Miso Toffee Shortbread Cookies

Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Are you also a holiday hot mess, swirling around in circles, baking a billion christmas cookies, decorating cakes, stressing over the perfect christmas presents for your parents who want NOTHING, and tearing your closet apart to salvage a holiday party outfit? No? It’s just me? I’m happy for you then! You definitely have your life together, a lot more than me. Gosh, there is just so much to do and so little time to figure out whats wrong with my royal icing recipe (I’m terrible at it and I can’t figure out why). I’m working away (at my real job) on a project that is sort of sucking the life and holiday cheer out of me. But we have back to back holiday parties this weekend, so that will be festive and fun! Or potentially really awful and I’ll have my first hangover of 2018. Is that sad or impressive? I’m particularly excited for Reuben’s holiday party because I literally know no one from his office and sometimes I like talking to strangers and making potential new friends. I hate small talk more than anything, so let’s hope there is none of that. His party is also going to be at a Spanish restaurant and the word on the street is that there will be octopus and lots of pinxtos! I love pinxtos.

I’m making up for my complete disinterest in work with baking as many cheery bites of sugar I can. I have a super cute holiday cake coming soon that I’m so excited to share! I brought it into work this past week and it caused quite a stir in the office. I’ve always wanted to say that. In the meantime, I’m leaving these Miso Toffee Shortbread Cookies for you. I love shortbread so much. The dough is so quick and easy to whip up. In the world of cookies, I definitely tend to prefer buttery cookies to sickly sweet sugar cookies. The flavors of these cookies dance on that fine line between sweet and salty, which you know I’m ALL ABOUT. I put salt on pretty much everything. I’ve been experimenting with miso in baking lately as a savory alternative to flakey sea salt and I’m obsessed! The honey miso butter I shared a few weeks ago is what I want to eat everyday forever if heart disease wasn’t a thing. The cookies have a delicate and beautifully melt in your mouth texture. The matcha white chocolate drizzle adds a nice herbaceous sweetness that is not completely necessary but definitely welcomed! The hint of green is also a nice minimal approach to holiday decorations. I had plans of putting together little cookie boxes to send to my friends, so I still have these cookies in our freezer. They freeze beautifully BTW. But I find myself taking one or two out everyday to warm up and snack on… so we will see if any of them actually make it to the cookies boxes. If we had a chimney in our apartment I would at least save a few for Santa : )

Okay gotta go. So sleepy. We stayed up way to late last night because we were researching Italy things. We bought tickets to Rome for this spring! If you have any recommends for Rome, Florence, and Tuscany please share them with me!! Ah, so excited for all the noods.


Miso Toffee Shortbread Cookies

makes about 32 2” cookies

miso toffee materials:

8 tbsp unsalted butter (1 stick)
1 cup white sugar
2 tbsp white miso paste
*recipe makes about 3 times the amount needed for the cookies!

shortbread materials:

12 tbsp unsalted butter - softened
1/3 cup powdered sugar
1/2 tsp salt
1 1/2 cup AP flour

matcha white chocolate materials:

4oz white chocolate
1/2 tsp food grade matcha powder

make miso toffee:

  1. Melt butter in a sauce pan over medium heat. Add sugar and miso paste. Whisk to break up the sugar and miso. Bring toffee to a gentle boil while continually whisking. Gently boil for 7-8 minutes until the color is a deep amber. If you have a candy thermometer, you want the temperature to reach 285 degrees.

  2. Pour toffee over a baking tray lined with a silicone mat or aluminum. Place in the freezer and allow to chill and harden.

  3. Once hardened, break the toffee into 2”-3” ish pieces by smashing with a rolling pin or hammer. Place about a third of of the toffee shards in a ziplock bag. Lay the bag flat on half a kitchen towel. Fold the other half of the towel over the bag and crush the toffee with a hammer or rolling pin until pieces are small and fine. Pieces should no larger than 1/4”. Smaller pieces are better because the large pieces will melt and pool in the oven. Some larger pieces are okay though! Set crush toffee aside for cookies and keep the remaining toffee shards in an airtight container for treats later!

make shortbread:

  1. Combine flour and salt in a separate bowl. Whisk to evenly combine.

  2. Cream butter and powdered sugar in your standmixer fitted with the paddle attachment. While mixing at low speed, gradually add in flour mixture and combine until the dough looks like wet sand.

