Stuffed : Blueberry Vanilla Scones

 Scones. For me it conjures visions of moist, cakey, sweet biscuits, slathered with generous helpings of fresh fruit preserves and lightly whipped cream. An easy little treat I often neglect. Scones are one of the simplest baked goods you can whip up, wonderful for a weekend morning, and even tastier when washed down with a strong cup of black tea. So when I had a lonely little pint of blueberries wasting away in the fridge, and a bit of homemade lemon cream, I knew something had to be done. My first thought, naturally, was blueberry muffins with streusel topping. My second, simple scones split up the middle and stuffed with a few fresh berries, *ding ding ding* I had a winner. Less than an hour later I had these delicious little pastries. Blueberry scones, lemon cream, and black tea, an afternoon pick me up doesn't get much better than that!

Blueberry Stuffed Scones

3 1/2 cups all purpose flour

1/2 cup powdered sugar

1/2 cup granulated sugar

1 Tablespoon baking powder

2 sticks of ice cold butter - cut into tablespoons

3/4 cup buttermilk (as a substitute I generally use milk with a splash of lemon juice or apple cider vinegar)

2 Tablespoons really good vanilla extract

1/2 cup fresh berries

sanding sugar

Preheat oven to 375 F

1. Mix flour, both sugars, and baking powder together in the bowl of an electric mixer.

2. On low, medium speed add the butter and mix until butter is incorporated and pebbly. 

3. Mix milk and vanilla, slowly add (on same speed) to your flour/butter mixture until just incorporated.

4. On a flour dusted, clean surface, dump your dough out and shape into a disc or rectangle about 1 1/2 inches thick. 

5. Cut into desired shape, move scones to a prepared baking sheet. If stuffing with berries take a small sharp knife and split the scone open down the middle, throw in a few fresh berries, gently placing the top of the scone around the berries. 

6. Sprinkle with sanding sugar and bake in the oven for 15-20 minutes, just until the scones begin to take on a golden hue, being careful not to overcook and dry out your scones.

7. Serve hot. I love that with berries you don't need jam, though it's perfectly okay if you want to double up on your scone accoutrements. May I suggest a dollop or two of whipped cream? Or perhaps a generous slather of lemon curd. 

Devour!

Reminisce : 2010 Reviewed

It's been quite a year. 

A wonderful, challenging year. 

A year that saw a lot of growth and a bit of change. 

In honor of that I'm going to do something I've not done in the four years I've been blogging here at A Sofa in the Kitchen, a look back on my favorite parts of the year.

Buckle up for a long one, let's review 2010, food blog style, shall we?

New Years Day 2010. 

January marked the very first Snapshot Sunday series here at A Sofa in the Kitchen.

 The month also featured one of my favorite indulgent, comfort recipes: cream of spinach soup.

February was a slow blogging month. My pick? Jello topped, strawberry heart stuffed, cheesecake bites with a chocolate cookie crust. Now that's a mouthful. My favorite part of the whole dish? Clearly, these adorable strawberry heart cutouts!

A week in March features, by far, my favorite Snapshot Sunday of the year.

It also marked the beginning of the year of pie. 2010 was pie heavy for this girl. The three layer key lime pie with it's heavenly flax granola crust was one of my favorites, and by far the best key lime pie these tastebuds have ever enjoyed.

March was also the month I finally attempted the legendary New York Times Chocolate Chip Cookie.

In April, my brain concocted this insane sandwich for the annual Grilled Cheese Pageant. Homemade corn bread, jalapeno aioli, pimento studded sharp cheddar, and crispy, thick pepper bacon.

My dearest fellow food blogging friend invited the boyfriend and I over for  Easter brunch. Creme Brulee french toast was the belle of the ball, the perfect dish for this Snapshot Sunday's spotlight.

Molly at Orangette never disappoints, and these chocolate capped macaroons I baked up for my easter baskets are proof of that.

