Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

*bux scones and more

The other morning I asked Sophie what she wanted for breakfast, and she said, "Starbucks pumpkin scones."  You mean those dry, soul-less pastries whose density and convenient wedge shape make them excellent doorstops?  I think Sophie associates Starbucks with stops at the airport kiosk and exciting travel opportunities or a reward for slogging through a shopping excursion.  I found a recipe here.  I omitted the plain glaze.  They tasted like the Starbucks scones in Sophie's mind's eye, like victory. 

If you have a hankering for a great streusel poundcake and Starbucks is out, here is another great recipe:


3/4 cup chopped nuts (I used hazelnuts)

big pinch of salt

1/4 cup flour

1/8 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/2 stick butter, cut into small pieces

1/2 cup dark brown sugar

1/4 cup sugar

mix all ingredients except nuts and butter in a medium bowl, then cut butter into mixture with your fingers, a pastry cutter, two forks, 4 chopsticks, a straight razor.  Or one of the above.  The butter should be ~ pea sized when you are through.  Toss in your nuts.  Place in refrigerator til ready to use.


2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/4 cup whole milk yogurt

1 stick butter, softened

1 cup sugar

3 eggs

1 tsp vanilla

1/4 tsp kosher salt

Mix dry ingredients in a bowl.  Cream butter and sugar together until light in color and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla.  Alternate adding dry ingredients and the yogurt, don't overmix.   Butter and flour a Bundt pan.  Scrape 1/2 of batter into pan and smooth top with spatula, apply 1/2 of the filling then the remaining batter, then the remaining filling.  Bake at 350 F for ~50-60 minutes.  Allow to cool in pan for 5 minutes, then invert onto a rack and cool completely.  Dust with powdered sugar.

I volunteered to help with the set up for the Metro Cooking and Entertaining Show and brought this cake with me.  Nobody thought it was from Starbucks, and everybody asked me for the recipe.  Bring it to your next brunch potluck and prepare for total adulation.

Happy Vegetable Box

The River Ran Through It