Thursday, May 19, 2011

Before I leave for Kamp, I could cook?

I finished my sophomore year of college- I can't believe I'm 50% done with my college career. That absolutely blows my mind! I keep hearing "time flies, to cherish every minute of it!" The last two years at OBU have been just awesome and I'm excited to see what God does in the next two years!
I asked an older friend once, "Every chapter of life is better then the one before, isn't it?"
He hesitated to think and then said, "Every chapter is different... with new trials but also new experiences and blessings."
I thought that was a wise response :)

I've been home for this last week and I leave for Kanakuk K7 on Sunday! Since I've been home, I've tried to make a few goals so I don't sleep the whole time, only waking up to eat my mom's homemade food.
So while I'm home, I'm trying to bake something new and work out every day! I've enjoyed going to the gym buuuut I feel like I might be negating the work out with the baking. :)

My favorite recipe from this past week was White Chocolate Pumpkin Scones! Now, I'm really not a good cook but I would love to become one!


~2 cups of all purpose flour
~1/3 cup of light or brown sugar
~1/2 tsp ground ginger
~1/2 tsp ground cinnamon
~1/4 tsp salt
~1/2 cup of cold, unsalted butter
~1/4 cup of sliced pecans or walnuts
~1/2 cup of pure pumpkin puree
~1/2 cup of buttermilk (or just normal milk with a little lemon juice and cream)
~1 tsp vanilla extract
~1 tsp baking powder
~1/2 tsp baking soda
~1 cup of white chocolate chips
~1/4 a cup of cinnamon chips (this add an extra warm kick of taste!)


1. Preheat the oven to 400 degrees.

2. Mix flour, sugar, baking soda and powder, and spices.

3. Add butter, cut up into little pieces. Mix all together.

4. In a separate bowl, mix pumpkin puree, buttermilk, and vanilla extract.

5. Add pecans/walnuts, white chocolate chips, and cinnamon chips to flour mixture.

6. Add the pumpkin/buttermilk mixture to the flour mixture and mix together.

7. Put entire mixture on cooking pan and cut into small, separate triangles.

8. Bake for 10-15 minutes.

(Hint: These scones were especially good with hot coffee with hazelnut creamer) ;)