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I’ve been a bit MIA the past week or two.  I go through crazy creative spurts and then have my days where I’m just surviving life and don’t want to do anything.  It usually coincides with how much sleep I’m getting.  It has also been unbearably hot, so who wants to turn on the stove?  ACK!  🙂 BUT!  I finally did get around to making some blueberry scones and I love this recipe.  

These scones are crunchy on the outside but tender in the middle.  When most people think of most blueberry scones they think of dry, flour-y hockey pucks.  That’s not a real scone, damn it! These are light and fluffy but packed with lots of buttery flavor, and due to the sugar sprinkled on the top, it’s got this crunchy sweet exterior that pairs deliciously with your morning coffee!

Crunchy, buttery and tender… Perfect start to your morning!

 

All those antioxidants in the blueberries?  SUPER healthy.  😉

Blueberry scones are super easy when you get the hang of it but can be a little daunting if you’ve never tried them before, but YOU GOT THIS!  At the bakery I used to work at, the goal was to make a batch within 8-12 minutes and then pop them in the oven, and with a line out the door… WE DID.  

For starters, you pulse all the dry ingredients in a food processor.  (Click HERE for the one I use.  In the realm of baking equipment, they’re fairly affordable now.  I want to say when I bought mine a few years ago, it cost something like $400).  Once all of your dry ingredients are pulsed together, you add your diced chopped butter and pulse until the butter chunks resemble the size of peas.  Now, if you don’t have a fancy shmancy food processor, you can totally use a pie cutter like THIS one.  That’s the one I have.  It’s sharp and cuts through butter like buttah! 

Then you transfer everything to a bowl and make a well in the center.  You add your whisked together buttermilk, sour cream and vanilla.  You lightly mix with a spatula until the dough is slightly moistened and begins to come together.  Then you add your fruit.  Fold in the berries gently.  

Finally, you dump out your dough onto a floured surface and with a bench scraper like THIS one, you chop up and mix the dough until it becomes moldable.  You shape the dough into a circled disk and cut into ten wedges.

Transfer the wedges onto a half sheet tray lined with parchment and sprayed with Pam.  You brush some egg wash on the top and sprinkle with a healthy dose of coarse sugar crystals like THIS.  I am currently out of my sugar crystals (D’OH!) so I used Turbinado Sugar in the Raw.  That works too!  But trust me, if you get the sugar crystals you get that bakery quality crunchy-sweet ‘muffin top.’  THE BEST PART.  🙂 

So that’s the scoop, folks!  Do yourself a ‘flavor’ and try these guys out.  A little self care in the form of summer fresh fruit yumminess.  You won’t be sorry!  And as always, if you like what you see, please follow along on instagram @MandiCrocker and @MandiCrockerSweets and be sure to share with your family and friends.  

Happy August, everyone!  Is it winter yet?  😉

 

 

INGREDIENTS:

5 1/2 c. flour

2/3 c. sugar

2 T baking powder

1 tsp baking soda

1 tsp nutmeg

1 1/2 tsp salt

1 c. butter, cold and diced

2 T. vanilla

1 1/2 c. buttermilk 

1/2 c. sour cream

2 c. fresh blueberries

EGG WASH:

1 egg yolk

3 T. buttermilk

Coarse sugar crystals for sprinkling (about 1/3 c.)

 

DIRECTIONS:

Preheat oven to 400 degrees.  Line a half sheet tray with parchment paper and spray with Pam. 

In a small bowl, whisk together the 1 1/2 c. buttermilk, sour cream and vanilla. Set aside.

In a cup, whisk together the egg yolk and 3 T. buttermilk. Set aside.

In a food processor, combine flour, sugar, baking power, baking soda, nutmeg and salt.  Add butter and pulse until butter chunks resemble the size of peas.  (You can also use a pie cutter).  Transfer to a large bowl.

