Recipe: Simple Scones

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The internet is such a fun place to foster and share creativity (safely, of course).
But despite the temptation to bake all the recipes NOW (I'm looking at you, Pinterest), sometimes it's fun to go back to my own staple recipes. One favorite in my favorite is scones!

They're simple, they're quick to make, they don't require any special ingredients...they're a perfect afternoon tea time snack! No advance planning required, you can even whip up a batch really quickly when guests stop by unannounced (as I frequently have - my little sister's best friend lives next door and sometimes confuses our house for hers. She's adorable).

Simple Scones
Makes 8

2.5 cups all-purpose flour
1 Tbsp. baking powder (not a typo - a whole TABLEspoon!)
0.5 tsp. salt
8 Tbsp. unsalted butter, cold
0.25 cup granulated sugar
2/3 cup milk (I have used both whole and 2% milk before, based on what I found in the fridge, with equivocal success. I would not recommend skim milk, however, as that's a quite different watery mess)

 1) Preheat oven to 425 F.

2) Mi flour, baking powder and salt in a large mixing bowl.

3) Grate butter in with a fork.

Or cut them in if you don't mind extra finger mixing!

4) Mix it all together with your fingers until it's a bowl full of fine crumbles.

5) Add sugar, toss to mix.

6) Stir in milk (with the fork used in step 3) until the dough comes together.



7) Form into a ball.



8) Roll into a 6" circle (no need to measure, just approximate - baking is relaxation time, not neurotic Type A time).

9) Cut into eight wedges. Try to keep the wedges more or less equal in size so that they bake evenly.



10) Place the wedges on a greased baking sheet, leaving a little room between them (so that they don't bake into one big glob - that's attractive. Not).

11) Bake 12-15 minutes in pre-heated oven, or until golden brown on the top and bottom.

I find that 15 minutes is usually the better approximation of baking time.

12) Cool on a cooling rack, NOT the baking sheet. If you cool them on the baking sheet, they take a gabajillion years to cool and they get soggy, to boot. NO.

13) Serve with jam of choice (I recommend homemade!) and freshly whipped cream. Just slice the scone down the middle to add a dollop of each before sandwiching the top back on!

These taste best served fresh from the oven, so bake them half an hour to an hour before you wish to serve them and try to finish them in just a day. If you live by yourself and a whole tray is too much for you to do justice to by yourself, this is the perfect time to make the neighbors love you!

Do you like tea time? Tweet it!

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Happy (almost) Birthday to Me!

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I turn 21 tomorrow (WHOOOOOOOOOOOOOT)!

...and have a tough midterm the following evening. Ah well. Spring break is never over my birthday. 

This week has been packed with work, as I've adjusted to being back from break (Harvard professors enjoy giving work over break and, since I was having fun in Florida, I had to do crazy amounts of work when I came back).

Luckily I planned ahead for a crazy busy week and decided to order some energizing meals from Veggie Vibes!

You know how much I love their meals from earlier posts and my vlog. These didn't disappoint!



That's the Fresh Gyro (but all raw vegan - those are dried fruits, that's not darkened beef).



It was amazing, the caramelized onions were so sweet, the dried fruits so chewy, the veggies so incredibly fresh, and the lettuce wraps (large leaves of romaine on the bottom, you construct the wraps yourself with the creamilicious sauces) were crisp and sturdy enough to support all the toppings.

Time after time, I'm impressed with the incredible quality of the ingredients Chef Perkunas uses.



The colors of the food are always so bright and lively, adding to the visual appeal of the meals.



These Collard Rolls were a little sushi-esque, with a crunchy sunflower seed-based spread in each roll and an amazingly creamy Japanice sauce to dip them into.



I'm not sure how to describe the sauce best, other than just to say that it's scrumptious, so you'll have to try it yourself the next time this dish is offered.



Which you would want to do anyway, given how delicious the rolls are.



This is beautiful healthy food that you want to eat!



Even the Indonesian Soup (I'm not a big soup person, generally) is creamy and delicious and satisfying.



