Raspberry White Chocolate Scones

 There is nothing better than the smell of something baking in the house. It is such a warm and comforting smell. Today we share something that will smell just as good as they taste. Our raspberry white chocolate scone are an easy recipe because it uses cream instead of time intensive cold cut butter.  (Plus it looks impressive for guests!)


+1 3/4 Cup all-purpose flour
+2 1/4 teaspoons baking powder
+1/2 teaspoon salt
+1 Tablespoon sugar
+1 1/4 Cup heavy cream


Mix flour, baking powder, salt, and sugar on low using a dough hook. Slowly add the cream  in a steady stream. The dough should be wet-ish looking and pretty sticky. Don’t over mix, just a few seconds will do it!

Keeping your scone dough in the same bowl, cover the dough and put it in the fridge for about 30 minutes. This makes the scone dough easier to work with. Once the scone dough is cold dump it onto a floured countertop and divide in two parts using a knife.
Using the palm of your hand, push the scone dough out one half so it is about the size of an appetizer plate (6-8 inches) cut the dough into 4 pie piece. Repeat with the other half of the scone dough and put all eight triangles on a parchment covered baking tray.

 Using raspberry jam or preserves (not jelly) put a tablespoon in the center of four off he triangles. Cover the jam with one of the triangles you have left and pinch around the edges so the jam will stay in during baking.

Mix one egg and one tablespoon of water in a small bowl, using a pastry brush cover the tops of the scones so they will get golden and shiny in the oven. 

Bake at 350 degrees for 20-25 minutes.

White Chocolate Topping

You can use either a white chocolate bar or 1/2 cup white chocolate chips for your raspberry white chocolate scones.
In a microwave safe bowl, melt the white chocolate 30 seconds at a time taking the bowl out in between and stirring with a spoon to prevent the chocolate from burning. Drizzle the white chocolate over the scones while they are still on the baking sheet. Let them cool completely then transfer to a serving dish. 

Try out these raspberry white chocolate scones this weekend and tell us how they turn out!



Focaccia Bread from Scratch

2015/03/img_4842.jpg Let me preface this post that this recipe isn’t a traditional focaccia bread. It is classic in my house, though, and for sure a delicious spin off. Trust me on this, this focaccia bread from scratch is a must try.

For dinner parties or when I have people over for dinner I often make this homemade focaccia bread because the recipe makes two large loaves so there is plenty for everyone. Whenever I tell people that I made the focaccia bread from scratch they are really impressed. I mean, it sounds really complicated and time intensive to make this beautiful and delicious bread. Lucky for me (and you!) it is so easy and really looks and sounds much more complicated than it really is.

Here’s what you will need for your homemade focaccia bread
2 Tablespoons Yeast
1 Tablespoon Sugar
2 1/2 Cup of warm (not hot!) water
1 Tablespoon Salt 1 Tablespoon Olive Oil + more for the top
All-Purpose Flour (more than five cups, depending on the day..Ill explain below)
1-2 Cloves Garlic, sliced
Coarse Sea Salt
Ground Pepper
Dried Rosemary

First you will want your yeast to “proof”. Basically this means you put the two tablespoons of yeast in a mixing bowl with a dough hook attached, add one tablespoon of sugar, and the two and a half cups of warm water. The sugar ‘feeds’ the yeast and the warm water ‘wakes it up’. Make sure the water isn’t too hot, think baby bath warm.

After about ten minutes your yeast should should look a little foamy on top, this means it is ready to become dough! Add one tablespoon of salt and one tablespoon of olive oil.

Start the mixer on low and add the flour one cup at a time. I never fully measure how much flour I will need because every time I make it is different. The dough acts differently when it is raining or bone dry out, winter or summer, Tuesday or Friday. I mean, yeast is a living organism so I can’t blame it for being unpredictable, I am too!
I think this is why people are afraid to make yeast breads, because the recipe fluctuates when it comes to the amount of flour you use. Don’t worry, if you check the video below I’ve given you a fool-proof way to check to see if your dough has enough flour. Okay, back to the directions..

As you add the flour one cup at a time you will notice the dough start to look a little stringy, like shredded cloth. At this point start adding the flour one heaping tablespoon at a time. Soon your dough will form a sticky ball, keep kneading and add flour one smaller tablespoon at a time. You may have to scrape the bowl down periodically, that’s okay. You know your dough is ready when you push down on it and the dough slowly rises back up from where you pushed. If it sticks to you add a little more flour, if it hard as a rock and doesn’t move back into place, add a teaspoon or two of water and knead again.

Spray a large bowl with cooking spray and put the dough into it, you want the bowl to be twice as big as the dough right now because it will grow to that size. Cover with sprayed plastic wrap or a clean tea towel and put in a warm spot (think sunny window or over a register if it is winter).

After about 30 minutes your dough should have doubled in size. With well floured hands gently push the dough down (or punch it down quick!) and divide into two even pieces. Start to shape the dough by molding the sides toward the back and pinching it together. The top should be smoother and the bottom should be all pinched together. Don’t worry if it doesn’t look perfect, I told you this dough is really forgiving and will still turn out great!

