Cake Part II

Cake

We are less than 2 weeks from Husbands birthday and I can honestly say I am more excited than he is :/. I will say that he is excited about this cake! We talked briefly a few days ago about what he wanted and I even stocked up on some more cocoa powder from TJ this weekend. I sketched out my ideas a few times and here is the winner. Please excuse my penmanship. Husband told me just a few things he wanted for sure. The rest is my added touches- more like what I wanted :).

He wanted…

  1. Ice cream layer
  2. Cake layer
  3. Chocolate
  4. Oreos

Already sounds like my kind of cake!

I wanted to do a topping of some kind but since it will be an ice cream cake it becomes a little limiting. I would have loved to do chocolate covered strawberries on top but I dont think we would enjoy nawing on a frozen strawberry. I also didn’t want to frost the top of the cake and sprikle and just drizzle stuff on it so  I thought about making mini ice cream balls to stack on top to keep with the ice cream theme. I’m not sure how I’m going to form these mini balls yet but I think if I can work fast and keep the ice cream cold (taking it in and out of the freezer) it can be done. I guess we will find out with the finished product!

Up next, flavors and cake recipe!

 

Sunday Breakfast

Waffle Iron

Do you see that steam? That steam is a product of two very important things.

1) My own creation of banana, oat, and walnut waffles.
2) My creation cooking and crisping and forming this wonderful bread-waffle like consistency that will make you wonder “Why didn’t they make banana bread into waffles before!”

Well, I am here to share this recipe that started off by me craving muffins!

I rarely remember that I can make banana bread or muffins with brown bananas. Infact, I usually pretend like I don’t see them when they start browning and hope Husband will just take care of them. (Sorry, Husband. I know you are reading this and will address it very soon!). As I was reading blogs this past week, I saw many muffin recipes and thats when my wheels started turning.

Muffins? I have flour!
Chocolate? Not in the mood. I’d rather eat chocolate chips straight out of the bag.
Fruit? I don’t have berries besides blackberries in the freezer for yogurt and the strawberries I just got I’d rather eat on salads with this new oil and balsamic vinegar I just got from Smashing Olive. BUT! I have BANANAS AND WALNUTS!

So on a mission to make banana bread instead of muffins for breakfast this morning, I woke up and looked up a recipe, grabbed things from my pantry and started to organize my ingredients when I realized, I don’t want to wait an hour for banana bread to bake. Husband would be up in about 30 minutes and I wanted something I could have ready to go. It wasn’t long until I remembered the waffle iron and thought I should try to create my own recipe for waffles from scratch. This led to incorporating bananas which is how my wonderful waffles were born!

Waffles

I promise you this is very quick and easy. To make this breakfast a little more balanced I chopped up some strawberries and almonds and mixed it in some non fat plain greek yogurt and some non fat french vanilla yogurt from Trader Joes. Mixing the smooth and sweet french vanilla with the creamy and tangy greek yogurt gives you the best of both worlds and with added texture and crunch from the fruit and nuts. Infact, I make some rendition of this every day for Husband’s lunch.

Banana, Oat, and Walnut Waffles
Makes 4 waffles
Serves 4

1 cup all purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 pinch all spice
1 pinch ground nutmeg
2 pinches cinnamon
1 cup oats
1 & 2/3 cup milk
1/2 stick butter, melted
2 eggs, beaten
2 ripe bananas, smashed
1/2 chopped walnuts (optional)

  • Mix flour, sugar, baking powder, salt, all spice, nutmeg, and cinnamon in a bowl.
  • In a microwavable bowl, mix oats and 2/3 cup of milk and microwave for a minute. This will take some of the bite out of the oats since they won’t cook for long in the waffle iron. Mix after microwaving and add to the flour mixture.
  • Add butter, beaten eggs, ripe bananas, walnuts, and 1/2 – 1 cup of milk  and mix until the batter comes together. It should be a thick, chunky consistency but not too runny. Add more milk if needed
  • Since the batter is thick, you will have to pour enough batter in to the iron and add more than normal since it won’t spread out. I added about 1 – 1 1/2 cup of batter per waffle and spread it on the iron using a spoon. Cook in waffle iron on a medium-high heat. The finished waffle should be crispy and not soft. If it is too soft, the inside of the waffle may have not cooked completely through.

