There are lots of aspects to chimney repair—including snack provision!
We are so fortunate to have creative, able-bodied Brothers who can handle challenging construction and repair projects! The chimney in our Guest House has shown signs of disintegration—not surprising with years of winter and summer storms. And with COVID-19 lockdown, with no guests or retreats—a very unusual time for us—what better time for chimney repair! As we watched out the window, scaffolding going up, platforms, bins to receive old bricks, cement mixing, with dogs roaming around looking on, it was a given that we would supply snacks. This Doughnut Muffin recipe was an experiment, and the idea of dipping the hot muffins in melted butter and then rolling in cinnamon sugar was very appealing to me, and by the looks of the empty plate, it was to everyone else as well!
What encouragement from God as we move through these challenging days! Hope coming up against fear; love and care for one another, binding us together. And often, this can take place in the simplest of ways. Sometimes a group of our Sisters prepares a surprise treat in the middle of a hard day. The sharing of time, generosity, and love in the form of delicious food reminds us of this essential truth: God is Victor over all—He is with us in all circumstances!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper
Whisk flour and dry ingredients together and set aside.
In an electric mixer, with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Gradually add dry ingredients until just combined; fold in grated carrots.
Using a tablespoon, scoop out 12 generous “balls” onto a baking sheet. With dampened fingers dipped in brown sugar, gently flatten,
Frosting Instructions
Beat together butter and cream cheese until smooth
Add powdered sugar and beat until creamy and lump-free
Add vanilla, coconut and coconut flavoring and salt
When the cookies have cooled, match up sizes and fill with frosting!
There is no better time than the present to spread some JOY! Thanks to our friends at King Arthur Flour, I did some baking this weekend. In our Convent, Sr. Elizabeth loves to bake chocolate chip cookies, and if you’re lucky enough to be walking through the kitchen when she’s baking, she’ll always stop and give you the one “that didn’t come out quite perfect.”
With children home from school and spouses trying to work remotely, why not take some time to make a batch of these yummy cookies and enjoy the smiles they’ll bring. Another side benefit are the wonderful smells that come into your kitchen. In these uncertain times, warm cookies fresh from the oven warm hearts as well!
(Note: If you use a digital scale to measure the ingredients, they will come out perfectly!)
Print Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Easy and Delicious - Chocolate Chip Oatmeal Cookies
Preheat oven to 325 degrees F. Line 4 cookie sheets lined with parchment
paper.
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Whisk together the flour, oats, baking powder, baking soda and salt, and
add to the butter mixture in the bowl.
Mix until everything is incorporated (no need to over mix), scraping the
bottom of the bowl.
Stir in the chocolate chips
Using a 1" cookie scoop or ice cream scoop, drop a dozen cookies on each
sheet pan in rows of 3 - spreading evenly apart.
Bake at 325° for 12 to 13 minutes or until golden brown on the edges. Remove from the oven, cool on the sheet pan for another couple of minutes (they will continue baking slightly)and then carefully slide the parchment with cookies to the counter to cool.
This recipe will make 50 cookies.
HANDS-DOWN, ONE OF OUR SISTERHOOD’S MOST FAVORITE TREATS!
This is a dessert / snack that I think is fair to say, always brings a smile and sparkle to the eye. Whether served as a plated reception option, a surprise snack for a hard-working crew, a dessert tucked into a bag lunch, it always hits the mark—and is never refused! And as a living testimony to this—today, I left the batch of fresh baked Carmelitas on the counter, only to find when I returned to do my blog “photo shoot”, that the Sister on duty saw them and couldn’t resist offering a few to some Brothers doing a spackling job; I’m still hearing how much they loved them!
Green tomatoes. What to do with these beautiful yet green garden tomatoes? A few things sprang to mind when I saw a flat of green tomatoes tucked in amongst other garden produce given to us from a local farm this week: fried green tomatoes (a classic!), green tomato salsa verde, green tomato muffins…
Then a recipe caught my eye for a green tomato fritter–just the thing! With a few “tweaks” to the original recipe–omitting the cinnamon and sugar in favor of a savory version–this late summer treat is a reminder not just the generosity of the giver, but an invitation to explore the possibilities of an otherwise puzzling and often overlooked gift from the garden–perfectly unripe.
In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket.
Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings.
In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter.
Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through.
There’s a crispness to the air, a welcome relief to the humidity and heat of our 2018 Cape Cod summer! This past Saturday, our entire community joined in a “beehive” of activity as we
tackled a daunting list of tasks and projects, left in the wake of a busy summer. Digging out attic spaces, weeding gardens, scrubbing the bell tower floor, getting the barn clean and ready to house animals for winter, and cooking meals ahead for an upcoming choir recording were some of the projects accomplished last weekend. But it was also the beginning of harvest time. We culled apples and pears and gratefully recognized what a bountiful harvest it was going to be. The Sisterhood celebrated with brunch on Sunday. And since I was “in the mood,” I whipped up some ingredient-packed muffins that had all the essence of Fall – complete with cinnamon!
