Romans 15:13 Ministry: Week #3 {Pumpkin Bread}

Simple. Sweet. Satisfying. That is exactly what I had in mind for this week's Romans 15:13 Ministry treat when I decided to bake a big batch of Pumpkin Bread.
There is nothing as basic as bread. It represents some of the fundamental tenants of life, especially the Christian life. The Lord is the bread of life. We, His children, are called to be "broken bread". Bread was multiplied by Jesus. Bread is eaten together in unity and fellowship not only in the Bible but even today in churches as an act of communion and obedience.
That is how I decided upon bread. Being the season for all things pumpkin I decided to throw in some fall festive flavor into the mix, too. I clicked around all of my usual blogs for recipe inspiration but every list of ingredients was too complex. They all had too much going on in the dough. Most had chocolate chips. Some had raisins. Others kept the fancy to the top in the form of a glaze. Many recipes called for pecans or walnuts and others called for a swirl of cream cheese or even Nutella. But I didn't want a gussied up pumpkin loaf. I wanted a loaf that would satisfy a desire for something sweet while maintaining the simple integrity of basic bread. 
After clicking in and out of boxes on my computer screen I decided that the internet wasn't going to be my golden ticket to the perfect pumpkin loaf recipe. Over-the-top recipes boasted too many chips and not enough loaf for my liking. So I went back to the basic, a cookbook. And not just any cookbook but the cookbook that every baker and chef undoubtedly has on their shelf, Better Homes and Gardens New Cookbook.
Sure enough, filed under "breads" and then "quick breads" I found the simplest pumpkin loaf ever. Trusting the New Cookbook authority, and the fact that it has stood the test of 15 editions, I didn't even look for reviews online. I simply preheated my oven and opened a can of pumpkin.
The simple recipe calling for lots of flour, sugar, eggs and only one can of pumpkin, yielded three generously sized loaves of bread. They were perfectly golden brown with a tint of orange. They rose just the way every baker prays their bread will rise. And they smelled absolutely divine!
The beauty of this bread is that it didn't need any chocolate or dried fruit or sweet glaze to be satisfying and delicious. The bread's star was pumpkin and that's all it needed. The simplicity of bread paired with the fall's favorite vegetable made these loaves the perfect sweet delivery to the ladies at the Women's Connection Bible study.

My prayer is that the ladies who feasted on those loaves of bread saw the beauty of the baked dough, just like I did. A simple loaf of bread can remind us of how Christ can simplify our lives when we turn our struggles, pain and control over to Him. Don't get me wrong, this life won't always be simple. The world is not without its complications and trials. On this earth, surrounded by humans and sin, sometimes it feels like all that surrounds us are imperfections and trials.
But Christ can simplifying even our messiest of circumstances. When we get back to the basics, turn our lives, problems and complications over to Christ He can do a sweet work of simplification. He can remove our worries, burdens and heartache and fill us with His satisfying Spirit of peace and calm. Even in the midst of this chaotic and upside down world, Christ can step in and put our hearts at rest. It is His work of simplification that makes it all possible. Our Bread of Life, King of Kings and All-Sufficient Savior can turn our lives into a place of refuge even in the midst of the fiercest of storms.
All it takes is getting back to the basics and simply asking Christ to take over, take control and release our complications into His care. And just like a simple Pumpkin Loaf, He will come into our lives and simply satisfy our every need with His Holy Spirit that always hits the perfect sweet spot.

{ Recipe found in Better Homes and Gardens New Cookbook}

Zucchini Bread & Muffin

In America prosperity can be summed up in three little words: wealth, health and happiness. It is the American way, the land of abundance. This is what our world deems, "prosperous living."

And it isn't just the worldly who have bought into this belief. Christians have capitalized on this principle with vengeance. Ministries have flourished, churches have boomed and countless sermons have been preached on what is known as the "prosperity gospel."
The trouble with this concept is that is has nothing to do with the gospel and completely misses the true meaning of prosperity as defined by the Lord himself. True prosperity isn't measured in dollars and cents. It isn't even measured in sickness or health. Not even the word "happiness" comes into play when judging prosperity on God's terms.
Biblical prosperity is prosperous contentment, not a prosperity of stuff or fuzzy feelings.

There is no greater scripture to define prosperous contentment than Philippians 4:11, "I am not saying this because I am in need, for I have learned to be content whatever the circumstances." Paul, the author of that verse, was not in perfect health. He had a thorn in his flesh that caused him agony. He was not wealthy by any means. He worked and supported himself financially and gave generously believing that it is "more blessed to give than to receive." 

And what about happiness? Was Paul abundantly "happy"? I can't speak for Paul but I can quote his words. He was "content." He didn't say he was over the moon ecstatic or that he loved being in chains or loved having a thorn in his flesh. He simply said that no matter his circumstances, he learned to be content in them all - the good, the bad and the ugly.

