I do realize I skipped my April post
April ended up being the craziest month yet, with me trying to wrap up all of the work due by the end of the semester while making a study plan for final exams.
However, as soon as the school year was over, I did spend a lot of time baking and brainstorming more dessert ideas.
I baked two new desserts this month to celebrate the end of the rough, grueling year that was junior year. The first is vanilla bean scones filled with a tangy and creamy lemon curd and soft and fluffy whipped cream, which I made for Mother’s Day, while the second is a rich and gratifying rustic chocolate cake.
~ Vanilla Bean Scones with Lemon Curd & Whipped Cream ~