Pumpkin Scones

Well Thanksgiving has passed and there are so many leftover ingredients that I have to use it some way or else it’ll end up being thrown away. So I thought maybe something for breakfast would work. A light treat that is simple to make and light on the wallet. Pumpkin scones could work since all the ingredients are from the leftover ingredients for my many desserts.

Here are the ingredients needed for this recipe:


  • 2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. pumpkin spice
  • 1 cup butter, grated and chilled
  • 2 large eggs, beaten
  • 1 cup pumpkin puree, chilled
  • 2/3 cup heavy cream, chilled
  • (Optional: 1 cup dried cranberries, chopped walnuts, chopped pecans, and etc.) (Side note: if adding dried fruit add 1-2 tsp. of milk to the batter)
  • 1/4 cup raw sugar, garnish

Egg Wash


  • 1 egg, beaten
  • 2 Tbsp. milk

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.

Step 2: In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 3: Add in the brown sugar and stir together.

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Step 4: Cut in the chilled butter until the mixture resembles course meal, about pea-sized.

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Step 5: (Optional: stir in the dried fruits and nuts)

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Step 6: In a small bowl, combine the eggs, pumpkin puree, and cream.

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Step 7: While stir the butter mixture, slowly pour in the wet ingredients and stir until just combined. (Bits of butter should be visible and almost all the flour is incorporated.)

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Step 8: Turn the dough onto a lightly floured surface.


Step 9: Work quickly while gently kneading the dough, by folding and pressing the dough until fairly smooth. (the dough will be sticky so don’t over knead)


Step 10: Divide the dough into 4 equal parts and shape the dough pieces into balls.

Step 11: Shape dough balls into 4-inch rounds about 3/4-inch to 1-inch thickness.


Step 12: Cut each round into 6 wedges and place onto the prepared baking sheet.


Step 13: Brush each pieces with the egg wash and sprinkle on the raw sugar.

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Step 14: Bake for 15-20 minutes, or until lightly golden and the cut sides look flaky and dry. (Should feel light and sounds almost hollow when tapped on the bottom.)


Step 15: Cool completely on a wire rack.


Iced Coffee

After a night filled with films and junk food I really needed a pick me up in the morning. But since it’s now the summer time and I couldn’t stand the thought of drinking something even warm I figured why not iced coffee. And not just any old iced coffee, I wanted to make a Vietnamese iced coffee. Really easy and few ingredients to it. The great thing about this drink is that it is just as good when hot. This version isn’t as sweet as the traditional version, but I prefer it this way.

Here are the ingredients needed for this recipe:

  • 1 cup freshly brewed dark roast coffee (I will be using Seattle’s Best Level 5: Purple Bag)
  • 2-3 Tbsp sweetened condensed milk (Chilled in the refrigerator)
  • 4-5 ice cubes

Step 1: Spoon the sweetened condensed milk into 1 heat proof glass cup.

Step 2: Pour 1 cup of fresh coffee into the glass. (I recommend pouring it down the back of a spoon to reduce shifting the milk.)

Step 3: Top glass with 4 ice cubes each and stir together with a long-handled spoon.

Note: I like to add a dollop of freshly whipped cream to make it into a latte.

Bacon Pancakes

Thinking of making my fluffy pancakes I looked into the refrigerator and saw a packet of bacon. I didn’t feel like just eating that beside the pancakes. So I figured I could combine the two. A fair warning, this is not for the faint of heart and so not healthy in any way, shape, or form. I was able to make 8-9 pancakes.

Here are the ingredients needed for this recipe:

Step 1: Fry up the bacon until crispy

Step 2: Place crispy bacon on a paper towel and reserve the bacon drippings.

Step 3: Cut up the bacon strips and add to the pancake batter.

Step 4: Proceed to cook the pancake batter as indicated in the Fluffy Pancake recipe. (Use the reserved bacon drippings to grease the pan for each pancake)

Basic English Scones

While reading a post of tea rooms I was beginning to craved some scones. I wanted to try a different recipe that was easier than my last batch. This one has less ingredients and it takes less time to make it. I even found a helpful site for scones (5 Tips on Baking The Perfect Scones)

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder (or 1 tsp. cream of tartar and 1/2 tsp. baking soda)
  • 1 pinch of salt
  • 1/4 cup unsalted butter, frozen
  • 3 Tbsp. sugar
  • 1/2 cup milk (+ 2 Tbsp for glaze)

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, sift the flour, baking powder, and salt together.

