Wednesday, November 27, 2013

Happy Thanksgiving!

In this special time, I wish you all a very happy Thanksgiving! Enjoy the day with family and friends! Bloggers Unidas will resume next Wednesday evening with the features and party due to the Holiday! Thanks for all that linked up, there are some awesome blogs and projects to be featured. We have bloggers that joined from different countries, I love that! Thank you!
Feliz Dia de Accion de Gracias! Happy Thanksgiving!

Sunday, November 24, 2013

Mom's Monday Mingle

Mom’s Monday Mingle #80


WELCOME! So glad to have you today linking your blogs up with us for Mom's Monday Mingle.


RULES:
1. Please FOLLOW each hostess (They are 1-5 in the link up)
2. Leave a comment if you are new and want us to return the follow.
3. Grab the button and display it on your sidebar or link it to the post.
4. Have fun and meet new friends!

For The Soul Sundays


Remember the truly meaning of Thanksgiving. It is more than the food and the shopping. It is all about recognizing all the blessings we have without dwelling on the ones we don't. It is a time for good times spent with loved ones. Remember to live in thanksgiving daily. Remember to thank the Savior for what He did for you. He died so you could LIVE. Have a wonderful Thanksgiving!

Wednesday, November 20, 2013

Bloggers Unidas #2

Welcome to our blog hop/linky party! We want to thank everybody that participated.
It was really hard too select features since you all should be featured! You guys are so talented and have inspiring blogs! However we had to select. Patricia's spotlight blog:

Hogar-Mujer
Hogar Mujer is a blog in Spanish in which you will find recipes, tips and  DIY projects. Thanks Adriana, wonderful blog! Go check it out!
Patricia's spotlight project:
Isn't this so cool?! Go visit Connie @ Hill House Homestead
Vivian's spotlight blog:
CONTROLLING Craziness
Christa @ Controlling Craziness . She blogs about cooking, kids, crafts, organizing, cleaning, decorating and more!
Vivian's spotlight project (and recipe):

Book page wreath @ Vintage, Paint and More. Isn't this beautiful!
And also, because I think this is the prettiest dessert I have ever seen, and the name says it all:

Vanilla Malt Cake with Cashews and Salted Caramel | Baking a Moment
Vanilla Malt Cake with Cashews and Salted Caramel by Baking a Moment
Thank you guys, you can grab a featured button!
Bloggers Unidas
Now for the Blog Hop and Link Party:

Sunday, November 17, 2013

Mom's Monday Mingle

Mom’s Monday Mingle #79


WELCOME! So glad to have you today linking your blogs up with us for Mom's Monday Mingle.


RULES:
1. Please FOLLOW each hostess (They are 1-6 in the link up)
2. Leave a comment if you are new and want us to return the follow.
3. Grab the button and display it on your sidebar or link it to the post.
4. Have fun and meet new friends!

For the Soul Sundays

Photo: There is no need to fear. God is with us! 

Pin it: http://www.pinterest.com/pin/279997301804980678/
Linky party still on until Wednesday!

Wednesday, November 13, 2013

Bloggers Unidas #1

Sunday, November 10, 2013

For the Soul Sundays

Photo: A great reminder for the day! 

Pin it: http://www.pinterest.com/pin/279997301802899728/
Oh how I love this! If you are a little bit under the weather, don't worry. Nothing is permanent and everything is temporary, including happiness. Life is like a rolling coaster. Sometimes we are at the top and sometimes we hit rock bottom.There has to be "opposition in all things" for how would we know what happiness feels like if we do not experience sorrow? Sorrow and joy go hand in hand. Sorrow makes us humbler, teachable, and more empathetic with people. Sorrow changes us for the better if we let it do so. And it is also temporary. "This too shall pass" is true, and even though we might still have scars remaining for the rest of our lives, the deep sorrow leaves, and a higher understanding penetrates our hearts. We might still grieve from time to time, but as we let grief do its thing, after we felt it and went through it, we finally reach healing. This is the hope the Gospel brings. Knowing that there is Someone who has felt it all, who has endured it all patiently, and especially, this Person loves me SO as to feel my sorrow for me so I can have it more bearable, makes all the difference. My fear gets replaced with faith, and my bad feelings are replaced with love. If you are experiencing hardships, remember they can only happen because maybe you brought that to yourself, because somebody else brought it to you or because you are being tested. In the first case, remember there is the gift of repentance. There is a scripture that says "even if your sins were as red as scarlet, they can be as white as snow" This is possible through the Atonement of Jesus Christ. He not only atoned for your sins, He also atoned for your afflictions and pain and HE OVERCAME THEM, and so can you. Depending on the degree of sin, for some it might take a little longer to repent, for some others it happens quicker, but it is possible to everyone. For the second case, you are not responsible for some else's actions. If they chose a wrong path, no matter how devastating this is to you, it is still their choice. Do not blame yourself, and pray that things will get better. Pray to have the burden bearable. If you are being tested, remember again that it is TEMPORARY, and after this affliction you might experience true joy, a kind of joy that maybe you never felt before. They joy that comes with understanding, acceptance, faith and love. God is real. The Savior lives, He lives for he was resurrected from the dead. Please do not think He is unapproachable. He is closer than you think, if you just reach Him in praying, in searching the scriptures you will find Him, and above all, you will FEEL HIM. This is my testimony to you on this Sunday... He lives! I testify of this. I have had in my life those three degrees of sorrow. If I have done bad, I have repented and came out new. I have suffered someone else's bad decisions and I have been tried and tried over and over. I have been in dark places before, I have felt the pain, the despair, the sadness, the hopelessness that trials bring. And I have OVERCAME THEM, only relying on the Savior KNOWING He understands...He did not answer my prayers immediately and sometimes God let me endure a little bit before bringing bigger blessings that I did not even thought of. It is kind of a muscle stretch workout for the heart, with more weighs or resistance, the stronger it becomes, and after that is is very healthy, it grows so much that your capacity for loving grew..

