Wednesday, May 22, 2013
I made these particular cookies for a baby shower so I added a dot of pink icing on some flowers for the occasion. Others I left plain and this is a cookie that is pretty even perfectly unadorned. Get your kids involved and add icing and sprinkles and all sorts of decoration, but in its most simple and basic form these flower Spritz cookies are a delightful treat. They are also an excellent cookie to make and package to be sent in the mail. They don't break easily and they stay fresh longer than you'd expect.
Wednesday, May 15, 2013
Wednesday, May 8, 2013
Cake Duchess and Baker Street. The theme this month is Berrilicious May! While fresh berries are making their way to grocery store produce sections, don’t worry if you are still baking with frozen berries. I love the convenience and quality of frozen berries year-round. This Bundt recipe uses frozen berries—I baked with blueberries and raspberries but you can choose your favorites. Lemon juice and zest add a brightness to the cake batter and lemon also finishes the cake off with a sweet glaze. This cake says SPRING to me and it is a welcome sight (and taste) after a cold winter.
Wednesday, May 1, 2013
Lora at Cake Duchess, this baking group bakes along a theme each month and shares the joy and challenges of baking breads at home. This month the theme is open and welcome to all who bake bread-- "make-what-you-love" is the goal and we hope you will join us this month.