matcha shortbread cookies

August 29, 2016 at 10:11 pm | Posted in Cookies, Pie | Leave a comment
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made this with Cynthia, apparently it’s originally from Karyn.

The first batch spread a lot, which we suspect that we added too much butter.

We added a ton of all purpose flour for the second batch which turned out more star shape like. 🙂

Haha Kevin picked one up and said he never liked matcha.

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sweet lavender scones

August 26, 2016 at 8:38 am | Posted in scone | Leave a comment
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I want to try this recipe to make some lavender scones 😛

recipe from epicurious

http://www.epicurious.com/recipes/food/views/sweet-lavender-scones-395443

Yield
Makes 16 servings
Active Time
15 minutes
Total Time
45 minutes (includes baking and cooling time)

Ingredients

    • 3 cups all-purpose flour plus more for surface
    • 3/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon dried lavender buds
    • 1 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
    • 1 cup plus 2 tablespoons buttermilk
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon vanilla extract
    • 2 tablespoons sanding or granulated sugar
    • 1 1/2 cups store-bought lemon curd

Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores

Preparation

 

  1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
  2. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
  3. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
  4. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
  5. Serve warm or at room temperature with lemon curd.

Roasted potato

August 7, 2016 at 12:55 pm | Posted in dinner, Savoury | Leave a comment
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1tbs butter (soft, @ room temperature)

1tsp, thyme, rosemary, black pepper,

sprinkle of salt

4 cloves of garlic

rub everything together and then mix with the potatos (1.5lb + 2fist sized ones).

baked at 400 for 30mins-1hour. I think it was more like 30mins, mix and then another 30mins.

baked this for a potluck and I think the butter killed it! everyone said it smell amazing 😉

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