Try This— Scone for One + Clotted Cream

One of the many things I miss about vacationing in London is afternoon tea. One of the many things I miss about afternoon tea is a warm scone with clotted cream. I’m ashamed to admit that before I went to London, I’d only had scones a handful of times, plucked from a display case, out of pure desperation while ordering some overly sweet latte from Starbuck$$$. But in London, scones with clotted cream is totally a thing, and from what I experienced, it’s such a thing that you don’t have to go out of your way to a specialty bakery to find it. I found myself stopping by Waitrose (a grocery store chain) every couple of days to get a package of scones and a tub of clotted cream. This was my go to breakfast, tea time treat, and occasional midnight snack the entire time I was across the pond.

When I got home I fell back into my regular breakfast routine of yogurt with toppings. Delicious and satisfying, I know, but I have craved scones and clotted cream consistently since my return. Alas, my fear of commitment wouldn’t allow me to just go ahead and bake a batch of scones for myself. Plus, the fact that clotted cream isn’t readily available here in the States (a fact that I lament on nearly a daily basis) had me questioning the meaning of life.

The answer to this and pretty much any other existential crisis, is to find some method of instant gratification like a cinnamon roll in a mug. Totally quick, totally easy, and deliciously noncommittal. Amiright? So, I found this amazing recipe for a scone for one! Yes! Talk about living the dream. I can now have a different flavor of scone every morning if I want to and I don’t have to fly all the way to the UK to do it. You must try this!

Simple Scone Recipe for One

ingredients

  • 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 1 Tbsp cold butter, cut into small cubes
  • 2 1/2 Tbsp milk
  • 2 Tbsp mix-in of choice

Directions

  • In a small food processor or blender combine the flour, baking powder, salt and sugar.
  • Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.
  • Next add in the mix-ins and milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.
  • Carefully pull the dough away from the blade and shape into a circle, patting it to about 1/2 inch in thickness.
  • Bake at 450 on a piece of parchment paper for 8-10 minutes until golden brown. Let cool slightly.

Possible Mix-ins

  • cherry + walnut
  • blueberry
  • cranberry + walnut
  • lemon + poppy seed

Simple Clotted Cream

ingredients

  • 2 pints heavy cream (be sure that it isn’t ultra pasteurized0
  • heavy casserole dish

directions

  • set your oven to 180F
  • Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  • Set the dish, uncovered, in the oven and leave undisturbed for 10-12 hours. Be sure to leave the oven on the whole time. For me, it’s easiest to do this overnight.

  • When it’s done, you’ll notice a thick golden crust has formed on top. This is the “clotted” part
  • Remove the dish from the oven and set to cool (I usually set it out to cool for at least a couple of hours).
  • Then cover and refrigerate for a couple more hours.
  • Remove from the refrigerator and scoop the thickened cream (top layer) into a jar or jars, and cover and put back in the refrigerator.
  • Clotted cream will last for 4-5 days

Scone Recipe Source: Heather Disarro

Clotted Cream Recipe Source: Farmette

Super Simple No Churn Ricotta Ice Cream

There’s gonna be a low of 27°F in the City this weekend. You know what that means. I’m finally turning the heat on this season and I probably won’t be turning it off until April. You got me, National Grid. Well played, sir, well played. Anyway, there’s a bright side to this. You might not know this, but NYC radiators literally hiss and spit heat right out at you. It can get down right hot even when temperatures outside are plummeting. I can now, once again, after a brief Fall hiatus, settle into eating ice cream in shorts and a tank top like it’s the Fourth of July.

I probably should’ve shared this recipe over the summer because, well, it’s ice cream. I’m sharing it with you now though because, well, it’s amazing. I don’t own an ice cream maker, so if I try making homemade ice cream, it’s always no churn. I’ll be honest, I’m not a huge fan of no churn ice cream because I can never get that perfectly smooth, creamy consistency I crave in an ice cream. But this…this recipe will make you a no churn believer. The secret…ricotta cheese! Think cannoli meets ice cream. You must try this!