The flavors are bold, the spices perfect, and the texture beyond creamy.



I love the ever-changing menu (a new one every week!) because there are so many delicious things to try and pretty much everything Chef Perkunas comes up with is brilliant.



I had no idea what to expect from a cauliflower terrine, but it was delicious, fresh, satisfying, energizing, and up to Chef Perkunas's always high standards! It's fun to get to try the new dishes and he often puts new dishes into the rotation that haven't been offered at all before.

But I also really enjoy the staple menu items.

The Raw Kale Chips are my favorite staple item (they're on the menu every week) and the bag is a really generous portion that's enough for several snacks and blows conventional potato chips out of the water.

And Chef Perkunas is awesome! In addition to being really easy to get a hold of and really responsive if you have any questions about your order (you can tell he really loves being a raw chef for the people) he's just a really generous guy!

And a wizard with desserts. 

The website warning for this Cinnamon-Apple Pie is that you should get ready to lick the container. 

I concur.

I really enjoyed putting this in the chiller or the freezer for thirty minutes before eating, just so that the nut layers got a little crunchier (perfect balance off of the creamy, ooey gooey amazing cinnamon date layer). 

I have yet to meet a Veggie Vibes dessert that I don't love! And that they're healthy, too, is a great bonus.

But try them for yourself! Don't forget to put in your order ASAP, then you'll still be able to try the mango pie that's on the menu for next week.

 Mention Living, Learning, Eating to get a free extra entree with your order. They ship nationwide!

Have you tried Veggie Vibes yet? Do it!

When is your birthday?

What do you like doing on your birthday? 

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Recipe Review: Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

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It's been a while since I reviewed someone else's recipe, hasn't it? Sounds like it's time to head back to the kitchen (and with a recipe instead of just whimsy and spices)!

Today's recipe is Averie Cooks' Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.

Here's what the cookies look like on her blog:



Here's what they look like in real life:



Huge difference, no? They were still delicious (they look big - they were big. Like mall cookie or bake sale big, but that's not in the recipe - I made them like that because I didn't want to want to bake batch after batch of cookies, or I wouldn't make it to the library before closing time).



I also made a few changes to the recipe, though, so perhaps they do look like they do on her blog if you follow the recipe down to the letter. Since I didn't have brown sugar, however, I used a mix of white sugar and honey. Since I was out of coconut oil and there wasn't a Whole Foods or other overpriced hippie food store (I love Whole Foods, but they are what they are) around the corner, I used melted margarine instead of coconut oil.

Coconut oil solidifies differently than melted margarine, so that could likely explain rising/shape differences.

Still, the batter looked delicious and I had to beat the children away with a spoon (kidding! No child abuse here) since there's an egg in it and raw eggs are a babysitting no-no.

The cookies were still delicious, however, and all of the different flavors made them more interesting than a typical chocolate chip cookie.

I would definitely like to try this again when I have brown sugar and coconut oil on hand, because I think this recipe has keeper potential.

If, you know, I actually followed it properly.

 What are some of your most useful baking subs for missing ingredients?

Do you like lots of flavors or a few simple flavors?

What should I bake or cook next?

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The Second Wave of Midterms

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Spring break is over and it's time for the second wave of midterms.

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.

I empathize 100% with whatever that poor thing. I'm feeling exactly what he/she/it is.

Do you have exams right after break?

Do you prefer exams and assignments due right before or right after break?

Where did you go/are you going for spring break?

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Recipe: Southern Pecan Pie

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Pecan pie is my hands-down favorite pie. 

No holiday season is complete without pecan pie! It's the Thanksgiving food to me, y'all can keep your turkey. Sometimes I even spread the joy to Christmas or New Year's Eve, but keeping it as a special Thanksgiving treat makes Thanksgiving Day all the more special to me!

I'm going to skip the blah-blah-blah and get straight to the recipe, because this is a real keeper!

