S.O.A.P. Journaling: Luke 8:42-48

Our church started going through the book of Luke chapter by chapter since our kick-off Sunday in September. My choice in passage comes from our reading that week and is something that just hit me differently this time.

Scripture: As Jesus was on his way, the crowds almost crushed him. And a woman was there who had been subject to bleeding for 12 years, but no one could heal her. She came behind him and touched the edge of his cloak, and immediately her bleeding stopped. “Who touched me?” Jesus asked. When they all denied it, Peter said, “Master, the people are crowding and pressing against you.” But Jesus said, “Someone touched me, I know that power has gone out of me.” Then the woman, seeing that she could not go unnoticed, came trembling and fell at his feet. In the presence of all the people, she told why she had touched him and how she had been instantly healed. Then he said to her, “Daughter, your faith has healed you. Go in peace.”

Observation: Crowds are just that, crowded, pushing against each other. I can imagine myself as the woman, believing so much in this man in front of me that if I could just touch his coat I’d be healed. He doesn’t need to see me. I’m not worthy of him. And the moment I touch him, I know in my heart I am healed and I feel like I may have gotten away with something. Only, I am stopped by his words. “Who touched me?” To be so full of power that he could tell that my touch was different from all the others around him. She bared her soul to him, all the years of sickness and pain. Expecting anger or disgust because this unclean woman touched this man, making him unclean according to law, instead she received love and acceptance. He called her “Daughter”. He saw her, really saw her, as she had always hoped to be seen. She had so much faith in this stranger, she trusted in him fully. I can imagine feeling the peace because of his words... whole again…

Application: I have my own issues that I’ve been dealing with for years: depression, sleep apnea, joint/back pain, and obesity, just to name a few. I know he can heal me with just a word, just a touch. I need to let go of my control and let him be in charge. I need to stop depending on man to fill my needs because man will fall short. I need to trust God and have faith that he will provide for all my needs: physical, emotional and spiritual.

Prayer: Lord, teach me to have faith like the woman in the crowd. Show me I can trust in you when mankind has failed me. Help me in my unbelief.

Pumpkin Pie Cinnamon Buns

I was planning an out of town trip with a friend and our kids and wanted something fun to eat for breakfast on the road. I decided to try these. As an afterthought, they are too messy for the driver to eat, but if you give the others theirs on a plate, it worked fine. We ended up having to cancel our trip, but we all were able to enjoy these any way. I loved that they were yeast free!!!

Pumpkin Pie Cinnamon Buns (www.kitchenmeetsgirl.com)

For the filling:

¾ c pumpkin puree

¼ c brown sugar

2 tsp pumpkin pie spice

¼ c chopped pecans or walnuts (optional)

For the dough:

2 ½ c all-purpose flour

2 Tbsp granulated sugar

1 ¼ tsp baking powder

½ tsp baking soda

1 ¼ c buttermilk

6 Tbsp butter (divided into 2T/2T/2T and melted)

For the icing:

2 Tbsp butter

¼ c packed brown sugar

1 Tbsp milk

¼ tsp vanilla extract

Dash salt

¼ c to 1/3 c powdered sugar

Preheat oven to 425 degrees. Spray a round 9-inch cake pan with non-stick cooking spray. For the filling: combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside. To make your dough: Whisk together dry ingredients in a large bowl. Add 2 Tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me (The original writer of recipe) Using your hands, pat the dough into a 12x9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving ½ inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough. Starting with the long side of your dough, roll the dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 8 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter. Bake until the edges of the buns are golden brown, 23-25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.

For the icing: Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns. Notes: As usual, I used part white and part whole wheat flour.  I also used fresh pumpkin puree. I had a little trouble with the dough. I had doubled the recipe, and I wonder if I didn’t put in enough flour as the dough was really sticky. I ended up adding more flour as I spread it out on the counter or I never would’ve been able to roll it.

