Dahlia Bakery Baking

Today I wanted to share a few recipes I made when my dad and M came to visit last month. I asked my dad for some ideas to bake since I wanted to make two treats to take care of two months of desserts that I make him (I usually ship them but fresh is always best). He picked muffins and scones, so I made some muffins for while they were here and made scones to take home (we ended up freezing some of each to take home). The biscuits I made were for their first dinner here. They were coming straight from the airport at rush hour/dinner time, so I wanted food ready for them. I made sous vide salmon, broccoli, and biscuits.

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Mixed Bag Mondays: Strawberries and Cakes

I know…it isn’t strawberry season, but I still wanted to share these. I used a recipe from Smitten Kitchen and also a recipe from a cookbook. But to be honest, I can’t tell them apart. I’m not positive which recipe came from which place. I think the ones directly below were from a cookbook and the circle ones were from Smitten Kitchen. I think.

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Mixed Berry Scones

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.

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Mixed Bag Monday (Part 2): Pie Crust and Scones

After starting a Montage Monday series, I realized I wanted to rename it. It happens. So, introducing the new name… Mixed Bag. I feel like it better illustrates the good and bad I will share with these posts, and also lets you know that they are not single recipe posts. I previously used a Mixed Monday as a way of sharing some recipes that were so-so, and some that were not great. And, overall, just posts I didn’t feel like writing about. When I wrote the last one, I was not sure I would have need to write another one, but I left my options open with the “Part 1” in the title. Sure enough, I do want to make use of it again. This time, for recipes I *do* like. There is another commonality in the posts today. The recipes were both from my dad and stepmother visiting. You might have seen me mention the visit when I talked about cinnamon chips I made. I ended up using the cinnamon chips in a scone recipe that I already have on the blog. I don’t want to share a repeat post, so I am merely showing another option for that recipe.

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Lemon Ginger Scones

After getting over initial sadness of losing a friend to the other coast, Lisa and I decided to bake something together. When I visited Boston, I picked her up one of these lemon-ginger scones from Flour Bakery. I had no idea how it would taste, but I know she loves lemon and ginger, so hoped for the best. She loved it, so we decided to try to make the recipe on opposite coasts.

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Cheese and Green Onion Scones

You may think that savory scones sound weird, but they make me think of biscuits. Especially after I made the cranberry scones. The texture is so fluffy and biscuit-like, that I knew this recipe would work well with a savory twist. When we went to one of our favorite local bakeries recently, they had a cheddar and sage scone which was delicious. To be honest, I think I prefer the ones I made, though. I looked through a cookbook that I knew had a cheese scone, but it involved lots of fancy steps (and lots of fat). Part of the reason I liked this recipe is that the scones are almost healthy and you don’t need to spread them with anything because they still taste tender and buttery. I made a number of changes, so this is not really the same recipe as Cook’s Illustrated, but I still want to give them credit for the base recipe.

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If you wanted, you could easily make these for dinner instead of biscuits. They are savory, but would also go well with scrambled eggs.

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Cranberry Scones

My dad is apparently a big fan of scones. I started making scones about 4-5 years ago, and I have made many iterations since, mostly for him to try. Not all of them have appeared on the blog, but today’s recipe needed to be seen. I liked it so much, I made it again within a week. And then I made it with a different mix-in that I will share on Wednesday. Part of the reason I like it so much is that it is easy. The food processor takes care of the bits of butter (and you really taste the bits in the final product) and a small bit of mixing takes care of the rest. I made these with the disc method, but the recipe on Wednesday will show what they look like if you just scoop out portions. Both were successful, but the scooping was a bit easier. So, feel free to take the easier way out, especially if you make these in the morning and are a bit sleepy still.

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This recipe is a bit healthy (I used half and half instead of cream, and cut back on the butter). You won’t realize it and will enjoy them just the same. If you’re curious, I used dried cranberries from Trader Joe’s and they were really tasty in this. Not tart at all, if you’re worried about that.

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