Step 3: Grate the butter into the flour mixture and mix.

Step 4: Add in the sugar and stir until combined.

Step 5: Gently mix in the milk until a soft dough forms (I had to add another 1/4 – 1/2 cup, the batter was to dry)

Step 6: Turn dough out onto a lightly floured surface.

Step 7: Roll out dough to 1/2-inch thickness.

Step 8: Cut into 2-inch rounds and place onto the prepared baking sheet.

Step 9: Brush tops with milk to glaze.

Step 10: Bake for 10 minutes. (Bottoms should be lightly golden brown)

Step 11: Cool on wire racks.

Cinnamon Rolls

While reading a pile of short stories to pass the time I came across a random character making cinnamon rolls and describing them to a mouth-watering concoction. So I had to make a batch as well. I’ve never made them from scratch before so this will be interesting. I needed to make a version that didn’t require over-night refrigeration of the dough. So here is a quick version of a cinnamon roll.

Here are the ingredients needed for this recipe:


  • 3/4 cup milk, warmed
  • 1/4 cup butter, melted
  • 3 1/4 cups all-purpose flour
  • 1 (0.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1 egg


  • 1 cup brown sugar, packed
  • 1 Tbsp. ground cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup raisins (optional)
  • 1/2 cup walnuts, chopped (optional)

Step 1: In a small bowl, add warm milk and melted butter; set aside.

Step 2: In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

Step 3: Add water, egg, and the milk mixture; beat well.

Step 4: Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Step 5: When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Step 6: Cover the dough with a damp cloth and let rest for 10 minutes.

Step 7: Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.

Step 8: Roll out dough into a 12×9 inch rectangle.

Step 9: Spread dough with butter/sugar mixture and sprinkle with raisins and walnuts if desired.

Step 10: Roll up dough and pinch seam to seal. (I find cutting them into strips before rolling helps with getting more swirling in the center)

Step 11: Cut into 12 equal size rolls, place cut side up in 12 lightly greased muffin cups or in a 12×9-inch baking pan, and top with remaining filling.

Step 12: Cover and let rise until doubled, about 30 minutes.

Step 13: Preheat oven to 375°F.

Step 14: Bake for 20 minutes in muffin pan or 35-40 minutes in 9×12-inch baking pan, or until browned.

Step 15: Remove from pan to cool.

Step 16: Serve warm


So I was looking around my shelf of books when I came upon an old children’s cookbook. Skimming through the thick heavy pages I saw a section called “Four Ways to Cook an Eggceptional Breakfast” and I knew I had to make something from there. Now I know I’ve made all the ways to cook an egg in the book, but I saw that a friend of mine did an Egg In A Basket and that got me thinking of making my own as well. So I’ll be showing you how I will be making this breakfast item. It could also be called: bird’s nest, bull’s eye eggs, cowboy eggs, egg-in-the-hole, egg(s) in a frame, eggs in a blanket, Egyptian eye, elephant egg bagel (when made using a bagel rather than bread), frog in a hole, toad in a hole, gas house eggs, moon eggs, Sunshine Toast, Egg in the Bread-Hole, Alabama eggs, Rocky Mountain toast, and Magic Egg.

Here are the ingredients needed for this recipe:

  • 1 slice of bread
  • 1 Tbsp of butter or vegetable oil
  • 1 egg

Step 1: Cut out a hole in the center of the bread with either an upside-down drinking glass or a cookie cutter

Step 2: In a small frying pan, melt 1/2 Tbsp of butter over low heat

Step 3: Toss in the bread slice

Step 4: Add egg into the hole (or you can crack the egg into a small bowl and then add it to the bread hole, don’t worry about breaking the yolk)

Step 5: Cook until the bread is golden brown on the bottom (you can peek with a spatula)

Step 6: Using a spatula, pick up the bread and toss in remaining butter into the pan

Step 7: Turn the bread, with egg, over back into the pan

Step 8: Continue frying until the egg looks done, no more than a couple of minutes (depending how runny you like the yolk, I prefer no runny yolk so I allowed it to fry a bit longer)

Banana Nut Muffins

I noticed that there was a stack of ripe bananas on the counter and since nobody else was eating them in the house other than I, I decided to use them for something. Banana bread popped into my head as something to make, but it felt boring. Instead I found a bag of pecans and decided to make banana nut muffins.

