For wisdom will enter your heart, and knowledge will be pleasant to your soul. Discretion will protect you, and understanding will guard you.Proverbs 2:10-11
This weekend was simply AMAZING! A few months ago, my friend Kirsten approached me about attending a local IF: Gathering with her. She had streamed the event last year, and had shared how impactful the message had been, and what an amazing array of speakers the event had offered. She told me that the event was focused on creating women for discipleship, and how we were called to be this in our homes and community. When she said this event was started by Jennie Allen, I was sold!
We debated on hosting an event in our homes, but when we found out another campus of our Church would be hosting, we decided to join them and get to know some of them a little better. When Abby (our host for the event) emailed and asked that we bring a snack to share on Friday evening and possibly a breakfast item for Saturday morning, I was thrilled to know that we would have an opportunity to share not only a love of Christ with each others but also some great food!
Almost everything I could think to bring for Friday night either had to stay warm, or be kept cold. I finally decided on something that could be made in advanced and was easy to travel with. A mix of sweet and spicy made this a perfect dish to share!
Sweet and Spicy Nuts
- 1 15.25 oz. container Planters mixed cashews, pecans, and almonds
- 6 tablespoons light brown sugar
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon cardamom
- 1 egg white
- 2 teaspoon canola oil
- 1 teaspoon Worcestershire sauce
- Cooking spray
Preheat oven to 350 degrees
Combine spices and sugar in a small bowl.
Combine egg white, oil and Worcestershire sauce in a large bowl, whisking until mixture is frothy.
Add nuts and spices to egg mixture, and stir well to coat.
Spread mixture on baking sheet coated with spray, or on a parchment lined baking sheet.
Bake at 350 for 10 minutes. Remove from oven and stir. Place mixture back in oven and lower temperature to 300 degrees. Bake 10 more minutes. Remove nuts and cool for 5 minutes. Stir to break apart.
For the breakfast item, I wanted to keep it easy and classic, so I went with a lemon blueberry muffin. I’m not a huge fan of muffins, but something about the classic taste of blueberries and lemon gets me every time!
Lemon Blueberry Muffins
- 3 cups all-purpose flour, plus 2 tablespoons
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cupof milk
- 1/2 cup vegetable oil
- 2 large eggs
- Half of a fresh squeezed lemon
- 2 teaspoons vanilla
- 2 cups blueberries, fresh or frozen
- 4 tablespoons sugar
Makes about 18 muffins
Preheat oven to 400 degrees . Line muffin tins with liners and spray with non stick spray.
Combine 3 cups of the flour and the next 3 ingredients in a large bowl. and make a small well in the center.
Stir together milk, oil, and eggs. Then add to dry ingredients. Stir just until mixed, then add lemon juice and vanilla. Mix blueberries with the remaining flour, and then gently fold into batter.
Spoon mixture into prepared tins until about 2/3 full. Sprinkle with the 4 tablespoons of sugar (brown sugar is also really good).
Bake for 20-25 minutes or until golden brown.
These were a great addition to our breakfast spread and I even made enough to leave for Jake and the kids.
Until next time,