Comfort Me With Apples

Hazelnut Raspberry Scones

My job took over my life last week. I worked late every night, and put nine hours in on Saturday. But I also committed to bringing something delicious to a morning meeting, so I knew I needed something quick and easy to throw together. On top of that, I agreed to a little link swapping with Kelly over at Almost Frugal Food, so I was looking to kill two birds with one stone and make it budget friendly, too.

I narrowed my decision down to scones pretty early on. They're quick to whip together in the food processor, you can refrigerate the dough over night and just stick them in the oven while you're getting ready for work, and people are always impressed by them. Maybe when you don't spend a good part of your day reading food blogs you just don't think to make them.

With scones decided on it was just a matter of making them budget friendly, so I took a look around my pantry. I've always got the staples like flour, butter, sugar, and eggs, but I also managed to find a (slightly dusty) jar of homemade raspberry jam in the cupboard and some hazelnuts in the freezer. I did still have to send my husband off to the store for cream, but fresh scones for an output of about three bucks? That's the joy of a well stocked pantry.

Recipe

Orange Cottage Cheese Pancakes with Lemon and Passionfruit Curds

Ah, pancakes. For most of my life I would have told you that I just don't like pancakes. They're kind of flat and soggy and just don't taste very good. I've slowly come to realize, however, that it's not pancakes themselves I don't like, it's what boxed mixes have done to change people's expectations of what a pancake is. I don't like box mix pancakes, and I've never liked diner style pancakes because they come to you as flavorless discs that you're expected to drown in butter and maple-flavored corn syrup. This falls under the Soggy Bread Category for me, and triggers my gag reflex.

But, as I've grown in the kitchen and become a better cook, I've realized that a pancake can be a light, fluffy, flavorful affair, and much more than just a vehicle for maple syrup. Start with cottage cheese and a few fresh eggs, add some fresh orange juice and zest for flavor, lighten them up by beating the egg whites before adding them in, and you have something much more than just a pancake. This is something I'll gladly put on my plate all on its own or maybe with just a pat of butter and a touch of real maple syrup.

Of course, I had a lazy Sunday morning in front of me, several egg yolks I needed to use up, and a freshly purchased package of passion fruit juice burning a hole in my refrigerator. What's a girl to do? In the interest of cleaning out the refrigerator I whipped up some lemon and passion fruit curds, sent the husband to the store for some cottage cheese, and got down to making breakfast.

Recipes

 

   
Pankcakes topped with lemon and passion fruit curds and vanilla yogurt with peppered bacon and orange slices