I can only speak for my waffle iron since its the only one I’ve used, but I let mine cook for about 10 minutes each. It has a nice caramelized crust because of the added sugar and the sugars in the bananas

Breakfast

You could top with peanut butter, nutella, syrup, butter, pretty much whatever you like on banana bread. You could even eat it plain, but the biggest reason I didn’t add a lot of sugar was because I wanted to add syrup to my waffle. If you want a sweeter waffle just add about 1/4 cup more of sugar. For me, the best part is the toppings! I think next time we will step up our topping game, but for now I am happy that I came up with my own recipe for waffles.

Big Sister, Little Sister

In January 2012 I was getting ready to turn in my resignation letter at Greer Immunotherapy. I was planning on moving back to my home town of Charlotte, North Carolina to really put wedding planning into full gear. During this time I was actively trying to find a new job in Florida since I would be moving there in 8 months right after the wedding. I traveled back and forth from NC to FL every month to visit Husband and slowly start making the transition. Among many other things that I was anticipating would change in my life, one thing I was not prepared for was to be unemployed for as long as I was.

I have a degree in Chemistry and it turns out there weren’t very many chemist jobs in our town. So I applied for a job at the mall to kill time until I got a job with my degree. During this time, I also turned in an application to be a Big Sister with the Big Brother Big Sister organization. I turned in my application around January 2013 and they said that they would probably have a Little Sister for me by Christmas time of that year

Seasons changed,I got married, time flew, and I eventually forgot I had even signed up to be a Big Sister. But, Christmas came around and I got an email saying they had matched me with a Little Sister. I was excited because she was a 16 year old girl who really just wanted to hang out at home, learn to cook, do craft projects….ummmm basically me at this stage in life! I whole heartedly accepted being her Big Sister! I went to the meeting day with a huge smile on my face ready to meet her when I got the news right when I walked in that they weren’t coming. There had been a communication error and the mother had decided she wanted her daughter to be matched with someone older. I was a little hurt because I felt like I may be young in age, but I have this inner home body in me and I would like to say I am very mature too. But the good news they had another potential Little Sister.

They described her to me and she seemed like a very innocent, smart, sweet girl. But the mother seemed very linear in her vision of how this would work. It seemed to me she wanted her daughter to get a tutor out of the experience more than a Big Sister. I still accepted because I wanted to still try. Unfortunately, again, the mother decided this wasn’t they route she wanted her daughter to take so I didn’t even make it to a second match meeting.

Then there was #3. In February 2014 they called again saying they had a little girl, 7 years old, with 2 sisters that they wanted to match me with. She liked to play outside, do crafts, loved school, and just being a kid. I got really excited because I love that age in little girls! I got all dolled up (just an excuse to get out of my raggedy clothes I run errands in on Saturday) and went to the match meeting. I waited and waited and waited for an hour and the family didn’t show up. I was now discouraged. Was this a sign? Does God not want me to do this? I am trying to do something good, and why isn’t my help being accepted? I started questioning a lot of things and almost took my name out of the list but Husband told me to leave it in. What’s the worst thing that could happen? I wouldn’t become a big sister, but would that really affect my life like it would if I took my name out and missed out on an opportunity. So I left my name in the pool and got a call 2 weeks later.

This time the lady was even more excited about the little girl! Her name will remain undisclosed for her and her family’s security, but I will tell you a few things. She is 8 years old and loves to play outside. She loves to play soccer and wants to be more active and get into shape. She lives with her grandmother because both of her parents are incarcerated, but this does not seem to slow her down at all. She well aware of the situation she is in and is staying positive through it all and has nothing but a smile on her face. I couldn’t wait to meet her and agreed to a match meeting that following weekend.

Saturday came and I went to the meeting. I was welcomed with a warm hug from her grandmother and a bright smile from my Little Sister. She stated talking and talking and kept talking. She had so much to tell me and wanted to do something the next day! Talk about eager! I’m glad she wasn’t shy because I know I would have been. We played checkers to her made up rules and talked about what kinds of things we would like to do. I left feeling like I had made a difference already. Since then we have already hung out twice and it’s been a lot of fun! Her grandmother says she looks forward to it all the time and I believe her because Little is always ready to arrange our next gathering.

