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Your husband cannot be your Everything

27 Jan

Your husband cannot be your Everything

hello friends, I woke up thinking about this article that i read earlier this month. It is so easy to fall into the trap of wanting your husband to be your everything and to be everything and a bit more to your husband. We can’t be. It’s not how G-d created us to be! HE is our life, our salvation and our hope. As a newlywed, this can be hard to remember but right now I am all too aware that we each need more than just each other. I hope you enjoy reading this well-written article! 

Here are a few more great articles on marriage that I’ve run across :

http://club31women.com/2014/01/truly-encourage-spiritual-life-husband/

http://joleneengle.com/5-steps-to-an-awesome-marriage/

http://www.thebettermom.com/2014/01/21/mom-sets-tone-5-ways-reset-mood-anger-strikes/

http://loveyalyn.blogspot.com/2008/05/fhe-for-newlyweds.html

Thanks for stopping by

~Laura

 

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Make your home a Warm Hug

7 Oct

Make your home a Warm Hug

 http://womenlivingwell.org/2013/09/making-your-home-a-haven-fall-challenge-is-back-with-an-ipad-mini-giveaway/

I love reading the posts on http://womenlivingwell.org/  – but i was so excited when i read that she is doing a monthly challenge on ‘making your home a haven’. i love this idea. So, although this will be hard with my OH only being home on weekends or random weekday nights, i aim to do this. Each weekly challenge seems to be easy and worth doing! i invite you all to follow the link and do this challenge with countless other women!

( and if anyone can tell me how to do an image as a link to a site, that’d be fantastic!)

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Delicious GF Chocolate Cookies

20 Jun

Delicious GF Chocolate Cookies

SO. i got an urge to bake for a friend today….

 and after about 20 minutes of internet recipe searching i found this delightfulness on glutenfreegoddess.blogspot.com 

Chocolate cookies. with chocolate chips. that i can eat. sigh. glorious. But since this baking spree could only include that which i had in my cupboards, i tweaked the recipe. i melted bakers chocolate instead of using cocoa powder, didn’t have sorghum flour so i doubled the oat flour amount. oh, and i ground my own oat flour from our oameal! felt quite industrious. 

continuing – i don’t have any brown sugar so i just poured a touch more white sugar into the bowl. i do think that i will use less xantham gum and olive oil next time. and i didn’t have chocolate chips, and i baked them maybe 12 minutes instead of the full 15. But man do these cookies hold their shape and come out soft and chewy , the way a cookie should be. 

 so grab a mixing bowl, turn that oven on and make some delicious cookies. i’d advise turning on some blues while you bake. =) 

Preheat the oven to 375ºF. Line one or two baking sheets with parchment paper or an Exopat liner.

Ingredients:

Whisk together:

1/2 cup GF buckwheat flour or certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar

Add in:

1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.

Add in:

1/2 cup vegan chocolate chips

Instructions:

Stir in the chocolate chips as best you can (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.

Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.

Remove the pans from the oven, and allow the cookies to cool and “set” for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.

Cook time: 15 min

Yield: 24 cookies

Read more: http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-chocolate-cookies-with.html#ixzz2WitnKwju

 

let me know if you make these!! or share your favorite cookie recipe with me! 

Thanks for stopping by

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THE -I- HAVE- TO- MAKE- THESE- SOON COOKIES

27 May

THE -I- HAVE- TO- MAKE- THESE- SOON COOKIES

now, i love oreo cookies. 

but being gluten free – dairy free  and egg free makes that a little difficult. . .

so when i saw this post on one of my favorite blogs – imglutenfree.com , i got so excited! The only thing i have to switch out is the butter for ours…so simple. i am so ready for some splurging money to come in, so i can go buy the ingredients needed and make them! mmmm they sound just perfect for this cloudy, overcast, lazy day.

i am working on fixing up our yard – i will start giving you progress pictures (and ask advice!) 

until next time, 

LAURA 

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Rosh Hashanah Chicken with Cinnamon and Apples from Metz

18 Nov

title=”Rosh Hashanah Chicken with Cinnamon and Apples from Metz”>Rosh Hashanah Chicken with Cinnamon and Apples from Metz

This recipe is now one of our favorites! right now the chicken and onions are marinating in the wine and spices. mmmmm – it’s absolutely delicious. we actually got manishewitz (have no idea how to spell that…) wine instead of the white. and i always use chicken breasts instead, which inevitably cuts down on the cooking time. I start with 30 minutes, check it and go from there. i also add a few handful of raisins when i add the apples – it’s a great flavor combo

 

  • One 3 1/2-to-4-pound roasting chicken ( 4-6 chicken breasts) 
  • Salt and freshly ground pepper to taste
  • 1 teaspoon ground cinnamon
  • 1 onion, peeled and cut into chunks
  • 1 cup chicken broth
  • 1 1/3 cups white wine
  • 3 apples, cored and cut horizontally into 4 pieces (the French would use reine-des-reinettes apples or pippins, but Fuji apples are fine)
  • 2 tablespoons sugar

Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with the apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine, and roast for about 45 more minutes, or until the apples are very soft and the chicken is cooked.

 

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