Recipe

Although my final product looked nothing close to this...

The process looked like this...and it was DELICIOUS!

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9×5 loaf

SOURCE

Marketing?

Really?  What are these people trying to sell?

Matt and I were shopping the other day and I saw this and made the comment that whatever is coming out of that machine, looked disgusting...

Apparently it's an ice cream maker that appears to be producing mashed potatoes?

Travel Monday

After booking our flights to Europe last night...

Matt   "We're going to Russia?"

Me     "Yeah, St. Petersburg...you'll recognize this..."

Matt     "I thought that was in India"

Me      (Laughing Hysterically)

Matt    "Oh, nevermind...that's Disneyworld"

New Years

Here are some of my favorite pictures from New Years.  Most taken by Matt with his new camera!

Christmas in Pictures

Here are some of my favorites taken over Christmas...

Overwhelmed and Thankful

You know what is slightly overwhelming?

Knowing that alllll of this stuff has to get put away...

And that allll of this laundry has to get done...
(doesn't look like much, but both of those suitcases are filled with dirty clothes)

You want to know what made yesterday amazing?

I worked till 6pm and came home to a nice cooked dinner, Christmas Tree and Ornaments down and put away (in a neat new ornament organizer)

and all of the laundry was done, folded and ready to be put away!

Clearly my husband is a man after my heart!  Thanks Matt so much!!!!

Snow!

Now it actually feels like winter!

Here is a quick shot from our drive back to WV yesterday.

And although it had stopped snowing last night when we went to bed, we woke up to another blizzard this morning!