Oh, hi there!
It has been far too long! But whoa did the last few months of 2018 kick my butt. Medical issues and too many doctor appointments and therapy appointments an–OHMYGOSH, GUYS. WE BOUGHT A HOUSE. No, I’m not shouting; you’re shouting.
We’re in love. For the first time in David’s and my marriage, we will have a guest bedroom. Where we can house guests in a real bed instead of on our
slowly deflating 5-star blow up mattress in the middle of our living room. Where we can dump our queen bed and use it as an excuse to upgrade to the king-sized necessary to fit our 85 lb cuddle monster? And where David or I can crash when the other is snoring, errm…. cleaning too loudly?
We’ll call our new home a petite-sized place, with a big backyard for fuzzybritches and plenty of room to fit all our dreams. David’s brain is already racing with projects and I’m already swooning over the butcher block counter tops. (Which I have never owned… send your tips and tricks STAT!)
Lemon Raspberry Swedish Cream Wafers
Swedish cream wafers were a family tradition every year at Christmas. I can remember them as long as I can remember Mom and Aunt Jen making cookie plates every year for everyone under the sun. The original family recipe originated from my Uncle Steve’s family, but I’ve made some changes here for a light lemony raspberry version that seems more fitting in this bright January weather!
But be careful! This raspberry buttercream is HIGHLY addictive. I almost ran out of it before I frosted all the cookies because we stole so many swipes of frosting! (It also did not help that I spilled a large dollop on the floor and fuzzybritches was all over it before I could blink.)
More January recipes to come! I’m working on some whole-food, unrefined type desserts right now! I hope everyone is having a wonderful new year!