Well, its been a while since I’ve made muffins for #MuffinMonday! I was so happy that I actually had something ready to share with you all today. I have been trying to add coconut to many things that I bake, when I can. These muffins gave me the perfect opportunity to experiment a little and also to make something that my little ones will enjoy.
I really like baking with spelt flour and decided to incorporate it in this muffin recipe. I found this recipe on Canadian Living‘s website. The key ingredient for this weeks #MuffinMonday is Coconut. I used only Coconut Sugar as the sweetener, and used Coconut Oil instead of vegetable oil. Coconut Sugar and Banana were the only ingredients needed to sweeten these little muffins.
I opted to leave out shredded coconut because I know my kids are picky about “bits” in their muffins. But I’m sure it would have worked well with this recipe. A quarter cup of shredded coconut would have been a nice portion for this recipe.
Ingredients for Coconut Banana Chocolate Chip Muffins
I reduced the recipe by half and used these cute colourful silicone mini-muffin cups. I find that the muffins come out so much better when I use them as opposed to paper liners. I avoid using the muffin tin directly whenever possible. I also mixed the entire recipe by hand. The batter was so light and easy to manipulate.
Yet another delightful aroma coming from my kitchen! The kids really got excited and kept asking if the muffins were ready.
Coconut Banana Chocolate Chip Muffins
I baked these little muffins for my children and they loved it. They were just the right size and were much better for them in my opinion, since I added spelt flour and used coconut sugar.
Coconut Banana Chocolate Chip Muffins
Enjoy the first week in March!!!
~Lyn
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Muffin Monday is an initiative by Baker Street ~ A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Welcome to my first #MuffinMonday post for 2013. Today’s muffin is like none that I’ve ever made before. It’s actually quite interesting. The ingredients are absolutely fantastic and healthy. Our recipe today is adapted from The Free Range Cook by Annabel Langbein and Ooh-Look Food & Craft.
Allow me to say it before you do. These aren’t the cutest muffins. I think I put too many pieces of pear on the batter. But I’ll tell you this…where these muffin lack in looks, they more than make up for it in taste! Looking back, I can think of a few other ways I could have done them. But they came out great! These muffins are nothing short interesting and leave you wanting for another bite. The dates give them such a deep flavour and the texture – so very moist.
I didn’t do a lot of changes to the recipe really. I was very interested in the technique. I replaced regular flour with Spelt flour and used Asian pear instead of a regular pear. Asian Pear is high in fiber, rich in vitamin C, and helps lower blood cholesterol. Dates are excellent sources of fiber and protein.
You will notice that in future posts, that I will be making less muffins. I found that making 12-18 muffins was too much for my little family. I think it would benefit us more if I cut back on the quantity. I also decided to use my kitchen scale more often. There are so many recipes that I end up dismissing because I would have to do conversions. Change is good.
Asian Pear and Date Muffins
Asian Pear & Date Muffins for #MuffinMonday
Recipe Type: Muffin
Author: Lyn, adapted from The Free Range Cook by Annabel Langbein
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
A delicious and unique muffin made with Dates, Asian Pear and Spelt Flour
Ingredients
88g (About 5 pitted dates)
250lm/1 Cup Water
1/2 Tsp Baking Soda
30g Butter, cold and diced
125g Brown Sugar
1 Egg
88g Spelt Flour
1 1/4 Tsp Baking Powder
1/2 Tsp Vanilla Extract
1/2 Tsp Ginger
1 Asian Pear, peeled and diced into small pieces
1 Tbsp Turbinado Sugar
Instructions
Preheat oven to 350F
Line a muffin pan with 9 paper liners
In a large pot (this will essentially be your mixing bowl), place dates, baking soda and water. Boil for about 10 minutes until the liquid will foam a bit and the dates will break down. Stir until a thick liquid is formed.
Remove the pot from the heat source and add the butter. Stir until fully dissolved.
Add the vanilla, sugar and egg. Whisk to incorporate.
