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My Favorite Iced Tea Recipe

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iced-teaBrew 8 cups of your favorite tea. I prefer orange pekoe, but that’s just me! Add 3/4 cup of honey, maple syrup or sugar and stir it up. Once it’s cool, add the juice of one medium to large lemon along with as much ice as you desire. I usually throw additional lemon slices in the jug as well.

Garnish with some lemon wedges if desired and feel free to also add frozen berries or fresh mint leaves for some extra flavor.


Sugar Cookie Daisies

Posted in Recipes


I made these and boxed them up as teacher gifts. I usually  make a few batches to give out to friends and neighbors as well!

Below is the recipe for one batch of sugar cookies. I used 3″ flower shaped cookie cutters, rolled them 1/4″ thick and ended up getting 28 cookies out of it.

Sugar Cookies


1 cup butter (room temperature)

1 3/4 cups sugar

1 tsp. vanilla

2 eggs

4 cups flour


Cream together butter and sugar until light and fluffy

Add vanilla and eggs

Mix until combined

Add 1 cup of flour at a time, mixing until combined and the dough forms together.

Roll out dough onto floured surface and cut into the shapes desired.

Put the shapes onto a parchment lined cookie sheet and bake at 350 F for 12 minutes. This will vary depending on the size of the cookies so it’s best to keep an eye on them. They’re ready once they are lightly golden.

Icing Recipe


4 cups icing sugar

1/4 cup meringue powder

1/3 cup water


Using a mixer with a whisk attachment, on medium, beat ingredients together until combined.

Once combined, turn it to high and let it mix for 10 full minutes.

If it’s too runny, slowly add icing sugar, one tablespoon at a time. If it’s too thick, add a few drops of water at a time until it is smooth.

Once the icing was ready, I put 1/4 cup of the icing in a bowl and added yellow food coloring for the centers of the cookies.

I put the yellow icing in a piping bag fitted with a Wilton #2 tip and did the same with the white icing.

I piped all the yellow centers onto the cookies and then piped the swirled petals onto the cookies afterwards.

I left the cookies out overnight so that the icing could dry and I boxed them the next day.


4 Ingredient Peaches and Cream Cheese Tarts

Posted in Recipes


I needed a last minute dessert to bring over to a friend’s house for a barbecue and it was a holiday so all of the stores were closed. I didn’t have any milk or cream handy, but I did have a 8oz. block of cream cheese in the fridge.  I had a dozen tart shells in the freezer and figured I would put together tarts of some sort. I had canned peaches in the pantry so I mixed those with the cream cheese to make the filling.

Bake tart shells

I started by baking the tart shells according the package directions so they could cool while I made the filling.


For the filling I mixed together the 8 oz. block of cream cheese with 1/3 cup sugar, 2 diced peach halves and 2 tbsp. of the liquid from the can of peaches.

peachy-creamy-tartsOnce the tart shells were cooled off, I scooped the filling into the tarts and topped them with peach slices. I put them in the fridge for about an hour and they were ready to go!


12 tart shells, baked (I used store bought, but you can always make them from scratch)

1 package (8 oz.) cream cheese

1 can of peaches, strained – save 2 tbsp. of the liquid

1/3 cup sugar


Bake tart shells and let them cool

For the filling – mix together cream cheese, sugar, 2 peach halves (diced)  and 2 tbsp. of the liquid from the can of peaches.

Scoop the filling into each tart shell

Slice the remaining peaches and top each tart with one peach slice

Refrigerate for 1 hour before serving.





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