Hello and happy Monday! I know I've been a bit MIA on the blog lately - I blame it on lack of material, and trying to enjoy the beautiful Spring weather we are finally having. However, I'm back with some great posts this week and I hope at least some of you are still around!
I had a great weekend in Pennsylvania with my family and friends. On Saturday night, my mom, my sister, my friend Molly, her mom, and I saw an amazing musical at our local community theatre called Next to Normal. Chris and I saw this show on Broadway a few years ago, and I was excited to see it again. This production of it was outstanding. The singing was incredible, and I was extremely impressed with the caliber of the production. It's a real emotional tearjerker, but definitely worth seeing and truly an incredible show.
That night, I met my sister's new Foster Dog. My sister fosters stray Yorkie Terriers until she can find a suitable home for them. This week she got Chief, a 12-13 year old dog who is just the sweetest little cuddle-muffin you will EVER meet. If anyone is in the market for a sweet, cuddly, older dog, please let me know so I can send you information on this little guy.
Yesterday, I enjoyed celebrating Mother's Day with my parents. I woke up and got started right away on a pinterest find I've been meaning to make for some time. This Buttermilk-Blueberry Breakfast Cake from Alexandra Cooks was like eating amazing blueberry pancakes in cake form. It wasn't too sweet, making it the perfect complement to our scrambled eggs and fruit salad.
Buttermilk-Blueberry Breakfast Cake
From Alexandra Cooks
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
I hope you all had as great (and delicious) a Mother's day as I did! And Happy Mother's Day to my mom and mother-in-law!
Boston Science March.
2 hours ago