Be peppy for Peppermint Patties

Alrighty, so Thanksgiving break was a wee bit busier than expected. I slept some days and didn't sleep much other days. Weird how it works. Thanksgiving was good! I made cornbread and peppermint patties to contribute to the feast. The whole pan of cornbread was eaten and at least 3 different family members asked me what was in the peppermint patties/what the recipe was. That shows that they are awesome, right? Muahahaha, success! That shows my mom for thinking that there would be too much leftover. Psh. My aunt and uncle took the rest of the peppermint patties for an OSU vs. MI party that was happening on Saturday.

Since my grandparents leave for warmer weather in the winter, they always hand out our gifts and we open their presents at thanksgiving. My grandma got me a casserole pan, a dip chiller, a christmas glass mug, and a chefs hat, among other things. She made me put on the chefs hat (which she put my name on) and took pictures. She also told me that I shouldn't go for my masters in English and that I should have gone to culinary school. Oh well. Hehe. At least I know someone who supports my dreams. My parents on the other hand, are pushing me to find a job. Yea, graduation... and job... bleh. Probably going to be something like 2 jobs rather than 1 unfortunately.

But yes, break went by way too fast. I slept in a bit too much and then had trouble sleeping some nights, which was weird. But alas, I am back on campus for 3 weeks before going home to bake a million Christmas cookies. That's getting a bit ahead, though. Hmmm... I cooked a few things while I was at home, but some of them are repeats of what I have already blogged... just because we had the ingredients on hand. Not to worry, though! I have plenty of recipes up my sleeve and time to blog away about them... well... I at least will make time to blog. Not blogging every day has really thrown me off. It's crazy. Anyway... in this blog (that I am quickly writing before The Next Iron Chef comes on) I will divulge the peppermint patty recipe so that you all may spread the loveliness. I think I am going to whip up a batch or two for Christmas. Maybe take them around to the neighbors, along with some other baked goodies. Ya know... neighborly things.

Peppermint Patties (adapted from: Savory Sweet Life)

Ingredients:

• 1 can of sweetened condensed milk
• 5 and 1/2 cups powdered sugar
• approx 3 tsp. peppermint extract (the recipe says 1 tsp, but that was not enough! Just adapt to your taste.)
• 3 and 1/2 cups chocolate chips 
• 3 Tbsp. shortening (I used 1 Tbsp. butter flavor and 2 of plain)

Equipment:

• mixer with paddle attachment (or you could hand mix if you really want to)
• spatula
• cutting board/ baking tray
• wax paper
• microwaveable bowl



Before dipping

• fork

Instructions:

Layering

Dipped

1. Combine the whole can of sweetened condensed milk, 2 cups of powdered sugar, and 3 tsp. of peppermint extract in your mixer bowl. Using the paddle attachment (should look like this), mix the ingredients until combined. 
2. Add 1/2 cup of powdered sugar at a time until you have added all the powdered sugar (you will be adding 3.5 cups or 7 of the 1/2 cups). Make sure you keep track of your powdered sugar counting! The dough should be stiff but pliable. 
3. Roll into 3/4 inch balls. Place the balls onto a sheet of wax paper over the cutting board (wax paper on cutting board). 
4. Smash the balls into disks. Layer the wax paper sheets if you need to in order to fit all of the disks.
5. Pop the tray/cutting board into the freezer for no more than 30 minutes. 
6. Temper the chocolate. Take the 3 cups of chocolate chips and put them into the microwaveable bowl. Heat in 30 second increments, stirring after each time of heating. Make sure not to overheat the chocolate! It will be melted and smooth. The stirring after each 30 seconds prevents burning.
7. After the chocolate is melted, add the 3 Tbsp. of shortening. If you need to, put the bowl back into the microwave for 15 seconds to melt the shortening. Stir well.
8. Grab the disks out of the freezer and grab your fork. Place a long sheet of wax paper near your bowl of melted chocolate. 
9. Take a disk, lower it into the chocolate on top of the fork and then use the fork to shovel the chocolate over the disk and cover it. Quickly lift the patty out with the fork again. Place the patty onto the prepped wax paper sheet. 
10. Let cool. When they are dry to the touch, they are ready to chill out in the fridge and await eating.

