Hi everybody! My name is Tanyia, from Surviving Motherhood. I want to thank Mandy for having me. I love her blog and all the inspiration she shares with us all! I am so excited to be here.
I wanted to share a few pictures of my girls and our blueberry picking trip with you, as well as a yummy recipe that I made with the blueberries. If you live in an area where picking your own fruit or interacting with nature is a common thing you should totally enjoy it! We recently moved to VA from FL and now we have a chance to do things like this that we never could in FL. It may sound silly, but it felt so great to pick the fruit, care for it, bake with it, eat it... to be a part of every step. It was great!
This is my 17 yr old. Thankfully, she enjoyed the picking and we had a great time, there was, of course, minimal tasting of the blueberries as well! They were so nice and sweet.
These are my two youngest, 12 and 9. See those funny smiles... they were saying, "It's hot!" "Are we done yet?" "There are too many bees!" and my favorite...from the older one, "I am an indoor pet, mommy, can we go?"
We made lots of yummy blueberry things with the TEN pounds we collected! Some of the recipes are found on my blog, Surviving Motherhood.
Here is one I have not shared yet, I hope you enjoy it, and thanks again for having me, stop by anytime!
Baked Blueberry French Toast
3 c milk
1 c maple syrup
2 tbsp cinnamon
1/4 tsp salt
zest of 1 lemon
2/3 loaf of Challah bread, torn into pieces
2 c blueberries (fresh or frozen are fine)
3 tbsp sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk eggs until scrambled. Add milk, syrup, 1tbsp of the cinnamon, salt, and lemon zest. Add bread pieces, stir until well coated. Fold in blueberries. Pour into a 9 x 13 inch baking dish.
Combine the extra tbsp of cinnamon to the 3tbsp of sugar and then sprinkle the cinnamon sugar mixture over the french toast bake.
Bake for approx 45 minutes, until set and golden. Serve warm, with additional syrup, it is great with some berry syrup as well.