- Four-Ingredient Vegan Black Sesame Soft Serve
- Strawberry Fields Salad
- Juicy Strawberry-Honey Muffins
- Mediterranean Sun Dried Tomato Skillet Chicken with Farro
- Lindisfarne and Pilgrims Coffee Cake
- Milk & Honey French Toast Bake with Ginger
- travel blog: albuquerque, nm + international balloon fiesta
- Chamomile Blueberry Scones and an Easter Recipe Round-up!
- Zesty Orange Sweet Potato Stir-Fry with Garlic-Lime Soba Noodles (vegan)
- Berry Crumble Picnic Cake
- Carrot Cake Cheesecake
- ENTER TO WIN! Cookbook Pre-Order Giveaway with Lodge Cast Iron
- Chocolate Dipped Salted Peanut Butter Cookies
- Wild Garlic Recipes Ideas
- Coconut Red Curry Drip Beef
- Shoyu Chicken from Aloha Kitchen Cookbook
- Loaded Crispy Sweet Potato Chips with Tempura Fried Seaweed, Sautéed Beef Crumbles, Sweet Eel Sauce, and Spicy Mayo (vegan)
- Coconut Key Lime Cake
- Hot Cross Buns!
- Roasted Spring Cobb Salad
- samosa pastry or flatbread, take your pick
- Celebrating 100 Years of La Scolca Wine at Novikov Mayfair
- Creme Egg Brownies!
- Flaky Paratha Tacos with Smoky Grilled Eggplant, Sweet Maple Cabbage, Roasted Peanuts, and Cilantro Ginger Yogurt Sauce (vegan)
- Brown Butter Apple Pandowdy
- YOU NEED TO KNOW: How to Whip Egg Whites (and Make Meringue Cookies!)
- Mini Egg Chocolate Cake!
- Paper Thin Pizza with Balsamic Tomato Sauce, Savory Beyond Burger Crumbles, Sharp Parmesan, Walnuts, and Sweet Agave Tamarind Drizzle (vegan)
- cuban-style roast pork shoulder + cubanos
- Lemon Lavender Icebox Cake
- Chocolate Lemon Tart + Giveaway
- Creme Egg Millionaires Shortbread!
- Classic Buttery Vegan Pound Cake with a Simple Lemon Glaze
- Homemade Potato Wheat Rolls
- Banoffee Pie
- Mini Egg Cupcakes!
- Thai Angel Hair Vermicelli with Savory Black Bean Garlic Sauce, Vegan Beef, and Roasted Peanuts (vegan & gf)
- One Bowl Texas Chocolate Cake with Milk Chocolate Frosting
- Golden Cauliflower Gratin with Hazelnuts
- Vegan Oatmeal Cookies
- 10 minute naan pizza – perfect for weeknights!
- Cacio e Pepe Primavera
- Chocolatey Chocolate Espresso Cake
- Easter Tiffin!
- Sweet Potato Milk Tea with Brown Sugar Boba
- Daler Bora – Bengali Lentil Fritters
- Lightly Charred Cauliflower in Vanilla Lemongrass Infused Coconut Broth
- Jalapeno Crusted Grilled Turkey, Apple & Cheese with Honey Butter
- Banana Crumb Cake
- Goan Pork Curry for Sunday Supper
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Hey look, pretty ice cream! Alright, can we talk about our upcoming eBook now? I mean, it comes out in FIVE DAYS and popular marketing strategies insist we should hype it up for at least one month before it comes out. Considering we announced it last week, you wanna see the cover and title? Doesn’t…
In this post: Strawberry Fields Salad
In a perfect (blog) world, I’d share a new bright and fresh salad with you every week. In my mind, this is a goal that I’ve got floating around, as I think doing so helps to bring about such a sense of balance – a healthy, built-in equilibrium of sorts. Amidst all of the dinners and sweets and treats, knowing that you will always find some fresh respite via a great salad seems like a really good thing – a nice blogger’s promise. The consistent sharing of regular salad recipes – of all type – helps reinforce the notion of dietary moderation that we all need. Plus I kind of love the challenge of creating a fun, original salad recipe here every week. And so. Here we go …. I’m excited to bring you a ** gorgeous ** Strawberry Fields Salad today.
A really great salad is one whose components have been selected with thoughtfulness and intent – we’re not just throwing a bunch of things into a big bowl and calling it good, you know? I employ the “what grows together goes together” mantra when selecting salad ingredients, putting a veritable stamp on my devotion to seasonal eating. In this Strawberry Fields Salad, we’re pairing together some crunchy sweet sugar snap peas, spring greens, juicy strawberries (which are just hitting the front end of their peak season) spicy red onion shaved ever so thin, and creamy goat cheese. I think the flavor and crunch of toasty pistachios goes so well with strawberries, and I tend to make them dance partners more often than not.
A Perfectly Balanced Strawberry Vinaigrette
What ties this whole she-bang together so nicely, however, is the dressing. I could drink this stuff guys – it’s delicious. It’s a strawberry balsamic vinaigrette that is just the right amount of sweet with a hint of spiciness that you get from a good mustard (Dijon here). A splash of balsamic vinegar and some extra virgin olive oil brings it all together so nicely.
In this Strawberry Fields Salad, as in many of my other salads, I like to pluck an ingredient from the salad itself and build the dressing from that. In this case, the pretty strawberries were the chosen ones, and I’m quite pleased with my selection – the dressing is wonderful. We’re using strawberry jam (or all fruit spread) as the base and it works perfectly.
Seasoning your Salads
One last tip before we go – don’t forget to season your salad! It might sound funny, but salads, like any other plate of food, deserve and are better for some simple seasoning. I’m just talking about salt and pepper here, but you can riff a little if the spirit moves you to do so. You don’t want to season your salad and let it sit for a while though – that will affect the veggies and fruits in a way that would be unappealing (it will draw out moisture).
As such, just give your finished salad a sprinkle of salt and pepper right before you serve it. Doing so will bring the various elements to life and make things even more delicious than they would be otherwise. Salt and pepper have a way of doing that.
Strawberry Fields Salad
A beautifully fresh and crunchy salad that highlights some of spring’s finest. You can adjust the amounts of things here, to suit the serving size that you need … using more or less of each element to suit your own taste. To make it more of a main course, I like to add some roasted chicken to the mix.
- 1 tbsp strawberry jam
- 2 Tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- ½ tsp onion powder
- 3/4 cup extra virgin olive oil
- Salt and pepper to taste
- 4 cups spring mix
- 2 cups chopped romaine lettuce
- ¼ cup thinly shaved red onion
- 1.5 to 2 cups halved or quartered strawberry pieces
- 1 heaping cup sugar snap peas
- 1/3 cup crumbled goat cheese
- ¼ cup chopped pistachios
Begin by making the Strawberry-Balsamic Dressing. In a mason jar or bowl, combine the jam, vinegar, mustard, onion powder, olive oil and shake or whisk to emulsify and combine everything. Taste and season with salt and pepper; adjust any ingredients to suit your taste. Set aside for now.
In a large salad bowl or serving platter, arrange the lettuces/greens. Top with some thinly shaved red onion, the strawberries, snap peas, crumbled goat cheese and pistachios. Season your salad just before serving with salt and pepper. Serve with the dressing on the side.
In this post: Juicy Strawberry Honey Muffins
A great muffin recipe is really nice to have in your back pocket, I think, and this one is just that – it’s really great. These Juicy Strawberry Honey Muffins make for an ideal contribution to your breakfast, brunch, lunch, or event dinner tables. Moist (sorry to those of your who abhor the word), light as air, and boasting a perfectly tender crumb, these are my go-to’s. I double-down on the strawberry flavor by swirling in some strawberry jam along with the fresh berries, and it’s this jam that gives the muffins that “juicy” quality … almost mimicking the berries themselves. The difference the jam makes is remarkable. If you’d like, you can sub in blueberries and blueberry jam or raspberries and raspberry jam – you get the picture.
I whipped up a batch of these on Sunday morning to take to a fun Easter brunch that we shared with friends who live just a few blocks away from us. We walked to their house on what has to have been the loveliest day of the year so far, and as we strolled, we paid proper attention to the blossoming world around us, happily remarking on the new spattering of flowers and that distinctive spring green color that had just begun creeping all over the tips of the tree branches. My appreciation for spring truly tends to grow with each passing year. That explosion of re-birth – the awakening of the world – never, ever gets old.
