Apricot Cream Scones

apricot white chocolate cream scones
Here’s a wonderful recipe I’ve done countless ways over the past few months and it’s delicious every time.  Quick, easy and amazingly fluffy on the inside while being crispy on the outside – these scones are an amazing way to make breakfast better.  Today I’m sharing with you one of my favorite flavor combinations: apricot and white chocolate.  However, anything you want to add will work. I’ve done cheddar and chives for a savory version, a simple version with just currents and then just plain for the most amazing biscuits! This recipe comes from The Best New Recipe cookbook and so you know the recipes have been endlessly tested and work.  I loved this recipe because I had it memorized the first time I did it.  Four ingredients.  Doesn’t get easier than that.  No cutting in butter – these scones/biscuits/whatever you want to call them have just heavy cream!  I even skip the patting out and cutting into triangle method that Best New calls for and make it even easier by just making these drop-style.

I hope you add this to your arsenal of recipes to whip out when company arrives or a friend drops by for coffee (that still happens in my head, although not so much in reality).  My white chocolate chips got kind of torched, but no scone was left behind.
apricot cream scones

Apricot Cream Scones

10 ounces (2 cups, but start weighing your flour!) all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Add-Ins:
1/4 cup white chocolate chips
1/4 cup chopped, dried apricots

Preheat the oven to 425 degrees.  Line a baking sheet with parchment or spray with oil.  Whisk together the dry ingredients, stir in the white chocolate and apricots and then with a fork, whip in the cream.  It gets super sticky and super hard to stir.  If it seems too dry, add a splash or two more.  I usually add just a bit more.  Then, by the spoonful, drop mounds onto your baking sheet about 2 inches apart.  Brush the tops of the scones with more heavy cream and bake 15-20 minutes, until golden brown.  Serve immediately with butter.

Crunchy Coconut Crusted Fish Tacos with Sriracha Mayo

crunchy coconut fish tacos with sirracha mayo
This was a fabulous meal last night.  I love the combination of coconut shrimp, but had no shrimp on hand and so I did the same crust on cut up fillets of tilapia and it worked perfectly.  We made our quick, crunchy cabbage slaw and srirracha mayo and it was the perfect combination: crunchy, sweet, spicy and satisfying! I did a different version of this with my corn slaw recipe, but the addition of the coconut has made it my new favorite! And Olive ate hers deconstructed (who cares) and gave the fish her “more, please” seal of approval.

Mealtimes around here have become more routine.  I don’t have as much time to plan out weekly menus or to be creative with new riffs on old classics.  I suppose you could say I’m just keeping us alive!  But I do make an effort to offer variety and color and make most meals, although there’s the very necessary trip to Torchy’s about once a week :) I’ve learned to give myself a break from the demands of perfection (a struggle of mine) since this sweet baby came along in November.  I think with every child you have, you get one step further away from the possibility of having all your ducks in a constant, shiny row.  And I am kinda digging it.  I think everyone feels a little bit happier when I don’t consider frozen chicken nuggets to be some sort of personal failure.  ;)

coconut fish tacos

Crunchy Coconut Crusted Fish Tacos with Cabbage Slaw and Sriracha Mayo

For the Fish:
3 Tilapia (or other white fish) fillets
1/2 cup sweetened coconut flakes
1/2 cup panko breadcrumbs
2 eggs
1/3 cup flour

For the Slaw:
2 cups chopped purple cabbage
1/2 red onion, sliced thin
2 carrots, shredded
1/4 cup cilantro
1/3 cup mayo
1 TBS red wine vinegar
1 tsp sugar
salt and pepper to taste

Cut the fish into 1/2 inch strips and season with salt and pepper.  Set up three bowls: the first with flour, the second with the two beaten eggs and the third with the coconut/panko combination.  Dredge each piece of fish in flour, then egg, then coconut/panko and set on a paper towel to rest while you do the remaining pieces.  Heat up olive or coconut oil in a pan and fry the fish till they are golden on each side and place on a paper towel or baking rack to drain.  Keep warm in a 200 degree oven while you get the rest of dinner prepared.

For the slaw: combine all the ingredients and adjust seasoning as you like.  More vinegar, salt or pepper.  For the Sriracha mayo, just add sriracha to mayo.  Duh.  Not much to it, but it’s amazing with these tacos.  I did about a 1/4 cup to 1 TBS ratio for ours.  Adjust based on your desired level of spiciness!  To serve, start with a good amount of the mayo on a tortilla, add two fish sticks and plenty of slaw.  Enjoy!

