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pear & cranberry chocolate chunk scones

roasted pear & cranberry chocolate chunk scones

INGREDIENTS

• 2-3 pears, peeled & cut into 1/2" dice
• 1 cup fresh cranberries
• 2 cups (250 g) all purpose flour
• 1 tablespoon baking powder
• 1/2 cup of sugar, plus 1 tablespoon
• 1 teaspoon cinnamon, divided in half
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• pinch of allspice
• 3/4 teaspoon of kosher salt
• 1/2 a stick (4 tablespoons/56 g) unsalted butter, cut into 1 tablespoon size pieces
• 1 cup buttermilk (plus up to a scant 1/4 cup extra if it seems dry)
• 1/2 cup dark chocolate chunks
• raw sugar for sprinkling

INSTRUCTIONS

1. heat oven to 375°f.
2. on a lightly oiled sheet pan toss pears, cranberries, 1/2 teaspoon of cinnamon, and 1 tablespoon of sugar. roast for about 20 minutes, stirring them around half way through. remove from oven and cool completely. you can stick them in the fridge to expedite this process.
3. increase oven heat to 425°f.
4. meanwhile, in a medium mixing bowl whisk together the flour, baking powder, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, ginger, nutmeg, allspice, and salt.
5. using your fingers pinch the butter into the flour mixture until no pieces larger than a pea remain. you still want butter bits though, so stop as soon as no pieces larger than a pea remain.
6. stir in buttermilk until just combined, adding a splash more if it seems dry. gently fold in roasted pears & cranberries and chocolate chunks.
7. line a baking sheet with parchment paper, set aside.
8. turn dough out onto a well floured work surface (i use my counter) and sprinkle the dough lightly with flour. using well floured hands pat the dough out into a long rectangle, the narrow end facing you. think of it as the shape of a slightly long piece of notebook paper. fold into thirds, like a business letter, towards you.
9. rotate the dough counter clockwise, again making sure your hands are well floured and that your dough isn't sticking to anything (flouring the surface as needed). pat out and fold into thirds the same as before. rotate counter clockwise once more.
10. pat this out into a long log that's about 1" thick and 4-5" wide and cut into triangles using a well floured knife or bench scraper, gently placing the triangles on the parchment lined baking sheet. brush tops lightly with buttermilk and sprinkle with raw sugar.
11. bake approximately 20 minutes or until golden brown and cooked through. depending on your oven you might need to rotate the pan halfway through cooking to ensure even browning; i do.
12. remove scones from baking sheet to a rack to cool. can be stored at room temperature in an airtight container or bag for a few days, but they're much better fresh. if you don't want a lot, i recommend freezing the ones you don't want to bake instead of storing already baked ones. bake frozen scones straight out of the freezer for about 25 minutes.

By Local milk

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kinfolk: dutch baby with persimmons etc.

Dutch Baby with Persimmons, Apples & Pomegranate Seeds

from Kinfolk.

DUTCH BABY WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS

Recipe & Styling by Kelsey Brown Photographs by Shaun Boyte

STOP EATING TOAST! BREAKFAST SHOULD BE MORE FUN THAN THAT. TRY THIS RECIPE FOR DUTCH BABY PANCAKES WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS. 

A few years into our relationship, I mentioned jokingly to my husband, Shaun, that we shouldn’t even consider having kids until he could make half a dozen or so classic breakfast dishes on demand. I grew up with a father who, upon waking on Saturday mornings, worked the stove like a line cook taking orders for poached eggs, waffles, pancakes, etc. Mom got some reprieve and the kids took note that being a family meant sharing the responsibility of a homestead. The Dutch baby pancake—kind of a sweet popover thing that’s also called a German pancake, a Bismarck or a Dutch puff—was Shaun’s first contribution to the “future dad” list: easy, and a platform for all kinds of good stuff. I prefer fruit and cream, but when Shaun practices you’ll find his dripping in Nutella.

Ingredients3 tablespoons unsalted butter, room temperature4 large eggs1 cup whole milk1 cup flour1/4 teaspoon salt1/2 teaspoon vanilla extract1 Honeycrisp apple4 ultra-ripe fuyu persimmons2 tablespoon butter1 teaspoon cinnamon1/4 cup sugarJuice of 1 lemon1/2 cup pomegranate seeds1 cup heavy cream

DirectionsPreheat oven to 425ºF. In a medium cast-iron pan or Pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside.

Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).

While the Dutch baby bakes, prepare the fruit topping. Cut the apples and persimmons into thin slices. Melt the butter in a sauté pan. Stir in sugar until it just begins to dissolve. Add apples and persimmon slices, cinnamon and lemon juice. Stir together over medium heat until just softened (8 to 10 minutes). Remove from heat.

Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with fruit compote, and garnish with pomegranate seeds. Enjoy hot.

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yummy cheese plate!

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Simple & Pretty.

chocolate-dipped pistachio shortbread

Via Local Milk.

Chocolate-Dipped Pistachio Shortbread

yield: 16 weges

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. The extracted round of dough in step 2 is baked alongside the rest of the shortbread. The shortbread will keep for up to one week in an airtight container or cookie tin stored at room temperature. // Reprinted from The Cook's Illustrated Baking Book with permisson

INGREDIENTS

• 1/2 cup (1 1/2 ounces) old-fashioned rolled oats
• 1/2 cup finely chopped toasted piachios
• 1 1/2 cups (7/12 ounces) all-purpose flour
• 1/4 cup cornstarch
• 2/3 cup (2 2/3 ounces) confectioner's sugar
• 1/2 teaspoon salt
• 14 tablespoons unsalted butter, chilled and cut into 1/8-inch-thick slices
• 10 ounces finely chopped bittersweet chocolate, divided

INSTRUCTIONS

1. 1. adjust oven rack to middle position and heat oven to 450 degrees. pulse oats in a spice grinder or blender until reduced to a fine powder, about 10 pulses (you should have 1/4 to 1/3 cup oat flour). using stand mixer fitted with paddle, mix oat flour, all-purpose flour, pistachios, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. add butter to dry ingredients and continue to mix until dough just forms and pulls away from sides of bowl, 5-10 minutes.
2. place upside-down (grooved edge should be at top) collar of a 9- or 91/2-inch springform pan on parchment paper-lined baking sheet (do not use springform pan bottom). press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. place 2-inch biscuit cutter in center of dough and cut out center. place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. open springform collar, but leave it in place.
3. bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. continue to bake until edges turn pale golden, 10 to 15 minutes longer. remove baking sheet from oven; turn oven off. remove springform pan collar; use chef's knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. using wooden skewer, poke about 10 holes in each wedge. return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. allow shortbread to dry in turned off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. transfer sheet to wire rack; let shortbread cool to room temperature. cut shortbread at scored marks to separate.
5. melt 8 ounces finely chopped bittersweet chocolate in microwave at 50 percent power for 2 minutes. stir chocolate and continue heating until melted, stirring once every additional minute. stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. refrigerate until chocolate sets, about 15 minutes.

NOTES

i just threw my pistachios in the mini food processor along with the oats after the oats had already been pulsed 10 times.

i also sprinkled the chocolate with chopped pistachios for color and crunch though the recipe doesn't call for it.

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pumpkin coffee cake

Local Milk's Pumpkin Coffee Cake.

crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel

This is my dream coffee cake. Spicy, moist, with a nice salty-sweet streusel & tangy buttermilk glaze. I can't rave about the texture of this cake enough. It's so soft and moist; you have to try it. Trust me on this one. The cornmeal, crème fraîche, pumpkin, buttermilk, and pepitas are a dream together.

INGREDIENTS

for cake
• 175 g (roughly 1 1/2 cups lightly packed) cake flour
• 75 g (roughly half a cup) cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• pinch of ground cloves
• 125 g (a heaping 1/2 cup) coconut oil
• 240 g (roughly 1 cup packed) brown sugar
• 2 large eggs
• 125 g (1/2 cup) crème fraîche
• 125 g (1/2 cup) homemade or high quality pumpkin puree
• 60 g (1/4 cup) buttermilk
for the streusel
• 60 g brown sugar
• 50 g all purpose flour
• 1/2 tsp cinnamon
• 6 tbsp butter
• 1/4 tsp salt
• 1/3 cup roasted & salted pepitas (little green pumpkin seeds!)
for glaze
• 2 tbsp buttermilk
• 3/4 cup powdered sugar

