Freshwater Academy

Fresh Water Academy was founded in 2010. It is home to four lovely young ladies of learning and their dedicated teachers. Located in the wilds of Wyoming, the name Fresh Water Academy was chosen as a Western analogy to Christ. Just as He is the Living Water, and we must have Him to have eternal life, any desert dweller knows the importance of fresh water to life, both for self, and the nourishment of crops or livestock. By taking nourishment in God and His word, we strengthen our own relationship with Him, our faith, and the quality and abundance of our fruitfulness.

Our keystone verse is from Jeremiah, Chapter 17, Verse 8: "For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see when heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit."

The fruit that we speak of is mentioned in Galatians 5:22
"22But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, 23Meekness, temperance: against such there is no law."

And the heat could be anything we experience that might test our faith in God; trials and tribulations, relationships, anything that focuses our love and attention anywhere but on Him...

Monday, August 19, 2013

5 Ingredient Peanut Butter Cookies

I was so excited to find this recipe on CafeMom the other day!  It looks (and is) very simple and easy to follow, and the cookies are absolutely delicious!  I do have to tell you that ours did not set up right and were pretty flat, but I think it was a result of altitude/conversion factors (the original recipe was metric weight, and I converted into liquid ounces).  I plan to play with the numbers a little and try again, but they taste fabulous as is!  I'm going to give you the list of ingredients with the original measurements, and the measurements I used, and let you go from there!


225g smooth peanut butter (I used 1 cup of creamy peanut butter)

 

1tablespoon vanilla extract (I used this amount, but I think it was too much liquid)


200g light brown sugar  (I used 3/4)


1teaspoon bicarbonate of soda (baking soda)


1 egg


150g grams dark chocolate chips (I used 1/2 cup semi sweet).
 

Pop the bowl in the refrigerator for at least an hour (you can leave it for up to 3 days)!
 Preheat oven to 350F/180c.
Line 2 baking trays with baking parchment.
 Drop spoonfuls onto tray leaving approximately 2" between cookies. 
Flatten *slightly* before baking.


And here you can see that I didn't have any need to "flatten slightly" because the soup just plopped onto the pan.  Even after chilling, these just had too much liquid to them. 


They may be flat, and they may all be cooked together, but they were still yummy!  I encourage you to try this recipe at home, either weigh out the ingredients, or tweak a little till it works, 
but they have a fabulous flavor and are truly decadent!




  1. Combine peanut butter, egg, vanilla and sugar until pale and fluffy.
  2. Add bicarbonate of soda and mix in until combined. Add chocolate chips and mix until combined.
  3. Refrigerate for at least 1hr (you can leave the mixture up to 3 days)
  4. Preheat oven to 350F/180c, line 2 baking trays with baking parchment and using an ice cream scoop drop spoonfuls onto tray leaving approximately 2" between cookies. Flatten *slightly* before baking.
  5. Bake for approximately 10mins and be careful not to over bake as the cookies will harden as they cool. These cookies really are best eaten whilst soft and the brown sugar keeps them soft when stored in an airtight container.