Spring Garden Tour
In this episode, we spend the morning at the garden center, I take you on a tour of our backyard garden, we make homemade lemonade and blueberry muffins, and I share with you some pantry updates. I have tried to include as many links and resources from the video below, but as always, feel free to reach out if you have any questions and I will do my best to answer. Happy watching!
David Austin Rose Varieties That I Planted
Trees & Shrubs In Our Backyard
Homemade Lemonade Recipe
Ingredients:
1 cup granulated sugar
1 cup fresh squeezed lemon juice (no seeds)
6 cups water (divided)
Instructions:
To make the simple syrup, combine 1 cup sugar and 1 cup water in small saucepan. Place over medium low heat, until sugar is fully dissolved. Remove from heat and allow to cool completely.
Pour 1 cup fresh squeezed lemon juice in pitcher, and add most or all of the simple syrup (depending on how sweet you like your lemonade).
Add remaining 5 cups of water, and stir well. Pour over ice and serve or transfer to refrigerator and allow to chill for several hours before serving. Enjoy!
Original Recipe by Sugar Spun Run
Apron
Outdoor Planters
Pantry Resources
Homemade Blueberry Muffin Recipe
Ingredients (for muffins):
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup butter melted
1/2 cup milk
1 teaspoon vanilla extract
2 cups (1 pint) fresh blueberries, washed, drained and picked over
Ingredients (for streusel topping):
1/4 cup all purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter cold
Instructions:
Preheat oven to 400 degrees F. Prepare muffin pan with cupcake liners. In large bowl, sift together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, 1/2 cup milk, and 1 tsp vanilla and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy). Fold in blueberries.
To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp granulated sugar, 1/4 tsp cinnamon and 1/8 tsp salt. Using a pastry cutter, cut in cold butter until topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with about 1 tbsp each of streusel topping. Bake until muffin centers bounce back when lightly pressed, about 18-22 mins. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days. Enjoy!
Original recipe by Culinary Hill.
