October 2, 2015
Muffins are a go-to item around the Sloan house. They work for breakfast, lunchbox additions, and after school snacks. Perhaps they are partly to blame for someone’s (ahem) muffin top. (See earlier reference here.)
I have discovered some yummy recipes that include greek yogurt as an ingredient. It seems to result in a moister muffin. And I’d like to think it adds some nutritional value. Never mind the butter and sugar.
Even when baked goods recipes call for plain yogurt, I typically use vanilla-flavored yogurt because it brings more flavor and that’s what we usually have on hand anyway.
I’m including the recipe for Cinnamon Sugar Muffins. Camden, our oldest kiddo, says that they're one of his favorites.
Cinnamon Sugar Muffins
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
2/3 cup Vanilla Greek yogurt
1 teaspoon cinnamon and 3 teaspoons sugar, combined
Stir together flour, baking powder, and salt.
Using a mixer, cream butter until smooth. Add egg and mix.
Add ¾ cup sugar and mix until combined.
Combine yogurt and vanilla into butter mixture.
Mix in flour just until moistened.
Spoon batter into sprayed muffin tin. Top each with cinnamon sugar.
Bake about 18 minutes on 350.
*Recipe adapted from Lori’s on “Who Needs a Cape?”
The recipe should yield 12 muffins.
Last week, I watched Chef Bobby Flay whip up a muffin recipe on his TV show. He only filled 11 muffin cups before running out of batter. I sat and thought, “C'mon, you’re Bobby Flay, make it work for 12 muffins.”
Today when I made this muffin recipe, I only had enough to fill 11 cups. I quickly changed my way of thinking. “Well, if it happens to Bobby Flay…”
September 30, 2015
“A gentle answer turns away wrath, but a harsh word stirs up anger.”
Isn’t that the truth?
(This is where you say, “Of course it’s the truth, it’s from the Bible.” See Proverbs15:1)
Seriously, these are words to live by. Not always the easy way to go or the even the most satisfactory for the moment, but wise words nonetheless.
My husband excels in this concept, while, I…well. Let’s just say I went through several statements that I would have said in response to a text he received this week.
“Well, I would have said this…”
“I wish I would have gotten the text…”
Lots of talking and woulda, shouldas from me.
His response to some unloving words, “Okay.” Not a shade of weakness, but one of kindness. A reply to squash something before it got started.
A soft shower to put out the flames. A warm blanket to stop the chills. A gentle answer to show the way.
September 28, 2015
Maybe it was the rain.
Or the clouds. The lack of sunshine.
Or the frizziness of my hair because of the rain.
Yep, that’s what it was. Wild hair.
Or just plain wildness.
The energy of the day piled itself on top of sugar consumption and mud caked shoes until it all just spilled out.
It turned into one of those evenings when mama had to say things like,
“Don’t jump on the couch.”
“Don’t hit your brother with the giant bouncy ball.”
“The football doesn’t belong in the dining room. Or the kitchen.”
“No one is playing Gladiators right now.”
The energy/chaos/fun came to an end during lunch packing time when a chase ensued by one wielding a plastic bow and arrow, one flailing a nerf gun, and one with legs of lightning. A pre-packaged cupcake hit the ground and one of the chasers hit the ground after knocking his noggin on the mantle.
Tempted to yell, “Bedtime!” and end it all, we stopped. We plopped on the floor and opened the Word.
Yes, the giggles and ice pack came along.
No, they probably won’t remember the words read from the devotional and maybe not even the verses. But we prayed for each other and asked God to heal our friend with an injury, for help remembering the things we need for school, and for courage and boldness when we want to shy away.
And deep down, an exhausted mommy and daddy thanked God that He’s still there when the arrows are zooming past and the lunchbox treats are squished. He hears us in spite of the noise and chaos. And He loves us with a love big enough to cover it all.
September 26, 2015
Syrup, a Song, Spaghetti, and the Simple Things
It's a rainy day here, but with our area being in a severe drought, that's a welcome sight. It's a good day to remember God's faithfulness and His provision.
"The Lord reigns, let the earth be glad; let the distant shores rejoice." Psalm 97:1
Major highlight alert!! Singer Charles Billingsley read, responded, and retweeted Tuesday's post! EEK!! How cool is that?
Are you following on Twitter? Connect @lifewithlidup
We happily ushered in Fall this week and some cooler temps came right along with it. Need a comfort food to enjoy this weekend?
Jot down the ingredients for Baked Spaghetti before heading out to the grocery store.
Long week? Remember, His mercies are new every morning! Don't get stuck in the guilt of the past.
Read A Sticky Situation to see the mess guilt can bring.
Whatever you're up to this weekend, I hope you have some time and to rest and rejuvanate. Life can be busy and complicated, but some of the best things are the simple ones.
Simply Put nudges us to remember that idea.
Love, (even when the lid is up!)
September 25, 2015
I’m a big fan of marinara, red sauce, spaghetti sauce…whatever your preferred name for it is.
My favorite foods are pizza, spaghetti, and lasagna. Sense a theme? And when it comes to pasta, the more sauce, the better. When bread is involved, extra sauce is a must for dipping.
So when a spaghetti recipe came along that replaced my typical red sauce for something different, I was skeptical. However, this baked spaghetti is a winner and provides a great alternative, especially for my guys who I could quickly overload with pasta sauce.
8 ounces of spaghetti
1 pound ground beef, browned and drained
1 15 ounce can cream of mushroom soup
1 15 ounce can of tomato soup
1 cup water
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper
1 cup shredded cheddar cheese
Cook spaghetti according to package directions. Drain. Add remainder of ingredients (except cheese). Stir well.
Spoon into 9 x 13 baking dish and top with cheddar.
Bake for 25 minutes on 350.
Enjoy with no regrets of temporarily abandoning your red sauce.
This recipe is one of those that gets passed around from friend to friend. The friend who gave it to me was Ginger.
She blogs at www.almostallthethings.com.
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