Cookies, Birthday Cupcakes and Whoopie Pies!

It’s been a long time since I’ve posted, I’m sorry! I’ve really been swamped with school work the past couple of weeks. I have managed to squeeze in some baking here and there but haven’t had a chance to blog about it.

First: I was home a couple of weeks ago and my mom bought all the ingredients for oatmeal cookies in hopes that I would make them for her. When she initially asked I was trying to study for midterms and snapped at her for requesting such a thing. Then I realized, what’s the point of all this baking if I can’t find time to make my own mother dearest some cookies? I made these oatmeal raisin cookies but decided to try out a new recipe. While I enjoyed the oatmeal chocolate chip cookies I made previously, they tasted more like chocolate chip cookies than oatmeal cookies. I got the recipe for these ones at SmittenKitchen. I love her blog and have some serious blog envy, maybe one day when I actually find time to post my blog will be half as good!

Thick, Chewy Oatmeal Raisin Cookies

Smitten Kitchen taught me the trick to getting a really thick, chewy cookie is to chill the dough before you bake it! Definitely worked for these cookies 😉

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins (I only had yellow raisins on hand, which is why you can’t really see them in these cookies!)
1/2 cup walnuts, chopped (optional, I didn’t use them)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

For best results at this point you should  chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.

post fridge time..

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes,  taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

YUM… try these! 

After these cookies I took a break for midterms and finally returned to baking life in time for my good friend Annie’s birthday. Her and her husband are leaving us all for Michigan this sumer 😦 . I wanted her birthday this year to be extra special, and had to bake some special treats for it. Annie LOVES frosting, although you would never be able to tell from her supermodel figure. For her birthday party I made cupcakes, whoopie pies, and cheese straws.

CONFESSION: a lot of this came out of the box. I was exhausted. Poor from just having paid my rent. and super lazy. I promise to try not to do this in the future!

First I made red velvet Whoopie Pies. I’ve never had a whoopie pie so I didn’t really know what I was getting myself into, or if I was even going to like the result. Turns out….I LOVE WHOOPIE PIES. they are like cupcake meets cookie. And we all know I’m a fan of both of those things!!!

I learned that you can make whoopie pies from boxed cake mix with a few additional steps, so I opted to use the red velvet cake mix I had in my pantry. Honestly, in the future I think I’d use cake mix again, whoopie pies are a little labor and time intensive so this was a nice shortcut.

Red Velvet Whoopie Pie – cakes Recipe via Sand & Sisal:

  • 1box of Duncan Hines Red Velvet Cake mix
  • 3 eggs, 1/2 cup oil, 1/2 cup water, 1/2 cup flour
  • Combine and mix with an electric mixer for 2 min.

  • spoon onto a parchment paper covered cookie sheet.

  • Bake for 8-10 minutes in a pre-heated 400 degree oven.
  • Tip: mounding teaspoon sized batter drops onto the sheetwill result in puffier whoopies!

    Now time to make the frosting:

Red Velvet Whoopie Pie- frosting filling again via Sand & Sisal

****This frosting was REALLY good, I highly recommend it if you are going to try this

  • 1 cup milk
  • 5 Tbl flour
  • 1 cup sugar
  • 1 cup butter
  • 1 tsp vanilla
  • Directions: In a small sauce pan slowly combine half the milk and flour and whisk until smooth. Slowly add remaining milk, turn heat on medium and constantly whisk until it thickens and looks like wallpaper paste. Allow to completely cool ( I had no idea what wallpaper paste looked like, and right as I was about to call or google for help, it turned into this thick paste…you’ll know it when you see it!)
  • Cream butter & sugar mixer and add the flour paste. Beat until fluffy

I used a piping bag, and a round piping tip to assemble the whoopies:

I had some of this frosting left over, and since I hate wasting I used it on some of the cupcakes. I’m glad I did because they came out so cute!!

The rest of the cupcakes I frosted with store bought chocolate frosting…I ate a lot of frosting during the course of this day…:)

Finally, I made cheese straws for our annie’s wine and cheese birthday party. These are really simple to make:


Puff pastry, Shredded Mozzarella cheese, Grated Parmesean, and whatever dried herbs you have/want to use.

First I combined the shredded cheese and herbs in a bowl, then sprinkled some of this mixture on a clean countertop.

Then roll out the puff pastry on top, pressing down so that the cheese and herbs on the counter stick to the bottom, then sprinkle the rest of the cheese and herbs on top, and slice into one inch strips:

Then separate the slices…and twist:

Place the twists on a parchment lined baking sheet and bake for 10-ish minutes at 350.

I served these sticking out from a big metal cup :

Easy, delicious appetizer to go with some wine and cheese.

Happy birthday Annie!


