baking · Uncategorized

Cinnamon Rolls

When I was thirteen years old I started working in a coffee shop/bakery. During the summer I used to go in early on Tuesday mornings because that was cinnamon roll day. We would pre-make pans of cinnamon buns to freeze and they would be pulled out every night to rise and baked fresh every morning. It was heavenly. I haven’t worked there since I was seventeen, and probably haven’t made a batch since, but I craved the process of making them. Not eating them, just making. It’s really relaxing and makes me feel like a good little home-maker.

I did run into a couple issues. 1. My one package of yeast was old, not expired, just not as fresh. I ended up making a new dough because after a couple hours it still wasn’t rising and I was getting impatient. 2. My cinnamon was probably from when I first moved in so it took a lot of spice to really taste that flavour.

This a really easy recipe and is so easy to put a different twist on it and make different fillings and toppings. For this batch I just used the standard cinnamon and brown sugar with cream cheese frosting. But there are so many options! Orange and cranberry filling with white sugar instead of brown with lemon zest in the cream cheese frosting, to die for! Another favorite of mine is adding chopped, toasted pecans in the middle. Yummy!

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  • 2½ tsp. active dry yeast
  • ½ cup warm water
  • ½ cup sugar
  • ¾ cup warm  milk
  • 2 large eggs
  • 7 Tbsp. butter, divided
  • 5½ – 6 cups flour
  • ½ cup butter, softened
  • 1½ cups packed light brown sugar
  • 2½ Tbsp. cinnamon
  • 1½ tsp. cornstarch
  • 4 oz. light cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup icing (confectioners) sugar
  • ½ Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Pinch of salt
  1. In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy. If it doesn’t get really foamy in that time, your yeast is too old.
  2. Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
  3. When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
  4. Lightly dust a work surface and take dough out and knead a few times by hand.
  5. Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
  6. While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
  7. When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18″x24″ wide rectangle. Spread on the ½ cup softened butter. Leave a 1″ border around the edge.
  8. Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1″ of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
  9. Grease two 8×11″ pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.
  10. Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
  11. While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
  12. When the rolls are baked let cool for 5 min. then spread on ½ the icing. Let cool further and spread on the additional icing.
baking · Cake Decorating · Uncategorized

HapBEE Birthday

Just a quick little post here. Starting to get back into custom cakes and whipped this sweet treat up. I used my regular white cake recipe but substituted the white sugar with honey and added lemon zest and extract to the buttercream. It made for a harmonious blend of flavour.

These cute little bumble bees are just rolled fondant, black pearls and florists wire.

The honeycomb wrap is melted chocolate spread onto bubble wrap! I had to do it twice because I let it harden too much and couldn’t wrap it around the cake! And the second time I did it, my measuring was way off and I made it too short. A few buttercream roses covered up my mistake with no one the wiser! ….until now of course.


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Blog · Soaps · Uncategorized

Coffee Scrub

New product announcement

Here’s to all my coffee lovers out there!

Why should coffee be a part of your skincare routine?

  • Caffeine works as a constrictor to reduce swelling and inflammation.
  • It minimizes the appearance of cellulite, temporarily.
  • It exfoliates the skin and makes it silky smooth.
  • Caffeine is loaded with antioxidants, which help to fight premature skin aging like wrinkles, sun spots and fine lines.

Some scrubs will use brewed coffee grounds, which means most of the caffeine content is depleted when the grounds are repurposed into a coffee scrub.


This scrub contains fresh ground Robusta coffee beans that contain 2X more caffeine than Arabica beans. This makes our coffee scrub twice as potent. It has great exfoliating properties using coffee grounds, Himalayan rock salt and sugar. It also contains glorious moisturizers such as sunflower seed oil, coconut oil and shea butter.

Apply to the skin in a gentle circular motion, coffee scrub exfoliates the skin, removing your dry, dead skin, to reveal new, healthy-looking skin underneath.

This is an all-natural coffee body scrub that exfoliates, moisturizes and hydrates your skin. Ditch all of your body scrubs that contain harsh chemicals and experience the Hudson Blake difference.

This is safe to use from head to toe! Just be gentle if applying to your face as is a coarse grind to create the ultimate exfoliator.



