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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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Raspberry Icebox Cake

Maybe this should be named Raspberry Chocolate Icebox Cake, instead. 

Or even Raspberry Cheesecake Icebox Cake? But then, that almost qualifies as a tongue twister.


No matter what it’s named, I call it yummy. Probably because it contains some of my favorite ingredients.

Raspberries? Check. Fresh whipped cream? Check. Chocolate? Cream Cheese? Double check.

Combine all of that together and you have the perfect dessert for Mother’s Day. And my mom certainly enjoyed it. 


 Start off by whipping about a cup of heavy cream in a mixing bowl, until it forms soft peaks. 

Add the softened cream cheese and powdered sugar and combine. 


 In a small bowl, mash almost all of the raspberries with a fork. Be sure to save a few whole raspberries for decoration on top. 


 Fold the mashed raspberries into the whipped cream/cream cheese mixture until they’re completely dispersed throughout. 


 On your cake plate or serving platter of choice, spread a thin layer of the now pink-ish whipped cream concoction. This will help keep the wafers in place, so they’re not moving all over the plate. 


 Place a layer of wafers on top of that in a circular shape.

This is the fun part. Or maybe not so fun, if you don’t like putting together puzzles. After a little mishap unloading groceries the day before, I only one (One!) cookie that wasn’t broken. No matter, it still turned out really well. 

Spread a layer of the whipped cream mixture on top of the cookies.


 Repeat the last two steps at least five times or until you run out of cookies, ending with a layer of the whipped cream mixture on top. 

Decorated with the reserved raspberries, and refrigerate overnight before serving.





Raspberry Icebox Cake


  • 2 packages of Nabisco Chocolate Wafers
  • 1 package of cream cheese, softened
  • 1 1/2 cups of heavy cream
  • 8 - 10 Tablespoons of powdered sugar, depending on how sweet you want it
  • 1 (6 oz) container of raspberries


  1. In a large bowl, whip the heavy cream until it forms soft peaks.
  2. Add the softened cream cheese, and mix in.
  3. Fold in the sugar, until completely incorporated.
  4. In a separate smaller bowl, mash the raspberries with a fork. Be sure to reserve a few whole raspberries for decoration.
  5. Fold the mashed raspberries into the whipped cream/cream cheese mixture.
  6. Using an offset spatula, smear a small amount of the raspberry cream cheese mixture on to a cake plate or serving platter.
  7. Arrange a layer of wafer cookies on the cake plate.
  8. Top with some of the raspberry cream cheese mixture, spreading it out evenly with an offset spatula.
  9. Repeat the last two steps at least five more times, or until you run out of cookies.
  10. Decorate with a few whole raspberries. Refrigerate overnight before serving.
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20150510_173934Hope you had a fantastic Mother’s Day, Mom!

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Ginger Coconut Lime Cupcakes

You put de lime in de coconut, you drank ’em both up.

I think it’s pretty obvious that I’m a soap maker, but what’s not obvious is I’m obsessive about it. 

Seriously. I spend hours browsing all of the different supply websites on the lookout for new ingredients to try. And most of that time, I’m trying to decide between at least 10 different fragrances that I simply must have right then.

The fact that I can narrow it down to that few should be counted as a heroic feat. There are literally thousands of different fragrances available. Want hay scented soap? Yep, there’s a fragrance for that. How about wasabi? Uh-huh. Or bacon? Just check out this post here

But the one I’m having a hard time resisting right now: Coconut Lime. 

I haven’t bought it, yet. I already had way too much in my cart the last time to justify adding something else. But there will be a coconut lime soap in the Etsy shop (gratuitous link to the shop here) sometime in the future. Look for it!

Which brings me to these cupcakes. Considering that I just placed an order for soap supplies Friday, I think you know exactly what was on my mind. And it wasn’t carrot cake (by the way, there’s a fragrance for that, too). 

Enter ginger coconut lime cupcakes.

Ginger Coconut Lime Cupcakes

Which are amazingly delicious with just a hint of tartness. 

And of course, ea-zzy to make!




 Top with a little toasted coconut and a lime, and you have some tasty treats.


 And a lime, and you have some tasty treats.


Or even better, forget the lime and instead place a couple of small candy eggs on top and you’ve got bird’s nest cupcakes. Perfect for Easter!


