icebox coffee cold brew coffee cake

birmingham bloggers has been working with birmingham favorite icebox coffee to put on a fantastic recipe contest that challenges members to develop a creative recipe using icebox coffee - and man, am i glad, because i am the biggest icebox fan ever, and any excuse to buy more... i'm in.

i wrote about icebox last year, and the love affair never ended. i'm sippin' the stuff all the time. i actually drink the concentrate straight, which is horrific for my heartrate, but y'know, gives me quite the rush on a monday morning. not to mention, it tastes divine. guess i need to move up to full blown espresso drinking, huh?

so coffee cake, right? doesn't normally taste like coffee. this one does. because why not. it was super simple to make, and the flavors are present, but just subtle enough. this sweet cake can be enjoyed for breakfast if you're the "cake for breakfast" type, or an afternoon snack. yum!

icebox coffee cold brew coffee cake

for the cake:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
3/4 cup icebox coffee cold brew concentrate
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
1 1/4 cup sugar
3 large eggs, plus 1 egg yolk

for the crumb topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

preheat your oven to 350 degrees.

combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl and whisk together. in another bowl, mix together icebox coffee, greek yogurt and vanilla extract until smooth.

in another bowl, beat butter and sugar together for 2-3 minutes, or until light fluffy. add eggs, one at a time, beating after each addition. next, add flour mixture and icebox coffee mixture in 3 additions, alternating each until just combined. pour batter into a loaf pan (or two!).

for the crumb topping, combine melted butter, brown sugar and cinnamon in a bowl and mix together. pour over cake batter just before baking. bake for 45-55 minutes, or until a toothpick insert comes out clean.

perfect & simple brownies

these are so, so easy and foolproof, but i couldn't not share them. this was my first time using this recipe and i'm not sure why it took me so long! i found it via pinterest.

if you like fudgey brownies with just the right layer of crisp, you will never need another recipe in your entire life. yes, i mean that. i italicized it, after all (salinger & i would get along).

you will need...

• 1 + 1/2 cups sugar
• 3/4cup flour
• 3/4 cup cocoa powder
• 3 eggs, room temperature
• 3/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chip 

in the original recipe, the quality of the chocolate is stressed, and this is so important! because the recipe is so simple, the chocolate itself really shines through. i used ghirardelli unsweetened cocoa powder and ghirardelli chocolate chips -- so be sure to splurge for some nice chocolate, no hershey's!

preheat your oven to 325 degrees. no need for a mixer -- toss everything into a bowl and stir until just combined. be sure not to mix it too much. add in your chocolate chips, grease your pan 8x12 pan and voila! i baked mine for exactly 30 minutes and then let them cool.

i'm never making brownies from a box again. these literally come together in minutes and are absolutely the best i've ever had! enjoy!

recipe via cook like your grandmother.

french macarons: attempt #1 {tips & tricks}

i've always wanted to make macarons.

me, and everyone who has been on tumblr or instagram in the last five years..

not because they're the best tasting cookie that exists, but because they're pretty.

the internet has a love affair with these simple but delicate little treats. macarons are known as a terribly finicky, difficult cookie to make. they're sensitive to humidity, temperature and all sorts of other odd factors. regardless, i wanted to give this cookie a try. i learned a few things on my first attempt, but overall, i'm satisfied with the results!

beth & i had talked about making these for a while. when i spotted the "perfect macaron recipe" in food network magazine's may 2014 issue, i finally decided i had to try them. so beth & molly came over and we got to baking!

the recipe is a little long-winded, so click here to check it out!

the great thing about macarons is the versatility in regards to fillings. we chose lemon curd, seedless raspberry jam & a "blueberry cheesecake" mixture of cream cheese and blueberry jam.

here's what i learned:

• the humidity really does matter. battling that in alabama is almost impossible - i accepted the macarons fate. some were cracked. others weren't. it's just a gamble you'll take. but i'd say if you have the choice, bake them on a non-rainy day.
• add more food coloring than you think you need. don't load it up and make the batter too liquidy, but do get a bright, bold color going on. i was afraid to add too much and my blueberry cheesecake macarons came out a little dull.
• baked at 300 degrees for 20 minutes, some of the macarons were slightly browned on the edges. definitely watch them and take them out before they get brown.

this recipe was straightforward and definitely the one i plan to use on macarons, round 2. stay tuned for that! i'm going to perfect these suckers!

have you ever made macarons?

almond flour: an acceptable substitute?

i was really, really skeptical about almond flour. since i've cut back on grains, almond flour was the next step if i wanted to keep up baking, which of course, i do! and while nothing quite beats a straight up chocolate cake, i was pleasantly surprised by this mysterious ground almond concoction. the texture is just the slightest bit off, but truthfully, i didn't mind it one bit.

the first real recipe i tried was for pancakes. i'm more of a waffle person. but i didn't have a waffle maker. so, pancakes it is. i sat down and cut a piece after i finished making these. i stared at it. i just knew it was going to be gross. i had gone to the trouble of making them, though, so i had to try it. and i did. my eyes got wide and i couldn't believe - it tasted no different than a regular pancake. having been the first time i'd had anything for breakfast besides sausage, eggs or a protein shake in months, i was a little more than excited.

