So... later in the day I decided I can't stay affected by all these things that happened... especially having a family to care for... all I can do is pray and raise my girls to become a blessing to society not another evil curse! As a mommy these things can affect me even harder than they did before I had children... but we have to keep going because we do not help if just stay crying...
So... after thinking about the events that occurred there and knowing I had to still make a good day for my hubby and girls I ended up drawing with my 3 yr. old (using Paint on the computer) and making pizza and Lemon/Blueberry Bars!
Here's the result of Mommy's Drawing (mine)
|Very childish... and wishing I could keep my girls naive and happy always!|
|Right before going into the oven!|
Now... the recipe for all of you! (you can find the recipe for the pizza in my recipe index page)
I got this recipe from Monica at: Lick the Bowl Good
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup granulated sugar
- Zest of one lemon
For the filling:
- 2 large egg yolks
- 1 (14 ounce can) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Grease an 8x8 inch baking dish as you usually would (I usually do it with CRISCO because this really keeps anything from sticking to the pan). Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Mix until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for about 10 minutes if your oven is on the "hot side" then just bake it for about 8 or nine mins. Remove from oven and allow to cool to room temperature.
Let's make the filling!
Combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in about 3/4 of the blueberries, to use the rest for the top.
Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for about 15 minutes, or until just set (I baked it for about 17 mins.)
Cool for about 20 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.