Food

blueberry cardamom scones

scones are the kind of baking you can do half asleep before anyone else is awake without sacrificing much sleep yourself, which means they are probably the only baked good anyone wakes up to in my house. Luckily they’re endlessly riffable and everyone loves a scone, so I haven’t heard any complaints.

blueberry muffins are one of the best foods on earth, but blueberry scones don’t always have the same magic. These scones are dense but soft, and lean away from the buttery sugary richness of muffins into a less sweet and layered flavour that passes as a breakfast food a little easier.

Blueberry Cardamom Scones

2 c flour

2 tbs baking powder

2-3 tbs sugar (adjustable as to how sweet you’d like these to be, also good without sugar in them and just the glaze or sugar on top)

1/2 tsp salt

1 tsp cardamom

2/3 c butter, cubed and cold

1 c blueberries

1/2 c dair (milk, heavy cream, or a mixture of milk with greek yogurt – the later two lends extra moisture to the scones)

  • mix dry ingredients, then rub in cold butter until fully combined. Mixture should hold together when squeezed, but not have visible pieces of butter remaining
  • add milk/cream, bit by bit, until dough fully forms. As it does, fold in blueberries, trying not to overmix.
  • turn out onto a floured surface, and pat into a circle about 1/2 inch thick. Cut into 8 triangles. Place on baking tray lined with parchment paper

before baking top with raw sugar or after cooled top with the glaze below

  • bake at 350F for 15 minutes, until edges pick up colour

Cardamom glaze

  • 1/2 tsp cardamom
  • 1/3 c powdered sugar
  • milk

in a small bowl slowly add milk to combined sugar and cardamom until thick glaze forms. after scones are cooled top with glaze

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Food

apple & pecan cake

There are currently 5 cakes in my house. 4 of them are actually layers for one massive cake, but still, it’s a lot of cake. The layer cake is a story for another day (*fingers are still crossed it all works out*) but this one is worth sharing now.

I had a few apples I needed to use up, and since every other ingredient is a pantry-staple, it’s the kind of cake that’s easy to throw together in a few minutes. It’s dense, sitting closer to a bread than you’d expect, and the almond really compliments the apples. While it’s not a flashy, decorative cake, it’s the kind that gets better as it sits on your counter and is perfect to serve with coffee.

2 apples, cored and chopped (approx 1/2 inch pieces)

1 tbs ground cinnamon

3 tbs sugar

chopped pecans (optional)

1 3/4 c (230g) plain flour

1/2 tbs baking powder

1 tsp salt

1/2 c oil

1 c sugar

2 tbs lemon juice

2 eggs

1-2 tsp almond extract

  • core and chop apples, add pecans and toss with cinnamon and 3 tbs sugar in a small bowl
  • preheat oven to 350/180
  • stir together flour, baking powder, and salt in large bowl
  • whisk together oil, sugar, lemon juice, eggs, and almond extract (make it as almond-y as you like)
  • mix wet ingredients into dry and mix till incorporated
  • here the mixture will look way to think, close to dough rather than batter, that’s okay!
  • in a greased and lined loaf pan, layer half the batter, then the apples, then the other half of the batter over top (the top half of the batter may be difficult to spread, doesn’t have to be perfect!)
  • bake for 45 minutes to 1 hr (when checking, make sure you test the batter all the way to the bottom, making sure the batter underneath the apples is cooked)
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Food

Easy raspberry jam + overnight oats

A teaspoon-ish amount of this tart jam, stirred through oats, makes a perfect breakfast for this not-quite-spring weather.

small square glass jar sitting on wooden surface, filled with dark red seeded jam. Metal teaspoon sticking out of open jar

There’s a small jar of my grandmother’s homemade cherry jam tucked into the back of my cabinet, which I haven’t eaten because if I eat it then I don’t have any more. How long I hold out on not eating it is a good question, because it really is the best jelly on earth. However, this is not that recipe, this one is much much easier.

Canning things and sealing jars is great (and you can do that with this recipe if you’d like to) but it’s also a bigger time and space commitment than I think most people want to give. That doesn’t mean you can’t make and eat homemade jam regularly. This recipe relies on the natural pectin in the raspberries (other fruit will work, specifically blackberries and other high pectin fruits) to help it set, rather than adding it separately. This also means it’s JAM not JELLY (fruit not juice) – this difference is a hill I am willing to die on. If you don’t like the seeds though, feel free to run the whole thing through a sieve!

I primarily put jam on top of oatmeal/porridge/overnight oats. The main reason I decided to make it myself was to control how sweet it is – I find store bought jams to often be too sweet so you’ll notice there isn’t that much sugar in this recipe.

Easy Raspberry Jam

makes around one jar

small saucepan sitting on stove, filled with raspberries and sugar

175-200g raspberries (one medium-large carton)

juice of one lemon

1/4- 1/3 c granulated sugar – adjust to your desired sweetness and the sweetness of your berries

  • add berries, sugar, and lemon juice to a non-reactive saucepan
  • stirring occasionally, bring the mixture to a boil over medium-high heat
  • skim off the foam that rises and discard – if you don’t get it all, dont’ worry!
  • raise heat to high and boil for aprox 10 minutes, stirring to prevent scorching. beginning at 10 minutes check for doneness (I use the wrinkle test by putting a spoon or two in my freezer while the mixture comes to a boil and then testing if the jam sets when dropped onto it – you also get to eat the jam off the spoon after!) you can also check for the jam to get to 220F but I don’t have a thermometer.
  • If you want, strain your jam!
  • pour into a sealing jar and refrigerate. As you can tell in photos, I’m reusing an old jar that I washed out and sterilized (having a kettle is a godsend) right before use but you could definitely use traditional jars and process them in boiling water. However, this jam will keep in the fridge for a few weeks and makes such a small batch there’s no need!

Overnight Oats

one serving

I have never liked oatmeal very much, but living somewhere cold makes you! I prefer my oats soaked overnight so they become a custard-y texture, and honestly I like them cold best. These are great for making in a container you can take on the go to work/class!

1/3 c rolled oats

2/3 c milk (or 1/3 c milk and 1/3 c greek yogurt)

1 tbls chia seeds if you have them and like them!

pinch of salt

  • mix ingredients directly in the container you’ll eat them out of – it needs a lid
  • refrigerate for at least 4 hours – hence the ‘overnight’
  • this recipe is endlessly adjustable. I go ahead and put a spoonful of jam on top the night before. It’s also great with cinnamon sugar and bananas or apples, chocolate, peanut butter, and a variety of other fruits!
white bowl of oatmeal with a spoon in it, a dollop of dark red seeded raspberry jam on top
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