I am excited about this opportunity I have and can’t wait to share more about my experience as a Big Sister. She truely is a really special little girl and I can’t wait to see where the next year takes us. I want to create a special part on this blog to share all the things we go through as Big/Little Sisters. It will be a great way to document this unique experience as well. I created a separate tab for this so visit this part of my blog to stay posted on me being a Big Sister!

Where are the Recipes!?

Well the title should pose the question if it hasn’t already so let me just keep it straight to the point. 

I haven’t made anything spectacular in a while!

I’ve been on a train of just boring, quick dinners. For example, in efforts to rid my pantry of pasta I made a ton, I MEAN THE WHOLE BOX, of fettuccini in spicy chicken sausage and other randomness to clear out the fridge too. I’ve been trying to get rid of all the unhealthy stuff Husband and I unconsciously consciously bought and get back to where we were when we first got married. Our fridge and pantry never had…

chips
bottled stuff-sauces, jellies, jams, basically processed stuff
ice cream-we aren’t ice cream addicts but we do enjoy a big bowl of fro-yo or brushers when given the opportunity
bread 
snacks-we aren’t too bad in this field. I have a box of graham crackers from when my nephews came and a bag of marshmallows. I guess I could still do some damage with that.
boxes regular pasta

Anyway, where was I going with this? Oh yea! I haven’t posted anything not because we have been eating junk lately. I haven’t posted recipes because mixing all the things I want to get rid of with healthy food has landed me with dull meals and nothing to the standards of blog sharing. So here is where one would say…

Sonal! Are you nuts?! Who wouldn’t like chips and ice cream for dinner?! 

Well for one Husband wouldn’t mind chips and ice cream for dinner! But, I guess you could call me a weirdo but I have had way too many good, filling, and healthy meals to just settle of junk for dinner. And when I say i’ve been trying to get rid of this stuff from my kitchen I don’t mean it’s a free for all for dinner. Husband is known to eat anything and everything, but one thing I love about him is he won’t settle for mediocre in my cooking. He will be the first to tell me if my meals are below average or just plain bad. 

No, thats not mean! It’s honest and I appreciate that!

He knows I can do better and it lights a fire under my ass to get back on track. So that is where I have been. Stuck in the middle of working with a budget, and trying to bring my pantry and fridge back to its healthy ways. I also don’t want to post recipes of these random meals we have, not because they aren’t great (because they aren’t!) but because they don’t reflect who I am. I know when I cook I don’t exactly follow any kind of recipe, but I also like structure. Not everything I make involves everything but the kitchen sink which is what it has felt like lately. Fortunately, meal planning is up by 50%. I’ve been able to successfully shop for stuff using the lay out of meals I want to make for the week, and still use my imagination to clean out my kitchen with the food I don’t want to have. Like I said, the result of all of this isn’t pretty but it will be short lived. 

In other news, Husband gave me insight on what he does want his cake to be like so stay tuned! This will be great! I PROMISE!

Cake, Part I

In honor of my desire for being better at planning, I started to think a lot about what kind of cake I want to make Husband this year for his birthday. He insists that I not make a big deal, but I insist I at least make him a cake and because we are planning on doing nothing else, ;), I have taken it upon myself to make this years cake much better than last year. It was an Oreo crusted ice cream cake with classic chocolate and vanilla bean Häagen-Dazs ice cream covered with home made whip cream and drizzled chocolate. Ice cream cake was perfect since it’s already pretty hot here in FL by then and because we both love ice cream cake.

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For our 1 year anniversary, I tried to recreate my wedding cake. I have never been a fan of wedding cake. I almost always found them to be too dry, but I loved our cake!