Law School “Spring Break”

This is going to be a short post, mainly because I am SO swamped with work and stressed out. I miss the days when a week off of school involved relaxing. For me its been extra time in my cubicle at work and a LOT of school work.

I was sick the week before this break started so this has been a combination of catching up on school work, and getting ready for the next two weeks. I will be MIA until March 9th. Until then I have an employment agreement to write for my drafting contracts class, studying for the MPRE this saturday (I didn’t pass the first time by ONE question, that’s what I get for not studying the first time around!), and an evidence midterm on the 9th. I sadly don’t see a lot of baking time until these three things are over 😦

I did try to enjoy my time off from school a little, and spent the first weekend of it in Vermont.  I made these M&M cookies for the drive up because 1) the m&m’s were on sale at Duane Reade, and 2) I just learned that M&M cookies are Brett’s favorite. I’m always excited to go to Vermont for all the obvious reasons, but this trip i was really excited to visit “The lawyer and Baker” bakery in Manchester. It was closed when we went, but I’m glad I got to see it.

They didn’t turn out looking like I wanted them too, whats cooking gaby’s cookies are much prettier. I’m not sure how she got hers to look so perfect, but mine  were very tasty! I followed the recipe exactly, adding a little bit more salt than she used (I just realized that I add more salt to everything, including my cookies. This is a problem).


1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup AP flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Half bag of Valentine’s M&Ms


Preheat your oven to 350 degrees

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.

Chill the dough in the refrigerate for 2 hours. (I put mine in the freezer  because I was impatient)

Scoop out a 1/4 cup size of dough and roll it into a ball.

Roll it around in some M&M’s and place on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size.

Bake for 12-14 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. (I needed my baking sheets for the rest of the batches of cookies so i needed to cook these through a little more as the original recipe would have them resting on the baking sheet, hence continue baking outside the oven)

See? Not as pretty as hers.

Very yummy though! Okay, back to reading, cramming , and stressing 😦

Valentine’s day

I was invited to a valentine’s day pot luck dinner this year, and obviously wanted to challenge myself and make something new for the party. I always want to try new things, while Brett encourages me to perfect the recipes I’m already good at. I didn’t listen to him. I also didn’t really listen to the rules or theme of the party (sorry). It was Mexican themed and we had a guac-off. All the guacamole was great, Charlie was my vote for first place.

Anyways, back to the dessert. I’m obsessed with Bakerella’s blog.  I’m impressed with everything she makes, but am always too scared to try any of it. The cake that I loved the most on her site, was too scary and time consuming so I didn’t even attempt it. Maybe next year….Check it out though!! the entire thing is cake, the chocolates are cake balls, the box of chocolates is red velvet cake. SO CUTE. really intimidating though.

I tried to be a little more realistic about my baking skills and decided to make a fourteen layer cake for the fourteenth. Bakerella suggested using fourteen aluminum foil pans instead of waiting for the pans I had to cool. I went to the store and bought these in advance. This was my biggest mistake….I bought the wrong size and ended up with a wimpy looking cake 😦

Ok. Here are the steps…in case you want to spend an entire day baking a cake.  I should have been doing work that day. And I should be reading now instead of posting this. This has not been the most motivated year for me…I think I used up all my discipline and focus as a 1L…

First, I needed to cut out circles of parchment paper to put in the aluminum foil pans. Bakerella suggested cutting 14 pieces of paper, stapling them, and then cutting out circles. I don’t know how she did this but I freaked out trying. Luckily, Brett and my roommate rescued me from giving up before I even started. They ended up tracing a circle on each piece of parchment paper and cutting each circle individually. thanks you guys!!!

You can find the cake recipe here. I honestly can’t even repost the ingredients that went into this. I’ll just say that….there was A LOT OF BUTTER involved.

First I made the batter, tons of it.  (there was so much that I made a separate two layer cake to keep at home for myself 🙂

After the batter was done, I had to figure out how much of it to put in each of the 14 tins. Bakerella used 8.5 inch pans, I accidentally bought 6.5 inch pans (hence the wimpy sized cake)This is where I had issues. I didn’t want the layers to be thicker than her layers because I felt like it would make the cake too tall, fragile, and difficult to transport. Thank god I have a dorky engineer boyfriend who will figure this stuff out to me. I don’t have the capacity or the patience to do math like this:

We ended up using a little more than 1/4 of a cup for each tin.

I made around 20 layers at the end of this process. Some of the layers broke. Brett and I ate them. and then just made a new layer using that tin. Once I finally got 14 “good” layers…I started to stack them.

After each layer, I spread icing…

This process involves a lot of chocolate dripping. The layers start to look like pancakes with chocolate syrup.

after a lot of anxiety, and chocolate everywhere, finally we had stacked all the layers and iced them all: 

Kinda gross looking right?

This is why the entire thing gets covered with a chocolate butter-cream frosting.

