Butterfly Kisses and Tasty Dishes

Valentine's Day Baked Chocolate Donuts

2012-02-12T11:22:00.000-08:00

My son is having a Valentine's Day party at Preschool tomorrow ,and I signed up to make the "cookies". I decided to make these baked donuts in my heart-shaped wilton donut pan. They turned out super cute after I drizzled a jar of hot fudge ( you could also use chocolate syrup) on top and sprinkled heart sprinkles on them. They only take 10 minutes to bake and the entire process took me less than 20 minutes. Since they are baked and not fried, I feel good about offering a semi-healthy treat to the children. I made a few extra ones to serve to my hubby and son on Valentine's Day Morning....just a simple and delicious way to show them how very much I love them. Happy Valentine's Day, dear friends! You are cherished and loved!

Ephesians 3:18-19
"And may you have the power to understand, as all God’s people should, how wide, how long, how high, and how deep his love is. May you experience the love of Christ, though it is too great to understand fully. Then you will be made complete with all the fullness of life and power that comes from God."

~~~

Baked Chocolate Donuts

(16 small donuts)

Ingredients:

•2 cup flour
•3/4 cup sugar
•1/2 cup unsweetened cocoa powder
•1 tsp baking powder
•1 tsp baking soda
•1 tsp salt
•3/4 cup plus 2 Tbsp milk
•2 egg
•1 tsp vanilla extract
•2 Tbsp butter, melted

Directions:
•Mix dry ingredients in bowl. Beat in the eggs, milk, vanilla and butter. Beat until well blended.
•Spray donut pan with cooking spray. Fill each donut cup about 3/4 full (I use a ziploc with the corner snipped to do this neatly). Fills about 12-16 donuts.
•Bake donuts in 325 degree oven for about 10 minutes. Allow to cool slightly, remove from pan.
•Drizzle each donut with hot fudge or chocolate syrup, allow to cool. (optional- sprinkle with toppings). Allow chocolate to set (about 15 minutes). If you don't want to use a chocolate topping you could dust them with powdered sugar. Enjoy!

2 Ingredient Strawberry Fudge & Neapolitan Valentine Cupcakes

2012-02-11T13:06:00.000-08:00

I hosted a 31 Party this weekend which gave me the opportunity to make some super yummy and simple Valentines Goodies-2 ingredient Strawberry Fudge and Neapolitan Valentine Cupcakes. I found both recipes on Pinterest and they were both a huge success. I loved that they were quick and easy. They turned out so pretty and so very tasty.

Bake some for your child's Valentines party at school or for your family to share as you celebrate how much you love one another. And, remember that your Heavenly Father is Crazy, Head over Heels, Lavishly in Love with you-His AGAPE love far outpasses any other love!

Blessings to you my dear friends!!

Ephesians 3:18
"And may you have the power to understand, as all God’s people should, how wide, how long, how high, and how deep his love is."

2 Ingredient Strawberry Fudge

Ingredients:
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips

Directions:
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips. (I microwaved them for 1 minute and stirred at 30 seconds).
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve. Sprinkle with Valentine Sprinkles.

Notes
Store in an airtight container for up to a week.
~~~

Valentine Neapolitan Cupcakes
Source: Inspired by {Heart}2 Stamp and AllRecipes

Ingredients:
• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil (you could also use canola oil)
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix (or any flavor you want)
• 2 tablespoons vegetable oil (you could also use canola oil)
• 1 1/3 cups water
• 3 egg whites

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
I topped the cupcakes with my go-to Wilton icing recipe and chocolate sprinkles.

WILTON WHITE ICING
(Yield: 3 cups-enough to frost 24 cupcakes)
Ingredients:
1/2 teaspoon Clear Vanilla Extract
1/2 teaspoon Almond Extract
4 tablespoons water
1 cup solid vegetable shortening (Crisco)-
I use the Crisco Sticks (1 stick per recipe)
1 lb. sifted confectioners' sugar (approximately 4 cups)
Directions:
Sift confectioners' sugar in a large mixing bowl. Set aside. Cream shortening, flavorings, and water. Gradually add sifted dry ingredients and mix on medium speed with your mixer until all ingredients have been thoroughly mixed together Blend an additional minute or so, until creamy. Fill a Decorators Bag with the icing and fit with whatever tip you like to decorate. Pipe Frosting onto tops of cupcakes in pretty patterns or designs.

Double Chocolate Chip Toffee Bread

2012-02-04T12:40:00.000-08:00

I was perusing Pinterest recently (it is seriously SO ADDICTIVE), when I came across a recipe for Double Chocolate Toffee Bread. Feel free to follow my Pinterest boards here: http://pinterest.com/joyouschris/

I made the bread today, and the results were amazing! It is the perfect bread to serve with a glass of cold milk or a cup of hot chocolate. Slice it up, place a scoop of vanilla ice cream on top, drizzle some hot fudge, and add a cherry, and you have a yummy chocolate sundae perfect for your Super Bowl festivities. Kids and Adults of all ages will love this yummy treat.

You are prayed for and dearly loved by your Heavenly Father! I wanted to share this new Kari Jobe song that has blessed my heart this week-we can always, always find God on our knees. Blessings dear friends!!

http://www.youtube.com/watch?v=sx2e58cL8r4&feature=youtube_gdata_player

Double Chocolate Chip Toffee Bread

Ingredients:
1 cup sugar
1/4 cup butter, softened (1/2 stick)
1 cup sour cream
2 tsp. vanilla
2 eggs
3/4 cup cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 3/4 cup flour
1 cup chocolate chips
1 cup toffee bits

Topping:
1/2 cup chocolate chips
1/2 cup toffee bits

Directions:
Preheat oven to 350 degrees; grease a 9 x 5 inch bread pan. Cream together the sugar, butter, sour cream & vanilla. Mix in the beaten eggs. Incorporate the cocoa, baking powder, baking soda, salt, and flour. Fold in the chocolate chips and toffee bits. Pour into your prepared pan; top with remaining chocolate chips and toffee bits. Bake in preheated oven for 50-55 minutes; remove from pan. Slice, serve and enjoy! It is delicious served both warm and cold.

Cinnamon Stuffed Crescents

2012-01-07T10:02:00.000-08:00

I stumbled upon this recipe for Cinnamon Stuffed Crescent Rolls a few months ago and finally got around to making them today. They are so easy to make and so yummy to eat! Make a batch this weekend and enjoy them with your family as you sip cups of hot cocoa ( I have a great homemade cocoa recipe here: http://butterflykissesntastydishes.blogspot.com/2009/12/holiday-goodies-and-gifts.html)

Have a truly blessed weekend! You are dearly loved by your Heavenly Father and prayed for with love!

Enjoy this video by Selah "How Deep the Father's Love for Us":
http://www.youtube.com/watch?v=1vmY2ztb5xc

Cinnamon Crescent Rolls
Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon
Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into rectangles. Spread each rectangle with about 2 tablespoons cinnamon butter mixutre. Roll up each, starting at the widest side, as you would normally do for crescent rolls. Firmly press ends to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet. Bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Yields: 16 rolls

Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls

2011-10-30T15:43:00.001-07:00

This weekend, I was in a baking mood and made some yummy Fall treats....Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls. I found the Pumpkin Roll Cupcake recipe on Pinterest, and I just experimented with a can of crescent rolls for the Cinnamon Rolls. Both recipes turned out amazing! I took them to our Sunday school class today, and I think the Apple Butter Cinnamon Rolls were gone in 5 seconds.

Have a Blessed Week my friends! You are dearly loved by your Heavenly Father and prayed for with love!

Psalm 118:15
Songs of joy and victory are sung in the camp of the godly. The strong right arm of the Lord has done glorious things!

Pumpkin Roll Cupcakes
Ingredients:
1 cup sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping tablespoon pumpkin pie spice
3 eggs
1 cup canned pumpkin
Icing:
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla

Instructions:
1.Place 12 cupcake papers in a 12 cup muffin tin.
2.In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth.
3.Divide evenly among 12 muffin cups.
4.Bake at 350 for twenty minutes, or until center springs back when lightly pressed.
5.Remove from oven and allow to cool completely.
Icing
6.To make the icing, place butter or margarine, cream cheese, powdered sugar and vanilla in a mixing bowl. Beat with electric mixer until smooth and creamy.
7.To fill cupcakes (Optional), place icing tip in corner of a freezer grade zipper seal bag (it is best to enforce the corner of the bag with tape beforehand). Snip off tip of bag so that only the very end of the icing tip is sticking out. Fill bag with half of icing.
8.Press tip down into the center of each cupcake and give a little squeeze to fill. Repeat with all cupcakes.
9.Spread remaining icing on top of all cupcakes. Store in the refrigerator.

~~~~~~~~~

Apple Butter Pecan Cinnamon Rolls
Ingredients:
1 can Pillsbury Crescent Rolls (8 count)

1/2 cup Apple Butter

1/2 cup crushed pecans

Frosting:
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon apple butter

Directions:Preheat oven to 350 degrees. Unroll crescent dough into one long rectangle, sealing the perforations with your fingers. Spread the apple butter over the dough (leaving a one inch border of dough). Sprinkle crushed pecans on top. Roll up the dough into one log starting with a short end. Cut into eight slices and place on a greased baking pan, with roll edges touching. Bake 15-20 minutes, until slightly browned on the edges. Make your icing while the rolls bake.

For the icing: Mix all icing ingredients in a large bowl until smooth. Spread over warm rolls. Serve rolls warm.

Pinterest Challenge Contest-I could use your Vote :)!

2011-10-29T16:44:00.000-07:00

Hello friends! I could use your help. I recently entered a Pinterest Challenge Contest and the voting is taking place now.

If you have an extra moment, please vote for my recipe. My entry is picture number 3 and it has my name under it (Christina Burrell). My recipe is for the recent post,pumpkin spiced cream cheese cinnamon rolls. Just click on "vote" above my name and entry.

http://imtopsyturvy.com/pinterest-challenge-link-party/

Thanks so much! And, after you vote, make the recipe-they are yummy and super easy!Here is the link to the recipe: http://butterflykissesntastydishes.blogspot.com/2011/10/celebrate-october-with-pumpkin-spiced.html

Blessings!

P31 Guest Posting

2011-10-28T05:00:00.000-07:00

I am blessed to be sharing some of my favorite quick and easy breakfast recipes on the weekly "Where in the World is that Proverbs 31 Lady" series over at one of my favorite blogs, "I Love My 5 kids"

(http://www.ilovemy5kids.blogspot.com/)

Check it out, and while you are there, subscribe to the blog...Lana posts great recipes, homeschooling tips, craft projects, financial advice, spiritual wisdom, and home improvement ideas. Have a Very Blessed Weekend!

Pumpkin Granola-Share the Blessing of Autumn

2011-10-22T18:32:00.000-07:00

I love all things pumpkin so when I saw this recipe for Pumpkin Granola on one of my favorite blogs, Two Peas and their Pod, I knew I had to make a huge batch to share with my friends. I tripled this recipe and put it in adorable Autumn-themed containers that I found at the Dollar Tree. I plan to distribute it to my friends and neighbors along with a jar of my homemade hot cocoa mix.

The granola was super easy to make, and my home smelled amazing as the cinnamon and nutmeg aromas spread while baking. This granola would be the perfect topping on a bowl of yogurt for breakfast or a bowl of cinnamon or vanilla ice cream for dessert. You could also put it in ziploc bags to carry as snacks or eat it as cereal in the mornings. Not only can the pumpkin granola be used in many ways, but it is super healthy too! The pumpkin, applesauce and maple syrup replace the need for oil or butter. I replaced the pepitas in the original recipe with roasted sunflower kernels but you could also use almonds or crushed pecans.

Bake a batch for yourself and share some with your friends and family. Attach a handwritten note or scripture verse and share the Love of God with someone who may need His touch in a special way. My favorite scripture to include with food gifts is Psalm 34:8, "Taste and See that the Lord is Good."

Happy Autumn my dear friends! You are dearly loved by your Heavenly Father!

Pumpkin Granola
Ingredients:
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla
3/4 cup dried sweetened cranberries
1/2 cup pepitas or sunflower kernels or almonds or crushed pecans

Directions:
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside, In a large bowl, combine oats, spices, and salt.
Mix well. In a medium bowl, whisk together pumpkin puree, brown sugar, applesauce, maple syrup, and vanilla. Whisk until smooth. Pour wet ingredients into the oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the oat mixture onto the prepared baking pan.
Bake for 20 minutes. Remove pan from the oven and stir. Bake an additional 15-20 minutes or until the granola is golden and crisp. remove from the oven and stir in the cranberries and pepitas (or nuts or sunflower seeds). Let cool completely. Store in airtight containers.

Celebrate October with Pumpkin-Spiced Cream Cheese Cinnamon Rolls!

2011-10-01T14:59:00.000-07:00

October is here, and to me October means Crisp Mornings, Colored Leaves, Cups of Hot Apple Cider, and lots and lots of pumpkin-yumminess baking in my kitchen :). Living in South Texas means that I do not get to experience the aforementioned crisp mornings and colored leaves, but I can fill my home with the delightful cinnamony-spiced smells of pumpkin dishes. While I was perusing pinterest recently, I came across this easy and absolutely melt-in-your-mouth-delicious recipe for pumpkin spiced cream cheese cinnamon rolls. The pin is located here: http://pinterest.com/pin/256243937/ and the original recipe can be found here: http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/
I made them today, and the result was a divine taste of Autumn that would make a great breakfast accompaniment to your hot apple cider or cocoa one crisp Fall morning. Bake some today, and while you savor each bite, let your heart sing Praises to God for this Harvest Season, the Beauty of His creation, and the Blessings in your life. If you are interested in reading about what God has been teaching me regarding "Blessings", then click on over to this link where I was invited to guest post recently. http://energizerbunniesmommyreports.com/2011/09/blessings-a-featured-fridays-post.html

You are dearly loved and prayed for my friends!

"The LORD will indeed give what is good, and our land will yield its harvest." Psalm 85:12
~~

Pumpkin Spiced Cream Cheese Breakfast Rolls

Ingredients:

2 (8-count cans) of Pillsbury Crescent Rolls (I used the Big & Flaky kind)
4 0z cream cheese, softened
1/4 Cup light brown sugar
1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Directions:

Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over your two crescent-roll rectangles, leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
Bake for 30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
Frosting:
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

Directions:
Mix all ingredients into a large bowl until smooth. Spread over warm rolls. Serve rolls warm.

Perfectly Peach Cobbler

2011-09-24T16:00:00.000-07:00

My hubby loves fresh peaches. Today, I treated him to an extra special dessert-Perfect Peach Cobbler. If you are a Southern Girl like me then one of the first things you learn how to bake is Cobbler. Both my Grandmothers were Cobbler experts so I learned how to perfect this dish at an early age. My Dad's favorites are blueberry and blackberry, but my hubby prefers his with peaches. Any variety or combination of fruit can be used. This particular cobbler is simple to make and delish to eat. Have a Blessed Weekend my friends, and I pray that you can truly TASTE and SEE that the Lord is Good
~~~
Perfectly Peach Cobbler

Ingredients:

2 lbs Fresh Peaches or 1 Large Can (29 oz) Canned Peaches
¾ cups Sugar, Divided
1 Tablespoon Cornstarch
½ cups Butter, Softened (1 stick)
1 Egg
½ teaspoon Vanilla Extract
¾ cups Flour
¼ teaspoon Baking Powder
1/2 teaspoon Cinnamon

1 dash Salt

Directions:
Preheat the oven to 350° F. Peel and pit the peaches. Slice each into 8 wedges. If using canned peaches, drain the peaches well.

Combine the peaches, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves, 5 to 7 minutes.

Make the dough: Cream together the butter and remaining ½ cup sugar in a medium mixing bowl with a wooden spoon or an electric mixer until smooth. Beat in the egg and vanilla until the batter is smooth, scraping down the sides of the bowl once or twice as necessary.

Add the flour, baking powder, cinnamon, and salt and stir until just combined.

Transfer the peaches to an 8-inch square-baking pan. Drop the dough in rounded tablespoonfuls over the fruit.

Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes. Let the cobbler cool slightly and serve it warm. Top it off with a spoonful of Vanilla Ice Cream or Homemade Whipped Cream.

Guest Posting Today On "Blessings" at Energizer Bunny Mommy Reports

2011-09-23T11:44:00.000-07:00

Today I am so blessed to be guest posting at Energizer Bunny Mommy Reports. Click on the link below and discover what God has been teaching me about the "Blessings"in my life. I will also be guest posting there next Friday, and I will be sharing a recipe for some yummy Autumn Pumpkin Chocolate Chip cookies. While you are there, subscribe to the Energizer Bunny Mommy Reports blog. She is a dear friend, has amazing giveaways, and encourages others in Christ through her writing. Blessings to each of you!
http://energizerbunniesmommyreports.com/2011/09/blessings-a-featured-fridays-post.html

Apple Pie Cupcakes-A Delicious Autumn Treat

2011-09-17T16:31:00.000-07:00

Every year my Granddaddy sends us three large mason jars of homemade apple butter. It is so very delicious, and we use it on buttery toast and in peanut butter sandwiches. Today I incorporated it into a super yummy Autumn cupcake. I spooned a teaspoon of the apple butter in the middle of each cupcake and then topped them with my cream cheese frosting and a dusting of cinnamon sugar. For the cupcake, I used my favorite vanilla cupcake recipe, but you could use a boxed mix if that would make life easier :). I bet a spice cake mix would taste incredible.
These cupcakes turned out so delicious that my hubby requested that we "not share" them with others :). He declared them one of my best cupcakes ever. No need to worry if you don't have homemade apple butter on hand; feel free to purchase some at the grocery store. I bet these would be amazing with pumpkin butter which I have seen at some of the local gift stores in Fredericksburg, TX.

