Tag Archives: strawberry

Strawberry Scones Via Cindy

My blog will be taking a new turn. I’ve invited my friend Cindy to start sending me recipes and pictures of the food that she cooks. She mostly cooks vegetarian, but does eat some meat occasionally and she bakes a lot. She cooks things that are very different than what I cook and her boyfriend has an amazing garden with gorgeous squash blossoms. I’m quite jealous. Hopefully, once Andrew and I find a place we can start growing some vegetables and I will feel more comfortable cooking more complicated dishes. At this point, I don’t feel comfortable cooking in my kitchen because my landlord is always there. When we have our own place I suspect that I will cook a lot more complicated and interesting food.

She used the recipe from the Confessions of a Tart blog, which I highly suggest checking out. She seems to make beautiful baked goods and takes excellent photos that I’m extremely jealous of.

Strawberry Scones

  • 1 cup strawberries
  • 3 tablespoons sugar (granulated)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter, in cubes, slightly softened
  • 2/3 cup half-and-half or cream or cold buttermilk

Topping:

  • 1 tablespoon sugar

1.Preheat oven to 400 degrees. Lightly grease a cookie sheet. Sprinkle fruit with 1/2 tablespoon sugar; set aside.
2. Combine remaining sugar with flour, baking powder and salt. Add butter with a pastry cutter or you could be like Cindy and put yours in the oven to soften it. If a recipe calls for room temperature butter I do take the time to put it out and get it to room temperature, but Cindy is admittedly impatient. Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.
3. Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Sprinkle dough with flour if it gets sticky.
4. Press the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
5. Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them.

I can’t find the picture that Cindy took of it.

Cupcake Rage

This is another pictureless post. After the success of the grapefruit cake on Wednesday, I wanted to make another citrus flavored dessert. I chose to make two kinds of cupcakes: lemon cupcakes and lemon coconut cupcakes  both with lemon buttercream frosting, shredded coconut, and fresh berries.  I was baking these to celebrate my friend Katie being accepted into grad school at University of Edinborough.

The lemon cupcakes tasted good to me, but they were a bit heavy and dense. Andrew really didn’t like the way they tasted, but I think that’s just his unnatural abhorrence of buttery flavored things. He could also have been tasting the powdered egg replacement and it might have trigged something in his palate that it doesn’t do to me. I didn’t get around to tasting the lemon coconut cupcakes, but they looked fluffier (I doubled the amount of baking powder I put in).

I was satisfied with the cupcakes. If they were dense oh well, I can blame that on them being vegan. I started on the lemon “butter”cream frosting. I had noticed earlier the weird separation thing that Smart Balance does with lemon juice and I was worried about it in my frosting. This is exactly what happened, I had these strange floating butter bits after I added the lemon juice. Even if I added more powdered sugar it didn’t really change the weird bits or the runny texture. Still, I forged on, not willing to give up yet. I tasted the frosting: it tasted fine. I put it on a cupcake with some berries and tasted it…not what I wanted. The combination of one delicious thing (the berries) with two things that were okay: made me really ANGRY.

I threw them all into the waste basket. I was pissed. Why can’t I ever make frosting? I have never made a succesful buttercream frosting vegan or otherwise.

Strawberry Cake

Yesterday was Easter which I spent at my Grandma Doris’s house. We had the usual casseroles, yams, and ham for lunch/dinner. Usually there are a lot more people at our holidays since there are fourteen grandchildren and nineteen great-grandchildren (not including spouses, aunts, uncles, etc). We were also celebrating my cousin Stacy’s birthday so my cousin Cathleen made a strawberry cake. My cousin Emma frosted it and I put the strawberries on. It was a nice cake. I would have been happy with just some strawberries and I found the cake a little on the dry side.

After food, we had an Easter egg hunt in the backyard. My grandparents have a rather large yard for southern California (1/4 acre) and its filled with beautiful flowers, kale, arugala, walnut tree, etc.

Strawberry Jam

I made strawberry jam this week. It was easier than I thought it was going to be but it was still a nerve wracking experience. It turned out much sweeter and syrupy than I would have thought.  I will update later with the recipe and method used for making the jam. I wanted to get the photo up before I lost my internet connection.

Avocado and Bean Quesadilla

I bought a bunch of avocados this week. I also bought shredded cheese and 100 calorie tortillas. I used all these in a avocado, bean, and cheese quesadilla. I heated up a skillet with non-spray cooking oil. Then I added half a can of pinto beans, half of an avocado, and a handful of shredded cheese to one tortilla and folded it over. I put this into the skillet until the cheese melted and the tortilla crisped up. I served this with a strawberry and spinach salad.