If there’s a way to sneak chocolate into my breakfast, you bet your ass I’m going to do it.
I had a little extra pep in my step this morning and woke up early. Considering how rare that is I figured I better harness that energy and put it to good use. These delicious little scones are from a cookbook my brother bought me at Alice’s Tea Cup in the city. These are absolutely delicious for breakfast or a mid-morning snack with coffee!
On a side note, in the recipe instructions when you need to mix the butter by hand, it clearly states “With clean hands, mix the butter….”. Ok, if you don’t have enough sense to wash your grimy, nasty hands before manhandling your dough you need to back away slowly from the kitchen and never bake again.
-3 cups flour
-1/3 cup sugar
-1/2 teaspoon baking soda
-2 and 1/2 teaspoons baking powder
-3/4 teaspoon salt
-1 and 1/2 sticks butter cut into 1/2 inch pieces
-3/4 cup crushed pecans
-1 cup semisweet or dark chocolate chips
-1 and 1/4 cup milk
-1 teaspoon vanilla extract
1. Heat oven to 425. Combine the flour, sugar, baking soda, baking powder, and salt. By hand (remember, clean ones!!!) mix in the butter until consistency is like fine breadcrumbs. Stir in the pecans and chocolate chips.
2. Make a well in the middle of the dry ingredients, and pour in the milk and vanilla. Combine until the dry mixture is wet, but making sure not to over mix or knead.
3. Now, this part I didn’t do. I just kind of dropped mine onto a greased baking sheet and formed them how I wanted. But here are the last instructions from the cookbook:
Turn the mixture onto a floured surface and gather dough together. Make dough into a rectangle about 1 and 1/2 inches thick. Using a dough cutter, cut into wedges about 3 1/2×4 inches, and lay them into a greased baking sheet.
4. Bake for 12 minutes until they are lightly browned.
Source: Alice’s Tea Cup
I guess my usual motto would be…When life gives you lemons, make lemonade…add a shot of vodka and serve shaken, not stirred, in a martini glass.
Butttttt, I went a more edible route this time with a non-alcoholic lemon frosting.
Crisp, refreshing, and the perfect Spring or Summer dessert.
-2 sticks butter, softened
-2 teaspoons lemon zest
-2 teaspoons lemon extract
-3 tablespoons heavy cream
-3 cups powdered sugar
-yellow food coloring
1. Blend the butter and lemon zest. Add in the lemon extract.
2. Stir in the powdered sugar a cup at a time, adding in the heavy cream. Whip on high until light and fluffy, adding in desired amount of food coloring.
Source: Betty Crocker
I hosted Easter dinner this year and loved my little tablescape. Move over Sandra Lee, I’m going for a modern but whimsical feel! I really wanted to do a grey, yellow, and green look and I’m pleased with the way it turned out. I will say that tissue paper pom poms are deceivingly evil. You realize how delicate and tedious it is to peel open wafer-thin sheets of tissue paper without ripping them to bits?
Adorable little topiaries are actualyl place card holders from The Knot, but how cute do these look as a centerpiece?
To assign the seating, I ordered these chalkboard stickers and adhered them to each glass. They are removable, but since you can easily wipe off the chalk I might just leave them on!
After cooking a full Easter dinner for 6 people I want to express how ridiculously thankful I am that I have a dishwasher.
Anyone still reading this thing?
Well I’m back, and you might notice a bit of a face lift to the blog layout. It’s a new season here at
A Seasoned Greeting: new look, new recipes, and new energy!
Over the past 7 months since I’ve taken a blogging hiatus most of my meals have looked like this:
and sometimes this:
But no more of that!!
Well, I mean, still sometimes this:
But I mean more cooking, more blogging, and more eating meals that aren’t delivered from the Turkish restaurant 2 blocks from me. Yes, I order delivery from a restaurant I can see from my bedroom window. It’s so close I can practically read the menu from my bed.
Welcome back and stick around for the new A Seasoned Greeting.