It is the season of giving, so in that spirit, I decided to bring back my annual holiday gift post – plus a few added bonuses, thanks to my friends at Stonyfield Farms and Lavoons. Please continue reading below for a fun holiday giveaway!
I have a very regimented super market routine which almost weekly involves Trader Joes and Whole Foods. My favorite day to go to Trader Joes is on Sundays – and that is because of the violin player that is faithfully there every week. I am not sure if he is homeless, but he plays the violin for money, and he is actually really good. He wears the same clothes every week, and is super thankful when people put money in his open violin case.
This holiday season Stonyfield Farms wanted us to pay it forward, by giving us a $50 gift card to donate to a charity of our choice, or someone we know in need. I took that gift card, and traded it in for a $50 Trader Joes card, and that’s what I left him on Sunday. I thought he was going to cry. I hope he has a wonderful holiday feast…
If you are wondering how you can pay it forward, how about with a holiday cooking gadget that to make life easier in the kitchen? Every year it is so easy, and this year was no exception. I created this list in about 5 minutes – and if it helps just one of you with holiday shopping this year, it was completely worth it.
- Chef’n GarlicZoom Garlic Chopper – a close friend sent this to me this year, and I swear I look for opportunities to use it because it is just that much fun! Chopping garlic has never been so easy.
- Lavoons Measuring Spoons – ok, talk about fun – these are just amazing – no need to get a knife to level off your dry ingredients – this gadget has it all built in!
- Large Cookie Spatula – this has been on my favorite holiday gifts list ever since I started this. I use this for just about everything – cakes, roasts, anything that has to be moved, and requires a large surface area to do so. I have even got my husband to start using it…
- Silpat – I was a non-conformist for many years, and did not think I needed one of these – but this year I was sent one to try out, and I fell hard. Cookies cook more evenly, and there is absolutely no sticking at all.
- Channel Knife – ever wonder how they make those pretty garnishes on cocktails? This is the trick – and if you do it right, the lemon oils spray onto the cocktail and given the drink an extra depth of flavor.
Now for the really exciting part – Lavoons gave me an extra set to give away to one of my readers! Please comment on your favorite cooking gadget, and you will be in the running for a set of these measuring spoons. I will select a winner on Wednesday, December 21st at 5:00pm PST, so please don’t delay!
The last gift I have is this recipe for black current scones. I made these a while ago, but just haven’t had a chance to post them yet. Scones are just the perfect breakfast/brunch treat. They are super easy to make, and come out of the oven ready to eat. You can even prepare them ahead of time, and warm them up prior to serving. I hope you all have a wonderful holiday!
- 4 oz (1/2 cup, 1 stick) unsalted butter, cold
- 12 oz (about 2 and 1/2 cups) all-purpose flour
- 3 oz (6 tbsp) raw sugar + extra for sprinkling
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup buttermilk, heavy cream or stonyfield farm’s whole milk yogurt, plus extra for glazing
- 1 scant cup black currants, rinsed, picked through and stemmed
Cut the butter into 1-inch cubes. Preheat oven to 400 degrees.
In a large bowl, whisk together flour, sugar, baking soda & powder, and salt. Add butter, and using your fingers, flatten out the butter pieces to large flakes. Mix in the buttermilk or cream just until the flour is moistened and begins to form large clumps; add the currants. Mix well and knead the dough in the bowl until it will hold together. Turn dough out onto a lightly floured board.
Sprinkle a little flour across the top of the dough and rub some flour along a rolling pin. Roll the dough into a circle about 1/2 inch thick . Cut the circle into 8 wedges.
Place on a ungreased cookie sheet and brush with buttermilk or cream, and then sprinkle with raw sugar. Bake for around 15-20 minutes or until brown on top.
For a printer-friendly version of this recipe, please click here: black-current-scones
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm’s products and Lavoons are always my own.