Fold in the flour
This will yield about 2 1/4 Cups of batter
Pour the batter into each muffin cup and then add a few pieces of pear in the centre. Sprinkle with Turbinado sugar
Bake for 2 minutes or until a toothpick inserted comes out clean
These muffins are best served warm
Notes
This recipe yields 9 muffins
3.2.1199
I love the fact that I only used one pot. There’s no sifting of dry ingredients in a separate bowl for this recipe, friends! Very easy and healthy. Feel free to cut back on the sugar if needed. I found that it was a bit on the sweet side but it didn’t bother me. Next time I will reduce the sugar.
Date batter, batter in muffin liners, Asian pear on top of the batter
A very delicious treat! These muffins were enjoyed by my family and I’m so glad that this was our #MuffinMonday selection today!
Asian Pear and Date Muffins
Have an amazing week!
~Lyn
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Cookies are a wonderful treat. Some cookies, take a little time to prepare and others can be made on a whim if you have the right ingredients on hand. I really have to be in the mood to make the type of cookie that takes up time in the kitchen. These cookies? Nothing short of brilliant. I came across it some time ago but wasn’t into making cookies yet. I’m glad I saved it and I am definitely glad that I made them.
I found the recipe for Cream Cheese Cookies and wanted to make it as is. No adapting. I wanted to know what the original cookie tasted like. And I almost succeed.
I have been buying a variety of flours, all with the intention of experimenting and finding alternatives to regular flour. There are so many flours that have wonderful nutritional value. The one I have used the most in the past, is Quinoa flour. For this cookie, I chose to use Spelt flour. I didn’t plan to. My hand just steered to the right of the all-purpose flour. Sometimes in life, you just have to take chances.
Spelt Cream Cheese Chocolate Cheese Cookies
Spelt Cream Cheese Chocolate Chip Cookies
Recipe Type: Cookie
Author: Lyn, adapted from Food52
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
A delightful cookie made with spelt flour, cream cheese and mini chocolate chips
Ingredients
1 Stick Unsalted Butter
4oz Light Cream Cheese (softened)
1 Cup Spelt Flour
1 Cup Granulated Sugar
1/2 Tsp Salt
4 Tbsp Mini Semi Sweet Chocolate Chips
Instructions
Preheat oven to 350F
In a mixing bowl, add butter, cream cheese and sugar. Cream until light and fluffy.
In a medium bowl, combine flour and salt. Add to the cream cheese mixture and mix until just combined
Using a cookie scoop, add batter to parchment lined cookie trays, leaving about an inch and a half between them.
Bake for 12 minutes until the edges are browned and be careful not to over-bake
Remove from oven and leave on the tray for about 3 minutes and then transfer to a cooling rack.
3.1.09
The chocolate chips didn’t actually make it into the batter until half way through. The first batch was so wonderfully fragrant but I wondered what I could add that would go nicely with these cookies. I added a few mini chocolate chips. The regular chocolate chips seemed too large for these delicate cookies.
Spelt Cream Cheese Chocolate Chip Cookies
I’m not sure how many cookies were taken from this rack while I wasn’t looking. Sticky fingers around here. I don’t blame them.
Spelt Cream Cheese Chocolate Chip Cookies
I liked how delicate and dainty these cookies looked. I’m sure they’d make an excellent gift or even a quick treat if company popped by.
Spelt Cream Cheese Chocolate Chip Cookies
These cookies are absolutely delightful. With or without the chocolate chips, you’ll absolutely LOVE them. A definite keeper.
Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!
Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.
Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?
The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.
Jamaican Blue Drawers
Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via “Cook Up Jamaican Style, 4th Edition”
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
A traditional Jamaican dessert or snack made from cornmeal, coconut milk and raisins
Ingredients
1 Cup Cornmeal
1/2 Cup Brown Sugar
1/4 Tsp Salt
1/2 Tsp Mixed Spice
1/3 Cup Golden Raisins
1/4 Cup Shredded Coconut
1 Cup Coconut Milk
1/2 Tsp Vanilla
***
Coconut Orange Glaze
1/4 Cup Coconut Milk
1 Cup Confectioners Sugar
1/8 Tsp Pure Orange Extract
Instructions
In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins
In a small bowl, add coconut milk, sugar and vanilla. Mix to combine
Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
Prepare 12 sheets of foil, 12″ X 8″
Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels
Place the parcels in pot enough boiling water to cover them completely
Cook on medium high heat for about an hour
Remove each parcel with tongs and place on a bowl.
Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.
Add glaze on top of each pudding once cooled
3.1.09
I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.
Jamaican Blue Drawers
In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.
Golden Raisins
I combined the dry ingredients with the wet ingredients to make a moist batter.
Combining ingredients to make Blue Drawers
Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.
Jamaican Blue Drawers – Preparing the parcels for boiling
Cooled Blue Drawers
Jamaican Blue Drawers
I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.
Jamaican Blue Drawers with an Orange Coconut Glaze
I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?
Join the #SundaySupper conversation on twitter each Sunday.
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.
Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.
Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!
Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.
Jamaican Christmas Pudding – fresh out of the oven
As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!
It smelled like Christmas
Jamaican Christmas Pudding for #SundaySupper
Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via The Real Taste of Jamaica by Enid Donaldson
Cook time:
Total time:
A traditional Jamaican fruit pudding
Ingredients
Mixed Fruits:
3 1/2 Cups Raisins
1 1/2 Cups Currants
2 1/2 Cups Prunes
1 Cup White Rum
4 Cups Port Wine – I used Wray & Nephew Red Label Wine (The wine of choice for this pudding)
~ * ~
2 Sticks Unsalted Butter
1 Cup Granulated Sugar
1 Tbsp Browning
2 Tsp Vanilla
1 Tsp Almond Extract
2 Tsp Lime Juice
1 Tsp Orange Rind
6 Eggs
4 Cups Mixed Fruits (Raisins, Currants & Prunes)
6 oz Bread Crumbs
6 oz Unbleached All Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp Mixed Spice
1 Cup White Rum – I used Wray & Nephew White Overproof Rum
Instructions
Cut prunes into small pieces
In a glass jar (avoid using plastic) add prunes, raisins and currants.
Add rum and port wine. Stir to ensure that the fruits are covered.
Cover (tight lid, completely sealed) and allow to soak for a few days (I did 4 days, stirring once daily, adding more red label wine just to ensure fruits are covered).
Place one rack in the centre of the oven, and another rack on the lower level.
Preheat oven to 350F
Prepare a 9 inch spring form pan by lining the bottom with 2 layers of parchment paper and greasing the inside with butter. Set aside.
In a medium bowl, combine (with a fork or whisk) breadcrumbs, flour, baking powder salt and mixed spice. Set aside
In batches, blend the soaked fruits for a few minutes and pour in a large measuring jug until you have 4 cups or blended fruit
In a mixing bowl using a mixer, beat butter and sugar until light and fluffy
Mix in browning, vanilla and almond extracts, lime juice and orange rind
Add eggs, one at a time and beat in well.
Add blended fruits. Mix to combine.
Add flour/breadcrumb mixture alternately with rum and red label wine
Pour into prepared baking pan until 3/4 full
Place a pot with boiling water on the centre of the lower oven rack
Place cake pan on a foil lined baking tray and then put it on the centre rack in the oven
Bake for 2 1/2 hours. Do a toothpick test in the centre of the cake to ensure the pudding is set.
Allow to cool overnight
To keep moist, sprinkle with additional rum or red label wine
3.1.09
The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.
Raisins, Currants and Prunes, soaking in rum and red label wine
Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake
Blended Fruits – 4 Cups
For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!
Greased Spring Form Pan lined with Parchment Paper
Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.
This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.
Pudding Batter
The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.
Jamaican Christmas Pudding
This is certainly a slice of Jamaican perfection. It was so good ~ just like this.
A slice of Jamaican Christmas Pudding
But this is a Christmas Pudding.
We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.
It’s so good, it will make your knees tremble.
Jamaican Christmas Pudding with Hot Wine Sauce
Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.
***
Hot Wine Sauce
1/2 Cup Brown Sugar
1/3 Cup Unsalted Butter
1/2 Cup Red Label Wine
1/2 Tsp Allspice
In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.
***
I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.
From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!
Here are the wonderful recipes being shared by the #SundaySupper Family!
What does it mean for you to be Home for the Holidays? Please join on us on Twitter throughout the day during #SundaySupper on December 23rd. In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions. We are so excited to have you join us.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Today is the one week anniversary of the Sandy Hook Elementary tragedy. I will be observing a moment of silence and prayer at 9:30am this morning, in memory of the angels we lost and also for the families grieving for their loved ones.