 

for delicious almond flour pancakes:

•  1/2 cup almond flour
• 2 eggs
• 1/4 cup water
• 2 tablespoons oil
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon stevia (truvia)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

make them just like you would regular pancakes. whisk up the dry ingredients, then add the wet. i made some bigger pancakes, so this recipe only made 5. top with a little fruit & some sugar free syrup!

where there is baking will, there is a way. and i've found it with almond flour. i still have a lot of experimenting to do, but i'm quite pleased with these creations. if you're hesitant about a flour substitute like this, don't be!

(the best) pumpkin spice cupcakes

i had some domain issues, so floralfrocks.net is now floralfrocks.me. if you've dealt with godaddy before, you'll probably understand. my blog is accessible via floralfrocks.me or floral--frocks.blogspot.com. as always, i post updates on my twitter and those following via google will not be affected. thanks!

 
i bake things besides cupcakes, i swear. in fact, last weekend, i baked some banana bread. to be perfectly honest i'm not the biggest banana bread fan, so it doesn't get its own blog post. but let me tell you... these cupcakes are where its at. i was expecting them to be so-so. pumpkin has never been my ultimate favorite autumn treat ever. i don't rush out to starbucks for pumpkin spiced lattes, i don't eat pumpkin pie and when i carved pumpkins earlier this month, i had to battle my way through the smell. but these... oh my goodness, guys. it's probably the best recipe i've ever baked. when i tell you to bake them right now, i mean it.

it's my opinion that baking with oil instead of butter always lends to fluffier, smoother and lighter cake as a result. these are #1 in that department - they're super fluffy, not dense at all. the spices in the recipe - cloves, nutmeg and cinnamon - smelled super strong when i measured them out. i was worried it would be a bit much. nope, just enough. can i continue to tell you how perfect these are? i wish i could.

i doubled up on the frosting recipe and was liberal with my vanilla because i love it so. but other than that, i made it exactly as i found it on annie's eats.

for the cupcakes:

• 2 & 2/3 cup flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon 
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 can or 15 ounces of pumpkin puree
• 1 cup sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 eggs

for the frosting:

• 2 sticks unsalted butter, room temperature
• 16 ounces cream cheese, room temperature
• 2 teaspoons (or a pinch more) vanilla extract
• 3-5 cups powdered sugar, sifted (this amount is totally up to taste - i used 3 & 1/2)

preheat your oven to 350 degrees farenheit. line a cupcake pan with cute wrappers of your choice. in a large bowl, sift together your flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. set aside. in a second large bowl, add your sugar, brown sugar, vegetable oil and pumpkin puree and mix with an electric mixer until smooth and cream. add the eggs in one at a time, beating after each addition. add the flour mixture in a few additions until the mixture is just combined.

fill your cupcake papers a little over halfway full, and bake for 18-22 minutes. allow them to cool completely before frosting.

for the frosting, mix the cream cheese and butter together with an electric mixer until smooth. add the vanilla extract. gradually beat in the powdered sugar until the frosting is to the sweetness you desire. i used a wilton frosting bag & tip.

chocolate cupcakes with raspberry icing

i love raspberries, and i love chocolate. thus, its one of my favorite combinations. you can take the chocolate raspberry love a step further with these cupcakes and fill them with raspberry jam, but i couldn't find my tiny decorating tips and had nothing to pipe the filling with. this cake is moist and the icing is pretty unique. i found 6 cups of sugar in the frosting to be a bit much, but modify it to your tastes!

for the cupcakes:

• 9 tablespoons unsweetened cocoa powder
• 1 & 1/2 cups flour (or cake flour, which i didn't use)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 8 tablespoons unsalted butter, room temperature
• 1 & 1/2 cups sugar
• 2 eggs, room temperature
• 1/2 cup strong coffee
• 1/2 cup milk

preheat the oven to 350 degrees farenheit. line cupcake pan with cupcake liners of your choice. combine the cocoa powder, flour, salt, baking and baking powder in a bowl and whisk or sift. in another large bowl, combine the sugar and butter and beat with an electric mixer until light and fluffy, about five minutes. add the eggs one at a time, beating after each addition.

