Posts Tagged ‘scones’

the best thing I ever made

Wednesday, March 23rd, 2011

Not according to me.

According to Crockett.

Seriously. He ate one of these scones and he said “these are the best thing you’ve ever made”. I said, “really?” He said, “yeah, definitely.” I said, “what about those BLATs I made that one time?” He gave it some serious thought, but he finally came down on the side of the scones.

These were the inspiration of the genius Joy the Baker. I made a few changes based on what I had on hand. The addition of whole wheat flour makes them a little heartier, and the almond flour makes them both more tender and higher in protein. The man ain’t lying – they’re delish.

Grapefruit Scones
Adapted from Joy the Baker

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

6 tablespoons cold unsalted butter

1 large grapefruit
4 tablespoons sugar

1/2 cup plain yogurt
2 tablespoons agave nectar

  1. Heat the oven to 400 degrees.
  2. Zest the grapefruit. If your boyfriend somehow misplaced your zester (or you did, but obviously THAT would never happen), you can use a sharp paring knife to cut very thin strips of zest and finely chop the strips. Peel and segment the grapefruit and set the pieces aside. (There are some good pictures on how to do that here if you haven’t tried before.)
  3. Mix the sugar and zest together and rub until the sugar is all moist.
  4. In a large bowl, stir together the dry ingredients and half the sugar from the previous step (with the zest in it). Cut the cold butter into pieces and rub it into the dry ingredients until no butter piece is larger than a pea.
  5. Add the yogurt and nectar and stir. When all the flour has been mixed in, add the grapefruit segments and knead until they’re well spread through the dough.
  6. Plop the dough onto a piece of parchment and shape into a circle about 8 inches in diameter. This is a wet dough, so it will be sticky.
  7. Add the remaining zest/sugar combo to the top of the scone circle and evenly distribute, then pat to make it stick. Cut the circle into eight pieces (like a pizza) and spread  the pieces out.
  8. Bake for 15 minutes.

They keep ok, but don’t stay crunchy. I recommend freezing whatever you won’t eat the first day and defrosting them in the oven when you’re ready (350 for 5-7 minutes).

You can SEE the crunch.

A scone and a blueberry yogurt for lunch?

Ok, fine, twist my damn arm why don’t you.

 

Protective gear, 24/7

Thursday, February 17th, 2011

Tuesday morning I took my last chocolate chip scone out of the freezer and put it on the counter to defrost, so I could snack on it when I got home from school.

When I did get home from school, I was distracted by cookies and I completely forgot to eat or re-wrap the scone.

Cookies are very appealing. They’re something of a brain black hole. What should I have for dinn… HEY COOKIES.

Yesterday morning the scone was all dried out, so I crumbled it over some cottage cheese and cut up some strawberries on top.

Then I pretended that had been my plan all along.

I had a showing of my house at lunchtime (anyone want to rent an adorable Louisville townhome?), and afterwards I was disheartened. Happily, Crockett had also had a moderately crappy morning.

What? I don’t like to be cranky alone.

We went out and let other people prepare food for us.

That always cheers us up.

Thank you, OLI, for my never-fail happy lunch of green chili.

I took the girls for a walk and then settled down to get some homework done prior to….

HOCKEY.

Full disclosure: I don’t really enjoy the actually hockey as much as I enjoy the beer and the yelling.

Beer and yelling.

Me, in a nutshell.

The beer was 1554 – I love it when there’s a non-Bud Light option.

Not that I won’t drink Bud Light, if that’s all there is at a sporting event.

I totally will.

Sadly, the Avs lost in overtime.

Also, you don’t get to see the nachos we ate because we both woke up, unhappy in our bellies, at 3:15 this morning, and I blame the nachos. They’ve forfeit their right to be pictured by making us sick.

Please accept this lovely picture of happy coffee in exchange.

new new new

Friday, February 4th, 2011

Something new and exciting is happening in the life of Emma, but I’m not going to tell you what it is because I still have details to work out. Serious, pain in the ass details. However, on Tuesday night, the night of -17 degree weather, I had some experimenting to do.

Experimenting in the form of apple crumble bars.

Specifically, apple chipotle crumble bars…

And apple almond crumble bars.

Clearly I didn’t enjoy them at all.

And does cold weather make anyone else want to eat scones, or is it just me? These chocolate chunk oatmeal scones are a mash up of several different recipes, since we had no buttermilk, eggs, or baking soda. They turned out pretty darn good. Plus, look, sparkly!

can I get a witness

Thursday, November 18th, 2010

On Monday I checked out a South Beach book, because I do in fact desire a healthy heart more than, say, ice cream.

Usually.

I discovered that the first phase (the one I learned about on the internet, that bastion of accuracy) was not for me. It’s to help control cravings, which I have, but also to bring about immediate rapid weight loss, which I don’t want any part of.  I’m now working towards a balance of Phase 2 and Phase 3, with some things that I have laying around worked in for the next couple of days.

I explained all that in case you were wondering why my baby food colored pumpkin smoothie of the past several days has been replaced by:

Oh oats, how I’ve missed you. Plus, everyone knows oats are good for your heart.

I don’t know how they know, but they do.

For the oats, I threw half a frozen banana in with the water while it was boiling, then added the oats, canned pumpkin, and pumpkin pie spices. I finished it off with two big spoonfuls of yogurt. The yogurt particularly was a little odd, but it worked for me today.

