Fall VBS Fun Fest!

Anahuac First United Methodist Church didn't have a Vacation Bible School (VBS) scheduled yet when we moved here this summer.  They annually offer a Fall Festival, usually in conjunction with Halloween.  My husband approached the church about







combining the two events and offering a VBS each Sunday evening in October, culminating with a festival for the community the last Sunday of the month.  This would provide a learning opportunity for the children without the exhausting schuedule usually required of volunteers when offered daily for a week.  Additionally, the kids wouldn't have to choose between trick-or-treating and a church event. 

The Fall VBS has been a great success.  Parents are encouraging about the new schudule and the kids are anxious for Sunday evening when they get to come to the church to learn about Jesus, how much God loves us and various ways to reach out and share with others this awesome gift of grace.  Volunteers lead music, puppetry, Bible lessons, recreation, crafts and a snack supper - all as a way of exemplifying the joy found in a relationship with Jesus. 

Shortcut to Decadence

I recently ran across a recipe for a decadent dessert that has quickly become a family favorite.  A sea-salt caramel Pots de Creme.  The recipe came out great but making caramel from scratch can be fiddley.  I also wanted some chocolate in my dessert.  This meant I had to rework the recipe to make it easy, fool-proof, and incorporate chocolate!  Here you go - the recipe I came up with.

What you need:
8-10 ounces Caramel Sauce (squeeze bottle is best)
2 cups heavy cream
1/2 cup milk (whole is best but use what you have)
1/2 teaspoon vanilla
1/2 teaspoon sea salt for recipe
Sea salt (from a grinder is best) for each finished
6 ounces milk or semi-sweet chocolate chips
6 large egg yolks

Putting it together:
Preheat the oven to 325 degrees.  Slowly heat the cream, milk, vanilla and 1/2 teaspoon salt.  Remove from heat once throughly warmed. Meanwhile, in another pan, heat the caramel sauce.  When it is completely warm -  remove from heat, add the chocolate chips and stir until all are melted and the sauce is smooth.  Carefully and slowly, stir in the warm cream mixture. 

Seperate the egg whites from the yolks, putting the yolks into a medium mixing bowl.  You will only use the yolks on this recipe. (Consider saving the whites for a healthy white's only omelet to offset this treat!)  Using a hand mixer, whip the yolks until they are light and fluffy.  With the mixer on low, add the cream/caramel/chocolate mixture. 

Divide into ramekins (I used inexpensive Pyrex glass ones) which are sitting in a large bakeware pan.  Pour hot water into the bakeware about half-way up the ramikens, being careful to avoid spilling or splashing any into the filled ramekins. Cover the entire pan with foil. Now is the time to be extra careful as you move the pan into the oven without sloshing the water bath.  Bake for 45 minutes or until the mixture sets. Being extra careful, remove the pan from the oven and the ramekins from the water bath.  I put them on a tray. Cover with plastic wrap after they've cooled enough to handle. Chill for a couple hours, at minimum.  Sprinkle with a bit of crushed sea salt before serving.

Cherry Cheese-pie

This isn't cheesecake nor is it baked.  It is a pie that makes use of a pre-baked pie crust and your fridge! My memories of this 'ice box pie' as mom called it, were of her making it as a special treat for daddy. 

I make several of these between Thanksgiving and Valentine's, but also when my father-in-law visits.  He loves cherry.  New memories include my dog and cat sitting in the kitchen hoping some of the cheese mix will fall to the floor.  Or of my husband eating a slice for breakfast and justifying it by declaring that the pie has dairy, bread and fruit food-groups.  This is also a good treat to take to fellowship gatherings. If you use the cherries with Splenda, your friends who are diabetic might also enjoy a small portion.

What you need to make your own memories:
8 ounces softended cream cheese
1 teaspoon vanilla (will need this twice)
1/2 to 2/3 cup powdered sugar (how sweet do you want yours?)
Medium to Large container of Cool Whip (how full/fluffy?)
1 can Cherry Pie Filling (I use the ones with Splenda)
1 pie crust
pinch of salt

How to put it together:
Allow the cream cheese to soften.  While the cheese softens, pre-bake then cool your pie shell. 
I used a store brand for this one, trying to save a few pennies.  It wasn't worth it.  If you aren't going to make your own crust, then just use Pillsbury (not affiliated nor compensated - just appreciate their quality and consistency). Put the soft cream cheese into a bowl and add a teaspoon of vanilla and the powdered sugar.  Use your hand mixer to blend well. 

Add the Cool Whip to the cheese mixture and blend until smooth.  Put the cheese/Cool Whip mixture into the baked shell and make a well in the center.  Open your cherries, adding a teaspoon of vanilla and a pinch of salt.  Stir to mix in.  Pour the cherries into the well area you created.  Refridgerate until time for dessert - or breakfast!

If you make this, I'd love for you to leave a comment and share your thoughts.

Knit for a Princess

I am so excited that Ashley and Preston are expecting a princess!  As a knitter, it means that I get to search out patterns that are girlie, frilly, pink and exactly what a princess should have in her wardrobe.  That is exactly what I did...

I found the following patterns on Ravelry - a FREE social network site for people who knit and crochet.

The tiara is "circlet" by Dani Sunshine.  I added 6/0 beads to each of the yarn overs, all the way around the crown.  I also went back after it was knit and added Swarovski crystals for a more regal look. 

The bootees are "Saartje's Bootees" by Saartje de Bruijn. Although not a difficult pattern, I decided to rework the pattern from the heal to toe to eliminate some threads that would need to be woven in. 

 

The sweater is "Seamless Yoked Baby Sweater" by Carole Barenys.  I've made this sweater a couple times before and really like the way it works up.  I coordinated the buttons to match the bootees, using clear, faceted ball buttons for a rich, elegant fashion statement.

 

The yarn I used is a favorite from Madtosh. The colorway is Molly Ringwald and is the same as I used for my Easter Shawl in their yummy Tosh Merino Light line. 

 

I know that when this princess arrives in a few weeks, she will immediately rule our hearts for she is eagerly anticipated and already greatly loved.

 

Our Lord reminds us in Psalm 139:13-18

 

For you created my inmost being;
you knit me together in my mother’s womb.

I praise you because I am fearfully and wonderfully made;
your works are wonderful,
I know that full well.
My frame was not hidden from you
when I was made in the secret place,
when I was woven together in the depths of the earth.
Your eyes saw my unformed body;
all the days ordained for me were written in your book
before one of them came to be.
How precious to me are your thoughts, God!
How vast is the sum of them!
Were I to count them,
they would outnumber the grains of sand—
when I awake, I am still with you.

 

We give thanks to God for this precious little girl and the knowledge that You, Lord, have already ordained her days. God - we love that You are so awesomely creative and praise You for her life and for those who eagerly await her arrival.