Peanut Butter Swirl Brownies

I wanted to make something extra special for my Mummy this year for Mother's Day.

But it needed to be sturdy enough to ship from my tiny Manhattan apartment to my parent's beautiful home nestled snugly between the sky, the mountains and the green pasture where the cows graze lazily throughout the day.

Lemon flavored desserts are usually on my mind around Mother's Day and, while I had lots of dessert ideas using lemon, nothing was really inspiring me.

And then, flipping through my endless, but never complete, collection of cookbooks, I discovered this recipe.

The funny thing is, my mother could take or leave chocolate.  It just isn't something she craves.

But, when you create the deadly combination of chocolate and peanut butter?  Well, that's a whole different story.

For the woman who loves Reese's Peanut Butter cups so much she used to steal them from her own children's Halloween candy stash (don't lie Mum, I forgive you), I couldn't imagine a better treat for Mother's Day.

Chili Lime Tequila Popcorn

As you might remember, I have a bit of a gripe with stadium food.

I'm not talking about Citi Field, where I could live on Box Frites with the super-addictive bacon sauce.  Although my thighs might protest my diet change.

And I'm not talking about my beloved Fenway Park, where a Fenway Frank somehow tastes gourmet among the atmosphere, game and fans.

I'm talking about just about every other stadium.  The lines.  The prices.  The soggy, flavorless reward.

Luckily, most stadiums will now allow you to bring in a "modest" amount of food.

Here inlies the problem: what is considered a "modest" amount of food?  For 2 people?  What if I'm meeting more people and bringing them food?  Is that then considered an immodest amount of food for one person to bring into the stadium?

Yes, I think/worry about such things.

Yes, my hands begin sweating when I have to hand my bag over to be checked before entering the stadium.

No, I'm not a goody-two shoes.  Why do you ask?

But - once you taste this popcorn, I guarantee the thought of some security guard confiscating this treat might also push you to the edge of hysterics.

After making the popcorn, willing my hand away from eating it all before the game, fitting it securely in the bottom of my Kate Spade (known as just "Kate" around these parts), I was worried 4 quarts of popcorn might be excessive for 2 people.

Is it?  I don't know.

When something tastes this good, it can't be that bad for you.  At least, that's what Mike and I told ourselves as we consumed this popcorn by the fist-full.

Buttery.  Spicy.  Zippy.  Boozy.

Popcorn that begs for a good game and a big margarita.

Rhubarb Crumb Steamed Pudding

After completing my first Daring Baker's challenge last month, and being a bit disappointed about the results, I was anxious for the unveiling of this month's challenge.

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

I put off completing this challenge for a few weeks for a variety of reasons. Mostly, my time is a wee bit limited nowadays. With no time, I couldn't research traditional British puddings, compare recipes or brainstorm flavor combinations.

Secondly, I admit, I was initially not very excited about the challenge. After all, the host described these puddings as "homely". Also, I had absolutely no idea how this "pudding" would taste.

Lastly, the less than plentiful crop of early spring fruits was creating a bit of an obstacle. For the first few weeks in spring, the farmer's market had only potatoes and onions.

But, sometimes, procrastination does pay off. I put this challenge off long enough to be greeted by the bright red stalks of fresh rhubarb. Funny how just the sight of this fruit seems to signal an end to the long winter and gesture in the warmer, happier days of spring.

I purchased just two stalks, as rhubarb is a bit on the expensive side, enough to be poached for the two individual puddings I had decided to create.

I lightly poached the rhubarb in a combination of water, blood orange juice, vanilla and honey. While the poached rhubarb was cooling, I reduced the poaching liquid to the most beautiful, shiny red glaze I had ever seen. There was just enough glaze to be drizzled over the dessert as the final, sweet touch.

As the top layer of the steamed pudding, I incorporated a thin crumb layer, just to add a little extra sweetness to the rhubarb.

Finally, it was time to venture into unmarked territory. It was time to actually create and steam the pudding.

Confession: I whimped out. I did not use suet. I used butter instead. But, I promise you - it will be okay. Butter makes everything better!

Using a small, mesh sieve to rest the pudding on, I could only fit one individual springform pan in the pot. I brought it to a boil, then lowered the heat at let it do it's thing.

I snuck a peek here and there. But nothing seemed to be happening. Just a lot of steam and gurgling.