INSTRUCTIONS

1. heat oven to 350°f and grease a 9" cast iron skillet or cake pan.
2. in a mixing bowl sift or whisk together the first 9 ingredients. set aside.
3. in a second mixing bowl mix crème fraîche, pumpkin puree, and buttermilk. set aside.
4. in a bowl of a stand mixer fitted with the paddle attachment, cream but coconut oil and the brown sugar until well combined.
5. with the mixer on low, add the eggs one at a time, scraping down the bowl after each is incorporated.
6. in three additions add the dry and wet ingredients, starting with the dry and ending with the wet. mix to only just combine; don't over mix.
7. pour batter into skillet and bake for 20 minutes. meanwhile, make the streusel.
8. combine all ingredients for the streusel except the pepitas using two knives to create a crumbled, sandy mixture. mix in the pepitas.
9. after 20 minutes remove the cake, sprinkle the streusel on top, and bake for an additional 25-30 minutes until a cake tester inserted in the center come out clean save a few crumbs.
10. while cake cools, make the glaze by whisking the powdered sugar 1/4 cup at time into the buttermilk. you can add more sugar to make it thicker or more buttermilk to make it thinner as you please.
11. drizzle glaze over cooled cake & serve with coffee!

NOTES

this recipe was developed using weight measurments, not volume. i cannot speak to the results you will get using cups, but i'm pretty sure you'll be just fine! that said, i highly recommend getting a scale for baking. they're cheap!

eames rocker

DIY lamp here. love the chair combo.

pehr's room

Love this baby Pehr's room.

Especially her handmade light-up elephant picture!

More of pictures & of room.

gypsya handmade

beautiful 

ikat

vintage

velvet

killim

pillows here on etsy.

Monte Cristo

Monte Cristo with Fried Eggs, Goat Cheese, and Preserves

Makes 1 sandwich

• 2 eggs
• 2 teaspoons apricot or other preserves, plus more for serving
• 2 slices rustic country bread
• 1 slice ham or prosciutto
• 2 tablespoons goat cheese
• 2 tablespoons milk
• pinch of ground cinnamon
• 2 tablespoons butter
• Confectioners’ sugar, for sprinkling

1.  Start by frying on of the eggs over easy, being careful not to overcook it.
2.  Spread 1 teaspoon of preserves on each slice of bread.  Top one slice with the ham and then the fried egg, and spread the goat cheese on the other, then place the clice, cheese side down, very gently atop the egg.  Wrap the sandwich in plastic wrap and refrigerate for at least one hour (and up to overnight).
3.  In a shallow bowl, whisk together the remaining egg, milk, and cinnamon.  Melt the butter in a small skillet over medium heat.  Carefully dip each side of the sandwich into the batter and fry for about 2 minutes on each side to caramelize the bread.
4.  Sprinkle the sandwich with confectioners’ sugar and serve to your weirdest food eating friends with a little extra preserves on the side.

brooklyn apart. / "present living philosophy"

Embracing "present living philosophy" with, ahem, the kitchen.

Here.

animal parade 1st bday

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Party decor kits here.

Like this cupcake # idea.

Photo prop.

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jewel birthday cake

jewel birthday cake here.

diy chocolate jewels here.

ikea hackers diy

wall-papered dresser & mid-century modern makeover coffee table from

ikea hackers. here & here.

mid-century desk

killim pillows

Here.

chocolate

Chocolate Chip Peanut Butter Oatmeal Bites

Yield: 2 dozen +

WHAT YOU WILL NEED

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup brown sugar, packed
• 1/2 cup peanut butter
• 1 Tbsp vanilla bean paste (or vanilla extract)
• 1 large egg
• 1 1/3 cup flour
• 1/2 cup old fashioned oats
• 1 tsp baking soda
• 1 cup chocolate chips

INSTRUCTIONS

1. Set oven to 375F
2. Grease and flour 2 mini muffin pans (or use paper liners)
3. Cream the butter, sugar, and peanut butter together until smooth. Beat in the egg and vanilla.
4. Mix in the flour, baking soda and oats.
5. Fold in the chocolate chips.
6. Fill the muffin cups almost full with a scoop of dough. I use my 1 1/2 inch scoop to make it easy.
7. Bake for about 12-15 minutes until risen and lightly browned.
8. Cool completely in the pan, on a rack before attempting to remove the cookies from the pan. Run a small blunt knife around the edge of the cookies to loosen them if necessary.

NOTES

You can use chunky peanut butter, or almond butter if you like.