Its the simple things…..

When out and about its time to treat yourself……here’s my latest treats.

What is your favorite way to treat yourself when out and about?

Almond Macaroon

bluemacaroon

 

Chocolate Cream Pie with a Pint

happy place

 

 

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What’s this? A Honeynut Squash?

Stick to the list….that’s the motto when grocery shopping. Then out of the corner of the eye you see something…..what is this? This tiny adorable looking butternut squash?  On sale 99 cents 100% organic Honeynut Squash, sign suggests roasting with butter and cinnamon. Ha we can probably do better than that.  Roasted curry maybe?  Pureed for soup…no?  What about twice baked and topped with bbq chicken……hmmm, might be onto something. Goodbye list, and 4 Honeynut Squashes go into the cart. The excitement and anticipation of a new cooking adventure…. a new found item that could only mean a yummy new recipe.

honey nut squash

 

Honey-Pecan Apple Scones

honey-pecan & apple scones

 

Its another scone recipe!  When in doubt about what to have around for breakfast, scones are becoming my go-to.  So versatile, they can be savory, they can be sweet, they can use up ingredients in the house.  The latest connection I attempted is a Honey-Pecan Apple scone.  What made these a success…..all the honey, lots of honey.

 

RECIPE: HONEY-PECAN APPLE SCONES

6 Scones

Ingredients

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

4 tbsp butter –  melted

3/4 c milk

1/3 c honey

1/2 chopped strawberries

1/4 cup chopped pecans

1/2 TBSP cinnamon

 

In a large bowl sift together flour, baking powder, and salt together, toss in apples, pecans and cinnamon.  Add butter, mix in milk & honey, need till forms a dough.  Roll dough out till 1/2 inch thick, cut scones into traditional triangles, depending on size desired makes 6-12 scones. Bake at 400F for 15 minutes.

A Love Poem to a Daily Lunch Fax

Oh Christina’s your daily lunch fax has seemed so archaic over the last 2.5 years I’ve received it, from office to office. But how I look at you every day creating new wonderfully unhealthy combinations that would surely send me into a 2 hour nap. I long for the Lent menu change …. fax number 2 moving fish to Friday & stuffed peppers to Thursday…those months of waiting will seem long.

ChristinasMenu

The oven was hot, the breads were baking.

The first real weekend that felt like fall in Louisiana, I got a little baking happy. Hello fall and winter, let the yeast rise, the oven stay on all day and make me all the breads!  Honestly I super miss making my bread of the week and am trying to get back into the habit of having all “in house bread” baked fresh by me.  Stocking up in this venture I went for the grand-daddy of breads…..the traditional french baguette. Plus the next day was jambalaya on the menu and I was going to need some bread to go along with that. It does mean a day of baking but in the end after 7 hours and 3 rises pass you get 3 delicious loaves of bread. Bon appetite my friends!

baguettes