TM NOTE: Good Saturday morning and welcome Daniel! Get your favorite wake up drink and have a chat while thinking about how to treat yourself this weekend. Daniel’s passion is baking, so I’ve asked him to share his delectables on the weekends to remind us all that the joys of cooking and the splendor of Julia Child can be ours with just a little effort (and love). This all began when Daniel tweeted he was thinking about starting a blog and I tweeted back that he should try Tumblr, which is a fantastic platform and worked perfectly for “Dash of Dan.” His recipes are sure to delight and distract, as well as remind us that our kitchen is a wonderland of possibilities for us personally and those we love. Daniel’s “Dash of Dan” will give you great ideas for your Sunday brunch, too!
Firstly, thank you Taylor for having me here! And for those of you here today!
With all the hoopla of politics I find my escape is over a stand mixer, leveling flour or rolling out dough.
Many people think baking is too difficult or don’t know where to begin. I hope the recipes I post here will have you sharing and eating baked treats you’ve created.
Debt ceiling got you down?
Let these cinnamon peach scones lift up your day. (I couldn’t resist)
These scones feature the yummy summer fruit, peaches, and a delightful sugared cinnamon top. Unlike most scones which are dry and crumbly these are moist yet retain their shape.
2 1/4 cups of all purpose flour 2 large eggs
1/2 cup of granulated sugar 1 teaspoon vanilla extract
2 teaspoons baking powder 2 cups freshly sliced peaches (about 4-5 of medium size)
1/2 cup (1 stick) of unsalted butter, cold
Topping: Mixed in a bowl
2 tablespoons sugar
1 tablespoon cinnamon
- Preheat oven to 375 degrees. Butter an 11 inch diameter circle in the middle of a baking sheet. Mix 2 tablespoons sugar and cinnamon in a small bowl, set aside.
- In a small bowl stir together the eggs, milk and vanilla. Set aside.
- In a large bowl stir together flour, sugar, baking powder and salt. Cut butter into small cubes and distribute them over the flour mixture.
- Using a pastry blender, two knives, or a fork cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour the egg mixture over the blended flour, stir to combine. Mix in the peaches.
- Flour your hands and put the batter on the buttered baking sheet, patting it down a 9 inch diameter.
- Using a serrated knife cut the dough into 8 wedges, and sprinkle cinnamon sugar on top.
- Bake for 30-35 minutes, until golden brown. Let cool on wire racks. Recut the wedges if needed.
Now sit back, relax and have a chat, even share what you’re reading this morning. Consider this a Saturday morning open thread about whatever’s on your mind.