  3. Dump sandy dough on to a lightly floured work surface. Add crushed toffee and knead to combine for about 1 to 2 minutes until dough is smooth and toffee is evenly dispersed. Divide dough in half, form into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.

  4. Preheat oven to 350 degrees.

  5. Roll out the dough on a lightly floured surface. Roll out until it is 1/4” thick. Cut out shapes using a cookie cutter. Place on a parchment paper lined baking tray.

  6. Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.

make white chocolate drizzle:

  1. Slowly melt white chocolate over a double boiler. Add in matcha powder and mix to combine.

  2. Drizzle over cooled cookies.

Persimmon and Cream Cheese Bundt Cake

Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food

Hi, December! You got here real quick. Reuben and I made the innocent mistake of venturing out to the suburbs on Saturday afternoon and quickly realized that literally everyone and their mom in Daly City was out buying their Christmas trees and other holiday goodies because it was December 1st. I don't know if I've just been living in an urban bubble, but I didn't realize that holiday madness is in full swing on the 1st. All we wanted to do was run some errands at the suburban Target because the experience is so much better than the dinky city Targets, plus there are more Chip and JoJo products I can longingly gaze at. I've also been dreaming of draping garland over all the windows in our apartment! Reuben swiftly vetoed the fake stuff covered in glitter from Target, because our apartment is a strictly glitter free zone. Then the parking lot at Home Depot literally looked like hell on earth, so we gave up on the garland mission for the day. Don't worry though! We found a pile of the real deal stuff at the nursery down the street from us! (I could tell that you were worried) I bought enough to drape around 1 single window because, JEEZ, real garland is EXPENSIVE. I definitely got into the wrong profession. Back when I was in high school they did not tell us that in 10 years taking photos of your food and selling tree trimmings linked together would make you a pretty decent living.

In the 3 years that Reuben and I have lived together, we have never had a Christmas tree. Main reason being because we don't really have room for a tree and we have absolutely zero outlets left to plug anything new into. Don't look at our power strips. I think all our other plant babies would be jealous if we moved them around to make room for a temporary woodsy roommate. So this one single garland strung over my mini kitchen island is a huge step up for us in the holiday department! I just got the battery powered twinkly lights too : ) so get ready! Oh! I should decorate our rubber plant with twinkly lights! I'm semi nervous that the next month is going to fly by extremely quickly. I'm doing my best to slow down and savor the holidays. I'm making time to bake all the cookies, work on this year's holiday cake (it's going to be a good one!), listen to the few select Christmas songs I can tolerate, and be extra extra cozy at home. I miiiiiight even be able to convince Reuben to watch Love Actually with me this year!!! I'll let you know if I succeed.

To kick off the next month of holiday baking, I'm sharing this ultra moist and decadent Persimmon Bundt Cake with Cream Cheese Filling. IT. IS. SO. GOOD. The recipe is actually based on Reuben's mom's Apple Cake. I've swapped out the apples with persimmons and added the cream cheese because you can eat all the cream cheese you want this month. I've had it once before when we were in New Jersey and it was amazing! It's one of Reuben's favorite desserts for a reason. When I was testing the recipe, I asked Reuben if he's ever watched his mom make it for him. He said no, because she would either make it early in the morning before he woke up, while is was at school, or the day earlier if he was coming from college. At the moment, I was like "Ah! I wish you had some idea if I was doing this right!". But once the cake was baked and it got Reuben’s seal of approval, I was thinking how magical and appropriate for the season his experience of never actually seeing the cake be made was. Like, how great is it to wake up in the morning with the smell of cinnamon and sugar baking wafting through your house and then realizing you're about to have cake for breakfast?! Or to come home from college for Christmas break and to be greeted by your family a slice of your favorite dessert in the kitchen?! Ugh, my heart. Those kind of memories, especially ones tied to delicious smells, are the ones that stay with you forever and then when you're 31 and don't live close to your parents anymore you ask your baker girlfriend to make you're mom's recipes.

