Hello hello! If you haven’t noticed, WE STARTED A BLOG! We kicked off with chatting about a Mother’s Day Gift You Just Can’t Go Wrong With, but I wanted to rewind a little bit and let you know why we started this blog in the first place and what you can expect!
Truth be told, I love sharing my life with you guys. I’ve received so much support and encouragement from doing so on Instagram, that I wanted another platform to really dive deep into the things that you all have come to enjoy hearing about.
To put it simply, I started this blog for you! I hope you find it entertaining, educational, useful, and an easy way to stay up to date on all things Dirt Road Candle Co!
So here’s a little glimpse into the future of what you can expect to see from me on here! And if you want to stay up to date, be sure to sign up for our newsletter to get updates when a new blog goes live.
Lots of fun stuff coming! Here’s why you’ll wanna follow along!
I chit-chat about what I’m up to in the kitchen a lot on my IG stories, and I get lots of recipe requests, so you can expect some fun recipes on here that even I can’t mess up.
You guys are always so intrigued by the farm and cattle life, so there will probably be lots of fun farm updates and some crazy insider knowledge ;)
I’ll also share my best tips on candle care! Working around candles on the daily and having been in this business now for 6 years, I’ve learned quite a bit about the best ways to care for and get the best life out of your candle. So OF COURSE I want to share it with you!
There might be some personal stuff, cool product info, and some gift tips too!
Instagram is great for sharing all of the things, but info can get lost, stories disappear, there are max text limits, etc. Here, you’ll be able to find posts that you’re interested in easily and get more in-depth info on my best tips!
Fun fact, my mom and I share a birthday weekend, so we share a cake most years. Here’s what I made this year!
Strawberry Shortcake:
4 cups flour
2 tbsp baking powder
1 tsp baking soda
3 sticks butter, cold
2 large eggs, plus 1 large egg for brushing
1 1/2 cups buttermilk, plus 1 tbsp for brushing
2 lbs strawberries hulled and quartered
1/2 cup sugar
whipped cream
Instructions:
- In a large bowl, mix flour, baking powder, and baking soda. Cut in butter until the pieces are the size of peas.
- Stir in the beaten eggs and 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it's too dry, add more buttermilk 1 tbsp at a time.
- Cover and refrigerate for at least 30 minutes, and up to overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Scrape the dough onto a floured work surface. Shape dough into a 14 inch circle that is 1/2 inch thick.
- Using a 2 1/2 - 3 inch biscuit cutter, cut out about 20 biscuits. Transfer onto the baking sheet, arranging that they are touching.
- In a small dish, beat together the remaining egg and 1 tbsp buttermilk. Brush onto the biscuits.
- Bake 15-20 minutes until golden brown.
- While biscuits are baking, wash, hull and quarter strawberries. Toss with sugar, and let sit at room temp for 1 hour.
- Split baked biscuits in half, and cover with strawberries and whipped cream.
Enjoy!
Lots more good stuff to come. Stay tuned, friends!
