It’s autumn and squashes are everywhere. I love pumpkin scones and decided to make my own. But instead of going the pumpkin-spice route, I used my favorite ravioli flavor squash/pumpkin and sage. I don’t like canned pumpkin much, so I steamed and mashed some acorn squash (my favorite of the squashes), though you could use any mashed squash or pumpkin. I had them for a breakfast with two classmates while we watched Beyoncé’s Lemonade.
Ingredients (Makes 8)
- 2 C Flour
- 2 T Brown Sugar
- 5 T Sugar
- Pinch of Salt
- 1 T Baking Powder
- 1 t Cinnamon
- 6 T Cold Cubed Butter
- ½ C Mashed Acorn Squash (or Similar)
- 3 T Heavy Cream
- 1 Heaping T Coarsely Chopped Sage
- 1 T Vanilla
- 1 Egg
- Preheat oven to 425°F/218°C.
- Mix the chopped sage and heavy cream in a microwavable mug. Microwave until hot, cover and let sit for 15 minutes. Then strain.
- Whisk together the flour, sugars, salt, baking powder, and cinnamon.
- Use your hands to squeeze the butter into the flour until combined in a mixture where the butter pieces are no bigger than peas.
- In another bowl mix the squash, infused cream, vanilla, and egg until fully combined.
- Combine the contents of the two bowls until you get a smooth dough.
- Use the dough to make a circle that is 7 inches (17.75 cm) across or half an inch (1.25 cm) high. Cut this into eight triangles.
- Place the triangles on a parchment paper on a baking sheet and place in the oven for 12-15 minutes until browned.
- After you take them out of the oven, cool them on a rack.
- Enjoy with good whipped honey (I used vanilla-bourbon flavored) and salted butter.
While I visited my family in Switzerland, I also put time into my goal of trying all of the Ovomaltine products and during this process I picked up some Ovo Rocks. I also learned that my cousin’s wife also shares my Ovomaltine obsession and is nicknamed Ovo-martine.
Any-how, since I’ve already made Ovomaltine-scones, I decided to make rock cakes. I based my basic portion of flour to sugar to liquid to etc., off of Ruby Tandoh’s rock cakes. As a quick side note, I adore Ruby Tandoh’s books and writing style and am eagerly awaiting the third book Eat Up that she teased on twitter.
The recipes makes four, but you could double it for eight rock cakes. If you don’t have access to Ovo Rocks and European-style Ovomaltine, use Maltesers and cocoa powder.
- 1/4 C (50g) Dried Cherries
- 1 T European Formula Ovomaltine (or Cocoa Powder)
- 1 T Milk Powder
- 1 1/2 t Sugar
- 1 t Vanilla
- ½ C + 2 Heaping T (75g) All-Purpose Flour
- ¼ C + 3 T + 1 t (50g) Rye flour
- 1 3/4 t Baking Powder
- A pinch of salt
- ½ C Unpacked (63g) Brown Sugar
- 5 T Unsalted Butter
- A Little Over ½ a C (50 g) Ovo Rocks (Or Chopped Maltesers/Malt Balls)
- 1 Large Egg Yolk
- 2 T Brown Sugar for Sprinkling
- Preheat the oven to 350°F/180°C.
- In a small bowl mix the milk powder, ovomaltine, sugar, vanilla, and dried cherries. Add enough hot water to cover them.
- In a large bowl mix the flours, first part of the brown sugar, salt, and baking powder. Now mix in the butter in with your hands until the pieces of butter are no larger than peas. Now mix in the ovo rocks.
- Drain the cherries and save the liquid.
- Gently mix the yolk into the flour mixture until it forms a sticky dough that can be made into a ball that sticks to your hands, add some of the reserved liquid if needed (I needed 3 T of it).
- Break the dough into eight four even pieces, placing them on a prepared baking tray, and sprinkle with the reserved brown sugar.
