sweets

Chocolate Raspberry Coconut Scones

Chocolate Raspberry Coconut Scones

These scones make me emotional. Not because they have any sentimental value to them, necessarily, but because I look at them and feel simultaneously:

  1. Guilty for making them chock-full of chocolate chips, raspberries, and coconut. And I mean chock. full.
  2. Impatient because I have to take photos of them first before eating them.
  3. Excited because I can’t deal with how ready I am to eat one (two? three…?)
  4. 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.

Ingredients

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

Directions

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.

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Blueberry Sour Cream Scones

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?

Because the new job… is as a pastry assistant.

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Dark Chocolate Brownies

Dark Chocolate Brownies

Let’s talk about decisions for a second.

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?

That decision was easy.

BROWNIES.

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Spiced Honey Sticky Buns

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.

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Bakery-Style Lemon Poppy Seed Muffins

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.

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Walnut Baklava

I’ve never been a huge fan of bucket lists. It just feels really chore-like to put things I want to do in life on a list that reminds me too much of my to-do list for school. Of course, that’s definitely a personal opinion and this isn’t to say that bucket lists are bad at all! However, despite the fact that I’ve never been much of a bucket list user, I started something quite similar to (if not exactly the same as) a bucket list. It’s a list of my cooking and baking goals—and it just keeps on growing.

You know that feeling that you get when you’re at a restaurant or a potluck or just searching recipes online at 1 in the morning (No? Just me?) when all of a sudden you can’t help but think: “Man, I have to try making that!” Yeah. I get that feeling all the time.

So yeah, I’m not big on bucket lists. But this list has helped me really visualize what I want to make in the future, and it prevents me from forgetting certain dishes. The list is clearly way too long to be just a side-thought in the back of my brain.

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