I’ve made lots of scone recipes and decided to try a new one for my dad. I’m not sure how I feel about this one. I will try it again for sure, but I am not sure if it is a real keeper over my other berry scones. Berries always make scones a bit more challenging and a bit more rustic-looking. These were so hard to form into scones, but the end result was delicious. So, that is why I will try them again, because maybe I need to practice it further. I just had a challenge keeping the dough together.
Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.
Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.
The Fudgelet and I don’t really watch television, but we do watch some YouTube videos together. Especially baking ones. One of our favorites to watch together is Rosanna Pansino’s channel. At first, I thought she was a little annoying, but then she grew on me and I like watching what she makes. The videos are usually short and colorful with easy descriptions the Fudgelet can follow. He has watched enough baking videos with me to now say things like “stir until well-combined” and “are you using the paddle attachment?”.
Just a quick little post today with some fun the Fudgelet and I had back in the spring. Yes, I probably could switch to 3 posts a week on here to keep things closer to when they happen, but…well, I’m also trying to keep my normal writing routine going strong so that I can maybe get lots of posts lined up for post-new baby arrival. Last time I think I scheduled for about 1 or 2 months after the Fudgelet’s arrival, so we shall see if I can do at least that. Still lots of new recipes coming, too.
I always struggle so much with bread recipes, so anytime I find a recipe that works, I get so excited! I made this one twice within a week, and the second time was the night before we left for our Maryland trip. I figured they would be good the next day for breakfast, too. I have tried so many biscuit recipes with fancy steps and not had them work. I’ve also had luck with this recipe, but actually, today’s recipe might trump that one. That one is still good for the cheddar flavor. These technically have cheese in them, but it isn’t super noticeable. These biscuits are so fluffy inside while getting super tall and browning more evenly. They also don’t have a strong baking powder flavor like many recipes I’ve tried.