brew your coffee and combine it with the milk. add half of the dry ingredients to your butter, egg and sugar mixture. next, add the coffee and milk mixture. add the rest of the dry ingredients and turn off the mixture just after all ingredients have combined. divide the batter in the cupcake pan and bake for 20-22 minutes. allow the cupcakes to cool completely before frosting.

i chose not to fill my cupcakes, but if you desire to do so: heat up some seedless raspberry jam in the microwave for 10-20 seconds, then put it into a piping bag with a thin, circular tip. simply poke a whole in the top of the cupcake and pipe some filling inside. 

for the frosting:

• 16 tablespoons unsalted butter, room temperature
• 5 cups powdered sugar (to taste - i only used about 4 1/2)
• 1/2 cup seedless raspberry jam
• pink food coloring

combine the butter and raspberry jam and cream them together until smooth. gradually add the powdered sugar, and finally, the pink food coloring as desired. garnish with a raspberry!

recipe adapted from annie's eats.

valentine's week

girls valentine's day dinner at cheesecake factory with michelle & charlotte, new scarf from francesca's that i'm IN LOVE with, baking baguettes on sunday night, ua vs. florida basketball game on tuesday night.

i love valentine's day. regardless of my relationship status, i will always love it. i believe in celebrating love - all kinds of love! i'll get to celebrate with my boyfriend this weekend when he comes to visit, & i can't wait. i'm thinking of cooking steaks, which i've never done before, but there's a first time for everything. here's to hoping i don't set the oven on fire! besides valentine's day, this week has been insanely busy for me. i am counting down the hours until the weekend.

i've done a lot of writing lately. & i like it.

winter break at last!

on friday afternoon i drove to my parent's house for christmas break. finals week wasn't that bad! & i got to spend a few days with a special someone before driving to fairhope on friday night i went to my grandmother's birthday, & i spent all day saturday baking with my mother, grandmother & aunts. we made tons of cookies, including pecan sandies, sugar cookies, cranberry pistachio, peanut butter blossoms, peanut butter truffles, martha washington balls & lemon bars. i personally made chewy lemon snowdrop cookies & peppermint meringue! the meringue turned out way different than i expected but it's yummy!


it feels SO good to get a break after this semester. it was a difficult one as far as academics go, but i'm feeling totally refreshed already & ready for next semester's classes. i've got so many things i'm looking forward to, including cooking my heart out, shopping & spending time with family. oh, & netflix. & naps.

chocolate cupcakes + cream cheese icing

after making my birthday cake, which was my first experimentation with chocolate, i wanted to make cupcakes as well. on thursday night i whipped up this batch & i'm proud to say i'm very happy with them! paula deen recipes haven't disappointed me so far. i've found that i'm starting to prefer cakes made with oil instead of butter, they're always lighter & fluffier, which is the texture i prefer. dense cupcakes can still taste nice, but i love bouncy cake.

i used 2 separate paula deen recipes for these. for the cake, i used this recipe, but omitted the filling elements. the filling is supposed to be coffee buttercream by the way, so maybe i'll try that one day! for the icing, i used this recipe, which i always use for my red velvet cupcakes as well.

lately when it comes to icing i've just been using a good old ziploc bag. i need to get some tips & get creative! round icing is pretty but i want to experiment.

for the cupcakes:

• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup strong brewed coffee, cooled
• 3 large eggs
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract

preheat the oven to 350 degrees f. line muffin pans with paper liners and set aside.

in a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. add oil, coffee, & eggs. beat at medium speed with an electric mixer until smooth. mix in the sour cream & vanilla.

spoon the batter evenly into prepared muffin cups, filling each 2/3 full. bake until a tester inserted in center comes out clean, for 16 to 18 minutes. let cool before icing.

for the icing:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

beat the butter, sugar & vanilla together until smooth. add confectioners sugar slowly until incorporated.

sinfully delightful chocolate mousse cake

normally, i don't undertake endeavors like cake. i enjoy their tiny counterparts, the cupcake. however, for my 21st birthday in october, i knew i wanted to make something special... something divine. i stumbled upon this recipe for a chocolate mousse cake & knew it was the one. when i read further & discovered that it was a paula deen recipe... let's just say my heart was set.

