English Scones

If you've ever met me, you know that I'm a bit of an anglophile. So much so that I even married a most charming Englishman.  How can you read your way through their rich literary history and not fall in love with that beautiful, rainy, green countryside or the bustling streets of London? Don't even get me started on Hogwarts.

For my husband's birthday, someone gave him a jar of clotted cream. This was something I'd only ever read about in books, so I was excited to be able to give it a try. And on what does one put clotted cream? Why, scones, of course.

Traditional English scones are a bit different from what we're used to seeing in our American coffee shop pastry cases. They're not triangular, but round, and actually look a lot like biscuits. Scones are a bit heavier, however. They're still buttery, but they definitely benefit from a lovely cup of tea and a big dollop of Hobbitesque jam. Preferably made from gorgeous fat berries picked from your own idyllic English garden.

Now, clotted cream was a bit of a surprise. The name makes it seem like it might be similar to cottage cheese, but it's actually completely smooth and extremely thick. It can't be drizzled or even dolloped. It's almost as thick as cream cheese and basically tastes like plain heavy cream. I wouldn't eat it by itself, but paired with the raspberry jam, it gave a wonderful creamy quality to the whole experience that was simply delightful.

By the way, don't ever ask a British person if they want biscuits and gravy for breakfast without properly interpreting. They will give you a look of horror and think you're about to feed them cookies with brown beef gravy, which I have no doubt would be ever bit as disgusting as it sounds. Just stick with the fresh baked scones with jam and clotted cream, or cream cheese if you can't get the import. Get yourself a cup of tea, turn on Downton Abbey, and you're golden. English treatsies like no other.

*Photos by Monica Szczupider

White Chocolate Raspberry Blondies

I have a dirty little secret. It's bad. Embarrassing. I don't like fruit. At all. Except for the occasional apple, I never eat fruit. I like the flavors of fruit. I love juice, but I just can't eat fruit. Something about the fibrous pulp that's left behind in my mouth after all of the gorgeous juice is squeezed out just grosses me out. I'm a picky eater. It's a curse.

But raspberries are beautiful, and other people love them. I never said I don't like cooking with fruit, I just don't like eating it. I had the raspberries, and they had to be used, so I made you some white chocolate raspberry blondies. And you loved them. Or at least, my husband and all his co-workers did.

It starts out with a gorgeous white chocolate blondie, but then it's studded with white chocolate chips and gorgeous jewel bright fresh raspberries. If you like fruit, you'll love these. There's a burst of tartness from the raspberries that just makes them come alive.

Chocolate Raspberry Ganache Tart and Finding My Voice

Everything I know about baking and cooking I learned from watching Food Network.  Growing up, I was never interested in being in the kitchen.  I barely had time to eat, let alone make a cake.  But these days it's all I can think about.  I've constantly got baking on the brain.

So, I made you this chocolate raspberry ganache tart.

I made this for my very first customer here in Honolulu.  Usually the stuff I bake is for my own personal enjoyment, and if there's anything left over, our co-workers get cookies constantly pressed upon them, lest I eat them all by myself.  But this one was for a co-worker's mom's friend's birthday party.  Did you follow that?  Don't worry, it's not really important.

The thing you don't want to overlook is how incredibly decadent this tart is.  Holy monkey, it's a lot of chocolate.  Gorgeous, silky, heavenly, make you swoon chocolate.  Oh, and raspberries.  They're up there, too.  Normally those would be left on my plate, but like I said, this wasn't for me.  I hear normal humans like that sort of thing though.

See that crooked bit?  That's what happens when the tart shifts around in your cake carrier in the car and then you have to try to fix it later and pipe on more whipped cream to make it look slightly less wonky.  It was a perfect circle at my house, I swear.  I can be a perfectionist for sure, but when it comes to dessert, how something tastes takes precedence over looks every time.

Trust me, you don't want to leave out the fresh whipped cream.  It cuts the chocolate ever so slightly and adds a light airy contrast to the dense ganache.  They compliment each other perfectly.  This tart would be perfect for Valentine's Day, but don't wait for an excuse.  Just try it.

*Photos by the awesome Jamie Sweet

Peanut Butter and Jelly Cupcakes

I was literally dancing with delight when I tasted this cupcake.  There were yummy sounds coming from all over the kitchen.  Unbelievably delightful.  These little treatsies start with a base of the moistest vanilla cake filled with a burst of raspberry jam, then generously topped with a thick creamy peanut butter frosting and hit with a bunch of rainbow sprinkles.

This peanut butter frosting has got to be the best I've ever tasted.  It's thick and creamy and perfectly sweet.  You just have to try one to believe it.  Be sure you are following us on Facebook and Twitter to find out when we'll be at the Taichung International Food and Music Festival to get your free cupcake.  It might be the best thing you eat all day.

Oh, and if you order a batch of these cupcakes for yourself, you can have them filled with your favorite jam flavor.  I promise, it'll be the best PB&J you've ever eaten.

Victoria Sponge Cake

This gorgeous buttery cake is perfect for your summer party.  Light and fruity, it won't weigh you down.  Add a dollop of fresh sweetened whipped cream to make it even more special.

Inspired by my recent trip to England, I absolutely had to give this Victorian treat a try.  It's such a simple cake with such simple ingredients, but the taste is anything but dull.  The sweetness of the rich cake combined with the tartness of the raspberry jam make this cake divine.  And without any heavy frosting, it's wonderfully refreshing on a hot day.  Order one for yourself and enjoy it with friends.  Or take the whole thing to your bedroom with a fork.  No one will know.

Order a cake now for $10 

Original recipe from Delicious Magazine booklet