What’s with scones? They’re freaking amazing, and addicting, and sometimes you just want a scone. I love this scone recipe, this is my standard when it comes to baking scones. I changed them up a little, added a little glaze, made them fancy. They’re so flaky, and flavorful. Butter flavor. And lemon flavor. And cranberry flavor. Nothing like those not-worth-the-claories scones you get at a coffee shop or grocery store.
This is an old family recipe, hand written on a recipe card. Rhubarb bread, and zucchini cakes and breads will always be in my family. These are so moist from the veggies hidden inside. Though these are in no way good for you, they are a fun twist on a plain chocolate cupcake.
Hello. I know it’s been weeks since I last blogged. And for that I’m sorry. I have been working and going to school, and as you can imagine, or know from experience, that takes up most of your waking hours. But, the other day I was able to have a little time to myself and make these bad boys. Yummy bad boys. Baked doughnuts with a cinnamon and sugar topping.
Please make these on a foggy morning and enjoy with a cup of coffee and thoughts on all things beautiful.
P.S. My other doughnut recipe
How are all of my lovely readers? Anything crazy happen recently? I have been running around like crazy, adjusting to a new lifestyle. Figuring out a new normal. And mostly living out of my car. The classic college kid lifestyle going on over here.
But, I made these today. It was a great terrible decision. The pan is almost gone, they probably won’t last the evening. They feature a shortbread crust, moist berries and peaches, and finished with almost a custard top.
So indulge, and transition into new seasons.
Why can’t coffee be a picnic? After all it is the best meal of the day. Pack a basket, and hit the hills with a yeasted coffee cake.
I just heard about yeasted cakes from SK, this is my first ever attempt with the concept. So far so good. I love the shape the bunt pan makes with this cake, it’s sturdy and would travel well.
Some yummy links for you:
Don’t underestimate the amount of time it takes to ice a cake
NY Times Spring cooking Pinterest board
Feel free to buy me this flatware set in black
I have always loved Not Without Salt, follow her!
James Beard Foundation recipes
Jello recipe! (Lemon & basil, YUM!)
Portland: Macaron class on May 11th!
Butter, of course. And fruit, of course.
I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.
Some fun things to look at:
3 reasons to travel while you’re young. Listen and obey.
I want this dog.
Build your own pizza oven!
I want this kitchen so so so much. And this one too.
What a lovely way to serve eggs.