At this point I was defeated and exhausted. I was disappointed in the appearance of the cake. It was smaller than expected and nowhere close to as pretty as Bakerella’s. I was also worried about how the hell I was going to transport this cake from the upper west side to the west village. I happen to be a lucky lady. Brett bought me a fancy cake holder similar to this. A benefit of starting this blog is the baking presents I get. Downside is my jeans don’t fit as well anymore..

The cake ended up making it there in one piece, and to my surprise was a hit.

The cake tasted great, however it wasn’t what I wanted it to be. It was a failure in my book, BUT I promised to write about the things I mess up as well as the things I’m proud of. The bright side is, I got to spend the day baking with my darling Bretty. I was annoyed with the cake all day, however I spent the entire weekend feeling like the luckiest girl on the planet. How many guys will stand in the kitchen and help their girlfriend bake ALL DAY on a Saturday afternoon? not many! So I am publicly saying thank you Brett for all the help with this cake, and everything else you help me with everyday. I love you. Also, I’m not sure you are reading this but thanks for being the hostest with the mostest AGAIN Sarah! Great prizes and candy!

Oatmeal Cookies

Today is the end of my school week. Thank god.  After having class from 9:30 am – 5:40 pm today (and every Wednesday) I’m thankful to have the day off school tomorrow. I’ll still be at work, however it’s the lesser of two evils right now. I’m sure I will be singing a different tune come tomorrow morning.

My favorite recipe resource TASTESPOTTING is featuring oatmeal this month in the oatmeal project and in honor of that and the fact that I just bought a new box of oats..I made oatmeal cookies. (BTW 99.9% of my recipes I find on tastespotting)

I’ve tried to make “healthy” oatmeal cookies in the past, and they’ve always been a disaster. They usually end up tasting or looking horrible. I tried to back it up and tackle making oatmeal cookies that tasted good before trying to make them healthy. I did not have high hopes for these cookies. To my surprise….they were  really good, and are all gone. 😦 I wish I was eating one right now…

I used this recipe from What’s Gaby Cooking

Makes 34-36 cookies


8 oz unsalted butter, softened
1 1/2 cup dark brown sugar
2 large eggs
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1 3/4 cups old-fashioned oats
10 oz chocolate chips


Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.

Using a spoon, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle.

Remove from oven, transfer to cooling rack.

Repeat process for remaining dough.

and you’re done!

I think next I’m going to experiment with making an oatmeal cake…I’ve never had that but it sounds like something I’d be interested in 😉

This weekend I’m attempting a pretty challenging (for me) cake for a valentine’s day party I’m attending. I will post my success and or failure soon after.

**Since starting this blog I’ve gotten some great baking gifts from my loved ones. I’ve gotten cookbooks, bake-ware, cake container, etc. The cookbooks I’ve gotten are amazing and I plan on testing out some new recipes from them in the near future. But for now big thanks to Brett, Mikey , and Tray for your great presents…I love them!! You guys are spoiling me and my kitchen!

Zucchini Bread, Africa, and Corporations.

It’s been awhile since I’ve posted. I’ve been too busy lately to bake/cook/sleep. ugh! I’m going to include a lot of random thoughts in this post. You’ve been warned with the title.

I’m taking a break from reading  because my best friend (since pre-school!!) is leaving me tomorrow to volunteer in Africa. I am so incredibly proud  of her, however it just hit me that she will be in another country until May, and….I’m a big baby about these things so I’m currently very sad and simultaneously very excited for her. You should follow  her blog:

anyways, I’m trying to pull it together, so on to the baking…

I had some zucchini in the fridge, and decided to bake a loaf of zucchini bread. A little background on this bread: it is AMAZING. Brett’s mom taught me how to make it (she’s pretty amazing too.)  Mine never comes out as good as hers. Sometimes its too mushy, sometimes too crusty (like this time), but it’s still yummy and very fast and easy to make.  If you try any of the recipes on here, this one should be it. It’s really yummy (if you’ve never had it, I’d say it’s along the same lines as banana bread..kinda…closest thing I could think of).



1 1/2 cups of flour (all-purpose white non bleached)

1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 cup sugar
1 cup finely shredded unpeeled zucchini (Nancy uses a little more than a cup, and therefore so do I )
1 egg
1/4 cup vegetable oil

Oven at 350 degrees

Grease with vegetable oil a meatloaf size pan (8x4x2 inch loaf pan)
** I used an aluminum loaf pan for this one.

In one mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder.

In another mixing bowl beat together the zucchini and sugar first (when you start to beat/stir this, the sugar makes the zucchini get wet).
Beat in the egg
Add and beat in the oil.