Put both loaves of dough on a parchment lined baking sheet. If you have a baking stone you can dust it with cornmeal and use that too. Cover with sprayed plastic wrap or the tea towel and put on your stovetop. Turn on your oven now to preheat to 425. While the oven is warming up the dough should be able to grow a little and the warm oven will help it get bigger more quickly.

Once the oven is up to temperature, take a small paring knife and poke 3-5 holes in the top of your dough, depending on how garlicy you want the bread to be. Then, coat the entire surface all the way to the base with olive oil. Don’t be afraid to use your hand to cover up any dry spots. Push the garlic slices down into the holes you cut, generously shake on the coarse sea salt, pepper, and dried rosemary. I emphasize the word generously because the loaves will grow in the oven and the toppings will spread out, so you will need more to make up for that.

Bake the loaves at 425 for 30-35 minutes. It’s important to let the loaves rest for about 15 minutes before slicing into them so they can finish baking inside the curst and the bread won’t fall apart. Trust me, after getting excited and cutting in too soon and watch your hard work turn to mush, you will wish you were stronger in mind than stomach. A struggle I fail at daily.

This bread is fabulous on its own, but we also like to dip it in olive oil and vinegar or in warmed up pizza sauce.

Happy dough, after it’s been woken up with warm water and sugar, ready for the rest of the ingredients!

This video shows you how the dough looks like after you have added enough flour and kneaded it enough. Notice how it slowly goes back into shape after I push down. (Also, sorry for the cheesy music, I had NPR on in the background when I was doing this and it sounded weird on the film.)

Dough after it has doubled in size, ready to be shaped and baked!

This is what the bottom of your dough should look like after you have shaped it into a ball. It’s all pinched together so it can be smooth on the top.

Here is the dough, ready to be covered with delicious toppings!

This is what the dough looks like after you have poked it with a knife, before covering with olive oil and sticking the garlic slices down into it and coating with salt, pepper, and rosemary.

Trust me, making focaccia bread from scratch sounds really difficult but it isn’t! This recipe is really forgiving. If you add a little too much flour or not enough you can just make up for it by adding a little more flour or a little more water. If you have any questions or find yourself stuck, write it in a comment and I will do my best to answer.



Spring Kale Salad (Time Lapse)

spring kale salad by our sweet somewhere

Spring is here (singing in my best Julie Andrews impression)!

What better way to kick-start this wonderful season than with a kale salad movie?!

Now, raw kale is a new [re]discovery of mine. I used to try to always eat it raw, but found that it and my belly were never good friends. But it wasn’t until very recently that I learned that you should always massage kale in order to eat it raw and for the best possible outcome. Yep, you read that right…MASSAGE!

Cray, huh? You will see in the video below what I mean exactly, but to read about how this process breaks down the indigestible fibers, check out this Huff Post article.

Add whatever you have in your fridge, just know that the bed on which it is going on is the real star in this show!

Let us know what you think of this video and if you want to see more like it. Please keep in mind though that this was our first attempt at creating a time lapse video, so it can only go up from here! :)



P.S. There will be a post on the amazing homemade dressing shown in the video..soon. Promise!

Banana Crumb Muffins 

Sunday mornings: I love ’em, but then I instantly start to hate them when I realize how soon Monday will be here. It’s a never-ending-bittersweet-cycle that I try to make the best of by getting up a tad earlier than the day before so that I can enjoy some morning sunshine, coffee, and at times, a new recipe. Thankfully, I’ve found one this weekend that’ll make many of my future Sundays (with already overripe bananas) a bit more tastier.I baked these Banana Crumb Muffins this morning by following My Baking Addiction‘s recipe exactly to the T! Her recipe is so versatile that you can easily make your own adaptations too. You better believe that I’ll be adding a handful of chopped walnuts to a future batch! Be sure to visit www.mybakingaddition.com for this recipe and more tasteful treats. What do you do to make the most out of your Sundays?



What She Cooked: {Dirty} Blackberry-Mint Lemonade

Get ready for happiness on your taste buds! In honor of spring and being reunited, we came up with this refreshing and light spring cocktail that we’d like to share with you! We thoroughly enjoyed this drink while sitting with our men out on the front porch and catching up during our first night in town.

Dirty Blackberry-Mint Lemonade

This recipe makes two drinks.

What you need:
1 cup lemonade
20 mint leaves, plus some for garnish
2 shots of white rum
2 shots of blackberry brandy
Cocktail Shaker

Take the 20 mint leaves off the stem and muddle them. Don’t worry if you don’t have a mortar and pestle set (what a strange name), we didn’t either. We just used the back of a spoon and a cutting board. Muddle lightly since you don’t want to overwork your mint!

Add ice to your cocktail shaker plus the four shots, muddled mint, and lemonade. Shake until combined. Pour drink into two small tumblers filled with ice and garnish with extra mint leaves and fresh-cut lemons if you’d like.

Dirty Blackberry-Mint LemonadeDirty Blackberry-Mint Lemonade

Dirty Blackberry-Mint Lemonade

After the first sip Jamie told me “We better watch out, these could be dangerous! They don’t even taste like alcohol!” She was right…we definitely had to pace ourselves throughout dinner because they were almost too yummy not to gulp down!

Dirty Blackberry-Mint Lemonade



Jamie & Kate