Cuppa Buttercups - Power Poppy

I am not even going to make excuses for not posting in a while because it won't change anything.  But rest assured I have been making a LOT of cards and doing a little baking and with fall around the corner the baking and cooking will increase.  I am so ready for fall!   So I am pushing myself to get back on track.  :) And I have some fun things to share that you will hopefully enjoy. So stay tuned!

I have been working hard this summer to try new things and get out of my comfort zone. I continue to work on my "coloring" -whether it be markers, pencils or watercolor - I want to enjoy it more and worry about how perfect it isn't less!  I plan to carve out more time to practice.

I love this buttercup design from Power Poppy. This was a digi image that I  printed on Paper Temptress cryogen card stock that has a lovely sparkle and handles markers so well.

This actually started as a challenge for Power Poppy - to use circles in the design. But I finished it way after the challenge was over. No surprise there!   I am  however glad I did it because it helped me think more creatively and I want to challenge myself more.  I like how easy it was to make the simple coloring have a dotted pattern, and then the glossy accents gave it a nice shimmer.

This shows the dimension created with foam tape and the great cutting job performed

by the Silver Bullet Platinum.

Glittered markers were used to add sparkle to the center of the flowers.  And the sequins added that final touch of interest.  

I love the final result and hope my friend did too!

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Lemon Blueberry Overnight Breakfast Cake

I was a little hesitant to try this recipe because I was not at all sure this would bake up well - but it was a nice surprise.  I love that I could get it all ready the night before and simply place it in the oven in the morning and have a delicious breakfast treat.  I liked it best served warm out of the oven and it reheats beautifully.  I hope you try it and enjoy it as much as I did.

LEMON BLUEBERRY OVERNIGHT BREAKFAST CAKE

adapted from The Kitchen Magpie

2 1/2 c. flour or white/whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. organic cane sugar
1/4 t. salt
2 eggs, room temp and well beaten
1 c. buttermilk
1/2 c. lemon juice, freshly squeezed
zest of 1 lemon
1/2 c. melted butter
1 t. vanilla bean paste or vanilla extract
1/2 t. Fiori Di Sicilia (optional - from King Arthur flour - adds an added citrus flavor layer)
2 c. blueberries

Grease a 9x13" baking pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
Add in the beaten eggs, buttermilk, lemon juice, lemon zest, butter,vanilla paste or extract and the citrus extract (optional).  Beat with a mixer until blended.
Gently fold in the blueberries with a rubber spatula.
.
Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the pan and place on the counter while the oven is warming. 
Preheat the oven to 350 °F.  Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. 
Remove and serve while warm!  (it is good cold, but it is exceptionally good warm!)  

Just look at those blueberries bursting with flavor - don't they make your mouth water??

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