Granted, I don't actually talk to my food. But it helps knowing that it's going somewhere. That it all will melt away and leave you with something warm, aromatic and scrumptious.
Baking when you're upset, at least biscotti or scones for me, always makes me feel better. Cooking, on the other hand, can get just plain nasty! Ever hear the phrase, "How you feel affects the food you're making"? Not my baking. =} And lately, not my cooking.
Anyhow, I won't bore you anymore. Here are some images from the past few adventurings. Ending with today's scones and the recipes. Enjoy.
Ham and Cheesy Scones:
1 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. pepper
1-2 dashes of hot sauce (i.e. Tabasco)
1/2 tsp. garlic powder
1/2 c. cubed ham
1/4 c. Parmesan cheese
1/4 c. diced onion
1/4 c. heavy cream
1 large egg yolk
Grated cheddar cheese (amount varies to your tolerance)
-Pre-heat oven to 400*F. Sift the first 5 ingredients into a medium bowl and set aside. Separate out the egg yolk and in a small bowl, whisk with the heavy cream until well blended. Add the cubed ham, parmesan, and diced onion to the dry ingredients. With a fork, fold in the egg-cream mixture into the dry ingredients until all is moist. Be careful not to over work.
Once dough is formed, remove onto a lightly floured surface. (I use a pastry mat on my kitchen floor!) Knead the dough a few times with your hands, incorporating a bit more flour if too sticky. Roll out into a circle and cut in half, then in quarters, and finally into eighths. Lightly grease a cookie sheet and place them on, giving at least an inch between each slice. Brush the tops with a bit more cream and place grated cheddar cheese atop.
Bake 15-18 minutes until the cheese is nicely melted and the exposed tops are a light brown.
Let cool and enjoy. =}
To be posted:
Salmon, chive, and neuf chatel scones. <3
0 comments:
Post a Comment