Saturday, September 3, 2011


So I thought I would start out this whole blog binge with something easy and quite tasty... if I do say so myself. B had last weekend off (YAY) and since summer is quickly coming to a close we decided to visit one of our favorite  spots

There were wonderful blueberries everywhere and since they were pretty budget friendly (3 for only $5) we ended up with a very blue fridge. So I decided to research some recipes and found this one here. It turned out really well and it was half gone by sundown (mind you I made it around 4 p.m.).


For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg - Newlywed kitchen, thus no nutmeg & more cinnamon
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream - I used low-fat plain yogurt instead
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar for sprinkling


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
Enjoy! XO M

Friday, September 2, 2011


When I decided to write a blog I was hoping to share the quirks of our everyday newlywed life. One of my favorite things about reading what other bloggers have to say, is the complex normality of life. It's like a sneak peek into the lives of others. A cure all for the thought that we all have had (don't lie, you are creepy like me) while driving... "where are is that person headed? who are they? what is their life like? are they happy or are they sad? oops I wasn't focused and cut them off... are they angry?"

But I have found that...

A busy life = lots to say = empty blog. 

So my goal (big step for me... B is usually the one with the typed out 'to do' list of life's hurdles) is to catch up on this blog. Here is a very minimalist sneak peek into my life the past month. 

Jackson Hole - Vacation

Mother's Stroke

Home Search

Career Direction/ Crash Course

Wedding Websites