No-Churn Ricotta Ice Cream

ingredients

  • 2c heavy cream
  • 1c whole milk ricotta cheese
  • 1/2c wildflower honey
  • 1tsp vanilla extract
  • pinch of cinnamon

Directions

  • Pour 1¾ cups heavy cream into the bowl of an electric mixer fitted with the whip attachment.
  • In a medium bowl, whisk the remaining ¼ cup heavy cream with the ricotta cheese, honey, vanilla and cinnamon to combine. Whisk vigorously to help thin the texture of the ricotta so it’s less clumpy.
  • Whip the heavy cream on medium speed until it forms medium peaks.
  • Gently fold the whipped cream into the ricotta mixture, mixing just until fully combined.
  • Pour the mixture into a storage vessel (a casserole dish, cake pan or loaf pan would work) and cover with plastic wrap. Freeze until set, 3 to 4 hours. Soften for 15 minutes before scooping and serving.

Source: Pure Wow

Try This: Tart Cherry & Cherry Tomato Freezer Pops

I’m always looking for crazy things to try in the kitchen. If there’s a dish that’s traditionally sweet, I try to add a little something savory and vice versa like I did here and here. Anyway, it was brutally hot here yesterday. Humid and muggy. Yuck. I was dying for a freezer pop, ya know, something icy but not too sweet. I had a ton of cherry tomatoes and some tart cherries from last week’s farm share, so I decided to do a little experimentation. I came across this super interesting recipe for freezer pops over at Dolly and Oatmeal, and decided to throw my hat in the ring. I just loved the idea of making a Summer, sweet treat using cherry tomatoes. Pure genius.

While that recipe calls for raspberries, I decided to use the tart cherries that I had on hand. I figured raspberries aren’t all that sweet either, so I could get away with substituting them with cherries. I’m pretty pleased with the outcome, though admittedly, I don’t think this recipe is for everyone. I had to play around a little bit with the ratio of cherries to tomatoes to suit my taste, but it really is an interesting combination that’s totally refreshing on a hot Summer day. You must try this!

Tart Cherry & Cherry Tomato Yogurt Freezer Pops

ingredients

  • 1 1/2- 2 cups tart cherries
  • 1/2 cup cherry tomatoes
  • 1 cup coconut milk or almond milk yogurt
  • 2 tbsp coconut nectar (find it here), plus a little more for dipping
  • 1/2 cup toasted, sliced almonds

Directions

  • in a blender, mix cherries, cherry tomatoes, yogurt, and coconut nectar until smooth
  • pour the mixture into popsicle molds, insert popsicle stick, and freeze until firm (about 5 hours)
  • in a small bowl, pour a little coconut nectar
  • in another small bowl, place the sliced almonds
  • dip the top of the freezer pop into the coconut nectar and then into the almonds
  • serve immediately, or place them on a baking sheet and back into the freezer until you’re ready to serve
  • Enjoy!

This recipe makes about 7 pops,give or take. I will neither confirm nor deny that I ate several spoonfuls of the mixture straight from the blender. That said, these freezer pops are not super sweet, so if you want to add a little extra sweetness, go for it. There is a slight tomato flavor to them which I really find refreshing, but again, I know that’s not for everyone. Just give the mixture a taste while it’s still in your blender and tweak it to suit your taste.

Homemade Granola With Extra Clusters

I have a love/hate relationship with granola. I love the taste. Real talk, I can eat granola on top of yogurt or fruit for breakfast, lunch, and dinner. If I’m being completely honest, I really have done just that. But I absolutely do not love the price of store bought granola. It’s super expensive considering the price of the individual ingredients and how much granola those ingredients yield coupled with how easy it is to make. Most of all I ‘m not in love with the fact that as you make your way through a box or a bag of granola, all of the delicious granola clusters disappear and you’re left with half a bag of granola crumbs. Because I eat so much granola, I had to find a homemade recipe that didn’t skimp on the flavor, or the clusters. If you love granola clusters as much as I do, you must try this!

