Welcome to Burnt Toast food blog. We’re Lee and Rebel, mom and daughter home cooks.
Join us in a conversation about our favorite foods, family stories, recipes we’ve updated for food intolerances, and the fun we have cooking together for parties and gatherings.
Cook together. Eat together.
All tagged Tea Party
We took advantage of the end-of-summer fruit season and used the peaches and blackberries we love so much to create delicious scones.
Angel food cake is made with a lot of egg whites, sugar and…air. All that air whipped into the egg whites creates a light and fluffy cake, a delicious base for fresh strawberries.
I’m a scone nerd, always curious and sampling some when I spot them in a coffee shop or bakery case (even though the butter won’t agree with me), and I often bake them at home.
As we work on the blog today, we’re listening to acapella African music from the Lion King, anticipating going to the new movie tomorrow. It’s nostalgic and heart-filling to go to these remakes or the final film in a series with our adult children that we first saw as a family when they were little.
Here’s something we don’t do very often: slow down, take a little time for ourselves, and prepare food with extra care and creativity. Summer just seems like the perfect time to set aside an afternoon for friends and serve tea with a few homemade finger foods and sweets.
If you’ve been following along with our Sconedays posts you may have clued in to the fact that Lee really loves making scones and Rebel likes eating them. What we haven’t talked much about is our favorite scones toppings. Some of our family members enjoy good ol’ butter spread all over the top.
Finally, I made a gluten free scone recipe for my son-in-law. I’d already been thinking about how it would be fun to make a scone with snickerdoodle flavors since Rebel and I enjoy snickerdoodle cookies so much. Because Max loves cinnamon rolls, it seemed like the snickerdoodle flavor would be a good fit for a gluten free scone.
We wanted to create a variation on egg salad that had plenty of curry and spice — and, of course, we made them dairy free. Master chefs that we are (hah, can you sense the sarcasm?), we made tiny mixtures of mayo and spices and tasted them.
