Red Velvet Beet Pancakes

CONFESSION: Besides those 2-ingredient egg and banana pancakes all over Pinterest, I’ve never made an honest – to – goodness flour-based pancake before.

To be honest, I thought I was going to F it up royally. Ha!

After the first quasi-disastrous batch, I got into the groove and ended up making some surprisingly tasty little morsels, smothered in tons of maple syrup and Nutiva Dark Chocolate Spread, because why not? The beets in the batter counteract any more indulgent ingredients, amirite?

Head over to Yoga by Candace —> LINK HERE, BABES <— to check out how to make these Red Velvet Beet Pancakes all for yourself! They are perfect for Valentine’s Day, no matter who you love the most: yourself or someone else. 😉

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husk cherry scones

Husk Cherry Scones

Husk cherries. Ground cherries. Husk tomatoes. Ground tomatoes. Cape gooseberries. There are too many names for these lil’ buggers – you can call ’em Physalis if you really want to get scientific about it – but husk cherries is the name I go for.

husk cherry scones

Last summer, I really noticed them for the first time at my local farmers’ market in Inwood – “Everything In Pint Boxes – $5!!!” a bright cardboard sign exclaimed as I looked at hundreds of little husky pods, unsure what the hell they were but eager to try them! I looked up recipes and settled upon a nice Husk Cherry Clafoutis!

That pint of fruit sat in the back of my fridge for many weeks, and I finally discovered it in October, promptly pitching them into the compost bag in my freezer.

Better luck in 2017, eh?

husk cherry scones

Sure enough, come mid-August, I started seeing husk cherries in my local farmers’ market; one day, while on a staycation from work, I took myself to the Union Square Farmers’ Market on a bright Wednesday morning and comparison-shopped pints of them, finally finding a $5 pint in one of the last vendors I looked at – side note, I balked at paying $6 for a pint, but then walked to MatchaBar and spent $6 on a iced matcha latte even though I had matcha and milk at home, because I’m THAT PERSON sometimes.

Moving on…

I attempted to make this Husk Cherry Clafoutis recipe I had saved from the previous August; it called for almond extract, which I didn’t have, but then I thought to myself, “Hey! Maybe I can just grind some almonds into the flour for the flavor!”

What erupted from my oven was an oddly delicious concoction that my roommate Kait and I loved – some sort of hybrid bread pudding with the consistency of a lemon bar – but it was definitely not a clafoutis by any means. Though we loved it, I didn’t think it would translate well to a universally – loved recipe by any means.

husk cherry scones

husk cherry scones

What can you always do a berry or berry-like fruit, though?

Scones! M’er f’in scones!

husk cherry scones

Husk Cherry Scones

The fruits, with a slightly pineapple flavor when yellow and a slightly green apple flavor when greener, are perfect for a buttery scone. Plus, I have a basic scone recipe that I’ve been using for a few years now that has served me right. Its base allows you to add to much to it, including – taaa daaa – husk cherries!

husk cherry scones

Husk Cherry Scones

Don’t be afraid of or intimidated by these lil’ guys anymore! You now know at least one thing to do with them.

Husk Cherry Scones

Husk Cherry Scones

Husk Cherry Scones
(Makes 8)

Ingredients:

Scones:

– 2 & 1/4 cups all-purpose flour
– 1/3 cup sugar
– 1 tablespoon baking powder
– 12 tablespoons (1 & 1/2 sticks) butter, cubed or shredded while frozen (see Before We Get Started…)
– 3/4 cup heavy cream
– 1 cup husk cherries, removed from husks and halved

Glaze (Optional):

– 1/4 cup confectioners’ sugar
– 2 tablespoons heavy cream or liquid of choice
– 1 teaspoon vanilla

Before We Get Started…

Refer to this recipe on why shredding frozen butter for scones is pretty much the best idea EVER. (Thanks, Dad!)

Directions:

1.) Preheat oven to 400°F.

2.) In a large bowl, combine flour, sugar, and baking powder. Whisk thoroughly to combine.

3.) Add butter to dry ingredients; mix with hands or a pastry cutter until the mixture is crumbly and mealy. Form a well in the middle of the mixture and add heavy cream. Use hands to combine mixture until all ingredients are incorporated. Add husk cherries and gently combine into the mixture, taking care not to overly squeeze or press the fruit.

4.) Turn dough onto a floured surface and lightly knead for roughly 30 seconds. Form dough into a flat rough circle, approximately 10 inches in diameter. Cut into 8 triangular slices.

5.) Place scones on parchment paper-covered baking sheet. Bake for 14 – 16 minutes, or until tops are lightly browned and slightly cracked.

6.) Place on wire rack to cool slightly before eating.

6a.) If glazing scones, allow scones to cool completely before adding glaze. Combine all glaze ingredients in a small bowl, then drizzle glaze on scones with a large spoon.

7.) Store remaining scones in an airtight container.

breakfast galette bacon eggs chives

Breakfast Galette

Can I just say what a pain in the neck it has been to post lately? I have oodles of recipes in waiting, but no time to edit photos or post content. Thank goodness I went to Connecticut this weekend and have no plans this evening! This quiet time is much appreciated. I need to stick to my content calendar instead of having a social life. Ha! SUMMER GOALS: Stick to that content calendar, girl!

Moving on…

This past weekend, I went home to Connecticut to visit my parents. As the only child, the pressure is always on to make it home for birthdays and parent holidays. I have no other siblings to pawn it all off onto. (Haha.) So, off to Canaan I went for Father’s Day! I do love to cook when I’m home, namely because I have two willing recipe testers and good natural lighting. Admittedly, I tend to go the sweeter route when making breakfasts, because Papa is a sugar fiend. Cinnamon rolls and baked oatmeal pans are quite common. However, I was feeling the urge for something saltier, something savorier. Plus, the chives in my parents’ backyard were just begging to be cut and used!

fresh chives

This recipe, originally, was going to be made on puff pastry, something more akin of a breakfast tart. However, after spending an ungodly amount of money on good Gruyère, the price of puff pastry made me low-key irritated. Ha! I decided to go the galette route, because I love pre-made pie crusts. Though I advocate for making things from scratch nine times out of ten, pre-made pie crusts are my favorite “cooking crutch”. They are wonderfully versatile. I’m sure Sandra Lee would be proud.

breakfast galette bacon eggs chives

Breakfast Galette
(Serves 4)

Ingredients:

– 1 pre-made pie crust, rolled out
– 4 ounces Gruyère cheese
– 4 ounces ricotta cheese
– 8 strips bacon, cooked and drained
– 2 – 4 eggs
– Salt & pepper, to taste
– Chives, for garnish

Directions:

1.) Preheat oven to 425 °F. Lightly grease baking sheet or place parchment paper on baking sheet. Unroll and place pie crust on baking sheet. Set aside.

2.) In a large skillet, cook bacon until browned and cooked through, but not totally crisp. Place on paper towels to drain. If skillet is not large enough for all bacon, cook in batches.

3.) In a small bowl, combine Gruyère and ricotta. Season with salt and pepper, to taste. Gently spread cheese mixture in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Place bacon on top of cheese mixture, being sure it is uniformly covered. Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary.

5.) Bake galette for 15 minutes or until edges are slightly golden. Remove from oven. Crack eggs on top of galette and return to oven for 7 – 10 minutes or until egg whites are set and yolks are soft; cook up to 12 minutes for a harder yolk. Remove from oven, garish with chives, if desired, and serve immediately.

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breakfast galette bacon eggs chives