If I make you scones, will you forgive me?

What's more terrible than following up a post about blog-abseenteism than following it up with another one six months later?

I feel terrible...so I made you scones...can you forgive me? Let's call them the "I'm berry sorry scone."

Over the past two months, I've been doing a lot of pastry and scone bakes. The goal is to get a better understanding of the physics, chemistry, and the overall science of baking by focusing on one or two bake types at a time. I'm generally familiar with various sorts of quick breads, often making pumpkin bread in the autumn and winter months, and banana and carrot breads for year-round goodie treats. The success rate have been consistently above-average and dare I say, quite delicious (of course most of this is due to the fantastic recipes I follow).

However, scones, another type of quick bread, have been a puzzling endeavor. Achieving the proper rise I'm used to seeing at local bakeries just can't seem to happen when I attempt to make them at home...until I came across averiecooks.com's recipe for a triple berry scone. Instead of buttermilk, which is what I normally use, it relies on sour cream for moisture. But most exciting of all, its cultured nature helps the baking powder as a leavening agent allowing for a rise I've never achieved before!

And so, lo and behold, the prodigal blogger offers you the Berry Sorry Scones (all credit goes to www.averiecooks.com for these delicious treats):

Recipe taken (just very slightly amended) from www.averiecooks.com:

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup or 1 stick of chilled unsalted butter cut into cubes
1 large egg
3/4 to 1 cup sour cream (depending on how dry the mixture becomes)
1 teaspoon vanilla extract
1 ½ cup fresh berries (I used strawberries and blueberries)

Glaze (optional)
1 1/2 cup confectioners' sugar
1 tablespoon cream

1.     Preheat oven to 400F and line your baking sheet with parchment paper

2.     Combine all the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl and mix thoroughly

3.     Add the cubed butter and cut in with pastry cutter; I also use my fingers until a wet, course texture is achieved and set aside

4.     Combine the egg, sour cream, vanilla in a separate bowl and whisk until smooth

5.     Pour the mixture into the flour mixture and combine with hand or spatula (I start with a spatula and progress with my hands to incorporate any rogue dry ingredients)

6.     Gently fold in the berries

7.     On a lightly floured surface, dump the mixture and shape into a disk (about 8-inch round and ½ inch think) and cut into 8 wedges with a large knife

8.     Place each wedge on lined baking sheet about 2 inches apart and bake for about 12-15 minutes, or until just about golden brown; when done, place in a cooling rack

If you’d like to add the glaze:

1.     Whisk the confecitioner’s sugar and cream together until desired consistency is achieved

2.     Pour over cooled scones

Bonjour, 2015! A New Year in Montréal.

With a low energy reserve, I've unfortunately been ill-equipped for late night partying and reveling. On more than one occassion, I've been dubbed prematurely 77. In view of this, my New Year's celebrations usually entailed steady tea sipping while cozily munching on my mom's homemade (and store-bought) treats. The midnight countdown was comprised of running around the house and turning on every light imaginable (my mom believes that having a completely lit house brings a properous new year).

This year, I decided to do something completely different. I made my way up north to Montréal by way of the Adirondack train and rang in the New Year at the epicenter of an angry winter chill. It was teeth-chattering, but also a wonderful deviation from the norm. Hopefully, this might set the tone for a crackin' 2015!

Montréal is a beautiful city. A slice of old Europe in the new world. Yet, it was also as sleek, efficient, and modern as any of the major cities like New York. But for all of its beautiful paradox, what I found to be its most delightful aspect was the slew of mom-and-pop type of shops thriving all over. These quaint and family-run establishments (sadly disappearing from New York City) appeared to be institutions. Places like Lester's Deli (an alternative we chose over the more popular and crowded Schwartz's), St Viateur Bagel Shop, and Cafe Olimpico catered to locals and tourists alike with a personal touch only a familiar and friendly neighbor can provide.

Although a strong winter storm and intrepid cold temperature overtook the city and limited our mobility, we pushed on. We were determined to see and eat as much of this romantic city as possible.

Here are some of the trip highlights:

Basilique Notre-Dame de Montréal

This magnificent gothic revival church is simply a treat for any architecture and art enthusiast. Every inch of the interior - from the columns and pillars supporting the arches, to the azure and gold ceiling - was filled with intricate details. Stained-glass windows portrayed the historical milestones of Montréal rather than the usual religious passages (like the Stations of the Cross) often found in most churches. At the center is an elaborate and arresting altar that hypnotizes visitors almost immediately.

