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Blueberry Bundt Cake!

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Blueberry Bundt Cake! This past Sunday I made a delicious buttermilk blueberry bundt cake.  It was absolutely delicious and light and fluffy as well. The buttermilk in this recipe definitely makes the cakes.  (full recipe at the bottom of the page) It was quick and super simple.  Most of the ingredients you'll already have around the house, and, its only 10 ingredients.  I suggest freezing the blueberries before hand.  It stops them from sinking, and is super convenient if you're berries are about to go bad and you want to save them!  The active time was only 20 minutes, however it does have to bake for about 40 minutes, but it's definitely worth the wait! This cake was a family favorite and everyone ate it right up!  It only lasted 2 days in my house, and it makes about 12 pieces! Click Below For The Recipe ↓↓↓↓↓ Blueberry Bundt Cake Recipe!
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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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Pie Crust

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Flakey Pie Crust This pie dough is super easy to make and tastes so much better than the stuff you buy from the grocery store.  This recipe can be used for a bottom or a top crust, the flakiness of it depends on the size of your butter once it is cut into your flour.  For a flakey top crust- known as a long flake crust, you'll want to cut your butter into quarter-sized pieces.  For a mealy- bottom crust aim for pea-sized pieces of butter.  There's a third option as well, an all-purpose crust- this is known as a short flake crust, it can be used for both top and bottom crusts, it calls for a dime-sized piece of butter.  Typically you will use a mealy pie crust for custard or cream pies, like pumpkin, chocolate cream, key lime, etc.  While you will use your short flake crust for a fruit-filled pie, quiche, or some specialty pies.  Long flakes are not sturdy enough to hold in any type of filling, so it's best to use it specifically for top crusts....
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The Reading Room

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Reading Room Review Just last weekend my best friend and I went on a double date to the Reading Room in downtown St. Petersburg . All four of us were super excited for our reservation that we had planned for a couple of weeks.  After reading several reviews and looking at tons of pictures of the atmosphere and the food, I was expecting to be blown away- that being said, before I get into details; none of the food was bad, it just wasn't as amazing as everyone made it out to seem.  My friends and I were, slightly disappointed, due to the money we spent, and nothing was extraordinarily good.  Place Setting As for the atmosphere , our reservation was at 6:30, at this time the  restaurant was quiet and there  was only a few other tables, around 7:15 the restaurant started to fill up, and it got rather loud, however we were at table near the center of the restaurant.  There was also 2 larger parties that arrived ju...
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