Remember the door is closed and He is always knocking. The doorknob is only on your side. Will you let Him in?

Wednesday, November 6, 2013

From My Uruguayan Kitchen: Arroz con Leche


There is nothing that screams more "comfort dessert" for Uruguayans than Arroz con Leche. It is so simple to make and so inexpensive but it is full of flavor. The texture is creamy, the rice cooked to perfection and there is a little taste of lemon zest, cinnamon and cloves. It is not quite as condensed as rice pudding but it is lighter and still rich. There are several methods of preparing it, but this is the one I use. My family likes chocolate chips on top but the best is some whipped cream!
Ingredients:

  • 1 cup of long grain white rice
  • 1 12 oz. can of sweetened condensed milk, we use fat free
  • cinnamon sticks, about 2 or 1 tbsp of cinnamon
  • 3 cloves
  • 3 cups of  2 % milk
  • lemon zest of a whole lemon
  • 1 tsp vanilla
  • 1 egg
  • 4 cups of water
  • 1 TBSP of brown sugar
  • 1/2 cups raisins, optional (my family prefers no raisins, but chocolate chips)
  • ground cinnamon for garnish
In a saucepan combine the rice, water, cinnamon (I use ground), lemon zest and cloves. Let sit for 45 minutes. Then turn the heat on and let the rice cook, for about 5 minutes then when it boils turn the heat down and cook for 10 minutes. Beat the egg in a bowl, add milk, stir. After the rice cooks take it out of heat and let cool a little bit. This next step is very important otherwise you will end up with scrambled eggs in your rice: YOU HAVE TO TEMPER THE EGGS. Add a little bit of the warm rice mixture to the egg mixture and stir. Keep adding it until the eggs are warm. After this you can pour this mixture with the rest of the rice in the saucepan and stir. Add sweetened condensed milk, vanilla and sugar and mix well. Cook on medium low heat until it thickens, for about 25 minutes. As the rice cools it will thicken more. You can eat it warm
or cool. Tastes even better the next day!
The three stages: Soak, add milk and eggs, and cook



Try it and tell me what you think! VERY affordable dessert with ingredients you already have in your pantry. And it serves a crowd!
Sharing at:
The Blogger's Digest  The Jenny Evolution  Real Food Fridays

Monday, November 4, 2013

Easy Pumpkin Pie


Don't you love this fall weather? It is my FAVORITE time of the year! I love the crisp air, the fall leaves and the autumn colors. We have been doing a lot of this:






 This weather puts me in baking mode. I have to admit, I am not a "treat" or dessert person, but I still love to bake treats and desserts. However, I LOVE pumpkin pie, and everything pumpkin. I have two methods for doing a perfect flaky crust. With this pie, I will show you a traditional method using shortening, and next week I will show you another method (with some unusual ingredients) to make an even BETTER pie crust that is delicious. For pumpkin though, I prefer this crust.
Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cups shortening (can use butter)
  • 5 TBSP ice cold water
For the filling:
  • 1 15 oz can pureed pumpkin
  • 1/2 cup of sugar (can use a little more, this recipe is not too sweet)
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 slightly beaten eggs
  • 3/4 cups half and half or cream (even better!)
Steps:
In a food processor, put the flour and salt, mix. Add shortening and pulse until it looks like sand with some pea sized chunks. This cold when hits the oven steams and puffs up the crust...VERY important!!
Add water 1 TBSP at a time until a ball forms.


 Roll out dough, and transfer to a pie plate, I use glass. I trim the border and then with the leftover dough I roll it out, cut thin strips and make braids for the border. I poke the dough with a fork so no bubbles form. I put it back in the fridge until I am ready to pour the filling. Or, you can bake first.


Combine the pumpkin and spices. Add beaten egg and mix well. Finally add half and half, slowly. Pour into crust. Cover the crust border with aluminum foil and bake @ 375 degrees for 25 minutes, remove foil and bake another 25 minutes or until a knife inserted in the middle comes out clean. Let cool for at least two hours.


All done!


Here is a close up of the "braids."

Enjoy!
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