I have been obsessing over scones lately. I have decided they are my favorite baked good, even higher on my list than cake or pie, which is crazy. I was having a craving last weekend so I headed to this cafe across the street for my favorite one, a sweet potato rosemary scone. The sweet potato and rosemary combination makes these the ultimate in-between scone. Still sweet, but with a savory rosemary flavor. Sadly, when I got the cafe they said that they are no longer making the scones. My face must have looked terribly pathetic because the woman helping me called over the manager to confirm this. At this point I went through all the stages of grief and over-ordered out of feeling sorry for myself. But then it hit me, I can make them myself! Better yet, maybe I could improve them!
I’m back! I hope all five of you missed me. Unfortunately my computer at home has been on its slow march towards death for a while, and I could no longer deal with trying to write a blog post on it. But, we’re up and running with a new computer, so I hope to have a lot more posts soon!
I have always loved scones, whether savory or sweet. For some reason I also tend to like ones that are somewhat stale and boring flavors (the vegan oat scone at Whole Foods really does it for me), but that’s more of a personal issue. I promise that these scones are not dry whatsoever, and that they are packed with flavor. The butter then just takes it to a whole new level. Continue reading
It took me a while to figure out what to name this post. I almost went with “Shrimp Bread, etc.” but thought that wouldn’t go over as well. This bread is one of my favorite things to make for dinner for a myriad of reasons, including, but not limited to:
1. It tastes amazing.
2. It’s versatile. I can change ingredients based on what’s in my fridge.
3. You can typically find most things in your fridge, although see point #2.
4. It freezes really well.
5. If you make extra of the pesto or olive tapanade, they can be carried over (or the pesto frozen) for other meals.
5. My husband is allergic to shrimp which means I can load it on and not have to share. He can eat meat and I don’t, so don’t feel too bad for him. I also make him a veg option, below. Continue reading
Here is the other recipe as promised, this time from my fraternal grandma. This bread definitely doesn’t have to be made only around the holidays, but it is one of those breads that you can make, wrap, and give as gifts. This recipe makes two loaves of bread, so you can have one for yourself and give the other as a gift. You could also separate it and make it into four mini loaves, or, like my grandma used to do, bake in washed out tin cans, which make really cute gifts.