Orange Cherry Chocolate Chip Scones

Flour, sugar, a leavening agent, a hint of salt, and butter dance around in a stainless steel bowl. A waltz begins to play as a white paddle conducts a symphony of taste and flavor that is known only to certain breads. The rhythmic swaying of the steady movements, are all planned out. Each beat is the same and with every passing second the sound intensifies. The cold unsalted butter breaks down to small, pea-sized clumps creating a coarse, crumbly mixture. The smell of citrus bounces through the air, as orange zest falls through a grater and into the cacophony of sweetened flour and butter. Flavorings that seem like they were made for each other are added in unison. All part of a greater plan for a treat that melts in your mouth. One you can’t help but love and savor to the bitter end.

Tart and chewy dried cherries are added to the mix, not only to bring in another layer of unprecedented flavor, but also to counter balance the citrusy orange and the sweetness from the chocolate. Semi-sweet chocolate chips, in all their glory, cascade down into the crumb mixture, and douses it with jewels of sweetness. The harmony emitting from the mixer makes you smile and your heart jump with joy. Just before the aroma becomes too much to bear, the slow and steady downrush of chilled heavy cream brings the symphony to a crescendo as the dry mixture becomes a sticky dough right before your eyes. A quick mix, and a sudden halt, you form the dough into a shape resembling a square and you make precise even cuts. With each gliding movement of the blade a scone takes shape.

A skating brush paints on a thin layer of cream over each triangle of dough. Quickly they are placed in a hot oven. With the door closed, heat flies around, rotating through the confined, closed space. Baking, the scones go from pale white to golden brown, flaky and delicate. And in no time the pan is removed from the hot box and placed on a rack to cool. This precious time, allowing the wonderment to cool and come to an end in a decrescendo, the soft music starts to slowly fade. Now a faint whisper, you pick up a scone and break off a piece. As it enters your mouth and you begin to chew, you taste the layers upon layers of flavor. You’re first hit with that familiar twang of orange, and as your taste buds familiarize themselves with the citrus, suddenly a tartness enters the picture. The sharp poignant sweetness of the dried cherries, now takes center stage, and last but not least, in a final bow, the warm sweet chocolate melts into the perfectly balanced bread. The curtains fall and all around, you hear applause. Suddenly you open your eyes, as you’ve now realized they were tightly shut this entire time. The clapping, which you attributed to hundreds of fans, was really just coming from your own two hands. Slightly embarrassed, you turn to see if anyone has witnessed your display of emotion, relieved you pick up another scone and enjoy it even more so than the first time. Content with your orchestral abilities, you enter an euphoric state of bliss with nothing but orange cherry chocolate chip scones on your mind.

Soft Pretzels

“Step right up. Step right up, one and all. Five cents for a million thrills, my dear. You will see the most amazing tightrope walker. Swawollee! He’s the most famous sword swallower, of all time. And it’s all right here for you…”

You enter the red and white striped tent with such excitement and anticipation. Crossing through the opening flaps, you are automatically transported back in time. Back to the early 1900’s when Circuses were at their prime. You forget about all your troubles and are in awe; mouth agape, of all that is around you. Hundreds of people sitting neatly and looking intently onto the three ring circus performance in the middle of the stage. They, and you, have all paid good money to enjoy yourselves and get lost amidst the marvels that the circus holds. Elephants, lions, tigers, giraffes, tightrope walkers, fire breathers, jugglers, and unicyclists all perform such precise movements that work so perfectly together. Intertwined into somewhat of a dance, you start to believe that anything is possible. A woman, elaborately dressed is perched on top of a grand elephant and you’re automatically impressed, as how they’ve managed to train such an enormous wild animal, is beyond you. Applause raptures the entire tent, people begin to stand, few are crying, some are laughing, but everyone is having a great time.

You exit the main tent, and as you walk around the circus, enjoying the music, the sideshows and admiring the other guests, you suddenly stop in your tracks. Something has caught your attention. It isn’t a bearded lady, that has captivated you. Nor a tattooed man, or even a contortionist. No, this is something much more mesmerizing than a circus performer. This is something that even you can’t resist, and are willing to pay an arm and a leg for. The smell of warm pretzels fills your nose and instantly makes your stomach growl. It wouldn’t be a trip to the circus without a “carnival” snack. You make your way through the crowd, searching for the vendor with the treasure you seek. By now nighttime has fallen, the circus’ music is playing all around you, and the white light bulbs hanging on strings up above are the only form of illumination. The crowd is thick and tricky to maneuver through, you feel like you can’t breathe as smoke fills and burns your lungs. All you want is a warm pretzel and somehow you can’t seem to find it. You continue to make your way through the crowd, more determined than ever. You search and search and see people dipping pretzels into mustard. Finally, some progress. You resist the urge to bite people’s pretzels.

