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 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.
So far, on our roadtrip, we’ve hit Boston (+Cambridge), Providence, and now we’re in New Haven. It’s so weird to be in all these college towns after applying to and attending college. I feel like I’m three years late to my college campus tour. But these campuses have all been super gorgeous and Ben and I have been eating so much great food. Definitely going to need to cut back a little when we get home…
Decisions are hard. And life is always filled with them—the most difficult kinds. And the worst part is, avoiding them typically only makes things worse.
I have a thousand and one different things I should be doing right now, and one of them is studying (as per usual). The other is baking for a bake sale that I promised to help with. And another is preparing for an interview I have tonight. One that could potentially mean a lot of big changes in my forthcoming life. But the thing is, that’s barely scratching the surface of my to-do list. So what’s the decision? What do I deal with first?
I opted for baking first. Mostly because I think it uses my time best with my wacky schedule today, but also because baking is calming. And so what to bake?
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.
You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.