Even though the list of steps seems long, the process takes no more than 40 minutes. You get a lot of patties out of this. I was so done with rolling balls of minty dough that I eventually made godzilla patties. As I said before, these got rave reviews and I hope that you all get a chance to try them out! 

Enjoy! As always...

Bon appétit! 

P.S. Happy Thanksgiving! (belated of course)

Like my drawing? :P

Salad on Sunday

This weekend hasn't been as productive as it should have been. Oh well. It will come back to bite me later, but I really needed some time off of crazy life. We had the band banquet today and I got a pretty plaque. Something else to dust, haha. I am so looking forward to Tuesday at 4:25 pm, when I can go home! I have already thought about what I want to bring. Mainly bread and desserts to be honest. Most other stuff tends to be brought by everyone else anyway. Hmm, but yea. This weekend has been a weekend of sleep, late nights, and laziness. The next iron chef is on at 9! Woo! Gotta turn on the tv right now so that I don't miss anything lol.

Today's recipe is another salad. I love salad and the dressing served with this salad has a bit of a kick. It slightly burns my tongue, but then again I am a wimp when it comes to spicy food. I hope you all try this variation on a simple salad!

Santa Fe Salad


Ingredients:

• lettuce of your choice
• corn
• black beans/kidney beans
• tomatoes (grape or regular work just fine)
• grated cheese
• grilled chicken strips (you can use this marinade recipe), optional
• Santa Fe salad dressing (this recipe or this recipe) or store bought works

Instructions:

1. Combine the lettuce with the tomatoes, corn, and beans. You can use as much lettuce, tomato, corn, and beans as you would like.
2. Garnish the salad with the grilled chicken strips and some grated cheese. 
3. Lastly, drizzle on the dressing of your choice.
4. Grab a fork and enjoy!

You don't have to use that specific marinade for the chicken, and the dressing could always be something pre-made. It's simple and delicious, yet filling as well. Hope you like it!

As always...

Bon appétit! 

I have returned!: Yogurt Parfait

Hello readers! (if you still are there, haha) I am sorry for my lack of posting. School has entered the hectic days. We have Thanksgiving break on Wednesday, although I think it would have been better to just have the whole week off because a lot of people miss Monday and Tuesday. Anyway, I'll go over the highlights of my week.

Band is over for the season and that marks the end of my 8 years in band. It's weird. Which means that we didn't have practice on Monday or Thursday, woo! We have the banquet on Sunday to celebrate our achievements though. My business professor decided to tell us that the Monday before Thanksgiving break (this monday) that he was going to give us a test. Really? That's evil. Tuesday was crazy because I had part of my speech due along with a few other things, and I was stressed out planning this event for Students for fair trade. Blah. Wednesday was the event, and I was disappointed at the low attendance and how uninformed and unprepared the president was. She was cooking the rice and tofurky last minute and had no idea when we'd be allowed to start setting up. She was supposed to know these details, so I had to find out. I basically set up the entire room by myself and was peeved. However, she surprised me with beautiful yellow flowers, so I was unable to stay mad. See?

But yea, that gift helped me feel appreciated and I felt less mad. Another problem was that she just kept cutting things without letting me know. I guess we had some communication issues. I am just glad that she liked the event, the decor, and the food. Thursday was crazy because of me meeting with two of my friends for lunch and having to turn in a 7 page paper on leadership. Crazy. The only nice thing was that 2 of my 3 classes were cancelled. So, I got to watch Miss Congeniality and Miss Congeniality 2! So much fun! Friday I decided to just relax and bathe in the idea of doing nothing. I watched 2 Weeks Notice and The Divine Secrets of the Ya-Ya Sisterhood and a little bit of Food Network. And today, well, I woke up late and have been trying to come up with inventive ideas for food and decide what I will bring to Thanksgiving dinner.

So, sadly, I haven't really cooked this week. I made mozzarella and tomato salad twice, ate some raw veggies, got sandwiches and salads from the union, and made some tortellini with olive oil sauce. Nothing exciting, believe me. However, I did have this fantastic chicken pesto sandwich and I will try to copy it because mmmmm so tasty. 

Anyway, today is another "wimpy recipe" that everyone should know how to do. Simple and something everyone can help out with. It has numerous variations, so let your imagination go wild! 

