GERBER. When I read this week's project list of pureeing carrots for a scone my stomach started to turn. It's tradition: Scones are sweet, creamy, maybe even slightly nutty. But not vegetarian. Maybe I can just run and grab a Gerber. No one will know. Leave it to BAKED Explorations to come up with such a whacky recipes. Check out all the pureed carrot scones over at Baked Sunday Mornings!
So I'm over the carrot thing (I didn't really buy baby food, but made BAKED's simple carrot purree - a breeze)! But now, we're going to add coconut? Leave it to the BAKED boys to come up with a combination like that. And why not throw in some oats and buttermilk for hearty-goodness? I've never been one to eat raw scone dough, but would gladly change my ways. One taste and I could tell these would be my favorite new scones. The exact name of this recipe includes "with Citrus Glaze" - a blend of confectioners sugar and orange & lemon juice. Honestly, these were so good and sweet with just a sprinkling of sanding sugar, there wasn't any need for a glaze. And we're back to that tradition thing - scones aren't supposed to have glazes - or vegetables for that matter. But I'm glad these do!
I'm at my local Goodwill - hunting, browsing the housewares aisle. Lots of 80's & 90's dishes, Strawberry Shortcake mugs, you know. Then I spot a piece of amber glass. A 1930's piece of Fostoria, the "bon bon plate" - priced at $1.49. I have to wait behind several women who are rustling around, picking it up, putting it back. I get my chance and nab it, thinking "what, are these people nuts"? A beautiful piece of antique glass AND a new food prop! WHERE DO YOU FIND YOUR FAVORITE PROPS?