Olallieberry Scones

Olallieberry Scones

Berries A-Go-Go
I am a big fan of portable breakfast. I mean I also love pancakes and waffles and French toast. But, there is something about grabbing something personal-sized with a cup of coffee that is just too stress-free to pass up. And really, who doesn’t like a fresh croissant or a well-made scone? Or two…

I try to make muffins, or banana bread, or whatever every Sunday so that there is something to grab that is quick and easy Monday morning when no one in my house is really ready to face the new week. Now that spring has arrived my mind is turning towards the berries that should be available soon, most notably the olallieberries.

I became an olallieberry fanatic while going to school in Oregon. The berries there are ridiculous and you will find them everywhere in everything. I once enjoyed an olallieberry scone that was life-changing while walking to class one morning. I have been trying to reproduce it ever since. And, I’ve come close but haven’t gotten it right yet—but the fun part is in the trying.

As the days get warmer the local berry patches will start opening for U-pick. I plan to be first in line. While they may not be quite the same experience as their Oregon relatives, our local berries are so so good, especially warm from the vine. My mouth is watering just thinking about it—and about my next attempt at those magnificent scones.

This is one time where substituting frozen berries for fresh won’t work. The frozen berries would add too much liquid to the scones. So, it looks like you might just have to spend a beautiful day outdoors in a berry patch (or, yes, you could buy them too). It’s a dirty job but someone has to do it!

Olallieberry Scones
Yields 8 American-style scones Read more…

Bananas Foster Fondue

Bananas Foster Fondue Melting Your Heart
There really is no legitimate argument against dipping things in melted chocolate. I challenge anyone to walk by a chocolate fountain and not stare in rapture at its decadent beauty. Tragic though it may be, my guess is that you do not have a chocolate fountain in your home. So if a gal was compelled to dip something like a strawberry or a piece of pound cake into some luscious melted chocolate, what would her options be?

Sure, you could always melt your favorite chocolate in the microwave and dip your food item of choice directly into the bowl. Effective—but that method lacks a certain flair. For me, the better option would be using a fondue pot.

As I have talked about in a previous post, I have been exploring the world of fondue in recent weeks. And, as Valentine’s Day approaches, I have been looking towards the dessert versions as something different and fun with which to celebrate. Now, I could go with the tried and true straight up chocolate fondue which is definitely tasty…but that would be too obvious. There are more interesting options that contain flavored liqueurs or, most intriguing to me, espresso for that jolt of mocha flavor. However, the fondue recipe that called to me the most came from an unexpected place.

Despite the love I expressed for chocolate fondue, I was surprised to find that the recipe that got my mouth watering more than any other was a recipe for Bananas Foster Fondue. I mean, can you even handle the decadence?

Sure, the recipe calls for white chocolate so technically it’s a chocolate fondue. But, the star of this show is the caramel. And then there’s the rum…

Bananas are the obvious dippers for this. But, you could also use coconut macaroons, macadamia shortbread, chocolate pirouline wafers, apples, or whatever strikes your fancy…

Bananas Foster Fondue Recipe
Adapted from The Melting Pot Cookbook
Yields 4 to 6 servings Read more…

Caramel Apples

Caramel ApplesBoo Humbug
I don’t know what Halloween will be like in your neck of the woods, but where I live there will be no trick or treating. It’s beyond disappointing, especially for the kids. But, I get it. That doesn’t make it any less depressing. As the mother of a kid who is not handling the isolation well, it’s just one more item to add to the list of things she has looked forward to that have now been taken away during this pandemic. No getting around it. The whole situation stinks…

In talking with friends and neighbors I have heard different ideas on how to still make Halloween fun while keeping everyone safe. Some are planning social distanced “pod” parties with costumes. Others are buying the King Size candy to give to the kids next door. And for others it’s just a regular Saturday night…maybe with a horror movie on demand. For me I see this as an opportunity to do something for Halloween that I have always wanted to do, but just wasn’t practical.

love caramel apples and I have always wanted to be “that house” that gave out the really cool caramel apples to kids on Halloween but haven’t for a few reasons. First, most parents aren’t too cool with their kids getting the homemade treats in their candy bags. This is mainly because you just don’t know what’s in them or if they are safe. I totally get it and have been guilty of making my kids toss those items ‘cause I’m not sure about them.

Second, who has that much time? In a regular year I’m lucky if I remember to stock up on fun size Snickers and Reese’s in between Halloween concerts and sporting events. Also, making caramel apples requires a decent amount of caramel and whether you unwrap all of those little caramels and melt them or make your own, it’s labor intensive. Lastly I have come to the realization that while I have Martha Stewart tendencies I am not, in fact, she. The thought alone makes me tired.

If ever there was a year to make caramel apples, it’s this Halloween. I would only do it for the kids in my neighborhood that I know really well which has the added bonus of limiting the number I need to make. It would be like my version of the king sized candy bar. You could add marshmallows and chocolate chips or even some cute Halloween sprinkles. Wrap them up in Halloween cello bags and it’s a fun tasty treat. The bonus, of course, is that any extra caramel can be used to dip apple slices for a treat of your own….

Caramel Apples
Adapted from the Food Network
Yields 6 servings (6 apples)

You will need a candy thermometer to measure the temperature of the caramel. And, candy apple sticks are available in many supermarkets. Read more…

Amy’s Apple Crisp

Amy's Apple CrispAn Apple a Day
At the first sign of fall I get a yearning for something apple-y. If I lived back east I would be knee deep in apple cider donuts and spiced fresh cider. But alas, I am not. So when the first of the new apple crop hits the shelves (I’m looking at you Gravensteins) I make an apple crisp.

Usually when the new apple season is upon us, the temps outside are too hot to make turning your oven on seem like a good idea. But, I make an exception for apple crisp. Sometimes a little pain is worth the gain.

There are any number of ways you could make an apple crisp. Personally, I prefer to top mine with an oatmeal crumble. Of course, you can add other fruits besides apples in there too. The last of the summer stone fruits would work. I love adding a handful of raisins. Or, some of the new pears and later in the season, cranberries can add a bright pop of tartness. For the first crisp of the harvest season, I always keep it simple and go with only apples. I will make an exception for cinnamon or a little cardamom as a nice twist.

My recipe is pretty basic, though lately I have been adding some boiled cider to all of my apple recipe for a little added apple kick. This works great for your freshly-picked apples from the garden or market—but also with the ones that have been in your fruit bowls for a day or to longer than they should have.

This is dessert for the soul, especially when served with ice cream. But, the left overs make for a very satisfying breakfast the following morning…what? There’s oats in there. That counts!

Amy’s Apple Crisp
Yields 8 Servings Read more…