Gratitude: The Secret Superpower for Moms

In this enlightening video, we delve into the transformative power of gratitude and how it can serve as a secret superpower for moms. Discover the incredible benefits of cultivating a thankfulness mindset in your daily life and explore various appreciation exercises that can enhance your emotional wellness. Embrace joyful parenting through mindful appreciation as we share practical tips for integrating gratitude into your family routine. Learn how a gratitude journal can help foster a positive mindset and promote well-being in your parenting journey. Join us as we unlock the secrets of grateful living and empower you to create a more fulfilling and harmonious home environment. Whether you are seeking to improve your emotional health or looking for ways to nurture a happier family life, this video will inspire you to harness the power of gratitude. Tune in to transform your parenting experience today!
Recipe:
Raspberry Syrup
-1 1/4 cup raspberries (fresh or frozen)
-1/4 cup sugar (50g)
-2 Tosp water
-1 tsp lemon juice
-1/2 Tbsp cornstarch + 1 Tbsp water
Crumble
-1/2 cup sugar (100g)
-1/2 cup all-purpose flour (60g)
-1/4 cup unsalted butter, cold and diced (57g)
-pinch of salt
Raspberry Muffins
-2 1/4 cups all-purpose flour (270g)
-1 cup granulated sugar (198g)
2 tsp baking powder
-1/2 tsp salt
-1 Tbsp lemon zest
-2 eggs, room temperature
-2/3 cup milk (158ml)
-1 1/2 tsp vanilla
-1/4 cup vegetable oil (59ml)
-1/4 cup unsalted butter, melted and cooled (57g)
-1/2 cup white chocolate chips
-1 1/2 cups raspberries (fresh or frozen)
Instructions:
For the raspberry syrup:
1. Combine 1 Top of water and cornstarch in a small dish and set aside.
2. bring water, sugar, and raspberries to a boil in a medium saucepan. Stir occasionally. Reduce heat and simmer for about 10 minutes.
3. Add the lemon juice and water starch mixture and combine. Turn off the heat and set aside to cool.
For the crumble:
1. Stir 1/2 cup flour, 1/2 cup sugar, and a pinch of salt.
2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside.
For the crumble:
1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt.
2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside.
For the muffins:
1. In a medium bowl add the flour, sugar, baking powder, and salt. Whisk together and set aside.
2. In a large bowl add the milk, eggs, vanilla, melted butter, vegetable oil, and lemon zest. Whisk until fully combined.
3. Fold the dry ingredients in the wet ingredients until just combined.
4. Fold in the raspberries and white chocolate chips.
5. Line a 12-cup muffin tin with cupcake liners, and fill it with batter. (I did 6 jumbo
muffins)
6. Add the raspberry syrup on top of the muffins and sprinkle the crumble before baking.
7. For 12 regular-sized muffins bake at
425ºF for 5 minutes, then reduce to
350ºF for 15-18 minutes. For jumbo muffins bake at 425ºF for 5

[@Ediye-t3t]

i am grateful for my family and that we are all in good health

[@pamelaasagba2621]

Keep up the good work.

[@Esthercobhams]

@@pamelaasagba2621 when your big sister comments you know you have blown!!!!
Thank you ma