Yogurt Parfait

Ingredients:

• yogurt
• fruit
• granola or muesli or gluten free cereal
• honey, optional
• whipped cream, optional

Instructions:

1. The instructions are simple. You layer the yogurt, berries, and granola/muesli in a cup or bowl or dish. 
2. If you'd like, top with honey or whipped cream.
3. Yay, you can eat now! Grab a spoon and enjoy!

See? I told you it was simple. Something that might seem fancy, but it's so easy to do at home. Try it out and let me know how it goes! Cya tomorrow! 

As always...

Bon appétit! 

A quick post: Microwave brownie dessert

Alrighty, this is going to be a quick post. Our football team won, woo! This week has been crazy and I don't want to do homework haha, but it is necessary. My parents were here this weekend, so I had dinner with them yesterday and breakfast with them this morning. I went to bed at like, 9:30 pm on Saturday. I was absolutely exhausted. This week hasn't been a week of very much sleep, and getting up early on Saturday was not my ideal Saturday. I am still working on my list of homework, but it has diminished quite a bit. Once I finish the weekend list, I might start on the Monday list. We shall see though. I will soon be running to the grocery store to stock up on some fresh fruit and vegetables, along with some items for the event that I am planning. Planning this event in such a small span of time wasn't the best idea, but it is what it is. I have a mountain of dishes to do today that I am not looking forward to doing. I really need to start washing dishes as I use them... Hmm, that's pretty much everything in a nutshell.

So, today's recipe was a bit of an experiment. I had an immense chocolate craving and I had a box of brownies. I knew that people had made cake in the microwave before, so I figured brownies could work too. Well, they sorta did. After heating, it seemed more like a brownie dip rather than brownies. However, once they cooled for a bit, there was the consistency of fudgy brownies. Mmmm. Tasty. Anyway, here is the key to yummy microwave brownie-ness.

Microwave Brownie Yumminess

Do you see the smile?

Ingredients:

• 1 box of brownie mix
• whatever the box of brownies calls for (normally 2 eggs, 1/2 cup of veg oil, and 1/4 cup of water or so... it could vary, but those are the ingredients)
• whipped cream or cool whip for topping (optional)
• chocolate chips for topping (optional)
• any other toppings (optional)

Equipment:

• 1 microwaveable bowl, preferably a microwaveable mixing bowl or microwaveable baking dish
• spatula
• whisk

See it now? :)

Instructions:

1. Prepare the brownie mix according to the box directions. Make sure you whisk well so that lumps are to a minimum. 
2. If transferring the mix to another bowl or dish, make sure you lightly oil or butter the sides of the other dish. Use the spatula to get all the mix out of the first bowl. If you are keeping it in the same bowl, it will be fine as is.
3. Heat the brownie mix for about 2 minutes on High. Stir. Keep heating in 1 minute intervals, until the bottom is still a bit mixy and the top is slightly cakey. 
4. When it is done, the mix will absorb into the cooked portion when stirred well. If you want cake-like brownies, heat a bit longer. 
5. Spoon out, add any toppings you'd like, and enjoy!

This was so yummy! I am glad that it worked. I enjoyed my brownie goodness with some cool whip and chocolate chips, and a nice cup of milk. Mmmm. The leftovers from this didn't last long, haha. Well, if you have a craving and don't feel like using the oven, this is simple and quick! Enjoy!

As always...


Bon appétit! 

Quick and Easy Taco Roni

Today was a busy day. It seems that the time change has tired out pretty much the whole campus. My morning professor commented on how dead we all seemed and my night class professor said the whole class looked really tired. Two different classes and both where the professors notice us being exhausted. Yep, it's definitely college. After my first class, the internet kept cutting out and was absolutely obnoxious. I fought it and tried to connect, but it refused. I was angry that I had to go to the computer lab to submit my homework. Frustrating. It is working for now.

My 4 classes of the day went alright overall. I am in a group for a project with a girl that I am not really fond of. Ah well, life throws us curve balls. My planning for the event for fair trade is coming along well. I am crossing my fingers that everything comes in on time, or I will be in trouble. I haven't had a lot of homework, persay, just a lot of reading and projects. It's evident that the end of the semester is creeping closer, and some professors are freaking out. My Thanksgiving break is looking ok so far, but there is the potential for homework over break still. Doesn't make it much of a break if I have oodles of work to do, huh? Alas, the woes of a college student.

So, I have a quick, cheap, and tasty recipe today. It has 4 types of canned goods, 1 spice, and a few extra yummies. If you are short on time and need a go to recipe, I highly recommend this!