 

Cheesy Cornmeal Waffles with Spicy Honey

Smoked Gruyere Cornmeal Waffles with Spicy Honey Smoked Gruyere Cornmeal Waffles
Parks and Recreation was one of our favorite shows of all time.  We were sad to see it end a few weeks ago and had to cook something special for the finale.  I debated quite a lot about what to cook.  I could’ve done a plain hamburger inspired by the episode where Ron and Chris battle it out in a food war. We thought about doing bacon wrapped shrimp served with all the bacon and eggs the store had to offer, but I figured that might be a tad wasteful. And so we settled on waffles, as Leslie Knope would’ve wanted.  I decided to do a savory waffle with a side of bacon and plenty of melted butter and Mike’s Hot Honey on top.  Mike’s makes some amazingly spicy and delicious honey that we love putting on our pizza crusts and it’s really good on so many things like buffalo wings or smoked sausages, but it was especially good on top of this cheesy waffle!

Smoked Gruyere Cornmeal Waffles and Spicy Honey

 

Cheesy Cornmeal Waffles with Hot Honey

  • Servings: about 8 Belgian waffles
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  • 1 cup of self rising flour
  • 1 cup of all purpose cornmeal
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1/2 cup grated cheddar cheese
  • 2 scallions, sliced thin
  • 1/2 tsp smoked paprika (optional)
  • 1/8 tsp cayenne (optional)
  • eggs
  • 1 cup buttermilk
  • 1/3 cup water
  • 1/4 cup of canola oil

Get your waffle iron heating up.  In a large bowl, mix the dry ingredients along with the cheese and scallions.  In a separate bowl, whisk the eggs, buttermilk, water and oil until well blended.  Add the wet ingredients to the dry and beat with a fork until no dry parts remain.  Cook in a waffle iron and keep warm in a 200 degree oven until you’re finished cooking all the waffles.  Serve with hot honey, regular syrup, sweet bbq sauce, or anything you can think of. Hey, why not a fried egg on top?! And make sure you have plenty of crispy bacon alongside.  Enjoy!

 

Savory Vegetable Souffles – Meatless Mondays Never Tasted So Good

Brussels Sprout and Cheddar Souffle Brussels Sprouts and Cheddar Souffle
Happy Monday After Daylight Savings Time!  This will be a hard week for many, getting used to the time change.  I love it once the adjustment takes place because I LOVE that it stays light outside till nearly 8:30 in the spring and nearly 10 in the summer.  We get to play later (it seems) and it’s important to not feel so closed in after months of the cold, dark evenings of winter.

I’ve been in a new, happy rut, lately.  On most Mondays lately, I’ve been making a vegetable souffle.  I hardly ever have my act together for dinner on Monday and I usually haven’t been to the store for the week (like today), but I nearly always have some sort of leftover veg in the fridge and (usually) four eggs.  Voila – this beautiful souffle, big enough for all of us to eat more than a big portion.  I’d say it would serve 4 as a side dish or 2.5 (like us) as a main. And it’s so versatile!Brussels Sprouts Souffle
The pics above were made with Brussels sprouts and cheddar and the pics below were spinach and gruyere.  I’ve done leftover broccoli with white cheddar, leek, and asparagus, too!  If you have eggs, cheese and some leftover vegetables, you have a meal!  And a really good one.  Every time I have made this, Olive has said, “this is a good meal, Mama.” Good enough for me!  It’s a wonderful vehicle for getting more vegetables into your little people, as well.
Spinach and Parmesan Souffle

Savory Vegetable Souffles

  • Servings: 4-6 as a side
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1/3 cup grated parmesan or fine bread crumbs
2 cups cooked vegetables, finely chopped.  Use boiled brussels sprouts, spinach, leeks, asparagus, kale, whatever floats your boat!
5 tablespoons butter
salt and pepper
1/4 cup flour
1 cup milk
4 eggs, room temp and separated
1/2 cup grated hard cheese – cheddar, gruyere, gouda, romano, parm, etc

Heat the oven to 375F. Butter a 6-cup souffle dish or 6 one cup ramekins, if you want everyone to have a nice, neat side dish of their very own.  Coat the sides of the dish with cheese or breadcrumbs. Cook your vegetable in salted boiling water until tender.  Drain and squeeze out as much moisture as you can.  Season with salt and pepper and set aside.

