Wow! The comments from yesterday sure were a nice hug. Thanks for all the love!
There are a few people that I don’t know in real life but whose online presence I stalk voraciously. Kal Barteski is obviously one, since there are several of her prints around here and she inspired Lucy’s mural. Another one is an Edmonton-based photographer who blogs at pinksugarland. I was scrolling her archives this morning and saw that she has the same awesome light fixture – so do I like these people because we have the same tastes, or are my tastes influenced by them? Chicken or egg? It’s a mystery.
Pregnancy cravings are terrible things. I get fixated on particular foods during normal time, and when I’m pregnant it’s so much worse. My brain just obsesses with whatever it is, and honestly, most of the time it’s an emotional need and not a lack of nutrients. Because today while watching the storm through our gloriously large windows with all the lights turned off for full dramatic effect, my brain suddenly kicked up “cinnamon buns” and I was a goner. There is absolutely no food value in a cinnamon bun. So for an hour I pined over it. Sam even said “if this was your first pregnancy I might be convinced to go get one,” once again proving that subsequent pregnancies are undervalued and life isn’t fair. Woe.
Luckily, after he went upstairs for his nap, I remembered my eighth-grade cooking class. Most of that class was pretty crappy and I think it was mostly because we had to work in groups (I loathe groupwork) and because the food was meh. Plus we were supposed to use metric measures and that was SO UNCOOL. I don’t know. I cook from British cookbooks all the time now and would rather use weights and millilitres, so clearly I grew up. ANYWAY, the first thing we made in that class was a magical little thing called a Butterscotch Biscuit. I kept the recipe but I’ve never heard of them anywhere else. Therefore I will transcribe it for you, so you can have a sticky-bun-type treat in less than an hour in case you are ever in dire straights, as I was.
3/4 cup brown sugar
1/3 cup soft butter
2 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/3 + 1 tsp shortening (butter is probably fine. I used lard, because animal fats rule.)
3/4 cup milk
Preheat oven to 425°. Grease a 12-cup muffin tin.
Combine the brown sugar and butter. Spoon 1-2 teaspoons of mixture into each muffin cup and set remaining mixture aside.
Mix together the dry ingredients.
Cut in the shortening until the mixture resembles coarse meal.
Add milk all at once and mix until just moistened.
Turn out onto a floured surface and knead 20x.
Roll out dough into a 12×12 square. Spread with the remaining butter-sugar glory. Roll up like a cinnamon bun and cut into 1″ slices. Place in muffin cups.
Bake for 15-20 minutes (watch for burning sugar). Invert pan onto wax paper immediately and let stand 5 minutes before removing the pan.