Today was supposed to be my day off.
I started feeling a bit under the weather several days ago and decided to take the day off from work and just mentally check out from life for a bit. I’ve been going at this blog, my training, and a full time job pretty much nonstop for the past month and a half and my body was beginning to protest. Maybe I’d do some grocery shopping but other than that, my plans for the day consisted of lying in bed under my covers, watching The Goonies for the millionth time, and eating my leftover chili from yesterday. Plans change.
While looking for recipes for My Pretty Apron I discovered this amazing website by blogger Cookie + Kate with incredible pastries that I wanted to try. What made them so special (besides looking and sounding freaking delicious) was how much effort Kate puts into making each dish significantly lighter by finding alternatives to white flour, sugar, and butter. I dutifully pinned my favorites on my cakes and cookies board on Pinterest and filed it away for another day.
Going to the grocery store proved kismet. I saw the lemons and blueberries and pumpkin puree and snatched them up. I could already see the new plans for my day off forming in my head. And really, how could I be surprised? Who was I kidding? A break? Pssh. Not when I can get baking done in the middle of the day without any disturbances!
I LOVE baking. Especially in the fall. My favorite thing to do is try new recipes because it’s always a challenge, and I absolutely adore that feeling I get when I pull something out of the oven that’s a success. Baking is tricky. It’s not the easiest thing to do and you have to be as exact as possible because the results can change drastically if you’re off by a ½ tsp or cup. It’s chemistry at it’s most enjoyable. Like I said yesterday, I think I have an inner mad-scientist lurking under the surface.
Never looking for the easy way, I decided to tackle two of Kate’s recipes to pay homage to the end of summer and the beginning of fall tomorrow. I won’t post any nutrition factoids here. I’m simply in share mode right now. Count this towards my ‘break’ if you want.
If you follow the recipe links you’ll note that the scones (traditionally super buttery and fatty) have whole wheat flour, very little sugar, and greek yogurt which was a stroke of genius by Cookie + Kate. The pumpkin bread recipe also has loads of nutritional merit, although I swapped the millet for flaxseed since I had it on hand. Look at the pretty pictures!!
Au revoir Summer! Whole Wheat Lemon Blueberry Scones
Bienvenue Fall! Whole Wheat Pumpkin Bread
On a side note, I always bake with music playing in the background. It’s a given. Helps keep me energized or something. I’m currently obsessed with these two albums which were perfect for keeping me bopping along in the kitchen. They are Nelly Furtado’s The Spirit Indestructible and Hurts Happiness Deluxe. My favorite songs on each are Waiting for the Night and Miracles by Nelly Furtado and Devotion feat. Kylie Minogue by Hurts. Check ‘em out. Your ears will thanks me.
Despite feeling exhausted and not at my best, baking these lovelies has significantly improved my mood. It was worth all the work in the kitchen. In fact, it wasn’t work. This was pure fun!
Does anybody want a scone? 😉