~This Week and the Perfect Mother's Day Cake~

Around the house . . .

In the Garden . . .

And in the kitchen . . .

~Blackberry Cake~

1/2 cup butter, cut into chunks

1 cup all purpose flour

1 cup sugar

1 teaspoon baking powder

2 large eggs

1 cup fresh or frozen blackberries

powder sugar for sprinkling

Butter and flour a 9 inch cake pan with removable rim.

In a mixer bowl combine sugar and butter chunks. Slowly beat to combine and then beat on high speed for about 3 minutes.

Add flour, baking powder, and eggs.

Stir to combine, then beat on high speed until the batter is stiff and well blended, about 2 minutes.

Scrape batter into cake pan and spread smooth.

Scatter berries on top (you can add more than a cup- I did)

and sprinkle a little extra sugar on them.

Bake in center rack of oven at 350 until cake begins to pull away from the pan, about 55 to 60 minutes.

Run a knife around edge of pan rim. Let cool at least 10 minutes. Remove pan rim, dust cake with powder sugar and cut into wedges.

This is SO good still warm from the oven!

Have a lovely weekend and Happy Mother's Day!

~Surprise!~

This guy turned 12 exactly one month ago. . .

We decided to throw him a surprise party and nearly our whole family drove down to celebrate. I took him shopping and while we were gone they all hid in the basement.

He was VERY surprised!

Litter box cake was the order of the day. Per his request months earlier . . . the recipe can be found in this book.

Appetizing, eh?

Gifts were given . . . with fanfare . . .

And the birthday boy was THRILLED with his cake!

Nothing like a litter scoop to make cake serving easy!

It was a fun weekend and a great way to celebrate my 'baby'.

Pictures courtesy of my sister.- thanks Nina!

~Marching Along~

Goodness- March already upon us! 

Today is my mother's birthday (Happy Birthday, Mom!)- the first of six March birthdays for our family. Yes, March is a busy month around here.

This is her present and I was so pleased with how the wrapping turned out that I thought I'd share it with you. :) 
(oops! There's the timer for the oven- let me dash off a moment! Okay, I'm back- had some baking to take care of- more on that in a bit) 
Isn't the little clip-on birdy cute? I think he makes the gift!

And so, March is here and where did February go? Well . . .

part of it was spent with both boys sick and me fighting off their germs. The Younger missed three days of school in a row . . . and after three days I was missing a bit of my sanity if you know what I mean.

Yup- cute, but oh-so cranky. Though, aren't we all when we're not feeling well?

Below is what is left of another of February's events: a friend's bridal shower. That lovely bouquet is one of the five we had festooning the party. I was lucky enough to get to take this one home with me. Everything turned out so beautifully- from the food and drinks to the decorations and games- if only there had been time to take pictures!

I also got a little crafting in last month- the kind that's just for me (funny how infrequently that happens). Below is the little entry way to our basement right off the kitchen. I set up a little wintry vignette at the beginning of the month . . .

and I made these simple wall hangings from materials I had lying around.

The borders are chalkboard paint which allows me to change the quotes bordering the images . . . though, I haven't changed a thing yet. It was especially fun to find fitting quotes that would fit the parameters of the hanging. The two I settled on are:

"In seed-time learn; in harvest teach; in winter enjoy" 
- William Blake

and . . .

In a way Winter is the real Spring, the time when the inner things happen, the resurgence of nature.
- O'Brian

And speaking of Spring . . . I actually got out in the garden last week! We had a gorgeous sunny day and I took advantage for some cutting back and clearing. You can see one tiny spot of the garden is all ready for Spring . . . and the rest will have to wait as we've had lots of rain and cold cold temperatures since. 'In like a lion' you know.

The most exciting part of visiting the garden had to be the tulips pushing their way through the mud. I planted these last Fall and it looks like they actually made it! I found only one dug up and fallen pray to some pesky squirrel. The rest are getting ready for their April display!

So- you may remember I had to run off to the kitchen at the beginning of this post . . . 

And here is the reason why . . . Lemon Squares!
These particular bits of yumminess come from my childhood days . . . my mother used to have Tupperware and Avon parties and these are what she would make. Lucy Lemon Squares. (the 'Lucy' part comes from them being a part of a 'Peanuts' cookbook) I don't think she could've ever made these often enough.

In my mind these are the cream of the crop when it comes to lemon bars . . . incredible shortbread-like crust, zesty lemon filling that isn't too over-powering and a dusting of powder sugar to make it that much better.