Taco Roni (adapted from Mommy Hates Cooking)

Ingredients:

• 2- 15oz cans of Chef Boyardee Beefaroni
• 1- 14.5 oz can of diced tomatoes (you can drain if the liquid is watery, but since the liquid was thicker in my tomatoes, I added it!)
• 1- 15 oz can of black beans, drained and rinsed
• 1- 15 oz (or so) can of corn
• 1/2 tsp. ground cumin (you can add another 1/2 tsp. if you'd like... I just thought it was a bit too strong)
• 1/2 tsp. chili powder
• 1 lb of cooked ground beef (optional) **I used chicken chunks and it tasted yummy!**
• broken up tortilla chips, to sprinkle on top
• shredded cheese, to sprinkle on top

Instructions:

1. Place Beefaroni, tomatoes, beans, corn, cumin, and ground beef (if you are using it) in large saucepan; stir to combine. Bring to a boil over medium-high heat.*
2. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.
3. Serve and enjoy!

*You can also make this in the microwave. Combine all the ingredients in a microwaveable dish and heat until heated through. Mine took about 4 minutes on high, but it depends on your microwave and what dish you use. Make sure to serve out the portions before adding the chips and cheese!

I hope that this looks yummy to you! It's really easy and includes ingredients that many people keep in their pantry! 

UPDATE: I tried it with ground beef and I thought it was ok. My personal preference is the chicken. 

Let me know if you try it out! As always...

Bon appétit! 

Making Veggies Yummy: Panzanella

Today was interesting. I almost was late to history class because I got up literally 8 minutes before I had to leave for class. I had an *insert sarcasm here* "oh so delicious" breakfast. Class seemed to take forevvveeerrrrr. Since it was around lunch time, I popped over to the union to pick up a half gallon of milk and a wrap. Then I retreated to my room and did a little bit of work before I had to go to the sustainability speaker. I was there 45 minutes early, so I had time to read my event planning chapter and read a bit of my book for history. Overall, time well spent. I have to say, the speaker was awesome! He ignited more passion for innovation and sustainability and he got me thinking about possibilities. I really do want to make my dreams come true!

Alas, the recipe I have for you today really brings a lot of veggies to the table. I downsized the recipe to suit my needs and tastes, but you could totally follow the recipe as is, because it seems like a fab recipe (besides the raw onions for me... not a raw onions fan!).

Panzanella (adapted from Eclectic recipes)

Ingredients:

• 2 tomatoes, diced
• 1 cucumber, peeled and diced
• Day old bread, diced or you could use ripped Pita bread like I did
• dried basil, to taste
• dried onion, to taste
• 4 Tbsp. Olive Oil, or more if you'd like
• 3 tsp. Balsamic Vinegar
• salt and pepper, to taste

Instructions:

1. Put the tomatoes, cucumber, olive oil, and balsamic vinegar in a bowl.
2. Toss like a salad and then add the basil, onion, salt, and pepper. (I also added a few pinches of garlic salt.)
3. Enjoy!

Really easy and really fast yet super tasty! I hope you all get a chance to try and if you are serving a few people, definitely go with the bigger recipe! Delicious and nutritious! As always...

**NOTE: To make this gluten free, use day old gluten free bread instead.**

Bon appétit! 

Simple dish Sunday: Egg fried rice roll up

I think today I can declare myself 100% better. I haven't felt awful all day, which is good. I think that is partly because of how much rest I had this weekend. It was great to have that time to rest. I am just glad that I feel better and feel like myself again. Today I woke up late, again, and have been watching an old episode of the Next Iron Chef. It's awesome! I also actually cooked something today, which made me happy. I think writing this blog and cooking/baking really bring some focus into my life and some peace. It's something that lets me share my passion, while not going too far out on the limb. I know that I will be tested later on my path, but I also know that this is building the foundation that is fundamental to my success and my dreams.

I want to take just a brief moment and thank all of my readers. You all really can't grasp how exciting it is for me when I see that I have another person subscribed to my blog. It makes me smile and brightens my day. Perhaps that is a bit crazy, but I hope that I will continue to gather readers with the same passion and perhaps gain feedback for these delicious recipes and food ideas. Once again, thank you. I love you all!

