Guest Blogger: At The Picket Fence

Hello readers and friends! I am officially losing it, as I posted this blog post and didn’t even properly introduce the guest bloggers for today. I am getting us all settled in at the new place, can’t believe it’s only been one week since we moved. It feels like we’ve been here for longer than that! Everyone is adjusting well, the kids have been playing hard everyday, daddy/hubby started working from his office basement and I’ve been unpacking and organizing the house. But enough about us, because for the final guest blogger post I have two very special blogger friends, Heather & Vanessa, the girls from ! I just love both of these ladies and I know you will as well. They just were part of a super awesome which if you haven’t checked it out yet, please head over there now! You can also link up with them every Friday for .  Now, on to the last and certainly not least, guest blogger post! 

We were so honored when Ange invited us gals at to guest post at The Blooming Hydrangea while she is in the process of moving.  We adore Ange and she has been such a fabulous friend to us gals at the fence.  When she asked if we would share a recipe with y’all we knew just the perfect one! Thank you Ange for letting us share it with your friends here at The Blooming Hydrangea!
4th of July Week!  My favorite summer holiday!  I love celebrating the 4th for so many different reasons. 
First, and foremost, because I love my country, no matter how I feel about politics, the economy, gas prices or the war in Afghanistan…I am still thankful everyday to wake up an American.  Where I can practice my faith in freedom, homeschool my children without persecution and have my voice heard in the election of my government leaders.  I am so grateful for our forefathers who this holiday honors, for believing in the rights of a republic to govern itself.  If you have never read “Rise to Rebellion” or“Glorious Cause” by  I highly suggest them.  They opened my eyes to the true sacrifice the colonists made fighting for the freedom of our country.
Second, I love the 4th because I love a party!  It’s such a great holiday for family and friends to come visit.  The fireflies are in full force, the flowers are in full bloom, and the heat is at perfect Popsicle melting temperatures. Fireworks are available (a  little secret I still love writing my name  in the air with a sparkler, anyone else ever do that?) and our neighbors have their annual Friday after the 4th firework show.  And I mean “SHOW” people, you’ve never seen a neighborhood firework display like this…it’s just hard to even explain.
Third, and certainly not least, I love the 4th because I get to break out some great patriotic recipes.  When else can you create a whole menu dedicated to the colors red, white and blue, and it not be a little weird.  I always love to have one dessert that shouts 4th of July,  and this one did not disappoint.! I was so excited when I came across this fun and very easy recipe.  It just seemed perfect for a summer day…no baking!  And it has Americana written all over it with the blueberry and raspberry combination. The lime glaze gives it a little zing and even better it has only 4 grams of fat per slice!  


Layered Lime Glazed and Berry Cake-adapted from Woman’s Day

Serves 10
Ingredients:

1 box (3.4 oz) instant vanilla pudding mix 
1 cup reduced-fat sour cream 
1/2 cup milk 
1 store-bought 8-in. angel food cake 
1/4 cup plus 2 Tbsp raspberry preserves 
1 cup fresh raspberries 
1 cup fresh blueberries
1 cup confectioners’ sugar 
1 Tbsp lime juice + additional juice/water to thin to right consistency 
Garnish: Extra raspberries and blueberries

Preparation:


Rinse, drain and combine berries in colander. In a medium bowl, whisk pudding mix, sour cream and milk 2 minutes until blended and thickened.   


Invert cake onto serving plate; cut horizontally into 3 equal layers.  Spread bottom layer with 1/4 cup raspberry preserves; top with half the raspberries.


Spread 3/4 cup pudding on top. Place second cake layer over pudding; spread with remaining preserves, raspberries and 1/2 cup pudding. Top with remaining cake layer.


Stir confectioners’ sugar and lime juice in a small bowl until blended and smooth. Spoon on top of cake, letting some drip down sides. Garnish with additional raspberries.  


Refrigerate until ready to serve.  Slice with a large serrated knife.



Hope you’ll give this fun and festive recipe a try! Let us know if you do. Thank you again to Ange for inviting us to be her guest today! ~Heather from

Thank you Heather & Vanessa, can’t wait to try out your super fabulous recipe this weekend!   I hope everyone has enjoyed the past two weeks of guest bloggers, I’d love to hear what you thought about it and if it’s something we should do more of around here. Also,  I will be announcing the Pier 1 gift card winner tomorrow so check back for that! 


Comments

  1. Delaney says

    This looks absolutely delicious!

  2. Andrea@ourbluefrontdoor says

    Yummy! How perfect for the holiday!!
    So glad you are getting all settled into your new home and getting organized. I've loved all of your guest posts while you've been moving.
    Can't wait to see more pictures of the new house and everything you do with it.
    Have a great weekend!!

  3. Rene' says

    That looks so yummy!! I'm new here and a new friend! Have a great weekend!

  4. says

    At first glance, my saliva is already beginning to drop:) I want to try that one out and see if I can do any good. My hubby would definitely love that one too. Thank you for sharing out your recipe.

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