Infertility: Here's where we'll be chronicling our journey. Here's the latest. I (Rachel) have PCOS (info here). What's that, you ask? It basically means starting a family of our own will be difficult and requires doctor intervention. However, we think God is bigger. We're taking some time to try some less invasive treatments, like acupuncture. We're prayerful that this will help! Here's what God has to say about it: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge him, and he will make your paths straight." (Proverbs 3:5-6) Much easier said than done, but we know God is all good, all the time.
Adoption: We just came back from the Together for Adoption conference (http://www.togetherforadoption.org/). God placed adoption on our hearts even before I was diagnosed with PCOS. We know we want to adopt and are praying for God's timing. At this point, we've narrowed our search to a domestic infant adoption.
Baking: Today I'll be baking these gems. Pictures soon to follow (recipe below)
Frosted Pumpkin Cookies
Ingredients
- 1 cup shortening
- 2 cups packed brown sugar
- 1 can (15 ounces) solid-pack pumpkin
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1 cup chopped pecans
- 1 cup chopped dates
CARAMEL FROSTING:- 1/2 cup butter, cubed
- 1-1/2 cups packed brown sugar
- 1/4 cup milk
- 1 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 2 to 2-1/2 cups confectioners' sugar
Directions
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm.
- Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.
- Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen.
