When bonding with your infant burns more calories than killing yourself with cardio #winning 

Walking with Grandma

I like walking with Grandma,
Her steps are short like mine. 
She doesn't say "Now hurry up!"
She always takes her time. 

I like to walk with Grandma,
Her eyes see things like mine do,
Wee pebbles bright, a funny cloud,
Half hidden drops of dew.

Most people have to hurry,
They do not stop to see. 
I'm glad that God made Grandma
Unrushed and young like me! 

The struggle is real y'all. Add in a 3 year old sibling and it's recipe for a very looooong 9 months…especially for your significant other !! 

"Mommy, I'm all yoga-d up for yoga!!" My little butisattva <3 

If your thighs touch, you're one step closer to being a mermaid. So who's the real winner here?! #mermaidstatus #imamermaid #arielobsessed 

Huckle Berry Buckle is a summertime staple at our house. A moist coffee cake, fresh blueberries off the bushes and a crunchy cinnamon sugar topping…it's sure to delight everyone's sweet tooth! This recipe has been passed down through the generations so it's had years of perfection in the making.

You will need:
9x9 square pan
1 large bowl (or Kitchen Aid)
Small bowl/soup bowl

Prep your square pan with cooking spray and set aside. Set your oven to 375F.

In your large bowl, combine:
1/4 cup butter SOFT (I either use butter out of a tub or if it's a stick, microwave for 10-12 seconds, 1 egg, and 1/2 cup milk. Mix wet ingredients well.

Next add in 3/4 cup sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Combine wet with dry.

Then add 1 & 1/2 cups of flour by 1/2 cup increments, mixing well in-between. If you have a kitchen aid, after adding in the 3 wet ingredients and mixing together, I just leave it on low and add in the dry stuff one of by one.

The final step is adding in 1 & 1/2 cups of huckleberries or blueberries. You really can't go wrong here, as I have added more if you like a lot of berries in your cake :P Your batter will turn purple….even more so if using frozen berries. Pour the purple batter into your square pan using a spatula, shake the pan until it's evenly distributed and set aside.

Now we make the crumbly crunchy cinnamon topping. Grab your small bowl, I just use a soup/cereal bowl with high sides. Toss in all of the following: 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon and 3 tablespoons of soft butter. Using your fork, combine the ingredients. It will be a crumbly mixture. If you are in a humid climate, it will be sticky. I make two batches of topping to cover the purple batter completely in this case, otherwise one batch will do just fine! Tip your bowl over the batter and use the fork to sprinkle the topping, evenly over the entire pan.

Pop that baby in the oven and bake for 45-50 minutes. If your tooth pick comes out clean from the center she is DONE! The cake will rise in the center and the edges of the topping will be a bit dark and caramelized from the sugar.

Technically…..we use use blueberries in place of huckle berries (shhh!!) but I'm sure you could use all kinds of berries, raisins, nuts….and it would still be a great dessert :) If you try a twist to this recipe please share! My Grammy makes this without the topping to be more in line with their dietary restrictions. I say you are cutting out the best part! :P

Even Malo likes it !!

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