TPS Kitchen: Raisin Scones

Seeing all these women collecting teacups and saucers made me hanker for some scones. I don't know where to get some decent ones here so I just made them myself. I used Ina Garten's recipe, with some modifications. I think my modifications led to a cakey scone rather than a flaky one.


Ingredients
    2 cups flour
    1 tbsp sugar, plus extra for sprinkling
    1 tbsp baking powder
    1 tsp salt
    half a bar of butter, frozen and grated (using a frozen grater)
    2 eggs, lightly beaten
    1/2 cup cold sour cream
    1/2 cup raisins
    1 egg beaten with 2 tablespoons milk or water, for egg wash
    Makes ~20 two-inch-diameter scones

1. Preheat the oven to 400 degrees F.
2. Combine flour, sugar, baking powder, and salt. Ina recommended using an electric mixer with a paddle attachment, which I don't have. I just used my rubber spatula. Pwede naman, nakakapagod nga lang. Blend in the cold butter. Combine the eggs and sour cream and add to the flour/butter mixture. Combine until just blended.

2. Add the raisins.

3. Place the dough onto a floured surface. Flour your hands and the rolling pin and roll the dough out to 3/4-inch to 1-inch thick. Cut into circles with a cookie cutter.

4. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar.

5. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

*Nigel! Bring me my tea! And some clotted cream and jam.*

Fountain Of Youth

Fair warning to vegetarians: Close the browser and visit another time. Maybe then we can be friends again. For the meantime, this post is for meatatarians.

Sorry, hindi maganda pagka-picture ko. Gutom na eh.

Ginaya ko lang kay Neri Naig yan. Madali lang lutuin. Oooopps. Wait. Madali as in easy, not quick. Mabuti nang klaruhin. Baka mamaya eh may uuwi na gutom na gutom and think na mabilis lang eto maluto. No.

Soooo...I modified Neri's recipe a bit. Instead of marinating the baby-back ribs for an hour in olive oil, salt, pepper, I prepared it in the morning and kept it in the ref for ~7 hours. I also added paprika and chili flakes. I baked it in low heat for ~2 hours then in high heat for ~15 minutes to properly crisp the skin.

It was very TENDER and JUICY and so FLAVORFUL. *Yes, kailangang all-caps.*

Isang bandehadong rice pa nga!

Reese's Bread

With Sharkteeth home 24/7, I am constantly being badgered for food. As in kakatapos lang ng breakfast, "Mymy, do we have some spuds? Can you make me some chips?" "Mymy, what's for lunch?" "Mymy, Mymy, I'm so hungry na..." Kaya heto, ilabas ang talent sa improvisation. As always, I need something easy to cook or make. I saw this being featured online and instead of making something savory, I decided to make something sweet.

I sliced a batard, making a crisscut pattern. I then spread peanut butter between the slices and added chocolate chips. You can add as much choco chips as you want, I won't stop you. Heat in the oven at around 350°F till the chocolate chips soften. Boom panes!

Say bye-bye to the bewang!

Sorry, I haven't posted my flea market finds. Sharkteeth and I got cough and cold after we got back home and I wasn't feeling so good last week. I finished the book I was working on, and it really drained me. I spent the rest of the weekdays and the weekend resting. Hopefully, I can get on with it this week. For the meantime, feast your eyes on this delicious Reese's bread.

Roseta Melocotones y Crema

Oh, it's just peaches and cream...it just sounds so much more "cuisine" that way. Okay, enough of the pretentiousness! See, TheHusband went home down south because his granny died, and I was thinking of something to cheer him up when he gets back tomorrow, but ever since the New Year's New York Cheesecake Disaster (no, I don't have any post about this, and please don't ask me because my insides still clench with pain when I remember the failure; it was New Year's eve after all), I haven't had the guts to try doing desserts again.

So, I thought, go slow, start anew, do something totally dummy-proof, and there goes the lightbulb! Why not peaches and cream? Totally easy, a child can do it, no way to miss, plus my ever-trusted assistant is more than willing to help.

Here are the ingredients needed, but it's so hard to screw this up, you can add other things like grated cheese or other fruits:

2 packs of all-purpose cream
1 small condensed milk
1 can peaches
6 yellow cake bars (you can use broas or graham crackers)

1. Slice the cake bars.
2. Slice the peaches...some thick, others as thin as possible (for the rosette).
3. Mix the cream and the milk.
4. Place a thin layer of cream on the bottom of the pan, then a layer of cake, then a layer of cream, then peaches, then another layer of cream.
5. Once done, you can add the peach slices for the rosette. I started from the center going outward. Don't do that---messes the cream and "uglifies" the peaches! Outward going inward makes a neater rosette.
6. Refrigerate for 3 hours or more.

I also made a small one using a panna cotta cup swiped from Starbucks---it's for my cutie pie assistant. I think this can be made into a rosette peaches and cream tower, much like a cupcake tower.

This should sufficiently lift up TheHusband's spirit, don't you think?