These scones make me emotional. Not because they have any sentimental value to them, necessarily, but because I look at them and feel simultaneously:
Guilty for making them chock-full of chocolate chips, raspberries, and coconut. And I mean chock. full.
Impatient because I have to take photos of them first before eating them.
Excited because I can’t deal with how ready I am to eat one (two? three…?)
Happy with the way they turned out, because I was worried that the coconut milk wouldn’t be thick/fat enough for the recipe.
Long story short, these scones are magical. Not too sweet (the sweetness comes from the semi-sweet chocolate chips), perfectly tart (fresh raspberries), and delightfully coconutty. Is coconutty a word? Pretty sure it isn’t.
New development: I purchased a kitchen scale and have totally converted (haha… measuring joke) to measuring by weight instead of by volume. The precision is just so much better and I’ve noticed a change in my results.
250 g all-purpose flour
28 g white granulated sugar
1 tbsp baking powder
1/2 tsp salt
85 g unsalted butter, cut into small pieces (cold)
170 g raspberries, frozen
85 g semi-sweet chocolate chips
1 large egg
1 tsp vanilla
75 ml full-fat coconut milk
1. Preheat oven to 350ºF. Whisk dry ingredients together in a bowl.
2. Using a pastry cutter or your hands, work butter into the flour mixture until incorporated.
3. Add raspberries and chocolate chips to the mix. Toss slightly, but don’t overmix, otherwise the raspberries will melt and stain the batter.
4. Whisk egg, vanilla, and coconut milk together in a separate bowl.
5. Add egg mixture into the rest of the ingredients. Use a spatula to mix together.
6. Dump mixture onto a greased, foil-lined tray and mold into a round disc. Cut into 8 wedges and slightly separate the wedges from each other.
7. Bake for 30 minutes or until golden brown and no longer sticky.
I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.
I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?
I have been so full all week. Ben and I went on a road trip, hitting Boston, Providence, and New York, and it should come as no surprise that our days were planned largely around our food excursions. We’ve been eating some amazing things, but let’s just say that I feel like my skinny jeans are feeling a little tighter than usual.
One thing that can be tricky about a food trip as someone who has a gluten sensitivity is that it can be very hard to turn down delicious-looking dishes and desserts when everyone else seems to be enjoying them so much. I’m very grateful and lucky that I don’t have Celiac’s, but eating gluten does give me some stomach troubles, so ultimately I have to ask myself whether or not eating the food in question will be worth the tummy ache later on.
Valentine’s Day has never been a big deal in my books, but my attitude toward it has changed quite a bit since high school. In high school, I rejected it upfront, convinced that it was a soul-sucking holiday that tried to force-feed everyone pink hearts and chocolate. I was a pretty jaded high schooler, I’m not gonna lie.
But for the past year or so, I’ve felt my feelings toward February 14th shift. Even though I’m still not big on the flowers or excess of pink and red, I do feel like Valentine’s Day is a fantastic opportunity for people to remind themselves about the people they love. We’re so busy all the time now that it’s easy to prioritize school, work, and stress, but on Valentine’s Day, people all over the world set aside a bit of time to appreciate and be with the people they love. Now ideally, everyone would be able to do this no matter what day of the year it was, but the reality of life is that it’s busy.
The human body has this really cool way of having multiple solutions for any given problem that might get thrown at it. For instance, if you experience a drop in blood pressure, not only do your baroreceptors activate to send information through your ninth and tenth cranial nerve to the Nucleus Tractus Solitarus in your hypothalamus, which through its nonadrenergic receptors sends information to the magnocellular neurons. This is all to increase your levels of vasopressin, but if that doesn’t work, your angiotensin levels also increase, which go to the subfornical organ of your hypothalamus to also send info to your magnocelluar neurons.
This all is to say two things:
1. The human body is wicked crafty.
2. I am slowly but surely losing my mind in my attempts to study for my midterms.
Today, I whipped up a batch of red velvet cookies, complete with semisweet chocolate chips. They’re perfect for Valentine’s Day if you need a gift for your significant other—or for eating any other day of the year because, well, they’re delicious.
I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.
When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.
But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!