We wanted change and most of the country no matter what ethnicity or background voted to have decency, balance and common sense back into the White House.
On January 20th, the day President Trump was sworn into office, was a day of rejoicing.
As I watched him take his oath I was crying tears of joy. My feelings were relief, pride and gratitude. We came so close to loosing our country and all we hold dear as Americans. This is our chance to build back America with the founding principles that once made America great.
That we are given inalienable rights from our creator to be a shining light on a hill. To own the American Dream knowing that no matter where we came from or what our background is or color of skin; If we work hard we can achieve the impossible.
Trump's inaugural speech was spot on.
One of the things he said struck me with such pride. "In America the Impossible is what we do best".
So keep reaching for greatness. It’s time to usher in this Golden Era of the USA.
Now is the time to be steadfast in prayer and not get lazy. Our work has just begun.
Blessings.
Flourless Chocolate Cake with Raspberries
Ingredients
1 cup salted butter
1 1/3 cup semi sweet chocolate chips
3/4 cup cocoa powder
1/2 tsp sea salt
4 eggs separated room temperature
1 1/2 cups sugar (divided)
1/2 cup Greek plain yogurt
1 Tb vanilla
Chocolate Ganache
3/4 cup semi sweet chocolate chips
1/3 cup heavy cream
2 cups fresh raspberries for the topping
Instructions
Preheat oven to 335*
Generously butter a 9” spring form pan on the sides then line the bottom with parchment paper. Set aside
In a large glass bowl melt butter and chocolate chips in microwave for 1 minute then stir until smooth. Then add cocoa powder and salt. Blend well. Set aside
Separate eggs, putting whites into a medium bowl and yolks into a medium bowl.
Add 3/4 cup sugar to the egg yolks whisk together then add yogart and vanilla and blend together. Set aside
In the egg white bowl beat until soft peaks form gradually add the remaining 3/4 cup sugar and beat until egg whites are stiff and glossy.
Now, pour the chocolate bowl into the egg yolk mixture and blend. Add 2 large spoonfuls of the whipped egg white mixture and stir until blended. Then gently fold the remaining egg whites into the mixture and blend.
Pour cake batter into pan and bake for 40 minutes then cover with foil and bake another 10 minutes or until the center comes clean with a knife.
Let cool then place on cake plate
For Ganache
Heat chocolate chips and heavy cream in microwave for 1 minute then stir until blended. Pour on top of cooled cake. Cover and let cool in fridge for at least an hour.
When ready to serve place raspberries on top then dust with powdered sugar.
Cut and enjoy
Editorial comments expressed in this column are the sole opinion of the writer.
Recipe courtesy of Gigi Butler © Copyright 2025 Heartland Journal, LLC
