Curried Ginger Scones

Curried Ginger Scones1

The coffee shop near my job is really kinda depressing to me for several reasons.

First, their coffee usually just isn’t that good. Believe me, I’ve tried giving them the benefit of the doubt several times. I’ve bought multiple items on their menu just in case it was a fluke recipe; lattes, cappuccino, hot chocolate. NONE are really worth writing home about- or the $3.00 + change they charge for them. They’re not disgusting just…blah. Bland. However, since they’re the closest thing available to me, and more importantly because I have to feed my coffee addiction (or else bad things happen) I do still get a drink from them on the regular.

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I had to mix things up, though. The barista there and I have a special understanding; she swaps out the regular vanilla syrups used in one of the lattes on their menu (it’s not good) with butterscotch syrup just for me, which really makes the drink taste a world of a lot better.

I kinda wish they would give me the credit for the new drink. Name it in my honor and put it on their menu or something. I feel like I did them a major favor. It actually tastes like it should cost $3.18 now.

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Second thing about the coffee shop that depresses me? There’s no hot barista guy working there that I can flirt with in the morning to shake me out of my boredom. Y’know, the guy who gives me the extra shot of espresso free of charge with a commercial-worthy wink “just because” and calls me by my first name and always asks me how my weekend was or what my weekend will be like.

This should be basic elementary coffee shop stuff 101, amIright?

But even more depressing than the just-below-average coffee and absence of a hot barista guy named Wes in the coffee shop are their “baked goods”. The quotation marks were intentional. I’m really not even sure if I should call them that- seems like an insult to be honest. There’s nothing “good” about them. It’s that bad, you guys. I almost don’t even know where to start. They over bake EVERYTHING. I mean, good Lord. Whoever they’re paying to be their baker/pastry chef needs to be fired. or at least they should let me sit down and talk to them about some basic fundamentals of baking.

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Cookies shouldn’t be completely flat and sunken in the middle when they set up. And they should not, should not, SHOULD NOT be dark brown across the top. That’s a burned cookie. It will crumble- and not crumble like Chips Ahoy, either. It’ll crumble like sawdust. Gross.

The scones are really what make me want to burst into tears though. Those poor, poor scones that never did anything to hurt anyone. Those poor scones that just wanted to be great. Those poor scones that have go through such cruel and unusual punishment. They’re over baked to the point where the inside of the scones looks like biscotti. They’re way too brown, I feel like if I squeezed it, it’d crumble into sawdusty crumbs. You’d never be able to tell that there was any butter layered in that overworked, over cooked dough. It’s a travesty.

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Scones are one of life’s greatest joys. They deserve better. They deserve to BE better.

They deserve to be these Curried Ginger scones. I so wish I could sit down with the baker at the coffee shop near my job and teach him or her how to make these. I feel like I could change their life.

Curry and ginger is a marvelous combination; there’s just enough bite, spiciness, and sweetness in both to balance off of one another. Pair this up with a cup of coffee, and you’re more than good to go. You’re ready to face the world.

I’m taking these scones to Fiesta Friday #70, co-hosted this week by newbies Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau. See you guys there 🙂

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Curried Ginger Scones


Recipe Courtesy of The King Arthur Flour Baker’s Companion

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Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped crystallized ginger
  • 1/2 teaspoon curry powder
  • 5 tablespoons sugar
  • 1 stick butter, cut into pieces
  • 1 cup buttermilk, yogurt or sour cream

Directions

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda and salt. Add the ginger, mixing to distribute, then the curry and sugar. Cut in the butter till the mixture is crumbly.

Add the buttermilk (or yogurt or sour cream), stirring till the dough just holds together. Transfer the dough to a lightly floured work surface, and pat it into a 10-inch square, about 1/2-inch thick.

Cut the dough into triangles, and transfer them to a lightly greased baking sheet. Place the scones in the freezer for 30 minutes to allow the dough to firm up (this will also make the scones rise higher)

Bake the scones in a preheated 425°F oven for 20 minutes, or until they’re golden. Remove them from the oven and paint them with ginger syrup, if desired.

Big and Chewy Oatmeal Raisin Cookies

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When you think of a typical refreshments table at a social function, what ‘s the first thing that comes to your mind?

A spread of deli sandwiches.

The veggie platter of broccoli, carrots, cauliflower and carrots.

A cheese and crackers plate.

