Tuesday, March 5, 2013

When You Think Things are Bad, Focus on Blessings

I've been feeling sorry for myself lately. 

You know, when you get sick and feel awful, 
then suddenly everything gets to you....that kind of sorry.

I've been grouchy.

Cuss words grouchy.

It hasn't been a pretty sight.

I feel like I'm being pulled in a dozen different directions. 

I'm a full time nursing student, a single mom, the only driver in the household, and so, so tired...

I got through the days by thinking of all the people that had things worse than I did.

It probably wasn't the most positive way to deal, 
but it helped me to feel grateful for my circumstances, such as they were. 

It worked then.

I needed a dose of that today.

I got it tonight, in reverse.

My 15 year old daughter said her prayers with me.

It was a good, healthy reminder of what I have that's going right...and it put things in perspective.

I have so many blessings, and I have been focusing on the negative 
to the point that I have dismissed the positive.

It was a bit humbling to realize.

I cried.

In the grand scheme of things, our families are what are important.

The things we teach our children are important.

The time we spend with them is important.

And our attitudes are important...

Here's hoping that we all can see things just a little bit differently. 

With gratitude.

Friday, March 1, 2013

Starbucks Pumpkin Scones Recipe

I made these today and they were FANTASTIC. If you like Starbuck's Pumpkin Scones, you will love this recipe.
Truth be told, these are so easy, my kids make them without me.
Another truth. I ate three of them by myself.
They're dangerous.
You've been warned.
Starbucks Pumpkin Scones
Recipe adapted from Food.com
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half (I used evaporated milk, because I had it, but non-fat milk works fine)
1 large egg

1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk (I used evaporated milk)

 SPICED GLAZE (the drizzle)
1 cup powdered sugar
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves 
Orange food coloring if you want the darker, pumpkin-y color 


Preheat oven to 425 degrees F. Line cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a separate bowl, whisk together pumpkin, half and half or canned milk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Place on prepared baking sheet. Bake at 425 for 14-16 minutes. Scones should be a light brown. Cool on wire rack.

Mix powdered sugar and 2 T canned milk til smooth. When scones cool, brush on glaze to cover tops and sides.

This gives your scones a little extra kick, and looks neat, so don't leave it out.
Combine all ingredients for spiced glaze. Add orange food coloring, a tiny bit at a time, til you get your desired color.

Drizzle icing over scone. You can do this off the end of a spoon, or make your own decorator bag by placing the glaze in a small baggie and snipping the corner off the bag.