Lego Star Wars Days at Legoland California

Every year, if possible, we attend Lego Star Wars Days at Legoland California on Saturday. It is one of the highlights of our year and we had been looking forward to this year’s Lego Star Wars Days for a few months! We were not able to attend last year since we did not all have membership passes.

Click here for more info about Lego Star Wars Days

This is definitely a geeky post so feel free to skip if Star Wars is not your thing! This post will also be mostly pictures.

legostarwarsdays

This year’s banner at the main stage near Miniland was great. I really liked the Death Star logo. This is where most of the contests for Star Wars Days takes place: Jedi Trivia, Family Build Challenge, and Costume Contest.

legostarwarsdays2

After taking a quick ride through the Lego Ninjago ride, we went to the Model Shop Rooftop, which is also very close to Miniland. Usually, when we go to Lego Star Wars Days, we don’t really ride many of the rides. We are off having too much fun being Star Wars fans! The Model Shop Rooftop is where you can pick up some free goodies: this year’s giveaways were a poster, two pop badges, and a pin.

IMG_6713

IMG_6714

For the droid hunt, you walk around Legoland, usually near the Beginning or in the Star Wars Miniland area to find a costumed member of either the Rebel Legion or the 501st to “catch” you. This year and the last year we went, we were caught by members of the Rebel Legion I think. They will say to you, “How long have you had these droids?” Usually, we just smile widely and say, “We’ve been looking for you!” Then they put the red ribbons over our droid hunt ribbons and give us each a raffle ticket for a 4:30 PM drawing for prizes.

img_6715

 

There were also two contests to enter at the Model Shop rooftop, one was a drawing to win a piece of Star Wars artwork, and the other was to guess the number of Lego bricks used to build a full-scale R2D2.

The highlight of our visit to the Model Shop rooftop though is the fan gallery. Star Wars fans and Lego fans bring their own creations (called MOCs) to display.

We were able to talk to two MOC creators and we were so impressed with their models that we went and bought two power functions motors to play with at home! It helped that I had a 15% off coupon to use at the Big Shop.

legostarwarsdays18

I LOVED this Lego Star Wars Ferris wheel. We are also big fans of the Star Wars Rebels (minifigures on Ferris wheel left side) cartoon series as well as the Freemakers (minifigures on Ferris wheel right side). Can you find Grand Admiral Thrawn on the Star Wars Rebels side?

Isn’t this carousel awesome? Poor Chewie is probably not enjoying waiting his turn.

We also picked up our Scavenger Hunt entry forms at the Model Shop rooftop. The Scavenger Hunt is always fun for the kids.

legostarwarsdays4

One of the questions from the Scavenger Hunt entry form: How many Y-wings are in the battle around the Death Star? Answer: Zero! Because X-wings are cooler, and Y-wings are slow (sorry to any Y-wing pilots out there).

We also got to see the newest Star Wars Miniland addition: the planet Jakku and Kylo Ren’s Star Destroyer The Finalizer.

Another highlight to our day: seeing the 501st and the Rebel Legion walking around in costume. Of course, we took their pictures and also had our pictures taken with them.

The most impressive costume to me: Kylo Ren’s.

We haven’t had the kids enter the costume contest for ages 12 and under for a few years, but we always enjoy watching it at 4 PM. This year’s contest was hilarious. Kids say the craziest things!

legostarwarsdays17

This year’s three winners were 3rd place – General Grievous, 2nd place – Lego minifigure Emperor Palpatine, and 1st place – a probe droid. You can see the prizes they won on the platform.

After the contest, they had the raffle for the tickets we received during the droid hunt. We didn’t win, but there’s always a chance!

We had a blast at Lego Star Wars Days 2017! Hopefully, we will be able to make it again next year. Until then, may the Force be with you!

 

 

Advertisements

Brown Sugar Cinnamon Scones

I have a confession to make: I use our blog as a place to store recipes! So I often refer back to my old posts to bake a certain flavor of scones or figure out a macaron recipe. Sometimes, a post will just be a reference for me so that I can find a recipe again. That is likely what this post will be. Perhaps later, I will be able to improve on these scones to really make them pop. I am thinking maybe some cinnamon chips or a cinnamon brown sugar filling.

There is nothing very spectacular about these cinnamon scones, but they are definitely yummy if you like cinnamon! I baked these for an order but wanted to have two types with glaze and two types without glaze. Sadly, these cinnamon-y scones ended up being the unglazed ones. I think they could be brought up a notch with some vanilla glaze though!

I have been baking scones a LOT lately, but that is okay. I’ve been baking different flavors of scones and I am getting to where I can probably start making the basic scone recipe from memory!

I do plan on making July macaron practice month though if I can. So expect a lot of macaron recipes at that time… if I can get my macarons back to where they were before the new oven that is!

cinnamon scones

Brown Sugar Cinnamon Scones

  • Servings: 16 servings
  • Print

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 Tbsp brown sugar
  • 5 Tbsp unsalted butter
  • 1 cup heavy cream
  • 1/2 tsp vanilla

Vanilla glaze

  • 3/4 cup powdered sugar
  • 3-5 tsp milk/water
  • 1/4 tsp vanilla

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, brown sugar, and cinnamon. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. When you have shreds of dough, pour the dough out onto a floured surface and finishing working the dough into a ball there.

Pat the dough out into a rectangle. Using a bench knife, cut the dough rectangle in half, then each half in half. Cut down the middle to form 8 squares and then cut each square on the diagonal to form 16 triangles.

Transfer each triangle to a baking sheet covered in parchment paper, leaving an inch or two of space between each wedge. Bake for 12-17 minutes until golden brown. Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely before drizzling with glaze.

Stir together the powdered sugar, milk/water, and vanilla to make the glaze. Add a teaspoon of milk/water at a time until the glaze is desired consistency. Drizzle over the cooled scones.

When Life Hands You Lemons: Make Lemon Scones

I have been sadly absent from the blog the past month! Many, many thanks to my hubby, Josh, for keeping the blog going. I mentioned at the beginning of May that three of our kids have birthdays in May (plus there is Mother’s Day to think about) so I was concentrating on those things as well as a big model rocket launching birthday party we had out in the desert on May 13th. That was definitely one of the more unconventional birthday parties we’ve done!

As Josh said, we have an overabundance of lemons coming from our lemon tree. And that means finding ways to use them other than in lemonade or lemon curd, although lemon curd is definitely something I want to make!

I had been wanting to make blueberry cheesecake scones for a while, but then I realized that they would be even better with lemon added as an extra layer of flavor. I also nailed down my recipe for lemon poppy seed scones. I had never actually written it down in recipe form.

So here are two new scone recipes for you all!

Let’s start with the lemon blueberry cheesecake scones. The most difficult part of making these scones is… how do you get the cheesecake part in? These aren’t the prettiest scones in the world, and I actually thought they tasted just okay. But… I’m not the most reliable taste tester right now as nothing really tastes good to me! So I have to depend on what my family tells me. Josh said these were yummy and I should post about them! They probably could have used some glaze just to make them look prettier but I don’t think the glaze would have added anything in flavor since the cheesecake filling was there to add a punch of lemon.

lemon blueberry cheesecake scones.jpg

The cheesecake filling was just 8 ounces of cream cheese, 1 Tablespoon of lemon juice, and 1/2 cup of sugar beaten together until smooth. The filling was too much for one batch of blueberry scones so I ended up making two batches. I attempted to keep the filling from oozing out of the scones too much by patting the each batch of scone dough out into a rectangle, spreading half of the filling over the rectangle, and then folding the dough in a gate fold like you would with paper

. gate.jpg

Then, I sealed up all the open edges as best I could. Mostly, the sealing is to prevent the filling from coming out while patting the dough out again and then cutting the dough into wedges. One batch made 16 small scones.

Lemon Blueberry Cheesecake Scones

You can easily double all the ingredients to make 32 scones if you want to use a whole brick of cream cheese.

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • Zest of 2 lemons
  • 5 Tablespoons unsalted butter
  • 1 cup heavy cream + juice of 1 lemon
  • 1/2 cup dried blueberries, soaked in water and drained
  • 1- 2 Tablespoons heavy cream for brushing tops of scones
  • Coarse white sugar, optional

Cheesecake filling

  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

Directions

Preheat oven to 400 degrees F.

If possible, rub the lemon zest into the sugar before adding the sugar to the dry ingredients.

Sift together dry ingredients; flour, baking powder, salt, sugar and lemon zest. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream and lemon juice. Fold everything together; do not overwork. Fold in the dried blueberries until you have what looks like shreds of dough.

To make the cheesecake filling, use a hand mixer to beat together the cream cheese, sugar, and lemon juice in a small bowl until smooth.

Pour the dough out onto a floured surface and knead the dough gently as if you were making pie crust, until the dough comes together to form a smooth ball. Pat the dough out into a rectangle. Using a spatula, spread the cheesecake filling over the rectangle, leaving some room at the edges for sealing. Fold the dough in a gate fold and pinch or fold over the edges to seal. Don’t forget to seal the middle where the folds meet. You will now have a square of dough. Carefully pat the square out into a rectangle again and using a bench knife, cut the rectangle in half. Cut each half in half again, then cut down the middle of the rectangle so that you have 8 squares. Cut each square on the diagonal to get 16 triangles.

Using the bench knife, transfer each wedge to a baking sheet lined with parchment paper. Make sure there is an inch or two separating each wedge. Brush the tops of the scones with heavy cream and sprinkle sugar on the scones if desired. Bake for 12-17 minutes on the middle rack or until golden brown. Allow scones to cool on the baking sheet for 2 minutes before transferring to a cooling rack.

The lemon poppyseed scones are pretty straightforward so I will just post the recipe. I will note that instead of drizzling the glaze on, I brushed it on so that each scone was covered evenly in the glaze.

lemon poppyseed scones.jpg

Lemon Poppy Seed Scones

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • Zest of 2 lemons
  • 5 Tablespoons unsalted butter
  • 1 cup heavy cream + 1 Tablespoon lemon juice
  • 2 tsp poppy seeds
  • 1- 2 Tablespoons heavy cream for brushing tops of scones

 

Lemon glaze

  • 3/4 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon water or milk, until desired consistency

Directions

Preheat oven to 400 degrees F.

If possible, rub the lemon zest into the sugar before adding the sugar to the dry ingredients.

Sift together dry ingredients; flour, baking powder, salt, sugar, lemon zest, and poppy seeds. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream and lemon juice. Fold everything together; do not overwork.

When you have what looks like shreds of dough (almost like when you are working with pie crust), pour the dough out onto a floured surface and finish kneading it there until the dough comes together and forms a smooth ball. Pat the dough out into a rectangle and using a bench knife, cut the rectangle in half so that you have two squares. Cut each square in half, then cut down the middle of the rectangle so that you now have eight squares.  Cut each square on the diagonal to get 16 triangles.

Using the bench knife, transfer each wedge to a baking sheet lined with parchment paper, making sure there is an inch or two separating each wedge. Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar if desired.

Bake the scones for 12-17 minutes or until golden brown. Cool on the baking sheets for 2 minutes before transferring to a cooling rack. Allow scones to cool completely before brushing with glaze.

To make the glaze, stir together the powdered sugar and lemon juice in a small bowl. Add water or milk and continue stirring until desired consistency. Brush the glaze onto the cooled scones.

I know that finishing the dough on a floured surface does add one step to the usual scone method, but this extra step helps me very much not to overwork the dough. It usually only takes 5-10 kneads before the dough comes together, smooths out, and forms a ball.

Also, baking time is very important! 2-3 minutes makes a big difference between a moist scone and a dry scone! Once the scones are golden on the edges and still pale on top, they only need about 2 more minutes to be perfect. There is also the burnt scone! Which I have done before.

