Asian Pear Scones with Miso Honey Butter

Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter

I stayed out until almost midnight last night. ON A WEDNESDAY. Who am I?! An innocent farewell happy hour for a dear coworker somehow transitioned into another dear friend’s birthday hang out. Then that transitioned into a late night sushi and udon dinner because I get cranky if all I had for dinner were a few french fries and brussel sprouts. Yet somehow I got up on the early side this morning! Feeling slightly groggy but I’m hopping the sesame bagel about to go inhale will help with that.


How are you dealing with daylight savings? I personally love it because now I wake up each morning (with the exception of today) feeling like the most productive superhero. Before the time change I was stuck in a bad rut of waking up way too late and always having to rush to work like a crazy person. Now it’s sunny at 7am, and as a Leo that is literally powered by the sun, waking up is so much easier and somewhat enjoyable. The only bummer is that it’s pitch black at like 4pm now, which makes working until 6 pretty dreadful... if I’m at home I don’t mind it though! 


I don’t have a great transition into these scones, other than I really really which I kept a few of these in the freezer. Ah a scone with some miso honey butter would be glorious right now. Update: the bagel was ok... I miss New Jersey. 


These scones are super light, airy, flaky, slightly sweet, and moist. Are scones supposed to be moist? I’ve read some controversial writing from people who believe scones should be dry or drier to their biscuit counterparts. But like why? If you know, please tell me. The Asian pears add a lot of natural moisture to the scones, so they are definitely a little moister than your typical scone, but not so moist that it feels like you’re eating a cake. If you haven’t had an Asian pear before, you need to stop what you’re doing to go buy some. Most grocery stores have them if you don’t have an Asian grocery near you. They are pretty much the only pear I genuinely enjoy eating. They are super juicy and crisp, almost like an apple. The flesh is sweet with a slight floral taste. Other conventional pears are just too mushy for me... can’t get behind it unless it’s poached and served on ice cream or something to that nature. 


Can we talk about this Miso Honey Butter?! It’s soooo freaking amazing and insanely easy to make. I want to put it on everything. It hits all of the salty, sweet, funky, and umami notes that I’m constantly craving. Omg, I just got an idea for honey miso butter cookies! Ok adding this to my Christmas cookie list. 
Happy Thursday, Friends!


Asian Pear Scones with Miso Honey Butter

makes 8 large scones


scones:

4 cups all purpose flour
½ cup sugar
1 tsp salt
1 tbsp baking powder
½ cup frozen butter – grated
2 eggs
2 tsp vanilla
½ cup heavy cream
2 asian pears – grated

miso honey butter:

6 tbsp butter – softened
1 tbsp white miso
1 tbsp honey

to make scones:

  1. Whisk together flour, sugar, salt and baking powder in a large mixing bowl. Add in grated frozen butter and work into the flour with your hands until it resembles wet sand, takes about 1-2 minutes. Mix together eggs, vanilla, heavy and heavy cream in a separate bowl. Add wet ingredients into dry and mix everything a few times until combined. Add in grated pears and gently mix again until evenly distributed.

  2. Scrape the dough onto a parchment paper lined baking sheet and pat into a 1” thick disc. Place in the freezer to chill and rest the dough for 30-45 minutes.

  3. Preheat the oven to 425 degrees. Remove the dough from the freezer and cut into 8 equal wedges. Pull the wedges apart so that there is at least 1” separating each wedge. Bake for 25-28 minutes until golden brown.

  4. Allow the scones to cool on a wire rack and then enjoy!

to make miso honey butter:

  1. Add softened butter, miso, and honey in a food processor and blend for 30 seconds until smooth. Alternatively, you can whip everything together by hand with a whisk.

White Chocolate and Spiced Pistachio Butter Cups

White Chocolate and Spiced Pistachio Butter Cups
White Chocolate and Spiced Pistachio Butter Cups
White Chocolate and Spiced Pistachio Butter Cups
White Chocolate and Spiced Pistachio Butter Cups
White Chocolate and Spiced Pistachio Butter Cups

There is something about this time of year that makes me feel like the laziest potato. Maybe because it’s still dark and foggy when I wake up, or the days are getting shorter and shorter, or maybe it is the fact that we have a new comfy couch that feels like it’s constantly hugging you. Whatever it is, my desire to sit around all day being a blanket burrito watching 90 Day Fiancé for hours on end is at an all time high. Have you watched that show by the way? Or 90 Day Fiancé Before the 90 Days?! It is the trashiest of trashy TV but we’re currently obsessed but also thankful that we met in a totally normal and boring way.

If you couldn’t already guess after my declaration of laziness, we do not have any Halloween plans. If anything, I’ll dress up as a nigiri again for work so I don’t get judged for not dressing up. Halloween has always sort of been my least favorite holiday. Is Halloween a holiday? If it’s your favorite day of the year then I’m happy for you! I hope you win the costume contest! For me, Halloween feels like a milestone in the year that we just need to get past so that we can get to the good stuff. THANKSGIVING! CHRISTMAS! Maybe Hanukkah this year! But those are the holidays that really make my heart skip a beat.

What I do like about Halloween, other than cute baby costumes, is the candy! Throughout the majority of year I rarely ever indulge in true candy. Yes, I have plenty of cake and baked goods. But there’s almost never a Snickers or bag of Skittles in our apartment. But during Halloween, I can’t help myself when there is a giant plastic cauldron overflowing with sugar sitting in the kitchen at work. I go straight for the Crunch Bars and Cookies N’ Creme Bars. They’ve always been my favorite since I was little, especially the Cookies N’ Creme! If my entire halloween haul was made up of white chocolate goodies I would have been the happiest culturally inaccurate Pocahontas in all of Cleveland! It’s no secret that I’m a white chocolate fan. I’ve gone through my entire life with people telling me that it’s not real chocolate. I hear ya. But it’s just so good and creamy. I’ll be Team White Chocolate for as long as people continue to talk trash about it… which will be forever I’m sure.

