Together we can make an impact! #Hope #YourHandsandFeet
Justin Gambino
I just wrapped up a 160 day / 53 city tour across the Country.
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Knowing that many of the cities, that have become a favorite for me on the road, have now been devastated by the effects of Hurricanes Harvey and Irma, breaks my heart. On the "Where I Belong" tour, I had the incredible privilege of singing songs of HOPE with many of my friends, not only across the Country, but also in these affected areas. Now my thoughts and prayers are with you all.
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My song "Your Hands & Feet" has become an anthem for me and I hope it will be for you as well, as we all join together in becoming the Hands & Feet. I am rereleasing this song as a "give what you can" digital download, to aid those in need during this difficult time.
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Join me in raising funds for all those affected by Hurricanes Harvey and Irma.
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All proceeds from “Your Hands & Feet” will be donated to aid relief and recovery, for those affected by the hurricanes, through my friends over at Samaritan's Purse.
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Together, we can be the change that we all want to see in the world.
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Give what you can: goo.gl/mmk8uk
Devin's No-Measure Chocolate Cake (the one with greek yogurt in it)...!
[Makes one 10-inch round cake]
1 7-oz container plain, full-fat Greek yogurt
(Use now empty container to measure remaining ingredients)
1 container canola oil
1 container sugar
2 eggs
2 containers self-rising flour
1 container cocoa powder (unsweetened)
1 container coffee or warm water Salt Powdered sugar, for dusting
Preheat oven to 350° F.
Empty the Greek yogurt container into a large mixing bowl. Now, using
the container as your measuring device, add one yogurt container full
of sugar and one yogurt container full of canola oil to the bowl.
Then, add in two large eggs. Using an electric hand mixer, beat
mixture until smooth.
Now, still using the empty yogurt container to measure, add in two
container-fulls of self-rising flour and one full container of cocoa
powder. Beat on a low speed until lump free, and slowly add in a full
container of warm water (or coffee, for intensified chocolate flavor)
and a pinch of salt. Mix until smooth. Once smooth, pour the batter
into a prepared 10-inch spring-form pan. Bake for 35 minutes or until
a toothpick, when inserted into the middle of the cake, comes out
clean. Let cool.
Release the cake from the spring form pan and dust with powdered sugar.
[Makes one 10-inch round cake]
1 7-oz container plain, full-fat Greek yogurt
(Use now empty container to measure remaining ingredients)
1 container canola oil
1 container sugar
2 eggs
2 containers self-rising flour
1 container cocoa powder (unsweetened)
1 container coffee or warm water Salt Powdered sugar, for dusting
Preheat oven to 350° F.
Empty the Greek yogurt container into a large mixing bowl. Now, using
the container as your measuring device, add one yogurt container full
of sugar and one yogurt container full of canola oil to the bowl.
Then, add in two large eggs. Using an electric hand mixer, beat
mixture until smooth.
Now, still using the empty yogurt container to measure, add in two
container-fulls of self-rising flour and one full container of cocoa
powder. Beat on a low speed until lump free, and slowly add in a full
container of warm water (or coffee, for intensified chocolate flavor)
and a pinch of salt. Mix until smooth. Once smooth, pour the batter
into a prepared 10-inch spring-form pan. Bake for 35 minutes or until
a toothpick, when inserted into the middle of the cake, comes out
clean. Let cool.
Release the cake from the spring form pan and dust with powdered sugar.
Today is Scooby Doo Day, marking the debut of the cartoon in 1969! Which leads to the Morning Show question: What was your favorite Saturday morning cartoon? Post away....!!!