 

May the Birthday Month!

This will be a very short post, but I just wanted to let you all know why I might not be able to post very much for the next few weeks. 

We have five children: four boys and one girl (she’s the youngest :). And the oldest three boys have birthdays all in May! So May is always a busy month for us.

I attempt to be really, really supermom this month because they each get their own cake and we do something special together on the days of their birthdays. Yesterday, we went to Legoland!

Ian also requested a chocolate cake with vanilla buttercream. 🙂


I didn’t really get a good picture of the cake when it wasn’t sliced. But boy, was this cake good! Which surprised me because the layers didn’t rise very much. I used Dorie Greenspan’s recipe for Devil’s Food Whiteout Cake. I used a plain vanilla butter cream instead of the meringue frosting though. 

I think I’d need to double the recipe to get the height I would want in a layer cake, but this cake did turn out better than I expected!

The next cake is a chocolate chip cookie pizza. I’m tempted to try making a deep dish version!

Using a Bread Maker to Start Challah Bread

Our bread maker is an old Toastmaster that we have had a long time, and it has been through A LOT. It’s a little bit beat up with a lid that doesn’t fit on quite right, from when it fell off the kitchen counter a few times. Fortunately, it still works… mostly. We are kind of in the market for a new bread maker, but in the meantime, I use our old faithful Toastmaster. I might be a little bit sad when it has to go.

Bread makers don’t seem to like me very much, so I don’t use them very often. The bread I make in them always falls! So lately, I’ve been using our bread maker just to start doughs for me. It’s been great for starting cinnamon roll dough and challah bread dough!

I don’t think the recipe I use is really authentic. I made challah rolls for Easter lunch and that dough had honey in it. (By the way, those rolls were amazing. I was practically dropping a few on the floor by accident, just so I could eat them.) This one does not. The recipe is just from the manual that came with our Toastmaster. Somehow, that manual has survived up until now, though its cover is falling off and it’s getting a little tattered on the edges.

Challah Bread Dough

  • Servings: 1 large loaf
  • Print

Ingredients

  • 2 eggs, room temperature, plus enough water at 80 degrees F/27 degrees C to equal 1½ cups
  • 1/4 cup vegetable or canola oil
  • 2 Tbsp sugar
  • 2 tsp salt
  • 4½ cups bread flour
  • 2 tsp active dry yeast

Glaze:

  • 2 egg yolks, beaten
  • 1 Tbsp water

Topping:

  • 1½ Tbsp poppy seeds, optional

Directions

Place eggs, water, vegetable oil, sugar, and salt in the bread pan. Then, place bread flour into the bread pan and spread it out to the edges of the pan. Make a little well in the middle of the flour and pour the yeast into it.

Use the dough cycle on your bread maker.

When dough cycle is finished, place the bread dough on a lightly floured surface. Divide the dough into thirds, making three 13-inch-long ropes with tapered edges. Pinch ropes together at one end and braid together. Pinch together at the other end and secure braid.

Transfer braided dough to a baking sheet lined with parchment paper; cover and let rise in a warm place for 1 hour or until doubled in size.

Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at 350 degrees F/177 degrees C for 25 minutes, or until done.

074

I can’t describe how much I love this bread… This recipe makes a HUGE loaf. It’s enough to feed my family and then some. After making the bread topped with poppy seeds once, I usually leave them off now. I make sure to do the egg glaze though. It just gives the bread a really beautiful color.

075

Sometimes I succeed at making a pretty braid, and sometimes I don’t. I’ve also overproofed the dough. It doesn’t seem to matter though. My family eats this bread up no matter what it looks like.

076
Challah loaf with poppy seeds as a topping

My kids will request this bread. If we have it around, they ask for me to use it for grilled cheese.

080
This is a second loaf I made that I sprinkled flake salt on.

So if you have a large family who loves homemade bread, this is a really simple one to do! It looks pretty and it tastes great and leftovers will get eaten up as soon as possible!

