Last week, I told you’d I’d give you a recipe to use with your leftover fresh cranberries. This week, I’m delivering! These scones are quick, foolproof, and wonderfully crumbly. Eat these fresh from the oven, with coffee, or for dessert with a scoop of ice cream. You really can’t go wrong.
There really isn’t a whole lot better than baking a pie with fresh ingredients from a farmer’s market. You’re supporting local businesses. Everything is super ripe and perfect. You get to buy the ingredients outdoors. Even someone who doesn’t like pies or fruit-based desserts (that would be me) can appreciate how good it feels to do this. So when we were walking through the farmer’s market at Harvard and a vendor had both strawberries and rhubarb, I couldn’t just not buy them. And, as luck would have it, strawberry rhubarb is Erik’s favorite pie!
It has been a baking marathon at my parents’ house this week. I have made four separate, brand new, types of cookies AND have the components of a trifle in the works right now. Doing the math, I actually won’t have to bake again until the end of January. And you’ll get new cookie recipes for a month! Which, really, is better than making all four types of cookies at the same time. Because my family is getting dangerously close to kicking me out from what I can tell, since everyone’s main food group has now been cookies for 3 …
This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.
Happy almost Valentine’s Day! In an effort to be festive, I decided to do a themed post before the holiday this week in case you’re not ridiculously busy in the next two days. I realized that I have a bad habit of posting my holiday recipes after the point when they’re useful, so this year I’m pledging to be more proactive.
Thursday morning, I woke up at 4am. Normally I don’t get up until 5 on a work day, but I was wired. You see, there was vague talk of a serious snow storm coming. But as far as I knew, we still had school. My head was near the window, and I peeked outside, but without my contacts I can’t actually see well enough to confirm or deny said snow storm. So I laid in bed for another half an hour before accepting the fact that I wasn’t going to fall back asleep. However, I was not yet willing to …
Yesterday was my five year high school reunion, which is weird for me to think about. I got to see people that I actually haven’t seen since graduation, as well as others that I’ve kept in better touch with, and it was awesome to be able to hear about what everyone was up to. A lot has changed since high school (I definitely wasn’t as into baking back then), but in a lot of ways it was nice that some things stayed the same.