About Me

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Colorado Springs, CO
Hey Everyone!! I'm Erika. I'm a 28 year old, fashion loving, food blogging, midwestern girl! I grew up on hearty meals and enjoying the simple life of South Dakota. Ever since leaving home I have found a love for baking and cooking. I started this blog for my family and friends so that they can see how food blog recipes REALLY turn out. When I'm not too busy running the fashion world and have time for the blogging world, I will try to update the blog weekly. I am not a professional and probably never will be, so don't expect too much from me. :) I just love to have fun, get messy and make the simple things. ENJOY!

Thursday, November 8, 2012

Chocolate Chip Scones with Toasted Cinnamon Sugar Pumpkin Seeds

The title is a mouth full and so are these delicious fall scones. Everyone loves a nice warm breakfast and if you are like me, you need it to be quick too! I saw this recipe on the Today show and knew I had to make it!!

This was the first time I have every made scones and it was much easier than I thought it would be. I also loved that I can use this recipe for substitutes such as blueberry or plain chocolate chip scones.

Check out my previous blog post to see how you make the toasted cinnamon sugar pumpkin seeds.


6 tablespoons of chilled unsalted butter, cut into 1/4 cubes, plus extra for greasing
2 cups of unbleached all-purpose flour, plus extra for flouring pan
1/3 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of semisweet chocolate chips
3/4 cup of toasted cinnamon sugar pumpkin seeds
3/4  cup of chilled buttermilk plus extra for brushing scones
1 large egg yoke
1 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon of brown sugar

Step One:
Preheat oven to 400 degrees. Grease and butter a 9x13 baking sheet.
Step Two:
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Add butter and rub into flour mixture with your hands. The mixture should look like course meal when mixed thoroughly. 

Step Three:
Mix in chocolate chips and pumpkin seeds.

Step Four:
In a small mixing bowl, whisk/combine: buttermilk, egg yoke and vanilla. Add to dry mixture and stir until combined. (Mixture should be sticky)

Step Five:
Flour a clean counter surface. Also, flour your hands. Take dough and place on flour surface. Form a 7-8 inch round. Cut into 7/8 slices.

Step Six:
Transfer to a grease and floured baking sheet. Do not worry if slices are not cut perfectly. Brush scones with buttermilk and top with brown sugar. Bake for 15-20 mins or until golden brown and toothpick comes out clean.

Step Seven:
Serve warm with a glass of milk or OJ and ENJOY!!!

Friday, November 2, 2012

Toasted Cinnamon Sugar Pumpkin Seeds

Don't quote me on this, BUT, Fall may be the most amazing season for baking!! This morning I "gutted" my decorative pumpkin just so I could get my hands on some awesome pumpkin seeds!

I was watching the Today show and they were showing an awesome recipe for a sweet pumpkin seed! If you know me, then you would understand my excitement for a healthy treat with a little unhealthy kick! The seeds are absolutely amazing and they make the house smell wonderful!!

I washed/rinsed my seeds in the morning and let them dry all day, while I was at work. The actual baking part only took about 15 mins with prep! :)

Winston and Malcolm hope you had a fabulous Halloween!! :)

1 1/3 ish cups of dried/clean pumpkin seeds
2 tablespoons of olive oil
1 1/2 tablespoon of sugar
1/2 teaspoon of cinnamon

Step One:
Preheat oven to 350 degrees. In a small/medium size mixing bowl, coat pumpkin seeds with olive oil. Add sugar and cinnamon. Stir.

Step Two:
Lay flat on a cookie sheet and bake for 15-20 or until golden brown. (Bottoms will darken faster than the tops of the seeds)

Step Three:
Let cool for about 5 mins and ENJOY!! (Or you can save them and make Chocolate Chip Scones with Toasted Cinnamon Sugar Pumpkin Seeds)