Life updates

Life is busy...I've been busy going to weddings.....

































Finishing up the school year....














Allowing animals into my classroom for Pet Day...












Going to graduations....




















And getting ready for 6 weeks of traveling around the country...Ohio, Alabama, Georgia and Washington....

So needless to say, I haven't been doing much cooking other than...

Hummus melts (from Shape magazine)

1 whole wheat bagel
Apple slices
Hummus
2 slices of cheddar cheese

Open bagel and spread hummus, layer apple slices and top with chedder cheese. Place under broiler for 10ish minutes until cheese is melted.


And last night I hosted my church's 20's group for fellowship and snacks...I made this from my my other BFF, Cooking Light

Lemon Cornmeal Poundcake

Ingredients

• Cake:
• 7.9 ounces all-purpose flour (1 3/4 cups)
• 1/2 cup cornmeal
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 10 tablespoon butter, softened
• 3 large eggs
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 2/3 cup nonfat buttermilk
• 3 tablespoons fresh lemon juice
• 3 large egg whites
• Cooking spray
• 2 tablespoons all-purpose flour
• 
  Topping:
• 1 1/2 cups fresh blueberries
• 1 1/2 cups sliced fresh strawberries
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.