Along with some frittatas, crispy potatoes, smoky bacon, and a huge bowl of fruit salad, we noshed on these strawberry muffins, slathered with sweet honey butter. They were met with rave reviews and I hope you guys get the chance to make them soon! These are sweetened mostly with honey, and I add just a little sugar to really help those berries be the best they can be. I also make a whole wheat version that is sweetened only with honey, which is also a nice recipe. However, these always tend to disappear the fastest and as far as classic muffin recipes go – this one is where it’s at.
Juicy Strawberry Honey Muffins
Sweetened primarily with honey and bursting with strawberry goodness (thanks to the addition of strawberry jam), these muffins are light and fluffy and tender and everything you want out of a great go-to muffin recipe.
- Paper liners
- ½ cup butter melted (one stick)
- ½ cup honey
- 1/4 cup sugar
- ½ cup plain Greek yogurt
- ½ cup buttermilk
- 3 tsp vanilla extract this is a lot, so if you want to just do 2 … that’s okay
- 2 eggs
- 2 cups all-purpose flour
- 2.5 tsp baking powder
- ½ tsp salt
- 1 cup diced strawberry pieces
- ½ cup strawberry jam
- 1 Tbsp lemon zest
Preheat your oven to 350 degrees F. Line 12 to 16 muffin cups with paper liners.
In a large mixing bowl, mix together the butter, honey, sugar, yogurt, buttermilk, vanilla, and eggs. Add the flour, baking powder and salt and stir just until everything is well mixed.
In a separate bowl, stir together the strawberry bits, jam, and the lemon zest. Fold this berry mixture into the muffin batter, creating a swirled effect. NOTE: I like to reserve some to drop on the tops of the muffins once they’re all in their cups, just before putting them in the oven.
Bake the muffins for 25 – 30 minutes, or until a tester comes out clean.
In this post: Mediterranean Sun Dried Tomato Skillet Chicken with Farro
A wonderful one-pan dinner, this Mediterranean Sun Dried Tomato Skillet Chicken with Farro explodes with flavors and puts a single jar of sun-dried tomatoes to very good use, utilizing both the tomatoes themselves as well as the oil in which they are packed to conjure up as much deliciousness in this single-pan meal as possible. I serve this with a crunchy, tangy Greek(ish) salad on the side – chopped romaine, tomatoes, olives, banana peppers, feta, red onion, red wine vinaigrette – and it makes for the perfect, well-balanced meal. My husband LOVES this.
Not only do I fill up this pan with the sun dried tomatoes (which were, incidentally, just about the most popular food item of the nineties, but that I still love completely. Till death do us part. I also still love Alanis.) … I also utilize the deeply flavorful cooking oil in which the tomatoes are packed. Most sun-dried tomatoes, which you can find at any supermarket or grocery store, come packed in oil that is so totally flavorful, that it would be a crying shame to waste it. As such, in true waste not/want not fashion, I use the oil to create a spiced flavor paste that coats the chicken thighs and then I toast up the farro in the oil as well, infusing some seriously delicious flavor into each and every grain.
What is Farro?
Good question! I actually cook with farro fairly often, as I enjoy the chewy texture and nutty goodness that it adds to so many dishes, like this Mediterranean Sun Dried Tomato Skillet Chicken. But when asked by someone what it was, I realized – almost ashamedly – that I wasn’t completely sure. But, dear reader, I am unsure no longer. Here’s the 4-1-1 on this delicious ancient grain:
This whole grain, protein and fiber-rich as it is, is a great addition to your pantry, as it is both a convenient and healthy choice. Farro is one of the oldest cultivated grains on earth, initially discovered in the fertile crescent of the Middle East, “grano farro” being the original grain from which other grains are derived. Farro is commonly grown in Italy now, specifically in the regions of Lazio, Umbria, Umbria, Tuscany, and the Marches.
