Monday, February 23, 2015

St. Paddy's Day Recipe

Alpine Mint Brownies

YIELD: 2 dozen brownies
THIS RECIPE APPEARS IN: Weekend Baking Project: Alpine Mint Brownies

For The Brownies
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature

2 teaspoons pure vanilla extract
For The Mint Filling
2 cups confectioner’s sugar
1/2 cup (1 stick) unsalted butter
2 to 3 tablespoons heavy cream
1 1/2 teaspoons mint extract
2 drops green food coloring (optional)
For The Ganache Glaze
6 ounces chocolate chips or chopped chocolate 3 ounces butter


1. For The Brownies:
Preheat the oven to 350 ̊F. Grease a 9”x13” glass or light-colored metal baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder together.

  1. Put the chocolate and butter in a large bowl and melt it over a sauce pan of simmering water, or in the microwave (heat for 1 minute, then stir and heat in 15-second increments until melted). Add the sugars and whisk to combine.
  2. Add the eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir until combined (make sure not to over beat, or the brownies will be cakey). Sift the flour mixture over the chocolate mixture; fold gently with a spatula until just a bit of the flour mixture is visible.
  3. Pour the batter into the prepared pan and spread evenly; bake in the center of the oven for 30 minutes, rotating halfway through. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan.

5. For The Mint Filling:
Beat the sugar and butter with an electric mixer on medium speed until combined and creamy. Add a tablespoon of cream, the mint extract, and the food coloring (if using) and beat until combined. The filling should be just spreadable; if it’s too thick, add a little more cream.

6. Spread in an even layer over the cooled brownies and place in the fridge for 10-15 minutes to firm up.

7.  For The Ganache Glaze:
Combine in a small bowl and melt in the microwave; 30 seconds on High, then 10-second increments until melted. Allow to cool to room temperature and pour over the firm mint filling, spreading in an even layer.

8. Allow the brownies to set in the fridge for 10-20 minutes. Using a sharp knife, and wiping with a warm towel between cuts, cut into pieces and serve. 

Friday, February 20, 2015

Recipe of the Week

Apple Pie Oatmeal


Forget about getting the mid-morning snackies. This breakfast keeps me going for hours.

Here's how I make it:

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

I bring the water to a boil in a small saucepan. Then I add the oats, apple, cinnamon, and nutmeg. The heat gets adjusted to low and the oatmeal is simmered for 2-3 minutes while I stir and feel hungry. That's all there is to it. Serve it with a splash of milk and a little or a lot of brown sugar sprinkled on top.

Wednesday, February 18, 2015

Visiting Teaching Social

What a wonderful evening of friendship, encouragement and chocolate.  If you weren't able to make it to our Visiting Teaching Social, you were truly missed.  We received words of encouragement as well as a brief history on Visiting Teaching, taught by Shirley Land.  Shirley is our Visiting Teaching Coordinator.  She shared her love of the program and helped us remember why we do Visit Teach.  A special thank you to all of those Sister's who were able to bring Hot Chocolate, it was simply "Delicious".  I was able to don my favorite apparel, not Christmas, but my "nighty".  Sorry I have no pictures of me in my jammies, but there was a reason.  I just wanted to remind each of you that you need to know you need to be comfortable with any assignments you have.  
We need each other, and need to be needed.  Be a friend to those you are assigned to teach, you will soon find you sincerely love and care for those you serve.  If you are not a Visiting Teacher and would like to be one, please let me know.  There truly are rewards to those who serve!!!  I love each of you and appreciate the efforts you put forth in service.  Our Ward is amazing!!!

Monday, February 16, 2015

I can't seem to slow down!!

I have been crazy busy, with wonderful things though.  I spent a few days in SLC for the Roots Tech Conference, pretending to be a genealogist.  I hope some of the amazing ideas rub off on me.  I know Sister Karen Austraw also attended, I wasn't able to catch up with her there, but I'm sure she has come back with a lot to share with our Relief Society.  Just so you are aware, she has been called to be our RS genealogy specialist, she will be there to help you and put together workshops that will benefit our ward.  We will keep you posted on more information coming.

Also new to our Relief Society Board is Sister Angela Cullins, she is our RS Temple specialist.  She will be putting together a monthly Temple Time just for Sisters.  We will be making this a tradition and hopefully we can fit in a lunch or two in the process.  This too, is still in the works, we will let you know when soon!!!

Lastly, don't forget our Visiting Teaching Social this Wednesday at 6:30 at the Angel Arch Building in Sun River.  We couldn't get our own building, so we get to use this beautiful new building.  You wont want to miss a night of love, Sisterhood and CHOCOLATE!!!  A night to relax and enjoy the company of those who you love and love you!!!!

I will be heading back up to Provo, tomorrow for my Uncles funeral.  The loss of my Mom's brother, brings back many happy memories of times with my extended family.  Be sure to tell your friends and family how you love them.  They are not around forever!!!  I will be back for Wednesday's activity, with all my bells and bows!!!!  Love you!!!

Thursday, February 5, 2015

Recipe of the Week

This is a recipe from a former member of our Ward, Marcie

Soft and Yummy Sugar Cookies

These are perfect for your favorite Valentine, school teachers, friends, or just for yourself. Go on and make a batch. You deserve a treat!

1 1/2 cups butter, softened to room temperature
2 cups white sugar
4 eggs at room temperature
1 1/2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In large bowl, cream the butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover the dough and chill dough for at least one hour or overnight if you prefer.

Preheat oven to 400 degrees F Roll out your dough on floured surface to desired thickness. Cut into shapes with your favorite cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes Cool and then frost with your favorite frosting or

5 cups confectioners’ sugar, sifted
1/3 cup butter, melted
1 Tbsp vanilla extract
6-8 Tbsp cream (plus more, as needed)
Food coloring (optional)