If you can't tell by the slew of pictures, May was likely my favorite month all year. Great recipes like simple smoked salmon appetizers, a wonderful sorbet champagne martini, roasted sweet potato bisque, and sweet pea pesto pasta were featured. Apparently, Spring had me inspired. Therefore, I say, May is worth reviewing all at once.

In 2010 I joined The Daring Bakers, a group of creative bakers that are given challenges monthly, that I love being a part of. My chocolate pavlova June submission was by far my personal favorite DB submission of the year.

In July our oven broke. After a week or two of strong buttermilk biscuit cravings, I broke down and sought out a neighborhood oven so that I could bake up a batch. I served them with a side of honey comb salted butter, of course.

 I also shared one of my most sacred recipes in July. A slow cooked, pulled pork recipe that really, truly, cannot be beat. It's sheer pork perfection.

In August I turned 25. Unarguably the most memorable birthday I've ever had.

Exactly a week later, one of my soul mates turned 30.

As September rolled around, I kicked off a cooler season with roasted sweet potato, pancetta & arugula penne pasta.

As the days grew shorter and colder in October, I began the month with pull apart cinnamon bread. A recipe my darling boyfriend requested I make every single Sunday (ha!)

As Halloween approched, I attempted to keep our bones warm and spirits high with a few delicious Vanilla Bean Tequila Sunrises.

And on the last day of October, we partied. We had a lot of  dry ice and a ghoulishly good time, as seen in this snapshot sunday.

Come November I shared a few of my favorite Brooklyn food spots. 

As well as a delectable fall pear martini. 

Ushering in the final month in 2010.  . .

I made a wreath out of yarn for our front door. 

Ate bowl after bowl of spicy thai curry butternut squash soup.

And finally, stuffed stockings with some old fashioned-homemade granola. 

So goodbye 2010, you were a good year. And, hello 2011. I look forward to all that this year has in store. I'm sure it will bring many new experiences, adventures and of course, good food!

Chin Chin!

Is That You Santa Claus? : Thomas Kellers Shortbread

I love the holiday season. I believe my mom and grandma are responsible for this as they were always so good about making Christmas something extra special. For me, as a child, Christmas eve was particularly exciting in our little Norwegian household. We opened our gifts from each other on Christmas eve, the only ones under the tree in the morning were the ones that Santa had snuck in and left while we slept. Each christmas eve my mother and I would finish our day by preparing for Santa an assortment of freshly baked cookies, a tall cold glass of milk, a note from me to him, and a few carrot sticks for the reindeer. I remember waking up Christmas morning, and unlike most kids, I ran to the check the cookie plate before ripping open any presents. And year after year, without fail, only crumbs remained on the plate, half the milk was gone, the carrots had been nibbled, and Santa left me a thank you note in return. I remember marveling at the teeth marks in the carrots, wondering which reindeer had left them there. This remains one of my favorite memories. So each year when the holiday season rolls around I do my best, in my own way, to keep that memory alive. 

Cookies, no matter the variety, shape, color, or texture, seem to be the ultimate holiday symbol. In honor of that, this week I went cookie crazy. It was my attempt to make the most of this Christmas season. One of my favorite baking sessions came straight off the pages of Thomas Kellers Ad Hoc at Home - I made both his chocolate and vanilla shortbreads. 

Both recipes are oh so simple and quite tasty. I have to say I preferred the chocolate (even though it was so soft it fell to pieces, unlike most traditional shortbreads) it's perfectly rich and chocolatey. Before baking I topped my cookies with large chunks of sanding sugar mixed with a bit of fleur de sel, so that each soft cookie bite was followed by a serious sweet and salty crunch. Both shortbreads got a bit of fun garnish. The vanilla cookies took a little white chocolate dip, then a roll in crushed pistachio and dried cranberry, while the chocolate was dipped in melted semisweet and dusted with coconut or white snow-like sprinkles. Along with that delicious granola, a few of each shortbread will be finding their way into my families stockings. 

While I may not leave a plate out for Santa or his reindeer pals any longer, I know he would've enjoyed these immensely. 

