Sloth

One animal no one should desire to be called is a "sloth".  While strolling through the zoo yesterday, I pointed out the sloth to my daughter and reminded her of why she should never desire the title of "sloth" or wish that title upon anyone else.  Sloths are slow moving mammals that hang upside down on their hooklike claws and feed on leaves, plants, and fruits.  A sloth has long, shaggy fur that harbors its very own ecosystem.  According to mongabay.com, one study found more than 950 beetles on a single sloth, living off the algae growing in its fur.  Are you disgusted yet?  
As vile we as humans may believe this animal to be, our God has been merciful to the sloth by giving him this fur.  The fur on a sloth grows away from his extremities to provide protection from the natural elements he is exposed to.  This fur also houses alge which acts as a camoflauge to protect him from predators.  Doesn't that thrill your soul?
Our Lord is so gracious to provide for each of His creatures on an individual level.  Though this sloth is lazy, eats things that are tough on his digestive system, and does things a bit backwards (hanging upside down), God still takes care of him.  He still provides for his every need.  And if our Lord will look after the sloth, how much more will he provide for you and I? 
In no way am I endorsing sloth like behavior.  Nor am I encouraging you to be lazy and just expect God to lay everything out for you.  But what I want you to see is what He showed me yesterday; that He loves the sloth, He loves you, and He loves me on an individual level.  He will provide His grace to meet us where we are.  Yes, he did provide the sloth protection from the elements.  But it did not come without a price!  Think of the heavy load this animal must carry around in his fur.  God's grace is sufficient, and He may very well shelter you from harsh elements.  But that grace was not free!  God had to sacrifice His only Son to give us the freedom we can have through Him. 
The Bible does have some examples to remind us about not having sloth like behavior.  We should take these verses and heed their warning.  However, next time you have the chance to see a sloth up close, remember where you were before grace was showered upon you and be mindful of how you must show that same grace to others.

The lazy man does not roast his game, but the diligent man prizes his possessions.  Proverbs 12:27 NIV  

The slothful hideth his hand in [his] bosom; it grieveth him to bring it again to his mouth.  Proverbs 26:15 KJV

Be kindly affectioned one to another with brotherly love; in honour preferring one another; Not slothful in business; fervent in spirit; serving the Lord; Rejoicing in hope; patient in tribulation; continuing instant in prayer; Distributing to the necessity of saints; given to hospitality.  Romans 12: 10-13 KJV

Peanut Butter Bread

It's Spring, and time for picnics in the park!  Tired of the same old peanut butter and jelly sandwich?  Why not bake this delicious peanut butter bread and pack your favorite jam to spread on when it's time to eat!  This bread takes around an hour to bake, so plan ahead.  You can prepare your picnic basket while it bakes so you'll be ready to leave as soon as it comes out of the oven.  Simply wrap it in tin foil to keep it warm until you reach your destination.  I hope you and your family will enjoy this rich warm bread on your next lunch outing. 

2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1 c. milk
3/4 c. peanut butter
(reduced fat or generic brands are NOT reccommended for this recipe)
Your choice of jelly or jam

In a mixing bowl, combine the flour, sugar, baking powder, and salt.  Add egg, milk, and peanut butter; stir just until combined.  Pour into a greased 8x4x2 inch loaf pan.  Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.  Cool for 10 minutes on a wire rack before removing from pan.  Slice and serve with your favorite jam! 

Blueberry Dumplings

It's a dreary, chilly, Spring day here in South Georgia; and I thought our family could use some blueberry dumplings to warm us up!  My Nanny Nora made blackberry dumplings when I was a kid, and they are equally delicious!  However, when making blackberry dumplings, you must thoroughly squeeze the berries in a cheesecloth to extract all of the seeds.  That can be quite time consuming, so these blueberry dumplings are a great substitute to the sweet treat I grew up eating. 

Blueberry Dumplings

Berry Juice:
1 quart blueberries (rinsed thoroughly)
1 c. sugar
1-2 c. water


Dumplings:
1 c. flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1 stick butter (room temperature)
milk

In a medium size mixing bowl, mix flour, baking powder, sugar, and salt.  With a fork, cut butter into flour mixture until crumbly.  Add a little milk to make the dumplings doughy.   Set aside.  In a large pot, bring blueberries, sugar, and water to a rolling boil.  Drop dumplings in with a regular size teaspoon.  Shake pot after dropping several dumplings in.  Do not stir!!!  Once all dumplings are in, place lid on pot, reduce heat, and cook for about 20 minutes.  Do not open lid!  Shake the pot several times throughout cooking.  Do not stir!  Remove lid and let dumplings stand for 5-10 minutes before serving. 

