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Rhubarb Raspberry Scones

In southern Alabama, rhubarb isn’t exactly something we see a lot of. Okra, yes. Watermelons, definitely. Peanuts, for sure. But rhubarb?!?

In fact, the first time I ever even tried anything containing rhubarb was just last year. But it was so deliciously tart that the wait was well worth it. 

So, when Tractor Supply had non-gmo rhubarb to plant in the garden a couple of months ago, I grabbed a bag and brought them home with dreams of rhubarb crisp, rhubarb cake, and rhubarb everything dancing around in my head. Then, I promptly forgot about them until recently. 

We’ll see what happens with that, but for now, I can always buy fresh rhubarb. 

Which I did. And since I’m hoping to finally visit the Land of Scones this year (and maybe even on to the Land of the Stone of Scone) well, it wasn’t hard to figure out what to make. . . . 


Rhubarb Raspberry Scones

Who doesn’t love a good scone?


So, how do you make scones? Similar to biscuits. My grandmother enlisted me as her biscuit making assistant as soon as I could walk, so I thought ‘This’ll be so simple.’

And it was.

Start off by getting the rhubarb and raspberries ready. If you don’t want raspberries in your scones, feel free to leave them out. I only added them because I had bought an extra package for Raspberry Icebox Cake.


 Chop the rhubarb into small pieces. Then, rough chop the raspberries, running your knife through maybe once or twice just to break the berries up into smaller pieces. 


 Stir together the dry ingredients: flour, baking soda, baking powder, sugar, salt, and cinnamon. 


 Add the half cup of butter and cut in using a fork or pastry cutter (or a food processor) until it has a crumbly texture. The add the rhubarb and raspberries and fold in. 


 Combine 3/4 of a cup of heavy cream with vanilla extract. Add one egg, and whisk together. 


 Add the heavy cream mixture and stir until combined.


 Now, the next, I couldn’t take any pictures. Sticky, flour hands, you know?

Turn out the mixture onto a floured surface and knead a few times to bring the dough together. Add more flour if the dough is too sticky. 

Pat and shape into a circle about an inch thick. Cut the circle into about 8 triangles. Place on a parchment paper lined baking sheet. 

In a small bowl, combine a tablespoon of sugar and a 1/4 teaspoon of cinnamon. Sprinkle on top of each scone. 

Bake in a 425F degree oven for about 15 to 20 minutes or until golden brown. 


Enjoy with butter and jam or just plain.

Rhubarb Raspberry Scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8

Rhubarb Raspberry Scones


  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup heavy cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup of rhubarb, chopped
  • 1 (6 oz) package of raspberries
  • 1/2 cup of unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Plus:
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 425F degrees.
  2. Chop the rhubarb. Rough chop the raspberries, running your knife through once or twice until the berries are a little smaller. Set aside.
  3. In a large bowl, stir together the dry ingredients: flour, sugar, salt, baking soda, baking powder, and cinnamon.
  4. Cut in the butter using a fork or pastry cutter until the mixture has a crumbly texture.
  5. Stir in the rhubarb and raspberries.
  6. Combine the heavy cream and vanilla. Add an egg, and whisk together.
  7. Add the heavy cream mixture to flour mixture and stir to combine.
  8. Turn the mixture out on to a floured surface. Knead lightly a few times to bring the dough together. Add more flour if needed.
  9. Pat and shape into a circle that is about an inch thick. Cut into about 8 triangles.
  10. Place the triangles on to a parchment paper lined baking sheet.
  11. In a small bowl, combine a tablespoon of sugar and a 1/4 teaspoon of cinnamon. Sprinkle on top of each scone.
  12. Bake for about 15 to 20 minutes or until the scones are golden brown.
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DIY Business Card Holder

If there’s one thing I’ve learned from being a soap seller, it’s that you can never have too many business cards.

Especially when selling at festivals, craft fairs, and even farmer’s markets.

Usually I just toss a stack of business cards on a little tray and call it done with. But this year, I thought I’d change it up. And since we had an upcoming festival to attend (note: the festival was this past weekend), sooner was better than later. 

Enter Pinterest. Which I’m convinced should coming with a warning. Something along the lines of: Beware! Enter here and you may never leave. 

After a little browsing and a raid on my ribbon stash, I think it turned out cute. 

 DIY Business Card HolderHere’s what you need:

Empty Altoids tin

1 inch wide gingham satin ribbon

1/4 inch side stitched satin ribbon

Scrapbook Paper


Hot Glue Gun

Printer (optional)

I started by cutting a large piece of patterned scrapbook paper to fit my printer.

Then, using a word processor program, I wrote a little message, “Take One”, in a cute font, and printed it out. This step is totally optional.

The next step was a little trickier. Place the Altoids tin face down on top of the paper with the message as centered as you can get it. Then, trace around the tin and carefully cut it out. 


