I’ve been dreaming about these scones for weeks. I’ve been obsessed with everything cinnamon lately (and always really,) so it’s no surprise that back when I was at Blog & Bake, this was the flavor combination I chose when we had a chance to make our own scones. They had the most delicious (and cute,) cinnamon chips as a mix-in option so I knew right away I wanted to toss those into the great base recipe they gave us. (Hershey’s makes cinnamon chips as well!)
I had the most wonderful time in Orlando last weekend at the Food Blog Forum. It was inspirational, fun, (delicious) and great way to meet so many food blogger friends I’ve been chatting with online for ages.
One of the cool things we learned about in Todd & Diane’s talk- was how to easily make free videos for our blogs using a great website called Animoto. Well- I decided to hit the ground running and made a little video for you with some trip highlights. (You may recognize some wonderful other bloggers in these pics!)
It’s taking me longer than expected to get back into the kitchen groove. I should have something for you on Friday though!
My Mama is in town this week! We have the cutest guest room (which is a NYC luxury but has only been used a couple times,) and I get so happy to walk by and see her in there. Living far away is hard. Anyway- my Mama is always wishing that we could bake together, so we didn’t waste any time making some kitchen magic this week.
I was dying to show her how easy and impressive the quick puff pastry I shared recently was, and we decided that a springy version of the classic French Napolean would showcase the pastry perfectly. Normally three layers of puff pastry sandwich pastry cream with a chocolate and vanilla glaze. In our case we layered thick whipped cream and juicy strawberries in between the most flaky and tender pastry. (I still can’t help but be amazed at how easy it is to make.)
Oh I sure do love my bundt pan. I mean what’s not to love? You can essentially bake up a gorgeous looking cake that when glazed looks fancy and special with little to no effort. The pan really does all the work. Now don’t get me wrong- I enjoy the effort involved in creating fancy layered cakes as well, but when I’m in a pinch and need something fast with a high presentation factor- bundts for the win!
This doesn’t really count as me straying from desserts or baked goods right? I mean I made a pie crust and did bake it, so I figure that counts. It’s just that I don’t think I’ve ever posted anything on the blog that was actually dinner, and it feels like I’m breaking the rules. (I know it’s my blog and I can post whatever I want but you know what I mean.)