- Put them in the oven for 20-25 minutes until nicely browned.
I am a HUUUGE fan of Bee and Puppycat! So much so that I themed the birthday where I became an adult after it.
Instead of a cake, I made Puppycat Sufganiyot based off of the donut from the cover art of the first episode. I made the actual sufganiyot by taking My Name is Yeh’s dough and filling it with A Brown Table’s blueberry chocolate jam to achieve that midnight sky look. I decorated it with strawberries, chocolate, a leaf and sour cream frosting.
For my main dish I served the “perfect sandwich” from the comic books using this bread, herby goat cheese, lox, spinach, hardboiled eggs (I didn’t fry them because I wanted to serve finger sandwiches), and avocado.
The teas shown in the right picture came from Emma Mctea’s Bee and Puppycat blends, all of which are excellent.
Unrelated to my birthday party, I also decided to use the lamb curry from Japanese Soul Cooking to recreate the above screen capture.
I really like corn and have been craving corn cakes lately. Last year I made these with my Grandmamam, but I wanted to try something new this time. I like mixing miso with corn so I decided to base the rest of what I did around that. I also really like chives so I made them the main flavor.
- 1 1/2 C Frozen Corn Kernels
- 1/3 C of Roughly Chopped Chives
- 2/3 C Flour
- ⅓ C Masa Harina
- 1 t Baking Powder
- 2 Dried Kashmiri Chilis
- 1 t Brown sugar
- 1 Beaten Egg
- 3 T Greek Yogurt
- 1/2 C Milk
- 1 T White Miso
- 2 T Butter
- Oil for Cooking
- Add the corn and chives to a food processor and turn it on. After they have been combined, add the flours, baking powder, chilis, and brown sugar. After this has all been combined in the food processor, set aside.
- Melt the butter in a sauce pan, and then add the miso and mix it together a litte.
- In another bowl, mix the egg, yogurt, milk, and miso-butter.
- Add the we ingredients to the food processor and combine.
- Cook like you would pancakes and then enjoy!
I like ube and I like scones, so this was a natural thing for me to make. I had a leftover jar from making this beautiful and delicious boule. While it was fantastic, it also needed a lot of care compared to these scones which I can just make and eat for the same breakfast. None of the recipes online appealed to me or my jar (poor half eaten thing), so I made my own.
I used a Steven Universe background for the picture in honor of Lar’s cake.
- 1/2 C of Jarred Ube Halayang* or Cooked Mashed Ube
- 1 t of Coconut Extract
- 1/4 t of Almond Extract
- 1/2 C Coconut Milk + More if Needed
- 1/2 C Flour
- 1/3 C Light Brown Sugar
- 1/2 t Baking Powder
- 1/4 t Salt
- 1/2 C Cold Butter (Chopped in Small Pieces)
- Some Coconut Milk Mixed with Water to Brush on the Tops
- Preheat the oven to 400°F/200°C.
- In a small bowl, mix together the ube, extracts and coconut milk with a whisk. Set aside.
- In a larger bowl, mix together the flour, sugar, baking powder and salt with a whisk.
- Use your hands to combine the butter with the flour. Rub it into the mixture until the butter is small than peas everywhere.
- Use your hands to combine the ube mixture with the flour mixture. Add more coconut milk if you think its needed to get the scone dough consistency of your dreams.
- Place this mixture on a floured (or not, I used a cutting board) surface and push it into a 8 in or 200 cm circle. Cut this in eighths.
- Brush the tops of the eights with the coconut milk mixed with water.
- Take the eighths and put them on a parchment paper lined baking sheet and bake for 15 minutes.
- Enjoy! I don’t glaze because I freeze the leftovers, but you can if you want! I topped mine with condensed milk, but this coconut clotted cream also would be a good topping!
*I couldn’t get fresh and had the jar in my fridge. Both work even if they aren’t the same thing, which is what I figured out when I subbed a jarred dessert for the mash in the bread recipe. It’s a fun world out there.
