coconut lemon poppyseed muffins

I was afraid these muffins didn't have a future as a published blog post. I was so excited to bake these and the batter was seriously amazing {IT'S VEGAAAAAN!!!}, so I knew they were at least going to taste great. 

But when I popped them in the oven, for some odd reason, they did not rise into the beautifully round, domed muffins I was envisioning. Instead, I got some flat, lifeless looking things.  When I took them out to cool, the paper cups were pulling away from the muffins and I was like yay close to losing my mind and falling into a crying pile of Sophie on the kitchen floor. 

It'd been a pretty horrible day, and I did not need a baking fail to top it all off. I look for therapy in baking! NOT MORE STRESS. If I was wanting more stress, I'd have studied for that quiz and that test that were technically due yesterday.

HOWEVER. All hope was not lost. When I tasted one I literally said "How the heck are these vegan and gluten-free?" Guys, they taste amazing. AMAZING. Fresh, lemony, zingy, coconut-y, and just lightly sweetened. 

The texture is also SPOT ON, and you'd never be able to tell that they're made from gluten-free flour. I think I added the perfect flour ratios. 

So since the texture AND the taste were so divine, I figured I'd let go of my dome-shaped-muffin-filled dreams because even my mom sampled these and loved them, saying I should post them. 

I like pretty food, so I did all that I could to try to make these look appealing. I removed the paper cups because WHY did they pull away from the muffins, I do not know. It was weird. That made them a lot easier on the eyes. 

But ya know what? Some foods are butt-ugly, but they taste fantastic. And that is these muffins. 

 

coconut lemon poppyseed muffins {GF & Vegan}

1/4 c. corn flour

1 c. ground oat flour

3/4 c. sorghum flour

1/4 c. tapioca flour

1 tbsp. baking powder

1 tbsp. poppy seeds

3/4 c. coconut milk

1/4 c. lemon juice

1/2 c. canola oil

2 tbsp. pure maple syrup

1/2 c. sugar

2 tsp. vanilla extract

2 tbsp. lemon zest

Preheat oven to 375º and grease or line a muffin tin; set aside. In a large bowl, whisk flours, baking powder, and poppy seeds until combined. Add coconut milk, lemon juice, oil, maple syrup, sugar, vanilla, and lemon zest. Stir until smooth. Scoop batter into prepared muffin tin. Bake for 25-35 minutes or until a toothpick inserted comes out clean. Let cool. 

lemon raspberry yogurt cake with lemon honey glaze

First of all, thank you to everyone who commented on my last post. You people make me feel so supported and loved. It's insane, I only know about 10 out of 574 of you. Since you expressed so much concern and offered so much encouragement, I thought I'd let you know I've been feeling a lot better since last weekend's… uhh, meltdown of sorts. I'm working on contentment, and taking in the little things around me. Not looking to the next thing, but being in the moment and taking the time to appreciate the simple and beautiful, be it cute kids on their way to school, a perfectly ripe banana {I'm weird.}, my 120 pound dog sitting on me and thinking he's a poodle, 6 a.m. runs, my favorite song on the radio {which changes about weekly. But right now Stay by Rihanna.}, or a text message from my bestie. Also. Uhh, I finished 9th grade yesterday. YUP! I'm a sophomore now! Or as my dad called me a "sucky sophy". I feel so wonderful, so free. Seriously, I told my friend I feel like Superwoman. This year, I changed school curriculums and my word, to say it was challenging is an extreme understatement. It was more schoolwork than I have ever had in my life. But through lots of prayers, time, and cups of coffee, I finally conquered. To celebrate, last night I had friends over to watch a movie. I wanted something really funny because I felt like I hadn't laughed in awhile. Honestly, in a weird way, I kinda wanted to like… pee in my pants laughing so hard. AAAAAANYWAYS. We watched Grown Ups and ahhmahhgahh. I laughed. A lot. I didn't pee. But I did indeed laugh. I also managed to eat about half the bowl of popcorn and nearly choked at a couple points. "I wanna get chocolate wasted, daddy!" Also, the Canadian guy at the waterpark… I nearly died. 

