I Want to be {Free}

Lately I've struggled with setting aside time to spend with God. At first it was easy to become wrapped up in the day-to-day and forget that I was missing time with my Father. 

But, after a few weeks, it's really begun to take it's toll, and I can feel my heart grow heavy and my happiness become circumstantial, instead of being a joy rooted in who God is. 

My pastor has been talking about abiding in Christ. That is, quieting down and just being with Him. This concept has hit my heart, as I long to simply be in Him again.

This morning I heard the song Free by Shawn McDonald [who is one of my all-time favorite Christian musicians] and the lyrics seemed so perfect for where I am right now.

I feel like the weight of the world is, Crashing down on me
& some how I just don’t believe, This how it is suppose to be

All this expectation on, the way I’m suppose to live

Becomes my minds distraction, with nothing left to give

You said your burden is light & Your load is no more

You said your ways are right & in you I will soar

I want to be free, Free to dance & free to sing

Free to live & learn & free oh, free to be me

I feel like my Heart is being Beat, down into the ground,

In you I’m longing for some peace, to be found

I know the heaviness that’s, making me cold 

Is stealing my youthful soul & making me old

You said your burden is light & Your load is no more

You said your ways are right & in you I will soar

I want to be free, Free to dance & free to sing

Free to live & learn & free oh, free to be me

{via}

This week I encourage you to take the time to be quiet and still before the Lord, and just be with Him as the child of God that you are. 

{via}

Gloomy Friday Morning

This morning is perfect for a top-five-fridays post. In the middle of all this gloom and darkness [it's 11am and I have lights on in my apartment...], it seems appropriate to remember what made me happy this past week.

A glimpse into our rainy day...

So, here are my
Top Five Fridays for this week:

1] Thursday night Bible study with my girls :]
Which included: sweat pants, slippers, a travel mug of my favorite tea, 6 lovely ladies, Psalms 84, 61, & 91, prayers, pertinent discussion as well as lots of girly chatter. I love Thursday nights. 

2] Spending my days with preschoolers. 

Teaching is way more fun than sitting in lectures. My days have been filled with fixing 'owies', translating preschool English, learning preschool Spanish, lots of giggles, silly games, and some challenges. But I love it all.

 I can't wait to be a teacher. 

3] Having yesterday morning off with my hubby.

It was the first time in a while we'd had time together that wasn't overtaken by schoolwork. We really enjoyed the chance to be lazy for just a bit.

4] Making [and eating] lots of pumpkin cinnamon rolls. 

yummm.

5] Going to work with Josh on Monday night. 

While he messed with the sound-board, I sat in the nearly-empty church auditorium, listened to worship practice, got some homework done, and read my Bible / journaled. It was a surprisingly nice way to spend time with God. 

I may go again next Monday. 

I hope everyone has a wonderful Friday! 

Pumpkin in the Spring

This morning I made the dough for pumpkin cinnamon rolls. yummm. Unfortunately since I will be in class by the time they have risen sufficiently, I will have to finish them either tonight for dessert or tomorrow for a delicious brunch with my hubby :] 

And yes, I know pumpkin is usually reserved for fall...but the hubs and I love it way too much to wait until September. Seriously, Josh will eat pumpkin puree by itself. 

For those of you who would join us in baking pumpkin rolls in the Spring [or if you'd like to save the recipe for Fall] here is the recipe:

No-Knead Pumpkin Rolls [lactose-free]

{Adapted from The Kitchen}

[I'll try to remember to add my own pictures once the rolls are finished...]

Makes 16-18 rolls

For the dough:
1/4 cup water
1 scant tablespoon yeast (1 package)
1 cup soy milk
1/2 cup butter
1/2 cup sugar
1 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour

For the filling:
1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional) [I decided not to use nuts]

For the glaze:
1/4 cup butter
1/2 cup soy milk
1 cup brown sugar
pinch salt
2 1/2 cups powdered sugar

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.

 Meanwhile, warm the soy milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.

About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.

Hello, Monday Morning

Lately I feel like it's been sunny for about 10 seconds in the morning before the clouds take over. So I thought I'd add some sunshine here. 

     This term I'm student teaching at a preschool on campus. Which means that I get to work with 3-5 year olds 4 days a week, and I don't have class until 12 -- Monday through Friday.
Hello, lazy mornings. 
So lately I've been sleeping until 8:30 or 9, doing a bit of homework, hanging out with the hubby [on Tues and Thurs, when he doesn't have class until 1], and otherwise cleaning, facebooking, playing solitaire, and just enjoying my mornings off. :]