Kooper

This week marks a new beginning in our family as we welcome Kooper into our home. Michael and I spent the last few months preparing for this week, working through legal paperwork, speaking with school registrars, and praying for direction and guidance.

We are so excited for Kooper to be a part of our lives. He is a fifteen year old, warm hearted, intelligent young man with much potential. We look forward to bonding together as a family through the next few years and supporting Kooper as he grows and matures. We love you already.

Juicy Blues

We geared up for the heat and spent a fun afternoon picking blueberries together. What a perfect family activity!

The staff at the local orchard encouraged us to sample each bush to make sure we only picked the sweetest berries. We certainly filled our tummies and our buckets! We have a freezer full of berries and have enjoyed many scrumptious recipes starring these juicy blues. (See our favorite blueberry recipe below.)

Moist Blueberry Streusel Muffins

MUFFIN BATTER:

4 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla

4 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups plain yogurt

2-4 cups blueberries (fresh or frozen)

STREUSEL TOPPING:

1/4 cup flour

1/2 cup packed brown sugar

2 Tablespoons butter

1 teaspoon ground cinnamon

Pinch of salt

1) Preheat oven to 375 degrees. Line muffin tin with paper liners.

2) In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil.

3) Stir in vanilla. Add flour, salt, and baking soda. Mix gently until blended.

4) Stir in yogurt. Gently fold in blueberries (the less stirring the better).

5) Prepare streusel topping by mixing all streusel ingredients in a bowl (cut in butter with a fork).

6) Scoop batter into prepared muffin cups. Sprinkle each with streusel topping.

7) Bake in preheated oven for 15-20 minutes.

Enjoy!