So cake… I don't make cake often. It seems like we constantly have people over here, so it's no doubt someone will eat pretty much anything I make. It's just a little easier to give them cookies instead of having to dirty plates and forks for a slice of cake. The occasions that I actually make cake are few and far apart. Seriously, I don't even remember the last cake I made. But tonight, we're having our neighbors over for dinner {the first time we've ever done anything with them in the year and a half we've been here. Impressive.}, so I thought now would be as good a time as any to wow them with my mad skills. Just kiiiiiiiiding. This cake is oooogly mooogly, but dang, it tastes fantastic. I wanted to take a picture of a slice since the outside was so unappealing, but my mom freaked out and said it was bad manners to slice a cake before company comes… So there went that. This cake has a tender and moist {don'tkillmeiloveyou} crumb thanks to the yogurt in the batter. It's packed with the wonderful freshness of lemons and raspberries, which seriously… One of the best combos out there. I loved how the sugar and lemon zest are rubbed together. This process brings out the oils and flavor in the lemon and the sugar gets all pretty and fluffy. Also, the glaze… I may or may not have sipped it with a spoon… Have a happy weekend, my loves!

lemon raspberry yogurt cake with honey lemon glaze

cake//

1 c. butter, room temp

3 c. flour

1 tbsp. baking powder

2 tsp. salt

2 1/2 c. sugar

1/3 c. lemon zest 

4 eggs

1 c. plain yogurt

1/4 c. lemon juice

2 c. raspberries

glaze// 

1/4 c. lemon juice

2 tbsp. honey

3 tbsp. milk

3 c. powdered sugar

Preheat oven to 350ºF and grease a bundt pan; set aside. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, using your fingertips, rub together the lemon zest and sugar until fluffy. Beat in the butter, eggs, lemon juice, and yogurt. Pour into dry ingredients and stir until smooth and combined. Fold in raspberries. Pour batter into prepared pan and bake for 60-70 minutes or until golden brown and a toothpick inserted comes out clean. While the cake is cooling, prepare the glaze. Once cake is cooled, flip onto a wire rack or cake plate. Top with glaze and extra lemon zest if desired. 

thick & creamy lemon coconut cheesecake squares

Lemon bars are one of my absolute favorite bars to make, especially in the summertime. The flavor is so refreshing, and packs a whole lot less richness than a pan of brownies if you know what I mean. I love desserts like this that are lightened up and more of a "girly" dessert. If that's a thing? Like scones and cupcakes. Girly desserts... I don't know. 

These bars have a super thick, chewy, and buttery crust. As you can tell.  Ah.ma.zing. At first, the crust  looked a little too gloopy and the cheesecake layer, a little too thin. I honestly though "Shoot. These bars are going to fail." Fail, they did NOT. They took quite awhile to set up, so don't worry if they look to liquidy when you take them out of the oven. Throw them in the fridge for a couple hours, do your best not to dig in with a fork {which I may or may not have done.}, and all will turn out fine and dandy. 

Everyone  LOVED these and said they were one of the best things I've made. Which is great, because I seem to be getting that a lot lately :) The whole pan was devoured in under 24 hours and my mom kept picking off the cheesecake part and eating only the crust. I have to say though, the crust was my favorite part. I used tea biscuits for the crust which have a slight coconutty flavor instead of graham crackers {I don't really have much of an option.} and then added some extra shredded coconut in there as well. I kept getting little chunks of cookie and coconut mixed with the creamy lemon cheesecake. Oh my heavenly. 

These lemon coconut cheesecake bars would be great as an Easter dessert. However, I suggest eating both the crust and the cheesecake. :)

thick & creamy lemon coconut cheesecake bars

crust

3/4 c. butter, melted

3 1/4 c. crushed tea biscuits {or graham crackers}

2 tbsp. granulated sugar

3 tbsp. shredded coconut

Prepare the dough by mixing all the ingredients together with a fork. It will seem slightly thin, but don't worry. Press the dough into a greased 9x13 in. pan and bake at 375ºF for about 10 minutes until slightly golden brown. 

cheesecake

2 c. plain cream cheese, softened

3/4 c. granulated sugar

2 eggs

juice + zest of one large lemon

In a large bowl, whisk together the cream cheese and sugar. Add in the eggs and lemon. Stir until smooth. Pour into the baked crust and bake for 25-30 minutes or until the edges are slightly browned and the center has set. Refrigerate for 2+ hours and cut into squares before serving. 

mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 

Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

crust: 

2 tbsp. butter, melted

1/2 c. graham cracker cumbs

1 tsp. cinnamon

cheesecake:

3/4 c. cream cheese

1 tbsp. lemon juice

1 tsp. vanilla

yellow food coloring {optional}

1/4 c. powdered sugar

2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour. 