-Lynn

Strawberry Limeade Cake with White Chocolate Buttercream Frosting

I have mentioned before that cake, specifically layer cakes, is not my forte. Just because it is not my forte though does not mean that I should not make one once in a while.

For our Easter lunch a few weeks ago, I wanted to make a cake. At first, it was just going to be a lime bundt cake. I had some homemade strawberry jam though in the fridge that I needed to use for something, so then I came up with the bright idea of a lime layer cake with strawberry jam and white chocolate frosting in the middle.

I had been itching to make a lime cake recipe I found on the internet for quite a while, so I was glad to finally have the chance to make it!

Find the recipe for key lime cake here: Key Lime Cake From Scratch

The above link also includes the recipe for a white chocolate buttercream frosting.

Find the recipe for homemade strawberry jam here: Small Batch Strawberry Vanilla Jam

I didn’t get to take any pictures of the actual process of making this cake, but I can talk a little bit about some of my mistakes (which always seem to be many when I am baking a cake!).

Mistake number one: I didn’t use enough lime zest! I think I used the 6 key limes as stated in the recipe, but I don’t think I ended up with enough lime zest.  I probably also should have used a little bit more lime juice. The cake itself definitely needed more oomph to it.

Mistake number two: Sprinkling day-old lime zest on the frosted cake. The lime zest lost its bright green color overnight. I don’t think I need to say what it looked like after sitting in the fridge overnight. I really should have used fresh zest on the cake.

strawberrylimeadecake2.jpg

Mistake number three: I thought the cake layers were flat enough after baking and that I didn’t need to level them. I was wrong. I really should have sliced off  just a little bit. Because the top of the bottom layer wasn’t flat, the strawberry jam in the middle of the cake kept trying to slide out and down the side of the cake.

Mistake number four: Not doing a crumb coat when frosting. I was in a hurry. I guess I really shouldn’t make cakes when I am in a hurry. Or maybe I should just stick to bundt cakes!

Mistake number five: Using white chocolate buttercream frosting. Because the cake needed more lime flavor and thus wasn’t tart enough, the whole cake was too sweet and just didn’t have enough variances in flavor for me. A cream cheese frosting might have worked better in this case.

Mistake number six: Inferior chocolate candy eggs for the decoration. Those candy eggs in the picture were quite literally only for decoration. I bought them in bulk from a nearby grocery store and they just didn’t taste very good! Even Josh didn’t like them and that is saying something right there!

There weren’t any complaints from the kids about the cake itself, and none from Josh, so that is a good thing. I have to admit though; I think the key lime-mint bundt cake I posted about more than a month ago is still my favorite cake I’ve made so far.

Maybe I will try this recipe again when I am making a cake only for my family. And when I can taste more than one slice!

-Lynn

White Chocolate Chip Cranberry-Orange Scones

The past three weeks have been a lot busier than I expected them to be! I posted about the macarons I tried to make for the refreshments after my son’s concert on April 8th. Those all ended up being eaten up by my family. Instead, I made chocolate chip cookies, Mary Berry’s lemon drizzle traybake, and sugar cookie custard fruit mini-tarts for the refreshments, all with the help of my mother-in-law. I really could not have made all of those desserts without her help.

And then, just to make things more crazy for myself, we had an early Easter lunch at our house on April 15th. So most of the week before that, I spent prepping the house and the food for Saturday. I’m glad I didn’t have to make all the food for Easter lunch! I did make a strawberry limeade cake with white chocolate buttercream frosting for one of our Easter desserts; I’m not sure if it tasted good or not because I only got one slice! I will try to post about that bake soon.

This past week was spring break for my kids from homeschooling. We drove to a nearby resort and it was so much fun! I had the chance to play with my kids, which is something I don’t always get to do. It was actually pretty nice to take a break from baking. But now, I am ready to get back to baking again.

