Well, it's another dreary day here in New York and I'm convinced that I must make the time to whip up a batch of hearty soup. You know, the kind that just begs for a hunk of crusty bread for dipping.
First things first, though. On the topic of job security (and yes, I am employed outside my home -the paycheck is necessary to support more than just my baking habit): I look forward to the few days each week when I bring baked goods to work. On a basic level, it brings joy to hungry co-workers. But on a more intimate level, sharing ones baked goods is so much more. For those of you out there who bake and share, you know what I mean. My co-workers joke that I bake for job security. Perhaps that is the small return on the initial investment. But, sharing ones food provides a security that extends far beyond the limits of employment.
We all seek approval and in my humble opinion, there is no greater satisfaction than knowing I had a small role in improving someones day (and filling their bellies).
After a few weeks of cookie madness, I decided to deviate from my most recent cookbook acquisition (Big Fat Cookies by Elinor Klivans) and reinvent the scone. I probably know what you're thinking ("Scones? Aren't those the dry, crumbly things they eat in England?") but, before you pass judgement, read on.
A few years ago, while I was employed as a preschool teacher, I was presented with a lovely, heartfelt gift from one of the moms. It was a small batch of home-baked scones. The tag read:
"Apricot-Cream Cheese Scones." I can already hear the disgruntled sighs from those of you who are purists, probably thinking "Cream cheese? Real scones don't have cream cheese!"
Well, be still my scone-hating heart, if those weren't the best scones I had ever tasted (sans beverage--in my opinion, the true test of a scone--can you eat it dry, without choking?), then I don't know what was. They were moist, yet scone-like and the addition of sweet/tart apricots with a slightly crunchy sugar-topping made me hanker for seconds. For weeks I begged this lovely mom for the recipe. She kindly supplied me with the recipe and another batch of scones to hold me over until I had time to bake. It was the humble spirit of this scone that inspired me to play around with that recipe.
My efforts must have been successful because I brought my first batch of Cherry-Vanilla Cream Cheese Scones to work on a Tuesday and I'm told they didn't make it to Wednesday. I have been craving those scones since the tupperware left my hands. But I am inspired to deviate, simply because two (expensive) cans of almond paste that sit idly in my cupboard are haunting me. My intent is to create an over-the-top almond scone that uses almonds, almond extract, almond paste and perhaps some ground almonds as a substitute for some of the flour (this would qualify it as a "healthy snack," right? :).
So, stop by again won't you? I'll post the original recipe for Apricot Cream Cheese Scones and I'll report back on my experiment with Almond Scones.
And in the meantime,
Make Life Delicious.
Share Your Food.