Psalms 119:105

God usually doesn’t show us where He is taking us. He just asks us to trust Him. It’s like driving a car at night. Our headlights never shine all the way to our destination; they illuminate only about 160 feet ahead. But that doesn’t deter us from moving forward. We trust our headlights. All we really need is enough light to keep moving forward.

God’s Word is like headlights in dark times. It is full of promises we need to keep us from driving our lives into the ditch of bitterness and despair. His Word promises that He will never leave us nor forsake us. His Word assures us that He knows the plans He has for us, plans for wholeness and not for evil, to give us “a future and a hope”. And He tells us that our trials are there to make us better, not bitter.

Thy word is a lamp unto my feet, and a light unto my path.
-Psalms 119:105

Mango Orange Creamsicle

Paw Print Cupcakes

These cupcakes are great for all the kids and animal lovers in your life. Easy to make, adorable to look at and delicious to eat.

Paw Print Cupcakes

Ingredients:
Vanilla or Buttercream Frosting
Coconut Flakes
Peppermint Patties
Chocolate Covered Raisins
Chocolate Cupcakes

Directions:
Bake the cupcakes according to the package directions. Or of course, you can whip them up from scratch if you have enough time.

Using a knife, cover the top of the cupcake with a generous amount of frosting. It needs to be thick enough to hold the chocolate and coconut in place, so make sure the entire top is evenly covered and don’t be stingy.

Press the Peppermint Patty into the icing towards the edge. Press it so it goes all the way through the icing until it hits the cupcake. The icing will hold it in place.

Find three similarly sized chocolate covered raisins and press them into the icing above the peppermint patty.

Fill a small bowl with coconut flakes and make a well in the center. Then holding the cupcake by the bottom, gently press the frosted part of the cupcake into the coconut, rolling it around to cover all the edges. As long as you used enough frosting, the chocolate pieces should stay in place.

If you miss any spots, use a spoon to press some coconut flakes into the frosting. Some of the spots between the toes didn’t quite make it into the coconut, but other than that, it was pretty well covered.

Family Branches

Carrot Sriracha Dip

Try this delicious dip....made with carrots! It is delicious and will disappear quickly. 

Carrot Sriracha Dip

Ingredients:
1lb carrots, peeled, coarsely chopped
2 cloves garlic
3 tablespoons red wine vinegar
1 teaspoon Sriracha sauce
1/2cup chopped fresh cilantro leaves
1 teaspoon salt
3 tablespoons olive oil

Directions:
In 2-quart saucepan, cover chopped carrots with cold water. Heat to boiling. Reduce heat; simmer about 20 minutes or until carrots are tender. Drain; place in food processor. Add garlic, vinegar, Sriracha sauce, cilantro and salt. Process while slowly drizzling in olive oil, until smooth. Serve with chips or vegetables.

DIY Water Marble Vase

Maple Rosemary Popcorn

Enjoy the taste of maple syrup and rosemary in baked popcorn – perfect for snack. 

Maple Rosemary Popcorn 

Ingredients:
12 cups unsalted popped popcorn
1/2 cup real maple syrup
1 tablespoon butter or margarine
1 teaspoon fresh rosemary leaves
1/2 teaspoon grated orange peel
1/2 teaspoon salt

Directions:
Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl. In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan. Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.