cake decorating is something that i haven't really experimented with, so i was grateful when this recipe called for simply covered the cake in chocolate shavings. more chocolate? don't mind if i do. i found that tilting the cake to cover it was kind of a daunting task, & i wasn't ready to risk the cake itself for the sake of it's beauty. so, it's sort of a monster chocolate cake. it's not the prettiest. it's not even in some places. & that's totally ok with me, because it tasted so damn good.

here is the recipe i used for those interested. i would highly reccomend this cake for any special occasion, or just because! if you're more dedicated to cake decorating than i, it can look amazing. or it can just taste delicious, which is what i focused on.

a post on my 21st birthday & life since then is coming soon! i'm getting photos developed from my camping trip to cheaha state park tomorrow so that i can include them. i've got a busy week ahead of me & i'm probably going out of town this weekend.

love like woah

hi everyone! long time no update, & for totally valid reasons! school is eating me alive, i've got midterms in 2 weeks. currently, i'm at my parent's place for the weekend. it's been a wonderful past few weeks & i'm so excited for the rest of this month, despite my exams. let the recap begin!

school, internship, homework, repeat. as i mentioned, i've been the busiest ever academically. i've done a lot of thinking about my minor, &... i think i'm going to cut it out with the graphic design & switch to creative writing. i'm looking to brush up on my indesign skills for my portfolio, but i don't feel like my heart is in graphic design. i've been writing since i was a child, & i really think that means something. JUST A THOUGHT. will i stick with this sentiment? who knows.

i made my very first bread! if you follow me on twitter you probably already know about this endeavor. i started with sourdough - i let the starter ferment for a week, then i got right to work on baking & it turned out great. it was so much fun to do & i'm looking to experiment with french bread next.

spent tons of time with my girls, went to football games, had football parties (made a taco ring!) & have literally been cooking my ass off simply because i love it.

i used my incoco nail strips that i got in my september birchbox, & i was actually pleasantly surprised. although i'm not the biggest fan of blue glitter, i wanted to try them out.

i attended bayfest in mobile this weekend, the first time i've been since i was 14. i went simply for a throwback - 3 doors down, hinder, theory of a deadman, korn, drowning pool... yep, all the music i enjoyed as an 8th grader. i couldn't resist. had a great time, felt nostalgic & was sort of reminded why i stopped going to bayfest - it's a sweaty alabama mess. however, i knew this ahead of time & i'm cool with it. seeing ludacris was also a (classy) highlight.

because i was at my parent's place this weekend, i did a little baking, just some simple chocolate chip + cookies & cream cookies to satisfy the baking fix.

my birthday is this week (!!!!!) & i'm looking forward to turning 21 so much - not just for obvious reasons. yes, i'm still mulling over what my first legal drink shall be. a cocktail? champagne? wine? i have no idea, but i have a feeling it will just come to me when the time is right. besides that, i'm looking forward to spending time with my family & friends. in 21 years, i've learned that that is what's most important.

the reason i'm able to make this post is because i'm sick. last night, after arriving home from bayfest, i started to feel kinda off & thought i had a cold. within a few hours it progressed into a full blown virus & i've been running a fever all day. hopefully i'll be feeling better by my birthday on thursday, & if i'm not... well, i'm still going out, i only turn 21 once. here's to hoping i'm better by then.

just a tiny chill in the air

hi little blog. i haven't forgotten you. in fact, i miss you a lot. so many things have happened in the past month & i've been so swept up in it all that blogging hasn't been on my priority list. many things have happened in my personal life that i won't get into... mainly because, well, it's personal. all i know is that at the end of the day i'm blessed with the most amazing friends & family that i could ask for, & better days are to come.

i've started school again & i am way more busy than i ever anticipated. i'm only taking 4 classes, but my internship has taken up my time as well as countless projects for classes. it feels like there are so many things i'm getting involved in this semester & i'm being pulled in so many different directions. everything interesting i wish i'd known about freshman or sophomore year is hitting me like a sack of bricks, & i'm having to do some major decision making in regards to where my time goes.

i've also done a lot of cooking in my new apartment - i made my first ever pot roast for the alabama vs. penn state game on saturday & it was a success! i've already made a batch of halfway decent cupcakes (the icing, ick, never again) & i hope i can finally venture into chocolate territory soon! let's all cross our fingers that i don't screw that one up, right?

i'm taking a creative writing class that has actually sparked some ideas in me. hopefully soon i'll be back in the blogging spirit & writing my heart out (+ taking more photos!). fall is finally in the air & my favorite time of year is almost here!

