Saturday I woke up feeling like a new person.  Since Dallan didn’t have to work over the weekend, he helped me out during Josephine’s nighttime feedings by changing her diapers, burping her and rocking her back to sleep.  Not only did he help me squeeze in 7 hours of sleep (3 here… 4 there…), but he woke up before me and whipped up breakfast for two.

For the second time this month, he concocted his own recipe from scratch and once again it was delicious.

INGREDIENTS

• 1.5 cups of fresh blueberries
• 1/2 cup water
• 1/2 cup sugar
• 1/2 teaspoon lemon zest (optional)

DIRECTIONS

In a medium pan, smash fresh blueberries and add sugar, water, and lemon zest.  Mix ingredients together.  Next, bring ingredients to a boil then reduce heat (to medium-low) and simmer for an additional 5 minutes.

Makes 6-8 servings.

Note: You can also make blueberry syrup by simmering maple syrup and blueberries on medium heat for about 5 minutes.

This past weekend, Dallan and I celebrated his birthday by eating delicious food.  We started the day out by eating Blueberry Scones with a Lemon Glaze.  For lunch/dinner we munched on Macaroni & Cheese (recipe to come) and roasted vegetables.  Then, we ended the day with a French Apple Tart and Vanilla Ice Cream.  I only feed my baby the best!

The blueberry scone recipe I used, was a Tyler Florence recipe.  Truth be told, I’m not a huge fan of citrus glazes (i.e. Orange Glazes on Cinnamon Rolls) but this glaze was great!  It paired well with the tartness of the blueberries.  If you make this recipe, do the glaze.

INGREDIENTS:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 1/4 cup heavy cream, plus more for brushing the scones
• 1 cup fresh blueberries
• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners’ sugar, sifted
• 1 tablespoon unsalted butter

DIRECTIONS:

This past weekend, some of us gals gathered at Deb’s house for a blog meeting.  As we sat around the table sipping on Diet Coke, munching Cheese-Its, and cackling (in the same annoying voice – after all, we are related) we discussed:

• Upcoming events we’d be attending and hosting
• Blog content we could cut back on or eliminate – $5 Sonic Gift card to the first person who can name one thing we’ve changed this week.
• New blogging titles. Keighley, congratulations on your new role as our August Phoenix-Area Meetup Chairperson.
• Et cetera, et cetera, et cetera…

One added bonus to meeting at Deb’s house (besides the sparkling pool), was the large homemade blueberry muffins she had baking in the oven.  Since this recipe was so delicious, we thought it would be a great recipe to feature on the blog this week.  Enjoy!

Ingredients:

• ½ cup (1 stick) butter
• 2 eggs
• 1-1/8 cup sugar
• 3 cups flour
• 3 tsp. baking powder
• ½ teaspoon salt
• Pinch of baking soda
• 1 cup milk
• 1 tsp. vanilla
• 1 ½ -2 cups fresh blueberries
• Sugar (as needed)

Directions:

Cream together the butter, eggs and sugar. Reserve 2 T. flour. In separate bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk.

Alternate adding the flour and milk mixture to the creamed butter and egg mixture. Place berries in a separate bowl, sprinkle with the reserved flour and turn gently with spoon until berries are lightly coated. Fold berries into batter. Fill well greased or paper lined muffin tins 2/3 full with batter and sprinkle tops with sugar.

Bake at 400 degrees for 15 to 20 minutes until golden brown. Makes approximately 18 muffins.