Repeat this step again, tracing and cutting out another piece of paper (without a message, of course).

Hot glue the one with the message to the inside top of the tin. 


Hot glue the other to the outside top of the tin.

Glue the larger ribbon around the sides of the tin, overlapping the ribbon on the top and folding it like wrapping a gift.






To add a little contrast, glue the smaller side stitched ribbon on the sides,including on the hinges in the back (so that the top will stay sort of propped up and not fall back).



Add a little bow, and voila!



And here it is in action. . . . 


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Lemongrass Lime Sugar Cube Scrub

This post contains affiliate links. 

I have two faults that almost anyone would agree with.

Number one: Being unwaveringly frugal. . .  or as my mother would say CHEAP. But is that really a fault? To me, it’s not. I just like making sure that I get the best deal possible. 

And number two: As my grandmother would say, never leaving well enough alone. I can’t help it, I like improving things. I like adding my own twist to recipes or updating old tried and true ones. And I don’t discriminate. I have no problem updating my own recipes at all. Everything can always be improved upon. 
For example, the recipe I posted a couple of years ago for Sugar Cube Scrubs

My old recipe was simple and basic:

1 part melt and pour soap

1 part liquid oil (example: olive, apricot kernel, avocado, grapeseed, safflower, sunflower, etc oils)

3 parts granulated sugar

I’ve learned a little bit about scrub making in the past 2 years, and I wanted something packed with even more moisturizing ingredients. Enter the new recipe. . . .


With mango butter (you could easily substitute shea or cocoa butters) for its wonderful ability to both moisturize and protect skin and safflower oil for its easy absorption, this is my new go-to recipe for making sugar cubes. 


2.95 ounces melt and pour soap

1.1 oz olive oil

.4 oz safflower oil

2 vitamin E capsules**

.35 oz mango butter

7.5 oz granulated sugar

Colorant (about an 1/8 teaspoon of hydrated chromium oxide green powder mixed with just enough natural glycerin to make sure that all of the powder is incorporated)

Lime essential oil 1/4 tsp

Lemongrass essential oil 1/8 tsp

*The first 5 ingredients are measured by weight. 

**Just the cut or puncture the end of each capsule with scissors and squeeze out its contents to use.

Equipment I Use:
Microwave safe bowl


Disposable Cup

Measuring Spoons

Digital Scale


Silicon Mold similar to this one.

I start off by getting the colorant ready and mixing it with just a bit of vegetable glycerin until the powder is completely incorporated and there are no clumps. Most of the colorants that I use are natural or semi-natural, and most come from one of my favorite suppliers, They have a huge selection of quality colorants. 



Start off by weighing out the mango butter and melt and pour soap into a microwave safe bowl.


Microwave in 30 second increments, making sure to check it after each time and to never leave it unattended until melted. 

Add in the liquid oils and whisk until completely incorporated. Add the essential oils and the colorant and whisk.


Now, add in the granulated sugar and stir until it’s all completely incorporated. It will probably be fairly thick, so place back in the microwave and heat in 30 second increments until the mixture is thinner and a much more easily pourable consistency.




 Remove from the microwave and whisk again to make sure all of the ingredients are mixed thoroughly. Then spoon or pour into your mold. 


 Wait about an hour or until the cubes are completely hardened before unmolding. 


The best thing about making sugar cube scrubs is that if they don’t turn out exactly how you’d like, simply pop them in a microwave safe bowl and remelt them. 

To use: In the shower, smash a cube (you can use a whole cube or break one into pieces) in your hand. Rub all over dry or rough skin (they’re also great for heels that need a little exfoliating) avoiding any sensitive areas. Rinse off. 

Or put them in a pretty box with mini cupcake liners, add a ribbon, and ta-da! Perfect for a Mother’s Day gift. 

Don’t want to make your own? The Lemongrass Lime Sugar Cube Scrub is listed in the Etsy shop right now, along with Neapolitan, Lavender Mint, and Lemon Meringue Pie. Click here to visit the Scrub section of the shop. 
Lemongrass Lime Sugar Cube Scrub
  • 2.95 ounces melt and pour soap
  • 1.1 oz olive oil
  • .4 oz safflower oil
  • 2 vitamin E capsules
  • .35 oz mango butter
  • 7.5 oz granulated sugar
  • Colorant (about an ⅛ teaspoon of hydrated chromium oxide green powder mixed with just enough natural glycerin to make sure that all of the powder is incorporated)
  • Lime essential oil ¼ tsp
  • Lemongrass essential oil ⅛ tsp
  1. In a microwave safe bowl, weigh out the melt and pour soap and the mango butter. Heat in the microwave in 30 second increments, checking after each time and not leaving unattended, until melted.
  2. Whisk in the liquid oils. Then, add the colorant and essential oils, and whisk to combine.
  3. Add the sugar and combine.
  4. If the mixture is too thick, heat in the microwave in 30 second increments, checking after each time and not leaving it unattended.
  5. When the mixture is a thinner and pourable consistency, remove from the microwave (being careful in case the bowl is hot). Whisk again to make sure everything is well incorporated.
  6. Spoon or pour into the mold.
  7. Wait for about an hour before unmolding.
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How to make goat cheese (chevre).

