Baked Goods

Today I made Nigella's Lily's Scones—I halved the recipe because for God's sake, I don't need another dozen scones around here—and they looked lovely and tasted fine (at least they're sugar free), but I think I need to check out a new cookbook. The Norwegian Cinnamon Rolls I donated to D.J.'s class' party, on the other hand, ultimately had to be raffled off, because they were...so freaking fantastic. And yesterday, just for old times' sake, I made Toll House Cookies. Crazy good; I have to figure out what to do with all these baked goods, besides add them to my butt size.

Plus, must venture out of my latest diet—into say, vegetables and protein—which lately seems to consist of several variations on a theme of:

1. Hecker's unbleached flour
   
2. Organic eggs from my local Abingdon Square farmer's market
3. Milk and/or yogurt, sans hormones
4. Butter
   
5. Sugar
   
6. Some kind of chemical leavening, like baking soda or powder, or well, I'm off yeast for a bit. Hmmm.
   
7. Maybe some berries or apples, or dried berries, to be mixed in with the above.
   
8. Possibly oats or corn meal. Jeez.
   
9. And salt.
   
10. Oh, and D.J. and I are very into fresh squeezed grapefruit juice these days.
    

I was planning on at least adding cheddar cheese to Nigella's scones, for a bit of substance and variety, and D.J.'d even prepped it for me, but again, Goddess Lawson's batter was a bit messy (either too much liquid and/or not enough flour), so in the drama of the moment of trying to save the otherwise nice buttery dough, I forgot.

P.S. As for rolling out the Lily's Scones dough to a thickness of at least one inch, forget it—it rolls much thinner than that. I tried twice, then didn't want to overwork it, so using 1/2-inch-thick-at-best dough, I placed two circles of pastry-cutter cut scones on top of one another, and the results were excellent. Very clean and easy to break open, as well as kind of professional looking, if I do say so myself, and I've just talked myself into having one right now.