Keep looking up

Manifest the fruits of optimism

Signs of Global Freezing

Cherry Dump Cake

Ingredients

1 can (21 ounce; 1½ cup) cherry pie filling

2 cups all-purpose flour

1 - 2½ teaspoon baking powder*

1¼ cup sugar

2 eggs

½ cup butter, softened

½ teaspoon salt

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

Instructions

Dump cherry pie filling into greased and floured 9×13 inch baking pan.Put the flour, baking powder, sugar, eggs, butter, salt, lemon zest and vanilla into a bowl of food processor and mix until combined. Dump the mixture into the pan over cherry filling.Bake at 350 degrees F  for about 1 hour.

When we see most clearly, we see the Lord’s hand

"When we see most clearly, we see the Lord's hand in everything. The truly grateful, 

like Nephi, dwell on the goodness of life, even while acknowledging there may be more adversity than there are words to write it."

  Elaine L. Jack

"It isn't enough to just be on the journey; we must be awake to our duty and continue with faith as we draw upon the comforting, strengthening, enabling, and healing power of the Atonement."

 Carole M. Stephens

You are special and you are loved! "Hope is never lost…Let us remember that through any illness or difficult challenge, there is still much in life to be hopeful about and grateful for. We are infinitely more than our limitations or our afflictions!"

Jeffrey R. Holland

In our lives "...game is never over, hope is never lost, defeat is never final....an eternity of beginnings and an eternity of endings stretch out before us." 

A great reminder that hope is more than just a wish that things will get better; it is a spiritual gift from God that can make things better. And, with His help, we can cultivate the power of hope as a vibrant part of our everyday life. "Even though we may feel lost in the midst of our current circumstances, God promises the hope of His light to illuminate the way before us 

and show us the way out of darkness." 

Dieter F. Uchtdorf

Like eating an elephant

To Win the Struggle

You are one in a million!

Pineapple Banana Bread

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

1 cup sugar

2 large eggs, room temperature

1/2 tsp almond extract

1 Tbsp poppy seeds (optional)

1 ripe banana, well mashed

1/2 cup well drained crushed pineapple (reserve the juice!)

1/2 cup shredded coconut

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup confectioner's sugar

reserved pineapple juice

Instructions

1. Set oven to 350F

2. Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in

the eggs, one at a time, and then the extract and poppy seeds.

3. Blend in the drained pineapple, the mashed banana, and the coconut.

4. Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.

5. Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging

ends (this is optional) so you can lift it out for glazing.

6. Spread the batter evenly into the pan and rap it against the counter once or twice to release any air

bubbles.

7. Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center

comes out without wet batter clinging to it.

8. Cool on a rack before glazing.

9. To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to

make a spreadable glaze.

He made us just for this

You will find beauty

Feel the hope

They're all around you

Zuchinni Coconut Muffins

by: Three Many Cooks

INGREDIENTS

2½ cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon ground cloves

½ teaspoon table salt

1 cup Greek yogurt

⅓ cup milk

2 large eggs

⅔ cup light brown sugar

½ cup coconut oil

1 teaspoon vanilla extract

2 cups zucchini, coarsely grated and squeezed of liquid

1 cup unsweetened shaved coconut

INSTRUCTIONS

Heat the oven to 375 degrees and adjust the rack to the middle position. Line a 12-cup muffin tin with baking cups and spray with nonstick cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.

In a large bowl, whisk together the eggs, sugar, oil, yogurt, milk, and vanilla. Using a spatula, stir in the dry ingredients and mix until just combined. Fold in the zucchini and coconut.

Divide the batter evenly between muffin cups, filling them to just below the top. Bake until lightly browned and well risen, about 25 minutes.

No bull

Prayer is the best armor against all trials.

The hope of God’s light

"Be cheerful in all that you do. Live joyfully. Live happily. Live enthusiastically, knowing that God does not dwell in gloom and melancholy, but in light and love."

Ezra Taft Benson

"Love is the essence of the gospel and the guiding light for a Christlike life. It not only teaches us to look upward but also to look around us." 

Hans B. Ringger 

"The "pure love of Christ" refers not only to our love for the 

Savior but to His love for each of us." 

Bonnie D. Parkin

 from time to time our lives may seem to be touched by, or even wrapped in, darkness. Sometimes the night that surrounds us will appear oppressive, disheartening, and frightening.

My heart grieves for the many sorrows some of you face, for the painful loneliness and wearisome fears you may be experiencing.

