It’s almost Canada Day. And I had ALL These plans to do lots of Canada Day crafts but I’ve just been so busy with photography lately and regular life that I just haven’t gotten around to it yet! But today I’m sharing a SUPER simple one. All you need is some heavy cardboard X’s and O’s. I got mine and my paint from Michaels. They are the Michael’s Reflections brand. And they worked perfect!
I did stripes for Os and polka dots for Xs. Easy peasy. Craft paint and 10 minutes.
Then to make the bars I just spray painted four sticks white.
Perfect outdoor game to play on Canada Day.
Lots of Canadian fun!
More Canada Day Posts:
I love Lemon. I’m totally a big fan. And I love pound cake. So together – heavenly!! I’ve been making this recipe for years! I first found it in the first few years of our marriage and I’ve been making it ever since. It’s just a great all around easy cake. A pound cake is a kind cake that has been around forever! It is defined as a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. Not all pound cakes nowadays stick to the formula.
I’ve made this cake so many times as it’s one of my very favorites. It’s lovely all on it’s own. Or it’s lovely in a great trifle. Or it’s great with some fresh fruit and whipped cream on the side. The last time I made it I doubled it and my kids ate a loaf and a half when they first got home from school. And I had to stop them from eating more!
For the Cake:
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
For the Glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Recipe found at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html?oc=linkback
The Barefoot Contessa has been one of my favorite recipe sources for a long time! I love love love her stuff! I collect her cookbooks. I’m just missing one!
If you like lemon at ALL, I promise you’ll love it!
More posts like this:
I love a good muffin. I think they can be healthy but still tasty. And they are perfect for breakfast on the go, with or without a smoothie. They can be made a head and frozen. And they are great for after school snacks or even as an addition into the lunch box. All around great!
I have tried a LOT of muffin recipes. I’m constantly trying them out to see which one I like best. And I can say i LOVE This one. I found it from the great Bon Appetit Facebook page. They share a lot of really great recipes. I love following them on Facebook!
Norah was my little helper in adding in the blueberries.
Bon Appetit's Best Blueberry Muffins
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- ½ teaspoon freshly grated nutmeg
- 2 cups fresh blueberries, divided
- 2 large eggs plus 2 large egg yolks, beaten to blend
- 1½ cups plain whole-milk yogurt
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons raw sugar
- Preheat oven to 425°. Lightly coat cups of a standard 12-cup muffin pan with nonstick spray. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl to combine. Add 1½ cups blueberries and gently stir until evenly distributed.
- Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds. Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix).
- Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere (you should have 4–5 berries per muffin). Sprinkle with raw sugar.
- Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.
So helpful right?! 🙂
So so yummy, with just the perfect amount of sweetness.
More posts like this:
A few weeks ago we celebrated my little sister’s birthday. She passed away in the year 2000 but I like to have a cake and talk about her so that my kids grow up knowing about her and that I miss and love her. This year I made this cake.
It has three layers of citrusy poppyseed cake with a lemony filling in the middle. The recipe comes from the awesome Cake cookbook from Martha Stewart.
You pour a thin poppyseed icing on top of the layered cake.
I added a little lemon zest on top.
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3 3/4 cups all-purpose flour, plus more for pans
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 1/2 cups granulated sugar
- 7 large eggs, lightly beaten, room temperature Eggs Large White
- 1 1/2 teaspoons pure vanilla extract
- 1 cup milk, room temperature Milk
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lime zest
- 1/3 cup poppy seeds, plus more for sprinkling
- Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
- Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
- Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
- Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
- Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
- To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.
It was a good Sunday to talk about Kelly and how we find peace and comfort in the Plan of Salvation and eternal families. And we had cake. Win-Win.
More posts like this:
Just a simple printable to share today. It’s 8×10 so you can print it and put it in a picture or print it off smaller and slip it into a Project Life spot. Or use it as the front of a card. Whatever floats your boat. It’s one of my new favorite quotes. I love love love it.
I’d love it if you’d link back to me if you share. 🙂
More posts like this: