These scones are super quick to pull together and perfect on the morning when you have a piece of stone fruit that you want to make something delectable with! I was gifted these beautiful peaches and while I’m enjoying them fresh, ( I love them cold out of the fridge and because they’re perfectly ripe I was able to put them straight into the fridge upon arrival) I wanted to use one in a breakfast item this morning for me and my girls. Cherries or any berries would also be lovely here!
This recipe is really quick and makes four good size scones so you won’t have an abundance of baked goods sitting around the house (though it is easy to double if that’s your goal!) and it comes together quickly thanks to the food processor. You all know my love for utilizing kitchen technology to make things easier!
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If you follow me at all you know I love to make tons from scratch, but in order to find the time I leverage technology to make things easier as much as I can. These are essentially blender crepes and instead of washing out my huge blender, I am using my Ninja smoothie machine! It couldn’t be easier!
Not too sweet, warm, and comforting, this recipe will become your new go-to when you have fresh rhubarb. The addition of fresh basil gives this old favorite a welcome update and will impress and surprise both simple and complex palates alike!
I used to get this dish with my dad at a restaurant by the lake when I was a kid called Sunsets. It’s so easy to make at home and is a fun way to spice things up a bit if you’re in a weeknight dinner rut.
I love deviled eggs and find regular egg-salad to be boring in comparison. Therefore I like to make my egg salad using my deviled egg process and then stir it all up to put it in a sandwich or to use as a dip on buttery crackers or toast points. This is super customizable so add what you like and have fun with it!
This is the potato salad for the guy who hates mayo (AKA: my husband). I developed this recipe in college when I wanted to do a traditional bbq menu but my hubby explained that he hated potato salad because he hates mayo and all things creamy like sour cream and ranch (but somehow this doesn’t apply to ice cream?!). Served warm or cold, this is sure to please even traditional potato salad lovers with its fresh take on the traditional bbq dish. Start by boiling red potatoes in salted water. When they are cooked, drain and set aside. Then sautée a diced yellow onion in light olive oil on high heat (so it cooks and doesn’t caramelize). Don’t forget salt and pepper.
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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