I am happy.
It feels so good to say that. I am happy and that makes me happy.
After a year of ups and downs, worrying, frets and stress it feels so good to be able to say that I really am happy.
Our summer, so far, has been one of intentional happiness. I purposely didn’t sign my kids up for camps, activities, VBS, etc. this year because I wanted everything we were doing to be exactly what we wanted to do. I didn’t want to be running around, car pooling, feeling regrets because we didn’t have time to do what we wanted to do. We wake up each morning and everything on our agenda is things we want to do, not have to do. I feel kind of selfish, having a carefree summer, but it has been so nice.
I need to start doing my Happiness Reports again, because there are so many things making me happy right now. So many little things I’m taking notice of that bring me joy.
A hot cup of coffee, made for me by my husband…a thoughtful gesture not unnoticed.
A string of white lights, hung in the trees.
Taking pictures, even if it’s of nothing “special”… just getting out my camera and capturing what my life is full of.
Summer breeze, time to read, lazy mornings.
All of these things, and so much more, bring a smile to my face. Just like a bowl of cherries.
Turning those cherries into a favorite coffee cake for my husband makes me happy too. He’s never been a quick bread or coffee cake kind of guy, until I made this recipe from Cheryl’s blog a few months back. He took it to work to share and came back raving about how delicious it was. For Father’s Day, I wanted to make it again, but this time using some of the fresh cherries of summer. You can certainly used canned pie filling, but when cherries are abundant it’s hard to justify not taking advantage of the summer harvest.
What’s making you happy these days? Whether it is a new haircut, a summer vacation, success at work… I hope you’ll share your recent moments of joy in the comments section.
Life is good… like a bowl full of cherries!
- ¾ cup butter, softened
- 2-1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1½ teaspoon cinnamon
- 2 eggs
- 1 cup heavy whipping cream
- ½ tsp salt
- 2-1/4 tsp baking powder
- 4 cups pitted red cherries
- ½ teaspoon lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¾ cup powdered sugar
- 3-5 Tablespoons heavy whipping cream
- Preheat oven to 350°
- In a medium bowl, combine flour, brown sugar and cinnamon.
- Using a fork or pastry blender, cut softened butter into the flour mixture (will be crumbly). Reserve one cup of this mixture to save for topping.
- Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
- Pour batter into greased springform pan.
- Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
- Pour cherry pie filling over batter in the springform pan.
- Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
- Bake for 55 minutes or until brown and toothpick in the center comes out clean.
- Allow to cool for 5 minutes then remove cake from the springform.
- *For the Icing:*Mix together melted butter and vanilla. Slowly stir in powdered sugar and cinnamon.
- Add 3 tablespoons of heavy whipping cream. Stir until creamy and smooth.
- Add more cream 1 tablespoon at a time until desired consistency.
- Drizzle over coffee cake and serve. Enjoy!