The water and coffee carafes.

Or, maybe you guys are like me and immediately think of the plate of assorted cookies.

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Most assorted cookie platters will have the usual suspects: chocolate chip, macadamia nut, and oatmeal raisin. Some have M and M’s and sugar cookies, but most just stick with the first three.

It could just be my personal observation, but to me the ranking of the cookie platter is pretty clear and cut dry and there’s usually a pretty standard pattern that’ll I’ll see happen no matter where I’m at or the crowd I’m in.

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Chocolate chip cookies always trump everything. They disappear off the cookie platter the quickest so if you’re not one of the first or middle people in line, chances are, you just won’t get one.

Macadamia nut cookies usually rank second. Most  people are  pretty fine with them, and there are even some people who like them best. Why do people like macadamia nut cookies? I’m sure I don’t know. Personally, I think they’re overrated. Also,I don’t like macadamia nuts. Moving on.

Then there’s the oatmeal raisin cookies. They’re usually the ones that get eaten last, or just get completely passed over and left behind. Most people I know HATE oatmeal raisin cookies. They’re like, the ugly step sisters of the cookie platter.

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This is a complete mystery to me. Personally, I love oatmeal raisin cookies. In fact, I’ll go a step further and admit that I learned to love oatmeal raisin cookies BEFORE I ‘learned’ to love chocolate chip cookies. Given the choice over the two, would always pick the oatmeal raisin first. It’s true.

I’m just weird like that.

I think that most people who don’t like oatmeal raisin cookies just haven’t had an oatmeal raisin cookie made for them correctly. The contrasting textures alone are enough to sell me; I love the coarseness of the oats set against the smoothness of the dough. The raisins almost seem to perfume the entire cookie so that even when you don’t bite into one specifically, you can still taste that sweetness that they leave behind. When eaten warm and soft, a perfect oatmeal raisin cookie alllllllmost even tastes like it’s healthy.

Y’know before remembering all the butter and sugar in it that are making it so perfectly soft and chewy in the first place.

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Out of the blue, Jas announced one day that she had a craving for a certain iced oatmeal cookie that used to be sold in the stores when we were little girls that we absolutely LOVED. Those cookies sadly aren’t available anymore, but I thought I’d try to make some that were close to the originals. I used a recipe from America’s Test Kitchen, then adopted my die-hard habit of chilling my dough overnight. Once the cookies were done, I whipped together a quick powdered sugar icing that I drizzled over the top.

Not to brag or anything, but these oatmeal raisin cookies would definitely be the stars of any cookie platter at a social event- yes, even with chocolate chip and macadamia nut cookies already there.

Booyah.

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Big and Chewy Oatmeal Raisin Cookies

Recipe Adapted from America’s Test Kitchen

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Ingredients

  • 1 1/2 cups unbleached all purpose flour
  • 1/2 tsp. table salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. freshly grated nutmeg
  • 16 tbsp. (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups rolled old fashioned oats
  • 1 cup raisins
  • 1 cup powdered sugar (optional)
  • A few tsp of plain milk (optional)

Directions

Whisk the flour, salt, baking powder and nutmeg together in a medium bowl; set aside. In a stand mixer fitted with the paddle attachment, cream butters and sugars together at medium speed until light and fluffy. Add eggs, one at a time and mix until combined.

Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated. Refrigerate dough overnight or at least one hour.

Adjust the oven racks to the upper middle and lower middle positions and heat oven to 350 degrees. Line two sheets with parchment paper.

Divide dough into 18 portions, each a generous 2 tbsp. and roll them between your hands into balls about 2 inches in diameter. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22-25  minutes. Cool cookies on the baking sheets for 2 minutes before transferring to a wire rack to cool to room temp.

Combine powdered sugar and milk until it makes a firm icing. Using a small spoon or spatula, spread icing on top of cookies and allow to set and harden.

My Grandma’s Lemon Soda Pound Cake

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Nothing is certain but death and taxes, right?

False. At least, that’s my opinion.

There are some things in life that you just know, no matter what happens, that you will always, always ALWAYS be able to depend on.

Things besides death and taxes.

They may be good. They may be bad. But they’re a sure thing regardless.

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I’ll start out with a positive: my sisters. My sisters are as dependable and certain as death and taxes.

Except in a good way.

