Monthly Archives: August 2012

It’s a Raspberry Scone kinda day.

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Just a tidbit of what happened in my life today.  Our family grew from 3 to 6.  All in a matter of one evening, and all by choice.  We went to pick up two kittens, and came home with three.  I just couldn’t separate them.  Two black sisters (one long and one short-haired) and one orange tabby brother.  Snap, Crackle, and Pop.  What’s an extra cat…  or three?  🙂

So – Whole Wheat Raspberry Scones.  That’s what I made today.  Proud of me?  They’re pretty good too.

I haven’t been doing a whole lot of baking lately.  Mostly because there has been too much else to do.  Chasing after Cael, cleaning the house, going away, being preggo, etc.  Oh, and I’m back to work part-time too, which definitely adds to the crazy chaotic life that seems to be mine.

But there has still been a bit of baking going on.  I have a few other recipes all set to share with you too.  And I’m sure more baking will be in my future.  Especially with a bridal shower and a wedding for my friend in the near future.

Anyhow!  To the scones!

I found a recipe at Smitten Kitchen and slightly adapted it to what was in my refrigerator.  Raspberries add such great flavour – they make the scones perfectly sweet and tart.  And whole wheat flour add a great body to the scones (not to mention a little added nutrition).  Try them out.  And if you don’t have my ingredients, check out Smitten Kitchen’s recipe; you’re bound to have one or the other.

Whole Wheat Raspberry Scones

1 cup  whole wheat flour
1 cup  all-purpose flour
1 tablespoon baking powder
1/4 cup  sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup  fresh raspberries
3/4 cup  non-fat vanilla yogurt
1/3 cup whole milk

And… about 2 Tbsp lemon juice

Preheat oven to 425 degrees. Grease a baking sheet.  In the bottom of a bowl, whisk together flours, baking powder, sugar and salt.

With a pastry blender, add the butter cut the butter into the flour mixture until it looks like dry curdled milk (yum, right?).  Add the raspberries and use the blender again to cut them into smaller chunks.

Stir in the yogurt, milk, and lemon juice to form a dough with a flexible spatula.  When the dough is all sticking together, transfer the dough to a well-floured counter.  Flour the top of the dough and pat into a square about 1-inch thick. With a knife, divide the dough into 9 squares.  Put the scones onto the baking sheet. Bake the scones for about 15 minutes, or until lightly golden at the edges.  Cool on the  pan for a minute, then place on a cooling rack.

**If you have to add more or less liquid – do so.  My dough was pretty sticky, but I floured it really well when I rolled it out.  I like making things like that, it’s my preference.  But if it’s not yours, just don’t make it quite so sticky.**

Enjoy.  They are great still warm out of the oven, as are, with a cup of tea.  Or warmed up later with a slab of butter on top.

After supper this evening, we went outside and had bubbles for Cael (courtesy of his Nana).  Here he is in action!  (He loved it.)

 

{He was having a blast!  And his feet were as black as…. well… tar}

 

 

{My slightly pregnant belly…} 

Talk soon!

It’s been a long, long time.

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Hey everybody.

Can I just say how sorry I am that it’s been so long since I last posted?  To be honest, I’ve had recipes and photos ready, but absolutely zero motivation to share them.  Today must be different though.  I decided that I just needed to post.  It had to be done.  It’s a rainy summer day here, and I really should be doing the dishes.  But dishes are about at the bottom of my “What I LIKE To Do” list.  They also score the bottom of my priority list.  Just come over, you’ll understand when you see the piles of dirty dishes on my counter.

So, instead of doing the dishes, I’m sitting down with a cup of Vanilla Nut Creme tea, and I’m [finally] writing a post.  This one won’t include a recipe, but one shall follow SOON, and when I say SOON, I mean like today or tomorrow.  Because, I also decided to make scones before doing the dishes.  You might say they partially inspired me to finally share.  The other factor was the fact that a few people in the last week have said that they love reading about all the food I post.  One guy said, ‘I have one question for you:  Why haven’t you been posting anything?”  I told him that I found out I was pregnant, and that was pretty much it.  It’s amazing how draining creating a baby is.  They are like little energy leeches, even at only a few weeks in there.

Would anybody like an update?  I’m almost 17 weeks pregnant, my baby bump popped last week (out of nowhere), and I’m feeling great, other than being exhausted!  I’m super glad nausea is over with – I was SO tired of feeling sick allllll the time.

A lot has happened since the last post.  I’ll just give a couple highlights from the last few weeks.  Cael turned 1!  How time flies!  We went to a Rascal Flatts concert (have I mentioned that they are my all time favourite, and I actually got to see them LIVE?!).  We also went camping for a night with a bunch of other young families.  And we drove 22 hours to visit some family and friends in Ontario – Which included much driving, Canada’s Wonderland, lots of great food, a beautiful wedding, a bit of shopping, and not enough sleep.  It was really a great time.  How summer is flying by!  It’s insane.  I cannot believe that August has arrived already and has been slipping by as I’ve been trying to put my house back together from all the packing and unpacking and birthday presents that have been going on here.

{Hubby was a photographer for some of our younger friends on prom night.  We both joined them all for dinner.  I got to dress up – definitely the highlight for me… well, along with awesome food.}

I hope this suffices as an apology post.  I will make it up to you with a stellar scone recipe in a short while.  I must go, as my scones need to be removed from the oven – they smell so good!  Peace out guys.  Happy August 2nd!  🙂