2½ cups water
1¾ cups pomegranate juice
¼ cup fresh lemon juice
¼ cup sugar
In a large pitcher, stir all ingredients until the sugar dissolves.
Serve immediately over crushed ice. Enjoy!
For a fun twist, blend all ingredients together in a blender until it is the texture of a smoothie. You can also add yogurt or milk to make it a creamy, delicious treat. Enjoy!
I love this book. I read it a couple of years ago. Very inspiring. It made me cry.
“I am not going to apologize for speaking the name of Jesus . . . If I have to sacrifice everything . . . I will.” –Rachel Scott
The Columbine tragedy in April 1999 pierced the heart of our country. We later learned that the teenage killers specifically targeted Rachel Scott and mocked her Christian faith on their chilling, homemade videotapes. Rachel Scott died for her faith. Now her parents talk about Rachel’s life and how they have found meaning in their daughter’s martyrdom in the aftermath of the school shooting. Rachel’s Tears comes from a heartfelt need to celebrate this young girl’s life, to work through the grief and the questions of a nation, and to comfort those who have been touched by violence in our schools today. Using excerpts and drawings from Rachel’s own journals, her parents offer a spiritual perspective on the Columbine tragedy and provide a vision of hope for preventing youth violence across the nation.
¾ cup Semi-Sweet Chocolate Chips
¾ cup (1½ sticks) Butter
3 Large Eggs
¾ cup Granulated Sugar
1 tsp Vanilla Extract
¾ cup All-Purpose Flour
3 cups Heavy Cream
¾ cup Confectioners’ Sugar
½ cup Instant Vanilla Pudding Mix, dry
Preheat oven to 325 F.
Line cupcake pan with liners.
In a large microwave-safe bowl, combine chocolate chips and butter. Microwave on high on 30 second intervals, stirring in between until completely melted and smooth.
In a separate bowl, whisk together eggs, sugar, and vanilla until well mixed.
Slowly add egg mix to the chocolate mix, whisking well.
Slowly add in flour and mix until smooth.
Add batter to cupcake liners, filling them about ⅔ full.
Bake for 15-20 minutes, until toothpick comes clean.
Let cool in pan for 10 minutes before transferring to a cooling rack.
Add ingredients to a large bowl or stand mixer and beat on medium-high speed with whisk attachments until light and fluffy.
Use an ice cream scoop to scoop the frosting onto the cooled brownies.
Top with toppings and enjoy!
Best served same day.
This recipe makes a lot of frosting due to filling the ice cream scoop, if you want to do a basic piping, use just 2 cups heave cream, ½ cup confectioner’s sugar and ⅓ cup pudding mix.