You look up, and there in the distance you see a beacon of light. A tiny cart illuminated with heat lamps, emitting the most powerful and enticing smell of all; warm soft baked pretzels. A man in a striped shirt, a vest and a bow tie is standing behind it, inviting guests to buy. With the horrible thought of pretzels running out, you pick up your pace, dash for the cart, pushing and shoving people out of the way. Now is not the time for formalities, pretzels are on the line. When you finally get to the cart you ask for three pretzels. A stern look. “Oh my children are waiting for me somewhere.” A lie. You haven’t any children. No, the three pretzels are for you. You scarf down the first one in pure delight. The second one you take your time and even make an effort to dip each piece into a bit of mustard. You’re relaxed now. Slowly walking through the circus, enjoying the crisp cold air, the music, the lights, you slowly and meticulously eat your last pretzel. You’re not sure if you’ll ever come back. If you will once again have the pleasure to encounter such an enjoyable atmosphere. If the time came, you’re positive that you could live without the circus, if need be. But one thing is for sure. Never in a million years could you live without warm soft pretzels. With a smile on your face, a warmth in your heart, and a happy stomach you make your way home with nothing but pretzels on your mind.

Mac ‘N’ Cheese

I don’t think this post needs much of an introduction. I’m sure that after the title and the first picture, most of you wont even be paying attention to my babble anymore. Cheese, Cheese, More Cheese, Pasta, Milk, Bread….it’s like I just died and gone to heaven. Mac and Cheese, the epitome of all childhood classics. The mother of all comfort food. Bubbly cheesy goodness all tossed with pasta, topped with bread and more cheese, baked until golden brown and crusty. Let’s all jump around the flavor train to Carbsville. The crust. The crust. The crust. I’m repeating myself to add emphasis and verbal infliction onto the best part of this dish. You know what? Forget the macaroni and cheese, just hand me a giant plate of only the top crunchy part, because that’s all I really care about in the end. That’s the only part that matters to me.

Okay, I know I said it didn’t need an introduction or a little story leading up to the post, but I lied. This post in particular actually does have a story behind it. A friend of mine just moved to her very own apartment for the first time. Just weeks ago she was telling me how excited she is to start cooking because she finally has a kitchen to experiment in. It was the perfect opportunity to plug in my new blog to her, because let’s face it, I’m a giant ham and  should just climb into the oven and roast myself. Any opportunity to pass along my new project, I’ll jump at. Well my friend became really excited about it and since then has been a great follower and feedback giver. Yup, I just said feedback giver. Not long after that she asked me if I could feature a recipe that she has been wanting to try.

Well, Sam, your wish is my command. Here is the recipe you requested, easy to follow and very delicious. I might have been doing you a favor, but in reality you did me one! Because this was an amazing recipe. I’m glad you came across it. I hope I did Martha Stewart Justice, I do have to say though, that I made some minor changes, just because I’m stubborn in my ways and thought it could be better. What do I know though right? Hope this helps you.

It’s All In The Buns

The other day I realized that I reached the epitome of either craziness or pure genius. I wanted to make hamburgers and since I still can’t chew anything, I told myself that I needed to make homemade buns. Why might you ask? I don’t exactly know, I just needed to. It’s not like I could chew. No doubt about it, the only way these burgers were ever going to taste good, was if and only if I made the buns. Mind you, since I haven’t been able to eat, everything sounds really good these days. So I’ve been making all kinds of delicious new recipes…needless to say the peeps at home are enjoying it very much.

These simple hamburger buns are a cinch to make, and they’re worth every bit of time you invest, well so I’ve heard. Believe me, I don’t have to taste them to know how soft, moist and delicious they are. Make these just once, and you won’t ever buy grocery buns again. You’ll start looking for other ways to use them, sloppy joes, pulled pork sammies, roast beef, by themselves with butter…the possibilities are endless.

French Toast to the Second Power

The other day I made Cinnamon Swirl Bread, which happened to be the first recipe featured on my site. It turned out so great that I automatically started thinking about what else I could do with it.