My life has been all about milking lately. Morning and evening. The girls have really been doing their jobs well. 

So what to do when you have so much extra milk you could practically bathe in it (Oh wait, I already do that.)?

Make cheese, of course!

How To Make Goat Cheese

Now, to make goat cheese, you can get really fancy and purchase specialized things like cultures and rennet and things like that, but I’m all for simple and inexpensive. Although, I’m not ruling out any cheese making purchases in the future.  

And when I say simple, I really do mean just that.

Two ingredients. That’s basically all this farm-style goat cheese has in it. Of course, you can pizzazz it up with a few extra additives for a little more flavor. 

First, you start with milk. 


Which we have. This is slightly more than 2 quarts of fresh goat milk, and I used a another 2 quarts in all for this batch.

Now, you can totally use pasteurized milk to make goat cheese. Or you can use raw, which is what I did. 

Pour the milk into a large saucepan, and slowly heat to about 180 to 186F degrees, stirring constantly to try to keep the milk from scalding. If it does scald, that’s perfectly fine. Just try not to scrape the yucky stuff on the bottom up into the milk. 


Once it has heated up to the desired temperature, remove from heat and stir in the apple cider vinegar (you can also use white distilled vinegar, lemon juice, or even citric acid. The milk will almost immediately begin to separate into curds and whey. This is my favorite part because it’s really neat to see the cheese forming in front of your eyes.

Allow it to set for about 10 minutes. 


In the meantime, place a colander over a large bowl and line it with at least two layers of cheesecloth (Having trouble finding cheesecloth in the store? Try checking the crafts section).

After about ten minutes have passed, pour the curdled milk in the lined colander.


The liquid in the bowl is the whey. I’ve read of people using it to bake with, as an extra ingredient in smoothies, to make ricotta, and as a protein booster (whey is full of protein). I haven’t used it for anything extra, but one day!

Bring the edges of the cheesecloth together to create a ball of cheese. Hang the cheesecloth covered ball of cheese over a bowl for about 1 to 2 hours so that any extra whey can drip out.


I hang my cheese ball from a cabinet door handle, but some people also hang them from wooden spoons laid across the top of a tall stock pot. 

Once your cheese has finished dripping out whey, unwrap it and add any extras that you desire.



This one had salt, pepper, garlic, and fresh rosemary added, but you can do things like fruit, nuts, sun dried tomatoes, chives, or any other herbs you’d like. Mix it all together, then pack it into a container (I just use a regular old Tupperware-type container) and place in the refrigerator. Allow about 2 days for the flavors to meld together for the best taste, but if you want to, it’ll still be perfectly tasty to eat right away.  



I love goat cheese. 


On salad. 




Or on baked potato wedges. Or just by itself.

How to make goat cheese (chevre).


  • 1 gallon of goat milk
  • 1/2 cup of apple cider vinegar
  • Salt, to taste
  • Pepper, to taste
  • Cheesecloth
  • Colander
  • Large Saucepan
  • Large Spoon
  • Thermometer


  1. In a large saucepan or pot on top of the stove on medium to medium high heat, allow the milk to slowly reach 180 - 186F degrees.
  2. Once it has, stir in the apple cider vinegar. The milk should begin curdling almost immediately. Allow it to set for about 10 minutes.
  3. Place a colander over another bowl (to capture the whey) and line the colander with two layers of cheese cloth.
  4. Pour the curdled milk into the lined colander. Gather together the corners of the cheese cloth to create a ball shape. Hang over a bowl to drain for about 1 to 2 hours.
  5. Remove the ball of cheese from the cheesecloth and place in a bowl. Add salt, pepper, or any other additives you'd like and stir together until it's evenly incorporated.
  6. Place in a sealable container. Refrigerate for a couple of days for the best taste.
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DIY Fail

You know how much I love to DIY any and everything. 

And most of the time my little projects turn out well. But sometimes, eh. Not so good. Even downright horrendous. 

Which brings me to my latest DIY disaster. . . Ombre hair. 


I love anything ombre, even Kardashian-esque highlighted hair. And when I was quoted a price starting at $100 (starting at — which would most likely quickly reach the higher echelons of that price with my thick hair). My cheap self said, ‘Nothing doing.’

But the above result? Not quite what I was expecting. And after three days, it was back to normal, everyday reddish brown for me. 



The moral of the story, other than, been there, done there, and moving on, is this: I will not be following a certain ombre kit’s instructions to the letter again.