This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the Peach Jam Scones. I obviously made blueberry scones instead of the peach but followed the same method that is used in The Pastry Queen book. I had every intention of using peaches but last night I realized I hadn’t made them yet and the only fruit I had was frozen blueberries so blueberries it was. Luckily I had some Crofter’s in the fridge which went perfectly with the blueberries.

It’s a pretty basic dough recipe but instead of mixing in the blueberries like you would a typical scone, you “stuff” the scones. It was kind of a pain because the dough kept sticking to my work surface but in the end, it was well worth the effort. I made 1/3 of the recipe (I know, who thirds a recipe?) and ended up with 7 normal sized scones so I definitely suggest cutting down the recipe unless you’re feeding a large crowd.

The scones are delicious. When I think of scones I think of dry and bland, but these were not dry at all and the flavor from the jam and blueberries in the middle was fantastic. I cannot wait to try these with different fruit/jam mixtures!

Thanks to Josie for choosing a great recipe and make sure you visit the Project Pastry Queen blogroll to see what everyone else had to say.

Blueberry Jam Scones

from The Pastry Queen


6 cups all-purpose flour
1 cup sugar
1/4 cup baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, chilled
1 1/2 to 2 cups milk
1/2 cup jam
8 ounces fresh or frozen blueberries (defrosted if frozen)
1/4 cup raw sugar


  1. Preheat the oven to 425F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and add to the mixture. Use a pastry cutter or 2 knives to cut the butter into the flour until it’s crumbly. Pour in 1 1/2 cups of the milk and stir. If the dough begins to stick together in a ball, remove it. If not, add more milk, 1 tablespoon at a time, until the dough begins to clump into a ball.
  3. Place the dough on a lightly floured surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the blueberries in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with jam and blueberries folded inside. Cut the dough into 8 large triangles and sprinkle the top of the scones with the raw sugar.
  4. Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.


As a general rule, if a recipe contains an herb in the title I won’t like it. I think fresh herbs, even parsley, are way too strong. The exception to this rule is thyme. It’s one of my favorite scents and, like I said, the only herb that I can tolerate in large doses.

My mom gave me some fresh thyme from her garden this past weekend and I immediately knew what I was going to do with it. I saw Giada make this a few weeks ago and have been wanting to make it since then. It was the first frittata I’ve made and I think it turned out wonderful.

It was very simple except for when it came to flipping it. I couldn’t hold the pan and use a spatula at the same time so I had to get some help. A smaller pan would probably solve that problem though.

I seriously cannot wait to try more frittatas. This was cheap, easy, and both my husband and 3 year old loved it.

Pasta & Thyme Frittata

from Food Network


6 eggs
3 tablespoons whipping cream
1 cup grated Parmesan
3 cups cooked and cooled penne pasta
3 tablespoons coarsely chopped fresh thyme leaves
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil


  1. In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, lemon zest, salt, and pepper.
  2. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
  3. Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.


I’ve decided that waffles are my favorite thing to cook for breakfast. I am most definitely not a morning cook but waffles are so easy that you can do them half asleep.

Ever since I made that last batch of yeasted waffles I have been wanting to try other versions. These are very simple to mix up at night and then in the morning all you have to do is stir in the bananas. That last stir kind of deflates the batter so they weren’t as fluffy as the first recipe I tried but they were still delicious. I thought the spices would be weird since I’ve never put much in waffles but they really worked well with the banana. I can’t wait to try even more yeasted waffle recipes!

Banana Yeasted Waffles


4 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon dark brown sugar, packed
1 1/2 teaspoons yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of ground clove
2 eggs, beaten lightly
1 cup mashed ripe banana, about 3 whole
2 tablespoons plain Greek yogurt


  1. In a small bowl, whisk together the butter, milk and vanilla. Set aside, the mixture should be warm but not hot.
  2. In a large mixing bowl, sift or whisk together the flour, brown sugar, yeast, salt and spices.
  3. Pour the wet ingredients into the dry, whisking until smooth. Stir in the beaten eggs. Cover the bowl loosely with clingfilm and refrigerate for at least 12 hours, but up to 24.
  4. About 30 minutes before you want to make waffles, take the batter out of the refrigerator to come up to room temperature slightly. It should be doubled in size and the surface will be covered in bubbles.
  5. When ready to begin, stir the yogurt into the mashed bananas and then mix the fruit into the batter. It will deflate, but use a light, quick hand to thoroughly combine.
  6. Heat your waffle iron and bake the waffles as per the manufacturers instruction.


Up until a few weeks ago, cardamom was the one spice missing from my collection. I don’t know if you guys know this, but cardamom is freakin’ expensive! The cheapest I was able to find it around here was $5 and that was from a bulk bin! I lucked out recently when I found a huge bottle for $2.99 at World Market and I immediately knew I wanted to make these rolls. I’ve had this recipe saved for well over a year, I was just waiting for inexpensive cardamom.

Cardamom is a strange spice. It almost smells citrusy to me, even though is technically part of the ginger family. I thought the taste was very subtle and next time I make these (because they will be made again) I might add a little extra cardamom so it stands out more.

I thought these were fantastic and so did my 3 year old. Everyone else who tried them gave them a “Ehh, they’re different” review. They were lighter than the lemon ones I did recently and I think they would be perfect for a warm weather brunch.

Lime & Cardamom Sweet Rolls
  • For the dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100F to 110F)
  • 1/2 cup plain yogurt
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
  • Cooking spray
  • For the filling:
  • 1/2 cup packed brown sugar
  • 1 tablespoon grated lime rind
  • 1/2 to 3/4 teaspoon ground cardamom
  • 2 tablespoons butter, melted, divided
  • For the glaze:
  • 1 cup powdered sugar
  • 3 tablespoons fresh lime juice
  1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine yogurt and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat oven to 350F.
  7. Uncover dough. Bake at 350F for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  8. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

adapted from Cooking Light



Once every few months I’ll see a recipe and won’t be able to get it out of my mind. I try to fight it because normally it involves an obscene amount of heavy cream but I never win. Like this one – I saw it and couldn’t stop thinking about it. Then just when I had started to move on with my life, Katie from goodLife{eats} started Tweeting about it. That was it. It had to be made.

If you’ve been reading for awhile you’re probably aware of my love affair with anything rolled. Cinnamon rolls, sticky buns, random creations inspired by Christmas candy, I love them all so this was an obvious winner from the start.

They were everything I hoped they would be. Sweet and tart all at once. I was actually shocked at how much I liked them since I’m not found of fruit and yeast bread together.

These would be perfect for a weekend breakfast. Just mix the dough and shape them into rolls, retard in the fridge overnight, and bake off in the morning! I guarantee whoever you’re baking for will be so excited to see these on the table!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze


For the lemon roll dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs
For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced
3 tablespoons unsalted butter, very soft
For the lemon cream cheese glaze:
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested


  1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
  2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
  3. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
  4. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.
  5. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
  6. Lightly grease a 13-9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle - about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
  7. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
  8. Heat the oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190F.