I know that no matter what happens, no matter where I am or what I’m doing or going through, I can always depend on those two. They’re my best friends in the entire world. There’s nothing I can’t talk about, share with, or ask them for. They’re always there for me. They’re not going anywhere

Theoretically could I cheat and avoid death and taxes? Sure.

But cheating/avoiding my sisters? That’s never gonna happen.

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I heard someone say on a tv show once that the only thing just as certain as death and taxes were mistakes.

Here, I have to agree.

No matter how hard you try to strive for perfection, sooner or later you will mess up somehow. It’s gonna happen. You will make a mistake. And that’s okay; accept it, move on and learn from it. It’ll make you a better person.

In fact, NOT thinking you’re going to ever make a mistake IS actually making a mistake so if you’re thinking that way, then you should really stop because you’re actually mistaken.

Heh. See what I did there?

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I bring up the whole death, taxes and certainty bit because it’s really the first thought that came to my mind when I sat down to write out this post.

If I had to pick out a handful of things that have just been permanent fixtures throughout my life, then this recipe would certainly be one of them. And with good reason. It’s probably one of the best cakes I’ve ever had. Hands down. No contest.

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My grandma’s desserts are the thing of legend in my family, and although she knows how to do bake just about anything, this pound cake is still the most treasured darling of them all (with the possible exception of her caramel cake, but you guys aren’t ready for that level of awesomeness yet).

When I was growing up, I just got used to almost always seeing this pound cake sitting on my grandparent’s dining room table underneath her fancy clear glass- domed serving plate as the ‘standard’ dessert for everyone to have after dinner throughout the week. Everyone loves it. Everyone.

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I’ve made quite a few pound cake recipes before and I still have to say, my grandma’s is THE moistest I’ve ever had- which is no easy task for pound cake sometimes. It practically melts in your mouth. I used the phrasing “lemon soda” in the recipe title on purpose: we typically either use Squirt or 7-up in our cake, but honestly ANY name-brand lemon lime soda will do. (Sprite, Squirt, Sierra Mist, 7-Up, Faygo, etc). Just make sure that the soda isn’t flat. For some reason having the carbonation really makes the difference in helping the flavor come through.

Normally, I’m not even a big fan of lemon desserts, but I just can’t get enough of the slight tartness from the citrus that offsets the sugar in the cake. I know it SEEMS like a lot of lemon flavoring with the extract, lemon juice AND lemon soda, but trust me: it all works beautifully together.

When Angie asked me to help co-host this week’s Fiesta Friday #67 with Caroline@CarolinesCooking, I didn’t hesitate. Not just because I love co-hosting, but also because it would give me the chance to share this recipe with all of you that is so close to my heart. I hope you all enjoy it.

For those that are new to the Fiesta, welcome! We’re happy to have you and invite you to join our link up and the festivities by clicking the link to the website.

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My Grandma's Lemon Soda Pound Cake


Recipe Courtesy of Jess@CookingisMySport

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Ingredients

  • 1 1/2 cup unsalted butter, softened
  • 3 cups sugar
  • 5 eggs
  • 3 cups all purpose flour
  • 2 tablespoons lemon extract
  • 3/4 cup lemon soda (like Squirt or 7-Up)
  • 1/4 cup lemon juice

For Glaze (Optional)

  • 2 cups powdered sugar
  • A few tablespoons of milk

 Directions

Preheat oven to 325 degrees. Grease and flour a fluted bundt pan (or 2 greased and floured loaf pans) and set aside.

Cream together butter and sugar in a large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add flour.

Beat in lemon extract, lemon soda and lemon juice

Pour batter into Bundt or loaf pan(s). Tap the bottom of the pans onto a countertop a few times to eliminate air bubbles.

Bake for 1 hour and 15 minutes, until toothpick inserted into center of cake comes out clean, or a direct read thermometer inserted into cake reads 190-195 degrees Fahrenheit. (Note: if you’re using 2 loaf pans,the cook time will obviously be shorter, so check it sooner rather than later.)

Allow cake to cool for at least 35-45 minutes on a wire rack before unmolding from pan, then allowing to completely cool on a wire rack.

For Glaze: combine the sugar with a few tablespoons of milk until it forms a smooth, but still somewhat stiff glaze. Use a fork to drizzle on the top, and allow to sit for at least 15 minutes until it is set.

