Whipperberry

WhipperBerry • Your Home For Creative Inspiration

Creative Team

Hot Cross Scones

2 · · Leave a Comment

 Hello Whipperberry friends!  I’m thrilled to be back here to share another post with you!  Since Easter is just a few weeks away, I thought I’d share a festive recipe.  Tis’ the season!

I don’t know about you, but we love hot cross buns.  They’re really the best aren’t they?  I love them so much I was trying to think of other ways to enjoy the flavour.  Then I thought, what about scones?  So I did some digging and found a recipe for inspiration and came up with this delicious twist.

Hot Cross Scones with a Buttermilk Sugar Glaze.

Yum.

Hot-Cross-Scones-3{A-Pretty-Life}

Now I realize technically these should have the icing added in a cross shape to more resemble a hot cross bun, but I just could not resist getting all drizzly.  I just drizzled like it was going out of style!  Looks yummy, no?

Hot-Cross-Scones-{A-Pretty-Life}

Serve them up with a big glass of milk and you have the perfect snack!

Whisk

Hot Cross Scones
 
Save Print
Author:
Ingredients
Scone Ingredients:
  • 3 cups flour
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 4½ tsp baking powder
  • ½ tsp salt
  • zest from 1 lemon
  • ½ cup currants
  • ¾ cup butter, cold and cut into small cubes
  • 1 egg
  • ¾ cup buttermilk
Icing Ingredients:
  • 1 cup icing sugar (confectioners sugar)
  • 1 - 2 tbsp buttermilk
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
  4. Stir in the lemon zest.
  5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
  6. Whisk in the currants.
  7. In a separate bowl, whisk together the buttermilk and egg.
  8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
  9. Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
  10. You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
  11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
  12. Bake for 12 - 15 minutes or until the edges are golden brown.
  13. Transfer the scones to a rack to cool completely before applying the glaze.
  14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
  15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
  16. Enjoy!

– – – – – – – – – – – – – –

These Hot Cross Scones would make a perfect addition to your Easter Brunch!

Hot-Cross-Scones-4{A-Pretty-Life}

I hope you enjoy this recipe!

Have a delicious day!
Signature

Simple DIY Art

4 · · 8 Comments

Simple DIY Art // Hey all! It’s Jenn from My Fabuless Life! Last month I shared my embroidery hoop bulletin board I did for my daughter’s big girl bedroom, and since then, I’ve caught the makeover fever, because I’ve moved onto my master bedroom and am here to show you a quick, simple art project you can do for less than $10. Finding large scale art for those bigger walls can get expensive, which is why I love creating my own. You can customize everything about it, for next to nothing!

simple art

I started with a 4′ x 4′ piece of thin, pine plywood from my home improvement store (in the lumber section with the peg board), and stained the whole thing. If you’re more into the painted look, you can do that too, it’s up to you.

wood art

My original plan was just to put the text right on the wood (which you’ll notice below), but after I wrote directly on the wood, it was hard to see, so I got out the paint. I wanted a really unique, sort of “messy” look, so I just grabbed one of my favorite sponge rollers and roughly rolled out the paint in the pattern I wanted. I let that coat dry, added another, and filled in some spots with a paint brush, and then it was time for the writing.

diy art 3

Remember, I tried writing first, so this picture is a little backwards. You’ll notice though, that if you’re writing with white, it would be just fine. Anyway, I measured for where I wanted the writing to go, and then drew a line with chalk so that the text wouldn’t be all over the place.  Then, I wrote out my phrase with chalk and wrote right over it with a gold paint pen. After the gold was dry, I just wiped off the remaining chalk with a damp cloth.

diy art 2

I did mine free hand, but if you’d rather use one of your favorite fonts, this method is AWESOME for transferring the font to your board.

diy art

To hang it, I just hot glued a pop tab to the back of the wood like a picture hanger and hung it on a little nail. And that’s it! Super simple art!!

diy calligraphy

You Might Also Enjoy:

girls bedroom ideas

Vintage Modern Girl’s Room / Free Spring Printables / Small Laundry Room Makeover

Mini-Egg Dessert Bars

5 · · 4 Comments

Hey guys!  Jenn here again from Clean and Scentsible.  Like many of you, I have been counting down the last days of winter and am so excited that today I finally get to say Happy Spring!  I am SO ready for some warmer weather, longer days, and pretty spring blooms.  Now that spring is here, Easter will soon be around the corner and I have a yummy treat to share with you today with my all-time favorite chocolate – mini-eggs!

Mini-Eggs Dessert Bars

These mini-egg dessert bars are super easy to make – the trick is to not eat all of the mini-eggs before you get around to actually making them!