However, the purpose of this blog is for showcasing food and recipes, so let's move on, shall we? The recipe for today is something that takes pantry staples and mixes them all together. This dish is open to bolder flavors, different veggies, and different ways of preparation. I, unfortunately, had to use the microwave. The nice thing about the microwave cooking method is that my food was ready to go in under 10 minutes, especially since I started thinking about this dish last night.

Egg Fried Rice in a tortilla (recipe adapted from BBC Good Food)

Ingredients:

• 1 tortilla
• 1 egg or an equal amount of egg substitute/liquid eggs (I used a bit too much, oops)
• A handful or two of frozen, canned, or fresh vegetables, assorted and without sauce (I had carrots, corn, peas, and green beans)
• 1 - 2 Tbsp. butter or margarine
• About 1 Tbsp. of Soy sauce (I used less because I dislike soy sauce)
• Salt and pepper, to taste
• 1/2 an onion, diced  or 2 spring onions, diced (optional)
• 1 cup of cooked rice (I used brown rice)

Instructions:

1. Melt the butter in your pan or microwaveable bowl. 
2. Add the eggs and the vegetables. Cook or microwave until the eggs are scrambled and cooked well.
3. Add the soy sauce, onion, and rice in another pan or bowl. Microwave or cook until the onion is soft. If using spring onions, only saute or microwave for about a minute or so, otherwise they won't taste as great.
4. Add the rice mix to the egg mix. 
5. Add extra soy sauce if you'd like and add salt and pepper to taste.
6. If you are going to put this in a tortilla, put the mixture on the tortilla and roll it up.
7. Enjoy!

Since I used brown rice, I let the rice soak overnight because I don't have a stovetop, and the rice had to cook for 40-45 minutes on top of the stove anyway. Soaking the rice overnight reduced my cooking time in the microwave to about 15 minutes or so. It could vary depending on the rice you use, and what you do beforehand. I only soaked the brown rice because it takes a while for the water to penetrate the rice. 

As usual, I hope you all get a chance to try this. Maybe this will spice up the normal repertoire of dinners. I had leftovers, but this could be perfect for two people, or perhaps just one really big portion. Best of luck! As always...

Bon appétit! 

Something simple for Saturday: PB and Banana Pita

Today really hasn't been very eventful. I went to bed at 9:30 am and then woke up at 6 pm. Bad sleeping schedule, huh? Yea, well... The good thing is that I am not feeling sick anymore, woo! I have been doing laundry for over 2 hours now. So much laundry. @.@ Guess that is what happens when you have a bunch of clothes to wash and all your bedding. The nice thing is that my laundry always smells soooooo good. Between watching Beauty and the Beast and Aladdin, I have been doing my dishes in small batches. So, my two main things for this weekend will be done tonight! I also have homework to do, but I can get done what I need to do on Sunday. It was nice to just have my Friday to do nothing and to have a Saturday of sleeping in before getting things done.

However, since I didn't have clean dishes, I barely cooked today. So, I have a suggestion for something filling and a fantastic breakfast. It isn't exactly a "recipe" persay, but it is something nummy!

Peanut Butter and Banana Pita


Ingedients:

• A few Tbsp. of Peanut Butter
• 1 pita pocket, preferably whole grain
• 1 banana, cut into slices

Instructions:

1. Spread the peanut butter on top of the pita pocket, and then add the slices of banana.
2. Enjoy!

It's as easy as that! As I said, not exactly a "recipe" but still delicious and filling! I like this sandwich as a quick and easy breakfast and even for lunch or dinner. Mmmm. I hope you all get a chance to try!

As always...

Bon appétit! 

"Clotted Cream"

Eh, today has been weird. I got up a little earlier than usual to shower and study for my history test. I wasn't feeling sick at all, unlike last night. Ugh, last night I felt absolutely rotten. I took my history test and I think I remembered everything... guess we shall see. I forgot my jacket on my rush to class, so I was partly frozen when I got back to my room. I was planning on just sleeping the rest of the day, but I wasn't tired. Made a decision to watch an episode of Doctor Who, organize my lists on pinterest, and check Facebook. My late lunch/early dinner had tomatoes and cucumber with torn pita pocket strips. I'll be posting the recipe for that later. I recently took a short nap, but I am feeling sick again. Ughhhh, why? My stomach just seems to hate me. ._.

