The Garden I Tend

 Here in Pennsylvania, we are having week after week of some of the coldest weather in my memory. Tonight more snow is expected. 

But on my counter is a seed catalog and I have confidence that spring will come again. Stephanie shares a guest post about her garden.

The Garden I Tend

By Stephanie J. Leinbach

I stroll down the rows

                and exalt

         in the burgeoning green.

The morning glows,

                 as if the air itself burns,

    and I yearn

                 to breathe the light

        like the cabbages and roses.

In the oak, a wren composes—

           a descant for the brook,

    singing low of sudden showers.

The garden waves its dew-clasped hands

               to the waltzing breeze,

         singing slow of unseen flowers.

In my garden,

    no weeds have dared

                to show their faces;

      the plants are jostling for their places,

                      food caught within the buds,

                 everyday miracles

       dangling from stems like participles.

The experiments prosper

          and establish kingdoms

                  at my feet.

The garden has never looked so fine,

         and I rejoice to call it

                   mine.

Oh, the unending joys,

                  of the garden I tend

        in the snows of February.

 Nearly nine years ago, Stephanie married the best man at her wedding, and since the two of them are opposites in almost every way possible, there hasn’t been a dull moment in over 3,127 days. They live on the side of Brush Mountain in central Pennsylvania. God has blessed them with three children to raise for Him and three children safely in heaven. Stephanie is the author of Light My Candle, Prayers in the Darkness of Miscarriage. You can contact her at lightmycandle @ abcmailbox.net. Or check out her blog.

Peanut Butter Chocolate Chip Biscotti

Are you tired of peanut butter/chocolate recipes yet?

I think it is safe to say that my family will never get tired of testing these recipes!

Peanut Butter Chocolate Chip Biscotti

1 cup peanut butter

1/2 cup brown sugar

1/2 cup white sugar

3 eggs

1/4 cup milk

1 1/2 tsp vanilla

1 cup whole wheat flour

2 cups white flour

1 T baking powder

1 cup chocolate chips

1/2 cup chopped peanuts

Beat peanut butter and sugars together. Beat in eggs. Add milk, vanilla, flours, and baking powder. Mix in chocolate chips and peanuts. 

Divide dough in half. On parchment paper-covered baking sheet, form dough into two long loaves about 1/2 inch thick. 

Bake at 350 degrees until slightly firm to touch about 25 minutes.

 

Cool on wire racks. Cut each loaf into 1/2 inch slices. Place slices on baking sheet with cut side up. Reduce oven heat to 325 degrees. Bake until biscotti is dry, about ten minutes on each side.

If desired, melt chocolate chips and dip cooled biscotti in chocolate. Cool. Serve.

 

Chocolate and Peanut Butter Pudding

 

An easy dessert to please your chocolate/peanut butter lover. This is the kind of recipe that has my family smacking their lips.

All you do is make two batches of pudding, one peanut butter and one chocolate.

Layer the peanut butter pudding,

 

then add the chocolate pudding.

 

Top with some whipped cream and sprinkles.

 

You can layer the pudding in a pretty glass dish but individual servings are extra special and bring a sparkle to my children's eyes. (And maybe their dad too.)

You may use your favorite chocolate and peanut butter pudding recipe and layer them together. Or use the recipe I share here (which uses honey!) from the More-with-Less cookbook.

Chocolate and Peanut Butter Pudding

Peanut butter pudding:
1/3 cup honey (or sugar is you prefer)
2 T cornstarch
2 cups milk
1 tsp vanilla
1/2 cup peanut butter

Chocolate pudding:
1/3 cup honey (or sugar)
2 T cornstarch
3 T cocoa
2 cups milk
1 T butter

Whipped cream:
1 cup heavy whipping cream
1 tsp vanilla
3 T powdered sugar

In pan, combine honey, cornstarch, and milk. Simmer on medium heat, stirring constantly, until slightly thickened. Remove from heat and add vanilla and peanut butter. Divide into six or eight glasses (I used 1 cup jelly jars.) Refrigerate uncovered while you make chocolate pudding.

To make the chocolate pudding, repeat process. In pan, combine honey, cornstarch, cocoa, and milk. Simmer on medium heat, stirring constantly, until slightly thickened. Remove from heat and add butter. Spoon pudding on top of peanut butter pudding. Cover each pudding cup with plastic wrap so that the plastic wrap touches the pudding. Chill for at least 2 hours before serving.

Before serving, whip cream, sugar, and vanilla into soft peaks. Top each pudding with whipped cream and chocolate sprinkles. Serve.

Double Chocolate Peanut Butter Ice Cream

One of my fond childhood memories is making ice cream using snow for the crushed ice to pack the ice cream maker.

Maybe it is crazy to make ice cream in the middle of the winter, but I actually remember making ice cream more often in the winter than the summer. Whether it is because we had more leisure time in the winter, or because of the availability of snow, I don't know but regardless, I enjoy ice cream any time of the year.

Last week I realized that my children would not remember ever making ice cream with snow. And since we have been getting more snow than usual this year, why not take the opportunity to churn some ice cream? Plus it was an excuse to try out another chocolate peanut butter recipe in my files. In this recipe, a dark chocolate pudding is made, frozen in an ice cream churn, then a ribbon of peanut butter is stirred into the ice cream. Yum!


It was an interesting contrast. In one side of the room, children were reading by the light of the fire,

 

and on the other side of the room, a bucket of snow was freezing our ice cream.



It seemed to take a while for the ice cream to stiffen up. Maybe the snow wasn't doing a good job in freezing it. Or maybe the pudding just doesn't freeze hard in a churn.



We were tired of waiting for it and decided to eat the ice cream in a soft churn state. Delicious. The leftovers we placed in the freezer and the next day it was the perfect ice cream consistency. Probably next time we should churn and allow it to freeze solid in the freezer before eating. Though I doubt we will have enough self-control to wait that long.

This ice cream is very rich and our family of six made it last for three servings. You could halve the recipe, but while you are in the mess, why not make enough to enjoy for a while - or invite a friend to join you! Give me a shout when this ice cream is in your churn and I'll be over!

Double Chocolate Peanut Butter Ice Cream
adapted from Joy the Baker

5 cups whole milk
1 3/4 cup sugar
2/3 cup cocoa powder
1/2 tsp salt
6 T cornstarch
1 cup heavy whipping cream
1 cup semi sweet chocolate chips
1 cup peanut butter

In sauce pan over medium heat, stir together 4 cups of milk, sugar, cocoa, and salt. Heat until milk starts to steam but not boil. In another bowl, stir 1 cup of milk and cornstarch until smooth. Add cornstarch mixture to heated milk and bring to a low boil. Cook until thickened, stirring well. It will look like chocolate pudding. Place mixture in a bowl.
Heat cream in pan until hot. Remove from heat and add chocolate chips. Allow to melt then stir until smooth. Stir cream and chocolate mixture into cooling pudding. Cover and place in fridge until cool.
After cooling, place in ice cream maker and follow instructions to churn ice cream. Once it has chilled and thickened, remove ice cream from churn. Slightly heat peanut butter to more easily stir. Fold peanut butter into ice cream. Do not over mix so that there is ribbons of peanut butter through out the ice cream. Cover and freeze until solid.

Four Vital Questions

Another guest post from yet another Regena. Have you noticed how many writer friends I have with a name some form of Regina/Regena? Just for the record - I'm just plain Gina!

Four Vital Questions
By Regena Weaver

I have a two year old.

It's not the first time I've had one of this particularly delightful species
underfoot. But, perhaps because it took him longer to grow his vocabulary
than it did his three older siblings, I'm marveling again at the surprising
amount a loquacious toddler reveals about himself and life from his
perspective.

It can also reveal a lot about the toddler's mother. The four favorite
questions that get fired at me multiple times a day can speak volumes
about who I truly am when I seriously consider them.

Where are you, Mommy?
Am I available when my children need me? Or am I engrossed in my
efforts to stroke everything off the current to-do list? Where am I in my
spiritual life?

What you doin'?
Are the things that occupy my time what I want my children to imitate? Are
their conclusions on what is most important to me, based on what they see
me prioritize, what I say is my main focus?

