I love to paint and after 5 months away, tomorrow morning, I will join my ladies and get back to my regular painting group. Anyway, I figured it would be nice to have a little treat to share with everyone over tea break. I had a whole bunch of oranges left over from this week’s groceries and so I decided to create something orange flavoured so that they wouldn’t go to waste.
Ingredients List: (Makes about 24 small scones)
- 1 3/4 cup of flour
- 4 tsps of baking powder
- 1/4 cup of white sugar
- 1 tbsp of orange zest (about 2 small oranges)
- pinch of salt
- 1/4 cup of cold unsalted butter (cut in small chunks)
- 1/2 cup of orange juice
- 1/4 cup of sour cream
- 1 egg
- 1 tbsp of milk
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp of orange juice (for glaze)
- Preheat your oven to 400 degrees and line your cookie sheet with wax paper.
- In a bowl whisk together the flour, sugar, baking powder, orange zest and salt.
- Add the butter and mix until the mixture is crumbly with small chunks.
- Add the sour cream and orange juice and blend lightly. (Don’t overmix or you scones won’t be as moist as they could be.)
- Flour your counter or cutting board and roll scone mixture into a ball. Break into small pieces and form into smaller balls (any size you fancy will work). Flatten onto your cookie sheet.
- Whisk together your egg and milk and lighty brush your scones. (if you don’t have a brush you can use your fingers like i did). Bake for 12 minutes or until the tops are golden brown.
- While your scones are baking mix together your glaze until smooth. (if it’s too thick ass more juice until you have a nice smooth texture.) Once your scones have cooled drizzle lightly.
Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello. Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong. Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.
- 1 & 3/4 cup of flour
- 1 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp All Spice
- 1 14 oz can of Pumpkin Puree
- 1/2 cup Oil
- 3 Tbsp Maple Syrup
- 3 Tbsp Water
- Handful of Pumpkin Seeds
****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:
I love fall, so many delicious recipes. Any plans for Halloween? Tell me about em and of course about what you’re eating!
My friend Erin brought over a whole bunch of goodies from her garden, including a bunch of beets. I love beets and usually just boil them and have them on hand to snack on or throw in a salad. Yesterday, I was online getting some food ideas for dinner and stumbled across the idea of a beet and chocolate cupcake. Here’s my take on this great recipe…You will be amazed at how moist the beets make this loaf and you will be shocked at the flavour. SO DELICIOUS!
- 2 cups of all-purpose flour
- 1 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 cup Sunflower Oil
- 2 tsp vanilla
- 1 cup cooked and grated beets
****Click on the picture for a closer look at how to make a Chocolate and Beet Loaf:
I am really excited that Thanksgiving is coming up, it’s my favorite holiday and I will be heading to Northern Ontario to visit with family and friends. But first, I get to see Jesus Christ Superstar at the Stratford Festival! Just a thought, but you should WOW your people with this Chocolate and Beet cake at your Thanksgiving Festivities…
I am finally back in my own kitchen after a summer on the road and I am loving being back in Toronto. Nothing beats walking the streets, hitting my fav shops and markets and generally enjoying the energy of the city. Today is a glorious day, a perfect way to ring in the first day of fall.
Tonight, I am hosting some very good friends for dinner and I am totally stoked to catch up with these peeps since I haven’t seen them in months. I spent a while cruising the farmer’s market at Nathan Phillips Square and bought 95% of the ingredients for this feast from Ontario Farmers. On the menu tonight….Jerk Chicken, Peach Salsa, Roasted Yams, Corn on the Cob and a mixed carrot salad!
Ingredients List: Makes about 3 Cups of Jerk Marinade (enough for 8+ Chicken Breast)
- 1 Bunch of Green Onions
- 7 sprigs of fresh thyme
- Hot Peppers-to taste (I used 2 chili peppers and 3 small Jalapeno’s seeded)
- 4 small cloves of garlic
- 1/2 large sweet onion
- 2 tsp grated ginger
- 1/3 cup of soya sauce
- 2 tbsp of vegetable oil
- 1/4 cup of white vinegar
- 1/2 cup of orange juice
- 1 tbsp of brown sugar
- 2 tsp of ground allspice
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- salt and pepper to taste
- 4 x Chicken Breasts
****Click on the picture for a step by step explanation of how to make Jerk Marinade:
Thanks for Reading and Bon Appetit!
P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!
As I sit here and type this blog, all I smell is delicious pork…that’s because i just took some Ham and Cheese Scones out of the oven. The blueberry scones that I baked a few weeks ago turned out to be so easy and such a hit that I decided I wanted to try and make a savory scone. You will noticed that the photo’s of the savory scones start with the addition of the ham and onions. You can read more about the basics of Scone Making here from my previous post featuring blueberry scones.
Ingredients List: Makes 10 servings.
- 2-1/4 cups flour
- 2 tbsp sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 cup combined of caramalized onion and cooked ham
- 3/4 cup of Smoked Gouda Grated
- 1 Tbsp of Dijon Mustard
*Click on the picture for a step by step explanation of how to make Ham and Cheese Scones:
Before you start…Preheat your Oven to 425 degree’s and line a cookie sheet with parchment paper. Cook your onions on low heat for about 20 minutes and add your ham to the mixture once the onions are nice and soft. Once you are ready to go: Mix your dry ingredients into a bowl and then….
I prefer these scones over the blueberry ones but that’s only because of my love affair with pork and cheese. After a month away from home, I leave Ottawa 0n Sunday. I cannot wait to get back and enjoy the fall! Thanks for reading! Enjoy your scones.