Summary: Reader slips because the floor’s wet and it’s super embarrassing but then it’s not.
A/N: This is for @jalove-wecallhimdean‘s Do it like Dean challenge. I choose one of my favorite Dean lines, “Nipples?”. Congrats on your Milestone Heather!! This was super fun to write and I hope it is enjoyed as much as I liked it. You like ? Let me know because I love feedback. Have a fantastic Friday Y’all!
I doooo it’s in my FAQ actually but here I’ll post it again:
40g slightly salted butter (room temp, not melted) 225g self-raising flour 25g caster/baking sugar large pinch of salt 150ml milk or cream if you want to be really indulgent.
In a medium to large sized bowl, mix the flour and salt together and then rub in the butter until you have a fine breadcrumb texture. Next add the sugar and then the milk until you have a soft dough (it should be sticky but not runny). Turn it out onto a floured board and knead v lightly until it stops being sticky and you can roll it out to about ¾ of an inch. Using a scone cutter or a round cookie cutter if you have one, cut into the dough and place your rounds onto a lightly greased baking sheet. Lightly knead the remaining dough back together and repeat until you have used it all. (Alternatively you can do what I do in a hurry and skip the rolling and work the dough until it’s easy to handle then pinch sections off and roll them into individual dough balls. You get a more rustic farmhouse shape but it still works well.) next brush the tops of the scones with milk, and then bake for 12-15 minutes in a preheated over at 220c or 425 until well risen* and golden brown. Leave to cool on a wire rack, then serve with filling of choice. Cream and jam is a personal preference.
*if they didn’t rise you might have over kneaded it. Try sieving the flour and salt at the start to create air pockets, and use a spatula to work the rest in. This isn’t a yeast bread, it doesn’t need too much kneading to make it stick. Think of it instead as a very crumbly cake mix. If you want to make them look shiny and professional use an egg wash on the top rather than milk.
hello sci! so you posted about getting milk-chocolate covered sea salt caramels for your birthday, and i was wondering what kind and where from? becuase that sounds amazing, and as someone with absolutely no birthdays coming up i definitely want to get that as absolutely not a birthday present for myself. (ok i just really like caramels ok)
Well, I’m partial to these:
You can find them online, and at places like Costco and I’m told that you can pick up small packets at places that sell ‘retro’ candy, but the two pound jar is around 20.00 bucks, so I don’t indulge often.
But then again, I like the Linder and Lindt milk chocolate and caramel ones, too. And Milky Ways.
Right now, I’m staring at this on Amazon:
Strawberry or Grape, people? Taffy AND bad jokes, who can resist? 8)
Lentil burgers and Tomato Bisque! These recipes were both vegan and if you go bun-less like I did and use certified oats, it’s also gluten free! Most of the ingredients are pretty cheap and accessible, which is very important to my cooking mantra.
Lentil Burger: lentils, parsley, lemon zest/juice, garlic, red onion, serrano, oat flour (ground from rolled oats), salt, pepper, cumin, coriander, and cardamom.
Roasted Red Pepper and Tahini spread (it’s kind of hiding back there): This can be used as a sandwich spread or to dress a small salad as I’ve done here. Roasted red pepper, a small container of coconut milk yogurt, lemon zest, salt, pepper, and tahini.
Tomato Bisque: olive oil,onion, carrot, celery, garlic, russet potato (thickener) salt, pepper, basil, crushed tomato, diced tomato (add last after blending), vegetable stock, coconut milk (from can), and a touch of sweetness from cherry wine. Use a sweet red wine or omit if the cherry wine is rare where you live. I’m in Michigan so we’re swimming in the stuff!
I fell in love with Almond Haus’ iced jasmine sea salt caramel green tea when I first tried it, and had to come back for their other famous sea salt drink. Unlike 85, Almond Haus makes their sea salt coffee with Vietnamese coffee, so the coffee flavor was at level 100. This is not something I’m used to, so it took a while to adjust to its flavor profile. After the ice melted a bit and the sea salt blended a creamier texture into the drink, it evened out the strength of the flavor. Overall, this is good.
Citrus sponge cake with a rosewater saffron drizzle. First make the rosewater saffron syrup, for which you’ll need:
-3 tsp saffron water
-1 Tbsp rose water
-½ cup water
-1 cup sugar
First, to make the saffron water, put a pinch or two of saffron in a small dish and add ¼ cup of boiling water to it, then let it sit for at least 20 minutes. Then put 1 cup of sugar and ½ cup of regular water in a small pot and boil it until it thickens, but don’t let it carmelize. This will take a few minutes. Add 1 Tbsp rose water and 3 tsps of the saffron water, boil for an additional 3 minutes, and then let the syrup cool.
For the sponge cake you’ll need:
-1 ½ cups white sugar
-½ cup rosewater saffron syrup
-1 tsp vanilla extract
-1 tsp orange extract
-1 cup boiling milk
-2 Tbsp salted butter
-2 cups flour
-2 tsp baking powder
-¼ tsp salt
Beat 4 eggs and 1 ½ cups of white sugar with the whisk attachment of a mixer for a few minutes, then slowly add ½ cup of rosewater saffron syrup. Then add 1 tsp vanilla extract and 1 tsp orange extract. Bring 1 cup of whole milk to a gentle boil (be careful not to let it curdle and/or scald the bottom of the pot too much - stir often and keep an eye on it) and add 2 Tbsp salted butter to the hot milk, stirring to melt it. Pour this milk and butter mixture into the sugar mixture, whisking on med-low speed while you do it. In a separate bowl, mix together 2 cups of flour, 2 tsp baking powder, and ¼ tsp salt, and then fold it into the rest of the batter, mixing only enough to combine.
Cut the cake into slices and drizzle it with leftover syrup. Enjoy!