Although I am not usually one for blog gimmicks and I don’t like having a blogging schedule that I have to follow, I did think I would enjoy posting Friday Food. My thinking was that I could share a bit of what my heart/mind is enjoying and a little bit of what my tummy is enjoying. So each Friday I plan to share a recipe and something that has my mind stirring and whirring. And so I begin this week with Friday Food #1.
Food for the Soul
“I believe that much depression, discontent, and unhappiness revolve around the fact that individuals are not working, serving, or ministering in their areas of strength. They fail to realize the spiritual dynamic at work. God made all of us for a purpose and then wired us a special way to help accomplish His purpose. We will feel truly content only when we are fully engaging our strengths.” — Live Like You Mean It, T.J. Addington
I’ve been mulling over this idea for a while…reflecting on times of ministry in my life where I have failed (and there are many) and where I want to spend my time and energy now. Knowing my strengths, and being content and confident in them, will allow me to be more of who God created me to be and will pave a way to being more effective in the paths He leads me on.
I wonder, too, how this applies to us as mothers. It is so easy to let “mommy guilt” come in for all the things that those “other moms” do. But God created each of us for a purpose. He chose us for these kids. I feel at liberty to generalize the above quote to say that our contentment in mothering will only come when we are fully engaging in the parenting strengths that we possess. I am pretty convinced that trying to be “that other mom” will only leave us feeling drained and defeated. We can’t be the perfect mother, but we can be the perfect version of us.
The question is, though, what are your parenting strengths? What do you have to offer your kids? How did God wire you in such a way that you are the best person for your children? Find your strengths and act on them with all your heart. Only then will the contentment you long for in this parenting journey show signs of life.
Food for the Tummy
Cruising around Pinterest, I came across this recipe. I have a slight obsession with all things peanut butter and even though my husband would be perfectly happy to never have a peanut butter baked good grace our kitchen again, even he said these were good. And they were. They were really heavenly. And that’s why, even though the title of them was originally Halfway to Heaven Peanut Butter Cookies, I took the liberty of getting rid of the halves, doubling the batch, and going all the way to Heavenly Peanut Butter Cookies. In addition to this recipe making twice as many cookies, I also used a different filling recipe. Something to do with me not believing her instructions to not use natural peanut butter.
Heavenly Peanut Butter Cookies
3 cups quick oats
1 cup flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup honey roasted peanut putter
1 cup unsalted butter, softened
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.
Filling (This is the recipe I used. It was adapted from Wilton’s Buttercream Icing recipe.You can see the original filling recipe here).
1/4 cup butter
1/4 cup creamy peanut butter
1/2 tsp vanilla extract
2 cups powered sugar
1-2 Tbsp milk
In large bowl, cream peanut butter and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
On a work surface, place half of the cookies upside down. Dollop 1 tablespoon of filling into the center of each upside down cookie (I used a pastry bag and large circle tip). Place second cookie on top of filling and press together until filling just comes to the edges.
Enjoy with a hot cup of coffee or tea. Or a tall glass of milk (
if you live in a country where you can get milk that tastes good if milk is your thing.)
I hope you have a great weekend! We’re heading off for a little getaway!
Next Post: Praise and correction…such a tricky balance!