Homemade Granola

Makes 3 to 4 cups

Ingredients

  • 2 1/2 cups (1/2 pound) old-fashioned rolled oats
  • 1/2 cup (2 ounces) whole, raw almonds
  • 1/2 cup (2 ounces) whole, raw cashews
  • 1/3 cup (2 ounces) light brown (or unrefined) sugar
  • zest of 1 small orange
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3 ounces (6 tablespoons / 3/4 stick) unsalted butter
  • 1/4 cup (2 ounces) maple syrup
  • 1 teaspoon kosher salt

Directions

  • Position a rack in the center of the oven and preheat to 325º F. Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.
  • Combine the oats, nuts, sugar, orange, cinnamon, and nutmeg together in a large bowl. In a small saucepan, melt together the butter, maple syrup and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.
  • Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster. Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.
  • Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 10 to 20 minutes, peeking under the parchment to make sure the edges aren’t burning, until the granola is a rich golden brown. It will still be soft, but will crisp up as it cools.
  • Let the granola cool completely in the sheet pan sandwich, then break up and store in an airtight container for up to a month (or possibly more). Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.

I use this double baking sheet trick for a variety of granola flavor combinations like maple brown butter, rum-kissed coconut, or cardamom honey! The clusters do not disappoint!

Source: Food52

Banana+Coconut+Cardamom Ice Cream (Vegan + Gluten Free)

I’m not sure if I could have told you what cardamom was good for if you had asked me a couple of weeks ago. It’s one of those spices that I have on the spice rack, but I never use. I spent a weekend at my bestie’s house and she spiked our morning coffee with a little bit of cardamom. I wasn’t really down with it, but I drank it anyway because coffee. To be fair, I’m not really that into flavored coffee, so it wasn’t the cardamom that threw me off. Maybe coffee and cardamom isn’t for me, but I could totally see myself combining it with something else. I started to think about recipes that might benefit from that distinct herbal, citrusy flavor. With Summer right around the corner, I decided to make some ice cream.

Dude. This may have been the best decision I’ve made in a while. Even though it was absolutely freezing in the city this weekend, this ice cream was so good that I turned the heat on, curled up with a chunky throw on the couch, watched some Netflix, and totally gorged myself on what was supposed to be enough ice cream for two servings. Don’t judge me, just try this!

Banana+Coconut+Cardamom Ice Cream

recipe from Chitra Agrawal’s Vibrant India

serves 2

Ingredients

  • 2 ripe bananas
  • 2 tablespoons dried unsweetened shredded coconut, plus more for garnish
  • 1/4 teaspoon ground cardamom powder
  • 1 tablespoon bittersweet or semisweet chocolate chips (optional)
  • granulated brown sugar, for garnish
  • sliced almonds, for garnish

Directions

  • peel the bananas and cut them into 1/2-inch disks.  place in a glass bowl or freezer bag.  freeze the bananas for at least 2 hours or up to overnight.
  • using a food processor, pulse the frozen banana pieces.  they will first get crumbly, then gooey, then look like oatmeal pieces, and then start to bunch on one side of the bowl.  scrape down the sides and keep pulsing through these stages.  eventually, the banana will become smooth and creamy resembling soft-serve ice cream.  pulse the processor until the mixture aerates and becomes somewhat fluffy, then mix in the coconut, cardamom powder, and chocolate chips.
  • you can the ice cream immediately; it will be like soft-serve ice cream, or transfer it to an airtight container and freeze until solid, like traditional ice cream.
  • serve with a healthy sprinkling of jaggery, sliced almonds, and more grated coconut on top.

Source: Dolly and Oatmeal via Chitra Agrawal’s cookbook, Vibrant India.