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Snoozing the day away.

I shared this on the farm/blog’s Facebook page, but it’s so cute that I decided to share it here as well. 


One thing we learned about Sammy very quickly after getting him (Over two years ago? Gosh, has it been that long?!?), is that he is a champion napper. Top of the league. All-pro. Should get a million dollar contract. . . . Not from me, of course. But he’s that good. 

To prove it, here’s his newest “trick”. Napping on command 😉

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Mini Coconut Berry Cakes

It’s hot, hot, hot! And while it’s not officially summer, yet, with a temperature of 94.7F degrees (to be exact. . . . thank you Weather Underground!) and a heat index of 105F right now, it certainly feels like it.

For me, summery weather equals summer food. Grilling, lots of salads, and, of course, my favorite, summery desserts. I.e. anything that contains one or more of the following: blueberries, raspberries, strawberries, or blackberries.

You could say I’m a berry nut, and guess what? You’d be correct. And summer is the time of year I let all of my berry-loving qualities shine through. 

Example: Mini Coconut Berry Cakes. Raspberries, blueberries, and coconut. 


 In other words, red, white, and blue. Which makes them perfect for any July 4th party!

But these little cakes aren’t just any old cake. Nope, they’re healthy. Grain free and sugar free. Because, while I may love to bake, I also love to eat healthy and try new things. 

Which is why I’m teaming up with, to share a coconut flour recipe with y’all. 

Why coconut flour, you ask? 

Well, because it’s a low-carb or gluten-free dieter’s dream. It’s 100% gluten free and low in carbohydrates, and yet, it contains more protein than wheat flour and more fiber than any other flour. Which means that it’s excellent for building muscles and for helping you feel fuller longer. 

That may be, but how does it taste, you ask?

Coconut flour has a very mild, slightly sweet taste. I’ve tried a lot of different flour alternatives, and this is, by far, my new favorite, and not only because of the taste but also because it’s really easy to bake with.

Be sure to check out’s coconut flour page for more information.

Now, let’s get to baking. 

First, start off by stirring together the dry ingredients (i.e. coconut flour, baking soda, and salt) in a medium sized bowl. 


Then, in a large mixing bowl, combine all of the wet ingredients (eggs, yogurt, coconut oil, honey, vanilla, lemon juice, and zest), mixing until everything is completely incorporated.

Since coconut flour absorbs liquid ingredients like a sponge, you need more eggs than you would typically use with wheat flour. So, even though eight eggs seems like a lot, they’re very much needed. 

And, living on a farm, means that eggs are always an ingredient that I have in abundance.

Except when the girls molt, but that’s a story for another day and another time. Right now, I have eggs. 


And aren’t they pretty? See the humongously big egg? Duck egg. Which are actually phenomenal in baked goods, but unfortunately, I only had the one at the time. Oh well. 

By the way, you could totally make these dairy-free by using coconut yogurt instead of Greek. I would have done that, except, let’s face it. . . I have milk goats, and those girls would be a little offended if I even attempted to make a completely dairy-free dessert. No, seriously they would 😉

Next, add the dry ingredients to the wet and mix until completely combined. Spoon into a prepared baking dish.


 Bake for about 35 – 40 minutes in a 350F degree preheated oven. 


 I removed mine after exactly 40 minutes of baking time, and I think it could have come out a couple of minutes sooner. 

Allow it to cool for about 15 minutes, then, being very careful as it may still be hot, run a knife around the edge of the pan and invert to remove the cake.

Allow it to cool completely on a wire rack.

Once cooled, with a sharp knife, trim the edges of the cake off so that they’re more even and precise. 

Cut the large cake into 16 smaller squares.


Then turn each small square on its side and slice in half. 


 Now for the whipped coconut cream:

Refrigerate a can of full-fat coconut milk (very important that it’s full-fat) for about 24 hours. Remove from the refrigerator and open the can. Scoop out the solid coconut cream into a chilled mixing bowl (chill the mixing bowl by placing it into the freezer for 10 minutes prior to using it), leaving behind the coconut water.


 By the way, you can actually buy canned coconut cream and completely skip the previous steps, but, uh. . . . I live in a small town, and, I’m lucky to be able to find coconut milk in the store. Coconut cream? It ain’t happening. 

Using a whisk attachment, whip the coconut cream for a few minutes or until it’s soft and fluffy and has soft peaks.

