Roasted Onion and Cheese Scones
Time for October’s Secret Recipe Club recipe – which was originally going to be the final post on this blog (at least for the near future. However, it was announced yesterday that next month will be the final month for the Secret Recipe Club, so there will be at least one most post! When it was time for me to pick my recipe I thought it was going to be my last so I decided to go BIG. I wanted a recipe that was going to push me and WOW was I assigned the right blog! Baking Fanatic is a blog stuffed with delicious baked goods that I tend to avoid for fear of destroying my kitchen. Based out of Surrey, Philip is a math teacher with a passion and INSANE talent for baking. Reading his blog posts I couldn’t help but hear them in the voice of Mary Berry and Paul Hollywood (RIP GBBO) due to his use of “bakes” as a noun. This was one of the hardest picks ever as every deliciously amazing bake seemed better than the last – at one point I had over 20(!!!!) recipes marked to try.
In the end reason, and having a nine month old, won out and I went with a recipe that was somewhat familiar in that I had worked with each of its “parts” before. Philip’s Roasted Onions (done that) and Smoked Cheese Scones were my first attempt to ever make a savory scone and oh my goodness were they worth all the dirty pans. The original recipe is gluten free but I went the gluten way using the direction provided in the original post. I did debate caramelizing the onions on the stove for fear of overheating the kitchen but fall has finally decided to arrive – so was able to open the windows and get a nice cross breeze going.
My scones are not nearly as pretty as the originals since I had to do a drop method for lack of a biscuit cutter. The end result however was fantastic, beyond fantastic even. The sweetness of the onions partnered so well with the smokeyness of the cheese – every bite was just packed with flavor. Since I went grated the cheese was pretty evenly melted but every now and then there was a pocket of gooey “nuggets” of awesome.
Bonus SRC post! Not only is today Lead Day it is also the 5th Monday of the month which means a bonus themed Secret Recipe Club post. This month is all about spring recipes, which is much needed given that winter does not want to leave. To me spring is about early berries, greens, and flowers – and insane amounts of rain! When I saw Emily of Life on Food‘s Honey Muffin post I knew I had my perfect spring recipe. If not for bees there would be no spring so hello, honey! For the honey, I used some Killer Bee Honey from The Bee Folks which I pick up on a yearly basis at the MD Ren Faire. I normally walk out with Killer Bee Honey (sticks) and something fun because I have a true honey issue.
After you’ve enjoyed your muffin I suggest using any extra honey to top off some kosher pickles for a real sweet/sour treat. Or you can just make another batch of muffins – no wrong answer!!! While not a “spring” recipe I also have to mention Emily’s Bailey’s Milkshake because boozy milkshakes are my thing and I’m looking forward to having one sometime soonish.
Welcome to JUNE’s edition of the secret recipe club! I know that lately my blog has been very neglected but it’s been for a very, very, very good reason. I mentioned a stomach bug last month but that wasn’t exactly the truth – the actual issue is something called hyperemsis gravidium. Many of you might already be familiar with this, either through personal experience or in following HRH Duchess of Cambridge. Basically, I’m (finally) pregnant!!!! Our last round of fertility treatment was successful and I’m now just over 14wks pregnant. The first 7 weeks were fantastic, free of symptoms and all of that, but then it hit will a force that I never could have expected and with that the diagnosis of HG and two trips to L&D for rehydration. This all resulted in a very neglected blog as I was living off of broth and rice but I’m now on some awesome medication and starting to get the energy to get back in the kitchen. Perfect timing for the SRC!!! This month I was partnered with Lisa of Cook Lisa Cook – a blog I’m familiar with thanks to previous SRC events. I picked out sooooo many incredible recipes from her blog including Mashed Cauliflower, Peach Cake, and Corn Souffle but in the end her simple and delicious sounding Apple Dumplings won the day. I couldn’t resist a recipe that featured apples AND croissant dough and I knew my husband and co-workers would have similar feelings.
I had to make one small change to the recipe, swapping out the nuts for some granola that way there would still be a bit of a crunch. As a bonus, if you use Pillsbury crescent rolls and sub the unsalted butter with Smart Balance the recipe is vegan 😀
I’ll be taking July off from the SRC, due to craziness with life right now I don’t want to risk not being able to give the right amount of attention to whatever blog I get. However, I will be participating in an awesome blog link-up over the next week so lots of delicious summer time recipes are on the way!!!
Pumpkin Streusel Muffin
The other weekend I hosted a few friends for a boozy brunch – followed by a Hunger Games Marathon. I needed something that was quick and easy, just in case the boozy part started before the brunch part. So I checked out a few of my favorite cookbooks in hopes of a spark, and it worked! While a coffee cake was out of the question, I decided I could easily adapt the recipe to work for over-sized muffin tins – and that they needed a bit of pumpkin. This is loosely based on the “quick coffee cake” recipe from Joy of Cooking, just without the egg and smaller amounts of milk plus pumpkin and vegan – so might be more accurate to say this is inspired by that recipe but whatever!
There were enjoyed with some fake bacon, turkey bacon, buttermilk pancakes, and lots of champagne based fruity drinks. Most likely will go all out next year when the final movie comes out, and might actually do something “on theme” at that point – but there is something to be said about random carbs and champagne.
When life makes you bananas – make a banana split! Or at least so said my boss last week after a way more stressful than it needed to be week. While I’m not much of a banana split kind of girl (milkshakes, all the way) I did get a bit stuck on the idea of using bananas. The next day a coworker gave me a perfectly brown banana that was perfect for mashing and doing something with – so I knew the universe, or at least my colleagues, were telling me I needed to do something with bananas. Since I was gifted the banana on a Friday it was in perfect shape for breakfast the next morning and after a quarter toss to decide between pancakes and waffles, I got to work! I used the base waffle recipe in my Joy of Cooking book, and just swapped out the eggs for the bananas.
Joe topped his with standard maple syrup while I went for some local Pear Butter, which worked perfectly with the cinnamon in the muffins. I know there are people out there who teased me for asking for a waffle maker on our wedding registry but I am so so so thankful that I did! There are few things as simple and basic as a good waffle – which is why I’m sending this over to /r/52weeksofcooking for their rustic challenge. It might not be the easiest thing to make on a camping trip, but a waffle in the morning with a cup of coffee (by which I mean Iced Caramel Latte) is pure heaven!
Peach Dutch Baby
There is nothing like a good rain storm to make everything seem fresh and new and wonderful. There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches! Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches. I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.
I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side. I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits. In fact I might give a cherry version a try this weekend – regardless of weather!
I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving. I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation. Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom 🙂 This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies. I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan. That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.
The more I use Daiya, the more I’m starting to enjoy it in the melted form. The texture still drives me crazy when it’s raw but that all goes away once it melts. I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads. I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years. Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added. Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!
In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party. I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change. I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden. I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.