Ginger Lemon Scones

At World Market I buy this scone mix whenever I can, it is really easy, comes in a bunch of flavors and they even have a gluten free version I got for a friend once, but it’s a bit pricey.

So when I woke up Saturday with a seriously Jonesing for a scone (Jonesing – a much maligned expression for craving) I wondered about making them from scratch.  I had the candied ginger on hand, so I saved the recipe that seemed the most interesting and easy to my phone and got the rest of the ingredients that day. (My Jonesing would have to wait a day).

Sunday morning I got to work. These were worth the wait. I subbed whole wheat flour for half the flour. Very easy. Delish.




I had the privilege of living with a graduate of Johnson & Wales in the 90s. We lived in a four bedroom, 1.5 bath farmhouse owned by a church and paid a mere $450 a month in rent.  Frankly, even with no garage in Virginia, it rocked. Whenever she cooked I was in awe. And her baking… it’s a wonder I am not 300#.

Anyway, we’ve kept in touch over the years somehow. She lives in Baltimore while I’m way over in California.  The cool thing is SHE STILL COOKS AND BAKES a TON. LOL.  Even with teenagers!

So she sent me this. “I changed a few things and it was great!”

Roast Turkey Panini with Pesto, Roasted Red Peppers and Fontina Cheese

Her Ingredients:

  • Prima Della Turkey
  • She subbed Provolone for Fontina (Prima Della)
  • Market Side Ciabatta rolls
  • Rana, basil pesto  (I make my own pesto in the summer – stay tuned!)
  • Classico Sun dried tomato pesto (Her note: “an excellent alternative to pesto, I used both on mine.”)
  • Mezzetta  Roasted Red Peppers  (If you don’t know about, check it out here!)She used a Pampered Chef Grill pan and press.

    Teenager approved! Quote from her 16 year old..” Its like eating at Panera!”

    Her photo is a riot…. The one on the recipe page is clearer. 🙂


One Loved Cookie Recipe…


(Photo doesn’t do them justice. They are MUCH darker in real life!)

The recipe photo at the end says it all.  It’s stained, and folded and a mess. Well-loved, like a stuffed toy.

I can’t even remember when I found it.  I know it was in a copy of the Costco Connection (the company’s member magazine) probably around 2011? 2012?.  So, having done recipes from Cooking Light before with decent results, plus being a chocoholic, I was game.

Warning: It’s nothing but trouble.  Don’t do it.  (Yeah, I am sure you will stop reading now.)

I’ve doubled it. I’ve changed the butter to melted. All worked. The latter made them gooey-er.  I confess to changing it at Christmas: removing the cherries and adding 1/2 t of peppermint extract to give me chewy, dark chocolate mint cookies instead.

This is the “experimental” cooking my husband loves.

My son is allergic to peanuts so I only use Guittard chocolate chips (on sale at Big Lots) to avoid the “shared equipment” nightmares.  Plus they make this dark, dark version that’s perfect.

A keeper!