Raspberry Thumbprint Scones

Can we talk about these scones for real? They are ridiculous in the best possible way. The dough, oh that dough. It crumbles in your mouth but doesn’t fall apart on your plate. It’s graced with flaky salty morsels while remaining sweet. It’s even good enough to be devoured on its own sans jam. But who are we kidding? Of course we’re going to put jam on it.

Scones

I generally try to avoid recipes that call for obscure ingredients. And by obscure, I mean anything not typically found in my pantry. Almond what? Coca-who? These intimidating ingredients usually lead to depleting my baking budget while filling my shelves with items I won’t use again. However, for this recipe I put on my big girl pants and ventured down the path of the unknown. The outcome was these delicious Raspberry Thumbprint Scones.

Okay, so almond meal and buttermilk might not be the most obscure foods out there, but they don’t typically find their way into my kitchen. Turns out tracking them down wasn’t half as hard as I thought it was going to be.

I was able to purchase almond meal from the bulk bins at my local grocery store, which allowed me to cut costs and only buy the amount the recipe required. As for buttermilk, I chose to use an easy at-home substitute. Mix 1 tbsp of white vinegar with 1 cup of milk; let rest for 3-5 minutes and voila! You can now scratch buttermilk off your list. Although it’s not as flavorful as true buttermilk, I love this trick because I use what the recipe calls for and am left with regular milk (a baking staple!).

When whipping up these scones, store bought jam will do just fine. The magic comes in baking the scones. As the dough bakes, the jam begins to break down and comes out thicker and seemingly gooier than before. I opted for raspberry but you can use any flavor jam or preserves your heart desires.

Now do yourself a favor and head on over to Butter and Brioche for the complete mouth watering recipe.

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Buttered Popcorn & Chocolate Chip Cookies

Hiding my love of popcorn has never really been an option. First there’s the audible click, click, click of kernels as they fall from the jar and then bounce around atop the pot on the stove. Then of course there’s the freshly popped buttery smell that permeates the apartment. My roommate can attest that popcorn is often my go-to snack (like every night often). So when I found this recipe, my mind was slightly blown.popcorn

Are you ready for this? My popcorn loving self and I weren’t, so I want to give you fair warning. Okay, here it goes. As the name suggests, these cookies have buttered popcorn swirled into the batter and are topped with sea salt. Oh and don’t forget there are also dark chocolate pieces swimming in every bite. I’ve made dessert popcorn in the past (aka a bowl of popcorn with chocolate chip pieces mixed in…. hello melty, salty, chocolatey goodness!) BUT I never thought to take this idea to the next level and create a cookie. Joy and Deb, hats off to you. Thank you for helping me step up my popcorn game.

You may be wondering what in the world does popcorn in a cookie taste like. Well, friends, let me tell you. It tastes a little bit like heaven. The popcorn gives the cookies a slight chew factor, in the best possible way, which is balanced by the ooey gooey center and crisp edges. I went ahead and made these bad boys with stovetop popcorn, but you can also use microwave popcorn, which the recipe actually recommends. Okay, I think that’s enough talking for now. Grab a glass of milk and your favorite movie and get ready to treat yo’ self.