Chocolate Chip Scones

February 11, 2010

For a few days now, I have been craving scones. I think it was after I had a delicious cinnamon scone in Starbucks one morning. After I finished the delicious scone I thought to myself: I bet I can make scones too. You know, because I am a baker and all.

So I set out to find a scones recipe. After googling “recipe for scones” and coming up with NADA I decided to turn to Pioneer Woman’s Tasty Kitchen Website. It sure has a lot of tasty recipes. And there it was, RIGHT on the top of the page! Chocolate Chip Scones. I looked no further. I had found the jackpot.

Delicious. Tasty. Easy.

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Oh. So. Pretty.

February 10, 2010

I’d like to take this opportunity to present you with the prettiest dresses of all time:

Longing-For-Yellow Dress

With its bold belt, classic v-neckline and softly pleated skirt, this brocade frock from Moulinette Soeurs fulfills your dreams of sunny hues and warmer days.

In-A-Moment Dress

The look of a crisply pintucked top paired with a corduroy skirt, all in one stunning ensemble frock. By Maeve.

I just really want these dresses. I just do. And that’s the truth.

Anthropologie, why do you torture me so?

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Making bread.

February 8, 2010

So last week I got this email from my friend:

Well of course from her excitement I absolutely had to try making the bread for myself. You know, just to make sure it was true. Up until two days ago the only bread I’ve ever made is banana bread and corn bread. But really, who are we kidding, those are both more like cakes (sorry if you think otherwise).

Anyways, I followed the directions and made the same changes my friend made and TA-DA! The bread came out INSANELY professional and RIDICULOUSLY delicious. Whoo!

I am a real live baker. Check out the pics… so easy you can make it too!

RECIPE

Speedy No-Knead Bread

Ingredients:

3 cups all-purpose flour

1 packet (1/4 ounce) active dry yeast (follow directions on the back of packet)

1 1/2 teaspoon salt

Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

Thanks Cal and Thanks Mark Bittman!!