I'm back....

So after a pretty long hiatus, I have decided to return to the blog. I do not have too many followers but the ones I have are loyal and I thank you all. I didn't realize that people actually read this thing! It is just nice to have somewhere to record the crazy thoughts that run through my head on a daily basis. So thank you all for wondering where I have been, I definitely feel the love.

So lets see....the last time I posted was, wow, back in June! Over two months of no writing and you would think that I would have a crap load of information to share but sadly, no.

Things have been pretty boring around the Hart house. Since finding out I was pregnant the sickness has ruled our lives! I basically determine my daily activities on how I feel at that particular moment. Even though now my sickness is definitely decreasing the heat is taking its place! I cant win!

So the past few months I have been stuck in the house with an occasional visit to the backyard. But I must say with all this time inside I have still been baking and cooking like a mad woman :) The other day I whipped up a batch of homemade lemon-scented blueberry cupcakes with cream cheese icing and let me just say, YUM! Not to toot my own horn but they were pretty fantabulous! So I thought that I would share this amazing recipe with you. Here you go:

Ingredients:
1 1/2 cups flour
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup melted butter
1 large egg
1/2 cup low- fat buttermilk
1/2 cup of reduced- fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed.

Directions:
1. Preheat oven to 350
2. Mix together the flour, sugar, and next three ingredients in a large bowl.
3. Combine melted butter and large in another bowl and stir with whisk.
4. Add buttermilk, milk, and teaspoon lemon rind to butter mixtures and whisk.
5. Add buttermilk mixture to lour mixture, stirring just until moist and then toss in the blueberries.
6. Spoon batter into muffin cups and bake at 350 for about 25 minutes.

Frosting ingredients:
1/4 cup less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar
2 teaspoons fresh lemon juice
Fresh blueberries

Directions:
1. Place cream cheese and next 4 ingredients in a bowl and beat with mixer until blended.
2. Gradually add powdered sugar and then stir in lemon juice.
3. Spread frosting over cooled cupcakes and garnish with blueberries if desired.