Lemon Cranberry Scones with Lemon Vanilla Glaze

These scones… are amazing. They're one of those things that you'll sit on the counter, forget to put away, and munch on all day long. Oh no, you will most definitely NOT go sit down with a cup of tea, eating one of these, and read a book like a proper person would. Instead, you my friend, will go stand at the counter, looking out the kitchen window at the sunset, and eat the puddles of glaze {aka Love Puddles} and stuff all the crumbs in your mouth as humanly possible. 

Errrr… at least that's what I did. 

 Nowadays, in good 'ol Africa, it's getting hot. And it's annoying. Not that I was planning on it being in the 50's all day. But ya knowwww…  When I made these, we had to put on every single fan on in the house. Because a) it was hot. and b) our oven was smoking before anything was even in there. WHAT. Mixing up the dough, even works up a sweat.

So. stinking. much. work.

Really though, it's worth it. These scones are perfectly moist and fluffy. Sweet, yet tart. And the GLAZE! My word to your mother. I sat at the counter eating it out of the bowl with a spoon… It's that good.

They're perfect for breakfast, snacks, tea, or brunch.

… If you must be so sophisticated.

Lemon Cranberry Scones with Lemon Vanilla Glaze
Scones:
1 3/4 c. flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. baking soda
5 tbsp. cold butter, cut into chunks
2/3 c. buttermilk {you can just add about a capful of vinegar to regular milk}
2 tsp. lemon zest
1 1/2 tbsp. lemon juice
3/4 c. dried cranberries

Glaze:
2 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. milk
1 1/2 c. powdered sugar

1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.

2. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Fold in the butter with a fork until the mixture has become crumbly.

3. Add in the buttermilk, lemon juice, zest, and cranberries. Mix until smooth.

4. Turn the dough out onto a lightly floured surface and form into a round disc. Cut into eights and bake for 15-20 minutes or until golden brown.

5. While the scones are cooling, prepare the glaze by mixing everything together in a small bowl. Drizzle over the scones.

Bon appetite! And have a happy weekend!

{coconut crusted} lemon bars

When I saw that the ingredient for Get Your Chef On {hosted by Julie and Jen} was coconutI was insanely excited! My mind was spinning with ideas on how I was going to incorporate it into a easy, yummy, and summery dessert. 

Lemon and coconut. How much more summery can you get? Not much. 

So I decided to throw some coconut into the crust of my favorite lemon bars {that post is SO old. and horrible.}

I thought the coconut was a fun spin on a classic summer dessert. I didn't use very much coconut, because I was looking for a lighter flavor, but depending on your taste, you sure could add in some more. 

Coconut Crusted Lemon Bars

Ingredients:

2 cups sifted all-purpose flour

1 cup confectioners' sugar

1 cup butter, melted

1/2 cup shredded coconut

4 eggs

2 cups white sugar

1 teaspoon baking powder

1/4 cup all-purpose flour

1/2 cup lemon juice

Preheat oven to 350ºF. Grease a 9x13 pan.

In a medium bowl, stir together 2 cups flour, shredded coconut, and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder, and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars. Top with some powdered sugar or more shredded coconut.

Bon Appetite! 

Lemon Poppyseed Muffins

 I made muffins for you. On a Saturday of course.

Actually, I made them for the girl's bible study. But they were a no-show.

Now what am I going to do with 2 dozen addicting muffins sitting on the counter? Eat them.

Let's get fat together.

I got up at 7:30 in the morning for these babies.

My plan was to get up, workout, shower and get ready, and make muffins all before 10. 

But the girls didn't show up. BOOOOOOOO. I could have slept like an angel for another 5 hours. 

Life goes on. 

This glaze… Oh this glaze. 

It's amazeballs. 

You're most likely going to want to dip your head in it, or take a bath in it's lemony goodness. 

I was like yay-close to just pouring the remainders down my throat.

Self control people, self control. Says the one who eats half a pan of bars. 

Do as say, not as I do.

Oh yah, I guess the muffins are good too.

I take that back… They're GERRRRRRRRRRRR-EAT!

And they have yogurt in them… HEALTHY muffins!

Kind of.

Not really?

Who cares, they're delicious.

And just to warn you. They're addicting. And sticky. And lemony.