Make a well in the dry butter ingredients and pour in the wet ingredients.  With a spatula, lightly fold everything together until just moistened.  Fold fruit in gently. Dump out onto floured surface.  

With a bench scraper, chop into the dough until it starts to become moistened throughout.  Just enough for it all to come together and become moldable. Make a circle with the dough (about ten inches in width and 1 1/2- 2 inches in height) and cut into ten pie wedges.  

Transfer the wedges to the lined half sheet tray.  Brush with egg wash and sprinkle each scone with a hearty amount of sugar. Bake for approximately 26 minutes, turning half sheet around half way through.

 

 

 

I know Mother’s Day isn’t an easy day for everyone. Some couples can’t have children or have lost their little ones… didn’t grow up with ‘The World’s Greatest Mom’….or chose not to have children which can sometimes be a painful decision in hindsight… whose mothers have passed… That is why, as a new mom, on my very first Mother’s Day, I’m just sooo extremely grateful for the opportunity to be one. This little ham hock is the coolest, funniest little cooing, hiccuping, laughing weirdo… and I have a great husband that cares about his girls so much. I just find myself extremely lucky for my life, the people in it and this milk sucking glow worm that softens my heart everyday. I do my best not to take it for granted. What a great and awesome responsibility…
 
This morning my husband asked me if I wanted anything special for breakfast.  I began making this- ha!  I’ve been doing my best to eat heart healthy so it’s nice to splurge.  I’m not sure why I didn’t just hand the recipe over to him while I binge-watched ‘Younger’ for the second time but alas… I must really like cooking?  (Remind me of this come Thursday when my back aches, Ruby’s crying and cooking is the last thing I want to do!)  😉
 
I hope you all are having a wonderful Mother’s Day!  I know I’m feeling very blessed.  🙂

 

Chorizo Skillet
Serves 3
Spicy chorizo mixed with crispy shredded potatoes, crunchy vegetables and a hit of citrus. Yum... 🙂
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. INGREDIENTS
  2. 1 tablespoon olive oil
  3. 9 oz pkg of chorizo
  4. ½ medium yellow onion diced
  5. 1 cup cilantro, leaves picked and reserved for garnish, stems minced
  6. 1 tablespoon unsalted butter
  7. 2 russet potatoes, peeled and grated
  8. 2 garlic cloves, minced
  9. 4 mini bell peppers, seeded and diced
  10. 1 hearty handful of spinach, coarsely chopped
  11. 5 sticks of asparagus, chopped
  12. 1 T. lime juice
  13. 4-5 eggs
  14. salt & pepper, to taste
Toppings
  1. red & green salsa
  2. avocado
  3. lime wedges
  4. cheddar cheese
  5. parmesan cheese
  6. sour cream
  7. cilantro, for garnish
Instructions
  1. DIRECTIONS
  2. In a 10 or 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until golden brown, 4 to 5 minutes. While chorizo is cooking, squeeze out access moisture from grated potatoes with a paper towel. When chorizo is cooked, set aside on a plate.
  3. To the skillet, add the onions and minced cilantro stems. Cook for about five minutes until the onions have caramelized, 5 minutes.
  4. In a separate pan, sauté the asparagus and bell pepper. Season lightly with salt & pepper. Add the spinach and set aside.
  5. Add the butter to the onion pan. Add grated potatoes and mix. Press the mixture into an even layer and let cook until golden and crispy, about 4 minutes. Add the garlic, then cook, stirring constantly until the potatoes are evenly crisp, about 2 minutes.
  6. Add the reserved chorizo and veggies to the skillet. Stir in the lime juice.
  7. Make 4-5 wells in the hash and crack an egg into each one. Season each egg with salt & fresh ground pepper. Cook, covered, until the whites are just set, 3 to 4 minutes. Garnish with the toppings of your choosing and serve! 🙂
Adapted from The Tasting Table
Adapted from The Tasting Table
MandiCrocker https://mandicrocker.com/