Category Archives: Holiday

Irish Soda Bread

In celebration of St Patrick’s Day this weekend {by the way how can it already be halfway through March?!} I decided to make some Irish Soda Bread.


Irish Soda Bread 

And let me tell you it is amazing.  Ah-mazing.  No doubt this bread will become a staple in my household.  Regardless of whether it is St. Patty’s or not!  


FYI, the Irish totally know how to make bread.  Don’t pass this one up!


Happy 4th of July!

Happy 4th everyone!  As I sit in the SFO airport terminal waiting to fly to Boston (!) I hope all of you are enjoying this beautiful summer day, sprinklers, sparklers, and of course most importantly some mouth watering desserts!

Please take a moment today to think about all of the brave men and women who devote (and have devoted) their lives to keeping our country free.  And safe.  

Thank you!

And thank you to my hubs and all our military family and friends  xoxo

Homemade Peppermint Ice Cream

   So for the past week I’ve been super hungry after dinner, like reeeaaallly hungry (and no, I’m not pregnant hah!  That would have a post all on its own filled with tears and self denial –no offense to those who are with child…) and late last night I decided something Christmasy would satisfy my tummy.  So I came up with Peppermint Ice Cream!

   This ice cream is the best I’ve made so far.  It got so creamy and stayed creamy even after it froze overnight in the freezer – not icy at all like most homemade ice creams!

   I didn’t have any eggs left over (because of the gross amount of baking I did last week) and Beau and I try to limit our dairy so I googled “vegan peppermint ice cream” and came up with a few good ideas on how I should make it!

Peppermint Ice Cream

1 can sweetened condensed reduced fat milk
1 3/4 – 2 cups original flavor almond milk
1 heaping TBS tapioca flour
1 1/2 – 2 tsp peppermint extract
1 tsp vanilla extract
1/4 cup cream (next time I’m just going to use more almond milk instead)
2 candy canes crushed
handful semi-sweet chocolate chips


1)   Add condensed milk to measuring cup and fill up to 3 cups liquid with almond milk.
2)   Add extracts and tapioca flour and mix until dissolved.
3)   Add mixture to ice cream making machine.
4)   About 5 minutes from when ice cream will be done, add candy cane pieces, chocolate chips, and cream to machine.

*This ice cream took about 20 minutes to make.  No refrigeration required before adding it to the machine so this is a super quick and delicious treat!

*If you think it’s too pepperminty, add a little more liquid to suit your taste.  This is what I used the cream for… I usually don’t use it, but I had some left over and thought what the heck!  It’ll make a super creamy treat.  And it did! 



The Much Anticipated Craft Fair Pictures!

Most popular award goes to my sugar cookies which I decorated with royal icing.  My first time ever doing it and I think they turned out great!  Can’t wait to do them again!  Only downfall… they were my only non-gfree item I made.  Oh well…

Who’s hungry for cake pops!?!  Vanilla and chocolate mmm 🙂
Reindeers, penguins, snowballs, strawberries, and holiday drizzles completed my array of pops.
 Cake pop bouquets… perfect little gifts!
And yes, I made the boxes by hand too  🙂
Holiday cake balls

Cupcakes!  All g-free and none of my customers could tell the difference!

Chocolate Fudge with Peppermint Buttercream.  Some decorated with red swirl, others with royal icing snowflake. 
My best seller… sold all but 3 (well, actually 7 because Beau ate 4 that day!)

Pumpkin cupcakes with Maple Cream Cheese Frosting (on left)
Orange with Chocolate Buttercream and fondant flowers (right)

the view from behind the table…

Christina (from Mayzie Cakes) and I  🙂

Red velvet cake with nutella filling covered by marshmallow fondant and gum paste bow.  I made this the day of and brought it to the fair as a display… and on Saturday we served it as Beau’s belated birthday cake with friends!

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