I know I said I was going to be making these jam and cheese crescent cookies, and I did try. However, I failed. Miserably. I think the farmer cheese that I got was not creamy enough which made the dough extremely hard to roll out. With some hard work, eventually I did get it rolled out…
but when I went to fold them into the crescent… the dough was not having it! The dough completely crumbled on me. I was really excited to try these and I think I will try again with a softer farmer cheese, or maybe even ricotta. They look SO good when they are done properly!
After my crescent cookie flop, I needed to make something to redeem myself. I decided to make these pumpkin chocolate chip scones. One of my favorite combination is pumpkin and chocolate. So delicious!
Lunch was Indian leftovers from dinner last night. We went out with some friends to a local Indian restaurant. The flavors of Indian food always amaze me. There are so many complex layers! I got the Chana Masala which is a chickpea dish served with basmati rice. I’m in love. This is all I had left from last night, not really enough to make a meal, but I definitely wasn’t leaving anything behind!
Pumpkin Chocolate Chip Scones
from Carrots N Cake
1½ cup flour
¼ cup sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
2 Tablespoons butter, softened
1/3 cup plain yogurt
½ cup chocolate chips
-Preheat over to 425
-Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt
-Add in pumpkin, yogurt, and butter. Mix well.
-Form dough into a ball, place on a greased baking sheet and pat down into a circle about ¼ to ½ inches thick
-Sprinkle with sugar and cut into 8 segments
-Bake for about 20 minutes or until edges are slightly crisp and the top is lightly browned