In a large saucepan, melt the 1/4 cup butter over medium heat, stir in the flour and cook, stirring frequently, for 2 minutes.  Whisk in the milk and cook until the sauce has thickened, whisking the entire time.  Season with salt and pepper to taste and add a splash more milk if it gets too thick (you want a thick gravy consistency).  Set aside off the heat.  Into your egg yolks, whisk in about 1/2 cup of the hot cream sauce to warm them and then return them to the rest of the sauce and whisk to incorporate.  Stir in the cheese and when it’s melted, fold in the vegetables.

With a mixer, beat the egg whites until stiff.  Stir a quarter of them into the souffle base and then fold in the remainder until no white streaks show.  Bake souffles on a rimmed baking sheet in the middle of the oven until risen and golden, 30-35 minutes.  The middle will be slightly wobbly if you’ve made it in one large dish.  Serve immediately!

*recipe adapted from The New Vegetarian Cooking for Everyone cookbook, which is completely fantastic so far.  Hasn’t steered us wrong, yet!

 

 

 

Spinach and Parmesan Souffles

Cranberry Orange Upside Down Cake

Caramel Cranberry Orange Upside Down Cake
Lately, I find myself wandering through the house, doing chores, taking care of the little people and cooking and I think, “I should be doing something more.”  And not more in the sense of extra stuff, but more…grand? Important? I am not sure.  I haven’t quite been able to put my finger on just what it is I’m feeling.  I think I remember this feeling from when Olive was a baby.  There’s a certain amount of monotony to taking care of a baby in that first year.  Every day it’s the same feedings, the same breakfasts, the same play time, the same nap schedules, the same dinners, the same bedtime routines, etc.  It’s all the same thing, every day, for months.  And when they get a bit older, you can start shaking up the routine because they don’t have to eat and sleep every 3 hours.  But for a few months, there’s a bit of a Groundhog Day effect and I have felt it even more in the winter as we’re cooped up from the cold.

Each morning I pray that God will show me what needs to be done in His kingdom.  Who needs served?  Who needs a kind word or an encouragement? Who needs a meal or maybe even just a smile in the store?  I believe, although I don’t follow through with this belief far enough, that seeking God’s kingdom FIRST, really will cause everything else in my life “to be added to me.”  I get it so backwards.  I become so self-seeking.  How can my children or my husband make ME happy today?  When I seek God’s way of serving others first, I immediately feel content.  Enough.  Important. Working for self and for the approval of others is a bottomless well. It will never be filled and neither will I.  But flip the equation around and see to it that others’ bowls are filled before my own and God will see to it that my cup is running over.  It’s not always going to look like material wealth and health, but more importantly, it will start to look like real joy – from the inside out.

This cranberry cake was made for a few sweet ladies at a ministry our church helps out with from time to time called Family Promise. It’s a program that helps families who find themselves on the brink of homelessness to live and save up their income for rent while they live in the Family Promise house.  Our church volunteers to help a couple times a year by bringing dinners, having activities for the children and staying overnight. Last week was our week to serve so Matt and I signed up to take a meal and hang out with the families for a while after we ate.  There were two single mothers with infants and one single mother with a sweet, twelve year old girl living there, whom we’d met before and were so happy to see them, again.  We brought take-out from our favorite Hawaiian BBQ joint (I didn’t get my homemade meal-act together this time) and I brought this cranberry upside down cake.  We ate and watched TV together and played and I felt blessed by them.  We just brought the food – they brought perspective and showed us real joy – from the inside out.

Cranberry Upside Down Cake with Orange Zest Upside Down Cranberry Orange Cake

 

Cranberry Orange Upside Down Cake

For the fruit layer:
8 oz frozen cranberries
5 tablespoons unsalted butter
1 cup packed light brown sugar
2 tablespoons orange juice
zest from 1 orange

For the cake:
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3/4 cup sour cream (or Greek plain yogurt)

Preheat the oven to 350F.  Butter the bottom and sides of a 9 inch round cake pan and line the bottom with parchment paper.  I like to do this to ensure all the fruit filling comes off the pan.

Pour the cranberries on top of the parchment paper and sprinkle with orange zest.  In a medium-size sauce pan, melt the butter over medium-low heat.  Add the brown sugar, orange juice and cook, stirring, until the sugar melts and boils gently.  Pour the mixture over the cranberries in the pan.

In a small bowl, stir together the cake flour, baking powder, and salt.  In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar on medium until well blended.  Beat in the eggs and vanilla and almond until combined.  With the mixer on low, mix half the dry ingredients into the batter until just combined.  Mix in the sour cream and then the remaining dry ingredients until just combined (in other words, don’t over-mix).

