Saturday, April 27, 2013

Song by John Newton

I love this song!

I saw one hanging on a tree
In agony and blood
Who fixed His loving eyes on me
As near His cross I stood
And never till my dying breath
Will I forget that look
It seemed to charge me with His death
Though not a word He spoke

My conscience felt and owned the guilt
And plunged me in despair
I saw my sins His blood had spilt
And helped to nail Him there
But with a second look He said
"I freely all forgive
this blood is for your ransom paid
I died that you might live"

Forever etched upon my mind
Is the look of Him who died
The Lamb I crucified
And now my life will sing the praise
Of pure atoning grace
That looked on me and gladly took my place

Thus while His death my sin displays
For all the world to view
Such is the mystery of grace
It seals my pardon too
With pleasing grief and mournful joy
My spirit now is filled
That I should such a life destroy
Yet live by Him I killed


Good Reminders


Thursday, April 25, 2013

Pumpkin Scones :)

Scones Ingredients:
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk
Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves


Scones Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.
Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.
Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.

Wednesday, April 24, 2013

Motives for Service

So tonight, we had youth group like we always do on Wednesday night. My youth pastor spoke on grace and how we don't deserve it but yet God gives it to us. We need it in Salvation but we also need it in our every day life. But he also talked about how that we try to merit praise in our service and how their can be no joy if we have the wrong motives in service. If we are looking to be praised by men for the good things we do, we have the wrong motives. I remember having so much joy just serving in Utah on our missions trip. We can so easily compare ourselves to someone else and complain about not being noticed or not being put in the position that that other person has been placed in. We can have so much joy in serving our Savior with the right motives. I just loved his message tonight and thought I would share that with you. So please pray for me as I try to serve in my church and wherever else that I will keep the right motives for service.

P.S. I am going to post a yummy recipe tomorrow that I just made yesterday. :)

"but they measuring themselves by themselves, and comparing themselves among themselves, are not wise." -2 Corinthians 10:12b

Friday, April 19, 2013


I apologize for not putting up a recipe yesterday. I had an all morning class and then a test in the afternoon. It was hectic. But now that I am out of school for the summer, I should be able to update posts more often. :) :) This past week, I feel like I have been almost forced to rely more on God. It has been wonderful to realize that He is there for whatever, even if it is something little. This past week, I took some pretty difficult exams but I do think that they went well. I also have to take a placement test for our community college if I want to take classes there next semester. So its a long process to be able to take it and it seems to be moving along but please pray for me to pass with a high enough score to be able to take the classes I need to take. I am also applying for scholarships this summer which means that I have to take the SAT and the ACT. So I am scheduled to take those as well. I have several different camps that I am going to but most important is tests right now. I am hoping to take classes at my community college in the Fall.

Thursday, April 11, 2013

Homemade Cow Tales

Homemade Cow Tales®

Yield: approx 45-50 eight-inch length candies...probably more.  I lost count.                               

Special equipment:
Candy thermometer
Zip-top bag or disposable pastry bag
Parchment paper or wax paper
Plastic wrap
Rolling pin

1 cup clear corn syrup
2 cups heavy cream, divided
2 cups white granulated sugar
Pinch of salt
4 1/2 tbsp butter, unsalted - cubed into 8 pieces
Extra butter for buttering pans

1. Generously butter two 10x15 jelly-roll pans.  If you don't have this size pan you may use sizes larger than 
10x15. I would not suggest using sizes smaller than 10x15.  Place both the pans on two cooling racks.

2. Turn stove-eye or burner to medium heat.

3. In a large saucepan combine the corn syrup, 1 cup of the heavy cream, sugar and pinch of salt.  Stir well.

4. Set pan over heat and stir constantly until the mixture comes to a bubble. This will take about 10-12 
minutes. Mixture will appear milky at first, then as it heats it will slightly lose its opaqueness.