In February, I made white chocolate chip cranberry-orange scones for the ladies’ tea room at our church’s Leadership Conference and never wrote down the recipe, so today, I decided to make it again. This time, I kept track of all my ingredients. If you would like to go straight to the recipe, scroll all the way down.

whitechocscones1

I was making smaller scones (but not quite mini-size) so I chopped my white chocolate chips and using a pair of scissors, I snipped my dried cranberries into smaller pieces. I also soaked my dried cranberries in a little bit of water and an 1/8 tsp of orange extract before mixing them into the dough, just to make sure they weren’t too dry after baking in the scones. I never fully mix my dough in the bowl because I am afraid of overmixing.

whitechocscones2

I dumped the dough out onto a floured surface and worked the rest of the flour into the dough using my hands.

whitechocscones3

It doesn’t take too long for the dough to come together like this. Maybe 5 to 10 minutes.

whitechocscones4

I doubled my usual scone recipe and patted the dough out into a rectangle that was around 16 inches by 9 inches. I wanted it to be 24 inches by 6 inches, but I didn’t want to pat the dough out too thin. The 16 x 9 rectangle was probably easier to work with anyway.

whitechocscones5

I used a bench cutter and a ruler to divide the rectangle as evenly as possible. My cuts along the longer side were 2 inches apart, while the shorter side had 3 inch cuts. As shown above, there were 41 scones. I did end up with some scones that were larger than others or were an odd shape.

whitechocscones6

When will I learn not to bake two cookie sheets at once? This was my second bake of the day and I was ready to be done, but I should have been more patient and baked only one sheet at a time. Because of my impatience, most of the scones in this batch ended up almost burned on the bottom. They weren’t so burned we couldn’t eat them though, so I was glad of that.

whitechocscones7

I did like the golden brown color on top of the overbaked scones though! Maybe next time, I will use the convection feature on my oven when I bake these.

whitechocscones8

I made my usual powdered sugar glaze to drizzle over the scones and added about an 1/8 tsp of orange extract to the glaze just to give it more orange flavor.

whitechocscones9

I was afraid that the orange flavor would be too subtle, but my oldest son said he was able to taste the orange. Twelve of these scones (the nicest ones I could pick out that weren’t burnt) went to our church bookstore, but the rest stayed with us for breakfast. They were gone by this morning, and I have to confess that I was the one who probably ate most of them because they tasted so good!

White Chocolate Chip Cranberry-Orange Scones

  • Servings: 21 to 42 depending on how you cut the dough
  • Print

Halve the recipe if you do not need 42 scones.

Ingredients

  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons sugar
  • 10 Tablespoons unsalted butter, cold
  • 2 cups heavy cream (note: if desired, add the juice of the orange used for zest to a measuring cup then add the heavy cream to the measuring cup until you have 2 cups total of liquid)
  • 1 cup dried cranberries, soaked in water or orange juice, snipped into smaller pieces
  • 1 cup white chocolate chips, chopped
  • zest of 1 orange
  • 1/4 tsp orange extract
  • 1/4 tsp vanilla extract

Icing:

  • 3/4 cup powdered sugar
  • 3-5 tsp heavy cream
  • 3-5 tsp water
  • 1/8 tsp orange extract

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, sugar, and orange zest. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream, orange extract, and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. Fold the cranberries (make sure to drain off any extra liquid from the cranberries) and chopped white chocolate into the dough.

Dump the dough out of the bowl onto a floured surface. Knead the dough lightly until it comes together and there are no more streaks of flour in the dough.

Pat the dough out into a 16 in. x 9 in. rectangle. Using a bench cutter, make cuts along the longer side at every 2 inches, and along the shorter side at every 3 inches.  You will end up with around 42 scones.

Use the bench cutter to transfer each scone to cookie sheets lined with parchment paper. Brush the top of each scone with heavy cream and bake the scones one sheet at a time on the center rack of the oven for 12 – 15 minutes (15-20 minutes if making the larger scones), until golden brown.

Let scones cool on a wire rack before drizzling glaze over them.

To make the icing, mix together 3/4 cup powdered sugar, 3 tsp of heavy cream, and orange extract. Add 1 tsp of water at a time and mix until the icing is your desired consistency.

whitechocscones10whitechocscones11