I hope you enjoy this taste of Autumn my friends. The cupcakes truly taste like mini-apple pies stuffed into a cupcake. Serve some apple cider and share some apple pie cupcakes today with your family or friends after a football game, Autumn hayride, or party. Celebrate God's Bountiful Blessings in your Life!

Psalm 85:12
"Yes, the Lord pours down his blessings. Our land will yield its bountiful harvest."

~~~~~~

Apple Pie Cupcakes

Ingredients:

For the Cake:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract (I use Mexican Vanilla)

For the Cream Cheese Frosting:
1 (8 oz) package of cream cheese
1/2 cup butter (1 stick)
1 box confectioners powdered sugar (aproximately 4 cups)
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake liners. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

To make the icing, mix the cream cheese and butter until incorporated in a large bowl with your mixer. Add the vanilla. Gradually add the powdered sugar and mix until icing is incorporated.

Top each cooled cupcake with your cream cheese icing and sprinkle the tops with a dusting of cinnamon/sugar mixture. You could also add chopped toasted pecans to the tops if you would like to make them extra special. Next, take a bite of this delicious Autumn treat that tastes like a mini-Apple Pie.

Glazed Doughnut Muffins

2011-09-10T14:01:00.000-07:00

I have been having a blast trying new recipes that I have found on Pinterest. These Glazed Doughnut Muffins turned out great! Their nutmeg and cinnamon flavor and aroma are heavenly. The double-dip glaze on the tops makes them look delectable and makes them taste just like a glazed doughnut. Bake some this weekend and surprise your family with a sweet treat on Sunday morning. Remind them that we can daily "Taste and See that the Lord is Good" (Psalm 34:8).

Blessings to you! You are prayed for daily and loved dearly by the King of Kings and Lord of Lords!

~~~~~~~

Glazed Doughnut Muffins

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Yields: 12 muffins

Note: Muffins will keep at room temperature for about a day.

Pinterest Inspirations become Reality

2011-08-29T13:32:00.001-07:00

Headband Holder made from Oatmeal Canister and Scrap Fabric

I love Pinterest. It is my new favorite way to waste time :). If you have never heard of it,then you must check it out. It is basically a way to organize your favorites in one place. You just search the internet for recipes you want to try, home decor you love, fashion that inspires you, quotes that make your heart smile, crafts you long to make, etc... and you "pin" them on your page. People can follow your boards (categories) and "repin" your "pins". It is fabulous! But, I must warn you, it is very, very addictive. But, on a positive note, I have gotten some amazing ideas for cheap craft and home projects, and I have found some fabulous recipes.

After pinning things for several weeks, I finally got around to actually creating some of the things that I pinned. This week, I have made 2 cake stands, a hairband holder for Bella, a noodle race track for my son, a "God Box", and a beautiful menu/love note board for our kitchen. All of these projects were super cheap to make. The cake stand and noodle race track supplies came from the dollar tree. The frame I used for the menu board was 50% off at Hobby Lobby, and the hairband holder supplies were free since I just repurposed an empty oatmeal canister and used fabric and ribbons that I already had. So fun and So frugal!

The "God Box" is a box with index cards that we are going to keep in our kitchen. When we are worried or fearful, we will write down our fear or worry on an index card and put it in the box-a physical act of surrendering the burden to God. Each week we will take the cards out and pray over them as a family.

I have plans to make large batches of the pumpkin granola and cinnamon honey butter that I pinned to give as gifts this Autumn to friends, teachers, and family. And, I am totally making the pinned "acorn donut holes" and "ghost nutter butter cookies" for my son's preschool class at Halloween.

I hope you enjoy the pictures below and if you want details on how I made them, then send me an email, leave a comment, or visit my pinterest page for the links to the original projects: http://pinterest.com/joyouschris/

I pray your day is full of joy, inspiration, and love as you use the talents and passions God has given you to bless others. I will leave you with one of the quotes that I pinned that truly makes my heart smile

"Pool Noodle" Race Track with Marbles

God Box-Actively Surrendering our Worries to God

Cake Stand made from Glass and Plate from the Dollar Tree

Menu Board/Note Board made from a picture frame and scrapbook paper and using dry erase markers.

Buttermilk Spice Muffins...Mimi's Cafe Muffin Makeover

2011-08-19T14:54:00.000-07:00

My hubby loves the jumbo Buttermilk Spice Muffins at Mimi's Cafe. However, we rarely go out to eat, so I decided to search for a similar muffin recipe. I found one on the Family Fun website and made a few small changes to it; resulting in an award-winning muffin according to my hubby and friends. My friend even declared them her most favorite muffin I have ever made, and her children gave them an A+++! I baked these in regular size muffin pans, but you could easily make 6 jumbo size ones or 30 mini ones if you like. The recipe said it makes one dozen regular size, but I was able to get 15 out of the batter. If you don't keep buttermilk on hand, you can make your own by mixing 1 Tablespoon of lemon juice OR 1 Tablespoon of white vinegar per 1 cup of regular milk. Stir and let it sit five minutes until you add it to your recipe.

I encourage you to pretend you are at a restaurant this weekend, possibly even Mimi's Cafe, and get your kids involved in helping you measure the ingredients, stir the batter, and insert the muffin liners. Declare them "chefs for the day" and watch how their faces delight and their hearts soar as you spend quality time with them. My four year old loves helping Mommy bake in the kitchen....especially when there is chocolate chips involved ;-).

Have a Blessed Weekend! You are prayed for and loved dearly by your Heavenly Father!

Psalm 127:3
"Children are a gift from the Lord; they are a reward from him."

~~~~~~~

Buttermilk Spice Muffins

Ingredients:
1 cup sugar
1/2 cup butter (1stick), softened
3 large eggs
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup + 1 Tablespoon Buttermilk (well-shaken)
1 cup chopped walnuts or pecans

Topping:
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and beat until well mixed.

In a separate bowl, whisk together flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture then mix in the buttermilk. Add the remaining flour mixture, beating just until combined. The batter may be lumpy.

Prepare the sugary nut topping. In a small food processor or blender pulse the topping ingredients until the nuts are finely ground and the ingredients well-mixed. If you prefer large nut pieces, then just mix your ingredients in a bowl - this is how I do it. I think the muffin has a more bakery-style look when you leave the nuts in larger pieces.

Spoon batter into prepared muffin tins, filling each 3/4 way full. Sprinkle the top with a large tablespoon of the sugary nut topping. Bake for 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Be careful not to over-bake or the muffins will be too dry. Cool in the muffin tin for five minutes and then move to a cooling rack. Enjoy warm with a cup of coffee or hot tea :-).

Upside Down Caramel Apple Coffee Cake & My Cutie Pie

2011-08-13T17:23:00.000-07:00

Sorry for the big break in blogging but I have been a bit busy enjoying our precious baby girl, Bella Joy, who was born in early July. She is a true delight and has already brought us so much joy! We are rejoicing in God's beautiful blessing!

I have finally returned to baking, and today I made this delish and super easy coffee cake from the new Gooseberry Patch cookbook, Quick & Easy Autumn. As previously mentioned in older posts, I love Gooseberry cookbooks. If you are looking for a quick and yummy breakfast treat that gives you a glimpse of Autumn, then this recipe is for you. I am so ready for Fall....cooler temps, yummy pumpkin and apple treats, and the beautiful colors of Autumn. Here in TX, the temperatures have been 106 and higher so Fall can't get here soon enough! Enjoy the recipe and remember that you are dearly loved and prayed for!

Psalm 86:15
"But you, Lord, are a compassionate and gracious God, slow to anger, abounding in love and faithfulness."

Upside Down Caramel Apple Coffee Cake
Ingredients:
1 1/2 cups apples, peeled, cored, chopped, and divided
12.4 oz tube refrigerated cinnamon rolls, separated
1/2 cup pecan pieces
2 Tablespoons butter, melted
1/3 cup brown sugar, packed
2 Tablespoons corn syrup

Directions:
Spread one cup of apples in a 9" glass pie plate sprayed with non-stick vegetable spray. Cut cinnamon rolls into quarters, setting aside icing from tube. Place rolls in a large bowl; add remaining apples and pecans. In a small bowl, combine remaining ingredients; mix well and pour over rolls. Toss gently to combine. Spoon mixture over apples in pan. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until rolls are deep golden. Cool for 5 minutes; invert onto a serving platter. Remove lid from icing and microwave for 10 to 15 seconds. Drizzle icing over warm coffee cake. Makes 8 servings.

Paula Deen's Blackberry Pie

2011-07-04T20:34:00.000-07:00

Happy Fourth of July! We truly have so much to be thankful for in America, andth thing I am most thankful for is the freedom I have to worship and serve our Awesome God. Christ came to set us free...what an AMAZING Blessing!
"So Christ has truly set us free. Now make sure that you stay free, and don’t get tied up again in slavery to the law." Galatians 5:1

One of my favorite Cooking Magazines is the Food Network Magazine. It truly has great, easy to make recipes and the pictures it includes are amazing. This weekend, for July 4th, I made Paula Deen's Lattice-Top Blackberry Pie which was included in the most-recent issue of the magazine. However, instead of making a lattice on the top crust, I cut out a heart from the middle of the top crust. Blackberries are in season now, and you can find yummy fresh berries for great prices at your local grocery store or your farmers market. Enjoy this pie hot out of the oven with a scoop of vanilla ice cream. It is the perfect Summer Treat :)!

You are Prayed for and Dearly Loved my friends!

Paula Deen's Lattice-Top Blackberry Pie

Ingredients:

6 cups (1 3/4 pounds) fresh blackberries

1 cup sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

1/2 teaspoon lemon zest

2 disks refrigerated pie dough

(one 14 ounce package-Pillsbury brand)

(or you can use your own homemade pie dough)

1 large egg

Directions:

1. Preheat the oven to 400 degrees witha baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice, and lemon zest. Let stand, mixing and coarsely mashing occasionally for about 20 minutes.

2. Fit one round of dough into a 9 inch deep dish pie plate. Trim the edges, leaving a 1/2 inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 1 1/4 inch wide strips. (Or, if you chose to use the entire piece of dough like I did for my pie, cut a shape with a cookie cutter out of the middle of your pie dough disk).

3. Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. (Or if you are using the method I chose, lay your disk of pie dough on top of the pie, crimping the edges and cutting off any excess). Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

4. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, about 45-60 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving. Enjoy!

White Chocolate Blackberry Streusel Bars

2011-06-18T15:50:00.000-07:00

Where we live in South Texas, produce is very cheap, especially during the summer months. I recently got blackberries for 88 cents a package and decided to try this recipe I found from the Tasty Kitchen Blog (their recipe called for making strawberry streusel bars). I altered it a little to accomodate the blackberries, and the end result was fabulous! This is a great recipe to use for a picnic, bbq, or summer party as it utilizes fresh fruit, and once it is sliced into bars it is easy to transport. You could use any variety of berry and jam that you like. I am sure blueberries, raspberries, and strawberries would taste wonderful as well.

Have a Blessed and Beautiful Father's Day Weekend! You are prayed for daily and dearly loved by your Heavenly Father.

"Surely your goodness and unfailing love will pursue me
all the days of my life, and I will live in the house of the Lord
forever." Psalm 23:6
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

White Chocolate Blackberry Streusel Bars
Ingredients:
2 cups Old Fashioned Oats
1-½ cup All-purpose Flour
¾ cups White Sugar
¾ cups Light Brown Sugar
1 teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Cold Butter, Cut Into Small Pieces (2 sticks)
8 ounces, Blackberry Jam (1 cup)
1 teaspoon Lemon Zest
2 cups Blackberries, Flattened and Smashed with a Fork
1/2 cup white chocolate chips

Directions:
1. Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.
2. Add the chopped up cold butter and work it into the dry ingredients with your fingers, a fork, or a pastry blender until the mixture looks like small crumbles. Reserve 1 1/2 cups of this mixture.
3. Dump the remaining crumb mixture into an ungreased 9x13 inch pan and press it into an even and thick crust.
4. Bake in 350 degree oven for 12-14 minutes or until it is firm to touch. Do not brown.
5. Remove pan from oven. Warm the blackberry jam in the microwave for 30 seconds and then stir in the lemon zest. Drizzle the warm jam over the warm crust and spread with a spatula. Spread the smooshed blackberries over the crust. Sprinkle on the reserved cup and a half of crumb mixture.
6. Return pan to 350 degree F oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned. Then remove it from the oven and let the pan cool for 1 hour.
7. Melt the white chocolate in microwave at 20 second intervals until fully melted, making sure to use a microwaveable safe dish. Drizzle melted white chocolate c over the streusel top. Cut into bars. ENJOY!

Makes 15-18 bars (dependent upon the size of the bars you slice)

Monkey Muffins-A Yummy Breakfast Treat for Kids of All Ages

2011-06-17T16:46:00.000-07:00

I absolutely love Taste Of Home Magazine. It has some of the best, easiest, and healthiest recipes in it. I subscribe to their weekly emails as well, and this week they sent out a printable Taste of Home Kids Coloring Cookbook that you can download. Since my four year old loves helping me bake and cook, I was super excited to receive this and immediately printed it out. Yesterday, we made the Monkey Muffins, and they were a HUGE hit. Seriously, these will likely become a staple in our house. I love that the recipe calls for healthy ingredients like bananas and peanut butter in a yummy treat that kids will love. My son has eaten several already (for breakfast and for snack). So, if you happen to have some overripe bananas, bake up a batch of these this weekend and let your kiddos join in the fun. If you would like to download the Kids Coloring Cookbook, just go here: http://www.tasteofhome.com/Kids-Coloring-Cookbook?pmcode=ILFKA07T&_mid=2044764&_rid=2044764.854200.38599
We can't wait to try the rest of the recipes. We plan to make the Pretzel Sparklers and Fourth of July Pizza very soon.

Note: The original recipe calls for making mini muffins, but I used regular sized muffin pans which yielded 24 muffins instead of the 72 mini muffins.

Happy Father's Day to all of the Amazing Dads out there! I am so blessed to have an Awesome Dad who loves me unconditionally and sacrifice so much for me. I also am blessed to be married to an Amazing Father to our children. My husband has a deep and evident love for our son and soon-to-arrive daughter. I thank God for these blessings!

Have a Beautiful Weekend. You are prayed for and loved immensely by your Heavenly Father.

“Sing to God, sing in praise of his name, extol him who rides on the clouds; rejoice before him—his name is the LORD. A father to the fatherless, a defender of widows, is God in his holy dwelling.”

Psalm 68:4-5 NIV

~~~~~~~~~~~~~~~~~~~~

Monkey Muffins

Ingredients:

1/2 cup butter, softened

1 cup plus 1 tablespoon sugar, divided

2 eggs (or 1/2 cup egg beaters)

1 cup mashed overripe banana (about 2-3 bananas)

2/3 cup peanut butter

1 tablespoon skim milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup minature semisweet chocolate chips

Directions:

In a large bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in the mashed
bananas, peanut butter, milk and vanilla. Combine the flour, baking soda
and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups three-fourths full.
Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a
toothpick inserted near the center comes out clean. Cool for 5 minutes
before removing from pans to wire racks. Makes 72 mini muffins or 24 regular-sized muffins.

Dancing the sacred dance of joy and grief simultaneously...and yet "NEVER ONCE" have we been left alone!

2011-06-11T20:11:00.000-07:00

"But if the grieving begins to linger too long, it can be good to circle around to the gifts again; to whisper thanks, to receive the blessing, and to turn ourselves outward. Grief closes us in. Gifts spin us around to thankful, and thankful opens us wide for the giving." (Emily from chattingatthesky.com)

As Bella Joy's Pregnancy draws to a close, I am finding myself often overcome with so many conflicting emotions-sheer joy and hope and bliss at meeting my baby girl, holding her close, and whispering my love to her while at the same time I ache with an unexplainable sorrow and yearning for our Savannah Grace who is dancing with Jesus now. I find myself dancing as well...the dance of joy and grief in these final days of pregnancy. On the days when my heart is overwhelmed, I am choosing to whisper my gratitude and receive God's blessing-our Bella JOY, trusting Him to hold Savannah Grace close to His heart. One thing I have learned since Savannah's death, is that God has NEVER left us and NEVER stopped loving us...He has remained in control; He has NEVER left His throne-He has remained FAITHFUL. I love Matt Redman's new song, "Never Once"...especially the line, "Every step, we are breathing in your grace." We never walk alone! What a promise to cling to in days of grief, and in days of joy!

Please pray for us in these final weeks that our hearts would be comforted with the HOPE and PROMISE that we will see our first daughter, Savannah Grace, very soon-we have the promise of Heaven and the Promise of Christ's return. Pray that we can focus on the BEAUTY that our God has brought out of the ashes and the JOY that is coming in the Morning for our family. Bella Joy is truly a miracle (http://butterflykissesntastydishes.blogspot.com/2011/01/god-said-yes-even-when-i-didnt-have.html) and we are praising God for His AMAZING LOVE and the ways in which He is healing our hearts.