5. When mixture boils, very slowly add the remaining heavy cream stirring constantly- be careful not to 
disrupt the boil. Lower the heat to medium-low. Set a timer for 6 minutes and allow mixture to bubble. 
 It will rise high and bubble quite a bit during this 6 minute stage.

6. When time is up, add butter, 2-3 cubes at a time and mix until butter has melted.  Repeat with remaining
butter cubes.

7. Insert candy thermometer and let mixture bubble until it reaches 250 degrees.  When you first insert the 
thermometer, the temperature will be around 200-217 degrees.  It will take a good 30-40 minutes for the 
mixture to reach 250.  Do not rush this phase by turning up the heat.  It is within this time frame that the 
caramel takes on its amber color.

8. When 250 is reached, remove pan from heat-source and pour half of the caramel in one pan and half in 
the other.  Allow caramel to cool to room temperature. While you're waiting for the caramel to cool, make 
the creme filling.

Creme filling:
5 cups confectioners' sugar
1 cup vegetable shortening
1 tsp. vanilla extract
1/4 oz. packet of unflavored gelatin
1/4 cup water

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar,shortening and vanilla.
The mixture will be dry and crumbly and you'll probably wonder if you've done something wrong.  Nope!
You're on the right track.  Stop the mixer and scrape down the edges several times.

2. Place 1/4 cup water in a small bowl and sprinkle the gelatin over.  Let stand until absorbed.

3. Microwave gelatin for 10 seconds or until clear and liquid. Add to the bowl of the running mixer.

4. The mixture will soften and become thick and doughy.  Mix the heck out of it until it starts climbing the 
sides of the bowl.  Scrape down the sides (and bottom, especially if using a Kitchen Aid) and mix again.

5. Place a portion of the dough in a disposable pastry bag or zip-top bag with the corner snipped.  Make 
sure the hole is big enough to pipe a nice thick line of creme filling - at least 1/4".  Set aside.

Note:  Cover remaining creme filling with a damp towel so it doesn't dry out.

Confectioners' sugar for dusting
Sprinkles or jimmies if desired

1. Lay out several sheets of parchment or wax paper on a work surface - preferably a large cutting board or 
a surface you don't mind cutting on.

2. Remove caramel from one of the pans.  It should remove easily if you lift one corner and peel the entire 
slab of caramel away from the buttered pan.  Place it on the paper-covered work surface.

3. Cover caramel with additional wax paper and roll it a little thinner with a rolling pin.  Try to achieve an 
even thickness.

4. Remove paper and cut caramel into long strips, about 2-2 1/2-inches wide.  Pipe a line of creme filling
down one side of the length of the caramel.

4. Roll creme filling into the caramel.  The caramel will fold over easily and overlap as you roll.  Roll and 
gently stretch into a 16" length.  Cut in two 8" pieces.  Tip:  The caramel rope will squeeze together when 
you cut it, making the ends flat.  You can either squeeze it back the other way to make a round end, 
or refrigerate the lengths for a few minutes before cutting.  The cold ropes will snap off evenly at the ends when cut with 
a sharp knife. 

5.  Repeat with remaining caramel and creme.  This will take some time, as there is a lot of candy to work 

6.  Roll the candy in powdered sugar and dust off excess.  Wrap each candy in a layer of plastic wrap, then 
in a wax paper length with the ends twisted.  This helps it keep its shape.

Note: *Alternatively, you may choose to lightly brush one end of the candy with water until tacky, then dip in 
chocolate jimmies or sprinkles.  (I much prefer the powdered sugar.)

Monday, April 8, 2013

Tasty Thursday

Okay guys..for those of you who like to cook or bake, this is AWESOME! Every Thursday (hence the Tasty Thursday), I am going to post some yummy looking recipes! They could be ones I have made before or am going to try to make in the near future but this will add a little bit more of me (and food) into my blog. I hope you enjoy and don't forget to watch for delicious recipes! :)

P.S. It will start this Thursday. And special thanks to Britt for creating the button!! :)