I just returned yesterday from our annual Women’s Wellness Weekend. This has been a tradition for more than 18 years. It started with a woman’s retreat at the Audubon Society Retreat Center in Sandstone. That was nice, but then we decided we could organize a retreat ourselves and customize it to our liking. This year was top-notch. A five-night gathering with three sisters, three cousins, a niece, and a friend. Two flew from North Carolina, and one came from Las Vegas. The itinerary included a movie night, a ’50s Sock Hop with a DJ, a Haunted Trolley tour, a book club, visits to winery and brewhouses, and lots of crafts and laughs. I was teary-eyed at the end of the long weekend with the thought, “We may never pass this way again.”
The term wellness was given because it’s not just about being together, it’s about our mental health. Here we have a safe place to share our thoughts, concerns, and joys from our daily lives. No offense to spouses or children, but all women need a place to be vulnerable. And we need a place to dance with no judgment about talent or ability. The freedom to be real with women we love and support. There is a lot of hugging, and some crying. Let’s be honest, the last 24 months we have all been inside a pressure cooker and, if we don’t manage that steam, we will explode. I look forward to this weekend for an entire year.
I want this wellness for you too, my friend. Find a place for your joy to shine. It doesn’t have to be a five-day weekend. What about a day of hiking with friends? A day of baking? Enjoy a day of shopping if that is your go-to social event. But, whatever you choose, I suggest there be dancing!
Hugs and Peace to you.
Sandy
“To dance is to be out of yourself. Larger, more beautiful, more powerful … This is power, it is glory on earth, and it is yours for the taking.” – Agnes De Mille
Baked Miniature Pumpkins
6 small miniature sugar pumpkins
2 Tablespoons brown sugar
3 teaspoons butter
1 teaspoon ground cinnamon, or as desired
1 cup water, or as needed
Preheat oven to 350º F.
Cut off the top of each pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place the pumpkin in a baking pan with a little water in the bottom.
Bake at 350º F for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Applesauce Cake with
Caramel Frosting
–Cake
1/2 cup butter, room temperature
1 cup sugar
1/2 cup dark brown sugar, lightly packed
2 eggs
1 1/2 cups applesauce
2 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 350° F.
Grease a 9”x9” cake pan with nonstick spray; line with parchment and spray again. Then set aside.
In a bowl using an electric mixer, cream the butter and sugar until light and fluffy, 3 minutes.
Add the eggs one at a time, mixing in-between each until incorporated.
Mix in applesauce. The batter will seem very loose and curdled, but that is completely normal.
Add the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Mix until just combined, 2 minutes.
Remove the bowl from the mixer and use a spatula to scrape the bottom of the bowl, ensuring the batter was mixed evenly.
Pour into prepared pan and bake until a toothpick or skewer inserted into the middle comes out clean, about 35-45 minutes. While the cake is cooling, make the frosting.
–Frosting
1/4 cup butter
1/2 cup dark brown sugar, lightly packed
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
In a 4-quart saucepan, combine the butter, brown sugar, and milk. Melt on medium-low heat, stirring occasionally. Continue to cook until the mixture begins to boil, and boil lightly for 2 minutes. Remove from heat and cool for 10-15 minutes.
Add vanilla and sugar. Whisk until smooth and thick.
Once the cake is completely cool, frost the cake. Sprinkle with toasted walnuts, if desired.