I had seen this recipe a few weeks back on the lovely blog of The Mexicali Rose and I had been dying to make it! And let me just tell you it is everything I wanted it to be and more. And really, who doesn't love blueberries and lemon! Can't wait to make this for a coffee date with friends, or just because (it's that good)!
what you need: 1 stick unsalted butter, plus more for pan 2 cups all-purpose flour
1 1/2 cups of sugar
1 tablespoon finely grated lemon zest1/2 cup plus 2 tablespoons of fresh lemon juice from 4 lemons 3/4 cup of heavy cream 1 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 6 ounces blueberries what to do: 1. preheat oven to 350. Butter a 5-by-9 loaf pan (that's what i used, but i'm sure you can use another type of pan as well, although baking time may vary.) 2. combine heavy cream, 2 tablespoons of lemon juice, and vanilla extract in a bowl. whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl. 3. beat butter, lemon zest, and 1 cup sugar with a mixer on medium speed until it's all pale and fluffy. then reduce speed to low and add your eggs. 1 at a time, beating well after you add each. beat in flower mixture in three additions, switching to cream mixture, beginning and ending with flour( so, flour, cream, flour, cream, flour). you then gently fold in the blueberries using a spatula. 5. pour batter into your pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. 6. combine 1/2 cup sugar and 1/2 cup of lemon juice 7. transfer pan to a wire rack and brush the top of the cake with lemon syrup. let it stand for 15 minutes, turn out cake from pan, and brush all over with remaining syrup. then let it cool completely on wire rack.
I don't think I have mentioned how in love i am with this magazine! If you haven't checked it out you should, right now! Here is the trailer for issue 4. Checking my mailbox everyday!
I have several Blogs that I check out regularly that just speak to me, Design Crush is one of them. Here and there she posts quotes and I always seem to stumble upon them at the perfect time, like a voice from beyond telling me what I need to hear at the perfect moment. Last night as I laid sleepless for hours on my ipad catching up on blogs I ran across these. Jut had to share!
Just doing my bit to spread awareness for this common, but little understood condition. Thousands around the world are affected by chronic bitchface, with sufferers having to endure being told to “SMILE” and “cheer up” by well meaning, but irritating strangers. There is no known cure.
I've seen this every where lately and it totally cracks me up cause I have one of thoses faces! Check out Kris Atomic's Etsy page here...
Saw this ring on a girl while out and about a few weeks ago and fell in love! I have to have one of my own! Here are a few options.... Of course I like the most expensive one.
I keep having these moment every day for the past week where you can just feel fall looming in the air. Even thought in some ways I feel like summer hasn't even hit us here yet in California I know we are in those fleeting weeks of summer where fall is right around the corner and I'm stuck in this place between enjoying summer and getting so excited for the fall. So I've made a list of the things I still have/want to do before I break out the boots and the scarves and start embracing my favorite time of year.
1. Work on my tan a bit more. I love that summer skin! Wish it could last all year!
2. Make another batch of Dilly Beans , a batch of strawberry jam, preserved lemons and pickels
3. Have a picnic.
4. Take Penny to the dog beach.
5. Have as many bbq/ pool days as I can.
6. Watch the last of the summer sunsets on the beach.
7. Enjoy all of my summer beers before the fall collections hit
8. Make my favorite berry crisp.
9.Go to the Sawdust festival before it ends
10.Wear the heck out of my white linen before I put it away till next summer
What is on your list of things to do before summer ends?
A birthday party, 10 year reunion, relaxing mornings, late night corn dogs with friends, afternoon walks on the island, and chocolate covered blueberries. Hope you had a wonderful weekend, we sure did!
I cherish my family so much! This has been quite the year for us all, so to be together and laugh, love and have the best time was just what all of us needed! We had such a busy long weekend and it was awesome! We spent their first full day in Huntington Beach cruising around and shopping, got a tour of Brad's work and the boys got hooked up with swag, that night we ate at Joe's Crab Shack and then had adult time on the roof top of our friends bar and laughed until we cried, love you Kev! The next day we got up early and spent the day at the beach. Swimming in the ocean, collecting shells, eating ice cream, and then finishing the day with pizza and beer. We spent almost every night in the pool or the jacuzzi relaxing from the busy days. Knott's Berry Farm all day on Sunday which as always was an exhausting blast. Monday and Tuesday we spent time at the pool, went shopping, and had delicious bbq dinners at night. It was wonderful! They all left on tuesday night and my heart broke to have them go. I love having a house full of craziness! 6 people in my small apartment, laughing, loud music, spills and crumbs, never enough towels, late nights drinking on the patio, and waking up to morning coffee talk with my sister while all the boys slept in! What a perfect way to spend the last weeks of summer! Love you 4 so much and can't wait till November!
Where did this month go? We have been so busy burning the candle at both ends. Such great times but my laundry has pilled high, my mailbox is full and I could sure go for a nap. Looking forward to a day of catch up, till then I leave you with a cute picture, a song to get you going and a delicious recipe. Happy Monday to you all!
Combine the flour, cornstarch and salt in a food processor. Pulse to combine. Cut the cold butter into rough ½” cubes. Scatter on top of the flour and pulse just a couple of times to evenly disperse the butter. In a small bowl, stir together the egg, vinegar and water. While streaming the liquids in pulse the machine. The dough will appear very crumbly. Once the liquid has been incorporated squeeze the mixture in your hands and if it holds together you are set. If not, sprinkle with a few more drops of water and pulse a couple more times.
Dump out the dough and form into a rough disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Tequila Peaches
1 ½ tablespoons tequila (I used Hornitos)
1 tablespoon fresh lime juice
½ teaspoon lime zest
1 tablespoon cornstarch
2 large peaches, ripe and fragrant
2 tablespoons sugar
1 tablespoon heavy cream
Combine the tequila, lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin. In a medium bowl add the peaches and the juice/cornstarch mixture. Using your hands, toss to combine.
Pre-heat the oven to 385* You want to start with a nice hot oven to make sure your butter in the dough, quickly comes to a boil creating steam that puffs up the dough – this is the magic of flakes. Hot oven plus cold butter equals beautiful flakes.
Once the dough has chilled roll out to your desired size. Don’t worry about being neat, in my opinion pies are best when they are rustic and rough. Roll out the dough to ¼” thickness. Place the dough on a parchment lined sheet tray so you don’t have to awkwardly transfer the galette once assembled (can you tell I’m speaking from experience here?) Arrange the peaches or simply dump them in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit. Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Scatter the zest on top of that. Chill the galette in the freezer for 15 minutes before baking.
Bake for 45 minutes to 1 hour. If the crust starts to color too quickly before the juices have begun to boil then simply turn the oven down to 350*. You will be able to tell your pie is done with the crust is a deep golden color and the juices have bubbled and look thicker than boiling water and more like bubbling jam.
Remove from the oven and let sit for at least two hours before enjoying.
We had the best Sunday Funday ever with our friends this weekend! It was a jam packed day of events. Breakfast, Wild Rivers, cocktails, the Orange County Fair, Huey Lewis and the News concert at Pacific Amphitheater, more cocktails, and so much horribly delicious fair food! It was one of those days that will go down in the books! Here are just a few pictures from the fair. We had an old school underwater camera for Wild Rivers and oh I can't wait to see how those turned out (we really take the instant gratification of digital cameras for granted)! Hope you all had a wonderful summer weekend!