I love scones! These were especially good with cream, jam and tea. These scones were based on this recipe with date and walnut flavor added.
- 1 ½ C Flour
- ½ C Oatmeal Oats
- ½ t Salt
- ½ t Cinnamon
- 1 Egg
- ¼ C Walnut Oil
- ¼ C Brown Sugar
- ¼ C Date Molasses
- 2 T Heavy Cream
- 1 C Dropped Up Dry Figs
- Clear Pink Sprinkles (Mine were Orange-Marigold Flavored)
- Heat oven to 400°F/200°C.
- Mix together 1 cup of the flour, the oats, salt and cinnamon together.
- In another bowl, mix the walnut oil, sugar, molasses and cream until fully uniform.
- Now combine the wet mixture into the dry mixture.
- Add the reserved ½ cup of flour to the mixture now to dry it up.
- Mix in the fig chunks now.
- Put the dough onto a floured service and create a circle that is around an inch or so high. Sprinkle this with the pink sprinkles.
- Cut the circle into 8ths and bake these in the oven for around 15 minutes or until the top is browned to your satisfaction.
- Enjoy! I ate these with Double Devon Cream and peach preserves.
I could live on oatmeal like some people could live on ramen. This isn’t so much a recipe as a fast and easy breakfast.
- ½ Cup of Quick Oats
- 1 T of Nido
- 2 T of Ovomaltine (European Formula, the kind one adds sugar to)
- 1 T of Sugar
- Hot Water
- Mix together everything but the hot water.
- Add the hot water.
Most people like French toast, I think. Every year my dad gives out challahs around new year and ties a French toast recipe to the bag so everyone can enjoy!
- 10 Slices of Challah
- 3 T Brown Sugar
- ¾ C Almond Milk
- 1 Vanilla
- 3 Large Eggs
- 3 T Melted Strawberry Jam
- Salted butter to cook with
- Mix together everything but the bread and butter.
- Soak the bread in the mixture.
- Heat butter in a flat pan and cook the soaked bread until both sides are browned.
- Enjoy with maple syrup.
I really liked this recipe, which is what I based the scones off. However I thought they would benefit from some chocolate taste and rye flour.
- 1 C Rye Flour
- ¾ C + 2 T Flour
- 2 T Ovomaltine
- ½ t Salt
- ½ t Nutmeg
- 2 T Brown Sugar
- 5 T Cubed Butter
- 2/3 C Milk
- ¾ C Pitted and Sliced Dates
- Heat oven to 400°F/200°C.
- Mix together the flours, hot chocolate, salt, nutmeg and brown sugar with a whisk.
- Next add the butter. Use your hands to combine it well with the flour-mixture.
- Add in the milk and combine until a nice dough is formed.
- On a floured surface, make the dough into a thick line about 5 inches in width. Put the dates along this line and fold the dough over them.
- Cut this rope into 8 equal pieces and shape them into small triangles
- Place these on a baking pan with a nonstick sheet under them. Bake for 15 minutes.
- Enjoy with Nutella, Ovomaltine spread, or something chocolatey.
Have you ever gotten envious of the super pretty parfaits in cartoons or pictures online. I have and I decided to create my own beautiful breakfast parfait!
- ¼ C Raspberries
- 2 T Granola
- 1 Single-serving Container of Vanilla Yogurt
- Whipped Cream
- 1 Fancy Biscuit
- 1 Maraschino Cherry
- Flavored syrups
- Crush half of the raspberries and put that as the base layer in a clean milkshake glass.
- Put half the container of the yogurt as the next layer.
- Pour the granola in the glass as the next layer.
- Put another layer of yogurt in the container.
- Crush the other half of the raspberries and put them on top of the yogurt.
- Top this with whipped cream, flavored syrups, sprinkles and a maraschino cherry.
- Place the fancy biscuit in the glass and enjoy.