before those delightful treats…
Updated for last night dessert:
some oats with cranberries, an organic medjool date!, peanut butter and some chocolate pudding.
Jay Robb! Oh it was delicious, I picked it up yesterday with all my crazy good deals and I couldn’t wait to make a smoothie this morning. I added mango, cherries and pineapple and ground flax seed. On the side I had some kashi go lean cereal with a banana and peanut butter.
Some leftover fish ( I intentionally made extra last night so to me, that isn’t leftover) in a sandwich thin (Arnold Whole Wheat)
Half of yet another apple ( I think I am addicted to apples as of recent) with some peanut butter.
Oganic celery sticks, carrots and hummus.
Random photography: Celery Undercover… hee heee
Lab Snack/Sensory Evaluation: A biscuit, and half of a fig scone and half of a chocolate scone. Keep reading for details…
Dinner: Spaghetti Squash with Feta, Chunky Vegetable Tomato Sauce and Chicken!
So filling, I had half of the squash ( made via microwave after de-seeding) with the sauce I had made a few days ago. It was perfect!
I am having dessert after this post and it is the exact same thing as last night, posted above!
am cardio: run 4 miles – at the gym-
pm: 30 Day Shred, Level 1. Yep, I took it back to the start to see if it was any easier- but then I did the exercises I like better from the other levels too. So I essentially just used it as a timer , ha ha. It was fun though.
pm: Detox Yoga 1 .I This detox yoga was perfect- it doesn’t bother any little part or is “too strenous”. It is really relaxing and just makes you feel like “ahhh that feels so good”.
In lab today we made pancakes and scones and my old-group, my loves of lab, made biscuits!
One of my favorite things about my old group was that they are so happy to be there cooking- as I am! I mean how can you be miserable making biscuits and scones for class!? Thank you to my old group members, sarah, april and gabe for the figs!
Why did they give us figs? Well, we put them into our scones of course!
Here is the scone recipe, adapted from Julia Child
3 cups all-purpose flour
¹⁄ɜ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup buttermilk
1 tablespoon grated orange or lemon zest
½ sticks unsalted (2 ounces) unsalted butter, melted, for brushing
¼ cup sugar, for dusting
4 tablespoons jam or jelly and/or 4 tablespoons diced or small plump dried fruits (such as currants, raisins, apricots, or figs for filling), optional
Makes 12 triangular or 24 rolled scones.
- Position the oven racks to divide the oven into thirds and preheat the oven to 425°F.
- In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It’s O.K. if some largish pieces of butter remain – they’ll add to the scones’ flakiness.
- Pour in 1 cup buttermilk, toss the zest, and mix with the fork only until the ingredients are just moistened – you’ll have a soft dough with a rough look (if the dough looks dry, add another tablespoon of buttermilk).
- Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly – a dozen turns should do it. Cut the dough in half.
To make triangular-shaped scones, roll one piece of the dough into a ½ – inch thick circle that is about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 Tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.
To make rolled scones, roll one piece of dough into a strip that is 12 inches long and ½ inch thick (the piece will not be very wide). Spread the strip with half of the melted butter and dust with half of the sugar. If you want to spread the roll with jam and/or sprinkled it with dried fruits, now’s the time to do so; leave a narrow border on a long edge bare. Roll the strip up from a long side like a jelly role; pinch the seam closed and turn the roll seam side down. Cu the roll in half and cut each piece into six 1-inch-wide roll-ups. Place the rolled scones cut side down on an ungreased baking sheet, leaving a little space between each one. Repeat with the remaining dough.
Baking the Scones. Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. They are best served warm but are just fine at room temperature.
Storing. If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350°F oven.
These scones were FABULOUS!!! I really enjoyed the ones I mixed with the lemon zest and my friends’ figs! I always like chocolate but the chocolate is too powerful for the scone I think.
The pancakes were a big flop because we didn’t have buttermilk, so we “made” it. While it was being made, our egg yolk and melted butter solidified- so then it became all chunky like.
Here was ours/others
…My old group still set me a place for their biscuits. They brought in honey too ( top right).
Their biscuits were deliciously small..
I am so excited!!I am doing a guest post for Tina of Carrots N Cake about knee strengthening exercises!!
It is Jeff’s nephew’s birthday today! It was so cute, I called to wish him happy birthday and I found out that they were having “Dalton Dogs” which are really mummy dogs (which are hot dogs wrapped in pastry dough with mushroom eyes) and he had football cupcakes and he got a robot. That is one awesome birthday!
Jeff gets back soon- he got a free upgrade to First Class!! I am excited for him but he also got delayed 1 hour. Either way it will be nice to see him!!!
* Slept without a pillow again last night and this morning was a little better than yesterday. I bet it was all of you keeping your fingers crossed for me! Thank you for all the congrats and well wishes.*