You can listen to the "yet-to-be-released" Never Once song on Matt Redman's facebook page: https://www.facebook.com/pages/Matt-Redman/44470964227?v=app_178091127385&sk=app_178091127385

Never Once by Matt Redman

Verse 1

Standing on this mountaintop

Looking just how far we've come

Knowing that for every step

You were with us

Verse 2

Kneeling on this battle ground

Seeing just how much You've done

Knowing every victory

Is Your power in us

Pre-Chorus

Scars and struggles on the way

But with joy our hearts can say

Yes, our hearts can say

Chorus 1

Never once did we ever walk alone

Never once did You leave us on our own

You are faithful, God, You are faithful

Repeat Verse 2

Repeat Pre-Chorus

Chorus 2

Never once did we ever walk alone

Never once did You leave us on our own

You are faithful, God, You are faithful

You are faithful, God, You are faithful

Bridge

Scars and struggles on the way

But with joy our hearts can say

Never once did we ever walk alone

Carried by Your constant grace

Held within Your perfect peace

Never once, no, we never walk alone

Ending Chorus

Never once did we ever walk alone

Never once did You leave us on our own

You are faithful, God, You are faithful

Every step we are breathing in Your grace

Evermore we'll be breathing out Your praise

You are faithful, God, You are faithful

You are faithful, God, You are faithful

Crumb Cake that says "Bon Appetit!"

2011-06-11T16:30:00.000-07:00

I found this amazing recipe in Bon Appetit Magazine...a magazine that traditionally scares me because of the complexity of the recipes. However, I decided to bravely try this breakfast goodie, and the tediousness of it was well worth the effort. It is described as "a tender sour cream coffee cake that is topped with a thick layer of cinnamon-scented streusel." It made my kitchen smell heavenly and the end result was beautiful, delicious, and even "gourmet". So, if you have an hour a half to spare and you enjoy making amazing breakfast treats, then give this recipe a try. I promise you won't be disappointed. I can't wait to share ours with our Sunday School class in the morning.

Blessings and Love to you my dear friends. Your Heavenly Father loves you dearly!

Psalm 34:8

"Taste and See that the Lord is Good, blessed is the one who takes refuge in Him!"
~~~~

New York-Style Crumb Cake

Ingredients:
Topping Ingredients:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour
Cake Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

Directions:
Topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Cake:
Position rack in center of oven and preheat to 350°F. Butter or spray with cooking spray a 13x9x2-inch glass or metal baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature. Cut cake into squares and serve slightly warm or at room temperature.
Serves 15-18

Pecan Chewies (a.k.a Portable Pecan Pie :))

2011-06-03T17:25:00.000-07:00

My hubby loves Pecan Pie, and this simple, yummy recipe allows him to have a "slice of pie" in his lunch bag each work day. These bars are portable and taste just like the Pecan Pie loved by so many. They are especially good served warm with a scoop of vanilla ice cream drizzled with caramel. However, they taste great at room temperature as well. Bake a batch this weekend and I guarantee your family will thank you. Blessings to you my dear friends! You are dearly loved by your Heavenly Father!

1 John 3:1
"See what great love the Father has lavished on us, that we should be called children of God! And that is what we are!"

Pecan Chewies

Ingredients:
2 sticks butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs, well beaten
2 cups self-rising flour
1 1/2 cup pecans
2 tsp vanilla extract

Directions:
Preheat the oven to 300 degrees. Melt butter, add brown and white sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour and spread into a greased and floured 9 x 13 baking dish. Bake approximately 50 minutes being cautious not to over cook. Enjoy!

Strawberry White Chocolate Muffins-Simply Scrumptious!

2011-05-21T17:21:00.000-07:00

Today, I made some yummy Strawberry White Chocolate Muffins with delicious strawberries that were super cheap at the grocery store. I love summer-time when berries are often on sale for less than $1.50 a package. Berries are by far my favorite food-so sweet and so very good for you to eat. You could easily substitute any berry for the strawberries. I am sure raspberries, blueberries, or blackberries would taste just as great in this easy muffin recipe. So, in honor of Summer's fast approach, make some of these delightful treats for your family.

Have a Beautiful week my Beautiful Readers! You are loved dearly by your Heavenly Father! May your lives be a sweet fragrance to God!

Strawberry White Chocolate Muffins

Ingredients:
1 egg
2 cups Original Bisquick mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup strawberries

Sugar for dusting on top of muffins

Directions:
1.Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2.Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in strawberries. Divide batter evenly among cups.
3.Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Makes 12 muffins
I sprinkled mine with sugar before baking to make them extra sweet :).

Banana Cream Pie in a Bowl-the Perfect Memorial Day Dessert

2011-05-19T17:22:00.000-07:00

We are having some dear friends and their children over for dinner tomorrow night for a simple meal of hamburgers and hot dogs on the grill, french fries, watermelon, and yummy desserts. I wanted to make something light and yummy that would be loved by kiddos and adults. I found this recipe for BANANA CREAM PIE IN A BOWL in one of my Betty Crocker Cookbooks, and I was so pleased with the way it turned out. It was super-easy to make, and the layers look so pretty in the glass bowl. I cannot wait to taste it tomorrow. This would be the perfect dessert to take to your upcoming Memorial Day Picnic or BBQ. It is sure to be loved by kids of all ages :).

Have a truly blessed week my friends and remember that you are dearly loved by your Heavenly Father!!

"Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life." Psalm 143:8

Banana Cream Pie in a Bowl

Ingredients:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine (1 stick)
1/2 cup peanuts
1 box (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced (I used 6 bananas)
1 container (8 oz) frozen whipped topping, thawed (I used two containers)

Caramel Syrup Topping (optional)

Directions:
Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.

In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, whipped topping, and bananas; repeat layers. I added a circle of whipped topping in the center, sprinkled some crumb mixture on top and drizzled the whole thing with caramel syrup to make it extra special and delish! Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.

Note: This recipe serves 6 but could easily be doubled if you expect a big crowd. Just make sure to use a very large glass bowl :).

Peanut Butter-Ribboned Banana Bread

2011-05-10T19:25:00.000-07:00

Today I experimented with a Banana Bread Recipe and some Peanut Butter Morsel Chips that I had in my pantry. The end result was a delicious, hearty sweet bread that would be the perfect breakfast or after-school snack when slathered with peanut butter or honey. I encourage you to make a loaf and treat your kiddos in these final weeks before Summer break begins. This delicous treat is sure to bring a smile to their faces and their tummies.

My sweet four year old truly brought a smile to my face and heart this morning. I have to share this sweet moment with you. I woke up to Jaythan singing "God is bigger than the boogy man, He's bigger than Gozilla and the monsters on t.v...." Then, when I came out to the living room, he brought me his Veggie Tales Bible and asked me to read to him from Genesis 10 because "today is number 10 on the calendar and we need a Bible story." So, I started a bit ahead and read to him the story of creation to which he asked many questions and seemed truly interested and engaged. It was a special memory that I will treasure always. In fact, I would love to start a tradition of reading to him from the Bible each morning...a time when we can share and grown together. This morning through my son I received a Beautiful reminder that we must start our day singing praises and reading God's Word!

May your day be filled with a new realization of God's love for you, a greater desire to spend time with Him studying His Word, and a heart full of praise to Him for His blessings in your life. You are prayed for daily and loved dearly!

"They were also to stand every morning to thank and praise the LORD. They were to do the same in the evening" 1 Chronicles 23:30

Peanut Butter-Ribboned Banana Bread

Ingredients:
•½ cups Peanut Butter Chips (I used Reeses brand)
•¼ cups Butter, At Room Temperature
•½ cups Granulated Sugar
•2 whole Large Eggs
•1 cup Mashed Bananas, About 2-3 Medium (overripe bananas work best)
•⅓ cups Buttermilk
•1 teaspoon Vanilla Extract
•2 cups All-purpose Flour
•1 teaspoon Baking Powder
•½ teaspoons Salt
•⅛ teaspoons Baking Soda

Directions:
1. Melt the peanut butter chips in a small bowl in the microwave (30-45 seconds), stir. Set aside and let cool to room temperature.

2. Preheat oven to 350 degrees F. Spray a large nonstick loaf pan (9 x 5) with cooking spray. Dust with flour.

3. In a large bowl, beat the softened butter with the sugar with an electric mixer until crumbly. Add in eggs, one a time, beating well after each addition. Mix in mashed banana, buttermilk, and vanilla extract.

4. In a small bowl, combine flour, baking powder, salt and baking soda. Mix to combine.

5. Add dry ingredients to wet ingredients and mix until just combined. Remove 1 cup of batter to the small bowl with the melted peanut butter chips. Mix well with a wooden spoon or hand mixer.

6. Pour half of the banana bread batter on the bottom of the loaf pan. Pour the peanut butter batter over the banana bread batter. Spread evenly. Top with the rest of the banana bread batter and smooth the top. Run a knife up and down through the batter to create a swirl effect.

7. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes, then remove to the wire rack to cool completely. Slice into 16 pieces. Serve warm slathered in honey or peanut butter. Enjoy with a glass of cold milk.

Oreo-Stuffed Chocolate Chip Cookies

2011-04-26T17:30:00.001-07:00

Oreo-Stuffed Chocolate Chip Cookies-do I have your attention??? Those words sound just Heavenly, don't they?? I am not sure where I found this recipe, but it was in my pile of printed-out-goodness that I keep handy when I am in the mood to try something new and yummy. Today, we were in the mood for something that involved oreos, and this recipe totally fit the bill. These were easy to make and a great recipe to get your kiddos involved in the baking. Just have them put the oreos in the middle of the cookie dough. My son loved helping, and he especially loved sneaking a few stray oreos :). These cookies are best served straight out of the oven with an ice-cold glass of milk. Delish!!!

Have a blessed day, my friends, and remember that you are dearly loved by your Heavenly Father!!

Oreo-Stuffed Chocolate Chip Cookies

Ingredients:
•2 sticks butter, softened
•3/4 cup packed brown sugar
•1 cup white sugar
•2 large eggs
•1 tablespoon vanilla extract
•3 1/2 cups all-purpose flour
•1 teaspoon salt
•1 teaspoon baking soda
•10 ounces semi-sweet chocolate chips
•1 package Oreo cookies – I used mini oreos to make smaller cookies, but you could use regular or double-stuffed oreos to make super large cookies

Directions:
Preheat oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined. If you do not have a stand mixer, use a large bowl and a hand mixer.

In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.

Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.

Using a cookie scoop place one scoop of dough on top of an Oreo cookie. Place another single scoop on the bottom of the Oreo to create a cookie sandwich. Seal the edges together to completely close in the Oreo. (NOTE: I made smaller cookies with mini oreos-I just placed one small scoop of cookie dough on the parchment-paper lined cookie sheet; my son placed a mini oreo in the center of each cookie; and then I topped the cookie with another scoop of dough and sealed the edges with my fingers-this process worked great!)

Place the balls of cookie dough on a parchment-paper lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

"Eucharisteo" Oil Painting Adoption Auction-Auction ends on May 8, 2011

2011-04-24T19:44:00.000-07:00

We recently were blessed with a BEAUTIFUL gift from our dear friends, Jacob and Cyndi Morales. Jacob painted a GORGEOUS oil painting for us to auction off to raise money for Emma' adoption. This painting has been prayed over and devoted to our Lord, and it is our prayer that whoever wins the auction receives a blessing from the beauty that Jacob captured as he used the talent that God has blessed him with.

Visit http://emmacharity.blogspot.com/2011/04/eucharisteo-oil-painting-auction.html

and make your bid on this GORGEOUS piece of Artwork. All Proceeds go towards our Adoption. The Auction will close on Sunday, May 8, 2011 at Midnight.

Please pass this link along to your friends whom you think may be interested. The more bidders the better :).
May God Bless each of you!
Much Love,
Darin, Christina, Jaythan, Bella, and Emma

White Chocolate Jelly Bean Bark-the Perfect Preschool Easter Treat

2011-04-13T19:00:00.000-07:00

Next week, my son's four year old class is having an Easter Party, and I am responsible for bringing the "sweet" treat. I was told it is better not to bring cupcakes because they are too filling, too messy, and too full of sugar (the children will have lots of other snacks to enjoy as well). At first, I was super disappointed because cupcakes are my speciality. I have the cutest Easter cupcake with shredded toasted coconut, Peeps chickens, and Whoppers Easter eggs. But, I recovered quickly from the cupcake creation letdown when I came across this fun and easy recipe for "White Chocolate Jelly Bean Bark".

I decided to do a trial-run of the recipe this week prior to making several batches for his party next Wednesday. It was a huge success! This turned out to be such a pretty, Springy, simply delicious, and insanely easy-to-make treat. I used Starburst Jelly Beans because they are by far the BEST! Seriously, I could eat an entire bag of the in one sitting. So, if you are looking for a different kind of Easter Goodie to make for your children, then try this recipe. This Jelly Bean Bark would be such a fun gift to give to your childrens' teachers packaged in a cute Easter cellophane bag and tied with pastel-colored ribbon. You can find packages of holiday-themed cellophane bags at the Dollar Tree.

Have a Blessed, Joy-Filled Day!! You are prayed for daily and loved Immensely by your Heavenly Father!!

“Why are you looking among the dead for someone who is alive? He isn’t here! He is risen from the dead! Remember what he told you back in Galilee, that the Son of Man must be betrayed into the hands of sinful men and be crucified, and that he would rise again on the third day." Luke 24:5-7

White Chocolate Jelly Bean Bark

Ingredients:

2 cups (12-oz. pkg.) White Chocolate Chips

2 teaspoons vegetable shortening (I use Crisco Sticks)

1/2 cup Starburst Jelly Beans, divided (or your favorite Jelly Bean brand)

Directions:

LINE baking sheet with wax paper.

MICROWAVE chocolate chips and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;

STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in 1/4 cup of the Jelly Beans.

SPREAD mixture to 1/4-inch thickness on prepared baking sheet. Sprinkle with remaining 1/4 cup of Jelly Beans. Refrigerate or Freeze for about 15 minutes or until firm. Break into pieces. Store in airtight container at room temperature (I store mine in the refrigerator because I think it tastes better cold).

Granny's Watergate/Pistachio Cake

2011-04-02T11:37:00.001-07:00

A dear friend of mine saw Pioneer Woman's recipe for Pistachio Cake and posted on facebook that she would love to taste it one day. You can find her original recipe here: http://thepioneerwoman.com/cooking/2011/01/pistachio-cake/

The very first cake that I learned how to make was my Granny's Pistachio Cake, which she always called, "Watergate Cake". I am not sure where the name came from, but I always thought it was a cool name for a yummy green cake. I had totally forgotten about that recipe, so today, I pulled it out, compared it to the one posted by Pioneer Woman and got to baking. I can't wait to suprise my friend tomorrow at church with her very own Pistachio Cake. Since my friend referenced the Pioneer Woman's recipe, that is the one I made for her. But, I fully intend to make my Granny's Version later this week. Granny has never been a fan of chocolate, so I can imagine that she would stick with her own recipe :).

This really is one of the easiest cakes ever to make, so I encourage you to get your kids involved. They will love that the cake is green and has chocolate ribbons inside :). My Granny's cake doesn't have chocolate in it like the Pioneer Woman's does, so I will post both recipes and you can choose which one fits your tastes the best.

I am including a picture of my beautiful Granny-she taught me so much and continues to bless me with her laughter and smiles.

Have a beautiful weekend my dear friends. You are prayed over and loved dearly by your Heavenly Father!

Granny's Pistachio Cake

Ingredients:

1 box White Cake Mix

1 package (4 ounce) Pistachio Instant Pudding Mix

3 eggs

1 cup Canola Oil

1 cup 7-up or Ginger Ale Soda

FROSTING Ingredients:

2 envelopes Dream Whip

1 instant Pistachio Pudding

1 1/2 cups Milk

Directions:

Mix all 5 ingredients in medium bowl for two minutes. Pour into a tube/bundt pan and bake at 350 degrees for 40-45 minutes. After cake has coooled, make frosting by mixing all frosting ingredients together with a hand mixer. Spread all over the cake and enjoy!

~~~~~~~~~~~~~~~~~~

Pioneer Woman’s Pistachio Cake

Ingredients:

1 box White Cake Mix

1 package (4 Ounce) Pistachio Instant Pudding Mix

½ cups Orange Juice

½ cups Water

½ cups Vegetable Oil

4 whole Eggs

¾ cups Chocolate Syrup (such As Hershey's)

Directions:

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter. Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design. Variation: Coat cake with chocolate ganache!

Outrageous Peanut Butter Oatmeal Cookies

2011-03-28T17:33:00.000-07:00

My sweet friend, Libby, from www.honeypied.blogspot.com posted a recipe a few days ago for some outrageous chocolate chip cookies.

Check out her post for the original recipe: http://honeypied.blogspot.com/2011/03/its-cookie-time.html. She gives a couple of great tips about how to make these super healthy by using whole wheat flour and less sugar.

The cookies sounded amazing just as they are, but since I am a bigger peanut butter fan than I am a chocolate fan,I tweaked the recipe a little. I substituted the chocolate chips for a mixture of reeses peanut butter chips and mini chocolate chips. The result was delicious-the perfect soft, chewy cookie. I shared some with my family and friends who also agreed that this recipe is a keeper! So, thanks, Libby :). Libby also has a super-cute etsy store where she sells handmade dog beds, adorable little girls dolls, and beautiful ladies necklaces and headbands. I personally own several of her necklaces and headbands, and I get compliments whenever I wear them. I have included a picture of me modeling her headband. Check out her etsy shop-you will love it! She is even having a sale on the dolls and necklaces this month. All necklaces are $10 with free shipping and the dolls are buy one get one half off. They would make perfect Easter gifts :). http://www.etsy.com/shop/honeypied

You are prayed for daily and loved dearly by your Heavenly Father! He loves you with an everlasting love!

