I’m happy to say that my daughter is just finishing up her first year in school. Kindergarten has been a wonderful experience for her as well as for me. I’ve really enjoyed volunteering in her class and meeting all of the other children. Her teacher has made it very easy for me to be a part of this important year in my daughter’s life. For that reason, I really want to do something special for her as an end of the year gift. The entire class is donating money to get her a digital camera that she wants to have for her classroom to take on field trips and to capture various activities. But, I’d like to also get her something special that she and her family can enjoy.

So, I’m going to make her one of my famous “Cream Cheese Pound Cakes” and give it to her in Emerson Creek Pottery’s Large Blueberry Loaf Pan. To continue with the theme, I thought I would buy an Emerson Creek Pottery Blueberry Drizzle Bottle and fill it with blueberry syrup from the grocery store. She can then serve up her pound cake with a drizzle of blueberry sauce on it to her family. I’ll fill an Emerson Creek Pottery Blueberry Bowl with some fresh blueberries and serve it all on an Emerson Creek Pottery Large Frilly Blueberry Tray.

I think she will love the blueberry serving pieces and I already know she likes my pound cake because I tried it out on her over Christmas. Try it for yourself and let me know what you think!

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 (8 oz.) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer about two minutes or until creamy. Gradually add sugar, beating five to seven minutes. Add eggs, on at a time, beating until yellow has disappeared. Add vanilla and mix well.

Combine flour and salt in a separate bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured loaf pan.

Bake at 300 degrees for 1 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in a pan on a wire rack for 10-15 minutes; remove from pan, and cool completely on a wire rack.

Enjoy!

Now is one of the best times of the year to plan a trip to the Peaks of Otter. If you love the vibrant purple blooms of the Catawba Rhododendron or the soft pink blooms of the Mountain Laurel, plan your trip for one of the first two weeks in June!

If you have never visited the Peaks of Otter, allow me to introduce you. These magnificent mountains are located in Bedford, VA on the Blue Ridge Parkway. While there, you will be able to hike on a variety of trails or fish in beautiful Abbott Lake. The Peaks of Otter hiking trails range from easy (a one mile hike around Abbott Lake) to strenuous (one and a half miles to the summit of Sharp Top). You can even get on the Appalachian Trail from the Blue Ridge Parkway near the Peaks of Otter.

If fishing is your preference, you can fish for catfish, small mouth bass, golden shiners, sunfish and blue gills. Take your catch home for dinner or save some effort by dining in one of their two restaurants. Whatever you do, you are sure to enjoy your stay.

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I hope you and your friends or family will get to enjoy the Peaks of Otter this year. To remember your stay, you may want to order one of Emerson Creek Pottery’s handpainted pieces of the Peaks of Otter. Click on the picture of Emerson Creek Pottery’s Summer Peaks Round Tray at left to learn more about the history of the Peaks of Otter and see how you can own one of these collectible pieces.