S.O.A.P. Journaling: Matthew 4:14 and Deuteronomy 8:1-5

S.O.A.P. journaling was taught to me by a dear friend in my Life Group this fall. S.O.A.P. stands for Scripture, Observation, Application, and Prayer. We journal once a week for Life Group, but a person could do this daily. In your personal study time, pick a scripture that spoke to you. Write out what you observe when you read it. I often pick up some great insight by reading my Bible’s study notes, too. Think about how you would apply this scripture to your life. The write a short prayer reflecting what you have learned from this passage. This is my first S.O.A.P. journal.

Scripture: Then Jesus was led by the Spirit into the desert to be tempted by the devil. After fasting 40 days and 40 nights, he was hungry. The tempter came to him and said, “If you are the Son of God, tell these stones to become bread.” Jesus answered, “It is written: Man does not live on bread alone, but on every word that comes from the mouth of God.” Matthew 4:1-4

Be careful to follow every command I am giving you today, so that you may live and increase and may enter and possess the land that the Lord promised on oath to your forefathers. Remember how the Lord your God led you all the way in the desert these 40 years, to humble you and to test you in order to know what was in your heart, whether or not you would keep his commands. He humbled you, causing you to hunger and then feeding you with manna, which neither you nor your fathers had known, to teach you that man does not live on bread alone but on every word that comes from the mouth of the Lord. Your clothes did not wear out and your feet did not swell during these forty years. Know then in your heart that as a man disciplines his son, so the Lord your God disciplines you.

Observation:  I started with Luke 4:1-4, thinking this was a good reminder about my eating habits… food cannot fill the God-shaped holes in my heart. So I jumped to Matthew and again was reminded that when I allow myself to let down my guard, I am open to all kinds of temptations that are easier to stand firm against if I would spend enough time in scripture and prayer. Then I followed the rabbit trail to Deuteronomy to see what the original text was. Wow! First, it was the reminder to be obedient – I have to work on that. Next, was about the 40 years of wandering “to humble and test you” and it hit me that is why Jesus was in the desert, to be humbled as a man and to be tested. So, everybody (Israelites, Jesus, myself) was tempted by hunger to teach them to depend on God who fed them just by saying “manna”… His Word brings life! Then, the fact that for 40 years their clothes/shoes didn’t get worn out and all that walking never caused swelling! Disobedience leads to consequences whether we are 2, 12, 32 or 62!

Application: My study notes spoke volumes to me so I swiped most of my application from there: Many people think that life is based on satisfying their appetites. If they can earn enough money to dress, eat, and play in high style, they think they are living “the good life”. But such things do not satisfy our deepest longings. In the end they leave us empty and dissatisfied. Real life, according to Moses, comes from total commitment to God and living by every word that comes from Him. How can we live by his word? (1) Recognize our need for it (2) agree that God alone can truly satisfy us (3) Pray for God’s presence, wisdom, and directions as we read (4) Savor the relationship you have with him through Christ. (5) Practice what he teaches you. It’s usually easy for us to take God’s protection for granted. We seldom take notice or thank God when our car doesn’t break down, our clothes don’t rep or our tools don’t break. The people of Israel also failed to take notice, it seems, for they didn’t even notice that in 40 years of wandering in the dessert, their clothes didn’t wear out and their feet didn’t swell. Thus, they did not remember to give thanks to God for these blessings. What has been working well for you? What has been giving you good service? What has been lasting for a long time without breaking down or apart? Remember to thank God for these quiet blessings.

Prayer: Father God, I am reminded often of my love/hate relationship with food and eating, but I hardly pay attention to the reason I struggle. Lord, I have hungered for a deeper relationship with you for years. I need to remember to turn to you first when I’m tempted. Help me be obedient. Help me give thanks for all the things that are good or working in my life. I don’t want to treat you like a genie or Santa, talking to you only when I need something or when times are rough. Show me your hand, active in my life and help me remember to praise you in all circumstances and for all things. Amen.

I love Caramel!!!

If you can’t tell, I love to bake! Its especially fun to bake when I know I’ll be serving it to people who love fresh baked goodies! Both of these recipes I made for my Life Group Bible Study. They are wonderful fall flavors and were served still warm. They would’ve been wonderful with a scoop of ice cream, but we didn’t have any on hand.

Oatmeal Cake with Carmel Icing (www.tasteofhome.com)

1 ¼ cup boiling water

1 cup quick cooking oats

¼ cup butter, softened

1 cup packed brown sugar

½ c sugar

2 eggs

¼ c unsweetened applesauce

1 tsp vanilla extract

1 ½ cups all purpose flour

2 tsp baking powder

¾ tsp ground cinnamon

½ tsp baking soda

½ tsp salt

¼ tsp ground nutmeg

For Icing:

½ cup packed brown sugar

¼ cup butter, cubed

¼ cup fat-free milk

½ tsp vanilla extract

1/8 tsp salt

1 ½ cups confectioner’s sugar

In a small bowl, pour boiling water over oats; let stand 10 minutes. Meanwhile, preheat oven to 350 degrees. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 9x13 baking pan coated with cooking spray. Bake 18-22 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool completely on a wire rack. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir for 1 minutes. Gradually beat in confectioner’s sugar until smooth. Immediately spread icing over cake. Let stand until set. Note: I used part white and part whole wheat flour on this one.

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Fresh Apple Cake w/ Brown sugar glaze (www.lickthebowlgood.blogspot.com)

Apple cake:

1 ½ c all purpose flour

1 c sugar

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

2 eggs

½ c canola oil

1 tsp vanilla

1 ½ c finely chopped apples

½ c pecans or walnuts, chopped (optional)

Brown sugar glaze:

½ c packed light brown sugar

3 Tbsp butter

½ tsp vanilla

1 Tbsp heavy cream

For the cake: Heat the oven to 350 degrees. Grease an 8-inch pan and set aside. In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon. Stir with a whisk to mix everything together. In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter. Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Place the hot cake on a wire rack to cool. While it is still hot, prepare the glaze. For the glaze: combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes. Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

Quick Breads!

I love bread, but being allergic to yeast, I’ve had to give up one of my favorite foods! So, I’ve turned to quick breads. Often sweeter, they satisfy my hunger for bread and my sweet tooth at the same time. I made these 2 quick breads for my MOPS group recently.

Cinnamon Swirl Banana Bread

For the bread:

3 over-ripe bananas, mashed

1/3 c melted butter

¾ c sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

Dash of salt

1 ½ c flour

For the swirl:

1/3 c sugar

1 Tbsp cinnamon

Preheat oven to 350 degrees. Butter and flour loaf pan (9x5). Mix bananas, butter, sugar, egg and vanilla together. Sprinkle baking soda and salt around on top of banana mixture. Gently stir in flour. Be careful not to over-mix. In a small dish, mix together the swirl ingredients. Add ½ of the batter to the loaf pan and then sprinkle half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the rest of the cinnamon-sugar on top. Bake for 50-60 minutes. Notes: I used part white and part wheat flour. I had troubles removing my bread from the pan as I think I put too much swirl mix too close to the edges of the pan. It caused my bread to break apart.

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Chocolate Swirled Pumpkin Zucchini Bread (www.sweettreatsmore.com)

3 cups flour

1 ½ Tbsp pumpkin pie spice

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 eggs

2 ¼ c sugar

½ cups applesauce

½ cup canned pumpkin

1 tbsp vanilla extract

2 ½ cups shredded zucchini

¾ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease 2 8x8 bread pans and set aside. In a bowl, whisk together flour, salt, pumpkin pie spice, baking soda, and baking powder and set aside. In the bowl of a stand mixer, beat eggs, sugar, applesauce, and canned pumpkin together until smooth. Slowly beat dry ingredients not wet ingredients until combined. Stir in shredded zucchini. Melt chocolate chips in the microwave, stirring in 15 second intervals until smooth. Pour ¼ of the batter into each of the bread pans. Spoon a few tablespoons of melted chocolate over the batter and swirl into the batter with a toothpick. Pour the remaining batter into the two pans, spoon more chocolate over the batter and swirl in again. Bake at 350 degrees for about 35-50 minutes or until a toothpick inserted comes out clean. Notes: I used part whole wheat and part white flour. And I used fresh pumpkin puree instead of canned.