Ginger Coconut Lime Cupcakes

Yield: 20 cupcakes

Ginger Coconut Lime Cupcakes


  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 2 Tablespoons milk
  • 2 Tablespoons lime juice
  • 1/2 teaspoon vanilla extract
  • Zest from one lime
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground ginger
  • Coconut 7 minute Frosting Ingredients:
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon light corn syrup
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons coconut extract


  1. Preheat the oven to 350F degrees. Line a muffin pan with cupcake liners, and then give each liner a little spritz of baking spray to prevent the cupcakes from sticking as bad.
  2. In a medium bowl, sift together the dry ingredients (flour, baking soda, baking powder, salt, and ginger). Set aside.
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Then, mix in the yogurt, milk, lime juice, vanilla, and zest.
  5. Add the dry ingredients to the mixture, mixing until combined.
  6. Fill each cupcake liner just a little over half full.
  7. Bake for about 10 to 15 minutes or until an inserted toothpick comes out clean. Remove from the pan and allow to cool completely.
  8. Coconut 7 Minute Frosting: In a large heat safe mixing bowl, combine the sugar, corn syrup, salt, water, and egg whites, and mix well (for about a minute).
  9. Then, place the bowl on top of a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water) beating constantly with an electric mixer until the frosting forms peaks when the beaters are lifted out.
  10. Remove the bowl from the heat and mix in the coconut extract. Allow the frosting to cool before using.
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Strawberry Truffles.

Or maybe these should be called Neapolitan Truffles? They do sort have that look. 

I made these a few weeks ago, but they would’ve been perfect for Valentine’s Day. 

Strawberry Truffles Graphic



The best part of these is that they are so ea-zz-y to do. Seriously. No baking. Barely any cooking. Just a little microwave action (or double boiler if you prefer). 

If you have a food processor use it to combine the wafers and cream cheese. 

Scoop into bite-seized balls. 


 Then, place them on parchment paper lined cookie sheet in the freezer for a few minutes to firm up.



Then dip in melted chocolate and enjoy!

Strawberry Truffles.

Yield: 24


  • 1 (8oz) package strawberry wafers
  • 4 oz cream cheese, softened
  • White chocolate, for dipping
  • Chocolate sprinkles (optional)


  1. Line a cookie sheet with parchment paper and set aside.
  2. Place the strawberry wafers in a food processor, pulse until they are fine crumbs.
  3. Add the cream cheese and process until completely combined with the wafer crumbs (there should be no white streaks of cream cheese in it).
  4. Roll the mixture into bite-sized balls about 1 inch in size. If the mixture becomes to soft to roll, place in freezer for a few minutes.
  5. Place the balls on the lined cookie sheet in the freezer for about 10 - 15 minutes until firm.
  6. Melt white chocolate according to package instructions. If needed, add about a teaspoon of vegetable oil to thin it.
  7. Dip the chilled wafer balls in the chocolate, shaking off excess. Place back on the lined cookie sheet for the chocolate to firm up.
  8. Decorate with sprinkles. Allow the chocolate to harden completely before serving.
  9. Enjoy!
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White Chicken Chili

So, in the very first edition of You Know You’re From Alabama When. . .,you might have read that the first really cold winter night is when most Alabamians enjoy chili. 

It’s true. Go to the store on a really cold day, and guess what just about everyone will have in their shopping carts. Chili or the makings for it. 

I love chili, but sometimes I want something a little different. Enter White Chicken Chili.

White Chicken Chili


White Chicken Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes


  • 3 cans of cannellini beans
  • 3 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 2 jalapenos, deseeded and chopped
  • 1/2 teaspoon of chopped cilantro
  • 1 Tablespoon chili powder
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon Taco Seasoning, link to recipe above
  • 1 (32 oz) container of chicken broth
  • 1 package of frozen white corn
  • Colby Jack cheese, for topping (optional)
  • Cilantro, for topping (optional)


  1. Season the chicken pieces with salt, pepper, and taco seasoning. Cook in a skillet with a little oil to keep from sticking on medium heat until lightly browned on the outside.
  2. Place in a crockpot along with the beans, onions, jalapenos, cilantro, chili powder, chicken broth, and corn. Stirring together to incorporate everything evenly.
  3. Cook on medium for about 4 hours.
  4. Serve and enjoy!
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