monkeybard: (annoyedeph)
I was so excited to make the yogurt sorbet recipe (with my own tweaks, of course) that I saw on Barefoot Contessa the other week. I whipped the egg whites and sugar into lovely meringue. I whisked the plain NF yogurt until it was silky smooth. (Then added some aged balsamic, of course.) I folded meringue into yogurt. Beautiful! I figured, 'Great! I'll get this going and slice up the strawberries so they can go in about half way through freezing!' I got the delightfully well-frozen ice-cream maker bowl from the freezer...only to discover that something had spilled/dribbled into it since being placed there and it now had to be cleaned in order to be used. Cleaning, of course, means it is no longer delightfully frozen, and must be re-frozen (for how long? I haven't a clue) before I can use it. SO ANNOYED! I had a plan. I planned it. I was carrying it out. Stoopid universe mucked up my plan. Boo! Hiss! Bad universe! No balsamic and strawberry frozen yogurt for you! And none for me either at the moment. ::grrr!::  >:-(
monkeybard: (tasty)
Since I had a cast and crew for whom to bake, I baked a lot -- I mean a LOT -- of scones over the past month or so. Primarily, I made [ profile] jaunthie's Honey Scones (which I would link to if I had the url for her old blog post, but I don't) with random variations:  dried cherries, dried blueberries, and vanilla powder; crystalized ginger and dried pineapple; dates and hazelnuts; pumpkin, dates, and walnuts.  The one I want to share with you, though, is chocolate.  Mm-hmm.  I said chocolate.  Not usually my thing in scones, but I was inspired on Saturday I went wild!  Here's what I did, if you want to recreate it.  As I said, based on [ profile] jaunthie's recipe.

1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 Tbls unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 cup semi-sweet chocolate chips
1/8 cup chopped hazelnuts

Mix together and add:
3 Tbls cold unsalted butter (I grated it in with a cheese grater.)
2 generous spoonfuls of honey

Mix with hands and add:
1/4 cup milk

Mix together.  Knead a few times on cutting board.  Split into two balls.  Flatten balls and cut into four wedges each.
Place on cookie sheet lined with parchment paper.  Bake at 425F for about 12 minutes.
Devour with glee.


Apr. 27th, 2009 05:10 pm
monkeybard: (Default)
There's a cure for that, right?  Guess I should go make some dinner.
monkeybard: (dark goddess)

My Eclectic Weekend )
So, my weekend in a nutshell:  medieval music and great food and drinks.  Not too darned bad, if a little bit odd in this particular combination.  ;)

Now I need to finish up my stuff for my publisher and get it sent off.  Woot!

Oh!  I almost forgot!  Go check out the free holiday stories over at The Samhellion Blog!  Mine will be up tomorrow. :D

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