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Husband, being a huge hockey fan, was surprised when he saw that our wedding cake inspired by the Stanley Cup. The folks at Newlands Golf & Country Club did a phenomenal job! I didn’t want crazy details and I didn’t want it looking like the actual Stanley Cup. I wanted the essence of it with beauty. But, what made it even better was it how incredibly moist, rich, and chocolaty it was! We had a dessert bar along with the wedding cake at the reception that stretched almost 30 feet, but to me the cake was a hit! Truly thats all I remembered eating. I could write a post just about my wedding cake but it will never do it justice. We didn’t save the top layer for our anniversary because I didn’t want to freeze it and potentially ruin it. So, for our first anniversary I tried to recreate it!

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I spent all day making this cake, and I can’t remember the exact recipe I followed but it took me back to September 1, 2012 with every bite! Unfortunately, the actual cake was a complete eye-sore, but this slice did look instagram worthy so thats all I have of it. I need to find the recipe again for this year. It will always be the cake for our anniversary. I need to find the recipe again :/.

So to back track to the real purpose for all this, Husbands birthday cake, I have some really big plans. In the weeks to come, I will post my sketches, inspirations, and strategies on how to make this all a reality. I’m determined more than ever to make it the best cake I have ever made! I will leave you with one fact about this cake…

It will be chocolate! :D

Sweet Potato, Black Beans, and Roasted Red Pepper Quesadilla

As nice as it would be to get to eat Mexican all day, every day, my body will not agree with it, nor would my Doctor. So this past fall during pumpkin and squash season I made quesadillas with butternut squash. Husband surprisingly love it and it was nice because you didn’t even miss the cheese with the soft, creamy squash. We had this dish so many times that when the craving came this past week, I didn’t want to kill my love for butter nut squash. So I used sweet potatoes instead and kept everything else the same. I actually like this version much better. It takes a little prep of multiple little things but it’s worth it!

Sweet Potato, Black Bean, and Roasted Red Pepper Quesadilla

Sweet Potato, Black Bean, and Roasted Red Pepper Quesadilla
Prep Time: 45 minutes      Cook Time: 15 
minutes
Serves 5

  • 5 small sweet potatoes (each about the size of your fist)
  • 1 can of black beans, low sodium
  • 2 medium red bell peppers, or a jar of red bell peppers
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 tsp cumin seeds
  • 2 tsp chili powder
  • 1/2 tsp garlic salt (fresh garlic and salt would suffice)
  • goat cheese (optional)
  • 10 tortillas
  • 1 cup greek yogurt
  • chipotle in adobo sauce (use the sauce only or dice 3 chipotle peppers
  1. place the sweet potatoes in a pre heated 450 degree Fahrenheit for 30 minutes.
  2. roast the red bell peppers until charred over a gas stove, or use the jarred bell peppers. Once they are charred place in a bowl and  cover with a towel. After about 15 minutes, remove towel and peel the charred skin. Thinly slice the peppers to use in the quesadilla.
  3. drain and rinse the canned black beans
  4. heat olive oil in a a sauté pan and add cumin seeds. Add onions and cook until caramelized.
  5. once the potatoes are done, peal and add chili powder and garlic salt and mash together
  6. spread the potato mixture on one side of the each tortilla. Sprinkle the black beans, add bell peppers, caramelized onions and goat cheese.
  7. place the other tortilla with the sweet potato spread on it on top of the topping covered side and cook on both sides until the tortilla has crisped up over medium heat on a non stick skillet.
  8. mix yogurt with chipotle in adobo sauce and top over the quesadilla. Salsa taste great too!

Meal Planning

Meal Planning- To plan a meal.

It really is that simple, but why can’t I have a successful week of planning meals? Here is my theory.

1) I am an emotional eater. I eat my way to happiness and I eat when I’m happy. This is not to any sort of unhealthy level. I blame it on the fact that I grew up in a family where we ate ALL THE TIME, as most Indian families are. So, because I am an emotional eater, I try to eat based on what I am feeling or in the mood for. If I’m happy I eat everything. If I’m sad, I’ll eat cereal or something sweet. My mood greatly affects what I want to eat. Therefore, taco tuesday could turn into…well I can’t think of anything right now because tummy is satisfied and I’m happy right now.

2)Portion control. I make a lot of food so that I can have left overs to make lunches. Sometimes it works. Sometimes it doesn’t. Sometimes it is too much of something we just didn’t like–usually when I am completely out of ideas of what to make. Any of the three could easily throw off the meal plan cycle.

