Blueberry Scones
Recipe by Sally’s Baking Addiction
Hi!
Happy Monday night! Or happy whatever day it is in your world.
I made blueberry scones Sunday morning. I used a recipe from Sally's Baking Addiction. I'm teaching myself how to bake if you are new to the blog.
Process-
There aren't many steps to making these. I made sugar cookies just now, and this was easier than the cookies! I'm surprised too. It looks like it took me a while, huh?
I did run into a few snags. I had an issue forming the dough. It was too dry, so I added more heavy cream then it became too sticky, then I added more flour to balance it out. It obviously worked out, but you will have to play around with the ratio. The next issue was grating the frozen butter. It really wasn’t an issue, it just hurt my arm. Talk about a workout.
Taste-
These things were freaking delicious. The texture was pretty good. Not super crumbly or too soft. Which reminds me, Have you seen the Curb Your Enthusiasm episode when Larry opens up a spite coffee shop because Mocha Joe served lukewarm coffee and wouldn't admit it? Larry also goes on a quest to find a specific baker that use to make the perfect scone. There is a lot more about scones in this episode that I don't want to give away, so watch the show.
I might have overcooked the scones a bit. I'm still figuring out my oven. I think it's about 20 degrees lower than it should be. I have a thermometer in the oven to read the actual temperature. I need to figure out how to manipulate the time on the keypad thing. THUS far, if the recipe calls for 375, I put the oven at 400, and it seems close. Oh! I also want to add more blueberries next time I make these.
I tried to get fancy and make frosting for the scones. The frosting was thick. I'm not well versed in "frosting," but take a look below:
Not sure how I feel about the way this looks…
Random Thoughts-
I'm finding that making mainly cookies is problematic. I have SO many cookies. I can't keep them in the house or I will eat all of them. SOOOOOO I think instead of doing a "Freestyle" day- which is baking something other than a cookie-, I'll bake what I want.
Watch the Blue Monday video. It's four white people not moving on a stage ‘playing” instruments. Wait, let me back up, they do move but only their upper bodies. It's great.
I've seen 666 three times today and then found a million-dollar bill tucked in the credit card slot at a gas station. Please help me decode this message.
I’m missing Anthony Bourdain today. I had a dream about him last night. I wish he was still here to take us away from the shit show world we are living in.
-JLM
Oatmeal & Dried Cherry Cookies
Oatmeal Raisin Cookie
Recipe by America’s Test Kitchen- The perfect cookie cookbook
Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah!
2nd recipe in the books! I baked oatmeal cookies from The perfect cookie cookbook by America's Test Kitchen. Here's how it went:
Process-
It seemed like the process of measuring ingredients went smoother and quicker today. I'm starting to get a feel for baking in my kitchen. My kitchen is small. I live in an old fisherman home that was built in the 1920s. There isn't much storage or counter space. Finding places to store ingredients and prep isn't a cakewalk. :) I did buy a stainless steel prep table that I use as an island that’s helping a lot. "I have so much more room for activities."- Step Brothers
Taste-
I don't think I'm a fan of oatmeal cookies. The cookies weren't bad, the texture was great- crispy edges and a soft middle, but they tasted "oaty." It might have been the oatmeal I used or that I haven't had an oatmeal cookie in a while.
I told my husband Taylor, "These taste oaty," he said, "yea…." Like duh, Jaymie they are oatmeal cookies.
I substituted the raisins for dried cherries because I didn't have any raisins and I think that's where I messed up.
Now to the best part of the recipe- the browned butter. OMG, WOW, INSANE. I mean is there anything better than browned butter? The recipe called for browned butter, you add it to a bowl and then add cinnamon. When I smelled the combination, I teared up. I'm not joking. The smell was so beautiful. It was rich and had so many different layers of aromas. Go out and brown some butter for fun!
Thoughts-
After reviewing yesterday days post, I realized I didn't talk a lot about the cookie. Taylor and I brainstormed, and I'm going to stick with the above format for now. PROCESS, TASTE, THOUGHTS. PTT for short. Did you need me to abbreviate PTT? No, but I wanted to. It is my blog!
Last thing, I’m going to add a freestyle section meaning I’m going to bake items other than cookies. Still not sure how I’m going to intergrate it, but it’s happening people!
Side note- My feet hurt when I stand for too long. I need to buy a cushioned mat to survive baking. I also don't know if baking is an expensive hobby or if it's because I'm just starting and having to buy all new equipment and ingredients? Oh and not to mention props.
-Jaymie Lee Moore
The First Bake
The Perfect Chocolate Chip Cookie
Recipe by America’s Test Kitchen- The perfect cookie cookbook
Hey you! You with the face. I'm not sure what movie or show that is from, but I say it a lot.
It's 6:13 pm PST and it's been a beautifully gloomy day. Foggy days remind me of fall/winter, which reminds me of my birthday -October 24th-, which means the holidays are here. Fog equals comfort in my book.
This is the official first bake for ONE SPRINKLE AT A TIME and it took longer than expected. I was frantically running around the kitchen getting the ingredients prepped and measured. I would forget where I put the baking soda then find it, then I started to question my math skills and had to google how to use a scale. I think it's beginners jitters. Is that a thing?
Side note: you will find out very quickly I make up words and phrases. It's how I live my life, sorry.
Because it took me longer than expected, I started to think about new photographers and bakers. I am a new baker, but I know the basics of photography, which means I have about 40% of the processed covered. I commend food bloggers. This shit is not easy, and it's time-consuming.
Now for the cookies-
The cookies turned out great, I may or may not have burned the bottom of them, but it did add texture… Can you see the burned bottom? I don't think it's the first thing you notice. My motto for taking photos is- If you can't see it, it doesn't exist. It's worked for me so far.
Taste Testing aka gaining weight-
I worry about gaining a massive amount of weight while doing this- experiment, journey or blog? Let’s go with all of the above.
I have gained 15ish lbs in the past 4 months due to quitting smoking and being unemployed- tear. This is the longest time I haven't smoked and it feels amazing. I do miss my "little soldiers" (Selena Myer- VEEP), but because I quit, I ate everything in sight.
So how am I going to dodge gaining another 15? To quote the great Red Hot Chili Peppers- Give the cookies away, give the cookies away, give the cookies away now. To all of my family & friends, you’re welcome.
-Jaymie Lee Moore
“It’s All Happening”
Hi there!
Well I did it! I’ve wanted to start a blog for awhile now, but never had the time. Classic story, I know.
Now let’s get straight to the point.
Here are some of the reasons I started One Sprinkle At A Time:
I have always wanted to go to Culinary School, but that isn’t in the cards right now (COVID) so I’m taking the reins.
I have a background in marketing food and wine, but due to COVID I was recently laid off. Cool story, but actually it’s been a little bit of a mind fuck.
I’m a photographer and filmmaker that loves to bake & cook.
I like to write. I might NOT be good at it, but I do think I have an interesting point of view. *Insert shrug emoji.
Baked goods are beautiful.
There are 100 more reasons, but I’m all “reasoned” out.
I am not a professional baker or cook, but I love it. I won’t be providing any original recipes, for now, but I will be baking through America’s Test Kitchen Cookie Book. I will also SPRINKLE in some pictures of patisserie bakes, beautiful produce and mix in some groovy songs.
Blogging is a first for me, so there will be mistakes- grammatical errors, recipe fails, etc. I am truly excited to start baking, styling food, and sharing my progress with you.
I HOPE YOU ENJOY!
-JLM