Today is the day baby sister came into the world. What a glorious day! She is by far the best gift my parents ever gave me. Can't wait to celebrate tomorrow! xoxo
In other news...thank you SO much for all the hair color feedback! After all your sweet comments, I'm am definitely making an appointment to get blond-ified next week :)
And just for good measure, here is a recipe for a DELISH blueberry crumb cake I made for Easter brunch! It's very moist and delightful. Courtesy of Martha Stewart Everyday Food. Confession: mine looks nothing like the image but it tasty nonetheless.
- FOR THE STREUSEL TOPPING
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- FOR THE CAKE
- 4 tablespoons unsalted butter, softened, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled) , plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 3/4 cup granulated sugar
- 1 large egg
- 2/3 cup low-fat buttermilk, well shaken
- 1 1/2 cups blueberries
- Confectioners' sugar, for dusting
- Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
- Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
- Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners' sugar before cutting into squares.