Scoop the batter into the pan (it will be thick) and then spread it around evenly with a spatula.  Place cake pan on a rimmed baking sheet to catch drips.  Bake until a toothpick inserted in the center comes out clean, about 40 minutes.  Place the pan on a wire rack to cool for 10 minutes.  Run a knife around the edges of the pan to loosen the cake and invert onto a serving plate.  Serve warm.

*recipe adapted from the Bonne Femme Cookbook’s recipe for Pear Cake Reverse

Cranberry Orange Cake Cranberry Upside Down Cake

White Bean Stew with Smoked Sausage and Kale – Using Up Leftovers!

Scrappy Stew - White Beans, Kale and Roast Chicken
So it seems winter is going to beat us down at least one more time before spring officially arrives.  Maybe more, but I’m hoping for just one last hurrah.  I used to love winter and all its coziness and hot tea and warm socks.  But now that I’m a mother of two little people, I find winter to be quite suffocating.  I just NEED there to be the option to go outside.  When I had Ellie back in November, I quickly taught Ollie how to open the backyard door by herself.  That was probably the best move I made all year.  She could come and go while I fed the baby and everyone was happy.  But when it snows, there’s this expectation from Ollie that we MUST GO OUTSIDE NOW AND YOU MUST GO WITH ME.  And it just isn’t that easy.  And frankly, as most of you know, it takes 15 minutes to get a child bundled up to go outside and then 5 minutes for them to get so cold they want to come back in.  I fail to see how it’s worth the effort.

The one thing I DO love about cold weather is the food. I love making a huge pot of beans and eating it over the following days in various ways.  Over cornbread, with smoked sausage, in a quesadilla, with a fried egg, whatever, it’s all good.  And this most recent batch of stew we made was my favorite.  Because Matt made it.  Seriously, though, we both make our beans in the same way and much in the spirit of the Family Meal Blog, I always love when a recipe is made by someone else in this family.  This stew also does my most favorite thing in the entire kitchen-world: it uses up leftovers!  We threw in a half used can of diced tomatoes, a handful of kale, onion, and some leftover turkey and sausage from a local bbq joint and it was frankly, amazing.  The beauty of a good bean stew is that you can add anything and if the beans are good, you’re good to go.  For this, I recommend using dried beans instead of canned, although canned would cut the prep/cook time by a good 8 hours.  They just don’t have the depth of flavor that starting with dried beans does.  And because we’re a part of Rancho Gordo’s Bean of the Month Club, (yes) I recommend you get their beans if you can find them!

White Bean and Kale Stew

 

White Bean Stew with Smoked Sausage and Kale

  • Servings: 8-10
  • Time: 2-3 hours, plus overnight soak
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*start this recipe the day before you want to eat it! Modified for a slow cooker below the recipe!

1 lb dried white beans, such as canellini
2 bay leaves
1 small onion, diced
1 carrot, diced
1 stalk of celery, diced (these three ingredients together are called mire poix)
2 garlic cloves, smashed
1 can fire roasted tomatoes (we used half a can because that’s what we had leftover in our fridge)
1 smoked sausage link, chopped
4 oz. smoked turkey breast
1 small bunch of kale, rinsed and chopped

The night before you want to eat this stew, rinse the beans and then submerge them in a large stockpot by about 2 inches of water along with the bay leaf.

In the morning, bring the beans to a boil in the same water you soaked them in and add the onion, carrot and celery and garlic cloves.  Season with salt and pepper.  Reduce to an active simmer and cook until beans are tender.  This time can really vary.  I’d say on average, I have the beans simmering for about 2 hours before they are a texture I like.  Some like al dente beans.  I’m not one of those people.  I also don’t like them to be total mush, like canned, but it’s your preference, really.  Just start tasting them after an hour and keep going if you’re not satisfied.

After about an hour of simmering, add in the tomatoes and meats (and honestly, the meats were leftovers in our fridge. You could add bacon, ground beef, no meat at all – this soup will be amazing no matter what).  Toss the kale in about 30 minutes before serving and adjust the seasoning of the stew with extra salt and pepper.  Remove the bay leaves and serve with crusty buttered bread.

Slow Cooker Note: this could all be done in a slow cooker if you wanted to get it on before you go to work.  Just soak the beans in a large slow cooker overnight with the bay leaves with at least 2-3 inches of water covering the beans.  In the morning before you leave for work, add in the mire poix and garlic and turn it to low.  When you get home, add in the rest of the ingredients and turn it on high for about 30 minutes to let it boil.  Adjust the seasoning and serve.

