I’ve finally figured it out. The whole time to blog thing I’ve been struggling with for the last four months, yep totally got it covered. Here is a step by step guide so that if you have something you need to make time for you can do it too:
Step 1: Have your kids wake up two hours early and make them not want to watch t.v. while you try to catch some extra z’s.
Step 2: Have your scheduled 9am coffee at 7am instead because you’re up two hours early.
Step 3: Have your scheduled 1pm coffee at 11am because everything is two damn hours early today.
Step 4: Have your kids who woke up early start to get really cranky around 3pm so that you have another coffee so that you can make it through until dinner time without fed ex’ing one
or two of them away.
Step 5: Have another cup of coffee at 5pm because you’ve got delicious iced coffee in the fridge and the cup is smaller anyway so it doesn’t really count. Ignore the fact that you never have caffeine after 3pm because it keeps you up all night.
Step 6: Wait until 7pm and decide that now is the perfect time to bake chocolate scones that your SIL has been asking you to make for a few weeks.
Step 7: At 9:30pm after the chocolate scones have cooled and you’ve glazed them with more dark chocolate eat one. For SCIENCE!
Step 8: You now have so much damn caffeine in your system that you’re making a billion spelling mistakes in your blog post because your hands are shaking so much. You now have eight extra hours to write the next months worth of blog posts!!!! Look at all the exclamation points!!!!(!!!)
No, not really! As if I wouldn’t share the totally amazing chocolate scones I just
You will need:
1 1/2 c. flour
1/2 c. Dutch process cocoa (why Dutch? Because if you ain’t Dutch, you ain’t much!) (See how funny I am while I’m artificially awake)
1/3 c. sugar
1 Tblsp baking powder
1/2 tsp. salt
1 1/4 c cream
Oh, ps this is adapted from the Cream Scone recipe in The New York Times Cookbook. I think I may have mentioned it once or twice.
Sooooooo, yeah (My drunk kitchen anyone?) (If you click this link be prepared to laugh your ASS off, she’s one of my favourite persons from teh internets)
S. Geek is likely reading this from his hotel room in whatever city he’s in right now…Denver? Anyway, he’s probably thinking I’ve completely lost it. Soon honey, SOON.
My pictures are WAY ahead of what I’m telling you to do fyi, so please bear with me.
Sift all the dry ingredients together, make a well. Pour that delicious cream right in the well and then grab a fork and quickly stir it all up. It will look like my first picture. If it doesn’t then add a tablespoon more cream and stir again. Do. Not. Overmix.
If you have a wicked scone pan like mine, use it. If not, then just go ahead and dump 8-12 blobs on an ungreased cookie sheet and bake in a preheated 350 convection oven for 10 minutes. When you tap them, they’ll sound hollow when they are done.
Place on a rack to cool completely. When they are cool, melt some dark chocolate in a saucepan. Do it slowly so you don’t burn the chocolate. I always cook chocolate on low, it takes a bit but burnt chocolate = ew for all the senses.
Once the chocolate is completely melted, let it cool for a minute and then drizzle on top of the scones.
Wait 0.34 milliseconds for the chocolate too cool and then eat the broken one. For Science.
So now you know, to find time to blog
who am I kidding I’m totally going to spend the next four hours reading Reddit fill yourself with coffee and chocolate. Tomorrow is going to be awesome.