This excerpt from Jesus Calling really spoke to me when I read it while going through my latest set of job interviews…
Follow me one step at a time. That is all I require of you. In fact, that is the only way to move through this space/time world. You see huge mountains looming, & you start wondering how you’re going to scale those heights. Meanwhile, because you’re not looking where you’re going, you stumble on the easy path where I am leading you now. As I help you get back on your feet, you tell Me how worried you are about the cliffs up ahead. But you don’t know what will happen today, much less tomorrow. Our path may take an abrupt turn, leading you away from those mountains. There may be an easier way up the mountains than is visible from this distance. If I do lead you up the cliffs, I will equip you thoroughly for that strenuous climb. I will even give My angels charge over you, to preserve you in all your ways.
Keep your mind on the present journey, enjoying My Presence. Walk by faith, not by sight, trusting Me to open up the way before you.
Psalms 18:29, Psalms 91:11-12, II Corinthians 5:7
I’ve fallen in love with homemade chocolate pudding and this recipe makes it easy to make it dairy-free (I’ll post the regular recipe here, but note the dairy-free options). Whipped some of this up yesterday in anticipation of Ryan and I sitting down to watch the last episodes of Breaking Bad (yes, we’re just now getting into the show on Netflix, long after it aired).
I’ve been so delighted to find out that there is such thing as dairy-free chocolate! And it’s not carob, BLECH! If I had had to give up all chocolate to maintain a dairy-free lifestyle, I doubt I would have been successful. Enjoy Life has mini chocolate chips and bigger chocolate chunks which I bake with ALL THE TIME.
And if you want to remain true to dairy-free look up Coconut Milk Whipped Cream on Pinterest or Google…easy and delicious!
Ultimate Chocolate Pudding, serves 4 (from Real Simple)
¼ cup sugar
¼ cup cornstarch
2 Tbsp. unsweetened cocoa powder
A pinch of kosher salt
2 cups of milk (or almond milk)
4 lg. egg yolks
2 Tbsp. butter (or dairy-free butter)
3 oz. chocolate chips, chopped (or dairy-free chocolate chips)
1 tsp. vanilla
Whipped cream (Cool Whip has some milk/soy)
1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Stir in milk and egg yolks.
2. Cook on medium heat 7-8 minutes whisking constantly until it’s the consistency of mayo. Whisk for one more minute. Remove from heat. Add butter and chocolate chips, stirring until they have completely melted. Mix in vanilla. (At this point the recipe told you to run it through a strainer, I never have…mine has had minimal to no chunks but straining it would guarantee it’s smooth)
3. Put in bowl and press plastic wrap directly on the surface of the pudding. Refrigerate for a minimum of 2 hours, but up to two days.
4. Stir before serving to loosen up. Serve with whipped cream.