Shaped like jumbo-sized rice with a tawny brown hue, farro has a wonderfully nutty flavor and a chewy texture after it has been cooked. I personally enjoy how simple farro is to prepare/cook, and how versatile it is – it pairs with a wide variety of meals, from soups and salads to hearty mains and even as a sweet or porridge of sorts for breakfast.
Why Chicken Thighs?
I was all set to make some ridiculous thigh-master joke, but will instead spare you that awful pun and jump right into my testimony for the humble chicken thigh. Chicken thighs, as you will see time and time again here on Harvest and Honey, are not only more affordable than their breastly counterparts (significantly so), but they are also packed with a deeper, more delicious flavor as well. If you will excuse the utter silliness of the description – they are simply more, um, chicken-y.
Lastly, so as to not go on ad nauseum here, chicken thighs are also quite a bit more forgiving than chicken breasts, from a cooking standpoint. You can simmer and sear them for some time and they will maintain their juiciness, tenderness, and moisture level. That is the most lovable quality to me personally, as I just love it when I can walk away from my cooking – get full-throttle/space cadet-level distracted with all of the other goings on in life – and then, when it finally dawns on me to check the chicken, it’s still perfectly happy and cozy in its cooking vessel, none the worse for my myriad distractions.
Mediterranean Sun Dried Tomato Skillet Chicken with Farro
- One jar of sun-dried tomatoes packed in oil (we’ll use this oil)
- 2 tsp smoked paprika regular paprika will work
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 1 Tbsp olive oil
- 5 or 6 boneless skinless chicken thighs
- ½ large red onion diced
- 1 cup farro
- ½ cup white wine optional, you can sub stock for this
- 2 cups baby spinach
- 1 cup pitted olives you choose the kind
- 2 garlic cloves minced or grated
- 2 cups of chicken stock
- 1/8 ”-thick slices of halloumi cheese for topping
- Crumbled feta for serving
Preheat your oven to 400 degrees F.
In a large bowl, combine 2 Tbsp of the sun-dried tomato oil, with the smoked paprika, oregano, salt, pepper, and vinegar. Stir to combine and add the chicken thighs, moving them around to get them nicely coated. Don’t think you’ve got enough rub going on? Go ahead and add more of the rub ingredients, and/or some olive oil, until your chicken is nicely coated in the flavorful paste (this isn’t an exact science).
Add 1 tbsp of olive oil to a large skillet over medium-high heat. Add the chicken thighs and cook for 2 to 3 minutes per side, or until you get a nice brown color on each side. Transfer the chicken to a platter/baking sheet to rest.
Keeping the drippings and bits from the chicken in the pan, add 1 Tbsp of the sun-dried tomato oil to the pan, followed by the onion and farro. Season lightly with salt. Cook, stirring frequently, for 5 minutes to allow the farro to toast.
Add the wine (if using; if not, use stock) and stir to scrape up any bits. Add the spinach, sun-dried tomatoes, olives, and garlic. Taste for seasoning and add more salt, if it needs it. Stir to mix. Add the stock and then slide the chicken thighs into the pan, along with their juices.
Arrange the slices of halloumi on top and then bake for 25 – 30 minutes, or until the chicken is totally done and the farro has cooked through. Top with some crumbled feta cheese and some fresh spinach leaves before serving, if desired.
NOTE: Sometimes I like to simmer the pan on the stovetop uncovered, after removing it from the oven, to allow the pan juices to concentrate and evaporate a bit more, if that didn’t quite happen in the oven as much as I want. You be the judge! Usually about 5 to 10 minutes of simmering will get the job done.
The post Mediterranean Sun Dried Tomato Skillet Chicken with Farro appeared first on Harvest and Honey.
On our recent visit to Northumberland we visited the Holy Island of Lindisfarne. It is a tidal island that is accessed by a paved causeway, which is covered by the North Sea twice every 24 hours (so check tide times before you visit). It is one of the most important centres of early English Christianity when Irish monks settled there in AD635.
The Northumbrian King Oswald summoned an Irish monk named Aidan from Iona – the island monastery off the south west coast of now Scotland – to be bishop of his kingdom. He granted Aidan and his companions the island of Lindisfarne on which to found a monastery.
In the AD670’s a monk named Cuthbert joined the monastery at Lindisfarne and later became the greatest monk-bishop, and the most important saint in northern England in the Middle Ages.
