Sabbath Day Message: He is the Gift
Month: November 2014
What are you Thankful for?
This time of year it can seem almost cheesy to express gratitude, however there is a good reason this holiday is all about giving thanks. Happiness cannot be achieved through the acquisition of temporal desires and “keeping up with the Jones’.” True happiness comes only …
Brownie Cake
The season for delicious goodness has finally arrived, and I am sure we are all anxious to indulge. I’m still on a family history kick, so I couldn’t help but post a family recipe from my dear great aunt who is fighting a brain tumor as we speak. In her honor I present to you this delicious brownie cake recipe.
Brownie Cake
2 cups sugar
2 cups flour
1 cup water
1/2 cup buttermilk
1 tsp. vanilla extract
2 cubes butter or margarine
1/4 cup cocoa
2 eggs
1 tsp. baking soda
Mix together sugar and flour and set aside. Combine in saucepan water, butter or margarine and cocoa. On medium heat bring it to a boil and boil for 3 minutes. Remove from heat and combine both mixtures. Add eggs, buttermilk, soda, and vanilla. Beat well. Pour into a greased and floured 11x17x1-inch baking pan.
Bake at 350° F. for 20 minutes.
Make Boiled Frosting 5 minutes before cake is done.
Boiled Frosting
1 cube butter or margarine
3 Tbsp. cocoa
1 cup chopped nuts
1 tsp. vanilla extract
6 Tbsp. milk
1 lb. package powered sugar
Heat in a saucepan on medium heat with 1 cube butter or margarine, cocoa, and milk. Bring to a boil; remove from heat; add powdered sugar, nuts, and vanilla mixing well. Frost cake as soon as it is taken from oven.
I like to quickly sprinkle chopped walnuts or sliced almonds on top while the frosting is still hot. You have to be fast before the frosting sets up or the nuts will not stay put.
Recipe by Audrey Peterson
Submitted By Chelsea Jamison
Wedding Wednesday: To Register or Not to Register?
The time just keeps flying by. I can’t believe it, but only a month from today I will be getting married! We have gotten a lot more wedding things done which is a huge relief. Just last week my fiancée and I sent out a …
Family: Staying Connected
Whenever I take my friends home to visit my family, one of the first responses I get is that of surprise, usually followed by the words, “Your family is really close!” To that statement, I whole-heartedly agree! I am the second youngest of six children, …
Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa
This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.
The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.
Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).
The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.
Also I left out the olives, because who likes those? (Sorry olive lovers.)
This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.
By Sam Lund
4 Tips to Stress Less
Serving a Mission I recently returned home from a mission for the Church of Jesus Christ of Latter-day Saints. On a mission, one is constantly on the go. There is always something that can or should be done, and there are always people to see …
Interstellar Movie Review
Introduction Interstellar, Christopher Nolan’s newest film starring Anne Hathaway, Matthew McConaughey, Jessica Chastain, and Michael Caine, is a film fundamentally about family. Sure, it’s a sprawling science-fiction epic about the survival of humanity that transcends space and time, but at its core, Interstellar is about …
Pumpkin Cookies
The cold season is finally deciding to settle in, and that means it’s time to break out the cider, hot cocoa, a
nd . . . pumpkin cookies! Normally I make my pumpkin cookies with a box of spice cake, but I decided to venture out a little this time. Though not as simple as using a box cake, this recipe is still really easy and delicious. I made these cookies to deliver to some friends and they loved it!
Ingredients
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Directions
- Combine pumpkin, sugar, vegetable oil, and egg. Dissolve the baking soda into the milk and stir in.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Add to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350˚F (175˚ C) for approximately 10 minutes or until lightly brown and firm.
By Sarah Perkins
Wedding Wednesday: Meeting The In-Laws
In exactly a month and sixteen days my fiancée and I will be walking through the doors of the Salt Lake Temple together. I am so excited and can’t believe how fast time is flying by, although it still isn’t coming soon enough! Nothing major …