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    Happy Thanksgiving!

    Happy Thanksgiving!

     

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    Tonight’s dinner! Pasta from Italy with a vodka based red sauce. Topped with olive oil pan cooked chicken, Greek olives, and baby tomatoes! Pure joy for the soul

    Tonight’s dinner!

    Pasta from Italy with a vodka based red sauce.

    Topped with olive oil pan cooked chicken, Greek olives, and baby tomatoes!

    Pure joy for the soul

     

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    You can also follow me…

    I have another blog about my life. it is call The Daily Life of a Blonde :) enjoy!

     

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    thecakebar:

    Making Mickey Mouse Beignets!

     

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    foodcurated: Look at these yellow mushrooms! #greenmarket (Taken with instagram)

    foodcurated:

    Look at these yellow mushrooms! #greenmarket (Taken with instagram)

     

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    Oct
    2nd
    2011

    sinolovenoloquiere:

    Table Manners

     

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    smilingfork: Classic Scones Difficulty: ★★☆☆☆ (easy) Ingredients: 500g plain flour 35g baking powder 1 pinch salt 75g unsalted butter, room temperature 100g caster sugar 150g golden sultanas 2 medium eggs 165ml whole milk egg for egg wash Directions: Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water. In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface. Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour. Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

    smilingfork:

    Classic Scones

    Difficulty:
    ★★☆☆☆ (easy)

    Ingredients:

    • 500g plain flour
    • 35g baking powder
    • 1 pinch salt
    • 75g unsalted butter, room temperature
    • 100g caster sugar
    • 150g golden sultanas
    • 2 medium eggs
    • 165ml whole milk
    • egg for egg wash

    Directions:

    1. Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
    2. In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
    3. Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
    4. Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

    (Source: theboywhobakes.co.uk)

     

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    lafix:

    Peach Cobblah! This is a recipe I got from Southern Living back in the previous century.

    Ingredients:

    1/2 cup unsalted butter
    1 cup all-purpose flour
    2 cups sugar, divided
    1 tablespoon baking powder
    Pinch of salt
    1 cup milk
    4 cups fresh peach slices
    1 tablespoon lemon juice
    Ground cinnamon or nutmeg (optional)

    Preparation

    Melt butter in a 13- x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

     

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    Aw the sweet scent of Vanilla Chai Tea to start a long night of studying <3 

    Aw the sweet scent of Vanilla Chai Tea to start a long night of studying <3 

     

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    Poptarts

    So I am not a Poptart lover but while walking through the grocery store today I found these…I kind of think Poptarts without icing is a crime…Pop