Cuthbert also spent time on the even more remote island of Inner Farne just off the coast from Bamburgh. We visited the priory, which is now run by English National Heritage and definitely worth exploring, along with the fascinating exhibition which is included in the ticket. We combined our adventures on Lindisfarne with a stunning walk of the coast line of the whole island – around a 5 mile circular walk. We use Pathfinder walk books which I really recommend.
At the end of the walk, before we headed into the Priory, we chanced upon a rather inviting coffee house called ‘Pilgrims Coffee and Roastery’. I highly recommend you make a detour here to purchase a bag of their coffee beans (great gifts) as well as a cup of coffee and some excellent cakes and savoury eats. Their ‘Espresso Cake’ was so good that I thought I would share it with you here.
They have a cookbook, which you can buy with all their recipes in – you can purchase that here.
Pilgrim’s Coffee Cake
adapted from the Pilgrim’s Coffee and Roastery Cookbook
250g salted butter
50g cocoa powder
400g caster sugar
150ml sour cream
1 tbsp vanilla extract
300g plain flour
200g chopped walnuts
2.5 tsp bicarbonate of soda
For the icing
60g unsalted butter
120g sifted icing sugar
2 tbsp espresso
- Preheat the oven to 180 degrees (they state 160 degrees if using fan, but I found it needed to be hotter for my fan oven)
- Line a 20cmx30cm tray with greaseproof paper
- In a large bowl whisk together the butter and sugar until light and fluffy
- Mix in the espresso, cocoa, sugar, sour cream, eggs, vanilla, flour, bicarbonate of soda and walnuts to a loose batter.
- Pour the cake mixture into the prepared tray.
- Bake for 30-40 minutes until risen and dark brown – I found I needed to do it for a little more than 40 minutes.
- Allow to cool on a baking tray and remove the greaseproof paper when cooled slightly.
9. Fold in the espresso until smooth.
10. Spread over the cooled coffee cake. Decorate with a few extra walnuts.
Note: It’s probably me, but I found the icing did not work when I used the amounts in their recipe – 250g unsalted butter, 250g icing sugar and 120ml espresso so I redid the icing to the amounts above and it worked. I tend to prefer less than more when it comes to icing anyway as I don’t have a particularly sweet tooth. Let me know what works for you.
In this post: Milk & Honey French Toast Bake with Ginger
This Milk & Honey French Toast Bake with Ginger is subtly sweet and has that elusive, “Hmmm what is it that I taste that is SO delicious?! Wait, is that ginger?! Yes! That’s ginger! Can I have this recipe?” factor.
That’s a thing. Because it happened when I served it to a crowd last weekend. Also, it has a sexy little ring to it too … Milk & Honey French Toast Bake … I’m a sucker for marketing, and the sound of this recipe alone is enough to hook and reel me right in.
That all said, there is more to this Baked French Toast than its name – or that fetching coating of sugar snow resting atop its peaks. Let me break this baby down for you right quick:
The toast gets its mellow, subtly sweet flavor from a combination of sweetened condensed milk and coconut milk which, when whipped up with eggs, vanilla, and cinnamon, make for a perfect leisurely soak for some challah bread. I add some grated fresh ginger to the mix, and the hint of aromatic flavor that it adds is really lovely.
One good rule of thumb to follow when you make Baked French Toast (or stovetop French toast, for that matter) is to really let your bread sit in that sweet custard for a good long while. You want it to soak up all of that liquid, leaving as little behind in the pan as possible before popping it into the oven. This eggy custard will almost change the structure of the bread as it bakes, transforming it into much more of a pudding-cake situation than a bread one. There is literally no difference between this French Toast Bake and a bread pudding, in fact. It’s all in the packaging – it’s all in when you serve it and what you want to call it, you know? Okay, my articulation is tanking here …
So, in sum: plan to let your soaking bread rest for a few hours before baking, as this will ensure your final results are the best they can be. Once the toast has cooled for a while, go ahead and shower it with a snowstorm of powdered sugar and a drizzle of honeyed maple syrup (literally a combo of honey and maple syrup – 1 to 1 ratio).
