Blueberry Cornmeal Scones

Photos by TSW

Cooking is about creating memories which is why it is so much more fun with friends. More important than the end result, is the process of cooking, being present in the moment, and creating a collection of memories. Everything about cooking, the camaraderie, scents, ingredients, instantly makes me nostalgic, mindful of the power of the past, and hopeful about the future. It's amazing how potent memories are.

I had forgotten how much fun it is to cook with others, especially with folks that know how to cook or at the very least, enjoy the process. With a new friend, we made blueberry cornmeal scones for the aforementioned brunch. It was his vision and he had really thought about it so I went with it. I'm kind of a rigid cook partly because I want everything to be super successful so I find myself in uncharted territory when I go out on a limb. But it's 2008, and with all the changes I've made in other aspects of my life, cooking should be no exception. Plus, since as the sous-chef, it was not my role to say anything but to really just follow along. The scones were fabulous and showed me how to have fun in changing things up.

We followed the recipe I used for blueberry scones, and made the following modifications:

-2 1/4 c flour and 3/4 c polenta
-2/3 cup full fat raw milk +1 tbs
-1/2 cup blueberries (frozen are fine)
-1/2 cup corn kernels

So I used a little more liquid than what is called for and the dough was more moist than usual because I used less flour (2 1/4 vs 3 c). Polenta does not absorb liquid as much so....but it turned out fine. You may want to start with 1/3 cup and add more in as you go.

See the corn kernels? Don't these look better than the ones I previously blogged about? These were as scones should be...crispy on the outside and soft on the inside. Coffee would be the perfect mate I think.

Cook and create your own memories!

Cinnamon Rolls

Well, I did it! I made cinnamon rolls and they were awesome! I made them in honor of Carey, a friend who I've known for seven years and hadn't seen in five. These were amazing at 10 AM and again at 2 AM when we were up catching up on life! This recipe, minus the glaze, come from Vegetarian Cooking for Everyone.

Cinnamon rolls are relatively easy to make but the dough requires a bit of time. Since I wanted to focus on my friend, I made the cinnamon rolls one week in advance and froze them before letting them rise the 2nd time. I defrosted over night in the fridge and let them rise at room temperature for 2 hours before baking them.

Classic Sandwich Bread Recipe
-2 1/4 tsp active dry yeast
-1/2 tsp sugar
-1 cup warm milk
-1 T honey
-1/4 cup vegetable oil
- 2 1/2 tsp salt
-2 cups all purpose flour
-3 to 4 bread flour (used all purpose)

In a small bowl, stir 1/2 cup warm water and the yeast together, add the sugar, and set aside until foam, about 10 minutes. In a larger bowl, combine the milk, 1 cup warm water and salt, then stir in the proofed yeast. Using a wooden , work in the flour a cup at a time until you have a shaggy, heavy dough that leaves the sides of the bowl. Turn it out onto a lightly floured counter and gradually kneed in the remaining flour until the dough is smooth and resilient, about 5 minutes. Put it in a deep oiled bowl, turning it so that the top is oiled too. Cover with a damp towel and set in a warm place to rise until doubled in bulk, an hour or longer.

If you use this particular dough recipe, cut the recipe in half or make the full amount and use half for bread.

Filling
-1 T ground cinnamon
-1/2 cup packed brown sugar
- 1/2 cup chopped pecans or walnuts (didn't have any)
-1/2 cup raisins or currants
-2 T melted butter

While dough is rising, mix the cinnamon, brown sugar, nuts, and raisins in a small bowl.

Push the dough down. Roll half the dough into a 12 x 156 inch rectangle. Brush it with the melted butter, sprinkle the sugar mixture over the surface, and tightly roll up lengthwise. Slice into rounds about inch wide and set them in the butter- coated pan, cut side facing up. Don't hesitate to cram them together. Let them rise for 30 minutes.

If you want to freeze, place sliced rounds in the freezer. Don't let them rise the 2nd time.

Preheat oven to 375 degrees. Bake the roll in the center of the oven until well risen and browned, about 30 minutes. I don't know why but all the recipes said to invert them onto a serving plate --the sugar will have caramelized and coated the rolls.

Click here for the glaze recipe -- it may seem a little thick but if you slab it on after the rolls come out of the oven, it just melts and oozes. Very good!

Having never made cinnamon rolls, I found this video super helpful for rolling and cutting up the rolls.