S.O.A.P. Journaling

This summer, we had some new people who moved to town from California. They brought with them an idea for a small group they belonged to out west. This Life Group wasn’t like any small group I had been involved with before. This group is centered on fellowship and prayer for each other. Although we study the Bible, it’s not “just another Bible Study”. Each week, we take the time to share a verse or passage that meant something to us. The way we share our passage is through S.O.A.P. journaling.  This acronym stands for Scripture, Observation, Application and Prayer. We may share from Luke, the book we are studying at Church Sunday morning, or from Matthew, which is what some of us are studying at Bible Study Fellowship. Sometimes, we share scripture from our own personal devotional time. We share what we observed from the verse. Then we share how we applied that verse to our life. Lastly we share a short prayer for our selves. I had never looked at scripture this way and have found that I really enjoy it. I’m going to share some of my journaling with you.

Scripture: I John 1:8-9 (NIV)

If we claim to be without sin, we deceive ourselves and the truth is not in us. If we confess our sins, He is faithful and just and will forgive us our sins and purify us from all unrighteousness.

Observation: Several places in scripture remind us that as a descendant of Adam, I have been born with a sinful nature. God asks us to confess those sins to Him. He will forgive us and cleanse us. That’s why Jesus had to die!

Application: Life is hard. I make mistakes. I hurt people I love and am hurt by people I love. I have been making a conscious effort over the past year especially to humble myself and take responsibility for my part in conflict or in the hurt I have caused others. I am working at seeking forgiveness from them and from God. I am working to forgive those who seek forgiveness from me.

Prayer: Heavenly Father, Its brought to my mind time and again lately where I’ve hurt someone I love. Please help me to seek forgiveness for what I’ve done wrong. Help me to be content in knowing that I am forgiven by you even if the one I hurt isn’t ready to forgive me. Your forgiveness of my sins is all that truly matters. AMEN.

Harvest Season Favorites

I love fall baking. There are so many things you can make with pumpkin! I’m going to share 2 of my favorites today. I recently made both of these desserts for my Life Group Bible Study. They were huge hits.

Chocolate Pumpkin Pie Brownies (www.chocolatecoveredkatie.com )

¼ cup unsweetened cocoa powder

½ cup flour (whole wheat, white, spelt or even oat!)

¼ tsp baking powder

¼ tsp plus 1/16 tsp salt

2/3 c sugar (or xylitol, or ½ c maple syrup or agave, but it’ll be gummier with liquid sweetener)

1 packet NuNaturals stevia (or 1 more Tbsp agave/sugar)

½ cup canned pumpkin (or pureed pumpkin or sweet potato)

3 Tbsp oil (you can omit but be warned: the brownies will be gummy)

2 Tbsp non-dairy milk

1 ½ tsp pure vanilla extract

½ c chocolate chips

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased pan (it will fill up half an 8x8) Cook for about 23 minutes at 330 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven. Notes: First off, I doubled the recipe so I could use a 9x13 pan. I used a mix of white and wheat flour. I used regular sugar and fresh pureed pumpkin. I have always used oil (this time it was coconut oil). I have used almond milk prior, but this time I only had skim on hand and it worked fine.

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Lightened up Pumpkin Cream Cheese Swirl Bars (www.cookiesandcups.com )

1 (8oz) block 1/3 less fat cream cheese

¾ cup powdered sugar

1 Tbsp water

1 (16 oz) Angel Food Cake Mix

1 (15 oz) can pumpkin

¾ cup water

½ tsp pumpkin pie spice

½ tsp cinnamon

Preheat over to 375 degrees. Spray a 9x13 pan with nonstick spray. In your stand mixer combine cream cheese, powdered sugar and 1 Tbsp water mixing on Medium high for 1-2 minutes until smooth and creamy. Set aside. In a large bowl combine box of dry cake mix, pumpkin, ¾ c water, cinnamon and pumpkin pie spice. Stir until smooth and combined. Spread pumpkin mixture into your prepared pan. Drizzle your cream cheese on top of the pumpkin mixture and swirl it in with a butter knife. Bake for 25-30 minutes until center is set and toothpick comes out clean. Cool completely and cut into squares. Store in an airtight container for up to 3 days. Refrigerate if desired. Notes: I don’t have a stand mixer, so it was hard work for my handheld mixer. I did microwave the cream cheese just a few seconds to make it easier.