What are you leaving out for Santa & his reindeer? 

Stuff Your Stockings : Almond Cranberry Coconut Granola

It's been one of those years, one of those seasons. Both the boyfriend and I are in college, and paying out of pocket, so outside of all the normal financial responsibilities, it has been a tight holiday season. Enter, the homemade holiday gift. I loved the idea of granola. Mixed by hand, toasted in my warm oven, and packed up lovingly in vintage glass jars. Since I didn't think these jars should be placed under the tree (nose level for the dogs? I think not) I'm going to tuck them away inside everyones stockings. Christmas morning, the boyfriends mother will be receiving a basket packed with this granola, greek yogurt, & home blended black tea - easy Christmas breakfast ready to eat. Plus, it's the least I can do considering my family is whisking the boyfriend and I away for the holiday.

I can't tell you exactly how I came about it, but, as soon as I saw the combination of dried cranberry, almonds and coconut over at Two Peas and their Pod, I knew it was the recipe I was going to make. It's so simple both in preparation and ingredient list. I wish I could bake a batch in my oven every single morning, because the smell is something wonderful. Sweet, nutty, toasty - it was reminiscent of sweet sticky buns mixed with oatmeal cookies. Phenomenal to say the least. And the taste is just as good as the scent, the cinnamon adds a touch of spice, the coconut and the dried cranberry give it a slight chew, while the oats are sweet and crunchy. So simple, so delicious, I may never buy granola again. I'm slightly fearful that those who will be pulling these jars from their stockings won't want to either, and will be looking to me to fill their future granola fixes! 

Stay tuned, I've got a few cookie recipes on the way, and one long look back at this last year - food blog style! 

Snapshot Sunday : Wrapping Up

A Cold Weather Treat : Coconut Thai Curry Soup with Roasted Butternut Squash

Whew. It's been a while. I simply hate when this happens. I love blogging, and I regret when I'm unable to keep up with it. I've been swept into a whirlwind of holiday fever full of decorating trees, seeing old friends, long dinners, and of course, finals week. Oh yes, finals week. But here I am, back in full force and here to share a decidedly un-holiday recipe with you; roasted butternut squash soup - littered with ingredients like coconut milk and red thai curry. A true twist on one of my favorite fall soups.

Not long ago I was an avid squash hater. Couldn't stand the stuff. Nowadays, it's on my menu at least once a week. Sweet, easily salted and savory, a perfect side dish or entree shining star. In this case it's paired with your usual soup suspects, good stock, some onion and garlic, but a few unusual ones as well, a bit of thai red curry, fatty coconut milk, lemongrass, and a sprinkle of green chile. I really enjoyed this soup, the kind of dinner that warms your insides on a cold winter night. Sweet, salty, spicy, and creamy. Delightful. Period.

Coconut Curry Soup with Roasted Butternut Squash 

Ingredients: 

1 medium to large butternut squash - cleaned, chopped and roasted

1 large white onion

6 cloves of garlic

1 small spicy green chile - minced

1 large stalk of lemon grass split in two

5 cups of good vegetable or chicken stock

1/2 can full fat coconut milk (full fat people)

2 teaspoons thai red chili powder/paste (you  may want more, so-to taste)

Directions: 

1. First, roast your squash (little olive oil, slat and pepper in the oven on 400 for 40 minutes). Also, pour your stock into a medium saucepan on low heat, place lemon grass in the stock, cover and allow to steep. 

2. Meanwhile, in a soup or other large pot heat a bit of vegetable or olive oil, saute onions, chile and garlic. After 10 minutes, when onions are translucent add thai red curry and stir until well combined. 

3. Strain lemongrass from stock, pour stock into soup pot with onions.

4. Next, add roasted butternut squash and puree (I use a hand blender). 

5. Finally, pour in the coconut milk, season with salt and pepper, and stir. 

6. Pour into a large bowl, garnish with plenty of cilantro and devour!

Snapshot Sunday : A Homemade Christmas Wreath for the Frontdoor