Happy Monday Everyone!! I hope all of you amazing Mothers had an absolutely spoiled day yesterday! It was a pretty good day for me. My hubby had to work yesterday, which stunk, but he was so good to me when he did get home. Then we stayed up to 12:00am watching hilarious clips on You Tube.

Here is one of the funniest ones we watched. It’s long, but we laughed to hard. It was such a good time. Needless to say though, I’m so tired this morning. Ugh!! That 6:00am alarm clock came way to quickly. I’m thinking tonight, we’ll be going to bed early to make up for the lack of sleep.

But before I go, lets just see if I can get through this post someone coherently. I have been in a “bread baking” mood lately. Yesterday I actually started to make up my own recipe for S’mores Monkey Bread with Marshmallow Caramel, but I haven’t quite perfected it yet. The Marshmallow Caramel is amazing though. I’m so proud of how that turned out. I just need to perfect the Graham Cracker Bread first. So I’ll post this recipe instead. Which is also super amazing. I love berries in spring, so this recipe was super satisfying. The only thing I changed is, I used just regular milk instead of the buttermilk. My buttermilk was past the expiration date, so there was the thinking behind that, but I also really loved how the loaves turned out with the regular milk. I’m thinking that buttermilk would have been too sour for the bread anyways. So yummy!! Enjoy!

See Also:  Feta Bruschetta

Berry Mini Breads
1/2 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a bowl, add butter and sugar.

Cream together until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Combine dry ingredients.

Add to the creamed mixture alternately with buttermilk.

Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.