honey nut scones

Of all the tasty treats I bake, scones are my favorite. I often bake them right before my kick-ass group cycling class on Saturday mornings. A time when I wake up a little too early, but not super early.  They’re perfect, because, with scones you don’t have to wait for room-temperature butter, the ingredients come together quickly, and they’re unfussy.

Honey Nut Scones were baked by the Tuesdays with Dorie bakers in November of 2011. Jeannette of The Whimsical Cupcake was the host and you can find the recipe HERE or in Dorie Greenspan’s Baking…From My Home to Yours.

Crumpets!!! With 3 times as many exclamation marks.

Yes. They’re that good and worthy of {at least} three exclamation marks. Now that I’ve made crumpets multiple times, {or, um, twice}, I think I’m improving my technique. Case in point: the crumpets have been getting holier without having to go to church or say penance. The more holes a crumpet has,  the better routes for butter saturation. Holy moly.
For my second try, I decided to mix things up.  I substituted whole wheat pastry flour for the all-purpose. I also added honey and cinnamon  for flavor. I think for my next attempt I will use vanilla and maple syrup. I’m tempted to add chocolate chips, but I fear they will interfere with hole production.

Honey Cinnamon Whole Wheat Crumpets

Adapted from King Arthur Flour
  • 1 1/2 cups lukewarm water
  • 1 cup lukewarm milk
  • 2 tablespoons melted butter
  • 3 tablespoons honey
  • 3 1/2 cups whole wheat pastry flour
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons salt

1) Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.

2) Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don’t have an electric griddle, preheat a frying pan.

3) Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ English muffin rings in the pan, as many as will fit.  Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.

4) After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown.

5) Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently.

6) Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.

Yield: about twenty 3 3/4″ crumpets.

Photos by Paulrus

{sms} almond honey madeleines

I am without a computer and internet access right now. Thank god I have an iPhone. I made last week’s chocolate macaroons and didn’t post or take pictures. I didn’t want to repeat that this week.

My mother has a weakness for madeleines, so made them for her. Instead of hazelnuts I used almonds. Also, I used the honey I had on hand.

Although these were tasty, they seemed a bit greaser than other recipes.

This is this week’s Sweet Melissa recipe hosted by Debbie of Café Chibita.

World Bread Day 2009: Stout, Oat and Honey Knots

Today we celebrate World Bread Day, a global celebration of, well, BREAD. Bloggers  all over the world are baking bread and posting about it today. This is my second year participating. Last year I baked Anadama Bread (to see the round up of all the breads baked last year go HERE). I was a baby baker (I still am, but probably more of a toddler now).

This year the bread I baked–Stout, Oat & Honey Knots— is a truly global creation. The recipe comes from Dan Lepard, a British artisan professional bread baker. In order to bake this bread I had to convert oven temperatures from Celsius to Fahrenheit, figure out what a sachet of yeast is (It’s 7 grams), and remember that strong white flour means bread flour.

The knots are made with toasted oats & a bread flour/whole wheat flour mix. Instead of water, stout is used for hydration. I used Stockyard Oatmeal Stout from Trader Joes. Honey provides a bit of sweetness and butter a bit of richness. I really liked these rolls. The stout flavor was strong (which I liked) and paired really well with cheddar/sage scrambled eggs. The crumb was smooth and almost creamy.

The idea to bake this bread came from my blogging friend Nancy of The Dogs Eat the Crumbs and Corner Loaf . I baked the bread with Nancy (who lives across the country in Atlanta, GA) via Twitter. It was so fun. I often read about these bake-alongs on Twitter, but can’t participate because of work or other obligations. I look forward to doing it again soon!

You can find the recipe for the Stout, Oat and Honey Knots HERE.

{sms} Chewy Peanut Butter Cookies

These are the classic cross-hatch chewy peanut butter cookies we all know and love. Very easy to make and very easy to eat.

For some, I made thumbprint Peanut Butter and Jelly Cookies using some of the preserves I made last week.

I also made ice cream. I thought Cinnamon-Honey Ice Cream would pair well with the cookies. And it so did. When I was a child my best friend would always eat peanut butter and honey cinnamon sandwiches on white bread for lunch. These ice cream sandwiches reminded me of those lunches. I used David Lebovitz’s Lavender-Honey Ice Cream recipe as the base, substituting ground cinnamon for the lavender. You can find the orginal recipe HERE.

Thanks to Stephanie of Ice Cream Before Dinner for picking Chewy Peanut Butter Cookies this week for Sweet Melissa Sundays. If you would like the cookie recipe, please visit her blog.