Hot Cross Biscuits

Three months.  That’s all the time I have left before baby numero dos is due.  (Unless of course, he…  or she, comes early…)  It seems like a long time, but I know it will just fly by.  Especially with Christmas coming.  I know, I know – I shouldn’t even have mentioned the ‘C’ word, but it’s true.  It’s a’comin’.  And personally, I’m pumped for the shopping trips.  Buying things for people, baking = fun, fun, fun.  Busy, but fun.  And our little guy will actually be aware of everything this year.  I’m super excited to see how he reacts to all the hullabaloo.  And that means baby will be along shortly (and I can stop going to work! Not that I’m excited about that, or anything…).

Thanksgiving anybody?  It was great to have a turkey dinner.  I made my first ever yule log thingy (and it was awesome – and I’ll share it with you soon!).  Dark Chocolate Buche de Noel.   Yum.  It was the first dessert gone at our family gathering.

Anybody say cute?

Here he is:

{My cutest little boy ever…  I’ve got to say that as many times as I can in the next three months in case I have another boy!  Isn’t he just great though?}

So I’ve got three words for you.

Joy. the. Baker.

Check her out.  She is an inspirational food blogger.  Just your everyday Joe, but she’s amazing.  I love everything she writes, and cooks, and I don’t know the girl.  But I wish I did.  She recently came out with her first cookbook (SO awesome!). And here was the chain of events that followed:

Got her cookbook.

Loved it.

Wanted to bake everything in it.

So what did I do?  Went to her blog and made something from there instead.  Hot Cross Biscuits, to be exact.  But don’t worry, a few days later I made her Cinnamon Sugar Rice Pudding out of the cookbook.  It rocked world.  But not near as much as these biscuits.  They were awesome.  I would make them again, and again.  And eat them.  All.

Hot Cross Biscuits

These are just slightly adapted from Joy’s recipe:

**I used dried cranberries in half of the recipe, switched orange zest for lemon, and didn’t use icing

Makes 8 to 12 biscuits

Print this Recipe!

For the Biscuits:

3 cups  flour

2 Tbsp sugar

4 1/2 tsp baking powder

3/4 tsp salt

3/4 cup butter, cold and cut into small cubes

1 large egg

3/4 cup buttermilk

2 tsp orange zest

1/2 cup dried cranberries

Preheat oven to 400F.  Line a baking sheet with parchment paper, or grease with shortening, and set aside.

In a bowl, combine flour, sugar, baking powder, and salt.  Using a pastry blender, cut in butter, until resembles flakes of oatmeal.

Add cranberries

Whisk together egg and buttermilk.

Slowly fold into butter/flour mixture, just until all the flour is wet.  Place on a floured surface and knead slightly.  Roll out until dough is 1 inch thick, and cut with a biscuit cutter (whatever size pleases you, really).

Brush the tops of the biscuits with buttermilk, and bake for 12-15 minutes, or until golden brown on top and bottom.  Remove from oven and let cool.

These are amazing served with butter and jam.  I omitted the cranberries from half of my recipe, and I loved them both ways.

Bon appetit!

30 Day Challenge

Day 10 – Discuss your first love and first kiss

Well.  That’s [fairly] early.  My first love would be my hubby.  I’ve had a crush (and then wayyy more than a crush) on him since elementary school.  Sure, we’ve had ups and downs.  But I never ever gave a thought to us not being together.  There were scary times, when it came close, but we got through.  He’s handsome, in a rugged (which is my favourite!) way.  Funny, sarcastic, great hubby, wonderful Daddy – these are only a few of the things that I love about him.  I’ve got to mention his little crooked smile, and the mischievous look he gets too.  They’re just too good to pass up.  He is the only guy I’ve ever kissed (other than my daddy, of course).  The first time was, well, messy.  And I thought about it for months…  Okay, maybe years.  Because we really had two first kisses.  The second time was… not so messy.  It made my heart flutter (literally, I think I could have had a heart attack), and I was so nervous both times, I could’ve thrown up.  But it was great.  I’ve kissed him a million times since.  Gets better every time.  So there’s the juice.  Now you know.

(You guys do realize it’s taking me about 30+ weeks to do this challenge instead of 30 days, right?  I’m slower than a tortoise!)

Peace out.

Ivy’s Wedding Cake

Cakes | October 4, 2012 | By

I just thought I’d do a little post on the baking I did for my friend, Ivy’s, wedding.  It was in August, so this post is a tad late in coming.  But better late than never!  …Right?

Warning – there are going to be many photos in this post!  ūüôā  Enjoy!

She asked me to make her cake (I was honoured… and VERY nervous), and to make & decorate 50 cupcakes.  So I said sure!

It was a slightly crazy week.  We had decided to start ripping apart our bathroom, so all that was (… and still is) functional in our bathroom, was our toilet.  Bathtub gone, sink gone.  New drywall in, and floors and walls getting ripped up.  Window (which makes me cry to think about) ripped out (it was the only way to fit a shower in…).  And the groom stayed with us for the week before the wedding.  And then one of the groomsmen for a few nights.  On couches/the floor.  Poor guys.

Plus, of course, there were wedding preparations, rehearsals, spending time with the bride (as I hadn’t seen her for months!), and all the other routine things that happen everyday in my life.  Like, work, baby, family, cleaning, cooking, being preggo, etc, etc, etc.  It was actually a really great week.  I was exhausted by the end of the wedding, but it was definitely worth it.

So, here are a few pictures of the cake – it was based off of a cake we found on Pinterest (of course).  Ivy’s wedding colours were a mustardy-brown, seafoam green, and cream/white.  They turned out beautifully together, and the cake followed the theme.

It was a three-layered cake.  Two chocolate layers, sandwiching a vanilla layer.  With a mocha custard in between the bottom layers, and a deep, dark chocolate buttercream between the top two layers.

Then.

Buttercream frosting.  Seafoam, of course.  I got the perfect colour…  somehow.

Here is the imperfect crumb coat.  Good colour though, eh?

And now onto the details.  Also imperfect, but I wasn’t aiming on perfection.  So we’re all good.

Keep in mind – I was doing this the night before the wedding…. late.  And tired.  So.  I think it went fairly well considering.  I was almost expecting a breakdown and a spoon or two being launched across the kitchen, tears, screaming….  but I got it done.  First try.  And pretty happy with it too.

Just one more shot of the cake, I promise.  Then we’ll move onto cupcakes!

So, for cupcakes, we went with chocolate and white.  Simple.  50 of ’em.

Frosted with chocolate, seafoam, and coral buttercream.  Except in this buttercream, I used half shortening, half margarine.

I didn’t get any awesome pictures of the decorated cupcakes.  This will just have to do.

Here’s a picture of the lovely bride and her new beau, with her family, on the wedding day!

And some pictures of my little family (the lighting wasn’t great in the church at the reception, but they turned out pretty great anyhow).

Did I mention that I was a bridesmaid?  Great dress huh?  Cute little boy and handsome hubby too.

And at last – a photo of my baby bump.  This was at about 20 weeks.  I’m 26 weeks along now.  And bigger.

The dress did a great job of covering it.  Nobody would have even known I was pregnant unless I pulled it in tight below my stomach.

And last, but not least:

Baby and Mommy.

Thanks guys – hope you enjoyed!  Later days.