Saturday, September 10, 2011
I have an awesome sister-in-law who let me design her whole wedding, including the flowers! Such a break from my usual world of changing diapers and wiping runny noses! Each table had one of three settings: flowers on a wooden disk (chopped and sawed by my husband) pictured above or paper butterflies attached to branches, or a birds nest with a tiny bird attached. The eggs inside have the names of their children painted on them)
Thursday, September 8, 2011
Tuesday, August 30, 2011
Wyatt(age4) danced with his little cousin Dylon (age3) all night. The whole room was in awe of these two who were so cute and so serious. At the end of the song, he spun her and everyone broke out into applause....so then he spun her again. I was a proud mama!
Sunday, July 17, 2011
Thursday, June 23, 2011
Tuesday, June 14, 2011
Well it's blueberry season and our freezer is full to capacity with those small, delicious orbs. Here is a recipe I just made for my wonderful out-of-town family. Everyone loved it and it was perfect for breakfast....not too sweet.
Blueberry Coffee Cake
This coffee cake relies on a healthy portion of blueberries for sweetness, almonds for richness and yogurt for moistness.
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds
Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.
Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.