Truly Delish: Sour Cream and Chive Scones

Mayo as stand-alone condiment slightly baffles me. Incorporated, it’s not as cray cray. Mayo in egg salad? I totally get it. Slathered on your sub sandwich or burger? No. Just. No. C’mon guys. It’s gross. It tastes liked unflavored creaminess. I like my creaminess flavored, like ice cream or milkshakes or chocolate mousse (I may be craving dessert right now…).

I guess that’s why I never got behind other things, like whipped cream or sour cream. In my mind, they really serve no purpose. In fact, I find they disguise the goodness of that pie hidden underneath. And why use sour cream on that baked potato when you have ranch dressing? ADD FLAVOR PEOPLE!

Anyway, sour cream entered our household this holiday season, obviously not of my own choosing. And after the potatoes were eaten, per the usual, there’s leftover sour cream. There’s always leftovers of this stuff.

And I feel very guilty for wasting it and any other food.

So, in walked these amazing biscuits from Baker by Nature, just cheerfully saying, “give me your leftover sour cream and your world will be a better place!” And I said, “okie dokie.”

The original recipe said 8-10. I think I cut mine a lot smaller and ended up with 12. Not disappointed in the slightest.

It makes sense that these biscuits are amazing because they follow my protocol of incorporating, not forcing sour cream to stand alone. When you too are left with a lonely, half-used container of sour cream, grab this recipe and get baking!

We’re pretending like it’s spring in our household.

To note: this recipe calls for fresh chives. I never have fresh chives because I haven’t figured out how to not kill plants yet and I’m too cheap to pay the $3.99 for tiny containers of fresh herbs. However, I have substituted dried chives and fresh green onions and had success with both.



Recipe Review: The Hell of Homemade Ice Cream

I coveted this baby for a long time:

Kitchen Aid Ice Cream Maker

And I was deliriously happy when I got it for Christmas. I literally pulled out the laptop right then and there (screw whatever other gifts I received that year) to start reviewing all of the recipes I pinned that could ONLY be created using this totally necessary tool.

Have you ever really looked at any of those ice cream recipes you’ve pinned? Even more importantly, have you watched the dessert round of Chopped and thought, “oh, that’s not too bad”?

When I mean not too bad, I mean the ease at which it seems to come together. The chefs throwing a couple of ingredients together, pouring it into the ice cream maker, then removing it at the right time. Seems pretty simple, especially if you have a recipe to follow.


The ice cream maker above is nothing like the Chopped ice cream maker. And if you get a craving for ice cream… well, better hope you still have it until tomorrow. Cause that’s how long it usually takes to actually make ice cream. Here’s the process:

Step 1: Think about making ice cream. Gather all ingredients. Realize you’re missing something. Go to store. Come home.

Step 2: Make your custard base thing. It involves boiling.

Step 3: Chill your base. Recipes typically suggest overnight. Freeze your ice cream maker at the same time because you can’t just keep it in your freezer since it’s so full… despite the fact that you have a chest freezer as well.

Step 4:  Next day, pour your base into the frozen ice cream maker WHILE THE CHURNY THING IS SPINNING. Curse because the maybe-soon-to-be ice cream splatters everywhere. Churn.

Step 5: Guess what? It’s still not ready to eat yet. Pour it into a container and put it in the freezer for a couple of hours.

And 25 days later, you have homemade ice cream! If that hasn’t made you tired, then here’s a couple of recipes I’ve taste tested, just for you:

Obviously my ice cream maker never got any use. Obviously.

Delish: 2 fer 1 Deal

As my husband has said, while shoving the last of dinner into his mouth, “I don’t believe in leftovers.”
I personally hate leftovers. Well, all leftovers except for pizza. I’m too cheap and don’t like wasting, so I eat ’em. But it doesn’t mean I like it. However, if it’s reinvented leftovers, it often becomes much more tolerable.
In this 2 fer 1 deal, you can do just that. You’ll end up with leftovers that can be easily transformed into a kind of entirely different meal. The first meal is date-night fancy. The second meal is put on yer E&D* pants and lounge in front of the TV while shoving food in your mouth.
Meal 1:
Pork tenderloin in white wine sauce (leaves enough to give each of you a glass before you open a second bottle because only one glass on date night? we’re not that boring yet, are we?)
Sauteed haricots verts (because why call them green beans on fancy date night?)
Your favorite recipe for mashed potatoes
Meal 2:
Shepherd’s pie (chop up the leftover pork, use the leftover sauce/gravy, use the leftover mashed potatoes, grab a bag of frozen veggies) I kind of used this recipe as a guide.
Your favorite salad and/or bread (anytime I write bread I think of Oprah)
*Eating & Drinking

Recipe Review: Smitten Kitchen’s Tomato Scallion Short Cakes with Whipped Goat Cheese

if i can’t work on the house, i’ve got to be creative in some sort of way.

gettin’ creative in the kitchen is a very productive way to solve that problem. and for those of you who know me, know i like to cook. i think my cooking skills help my husband to overlook some of my less lovable traits.

a recent addition to my recipe arsenal is the Smitten Kitchen cookbook. make this recipe, then purchase it here. i promise. totally worth the price. haven’t come across a recipe i don’t like – and i’ve tested about 15-18 of them.

why this recipe?

any recipe i put up here, i’ve made at least twice. this recipe – four times in the past 6 months or so. it’s a great go to for a summer appetizer.

nick has a great saying for people who don't like tomatoes - "yeah, i didn't like tomatoes. then i turned 12."
nick has a great saying for people who don’t like tomatoes – “yeah, i didn’t like tomatoes. then i turned 12.”

ingredients (slightly modified) 


  • 1 cup all-purpose flour + 2 tablespoons, plus more for dusting
  • 1 cup sprouted whole grain wheat flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon table salt
  • 5 tablespoons salted butter, chilled, cut into 1/4-inch pieces
  • 15-20 stalks of chives, chopped
  • 1 cup soy milk

Tomato Salad

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • pinch of sugar
  • freshly ground black pepper
  • 1/2 pound cherry tomatoes


  • 1/4 cup greek yogurt
  • 4 ounces goat cheese, softened
  • 15-20 stalks of chives, chopped


1. To make the biscuits, preheat the oven to 425. Spray a cookie sheet with non-stick spray. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

2. Stir in the chives. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness and cut into six to eight 3-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the baking sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes. Rotate the pan to ensure even baking.

3. For the tomato salad, whisk together the olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper in the bottom of a bowl. Quarter the tomatoes lengthwise and add them to the bowl with the dressing, tossing them together gently.

4. Whisk goat cheese and greek yogurt together. Fold in chives.

homegrown chives. give em a sunny window sill and they'll reward you.
homegrown chives. give em a sunny window sill and they’ll reward you.

5. To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with goat cheese and eat at once.


  • although it made the biscuits a little bit heavier, i still like using a little bit of the sprouted flour. for those of you in north carolina, my flour is from Lindley Mills.
  • the original recipe calls for whole milk. the first time i made this recipe, i did use it. lately, i’ve subbed in soy milk and found that it didn’t make a difference.
  • the whipped goat cheese calls for 3 tablespoons of whipping cream. i didn’t have any, so greek yogurt it is! it definitely changed the taste slightly, but not in a bad way.
nom nom nom
nom nom nom
source: smitten kitchen cookbook by deb perelman.

bread #1

to know me is to know i love bread. a lot.

when i was writing out my one hundred goals for my life list, one of them was to learn to make all types of bread.

so far i’ve learned how to make bagels. someone thought these bagels were store-bought: best recipe eva

i’ve also tried my hand at biscuits, this amazing poppy seed bread, typical wheat loaves and foccacia.

i can now add naan to the list. i was trying to clean out my fridge before heading out for the week and i had a lot of random stuff left over. together they equaled the ingredients for this naan recipe i found through pinterest: budget bytes naan

it was pretty easy and straight forward. i was eating naan within an hourish.

salad spinner

i was skeptical, but i am now a convert.

nick’s dad got me a gift certificate to crate and barrel for christmas. i visited the store, researched online and hemmed/hawed for sixish months. there were several things i wanted, but didn’t need. i do a lot of cooking and baking. if i didn’t need it by now – will i ever really need it?

i decided to invest in four different things. all of which i have come to love. the first was obvious. a glass measuring cup. it’s big and perfect. i had killed my plastic one recently and new this was on the list.

the second one was a bowl – serving fork and spoon locks into the top. perfect.

and a pizza stone. i’ve been looking at these for a long long time. i still don’t understand why i didn’t ask for one as a gift long before this. i typically make my own dough and have pizza almost once a week. wise investment. used it for bread and pizza already. will never be without one again.

the last one is a salad spinner. again – very skeptical about this one. people seem to get these through bridal registries and never use them. i’ve also heard complaints. so, i was hesitant, but figured i didn’t have much to lose. since i get a lot of greens through my csa, if it worked, it would be a life-saver.

shhh… don’t tell anyone. i wasn’t very good about cleaning my greens before this. if there was dirt on them – of course. i’d wash it off. but if it looked really clean… well…

nick would be so appalled if he read this.

in my defense – i am almost positive majority of the greens are cleaned before landing in my box. in addition, they’re coming from an organic farm! no concerns regarding pesticides here.

well, i think it works fantastically. i think the key is to wash the greens, spin them and use them a couple of hours later. or the next day. it seems like they need a little time for all of the moisture to make it’s way to the outside of the bowl.

don’t you just love the juxtaposition of healthy greens next to a cookie cookbook? yum.


as a kid, i didn’t really like strawberries. they’ve really grown on me. when my friend, meg, told me she could get local, organic strawberries for cheap, i jumped on it.

six pounds of strawberries delivered straight to my door. no complaining here. as we all know, though, strawberries are pretty delicate and don’t last long.

i immediately set to work chopping them up and freezing them. perfect for smoothies. i’ll be eating them over the course of the next month.

this is getting me excited for my csa to start up. next tuesday i’ll be traipsing over to somewhere in raleigh to pick up a box of veggie goodness. last year we got lucky and ended up with some strawberries. hope it happens again.