This last week was just stress relieving. My children and husband gave me a wonderful Mother’s day weekend, I visited with my mom too and the week following that special weekend was productive, yet laid back and enjoyable. The weather was sublime and it felt like it was already summer! 🌞🌻
We finished some more garden and yard work, more lingering projects, and did the last of our spring cleaning. I still have loads of organizing to do around the cottage, but it’s exciting to see projects get completed, the weather become so lovely, and taking time to take in the sun and enjoy longer days. My son is also home from college for the summer and I’m loving having him around more!
We’re working on getting our YouTube channel up and running, and we’re foreseeing it ready in the summer. We’re excited! I’ll let you know when we’re ready!
Some signs of summer around the cottage garden.
The gnome village on the trail:
Taking a walk in the woods on our property and finding the gnomes that my husband and son had placed on the trail. Loved it! So fun!
Some recipes from this weekend:
I’m really looking forward to summer and seeing all of the flowers grow!! Hoping you all had a wonderful Mother’s day celebration and have a lovely week!!
Gluten Free Peanut Butter Quick Bread:
1 cup creamy natural peanut butter
1 flattened regular teaspoon coconut oil
1 1/2 cups almond milk, room temperature
2 large eggs, room temperature, beaten
2/3 cup organic granulated sugar
1 tsp salt
2 tsps baking powder
1/2 tsp baking soda
1 1/2 cups gluten free all purpose flour
2 Tbsps potato starch
1/2 cup mini chocolate chips, dairy free, gluten free
- Preheat oven to 325°F. Grease 9″ x 5″ loaf pan with coconut oil spray. Set aside.
- In a saucepan, stir in peanut butter and flattened teaspoon of coconut oil and heat , while whisking until melted and smooth. Take off heat. Set aside.
- Place peanut butter in a large bowl and whisk with it the almond milk, eggs, sugar, salt, baking powder, baking soda just until blended together.
- Switch to a rubber spatula and stir gently and fold in the flour, and potato starch just until combined. Gently stir in with the spatula, most of the chocolate chips, reserving a small amount.
- Pour batter into greased pan. Take a sharp knife and slit down the middle of batter and pour on top the rest of the chocolate chips and press the chips down slightly.
- Place the loaf pan in center of oven and bake for 1 hour and 20 minutes, checking after one hour. When toothpick inserted comes out clean, cool on a cooling rack for 5 minutes, then carefully remove from loaf pan. Continue to cool on rack for another 10 minutes, then serve warm.
- Serving suggestions: Serve with butter or jam spread on top with coffee, tea, hot cocoa and/or juice.