I am not going to lie. This recipe is pretty much a recycled one. I adapted my go-to shortbread recipe by adding some espresso and pecans in the cookie dough. And we got some buttery, nutty and coffee-infused cookies, which are already insanely good.
Yesterday I had my very first Instagram meet-up with one of my favorite cake decorators, Nancy from Saltadena. She came from Bellingham, WA to visit Vancouver with her lovely family. Oh I almost died over her little baby girl’s cuteness! Check out her Instagram and you will know what I am talking about. We had so much to chat about yet too little time. Huge thanks to Instagram for bringing me to awesome new friends.
We love matcha! We all do! Matcha flavored desserts are one of the all-time favorites, probably next or even equal to chocolate desserts.
We started our spring break with tons of rain, and we are thrilled about that! Not because we love rain, we are simply happy about the fact that it’s not snowing anymore! Fingers crossed! Looks like weather is getting slightly warmer. Fingers crossed! And spring is finally here. Fingers crossed!
I guess I am having some sort of post-vacation depression. We came back from our California road trip over a week ago, back to baking, back to taking orders, back to our routines, just back to normal. Last night I suddenly realized that kids are going back to school in less than two weeks. And that slight anxiety attack hit me right in the head! Maybe that also means summer is going to be over soon. How sad!