These white chocolate and spiced pistachio butter cups would have sent me over the moon if one of the fancy houses in the neighborhood were handing them out. I guess you’re not supposed to eat unwrapped candy… BUT the point is that these candies are such a good treat! And sort of bougie (looking), despite the fact that they don’t take much effort to whip together. That’s the magic of crumbled pistachios. You can use store bought pistachio butter or any other nut butter you like instead of making your own. The additional spices makes it feel V autumnal and cozy. They also freeze super well and can be kept on hand for whenever you feel like transforming into a blanket burrito watching trashy tv snacking on a sweet treat. Hmmmmm how can I make that into a Halloween costume?


White Chocolate and Spiced Pistachio Butter Cups

makes about 12 candies

materials:

1 cup roasted unsalted pistachios *
1 tbsp honey
2 tbsp olive oil
1/2 tsp salt
1 tsp pumpkin spice (1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg, and a heavy dash of cloves)
16 oz white chocolate chips
3 tbsp coconut oil

* if you can only find salted pistachio, just don’t add the extra salt and add a teensy bit more honey. Adjust according to taste.

steps:

  1. Place pistachios in a food processor. Pulse for 30 seconds until you have fine crumble. Take out 2 tbsp of pistachios and set aside for your topping. Add in salt and pumpkin spice. Continue to blend for 5-7 minutes. Slowly add in honey and olive oil while blending until smooth. Set pistachio butter aside.

  2. Melt white chocolate and coconut oil over a double boiler or in the microwave. If melting in the microwave, microwave in 20 second increments and mix in between until melty. This will prevent the chocolate from burning. Allow chocolate to slightly cool for a few minutes.

  3. Line a muffin pan with ridged liners. Add in a tablespoon of white chocolate into the liners. Then plop in about 1 tsp of pistachio butter and then fill with more white chocolate until completely covered. Sprinkle a bit of crushed pistachios on top. Place in the freezer until set and enjoy!

Brûléed Brown Sugar Oatmeal

Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal
Bruleed Brown Sugar Oatmeal

Helluuur! How's it going??? Since we last spoke, I feel like I've racked up a whole bunch of young person culture points. 2 weekends ago I flew back home to Cleveland to watch Hamilton. I was never a huge Hamilton fan before... now. My brother on the other hand is a HUGE fan. Like knows all the lyrics to every single song and all the historical references type of mega fan. So his enthusiasm for the musical definitely rubbed off on me in the days leading up to the big show! It was obviously amazing. I loved every single minute of it. I can listen to Helpless over and over and over again. Have you listened to the Ashanti and JaRule version from the Hamilton Mixtape?! SO GOOD. Now that I've seen it, all the songs makes so much more sense lol and now I find myself listening to it while I'm working late on deadlines at work. So enjoyable! 

I also watched Crazy Rich Asians! OMG AMAZING. It's great if you love a good romantic comedy and value Asian representation in Hollywood. Reuben and I watched it at an asian theater full of other asian people. There were a bunch of asian beauty pageant queens and businessmen at our showing for some reason. It was the most magical thing! The overall experience, not the queens and businessmen. The energy in the theater was so crazy. You could feel how excited and happy everyone was to finally see a film full of people who looked like them that weren't material artists. I laughed a lot, cried a ton, and smiled practically the whole time. I think I'm going to see it again this week! I can't wait! Please go see it if you've haven't yet!

Back on the couch front, Reuben and I are watching Freaks and Geeks. It's so painfully embarrassing, I love it. So pretty much I've been watching a lot of things that make me feel current and finally up to date with pop culture references. A lot of times, I feel like a grandma because I don't watch the Bachelor, see all the popular Broadway musicals (they're so expensive in SF!), or have a twitter. 99.9% of the time I'm okay with feeling like a grandma because that means I get to go to bed early, drink tea, and eat oatmeal. ALL things that I love deeply.

I had one of the best oatmeals of my life when I was in Cincinnati last summer at Cheapside Cafe. It was a Creme Brulee Oatmeal. Ahhhh, it was so simple and decadent. I remember thinking to myself that this is how oatmeal should always be eaten. In order to keep this breakfast still on the healthyish side, I'm voiding making an actual custard for the creme brulee. To compensate for the lack of decadent custard, I slowly simmered the oats in water and milk until they broke down into a super creamy texture. I finished off the oatmeal with a splash of heavy cream and a brown sugar topping for that extra treat-cho-self touch. I highly recommend you brulee your oatmeal on a daily basis. It makes Tuesdays feel A LOT less like a Tuesday.


Brûléed Brown Sugar Oatmeal

serves 4

materials:

1 cup rolled oats
3 cups water
1 cup milk
2 tbsp brown sugar + more for topping
1/2 tsp salt
1/4 cup heavy cream
seasonal fruit for topping

steps:

1. Bring water and milk to a gentle boil in a medium pot. Stir in oats and reduce the heat so that the oats are simmering. Cook for 20-25 minutes, stirring occasionally, until the oatmeal is thick and creamy.

2. Add salt and brown sugar, stir and cook for another minute. Turn off the heat and stir in heavy cream. Allow the oatmeal to cool for 5 minutes.

3. Place oatmeal into a heat proof bowl of ramekin. Sprinkle the top with 1-2 tsp of brown sugar. Use a kitchen torch to carefully brulee the brown sugar. 

4. Top with your favorite seasonal fruit or eat plain!