Nevertheless, I bear witness that our living hope is in Christ Jesus! He is the true, pure, and powerful entrance to divine enlightenment.

I testify that with Christ, darkness cannot succeed. 

Darkness will not gain victory over the light of Christ.

I bear witness that darkness cannot stand before the brilliant light of the Son of the living God!

I invite each of you to open your heart to Him. Seek Him through study and prayer. Come to His Church, even The Church of Jesus Christ of Latter-day Saints. Learn of Him and of His gospel, participate actively, help each other, and joyfully serve our God.

...even after the darkest night, the Savior of the world will lead you to a gradual, sweet, and bright dawn that will assuredly rise within you.

As you walk toward the hope of God's light, you will discover the compassion, love, and goodness of a loving Heavenly Father, "in whom there is no darkness at all." Of this I testify in the sacred name of Jesus Christ, amen. 

Dieter F. Uchtdort

Move my "but"

Dreams do come true

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

Bacon Mac 'N' Cheese Pie with Bacon Lattice

INGREDIENTS

For the crust

3½ cups all-purpose flour (from the freezer if possible)
1 cup (2 sticks) very cold unsalted butter, cut into ½" cubes
¼ cup cold vegetable shortening
1 Tbsp. plus 1 tsp sugar
1 Tbsp. kosher salt
1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid

For mac 'n' cheese filling

5 slices thick-cut bacon, cut into 1-inch pieces
4 cups dried macaroni
4 Tbsp. of butter (½ a stick)
4 Tbsp. flour
2.5 cups heavy cream 
2 tsp mustard powder
1 egg yolk
1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
Kosher salt and freshly ground black pepper

For the bacon lattice

8 slices bacon
1 Tbsp. brown sugar

PREPARATION

For the crust

1. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold. It helps to put them in the freezer after they're measured and cut into pieces. It also helps to keep the flour in the freezer.

2. Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. (If you don't have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it's pretty well incorporated.) Transfer to a large bowl. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. Take care not to over-moisten your dough — you don't have to use all ¾ cups liquid. Watch the dough and stop adding liquid once it begins to clump. It doesn't need to be completely stuck together.

3. Turn dough out onto a clean counter and form into ball. Be careful not to over-handle it — it doesn't need to be kneaded, just needs to come together. Once it's in a ball, cut the ball in half then flatten the halves into discs. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. (DO AHEAD: Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

4. Lightly grease a 9" pie plate with butter, shortening, or baking spray.

5. Prepare a clean countertop as workspace to roll out the dough. Sprinkle some flour on a sheet of parchment, put one dough disc on it, sprinkle flour on the disc, then top with another sheet of parchment. Using a rolling pin, roll out dough between those two sheets of parchment paper in a circular shape until its diameter is 2"-3" larger than the pie plate all around.

6. Remove the top sheet of parchment, then carefully pick up an edge of the round and wrap it around the rolling pin. As you continue to roll the pin, the dough will wrap completely around it so you can easily transfer it to the plate. Starting on one edge of the pie plate, unroll the dough, making sure it is centered. At this point it's best to put it back in the fridge for 30 minutes to 1 hour.

7. Press the dough into the plate. Leaving enough dough to crimp the edges, trim the overhang with a knife or scissors.

8. Preheat oven to 375°F. Prick chilled crust in pie dish all over with a fork. Line crust with foil or parchment paper, then fill the liner with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is JUST light golden-brown, about 2 minutes longer. (It will bake again later so it shouldn't be too dark yet.) Let crust cool completely.

For mac 'n' cheese filling

1. Boil pasta in generously salted water until just al dente, following directions on package.

2. Cook bacon pieces in sauté pan until just crispy, drain on paper towels and set aside.

3. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you've got what is called a "roux" — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you've got bechamel sauce.

4. Add mustard powder and whisk to combine.

5. Temper egg yolk into the bechamel: To do this, take a little of your hot bechamel and put it into a bowl with the egg yolk. Whisk so that the egg heats up gently. Then dump the warm egg/bechamel mixture into the hot pot of bechamel, and whisk.

6. Add all the cheese and stir to combine. Season with salt and freshly ground pepper.

7. Add macaroni and cooked bacon pieces to cheese sauce, then add more freshly ground pepper to taste.

1. Preheat oven to 425°F.

2. Fill the baked pie crust with the mac 'n' cheese. You'll use all but 1 or 2 cups.

3. Weave a lattice with 8 bacon slices (4 in one direction and 4 in the other direction — keep them long as long as possible because they will shrink when they cook)

4. Using your fingers, spread brown sugar on the strips of bacon, then put in a 425°F oven for 15 minutes or until the bacon is cooked. Serve warm.

