Luckiest woman on the planet

I feel like the luckiest person ever!

I get to be the primary president and I love love my calling. I love being able to be creative and teach children. It really truly is a gift and a talent that I have in working with the fun sized people. I love and adore them so much. They are so Christlike and innocent. Here are a few things I have done with the Primary so far. 

Help keep the reverence

I saw the idea on Pinterest. But my sister Halley is also a Primary President, and she uses it for keeping the reverence. It works really well. After we fill up the gumball machine they will get a chews the right party.

 Bubble gum Ben

He helps to get the kids to sing louder. His bubble(balloon) gets bigger as the kids sing better. It's really fun. The kids love it.

 

A new life, and a new calling…

Meet the newest Primary President

I can't believe I was called to serve as the primary president. I felt like a deer in headlights last Sunday. I was given a binder and a pat on the back. I spent the past week doing internet research. I am so excited to get started. I look forward to working with my new counselors and getting to know the children. It will be an exciting new adventure. 

I have been truly blessed in my life. I have found the man of my dreams and we are starting our life together. I couldn't be happier with my Pacer. And now with this new calling I am so happy. 

Stay tuned there will be lots more posts to come about my newest adventure. 

Banana Nut Bread 

Ingredients

• 1 stick butter, at room temperature, plus more for loaf pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large very ripe bananas*
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• Honey Butter, for serving, recipe follows

Directions

Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. 

 

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Ingredients

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk

• 20 Oreo cookies, coarsely chopped (I quarter them)
• 8 oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
• 1 tbsp. vanilla extract
• 4 cups confectioners' sugar, sifted
• 2 tbsp. heavy cream
• Oreo cookie crumbs
• 24 Oreo cookie halves

 

 

 

 

 

 Directions

• Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
• Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
• To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
• Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

 

 

 Peach stuffed french toast

Ingredients

• 1 loaf (1 pound) French bread, cut into 20 slices
• 1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped
• 1/4 cup chopped pecans
• 4 eggs
• 4 egg whites
• 1-1/2 cups fat-free milk
• 3 tablespoons sugar
• 1-1/4 teaspoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• Reduced-calorie pancake syrup, optional

Directions

• Arrange half of the bread in a 13-in. x 9-in. baking dish coated with
• cooking spray. Top with peaches, pecans and remaining bread.
• In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon
• cinnamon and vanilla; pour over bread. Cover and refrigerate for 8
• hours or overnight.
• Remove from the refrigerator 30 minutes before baking. Bake,
• uncovered, at 400° for 20 minutes.
• In a small bowl, combine the flour, brown sugar and remaining
• cinnamon; cut in butter until crumbly. Sprinkle over French toast.
• Bake 5-10 minutes longer or until a knife inserted near the center
• comes out clean. Serve with syrup if desired.
• next time I am going to use cream cheese in the middle