One of the experiences that we had planned for vacation was tea at the Empress. It was pricey but did not disappoint.
I missed the IMK last month, I am not sure what happened it just kind of came and went and I didn’t get it done. I have had no internet connection for days and I am going to post this one before it is too late. Hopefully I will finish and post before I lose the connection, forgive any typos!
Here is a little of what has been in our kitchen lately:
Rosemary garlic sourdough
Hot Cross Buns
Delicious Apricot Scones from Tara, these really were amazing!
a little lemon tart with teeny tiny macarons, Evie picked each one off for herself!
Evie has been sewing and needle felting and made me this little donut and the cutest little needle felted sheep
A science experiment, making a clock from and orange and lemon juice.
We found our toddler banana bread recipe, from when Evie was in daycare, recipe to follow soon.
Balsamic mushroom pasta, will share soon
And my fearless protector, who is always close by watching.
I hope you enjoyed your visit and I hope you come back soon. If you’d like to write an In My Kitchen post, please do so by the 10th April and send your link to Maureen at The Orgasmic Chef. Thanks for hosting Maureen!
I love scones, these are delicious and this recipe is quick and easy to make.
2 1/4 cups all purpose flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp salt
1/3 cup cold butter, cubed
4 squares white chocolate, coarsely chopped
1/2 cup raspberries, or mixture of berries (fresh or frozen); today we used frozen raspberries and blueberries
3/4 cup milk (can add a little more if needed)
1 tbsp coarse sprinkling sugar (optional)
Preheat oven to 400F.
Combine flour, sugar, baking powder and salt.
Use pastry blender cut butter into flour until crumbly (sorry, forgot this picture).
Stir in chocolate and berries.
Make a well in the centre of the dry ingredients, add milk and stir with a fork to make a ragged dough.
Turn out onto counter top and knead just until the ragged bits are incorporated into the dough (the berries make a pretty colour). Gently pat into a 3/4 inch disc and cut into wedges or circles (using a medium-large cookies cutter).
Place on an ungreased baking sheet, sprinkle top with coarse sugar, if using.
Bake in preheated over for 12 to 15 minutes until bottom is golden and edges and top are starting to brown. Let cool on a wire rack.