Saucy Country Style Oven Ribs

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One thing that anyone who’s on pretty good terms with me will tell you, is that I’m usually a self-depreciating person.

I second guess myself a lot. Even if I try something new and it turns out, I’ll usually focus first on the things I did wrong before acknowledging the things I did right.

Especially when it comes to my cooking. I’m super anal about my cooking.

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If I’m making a meal for a crowd or my family, I’ll taste test the dish over and over again, making sure I’ve got my seasonings right.

I’m obsessed with the done-ness of my meats.I’m either afraid that I’m going to undercook them and feed somebody raw food, or overcook them and give someone a piece of leather. There is no in-between.

I use a thermometer to make sure my cakes bake at just the right temperature to be moist, but not too dry. 190 degrees fahrenheit. Yeah. I totally know it by heart.

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I hover over everyone asking questions about the food:

“How is everything?”

“Taste ok?”

“Is it tender/moist enough?”

“Too sweet? Too salty? Too spicy? Not sweet/salty/spicy enough?”

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Even if the dish turns out well, and everyone likes it, I usually still just let it roll off my back. I’m not huge on gloating or giving myself great huge thumbs up.

Most of the time.

But guess what? This time is different. Very, very different.

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This time, I’m gloating. Majorly gloating.

And I dare anyone to try and stop me.

Life in the kitchen is full of trial and error. Sometimes you’ll fail and mess something up. Sometimes you’ll do ok and put out something that’s passable.

And then sometimes, you’ll make something that totally and completely blows your mind.

That’s what happened to me with this dish, guys.

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Country-Style Ribs were something that before this dish, I’d never handled or attempted to cook with before. Red meat itself is just usually something I don’t get my hands on very much anymore because it’s gotten to be too friggin expensive. But my grocery store put them on sale for SUCH a good deal. And the meat looked so beautifully marbled and vibrant in the package that I just couldn’t help myself. I went ahead and bought two packages.

Because it was my first time making them, I decided to stick with something relatively simple and traditional. No frills, no fancy stuff. Barbecue ribs are the best type of ribs.

But me and the grill don’t get along, so I knew I would have to find another way of making them ‘barbecue style’. Cue this recipe I found on Epicurious.com

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What you’re looking at is hands down, one of the most delicious, outstanding, perfect things that I have ever made in my life.

I am NOT  kidding.

This is legit one of the best foods I’ve ever eaten. I almost couldn’t believe that I actually cooked it. It made me step back, take a look at myself and say, “Hey: maybe I’m actually pretty GOOD  at this whole cooking thing….”

I followed this recipe almost to the letter, the only thing I changed was to decrease the original amount of vinegar called for  in the barbecue sauce recipe. (I’m from the South, so I tend to prefer my sauce on the sweeter side.)

Guys, I can’t say enough about the tenderness of these ribs. I mean…Goll-LEEEEEE. Put that knife away: you will NOT be needing it. I’m not even 100% convinced that you’ll need a fork. That’s how tender and juicy and moist the meat comes out. You can literally pull it apart with your fingers.

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See that? That was me after I took one bite of these ribs.

I was Hot Stuff that day. And the day after that when I ate the leftovers.

Lord, just looking at these pictures is making me re-live the glorious feeling of sheer and complete culinary victory all over again. Somebody get me a trophy and a podium to make an acceptance speech, stat.

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I’m super duper late, but I’m still bringing these ribs to the Fiesta Friday#66 party. Because the world deserves to know about these ribs. It’s that serious.  Thanks to Angie and Anna @Anna International for hosting (all by herself too, that is NO easy task!)

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Saucy Country Style Oven Ribs


Recipe Adapted from Epicurious.com

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Ingredients

  • 4 lb boneless country-style pork ribs
  • 1 large onion, finely chopped (2 cups)
  • 4 garlic cloves, minced (2 tablespoons)
  • 2 tablespoons vegetable oil
  • 1 1/2 cups ketchup (12 oz)
  • 2/3 cup honey
  • 1/4 cup cider vinegar
  • 1/2 cup Worcestershire sauce
  • 6 tablespoons fresh lemon juice (from 2 lemons)
  • 2 tablespoons plus 1 teaspoon dry mustard
  • 2 teaspoons drained bottled horseradish
  • 1 teaspoon black pepper

 Directions

Put oven rack in middle position and preheat oven to 350°F.

Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.

Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.