I made Lemon Blueberry Pound Cake. I think that I have grown more comfortable with trying my hand at baking and I just kept going! I made a couple of modifications - nothing big. If you check out the recipe, you will see that it does not specify the amount of vanilla in the batter, just says "1/2". As I checked out the comments, she provides that it should read "1/2 tsp." The recipe calls for 3 cups of blueberries. Well, I had two 16 oz. containers and just used them both, holding a couple of handfuls out for scattering around the top and sides. Also, she calls for two bread pans - a traditional pound-cake presentation. I chose to use my aunt's old bundt cake pan, which I think worked perfectly. Lastly, the glaze calls for a small amount of milk. I omitted that and added extra lemon juice. No drastic modifications - just letting you know what I did!
Ellen cooked up Individual Parmesan Hash Brown Cups - just scrumptious, and she indicated that they were very easy! Ellen also brought Strawberry and Quinoa Parfait, which was wonderful, and healthy!