I leave for college in one week. That’s it, just one week.
Wowowowow! I had a great family reunion and Stuart’s and Jane’s (Kellen’s brother and now sister) wedding was amazing! Portland is absolutely beautiful and it was such a bummer coming back to such hot and humid weather. It’s 112 degrees here today, can you believe that?! It’s hell…literally!
I’m just going to do what I did when I went to New York and let the pictures I took describe the trip because words can’t do it justice. *Warning: This is a picture heavy post.
|Had to do it! The Bean in Millennium Park. P.S. My cousin just played there!|
|All of the pictures so far have been taken at Jane’s parents’ beautiful home.|
|At the coast!|
|My poor attempt at a heart.|
|Yakuza Lounge… where I had the BEST burger of my life.
Not even exaggerating.
|Original Pancake House!|
|Candy seeds?? Awesome!|
|My favorite picture. Such a ridiculously good looking family.|
Anyway, like I said, I had an awesome time in Chicago with family and my aunt did a great job setting up and preparing everything for us. It was so good to see all of my family that I haven’t seen in such a long time! I couldn’t have asked for a better time in Portland. The scenery is beautiful and we were so lucky to have been able to see the best of Portland right in Jane’s backyard. The wedding ceremony was breathtaking, the weather was gorgeous, the food was delicious, and the hospitality was outstanding. I can’t use enough positive adjectives to describe the time we had.
Buuttt, that was vacation and vacation always ends, so here I am! I’m happy to be back and baking, though, especially since I have something so yummy to share with you all. This recipe turned out awesome! I wasn’t expecting the best of it because it’s one of those “I have too much of something, so I need to get rid of it” kind of recipes. I had a surplus of blackberries just sitting in the freezer, so I decided that I’d make blackberry budnt cake. I didn’t have any eggs, so I used flax eggs and the cake came out a little dense, but the taste is phenomenal! I was pleasantly surprised at how great this tastes. A+!
1 cup white sugar
1 cup sour cream, room temperature
2 eggs at room temperature
1 teaspoon vanilla extract
1 & 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 & 1/2 cups fresh or frozen blackberries
1. Preheat your oven to 350 and grease and flour a 9″ bundt pan.
4. Bake the cake for 55 to 60 minutes in a preheated oven. (I took mine out at 50 because a toothpick came out clean, but it could have stayed in a little longer; the center ended up being a little gooey.)