I’m a huge Dr. House fan. I’m also a huge scone fan. And how might these two relate? (apart from Hugh Laurie being british) Well, I was watching an episode about two weeks ago in which a family went scuba diving to an old shipwreck and got infected with what appeared to be smallpox. Which was eradicated quite a bit ago. and as I was watching the show, I was also getting a few spotty-faced snapchats from a friend who’d been infected with…wait for it…..chicken pox! Which is almost eradicated even in little kids…so how she got it was also a mystery worthy of House. And so while watching the family slowly die in isolation, I thought up these scones to bring to my friend who was also in isolation (though thankfully not dying, just quite itchy) and who, like me, also finds solace in crumbly pastries which you can have for breakfast, lunch or dinner. (because scones are just awesome like that). So if you have a friend in need, or just want a snack to munch on while you watch House re-runs, go read more for the recipe. Continue reading
Let me let you in on a little secret: my aunt makes the meanest margaritas out there. Her recipe, involving almost equal parts tequila, cointreau and sugar is extremely popular with all guests, young and old, male and female. They’re incredibly yummy, and as I’ve already told you the alcohol ratio you might have guessed, also incredibly fun. So my mom had the brilliant idea to serve tons of margaritas during the wedding weekend and so proceeded to buy 35 kilos of limes. I’m not joking. Or exaggerating. She actually had 35 kilos of limes. Limes pack a punch. And so there’s absolutely no way she could’ve used all 35 kilos in three days… which means that we still have a fridge full of limes, even though I’ve had a party (in which I of course served margaritas) and baked two cakes involving limes since then. There’s just no way to go through them all! So I’m sharing with you one of the recipes that’s helping me put a dent in the never ending supply of limes around here: Lime and black sesame cream cake. It’s yummy, quick and not so heavy. A dense texture but a light flavor, the sort that you use your fork to get together all the last crumbs in your plate. Topped with a simple lime-icing sugar glaze, it manages to use a grand total of 9 limes! (Which means if I bake about 55 of these I might finally finish the job before they go sour). If you like sightly less sweet or for a more simple go-with-your-coffee look and taste, skip the icing and just dust it with a bit of icing sugar. Read more for the recipe, or if you’d like to suggest stuff I can do with limes, leave me a comment!
So maybe you’re one of those people that frowns upon having cake for breakfast. (Although I doubt it, since you’re browsing a blog with food pictures with something about decadence in the title) If that is the case, don’t leave yet! I have the perfect excuse to have donuts for breakfast. That’s right, you can now indulge in those tiny glazed treats before 9 am, because how could you not? They’re french toast flavored. And since french toast is a universally approved breakfast food, I think my argument is won.
And if you’re not convinced I can just tell you how incredibly well these go with a quick espresso. Which is basically taking a to-go breakfast from you coffee house chain (*cough*starbucks*cough*) to the homemade goodness level. Because we’re talking baked donuts, (not fried!) maple syrup, vanilla, cinnamon and a double glaze. With a tad of cream, in case you were missing that from your complete breakfast. Fluffy and morning like, they’re also the perfect treat to bring to your office in case you’re incredibly late. Because you were glazing donuts, maybe. But no one will get angry if you offer them one of these. Right? Read more for the recipe.
Second warning of the day: This might be the best bread I’ve ever baked. And I know bread is one of those things (like cookies) which you can’t say there’s an absolute winner, because that choice will always depend on what you’re eating it with, whether it’ll be eaten cold or warm, what time of the day you’re having it, etcetera, etcetera. But this recipe turned out to be so rich in flavor, with a slightly bitter bite from the rye and cocoa, balanced out with sweetness of the cranberries and raisins, and soft and fluffy on the inside but crusty on the outside. What more could you ask for?? Nothing I say. Plus, you can bake it as a sandwich loaf, as baguettes, as diner rolls, whichever way you like! Because the dough is so easy to manipulate once kneaded, you don’t have to struggle a lot to get it to stay perfectly shaped.
And then once you bake it, you can have a thick slice with gouda, spinach, and a poached egg on top. And if you cover that with creamy mustard sauce, then you might just forget it’s monday and that you have to hurry up to get to work on time.
Read more for the recipe!
If you’re a foodie like me you might relate to the both terrible and awesome experience that is visiting a cooking/gourmet store. Endless shelves of stuff that you dream of having in endless supply, molds to bake any cookie or cake imaginable, all sorts of decorations, appliances that keep you from crying as you dice onions (Ok that one doesn’t exist, but what are you waiting for inventors??) shiny new knives, bowls of every size, and every kind of spice under the sun. It’s sheer torture. The truth is you’d need a kitchen the size of a soccer stadium and a wallet the size of Bill Gates’ to be fully satisfied at such a place… but still, every time I walk out of there with even just a little bag, I feel like a kid with a brand new toy. And that’s exactly what I got, a brand new toy for making baked donuts, which are way better than regular donuts….only because they’re not fried. Its strange, but I’ve never been a fan of donuts. I think they’re just too oily, or maybe too thick…or something else entirely which I can’t exactly pinpoint. But what’s great about my new toy is that it makes medium sized donuts that don’t require tons of oil… and baked donut recipes abound in the blog-pinterest-foodgawkersphere! So the very next day from getting my toy, I found this awesome recipe at The Chic life, which will give you freshly baked donuts in under half an hour. Yup, that’s right. You can bake them pre-breakfast! Because nothing compares to having a just baked, quick, easy delicious treat to accompany your morning coffee. Read more for the recipe! Continue reading