In the land of overflowing bounty and abundance known as America this isn't the gospel we long to hear. The prosperity gospel according to the world has a much sweeter ring to it. Money, health, good vibrations. Sign me up! Let's face it, who wouldn't want to be happy and wealthy and healthy? Those are all desirable life characteristics and they sound like the plot for a life on easy street. 

But they aren't Biblical.

The Bible never promises a life of ease. There is no promise of perfect health or abundant wealth. In fact, the Bible warns that if we follow God we should expect some tough trials up ahead. Could those trials include sickness? I'd say so. How about financial hardship? It certainly doesn't exclude the possibility. 

Not only are trials to be expected but financial prosperity isn't even to be expected. If we have much we are to give much. How wealthy can you be when you give it all away? 

Instead of looking to stuff, health, happiness and the almighty dollar to define prosperity the Bible instructs us to be prosperously content no matter what our lot in life, what our bank account or what illness may plague our physical bodies. None of those things exclude us from the blessing of prosperity. A lack of funds is not a lack of blessing. Illness is not an exclusion from prosperity. "Happiness" isn't God's way of defining a full and abundant life.

Contentment is being filled to the overflowing with the Holy Spirit. Contentment is being complete in Christ. Contentment is finding satisfaction and peace by being securely planted in the center of God's will. 

Prosperity isn't limited to American soil. It can be found in a hut in Africa, the crowded streets of Hong Kong, a sterile hospital room and every place in between. God's prosperity isn't limited to a geographic location or certain socio-economic population. Prosperity is for all because Christ is for all. 

So you're probably wondering what this whole prosperity talk has to do with baking. Just stick with me, I promise it all ties together. 

Today I baked zucchini bread and muffins. It is the beginning of September and that means that at farmer's markets all over the state buckets of zucchinis are still in abundant supply. Strawberries are long gone. There are no more blueberries to speak of and corn is even on its way out but zucchini are still readily available. Let's just say there is a prosperous amount of zucchini.

Now zucchini aren't the most prized of farmer's market vegetables. Most of us gravitate towards the luscious fruit, crisp greens and any vegetable with a bright color. Little tomatoes are beloved. Green beans are even more desirable when they are good and fresh. But zucchini are everywhere and we farmers market shoppers becomes almost immune to their existence. 

Until the end of the market season comes and we still long to buy something local and fresh. Then we turn back to the abundant supply of zucchini still overflowing in buckets all around the farmer's stand. We are once again reminded that there is goodness and deliciousness in this simple and plentiful vegetable. It may not be the first thing when people think of "delicious treat" but zucchini can be turned into something truly scrumptious when lovingly and carefully baked into a bread, cake or muffin. And if you're like me, a crisp, unadorned zucchini can even provide a refreshing snack when munched on raw or thrown into a salad.

For today's purposes I decided to bake up this blessed vegetable into a classic muffin and bread treat. I clicked around at lots of different recipes and ended up with a hybrid of a few. I used primary the most popular recipe for zucchini bread on All Recipes but made some tweaks.

If you'd like to use up the prosperous amount of zucchini filling your local farmer's market I suggest this recipe. It turned out beautifully!

Zucchini bread and muffins

adapted from:

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=6698&origin=detail&servings=24&metric=false

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 1 cup white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups grated zucchini (don't drain or strain!) 3/4 cup pecans

1.	Grease a bread pan and 12 muffin tins. Preheat oven to 325 degrees F (165 degrees C).
2.	Combine flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat (by hand) eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well (by hand). Stir in zucchini and nuts until well combined. Pour batter into prepared pans, filling muffin tins about 1/2-3/4 of way full.
4.	Bake muffins for about 20 minutes and bread for about 50 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Banana Walnut Muffins