Enjoy this one! And happy weekend to you all.
Milk & Honey French Toast Bake with Ginger
An elegant yet casual and cozy French Toast Bake, studded with sweetly warm flavors. I like to combine honey and maple syrup in a small bowl to drizzle over the toast as I serve it. If you can’t find challah, try it with brioche or even slices of your favorite loaf bread.
- 1 loaf of challah cut into ¼-inch thick slices (give or take)
- 6 eggs
- ½ cup sweetened condensed milk
- 14.5- ounce can coconut milk
- ¼ cup honey plus extra for serving
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- 1.5- inch piece of fresh ginger peeled and grated
- Confectioner’s sugar for dusting
- Maple syrup for serving
Spray a 9 x 13-inch baking pan with a natural non-stick spray. Arrange the bread slices in the pan, sort of shingling and layering them a bit over one another, until you’ve covered the pan’s surface.
In a large mixing bowl, beat the eggs and add the condensed milk, coconut milk, honey, vanilla, cinnamon, and ginger. Stir to mix well and then pour it all over the bread in the pan, making sure to cover each piece. Press down a little on the slices, to help them soak up that custard.
Place the pan in the fridge for at least 4 hours, or overnight (this is ideal), to allow the custard to be fully soaked up.
When you’re ready to bake, preheat your oven to 350 degrees F. Bake the French Toast for 35 to 45 minutes (just keep an eye on it) or until golden brown and slightly puffed on top. Cool for a while before showering it with confectioner’s sugar and drizzling with maple-honey syrup.
I am so excited to finally share our trip to New Mexico with you all! We had such a wonderful time visiting Dave’s cousins Will + Elaine, who were gracious enough to let us stay at their amazing place – and who are potentially the most fun people […]
It’s a Good Friday, isn’t it? Easter weekend holds lots of special memories for me, and I’m a firm believer that the best way to celebrate is with food. If this weekend has you hosting family and friends or in need of a little springtime baking inspiration, I’ve totally got you covered. Today I’m sharing a recipe for these chamomile blueberry scones and I’ve also rounded up a few of my favorite cakes, pies, and other treats that are perfect for baking over the next few days. Let’s dive in!
The recipe for these chamomile blueberry scones is straightforward and delicious, a nugget of breakfast gold from Marcella DiLonardo’s new book, Bake the Seasons. I have
stalked followed Marcella on social media for a number of years now and was delighted when she offered to send me a copy of her first publication. Bake the Seasons is full of seasonally appropriate recipes for everyday life and there are about 20 in there that I was dying to try right away. I opted to take these chamomile blueberry scones out for a ride, and they did not disappoint.
If you’ve never baked with chamomile before, anticipate it being used similarly to how we bake with Earl Grey, Lavender, and other infusible herbs and leaves. The chamomile flavor is mild but noticeable and lends an almost floral flavor to these otherwise ordinary breakfast scones. The dough here is a butter and cream based dough that comes together quickly and is irresistible. I’m always a fan of dough but I definitely took more than my fair share when making these. Perfectly sweet, lightly scented, and intensely buttery, these blueberry scones are serious breakfast business that you’ll want in your life ASAP.
If you’re unsure about using the chamomile, take heart, because I have found it to be totally optional. These blueberry scones are ridiculous delish all on their own, so feel free to skip the tea if you’d prefer. I baked several batches and froze the cooled scones for the future. My kids have enjoyed fresh-tasting breakfast scones nearly everyday these past few weeks, because they reheat well in the oven and crisp right back up like a dream. Truly, these blueberry scones are the weekend warriors your mornings have been waiting for.
To round out the springtime must-bakes, I’ve assembled a list of favorite recipes from this site that are perfect for your weekend festivities. Whether you’re celebrating with family at home, potlucking at your local church, or making sweet nibbles for your kiddos, I’ve totally got you covered. Just pick a favorite below and then check out the direct links to the recipes! If you’re in need of more seasonal baked goods, check out Marcella’s book and bake away. I really think you’ll enjoy it! Happy Easter weekend!Print
Chamomile Blueberry Scones and Easter Recipe Round-up!
