We've wanted to add to our scone line up of Oregon mixed berry, cinnamon raisin, and lemon cream for a couple of weeks now. So last night we imagined/conjured up a brand new recipe for the shop.
Meet our Almond Joy Scone, a trifecta of deliciousness. Slivers of toasted almonds in a light coconut cream scone, all glazed with chocolate. Yum!
We here at UnderSea experiment all the time with our recipes. It's probably one of the best part of owning the shop (that and meeting new people and all the espresso we can handle).
Today's experiment is absolutely a success! We introduce to you, the newest member of our bakery line-up, Chocolate Wave Muffins! Chocolate cream cheese swirled in the light airy vanilla base. Yum!
Oregon's growing season is in full bloom! In celebration of the relatively short growing season (by the tropical standards we're used to) we made these beautiful Oregon strawberry muffins.
We've been having so much fun baking our own things, we just can't stop. Our newest pastry case member is the cinnamon raisin scones with a vanilla-rum glaze. Yum!
We were so happy with how well the biscotti turned out that we thought to make something else today. We introduce you to....(drum roll please)....Lemon Poppy Seed Scones!
Now that we are a bit more settled into our daily routine, we've begun to make a few things ourselves. Today's baking venture produced these lovely biscotti with Belgian chocolate shavings. Yum!
