Today was just one of those days.
So, instead of taking annoying, bothersome issues (things being thrown into toilets, 8, count them, 8! poopy diapers, naked time turning into cleaning the couch time …)
We decided to only focus on things that make us happy!
Wearing Mommy’s sunglasses
Pedicured toes with pretty sandals
A happy, playing-by-himself Reny while Mommy makes dinner
Netflix in the mail
Quiet puzzle time
The Peabody Park sprinkler playground
And ending the night with a movie and Peach/Blueberry Upside down cake!
4 Tbsp unsalted butter, melted
1/3 C plus 4 Tbsp packed brown sugar
1 1/2 cups diced peaches, fresh blueberries (or a combo!)
3/4 C cake flour (not self-rising)
1 Tsp baking powder
1/4 Tsp salt
1 large egg
1/4 C milk, room temperature
1/2 Tsp vanilla paste (or vanilla extract)
Preheat oven to 350 with a rack in the center. Using non-stick cooking spray, spray the inside of a 1 qt. souffle dish. Pour 2 Tbsp melted butter in bottom of the souffle dish. Sprinkle 4 Tbsp brown sugar over melted butter. Scatter peaches over sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the remaining 2 Tbsp of melted butter, the remaining 1/3 C brown sugar, and the egg. Whisk the milk and vanilla into the egg mixture. Add flour mixture; whisk until batter is smooth.
Pour batter into the souffle dish. Bake about 30-35 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm.