Scones
Scones, as defined by Martha Stewart are: "a cross betweem a biscuit and a
muffin" - well spoken Martha. Proper scones, in my opinion, should have a moist and delicate crumb on the interior, with a flaky and crisp exterior - simply divine! My scones are lovingly hand crafted with the good stuff: heavy cream, eggs, and yes - butter. These dunkable, jam and cream supporting gems are not what I would call figure friendly, but they aren't meant to be eaten every day either. My scones are so tasty, they can stand alone all by themselves, as well as enjoyed with a good cuppa, which makes them far less fatening in a way-meaning they don't need to be slathered in jam and cream to make them taste good. However, it is hard to have just one!
muffin" - well spoken Martha. Proper scones, in my opinion, should have a moist and delicate crumb on the interior, with a flaky and crisp exterior - simply divine! My scones are lovingly hand crafted with the good stuff: heavy cream, eggs, and yes - butter. These dunkable, jam and cream supporting gems are not what I would call figure friendly, but they aren't meant to be eaten every day either. My scones are so tasty, they can stand alone all by themselves, as well as enjoyed with a good cuppa, which makes them far less fatening in a way-meaning they don't need to be slathered in jam and cream to make them taste good. However, it is hard to have just one!
BonBons
To avoid any confusion, and to be honest, these bonbons are really cake "balls", but that term lacks a certain amount of culinary charm [and illicits a few
snickers from my boys], so I'm calling them bonbons instead- which literally translates as
"good good" in French. The word bonbon truly provides the much needed jena se qua, these tasty little morsals deserve, and describes them perfectly, as they are definately good good! In the future, I will also be hand crafting truffles and other candies, which will be more like actual bonbons, in the French sense of meaning.
snickers from my boys], so I'm calling them bonbons instead- which literally translates as
"good good" in French. The word bonbon truly provides the much needed jena se qua, these tasty little morsals deserve, and describes them perfectly, as they are definately good good! In the future, I will also be hand crafting truffles and other candies, which will be more like actual bonbons, in the French sense of meaning.
Real Red Velvet
Traditional red velvet cake has a signature tang to it. This bonbon is made with red velvet sour cream cake crumbs, and mixed with American butter creme, and coated in a white chocolat candy shell, and sprinkled with a dusting of pecans, and so I give you--real red velvet bonbons!
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Tea Cakes
Traditionally speaking, tea cakes, have a rather dense crumb and
rich flavor, and I for one fully intend to keep that tradition alive. My tea cakes are essentially quick breads, such as the familiar zucchini, or banana type creations, not the Brittish tea biscuit. I use a flavorful sour cream pound cake base recipe, that provides a substantial mouth feel, yet showcases a fine textured crumb and wonderful flavor. These cakes can be enjoyed with your favorite cuppa, or yes - even a cup of coffee!
rich flavor, and I for one fully intend to keep that tradition alive. My tea cakes are essentially quick breads, such as the familiar zucchini, or banana type creations, not the Brittish tea biscuit. I use a flavorful sour cream pound cake base recipe, that provides a substantial mouth feel, yet showcases a fine textured crumb and wonderful flavor. These cakes can be enjoyed with your favorite cuppa, or yes - even a cup of coffee!
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Tea Cookies
My tea cookies are little nibbles you won't find just anywhere,
and the usual cookies - such as chocolate chip and oatmeal, will not be like the ones at the local bakery, not only because I like to be different, but also because I don't use shortening either, unless absolutely necessary- - say for instance in a sandwich cookies creme filling. There will be some cookeis that are crisp, chewy, or soft and cake like, something for every cookie lover: c'est si bon - It is so good!
and the usual cookies - such as chocolate chip and oatmeal, will not be like the ones at the local bakery, not only because I like to be different, but also because I don't use shortening either, unless absolutely necessary- - say for instance in a sandwich cookies creme filling. There will be some cookeis that are crisp, chewy, or soft and cake like, something for every cookie lover: c'est si bon - It is so good!
Seasonal Treats
I'm classifying jams, brittles, and toffees as seasonal treats.
I enjoy observing seasonal changes with food. Seasonal foods are at their peak of perfection during their appointed times, when they are in abundance, thus a lot easier to obtain and therefore less expensive. Most and best of all, the seasonality of certain foods builds within us a sense of anticipation, and reminiscence! For instance, I remember one summer when the peaches we had bought at the market were so sweet and succulent, that Kyle and I went back twice to buy more after eating most of them! So these seasonal items will be available while supplies last, and or, when the season ends, which ever comes first-so don't miss out on the seasonal goodness!
I enjoy observing seasonal changes with food. Seasonal foods are at their peak of perfection during their appointed times, when they are in abundance, thus a lot easier to obtain and therefore less expensive. Most and best of all, the seasonality of certain foods builds within us a sense of anticipation, and reminiscence! For instance, I remember one summer when the peaches we had bought at the market were so sweet and succulent, that Kyle and I went back twice to buy more after eating most of them! So these seasonal items will be available while supplies last, and or, when the season ends, which ever comes first-so don't miss out on the seasonal goodness!