hearts & candy

Yet another holiday with the purpose of reminding us to tell our loved ones how much we appreciate them. Go buy some chocolates for someone :)

In these photos:

Thrifted Land's End sweater

H&M belt

Forever 21 skirt and shoes

Now, for a delicious recipe! It's always nice to have something special on Valentine's Day, so I came up with this Rose-Pistachio Buttermilk Biscuit recipe, based on one from the Fannie Farmer cookbook.

Rose-Pistachio Buttermilk Biscuits

Ingredients:

2 cups flour

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 Tbsp sugar

1/2 cup butter or shortening

2/3 cup buttermilk

1/4 cup chopped pistachios (if salted, they should be rinsed first)

Preheat the oven to 425F. Grease to 8-inch cake pans. Put the flour, salt, baking powder, baking soda, and sugar in a bowl. Cut in the butter using two knives, a pastry blender, or your hands until the mixture resembles coarse meal. Add the buttermilk all at once and stir just until the dough forms a ball around the utensil. Add more buttermilk if it looks to dry, but be careful not to add too much! Turn the dough onto a lightly floured surface and knead 14 times (really, that's what it says, it's not just a Valentine's Day thing). Pat or roll until 1/2 inch thick. Use a heart-shaped cookie cutter to cut out biscuits. Place about 1/8th inch apart. Bake for 10 to 12 minutes, or until lightly browned. Serve with raspberry or cherry jam and mint tea.

For the icing:

1/4 cup powdered sugar

1 Tbsp rosewater (Very affordable at Halal markets!)

Optional: Crumbled rose petals

Stir ingredients until well mixed. Drizzle over slightly cooled biscuits.