Chewy Molasses Cookies

Chewy Ginger Molasses Cookies Ginger Molasses Cookies
These cookies are like the feeling you get when you step out into a sunbeam with your bare feet and feel the warmth coming off the floor. You were previously a little cold and uncomfortable and now you’re warm and happy.  All that, my friends, in a cookie.  I made these a couple weeks ago when friends were coming to visit.  Paired with coffee and with the help of a red headed jabber-mouth, we had a very lovely afternoon together.  And because there was company, the redhead got three cookies before lunch.  So interesting how she didn’t want to eat her lunch that day…

There will be two original ideas from these cookies coming to you in time for Valentine’s Day.  The base recipe is from The New Best Recipe cookbook and like everything in that cookbook, it’s flawless.  Enjoy and make sure you have a friend over to help you enjoy them.

Ginger Cookies

Chewy Molasses Cookies

11 1/4 ounces (2 1/4 cups) all purpose flour (use Gold Medal – it has lower protein than most which will make a softer cookie)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 sticks butter, softened (12 tablespoons)
1/3 cup (2 1/3 ounces) dark brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla
1/2 cup light or dark molasses

Adjust the oven rack to the middle position and heat the oven to 375 degrees.  Line a large baking sheet with parchment paper or spray with nonstick spray.

Whisk the flour, baking soda, spices, pepper, and salt in a medium bowl until thoroughly combined; set aside.

Beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high until light and fluffy, about 3 minutes.  Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.  Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the sides of the bowl as you go.  Reduce the speed to the lowest setting and add the flour mixture and beat until just combined.  The dough will be very soft.

With a tablespoon measure, scoop out the dough and with wet hands, roll the dough into balls, then roll in the granulated sugar.  Place on the baking sheet 2 inches apart.  Bake until the cookies are browned and still puffy, the edges have begun to set, and the centers are still soft (the cookies will look raw between the cracks), about 11 minutes, rotating the sheet from front to back halfway through baking time.  Don’t overbake!

Cool the cookies on the baking sheet for 5 minutes, then let them cool on a wire rack to room temp.  Eat post haste.  

Cheesy Potato Fritatta

spanish tortilla with scallions
It’s the middle of the week.  There has been a loss of momentum.  Or maybe you’ve just gained yours? Either way, you have no idea what to make for dinner and all you have are some leftover potatoes. Do you also have eggs? Everyone has eggs.  Do you have an onion?  Maybe some cheese?  A bit of salt and pepper and olive oil?  Then you’re set.  And dinner will be marvelous.  And filling.  And comforting.  You don’t have to make things complicated to make them delicious and I can’t count how many times I’ve declared, “There’s nothing to eat in this house!” only to be humbled by actually finding something, and not only something, but something truly delicious.  How lazy I can be sometimes!  This meal was inspired by a book called An Everlasting Meal, which is a sort of love-song to making the most out of everything you’re given.  It saved my family from take out with this simple recipe and I will certainly make it again!

potato egg fritatta

Potato Fritatta

2 small potatoes (about 2 cups, peeled and sliced into 1/4″ slices)
1 small onion, sliced thin
1/2 cup shredded cheddar cheeses (can be omitted without any damage done)
salt and pepper
3 eggs, beaten (four if you add the cheese, like I did)

Heat oven to 375F.
In a large skillet over medium heat, heat about 1/3 cup of olive oil and add the potatoes and onions.  Season well with salt and pepper. Cook, slightly covered, until the potatoes are soft. Strain the potatoes and onions out of the pan and put them in a bowl.  Reserve the olive oil from the pan.  Let the onions and potatoes cool and then add in the cheese, beaten eggs and more salt and pepper.  In a 10″ non-stick skillet, add some of the oil from your other skillet and make sure all the sides and bottom are nicely coated.  Pour the egg/potato mixture and cook over medium heat on the stove until the bottom looks set.  Transfer the pan to the oven and let it finish cooking until the top is slightly puffy, about 15 minutes.  Remove from the oven and let it cool for about 10 minutes, and then invert onto a serving plate.  Serve with sour cream, chopped chives or scallions and hot sauce! This dish is great warm, room temp, or even cold. It would be a super easy lunch on the go or weekend breakfast.  