3)I know I should be used to seeing a packed fridge, but it still gives me slight anxiety and I am really trying not to waste food. I need help in this area! Suggestions? Sometimes I open the fridge and see how packed it is and I freeze. I can’t think of what to make and I forget that I have everything I need to make so many different things. Or, I open the fridge and don’t want anything it in! Anxiety leads to emotional turmoil leads to sadness leads to cereal for dinner! This has to be solved!

I may not have many reasons for my failure at meal planning, but I’m quiet fed up with having the same struggle every day about what to make. Growing up in an Indian house, dinners were very straight forward. We would always have rotli (indian bread), shak (veggie curry of some sort), rice, and dhal (indian lentil soup). None of which I wanted to eat and always fought my  parents at the dinner table about how miserable the food made me and how awful it was, or so my spoiled self thought at the time. But now I would do anything to be able to have such an easy meal planning schedule, and more importantly, my mom’s home cooked, fresh, piping hot food! I think my mom was “super mom” partly because dinner was almost always pre determined, always on the available, and ready in 20 minutes at any point in time. The woman could make a pizza for me at the drop of a hat where as I have to beg Husband to give me a 2 day notice. This is one talk I haven’t had with her but I think I need to have a sit down with my mom and my mother-in-law and figure this out.

In the mean time, my goal of trying to meal plan on wednesday nights hasn’t really worked (can you tell?) Honestly, I haven’t made as much effort as I could, but one thing I know that has worked is loading up on veggies regardless of the meals I have planned for the week. I noticed having a drawer full of veggies and a bowl full of fruit on the counter forces me to use them, which my waist line has appreciated. Husband, I’m sure could live without it but thats when I like to remind him I could easily revert to making him his classic bachelor dinners–chicken and broccoli. So, he gladly eats his fruit and veggies :).

I need help! Suggestions? What can I do to make this process of meal planning go a lot smoother ?

Sweet and Savory Glazed Roast Chicken

10 reasons roast chicken saves my weeknight

  1. Cook once. Eat for 2 days
  2. Can be made prepped in less than 10 minutes
  3. Cook once. Eat for 2 days
  4. Bake in oven, and step away.
  5. Cook once. Eat for 2 days
  6. Cook in slow cooker, and step away
  7. Cook once. Eat for 2 days
  8. Doesn’t take up a lot of room in the fridge as left overs
  9. Cook once. Eat for 2 days.
  10. Easy fix to last minute meal planning for unpreppared weeks

The fact that one roast chicken can be used for two days worth of lunches and dinners is such a help for me. Which is why I have must emphasize why making roast chicken is my saviour! Those that know Husband on any level know he can eat most people under the table. There is already talk between us about upgrading our refrigerator when we have our first child, since our fridge is already packed for just two people. In fact, my nephews are visiting this weekend and a moment of panic came over me at work today when I realized I don’t have room to even put their soy milk in my fridge! What kind of Masi (aunt in Gujarati) am I?! I only see them, maybe, twice a year and I can’t make adjustments to feed the growing boys!? I’m trying to win some kind of Masi of the year award and right now I’m on the track of loosing! Another sign I’m not ready for my own kids and that I should really try harder to clear out my fridge. So, tonights dinner was an “everything but the kitchen sink” dinner. I have a TON of jarred sauces and cans of just “stuff” in the fridge that I decided I needed to make a dent in. I also made a roasted brussels sprout side that had marmalade (jar), grainy mustard (jar), garlic, sun-dried tomatoes (jar), soy sauce (pantry, but still counts). Most of them are almost empty now, but I still have 3 open jars of sun-dried tomatoes. How that happened, I don’t know but I can assure you it won’t happen again! Ultimately, with my fridge door still full of jars and other nonsensical things, I got 5 stars on Husbands rating scale, so tonight was a WIN!