Packaged in an amber 8oz jar with a black dome lid. This product is available for all you lovelies January 1, 2017. You can order through etsy at OR! Send me a message, leave a comment. If you want it, you will get it.

These are made in small batches to ensure that it is its freshest when you receive it, wait times may vary.



Blog · sewing · Uncategorized

Bernat Faux Fur Pom-Pom

Good morning lovelies!

It is officially 11 days until Christmas and it is such a stressful time. Really feeling the time-crunch pressure here. I am currently working on making a crochet mitten pattern and I got a beautiful one done, my problem now is that I didn’t write down the exact number of stitches and pattern so I am having issues making the second one to match. It’s the left hand if you happen to be in the market for one, really pretty left hand mitten. You never know.

This gorgeous red toque was originally planned to have a little emblem similar to the Eleanor Roosevelt one, I decided to go with a Bernat Faux Fur Pom-Pom because they seem to be all the rage right now. I will admit that I over-paid for this pom-pom, like seriously over-paid. I didn’t realize it until I got home and looked at the bill. I knew they were around $6 but I paid….wait for it, $9. Like I would normally sell this for $20, but the dang thing cost me $17. Plus the 1-2 hours to make it. That’s just the way the yarn unravels sometimes. *Insert laughter for my punny joke*


This is an easy project if you are looking for something quick. Use the pattern from the Stepping Texture Hat that I posted earlier, use a chunkier yarn and throw on this adorable fuzzy pom-pom.

But please get the pom-pom from a place like Yarn Canada, $5.25

There are a solid 11 days left to get it all done, so if you only consume coffee and don’t sleep, you might just get it all done!



Blog · Uncategorized

10 Minute Reversible Dog Bandana


I had an eventful evening taking Christmas photos of my fur babies! They didn’t really enjoy it as much as I did. I am excited to share with you these super easy reversible bandanas. It is really so simple and would be a great kids sewing project to make for their furry friends.


I found some Christmas themed fat quarters in a tote the other day. It was a little bundle that was given to me, I think when I first moved into my house and never touched them, I actually forgot about them, (sorry granny).


So simple, easily a 15 minute maximum project.

Lay out your fat quarter flat and cut it lengthways on a diagonal. For a smaller dog, I would square it first and then cut it on a diagonal. Ellie will be bigger so the extra length will make it easier to tie.


We need two triangles, repeat with another pattern or use the other half of the first cut.

Lay the two pieces facing each other and pin.


I was going to serge them together to make it nice and neat, but my serger unthreaded itself and I didn’t feel like looking up how to re-thread it.


Sew along all three sides, leaving an inch gap.


Pull the fabric through the gap to bring it right side out.

Fold in the edges of the gap and pin.

Using an iron, press down the edges and then sew a top stitch all around the bandana.


And voila!

Now for the models….


I took it one step further….Elf Emmy and Elf Ellie!


Sigh…..These babies are my life, unfortunately that means this is the sort of thing they have to endure. Don’t they look pleased?




Blog · Cookies · Uncategorized

Monogram Cookie

It has been such a long and crazy week! I was feeling so drained and mentally exhausted and sometimes when that happens, you just need a little pick-me-up. So I got out all my supplies and made a cookie that was just meant for me. I had been wanting to practice making ‘toothpick roses’ anyways. A toothpick rose is a small rose piped with a Wilton 101 tip and made just on the end of a toothpick. They come out nice and small that is perfect to add onto a cookie.


You need to have very thick royal icing for the rose to take form without turning into just a blob. I did have to empty my piping bag and make it a little stiffer. After that, it is just practice, practice, practice. Or go until you have a hand cramp and can’t function properly anymore. I piped about 60 roses while I was waiting for the flood layer of my cookie to dry and I maybe got 9 roses that looked good enough that could go on a product.

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I started to pipe a deer silhouette on one of the cookies but it turned out looking like something from a horror film, thus a simple monogram sufficed.


It was pretty, filled my evening and was delicious. I hope everyone is having a fantastic week! I will be baking cookies all weekend so that they are ready to be decorated throughout the month and hopefully have them in time for Christmas. In between that and my other projects it is going to be a tight scheduled month!