I have my consult with the general surgeon on Wednesday, July 15. Not sure where we are headed after that but you know you will be the first to know…o..k…so maybe second to know. I am hoping to get a contest post up later today, so please check back before bedtime.

I can’t believe it is the middle of July, can you? I am looking at the unruly pile of firewood that needs to be split before cold weather gets here and wondering when Matt will have to to do it. We seem to have so much going all the time that it is tempting to give up, sell out, and buy a McMansion on a Zero Lot.  I keep reminding myself how miserable I would be and how miserable the kids would be although a couple of them keep pushing for that lifestyle.

17 years  ago today my third child was born. He was my first to be born at home. So much has changed in our lives since then; we have lost people we love and gained people we love. We have moved several  times. Our finances have changed. More than once! And for some reason, we have been increasingly busier.

I wonder where the simple life went? Where did we lose the ability to sit and drink sweet tea on the porch on a hot afternoon? And more importantly, how do we get that quality of life back?

Today’s blogsurfing Saturday is a little different. Instead of highlighting other blogs I am going to be linking to some very cool posts on Baking Delights that you may have forgotten or not known about. I realized last night that I have so many posts (well over 900) that some of the first ones have become invisible!

• Tie Dyed Tortilla Chips – I love these. I came up with this idea for a groovy retro party. The kids had a great time painting the tortillas and there is just not anything better than homemade chips.
• Blueberry-White Chocolate Muffins – I think the original for this came from Nestle? I have been making them for several years (5 or 6!) and they are ALWAYS a hit. Just in time for National Blueberry Muffin Day today!
• Cookie Dough Brownies – amazingly yummy for all you raw cookie dough fans. This one is in my upcoming book.
• Plum and White Tea Scones -  Oh I need to make this again ….SOON.
• Orzo Salad with Asian Ginger Dressing – there just isn’t much more to say about thing. Yum.
• Summer Squash Pudding - this is addictive. Even your dyed in the wool squash haters will love it.
• Coconut Praline Pie – my very first post at Baking Delights. Lousy picture. GREAT recipe.
• Lemon Brussels Sprouts with Pistachios - I love these. Absolutely could eat them 24/7
• Banana Maple Bundt Cake with Walnut Praline Swirl – if you have some really ripe, gooey bananas this is what you need to do with them!
• 50 Best Cookie Recipes on the Internet - this post still gets MOST of my traffic every month. It has been copied, stolen, complained about, made fun of, and worshiped. Still a great list. Think it may be time for a part II.

There ya have it. Ten recipes, dusted off and ready for you to take a look at. Have a great day and don’t forget to check in later about the giveaway!

images:marye audet

Post from: Baking Delights

Every once in awhile I see something at Starbucks that intrigues me or that I think should be part of my recipe collection.  When I saw the raspberry thumbprint scones a few months ago I swore I was going to make them. I even bought the stuff.

And promptly got busy doing other things… Finally…I saw the organic raspberry fruit spread and remembered what I had planned.  These things disappeared really, really quickly.  Great with coffee or tea; breakfast or an afternoon snack… Sweet but not too sweet, rich..buttery…crumbly…with the tang of fresh raspberries in every bite.  You can use jam rather than the fruit spread but the taste won’t be as fresh.

These take about an hour from start to finish.  They are just right for a leisurely weekend breakfast.

Starbucks Copycat Raspberry Thumbprint Scones

• 3 1/2 cups organic flour
• 2 tablespoons baking powder
• 1/2 cup plus 2 tablespoons unsalted butter
• 1/2 cup sugar
• 1 1/3 c half and half cream
• 1 jar organic raspberry fruit spread or raspberry jam
• sugar for sprinkling

Preheat oven to 400F.

Place silpat over a large cookie sheet

Sift the dry ingredients together.  Add sugar.

Grate the cold butter into the flour mixture.  You can also rub it in with your fingers but I find grating it gives a more tender crumb.  Mix in the butter well.

Add the cream and knead very gently just until dough holds together.  Pat out and cut into rounds.  I use a can with the ends cut off for this it is the perfect size for a generously sized scone.

Allow to stand for 15 minutes. If the kitchen is hot place in the refrigerator during this time.

Press centers down gently with a spoon to make a depressed area to hold the jam.  Sprinkle with a little sugar.

Bake for 10 minutes.

Remove from oven, press the centers back down a little and add the raspberry.  Bake for 5 more minutes.

Allow to cool slightly before serving warm.  Dust with confectioner’s sugar if desired.

Makes 12 large raspberry thumbprint scones.

images:marye audet

Post from: Baking Delights

Yes, we had a wonderful day antiquing. Thank you.

I woke up tasting these. I wasn’t sure how I was going to make them but I had the flavor in my head from the time I opened my eyes.

I was absolutely not disappointed with these. They spread out a bit more than I anticipated, next time I will make sure the dough is firmer. The flavor is delicate and sweetly fruity..the white tea is a fantastic addition. Try these, they are seriously good.

Plum & White Tea Scones

3 1/2 c flour

2 tablespoons baking powder

1/2 c cold, unsalted butter

1/2 c white sugar

1 1/4 c whole milk or half & half

2 large, ripe plums, chopped or diced (leave the skins on)

3 bags of Celestial Seasonings Powerfully Plum White Tea

Heat the milk to a simmer. Remove from heat and add the tea bags. Allow to steep until the milk reaches room temperature. Squeeze the tea bags out and discard them.

Mix dry ingredients.

Grate the cold butter into the dry ingredients with a grater. I find this actually makes a nicer scone than cutting it in.

Toss in the chopped plum and mix lightly. Add the milk and tea mixture all at once and mix into a soft dough.

Roll out gently to 3/4 inch thickness and cut with cutter. Place on a lightly greased baking sheet and brush with egg yolk. Sprinkle with sugar.

Allow to rest for 15 minutes before baking.

Preheat oven to 400F . Bake for 15 minutes or until golden. Let cool slightly.

Makes 12 scones

Image:Marye Audet

Post from: Baking Delights