Most recipes instructed a steaming time of at least two hours, but for a full-sized pudding. So, I checked mine after an hour. I inserted my little cake tester and it emerged with just a few stray crumbs. Time was up!

I might have forgotten I used leavener in the recipe. I might have filled the batter all the way to the top of the pan on accident. But I admit nothing.



It was an easy enough fix after all.

See? Now I had a flat bottom for the steamed pudding and I could taste just a little piece.



It was heavenly. Amazing. The most moist, creamy cake I had ever eaten with a deep, yet light flavor.

I added the cooled, poached rhubarb - now a bright, beautiful pink hue - on top of the creamy, crumb layer and drizzled the reduced poaching liquid over the pudding.



I served the steamed pudding with homemade frozen yogurt, although I think it would have been even better with a tart, lemon sorbet instead.

This month's challenge was a major success on many levels. The visual result was exactly what I had envisioned when I picked up that first stalk of fresh rhubarb. The taste far exceeded my expectations and I created a recipe which I will keep in my repertoire for years to come.

The success of this challenge reminded me how important it is to continally expand your skills, even if you are not overcome with enthusaism at first glace. Thinking about how you can turn a recipe into your own, into a recipe that you are truly proud of, takes time, energy and patience.

But aren't those successes, the ones we didn't see coming, the sweetest?

Banana Chocolate Chip Muffins

Earlier this week, on the train home from work, I sleepily perused this month's issue of Food & Wine.  Magazine reading is just about the extent of what I have the energy to do after a long shift on my feet.

A recipe for banana chocolate chip muffins caught my eye.  Which is kind of funny, since I hate banana muffins.

I'm not quite sure why I detest banana muffins.  I love bananas and a warm slice of banana bread always reminds me of home.

However, the texture of banana muffins always reminds me of baby food - chunky and a little mealy.  Gross.

But, for some reason, I really wanted to make these muffins.  And I just so happened to have a couple overripe bananas - forgotten in the long days since their promising purchase.

To achieve more of the texture I desired, I was sure to not only mash the bananas, but I also paddled them on the mixer until they were a smooth, creamy consistency.

I also added some whole wheat flour and chopped walnuts to the mix, not only because I felt the flavors would blend nicely with the banana, but also to make them a bit healthier.

Warm swirls of steam escaped the muffin as I opened the center.  The taste was homey and comforting, smooth and tender - like no other banana muffin before.

I loved having these around this week, when I woke up in the morning and was just too tired to make anything for breakfast.  They provide a tasty, healthy start to my day - with just a bit of sweetness from the chocolate chips.

Peanut Butter Sandwich Cookies

Recently, I learned one very important thing about siblings: you never outgrow sibiling rivialry. No matter if they are 4 or 40, if one sibling receives something the other does not, tantrums will be thrown. Case and point? My uncle and my mother. The battle? Peanut butter sandwich cookies.

When I was visiting my parents in Virginia, my mother admitted that Nutter Butters are her ultimate comfort food. I, stupidly, made the mistake of saying I made a homemade version of these cookies for my uncle's birthday. Apparently, my mother, a devout reader of my blog, missed this post. The scrunched up nose preceded the huffing and puffing. She read my post out loud, in a whiny, bratty voice that would have landed my sister or me in timeout a few years ago. Lordy. Seeing my intelligent, caring, giving, sweet mother reduced to the equivalent of a child throwing a tantrum in a crowded department store was just too much for me. So I whipped up a batch as a thank you for my Mum and Dad. Although, if my Dad was able to sample one of these, I would be highly impressed. To avoid any future outbursts, I decided to include the steps and recipe this time around. Just to be safe.

Peanut Butter Sandwich Cookies
adapted from Martha Stewart
makes12 cookies

This is a wonderful, homemade version of Nutter Butters. The silky filling is surrounded by a soft, crunchy cookie. Grab a big, cold glass of milk to make a perfect snack.

Ingredients
Cookies
1 stick (4 ounces) + 2 tablespoons unsalted butter, divided
1 cup old-fashioned oats
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup peanut butter
Turbinado sugar, for sprinkling

Peanut Butter Filling
4 tablespoons unsalted butter, room temperature
3/4 cup peanut butter
1/4 cup confectioner's sugar
1/2 teaspoon salt

Preparation Instructions
For the Cookies
Melt 2 tablespoons butter in saucepan over medium heat. Add oats and cook, stiring continually, until lightly toasted, about 7 minutes. Transfer oats to bowl to cool.

