“Maybe the journey isn’t so much about becoming anything. Maybe it’s about unbecoming everything that isn’t really you, so you can be who you were meant to be in the first place.”-summersaldana
This past week I’ve been taking in the beauty of nature…
The seasons are filled with messages and gifts to touch the soul of the seeker. I’ve been a seeker of rest this week.😉
I enjoyed many walks on the beach…and pondered about how in Winter…while sometimes waiting for the cold & darkness to pass I often dismiss the silence and solitude, and the opportunity to push back the cold and dark in the warmth and light found in the company of family and friends.
Or during the summer while planning for vacations…it’s easy to miss the opportunity of the season by not going barefoot… or really savoring ice cream…
by the time autumn returns…I realize the noticeably shorter days and change around me…
So for now…and while it is still Spring…I’m going to make sure that I take time to rest…smell the flowers…breathe in the ocean air…listen to the birds…and best of all by spending time with family and friends. moments gone to soon.
I have a delicious dessert recipe to share with you today…so go grab your apron!
LEMON BLUEBERRY POKE CAKE
For the cake and filling
Cooking spray, for the pan.
One box vanilla cake mix, plus ingredients called for on box. 2 1/2 cups blueberries, juice of 1/2 lemon, 1 tablespoon granulated sugar, 1/2 cup whipped topping.
For the frosting and topping
One cup butter, softened
2 (8 ounce) blocks cream cheese, softened
zest of one lemon
one teaspoon pure vanilla extract
blueberries, for garnish
Preheat oven to 350°. Line a 9” x 13” pan with parchment paper and grease with cooking spray. Bake cake according to package directions. Let cool completely.
Make blueberry sauce: in a small sauce pan over medium heat, combine blueberries, lemon juice, and sugar.
Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
Let cool for 15 minutes, then fold in whipped topping.
Make frosting: in a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and be until smooth and fluffy.
Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.
Loving your GARDENY apron !!!!! I forgot to share my new Easter apron with you….oh well, until next year!!!!
I really enjoyed the quote you used and the very soulful reflection of savoring the moments.