I had to leave the house early, so I pieced together a sort of ridiculous lunch to stick in my backpack. Cottage cheese, check. My second to last apple cheddar scone, check. Apple slices, check. (I love how the apple sort of looks like an egg in that picture. A weird egg.)

After my 9 am commitment, I attempted to go to the gym. It went about as well as you might expect, what with the cold and all.

I did see this, though.

I don’t know why I thought this was funny. Who put the towel on the sign, the people from the gym or someone being a jackass? Either way it’s kind of funny. To me.

After my very very hard two miles on the treadmill (at 12 minutes each – there is seriously something wrong with my lungs right now), I swung through the “food court” because my goofy lunch no longer seemed appealing. Of course, a tortilla station, a pizza station, the HOME ZONE (I have no idea what they serve there), a burger station, and a deli didn’t seem appealing either. A salad bar would be nice, but … actually, I was going to make excuses, but why haven’t they put in a salad bar? Can it be that much harder than keeping raw beef on hand?

My lunch didn’t quite do it, so I delved into my trusty Larabar stash that I keep in my office at all times.

After getting a rave review from my advisor on my fellowship application, (yeah, THAT happened), I finally got to take my headachey coughy self home.

One good thing about being on the road during sunset is that you really get to appreciate it.

When I got home, I had two very important chores. First, to put some beans in a bowl of water so I could take a blurry picture of them.

And then tomorrow use them to make sort-of Italian wedding soup.

Second, to put a pot of water on a very low burner and add some baking soda and some cinnamon. I just read today that the baking soda in the warm water helps absorb kitchen smells, and .. cinnamon smells good. I did this, of course, so I could take a picture in which the white balance was so unbelievably screwed that black and white was my only option.

I’m fun like that.

Now I’m eating dinner. This is roasted brussels sprouts with spaghetti squash (I baked it the other day, scraped it out, and stuck the scrapings in the fridge), pesto, and lotsa parmesan cheese.

Actually, I’m going to get back to it. Night, y’all.

what’s eventually accomplished Wednesday

Thursday, October 21st, 2010

Yesterday had the potential to be a complete bust.

First, I went to the doctor.

What?

That’s really what it looked like.

If you’re out there saying ‘Em, you may be getting too Halloween-effect happy on Picnik‘, to you I say – PSHAW. That’s really what it looked like! (Fine. My hours of medical treatment may be clouding my vision, but that’s what it looked like to me and that’s what’s important.)

I did manage to walk the dogs today, which was a step up from the past few days. They’re so patient and loving that sometimes I forget… I’m sorry, I just choked on my own hyperbole. They’re gigantic pains in the ass. They are. I love them anyway.

Even when one of them (cough*Cloey*cough) sleeps in the garden that I’m sure would totally be carefully tended if I had the time and the inclination and my dogs would stop sleeping in it.

I fully intended to nap, because that’s what you’re supposed to do when you have perhaps-appendicitis and a fever. I was interrupted by a man who does not have an iPhone 4.

It seems that there’s a beta program that allows people to use their computers to FaceTime.

Thank god, because prior to this I knew 2 other people with 4′s, and we mostly just talked on the regular phone. However, since I positively love to look at Crockett, I’m going to embrace this whole iPhone/computer interface.

As long as it doesn’t interrupt my naptime, that is.

Finally, in a burst of homework-avoidance and badly timed energy, I made two very simple recipes and dealt with a third I’d made several days ago.

It’s sepia for two reasons. Reason 1: baking more than one thing at a time always makes me feel like some sort of homesteady wheat grinding bread making bonnet wearing … woman, and you know everything was sepia in the olden days. Reason 2: my kitchen is a really pretty green color, with really unhappy lights that aren’t quite fluorescent – those combined lead to a nasty yellow tinge that even my mediocre photo editing skills can’t eliminate.

(Sepia) apple and cheddar scones. Deb ain’t lying, y’all. Fall in a handheld pile of yummo.

Chocolate has the power to overcome all evils. Including the evil of not-quite-fluorescent lights in a kitchen. Seriously, apparently chocolate chocolate chip pumpkin pie muffins can ward off the power of the yellow photo – who knew? These, because I’m sick and because the scones were fun and totally homemade and because sometimes cake mix is ok - are a six ingredient recipe.

Ingredients:
1 box chocolate cake mix
1 can pumpkin
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
As many chocolate chips as you damn well please

Mix together everything but the pumpkin and the chocolate chips. Add at least half a cup of water and the pumpkin – if it sucks to stir it up, add up to a cup of water total. When it’s all combined, stir in your chips. Add nuts, coconut (OMG how good would that be – someone do that and let me know how it is), whatever rocks your socks.
I used cupcake tins without cupcakes papers – I just buttered the bottoms of the cups. I feel like, for whatever reason, I lose a lot of good muffin to papers, so I avoid them whenever possible. This made about 16 muffins, baked at 20-22 minutes at 350.

Yes, I’m going to insist they’re muffins, even though they start with cake mix.

As an ex-pastry chef, I have to admit it took me some time to acknowledge that there are times in which convenience baking items come in handy. I’ve since embraced it, because if you’re short on time, money, ingredients, or confidence, muffins that come out of your oven that started with a mix are still going to be tastier than no muffins at all. (I have not extended that ruling to refrigerated pie crust. That stuff is not ok.)

Then?

Falafel salad and white wine.

In bed.

So, I did eventually accomplish some stuff eventually… eventually. And for a Wednesday that could have been a total bust? I’m calling it a win.