Easy Crusty Bread

 Do you love home made bread? How about an easy recipe that bakes up crusty on the outside and moist and delicious on the inside? I was amazed at how easy this bread makes up. AND no kneading.

 I just wanted to share the pictures of how beautifully the bread looks. Try different ingredients. We have had cheese and rosemary, Calamari Olive, and Garlic breads. Each one has been delicious. If you love fresh home made bread, I know you will love this one.  

Here is the link for the recipe.

Crusty bread

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Every Time a Bell Rings

 

Every Time a Bell Rings is a series of essays about the background of the movie It's a Wonderful Life.

Even though it was not what I was expecting, the subjects were interesting in bringing the movie, actors, and the director into focus of the era. A lot of behind the scenes information which are credited to director Frank Capra. 

It's A wonderful Life is simply a Christmas tradition since being under public domain. Although it is 80 years old, it is still a holiday classic. Well researched by Emily St. James and Lauren Theisen.

 I received a complimentary ebook copy from the publisher, through NetGalley. Opinions expressed in this review are completely my own.

Sunset

 

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Cool blues

  Soft cool blues and pretty Hydrangeas.

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USA

 

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Blueberry Lemon Cake

I've always loved blueberries. And when they are in season, they are the best. So recently I made this cake and we all loved it.

Original Author: Natasha of NatashasKitchen.com

Servings: 10 people (9" blueberry cake)

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream (8oz)
• 1/2 cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour*
• 2 tsp baking powder
• 1 medium lemon zest and juice, divided
• 1/2 Tbsp corn starch
• 16 oz fresh blueberries **
• Powdered sugar to dust the top optional

Instructions

Prep:

1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Blueberry Lemon Cake:

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Recipe Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.

Enjoy!

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Break in the clouds

 

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