So if you are so inclined as to welcome March with some lemon-y goodness, here is the recipe:

~Lucy Lemon Squares~

1 cup flour

1/2 cup butter

1/4 cup powder sugar

Sift flour and sugar into bowl. With fingers mix in butter (I am lazy and just use the mixer and add the butter in little bits until it all comes together)

Spread and flatten dough into greased 8x8 inch pan. 

Bake at 350 for 30 min.

Meanwhile . . . beat together:

2 eggs

1 cup granulated sugar

1/2 tsp. baking powder

2 1/2 tablespoons lemon juice (about 1 lemon)

dash of salt

Pour over baked crust and bake at 350 another 20 mins or so.

Sift powder sugar over top and let it cool- slice into squares and enjoy!

Cheers!

~The Pinks and Greens of My Week~

Another week gone by. Shockingly fast, too! It seems the better I get, the more that pops up to take care of! There's been school stuff with the boys, much needed house cleaning and care (you can imagine the state of my home after 3 months of illness!),
appointments, paperwork type things that have been put off and some unexpected emotional family stuff (but that's for another post). 
Ironically, as I took a look at the photos I managed to squeeze in this week, I noticed an unintended theme: pink and green

So with out further ado, here is my week in Pinks and Greens.

Among the biggest things taking oodles of time this week has been the making of twenty bridal shower invitations and corresponding bachlorette invites as well. The bride's colors are mint green and rose. Pretty, don't you think? 

Truly, it's almost funny how it goes- you can be asked to take on a project, look at your calendar and see that you should have reasonable time to do it, accept said project and then in a blink of an eye, life explodes and all that empty calendar space gets eaten up along with other things that take a toll. Or at least, that seems to be my life. Anyone else?

I've enjoyed designing and making these . . . but I admit I have an even greater joy in the fact that they're finally done!

And speaking of joy, these gorgeous pink lilies from The Husband have been bringing me tons of happiness this week! Not only that, but we have had a good deal of sunshine and I have absolutely LOVED seeing it shining through the vase onto the table . . .

Happy, happy, happy . . .See?! Isn't it just lovely? I walk through the dining room and I'm constantly stunned with the beauty and the fresh smell of spring. Heavenly!!
This shot I took yesterday (Friday) in an effort to capture the light as well as my new thrift store treasures- a set of four rose painted dessert plates for only $3!

I'm in love! :)

Also this week, I had to do some baking- it's my latest way of counteracting stress- and if this past week has been anything (aside from pink and green,) then stressful is the word. 

So, a new recipe was tried and triumphantly received by all.

It's a nice bread, not too sweet and beyond heavenly with the cream cheese spread. A bit crumbly to be sure, but very good non the less.

And yes, perfect served on a pink and green flowered plate. :)

Here's the recipe from the Totally Teatime Cookbook. Enjoy!!

Chocolate Tea Bread with Vanilla Cream Cheese

1 3/4 cups four (it calls for all purpose, but I used whole wheat)

1 tbsp baking powder

1 tsp baking soda

6 tbsp butter, softened

3/4 cup sugar

2 eggs

1/2 cocoa

1 cup buttermilk

3/4 cup walnuts, roughly chopped (I used pecans instead)

Preheat oven to 350. Lightly grease a loaf pan.

Combine flour, baking powder and soda in bowl. Mix with fork.

In another bowl, cream butter and sugar with electric mixer. Add eggs and vanilla and beat until smooth. Sprinkle in cocoa and beat until smooth; then pour in buttermilk and mix. Add flour mixture and lightly beat until flour disappears. Lightly beat in nuts then spoon batter into loaf pan.

Smooth top and bake one hour or until knife comes out clean when inserted. (Don't fret about cracked top of bread) Let cool in pan on rack, then invert and cool on rack. Serve with Vanilla Cream Cheese.

Vanilla Cream Cheese

3oz cream cheese, softened

1 tsp vanilla

2 tbsp powdered sugar

Beat ingredients together until combined and transfer to serving crock.

( fyi: this only makes 1/2 a cup and we ran out half way through the loaf. I plan on doubling the recipe next time )

~I hope you have a lovely weekend~

Cheers!

(and if you try the tea bread, let me know what you think!)

~September Random and a Recipe~

Ah, September . . . these acorns signify what is yet to come.