Combine flour, baking soda, salt and sugar in medium mixing bowl. Whisk to combine and set aside.

Place 1 cup butter, granulated sugar and dark brown sugar in mixing bowl fitted with paddle attachment. Paddle on medium speed until light and fluffy. Add peanut butter, paddle until well combined. Add cooled oats to flour mixture. Whisk to combine. Add oat-flour mixture to peanut butter mixture. Paddle on low speed until just combined. Turn out dough onto sheet of parchment. Place second sheet of parchment on top of dough. Roll to 1/4" thickness. Chill dough at least 20 minutes.

When dough is properly chilled, use a round cookie cutter to create cookies. Place, about 1" apart, on a sheet tray lined with parchment or a SilPat. Sprinkle with turbinado sugar, if desired. Bake until sides are just golden, about 10 minutes. Allow to cool completely on sheet tray.

For the Filling
Combine butter, peanut butter, confectioner's sugar and salt in bowl of stand mixer fitted with paddle attachment. Paddle until smooth. Place desired amount of filling on flat side of cooled cookie. Sandwich with a second cookie.

Whoopie Pie Macarons

A few weeks ago, I woke up in the middle of the night in a flash of brilliance.  A way to combine two of my favorite desserts.

Macarons and whoopie pies.  Two chocolate macarons sandwiching whoopie pie filling.

I decided to make them to bring my family.  A family of whoopie pie lovers.

Also a family of whoopie pie snobs.  Our old Maine recipe for whoopie pies is sacred.  No impostors will do.

So, you can imagine the importance of achieving the same flavor combination and balance in my take on the dessert.

They seemed to go over well.  If an empty container is any indication.

Lemon Ginger Pound Cake

For Easter this year, Mike and I joined part of his family for brunch at The Carltun on Long Island.

The day was sunny and warm, with just enough breeze to keep us cool.

I brought individual lemon ginger pound cakes as a small gift for everyone. A sunny, bright combination of flavors to welcome a new season of Spring.

I hope you all enjoyed a very happy, relaxing Easter Sunday!

Strawberry Shortcake

When I was growing up, my favorite treat on a warm summer night was a slice of freshly baked shortcake with a dollop of sweetened whipped cream and a generous topping of strawberries.

The shortcake recipe was passed down through many generations of my family and truly has a perfect kiss of sweetness.

While summer strawberries are the best, often not requiring any extra sugar at all, I couldn't resist buying a pint this past Sunday.  A rainy, chilly spring day just seemed to beckon for a hint of the summertime.

Mike, however, was not convinced.  In fact, he wrinkled up his nose in disgust when he learned the destiny of the strawberries.

I found this offensive.  I informed him of this.  And then I set about to end his four-year standoff against strawberry shortcake.

Enough was enough.

Caramel-Peanut Popcorn

The past two Saturday evenings, Mike and I have made the long trek from Manhattan to Harrison, NJ to watch the opening two games of the New York Red Bulls.

The MLS team is playing in their very own, brand new soccer arena.

Last weekend was lovely - a 75 degree spring day melted into a beautiful, warm evening.  No winter jacket, or any jacket for that matter, was required.

But yesterday, the temperature peaked at 43 degrees.  The evening promised to be a chilly one and I dreaded having to pull all of my winter gear out of the closet, the same gear I had so blissfully tucked away last weekend.

So, in order to make the cold, bundled-up night ahead just a bit more manageable, I decided to make a batch of caramel-peanut popcorn to take along for the game.

I detest the dry, stale, fake-butter popcorn at sporting events.  Even more, I think the $4 price tag for such popcorn is ridiculous.

Plus, this gave me the opportunity to whip up something Mike could potentially think was delicious.

And, in my mind, when I make something that makes Mike say, "Wow, honey, that's amazing!", I like to believe he is secretly thinking how he could never, ever possibly find someone to take my place.

In the ultra competitive dating market of Manhattan, I find it necessary to ensure I am not replaceable.  And I am not above using my sweet creations to achieve that status.  Sad but true.

Anywho, let's get started on that popcorn!

Orange Tian

Earlier this year, in my never ending quest to find new recipes and challenges in the kitchen, I joined the Daring Baker's team.  The team is comprised with food bloggers, with widely-varying skill levels, from all over the world.