Treasure each second

Because you so totally are!

d

Good Presidential Advice

Monday Morning Mantra

Millionaire's Pie

Ingredients:
1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained
1 cup maraschino cherries, drained and chopped
1/2 cup chopped pecans
1 can sweetened condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 (12-oz.) container whipped topping, divided use

Directions:
Combine coconut, drained pineapple, chopped cherries, pecans, sweetened condensed milk, lemon juice and cherry juice in a large bowl. Fold in two cups whipped topping. Pour into crust. Top with remaining whipped topping and garnish with an additional cherry if desired. Refrigerate for 3 to 24 hours before serving. Yield: 8 servings. 

Happy Hearts Day! :D

Aah smell the sweet fragrance of spring!

Tender mercies come

Your smile works :D

Hand in hand

Each life really is precious

Feb 14th

Meyer Lemon Iced Raspberry Yogurt Cake

9 tablespoons unsalted butter, room temperature
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain greek yogurt
1 cup raspberries, fresh or frozen

for the buttercream:
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
zest & juice of 2 meyer lemons
pinch of salt
4 cups powdered sugar

1. to make the cake, preheat your oven to 320F. grease and line four 6" cake pans or two 8" or 9" cake pans with parchment paper and set aside.
2. cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition. 
3. add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the yogurt and mix until combined. 
4. beat the egg whites to medium peaks and fold into the cake batter. fold in the raspberries.
5. divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean. 
6. let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.
7. to make the buttercream, cream the cream cheese and butter until smooth. add the lemon zest and juice and salt and mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy. if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes.
8. to make a four layer cake, slice each cake layer in half. spread with buttercream and top with another cake layer. continue until all layers are used. spread the cake with remaining buttercream. store finished cake in the refrigerator.

I love knowing I can

I did this today!

Sunshine in a cup!

He reached outwardly

"Regarding trials, including of our faith and patience, 

there are no exemptions only variations."

Neal A. Maxwell

The pain that you've been feeling, can't compare to the joy that's coming. 

For I reckon that the sufferings of this present time are not worthy to be compared with the glory which shall be revealed in us.

Romans 8:19

"Jesus Christ, who by far suffered the most, has the most compassion for all of us who suffer so much less. Moreover, He who suffered the most has no self-pity! He cared, even in the midst of enormous suffering. He reached outwardly, when a lesser being would have turned inwardly."

Neal A. Maxwell

"Unsurprisingly the triad of faith, hope, and charity, which brings us to Christ, has strong and converging linkage: faith is in the Lord Jesus Christ, hope is in His atonement, and charity is the 'pure love of Christ'!

Neal A. Maxwell

Cream of Broccoli Soup

Makes about 2 quarts

2 tablespoons olive oil
1 large onion, cut into small dice
2 medium carrots, cut into small dice
2 medium celery stalks, but into small dice
8 cups broccoli florets
1 quart chicken broth
1/4 cup packed parsley leaves
2 tablespoons packed dill leaves
2 tablespoons butter
3 tablespoons flour
1 can (12 ounces) evaporated milk
1/4 cup Parmesan cheese
Salt and ground black pepper
1 tablespoon lemon juice

Heat oil in a large pot over medium high heat. Add onion, carrots, and celery; sauté until tender, about 5 minutes. Add broccoli and broth and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until vegetables are tender, about 10 minutes. Remove about 2 cups of the broccoli florets and chop them into small pieces; set aside. Purée soup in a blender, adding parsley and dill, and making sure to vent blender by removing pop-out center and draping a kitchen towel over the top, until smooth. Return soup to pot, adding chopped broccoli.

Meanwhile heat butter in a small saucepan over medium-high heat; whisk in flour and then milk; simmer until thickened, just a few minutes. Stir in cheese until melted, and then whisk sauce into soup. Heat through and adjust seasonings, including salt and pepper to taste and the lemon juice. Serve.

Cherish every moment

"Once you become consciously aware of just how powerful your thoughts are, you will realize everything in your life is exactly how YOU allow it to be.

"Every mighty change of heart matters to the Lord. 

And it will make all the difference to you."
Jean A. Stevens

Most people are searching for happiness outside of themselves. 

That's a fundamental mistake. Happiness is something that you are, 

and it comes from the way that you think. 