Green Beans with Toasted Pecans and Blue Cheese

Green Beans with Toasted Pecans and Blue Cheese
I’m on a quest to serve up vegetables in a different way each week.  It’s not a New Year’s resolution or anything like that, but just a general promise to be more dedicated to making vegetables enticing.  So often I just rummage through my fridge or freezer and half heartedly throw a vegetable alongside whatever we’re having for dinner.  And I cook them the same way every time.  So every trip I make to the grocery store, now, I grab a would-be-boring vegetable and resolve to make it more interesting than my standard roast-everything method.

Last week I did this with green beans.  I usually boil them in salted water until they are tender (not squeaky!) and then brown a little butter and toss them.  It’s fine.  It’s just what I always do!  So this time, I boiled my green beans, set them aside and then tossed in some toasted pecans and blue cheese crumbles and a few dried cranberries and got everything all nice and warm and it was totally delicious. In fact, it was more exciting than the main course!  The best part – it was quick and easy and shocked us out of the same ol’ routine.  Not bad for a green bean.

Green Beans with Blue Cheese and Toasted Pecans

Green Beans with Pecans and Blue Cheese

  • Servings: 4-6 as a side
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  • 1 lb fresh green beans
  • 1 cup toasted pecans, roughly chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 cup dried cranberries
  • salt and pepper to taste

In a large pot of adequately salted (that’s about 1/8 cup salt per stock pot.  Or more.  Tastes like the ocean, at least) boil green beans until tender.  Your teeth should not squeak when you chew them! Strain the green beans and set aside.  In a large skillet, toast the pecans until fragrant, and then toss in the green beans, blue cheese, cranberries and a dash of salt and pepper. Add a splash of olive oil if they seem too dry, but depending on your blue cheese, you may get enough oil from it to coat the beans nicely.  Don’t let your cheese burn!

Bacon and Blue Cheese Scones

bacon blue cheese scones
I’ve noticed a trend.  Every time it’s freezing, lately, snowing in particular, I post a blog entry.  I also bake something.  Today I made a banana chocolate chip bread with Olive and after putting her down for her “quiet” time (hardly ever quiet, but at least she stays in there), I came to write right away before the littler one wakes up from her nap.  Everything happens in thirty-minute windows, lately.  Feedings, naps, playtimes, snacks, lunch, cleanup, laundry folding, getting dressed, errands – it all goes like clockwork.

I remember this feeling of monotony and spinning my wheels when Olive was a baby.  I don’t know what it is about the infant phase – it is all at once sweet, boring, thrilling, gross, blissful and extremely isolating.  I think the feelings of isolation come from the cabin fever.  It’s hard to get a baby ready to go out and do something outside the home when you know you’ll have to do something baby related in another hour.  I love this phase but I am always looking forward to getting out of the house more and feeling productive.  January is the antithesis of productive as far as my photography business goes.  No hustle and bustle of bridal and engagement shoots, yet.  Everything is dead, gray and cold.  And maybe that’s okay.  It’s a big, gigantic pause button and one that I (usually) am glad to press each year.  But I’m a people-person.  And not just a little-people person.  I love interacting with grown-ups and perhaps that’s the catharsis of this blog.  It was born the year my first daughter was born and it kept me connected to all of you who love cooking just as much as I do.  I hope one day to have a cooking class.  How grand would that be?!  But the time isn’t right, yet.  For now, I’ll write about scones and look forward to hearing from you all.  And go feed the baby in another thirty minutes…

I improvised this lovely recipe from Annie’s Eats because I had neither scallions or cheddar and only about half the bacon her recipe called for.  I first made her original recipe when I went on a road trip and they were just wonderful.  My altered version was also great and amazing as a little side treat with a cup of soup.  Especially on a day like today, there’s nothing quite like the smell of bacon coming from the oven.  And with a bit of cold butter melting on top of one of these babies, you’ll be set.

Bacon and Blue Cheese Scones

Bacon and Blue Cheese Scones

3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper
8 tbsp. cold unsalted butter, cut into small cubes
1/2 cup blue cheese crumbles
5 slices bacon, cooked and chopped into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:
1 large egg
2 tbsp. water

Preheat oven to 400F.

In a large bowl, combine the flour, baking powder, salt and pepper and then cut in the butter with a pastry blender or a fork until broken down and the butter resembles crumbly sand.  Fold in the blue cheese and bacon and then stir in the buttermilk.  Add a little extra to form a sticky dough if it seems too dry.  Turn out onto a floured work space and form into a rectangle, about 1/2 inch thick.  Cut into squares or circles or daisies or whatever you prefer and place on a greased cookie sheet.  Brush with egg wash.  Bake for 20-25 minutes until golden brown.  Serve with cold butter.