Although I’ve accepted that there is nothing that we can do to change what has happened, we can all come together as a community to honour and remember the victims in a very special way. The internet is buzzing with ways to support the Newtown Community as well as to honour the ones they lost. I’m doing my part today by joining the #BloggersForSandyHook initiative by sharing a cookie recipe with you that was chosen by my own little ones. Although they chose the ingredients, they called these cookies “Mommy’s very special cookies”. I have not told them about the tragedy, perhaps to preserve their innocence and shelter them for just a little longer, while I still can. Its challenging enough for adults to comprehend, never mind a 3 and 5 year old.
This event is called Cookies & Crafts for Sandy Hook. Please see my previous post for more details. I’m glad that we got to bake cookies (for those contributing cookies). Kids love cookies. I am getting into making cookies more and more each year, especially as my children get older. Baking with my children is wonderful and I hope they will have fond memories of us in the kitchen. They are not always hands on, but I do talk with them while I am whisking or mixing away. They love to ask questions, so we have great conversations during cookie making time. We chose chocolate because…well, we all love chocolate in this household. I also asked them to choose a dried fruit to add, and they chose cherries. A nice pairing, I’d say.
Chocolate Cherry Cookies #BloggersForSandyHook
Chocolate Cherry Cookies
Recipe Type: Cookie
Author: Lyn
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Chocolate Chips and Dried Cherries make an awesome cookie
Ingredients
2 Cups All Purpose Flour, Unbleached
1/2 Cup Unsweeteted Cocoa Powder
2 Tsp Baking Powder
1/2 Tsp Salt
2 Sticks Unsalted Butter
1 1/2 Cups Granulated Sugar
2 Eggs
1 Tsp Vanilla
1 Cup Dried Cherries
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup White Chocolate Chips
Instructions
Preheat Oven to 350F
Line Cookie sheets with parchment paper
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy
Beat in eggs and vanilla until combined
Beat in as much of the flour mixture as possible
Using a spoon or spatula, fold in chocolate chips and cherries
Using a cookie scoop, drop rounded dough onto the parchment lined cookie sheets, about 2 inches apart
Gently flatten the tops with the back of a spoon
Bake for 8-9 minutes
Transfer to wire racks to cool
Notes
This recipe yields about 60 cookies
Store at room temperature for up to 4 days or freeze for up to 3 months
Adapted from BHG SIP 100 Best Cookies
3.1.09
Chocolate Cherry Cookies
I feel blessed and fortunate to be able to bake with my children. In this moment, I have only prayers and sympathy for the parent’s/families that have lost a child or a relative. I pray for healing and peace.
For the list of shops and businesses supporting Newtown and Sandy Hook Elementary School, please click here.
Here are the bloggers participating in this event:
Donations are being accepted at Newtown Youth and Family Services. Donations made to them are going to to those affected by the school shooting. You can go to their website here to donate.
On December 14, 2012 I saw a prayer on Facebook that I felt was so appropriate. I looked for it so I could share it here.
Precious Lord of Life: Knowing that your thoughts are not like our thoughts and, your ways are not like our ways, we ask for Your perfect peace. We ask to accept even that which we do not understand. We ask for peace for the families that lost loved ones and, peace for the spirit that took their lives. We stand firmly on your promises tonight.
You promised that you would send us a Comforter. You promised that in our deepest needs, you would lift us to a place that is higher that we think or feel or live. Just know we are standing and holding on to your promises. Lord, we ask that you give us the right language to express our thoughts and feelings about what has happened. We ask that you show us how to make sense of the senseless; teach us how to stay in love when faced with anger and hatred; to find humility and hope when we feel hopeless and lost. Give us the strength to see beyond this moment to the healing that is possible.
Give us the wisdom to withhold judgment, criticism and condemnation and use our thought and words to bless those who are hurting. Our hearts are heavy, our minds are confused and still we remember to look to You. May your angels, avatars, teachers and the presence of your Holy Spirit surround us all.
Knowing that you hear our prayers and because we ask we receive, we now rest in Thee. We Let It Be, Trusting You. Amen and Ashe
The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from 
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