Holiday Bee Hive Cake

It's December and the temperature is finally starting to drop. We have our tree and all the trimmings up and I just want to bake! Here is one of my neighbor's recipes from her mother, who lived to be 98 years young. It's another one of those beautifully handwritten index cards - you may remember seeing one of these from my classic brownies post last year. The recipe is extremely simple and it was tasty. After the cake cooled, I put on my slippers, made myself a warm cup of tea and sliced me some cake. My glaze turned out a little too, shall we say, 'rustic', so I will need to rework that part again. Enjoy and stay warm!



  • 1/4 lb salted butter, room temp
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups cake flour
  • 3 tsp baking powder
  • 2/3 cup milk


  1. Preheat oven to 350˚F.
  2. In a large bowl, mix together butter and sugar. Blend until fluffy.
  3. Add eggs and vanilla and mix well.
  4. In a separate bowl, sift together cake flour and baking powder.
  5. Mix together wet and dry mixtures and blend. Add milk.
  6. Grease and flour a bundt pan of your choice and pour in the batter.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.

Paleo Blueberry Scones

When it comes to breakfast, I'm pretty predictable. I typically enjoy two eggs and fruit, mostly berries, and a coffee. I would eat eggs any time of the day, but I almost always need and crave them to kickstart my day. Scrambled is my go-to, but if I need to make it quicker, I cook one in the microwave. If you want to learn my little secret, it takes just a tiny bit of trial and error to not have it explode on you. All microwaves vary, so this is the fail safe method that I use:

  1. Spray/grease small bowl
  2. Crack egg and break the yoke
  3. Microwave on Power 2 for 2:20

This is the setting for my particular microwave, which is a 5-year-old Whirlpool Gold. If the egg is a bit too runny, try adding another 20-30 seconds, still at power 2. When done, add a pinch of salt and douse with Cholula Chili Garlic hot sauce - it's better than the Original flavor.

But this blog post is NOT about eggs - it's about the time I craved something a little different. Today, it was blueberry scones, especially after my neighbor generously gave me a couple of extra pints. Determined to create something fun but not let them go to waste and MY WAIST, I decided to make them grain-free, which feels a lot less guilty.

These are great for entertaining at brunch! I also got to try my new Lodge Cast Iron Wedge Pan. It did not disappoint! I love how it keeps all of the scones separated. I'm excited to also use this pan for a frittata recipe - but that's another post...


  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup fresh blueberries


  1. Preheat the oven to 350˚ F. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla.
  2. Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk. Gently fold in the blueberries.
  3. Scoop batter evenly into the wedge pan. 
  4. Bake for 20-25 minutes until golden brown.