The weekend was busy! My best friend was in with her family this weekend. I forget what it’s like having a kiddo who naps twice a day! Yet, we packed it in! And with a good sleeper on their hands coupled with them being a time zone behind us, bedtime was midnight. As in, 2 hours past my typical turn down time. But you know how it goes when guests are in town – you want to soak up every moment and the time flies!
In addition to our combined family fun, she and I snuck away to the pool for a bit. Coronas in the pool without kids? Midwest mama heaven!
We ordered in Thai food on Saturday, ate PB&J on the boat on Sunday, and by Sunday evening, we were happy to clear out the fridge, getting creative with the must-go’s and what was on hand. Kristen is the friend I can always rely on to enjoy food with – we love it all and love getting creative in the kitchen.
There was plenty of recipe discussion over the weekend, too, including Chrissy Teigen’s Spicy Miso Spaghetti Carbonara. I had no idea this was such a thing. Sounds delicious! We also swapped a few quick and easy weeknight meal ideas – she is in a similar time crunchy with her family when it comes to getting dinner on the table.
When I came home from a quick hockey game last night, we had a nice glass of red Zinfandel alongside our salad and butter noodles. CLASSY LIKE THAT. While watching Family Feud, no less. Monday morning came too soon.
What we didn’t have this weekend was dessert! Kristen is not the dessert freak that I am, however she did make and enjoy the Crustless Blueberry Pie that went a little viral (well worth making!). And it wasn’t until editing the photos for this recipe that I realized how similar the 2 recipes are. Slightly different textures but a very similar concept: simple cake with fruit and a slightly crunchy top layer. Summer perfection!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar + 2 Tbsp for sprinkling
- 1 1/2 tsp vanilla extract
- 3 eggs
- 1/4 cup whole milk plain Greek yogurt
- 1/4 cup low-fat buttermilk
- 14 oz fresh strawberries, hulled and diced
- Preheat oven to 350 degrees F. Lightly mist a 9-inch springform pan with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, baking powder, and salt; set aside.
- Cream the butter and 1/2 cup sugar together in a stand mixer for 3-4 minutes, until light and fluffy, scraping down the sides of the bowl, as needed. Beat in the eggs, one at a time, as well as the vanilla.
- In a small bowl, whisk together the sour cream and buttermilk.
- Alternating each addition, add the flour mixture and buttermilk mixture, mixing until just combined.
- Fold in the berries and smooth into the prepared pan, spreading to the edges and smoothing the top. Sprinkle the surface of the cake with the remaining 2 tablespoons granulated sugar.
- Bake for 40-45 minutes, or until the cake is set in the middle and the top is golden and slightly crackled.
- After cooling, run a knife around the sides of the pan to loosen the cake before releasing the spring to cut and serve.
Recipe from The View from Great Island
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 10.3gCholesterol: 77mgSodium: 217mgCarbohydrates: 37.5gFiber: 1gSugar: 23.8gProtein: 4.4g
Lovin’ strawberries? Dig these recipes!
- Strawberry Pretzel Parfaits
- 3 Ingredient Strawberry Popsicles
- Strawberry Poppyseed Salad Dressing
- Easy Strawberry Chia Jam
Weekly Menu: August 23rd – August 27th
- Sunday: everything but the kitchen sink salads with butter noodles
- Monday: Salmon BLTs and corn on-the-cob
- Tuesday: steak and grilled vegetable medley
- Wednesday: pizza with friends
- Thursday: Instant Pot Spaghetti with steamed broccoli