I really was going to make the scones last night, but it was past 10pm by the time I got home from the zombie walk (yes, you did read that correctly), so I did these in the morning instead ... eventually. It's not that they were difficult, it's just that it took me a while to wobble into motion. In fact, this recipe is very straightforward. Again, I found using the food processor to cut in the butter was the easiest method. Since there's a lot less butter, it takes less time than it would for regular scones. Probably the hardest part was cutting all the way through the scones. They appear to fuse back up during baking, but still break apart easily.
of order: I used (sort of by accident) semi-sweet chocolate chips
here. I like my chocolate a little darker, so I was quite satisfied.
Your mileage may vary.
Final verdict (scones): These,
to me, were not quite as scone-like as the previous batch, perhaps the
whole wheat flour. However, they're still very satisfying with a lot of
chocolate chip for the portion.
Next, I started on the biscuits. As an aside, I was unable to find Heart Smart Bisquick at the story, so I used Heart Healthy Krusteaz Buttermilk instead. I
had to eyeball the amount of parmesan because the battery in my scale
is out. The recipe warns not to overmix the milk; by contrast, I would
offer the warning to make sure that the ingredients are fully wet /
combined. Heaping tablespoons produces exactly the right number of
biscuits, and there is a perfect amount of the topping to go along with
Final verdict (biscuits): And,
just to top it off - they're good! Cheesy without being overwhelming
and with the wonderful tang of rosemary. I used unsalted butter and
noticed no problem with the taste on the topping; I think it was only
written that way to confirm that you can use the sort of butter most
normal people have on hand. (Do I need to elaborate?)
up, I did mise en place for the pasta fagioli and the stuffed peppers.
By now, my wary relationship with onions is known fact, so it should
come as no surprise that I cut down on the amount in both recipes. All
told, there should have been an onion and a half; I chopped a single
onion and ended up throwing a small part of it away. This is actually
less onion reduce than usual, because I didn't want to mess with the
intended bulk too much.
pasta fagioli does not specify whether the parsley is supposed to be
dried or fresh, but given the quantity, the position in the ingredient
list - alongside basil and oregano, both of which are definitely dried -
and the fact that I'd used cilantro for the other recipe, I decided to
go with dried. This is a lot of dried herbs. In fact, it ends up in a
thick film on the top of the pot, which I found rather alarming, but it
all worked out in the cooking. Again, I had to eyeball the ditalini.
peppers truly could not be easier, though I found that the liquid
didn't reduce significantly, even after ten full minutes of
simmering-near-to-boil. Still, the mixture was reduced enough to fill
the peppers. 1/3rd of a cup is very close to the amount one needs for
each pepper half - I chose red. However, I found that five peppers
didn't fit in a 13x9 baking dish, so I ended up having to use two pans
Final verdict (fagioli): I
thought this would be too watery, but it turned out just right - very
flavorful, with a bit of texture from the dried herbs without being
unpleasant. There's just enough mouth-feel with this to be filling.
Final verdict (stuffed peppers): I
loved these, thought the filling was tasty and the peppers a good
vessel - but I wished the peppers had perhaps cooked a trifle more, and I
could have used more cheese. Also, the liquid of the mixture made for
After Once Upon A Time
and The Walking Dead (now we know what I do with my Sunday evening), I
started on the chocolate chip clouds. I found measuring tablespoons of
egg whites to be nigh impossible: the whites clumped together, and
every time I scooped, they'd slide out of the tablespoon. I can only
assume I got about the right about, as all the quantities seemed to turn
out, though I ended up with 21 cookies instead of 30 while attempting
to do a tablespoon size. I think I had "heaping tablespoons." These
were done for at about 30 mins - might have been slightly underdone, but
I decided I'd rather have them a bit under than a bit over.
(Recipe note - equal parts milk and semi-sweet chocolate chips used.)
Final verdict (clouds): These
are crazy-good - light, chocolatey and addictive. I haven't had a
cooled one yet because I couldn't stop eating the blasted things when
they were still warm, but I'm pretty sure of them.