It’s official. I’m old. Okay, maybe not quite, but I turned 29 on the 6th and have 1 year left to be wild and crazy before it’s all downhill. So I kickstarted 29 with a weekend in Syracuse and 2 days in Dublin. Had an absolutely fantastic time and am stretching the birthday celebrations into this weekend with friends and family.
So what does 29 hold for me? Well, I think 2012 is going to be a year of changes. I’m not sure exactly what, but I can feel it. Maybe I’ll do something more with my baking, maybe I’ll get signed to a record label (okay, probably not), or maybe I’ll get married and have kids (even less likely). We’ll just have to wait and see.
Back to baking. I haven’t done quite as much baking in the last two months, hence the time between posts. I skipped January’s Daring Baker’s challenge and sort of did February’s but didn’t post it. So I’m posting it now and it actually ties in with January’s. January’s challenge was to make scones, and February’s challenge was to make a quick bread that rises mainly from baking powder and moisture, not yeast. And since I had a craving for chocolate chip scones, that is what I made.
Of course, it helps to have chocolate chips when you’re making chocolate chip scones. I found after I whisked together the dry ingredients but before adding the wet, that I didn’t have any chocolate chips. I could go to the store since the dry and wet hadn’t been added together yet, or I could just cut up the dark chocolate Ghirardelli bars that I had on hand for over a year. I usually use that chocolate in souffles or pots de cremes, but since I’d had the bars for awhile and I’m lazy, I opted for the latter.
The scones turned out quite well despite the fact that I used milk in place of whipping cream and all purpose instead of pastry flour. But really, they weren’t difficult to make. Didn’t require a mixer, just good old fashion hand mixing.