Wednesday, April 1, 2015

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Strawberry Almond Scones

   As of late, I've been growing quite obsessed with all things strawberry... Specially after buying over four pounds of them at the local market.  After looking through my Pinterest for some creative ideas I came across this recipe I had saved almost a year ago.  I did modify it a bit, but I can assure you these were one of the easiest and most delicious scones I have ever made. 


3 c All-Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1/3 c Granulated Sugar
1 tsp Pure Vanilla Extract
1/2 tsp Almond Extract
1 1/2 c Heavy Cream (+ some more to brush the top of the scones)
1 c Coarsely Chopped Strawberries
Diced Almonds (for topping)
Brown Sugar (For topping)


- Preheat over at 425 degrees F and line baking sheet with parchment paper. Set Aside.
- In a medium bowl whisk together all the dry ingredients (flour, sugar, salt, and baking powder)
- In a liquid measuring cup add the cream, vanilla and almond extract. Mix well.
- Drizzle the cream mixture into the dry ingredients tossing and stirring as you go.
- Add the strawberries and toss it all together.
- Add 2 more tablespoons of cream if necessary to create a moist and cohesive dough (make sure it is not sticky)
- Gently gather and knead the dough onto a lightly floured surface
- Press the dough out into a 3/4"- thick disk.
- Use a small biscuit cutter
- Brush each circle with the extra heavy cream and sprinkle generously with brown sugar
- Add almonds to as many of them as you wish
- Place one inch apart on the baking sheet and bake for 12 to 14 minutes (or until golden brown and cooked through)

Serve warm and enjoy!

Sunday, March 29, 2015

The first thing we did when we arrived to Charleston on Sunday was a sailing trip on The Schooner Pride.  It was such a perfect way to kick off our little vacation! The weather was absolutely perfect that day... 80 degrees of sunshine and blue skies.  There were so many playful dolphins too! They were a bit too quick and spontaneous for a picture but we have a bit of video footage of them and their cuteness. Once we docked we went back to the apartment, ordered takeout, and chilled on the couch... the drive from Wisconsin had officially taken a toll and we were ready to recharge. After all, we still had two full days of exploring ahead of us. 
    On our last full day in Charleston we decided to drive out 15 minutes to the Boone Hall Plantation. This late 1600s plantation is the very same one that inspired many of Gone with the Wind's scenes/sets and where The Notebook was filmed (AKA Allie's house). The drive in through the "Avenue of Oaks" (the nearly one-mile rows of oak trees originally planted in 1743) is absolutely stunning and so whimsical. After taking it all in it was decided that our future home must have big oak trees with Spanish moss on them. 

Monday, March 23, 2015

    About a week ago Sean and I embarked on one of our longest road trips to date... a seventeen hour car ride to the beautiful city of Charleston, South Carolina.  This trip came about when we decided to celebrate our six years of togetherness a month earlier this year because of our busy schedule for April.  After surviving a very brutal winter up here in Wisconsin, Charleston truly became paradise the minute we drove in. With its temperature in the 80s, sunshine, palm trees, and the Atlantic Ocean, how could it not?

   We stayed in a beautiful upstairs apartment inside of a late Victorian ch√Ęteau in the Historic District.  Located just two blocks from the famous King Street and within walking distance to the docks.  The day after we got there Sean had a big project to finish so I got to do a bit of solo exploring. That mostly consisted of quite a bit of shopping at the City Market and checking out a couple art galleries. When I got back to the apartment the project had been submitted so Sean was ready to explore and I was more than eager to show him around. I put on the dress I had just bought a couple hours before and we set out for a stroll on the boardwalk. We got to see Rainbow Row, explore some alleys (seriously, even the alleys are breathtaking), and catch a stunning sunset. After dinner at the Fleet Landing we just walked around till the wee hours of the morning.  You can be sure no morning alarm was set for the next day. 

Sunday, February 1, 2015

 Quite a few months ago I decided to treat myself to Karen Mordechai's Sunday Suppers.  After sitting on our bookshelf for way too long, I decided to make it my new year's mission to attempt a new recipe from its pages each week. It is only fitting that said adventures take place on Sunday. 
  Today started with me waking up three and a half hours before the alarm was scheduled to announce the beginning of our day.  Apparently my body was feeling fully recharged after just five hours of sleep. Walked to and from the gym, braved the ridiculously strong winds from a snowstorm that decided to pay us a visit since early last night, and once home decided to surprise Sean with my domestic skills. Actually, that last statement is funny because around here the title of chef de cousine goes to my sweet husband more often than not. I mostly just specialize in making all the cookies, cakes, pastries... you get the idea. Well, this recipe for fish tacos with avocado crema definitely makes me want to plan whole meals more often. I can assure you I will be saving this recipe for future reference. 

Monday, January 19, 2015

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Whole Wheat Carrot Scones

    For these last couple of days I've been having a serious craving for scones. I have only made pumpkin ones in the past, and though absolutely delicious, I was looking for something different and a bit healthier. After some thorough "research" I decided to give Texanerin Baking's recipe for carrot scones a try.  I loved the fact that she used whole wheat flour instead of all-purpose flour, barely any sugar, and the glaze contains no confectioners sugar.  This scone recipe also has the ability to be dairy-free as well. Simply any of the milk substitute listed and replace the cream cheese in the glaze by sprinkling unrefined sugar on top of the scones before baking.  I completely recommend giving this recipe a try. It is try phenomenal.


- 1 1/3 cups of whole wheat flour
- 1/2 cup grated carrots
- 1/4 cup coconut sugar or unrefined sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 6 tbsp coconut oil 
- 1-6 tbsp milk (feel free to use almond, coconut, or soy milk)

(cream cheese glaze)
- 2 oz cream cheese
- 4 tsp maple syrup
- 1 1/2 tsp vanilla
- dash of salt


1. Preheat oven at 400°F (205°C) and line baking sheet with Silpat or a sheet of parchment paper.
2. Mix together the flour, sugar, baking powder, salt, and the spices. 
3. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the grated carrots and then, tablespoon by tablespoon, mix the milk. 
(According to Erin, sometimes she just needs three tablespoons, but some days she needs six. Apparently it might depend on the kind of flour 
you use. Just make sure you don't over mix or add too much milk! You want to add just enough milk so that the dough stays together)
5. Transfer the dough to the baking sheet and form a circle about ¾" thick and then cut 8 triangles.
6. Bake until slightly brown around the edges, about 12-5 minutes. They should be firm and feel slightly 
hard when you press the top of the scone. 
7. Prepare glaze by mixing all ingredients together (the original recipe called it "frosting" but because I warmed up my 
cream cheese prior to mixing its consistency was that of a glaze. I loved it!)
8. After removing the scones from the oven let them cool for 15-30 minutes. 
9. Glaze and serve right away! (any leftovers with glaze on them store in the refrigerator. The unglazed ones should be left at room temperature)


Sunday, January 18, 2015

This weekend Sean and I decided to sneak in one more adventure for the summer. We packed everything we might need into two backpacks and headed a couple hours up north to Black River State Forest. It was both of our first time there so we had quite a fun time deciding which one of its six trails to hike in search of the perfect spot to set camp. Something we both really liked is that you are allowed to set camp ANYWHERE as long as you are at least 100 feet from the trails. This led to some interesting off-trail hiking but after about 5 miles we came across a grassy hill with view to a valley (On the North Trail). It was truly perfect so we decided to called it "home" for one night. Here is to more holiday weekends like these.


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