Stir the flour mixture into the zucchini mixture. (You might need a plastic small spatula to get the mixture off the edges and to mix in)
Fold into the greased pan

Bake for 55 minutes.
see mine came out a bit crustier than I would have liked…I got a little distracted by the copious amounts of con-law reading I had that night..

once it cools a little, run a knife along the edges of the pan to loosen and turn upside down on a plate to try to get the bread out of the pan.
Wrap in aluminum foil and plastic, and it’ll stay good for a few days.

SCHOOL: has been stressing me out so much lately. I feel like I gave myself a terrible schedule. Between having four classes on Wednesdays and work on Tuesdays and Thursdays I’m feeling constantly behind. I’m starting to get disappointed that the one class that I was most excited and eager to learn this semester (CORPORATIONS), has suddenly gotten SO HARD. I’m going to work on it this weekend, however if you know this stuff, and want to teach me….feel free!!
Finally, I was in NJ and had a special request to make Kefi’s Shrimp with Orzo and Tomato for my mom for dinner. I’ve made this before and my family really likes it. I love the food at Kefi, so if you haven’t been…you should go! and make this recipe!
I didn’t get a chance to take pictures during the cooking process, but here was the end rushed result. (we were all REALLY hungry that night)
Back to reading…xoxo

Back to School. Less cookies. More cases. =(

Long time, no post. I’m sorry!

I started school last week and have been busy catching up with reading, laundry, sleep, and my job. I forgot how hard it is to juggle everything! Being done at the end of the work day is something I am looking forward to after I graduate.

My most recent (not so recent anymore, Brett and Pablo are there anymore left?) baking was an attempt to use up all the buttermilk I had from making cinnamon buns. I made “melt in your mouth buttermilk chocolate cookies.” I’ve made cinnamon buns, these cookies, and then chicken with the buttermilk, and I still have a lot left.

This recipe was super easy, and SUPER CHOCOLATY.

I’m not sure this is my favorite cookie in the world, but it was still a nice treat. I especially enjoyed making these because I had a cute engineer in the kitchen helping me with the photography and baking. I really love baking and cooking with him, but I’m really bossy and scare him away…sorry!!

I used this recipe from

Ingredients: Makes about 4 dozen cookies

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

1.Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. Melt the butter in a small, microwave safe bowl.

4. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth.

5. Whisk in sugar, vanilla extract and buttermilk.

This slideshow requires JavaScript.

6. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.

7. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
8. Bake for 10-12 minutes, until cookies are set around the edges.

9. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

10. enjoy! xoxo

I just learned how to make a slide show and gallery on this blogging thing, can you tell? I think I learn a new feature with every post.

New (hopefully healthier) recipes to come in the coming week. I’ve been feeling a little plump and should try to make some healthy treats as well I guess….

Anyways, back to reading. x[

AKG Brunch Party

Last weekend, my good Fordham friend/old roommate/shoe designer, hosted a brunch party. This is my new favorite kind of party.

Mimosa’s + Breakfast goodies + my Fordham buddies= one amazing Saturday afternoon.

I was initially going to make these fail proof blueberry muffins for the brunch, however this blog has made me want to be more adventurous and try out new things.  I wanted to bake a sweet treat, something that we wouldn’t all be eating on the regular: Cinnamon Rolls. I don’t know a single person that doesn’t like these.

I read lost of blogs on the topic, and everyone seemed to highly recommend Alton Brown’s overnight cinnamon Rolls. Alton Brown is one of my least favorite food network stars, so I was reluctant to use his recipe. Why couldn’t the Barefoot Contessa, or Giada, or Paula Deen have the best recipe?!

I got over it, and made the recipe exactly as he instructed. I didn’t realize until tonight that t there is a video that goes along with the recipe! Watch the video, it’s exactly what I did, and these came out REALLY great. I was surprised. I thought for sure, I was going to mess this one up.

I apologize for how annoying this guy is. Does anyone else dislike him as much as I do?

Here’s the recipe:



  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups


For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. (I left mine in overnight, didn’t want to rush the recipe if I was putting all this effort into making it!)

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

**this makes a LOT of icing. I was hesitant to put it all on because I worried it would make them soggy. Don’t worry, put it all on, the icing is the best part, and wasn’t “too much” in my opinion. I think everyone at brunch agreed since these were completely gone by the time I left!

so yummy. I wish I was eating one while writing this.

AKG our wonderful hostess and Brunch chef made some great food as well. I wanted to give her a guest appearance on here,  and thank her for her efforts and time in the kitchen. I know making all of this for us was hard work!!

Frittata, I forget (sorry!) exactly what was in this, but it was delicious. Especially the crispy edges.

Sticky bunz. I loved these, and can’t wait to get the recipe from her!

Blueberry French Toast for Mikey Likey

Raspberry butter and honey cinnamon butter. SOOOOO GOOD with croissants. YUM.  AKG can I get the recipe for this too please?

The brunch party was a success. We all ended up catching up, and stuffing our faces well past dinner time. I can’t wait for our next one!!