I've had a revelation.
This isn't my first ever revelation but I will say, this is quite a profound one. Are you ready for it?
I have decided to embrace the limitations of MS.
Now, before you judge that statement too quickly or assume that I am "giving up" the fight, hear me out. There is an explanation to my revelation, or shall I say, a method to my madness.
Let's go back to this morning. I woke up with the left side of my body in a terribly flared state. I could see the pulsing vein bulging in my stickily arms and legs. The pain was acute, as if someone were tugging on my muscles just for kicks. I always flare on the left side and every time the pain is the same. The only difference is the varying strength of the pull. Some days it is as if there are three strong men pulling on the muscle and other days I'm down to just one. Today I was somewhere in-between. Let's say, two strong men yanking on the muscles in my left side. Needless to say, an unpleasant sensation.
My day didn't improve much from there. My emotions were on edge along with my muscles and nerves. I hit a wall, a breakdown, a complete and utter meltdown. Living in this body with all of its flares, pains, lack of weight and unpredictable twists and turns got the better of me. Not knowing what each day will bring or what limitations will be put on me next brought me to my emotional knees.
I stayed there for a good hour getting more frustrated. I must confess I was downright angry with God for not touching my body with miraculous healing.
Finally a jackhammer outside got me out of the condo and on a bike ride. I simply couldn't take the noise a moment longer (my noise sensitivity is a relativity new and rather severe symptom that is enough to drive a girl absolutely mad). It wasn't until I started peddling on that bike that I hit upon my revelation.
Yes, MS is most certainly limiting my life but it is not ending it. There are still things I can do. God hasn't chosen to heal me. But He didn't choose to heal Paul either yet Paul had a purpose and God enabled Him to do plenty (more than plenty) to further the Kingdom of God and bring glory to God. Paul asked three times to be healed. God didn't give Him healing but He did give Him a mission and a purpose even without providing healing.
I have asked God well over three times to be healed and He has not worked that miracle in my body. Now I must accept that He wants to use me with my limitations. I have to learn to live fully in the ways I can and stop fighting, lamenting and wishing away my frailties and weaknesses. I have to accept my limitations and embrace wholeheartedly what it is I am capable of.
Like baking.
I can bake and I love to bake. It is where I sense purpose and fulfillment. I am able to bless people by baking. I have never experienced a flared muscle while baking. So baking is what I will do because baking is what I am fully capable of doing.
To embrace this new way of living and new revelation I am going to a cooking store and getting a stand up mixer. This is a splurge but it is a splurge in the name of embarking on a new way of living. I am no longer going to be defined by what I can't do, I am going to be known for what I can do. And what I can bake!

It only seems fitting that today I bake something with nuts and some bananas because my day was a little nutty but in the end it turned out to be divinely sweet and scrumptious.
Today's culinary creation features Banana Walnut Muffins. The recipe I used came from the book "A Homemade Life" by Molly Wizenberg. Her recipe is for a loaf bread but I didn't have a loaf pan on hand so I improvised, halved the recipe and made muffins instead.

Here's the original recipe:
6 TBSP unsalted butter
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chips (I didn't use, swapped walnuts instead)
1/3 cup finely chopped crystallized ginger (didn't have any so omitted)
2 large eggs
1 1/2 cup mashed banana
1/4 cup yogurt
1 tsp vanilla extract

Heat oven to 350 and grease a loaf pan (or muffins if you are taking the Fritz approach). Melt the butter and set aside. Mix in a large bowl the flour, sugar, soda and salt. Add chocolate and ginger (if using) and mix well.
In a medium bowl beat the egg and then add banana, yogurt, butter and vanilla. Mix well. Pour banana mixture into the flour mixture and using a rubber spatula, mix until combined but not too much. You don't want to over mix. The batter will be a bit lumpy but if the flour is all incorporated then it is mixed enough.
Fill the pan and bake in the oven for about 50 minutes (or 20 for muffins). The top should start to brown and a toothpick come out clean.
Let cool then remove from pan, slice, serve and enjoy!

Recipe from "A Homemade Life" by Molly Wizenberg

Blueberry Bread Pudding (Dad's Bread Pudding)

One of my Dad's favorite desserts is bread pudding. It goes back to his days as a child growing up on a family farm. His Aunt was the cook in the family and bread pudding was one of her signature dishes.

This week of vacation has had me thinking about how hard my Dad works to provide for our family. He is the hardest worker I know and an extremely generous Father. As a thank you to my Dad I decided to bake something in his honor. Enter: bread pudding. To top off the luscious treat I decided to add blueberries, my Dad's favorite fruit. This dessert creation truly earns the name, "Dad's Bread Pudding."

For the recipe I turned again to the Bing machine which led me to Allrecipes and Bread Pudding II (http://allrecipes.com/Recipe/Bread-Pudding-II/?scale=6&ismetric=0). 

Here's what I did with the recipe:

First of all I cut the recipe in half. At least I'm trying to work on portion control for my parental diners!

Secondly, I didn't have day old bread so I went to the store and bought cinnamon swirl bread (definitely would recommend for this recipe). I then removed five pieces (more than half but these pieces were small!), placed them on a cookie sheet and heated them for about five minus at 350 to remove some of the moisture from the bread. This is a good little trick if you need stale bread but don't have any on hand. 

The third change I made was the raisins. I didn't use them. Instead I used blueberries as I mentioned earlier. 

My last change was the amount of sugar used. I used about a 1/4 cup. When I cut the recipe in half it called for a big more sugar but it felt like overkill so I just stuck with the 1/4 cup. 

The result of my blueberry, cinnamon, bread creation with my slight alternations was a treat for the noise as well as the taste buds. The whole condo smelled like a cinnamon bun. The top bubbled and caramelized to a perfect golden brown. 

The picture below does not do this dessert justice. The dessert was impressive. This picture is anything but. You'll just have to take my word for it, bake this bread pudding and your guests (parents, friends, hungry neighbors) will love it. If they're anything like my two diners this evening, they'll have no trouble cleaning their plates. They might even ask for seconds!