Jehovah Jireh, My Provider

Guys, this is a really real, really raw post, because right now, in this very moment, I am feeling some really real, really raw feelings.

It is days like this, moments like these that I begin to understand why they call God Jehovah Jireh! He is a provider. When you need something, He will supply it for You.

Coming to University was a new experience for me. It was my first real taste of actual independence. I am an adult. I am in charge of what I do, where I go, what I eat and perhaps most importantly where I spend my money.

This summer before uni, I got a job and worked really hard with the intention of saving money. However, as soon the money touched my bank account, it seemed to instantly evaporate literally into thin air. I suddenly had all these expenses and I watched as my hard-earned money disappeared.

You do not realise the value of money until you work for it yourself. You start to question all your purchases, like “This dress is worth 2 hours of work. Is it really worth it?”

I then got to the stage, nearly a month into uni, when I realised that food is expensive. So are textbooks. So are clothes and washing and printing and buses. Everything costs money and I was running low on the stuff.

So I did what any reasonable person would do. I called my parents. I expected a swift transfer of money into my account, instead I was met with “Trust in the Lord, Paula. Don’t worry.”

Okay. My parents  quoting Bible scriptures is a normal occurrence for me and usually it is quite comforting, but not this time. Like, obviously I trust in the Lord but can you just transfer some money to me please???? [They did eventually send me some money. Eventually!]

But reluctantly I did. I trusted in God and left the fact that I had no money in His hands and did not allow it to ruin my day.

I call Him Jehovah Jireh because He provides in ways that are beyond our imagination. He provides through means that we are not even aware of.

If you take Him as your Jehovah Jireh, He will show up strong. Just call out to him, leave it in His hands and trust in Him.



Paula Melissa xx

Chocolate Cake Recipe

Chocolate Cake, yummy!!!


  • 125 g caster sugar
  • 4 eggs
  • 100 g self-rising flour
  • 25 g cocoa powder
  • 40 g butter 
  • Vanilla extract

For icing;

  • 375 g plain dark chocolate
  • 250 g butter
  • 100 g icing sugar


  1. In a waterproof bowl, heat sugar and eggs over simmering water.
  2. Then whisk the mixture until it is very think and foamy. This will take about 5-10 minutes. The whisk should leave a trail when you lift it.
  3. Sift in the cocoa powder and flour, and slowly and carefully fold it into the mixture.
  4. Then mix in melted butter and vanilla and mix it all well.
  5. Pour the mixture into a base-lined cake tin and bake in a preheated oven, 180˚C/ 350˚F/ Gas Mark 4 for 25 minutes.
  6. Put a toothpick or skewer in the middle of the cake. If it comes out clean, it is ready.
  7. Now to make the icing, melt butter and chocolate in a heatproof bowl over simmering water.
  8.  Beat in the icing sugar until it is pale and fluffy.
  9. When the mixture cools down, chill it for 1 hour. By then it should have thickened.
  10. Horizontally slice the cake in half and put the icing on it.
  11. Then sandwich the two layers together.
  12. Using the remaining icing, cover the top and sides with a flat knife.
  13. Then enjoy ;)


This isn’t my recipe but is a really good recipe I found. Enjoy.




Paula ox’

Carrot and Walnut Cake Recipe


  • 150 ml sunflower oil
  • 3 eggs
  • 175 g light brown sugar
  • 175 g self- raising flour
  • 1 and a half teaspoons of baking powder
  • grate the rind of an orange
  • 1 teaspoon ground cinnamon
  • 150 g carrots (grated)
  • 50 g walnuts (finely chopped

Maple frosting

  • 250 ml maple syrup
  • 2 egg whites
  • a pinch of salt


  1. Preheat oven at 180°C/350°F/ Gas Mark 4.
  2. In a mixing bowl, whisk eggs, oil and sugar until the mixture is smooth
  3. Add sifted flour, baking powder, orange rind and ground cinnamon. Then whisk well again.
  4. Stir in the grated carrots and finely chopped walnuts.
  5. Divide the mixture between 2 greased and base-lined sandwich tins.
  6. Bake in the preheated oven for 20 minutes, then leave for 5 minutes to cool down.
  7. To make the maple syrup, heat maple syrup in a saucepan at 115°C/240°F.
  8. Whisk the egg whites, in a bowl, until stiff.
  9. When the syrup is at 115°C, whisk it into the egg slowly until it looks like meringue. Keep whisking until it becomes really thick.
  10. When the cakes are cool enough, cut each of them into half.
  11. Put the maple frosting in between each layer.


This is an amazing recipe, which I happen to have a copy of. It is NOT my recipe and I DO NOT acknowledge it as my own.




Paula ox’

Cinnamon Leaves recipe

Hey ;)

Another recipe today. I have tried this recipe and it came out beautiful and tasted delicious. SCROLL DOWN AT THE PIC OF IT. This isn’t my recipe, I got it from The only annoying thing is that I had to convert all the measurements into grams.

For the Dough:

2 3/4 cups plus all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted

  1. Mix the dry ingredients (flour, sugar, yeast and salt) together in a large bowl, reserve one cup of the flour.  On the stove or in the microwave, heat the milk, water, and butter until the butter is liquid.  Allow the mixture to cool until it is still warm, but you can touch it with out burning yourself.  Beat the two eggs together in a small bowl.  Then add the butter mixture and eggs to the dry ingredients.  Use a wooden spoon to combine.  The dough will take a while to mix. Once everything is a very sticky dough, kneed in the remaining one cup of flour- about five minutes of kneading should do it.
  2. Place the dough in a greased a bowl, rise with a clean towel over top until double. I like to warm my oven for a five minutes then turn it off and let the dough rise inside the slightly warm oven.  It should take about an hour.  Bread will rise really fast at about 90 degrees.
  3.  Roll out the dough on a clean surface to 12 by 20  inch rectangle.  Now your ready to add the filling.  Brush the melted butter over the surface of the rolled out dough.  Then mix the cinnamon, sugar and nutmeg together and sprinkle it over top.  It will seem like a lot, just trust me on this part.
  4. Then cut the dough into six strips.  Stack the six strips on top of each other.  Cut those strips into three or four stacks of squares.  Put the stacks of squares into the greased 9×5 loaf pan.
  5. Allow to rise a second time until double (about 15-30 minutes).
  6. Bake at 350 degrees for 30-40 minutes.  Check to make sure the loaf is done before you tip it out by using a butter knife to press down on the top, if it springs back it is done.  If it doesn’t the dough isn’t quite baked, put it back in the oven for another 5 to 10 minutes.
  7. Use the butter knife to loosen the edges then invert the bread onto a plate.  The syrup that was made from all the sugar, is really hot and will run down the edges.  Let the bread set for five minutes before you dig in so you don’t burn your mouth.  And don’t forget to pour yourself a cup of coffee or a class of milk.  Enjoy.


Paula ox’