And they get all moist when that glaze {you know. the one you'll want to bathe in? Yah that one.} soaks in.

Oh heaven.

Lemon Poppyseed Muffins

3 c. flour

1 tbsp. baking powder

1/2 tsp. salt

2 tbsp. poppy seeds

3/4 c. butter, softened

1 c. sugar

2 eggs

1 3/4 c. plain yogurt {I used greek}

zest of 2 small lemons

juice of a lemon

lemon glaze {recipe follows}

Prepare a muffin tin and preheat oven to 375ºF. Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar, beating until fluffy. Add in the eggs. Mix in the yogurt until  smooth. Add in the lemon zest and lemon juice. 

Fill the muffin cups about 3/4 with the batter. Bake for about 25-30 minutes or until the edges are golden brown and a toothpick inserted comes out clean. After a few minutes, remove from muffin tin. 

Once the muffins have cooled, drizzle with the lemon glaze. 

Lemon Glaze

2/3 c. fresh squeezed lemon juice

1/2 tbsp. milk

1 1/2 c. powdered sugar

In a small bowl, whisk all the ingredients together. Drizzle over the lemon poppyseed muffins. 

Lemon Raspberry Sorbet

Guess what? I fried food successfully last night… It was pretty much a godsent miracle. 

My mom and I wanted to have fish tacos. So I suggested frying the fish. She left that part up to me. Win!

At first I was sort of scared for my life… Ya know. Oil flying, flour dripping. Nothing pretty. But the result was pretty. Beautiful, actually.

Golden crispy fried fish filets. Goodness gracious, me oh my. It was totally worth the trouble. And really, it wasn't even that hard minus the fact I was scared of losing a finger and boiling to my death.

Since I successfully fried edible goodness, I'm pretty positive I can fry anything… Apple fritters, chicken, DONUTS. I see those babies comin' in the near future.

I ended up getting super hyper… Good food gets to me.

I asked my mom "Does fish have caffeine in it?" "Umm… no." "Are you sure?" "I'm pretty sure."

I don't believe it though.

I was so excited, I was prancing across my kitchen, dancing to Owl City and a little bit of Maroon 5, singing into the tongs like a goon. Awesome right? I'm a beast, I know.

Ok enough fish talk. Let's talk sorbet. This stuff is good. Like really good. Like "Holy moly. Get me a shovel!" good. OR… "GET ME A DUMP TRUCK OF THIS STUFF!"

I need to ask you a question. And it's some serious chiz.


Why the hay is raspberry spelled with a P? No one says "Here… have a rasPPPPPPPPPPberry." At least I hope no one says that… Because if you do, we can no longer be friends. So sorry. 

Anyways… As you all know I had a little tooth issue the other day… {click for pink mustaches! And to know what happened.} Anything cold in my mouth felt so heavenly. Luckily the day after getting my tooth pulled, the pain had eased… And it just felt like my cheek was the size of a basketball. No big deal.

When I felt up to it, I decided to make sorbet. It has fruit in it guys, therefore it is healthy. Plus the lot 'a sugar but it's only for your sake, I promise. So go and do your happy dance! 

When I found some frozen raspberries at the store last week, I was SO excited. And I just so happened

to have a humongolous amount of lemons in the fruit bowl. I knew exactly what I was going to whip up…

Lemon Raspberry Sorbet, that's what.

Oh also umm… I pretty much {totally} made this recipe up on my own. Yup. And wanna know what it tastes like? The lemon ice with raspberries on top from Culvers… YUM! It's legit. 

Lemon Raspberry Sorbet

2 c. white sugar

2 c. water

4 c. frozen raspberries {I'm sure you could use fresh ones}

1 tbsp. honey

5 tbsp. fresh lemon juice 

In a small saucepan, bring the water and sugar to a boil. 

Once it's cooled, puree the raspberries, honey, and lemon juice in a blender. 

Add in the simple syrup. Pour the mixture into a freezer safe container 

{I used a pie pan and covered it with tin foil.} 

P.S.

Have you checked out me Julie's Unique Sweets dessert challenge?
Head on over to learn the deats.

Lemon Cupcakes with Lemon Cream Cheese Frosting

Yummmm… lemon. In case you missed my guest post at Cups by Kim last week…

Here ya go! :)

Lemon Cupcakes with Lemon Cream Cheese Frosting

from In the Little Red House

2 1/4 c. cake flour

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 c. milk

4 egg whites

1/2 tsp. lemon extract 

{I used the juice of about 1 lemon since the lemon extract here tastes not very appetizing…

I thought it tasted like cleaner. And no one in the right mind would like to eat cleaner-flavored cupcakes!}

1 1/2 c. sugar

zest of 2 lemons

1 stick butter

1 tsp. vanilla

Frosting:

2 {8 oz.} pkgs. cream cheese, softened

1 stick butter, softened

2 lbs. powdered sugar

2 tsp. vanilla

juice of one lemon

Preheat oven to 350ºF and spray of line a muffin tin. Sift together flour, baking powder, and salt. Whisk milk and egg whites in a medium two. Put the sugary and lemon zest in a bowl and rub together until the sugar is moist and fragrant. Add butter. Beat in extracts, then add 1/3 of the flour. Beat in half of the milk egg mixture, then beat in half of the remaining dry ingredients. Add the rest of the milk and eggs and add the last of the dry. Place the batter into the cupcake tins. Bake for 18-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. 

Also, I'm just gonna warn y'all now. A bloggy friend and I are planning a massive

event and it is gonna be a blast!!! I can't wait to share with you! 

Lemon Muffins

These muffins were kinda "interesting"! haha they just turned out a little more like "Lemon Scones" or "Lemon Biscuits" but they were still super yummy! Enjoy this recipe from ALLRECIPES.COM.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1 tablespoon grated lemon zest
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 egg

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE!

Enjoy!(:

-Sophie

Yummy Lemon Bars

Today, my friend Gracie and I made these super-duper delicious, HEAVENLY  lemon bars! Enjoy yet another wonderful recipe from allrecipes.com!


Ingredients:
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice (I used 1/2 a cup... Close enough!)

Directions
1. Preheat oven to 350ºF. Grease a 9x13 pan.

2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

3. Bake in the preheated oven for 15 minutes, or until golden. IN a large bowl, beat eggs until light. Combine the sugar, baking powder, and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Also, a little tip- Sift some powdered sugar on top for some extra yumminess! 

Click HERE for the printable version of this awesome recipe!

Bon Appetite!(:

Also... To all my girly-girl readers out there-

Last week I spent the weekend with my cousin! She told me to google Kandee Johnson. This girl is a makeup artist and she has two blogs (I follow both of them) and a youtube page. I have been watching her videos a lot lately and also reading her blog posts. She posts super fun, girly things about makeup, hair tips, fashion, and all sorts of fun stuff! She's also REALLY funny so it makes her blogs more fun to read and her videos more fun to watch!

Her blogs:

Kandeeland

Kandee the Makeup Artist

Check her out on youtube:

Kandee Johnson

Enjoy!(: 

-Sophie

Lemon poppyseed bread, vanilla glaze, and cute greeting cards!

So, it's been a long time since I have posted! (yes... I think three days without blogging is long enough!) But, blogger had their website "under construction" all day yesterday and I was busy the other two days... Here is my blog that was very much anticipated (at least by me!)


Lemon Poppyseed Bread
3/4 c. sugar
1/2 c. milk
2 eggs
1/2 c. melted butter
1 tbsp. lemon extract/lemon juice
3 tbsp. poppyseeds
1 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt


Combine sugar and eggs. Mix in milk, butter and lemon extract/juice. Add poppyseeds. Slowly add flour, baking powder, bking soda, and salt. Mix well. Put in greased bread pan. Bake at 350ºF for one hour (it only took me 1/2 hr.) or until golden yellow.


Vanilla Glaze
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. milk/heavy cream


In a bowl, combine ingredients until it is the consistency of a glaze. Great for use of glazing cakes, breads, coffee cakes, and pastries. 


The vanilla glaze totally made the bread! MMMMM... It was so yummy! I definitely suggest making this bread because it was super easy, quick, and most importantly; DEEEEEEE-LICIOUS!

 Here's some pics of some cute greeting cards I made the other day... I was bored and feeling crafty! ;) The cards were left blank inside so I could use them for any occasion. You can make them with any spare scraps of scrapbook paper and cardstock, buttons, ribbon, jewels, and whatever else you can find around the house! 

Aren't these amazingly cute?! As you can probably tell, I had lots of fun with this and getting creative! 

Well I hope you enjoyed a little peek into my creative day I had yesterday!(: And...

Bon Appetite!

-Sophie