This is how it works: after being approved as a Daring Baker, you are given a recipe assignment on the first day of the month.  You then have until the posting date, the last Saturday in that month, to create, photograph and write about that month's challenge.  All of the Daring Bakers post their work on the same, set date.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I was excited to begin my very first Daring Baker's challenge.  I had never heard of a 'tian', but the recipe came from one of the best chefs in the world.  And, let's be honest, what's not to love about caramel-soaked citrus with whipped cream and a sweet cookie?

The only modification I made to the recipe was using blood orange and red grapefruit segments, in addition to the suggested orange segments, for the fruit on top of the tian.  I just adore that combination of citrus fruit.

The visual results were not quite as I had hoped.  The whipped cream did not stabilize quite enough and therefore was unable to hold the weight of the citrus segments without collapsing a bit.

But, the taste was wonderful!  Light, creamy and just the right touch of sweetness.

Almond Turtle Bark with Fleur de Sel

For the birthdays of family members and close friends, I love gifting sweet treats created specifically with the tastes of that person in mind.

In my dessert-obsessed world, I think a personalized dessert is a pretty cool gift.  And it's edible.  Big plus.

When my grandmother's birthday came around this month, I already knew what I wanted to make for her big day.

I was inspired by one of her letters to me earlier in the year, where she described how much she loved walking the streets of Bar Harbor in the summertime and indulging in a chunk of turtle candy.

Easy enough.

Or so I thought.

I lost count after the eighth trial, but I had the hardest time achieving the consistancy I desired in the caramel.

After work, every night last week, there were multiple attempts to perfect the caramel.  And there were multiple failures.

Too hard.  Too soft.  Too runny.  Too burnt.

Saturday morning arrived with torrential downpours and hurricane-force winds.  I was fresh out of pecans and, lacking a canoe, there was no way I could safely run to the grocery store.

But I remained calm.  Just because I didn't have one of the three main ingredients of turtle candy was no reason to panic.  Some of my favorite recipes come to me when I am forced to work with only the ingredients I have on hand.

Shortly thereafter, a tray of gooey, chewey caramel encased in almonds and decident semisweet chocolate was sitting on my counter.  A sprinkle of fleur de sel and an extra drizzle of chocolate topped it off.

When the chocolate set completely, I cut the candy into diamond shaped pieces and packaged them in a little tin with a twine bow.  And was sure to apologize profusely for the late arrival of the candy.

But hopefully it was worth it.

Irish Stout Gingerbread

Happy St. Patrick's Day!

Bring on the corned beef dinner, green beer and green cupcakes!

Just one teeny, tiny problem.

Mike, the only Irish descendant in the relationship, has forbidden me from making a corned beef dinner.  We like our beer dye-free.  And, without even tasting one, I've had my fill of green cupcakes with white frosting.

Instead, while trying to plan the food portion of the holiday, I decided I wanted to serve a dessert with a bit of personality.  Perhaps with beer as my secret ingredient?

This is where my amazing, handsome, beer-brewing boyfriend comes in rather handy.  That's right - he brews beer in our tiny apartment.  Lots and lots of beer.

His "Breakfast Stout", a dry Irish stout, would be the perfect complement to a spicy, warm gingerbread.  I knew it.  Mike knew it.  And he handed over one of the last bottles with a sigh.

No pressure here.  I stole one of the last bottles of this brew for an experiential dessert.  This dessert will be served after a dinner of corned beef paninis, because I love corned beef.  And I don't think it's very Irish-like of Mike to forbid me to serve it.

But I do promise to leave the green dye out of the beer.  Just to be safe.

Éclair Birthday Cake

The day has arrived.  I turn 24 today.

Remember, as we were making resolutions with the ringing in of the New Year, how I shared that I felt a little strange about my upcoming birthday?

I couldn't put how I was feeling into words, making me restless and annoyed.

But the words finally came to me Sunday morning, in the kitchen with the sun beaming through my lovely yellow café curtains.

I realized, standing there with a cup of coffee in my hand, for the first time in my entire life, I am no longer terrified of being an adult.

I no longer fear moving to a strange city and building a life and a home.  Paying bills doesn't scare me.  Finding my niché and developing my career is no longer a distant dream.  The thought of marriage no longer turns my stomach with fear.  And the idea of, one day, having my own little family no longer makes my throat involuntarily close up in a panic.

And knowing I was no longer terrified of these things scared the bejesus out of me.