What you talkin' 'bout?
What about my speech? Are my words such that my ears wouldn't redden
to have my children repeat them in public? There is a record being kept.
(Matt. 12:36)

Why?
What are my motives? What is the driving force behind my daily decisions?
Am I doing things for God's glory, or is the high regard of my friends my
greatest motivator?

How I honestly answer these questions in my own mind will be a pretty
accurate thermometer of who I really am.

What would they reveal about you?

Regena and her husband of nearly ten years call a 6 acre property in rural eastern Ontario their home. It's a perfect place to raise vegetables . . . and children. She has no claim to fame other than being a daughter of the heavenly King.

Chocolate Peanut Butter Pie

Last month at Ed's work Christmas dinner, I enjoyed an incredible chocolate peanut butter pie. I came home with a longing to recreate the dessert for Ed's birthday.

After putting several recipes together, I came up with this version. It may not be as good as the restaurant's but it was good enough to win accolades at our house.

First I made a graham cracker crumb crust. I used a deep dish pie pan so that I could fit in more goodness.



Rich chocolate was poured into the crust.

 

Find someone to lick out the bowl.



Then a peanut butter filling was layered next.



Top with whipped cream. You may use Cool Whip but real whipped cream tastes better.



Garnish as you wish. I saved some chocolate sauce to swirl on the top with some chopped peanuts. Reeses peanut butter cups would also work well.

Then enjoy! This is rich enough to serve in small slices. Hopefully you have some help to eat this pie or more self-control than I. Otherwise, you will hear this pie calling to you from the fridge.



Chocolate Peanut Butter Pie
Crust:
7 whole graham crackers, crushed
1/4 cup butter, melted
4 T. sugar

Chocolate Layer:
1 cup semisweet chocolate chips (or milk chocolate if you prefer)
2/3 cup whipping cream

Peanut Butter Layer:
2/3 cup peanut butter
8 oz cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
2 cup heavy whipping cream, whipped to soft peaks (or 4 cups whipped cream or Cool Whip) divided

Garnish:
chopped peanuts or Reeses Cups

Combine graham crackers, butter, and sugar. Press over bottom and sides of a 9-inch pie pan. Bake at 350 until lightly browned, about 15 minutes.

Meanwhile, combine chocolate chips and 2/3 cup cream in microwave or in pan over low heat until chocolate softens. Whisk until melted and smooth. Spread chocolate over bottom crust reserving a small amount for garnish if desired. Freeze 10 minutes.

Beat together peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in 1/2 cup of whipped cream. Gently fold in 1 1/2 more cups of whipped cream. (This will allow about 2 more cups of whipped cream for topping.) Pour filling into cooled crust and chocolate layer.

Lightly sweeten remaining 2 cups of cream with about 3 T powdered sugar and spread on top. Garnish with reserved chocolate sauce, chopped peanuts, or Reeses peanut butter cups as desired.

Refrigerate at least two hours before serving. May also be frozen.

Popcorn

Popcorn = Random glimpses of life at our home.

Already into February?

I've heard from many of you that you've enjoyed the guest posts during January. I have too, and am grateful for each lady who took part. I still have a few guest posts left, so look for them in February.



The writing break has been good, but am eager to get back to blogging. I have a whole stack of recipes and topics that I'm eager to share with you. When I find some time...

Besides doing little writing, for nearly a month I did almost no cooking or baking thanks to friends and family who deluged us with wonderful meals. Is that why I have a new enthusiasm for the kitchen? Or is it because of my voracious nursing mom appetite? For months I had almost no desire to cook or bake. Guess I'll blame it on pregnancy.

 

With Ed's birthday and Valentine's Day only a few weeks apart, I'm taking the opportunity to bake for my sweetheart.  For my man that means anything combining chocolate and peanut butter. Look for some sweet recipes in the next week or two.



But if you'll notice the pictures, what I'm really enjoying is this Sweet Thing. We've had lots of baby cuddles this past month.



And so far no one is tired of holding her.



This is my first winter baby and I'm finding out how much there is to enjoy in evening cuddles by the fire.



And making homemade ice cream with snow.



Or enjoying some homemade eggnog.

 

I don't think it is the eggnog that put three pounds on our girlie this month. The double chin and sagging cheeks tell the tale.

Loved. Healthy. So very Blessed.