Add in a little vanilla extract and honey, and mix until completely incorporated. 


 To assemble the mini cakes:

Place a dollop of coconut cream on the bottom piece of each cake square. Top with at least four blueberries. 


Place the top piece of each cake square on top, then add a dollop of coconut cream and a raspberry.


Serve immediately. 

Mini Coconut Berry Cakes

Prep Time: 2 hours, 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 55 minutes

Yield: 16


  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon baking soda
  • 1/2 cup Greek yogurt
  • 6 Tablespoons melted coconut oil
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • Coconut Whipped Cream:
  • 1 can of full-fat coconut milk, chilled overnight
  • 1 teaspoon vanilla extract
  • 2 - 3 Tablespoons honey
  • 1 small container of blueberries
  • 1 small container of raspberries


  1. Preheat the oven to 350F degrees. Prepare an 8x8 baking dish with cooking spray (I used coconut oil spray) and sprinkling a bit of the coconut four in the bottom to help prevent sticking.
  2. In a medium sized bowl, stir together all of the dry ingredients (flour, baking soda, and salt) and set aside.
  3. In a large mixing bowl, combine all of the wet ingredients (eggs, honey, yogurt, vanilla, lemon juice, zest, and coconut oil) and mix together.
  4. Add the dry ingredients and mix until combined.
  5. Pour into the prepared baking dish. Bake for about 35-40 minutes or until the cake is set.
  6. Remove from oven and allow to cool for about 15 minutes. Being careful, as it may be hot, invert the dish and remove the cake.
  7. Allow the cake to cool completely, then using a knife, carefully trim the edges off of the cake until you're left with a big square cake with uniform, even edges.
  8. Cut the cake into 16 smaller squares. Then slice each one of those in half.
  9. Coconut Whipped Cream:
  10. Refrigerate a can of full-fat coconut milk for about 24 hours. Remove from the refrigerator and open the top. Scoop the solid coconut cream from the can (leaving the coconut water behind) into a chilled mixing bowl. Using a whisk attachment, whisk the cream until light and fluffy.
  11. Add in the vanilla and honey and whisk until completely incorporated.
  12. To assemble:
  13. Place a dollop of coconut cream on to each bottom cake square. Top with at least four blueberries.
  14. Place the top cake square on top of that, then, a dollop of coconut cream and a raspberry.
  15. Serve immediately. If there are any leftovers, store in the refrigerator.
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Blueberry Mille Feuille

Mille Feuille sounds like it would be one of those desserts that is completely complicated and intricate.

I mean, I had to turn to Google to find out how to pronounce it (and I’m still not 100% sure if I’m saying it correctly and most importantly, spelling it right, either). I could just call it a Napoleon and be done with it, but where would the fun be in that? 

 But let’s face it, French desserts aren’t exactly known for being simple. Oui, oui. 

Despite the hard to pronounce name, this one is. 

No, seriously, it is. Trust me, I don’t like things that are complicated. Which is not to say that I’m not complicated. Ask any ex-boyfriend. Very. 

But this isn’t. And here’s the proof: Pastry Cream + Puff Pastry + Blueberries. That’s it!


 Start by whisking together granulated sugar, vanilla extract, and egg yolks until they begin to thicken, or about a couple of minutes. 



Add corn starch and whisk until completely incorporated.  


 In a saucepan, heat milk until it has just begun to boil and bubble at the edges. Remove it from heat and very slowly pour the milk into the egg mixture, whisking while you do. I momentarily stopped whisking to snap a photo, but hopefully, you won’t have to do that.

Unless you’re like me and take pictures of everything. Yeah, I can be annoying like that 😉 


 Pour the mixture into a saucepan and return to the stove. Cook on medium heat, stirring the entire time (being sure to scrape the bottoms and sides of the pan) to prevent the mixture from burning. Once it has begun to thicken and bubble, remove from heat. Pour into a large bowl and place a piece of plastic wrap on top to prevent a thick skin from forming. Place into the refrigerator and allow to cool completely. 


 Sorry, no pictures of the puff pastry process  – my hands were a little bit floury. But I’ll try my best to explain it.

Spread the puff pastry out onto a lightly floured surface. Cut into 1.5 inch by 4 inch rectangles. 

Place each rectangle onto a parchment paper lined cookie sheet, spacing them about a half inch apart. 