At this time last year, I really had no idea who I was, what I wanted or where I was headed.  I was a transplant Manhattan-ite who had just decided to pursue a somewhat crazy dream of making a career out of my passion for baking.

So it's really no surprise that the thought of others being, in some form, dependent on me, was terrifying.

Today, one year older and a little wiser, many things are still uncertain about my future.  But I feel like I am chasing my dream and enjoying the adventures and obstacles along the way.  I know I will never look back with any regrets for the path I have chosen.

So I welcome 24 with open arms and a big slice of birthday cake.  The butterflies in my stomach are not there because I am scared of being a year older, but because I feel like the best is yet to come.

Of course, if Mike stopped saying it's time to trade me in for another, younger model, that would help too.

Jordan Pond House Popovers

When I was younger, my family returned to Maine each summer to visit family and friends during whatever two week period we could all align our schedules.  Even little girls have busy lives!

On one of the days during our vacation, we would drive to Acadia National Park, enjoy the views and the serenity followed by afternoon tea and popovers at Jordan Pond House.

This tradition was surely one of our classier ones and I always felt like Samantha from our American Girl books - sitting-up perfectly straight, surrounded by the rich and middle-class alike and sticking out my pinkie finger as I sipped my raspberry lemonade.

Even today, when I return to Maine in the summer, my only request is to visit Jordan Pond House.

As I have grown older, the raspberry lemonade has been replaced with coffee.  Although, if my sister happens to be visiting as well, I usually steal a few glorious sips of her raspberry lemonade.  And since she misses me, she lets me get away with it.  It's good being the older sister.

But my popover order has not changed in the least.  With just a smear of strawberry jam, I am in heaven, surrounded by mountains, trees, water and sunshine.  And it must be strawberry jam.  Other flavors just don't cut it.

I have resisted making popovers because I do not have a popover pan.  I don't have a popover pan because it won't fit in my tiny counter-top oven.  Whimper.

But with all the rain and gloom of last week, I needed to be transported somewhere sunny and warm, with just a slight breeze blowing through.  I needed to go there even if it was just through my breakfast plate.

I prepared the batter the night before so it had time to properly age before baking on Sunday morning.

The recipe was easy enough and it whipped up in no time.

Lesson: Basic Macarons

Remember a couple weeks ago when I couldn't stop blabbing about how much I love macarons?  After being assigned the task of making macarons at the restaurant, I fell deeply in love with creating, eating, researching and dreaming about macarons.

And it turns out, I'm not alone.

Since then, I have received several requests from people, trying to perfect the art of macaron-ing, to give step-by-step instructions for making macarons.

Let's begin with a few important notes.  Pour yourself a cup of coffee and join me.

First and absolutely most importantly - you need to muster up every ounce of patience possible as you practice creating these treats.  There is a lot of room for error and some things, like humidity in the air, are completely out of your control.

Did you just get home from a stressful day at work?  Do you feel fed up and at the end of your rope for the day?  Today is not the time to try making macarons for the first time.  Seriously.  Pour yourself a glass of wine, relax and try it some other time.

When you are feeling as though you have some patience to spare, make sure you also allot yourself enough time to read the instructions thoroughly, prepare everything and slowly and carefully go through all the steps.

Macarons are not the easiest of desserts, but once you become comfortable with the techniques, the creation process is actually quite enjoyable.

Feeling patient?  Have some free time?  Me too.  Tie on an apron and join me in the kitchen!

Meyer Lemon Curd

We are officially in those tough few weeks between the dead of winter and seeing the first sprouts of green life appear again on the bare tree branches.

The sky is overcast, giving off a slight mist and making it especially difficult to chose which thickness of coat is appropriate for the commute to the office.

I miss the sunshine on my face.

Wednesday's weather was particularly sullen; I longed to be laying on a beach somewhere with a margarita in my hand.

After a frustrating morning at the office, I decided to escape on my lunch hour to the Whole Foods.  Holding a pineapple was about as close as I was going to get to paradise today.

And then I saw a small barrel of sunshine.  Or at least, something that was so blindingly yellow that, in my depressed mood, it might as well have been the sunshine.

I was drawn in.  A slight squeeze gave way to the flesh, just a bit, of these beautiful, juicy, tender meyer lemons.

I stood in awe.  And then I bought a pound of them.

After much thought and consideration, I concluded the best use of these delightful fruits would be to make them into a sweet Meyer lemon curd.