“I have loved you with an everlasting love; I have drawn you with loving-kindness." Jeremiah 31:3

Outrageous Peanut Butter Oatmeal Cookies

Ingredients:

1/2 c butter, softened (1 stick)

1/2 c white sugar

1/3 c packed light brown sugar

1/2 c crunchy peanut butter

1/2 tsp vanilla extract

1 egg, beaten

1 c all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 c rolled oats

1/2 c mini chocolate chips

1/2 c peanut butter chips (I used the Reeses brand)

Directions:

Preheat oven to 350 degrees. Cream together butter, white sugar & brown sugar until smooth. Stir in peanut butter, vanilla & egg until well blended. Combine flour, baking soda & salt; stir into batter just until moistened. Mix in the oats, peanut butter chips, and mini chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes until edges start to brown. Enjoy!

Peach Pecan Streusel Muffins

2011-03-26T15:58:00.001-07:00

I made these yummy Peach Pecan Streusel Muffins for our Sunday School Class tomorrow. They turned out great and are the perfect Spring muffin to serve at a ladies brunch or tea party. They also make a delighful breakfast treat for the week. Bake a batch this weekend, and then store in a sealed container so that you can enjoy them throughout the week.

Enjoy, my friends, and take time this weekend to thank God for the tulips and daffodils that are blooming, the birds that are singing, your children who are laughing, and the cool breeze that blows. All these things are ways that He shows you how very much He loves you!! You are prayed for daily and loved lavishly by your Heavenly Father!

Psalm 40:16

"But may all who seek you
rejoice and be glad in you;
may those who long for your saving help always say,
“The LORD is great!”

Peach Pecan Streusel Muffins
Yield: Makes 12 muffins

PECAN STREUSEL Ingredients:
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon ground cinnamon

MUFFIN Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced or 1 can sliced peaches (drained and diced)
12 paper baking cups
Vegetable cooking spray

1. Prepare Streusel: Stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400º. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray to prevent the muffins from sticking to the bottom of the liners; spoon batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.

4. Bake at 400º for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at room temperature. Enjoy!!

The MOST AMAZING Chocolate Chip Cookie Ever!

2011-03-10T18:14:00.001-08:00

Are you in search of the perfect chocolate chip cookie-one that is soft and extra-chocolatey; one that melts in your mouth and cries out for a cup of cold milk? Well, throw out all of your other chocolate chip cookie recipes, because this one is by far the best. By using shortening instead of butter and lots of mini chocolate chips, you ensure that the cookie is extra moist with every bite full of chocolate!

Bake several batches this weekend to share with your family and friends...random acts of kindness touch people's hearts in ways that you cannot imagine. God loves a Cheerful Giver; and the Recipient especially loves it if it involves CHOCOLATE :)!!

Enjoy!! You are prayed for and loved immensely by your Heavenly Father!

"Anxiety weighs down the heart, but a kind word cheers it up."

Proverbs 12:25

AMAZING Chocolate Chip Cookies

Ingredients:
1/2 cup shortening
1/4 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

1 1/8 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mini semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening with the brown and white sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in the chocolate chips. Drop by teaspoon onto cookie sheets (I use a mini ice cream scooper. Bake in oven for 8-12 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: You could also use chocolate chunks or regular sized chocolate chips-just increase the amount to 1 1/4 cups.

Nutella Cookies & Praising God for His Beauty!

2011-03-06T16:10:00.000-08:00

So, believe it or not, I just recently tried Nutella. I have heard many people rave about its yumminess, so I decided to give it a try. I can't believe I have been missing out on something so delicious for so long. In case you aren't familiar with nutella, it is a chocolate hazelnut spread that is often used instead of peanut butter. Not long after I tried it, I came across a recipe for Nutella cookies on one of my all-time favorite blogs:
http://thepioneerwoman.com/
Ree shared this incredibly simple and delicious recipe from The Tasty Kitchen Blog: http://thepioneerwoman.com/tasty-kitchen-blog/2011/02/nutella-cookies/
It only requires four ingredients; the cookies bake quickly; and you can be enjoying them with a glass of cold milk in a matter of minutes. I did take a picture of these tasty treats, but unfortunately, blogger is not letting me upload them right now. Just take my word for it, and bake some today for your sweetie, your kiddos, or yourself.

Here in South Texas, we are enjoying amazing weather-high 70s/low 80s during the day, beautiful sunshine, and flowers blooming everywhere. This morning during our Sunday school class at church, there were probably 20 birds singing the most beautiful songs outside our window. I was struck with the realization that I should be praising God in song and speech continually in the same manner-without abandon and full of joy! I am so thankful to God for the Beauty of His Creation! One of my all-time favorite Christian Worship Leaders is Matt Redman, and one of my favorite songs of his is, "Let Everything that Has Breath Praise the Lord." Enjoy this YouTube Video and music as you bake your cookies :). You are prayed for my dear friends and loved immensely by your Heavenly Father!!

Nutella Cookies

Ingredients:
•1 cup Nutella
•½ cups Sugar
•1 cup All-purpose Flour
•1 Egg

Directions:
Preheat oven to 350 F. Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

Marbled Cake Banana Bread

2011-03-02T17:22:00.000-08:00

A few weeks ago, my friend, Enid, posted on Facebook this incredible recipe that she found online. It is SO amazing that I have already made it three times and given it as gifts to many friends who have requested more. It is super healthy and absolutely delicious. It works as a special breakfast treat topped with a little peanut butter or as an after-school snack for your kiddos. You could even crumble a piece of the bread in a parfait jar, top it with a snack size cup of pudding, and squirt on a little reddi-whip for a lucious dessert. Enjoy my friends!!

You are prayed for daily and loved dearly by your Heavenly Father!!

Psalm 34:8 (the Message)

"Open your mouth and taste, open your eyes and see— how good God is. Blessed are you who run to him."

Marbled Cake Banana Bread Recipe

Ingredients:

1/2 teaspoon salt
1 tsp vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 cup sugar
1/3 cup low-fat yogurt (I used 1 (6 oz) cup of yoplait fat-free vanilla)
1/2 cup chocolate chips
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 2-3 bananas)
1/2 cup egg substitute or 2 large eggs
Cooking spray (Bakers Joy)

Directions:

1. Preheat oven to 350°.
2. In a medium bowl, combine the flour, baking soda, and salt with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minute). Add banana, vanilla, eggs or egg substitute, and yogurt; beat until blended. Add flour mixture; mix until just moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. You can also use four mini loaf pans. Swirl batters together using a knife.
6. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Chocolate Zucchini Bread & Pregnancy Makeover Voting

2011-02-24T16:44:00.000-08:00

Two things I love right now...Being Pregnant and Baking! I am currently five months along with a beautiful baby girl. Now that I am in the second trimester I am feeling so much better and baking so much more. At a recent playdate, one of my close friends reminded me of the zucchini bread that I made for her family over a year ago. She said that her son loved it and she loved that he was getting veggies in his tummy :). So, I pulled out my recipe for Chocolate Zucchini Bread and make a double batch-with plenty to enjoy and some to share with my friends.

To shred the zucchini, I peeled and chopped up one zucchini in small pieces and then stuck the pieces in my mini chopster and let it do the "shredding" work for me. So easy! The zucchini can not be seen or tasted so you will definitly "succeed" in sneaking the veggies in your child's dessert :). I hope you enjoy the recipe! It is super yummy-loved by adults and kiddos!

After you stick your loaves in the oven, would you do me a favor and click over to this website:
http://themonitor.upickem.net/engine/Details.aspx?p=V&c=25937&s=6856121&i=1 and click on the vote tab above my picture an story. Our local paper is sponsoring a Mommy Makeover Contest for moms who are pregnant now. You can vote once per hour. I would love to win the spa day package that they are giving away. Thanks so much!! Feel free to spread the word to everyone you know. Voting ends March 15th.

God Bless you my Friends! You are prayed for and loved dearly by your Heavenly Father!!

Psalm 127:4
"One thing I ask from the LORD, this only do I seek: that I may dwell in the house of the LORD
all the days of my life, to gaze on the beauty of the LORD and to seek him in his temple."

Chocolate Zucchini Bread

Ingredients:

2 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature

1/2 cup canola oil

3 eggs

1 1/4 teaspoons vanilla extract

1/2 cup buttermilk

3 cups grated zucchini (about 1 medium zucchini)

Directions:

Preheat the oven to 350 degrees F. Spray or grease 2 (9x5) inch loaf pans. In a medium bowl, whisk together the flour, cocoa, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, using a mixer, cream the brown sugar, granulated sugar, butter, and oil until light, about 2 minutes. Mix in the eggs one at a time, blending well after each addition. Beat in the vanilla and buttermilk. Mix in the flour mixture, then stir in the zucchini.

Spoon the batter into the prepared pan. Bake in the center of the oven for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out dry.

Cool in the pan for 5 minutes, then invert the bread onto a wire rack and turn right side up to cool completely. Enjoy!!!

Toasted Almond & Cashew Granola

2011-02-21T13:26:00.000-08:00

I recently came across an Almond Granola recipe on Joy the Baker's website and decided to tweak it a little. She initially tweaked it from Martha Stewart's website so I figured I was allowed to do a little creative expression myself :). I used a mixture of cashews and almonds, but you could try any of your favorite nuts and I am sure that it would turn out great. I also adjusted the spices and used canola oil instead of vegetable oil. If you would prefer using Joy's recipe, you can find it here: (http://www.joythebaker.com/blog/2011/01/toasted-almond-granola/),

I made a huge batch of my version of the granola recently and packaged it in cute little Valentine Sealable containers. I sold the containers at a local craft fair for $5 apiece to raise money for our adoption. The Granola was loved by the attendees so much that I have already had repeat customers! It is very easy to make and would make a great breakfast cereal or as a topping to a yogurt parfait. You could even put some on top of ice cream to make your dessert semi-healthy or use it as a tasty trail mix :). Enjoy!

You are Prayed for my friends!!

Psalm 147:11
"The LORD delights in those who fear him, who put their hope in his unfailing love. "

Toasted Almond Cashew Granola
Makes: 8 cups
(Adapted from joy the baker who adapted from martha stewart :))

Ingredients:
4 cups old fashioned oats, not instant
1 cup slivered raw almonds
1 cup whole cashews

1/2 cup sweetened shredded coconut
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup canola oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract

Directions:
Place a rack in the upper third and middle of the oven and preheat to 325 degrees F. Line one large or two small baking sheets with parchment paper (PLEASE NOTE: Parchment paper is not the same as Wax paper-make sure you use PARCHMENT ONLY) and set aside.

Whisk together oats, cashews, slivered almonds, sweetened coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it's well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.

Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking. Be careful not to over bake. Remove from the oven, let cool and store in an airtight container for up to two weeks. Serve as cereal, with yogurt or ice cream, or as a tasty trail mix.

Adoption Auction and Fundraising Opportunity

2011-02-11T19:35:00.000-08:00

My wonderful friend, Elizabeth from Elizabeth Engelhardt Creations, is hosting an auction for an adorable girl's tutu and leggings with the proceeds going towards our adoption costs. Check out this link and place a bid :). We are so thankful for Elizabeth and her cousin's generous donations. http://www.elizabethengelhardtcreations.com/2011/02/auction.html

We have been so blessed to have Elizabeth Englehardt helping us raise money for our adoption costs. http://www.elizabethengelhardtcreations.com

Elizabeth has become a dear friend of our over the past two years. We were first put in contact with her when we were pregnant with Savannah and she made Savannah's birth announcements. You can see just how beautiful and special they were by clicking here: http://www.elizabethengelhardtcreations.com/p/announcements.html

Not only is Elizabeth hosting an auction for us, but she has so kindly offered to give all proceeds of orders that you place directly to us for our adoption. She does amazing work-thank you cards, baby books, birthday invitations, baby announcements, scrapbook pages, bookmarks, postcards, etc... Every order is custom made and she will make them exactly the way you would like them. So, hop over to her website and take a look. If you decide to place an order then please put "Emma Burrell" in your order notes. And, while you are there, take a moment to pray for her sweet family that God's love will be poured out in abundance on them as they seek to serve and help others. Elizabeth's button is on the corner of this blog...so just click it and you will be taken directly to her website. If you have any questions then just email me at joyouschris@yahoo.com .

We are so thankful for Elizabeth and her cousin's generous donations. I continue to be amazed at the generosity of people who have never met us yet are so willing to help us bring our Emma home. God's love is shining through people like Elizabeth and her cousin!

If you would like to get updates about our adoption process, then just go here to our adoption blog: http://emmacharity.blogspot.com/

Praying her home,
Darin, Christina and Jaythan

Nothing says Happy Valentines Day like Double Chocolate Muffins for Breakfast!

2011-02-07T16:44:00.000-08:00

Another New Muffin Favorite of ours and a HUGE HIT in our Sunday School class at church are these DOUBLE CHOCOLATE MUFFINS. These would be a delectable treat to serve to your family for breakfast on Valentines Day :). Everyone knows that Chocolate is the food of LOVE :).

I am not sure where I came across the recipe, but I love that you use Self-Rising Flour instead of All-Purpose flour, baking soda, salt, and baking powder. It just makes things so much easier. I also love the way the muffin tops have a nice shine to them when you use self-rising flour. In case you are new to baking, self-rising flour eliminates the need for baking powder, baking soda, and salt in a recipe. It is often used when making fruit cobblers.

When I make these muffins, I use white chocolate chips which gives the muffin a slightly sweet flavor and makes them look especially pretty when baked :). You could also use regular chocolate chips, chocolate chunks, butterscotch chips, or the Reeses Peanut Butter chips. I am sure all of the above would taste delicious. These muffins are best served warm with a big glass of cold milk. They are loved by kiddos and adults.

So, show some love this Valentines day, bake a batch of these yummy treats, and serve them on a heart-shaped plate. Your Valentine will surely reward you :)! Enjoy!

You are prayed for and loved!

Double Chocolate Muffins

Ingredients:

2 Cups Self Rising Flour *
1 Cup Sugar
1 Cup Milk
3/4 Cup Cocoa Powder (I use Hersheys Dark Chocolate Cocoa)
1 Egg
1 stick (1/2 cup) margarine or butter, melted
1 -1/2 cups chocolate chips (white, chocolate, butterscotch, peanut butter, etc..)
1 teaspoon pure vanilla extract

Directions:
In large bowl combine flour, sugar, and cocoa powder. In separate bowl mix together melted margarine, egg, milk, and vanilla. Pour wet ingredients into dry ingredients and stir to mix well. Stir in chocolate chips. Divide batter among greased muffin cups or a muffin tin lined with muffin papers. Bake at 400 degrees for twenty minutes. Makes about 18 regular-sized muffins or 8 jumbo muffins.

Broccoli Chicken Casserole

2011-01-29T11:33:00.000-08:00

Last night I wanted something quick, easy, and tasty for dinner. And, I wanted to use ingredients that I already had in my pantry, refrigerator, and freezer. So, I turned to one of my favorite cooking magazines, TASTE OF HOME, and made a delicious and healthy Broccoli Chicken Casserole. I had all of these ingredients on hand, and our entire dinner was ready in about 30-40 minutes. I added some biscuits on the side and dinner was divine! This turned out super healthy because I used the reduced fat Campbell's Broccoli Cheese Soup and 2% cheese for the topping. I used a box of Stouffers Cranberry Stuffing Mix that I got on clearance after Thanksgiving for 25 cents a box. The Cranberries in the stuffing added a sweet hint to this savory dish. Enjoy!

You are prayed for and loved dearly by your Heavenly Father! Take time to thank Him today for the little blessings in your life.

1 Chronicles 16:34

"Give thanks to the LORD, for he is good; his love endures forever."

Broccoli Chicken Casserole

Ingredients:
1-1/2 cups water
1 package (6 ounces) chicken stuffing mix (any flavor will work)
2 cups cubed cooked chicken (I used Canned Chicken)
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

Directions:
In a small saucepan, bring water to a boil. Stir in stuffing mix.
Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in.
baking dish. Top with soup. Fluff stuffing with a fork; spoon over
soup. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated
through. Yield: 6 servings.

Chocolate Banana Bread-YUM!

2011-01-26T16:36:00.000-08:00

I have been on a baking kick recently, trying new recipes, and reinventing old ones. This recipe for Chocolate Banana Bread turned out exceptionally well, and I have made it four times since my first trial. It is super easy and your kids will love it! It would make a perfect after-school snack. Adults will love it too :). Enjoy!

You are Prayed for my dear friends!

Chocolate Banana Bread

Ingredients:

1 cup sugar
2 eggs
1/3 cup vegetable oil
3 ripe bananas, mashed
1 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 cup chocolate chips

Directions:
Heat oven to 350 and grease your loaf pan. Beat eggs, sugar and oil on medium until combined. Beat in banana and vanilla on low speed. In a separate bowl stir together flour, cocoa, soda and salt. Stir with banana mixture until combined. Stir in chocolate chips. Pour into pan. Bake 60-70 minutes or until a toothpick comes out clean. Cool 10 minutes, remove from pan.

TIPS:I like to freeze overripe bananas in a ziploc bag and thaw them about an hour before I am going to make bread. Pour the bananas and their juice into the bread to make it extra moist. To soften butter, microwave in a bowl for 10-15 seconds. You could substitute the chocolate chips for butterscotch or white chocolate chips for a different twist. You can buy really cute seasonal ceramic mini loaf pans at Michaels Craft stores for only $1. These make great gifts and the receiver gets to keep a beautiful pan.