A negative mind will never give you a positive life.

If you want light to come into your life, you need to stand where it is shining.

 "The invitation to 'Follow Him,' is the most simple, 

direct and powerful invitation we can receive."

"Nothing else, no other choice we make, can make of us what He can." 

Thomas S. Monson

Focus on the Good!

Be there for others but never leave yourself behind.

As we arise each morning, let's determine to respond with love and kindness to whatever may come our way.

The good you have done, the kind words you have spoken, the love you have shown to others, can never be fully measured.
Thomas S. Monson

Heavenly Father knows of your successes; though they may seem small to you, He acknowledges and cherishes each one of them. 
Dieter F. Uchtdorf

You are Amazing Remember That!

the lamp by which you can see

"charity pure love never faileth. It is there through thick and thin. It endures through sunshine and shadow, through darkest sorrow and on into the light. It never fails. So Christ loved us, and that is how He hoped we would love each other. In a final injunction to all his disciples for all time, He said, "A new commandment I give unto you, That ye love one another; as I have loved you". .... Jesus Christ, the Light of the World, is the only lamp by which you can successfully see the path of love and happiness for you and for your sweetheart. How should I love thee? As He does, for that way "never faileth." I so testify and express my love for you and for Him, in the sacred name of the Lord Jesus Christ, amen.

Jeffrey R. Holland

It’s the love of Christ that makes the difference

Jesus Christ taught us to love and serve the one within our reach. Sitting by a well in Samaria, Jesus spoke with a woman from the local village. He spent time with her. He listened. He answered questions. He showed respect. The teachings and miracles of Jesus attracted crowds. People in need—like the woman who reached out and touched His clothes to be healed—pressed about Him, seeking His individual attention. Some tried to bring little children to Him, wanting Him to put His hands on them and bless them. When some of His disciples tried to send the children away, Jesus stopped them and asked that the children be brought to Him. He took time out of His busy schedule to be with them. "He took them up in his arms, put his hands upon them, and blessed them".

Jesus spent time in the home of His friends Mary, Martha, and Lazarus. On one such occasion He listened patiently to the complaints of an anxious and perhaps weary Martha, who felt she was carrying more than her fair share of the burden of hosting guests. Jesus responded with kindness, understanding, and love. Later, when Lazarus became sick, Mary and Martha sent for Jesus. When Mary heard that Jesus was near, she ran to meet Him, fell down at His feet, and said, "If thou hadst been here, my brother had not died". When Jesus saw her weeping, the scriptures tell us that "he groaned in the spirit, and was troubled"  and that He "wept". He showed great compassion in mourning with and comforting those around Him. Near the end of his mortal ministry Jesus said, "A new commandment I give unto you, That ye love one another; as I have loved you".

While Jesus sat at the well or visited with friends in their homes, the streets of Jerusalem were filled with the homeless, the hungry, the crippled, the blind, and those with leprosy, but there was nothing negligible about His services. There's nothing negligible about the simple acts of kindness and assistance that you and I offer to those around us on a daily basis. ....

I pray we will always remember where we came from and that we will follow Christ in reaching out to those around us. Christlike love transforms our simple, everyday living into something extraordinary. It's the love of Christ that makes the difference. 

J. Michael Hunter

Italian Cream Cupcakes

Ingredients

 CUPCAKES

5 whole Eggs, Separated

1/2 cup Butter, Softened

1 cup Vegetable Oil

1 cup Sugar

1 Tablespoon Vanilla Extract

1 cup Sweetened, Flaked Coconut

2 cups All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 cup Buttermilk

Icing

2 packages (8 Ounces Each) Cream Cheese, Softened

1/2 cup Butter, Softened

2 teaspoons Vanilla Extract

2 pounds Powdered Sugar

1 cup Finely Chopped Pecans

1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat the oven to 350 degrees. Spray muffin pans (regular or mini) with nonstick baking spray OR line with paper cupcake liners.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites they're stiff. Transfer to another bowl and set aside; clean the mixing bowl and return to the mixer.

Combine the butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, the beat until smooth. Add 1 cup of coconut and beat to combine.

Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add the egg whites and use a rubber spatula to fold them into the batter. Add batter to the muffin cups, the bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely.

To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. Add the vanilla and mix. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. Mix until totally combined.

Frost cooled cupcakes, then sprinkle extra pecans on top. Refrigerate cupcakes if not serving right away (frosting will soften at room temperature.)

For now...

  

Act on your passion

I Am Your Child