A Woman Sconed

Scone of the Month: Picking a floral-scented scone

By rahoward, on May 26th, 2019

Sometimes, you can’t see the recipe for the blooms. I’m twisting an old phrase here, but it applies to my obvious lack of perception when trying to decide on a scone recipe for this month.

I was set on something with raspberries or white chocolate or coconut. Or white chocolate-raspberry-coconut, when lo and . . . → Read More: Scone of the Month: Picking a floral-scented scone

Springing to life with homemade citrus salad dressing

By rahoward, on May 26th, 2019

Spring fever hit me hard this year. It began way back in January, with the greening from the rains here in California, and it has not let up. It has had me pondering the moon, cricking my ear for every croak and chirp, sniffing every blossom. It had me sitting in the backyard . . . → Read More: Springing to life with homemade citrus salad dressing

Molding an artful cookie

By rahoward, on May 5th, 2019

Life, baking and the Internet can sometimes take you down paths you never expected to go. On one innocent afternoon about a year ago, I was “tossed” one of those random food videos that come our way, generated by our googling interests. Sometimes when these are sent in my direction, I’ll ignore; . . . → Read More: Molding an artful cookie

Scone of the Month: Introducing babka to scones

By rahoward, on April 27th, 2019

Fusion baking has become popular — taking two favorite baked goods and making one new hybrid, aka, the “scuffin,” cro-puff,” “cronut,” “pretzel challah.” Cookies have been turned into pizzas, and pies have been enlarged into sheet cake-sized “slabs.”

Versatile and sturdy scones lend themselves very easily to some hybridized new version of . . . → Read More: Scone of the Month: Introducing babka to scones

Mashing sweet parsnips for patties

By rahoward, on April 7th, 2019

The first time I tasted parsnips — and I’m embarrassed to admit that it was not all that long ago — I was astounded. To say that parsnips are like the freshest, sweetest, spiciest carrot is too simplistic. The complexity of a parsnip’s flavor is far more reaching. Slicing into their very . . . → Read More: Mashing sweet parsnips for patties

Baked Sunday Morning: Revisiting what’s best about chocolate chip cookies

By rahoward, on April 7th, 2019

I’ve made zillions (and eaten nearly as many) of chocolate chip cookies. I’ve written here before that it was the first recipe I remember baking, climbing on a chair at age seven to assemble my ingredients and make my first batch from the recipe on the back of the yellow Tollhouse package.

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

“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