*Tips:

1. Freezing blueberries?  Don't wash them!  Simply place them in a Ziplock storage bag and freeze them.  When it's time to use them, measure out what you need and wash them at that time. 
2. My Nanny Nora used flat dumplings in her origional dish of Blackberry Dumplings.  She may have made them from scratch, or simply bought them from the freezer section in the grocrey store.  Sometimes I make the thick, drop dumplings (above recipe), and sometimes I buy the frozen flat dumplings to use.  It's all up to you!  Try them both!  =)
3. I do not eat these with icecream, but I'm sure if you're an icecream kind of person it would be delicious with this dessert!  Try it and see!  I do remember Nanny pouring evaporated milk over hers at times. 

Raspberry-Lemon Whoopie Pies

This desert is dreamy!  A wonderful way to welcome in Spring...











Lemon Cookies

1/2 cup (1 stick) butter, room temperature

1 cup light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

Raspberry Cream Filling

3 tablespoons light-brown sugar

3 tablespoons powdered sugar

1 teaspoon pure lemon extract 

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Directions

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.

Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

In a large bowl, whip cream, 3 tablespoons brown sugar, 3 tablespoons powdered sugar, and lemon flavoring to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

You can make the cookies for these whoopie pies a day ahead and fill them just before serving.  They are beautiful when dusted with powdered sugar! 

Tip: 

After plating these, dust them with powdered sugar and garnish the corner of the plate with lemon slices and fresh raspberries. 

How to Make a Latte

For my 30th birthday, my husband bought me an espresso machine so I could make my very own lattes at home!  I do not make these daily, but it is very nice to have the option when you're craving one!  I wanted to give a sort of "how to" recipe for making a latte since that is the overall title and inspiration for this blog. 

You will have to convert this according to your own espresso machine, but here is the overall idea...

Espresso
3/4 to 1 cup Milk
Flavor of choice

Pour 1 to 2 ounces of desired flavoring into a 12-16 oz. cup.



Tamp the ground espresso into the portafilter firmly and lock it into the group head on the espresso machine.  Start the shots.



Pour the shots of espresso into prepared cup.
(This is a photo of the espresso brewing.  When brewing is complete, you pour the shots over your flavoring.)



Fill the metal pitcher with 1 cup milk, or 3/4 cup if using a flavor.

Place thermometer securely inside the steel pitcher.
(As you can see here, I don't normally do this.)

Steam milk between 155ºF and 165F. It will scorch above 170ºF.


The steam wand should be inserted diagonally just below the surface of the milk.
(This will help you get the thick foam you desire.)

Pour steamed milk over espresso.  Do not let your shots sit very long before pouring steamed milk over them.  The steaming process should be done accuratly, but quickly.  When pouring use a spoon to regulate the flow of the foam. Make sure no foam enters the drink until you are about 1/4 in. from the top, where you can remove your spoon. The result should be a nice brown foamy top with a small white foam center.

 

For an added touch, drizzle chocolate or caramel on top of the foam.  Or, add whip cream to the top for sweeter sipping.

Pistachio Salad

When I was a little girl, I'd ask my mom to make "green stuff".  This wonderful salad (as they call it), is wonderfully refreshing.  So if you're looking for something green to mix up for St. Patrick's Day, here is a quick, easy, and delicious treat!

1 (20 ounce) can crushed pineapple

2 (3 ounce) package instant pistachio pudding mix

1 (8 ounce) container frozen whipped topping, thawed in refrigerator

1cup miniature marshmallows

In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Lemon Cheesecake Bars

Spring is in the air, and I am a big lemon fan.  Here is a wonderful way to sweeten up the delicious lemon flavor for your dessert this week!

Crust
1 box lemon cake mix
1 egg
1 stick butter, melted

Filling
1 (8 oz.) package cream cheese, softened
2 eggs
1 teaspoon lemon extract
1 (16 oz.) box confections' sugar
1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9x13" pan with non-stick cooking spray.  In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of prepared pan and set aside.  Using the same bowl and electric mixer (no need to wash), beat cream cheese until smooth; add eggs, lemon flavoring, confectioners' sugar, and melted butter.  Mix well.  Pour filling onto cake mixture and spread evenly.  Bake for about 40 minutes depending on your oven.  The center should be a little gooey.  Remove from oven and cool completely on a wire rack before cutting into squares.