OOEY GOOEY CHOCOLATE BUTTER CAKE will make you wanna say "Thanks Ya'll"

2011-01-14T17:39:00.001-08:00

So, now that I am in my second trimester of pregnancy,the nausea/all-day sickness has started to gradually get better, I have begun cooking and baking agan. During the last three months, my poor hubby lived off of Campbells Chunky Soup, Hot Pockets, and the generosity of a dear neighbor who would bring him homecooked meals. But, alas, I am starting to feel better, and I have begun cooking him some superb meals and desserts if I do say so myself. Last night, I made him homemade chili, the homemade whole wheat colonial bread (that I posted yesterday), and this awesome "Ooey Gooey Chocolate Butter Cake" (as my son and I deemed it) by Paula Deen. If you know anything at all about Paula Deen and her recipes, then you realize that this will include lots of butter and other sinfully delicious ingredients.

The cake actually resembles a brownie-it has a brownie crust bottom with an insanely rich and decadent topping that involves lots of butter and cream cheese. No, this is not a healthy recipe, but it is baked full of love and will be sure to please the men and chocolate lovers in your life. I think it is best served warm with a scoop of vanilla bean ice cream drizzled with hot fudge topping. Enjoy and remember you are dearly loved by your Heavenly Father!! Thanks Ya'll!

Psalm 19:9-10

"Reverence for the Lord is pure, lasting forever.The laws of the Lord are true; each one is fair. They are more desirable than gold, even the finest gold. They are sweeter than honey, even honey dripping from the comb."

OOEY GOOEY CHOCOLATE BUTTER CAKE

Ingredients:
1 (18.25 ounce) package chocolate cake mix (I used Devil's Food)
3 large eggs

1 cup (2 sticks) unsalted butter, melted, plus butter to grease your pan

1 (8-ounce) package cream cheese, at room temperature

3 to 4 tablespoons unsweetened cocoa powder, to taste

1 (16-ounce) box powdered (confectioners') sugar
1 teaspoon vanilla extract

1 cup chopped unsalted nuts, optional (I omitted these)

Whipped Cream, Cool Whip, or Ice Cream for topping, optional

Directions:

Preheat oven to 350 degrees F.
Lightly butter or spray with cooking spray a 13-by-9-inch baking pan ( I used to 9 inch square pans). In a large bowl, combine the cake mix, 1 egg, and 1/2 cup (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1/2 cup (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in the nuts (if using) with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overbake the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces. Serve warm with whipped cream or ice cream, if desired. You can also serve them at room temperature like a brownie. Enjoy!!

Whole Wheat Colonial Bread-Super Easy, Super Healthy, & Super YUMMY!

2011-01-13T15:55:00.000-08:00

I do not like Bread Machines. I prefer baking my bread in a good 'ole loaf pan. This recipe was SO SO Easy (no yeast involved, no having to wait while it rises, etc...)and SO SO Yummy!! And, I have to mention that it is SUPER HEALTHY-no added fat or oil, or even eggs. The recipe makes two loaves of bread. You can store one in the refrigerator for later or even freeze it if you like. But, I would suggest putting it in the refrigerator because this bread will not last long once you taste how yummy it is. It is perfect for sandwiches, and ABSOLUTELY DIVINE toasted with butter.

Enjoy my Friends. And, remember that God's Word is the Most SATISFYING thing you can take in to your heart, body, spirit, and mind. May you truly "Taste and See that the Lord is Good!!" Psalm 34: 8!!

Whole Wheat Colonial Bread

Ingredients:

4 cups low fat buttermilk
4 cups whole wheat flour (I use King's Arthur)
1 1/3 cups all-purpose flour
1 cup packed light brown sugar
4 teaspoons baking soda
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F. Grease two 9x5 inch loaf pans with bakers joy cooking spray or butter and flour.
In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
Bake for 40-50 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well and it can also be frozen for later. If freezing, wrap in saran wrap, and then wrap in a dual layer of allumnium foil and put in a freezer ziploc bag.

“God said “Yes” even when I didn’t have the Courage or Faith to Ask.”

2011-01-03T16:38:00.000-08:00

“God said “Yes” even when I didn’t have the
Courage or Faith to Ask.”

On October 28, 2008, our daughter was born at 27 weeks gestation and joined Jesus in Heaven due to a fatal chromosome disorder called triploidy. If you want to know more of Savannah’s story, you can read it here: www.caringbridge.org/visit/savannahgraceburrell

The past two years have been filled with devastating grief, loss, heartache, tears, brokenness, and even healing. The past two months have been filled with hope, redemption, joy, and a renewed trust in our Father’s love for us and His desire to heal our hearts.

I have always wanted a large family, lots of children, both biologically and adopted. After Savannah (our second child) passed away, I began to doubt that this “large family” idea was God’s will for our family. I was so physically and emotionally ill after she died that I wondered if it would even be possible for me to carry a child again. About a year and a half after she passed away, my husband and I began to feel strongly that God was urging us to begin the adoption process. We prayed and sought God over this decision for months because we truly wanted it to be His will for our family and not just our will. Feeling a strong peace from God that there is a little girl in Russia meant to be part of our family, we contacted Children’s Hope International and began the process toward bringing our Russian Princess home. In October of 2010, we finally completed the necessary paperwork and sent it to Moscow. We are currently waiting to be assigned a region in Russia and then given a referral (the technical term for the baby they select for you). Currently, the wait time in Russia for little girls is an average of 15 months. We are so excited about meeting and bringing our baby girl home to our family as she has already found a very special place in our hearts and we love her deeply.

If I were to be completely honest with you, while my heart has been full of excited anticipation regarding the adoption over the past two months, my heart has also been yearning for more biological children of my own. In fact, I don’t think this motherly yearning ever left after Savannah died. I think I quit asking God to bless my womb again, I think I quit expecting God to bless my womb again, and I think I just kind of gave up on that dream in my heart. Part of the reason was due to the fact that my body and heart were so physically and emotionally damaged after her pregnancy and death that I wondered if I would ever heal enough to walk that path again. Part of the reason may have been due to my thinking that “I don’t deserve to have more children” or “I should be happy with our amazing son, Jaythan”. But, I think the biggest reason that I quit asking God for more biological children was because of fear-fear of hoping and loving and then losing again. Fear that something would go wrong and our next child might not make it. I cannot describe in words what it felt like to wake up every day for 6 months in 2008 knowing that the daughter I carried in my womb would never blow out her birthday candles, dance with her daddy at her wedding, or simply give me a hug. I simply could not bear that heartache again. So, I didn’t ask God for more children. Instead, I just cried when I learned my close friends were pregnant (excited for them yet aching for it to be me); I kept silent when people assumed we were adopting because “we couldn’t have more children” (which was never the reason); I just kept my hurts hidden-the ache of an empty womb for two years as a silent pain for my heart only to bear.

But, sadly, the bottom line is that my faith in God had been buried somewhere under the heartache, the loss, the hurt, the questions, and the pain. I had quit believing that God can do exceedingly abundantly above all that we can think or imagine. I had quit expecting God to surprise me. I had quit expecting to ever receive again anything that my heart really hoped for.

I recently read a blog entry at www.incourageme.com that blessed my heart deeply. The writer told a story about how her little girl associated cold weather with snow. One day, when it was very cold, the little girl was so excited because she just knew it would snow. Her mother sweetly told her that it wasn’t going to snow. Her daughter’s response was something along the lines of “you are not God, mom. God makes those decisions and not you.” In the daily trials of life her mother had somehow just stopped asking for little surprises, for the things her heart desired the most, for the “snows” of life. She had put God in a box-her own little unbelieving box. You can read the full article here: www.incourage.me/2010/12/snowing.html This simple yet full-of-truth article really struck home with me. As I was reading it, I couldn’t stop crying and turned my tears into confession to God for not giving Him my fullest expectation of “sending snow” in my life. As I write this entry now, I am sitting in my parent’s home in North Carolina two days away from Christmas where they are calling for significant snow…a Snow that I did NOT ask God for but that He chose to bless me with anyway. (I am from Southern Texas where it is 85-100 degrees everyday of the year so you can only imagine what a big deal a Christmas snow is to me).

But, perhaps the greatest snow that I find myself basking in the blessing of is that on November 10 (less than a month after we submitted our paperwork for the adoption to Russia), I woke up feeling strange only to discover later that morning with two pink lines that I am pregnant-covered in a blizzard of snow that God knew my heart desired yet I never had the courage to ask for. But, that isn’t the entire story of the miracle God has given us. We were not even technically trying to get pregnant. I have not been menstruating regularly since Savannah’s birth, and we were not using any fertility drugs like clomid (as we did in my first two pregnancies). My husband and I were, and are, in shock, in awe, and completely humbled at this unexpected, God-given and to God be ALL the GLORY miracle child.

To be completely honest with you, the first day I learned of the pregnancy, I was paralyzed with fear-an overcoming anxiety and lots of questioning. While being completely ecstatic` that we were having a baby, I was also scared beyond belief having gone through the loss of a child. However, God meets us in our weakness and that is truly when His power is made perfect. That day and throughout the week, He spoke to us through songs, confirmations on the Christian radio, scriptures in our inbox, and encouragement from friends that this baby is HIS GIFT to us and that He will bring BEAUTY from ASHES and JOY in the MORNING. On November 10th, this was my verse of the day that showed up on my computer: “Therefore I will teach them this time, I will teach them my power and might. Then they will know that my name is the Lord.” Jeremiah 16:21

This Sunday in Church our Pastor made the comment, "You can trust God with the Desires of Your Heart BECAUSE HE CARES AND HE CAN!!!"
We have seen our baby several times in an ultrasound and he/she is healthy and has a strong heartbeat and due to arrive in our arms on July 19, 2011. We just had our 12 week sonogram today where they test and measure for genetic disorders (this is the appointment where we discovered Savannah's condition). I was very anxious going in today, but God overwhelmed us with HIS JOY. The baby measured perfectly, no signs of any problems, was active, had a great heartbeat, and for the first half of the appointment was in a knees bowed, head bowed, hands together, praying position. The picture is at the top of this entry. What a beautiful picture of God's Grace and my THANKFULNESS to Him that was for me!!

Even as I am now in my second trimester, it is a day to day lesson in trusting God for me. In my moments of anxiety and fear, I try to capture each thought and bring it captive to God’s love and promises and who HE is. So for now, I am going to enjoy every moment of this pregnancy with sweet anticipation of the arrival of God’s Miracle Gift in July. And, I am going to continue to hope and pray and long for the day when we bring our precious Russian baby home to join our family. So for this BLIZZARD of SNOW in our lives (the blessed hope and the faith to believe), I will praise Him; I will trust Him, and I will give Him all the GLORY!

Psalm 40:11 says, "...My only hope is in your unfailing love and faithulness"

FOR THESE REASONS LYRICS - LINCOLN BREWSTER

For Your endless love (For Your endless love)

For the life You gave (For the life You gave)

For the second chance (For the second chance)

For Your priceless grace (For Your priceless grace)

For Your healing hands (For Your healing hands)

For the gift of peace (For the gift of peace)

For the blessed hope (For the blessed hope)

For the faith to believe (For the faith to believe)

Chorus:

For these reasons I praise You

For these reasons I worship You

For these reasons I live to tell

of Your love to all the world

Apple Spice Muffins-Happy New Year!!!!!!!

2011-01-01T13:41:00.000-08:00

Happy New Year my dear friends! I pray that in the upcoming year you grow closer to the loving God who longs for an intimate relationship with you! He loves you more than you can ever comprehend, and He is faithful in ALL circumstances. Surrender each day of this New Year to His loving care-No Safer Place to Be!!

"The LORD has done great things for us, and we are filled with joy." Psalm 126:3

Today, I experimented with a few new recipe creations. I had one lone apple in my refrigerator that I wanted to use up, so I came up with a yummy Apple Spice Muffin that turned out super moist and very healthy. No eggs, added fats or oils....just goodness and yumminess! Enjoy!!

You are prayed for and loved!!!!!!!!

Apple Spice Muffins

Ingredients:

2 cups Bisquick Baking Mix (or other biscuit baking mix)

1/2 cup milk

2 Tablespoons Sugar

2 Tablespoons Brown Sugar-packed

1/2 cup applesauce

1 finely chopped apple (peeled and cored)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Cinnamon Sugar Mixture for topping

Directions:

Place all ingredients in a large bowl. Stir together until thoroughly mixed with a wooden spoon. Fill greased or lined muffin tins 2/3 full. Sprinkle tops of muffins with cinnamon sugar mixture. Bake at 350 degrees for 15-17 minutes. Yield: 12 muffins. Enjoy warm with an ice cold glass of milk!

Poppy Seed Muffins

2010-12-08T14:44:00.000-08:00

A few days ago a friend asked me if I had a good poppy seed muffin recipe, so I sent her my two favorite-a regular poppy seed with almond flavoring and a lemon poppy seed muffin. I decided to share them here with you. They would make great Christmas Morning Breakfast Treats. Enjoy!!

Blessings! You are Prayed for and Loved!

"For I have always been mindful of your unfailing love and have lived in reliance on your faithfulness." Psalm 26:3

Poppy Seed Muffins

Ingredients:
3 eggs
2 1/2 cups white sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
3/4 cup white sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons butter, melted

Directions:
1. Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
2. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F for 12-18 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
3. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Messy-but good!!!
4. To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
5. Makes 12 Jumbo or 24 regular size muffins.

________________________________________

Lemon Poppy Seed Muffins

Serves: 12 muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk

Directions:
Preheat the oven to 375 degrees F. Spray a muffin tin with Pam or line with liners.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
With your mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Do not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

**** Be sure and store your poppy seeds in the refrigerator or freezer so they don't go rancid!

Peanut Butter Crumb Apple Pie

2010-11-23T16:40:00.001-08:00

Are you looking for an alternative to the Traditional Pumpkin and Pecan Pies served at Thanksgiving. Do you want the pie to be super easy to make?? Well, then this Peanut Butter Crumb Apple Pie is the Pie for You! This Pie is BEYOND Delicious!! It was inhaled in a matter of minutes at a party that I took it to last weekend. Because it uses shortcuts in baking, it can be made quickly and with little effort or skill.

Have a Truly Blessed Thanksgiving.

"Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name."

Psalm 100:4

Peanut Butter Crumb Apple Pie

Ingredients:
1 can (21 ounces) apple pie filling
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 to 3 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons chunky peanut butter
2 tablespoons cold butter

Directions:
In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell.
In a large bowl, combine the flour, brown sugar, lemon peel, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling.
Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Yield: 6-8 servings.

Oatmeal Craisin White Chocolate Chip Cookies

2010-11-21T11:43:00.000-08:00

I made these yummy cookies this weekend for a church party and they were a HUGE success. They would make a nice appetizer/treat for your Thanksgiving festivities :). Sorry that there isn't a picture-they were eaten too quickly for that :).

Happy Thanksgiving my Friends! God's Love and Blessings in our Lives give us SO MUCH to be thankful for! May you be surrounded by the love of family and friends this week as you Praise God for His abundance in your life!

I Chronicles 16:34

"Give thanks to the LORD, for he is good; his love endures forever."

Oatmeal Craisin White Chocolate Chip Cookies

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 ounce) package Craisins (Sweetened, Dried Cranberries)
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375 degrees F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Enjoy!

Mocha Chocolate Cheesecake and My Hubby's Special Birthday!

2010-11-17T15:56:00.000-08:00

Today, I am so Blessed to Be Celebrating a Very Special Day-My Dear Husband's Birthday!! He is such an incredible blessing in my life and I fall deeper in love with him every day. Today, he turns 40!!! So here are 40 reasons why he is so Amazing. Following the list, you will find the recipe to the Mocha Chocolate Cheesecake that I made for his special day.

Enjoy! You are Prayed for and Dearly Loved!

40 Reasons why my Hubby is the Best:

1. He loves God with his whole heart

2. He loves our family and shows us that love daily.

3. He is full of integrity.

4. He is full of Faith and encourages me to trust God when times are tough.

5. He is Handsome.

6. He has Beautiful Eyes.

7. He makes me Laugh.

8. He is passionate about His Sports teams.

9. He takes me to the Vera Store everytime we go to San Antonio.

10. He is a Fantastic Dad.

11. He is a committed worker.

12. He is so intelligent!

13. He is an AMAZING Bible Study/ Sunday School Class Teacher.

14. He is worthy of respect.

15. He is Giving.

16. He is humble.

17. He is kind to others.

18. He sacrifices so much for our family.

19. He watches the Hallmark Channel Movies and Gilmore Girls with me.

20. He expresses love freely.

21. He makes time to play with our son.

22. He is honest.

23. He is trustworthy.

24. He is a source of strength to me.

25. He loves my baking.

26. He never complains.

27. He helps others.

28. He prays for people.

29. He rubs my feet.

30. He pursues a growing relationship with God.

31. He is so so silly.

32. He is an incredible dancer ;-).

33. He puts gas in my car.

34. He holds my hand.

35. He is so fun to just "be" with.

36. He "understands" me.

37. He still loves me...see above.

38. He is patient.

39. He is Handsome-oh, so Handsome!!!

40. He is my Beloved and I am His!!!

I LOVE YOU Googly Bear!!

Mocha Chocolate Cheesecake

Ingredients:
1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons Pure Vanilla Extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled

TOPPING:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered Espresso or Coffee beans

Directions
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

Pumpkin, Spice, and Everything Nice Muffins

2010-11-13T16:25:00.000-08:00

Occasionally, I find cake mixes on sale for less that 50 cents a box. When this happens, I stock up on Spice Cake Mix specifically for this easy Autumn muffin recipe. The original recipe calls for raisins, but I prefer putting either sweetened cranberries or chocolate chips instead. This recipe produces a moist, delish, and satisfying cake-like muffin. I am taking a batch to Sunday School tomorrow. Enjoy my friends.