Curd.  What an awful name.

Chocolate Caramel Bars

Every month, I look forward to the evening when I return home to find next month's fresh copy of Martha Stewart Living on my doorstep.  I immediately break it's fresh, crisp binding to rip open the very back page of the magazine.

I cannot even contain my excitement long enough to fish my keys out of my pocket and open the front door.  I need to know what the cookie of the month is - now!

I stand in the hallway, allowing a cookie recipe to serve as my horoscope of the month ahead.  Date and Walnut Sandwich Cookies?  Heavy sigh.  Head drops.  Long month ahead.

Chocolate Caramel Cookie Bars?  All is right in the world.

This recipe actually appeared in MSL last November and I carefully placed it in my recipe binder for some future date.  And then I forgot about it.

It sat there, neglected, until this past weekend when I was attempting to restore some order to my life through my recipe binder, which was laying open on the coffee table with this recipe accidentally (or subconsciously on purpose) exposed.

I heard a loud gasp behind me.  Mike had emerged from his studying for a coffee refill.  I turned around to see him staring, wide-eyed, mouth open at the recipe photo.

"Those...those look like really fancy Twix bars!"

And that was all I needed.  You don't deprive fancy candy bars from your guy.

Reading through the recipe, I noticed the yield of 16 bars from a 9x9 cake pan.  I held up my 9x9 cake pan and raised an eyebrow.  This seemed like a lot of bars for two people.

Since they had to be served straight from the refrigerator, I wouldn't even be able to pawn the extras off to my friends.

I knew I could easily half the recipe, but what vessel could I use that would be half the size of the recommended cake pan?  My trusty, much loved bread loaf pan!

Revelling in my genius, coffee in tow, I sinched my apron just a bit tighter and set about creating these chocoalte caramel bars on an unexpectedly sunny Sunday morning.

Test Recipe: Workout Granola

This test recipe is not one which has been sitting around in my recipe book or in a magazine on the shelf, patiently waiting it's turn to be created in my little kitchen.

Instead, it is one that I developed by myself, using some proportions from my basic granola recipe and some ingredient inspiration from a newly developed granola during my externship.

I wanted to create a granola that was packed with protein to help fuel our long days, Mike's endless studying, our Crossfit and running workouts.  I wanted something that could be consumed quickly, at a desk or on-the-go, and would pack a healthy punch.  I wanted a granola that could stave off crankiness after a long day of work, but still facing an evening of things to do.

This is actually the second test of this recipe.  The first one ended, well, terriblely.  My proportions for the liquid ingredients were a lot-a-bit off.  Ten minutes after putting the mixture in the oven, the granola was swimming in a pool of honey and olive oil.  Into the garbage and back to the drawing board.

This second attempt ended much better.

Peanut Butter Sandwich Cookies

These soft, creamy cookies just beg for a tall, cold glass of milk to accompany them.

I happened to know just the person who could appreciate stick-to-the-roof-of-your-mouth peanut butter cookies and a glass of milk.

So I rolled out a batch this past weekend and used the biggest cookie cutter that would still allow me to fit the cookies in their container.

Then I shipped them off and was slightly jealous they would appear again in a much warmer place than Manhattan.

The lucky devils.

Happy Birthday Uncle David!

Test Recipe: Cranberry-Ginger Scones

Last week’s test recipe (I’m behind, I know) was one I had acquired from Williams-Sonoma after my short visit to Maine last summer.

Some of the family was together in Seal Harbor and, on a beautiful morning, we all congregated at a local coffee shop to ingest some caffeine before the rest of our day.

My little cousin Sarah recommended the place.

The place was small, but welcoming with a beautiful, handmade bar-height table and a mother-daughter duo behind the counter.

We sat around drinking coffee and tea, chatting and discussing the complexities of Blow Pops and those daggone beach chairs that little girls fall out of and scrape up their noses.

In between all this big-girl talk, I ventured over to the tiny baked goods display and selected a cranberry ginger scone.  In speaking with the lovely owner, I learned she made these each day and they always sold out.

They weren’t too sweet – she said most of the sweetness came from the crystalized ginger and there was just a bit of sugar in the actual dough.

This is why I liked this particular scone so much.  Scones seem to be either too sweet or not-sweet-enough for my liking.  I’ve tried a lot of recipes, but had yet to find one that would serve as a strong base for many combinations of fruits and flavors.

Off to the kitchen to try one more.