Like so many families we have been up to our eye-balls in back-to-school preparations. And unlike so many families, there has been the added trauma adventure of transitioning from homeschooled elementary school to public middle school for my baby. Two years ago it was the Oldest and now I find myself no longer teaching and no longer with a Younger around as well.

The Husband summed it up well when I stepped out of the shower Wednesday morning to find this phone message: "So, are you dancing around the house or balled up in a corner crying your eyes out?" . . . I responded as any sensible woman would with,"both".

 So adjustments are being made but for the most part, 

I. am. ecstatic.

For the first time in 14 years I have the days to myself. I find myself gaping at the amount I can manage to fit into six hours without the countless interruptions of two young males. That 'to-do' list I've had to put off for 14 years? I'm finally pulling it out!

So here are the two middle schoolers on their first day.

 My eighth-grader looking like the cocky almost 14-year old he is . . .

and my sweet sixth grader still untainted from the throes of middle school (though I know that's not gonna last long).

 So, yes, the last couple of weeks have been full, but there have been some moments for the sweet little things that make life so grand. Like scone baking . . .

And playing with my food . . .

Cat adoring . . .

 and admiring sunflowers from a dear friend . . .

 Some painting . . .

And some blackberry jam making.

And speaking of blackberries, I have the promised blackberry cobbler recipe to share!

There it is in all it's glory, cooling on the stove.

And this was taken part-way in . . . another minute and there would have been nothing but crumbs.

Blackberry Cobbler
-from the Mary Engelbreit Sweet Treat Dessert Cookbook-

For biscuit topping you need:

1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter cut into pieces
3/4 heavy cream

For blackberry filling you need:

4 cups fresh or frozen blackberries
1/2 cup sugar
1 1/2 tbsp flour
1/8 tsp ground allspice

1. Preheat oven to 375

2. Make topping: in a large bowl toss together first 4 ingredients- then you fingers to crumble in the butter until the mixture resembles coarse crumbs (I always use the mixer to do this and it works great- I'm lazy and don't want my hands dirty)

3. Add cream to crumbs, tossing with a fork until soft batter forms. Set aside.

4. Make filling: in a large bowl toss all the filling ingredients together and then spoon into an ungreased 13x9 inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (don't worry, it will spread as it cooks and cover it all)

5. Bake cobbler for 45 mins. or until the top is golden brown and filling is bubbling. Let it cool before serving, but not too long because it is SO good still warm and all that waiting should be rewarded! 
Enjoy~

Cheers!

~This Week's Blues~

Blue #1:

Okay, they aren't technically blue, but I was feeling blue (read: too hot, achy, grumpy, pmsy, depressed, generally unpleasant to be around) earlier this week and the Husband brought an offering

to appease the beast. 

He also bought himself a 22oz beer- go figure.

Blue #2:

And these are truly blue . . . two new (to me) vintage thrift store plates for the kitchen plate rack. Love blue and white. Love the flowers. Love vintage. Love that they were 50 cents a piece!
Did I mention I loved them?

Blue #3:

Well, yes- the Oldest does appear a bit blue here, but the real blue we're talking is blueberry . . . as in Blueberry Yogurt Cake. I've been meaning to try this recipe for years now, and yesterday he and I gave it a try.

There was lots of chopping . . .

and bowl licking . . .

spreading . . .

sprinkling . . .

and waiting to be baked through.

And it was worth the wait!

The Husband raved over this one . . . and considering baked goods aren't his thing (he would happily survive on a beer-only diet) that says a lot about this little cake.
I think it's great because with the blueberries, walnuts and yogurt I can convince myself it's health food.

Oh, and it's also perfect with coffee . . . if it lasts long enough to make a pot.

~Blueberry Yogurt Cake~
(from July 2006 Sunset magazine)

1/2 cup plus 2 tblsp butter
1/2 cup sugar
2 lg eggs
1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/4 tsp each baking soda and salt
1/2 cup plain low fat yogurt
1 cup blueberries
1/2 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts

1. Preheat oven to 350. In a large bowl, cram 1/2 cup butter with the sugar until light and fluffy. Beat in eggs and vanilla.

2. In medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt, and mix; gently stir in blueberries.

3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half cake batter into a buttered and floured 8 inch pan. Sprinkle half the brown sugar mixture and top with remaining batter.

4. Combine the remaining brown sugar mixture with 2 tblsp butter (crumble with fingers) and then sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean- about 45 minutes.

Cheers!