Anyways, I hope you all enjoy the beginning of this magical season and fit in some time to bake some sweet treats for your loved ones! This bundt is a really great place to start : )


Persimmon and Cream Cheese Bundt Cake

bundt materials:

3-4 medium crisp fuyu persimmons
1 cup white sugar
2 eggs
1 cup canola oil
1 1/2 tsp vanilla
3 cups flour
1 tsp salt
1 1/2 tsp baking soda
1/2 cup brown sugar
1 tsp cinnamon

cream cheese filling materials:

8 oz cream cheese - softened to room temperature
1 egg
1/4 white sugar
pinch of salt

steps:

  1. Preheat oven to 350 degrees.

  2. Carefully remove the stems from persimmon and cut into 1/2” cubes, skin on. Place cubed persimmons in a large bowl and toss with white sugar. Set aside and allow to sit for 30 minutes.

  3. Make the cream cheese filling. Cream the cream cheese with sugar using the paddle attachment on your standmixer or with handheld beaters. Mix for about 1 minute until smooth. Add in egg and salt. Mix until combined. Set aside.

  4. Whisk together eggs, canola oil, and vanilla in a medium bowl. Combine flour, salt, baking soda, brown sugar, and cinnamon in a large bowl. Give it a quick whisk to combine. Add wet ingredients to dry ingredients and mix together until combine. Mix in persimmons until they are well dispersed in the batter. Batter will be really thick.

  5. Grease a bundt pan with non-stick spray. Pour half of the batter in bundt pan. Scoop cream cheese filling in the center of the batter ring. Add in remaining cake batter. If the batter almost fills your mold, don’t worry. The batter does not dome up too much.

  6. Place in the oven and bake for 75-80 minutes until done. Test for doneness using a clean toothpick or knife.

  7. Allow cake to cool in the pan for 10 minutes. Then invert the cake pan onto a wire rack. Cake should fall out of the bundt mold. Allow to completely cool and then enjoy!

Bourbon Persimmon Galette

Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food

Hi again! I’m currently zooming in the air, somewhere between San Francisco and Los Angeles. Lets see if I can write this whole thing within the 57 minutes it take to land in LAX. I’m stopping by the blog for a second time this weekend because it seems like a lot of people really want to bake this Bourbon Persimmon Galette for Thanksgiving.  Or maybe you’re just really dying to use up the Fuyu Persimmons sitting in your kitchen. Either way, I’m giving the people what they want!

I’ve probably mentioned this to you before, but I’ve never really made a pie before. I’m definitely a cake person. But there is just something so beautiful and simple about making galettes. Galettes are sort of like open face pies and they have a much better piecrust to filling ratio. Plus there’s no stressing about whether or not your latticework is going to turn out all wonky. To make your life super easy, you could buy store bought pie dough, but I recommend trying your hand at some homemade dough. It’s so easy and satisfying to work the butter into the flour and then you end up feeling like an Ina Garten-esque domestic goddess for making buttery and flakey piecrust in no time! The persimmons could easily be tossed in some brown sugar and thrown on top of your crust to get all juicy and tender, but since it’s the holidays let’s add some bourbon to it and dress it up a little!  This is best served warm with a scoop of ice cream or freshly whipped cream. But I also have a huge suspicion that it would taste excellent as a leftover dessert turned breakfast situation straight out of the fridge. Detailed pie work is probably something I should get some practice in eventually. That and buttercream florals are on my list of “Things to Learn to Up My Food Game.”

 I went to a Bob’s Red Mill Holiday baking event the other night and it was a lot of fun! However, I for sure felt like a very teensy tiny fish in a giant pod. The other attendees were all other food bloggers and then Reuben, lol. As always, he’s the only male at these events because he so sweetly likes to attend these with me.  At least to me, everyone all seemed so professional and actually did food blogging as a full time career. They had business cards, cookbooks in the works, and like a billion followers on Instagram. When I introduced myself, I automatically said, “Hi, I’m Kristina, I’m a designer!” and then I would get a bewildered look that felt like they were thinking, “Oh… wait… so why are you here?” I then quickly realized the context I was in and then blurted out “but I also cook and bake a lot and have a food blog!” It’s still so weird and unnatural for me to say that I’m a food blogger… I guess I am. But it won’t feel REAL until I can wake up everyday and roll into my kitchen while wearing pajamas to whip up all the crazy recipes I thought up before I went to bed. That’s when I get my best ideas : )

Okie dokie. I think the pilot just told us to stow away our electronic devices. Hooray! I wrote this all during the flight and I’m about to be reunited with my BFF, Kate! We are going to be a bunch of Ohio girls and get Jeni’s ice cream after dinner! Or we will probably be a bunch of old ladies and just go to bed and pillow talk for hours.

