Sloppy joes were not something I grew up with like so many other families. Instead I discovered the glory of sloppy joes later in life – in other words in the dorms my Sophomore year in college. I remember it was all about the sloppy joes and microwave three cheese mac and cheese (a horrible blend of processed cheeses that we pretended was gourmet while watching Sex and the City reruns). (more…)
3. Song of the Week is The Greatest by Cat Power. I listened to it just this past week while sitting on a bench on the boardwalk in Quebec and it was one of those perfect moments. The sun was shining, the water was glistening, I could have stayed there and watched people pass by for hours…
4. Who’s as excited as I am for the new Mockingjay movie?! You better believe I am! I keep watching The Hunger Games and Catching Fire in preparation though I can’t say I am prepared for that moment when they rescue Peeta *sobs*
After a couple years of diving head first into new adventures in cooking and baking, it’s baking that comes most naturally still. There’s something about working the dough in my hands and the smell of scones baking in the oven that make me feel all warm and fuzzy inside.
It’s difficult not to feel warm and fuzzy the moment you bite into one of these scones, especially when they are slathered with a good helping of salty Irish butter… The sweetness of the smooth white chocolate plays off the tangy flavors in the dried cranberries, all wrapped delicately inside a pastry packed with BUTTER.
Butter is the best ingredient. There’s no denying it. Butter is where the love is.
Every time I take a bite of a fluffy scone, I can’t help but remember by Grandma Foley and our yearly afternoon teas we would do around the holidays. Every year, all the ladies in the family would get dressed up and head to a tea house where we would drink fancy tea, eat scones and tea cakes, and catch up. We have kept up with the tradition alive since she passed, still with the fancy tea, scones, and tea cakes.
With extra butter and lots of love.
Who knows, maybe since I have mastered a beautiful scones recipe I’ll be hosting the tea party this year…
Warm, buttery scones are the perfect addition to your breakfast or tea!
1¾ cups all-purpose flour
2¼ tsp baking powder
1 Tbsp sugar
½ tsp salt
¼ cup cold butter
2 large eggs, beaten
⅓ cup heavy cream
¾ cup white chocolate chips
¾ cup dried cranberries
½ cup white chocolate chips
1 Tbsp milk
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar and salt into a large bowl. Using two knives, cut in the butter until it's the size of small peas. You can also use your hands but if you do, be very careful not to overmix.
Reserve 2 Tbsp of the beaten eggs in a small bowl. Add the heavy cream add the majority of the eggs and beat until combined.
Make a well in the dry ingredients. Pour the egg and heavy cream mixture into the center. Combine in a few strokes and handle as little as possible. Turn out onto a lightly floured work surface. Pat the dough until it is approximately ¾ inch thick. Using a biscuit cutter, cut into large circles. Combine the scraps, pat them out again and cut out any remaining biscuits. Place on an ungreased baking sheet. Brush with the reserved beaten egg.
Bake for 13-15 minutes, until the tops are golden brown.
In a small microwavable bowl, combine the chocolate chips and milk for the glaze. Microwave in 20 second increments, stirring between, until melted. Drizzle over warm scones and serve immediately.
When my basil plant goes crazy around this time every year, that’s when I start throwing it in everything I make. My recent obsession has been adding basil to my cocktails. I love the floral note that basil brings to each sip, tickling my nostrils with its sweet scent.
After coming back from Miami and turning around to head out to Canada tomorrow, I am having a bit of travel whiplash and am starting to forget where I am. Cooking always grounds me but when I don’t have time to cook or am in a hotel where I can’t cook, I have to defer to concocting cocktails for my quick creative fix.
Since Denver is a bit dreary and cold so I wanted to liven up my Friday with something fun and bright! Thus the lemon basil cooler was born – the perfect fizzy drink to take a moment to relax and smile with.
The best part of this drink is the basil simple syrup that goes in it. It’s so easy to make and can be used in cocktails, mocktails, shaved ice, ice creams, frostings, the list goes on and on! Nothing like getting your money’s worth out of some basil leaves, water, and sugar, am I right??
This easy simple syrup can go in so many things, but it goes especially well in this citrusy cocktail!
BASIL SIMPLE SYRUP
½ cup sugar
1 cup water
12-14 basil leaves
2 oz vodka
1½ oz basil simple syrup
Lemon wheels and basil leaves for garnish
To create the simple syrup, combine sugar, water, and basil leaves in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar dissolves. Remove from heat and allow to cool completely.
To create the Lemon Basil Cooler cocktail, combine basil simple syrup and vodka in a shaker filled with ice. Shake several times and strain into a highball glass filled halfway with ice. Top with lemon soda and garnish with a lemon wheel and basil leaves.