Since I promised to post the "clotted cream" recipe today, that's what I am going to post. It is fairly easy and not exactly clotted cream, but it makes an easy substitute in my opinion. Is it the same taste as clotted cream? Eh, not exactly, but it works for me.

"Clotted Cream" (found on Epicurious)

Ingredients:

• 8 oz. Mascarpone cheese
• 1 cup (240 ml) heavy whipping cream
• 2 tsp. vanilla extract
• 1 or 2 Tbsp. white sugar

Instructions:

1. Beat all the ingredients together until mixture holds its shape and looks like softly whipped cream. If you don't have a mixer, use beaters, because otherwise your arms will ache. It takes a while to whip it to the consistency.

Yield: Approx, 1 - 2 cups 

As I said, this isn't real clotted cream, but it does taste good. It isn't super fluffy or really dense, somewhere inbetween on texture. I hope you all try out this recipe and definitely comment on how it goes. I hope you all feel well and have a spectacular day!

As always...

Bon appétit! 

A date with scones

So, I promised everyone a blog today and I will write it, because I don't like to go back on my promises. However, I feel like my digestive system has ripped a hole through my body and I feel horrid. My stomach keeps feeling nauseous, my head aches, and I just overall feel ill. Yuck. I haven't felt like this in a long time. No fun. :(

On a positive note, I survived both of my presentations, my quiz, and turning in my 6 journals. I am soooooo happy that tomorrow is Friday, but I am not excited for my lecture exam in History. I am crossing my fingers that I will feel better, otherwise I will still have to go while ill (no excused absences without a note, and our clinic on campus doesn't give notes...). I don't think I will need to go to the clinic, but if the need arises, there is that option for me. Blahhhhh, school. I've been having a bit of a career crisis lately. I started looking at teaching programs and thought, oh, I could do that. At the same time, I have been looking at jobs I could get with the degree that I have. Sadly, I find many of those jobs are "boring." I know that work probably will never be fun but I just like to have that possible element to keep me motivated. I guess it just proves my point that I should really start my own business and be my own boss. We shall see what path I am taken on though.

Anyway, the recipe that I want to share today is a scones recipe. I'll be honest, these scones are a bit sweeter than the real scones that I had in the UK, but they are tasty still. These are fabulous with some butter, "clotted cream", and jam. Mmmmm. I was very happy to eat them all. This recipe made about 26 round scones, with the last two being much larger than the others.

Scones (from Donna at All Recipes- click to be taken to her recipe)

Haha, do you see the camera reflection?

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup white sugar (I think next time I will reduce this to 1/4 cup)
• 5 tsp. baking powder
• 1/2 tsp. salt (I only added about 1/4 tsp.)
• 3/4 cup butter (I tried to use another recipe and butter wasn't in the ingredients, so I used butter flavored Crisco instead.)
• 1 egg, beaten
• 1 cup milk (I used buttermilk instead.)

For brushing:

• 1 egg, beaten
• 1/4 cup buttermilk or so

Instructions:

Have I mentioned that my mom has a habit of drinking lots of Diet Coke?

1. Preheat the oven to 400 degrees F (200 degrees C). 
2. Lightly grease a baking sheet, or cover a few baking sheets with parchment paper. 
3. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter. If you are using Crisco, just add it in and mix with the other ingredients. 
4. Mix the egg and milk in a small bowl and stir into the flour mixture until moistened. (I took the route of less dishes and just added the milk and egg right into the flour mix.)
5. Turn the dough out onto a lightly floured surface and knead briefly. Make sure that your hands are floured before kneading!
6. Roll the dough out into about a 1/2 inch thick round. Cut into 8 wedges, or cut with a floured cookie cutter, like I did. I used a round cookie cutter just because I wanted to. There isn't much of a limit about what shape you want your scones to be.
7. Place your cut scones onto the prepared baking sheet and bake for 15 - 18 minutes in the oven, or until golden brown. 
8. Slather some butter and jam onto your scone and enjoy!

Tomorrow I will write up the "clotted cream" recipe. It isn't really clotted cream, but it still tastes delicious with butter and jam on your scones. Mmmm. This recipe took me back to when I was on my tour of Britain with my parents. It was almost a homely feeling biting into a scone with "clotted cream", butter, and jam/jelly. I felt very British and sophisticated, haha. I hope you all get the chance to try this recipe out and as always...

Bon appétit!