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Spinach and Carmelized Onion Scones

March 9, 2013


I love cookies, chocolate cake, and fancy pastries. Baking to me is such an art and I love making new creations out of butter and sugar. But sometimes, I feel that I go a little overboard with all the sweets. My solution? I like to switch it up with a savory baked good. A biscuit or a scone is my go-to food when I want to make something savory, but still be baking.

For this particular scone, I chose to add different flavors that blended well together. Caramelized Onions, Spinach, and Parsley. I love how the sweetness of the onions pairs with the earthiness of the spinach! The flavors of the scone pair perfectly!

This scone satisfies a baked good craving without having to be a cupcake. It is rich and fulfilling. It would be a wonderful substitute for bread on a sandwhich and the perfect accompaniment to an egg breakfast! Enjoy!










Spinach and Caramelized Onion Scones makes 10 large scones
adapted from Joy the Baker

4 cups flour, plus more for dusting
1 tbsp sugar
1/2 tsp salt
1 tsp baking soda
4 tbsp cold butter, cut into cubes
1 large egg
1 3/4 cup buttermilk
6 oz. baby spinach, chopped
half a bunch of parsley, chopped
1 small yellow onion, sliced
1 tbsp. olive oil
1 tbsp. butter

crushed red pepper and coarse sea salt for topping

Saute sliced onion in 1 tbsp. olive oil and 1 tbsp. butter until softened and slightly caramelized. Set aside.

Preheat oven to 425 degrees and line two baking sheets with parchment paper.

In a large bowl, combine flour, sugar, salt, and baking powder. Add in cold butter and mix with your hands, a fork, or pastry cutter until the clumps of butter have reduced to pea-size.

In a small bowl, combine buttermilk and egg. Add to dry ingredients. Mix with a fork until dough comes slightly together, it will still be shaggy.

Add onions, spinach, and parsley to the scone dough. Turn dough out onto a well floured workspace and knead until dough holds its shape. Slightly press out the dough until you get it to an inch in thickness (you can also use a rolling pin). Using a biscuit cutter, cut out biscuits, reusing the dough until there is none leftover.

Arrange scones on baking sheets. Brush each scone with buttermilk and sprinkle with coarse sea salt and crushed red pepper flakes. Bake 10-15 minutes until the tops are lightly browned. Serve warm with a pat of butter.


Strawberry Meyer Lemon Napoleons

March 8, 2013


A couple of weeks ago I had the opportunity to visit my Aunt and Uncle in San Diego. It was a wonderful trip but my favorite part was the food. As my Aunt is a foodie just like me, we bonded over recipes, french toast she made for breakfast, and a dinner we made for friends. It included homemade pasta, fresh tomato sauce, chicken marsala, ginger ice cream, and a lemon tart.


The lemon tart was one of my favorite desserts that I have ever eaten. It included a pate sucree crust, lemon mousse, and fresh berries. The lemon mousse was a simple lemon curd with whipped cream folded into it. It produced a light and fluffy lemon mixture reminiscent of a cloud. Amazing!

My Aunt also told me how she makes Napoleons, which turns out to be very simple. Puff pastry and anything else that you would like to fill them with.

For this dessert, I chose to mix the delicious flavors of our lemon tart with the simple directions of how to make Napoleons.

I layered mine with a lemon mousse, strawberry jam, and fresh whipped cream. I topped them with fresh whipped cream, toasted almonds, and powdered sugar.

Napoleons may be my new favorite pastry. So simple and so delicate, they are amazing! Enjoy!


Strawberry Meyer Lemon Napoleons makes 4 napoleons (each 7 layers)

1 box puff pastry
lemon pudding

strawberry jam
heavy whipping cream
powdered sugar
sliced almonds

Cut puff pastry into 14 rectangles. Cook according to package instructions until lightly browned and puffed up.
Whip heavy cream until firm and fold half the whip cream into lemon pudding. Now you have lemon mousse! Set aside remaining whipped cream.
Once puff pastry is cooled, cut each rectangle in half so you have 28 puff pastry pillows.
Layer puff pastry with toppings. (I layered lemon pudding, strawberry jam, whipped cream, lemon, strawberry, whipped cream.)
Top each napoleon with a drop of whipped cream, powdered sugar, and sliced almonds.
Best eaten the day made but can be kept in fridge for up to two days.

Peanut Butter Banana Smoothie

March 6, 2013


As I was checking my email this morning and the newest posts on my favorite blogs I stumbled across this smoothie recipe. I was so happy to see that I had all the ingredients for it and I could make it a quick 10 minutes after finding it.

The smoothie tastes just like a nutty warm banana bread full of flavor, just what you should be expieriencing for breakfast!


