Hola. I'm emerging from an unintentional 8 month blogging hiatus to bring you a current favorite recipe for scones! We could all use more scones in our lives, right? I'm a huge fan of them- not the dry and crumbly kind, but the tender and slightly flaky variety. These are those.
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raspberry ricotta cake
It felt good to bake this morning. Still in pajamas, whisk in one hand, hot cup of coffee in the other. Doing what I love, and making myself useful at the same time. The chillest of Saturdays.
Put in charge of bringing dessert to an Easter lunch this afternoon, I chose this cake. It's tried and true. It's simple and unfussy, in both process and appearance.
Mainly, it's delicious and it's Spring-y.
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cookies with dark chocolate, pecans, and coconut
Cookies with whatever the heck I feel like means:
-the butter is browned.
-there are big chunks of dark chocolate.
-there’s some coconut too, because i haven’t used any in a while.
-i don’t pay any attention to the socially accepted amount of vanilla extract.
All of these things ensure a marvelous finished product; one that the whole house is already begging for again.
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21 + red wine chocolate cake with whipped mascarpone
Today is the first day of a new calendar year, and also the first day of my 21st year on this earth. I have never posted about my birthday in the past couple years of blogging, but 21 is kind of a big deal, I suppose, so I figured I should start now.
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