Garden. Patriotic Cake. Independence Day! More!
Our family is hanging out at home, today, then tonight we’ll light a few sparklers and watch fireworks! Fun!
Hubby is enjoying this gorgeous, bright, sunny day here in Little Rock, Arkansas, by repainting our front door and its surround with Gloss Black Enamel. It was a bit tired looking and dull, but not anymore! Shiny, Shiny! Yay! Love him!
We’ve been picking oh, so many tomatoes and peppers from our garden!
For lunch I put together a lovely Caprese Salad.
(Tomatoes and Basil from my garden, balsamic vinegar reduction, a drizzle of olive oil, sea salt, and my house pepper flakes.) Yummy. Quintessential summer fare.
Our “Patriotic, American Flag inspired Lemonade Cake”
• 1 1/3 cup sugar
• 6 tablespoons butter, softened
• 3 tablespoons frozen lemonade concentrate
• 2 teaspoons vanilla
• 2 eggs + 2 egg whites
• 2 cups flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups of milk
Preheat oven to 350 degrees. Mix sugar, butter, lemonade concentrate, and vanilla with a mixer. Add eggs and egg whites, beating well. Add dry ingredients and milk.
Pour batter into a prepared 9 x 13 glass pan. Bake for 30-40 minutes or until a wooden pick inserted in the center comes out clean. Cool. Chill for one hour before icing.
• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 2 teaspoons frozen lemonade concentrate
• ½ teaspoon vanilla
• 3 ½ cups powdered sugar
Mix cream cheese, butter, lemonade concentrate, and vanilla until well blended. Add powdered sugar. Thin with milk, if needed.
*OPTIONAL: Last, decorate with fresh blueberries and strawberries for a patriotic design!
Happy 4th of July!
Please, feel free to share, pin it, etc!
~Amber Hamilton Henson
It’s that time! Happy 4th, y’all!
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