This week already feels like forever.....

Tomorrow's post should be today's.....for I need the reminder....

I will explain, so tomorrow you'll peanut has been extremely difficult this week. I am not sure what is going on differently, but it surely should be a new week by now. Yet I open my eyes and it is not.

"Tomorrow is a new day with no mistakes in it".

This has been a blessed saying for me. I am claiming it yet again. No mistakes. Even if just for a moment, no mistakes.

While thinking of "no mistakes" all that comes to mind is Christ. He who was tortured, humiliated, cursed....endured all with "no mistakes".....for me....for my peanut....

For we ARE the joy! The joy for which our Savior died! very humbling.....

Ugly words, biting teeth, temper tantrums, this to shall pass. It is rearing it's ugly head right now, but it will pass.

I will continue on tomorrow. Tomorrow is a new day. Thankful for no mistakes in it.......yet

Thanking God for the strength I received for today and for the blessing of sleep that awaits me tonight!


Grace, Joy, Thanksgiving......Eucharisteo.....


Art by my peanut

Laughter from my boo

Baby smiles

Cool grass



Now for the recipe as promised!

Cinnamon Rolls

I started with the recipe here and tweaked it to my liking ;)

Dough Ingredients/Directions

2 C. Milk

1/2 Vegetable Oil (I used Coconut Oil)

1/2 C. Sugar (I used Sugar in the Raw)

1 Pkg. Active Dry Yeast (or 2 1/4 tsp. from jar of yeast)

4 1/2 C. Flour (I used 2 C. of Whole Wheat and 2 1/2 C. of Bread Flour)

1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Tablespoon Salt

Mix milk, oil, and 1/2 C. of sugar in a stock pot. Heat the mixture just before the boiling point. Remove from heat and let cool 45 minutes.

Sprinkle in Active Dry Yeast. Let this sit for 1 minute and add 4 cups of flour. Stir mixture together. Cover and let rise for 1 hour. (I covered the stock pot with saran wrap to hold the heat in)

Next, add 1/2 C. Flour, the baking powder, baking soda and salt. Stir mixture together.

Choose rolling surface and sprinkle generously with flour and roll the dough into a thin rectangular shape.

Filling Ingredients/Directions

1/2 C. melted Butter + 1 Tbs.

1/8 C. Cinnamon (I did not measure this I eye balled it ;) )

1/2 C. Sugar (I will increase this to a full cup next time ~ I used Sugar in the Raw again)

Brush butter on top of the dough, then sprinkle sugar over the butter, finish with cinnamon ;)

Starting with the wide end, roll the dough tightly towards you in a neat line. Pinch the seam to the roll to seal in the yumminess! Spread 1 Tbs. Butter on the cooking pan. With a sharp knife begin to slice the roll into 1 inch slices. Place on the pan and let rest for 20-30 minutes.

Bake at 375 degrees for 10-17 minutes, or until golden.


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