Here are the ingredients needed for this recipe:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large overripe bananas, mashed
  • 3/4 cup sugar (1/2 brown and 1/2 white)
  • 1 egg
  • 1/3 cup butter, melted
  • 1 cup pecans, chopped

Step 1: Preheat the oven to 350 degrees Fahrenheit

Step 2: Line the muffin pans or lightly grease the pans

Step 3: In a medium bowl, sift together the flour, baking powder, baking soda, and salt

Step 4: In a large bowl, combine the bananas, sugar, egg, and melted butter

Step 5: Fold the flour mixture into the banana mixture, mix until smooth

Step 6: Fold in the chopped pecans (can add optional ingredients at this time)

Step 6: Scoop into the pans

Step 7: Bake: (minis: 10-15 minutes) (large: 25-30 minutes) muffins will spring back when lightly tapped

Optional Ingredients:

  • dash of vanilla extract
  • pinch of ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • pinch of allspice

American Breakfast

I felt the need to make some heart wrenching breakfast. So I made a traditional American breakfast to quench this need. The breakfast consisted of: bacon, scrambled eggs, and fried toast. I cooked it all in the same pan, but at different times. Cooked the bacon first so that I could use the bacon grease for frying up the other items. Next I scrambled the eggs and fried them up. Finally I used some of the bacon grease and fried the bread. I feel fat now, but I can’t help it. Fatty foods are just so yummy.

  • 3 slices of bacon, fried till crisp
  • 3 large eggs, scrambled with some milk and sugar
  • 2 slices of potato bread

Ending the meal with a cup of tea.

Notes: You could also add some fluffy pancakes to this meal and a glass of orange juice.

Fluffy Pancakes

Today I will be making Fluffy Pancakes. I know pancakes, why? At the moment I’m craving them so I shall make them. The great thing about them is that instead of using buttermilk, (don’t really have much purpose for it, so didn’t bother getting it) like in many pancake recipes, I will be substituting the buttermilk with milk and vinegar. Sounds weird, I know, but in this you can’t taste the vinegar and the vinegar will also help in the leavening process during cooking too. Similar to a vegan chocolate cake or a red velvet cake. The combination of certain ingredients will help in a multipurpose way.

Servings: 7-8 pancakes

Here are the ingredients needed for this recipe:

  • 3/4 cup + 2 Tbsp milk
  • 2 Tbsp white vinegar
  • 1 cup all-purpose flour
  • 2 Tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 Tbsp butter, melted
  • 3-4 dashes of cinnamon (optional)

Step 1: Combine the milk and vinegar in a medium-sized bowl. Set this aside for 5 minutes to sour. (I usually just combine them in the measuring cup)

Step 2: In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Whisk in the egg and butter into the milk.

Step 4: Pour the flour mixture into the milk mixture and whisk until smooth. (I allow the batter to sit for 1-2 minutes and it will become thick mousse-like)

Step 5: Heat a pan (preferably non-stick) over medium heat. (I don’t really care to add any oil or butter to my pan because I like making that picture perfect pancake look on it, but if you want you can add some if you want to)

Step 6: Pour in 1/4 cup of batter into the pan and allow to cook until bubbles appear on the surface of the pancake and then flip. (Can add chopped fruit, chocolate chips, berries, etc.)

Step 7: Cook until browned and remove from pan and repeat with remaining batter. (At some point I take the pan off the burner when adding the batter to it. It’s because the pan gets to hot even though I turn down the burner.)

At this point I like to add whipped cream when serving the pancakes, but since I’m out of whipping cream, I’ll be serving them with maple syrup and a pat of butter. (Topping it with honey is good too)

Other toppings I would use:

  • Fruit (fresh)
  • jams/jellies
  • Nutella
  • powdered sugar