Kiwi Sorbet


After my last, failed attempt at using the ice cream maker I’ve been super impatient to try it again. I bought three containers of Morton’s salt. (I would not be caught, again, without enough salt!) Then I was told that I couldn’t use table salt. It had to be rock salt. What? WHAT?! I just bought, like, 7 years worth of table salt. What the heck!


Despite being informed that this wouldn’t work, I couldn’t help singing this the whole time … You’re gonna be sor-bet. (Really, I was singing you’re gonna be ice cream … is it cold, smooth and sweet? It’s ice cream. Duh.)

Except for my impatience, this was really quite easy.


Boil the honey, sugar and water into a simple syrup and then put it in the fridge to cool.


Halve the kiwi and then use a spoon to scoop them out.

SONY DSCPuree the cold syrup, lime juice and kiwi.


So it looks like this

SONY DSCPut mix into an ice cream maker and mix forEVER.

SONY DSCYou can eat it right away, but it’s still a tad runny. Freeze it over night to get it nice and sorbet-y.


Bon appétit!

Kiwi Sorbet
(from Week of Meals)
Makes about 1 quart


¼ cup sugar
¼ cup water
¼ cup honey
5 cups of peeled and cut kiwi
Juice of 1 lime


In a heavy saucepan add sugar, water and honey. Over medium heat bring to a boil, dissolving the sugar and honey. Remove from heat. Refrigerate until syrup is cool. (I put it in the freezer for a bit ’cause I’m impatient.)

With a blender or immersion blender, blend together cool syrup, kiwi and lime juice. Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades.

But wait! Cause then this happened:


Kiwi-lime gin and tonic! It was much better the second time around when I added less sorbet which gave it time to melt into (and cool down) the drink. Woot!

Sorbet-ing Music: Where the Wind Blows by Coco O.


Candied Pecans


Last week was my dad’s birthday – Happy Birthday, dad! Every occasion he says the same thing, “I don’t need anything.” Usually I’ll get him a book of some sort. I spend lunch hours sitting in books stores reading random sections of history texts (set between 1850 and 1950), trying to find something a little more readable than your standard history text. But dad’s been cleaning out his book shelves lately. While he’s giving away every book in sight, I figured it’d be annoying to get more. All that is to say, dad got candy for this birthday!

SONY DSCApparently candied pecans are super easy. Pecans covered with egg whites on the left, cinnamon-sugar on the right. Mix together in a zip-lock bag. (Preferably, one without a hole in it. Bet you wish I got a picture of the cinnamon-sugar mess all over my floor. 🙂 Me too.)


Put pecans on a parchment-lined baking sheet (protect yo’ self! … and yo’ cookie sheet). They will look like this forEVER. But eventually they look like this …


Good job oven!

And once they’re all safely stored in their air-tight container the extent of the mess is this …    SONY DSC(Unless, of course, you had a hole in your zip-lock bag.) Easy to clean and it’s just a little bit tempting to snack on the sugary mess left behind.



Cinnamon-Sugar Candied Pecan
(recipe from Brown Eyed Baker)
Prep Time: 5 minutes; Bake Time: 1 hour


1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves


Preheat oven to 250 degrees. Line a baking sheet with parchment paper (protect your baking sheet!); set aside.

In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.

In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture, making sure they are all covered. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.

Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Baking Podcast: This American Life

Orange Ginger Scones


Happy July everyone! I hope your holidays were fun. Mine marked the end of a particularly busy season at work so I’m super excited to be baking and posting again. The first thing I wanted to try? Orange ginger scones.


There is a new coffee shop near work. (Which is very exciting for our little office. Somewhere new!) They made a citrus ginger scone last week that was delicious. And, being the clever little shop they are, they didn’t offer it again the next day! Naturally, I had to make my own.


Scones taste so much better than they look. They are light, but rich, and when you stuff them full of bits of candied ginger and orange zesty-ness, they are not to be missed.


What’s more, scones are SO easy to make. They practically fall together because you barely mix them at all. You should definitely try them. I hope you enjoy. Bon Appétit!

Ingredients SONY DSC
This recipe is adapted from The Best New Recipe‘s Cream Scones with Currants.

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/2 cup candied ginger
2 teaspoons orange zest
1 cup heavy cream, separated
1 tablespoon orange juice


Adjust an oven rack to the middle position and preheat oven to 425 degrees.

Whisk flour, baking powder, sugar and salt in a large bowl.

Use a pastry cutter, two knives or your fingers to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. Add the ginger and orange zest.

From the cup of heavy cream, take a tablespoon and put it aside for later. Stir in the rest of the cream and the orange juice with a fork until the dough begins to form, about 30 seconds.

Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Form dough into a flat, 8-inch circle. Brush the dough with the remaining cream and sprinkle with granulated sugar. Cut it into 8 wedges and place the wedges on an ungreased baking sheet.

Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Baking Music: Boogie Shoes by KC & The Sunshine Band