Psalm 22:28 (cev)

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I’m not necessarily the best airline passenger. I have a lot of anxiety when it comes to flying. Most times, I can manage it, but when it comes to flying at night, I’m on a whole other level. I just recently boarded a plane at 9:36 PM, meaning that the entire trip was going to be in the dark. Not just the dark, but the pitch black of night.

I was on the phone with husband, expressing my fears, and he said, “There’s nothing different between flying during the day and flying at night.” I wanted to disagree with him, because it feels different, but in actuality, he was right. The plane doesn’t operate differently, the pilots have been trained in all conditions, including darkness. The air traffic control screens look the same. The only thing that’s different is my ability to look out the window and see around me.

It made me realize that I’m latching on to a false sense of control. In reality, I’m not any more in control just because I can see out the window. God is always in control; in the daylight, in the darkness, whether I can see or not. He doesn’t need the window seat or a certain time of day to care for me.

Being a Christian doesn’t automatically guarantee obedience. I constantly find myself learning new ways to continue growing in my relationship with the Lord. And I love that He uses these little instances to reveal those necessary places for growth, while still comforting me all the while.

Write

Do you struggle to trust that the Lord’s in control? Are there any circumstances that trigger your desire to control instead of leaning into faith?

Pray

Ask the Lord to reveal an area that He wants you to practice growth in today.

Pumpkin Pie Pop-Tarts

40 minPrep Time

15 minCook Time

55 minTotal Time

Serves 4 Pop-Tarts

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Ingredients

• 1 cup + 1 tablespoon whole wheat flour
• 1/2 tablespoon granulated sweetener
• 1 tablespoon brown sugar
• 3 tablespoons canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut oil
• 1/4 cup powdered sugar
• 1/2 tablespoon unsweetened almond milk
• 1 egg
• dash of salt
• 1/2 cup cold water

Instructions

1. Mix 1 cup flour, granulated sweetener, and salt
2. Add in coconut oil and mix using an electric mixer on medium speed until flour forms crumbles
3. Separate egg, setting the egg white aside
4. Combine egg yolk with water and whisk
5. Add egg to flour mixture and mix until dough is formed
6. If dough is too sticky, add in additional flour, 1 tablespoon at a time
7. Separate dough in half and wrap each half in plastic wrap
8. Chill in the refrigerator for 20 minutes
9. Line a baking sheet with parchment paper
10. Roll dough out onto a flat, lightly floured surface
11. Cut into 8 equal size rectangles
12. Place rectangles on parchment paper
13. In a separate bowl, combine brown sugar, ground cinnamon, pumpkin pie spice, and vanilla extract
14. Spoon brown sugar mixture onto the top of 4 rectangles and cover with the remaining rectangles
15. Using your fingertips, pinch along the sides of all pop-tarts to seal shut
16. Brush egg whites onto the top of each pop-tart
17. Return to refrigerator for 10 minutes to chill
18. Pre-heat oven to 350 degrees
19. Bake for 15 minutes
20. In a bowl, combine almond milk, maple extract, and powdered sugar and mix until smooth
21. Allow pop-tarts to cool for 10-15 minutes and then spoon icing across the top before serving

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