May flew by so fast that I didn’t have time to write a Round-Up post. So, I’m combining May and June together. Here’s a quick summary of all the treats I’ve made over the last two months!
Recipe 27 – Lemon Scones
These Lemon Scones were a huge hit! Combined with poppy seeds, the classic combination quickly left us with only some crumbs at the bottom of the container. Instead of the “traditional” triangle shape that the Magnolia Bakery cookbook recommends doing, I chose to make more modest-sized scones using a round cutter. I got roughly the same amount of scones out of the dough using this cutter, so I think it’s a good system.
Recipe 28 – Vanilla Cupcakes
Finally, after a very long two year-plus period, I was able to get back into theater. It occurred to me while writing this post that the last time I had done a show was before this blog even existed! That seems wild to me.
Anyway, in celebration, I made cupcakes for Opening Night! Read about how I made them show-specific here
Recipe 29 – Coconut Macaroons
These cookies were so easy to make! In fact, I would make everyday if I could. They’re that good and that yummy! With just a few simple ingredients, you can get really excellent results. I chose to dress them up a little bit with a chocolate covered bottom. While definitely not the prettiest cookie I ever made, when it comes to dessert it’s always about how it tastes!
Recipe 30 – Razzy Cake
June is my birth month and for the last couple of years, I’ve been making my own cake. This year, I decided to knock another recipe off the Challenge list and make the Razzy Cake. Making this cake was definitely a bit more cumbersome than I was hoping for, it did all work out in the end. I think I’ll be making this cake again in the future. You can read about why in this post.
Recipe 31 – Strawberry Scones
It’s strawberry season here in New England. My local farm even lets you pick-your-own. In honor of this, I decided to celebrate by making a batch of strawberry scones. Using the scone base I had in the freezer helped speed up the process and make the scones taste even better. The fresh fruit added the perfect amount of sweetness and flavor.
I’m not sorry to admit that these tasty treats didn’t last long in the house. Even though I was the only one around the weekend I made them!
Isn’t it nice to see the little pop of red throughout each scone?
Recipe 32 – Sour Cream Coffee Cake
A fruit-topped coffee cake instead of a sweet crumbly one? I was skeptical, too. But, after making this recipe I think I’ve almost become a convert. Baking this cake in a tart pan as opposed to the more traditional 8 by 8 or loaf pan is also something not seen too often. Other than being non-traditional, the change in pan size only makes it look a teeny bit more elegant.
Still, this moist cake is definitely worth the extra effort of including fruit on top. Though I chose peaches and blackberries, you can include most berries or stone fruits to help brighten it up a bit. Raspberries would look elegant, I’m sure!
That was it for baking this month. But, I also did a lot of crocheting. You can view that post under the Crochet & Other Crafts tab.