Southern Pecan Pie

Makes 8 scrumptious slices

* 1 pie crust (I used Wholly Wholesome Organic Pie Shell - but not the whole wheat one, so I can't vouch for that)

* 2 eggs

* 1/2 c. butter, melted

* 1 c. light brown sugar 

* 1/4 c. white sugar

* 1 Tbsp. all-purpose flour

* 1 Tbsp. whole milk

* 1 tsp. pure vanilla extract

* 1 c. chopped pecans

* Extra pecans (whole) for decorating

1) Preheat oven to 325F. Toast chopped pecans for 12-15 minutes.

Pre-chopping, but aren't they pretty?

2) Beat eggs until foamy in a large bowl.

3) Add melted butter, mix.

4) Stir in sugars and flour, mix well.

5) Add milk, vanilla, and chopped nuts, mix well (but don't over-mix, you're making pie, not bread). 

6) Pour evenly into the unbaked crust.

7) Top with whole pecans in whatever pattern you like, or just evenly across. Don't press down.

8) Bake for 55-70 minutes, until center is set and the crust is golden brown (but not burnt). 

Make it now. Seriously. Make. It. Now. It's delicious!



And, unlike most pecan pies, it doesn't require corn syrup. This not only makes it healthier, but also makes it more likely that you'll have all the ingredients on hand! I almost always have sugar in the kitchen, but rarely corn syrup.

Love Thanksgiving desserts? Tweet it!

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My Style: Flower Child

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It's been a while since the last style post so, to celebrate spring, here is a fun flower child look!

Photography by Adam Sisler. Make-up by Molly Leahy. Wardrobe and Styling by Tatiana Zimkus.

Spring into joy!

Love dresses? Tweet it!

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Recipe: Take-Out Style Tofu

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Y'all know that I love posting sweet recipes on here because, well, I love eating sweet things.

That more or less sums up the environmental explanation for my vegetarianism. Must protect the chocolate (especially the dark chocolate with nuts - yummmmm).

Still, now and then the desire for something substantial and - dare I say it? - savory arises. This Take-Out Style Tofu hits the spot without the high price of eating out regularly and without the high sodium that makes my world a thirsty, thirsty, MSG-headachy place.

Take-Out Style Tofu

* 16oz firm tofu, cubed (1 standard box)

* 1 egg

* 2/3 c. cornstarch

* vegetable oil

* 3 chopped green onions

* 1 Tbsp minced ginger

* 1 Tbsp minced garlic

* 2/3 c. vegetable stock

* 2 Tbsp. soy sauce

* 4 Tbsp. sugar

* 1/2 tsp. red pepper flakes

* 1 Tbsp. white vinegar

1) Heat 3 Tbsp. vegetable oil in a medium sized pan over medium heat. 

2) Once the oil is warm (test by dropping a bit of water in - it should sizzle) add onions, ginger, and garlic. Sautee for about two minutes, but be careful not to burn the garlic!

3) Add vegetable stock, soy sauce, sugar, red pepper, and vinegar.

4) Mix in 2 Tbsp. of water and 1 Tbsp of cornstarch, stir well.

5) Add tofu, remove from heat. Marinate for 30 minutes to an hour.

6) Transfer tofu to a freezer-friendly container or ziplock bag, freeze overnight. Refrigerate sauce (try to keep as much of the sauce as possible in the pot, not with the tofu).

NEXT DAY

7) Mix egg with 3 Tbsp. water in a large bowl. 

8) Remove tofu from freezer, coat with egg mixture.

9) Sprinkle remaining cornstarch over the tofu, tossing to coat (you may not need all of it, which is just fine - just try to avoid big clumps of cornstarch in one spot!)

10) Fry tofu in vegetable oil until golden brown.

11) Drain oil.

12) Add sauce (from the refrigerator). Warm through.

13) Serve with rice and steamed broccoli!

Please don't be intimidated by the fact that this is a two-day recipe! It really isn't more labor-intensive than any other recipe, it just requires a little advance planning. If you don't like to plan ahead, you can skip freezing the tofu. The only real purpose that freezing the tofu serves is to improve the texture, so it isn't necessarily essential. I do recommend doing it, though, because it takes the recipe from good to great!

Do you like to make up recipes?

