The Happiness Tag

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A few weeks ago, I received the lovely surprise of being nominated for The Happiness Tag! What made this extra special is that it came from my dear blogging friend, Tonya, who is absolutely delightful! From the first time I visited her blog, Fourth Generation Farmgirl, I could barely pull myself away from reading, and now I eagerly look forward to each new post!

I love reading about life at Green Hill Farm, Tonya’s travel adventures with her husband, and of course, all of her sweet critters! Her sheep, Hamish, is one of my personal favorites — I’ve always wanted to keep sheep as pets! Maybe someday!

A very special thank you to Tonya for her nomination — I’m truly inspired by her kind heart and generosity!

Here are the Rules:

List:

-Five things that make you happy

-Five songs that make you happy

-Five bloggers that make you happy and notify them of your nomination

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Five things that make me happy

1.My wonderful family — spending time with them, laughing with them, and giving them big hugs!

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2.Cooking/baking with my family and friends — and while on the topic of food, chocolate makes me happy!

3.Our animals — they each have their own individual traits that make me smile. Seeing the chickens come running for treats, the bunnies hopping for joy over clover or dandelions and Marcie, our cat, who loves to cuddle!

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4.Enjoying God’s beautiful creation and spending time with Him. The beach, the mountains, a double rainbow perfectly set in the sky. Birds chirping, children laughing, people walking by.

5.Bringing joy to others!

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Five songs that make me happy

Priceless – For King and Country

The River – Jordan Feliz

That’s How You Change the World – The Newsboys

Hold Me – Jamie Grace

Me Without You – TobyMac

Five bloggers that make me happy

(it was so hard to narrow this down to only five bloggers!)

Sadie from Sadie’s Nest 

Claire from Paintbox Mum

Roberta from Chorizo & Thyme

Jasmine from The Richmond Avenue

Asheton Rose from Tales of A Southern Rose

Very Berry Shortbread Sundae

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Happy 4th of July weekend!

Here it is the first day of July, and I’m wondering where the month of June went? Fun-filled with baby chicks, out-of-state visits from family and gearing up for one of our favorite celebrations — America’s birthday!

I’m rounding off my 4th of July desserts with a cool and creamy berry sundae complete with a lemon-flavored shortbread. But this recipe should not be reserved for the 4th of July — it can be enjoyed any day!

I want to mention that my talented husband made these beautiful dessert glasses from recycled champagne bottles! Aren’t they gorgeous? He’s busily working on his inventory and you can check out his lovely line of hand-cut glassware very soon at CucinaBellissima.com! Be looking for an official “Grand Opening” in the near future!

Very Berry Shortbread Sundae

*I prefer to use all organic ingredients when possible

For the Lemon Shortbread

*adapted from King Arthur Flour Shortbread Cookie Recipe

2 cups almond flour

6 Tablespoons coconut oil (or butter)

6 Tablespoons powdered sugar

1/4 teaspoon salt

2 teaspoons lemon juice

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-Preheat oven to 350 degrees.

-Lightly grease a 9″ x 7″ baking dish

-In a medium mixing bowl, combine all ingredients by spoon and spread into prepared pan.

-In preheated oven, bake for 17-18 minutes, or until shortbread begins to turn a golden brown around the edges and on top.

-Remove from stove and set aside to cool completely.

For the Berry Syrup

2 cups fresh or frozen berries (I used a combination of blackberries, strawberries and blueberries)

1 teaspoon lemon juice

1 Tablespoon water

1 Tablespoon cornstarch

1/4 cup raw honey

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-In a medium saucepan, combine ingredients and stir.

-Heat on low-medium, and as berries begin to soften, increase heat to medium.

-Continue stirring as berry sauce reaches a low simmer, and cook for approximately 2 minutes or until sauce begins to thicken.

-Remove from heat and allow to cool completely.

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One Pint of Strawberry Ice Cream

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When the shortbread and berry sauce has cooled, take out one pint of berry ice cream (I used strawberry) and allow to soften for easier scooping.

-Cut the shortbread into eight equal squares, and crumble one square each into four dessert glasses.

-Scoop ice cream over the shortbread, and repeat with an additional layer of shortbread. (the shortbread should be about the size of large croutons.)

-Repeat with another ice cream layer, then spoon the berry sauce over the shortbread and ice cream, allowing the sauce to drizzle down into the glasses.

-Garnish with shaved coconut, if desired.

-Serve immediately and enjoy!

Serves four

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From our home to yours, have a wonderful and safe 4th of July!