Happy Galetting!


Bourbon Persimmon Galette

Pie Dough:

2 cups all purpose four
1/2 tsp salt
12 tbsp butter - chilled and cut into cubes
1/3 cup ice water

Bourbon Persimmon Filling:

4 fuyu persimmons
1/2 cup bourbon
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
flakey sea salt

egg wash (1 egg + 1 tbsp water)

make pie dough:

  1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand. You still want to be able to see the chunks of butter. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

assemble galette:

  1. While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half. Then with the cut side flat against the cutting board, cut the persimmon in 1/8” thick slices. Try to keep the slices together for a neat arrangement. Repeat with remaining persimmons.

  2. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of  liquid remaining. Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved. Remove from heat and allow to cool.

  3. Preheat the oven to 425 degrees. Roll out pie dough on a sheet of parchment paper until it is about 1/8” thick and large enough to cut out a 12”x10” rectangle. Cut out the rectangle and set the scraps aside for optional decoration. Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges. Fold the edges over the persimmons. For a more decorative edge, you can knead together the dough scraps, roll out until it is 1/8” thick and stamp out small circles using piping tip. Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge. Brush the edges again with egg wash. Pour bourbon and sugar mixture over the persimmons.

  4. Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender. Remove from the oven and allow to cool. Top with some flakey sea salt. Serve warm ice cream, whipped cream, or as is.

Vanilla Pumpkin Jam Donuts

Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food
Vanilla Pumpkin Jam Donuts // Eat Cho Food

Gosh, it feels like time is moving at lightning speed and hurling straight into the holidays. How is it possible that Thanksgiving is only 9 days away?! We’re flying up to Portland for Thanksgiving and spending it with my best friend, Katie and her dude! I can’t wait for all the crunchy leaves, cozy vibes, cheese (Tillamook!), and the copious amounts of craft beer curated by Reuben. (Are you impressed with the level of alliteration in that last sentence?) Before we get on that plane to Portland, I have about 138,247,103 things to cross off my to-do list. I’m heading to LA/Bakersfield for a quick work trip tomorrow. So that will be a fun little break in the middle of a crazy work week. I’ll get to hug and squeeze my other best friend, Kate, in LA for a hot second. Can’t complain about some BFF time!

I made the conscious decision to just lay low and be lazy this past weekend. Reuben and I double teamed on the most amazing baked ziti on Friday that happily fed us all weekend long. On Saturday we spent the day celebrating the marriage of one of my dear friends, Jess! And then on Sunday we were a bunch of lazy blanket burritos. Reuben watched football all day (sorry, Eagles) and I got caught up on some photo editing and the Chilling Adventures of Sabrina. I didn’t realize how badly I needed that lazy day! I had a recipe I was going to test, but I just wasn’t in the mood to stand in the kitchen for a few hours attempting to make whipped cream look exciting. Plus, my version for that recipe has change slightly over the last few days and I think it’s going to look a lot better when I made it this Sunday instead! Sometimes we just have to be patient with our creative process.

Thankfully, I busted my booty in the kitchen the last month and stocked up on recipes so that I could take a day off from the kitchen when I desperately need to. Sort of like a blogging sick day. I’ve been super antsy to share this donut recipe with you guys because it is just so freaking good! The donuts on their own are so tender and fluffy. I feel like I always say this, but they were also super easy to make. I’m not lying though. If you feel like you’re going to crave donuts tomorrow, all you have to do is throw some flour, sugar, and butter in the bowl of your standmixer and let it go for a few minutes. Then tuck the dough in for a sweet sleep in your refrigerator and in the morning you’ll have the softest and dreamiest dough! THEN THEN THEN there is the vanilla pumpkin jam. Omg can I just put it on everything?? The jam was inspired by this incredible pumpkin jam we had while staying in Granada, Spain. I remember we were sitting outside of a cafe at this tiny table. I was being annoying and trying to take a cute photo of our coffee and toast, but as I sat down I knocked the table with my clumsy knee and spilled my coffee everywhere. Thankfully, my buttered toast with pumpkin jam was only slightly covered in coffee and tasted incredible. I went back inside and bought a jar of pumpkin jam to take home. I went through that jar way too fast and have been dreaming about it ever since. I’m super excited that I can make my own vanilla pumpkin jam now because it is such a lovely treat to have on good bread and fresh butter! I had it for breakfast this morning : ) The donut and pumpkin jam together is definitely the IT couple of this Thanksgiving season!

