Gardening & baking










If you are not into gardening or baking this post is not for you... :)

Summers it seems is just a busy as the rest of the year. We have been trying to keep the boys busy with activities, chores and yard work which makes Chris and I even busier. I had a rare minute this morning to tend to the garden, which is doing really well. I snapped a few pictures of the many fruits and vegetables that will be coming on soon enough. I am really pleased with our garden and and happy to once again have a place to plant and dig. It looks like our new fruit tress will produce 3 pears and around 10 apples if all mature without issues. The blackberry starts do have berries that are ripening. It look like we may need to wait another year for our first glimpse of raspberries, grapes and strawberries but the plants seem healthy. Last week I harvested all four broccoli plants, without any bugs. Yum. We also had out first onion and garlic. See if you can spot my little helper who is always at my side. Nicholas love to garden too, he love to pick all of my green tomatoes. Not sure how to stop this darling little pest...


We also picked our first Zucchini. This morning I promptly made 4 loaves of Zucchini and an altered Banana & Zucchini bread. Apparently both breads freeze well. The house smells amazing. Good start to a Sunday.

Banana Zucchini Bread recipe

Zucchini Bread recipe

Happy Birthday Mom!

Mom & family

Isaac (1 week shy of 6 months)

Grandma Great & Nicholas

Ben & Logan


I am week late in posting pictures from Mom's birthday party last week. We had a great time visiting with cousins, Grandma Great, Aunt Julie and the rest of the family. It's always a good time when everyone gets together. We don't do it nearly often enough.

Mom made her own birthday blackberry dumpling cobbler (a Mahgnon recipe) and everyone gobbled it up. I grabbed the recipe to try it when I eventually get a blackberry crop.

Mom enjoyed a few presents and the grand kids were happy to watch her open them We love you MOM! Happy Birthday.

BLACKBERRY - COCONUT MUFFINS

So many blackberries that everyday it seems we need to try something new. I altered this recipe I found here to add coconut.

BLACKBERRY - COCONUT MUFFINS
1/2 c. shredded coconut
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half

Directions
1. Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)

2. Whisk together the flour, baking powder and salt in a large bowl.

3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Serve as soon as possible, preferably within a few hours of baking.

Morning berry





Went out this morning to pick a few berries. Stellar crop this year. They are so pretty and yummy. Last week I made a berry cobbler, today I'll try something new, coffee cake.

Blackberry Sour Cream Coffee Cake

1/3 cup butter, softened
3/4 cup sugar
2 eggs, room temperature
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1 cup fresh Blackberries

Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.

In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.

In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.

Pour the batter into the prepared pan and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.

Makes 1 cake.