My bf and I have been together almost 6 years (yowza!), so that means we’ve already experienced most of the generic Valentine’s Day requirements, like expensive pre-fixed dinners, bouquets of flowers, a surprise date to a beautiful outdoor ice skating rink where he forgets to bring a pair of socks for you to ice skate in (and you’re randomly sockless that night because you wanted to look extra cute and wear heels) because who remembers socks when you’re trying to plan surprise dates??? Ya, that happened.
So now we keep it simple for Valentine’s Day. A witty card, a sweet note, gifts in the form of food…that’s all we need! So I made these sugar cookies, recipe courtesy of Pioneer Woman, and tied them up with baker’s twine because honestly, what says I love you more than a delicious, heart-shaped cookie?
I love reading blogs. I love food. So naturally, I love Ree Drummond aka The Pioneer Woman. Besides the fact that her blog is witty and has amazing photography, it’s also full of delicious meals and recipes.
Last night, I was craving something fruity and sweet and the first place I looked was my bookmarked Pioneer Woman recipes. When I landed on this Blueberry Crumb Cake, I knew it was love at first sight. I had extra blueberries and all of the ingredients on hand. I seriously love when that happens.
The crumb cake is simple to make and relatively healthy on the dessert spectrum. I mean, it’s full of blueberries!! That’s healthy right? Besides it’s semi-health factor, it is SO DELICIOUS. Like oh-my-goodness-I-need-3-more-slices-please. That good.
The blueberry cake itself is moist and full of sweet flavor. That alone will bring you to tears. But then add the crunchy, cinnamon-flavored topping and it elevates it to a whole other level. Ree, I love you. And just for reference, the serving size is 16. Baked it last night aaaaand it’s already gone.