St Viateur Bagel Shop

I hate to admit it, but these mildly sweet, soft and chewy bagels might edge out NYC bagels for this NYC gal. The sesame bagels were trés deliciéux! Freshly baked all day, these bagels cannot be missed.

Lester's Deli

This was, quite likely, one of the top highlights of the trip. Initially intending to visit Schwartz's, we decided to give this little gem a try...and were we glad we did. Void of the famed lines that form at its more popular counterpart, Lester's was a quiet and intimate local food experience. A favorite spot of Montrealers, their smoked meat sandwiches were moist and simply to die for. We demolished our plate of poutine within minutes as we chatted with the very delightful Billy, it's fun-loving owner.

Style Labo

A beautiful place that holds rare antique and vintage finds. Unique items like old laboratory flasks, surgical light fixtures, and gym equipments are curated in the most sophisticated fashion.

Lost and Found

An amazing spot along Mile End, this charming store holds some very "timely" vintage items. Run by the friendliest guy, I simply couldn't walk out without buying something!

Until next time, Montréal!

2014 - A Delicious and Delightful "Mess"

It feels like 2014 came and went in the blink of an eye. Yet it was a year that packed a major wallop. On a very personal level, it felt like a slightly disappointing sequel to a very challenging 2013; however the advent of summer brought with it a force that seemed to have parted the clouds and lifted the fog. And in spite of the sturm und drang at the beginning, it has been quite an educational, enriching, and magical year. There were bright new beginnings, wonderful new opportunities, and a renewed zest for living.

So before 2015 takes the baton, here's a hearty cheers to a very special year.

As we bid adieu, here's a throwback recipe for one of my favorite desserts, the Eton Mess. Inspired by the gorgeous Nigella Lawson's recipe, this refreshing delight is, in my opinion, quite an apropo treat as we ring in the New Year. And it's very easy!

Eton mess
(Adapted from Nigella Lawson's recipe)

2 cups fresh strawberries (cut into tiny squares)
1 tablespoon balsamic vinegar
1 1/2 teaspoon of granulated sugar
1/2 pint whipping cream
5 pieces of meringue (vanilla)

In a small bowl, combine the strawberries, balsamic vinegar, and sugar and toss until the sugar and vinegar coat the berries thoroughly. Set aside.

In a medium mixing bowl, whisk the whipping cream with an electric mixer until the texture is between heavy and fluffy. Avoid adding too much air by overwhipping.

Take the strawberry mix and fold it into the whipped cream. Then crumble the meringues and add them to the mix (in thirds). Remember to fold them in carefully. Do not mix or toss vigorously as this will knock the air out of the cream.

Serve in wine glass, champagne flutes, or any other clear container for a nice visual effect.

A little messy, but overall beautiful, delicious, and satisfying, much like this passing year.

Cin cin, 2014! And Happy New Year, everyone! Well wishes for a fruitful 2015!

(Pictured above: a very curious cat named, Banana.)

Tea, Sympathy, and Zucchini

Christmas has come and swiftly gone, but the sweets and festivities have thankfully lingered as the New Year celebration approaches. New York has been unusually warm this season - a far cry from last year's brutal polar vortex - and a (frighteningly) big part of me is missing that chill. A hot cup of tea on one hand, a book on the other, a warm throw on your lap, and a purring little furball right by your side. See! Near-apocalytic sub-zero winters aren't so bad!

My other favorite thing about the cold weather is firing up the oven for some freshly-baked goodies. So, in addition to the pumpkin extravaganza of Christmas Eve, a special request by my best friend, Rose, added a bit of zucchini into the mix (not together, of course, but that might be a curious pairing...).

Inspired by Smitten Kitchen's zucchini bread recipe, my momentum that started with over 60 pumpkin chocolate chip + walnut cookies and three and a half loaves of pumpkin loaves carried me on to make two pans of zucchini bread. I followed Deb Perelman's recipe right down to the last detail, opting for chopped pecans as the additional ingredient.

It's two days after Christmas and we're continuing to enjoy our tea and treats!

As you will soon find out, Smitten Kitchen is a favorite go-to source of mine as I love Deb's recipes and words.

I hope you also give this wonderful recipe a try!