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Royal Wedding Cinnamon Raisin Scones

29 Apr

I have to admit, I didn’t wake up at 4am to tune in to the Royal Wedding like all you die-hard West Coast Will & Kate fans.  It’s not for lack of trying, though.

It’s partially because I don’t get any TV stations.  Even that’s not an excuse when you have internet, though.  Which I don’t, consistently.  So I guess I do have an excuse.

I’m one of those people who, had I not had class early this morning (and could actually find a way to watch it as something

smoother than a slide-show with my internet connection), probably would have made a spread of English-inspired baked

goods and made a party of it! I love the fairytale of it all  *sighs*
(Image Source: Google Images)

Even now, trying to watch it online, I am wondering if the constant glitching and pausing is, in fact, my lame free internet, or due to the possibility that there are a handful (lots?) of other people as sleep-deprived

as I am who are just now trying to tune-in for a replay.  Quit sucking up the internet, I need to see Prince Harry in his uniform! …I mean, the happy couple!

Anyway, in lieu of an all-nighter, I made afternoon scones in honor of the occasion.  Not just any scones, either.  Cinnamon raisin brown sugar buttermilk scones.  They may not technically be an English recipe,

but I think they look pretty fit for royalty.  And the best part?  They smelled like yummy, buttery, cinnamon toast baking in the oven!

Cinnamon Raisin Brown Sugar Buttermilk Scones
Makes about 13 scones

* 3 1/4 cups all purpose flour (I used 2 cups whole wheat, 1 1/4 white)
* 1/3 cup packed brown sugar
* 1/2 tsp salt
* 1/2 tsp baking soda
* 2 1/2 tsp baking powder
* 1 tsp cinnamon
* 3/4 cup cold butter
* 1 cup buttermilk
* 1 tsp vanilla extract
* 1 cup raisins
* 1/2 cup chopped pecans
* extra butter for brushing the tops
* turbinado sugar

Mix dry ingredients together in a bowl. Cut in the cold butter with a pastry cutter or a fork. Add buttermilk, vanilla, raisins, and pecans. Mix until it forms a dough (it will be fairly dry, but hold together).

Turn out onto lightly floured surface and kneed a little. Flatten into a round, and with a round, floured biscuit cutter or drinking class, cut into rounds. Place on a lined baking sheet, brush tops with melted butter and sprinkle with turbinado sugar and extra cinnamon.

Bake at 425 degrees for 10-14 minutes.

So, if you happened to miss the festivities the first time around like I did, I suggest you whip up a batch of these and tune in for the million replays I’m sure will be going on for the rest of the day!

Can’t wait to see Kate’s dress! And did I mention Prince Harry?  Harry, if you’re reading this, there are plenty more scones where these came from! 🙂

Soften the Blow Cream Puffs

27 Mar

My spring break is quickly wrapping up, and in just a few short days I’ll be knee-deep in textbooks once again, anxiously counting down the days until summer break. 

You really don’t know me all that well yet, so I’ll just go ahead and let you know that I’m a stress baker.  Some people turn to the drink.  Others cocoon themselves up in the fetal position and wait for the storm to pass.  Uhh, I sorta do that second one, but that’s not the point. 

Most often when I start to have a panic attack about reading deadlines, midterms, and the like, I hit the kitchen and do some hard-core, flour in your face, therapeutic mixing and stirring.  I’m just pointing this out in case you start to notice a back-up of new posts in about 3 weeks.  Give or take.  Oh spring break, sweet, sweet spring break.  Though you’ve been cloudy and rainy, and stressful in your own way, I will miss you. 

So let’s live it up ’til then!

Speaking of living it up, the very day I lose my freedom return to classes is the day my older bro turns the big 3-0.  I’m pretty sure he’s wanting to ride out his late 20s as long as possible. 

You can still wear Spongebob underpants when you’re 29.  From what I gather, you can even still proudly display your “Brewmaster” certificate and eat cheez-its for dinner when you’re 29.  You obviously aren’t allowed to do those things anymore when you’re 30.

I don’t make the rules.  Needless to say, it seems we could both use some live-it-up time this weekend.  If you have to bid farewell to your sanity spring breaky-break, or you have to turn 30, there’s probably no better way to soften the blow than with cream puffs.

I give you birthday cream puffs.

Cream Puffs

Adapted from Betty Crocker’s All-Time Favorites
Makes about 12 puffs

* 1 cup water
* 1/2 cup butter
* 2 cups all purpose flour
* 4 eggs
* 1 box vanilla pudding
* chocolate frosting of your choice
* Sprinkles


Heat your water and butter in a saucepan until boiling. Reduce heat and quickly stir in the flour using a wooden spoon. For some reason, this making stirring easier! Continue stirring over low heat until the mixture forms a ball that pulls away from the side of the pan (This should take about 1 minute). Take your pan off the heat and beat eggs into your mixture all at once, and continue stirring until super smooth. Now, you can either drop the dough by 1/4 cupfuls onto an ungreased baking sheet, or you can do what I did and pipe them out onto your pan to make cute shapes. Just remember they puff! So they need at least an inch or two of room between them, depending on size.
Bake 35-40 min at 400 degrees.
While your puffs are baking, make vanilla pudding according to pie filling directions on the box. Whip up some of your favorite chocolate frosting (or make life a little easier and use the stuff from the can. I won’t tell!)
Just make sure you let the puffs cool completely on a wire rack before slicing them, laying the pudding in the middle, and topping with chocolate frosting. Sprinkles aren’t optional, so lay ’em on! 😀

Exhibit A: Fluffy, yummy, cloud-in-your-mouth pastry.  I just forgot about 9am neuro.
Exhibit B: Frosting is key.  30 is probably looking like the new 23

It’s still totally acceptable to eat these for breakfast when you’re 30, though.  That’s what I’ve heard.

Happy birthday, bro!