Lewis Carroll amazed me when I was a kid and truthfully, still does even now that I’m an adult. The reasons are a bit different though. When I was a child, I just loved reading about Alice, the little girl who had so many more adventures than I would ever have. By the same token, I was scared to death when I read it. It was one freaky world Alice visited and I was torn between wanting to go there myself and throwing the book across the room and hiding under the blankets for a week.
As an adult, I’m more fascinated by the mind that wrote Alice as well as his other works. People speculate that he was a drug addict and in the throes of addiction when he wrote Alice In Wonderland, but in reality, that’s not been proven. He took Laudanum, ostensibly for migraines, which is an opiate, but there’s no proof of addiction. Mind you, think of any time you’ve had to take a prescription pain killer and then imagine living in the 1800’s where drugs were far easier to obtain. Then imagine how you felt taking pain killers and intensify that by 50 because from all reports, Laudanum was some powerful hallucinogenic stuff. Makes the scene in Look Who’s Talking where the in utero Mikey is happily looking at his hand that is colorfully psychedelic because mom is rather wastedÂ look tame :-p So if Mr. Carroll wrote any of his works while taking laudanum, it would explain the imagination. That or the guy either just had one hell of a good imagination or was seriously warped hehe. Continue reading
I mentioned on my facebook page earlier that this is one of my favorite pieces of music-
Rhapsody On A Theme Of Paganini
It’s also kind of the way I cook.Â Well, except when the baby is whining, the teens are ornery and my husband is oblivious. Then… not so rhapsodic. 😛 But generally speaking, cooking is a sort of rhapsody to me. It’s melodies and lyrics and booming orchestras all wrapped up in my cooking. But the problem is this…. like those horrid people who cover classics and remake them in Pop music *cough Michael Bolton/Mariah Carey* cough*, I am incapable of making something and keeping it as it was originally intended to be. Sometimes, this leads to total disaster and we just aren’t going to talk about that because I’m old and vain and refuse to have you laugh at me when I haven’t meant for that to happen. 😀
But other times, it works out quite well and that is when we have “Rhapsody On A Theme”.
Today, the theme was me wishing it were already Autumn and wanting something made with Pumpkin;Â preferably scones. But could I just make Pumpkin scones and call it done? Nooooooo… not me! As you already know is par for the course, I have to mess with things and make them…well… MINE. So I did. I had just brought up from downstairs a bag of butterscotch candy. You know the ones. The little hard golden yellow ones. So the thought struck me that something about butterscotch and pumpkin and all the spices going with it seemed to go together. So I crushed up some of the butterscotch and mixed it in with the scone dough. Then sprinkled some on top before baking them. Then sprinkled a bit more on after glazing. And when it comes to pumpkiny treats, I have always been of the mind that 99.9% of recipes never have enough spices. I mean, c’mon… 1/2 teaspoons of cinnamon and other yummy spices!? No way mannnnnnn. I need more! More I say!! So…erhmmm… I added more. If you aren’t as fond of lots of sweet spice, go ahead and use less.
The result was a moist tender scone with a yummy Pumpkin spice flavor and a hint of butterscotch. That came with a spiced glaze and more hints of butterscotch. All in all, I’ll call ths one of my more successful rhapsodies 😀 These are quickly put together if you use the food processor. I didn’t use a mixer but I can’t see it taking much longer if you did. I hope you like it. If not, mail them to me. I’ll eat your share. 😛
These taste like Autumn and I don’t know about you but I’m ready.
Pumpkin Butterscotch Scones With A Spiced Butterscotch Glaze
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 7 tablespoons cold butter, cut into thin slices
- 35 butterscotch disc candies, ground in the food processor
- SPICED GLAZE-
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoon milk
- 1/4 to 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- Preheat oven to 425 degrees. Combine flour, baking powder, 1/2 cup of the ground butterscotch discs (set remaining aside to use to sprinkle on scones before baking and after glazing), salt, sugar and spices in bowl of food processor.
- Add the butter to the food processor and pulse until no chunks of butter remain.
- Add in the pumpkin, egg and cream. Pulse until the mixture comes together into a soft ball.
- Dump the dough out onto a VERY lightly floured board. Pat out into a round about 3/4’s of an inch thick.
- Transfer dough to a lightly greased baking pan. Using a sharp knife, score all the way through the dough, cutting into 6 to 8 scones (I did six very large ones cause I know the guys I live with but normal people would want smaller ones lol) but don’t separate the scones. Sprinkle with half of the remaining ground butterscotch discs.
- Bake at 425 for 14 to 16 minutes or until they are light golden brown and firm on top.
- Cool on a wire rack.
- While they cool, whisk together all the glaze ingredients.Â Spoon the glaze on top of the cooled scones, spreading to cover. Sprinkle with the remaining crushed butterscotch. Let the scones sit for about half an hour so that the glaze can set.
- Eat. Wish for a warm cozy fire and a cup of hot cider.
I asked a while back on my facebook page (you can find me under this blog name if you’re interested btw. Well? What are you waiting for?Â Go look for petes sake!) if people were interested in my making posts about home made spice blends. The answer was a resounding yes. So being the person that I am, one who is always on top of things, strictly organized and gets things done the second they come up, I made a post on the subject immediately.
STOP LAUGHING!!! It’s not nice! MOM!!!! They’re being mean to me!!!!
Ok, you can stop laughing now. Really. I don’t blame you though. I grinned as I typed that. Actually, I laughed hysterically and had to stop to wipe my streaming eyes. It took a while cause I couldn’t find the kleenex.
But here I am…right here…right now… finally making this first post in what will over time (probably much much time since I am so NOT organized I may have trouble finding my own spices) become a series of sorts. Today I chose what is my personal favorite. Back story- 1) I love love love dill weed. I don’t particularly like dill pickles but I love most things made with dill, be it fresh or dried. I love the smell, the flavor… all of it. And 2) I have always liked the Spice Hunters brand of spices. They are outstanding. My favorite was one called “Deliciously Dill”. The problem is, I don’t have the disposable income it takes to spend 6 bucks per bottle and shipping costs whenever I want it. So I decided to make it. This is a blend that goes great on sooooo many dishes. We love it in scrambled eggs (or “Janet Eggs” as my husband calls them), on fish, over steamed vegetables, in potato salad…. you name it, where ever dill can go, this can go. Making it at home saves so much money. You have the initial outlay for the bottled spices to make it but then you can make so many batches of this from those bottles.Â So if you enjoy different spices (and chances are you wouldn’t be reading a food blog if that weren’t the case lol) try this. It’s easy (if you can pour and use a spoon, you’ve got it 😛 ) and so worth it. If the quantities listed are too much for you, you can cut this in half easily. This is a salt free blend but feel free to add salt if you want.
Dill/Onion Spice Blend
(For Use On Fish, Veggies, Eggs & Lots More :-)Â Â )
- 1/4 cup dried dill weed
- 1/3 cup dried minced onions
- 1 1/2 tablespoons garlic powder
- 2 teaspoons ground ginger
- 1 1/2 tablespoons dried lemon peel
- 3 tablespoons dried chives
- Mix everything together.
- The end. Added this yet again just cause one instruction looks funny 😛