After a wave of exams and a long weekend to celebrate, I am finally back with a baking recipe! I woke up on Saturday morning determined to be super productive, so I started my day by baking some scones. This recipe is very very simple and quick, and doesn’t require eggs either (I just happened to have run out of eggs, too. This is what midterms do to you.)
All you need is:
2.5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted butter, softened and cut into chunks
1/4 cup granulated sugar (1/3 cup if you prefer a sweeter taste)
3/4 cup milk (I used almond milk, which works perfectly)
Cinnamon sugar (if you don’t have it then you can make your own by mixing some ground cinnamon and granulated sugar in a 1:2 proportion.)
The instructions are really simple:
Hello March! The weather is still quite chilly for my taste, but the sun is shining and I don’t have to wear my down jacket outside anymore! Everyone seems to be busy with midterms, but for some reason a lot of my exams and papers are due later than everyone else… so this weekend I had some time on my hands. What better way to spend that time than putting together a nice brunch plate for myself before heading to church: it’s got the greens, and it’s got the eggs, a perfect healthy brunch for one.
It’s almost halfway through the semester and I still feel like I haven’t gotten used to schoolwork.
ANYWAY! Fall is here, and my baking spirit is kindled once again. With the coming of this season there is so much to enjoy – foliage, pumpkin, apple picking, nice and breezy weather, allergies, midterms (wait…)
On a late night whim, I decided to put my oven to use and whipped up a nice loaf of bread. It may look like banana bread, but it comes with a twist of crunchy peanut and a burst of apple flavor perfect for the fall.
On most days, I don’t dare walk into Trader Joe’s after seeing how long the lines there can get. But I do know that once I get in, I inevitably splurge on some grocery items. Along with my usual granola and yogurt (and some delicious cookie butter), I decided to get some ingredients for an easy, single-serving pasta lunch.
When my phone told me this morning that it was 6 degrees F’, I was like, “Nope, not going outside today.” This weather is keeping me stuck inside the kitchen, so I thought I would share with you what I threw together for a simple lunch for one! With so many free pizza lunches and cookies lately, maybe this was a good time to make myself a healthy, protein-packed meal.
Fall is officially here for good – which means that my yearning for anything pumpkin is more desperate than ever! Creamy mashed sugar pumpkin in breakfast form? Totally tickling my autumn taste buds. Start your morning with these easy Blueberry and Pumpkin Seed Sugar Pumpkin Pancakes, gluten-free and with all-natural ingredients!
Even Shanghai’s sweaty and humid summers have an end. Fall weather is finally creeping up, and it’s totally putting me in the baking mode. Today’s recipe takes the lovely fragrances of hazelnut coffee and chocolate and combines them with pumpkin seeds to make delicious and skinny hazelnut mocha and pumpkin seed scones! My kitchen smelled like a Starbucks by the time I finished baking these, mmm. The recipe is super simple and takes less than 15 minutes. Oh, did I mention these are low-sugar and butter-free?