Okay, I gotta pack and finish designing this roof top bar and coffee shop! Where’s my terrazzo sample?


Vanilla Pumpkin Jam Donuts

makes 15 donuts

Vanilla Pumpkin Jam:

2 lb baking pumpkin/sugar pie pumpkin
1 1/3 cup sugar
1 lemon
1/4 tsp salt
1 vanilla bean

Donuts:

1 package of active dry yeast (2 1/2 tsp)
2/3 cup milk - room temp
3 1/2 cups all purpose flour
1/3 cup sugar + pinch
2 tsp salt
3 eggs
7 tbsp butter - softened
Canola oil for frying + 1 tsp for greasing

1 cup sugar - for dusting
2 tsp cinnamon - for dusting
1/3 cup powdered sugar - for dusting

Make Vanilla Pumpkin Jam:

  1. Preheat oven to 400 degrees. Cut pumpkin in half. Leave the seeds in, they are easier to remove after baking. Place the pumpkin halves cut side down on a baking tray and roast in the oven for 35-45 minutes until tender. Remove the pumpkin from the oven and allow to cool.

  2. Once cool enough to handle, scoop out the seeds (discard or save for roasting) and the pumpkin flesh. Either puree the pumpkin in a food processor or immersion blender until smooth.

  3. Heat a saucepan over medium heat. Add the puree, sugar, juice of 1 lemon, and salt. Scrape the seeds from a vanilla bean with a paring knife. Stir the mixture frequently while it’s cooking to prevent it from burning. Cook for 8-10 minutes until the jam has thickened. Store the jam in glass jars until ready to use.

Make Donuts:

  1. Combine yeast, milk, and a pinch of sugar in the bowl of a standmixer fitted with a dough hook. Give it a quick stir and then let it sit for 5 minutes to allow the yeast to bloom. Add flour, 1/3 cup sugar, salt, and eggs. Mix on low speed for 3 minutes. Increase speed to medium and start adding your softened butter piece by piece. Continue to mix dough for another 5 minutes until the butter is incorporated and the dough is soft and smooth.

  2. Grease a large bowl with 1 tsp canola oil. Add dough into the bowl and cover with plastic wrap. You can either proof the dough in a warm place for 2 hours or let sit in the fridge overnight for 12-15 hours. I let it proof over night.

  3. After the first proof, light flour your work surface. Roll out the dough until it is about 1/2 inch thick. Using a 3” biscuit cutter, cut out your donuts. Place donuts on a light flour baking tray lined with parchment paper. Cover with plastic wrap or a kitchen towel and allow to proof for another 30-45 minutes. They should have doubled in size and feel super pillowly. You can also cut up your dough scraps to fry up as well.

  4. While the donuts are proofing, heat canola oil in a heavy bottom pot to 350 degrees. Make sure you have at least 3” of oil. If you don’t have a thermometer, you can test the temperature using some scrap pieces of dough. Once the dough hits the oil, it should sizzle but not get dark too quickly. It should gradually get golden brown on 1 side within 1-2 minutes. If it darks quickly, the oil is too hot.

  5. Working in batches, add donuts into the oil. Fry the first side for 2 minutes, until golden brown. Using tongs or chop sticks, flip the donuts and fry on the other side for another 2 minutes. Using a slotted spoon or a spider, transfer the donuts from the oil to a wire rack to cool. Repeat with remaining donuts.

  6. While the donuts are still warm, toss them in sugar mixed with cinnamon until evenly coated. Alternatively, you could also dust them in powdered sugar.

  7. To fill the donuts, fill a piping bag fitted with a round piping tip with pumpkin jam. Poke a hole into the side of the donut and fill the donut with jam. Repeat with remaining donuts and enjoy!

Pumpkin Jam recipe adapted from this! And I used this donut dough base!

Asian Pear Scones with Miso Honey Butter

Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
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 // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food

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.