What's your favorite way to eat tofu?

Do you get take-out or order delivery more often?

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Rant of the Day: (Don't) Stop Bossy

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Sheryl Sandberg of LeanIn (okay, okay - and COO of Facebook, so that might ring a few more bells) has been all over the news lately with her anti-bossy campaign.

And oh, look - the Girl Scouts are behind it! As a 12-year Girl Scout (twelve awesome years) I'm going to sit here, tying slip knots and eating Girl Scout cookies (the biggest takeaways from all of that, no?), and beg to differ.

And yes, I was called bossy. And yes, I don't think that's a bad thing.

Bossy = Like a boss. Done. Everyone's talking about it now like it's this revolutionary new thing that bossy kids are just exhibiting leadership skills.

Um, no. It's built into the word.

And why is this becoming a female empowerment thing? I was right there on that playground and there were some bossy little boys, too!

I don't disagree that we should encourage development of leadership skills, but banning bossy is ridiculous. All I could think when I read about this is those women who've banned 'the F word.' 

Oh, okay, then. So when you want me to help your kid with their health class homework and they get to nutrition, I should just say that the three major macronutrients are carbohydrates, proteins, and thatbadword. 

There's nothing wrong with any of these words. They're just words and are neither inherently negative nor inherently positive. Frankly, if you asked me (which you didn't, but this is my blog so I'll talk anyway), being called bossy sounds like a pretty positive thing.

Bosses:

* Make more money

* Have more work-life satisfaction

* Love their bosses (assuming it's a traditional one boss model and not some sort of nested boss hierarchy)

* Set their schedules

* Have nicer houses

* Can afford more glitter gel pens things 

Maybe we should just focus on trying to make it more okay for girls to be leaders? That makes a lot more sense to me than demonizing words. I like writing. Don't take my words away!

I mean, yeah, there are over a million words in the English language. But I want them!

Have you ever been called bossy?

What's your opinion of the anti-bossy campaign?

Would you promote censorship of language in the above specified ways?

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Veggie Vibes: Midterm Survival Secret

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I did a vlog review of Veggie Vibes a few weeks ago and just absolutely loved all of their food. It was literally some of the best food that I've ever eaten in my whole life.

Popeye Soup: A really creamy, surprisingly thick raw vegan soup made with spinach, kale, celery, carrots, lemon, chillies, and herbs - also something creamy, because it's super creamy, but I'm not sure what. Coconut?

Because it was wave one of midterm exams at Harvard this week, I decided to treat myself to some of Chef Perkunas's amazing meals - it's a real timesaver, because the dishes are all individually packaged and don't even need to be heated up or anything. It's faster than takeout - not to mention WAY yummier, healthier, raw, vegan, and productive.



Productive seems like a strange word to describe food, but these meals are so energizing - even when I'm exhausted after a late night at Lamont (the 24 hour library in Harvard Yard).



Often when I'm sleep-deprived and eat a filling meal, I just feel even more like falling asleep. These are perfect for when you're busy, because I'm just filled with energy after eating them. They wake me right up!



Like the other meals from them, all of what I ordered this week was perfect - generous portions that filled me up and kept me going without that icky over-full feeling, high quality ingredients that you could taste the freshness in, and just such delightful culinary magic that everything (even beets) tasted amazing!



Every week, Chef Perkunas puts together a new menu of delightful raw vegan dishes that can be delivered locally or shipped nationwide (I'm on the East Coast, so very grateful for that). The meals are all amazing, but the dessert is always the best.



This week was a new one - Glowlicious! It's basically creamy, nutty deliciousness with sweet, sticky, jam-my fruit on top.



AKA perfection.

I also ordered a bag of their kale chips, because they're really delicious and would put Lay's out of business if they had as intense a marketing team as Lay's. Fact.

There's still time to order them for next week (they delivery on Tuesdays and accept orders through Saturday - sometimes Sunday, but that's cutting it close). Don't forget to mention Living, Learning, Eating to get a free extra dish with your order! They ship nationwide!

How do you stay sane when you're busy?

What's your productivity secret?

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