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.
Happy May Reveal Day! This month I was once again partnered with Erin of Making Memories with My Kids for Group A of the Secret Recipe Club. Her blog is full of fantastic recipes and awesome science experiments – so lots of awesome things to look at. I was apparently craving carbs when I was checking out her blog as every recipe I flagged was hardcore sinful. Top of the list were (and are) her apple fritters but every time I got to the store I was unable to nab some Pink Ladies. Luckily I was able to find some awesome cheddar cheese allowing me to make her fantastic Cheese Sticks!!! These delicious treats are made using ingredients that I normally have on hand but decided to go the distance and get some really good cheese. I went for some Vermont Extra Sharp as well as some Vermont Mild White – which is why mine aren’t as vivid as Erin’s! I also added minced garlic in place of the garlic powder as I prefer the fresh stuff, no risk of vampires in this house!
Lesson learned on this: read the recipe all the way! My sticks weren’t nearly as pretty or evenly cooked as I missed the part about having a cookie press which is one of the few kitchen tools I don’t own. These disappeared pretty quickly here, with both of us enjoying these with dinner and then again for breakfast! I enjoyed them slightly warm and toasty while Joe was eating them however they were available. Needless to say another successful SRC recipe! I can’t wait to see what June has in store – but first there will be a bonus BBQ and Picnic SRC recipe at the end of the month.
Welcome to April’s Secret Recipe Club reveal for Group A! Normally when I get my blog assignment I go to the recipe page and read everything, saving and pinning anything that catches my eye. This time however I was transfixed by a thumbnail on Chit Chat Chomp and HAD to make it. So I first searched her dessert page, trying to not be distracted by all her delicious goodies before finding MY recipe on her baking page: Melting Moments. Leigh made these for her boss’s birthday and for some strange reason was not given a raise, which blows my mind because oh my goodness are these biscuits insanely good. I had to make a change to the custard filling, switching the lemon curd for vanilla due to my citrus allergy. Not so surprising Leigh has a recipe for vanilla custard as well so I used that as the filling for my biscuits! I just halved that recipe and dropped the zest – super easy and super incredible. We wound up with some “extra” pudding after assembling the cookies and it was very hard to not lick the bowls clean.
I also enjoyed the irony of getting an Australian blog seeing as how I got one just over a year ago when my little sister moved to Australia for a year. She gets back next Monday (!!!!) and I can’t wait to get all the food details about her trip. I have a feeling I’ll be making some more of Leigh’s recipes once she gets back, especially since she has a very large vegetarian recipe section.
Banana Chip Cookies
Another recipe for using up those bananas that are no longer yellow! Or those bananas that have just been chilling in the back of your freezer. It happens to eveyone and can only make banana bread so many times. I’ve been putting bananas in cookies for a while as vegan alternative to eggs but with these cookies the bananas are the lead not the support. I also kept it vegan figuring why mess with a good thing?!?
i’m also proud to say that I made these while babywearing – slowly but surely figuring out this whole “mommy” thing. While in the mornings she easily goes down for a nap (or two) in the afternoon she greatly prefers to be in her Boba. Needless to say this makes me VERY thankful for our double oven as I can easily access the top part with little bending. I don’t see myself wearing her if the baked good needs two hands but luckily cookies don’t fall in that category!
Persian Raisin Cookies
Hello and welcome to March’s Group A SRC reveal! I was soooo excited to see that this month I was partnered up with a “new to me” blog: Della Cocina Provera which is run by the awesome Francesca a DC ex-pat living in Amsterdam. Her “poor kitchen” is stuffed with delicious Italian and Iranian meals reflecting her background. I knew from the start I wanted to go for a Perisan dish, growing up in an Italian family I knew most of those recipes and part of the fun with SRC is branching out and trying new things – so Persian it was! Eventually I was able to narrow it down to 5 options, including a yogurt dip, an eggplant stew, some raisin cookies, and two not so Persian dishes that just sounded fantastic: Blue Cheese Pasta and Cauliflower cous-cous. In the end my need for sweets won out and I went out to get some raisins for some delicious cookies. I was a bit nervous with these cookies as they are missing some of the more traditional ingredients (salt, baking soda, etc) but that’s part of the reason why these cookies are that easy!
I hope to make these cookies again when my oven is cooperating as I had a bit of trouble getting these to cook properly. Regardless of if they bake “correctly” they were fantastic, and went perfectly with iced coffee.
Sweet Potato Biscuits
I’ve posted before about how much I love the Farmer’s Market at my office, the market which will be ending for the season in two weeks – eek! I’ve tried out so many different varieties of tomatoes, apples, and random greens that withdrawal is rather likely at this point. A few weeks ago, Mark at Chocolates and Tomatoes (yep, still obsessed with the awesomeness of the name) tossed me the LARGEST sweet potato ever. Not even joking, this beast was the size of my arm from wrist to elbow – total insanity. He also challenged me to do something different with it, which really got me thinking. It also had me asking around the office for ideas as I’ve already done a lot with sweet potatoes. In the end, it was a suggestion from a coworker to do a sweet potato bread that had me thinking about drop biscuits. Some quick googling gave me great information about all the different types of biscuits and with I decided to go with a quick rise drop biscuit – mostly because rolling dough is just never a good idea for me.
The sweet potato I was gifted actually produced three times what I needed for this recipe, so the rest of the puree was frozen and used to make sweet potato gnocci. As for the milk in the recipe, if using dairy based be sure to use whole or 2% – while for non-dairy a full fat coconut or almond milk marked “plain” will work the best. I hesitate to suggest soy milk due the lack of fat, which is the same reason I would avoid a 1% or skim milk.
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!