all pictures via pinterest
Survive the first week of junior year? Check.
I am honestly speechless. This past first week of school has flown past like whirlwind, leaving me completely frazzled but still in one piece. As glad as I am to still be living and breathing, I’m going to be completely honest and say that this has been one rough week.
The week started off with me learning that due to the master schedule of the school, I wouldn’t be able to run cross country during sports period anymore. I was(and still kind of am) crushed. Cross country has been my best outlet for all my pent up stress throughout the year, and it was really hard to imagine getting through the day without it. I was also really looking forward to mentoring all the newbies and hopefully setting up my spot as captain for my senior year. All my dreams were crushed due to bad planning on administration’s part, and I faced the upcoming school year with a pessimistic attitude. In other words, for three days straight I did nothing but hate on the school system and wish for the schedule making program to short circuit on itself.
But just as things seemed to be at literal rock-bottom, life, as it always seems to do, began to turn up again. My coach and I set up a alternate work out schedule so I could run afterschool. I realized how great some of the classes I was already enrolled in were, and I got to fill in my free period with IB Flim!
Through the good days and the bad, there’s one thing that will help you get through it all. And that one thing is the Nut Butter Trifecta Wrap. Filled with peanut, almond, and cookie butter and topped with fresh sliced banana, this protein-packed wrap will help you overcome even the toughest roadblocks. And it tastes good too.
NUT BUTTER TRIFECTA WRAP
one knifeful of peanut butter (I used Skippy Creamy Peanut Butter)
one knifeful of almond butter (I used Justin’s Maple Almond Butter)
one knifeful of cookie butter (I used Trader Joe’s Speculoos Crunchy Butter)
one banana, sliced
one whole-wheat tortilla
1. Warm up the tortilla on an ungreased pan over medium heat until its soft and flexible. This way it won’t rip when we wrap it all up.
2. Slice the banana and put to the side. Slather on all three butters across the tortilla.
3. Place the slice bananas in the center of the tortilla, and wrap it all up. Enjoy!
Okay, I have a confession to make.
As sad as this is to say, it has been 2 1/2 months of summer, and I have not baked a single dessert.
Not even one.
It’s not that I haven’t thought about it, or don’t want to. I actually really really do. I just haven’t had time.
“But Christine, you’re on summer break, shouldn’t you have more time?”
Logically, yes. Realistically, no
Truth be told, this summer has basically been the busiest I’ve ever been. I visited the East Coast, spent three weeks at Stanford, and I’m going back to the bay area this weekend. Atop of all that, I have SAT prep (yay!), volunteer, and summer assignments for yearbook that are still going on as we speak. My to-do list is literally never ending, and with everything that’s been going on, I just haven’t had time to spend in the kitchen. If you really want to know how packed my summer has been, I’m sad to say that I purchased a Disneyland annual pass in June thinking I’d go at least once a week and I haven’t gone since I bought it… I know, right? It’s bad.
Fortunately, with my cousin’s birthday coming up as well as a possible housewarming party, there may be a couple chances for baking in the near future! Until then, I’ve pulled out a recipe from the queue to put up, so I hope you enjoy! These scones are a perfect pairing with tea, and make for a slightly sweet morning treat or afternoon snack.
CRANBERRY ORANGE ZEST SCONES
2 cups all-purpose flour
10 teaspoons sugar (divided)
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half and half cream
1 tablespoon milk
1.Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, mix together flour, 7 teaspoons of sugar, orange peel, baking powder, salt, and baking soda. Incorporate butter into the mixture until the it resembles coarse crumbs. Set aside.
2. In a small bowl, combine cranberries, orange juice, cream and egg. Pour into the bowl with the flour mixture and combine until a soft dough forms.
3. On a well-floured surface, gently knead the dough 6-8 times, and then pat the dough into a eight inch circle. Cut the circle into wedges and place onto a greased baking sheet. Brush the wedges with milk and sprinkle with the remaining sugar.
4. Place in oven and bake for 12-15 minutes or until lightly brown. Remove from oven and allow to cool.
5. Serve warm with butter or jam of your choice!
– The original recipe also includes an orange glaze and orange butter, click the link below to check it out!
– I paired the scones with orange marmalade and apricot preserves. Both were really good!
Scones are the epitome of fancy baked treats. Every time I eat a scone I feel like I should be in the Queen’s palace with a cup of early gray tea. I’ve always thought that since scones are so fancy, they must be difficult to make. Boy how wrong I was! Scones are one of the easiest but most gratifying desserts a baker can make! Add a couple blueberries, and you get a lovely color and a wonderfully sweet taste. I used fresh blueberries, but you can substitute choco chips, raspberries, cranberries, nuts, or anything else! I cut this recipe in half, making six for my family to share. But after an hour, my parents had already eaten 3!! Scones are best the same day, but they can be kept in an airtight container or refrigerated for later! If they last that long that is! I hope you enjoy this recipe! Feel free to comment or ask questions below 🙂
4 3/4 cup all-purpose flour
1 T. baking powder
3/4 tsp. baking soda
1/2 cup sugar
1 1/4 tsp salt
1 tsp. lemon zest, grated
1 cup + 1 T. unsalted butter, very cold
1 1/2 cups buttermilk
2 cups blueberries
3 T. butter
sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)
1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
3. Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
4. Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. (Or, if you’ve made the whole recipe and want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick). Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges (or 12 if you’ve made the rectangle).
5. Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.