So, you know when you have one of those “GRRRRR!!! SERIOUSLY??!!!” moments?
Yeah, those instances when you actually might just sit on the floor and pull out your hair and/or produce tears of frustration?
Typically it’s over something so small and insignificant, but in that moment everything is relative. It is literally the most pressing issue. On. The. Planet. Global warming? Never heard of it… but needing to go out into the rain to buy a can opener for the fourth time, in one hour, because I am the most forgetful person in the world so I can make pumpkin chocolate chip scones? Yeah, I’m pretty sure the Bill & Melinda Gates Foundation is ringing me right now. Please hold?
Ok, ok, I exaggerate sometimes. It’s slightly my style. But the rains are back, and I’m not managing too well. However, after I realized that I may break my wine opener (serious stuff), and that my can of pumpkin purée now looked like a meteorite hit it…
I decided it was time to be reasonable. I went out to buy a can opener. I made it home. I survived. It’s fine. I shall dry. Eventually.
The reason why I went to “all this trouble” was for the first weekly girl’s night celebration of the T.V. show “The New Girl”. (It’s JESS!)
I typically don’t watch T.V., and when I do, it’s Criminal Minds ((Shemar Moore, I’m still pretty single, just saying if things don’t work out with your wife…)), but last year, all of my lovely girlfriends and I were in the same masters program and saw each other daily… now we are in ALL different ones. Hectic. Thus, we decided that weekly outings (or innings) were needed in order to touch base on everything going on in all of our lives. We’ve been pretty good, but now this effort has been institutionalized into the weekly Wednesday night screening of “The New Girl”. Best. Idea. Ever. Basically: tea, chatter, snacks, and laughter. Full stop.
Today I made these to start off our new tradition right:
Vegan Pumpkin Chocolate Chip Scones – What you need:
- 1 ½ cup all purpose flour
- ¼ cup loosely packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup oil
- ¾ cup canned pumpkin or pumpkin purée
- ¼ cup apple sauce
- 1/3 cup vegan chocolate chips
(nomnomnom.)
Vegan Pumpkin Chocolate Chip Scones – What you do:
Preheat the oven to 220c.
In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Mix in the brown sugar, making sure that all of the lumps are gone and that all of the dry ingredients are well blended.
Add into the dry mixture the oil, pumpkin, and applesauce slowly, stirring until everything is almost incorporated together. Then, add in the chocolate chips and stir until well blended… the mixture will be thick!
At this point the dough will begin to naturally form a ball shape. Encourage this by folding over the spoon to shape a sphere.
Place the ball of dough on a greased baking sheet, then press it out and form it into a circle. To make the dough less sticky, I placed just a few drops of oil onto my hands and rubbed them together… I would really recommend this!
Cut the circle into eight triangles. Additionally, you can sprinkle some sugar onto the top of the scones before baking them.
Place in the preheated oven for 20 to 25 minutes, or until slightly golden brown.
Allow to cool… or not?
Enjoy with tea! … Or coffee… Or hot chocolate… or …?
Now I have to leave the warm and safety of my apartment again… but I have a few varieties of layered tops on, my wool socks that my mom knit me (she is the best!), and some pretty tough boots. Perhaps it is time to invest in an umbrella? Probably.
Baking Soundtrack – Tunes to inspire your inner baker:
My friend (the SWEDE!!!) and I are seeing Cassius this Friday!! So stoked…
Oh, and P.S., Gesaffelstein will be there too. He is just way too pretty.
Come party?