Mini-Egg Dessert Bars.

Mini-Egg Dessert Bars
 
Save Print
Usher in the Easter season with these yummy mini chocolate egg dessert bars.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-14
Ingredients
  • 1 cup flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup sugar
  • 1 cup mini eggs
  • ¾ cup chopped nuts {I used walnuts}
  • ⅓ cup chocolate chips
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350F.
  2. Sift the flour, baking powder, salt, and sugar together. Mix in the butter, beaten eggs, and vanilla and stir until well blended.
  3. Add the mini-eggs, chocolate chips, and nuts.
  4. Prepare a 9x9-inch baking pan with non-stick cooking spray.
  5. Pour the batter into the pan and bake for 30 to 35 minutes. Allow to cool and cut into squares.

If you are looking for a fun Easter gift idea, the dry ingredients for these bars can be packaged up in a mason jar and would make a nice little hostess gift or treat for your favorite teacher or neighbor.

Mini-Egg Dessert Bars

Just layer the ingredients in a 1 quart mason jar as follows:

  • flour, baking powder, salt
  • sugar
  • mini-eggs
  • chocolate chips and nuts

I have also created some printables to help you dress up your jars – there is a Bunny Bars label for the front and baking instructions for the back.  

Just head over to Clean and Scentsible to download them!

Mini-Egg Dessert Bars
If you are looking for more Easter ideas, you might also want to check out these posts….

Easter Projects
Easter Bunny Sundaes
Easter Bunny Canvas
Easter Bunny Treats

Have a wonderful spring and thanks so much to Heather for having me!

Chocolate VS Vanilla Cupcakes // Classic Chocolate Cupcake Recipe

7 · · 7 Comments

Classic Chocolate Cupcake Recipe // Are you a chocolate or vanilla fan?? I’m a vanilla girl all the way, but when I asked my son what he wanted for his birthday treat he chose chocolate. Which shouldn’t surprise me at all. He’s five. Every five year old loves a good chocolate cupcake, right? Except a few hours later he changed his mind and VANILLA was the winning flavor… I decided to put the two classic flavors to the test and whipped up a batch of both for a chocolate vs. vanilla showdown!

chocolate-vs-vanilla1

These chocolate cupcakes are moist and delicious. I topped them with a simple chocolate frosting that had guests begging for more. My sister in law even asked if she could scrape off the topping on a few of the leftover cakes! So without further ado…

chocolate-cupcake-recipe

For the cupcake:
1/2 cup butter, softened
1-1/2 cups sugar
2 regular sized Hershey chocolate bars, melted
3 eggs
3/4 cup canola or vegetable oil
1 tablespoon vanilla extract
heaping 1/3 cup plain Greek yogurt (I used Tillamook)
1-1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon soda
3/4 cup cocoa powder
3/4 cup water

Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.

Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.

Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.

Fill your paper cups half to 3/4 full. Bake for 15-18 minutes, or until a toothpick comes out clean.

For the frosting:
1/2 cup plus 1 tablespoon soft butter
4 cups powdered sugar
3/4 cup cocoa powder
3-4 tablespoons whole milk
1 teaspoon vanilla extract

Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.

chocolate-cupcakes

The overall vote for these at the party was that they were amazing! But did they win the chocolate vs. vanilla challenge?? Hop over to my blog for the vanilla cupcake recipe and to see which cake took home the prize!

vanilla-or-chocolate1
Which would you vote for? Are you a chocolate or vanilla fan? Don’t forget to hop over to my site, One Sweet Appetite, for the class vanilla cupcake recipe!

Classic Chocolate Cupcake Recipe
 
Save Print
Prep time
Cook time
Total time
 
Are you a chocolate or vanilla fan? The classic chocolate cake recipe may sway your vote!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • For the cupcake:
  • ½ cup butter, softened
  • 1-1/2 cups sugar
  • 2 regular sized Hershey chocolate bars, melted
  • 3 eggs
  • ¾ cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • heaping ⅓ cup plain Greek yogurt (I used Tillamook)
  • 1-1/2 cups flour
  • ¾ teaspoon salt
  • ¾ teaspoon soda
  • ¾ cup cocoa powder
  • ¾ cup water
  • For the frosting:
  • ½ cup plus 1 tablespoon soft butter
  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • 3-4 tablespoons whole milk
  • 1 teaspoon vanilla extract
Instructions
  1. For the cupcakes... Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  2. Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.
  3. Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.
  4. Fill your paper cups half to ¾ full. Bake for 15-18 minutes, or until a toothpick comes out clean.
  5. For the frosting... Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.