God has been teaching me a lot this week with regard to worry and fear. This passage has encouraged my heart, and I hope it does the same for you. You are prayed for and loved dearly!!

Philippians 4:6 (The Message)
6-7Don't fret or worry. Instead of worrying, pray. Let petitions and praises shape your worries into prayers, letting God know your concerns. Before you know it, a sense of God's wholeness, everything coming together for good, will come and settle you down. It's wonderful what happens when Christ displaces worry at the center of your life.

Pumpkin Spice, and Everything Nice Muffins

Ingredients:

1 pkg. (18.25 oz) spice or carrot cake mix

1 can (15 oz) Libbys 100% Pure Pumpkin

2 large eggs

1/3 cup water

2/3 cup cranberries or chocolate chips or raisins

Directions:

Preheat oven to 350 degrees F. Grease or paper-line 24 muffin cups. Combine cake mix, pumpkin, eggs, and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in cranberries (or chips or raisins). Spoon batter into prepared muffin cups, filling 2/3 full. Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container. Makes 2 dozen standard sized muffins.

Quilt Raffle

2010-10-31T19:20:00.001-07:00

Queen Size Quilt Raffle

All Proceeds go toward Emma's Adoption.

*Drawing to be held December 19, 2010*

Tickets: $5.00 each

If you would like a chance to win this Beautiful Quilt, then send me an email at joyouschris@yahoo.com and I can mail you the tickets. The quilt can be shipped anywhere if you win. Thank you so very much for helping us bring our Russian Princess Home! You can follow our Adoption Story at:

http://www.emmacharity.blogspot.com/

and you can find other ways to support the adoption at:

http://butterflykissesntastydishes.blogspot.com/2010/10/adoption-fundraisers.html

God Bless each of You!!!!!

"I will not leave you as orphans; I am coming to you."

John 14:18

Praying her home,

Darin, Christina and Jaythan

Happy Heaven Day Savannah Grace!!!

2010-10-28T09:51:00.000-07:00

"The Lord's loved ones are precious to him; it grieves him when they die." Psalm 116:15

Two years ago today, our sweet baby girl began dancing with Jesus in heaven. I cannot believe that two years have passed since I held her in my arms. Maybe that is because I carry her in my heart every second of every day. People often told me after she died that the pain would go away. I disagree. The ache is still there and I don't think it will ever be absent from my heart. The pain may express itself in less evident ways on certain days than others, but the pain is still there. I loved my daughter deeply and I always will. I love the idea that grief is an expression of love. You wouldn't grieve if you didn't love.

Today, my mind is filled with so much Gratitude.

Gratitude that God chose me to be Savannah's Mom.

Gratitude that Savannah's life revealed His Glory and Majesty.

Psalm 111: 3-4

"Everything he does reveals his glory and majesty, His righteousness never fails. Who can forget the wonders he performs? How gracious and merciful is our Lord!"

During my pregnancy, many people told me that Savannah taught them so much about complete faith, surrendering to God, praying without ceasing, and loving more fully. I, myself, never fully grasped the depths of God's love for me until He used Savannah's life and my deep love for her to show me how He loves me on an even deeper level and with a passionate father/daughter agape!

I am currently doing a Women's Bible Study at my church on Revelation by Beth Moore. I am amazed at how God is using the book of Revelation (which I was always afraid to read because it seemed to hard to understand) to speak to my heart two years after Savannah's death and continue the healing process in my spirit. Just yesterday in class, Beth spoke on Revelation 11 regarding the two witnesses who would come to testify about Christ in the end times. She dwelt on verse 7 which says, "When they complete their testimony...the beast will conquer them and kill them." She stressed that no one, no child of God, will be taken from this earth a moment before they have served their purpose, completed their work, finished their race in this world. Each of us has a specific God-Given Purpose. This revelation touched my heart because it made me realize that Savannah served her purpose. She made the heart of God so very happy. She finished her race, she fought her fight. She taught so many people how to love deeper. She taught me how to trust God more completely. She taught me that God will never leave me or forsake me even when my world is falling apart, when my daughter is sick and dies, when my heart aches so much it feels like it will break. She taught me that God never left my side, dancing over me in love, even when I could not utter a prayer for a month after she died. My beautiful daughter, Savannah, served her purpose by drawing me into a deeper, richer, relationship with God, a relationship where I have learned to surrender all.

Earlier this October, I had days where I would find myself crying for no apparent reason. It was almost as if my heart was crying out for my baby girl without my even thinking about it. The tears would just pour down my face. It was during this time, that Beth Moore was covering Revelation 7, and she reiterated that our grief and tears and sufferings are only temporary. Revelation 7:17 says, "For the Lamb who stands in front of the throne will be their Shepherd. He will lead them to the springs of life-giving water. And God will wipe away all their tears." ALL.THEIR.TEARS!!!! My longing for Heaven continues to grow as I study God's word regarding our eternal worshipping and "being" with Jesus. I will have no reason to grieve. Savannah now has no reason to grieve. She has no pain. She has no abnormality. She is whole. Beautiful. Rejoicing. Laughing. Playing. Loving. Now, that is what brings me peace today in the midst of my sorrow that I do not have a two year old brown-haired, blue-eyed girl running around chasing her big brother. Rather, she gets to run around Heaven, chasing Jesus, singing Praises, laughing as Butterflies tickle her nose. Heaven is a very real place, my dear friends. God longs for you to spend eternity with Him! If you haven't made the choice to accept Him into your heart, to receive His vast love for you, then please consider it now. He longs to be in a relationship with you. He adores you. As high as the heavens are from the earth, so great is His love for you! If you have any questions about His Amazing Love, then email me. I would love to share with you about the God who truly does make something Beautiful out of our pain and sorrow. My prayer for you is that:

Ephesians 3:14-19

"For this reason I kneel before the Father, from whom his whole family in heaven and on earth derives its name. I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge—that you may be filled to the measure of all the fullness of God."

On her birthday today, I wanted to share with you all Savannah's Celebration Service Video:

http://www.tangle.com/view_video?viewkey=8e6fc270ad6b343df687

Cookies & Cream Cupcakes

2010-10-23T20:05:00.000-07:00

This week I had a special order for Cookies and Cream Cupcakes. After researching and experimenting, this is what I came up with. I used my favorite frosting recipe-Wilton's basic white, and topped the cupcakes with cookies and cream sprinkles and mini oreos. This recipe was a huge success. It was declared DELISH by my taste-tasters (both old and young). ENJOY!!

You are Prayed for and Loved Dearly by your Heavenly Father!

Cookies and Cream Cupcakes

(Adapted from Paula Deen Best Dessert Special Collector’s Issue)

Ingredients:

1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
12-16 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
White Frosting (see below)
Garnish: mini oreos and cookies and cream sprinkles(I buy the Wilton brand cookies and cream sprinkles but you could also use finely crushed oreos)

Directions:

Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or decorate with white frosting. Garnish with mini oreos and cookies & cream sprinkles (or crushed oreos).

WILTON WHITE ICING

(Yield: 3 cups-enough to frost 24 cupcakes)

Ingredients:

1/2 teaspoon Clear Vanilla Extract

1/2 teaspoon Almond Extract

4 tablespoons water

1 cup solid vegetable shortening (Crisco)-

I use the Crisco Sticks (1 stick per recipe)

1 lb. sifted confectioners' sugar (approximately 4 cups)

Directions:

Sift confectioners' sugar in a large mixing bowl. Set aside. Cream shortening, flavorings, and water. Gradually add sifted dry ingredients and mix on medium speed with your mixer until all ingredients have been thoroughly mixed together Blend an additional minute or so, until creamy. Fill a Decorators Bag with the icing and fit with whatever tip you like to decorate. Pipe Frosting onto tops of cupcakes in pretty patterns or designs.

Peanut Butter Chocolate Chip Banana Bread

2010-10-12T10:48:00.000-07:00

My Banana Bread is probably one of my most requested recipes. I love making it because it is such an easy recipe that turns out fabulous. Today, I got extra creative with my recipe and the result was a bread that taste like a combination of a Reeses Peanut Butter Cup and Banana Bread. Sounds Fabulous, Right??? You will not be disappointed. Your kiddos will love it. Slather some peanut butter on top and you have a great protein-packed breakfast or after-school snack. Big Kiddos will love it too :)! Enjoy!

You are Prayed for and Loved!

Psalm 84:5-7

"What joy for those whose strength comes from the Lord, who have set their minds on a pilgrimage to Jerusalem. When they walk through the Valley of Weeping, it will become a place of refreshing springs. The autumn rains will clothe it with blessings. They will continue to grow stronger, and each of them will appear before God."

Peanut Butter Chocolate Chip Banana Bread

Ingredients:

3 tablespoons butter, melted

1/3 cup peanut butter

2/3 cup granulated sugar

2 large eggs

1 cup (2 medium) mashed ripe bananas

3 tablespoons milk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1/2 cup chopped roasted peanuts, chopped (optional)

Directions:

Heat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Stir together the melted butter, peanut butter, sugar, and eggs. Blend in the bananas and milk. Combine flour, baking powder, baking soda, and salt. Add to the banana mixture; stir just until the dry ingredients are moistened. Fold in the chocolate chips and chopped nuts. Spoon the batter into the pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Remove from the pan and cool on a wire rack. This bread tastes delicious served warm slathered with peanut butter, but it also tastes great cooled.

Adoption Fundraisers

2010-10-08T16:21:00.001-07:00

We are super excited and super blessed to have Elizabeth Englehardt helping us raise money for our adoption costs. http://www.elizabethengelhardtcreations.com

Elizabeth has become a dear friend of our over the past two years. We were first put in contact with her when we were pregnant with Savannah and she made Savannah's birth announcements. You can see just how beautiful and special they were by clicking here:
http://www.elizabethengelhardtcreations.com/p/announcements.html

Elizabeth has so kindly offered to give all proceeds of orders that you place directly to us for our adoption. She does amazing work-thank you cards, baby books, birthday invitations, baby announcements, scrapbook pages, bookmarks, postcards, etc... Every order is custom made and she will make them exactly the way you would like them. So, hop over to her website and take a look. If you decide to place an order then please put "Emma Burrell" in your order notes. And, while you are there, take a moment to pray for her sweet family that God's love will be poured out in abundance on them as they seek to serve and help others.

Elizabeth's button is on the corner of this blog...so just click it and you will be taken directly to her website. If you have any questions then just email me at joyouschris@yahoo.com .

If you would like to keep updated with our Adoption Journey, then add Emma's Blog to your favorites: http://www.emmacharity.blogspot.com/

You can help support our adoption costs by purchasing coffee at www.justlovecoffee.com/TheBurrells
I don't think I could fully express how deeply I love this little girl whom I have never met. God has written His love in my heart for her already. How I long for the day when I can hold Emma in my arms, watch my hubby dance with our daughter, and laugh together as Jaythan plays with her.

Much Love and Blessings!

Praying her home, Darin, Christina and Jaythan

Whole Wheat Pumpkin Chocolate Chip Waffles

2010-10-07T16:53:00.000-07:00

I love all things Pumpkin, especially in the Fall. So, the other night I made some super healthy whole wheat pumpkin waffles, and I decided to throw in a few mini chocolate chips. The result was delicious and hearty! I was hesitant to serve them to our three year old, but he loved them, much to my surprise and pleasure. We eat breakfast for dinner a lot so feel free to serve these whenever you like. You could even make a huge batch and freeze them in individual ziploc bags to eat for breakfast throughout the week. Just take them out of the freezer in the morning, put them on a plate and microwave them for 30 seconds. ENJOY!

Take some time this Autumn to thank God for the Fall Leaves, the Crisp Air, His Provision, and the continual Blessing of His Presence and His Great Love for you.

Slow down and really "TASTE AND SEE THAT THE LORD IS GOOD!" Psalm 34:8

Whole Wheat Pumpkin Chocolate Chip Waffles

Ingredients:
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 pinch salt
2 eggs or 1/2 cup egg substitute
1/4 cup firmly packed dark brown sugar
1 cup canned pure pumpkin (not pumpkin pie mix)
1 2/3 cups milk

1/4-1/2 cup mini chocolate chips

Directions:
Mix all ingredients to make the waffle batter. Generously spray all sides of your waffle iron. Pour the batter on the greased waffle iron. Cook until steam stops escaping from the waffle iron. Serve warm with maple syrup.

Autumn in my Heart, my Home, and my Kitchen

2010-09-20T16:21:00.000-07:00

Joel 2:23
"Be glad, O people of Zion, rejoice in the LORD your God, for he has given you the autumn rains in righteousness. He sends you abundant showers, both autumn and spring rains, as before."

The following blog post is a repost from last year, but the same feelings are in my heart, the same decorations in my home, and the same yummy dishes in my kitchen. I LOVE all things Pumpkin. In fact, I really want to take a trip to IHOP to have some Pumpkin Pancakes. My mom texted me this morning that she was enjoying some at her IHOP in NC, and I was super jealous.

As for other Autumn (specifically Pumpkin) Goodies...
If you are in the mood for some yummy Pumpkin Chocolate Chip Muffins, then just visit here:
http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

If you are a Pumpkin Fan, then you have to try my Granny's Pumpkin Cake:
http://butterflykissesntastydishes.blogspot.com/2009/11/grandparent-gratitude-grannys-pumpkin.html

Or if you prefer a Pumpkin Cheesecake then click here:
http://butterflykissesntastydishes.blogspot.com/2009/10/carolina-blue-birthday-wishes-pumpkin.html

Or maybe you would like to try some yummy pumpkin chocolate chip cookies:
http://butterflykissesntastydishes.blogspot.com/2009/10/tears-in-bottle-pumpkin-chocolate-chip.html

If you are in need of the Perfect Pumpkin Pie Recipe or perhaps some Healthy Pumpkin Oatmeal Raisin Cookies, then click here:
http://butterflykissesntastydishes.blogspot.com/2009/11/autumn-is-fueling-my-baking-passion.html

Or my personal favorite...Pumpkin Angel Food Cake with Maple Whipped Cream Topping!
http://butterflykissesntastydishes.blogspot.com/2009/11/thankful-heart.html

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.” ~Stanley Horowitz

I LOVE Autumn. It makes me smile; it makes my heart smile; it even makes me do Jaythan’s happy dance. I am a Southern Girl who lived the first 20 years of my life in North Carolina where Seasons exist, and the leaves turn amazingly beautiful reds, yellows, oranges, and plums every September lasting until late November. I am convinced that the Blue Ridge Parkway in NC is a glimpse of Heaven on Earth given to us by God to make our hearts happy.

Unfortunately, where we live in far South Texas (Northern Mexico ;-)), seasons do not exist. It has been 100 + degrees here for what seems like forever. There are usually only 2-3 days per year that are “sweater worthy”. Oh, and did I mention that the only trees that we have are Palm trees? Thus, no reds, yellows, oranges, and plums to make my heart happy. But, alas, I have gotten used to the nonexistence of Autumn, and have decided that Autumn can live in my heart, my home, and my kitchen.

Even though it is only the beginning of September, I have already begun to decorate my home for the season.

In my heart, I can decide daily to allow God’s warmth and presence to fill every part of my being. I can make time to spend playing in the park with Jaythan, taking walks with my hubby, and laughing over a cup of tea with my friends and family.

As for my kitchen, Autumn automatically makes me think of apples, Hot Chocolate, Pumpkin Pie, fresh breads, mouth-watering soups, and a Kitchen that smells like cinnamon and nutmeg. How could one not love the season that contains Thanksgiving, State Fairs, Hay Rides, and Caramel Apples? Or, not to mention, my birthday ;-)! So many reasons to celebrate :-)! Thus, I am going to start posting recipes over the next 2 months that make me think of Autumn-recipes that will fill your home and your tummies with satisfying warmth. So, invite your friends or family over, make some of these yummy goodies and enjoy Autumn to the fullest! Today’s recipe is a personal creation that I entered into a cookie contest when we lived in Fort Worth. They contain all the ingredients of Fall-caramel, apples, and cinnamon; and they taste like a caramel apple explosion in your mouth. Enjoy!

Be Blessed and Love Lavishly!
Christina B

Everyone must take time to sit and watch the leaves turn. ~Elizabeth Lawrence

Caramel Apple-Cinnamon Bars

Ingredients:
1 cup packed brown sugar
½ cup butter or margarine, softened
¼ cup shortening
1 ¾ cups all-purpose flour
1 ½ cups quick-cooking oats
1 teaspoon salt
½ teaspoon baking soda
4 ½ cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons all-purpose flour
3 tablespoons cinnamon sugar
1 bag (14 ounces) caramels)

Directions:
Preheat your oven to 400 degrees Farenheit. Mix the brown sugar, butter, and shortening in a large bowl. Stir in 1 ¾ cups flour, the oats, salt, and baking soda. Reserve 2 cups of the oat mixture. Press the remaining oat mixture in an ungreased 13x9 inch pan.
Toss apples, 1 tablespoon cinnamon sugar, and 3 tablespoons flour and spread over the mixture in the pan. Heat the caramels over low heat, stirring occasionally, until melted; pour evenly over the apples. Sprinkle with the reserved oat mixture, pressing lightly.
Bake the bars 25-30 minutes or until topping is golden brown and apples are tender.
Cut the bars into squares while they are still warm. Store covered in the refrigerator.
Makes 36 bars.