These chamomile blueberry scones are a butter and cream breakfast treat infused with tea. Little pockets of blueberries make these irresistible!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 9
- Category: Breakfast
- ¾ cup (175 mL) heavy cream, plus more for brushing
- 1 chamomile tea bag
- 2-1//4 cups (315 gm)
- ½ cup (100 gm) turbinado sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 gm) unsalted butter, cold and chopped
- 1 large egg, beaten
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool in the fridge.
- In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
- Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1-1/2 inches thick. Cut into 8 even wedges or use a 2” biscuit cutter to cut out rounds of dough. Arrange pieces on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
- Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.
Sweet, refreshing, spicy, and hearty vegetables alongside tender, garlicky, and sesame soba noodles in less 30 minutes? Nice to meet you, dinner plans. We’ll be real, there’s not much to discuss here if you’re already familiar with stir-frying and noodle cooking basics, so we’ll leave it to photography to get your stomach rumbling and your tastebuds…
In this post: Berry Crumble Picnic Cake
She’s a beaut, no? I think I singlehandedly made my daughter’s day yesterday when she saw this Berry Crumble Picnic Cake, berry-loving thing that she is. She burst through the door after a day at school, leaving an ever-conspicuous trail of her presence, what with her dropped backpack and kicked-off shoes, and ran straight into the kitchen.
“Mommy what’s that great smell!?!” she inquired, literally licking her lips once her eyes spotted their target. She’s been around long enough now to recognize the signs … she’s seen me do my thing too many times not to know what’s up: the sweet and heady aroma of baked goods wafting from the kitchen, the flour-smeared apron I sport, the music (I always cook to the same playlist), the tell-tale patina of powdered sugar coating most surfaces within sight.
“It’s cake day!!” she’ll squeal, delighted by it all. “I KNEW it.”
Cake day indeed. This is SUCH a great recipe and I hope you guys have a chance to give it a spin this weekend. It’s basically a buckle, or a coffeecake, but I really love the sounds of “picnic cake,” don’t you? It’s dripping with charm. It also very aptly captures the positive and convenient attributes of the cake: simple, casual, transportable, low-maintenance, no muss, no fuss.
This is the perfect cake to travel with – to take to parties and gatherings, to squirrel away in lunch boxes as a special treat or to a picnic, clearly. With nary a buttercream, glaze or frosting in sight, the ease with which this cake travels is due to its simple (yet still delicious) architecture. You don’t even need utensils. Just slice it before you pack it up and everyone can grab a piece and enjoy it as they please.
Use any combination of fresh, sweet spring and summertime berries that you like, and please feel free to swap out the buttermilk for whole (or even coconut!!) if you like. I very much enjoy the tang of buttermilk and always use it in cakes like this, but do as you like here.
If you make her, please do let me know how you fare! I absolutely love seeing when you make my recipes – it’s truly a joy – and you can tag me on Instagram and use #harvestandhoney to show off the goods!
Berry Crumble Picnic Cake
A wonderful way to use bushels of fresh spring and summertime berries, please feel free to use any combination that you like in this cake. You can use all blueberries, all raspberries … blackberries … or a delicious (and beautiful) combo of of of them. It’s up to you!
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 3/4 cup light brown sugar
- ½ tsp salt
- 2/3 cup vegetable or canola oil
- 2/3 cup buttermilk you can sub whole milk
- 2 large eggs beaten
- 2 tsp vanilla extract
- 2 cups fresh berries a mix of blueberries, raspberries, and blackberries – whatever you like
For the Crumble
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tbsp butter at room temperature
Preheat your oven to 350 degrees F. Spray a 10-inch spring-form pan with non-stick spray.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, brown sugar, and salt. To this mixture, add the oil, buttermilk, eggs, and vanilla. Stir just until everything is well blended.
Pour the batter into the sprayed pan. Top with the berries.
For the crumble, in a medium bowl. Combine the flour, brown sugar, cinnamon, and butter. Using your fingers (I think this just works best), mix and mash the ingredients together until a crumbly streusel forms. Sprinkle this streusel over the berries in the pan.
Bake the cake for 40 to 45 minutes, or until lightly golden brown on top and set. Allow the cake to cool almost all the way before removing it from the pan. Enjoy!