No Excuses

While packing today I came across an old fax, my mom had copied for me.

{For all you young'ins, a "fax" was pre-email.  You used a fax machine that you "scanned" a piece of paper into, dialed another person's fax number, their fax machine answered and printed it out.}

Geez, I feel old.

Anywho.  It was similar to an email forward . . . but this one stuck with me.  Over the years, I have thought about what it said and how true it is.

How many of these people do I identify with?

Which one am I most like?

Right now in my life, I would say I am like Gideon.  I'm too afraid.  Too afraid that I will say the wrong thing.  Too afraid that I won't have the answers.  Too afraid to make the wrong decision.  Too afraid to look stupid.  Too afraid to fail.

When I stand before God and have to answer for my life, these excuses will all seem so empty.  I don't want to have excuses, I want God to use me to my full potential!  I want to be brave, bold and used for HIS glory, despite my shortcomings in life.

What about you?  Which is your excuse?

September 11

The victims of 9-11.

Praying again today for all the families that lost loved ones on this day 12 years ago.

Potato Chip Toffee Cookies {recipe}

Um . . . need I say more?

Sasha (my mother-in-law) found and showed me this recipe in a Woman's World magazine.
They were highlighting it from the blog www.sallysbakingaddiction.com.
Click {here} to go to the original recipe.
There are some slight differences; the name is different; one called for cornstarch, the other didn't; some of the measurements are different; etc., so I will share the one from the magazine that I used.
{Oh darn, I just may have to make some more with the other recipe to see which is better!}

Potato Chip Toffee Cookies

makes 24 cookies

2¼ cups all-purpose flour

1 teaspoon baking soda

1½ teaspoons cornstarch

½ teaspoons salt

¾ cup unsalted butter, melted (I used salted)

¾ cup packed light brown sugar (I used dark brown sugar)

½ cup granulated sugar

1 egg + 1 egg yoke

2 teaspoons vanilla extract

½ cup crushed ruffled potato chips

½ cup semisweet chocolate chips (I used chocolate chunks)

½ cup chopped Heath bars

Mix flour, soda, cornstarch and salt in a large bowl; reserve.  

In a medium bowl, whisk together butter, brown sugar and granulated sugar.  Whisk in egg, then yolk and vanilla.

Pour wet ingredients into dry ingredients; mix.  Dough will be very soft.

Fold in potato chips, chocolate chips and chopped Heath bars.

Cover; chill 2 hours or up to 3 days.  Allow dough to soften slightly at room temperature for 10 minutes.

Preheat oven to 325F degrees.

Line baking sheets with parchment paper.

Roll dough into 24 balls.  Dough will be crumbly, but the warmth of your hands will allow balls to stay intact.  (I just used a cookie scoop.)  Place on baking sheets.

Bake 11-12 minutes.  Cookies will look very soft and under-baked.  Do not bake longer than 12 minutes.  Cool 10 minutes; transfer to racks.