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.
A cake? A muffin? A muffin with a cake-like existential crisis? Or is it the other way around? Maybe it should seek therapy.
In my quest to bake through Baking…From My Home to Yours, long-after the rest of the Tuesdays with Dorie (TWD) group finished, I can check another recipe off my list. Dorie Greenspan created the Apple Nut Muffin Cake when one day she was making muffins and decided dump the batter in a cake pan and call it a day. I briefly toyed with the idea of making muffins instead of the cake as some sort of poetic finish to the whole thing. After I finished musing, I baked the cake subbing whole-wheat pastry flour for the all-purpose and dried cranberries for the raisins (Paul doesn’t like raisins!).
The flavor of the cake reminded me of apple-cinnamon oatmeal and therefore I believe a healthy way to have cake for breakfast. The recipe was hosted by Katrina of Baking and Boys last October. You can find the recipe HERE.
photo by paulrus
Please excuse this post interruption for an important message:
Cherries are here! Cherries are here!
I’m so excited! First I found fresh corn at the store this week and now, I found cherries at the farmers’ market. Summer is coming. Yay! I love summer, can you tell?
Now, back to the regularly scheduled post.
Dried strawberries! Have you tried them? They’re wonderful. I’ve recently discovered them. They are now my new favorite dried fruit. I used them, along with dried blueberries, in this week’s granola recipe which comes from Eating Well magazine. This particular recipe is from their November/December 2008 issue (yes, I’m still going through my piles of magazine recipes) and is meant to be a homemade gift. But I’m keeping it all to myself, it’s so good.
You can find the recipe HERE. The only changes I made was to use the dried strawberries and blueberries instead of dried cranberries and raisins.