Tag Archives: breakfast

Greek Yogurt with Kumquats and Cardamom

06 Wednesday Feb 2013

Posted by in food

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This morning I wanted a simple breakfast, something that didn’t take long to make but could take a long time to savor if I was so inclined. I was in a lot of pain and didn’t want to fuss with a skillet or heavy jug of milk. So I settled on my favorite: Greek Yogurt with thinly sliced Kumquats, Macadamias, unsweetened coconut flakes and a generous sprinkling of Cardamom.
I took this photo a couple years ago but this morning’s bowl of yogurt looked every bit as sublime.

Greek Yogurt with kumquats, macadamias, unsweetened coconut and cardamom.

Greek Yogurt with kumquats, macadamias, unsweetened coconut and cardamom.


We get our cardamom from Penzeys Spices. Even though ground cardamom is very strong in flavor, I still sprinkle it over yogurt generously; it compliments the kumquats and the creaminess of Greek Yogurt beautifully.
The coconut is from King Arthur Flour. I disliked coconut until I discovered these big beautiful unsweetened flakes from King Arthur. They are delicious! I also use them to top Coconut Cupcakes (shown in the Dessert Buffet I did last year) and Coconut Cream Pies.
Macadamias add the perfect salty buttery crunch.
It’s impossible to eat a bowl with so much sunshine in it without getting cheered.

Orange & Date Scones Recipe

21 Saturday Jan 2012

Posted by in baking, recipe

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These are without a doubt my most favorite scones ever! I don’t remember where the recipe came from. I have it hand-written in a 20 year old notebook. If anyone knows the source, I would be glad to give credit.

I managed to convince myself these scones are healthy because there are only two tablespoons of brown sugar in the recipe, plenty of whole wheat and good fruit. This way I justify the 1 cup of butter and 2/3 cup buttermilk completely.

These are best served warm. However they taste just as delicious warmed in the microwave the next day.

Orange Date Scones

Combine in a large bowl:

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Cut in:

  • 1/2 cup unsalted butter

In a small bowl, combine:

  • 2/3 cup buttermilk
  • 1/2 cup chopped dates
  • 1 tsp grated orange rind

Add the buttermilk/date mixture to the flour mixture and stir with a fork just until evenly moistened.  Turn out on a floured surface; dough will be soft. Pat to an 8″ circle. Cut into 8 wedges.

Orange Date Scones - This photo shows a double recipe here with half the dough being cut into 8 wedges.

Heat oven to 450.

Melt 1/4 cup butter in heavy 9 x 13″ baking dish in oven. This takes just a couple minutes so watch the dish.  Remove from oven.

Place wedges in the melted butter and return to oven.  Bake 15 minutes.

While scones are baking, in a pan on medium heat, melt 2 tbsp butter with 3 tbsp orange marmalade.  Brush over hot scones when they are done baking.

Serve immediately. Makes 8

Orange Date Scones