TRUE STORY: Baking is Magic

Myndi’s Magical Blueberry Lemon Scones. They’re my favorite scone. They’re the only scone, really. ONE SCONE TO RULE THEM ALL AND IN THE DARKNESS MAKE THEM FAT AND HAPPY.


IMG_4607I thought you might like the recipe. Because I mean, look at this. Holy. Freaking. Yum.

(And also because I’m a lazy blogger and recipes are an easy out.)

Couple things: I love using buttermilk in this recipe. It gives it a lovely twang. And sometimes I substitute limes for lemons because I’M WILD LIKE THAT. Also? One cup blueberries? Yeah, maybe go ahead and toss a few more in there. #nosuchthingastoomanyblueberries

Seriously, though. Go make these, brew a fresh pot of coffee, and enjoy!


  • 2 C. Flour
  • 1/4 Sugar (or honey)
  • 1 T. Baking powder
  • 1/2 t. salt
  • 6 T Butter
  • 1/2 C. Milk (I ❤ using buttermilk, but don’t always have it on hand)
  • 1/4 C. lemon juice (I prefer fresh, but pre-squeezed is fine, too)
  • 2 T. Lemon zest
  • 1 tsp. vanilla
  • 1 C. fresh blueberries (but I always stub my toe here)


Pre-heat that oven. 400 degrees, thank you. Line a baking tray with parchment paper, set it aside.

Toss your dry ingredients into a bowl (I use my stand mixer…which actually lost a screw the last time I used it but still seems to be working fine. I suppose that’s a bunny-trail story for another day…). Mix them with a whisk so everything is incorporated.

Cut the butter into small pieces and put on top of the dry ingredients. Mix on low speeds with your paddle attachment until your dough is loads of little pieces.

Add your wet ingredients (not the blueberries, not yet!) and mix until just incorporated. This is a quick-bread, so you don’t want to over do it or your end result will be rock-like. 🙂

Flour a flat surface and turn your dough out onto it. Fold the blueberries into the dough by hand. Some will squish. That’s okay.

Once the blueberries are in, you can either form the dough into a circle or rectangle (use your hands. A roller will squish it too much). If you choose the circle shape, cut it like a pie into triangles. If you do the rectangle, make triangles by cutting off the end of the dough, and then cutting that portion at an angle (that might be the clumsiest way to describe what I mean). I use a pizza cutter for this task.

Put them on your baking tray a couple inches apart and bake ’em for 17-ish minutes. You want them to be golden brown.

Pull ’em out and glaze those delish heavenly triangles with THIS:


  • 1/2 C Powdered sugar
  • 1 T Tablespoon lemon juice
  • A pinch (or more) of lemon zest
  • (If you used limes for the scones, then use limes here, too)

Then eat! 🙂

TRUE STORY: Baking is Magic

As always, loads of love,


p.s. You should probably wear this while you’re baking.


EAT IT: Pie to Die For

Last autumn I learned something new about my dad: he loves coconut cream pie. How I’d gone 35 years without knowing this little fact (especially when one of my favorite things to do is bake him goodies) is beyond me. I made it my mission to find a really great recipe – preferably meringue-free – and bring it to our Thanksgiving feast (along with his other favorite pie, pecan).

You guys, listen up. I have never liked coconut cream pie (or pecan for that matter). Sweetened coconut tastes weird to me and ugh, it’s so stringy. So when I stumbled on this recipe from Carina at Today’s Mama, I honestly didn’t think I’d dig it. In fact, I didn’t even try a bite of it until after I’d heard a gazillion compliments and saw that the pie was nearly gone. This pie isn’t good. It isn’t great, it isn’t divine, it isn’t lovely, it isn’t swoon-worthy.


A couple of things make all the difference. Finely shredded un-sweetened coconut. Coconut milk. And instead of toasting my own coconut for the top (and this is the only departure I made from her recipe), I used Dang Toasted Coconut Chips (which are utterly divine and ought to be a regular part of your snack-time repertoire).

Normally if I use a recipe and make a bunch of changes to it, I’ll just re-type the recipe here and link to the original, but I’m telling you this recipe is perfect as it is. Click on over to Carina’s, give this pie a try (poet, didn’t know it, yadda, yadda). You’ll totally be so so so so glad you did.


Happy Hausfrau: Sweetened Condensed Milk

Click to check out Anne Taintor's fab artwork!

It was a holiday emergency.

The Happy Hausfrau, preparing to make her hubby’s favorite Christmastime treat, realized she had forgotten one item at the store.  The store that, though open, was teeming with last minute shoppers jacked up on caffeine and misplaced holiday spirit.  She did not want to brave that storm.

“Sweetened condensed milk…sweetened condensed milk,” she muttered to herself while staring vainly in her pantry, wishing very much that she was Mrs. Weasley, who was sure to have a spell that could create sweetened condensed milk out of thin air.  She stomped her foot a little, thinking that being a Muggle definitely had some serious disadvantages.

The clock was ticking.  A mob of family members with zombie-like hunger for sweets and booze would soon be ringing the doorbell and storming the kitchen, leaving nothing in their wake but crumbs, dirty dishes, empty bottles, and creepy Uncle Joe passed out under the kitchen table.  The Happy Hausfrau knew she needed to find a substitute.  Fast.

After taking a brief, but oh-so-necessary moment to adjust her holiday apron and re-apply her devastatingly red lipstick, the Happy Hausfrau perched in front of her computer, fingers flying over the keyboard.  A small, sly smile crossed her face as she read.  She may not be Mrs. Weasley, but she had one thing Mrs. Weasley didn’t:


Okay, maybe two things:

Google and scotch.

She typed and clicked, sipped and searched until she found exactly what she needed:

How to Astonish Friends and Make Your Enemies Envious with this Simply Easy Sweetened Condensed Milk Recipe.

Rejoice!  Christmas Eve, and the Happy Hausfrau’s husband’s favorite treat (the unfortunately named ‘Fudge Puddles’) were saved!

The Unfortunately-Named 'Fudge Puddles'

Recipe: Homemade Sweetened Condensed Milk

2 Eggs

1 C. Brown Sugar

1 tsp. Vanilla

2 Tbsp. Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

Mix all ingredients well; use as a substitute for sweetened condensed milk in recipes for pies, bars, and desserts.

Click here for the fabulous Fudge Puddles recipe.