First things first, I have to announce the winner of the fun audiobook giveaway for Tanya Eby’s book Blunder Woman! Congrats to Ally from Ally’s Kitchen!!!! You will have sooooooo much fun with this book, it will bring tears to your eyes you will laugh so hard! 🙂
Now time to share more fun photos of my relaxing trip here in beautiful Michigan! Hubby and I are seriously soaking up all the beautiful weather, and fun family moments! We stayed with my family for the first half of the trip. I grew up in farm country and loved it! Here is my last post where I shared some photos around my home. To finalize the first half of the trip, my parents took hubby, my niece and I to pick blueberries! So of course I had to make something with those gorgeous berries!
I have discovered I love picking blueberries, it is so peaceful and calming! We picked eight pounds of blueberries between the five of us…..many were eaten too! Here are pictures of the fun day we had!
The Berry Patch in Hemlock, Michigan
So many berries, so little time…..
Even hubby couldn’t stop eating these delicious berries!
My niece was more interested in eating the berries, and only collected a small handful!
We got a pretty good haul for sure, and already started devouring those beauties!
This kid cracks me up, I just adore her so much!
Do you remember back in February when I made my dad a Hummingbird Cake? Welllllll…..my mom’s birthday was in July, so I wanted to make her a sweet treat too! She asked for a homemade cheesecake, and cheesecake is what she got! Since we had eight pounds of blueberries, it was just logical that we add them to the dessert right?
This recipe is really easy to make, and you only have to have your oven on for about 10 minutes total. My mom and dad, and hubby’s mom and dad have all the tried the cake, and have given it two thumbs up! It is creamy, dreamy delicious!!!
30 minPrep Time
5 minCook Time
35 minTotal Time
Preheat oven to 350 degrees Fahrenheit. Spray 10 inch spring form pan with cooking spray.
In small sauce pan, on medium heat, toast chopped pecans for about 3-5 minutes.
In medium bowl - Mix together toasted pecans, chocolate graham cracker crumbs, melted butter, Baily's Irish Cream, and sugar. Spread out in sprayed spring form pan, and spread around sides of pan. Bake the crust for about 5-8 minutes depending on the oven. Let cool.
In medium bowl - Mix together softened cream cheese, blueberry Greek yogurt, sugar, vanilla extract, and Baily's Irish Cream. Mix ingredients with a hand mixer or a kitchenaid mixer. Fold in the fresh blueberries to the cheesecake filling. Spread the filling out evenly in bottom of spring form pan. Refrigerate for 8-12 hours or overnight to let cheesecake set up completely.
I hope you enjoy this recipe as much as we all did! My mother-in-law who rarely eats desserts, actually had a slice last night… that rocks!!! She also plans to make the cheesecake for her neighbor!! Now I will leave you with a few more photos of our fun we had while staying at my parents house!
This was a farm by my parents where they raise chickens, and sell farm fresh chicken eggs daily!
My husband is 6’8″, so not tiny like this puppy. This puppy was smaller than my husband’s hands!
My niece is an animal lover just like her Aunt Te-Te (that’s me!)
I hope you all are having a lovely summer, and relaxing some!!! Have you ever went blueberry picking before?