0 Bad Photos, Good Eats

I usually bake at night after dinner and then take my photos in the morning before work. I wish I had more time to compose my shots, but I'm a habitual "snooze-buttoner" and have to snap my photos as quickly as possible, wrap up the baked goods and rush out the door. But even if I did have the time, I don't know if I could style the food properly. I am a much better baker and cook than I am a photographer or food stylist.

After uploading my photos from the CF card to my hard drive, I realized that, at a glance, I couldn't distinguish the photo of the cookie from the photo of the scone. Sadly my photos don't adequately convey how yummy the scones and cookies were.



Buttermilk Scones w/ Dried Cherries & Almonds
16 scones
(adapted from "The Baker's Dozen Cookbook")

3 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
6 ounces (12 tbsp/ 1.5 sticks) unsalted butter, cut into small cubes
1 cup buttermilk
2 tsp vanilla extract
1/4 tsp almond extract
2/3 cup dried cherries, chopped coarsely
1/3 cup almonds, chopped coarsely
2 tbsp sugar for sprinkling (optional)

Preheat oven to 425F.

Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles small peas.

Stir the buttermilk, vanilla and almond extracts together and add all at once to the mixture. Stir with a fork until the dough becomes sticky and shaggy. Stir in cherries and almonds.

Turn your dough out onto a generously floured work surface. Knead the about 10 times. Divide the dough in half and pat each half into an 8-inch circle about 1/2-inch thick. Sprinkle each circle with 1 tbsp sugar (if using) and press the sugar gently into the surface of the dough. Using a sharp knife cut each circle into 8 wedges. Repeat with other half. (Or you can just divide the dough into 16 round patties like I did.)

Bake the scones until light brown and slightly puffy, about 15 to 18 minutes. Cool about 5-10 minutes before serving.




Banana Oatmeal Chocolate Chip Cookies
(from Tish Boyle's "The Good Cookie")

1 3/4 cups quick-cooking rolled oats
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
4 ounces (1 stick) unsalted butter, softened at room temp.
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
6 ounces (1 cup) chocolate, chopped
1 medium-sized ripe but firm banana, cut into 1/4-inch pieces
1 cup chopped pecans or walnuts

Preheat oven to 375F. Line your cookie sheets with parchment (or lightly grease them).

Combine oats, flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside dry ingredients.

Using a stand mixer at medium speed, cream butter and both sugars until combined, about 1 minute. Add the egg and vanilla and beat until blended. At low speed, add the dry ingredients.

Remove bowl from mixer and using a wooden spoon stir in the chocolate, banana, and nuts (it's okay if the banana gets a bit mashed).

Drop tablespoonfuls of dough onto your prepared sheets, spacing them 2 inches apart. Flatten the dough slightly. Bake until the cookies are golden brown on the bottom, about 11 to 13 minutes.