This morning I arranged all the pretty slices on a plate, so as to better brainstorm the matter. And then it hit me. The only logical thing to do came to mind. If at all possible, I turned this all ready extraordinary bread into an even more delectable and delicious breakfast.

I threw it over the edge.

Took it to the next level.

Kicked it into another dimension.

Start drooling now.

I turned this homemade bread into French Toast.

Yup. You can thank me right now. You’re welcome.

Here’s what you’ll need.

Very simple ingredients. Nothing Fancy. It’s incredible how these few ingredients can turn delicious bread into a heavenly breakfast.

Grab a shallow baking dish. I use a cake pan, I’m getting double usage out of my pan.

Now pour the milk into the pan. You can use any milk you have on hand, really. If you have whole milk, it’ll probably be better. All I had in the fridge was 2% milk. Its okay. It still works. It makes me feel a little better about the butter and cream and syrup I’ll be using later.

Next up: the heavy cream. Pure decadence. As I poured, I felt the clouds separating and the sun beaming into my window, while a harp serenaded me from a distance.

Add an egg.

And another.

And another.

Throw in a yolk for good luck. Why not? We only live once….this dish needs a little more cholesterol.

Now add some cinnamon. You already know how I feel about this precious commodity.

Need I say it again?

I LOVE cinnamon.

Throw in some nutmeg. Just a pinch. Nutmeg can easily and quickly overpower a dish. So just a minuscule amount. Believe me, it makes a difference. Also add the vanilla extract.

Whisk the  batter together until well combined.

Gotta love that cinnamon. Wish you could smell my kitchen at this point. Get ready to dip and dunk and soak.

Get your pan or griddle pre-heating.

Yes, my griddle/grill has seen better days. Note to self: Buy a new one.

I just cant seem to part with it. We’ve been through so much. And hey, it still gets the job done.

Throw a dab of butter, and let it skate across the pan. Melting its way to tasty heaven. Pure. Flavor. Goodness.

Okay, back to the french toast dipping.

Gently lay the star of the show into the river of  tastiness. I say gently because you have to treat something this beautiful with care and love.

Flip the slice over and push down so it soaks the batter better. Throw in another if space permits.

Continue dipping and soaking the bread until all are drenched. As you dip, place the slices on the hot griddle or pan.

Allow to cook for about 5-7 minutes until golden brown. Flip over and continue cooking the other side.

Stand back. Inhale. Admire your work as they continue to cook until golden brown perfection.

Arrange on a serving plate and devour immediately. Place about 3 or 4 on a plate for yourself. For me its 4 or 5.

This is a thing of beauty. I told you, its another dimension.

But wait….

Its missing something.

Oh yea, powdered sugar. Why not? Maybe a little more. Not enough yet.

Done now?

Nope.

Not yet.

Needs more.

And more.

Just right.

And the last ingredient. I mean come on, no french toast would be complete without….

That’s right. Maple Syrup. I’m drooling.

And now we’re done. Its perfect.

If you’ve made the cinnamon swirl bread from the previous post then save some slices for french toast the next morning. Its the perfect start to any day. If you don’t have some fresh homemade cinnamon swirl bread, no worries. This works great with whatever bread you have on hand. Challah, Brioche, French, Sour Dough. You name it. Enjoy.

Here’s the recipe:

Cinnamon Swirl French Toast

Ingredients:

• 8-12 Slices Cinnamon Swirl Bread (Or any bread you have on hand)
• 1 Cup of Milk
• 1/2 Cup Heavy Cream
• 3 Eggs
• 1 Egg yolk
• 2 tbs Cinnamon
• 1/4 tsp Nutmeg
• 1 tsp Vanilla Extract
• 2 tbs Butter
• Optional Toppings: Powdered Sugar, Fresh Fruit, Maple Syrup

In a shallow dish or bowl combine all the ingredients, except for the bread, butter and toppings.

Whisk together until well combined.

Preheat a griddle or pan over medium high heat. Once hot, throw the butter in and allow to melt. Coat evenly.

Dip the bread slices two at a time, depending on the size of the dish, don’t crowd them. You want to make sure each gets soaked evenly. Once each piece is drenched in the batter place the slices on the hot griddle.

Cook for about 5-7 minutes on one side until golden brown. Flip over and continue cooking the other side for the same amount of time or until golden brown. Once cooked through, place on a serving platter. Sprinkle with desired toppings. Serve immediately. Enjoy.