Raspberry Lemon Scones

Valentine’s Day is underrated. Over the past couple of years, I’ve begun to see a little more value in it besides a day of last-minute chocolate purchases and sitting around a chaotic restaurant waiting your turn for a table. Lately, in my house, Valentine’s Day is an excuse to be festive during inarguably the most dreary and boring time of the year. It is a month of red and pink decor to replace the blue and white of Hanukkah. There are crafts to attempt, delicious baking adventures to experiment with, and no one can argue against celebrating love.

Last year, during the first 14 days of February, I started a small and simple

tradition focused on making my kids feel loved. Every night I stuck

a paper heart to my son’s door, which listed something I loved abo

ut him. We used it to build his confidence and encourage positive behaviors. In the mornings he was so excited to find a new heart on his door and the entire process was a way for me to express sentiments I feel are not shared nearly as much as they should. I’m looking forward to continuing the precious tradition, this time slipping the hearts into a decorative envelope or mailbox outside his door.


Already I’m starting to think of the baked goodies we should try tackling in our kitchen. I live by the idea that food is a way to express love and between the sugar cookies and chocolates associated with Valentine’s Day I know I’m not alone in that mindset.

As it turns out, we already began our themed baking. At first, I didn’t intend for it to be Valentine’s Day related treat. This week’s Five In A Row book was Peter Rabbit, and therefore our geography lessons concentrated on England. As we move around the world in our homeschool curriculum, I wanted to incorporate culinary projects representing the various cultures we learn about. This week we made raspberry lemon scones.

As soon as I pulled these things out of the oven, I realized just how perfect they are for Valentine’s Day.  Visually they have the beautiful red and pink tint for a festive look, but more importantly, they are delicious. I couldn’t stop sneaking into the kitchen for another taste, my very honest husband greatly approved, and my son ended up finishing them off while I wasn’t looking.

My suggestion would be to include these little cakes in the breakfast in bed you intend to make your spouse. Or bring them to the brunch you’re sharing with your girlfriends on Galentine’s Day. Or make them with your kiddos and have them for dessert.


Rasberry Lemon Scones



1 stick of cold butter
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
zest of 1 lemon
3/4 cup heavy cream
3/4 cup frozen raspberries


Juice of 1 large lemon
1 cup powdered sugar


  1. Preheat oven to 425 degrees F. and line a baking tray with parchment paper
  2. Cut butter into pieces, about 1/4-inch and set aside in the refrigerator.
  3.  Mix flour, baking powder, sugar, salt, and lemon zest in a large bowl.
  4. Using a fork, add the sliced butter and toss to coat. Use fingers to rub the butter into the mix. It will begin to have a mealy texture.
  5. Mix in frozen raspberries until they are well coated.  Add heavy cream, and continue mixing with a fork.
  6. When the bowl is well mixed, begin kneading the dough with your fingers. Turn dough out onto the prepared baking sheet. Gently shape the dough into a square on the baking dish. The texture may be ragged, and that is okay.
  7. Slice the dough into 9 squares, and then slice them diagonally to give them a triangular shape. Give the scones some space between them to bake. Bake for 12-15 minutes.
  8. While the scones are baking, prepare the glaze by mixing lemon juice and sugar in a small bowl. When scones are finished, give them 15-20 minutes to cool before drizzling the lemon glaze on them.


Lavender Cupcakes With Honey Frosting

I love food adventures. New flavors and unique ingredients are part of the fun in being kitchen savvy. It’s an even better experience when you’re sharing new and delicious creations with people you love. It’s simple math in my book: Food = love.

The social circles I run in tend to be rather clever and creative with their food, and I love having a high bar to challenge me. Whenever I’m tasked with feeding these people it provides me with the opportunity to try new things that I otherwise wouldn’t attempt, and more often than not that attitude is reciprocated. It’s a very beautiful relationship.

While preparing for a recent young adults fellowship in our home, I was greatly inspired to use the bag of lavender buds I have sitting in my pantry. I originally purchased the bag to make lavender infused milk, which I hoped at the time would assist in our toddler’s bedtime routine (since lavender has a calming effect). The awesome thing about this purchase is the fact that 1) the bag is rather large and 2) It’s very strong, and therefor a little goes a long way. Ergo, I have a lot left over.

So I decided I would try using it in baking, and decided that our gathering would be the perfect excuse to give it a go. The cupcakes I settled on making turned out to be delicious, and I had no leftovers after everyone left.

Now, I just need to discover what else I could incorporate lavender in.


For the cupcakes you will need:
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 1/2 tbs lavender buds (finally chopped)
2/3 cup cold milk

For the frosting you will need:
1/2 cup (1 stick) butter
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract
2 tbs honey (plus more to drizzle if you wish)

1) Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners. Soften the butter and sugar together with an electric mixer. Add eggs one at a time, and then the vanilla. If you want to make the cupcakes a purple color for appearance, this would be a good time to add half and half of blue and red food coloring.

2) In a separate bowl stir together flour, baking powder, and salt. Stir lavender buds into mix (make sure they are as finely chopped as possible, otherwise you will have chunks of lavender in the cupcakes).

3) Combine the two mixtures, and add milk.

4) Pour batter into the prepared muffin tin, and bake for 20 minutes.

For the Frosting:
Beat the butter and cream cheese together until well mixed. Adding 1 cup at a time, beat in the powdered sugar. Once the frosting is smooth and creamy, add in the vanilla and honey.


Apple Pie Cookies

For those of us who really love to cook and bake, presentation tends to play a super important role in the way we prepare our food. Normally on an average week night it doesn’t matter, but for those special occasions or even semi special occasions I would rather go the extra mile and do something that’s nice to look at as well as to eat (bonus points if people struggle to take the first bite out of a desire to preserve the art!).

Apple pie cookies are as delicious as they are cute, and they are the perfect go-to recipe for pot luck events and parties. Picnics, birthday parties, gatherings with friends, dinner parties. They can fit in anywhere, and the best part is that they’re not all that difficult to make! 

2  (9 in.) pie crust
1/2 cup unsalted butter
3 tbs flour
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
8 granny smith apples (peeled, cored, and chopped)
1 jar of dulce de leche
1 egg
2 tbs cinnamon
1 tbs all spice
Round cookie cutter

1) Preheat oven to 350 degrees. Melt butter in a saucepan. Stir in flour, water, and sugars. Bring to a boil, and reduce temperature. Let simmer for a minute or two. Add mixture to a bowl with chopped apples (make sure the apples are finely chopped! Since these are cookies and not a pie, you’re going to want it to be less chunky!). Stir together until well combined.

2) Lay out one layer of pie crust. Spread on enough dulce de leche to cover the surface. Cover dulce de leche spread with the apple pie mix. Careful not to add too much!

3) Lay out the second layer of pie crust on a separate surface and cut out strips of dough. Lay the strips over the apple pie mix in a lattice pattern.

4) Dip a round cookie cutter into egg wash and cut out rounded cookies.

5) Mix cinnamon and all spice together in a bowl. Brush each cookie with egg wash and sprinkle with cinnamon and all spice.

6) Lay cookies on a baking sheet and bake for 23-24 minutes!