Posts Tagged ‘Fail’

Maple Walnut Scones

I have an affinity for scones.  I love everything about them.  This past weekend I went to grab a coffee and a scone. I had my eye one a maple  scone, the last one in the case.  By the time I got to the counter and ordered it, someone in front of me had scooped it up.  Jerk.    

I used this recipe to try to make up for my lost scone.   As usual, I made a few changes:  

  • 1 cup whole wheat flour to replace white flour
  • Walnuts instead of pecans
  • Real maple syrup instead of maple extract

To start, cube  the butter   

Butter makes it better!

Then, chop the walnuts   


Using a pasty cutter (one of my best friends in the kitchen-just like using your hands but much less messy!) combine the dry ingredients with the butter until they form small, pea sized chunks. Then, mix in chopped walnuts. It was very hot and humid in Boston today, so I placed this mixture in the refrigerator while I worked on the wet ingredients to prevent the butter from melting.    

Oh hey best friend!

The next step is to mix the wet ingredients. Whisk together butter milk, two egg yolks and maple syrup.     


Combine with dry mixture    


Form dough into a circle and cut into six triangles.  Place each triangle onto a cookie sheet lined with parchment paper.   Next time I think I will do eight sections because these scones ended up being about as big as my head!    

Looking Good!

I baked these in a 400 degree oven for 15 minutes.  I think this is one area where I went wrong.  I didn’t watch these closely and I think I overcooked them by about 3 minutes.  I also think trying to makes these a bit more healthy by using 1/2 whole wheat flour was a bad idea.  They tasted fine but a little too “healthy” and dry.    

For the glaze melt butter and whisk together with brown sugar, a few tablespoons of butter milk, and maple syrup.  Allow this mixture to cool for a few minutes.  Add powdered sugar until the mixture thickens up a bit.  Once scones have cooled completely, drizzle glaze on top.  It  is important to wait for the scones to cool or else the glaze will just slide right off!  And since these tasted so healthy, I think giving them a bath in glaze is a very important step.  To finish the scones, top with a few walnut pieces and enjoy!   


What is your favorite breakfast treat?   



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Gnocchi fail

For the inaugural post of “We Cook When We Can,” we decided to tackle gnocchi. We based our attempt of the 101 Cookbooks recipe, but replaced the wheat flour with almond flour since C doesn’t eat gluten. The instructions warned us that this recipe was not for the faint of heart, but we were determined to make it work.

Things started off smoothly. We boiled the potatoes and enjoyed some catching up until they were tender.

Once the potatoes were tender, we removed them from the water and, as soon as they were cool enough to handle, peeled and deconstructed them.

After spreading the deconstructed potatoes across two cutting boards and letting them cool, we mounded them into a ball, added the egg and almond flour, and mixed the whole mess together.

Next up, we kneaded the dough and rolled divided pieces it into long, snake-like rolls. We followed the instructions to cut these long rolls into small pieces and mark them with the tines of a fork.

Well, dear reader, this is where things got ugly. (It’s also when we forgot to take pictures.) We returned the water used to cook the potatoes to a boil and eagerly dropped 20 gnocchi into the pot. We anxiously stood over the pot to look for our first labor of love to pop to the service. Although L doesn’t watch the show, what happened next is best described with a Lost reference. All of a sudden, a starchy smoke monster erupted from the water. It left as quickly as it appeared, but it took all the gnocchi with it. They were just gone. We performed a search and rescue first with a slotted spoon and then with a strainer, but it the starch monster had dissolved all of our gnocchi.

After taking a few minutes to pour a glass of wine and discuss how this could have gone so wrong, we decided to try plan B.  We lined a cookie sheet with parchment paper and baked these bad boys.

We wish we could tell you that these were tender, light and delicate, but really, these were tater tots. The good news is….

Pesto covered tater tots aren’t half bad.

Why did we choose to post what was arguably both of our biggest culinary disasters ever? Because we love to cook and we love to try new recipes. Cooking isn’t just about the meal, it’s about the process and what you learn along the way.  Even though these gnocchi did not turn out as planned, we can’t think of a way we would have rather spent this cold, New England, Saturday night than tackling a tricky new recipe. And, please be certain that we will take what we’ve learned and try again.


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