We're off to the beach this week! My Mother's Day gift...can't beat that! Our first family vacation together with our baby girl! I'm dying to know what she thinks of the sand!
In addition to R&R, sun, and fun, I'm hoping to get some reading done (yeah, right). These are books that will be tagging along (all which are half-reads at this point):
A Thousand Splendid Suns
Whole Child /Whole Parent
Color of Water
What to Expect the First Year
And this is also coming with us:
Paul Deen's Granite Steps Country Blueberry Coffee Cake (IT'S OUT-OF-THIS-WORLD, SLAP-YER-SELF GOOD!) I plan to make ahead so the we can enjoy once we're there! However, it's best served warm.
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.