blueberry crumble cake

well, i've done it. i've baked something in my new apartment. it's baking virginity is gone. now, it's in for a wild ride of experimentation, way too many cupcakes & hopefully no disasters. i've got my little baking basket organized (yes, i have a basket full of cupcake liners, fondant flowers & ridiculous things) & i'm totally set. let's do this.

i thought this cake was a nice thing to start with, it's basically JUST like the very berry coffee cake at starbucks. i can't wait to have a piece with a doubleshot on ice during the afternoon. if you're looking for a simple recipe that's good every time & can also serve as a (sugary) morning snack with your coffee, this cake is definitely the trick!

for the streusel:

• 1/4 cup granulated sugar
• 1/3 light brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 & 1/3 cup all-purpose flour

for the cake:

• 6 tablespoons unsalted butter (3/4 stick), room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 & 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries

preheat the oven to 350 degrees fahrenheit. butter & flour a 9 inch baking pan.

for the streusel:

1. combine the sugar, brown sugar, cinnamon & nutmeg.
2. stir in the melted butter & then flour, set aside.

for the cake:

1. cream butter & sugar with an electric mixer on high for 4-5 minutes.
2. reduce speed & add eggs one at a time.
3. add vanilla, lemon zest & sour cream.
4. in another bowl, sift together flour, baking soda, baking powder & salt. slowly add the dry mixture to the other bowl with the mixer on low, until just combined.
5. fold in the blueberries with a spatula.
6. spread batter into pan with a knife.
7. using your hands, crumble the streusel on top until it covers the cake.
8. bake for 45-50 minutes, or until a cake tester comes out clean.
9. enjoy with your morning coffee, or by itself!
   

counting down the days

daniel & i went on a little fro-yo date the other night! lately i've been really stressed with school & finishing up my final projects for the summer semester. at the end of next week i'll finally be finished, & i'll have almost a month long break before my classes for fall start.

i went to michael's yesterday to pick up some baking supplies. i'm a sucker for cute cupcake papers & i couldn't resist picking a few up. i've told myself that i'm going to take a break from cupcakes for a while & bake something new, but now i'm being drawn back in... maybe i just need to burn myself out & then i'll work on breads, cheesecakes, etc., but for now i still have a lot of cupcake recipes lined up to try, & a lot of occasions to bake for coming up!

this weekend daniel's parents are coming to visit, & the beginning of next week marks my lease starting at my new place! i won't ~officially be living there till the 5th, but i'll be spending next week moving & getting ready to turn in my final portfolio for class on the 3rd, aka i'll be incredibly busy. on tuesday i'm picking up the keys & a new chapter in my life begins - my first apartment. lots of exciting updates & photos are to come in the next few weeks! cross your fingers for me!

the perfect red velvet

every southern girl should know a good red velvet recipe. i hadn't experimented with red velvet before & i had no desire to until i tasted a batch of cupcakes my grandmother made a year or so ago. it was the most amazing red velvet i had ever had the pleasure of putting into my mouth, & i vowed to make it some day.

turns out, it was a simple paula deen recipe. while i originally was planning some dark chocolate cupcakes with raspberry filling for our 4th of july festivities, i whipped out the mixer & got to work on these after my mother reminded me of them. i had never made cupcakes with vegetable oil replacing butter before, so this was definitely something different. i'm really happy with the way they turned out & i can't wait to make them again.


for the cupcakes:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

for the cream cheese frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

preheat the oven to 350 & line a cupcake pan with 12 wrappers. in a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. in a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

divide the batter evenly among the cupcake tins about 2/3 filled. bake in oven for about 20 to 22 minutes, turning the pans once, half way through. test the cupcakes with a toothpick for doneness. remove from oven and cool completely before frosting.

to make the frosting: in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. add the sugar and on low speed, beat until incorporated. increase the speed to high and mix until very light and fluffy.

cheese & chive scones

each time i bake, i think to myself: “this is the best thing i’ve ever made!” & it’s a good thing, i’ve decided… each time i get a little better, & each time i surprise myself. i’m long overdue for a baking disaster, so i’m sure that will happen soon. but until then i’m going to settle for being happy with my creations. this afternoon, i made (with daniel’s assistance!) cheese & chive scones. i wanted to roll the dough out & make them into pinwheels, but alas, no rolling pin in sight, so i settled for rounds. these were incredibly easy to make & taste heavenly. if you'd like to see the recipe, i used, click here.

i bake because i like the process, but i also enjoy giving baked goods away. charla is coming into town tonight & i’m wrapping up a goodybag of scones for her to take with her. these scones had been on my “to bake” list for over 6 months, & i decided it was about time.