Book Keeper

We have a weird assortment of books. Fiction, fantasy, classics, autobiographies, reference, comic, and children's books! Abe and I have a dream to own enough books to have a library in our dream home. This is only one of our bookcases! I'd say we're making progress.

My favorite book right now? McCall's Sewing Book which I found at a thrift store for $0.75! I didn't end up making any of the ideas I posted about on Sunday, but I did sew a scrub top! It was my best one yet~

Sweater: Old Navy
Belt, skirt & boots: thrifted
Earrings: vintage (belonged to my grandmother)
Ottoman: Handmade by me!


My Favorite Me

I love dressing up in a retro way. I feel more womanly and just more ME. I put so much thought into my outfit from the bow on my cardigan, to the dark green gloves (which remind me of Michelle Obama), to the lipstick that matched my nails and really tied the tights in. Whenever I feel blah I'm gonna have to pull up this post. It's saying a lot, but I think it's my most favorite look yet.

This is also one of my new favorite hairstyles. See the first time I mastered it here!

Coat: Ellen Tracy via Marshall's
Gloves: vintage
Cardigan: Old Navy
Dress and bow pin: thrifted
Purse: F21
Shoes: Chelsea Crew via Ruche


Lemon Tea Cookies w/ Raspberry Buttercream

These are awesome cookies. Seriously melt in your mouth so good, why aren't there more?! I brought them to work one night shift and they were gobbled up before you could say Lemony Snicket! Haha! The raspberry buttercream just throws them over the edge of deliciousness. I filled half the batch with raspberry and the other half with a cream cheese frosting. Both are good, but the raspberry is great :)

Lemon Tea Cookies (source)

  • 3/4 cup (1 1/2 sticks) unsalted butter (room temp)
  • 1 teaspoon lemon zest (if you don't have zest use 1tsp more lemon juice, they just won't be as lemony)
  • 1 tablespoon lemon juice
  • 1 1/4 cup flour
  • 1/2 cup cornstarch (yes, you read that right)
  • 1/3 cup confectioners sugar

  1. Cream together the butter, lemon zest and juice until fluffy. In separate bowl, whisk dry ingredients and then mix into butter mixture on low speed. (I almost added a splash of milk because I was thinking the recipe was missing a wet ingredient, but don't do it. These cookies are similar to a short bread or a sable in that they don't need milk or water) (Also, do not judge cookies by the uncooked batter which tastes kind ewwy)
  2. Divide dough in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.
  3. Cut into 1/4 inch rounds. Bake at 350 F for 12 minutes. Allow to cool completely before frosting.

 Raspberry Buttercream Frosting

  • 1/2 can store bought buttercream frosting
  • 1/4 cup seedless raspberry jam/preserves

  1. Whip frosting in a small bowl until fluffy, then mix in jam until combined. 
  2. Pipe onto one cooled tea cookie and gently sandwich with a second cookie. They will crumble if you use too much force.


Brown Sugar & Cinnamon Scones

Cinnamon-Brown Sugar Scones (source)

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, very cold
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup cinnamon chips (see below for recipe or use store bought)
  • 1/4 cup confectioner’s sugar, for the glaze
  • 1-2 teaspoons pure maple syrup, for the glaze

  1. Preheat the oven to 400 degrees. Line a baking sheet with a piece of parchment paper or coat a 9-inch round pan with cooking spray.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Cut the COLD butter into the flour mixture using a pastry cutter or two knives until pea-sized crumbs of butter remain.
  3. Gently fold in heavy cream, vanilla, and cinnamon chips until barely combined (some chunks of flour should remain). Turn onto a floured surface and knead 5-6 times with your hands until dough comes together. 
  4. Press into prepared pan or form into a large circle on the baking sheet. If using a pan, you will cut the scone after baking. If using the baking sheet, using a rotary cutter (like a pizza cutter) divide the circle into 6-8 equal triangles. 
  5. Bake for 20-25 minutes, or until the edges are slightly golden brown and a toothpick inserted in the center comes out clean.
  6. Allow to cool for an hour in the pan, the turn onto a wire rack to finish cooling fully. 
  7. In a small bowl, whisk together confectioner’s sugar, 1 teaspoon maple syrup, and a few drops water; the glaze should be thick but pourable. Add more maple syrup and/or water to reach desired consistency. Drizzle over cooled scones. These are best served warm! 
  8. Store in an airtight container on kitchen counter for up to 4 days.

Cinnamon (or Pumpkin Pie Spice) Chips (source)


  • 2/3 cup sugar
  • 3 tablespoons pumpkin pie spice (or just cinnamon)
  • 2 tablespoons unsalted butter (or shortening)
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon vanilla extract
  1. Preheat the oven to 200 F.
  2. Mix all of the ingredients together in a small bowl until they are well combined.  The mixture should be crumbly.
  3. Place the mixture onto a parchment-lined baking sheet and press on it with your hands until you have a blob that's about 1/4 inch thick.  (I used a rolling pin to get it thin enough)
  4. Bake for 35 minutes or until mixture is melted and a little bubbly.
  5. Cool completely.
  6. Take one small piece at a time of the cooked blob and roll it into a small ball.
  7. Use in your favorite fall recipes.  When using the chips in a recipe, be sure to fold them into the batter very gently.  They can easily fall apart if not handled with care.
  8. Note: I got lazy after rolling about 5 tiny blob balls, so I cut the rest into small squares with my handy pizza cutter. The balls made nice pockets of spice in the scones, the squares made little ribbons of spice.
  9. Another note: The recipe makes more chips than needed for the above scone recipe, I put remaining in a ziplock freezer bag and they are in my freezer. I have no idea how long they'll last, I'll probably just make more scones... :P

I figured this would be a good recipe to make if you are snowed in like I am! It makes the house smell so yummy and feel so warm!