A Woman Sconed

In the Mix: Sampling some hot chocolate

By rahoward, on March 13th, 2019

February was National Chocolate Month, so I took it upon myself to do as much sampling of different forms of chocolate as was humanly (and healthily) possible, including that magic and luxurious elixir of winter — hot chocolate.

I’ve always had a few issues with hot chocolate mixes. One would be the texture . . . → Read More: In the Mix: Sampling some hot chocolate

Scone of the Month: Celebrating a “mile-scone” of 200 posts

By rahoward, on March 8th, 2019

Whoa, where do all the hours, flours, butter and keyboard strokes go? As of this writing, A Woman Sconed is now conjuring her 200th post! Why, just the other day, it was my 186th!

I am delighted with disbelief at this “mile-scone,” and, to be honest, when I saw it on the horizon . . . → Read More: Scone of the Month: Celebrating a “mile-scone” of 200 posts

Baked Sunday Mornings: Lifting the spirits with Lemon Lemon Loaf

By rahoward, on February 24th, 2019

When considering the rightness of the Universe, one can look no further than the timing of the lemon. The depth of winter — this year,= dark, cold and freezing from coast to coast — is the height of lemon season. Bright citrus of all kinds, lead by the lovely lemon, proliferate in the . . . → Read More: Baked Sunday Mornings: Lifting the spirits with Lemon Lemon Loaf

Scone of the Month: Inspiring a ‘Linzer’ scone

By rahoward, on February 13th, 2019

Self-reflection — in life, in recipes — can be an inspiring thing. I sometimes feel very unoriginal, one of those gals who has always colored inside the lines and followed other people’s recipes. I’m very capable of coming up with my own concepts and witticisms, and I definitely trust my intuition and myself, . . . → Read More: Scone of the Month: Inspiring a ‘Linzer’ scone

Baked Sunday Mornings: Feeling like a Millionaire’s Shortbread

By rahoward, on January 27th, 2019

I don’t need much encouragement to make shortbread. Even after a busy cookie-baking holiday season, the chance of making this simple, homey, buttery favorite treat — whether it comes in a pan or sliced from a roll — appeals to me because making it is simple; eating it is another reward altogether.

The . . . → Read More: Baked Sunday Mornings: Feeling like a Millionaire’s Shortbread

Scone of the Month: Kicking things off with cheese

By rahoward, on January 20th, 2019

I have a long history with scones — and a good one. One of my first entries for this blog was about the first scone I ever made (see entry of September 2010), and I took the scone name for my blog from a play on a certain “scornful” phrase. Scones have . . . → Read More: Scone of the Month: Kicking things off with cheese

Baked Sunday Mornings: Digging a homemade granola

By rahoward, on December 30th, 2018

The timing for making the Easy Homemade Granola for Baked Sunday Mornings couldn’t have been more perfect. First off, the word “easy,” after weeks of holiday cookie and candy making, made my flour-dusty apron strings untangle. Secondly, after weeks of holiday cookie and candy making, the idea of something more healthful (as . . . → Read More: Baked Sunday Mornings: Digging a homemade granola

Bread of the Month: Nodding toward nog in scones

By rahoward, on December 24th, 2018

I love the tastes of eggnog…in more than just egg nog. That quintessential combination of cream meeting nutmeg and spice with a bottom note of rum (extract), is appealing to me in any number of things — cookies, truffles and other candies, and in the traditional holiday drink itself. So, given my . . . → Read More: Bread of the Month: Nodding toward nog in scones

Slicing and baking through the holidays

By rahoward, on December 23rd, 2018

I’ve been pretty obsessed with slice-and-bake cookies for…awhile. Like many things I become obsessed with, I spend most of my time obsessing and not enough time doing. Every Christmas cookie season, it has been my aim to have a catalog of cookie logs in my freezer, ready to go, so that I would have . . . → Read More: Slicing and baking through the holidays

Seasoning and savoring a butternut squash soup

By rahoward, on December 16th, 2018

Time gets away from us. It was fall, and I looked up and it was almost winter! Before fall closes (and even after the season has turned), I wanted to express an appreciation for butternut squash — namely in soup. Early in autumn, a friend brought me a container of soup made with this . . . → Read More: Seasoning and savoring a butternut squash soup

“People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher

"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford