in the oven

Judging by the number of Mother’s Day posts circulating around WordPress recently (not to mention all the tributes on FB), I’m guessing that everyone knows it was Mother’s Day on Sunday. Don’t worry, this is not another M-Day post – not really, anyway. My mum is someone who’s not big on receiving gifts. She’s always told me that if I want to get her something for a special occasion, get something edible. I reckon I’ve kind of adopted her gift philosophy because I also agree that, as a general rule, the best gifts are edible (and delicious!). I also love receiving books as gifts but, like my mum, I’m not overly fussed about receiving material gifts.

On the week-end, I thought I’d go all out and bake two different treats for Mum. I’ve developed a love of baking in recent months (at times it’s a positively magical experience), and she’s liked what I’ve made so far (or so she says). The plan was one sweet and one savoury.

First up was carrot cake. I’ve made this before, and Mum really liked it, so it was a no-brainer. Plus we have lots of carrots. The recipe I used came courtesy of Julie Goodwin, Australia’s original MasterChef. I really like simple, straight-forward recipes that aren’t overloaded with too many ingredients, so when I found this one, I knew I’d like it. I didn’t even modify it …much.

Well, my mum doesn’t have much of a sweet tooth – she still likes sweet treats, but she’s pretty strict on the “in moderation” part (she is probably the reason why I’ve never had to have a filling) – so I actually omitted the syrup (also I didn’t have any syrup). The recipe calls for just half a teaspoon of cinnamon, which is not a problem at all, but since I also had some nutmeg and allspice (and they worked pretty well in another cake I made last year), I added half a teaspoon of each of these as well. Also, pecans work just as well as walnuts with carrot cake. (Love pecans!)

After getting the carrot cake in the oven, and then cleaning up, eating some lunch, and having a bit of a break (it does have to bake for 60-70 minutes, after all), I decided to make some cheese scones. Ever since this recipe from Jane’s Patisserie popped up on my Reader (there’s a reason why I’m a loyal subscriber!) I knew I’d have to give ’em a try. Again, it’s another reasonably simple recipe with not too many steps, so it was right up my alley.

Full disclosure, there were two things I changed on this one. First, I can’t really eat spicy food (my mum’s a bit better with hot food but, come on, I wanted to eat these too!) so I swapped the cayenne pepper for smokey paprika, which I think worked ok but was a bit too subtle for me. I also used random pizza cheese instead of the stated cheddar because I’d forgotten to buy some… It still tasted pretty good, and the texture of the actual scone was spot-on, but I will be remaking these this Friday, and I’ll go source some decent cheddar before then. I’m also considering mixing in some garlic (perhaps roasted or just minced) just because I like garlic.

Update 15/05/15: Cheese scones batch #2!

Update 15/05/15: Cheese scones batch #2!

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