Lemon-Kissed Blueberry Bread

2010-09-04T16:15:00.000-07:00

Today has been a beautiful rainy day, and I have spent my time playing Leap Frog Zippity Games, sewing custom aprons to sell for the adoption, baking my orders for the coffee shop and experimenting with some frozen blueberries and lemons. The day has been very productive-2 aprons completed, lots of laughter with my son, baking orders finished, and a new recipe for lemon-kissed blueberry bread. The bread ended up having a cake-like texture and would be the perfect baked good to serve at a fancy brunch or tea. It is simply delicious and I look forward to sharing it with my Sunday School class tomorrow. I think I may even make mini loaves and wrap them in wax paper tied with blue and yellow ribbons to give as gifts this year. One wrapped loaf placed in a basket with a jar of lemon curd or blueberry preserves would make such a nice present to give to someone having a "blue" day.

You are prayed for my dear friends and dearly loved by God!

"My heart has heard you say, “Come and talk with me.”
And my heart responds, “Lord, I am coming.”
Psalm 27:8

Lemon-Kissed Blueberry Bread
Ingredients:
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/2 cups fresh or frozen blueberries

Lemon Glaze:
2 tablespoons lemon juice
1/4 cup white sugar

Directions:
Preheat oven to 350 degrees F. Lightly grease an 9x5 inch loaf pan (I use Bakers Joy Spray with Flour). In a large bowl, beat together the melted butter, 1 cup sugar, lemon juice and eggs. Combine flour, baking powder and salt in a separate bowl. Add the flour mixture into the butter/egg mixture alternately with milk. Gently fold in the lemon zestand blueberries. Pour batter into the prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze before slicing. Enjoy!

Feeling Peachy

2010-08-19T17:21:00.000-07:00

Sorry for the lapse in blogging. Life has been kind of crazy here lately. Nothing bad, in fact, we are all just peachy :). We just returned from a week-long vacation with my extended family to South Padre Island. After I returned, I had several huge baking orders to fill and lots of laundry to clean, and lots of adoption paperwork to fill out and organize. But, I am finally getting reorganized and back to my normal experimenting in the kitchen with my baking.

I tried a new recipe yesterday, and it turned out AMAZING! My hubby kept saying, "wow, this is really good!" I am personally not a fan of peaches, but I am sure if you are, then you will love this cake. I took my general pound cake recipe and tweaked it a little, adding sour cream and peaches. It came out really moist, buttery, and delish! It is the perfect end-of-summer cake :). I am sorry that there isn't a picture, but my camera went for a swim in the ocean while we were a the beach and my new camera has not arrived yet.

You are prayed for my dear friends! This song by Steven Curtis Chapman has really been speaking to my heart this week, and I wanted to share it with you guys. No matter what you are going through, please remember three things-God loves you, He is with you, and He is always in control.

http://www.youtube.com/watch?v=JoAYb8YmCwQ

~~~~
Peach Pound Cake

Ingredients:
1 cup butter (softened)
6 eggs
2 cups sugar
2 teaspoons almond extract

(you could also use vanilla if you don' like almond flavor)
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups finely chopped fresh peaches

(you could use canned peaches too, but be sure to drain them completely)
confectioners' sugar (to dust the top of the pound cake)

Directions:
To soften your butter quickly, place the two sticks of butter in your microwave for 15-20 seconds. You do not want your butter melted, only softened.

Preheat your oven to 350 F degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in your almond or vanilla extract. In a seperate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet batter, alternating with sour cream. Gently fold in the chopped peaches. Pour your batter into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners' sugar before serving. ENJOY :)

This serves 12 people.

Exciting News

2010-07-25T19:55:00.000-07:00

My hubby, son, and I have exciting news to share. We are in the process of adopting a baby girl from Russia. You can read all about it at our new blog: http://www.emmacharity.blogspot.com/
Please pray for us as we begin this exciting chapter in our lives. You can help support our adoption costs by purchasing coffee at www.justlovecoffee.com/TheBurrells

I don't think I could fully express how deeply I love this little girl whom I have never met. God has written His love in my heart for her already. How I long for the day when I can hold Emma in my arms, watch my hubby dance with our daughter, and laugh together as Jaythan plays with her.

Today, our new Pastor spoke on I Thessalonians 5. I particularly felt God speaking to me through verses 24-25:

"God will make this happen, for he who calls you is faithful. Dear brothers and sisters, pray for us."

This verse will be my encouragment when I worry about how we are going to afford the adoption fees, my hope when I long to hold her and grow tired of waiting, and my comfort-reminding me that our dear friends and family are praying for us.

Chunky Peanut Butter Chippers

2010-07-14T16:37:00.003-07:00

I have previously mentioned my love for Gooseberry Patch Cookbooks. They are wonderful and full of recipes created by people just like you and me. One of my favorite cookbooks of theirs is the "Old Fashioned Country Cookies", and in it I have found an amazing Peanut Butter Cookie Recipe-Chunky Peanut Butter Chippers. YUMMY! These are soft and delish and travel well so they would be great to take on a picnic.

Enjoy! You are prayed for my friends!

Philippians 1:6

"Every time you cross my mind, I break out in exclamations of thanks to God. Each exclamation is a trigger to prayer. I find myself praying for you with a glad heart."

~~~

Chunky Peanut Butter Chippers

Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 cup margarine

1/2 cup chunky peanut butter

2 eggs

1 cup sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla

1 Tablespoon water

1 cup chocolate chips

Directions:

Beat sugars, margarine, and peanut butter. Add eggs, water, and vanilla, mixing well. Add dry ingredients, blend well. Stir in chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes. Makes 6 dozen small cookies.

Homemade Parmesan Pizza Dough & Goat Cheese, Mushroom, & Chicken Deep Dish Pizza

2010-07-14T16:37:00.001-07:00

A long, long time ago, when I was a preteen learning to cook, my Aunt Teri gave me the best Pizza Dough recipe ever. I still use it anytime I want to make homemade pizza. This week, I made the yummiest Goat Cheese, Mushroom, & Chicken pizza with the aforementioned pizza crust. My hubby declared it "gourmet" and "delicious".

I recently got a coupon for a free block of Chavrie Goat Cheese with Basil & Roasted Garlic, and it turned out to be the perfect ingredient to our pizza pie.

Have a wonderful weekend. You are prayed for my friends! God listens when we call to Him, always showing us His Unfailing Love.

Psalm 17: 6-7

"I am praying to you because I know you will answer, O God.
Bend down and listen as I pray.
Show me your unfailing love in wonderful ways."

Pamesan Deep Dish Pizza Dough
Ingredients:
3 cups flour

1 1/3 cup warm water

1 pkg quick-rising yeast

1/2 teaspoon salt

1/2 teaspoon sugr

1 1/2 Tablespoon extra virgin olive oil

1/4 cup Grated Parmesan Cheese

Directions:
Mix yeast with warm water. In a large bowl, mix flour, sugar, salt, parmesan cheese, and oil. Add water/yeast mixture and stir until blended. Turn your oven on at 300 degrees for 3-4 minutes. Then, turn your oven off. Open the oven door for a minute. Cover the bowl of pizza dough with a wet dish towel and place the bowl in the closed (and off) oven. Let the dough rise in the oven for 30-45 minutes. Take the dough out, sprinkle with flour, and "punch" dough down. Let rise 20-35 minutes more. Grease the pizza pan with cooking spray or olive oil. Spread the dough on the pan. Add toppings and bake for 10-12 minutes at 450 degrees.

Goat Cheese, Mushroom, & Chicken Pizza

Ingredients:

1 recipe Pizza Crust

1 8 oz can Hunts Tomato Sauce with Roasted Garlic

2 tablespoons Italian Seasoning

1 can Mushroom Pieces or about 1/2 cup fresh Mushrooms

1 5.3 oz Chavrie Basil & Roasted Garlic Goat Cheese (about 1/2 cup)

2 cups cooked and diced grilled chicken

Mozzarella Cheese (2 cups)

Directions:

Place Pizza dough on a greased circular pizza pan, covering the bottom. Spoon the Tomato sauce over the dough. Sprinkle with Italian Seasoning. Sprinkle Mushrooms over the sauce. Spoon the goat cheese over the pizza. Sprinkle the grilled chicken over the pizza. Top with mozzarella cheese and bake in a 450 degree oven for 10-15 minutes. Enjoy!

Blueberry Pie and a Reminder...

2010-07-10T16:44:00.000-07:00

Today's Blueberry Pie recipe is easy, fresh, and a perfect Summer BBQ dessert. You can use fresh or frozen blueberries. Be as creative as you like with the top crust. Use your cookie cutters to cut out shapes or weave a lattice top. You can even use store-bought crusts if you don't want to take the extra time to make the homemade crusts. If using the store-bought, I would recommend using the boxed Pillsbury Refrigerated Pie Crusts that you unroll. I have also included a recipe below for a yummy homemade crust.

If you have multiple berries on hand, then I suggest making my Triple Berry Pie instead: http://butterflykissesntastydishes.blogspot.com/2010/06/triple-berrries-triple-blisstriple.html

Whichever Pie you choose to make, it is sure to be Delish! Enjoy!

Even better than a slice of pie, is the knowledge that you are dearly, unfathomably loved by your Heavenly Father. Here is a reminder of just how much He loves you...

~~~~~

Sometimes hearts get forgetful,

distracted by the busy and the hard.

So here's a little reminder...

You're loved--

high as the sky, deep as the ocean, wide as the world (Ps 103:11)

You're created--

made by God's hands, one-of-kind, soul-deep-beautiful (Gen 1:31)

You're thought of--

all day, every day, awake-asleep-and-in-between (Ps 139:18)

And there's lots more where that came from

because there's no end to the ways He loves you.

-Holley Gerth

~~~

Blueberry Pie

Ingredients:
1 Double Crust Recipe (see below for ingredients and directions)

8 cups (about 4 pints) blueberries
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Juice of 1/2 lemon (about 2 Tablespoons)
1 large egg yolk
1 tablespoon heavy cream

Directions:
Place blueberries in a large bowl. With your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and either cut out shapes or place entire crust over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. You can also make a lattice topping if you prefer.

Using a paring knife, cut several vents in top of dough to allow steam to escape or cut shapes out of the crust before lying it on top. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

~~~

Pie Crust for Blueberry Pie:
Makes 1 double crust

Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions:
1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Ice Cream Sandwich Cake (Kiddo Favorite for Summer Time)

2010-07-08T16:59:00.000-07:00

During the Summer nothing satisfies quite like an Ice Cream Sandwich. It is the perfect treat on a hot day after your kiddos have played outside or spent the day at the pool. It is even a yummy gift for us Moms who just need a little "happy" in our day :).

This super-easy dessert has only four ingredients, and it is Kid-Friendly. Let your children help you put it together, and turn it into a learning experience. My three year old son helped me, and we both enjoyed licking the cool whip off our fingers and stealing a chocolate sprinkle or two :). We also had fun counting the ice cream sandwiches as we layed them in the pan. He especially loved drizzling the chocolate syrup and sprinkling the sprinkles.

You can make this a healthy treat by using the lowfat ice cream sandwiches, fat free cool whip, and low sugar chocolate syrup. But, if you choose to use the regular stuff, then that's okay too-all that swimming and running around outside will burn the extra calories off :).

Enjoy! You are prayed for daily my friends!

Psalm 16: 5-11 (The Message)

"My choice is you, God, first and only.
And now I find I'm your choice!
You set me up with a house and yard.
And then you made me your heir!

The wise counsel God gives when I'm awake
is confirmed by my sleeping heart.
Day and night I'll stick with God;
I've got a good thing going and I'm not letting go.

I'm happy from the inside out,
and from the outside in, I'm firmly formed.
You canceled my ticket to hell—
that's not my destination!

Now you've got my feet on the life path,
all radiant from the shining of your face.
Ever since you took my hand,
I'm on the right way."

~~

Ice Cream Sandwich Cake

Ingredients:

12 ice cream sandwiches (I used the mini (100 calorie) ones)

1 1/2 cups Cool Whip (use any flavor -chocolate, french vanilla, or regular)

Wilton Cookies and Cream Sprinkles (you could use the colored sprinkles as well)

Hershey's Chocolate Syrup

Directions:

Use a Glass or Metal 9x13 inch pan. Arrange 6 ice cream sandwiches on the bottom of the pan. Spread the sandwiches with 3/4 cup Cool Whip. Drizzle with Chocolate Syrup. Repeat Layers (6 sandwiches, 3/4 cup Cool Whip, Chocolate Drizzle). Scatter Sprinkles on top.

Freeze 6 hours or until firm. Cut into squares and enjoy!

Note: If you do not plan to use this right away, then you can cover it with plastic wrap and foil and freeze for up to 1 week. Thaw 15 minutes before serving to make the slices easier to cut.

Red, White, and Blue Muffins-Happy Fourth Of July!

2010-07-03T14:31:00.000-07:00

Happy Fourth of JULY! I am so thankful for the freedom we experience in our country and the freedom that I have found in Christ!

Galatians 5:1
"It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery."

2 Corinthians 3:17
"For the Lord is the Spirit, and wherever the Spirit of the Lord is, there is freedom."

In honor of Independence Day, I made some Festive Red, White, and Blue Buttermilk Muffins with some Raspberries, Blackberries, and Blueberries that I had in my freezer. I used Patriotic Cupcake Liners and Flags to add to their festivity, and the end result was a super cute and super yummy muffin. If you don't have Raspberries on hand, feel free to use chopped strawberries.

If you are looking for other Fourth of July-Friendly Recipes be sure to check out my previous posts:

Triple Berry Bliss Pie:
http://butterflykissesntastydishes.blogspot.com/2010/06/triple-berrries-triple-blisstriple.html

Sweet Cherry Pie:
http://butterflykissesntastydishes.blogspot.com/2010/06/sweet-cherry-pie.html

Apple Pie:
http://butterflykissesntastydishes.blogspot.com/2010/06/if-you-give-girl-appleshes-going-to.html

Very Best Blueberry Cobbler:
http://butterflykissesntastydishes.blogspot.com/2009/12/very-best-blueberry-cobbler.html

Blueberry Cream Streusel Muffins (the BEST-MUFFIN-EVER!!!!!!!!!!!!!!!!!):
http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Cherry Coconut Muffins:
http://butterflykissesntastydishes.blogspot.com/2010/03/day-47-cherry-coconut-muffins.html

~~~~~~~

Red, White, and Blue Buttermilk Muffins

Ingredients:
1 cup frozen mixed berries, such as blueberries,

raspberries, blackberries, and strawberries
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
confectioners sugar, for dusting

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Cut any large berries, such as strawberries, into small pieces. Stir together the flour, baking powder, and salt in a large bowl. Stir in the superfine sugar. Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the berries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners' sugar before serving.

Hurricane Alex and Blackberry Crumble

2010-06-30T12:54:00.000-07:00

I just pulled a Blackberry Crumble out of the oven, because, really, what's a Girl to do when faced with a Hurricane approaching? Today's weather has given me an excuse to snuggle in sweats, watch movies with my precious three year old, and BAKE! Hurricane Alex is set to make landfall tonight as a Category 2 Hurricane, but we have been feeling it's effects since last night. Today, we have received torrential rains, and the next two days will only get worse.

I love rainy days, comfy pjs, and baking. So, today, I decided to "PRAISE God in this Storm" and dance with my three year old. All this dancing worked up an appetite, so I got some frozen blackberries out of the freezer and whipped up a Hot Blackberry Crumble. I wish I could capture the smell of this dessert on camera because it would totally win a photography award :). My house smells heavenly, and our tummies will be satisfied. So, tonight after my hubby gets home from Mexico (Please pray for his safety as the storm is hitting hard there), we will have a Hurricane Party, and for dessert we will enjoy hot blackberry crumble with Blue Bell Vanilla Bean Ice Cream. And, if the power goes out, I guess we just have to eat all of the Ice Cream in the Freezer so as not to waste food ;).

So, have yourself a Hurricane Party in honor of us, and make this DELISH Crumble. I bet it would taste yummy with any type of berry you have on hand. Try Raspberries, Blueberries, Strawberries, or a combo of berries.

Psalm 107:29
"He stilled the storm to a whisper; the waves of the sea were hushed."

~~~

Blackberry Crumble

Ingredients:

5 cups fresh (or frozen) blackberries

1/4 cup sugar

3 tablespoons cornstarch

1/2 cup old-fashioned oats

1/2 cup all purpose flour

1/4 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/2 cup cold butter, cut into small pieces

Directions:

Preheat oven to 350 degrees. Spray a 9 inch oval baking dish with nonstick cooking spray. In a large bowl, combine blackberries, sugar, and cornstarch. Pour into prepared dish. In another bowl mix oats, flour, brown sugar, and cinnamon. Cut in butter with a pastry blender or a fork until the mixture is crumbly. You could also use a food processor to do this if you like. I prefer a good old-fashioned fork :). Sprinkle oat mixture over blackberries. Bake until lightly browned and bubbly (about 45-50 minutes). Let stand 10 minutes before serving. This is best served hot with a scoop of vanilla ice cream.

My Kindred Spirit's Hummingbird Cake

2010-06-23T17:18:00.000-07:00

My Kindred Spirit and otherwise Bestest Friend in the World, is an AWESOME Baker. I have featured several of her yummy recipes in my blog before. She TOTALLY needs her own blog, but until she starts sharing her AWESOMENESS with the world, I will just have to do it for her :).

I made 10 of her Hummingbird Cakes at Easter Time for my Baking Business. They were such a big hit that I was asked to make more for Father's Day. At Easter Time, you can decorate them with PEEPS Chicks, Whoppers Easter Eggs, and Toasted Coconut for the Birdy's Nest. Otherwise, I just top them with Toasted Coconut and Pecans. ENJOY!

Thanks, Charity, Love you Bushels and Pecks!

If memory serves me correctly, one of my BFF's Favorite Bible Verses is Jeremiah 29:11. Please remember, my dear friends, God's plans for you are ALWAYS good-in Him you have a Future and HOPE. You are prayed for and loved dearly!

"For I know the plans I have for you,” says the Lord. 'They are plans for good and not for disaster, to give you a future and a hope."
Jeremiah 29:11 NLT

You can find Charity's other recipes here:

Pumpkin Cheesecake:

http://butterflykissesntastydishes.blogspot.com/2009/10/carolina-blue-birthday-wishes-pumpkin.html

Pumpkin Chocolate Chip Muffins: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Apple Bread & Buttermilk Pancakes:

http://butterflykissesntastydishes.blogspot.com/2010/03/carolina-apple-bread-cinnamon-apple.html

Monkey Bread Muffins:

http://butterflykissesntastydishes.blogspot.com/2010/03/monkey-bread-muffins-you-will-go.html

~~~

Hummingbird Cake

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1¼ cups oil
3 eggs (beaten)
1 - 8 ounce can crushed pineapple, undrained
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions: For the Cake

Grease a bundt pan or three 9 inch cake pans.
Combine dry ingredients. Add eggs, oil, and vanilla. Stir instead of beating. Stir in pineapple with juice, bananas, and pecans.
Bake at 350°F in bundt pan for about 70 minutes. Bake in round pans for about 35 minutes. Test with toothpick to verify cake is done.