Now, here’s the fun part, and the only way I was able to keep the puff pastry from, well, puffing up at all while baking. I tried two different methods, and believe me, this was the most successful. 

Cover the rectangles in the pan with another piece of parchment paper. Place another cookie sheet on top of that. Then on top of that place a weight of some sort that is oven safe. I used two small iron skillets. 

Bake in a 375F degree oven for about 15 – 20 minutes or until golden brown. Remove from the oven and allow the puff pastry to cool completely before assembling.

Once the puff pastry and pastry cream have both cooled, spoon the cream into a plastic storage bag or a pastry bag. Snip off the corner (Feel free to use a decorating tip if you want. Or not.). 

Place one of the puff pastry rectangles on a plate, and pipe a small-ish amount of pastry cream on top of it. Arrange the blueberries in two lines on top of the cream.


 Place another rectangle on top of the blueberries. Pipe a more substantial amount of pastry cream on top of it.


 Top with another rectangle. Dust with powdered sugar. Repeat the process. And voila! You’ll feel like you’re in a Parisian patisserie. Or maybe not.



Blueberry Mille Feuille

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Blueberry Mille Feuille


  • 2 cups whole milk
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 1/2 Tablespoons corn starch
  • 1 1/2 teaspoons vanilla extract
  • 2 small containers of blueberries
  • 1 package of puff pastry, thawed
  • Powdered sugar, for dusting


  1. Whisk together egg yolks, sugar, and vanilla for a couple of minutes or until it begins to thicken.
  2. Add corn starch and whisk in until completely incorporated.
  3. In a saucepan, heat milk until it just begins to boil. Remove from and slowly pour into egg yolk mixture, whisking the whole time.
  4. Pour mixture into a saucepan. Cook on medium heat until it begins to bubble, stirring and scraping the bottom and sides of the pan to prevent burning.
  5. Remove pastry cream from heat. Pour into a large heat safe bowl and cover with plastic wrap, pressing the wrap down until it is directly touching the cream to keep a skin from forming on top. Refrigerate until cooled.
  6. Preheat oven to 375F degrees.
  7. On a lightly floured surface, cut puff pastry into 1 1/2 inch by 4 inch rectangles. Place each rectangle on a parchment paper lined cookie sheet. Cover the rectangles with another piece of parchment paper. Then, top with another cookie sheet. Weigh down with an oven safe weight of some sort. I used two small iron skillets.
  8. Bake for about 15 to 20 minutes or until the puff pastry is golden brown.
  9. Remove from oven and allow to cool completely before assembling.
  10. Place a puff pastry rectangle on a plate. Pipe a small amount of pastry cream on top of it, then place blueberries on top of the cream. Top with another puff pastry rectangle, and pipe pastry cream on top of it. Cover with another puff pastry rectangle. Dust with powdered sugar. Repeat process.
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The Last. . .

I was going to title this post, The Last.

Notice the period in bold? As in the The Last baby goats of the kidding season. Period

Then, I realized that two girls, who I was positive weren’t, are. Are, as in, enceinte, knocked up, preggers. Uh-huh.

In other words, expect a continuation of this post in the near future. Until then, let’s look at one of my favorite things in the world, baby goats.

Cue the awww! Cause they are definitely awww worthy 🙂

Starting with the eldest, Phil. 

IMG_4169Who enjoys letting everyone know that he’s the King of the Bucket.

IMG_4170Next up are the twins, who aren’t exactly as twinnish as you’d think. 

Sasha, the darker and more adventurous of the two.

IMG_4190And Sofia, the Mommy’s Girl.


IMG_4210Next are twins, Rosalind and Roscoe.

IMG_4269Roscoe is solid white. Kid you not. I have never had (or even seen) a solid white goat. 

By the way, pictured above is our brand new milking stand from Double Durango Ranch. I’ve been meaning to post all about it, and I will. Someday. 

Now, for the most recent addition: Lionel. 

IMG_4264Lionel is a very special boy. He’s the second Miniature Nubian bred on our farm, and the first little buckling. 

Miniature Nubians are an emerging breed originally developed by breeding a Nigerian Dwarf buck to a Nubian doe. Mini Nubians have the wonderful milking abilities of their Nubian ancestors, but the smaller stature of the Nigerian Dwarf ones, making them perfect for small homesteads like ours. 


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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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