Sweet and Savory Roasted Chicken Sweet and Savory Roasted Chicken

Sweet and Savory Glazed Roast Chicken
Prep Time: 10 minutes     Cook Time: 1 hour 30 minutes

Roast Chicken

  • 1 roasting chicken
  • 5 garlic cloves, smashed
  • 4 springs of thyme
  • 1 lime, quarterd
  • 1/2 onion, quartered
  • 3 pieces of multigrain bread, 1 inch thick slices.
  • olive oil
  • salt & pepper, to taste

Glaze

  • 1/2 onion sliced
  • 1 tsp cumin seeds
  • 1/2 tbsp olive oil
  • 4 tbsp preserves (I had apricot and strawberry)
  • 3 adobo chipotle peppers with sauce from a can, diced
  • 5 garlic cloves, minced
  • 2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Dry the whole chicken, inside and out to remove all the moisture from the chicken. This will help with browning.
  3. Salt and pepper the inside of the chicken.
  4. Place the smashed garlic cloves, sprigs of thyme, lime, and onion inside the chicken.
  5. Drizzle the outside with olive oil until lightly coated and genoursly sprinkle salt and pepper. Truss the chicken so the wings don’t burn.
  6. Drizzle olive oil in a large skillet and lay the bread down. Drizzle the bread again on top with the side that doesn’t touch the pan. Lay the chicken on top of the bread.
  7. Roast for about 1 hour and 30 minutes. Baste with glaze every 12-15 minutesGlaze

Glaze

  1. Heat olive oil in a sauté pan.
  2. Once hot, add cumin seeds until they start popping and then add onions. Cook until soft and caramelized.
  3. Mix the preserves, chipotle peppers, garlic cloves, crushed red pepper flakes, salt and caramelized onion mixture to complete the glaze.

I posted pictures of just the chicken but let me tell you the bread is AMAZING! It’s soft and juicy on the top, and crunchy and just LOADED with flavor on the bottom! This was inspired by a recipe I saw on Barefoot Contessa when she visited a restaurant in New York City. It’s called The Standard Grill Million Dollar Chicken. They used lemons instead of lime and they also let the chicken sit in the fridge over night after it had been salted. I didn’t have time to do that. I had a hungry husband! They also used a creme fraiche glaze where I used preserves. The bread at the bottom of the pan was a genius idea and will definitely be a repeat in this house!

 

Blood Orange and Rosemary Scones

About two weeks ago I bought my last bag of blood oranges from Trader Joes. They are hard to come by but when I do see them I am willing to pay the big bucks and get a few. I didn’t use them for a while because I wanted to find the perfect recipe put them in. So, when I couldn’t find vanilla beans at Trader Joes (they have been out for about a month now!) to make vanilla bean scones, I decided to step outside the box. With the fresh herbs I just planted and a big bag of blood oranges, I took the chance. Turned out to be a great leap of faith because it was worth every minute, every mess, and every calorie invested in making and eating them.

Blood Orange and Rosemary Scones Blood Orange and Rosemary Scones

The recipe I followed was the one by Pioneer Woman for her vanilla bean scones, but I changed a few things so I could make them with blood oranges and rosemary. Here’s what I did.

Blood Orange and Rosemary Scones
Makes 24 scones (2 scones per serving)
Prep Time: 20 minutes     Cook Time: 20 minutes

Scones

  • 2 tablespoon of rosemary leaves
  • 3/4 cup heavy cream
  • 3 cups all purpose flour ( 1 cup more for dusting and adjusting dough consistency)
  • 2/3 cup sugar
  • 5 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks unsalted butter (1/2 lb)
  • 1 large egg
  • Juice (with pulp) and zest of 2 blood oranges