For the Cream Cheese Icing

Cool cake and ice with cream cheese icing. Mix together 1 - 8 ounce package cream cheese and 1 stick butter. Then add ½ to 1 whole box of confectioners’ sugar, along with 1 teaspoon of vanilla.

Father's Day Craft-WFMW

2010-06-15T17:11:00.000-07:00

My hubby is an AMAZING Father. Jaythan just adores him and I think he is pretty special myself. Darin truly is an example of a Godly Man in our son's life (Ephesians 6:4). So, this year for Father's Day, I decided to get a little crafty and make something super secretive and super cute for Dad.

I bought the frame and letters at Michaels for about $15 total, and the cute kid in the picture is PRICELESS :). I am no photographer, but I think the pictures came out pretty good. I captured our son's joyful, silly self as he held the "D" and "A" for Dad.

Happy Father's Day to all the Dads. Your Heavenly Father Loves You Immensely!

Making Memories for Dad totally Works For Me! For more "Works for Me Wednesday" tips, be sure to check out www.wearethatfamily.com

Carribean Bread

2010-06-14T20:06:00.000-07:00

I made this bread for our Sunday School Class last week, and it was declared "super tasty". As I stood in front of my pantry looking at the staples on the shelves my eyes spotted some coconut, and I started reminiscing about our recent Carribean trip. I decided to throw some bananas and fresh pineapple (that I picked up at Wally World for $1) into the mix for a truly tropical flair. Enjoy!

Carribean Loaf

(makes one 9x5 inch loaf)

Ingredients:
1/4 cup crushed pineapple (I used fresh, but you could use canned, just be sure and drain the juice first)

2 large "almost rotten" (very ripe) bananas, smooshed
1/4 cup canola oil
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1/2 teaspoon salt
1/2 cup sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan or use Bakers Joy Cooking Spray. Smoosh your bananas to a pulp in a large bowl. Add the sugar, pineapple, and oil and mix well.
In a separate bowl, sift the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Add the flour mixture to the banana mixture using a wooden spoon. Gently fold in the coconut. Your batter will be thick.

Spoon the batter into the prepared loaf pan and sprinkle the top with cinnamon-sugar to give it a crunchy topping. Bake for 45 minutes or until the top of the loaf is lightly brown and crusty.

Notes: Enjoy with a glass of cold milk. This bread would taste great slathered in peanut butter.

Triple the Berries, Triple the Bliss~Triple Berry Pie

2010-06-12T17:10:00.001-07:00

Ok, this Pie was voted "MOST DELISH" out of the Pie Varieties that I made for the Wedding Reception last weekend. Because it looked so absolutely amazing after it baked and it smelled so insanely good, I had to make one for us this week. YUMMY!

This recipe is one of my own creations, and it always makes me happy when something I create actually tastes yummy (believe me, some of my creations have not won the "yummy" distinction :)). I encourage you to give this pie a try-you won't be disappointed. It tastes good room temperature or hot from the oven. But, I must warn you, you may want another piece ;).

Have a truly BLESSED weekend! You are Prayed for and Loved Dearly! Thanks for stopping by!

Psalm 33:20-22

"We're depending on God;
he's everything we need.
What's more, our hearts brim with joy
since we've taken for our own his holy name.
Love us, God, with all you've got—
that's what we're depending on."

~~~~~

Triple Berry Bliss Pie
Ingredients:

1 double crust pie recipe(see below)

(or use two deep dish pie crusts from the store-I won't tell ;-))
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 cups blueberries
2 cup strawberries
1 1/2 cup blackberries
2 tablespoons lemon juice
2 tablespoons unsalted butter, cut in small pieces

1 tablespoon heavy whipping cream (for brushing over the top lattice crust)
1 tablespoon granulated sugar (for dusting the top of the crust)

Directions:
Mix sugar, 1/3 cup flour, and cinnamon together in a large bowl. Stir in all three varieties of berries to coat. Sprinkle lemon juice over mixture in the bowl and toss to coat. Turn the berry filling into the prepared pie crust. Take the remaining pie crust and cut into one inch strips. Weave the strips across the top of the pie to create a lattice pattern. Brush the top lattice-weaved crust with a tablespoon of heavy whipping cream and dust with granulated sugar. Place the Pie crust on a foil lined cookie sheet to prevent spillovers from making a mess of your oven. Bake at 425 degrees for 35-45 minutes. Cover the edges with foil to prevent burning if necessary but remove the foil for the last 10 minutes of baking. Allow pie to cool slightly before serving. Enjoy!

~~~~
Pie Crust for Triple Berry Pie:
Makes 1 double crust

Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions:
1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Sweet Cherry Pie

2010-06-07T17:21:00.000-07:00

Craving something sweet? Happen to live near a Cherry Tree? Then today's recipe is sure to please! I have fond memories of picking cherries out of my Grandaddy's Cherry tree. More than half of the cherries my brother and I picked ended up in our mouths instead of the bucket. Unfortunately, I do not have access to a Cherry Tree here in South TX, but my local grocery store provided the needed Cherries for the pies I made last weekend. Hope you enjoy the recipe below, and hope that you take some time to see how SWEET God's Word is to your Soul.

Psalm 119:103

"How sweet are your words to my taste, sweeter than honey to my mouth!"

Pie Crust for Sweet Cherry Pie:

Makes 1 double crust

Ingredients:

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions:
1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Sweet Cherry Pie

Ingredients:
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
All-purpose flour, for rolling
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon granulated sugar, for sprinkling
Basic Pie Dough for Sweet Cherry Pie

Directions:
1.Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears or a sharp knife, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.

2.On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice top. Using kitchen shears or a sharp knife, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.

3.Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with sugar.

4.Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

If you give a Girl an Apple...She's going to make an Apple Pie

2010-06-05T15:09:00.000-07:00

I was asked to bake 10 pies this weekend for a wedding reception. I made four apple, two cherry, one strawberry, one blueberry, one blackberry/blueberry, and one triple berry. Nothing makes your house smell yummier than fresh, hot fruit-filled pies. I had so much fun making the pie dough and mixing the fruit fillings. Making apple pies is truly a labor of love as it does take time to prepare the crust and peel, slice, and core the apples. But, the end result makes it truly worth your effort. So, take some time this weekend, buy some apples, and get to work. Your tummy will thank you :).

Below you will find the recipes I use for pie crusts and for the apple pie. I am sure the pie would turn out yummy even if you "cheat" and use store-bought crusts (just smile real pretty and no one will know the difference-I promise not to tell ;-)) Oh, and don't forget the vanilla ice cream!

I will post the Cherry and Berry Pie recipes soon.

You are Prayed for my dear friends! Have a Beautiful Day worshipping our Lord tomorrow!

~~~~~~~~~

Perfect Pie Crust-Makes two 8- to 10-inch crusts

Ingredients:

1 cup (about 2 sticks) unsalted butter, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar

Directions:
1.Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.

2.Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.

3.Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.

4.Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour.

5.Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.

6.Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

Amazing Apple Pie

Ingredients:

3 tablespoons all-purpose flour, plus more for rolling out dough
One Recipe Perfect Pie Crust (see above recipe)
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples (I always use a mixture of Granny Smith and Gala)
2 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
1/4 cup granulated sugar, plus more for sprinkling
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter,, cut into small pieces
Blue Bell Vanilla Bean ice cream (optional)

Directions:
1.On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.

2.Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.

3.In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.

4.Roll out the remaining disk of piecrust as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.

5.Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape. I cut out small hearts with a cookie cutter as my vents (be creative).

6.Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie warm with vanilla ice cream, if desired.

Buttermilk Spice Loaf & Cookoo for Cookbooks

2010-06-01T20:00:00.000-07:00

Okay, I am a little obsessed...with cookbooks. I am seriously running out of room in my kitchen to store them. My absolute favorite cookbooks are Gooseberry Patch. You can order them here: http://www.gooseberrypatch.com/

I read them like novels...seriously, my hubby thinks I am little crazy ;-). But, they are just SO GOOD...I want to make every recipe in them. I would love to own them all-but there are 100s and that might seriously cause me to add on to my kitchen. Gooseberry Patch cookbooks are filled with simple, southern, good-for-you, yummy-in-your-tummy, made-by-real-gals, recipes. My current favorite in my Gooseberry Patch collection is the "Country Baking" cookbook given to me by my BFF in Carolina. She totally respects my love of cookbooks, and she could rival me in having an insane amount of cookbooks :-).

I made the Buttermilk Spice Loaf this past weekend and took it to our Sunday School Class to enjoy. They absolutely loved it. When I pulled it out of the oven, it almost made me cry tears of joy. It looked perfectly brown, nice and tall, and it filled our house with the most amazing aroma. When sliced it had two beautiful cinnamon sugar rings inside. You seriously have to make this bread. I promise you will love it. Cut a slice of this right after it gets out of the oven. Slather it with butter, and just wait for the party in your tummy to begin. I bet thick slices of this bread would also be super delicious as French Toast.

One way that I make sure I have quick access to my favorite tried-and-true recipes in a cookbook is to take a small colorful post-it-note and post it at the top of the page with the title of the recipe written on the part that sticks out from the closed book. So, I can quickly pick up my "Country Baking" cookbook and turn automatically to this winner of a recipe :-). Tagging my cookbooks TOTALLY WORKS FOR ME! For more WFMW tips, visit http://www.wearethatfamily.com/

If you are new to my blog, welcome! My blog is a mixture of yummy and simple bbaking recipes, musings from my heart about God and my family, and words of encouragment for this journey as mothers, friends, and women. My prayer is that each of you will take time daily, "Taste and See that the Lord is GOOD!" Psalm 34:8

Buttermilk Spice Bread

Ingredients:
1/4 cup butter
1 cup sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup sugar
1 Tablespoon cinnamon

Directions:
Cream butter, sugar, and egg with a hand mixer. Add buttermilk, baking soda, flour, and salt; mix well. Combine sugar and cinnamon; set aside. In greased 9"x5" loaft pan, place, in order, 1/3 of batter, 1/2 of cinnamon-sugar mixture, 1/3 of batter, remaining cinnamon-sugar mixture then remaining batter. Bake at 375 degrees for 50 minutes or until knife inserted in the center comes out clean. ENJOY!!!!!

Ten Truly Amazing Years & Tiramisu Bundt Cake

2010-05-27T19:37:00.000-07:00

On May 28, 2000, I married the most amazing, most handsome, most loving man in the entire world. Today, we are so blessed to be celebrating our 10 year wedding Anniversary! Darin is my best friend, my one true love, my heart's favorite song, my strength when I am falling apart, my hope when I am hopeless, my constant reminder that God loves me. God shows me His love through my hubby each and every day. Like my Heavenly Father, my husband loves me with a compassion, patience, and strength that often overwhelms me. And, Darin is also the most amazing Father to our children. Jaythan and Savannah are truly blessed to call him "Daddy". I thank God daily (often many times throughout the day) for this incredible blessing-the privilege of sharing my life with this Amazing Man after God's own heart.

To celebrate our Anniversary, I made my hubby a Tiramisu Bundt Cake. I used his favorite ice cream in it-Starbucks Java Chip Frapaccino. He was blissfully happy to say the least :-).

Tiramisu Bundt Cake

Ingredients:
• 1 box (18.25 ounces) white cake mix
• 1 pint coffee ice cream, such as Haagen-Dazs or Starbucks , melted

(I used Starbucks Java Chip)
• 3 eggs
• 1 container (12 ounces) whipped vanilla frosting
• 1 teaspoon instant coffee granules dissolved in 1 tablespoon water
• Cinnamon sugar for dusting, optional

Directions:
1. Heat oven to 350 degrees F. Coat a 10-cup bundt pan with nonstick cooking spray.

2. In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.

3. Bake at 350 degrees F for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

4. In large bowl, beat together frosting and instant coffee mixture.

5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired.

Makes: 16 servings

Carribean Cupcakes & Strawberry Lemonade

2010-05-26T15:30:00.000-07:00

Last weekend, our Sunday School Class had a party at our pool and park. Parties give me an exuse to bake and create, so I LOVE parties. For this particular event, I was still relishing in our Carribean escape, so I made Luau Cupcakes and Strawberry Lemonade. I saw the cupcakes online from a blog that I follow: http://intentionallykatie.blogspot.com/

So, I visited my local Party City and picked up some little umbrellas in preparation. After I spent $5 on a box of umbrellas at Party City, I saw them at the Dollar Tree for you guessed it-$1. Oh, well, we now have 150 extra umbrella for future baking projects. Jaythan and I had so much fun decorating these, and Jaythan had even more fun eating them (minus the peppermint ball b/c I think that hard candy isn't a wise idea for a three year old).

I also made some absolutely YUMMY homemade strawberry lemonade. I used some of the strawberries that I previously frozen. If you are interested in learning how to freeze berries, just check out my previous post here: http://butterflykissesntastydishes.blogspot.com/2010/04/freezing-berries-tutorial-spectacular.html

BEACH/LUAU Cupcakes

Ingredients:
- 24 baked, cooled cupcakes (any flavor cake mix, I used yellow)
- white frosting
- blue tinted frosting (2-3 drops of food coloring should be plenty) - "ocean"
- 4 whole graham crackers - "sand"
- 24 mini umbrellas

- 24 striped candies - "beach balls"

Directions:
1. Place the graham crackers in a zipper sandwich bag. Using a rolling pin, roll the crackers into crumbs. Pour the crumbs into a shallow bowl.

2. Frost 1/2 of one cupcake with white frosting and dip into the graham cracker crumbs.

3. Frost the other 1/2 with blue frosting.

4. Unwrap a candy, dip it in white frosting and adhere to the crumb side of the cupcake.

5. Stick an umbrella into the crumb side, near the "beach ball." ENJOY :-)!

~~~~~~~

Fresh Strawberry Lemonade

Ingredients:
1 1/2 cup freshly squeezed lemon juice
6 cups of water
10 ounces frozen strawberries, pureed (fresh would do perfectly well)
sugar to taste (I used 1 cup because Southerners like things sweet :-))
Reserve five strawberries to add at the end.

Directions:
Combine lemon juice, water, and 3/4 of the strawberry puree. Add sugar until you have reached the desired tartness/sweetness. Add strawberry puree until the strawberry/lemon taste balance is about equal.
I sliced the five strawberries left over in two, and added them at the end to make it extra pretty before serving :-).

Muffin #61: Carribean Pineapple & Raisin Muffins

2010-05-25T17:14:00.000-07:00

Today, I made the Carribean Pineapple & Raisin Muffins from the 100 Muffin Cookbook. However, the recipe is originally called "Rum & Raisin". We do not keep Rum (or other hard liquors) in our house, so I decided to be creative and used Pineapple juice instead. This gave them a Carribean twist and made me reminisce about my recent trip to the Virgin Islands with my hubby :-) The 8x10 picture behind the muffins is an actual picture I took at Secret Harbour Beach in St. Thomas. It was truly beyond breathtaking. God's Creation is truly amazing!

I topped these muffins with a little cinnamon sugar as well. Feel free to use the Rum instead of pineapple juice if you like. Remember there are no steadfast rules when making a muffin your own. You could even use grapefruit or mango juice.

Have a beautiful day and tell everyone you know how deeply God loves them! You are prayed for my friends!

Tomorrow we will be trying out a Savory Muffin recipe perfect for a quick breakfast: Crispy Bacon Muffins

Psalm 105:1-3 (the Message)

"Hallelujah! Thank God! Pray to him by name!
Tell everyone you meet what he has done!
Sing him songs, belt out hymns,
translate his wonders into music!
Honor his holy name with Hallelujahs,
you who seek God. Live a happy life!"

~~~~~~~~~
Carribean Pineapple & Raisin Muffins

Ingredients:
oil or melted butter, for greasing (if using)
1 1/2 cups golden raisins

3 tbsp rum (I used Pineapple Juice)

2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup dark brown sugar
2 large eggs
1 cup milk
6 tbsp canola oil
cinnamon sugar for the top of the muffins

Directions:
Put the raisins in a bowl, add the rum or pineapple juice, and let soak for 1 hour.

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the dark brown sugar.

Lightly beat the eggs in a large bowl, then beat in the milk, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the soaked raisins. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with cinnamon sugar. Bake in the preheated oven for 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.