust each serving with cocoa powder and for fun add a chocolate covered coffee bean. Enjoy!

Trials

Pressure

April 11, 2025 meghanewhite

There’s a tiny deejay in my head playing random songs whenever he feels like it, or when my memory gets triggered. “Under Pressure” by David Bowie and Queen has been popping into my head for months now. My husband and I are in a very difficult season filled with so much uncertainty. When Tom is having a bad day because of kidney failure and dialysis, which are most days, my fears confront me and I feel the squeeze of life and bam, “Under Pressure” is on repeat in my mind.

In those overwhelming moments I have a choice to make. Do I cave under the pressure and let it crush me? Or do I rest in God and let Him shape me? Let me tell ya, many times I want to hide and run away, but that’s not a good option. There is only one way out of this, walking right through it. One day at a time, one step at a time. This is a challenge for me. I get impatient, and want God to fix it all now. He is God, and I am not.

Pressure can be a good thing.

Diamonds are formed under intense heat and pressure about one hundred plus miles below the Earth’s surface. It takes high temperatures and high pressure to form diamond crystals from carbon. These diamonds were brought to the surface from volcanic eruptions a long time ago. All this extreme pressure and heat created something so stunningly beautiful and strong.

Every time the pressure is too great for me is an opportunity to go to God. The pressure of suffering is too much for me to handle on my own. If I want relief I must run to my Father. He is faithful to encourage me, strengthen me, and carry me. This extreme pressure is not meant to destroy me, it is meant to change me. God is shaping my faith and my character through the fire of suffering.

I would never ask God to sign me up for suffering. However, if I never dealt with adversity, I would never experience the goodness of God. I would just rely on myself and be a selfish, terrible person. God wants my heart and He is refining it. So I surrender to the pressure, as painful as that is at times. For my God is making me strong and beautiful in Him, like a diamond.

Not only so, but we also rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not disappoint us, because God has poured out his love into our hearts by the Holy Spirit, whom he has given to us. Romans 5:3-5, NIV

Are you under intense pressure right now? Is the weight of your problem crushing you? There is hope. God loves you and wants to help you. Cry out to Him. If you have not placed your faith in Jesus Christ, today would be a great day to change that. Do not give up.

Love you all,

Meghan

Food

French Dip

March 28, 2025 meghanewhite

This savory sandwich is simple to make and a favorite in my family. While the roast is cooking it’s making the best au jus for dipping. Everything is done in the slow cooker. You simply drain the broth once the roast is cooked, shred the meat, and place on toasted rolls. It’s just that easy and so good!

Where did the French dip come from? The origins of this tasty sandwich begin in Los Angeles back in the early twentieth century. Two historic L.A. restaurants, Phillipe’s and Coles, claim to have invented the iconic French dip. It seems that there’s more documented evidence that Phillipe’s created the French dip. Either way, both restaurants still have this fantastic sandwich on their menus. I may have to take a road trip to investigate this for myself.

Happy Eating!

So we fix our eyes not on what is seen, but on what is unseen, since what is seen is temporary, but what is unseen is eternal. 2 Corinthians 4:18

French Dip

Yield: 6 to 8 sandwiches

Ingredients

Chuck roast (2 to 3 lbs.)

2 cups water

½ cup soy sauce

1 tsp rosemary

1 tsp thyme

1 tsp garlic powder

1/4 tsp whole peppercorns

8 hoagie rolls, toasted

Instructions

In a slow cooker whisk together water, soy sauce, rosemary, thyme, garlic powder and peppercorns. Place the roast in the slow cooker.
Cook on high for 6 hours or until beef is tender.
Place cooked roast on a platter. Drain broth through a strainer and place the hot broth back in the slow cooker to keep warm.
Shred the roast with forks.
Place shredded meat on toasted rolls and serve with individual bowls of the au jus (juice) for dipping.

Photo Credits: Meghan E. White

sickness, Trials

I Can Do Hard Things

March 14, 2025 meghanewhite

I did something I have never done before in my entire life, I mowed the lawn. I know, you are probably not very impressed. My husband started to mow the lawn last weekend when he had to stop from a nasty allergic reaction to the various weeds growing in our front yard. I knew it was time to step in and help the guy out. After all, he’s in kidney failure and on dialysis, it’s the least I could do.

Once I started pushing the mower something odd happened, I felt a sense of accomplishment. I actually liked mowing the lawn or weed patch, whatever you want to call it. I am a doer. I like to achieve and accomplish and get stuff done. Lately, my life is about not being able to accomplish very much. Our days are a repeat of dialysis and the discomfort and stress of that, Tom working nights, and somehow surviving each day with the constant threat of Tom possibly ending up back in the hospital, or worse, hanging over our heads.

There is very little I can control in my life right now, and the future is filled with so many unknowns and potentially terrifying possibilities. I have to focus on what is in front of me each day. The faith test is very real for us. So when I pushed that mower and saw results it was satisfying. I enjoyed it so much that I decided to punish myself again by using the edger. That too was a first for me and a much bigger job. The high temperatures added to the challenge.

As I was mowing and edging, like a boss, all I could see was a glaring metaphor of my life. Dead spots after months of neglect. Weeds all over the place. Yet somehow, the lawn is still alive and in some areas thriving. My patchy front yard is a vivid image of Tom and I. We’re still here, it’s just going to take a lot of fertilizer and weed killer to get us back to how we should be, healthy and thriving, specifically Tom.

I am learning that I can endure in a whole new way I didn’t think was possible. I am learning that I can do hard things, like mow the lawn or something even harder, keep believing for healing. I can truly do all things through Christ who strengthens me, especially the things I really don’t want to do. I have to rely on Jesus to give me strength each day to do what I need to do and He has been nothing but faithful. He carries me when I am too tired to take another step. He lifts me when I fall. He holds me close when I am afraid. He provides every single thing I need.

God continues to carry us in this trial and equips us to do hard things. Whatever hard thing you are facing, God will help you.

So do not fear, for I am with you;
do not be dismayed, for I am your God.
I will strengthen you and help you;
I will uphold you with my righteous right hand.

Isaiah 41:10

Love you all,

Meghan

Carolina Jessamine photo credit: Meghan E. White

Food

Blueberry Muffins

February 28, 2025 meghanewhite

Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

Preheat oven to 400°, line cupcake pan with paper liners.
In a medium bowl beat the egg with a fork.
Stir in the milk and oil.
Stir in the sugar, baking powder, and salt.
Add the flour and mix until just combined. Don’t over mix.
Fold in the blueberries.
Fill each cupcake liner with the batter.
Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

Melt butter in a small bowl.
Stir in the brown sugar, cinnamon, and flour.
Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White