Our ingredients for this drink include banana, peanut butter, chia seeds, cinnamon, nutmeg, and almond milk. The chia seeds give it thickness and texture.


Combine ingredients in a food processor (or blender). It is that simple!


A few quick pulses and your smoothie is completely done and ready to be breakfast! Enjoy!


Peanut Butter Banana Smoothie recipe from Joy the Baker

Orange Hazelnut Chocolate Chip Cookie Bars

March 3, 2013


These bars taste just like a chocolate chip cookie but more dense and more flavorful. They are packed with chopped hazlenuts, orange sugar, and dark chocolate chips.


The taste is reminiscent of Nutella. The orange adds a sense of freshness.

Full of flavor, these bars are your new favorite substitute for the classic chocolate chip cookies.


Orange Hazelnut Chocolate Chip Cookie Bars
makes 1 9×13 in pan

1 stick butter, room temperature
1/2 cup white suger
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cup dark chocolate chips
1 cup hazelnuts
zest of 1 orange, juice of 1/2 the orange

-Preheat oven to 350 F. Grease and flour a 9×13 in. pan.
-Roast hazlenuts in the oven for 5-10 minutes. Immediatley put hot nuts onto a damp kitchen towel to create steam. After a couple of minutes, rub towel around the nuts, so that the skins of hazlenuts come off easily. Once skins are off, coarsely chop the nuts.
-In a small bowl, combine 1/2 cup white sugar with the orange zest. Massage the zest into the sugar until fragrant and all combined. Now you have orange sugar!
-Cream orange sugar, brown sugar, and butter until combined, about 3-4 minutes.
-Add egg, beat until combined. Add vanilla and orange juice.
-In a seperate bowl, combine flour, baking soda, and salt. Add to the butter and sugar mixture, mix until combined.
-Fold in chocolate chips and hazelnuts. Spread batter evenly in the pan. Bake 10-15 minutes until golden brown and an inserted skewer comes out clean.

Banana Yogurt Muffins

February 20, 2013



Banana Yogurt Muffins are soft and chewy. They have plenty of flavor from the ripe bananas and a little bit of crunch from the sunflower seeds.




Our add-ins. Mashed ripe bananas and roasted sunflower seeds add flavor.



Wet and dry ingredients. We combine these to make a fabulous muffin batter.






See? The perfect dough. This gets poured into muffins tins and baked to perfection.



These muffins are perfect for a quick mid-morning snack/breakfast. Delicious. Enjoy!


Recipe from Hungry Girl por Vida

Roasted Strawberry Buttermilk Cake

February 17, 2013


Strawberry Buttermilk Cake is a wonderful sweet tangy cake that has an added flavor of roasted strawberries.



Strawberries are roasted in a combination of maple syrup, olive oil, and salt. After they are roasted, they are drizzled with balsamic vinegar.




We bake this cake in a cast iron skillet. The rich buttermilk cake batter is topped with half of the roasted strawberries and their juices.




The baked cake is topped with remaining strawberries and juices. It creates a glaze for the cake which is delicious.

This cake would be great for breakfast, dessert, or a snack with your afternoon tea. It is truly scrumptious. Enjoy!


Roasted Strawberry Buttermilk Cake
adapted from Joy the Baker

Peanut Butter Chocolate Chip Cake

February 16, 2013


As Valentines Day has just happened, the past few days I have been trying to focus on what matters most: our loved ones, our happiness, our mental heath and how we can treat ourselves and others with kindness.


One thing that I love in this world is the idea of friendship. The idea that one person can lift your spirits and be your other half in a sense. That they can make you laugh, make you cry, and make you feel like the luckiest person in the world, even if they are on the other side of the country.


They can remind you of your talents and tell you how much they miss one of your silly little blog posts. They put you back on track, and you want to give them the whole world for making you feel so special.


Peanut Butter Chocolate Chip Cake is just like the perfect friendship. Dense and sweet, studded with little surprises in every bite that make you smile.

Happy Valentines Day everyone. Thank you world, for friends and cake.


Peanut Butter Chocolate Chip Cake

adapted from Joy the Baker Cookbookmakes one 2-layer 8 in cake

2 1/4 cups flour2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
6 tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
1 cup plus 2 tbsp milk
1 cup semisweet chocolate chips

Preheat oven to 350 degrees and line cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a bowl of electric mixer, cream peanut butter, butter, and sugars. Add eggs.

With mixer on low speed, slowly add half of the flour mixture and mix. Add the milk and mix. Add remaining flour and mix, scarpe bowl if necesary. Fold in chocolate chips.

Divide into cake pans and bake 30-45 minutes until an inserted skewer comes out clean.

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