Glaze

  • 3 cups powdered sugar
  • Juice and zest of 3 blood oranges (more or less for thinning)
  1. Preheat over to 350 degrees Fahrenheit.
  2. Bruise 1 table spoon of rosemary leaves by using the flat part of the knife and pressing down. Reserve the left over tablespoon for the dough. Bruise until fragrant and add to heavy cream.
  3. Microwave the heavy cream and rosemary for 20 seconds, set aside for about a minute, and microwave again for another 20 seconds. Set aside after the 2nd time microwaving.
  4. Sift together flour, sugar, baking powder, and salt in a large bowl.
  5. Mince the reserved tablespoon of rosemary and add it to the flour along with the blood orange zest.
  6. Cube the chilled butter and add it to the flour mixture. Using two forks, break the butter up into the flour until it resembles a wet sand consistency. You may need to use your hands towards the end but avoid over working the butter and flour. Small lumps are okay and necessary.
  7. Strain the heavy cream to remove the bruised rosemary leaves and add it to the flour and butter mixture. Mix using a fork. The dough will still be dry so slowly add the blood orange juice and pulp to get the dough to come together.
  8. Turn over the dough to a floured surface using the extra 1 cup of flour and work in the juice until its soft and holds together but still dry on the surface.
  9. Make a small ball and flatten it with the palm of your hand. Being to roll out into a long rectangular shape until the dough is about 1/2 inch thick.
  10. Cut into squares and then cut the dough again into triangles.
  11. Place on a cookie sheet lined with parchment paper and bake for 20 minutes.
  12. Allow them to cool on a cooling rack for about 20 minutes before  glazing
  13. For the glaze, mix powdered sugar with blood orange juice until it is a thick but runny consistency.
  14. You can either drizzle the cooled scones with the glaze, or you can dunk them into the glaze, roll them around and remove them and let them drain on a rack.

Baked Asian Wings

Even though football season is gone and we still have months until it starts again, wings are not seasonal in our house. Husband loves the classic hot wings while I like to experiment on different flavors. In the end, the classics are still my favorite. Luckily, we both agree home made is the best and prefer baked wings over fried. While normally making two different flavors for two different pallets would be difficult, the sauce for these wings is so easy, I think its more of an inconvenience for me to submit myself to eating only one flavor. The processes requires investment but it’s well worth it. The best part is you can make any flavored wings in a sauce using the baking method I use. As long as the sauce is a little thick, it will work. Heres how.

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Baked Asian Wings
Makes 24 wings

  • 1 cup soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 1tbsp sriracha (use less for less heat)
  • ½ tsp sesame oil
  • 1 tsp red pepper flakes (use less for less heat)
  • 1 tbsp coconut oil
  • 4 garlic cloves, minced
  • 2 medium sized shallots, thinly sliced
  • ½ inch piece of ginger, peeled and finely diced
  • Sesame seeds (garnish)
  • Chopped scallions (garnish)
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place a wire rack on a  aluminum foil wrapped baking sheet and lay the wings on top. Pat the wings dry and put in the oven to bake. Total baking time about 45 minutes to an  hour.
  3. While the chicken is in the oven, in a bowl, mix soy sauce, hoisin sauce, honey, sriracha, sesame oil, and red pepper flakes. Set aside.
  4. Heat a large dutch oven on medium heat and add coconut oil until it has melted. Test readiness by adding a piece of shallot.
  5. When oil is hot add garlic, shallots, and ginger.
  6. Stir for about 30 seconds and add the soy sauce mixture.
  7. Bring to a boil and allow to simmer and reduce.
  8. Once the sauce has started to simmer, remove the wings from the oven and dip them in the pot so they can be sauced. The sauce won’t stick as well just yet, it will coat it just a little. Keep the sauce on the stove at simmer until it has thickened up. Remove from heat after it has reached syrup like consistency. You can continue to dip the wings in the sauce as it is thickening.*
  9. Repeat the wing dipping process every 10-15 minutes while flipping the wings every rotation
  10. After the wings have been baked and the sauce has thickened up, dip them one last time and bake for 10 minutes at 450 degrees Fahrenheit.
  11. Serve hot with a garnish or sesame seeds and scallions

*While the sauce is thickening on the stove I’ll keep an extra hotplate on the counter next to the ones for the bakeing sheet with wings. I usually remove pot of sauce off the stove and move it to the hot plate and then take the wings out. I’ll dip them in the sauce and return the sauce back to the stove and the wings back to the oven. By the last 10-15 left in baking, the sauce will usually have thickened up to a thick syrup consistancy. If it hasn’t and the wings are almost done. Just take the wings out and turn the heat up on the sauce to a faster simmer, but not a boil until it reaches a honey like consistancy. Once it does, dip the wings one last time in the sauce and bake at correct baking temperature for the last 10-15 mintues.