Young & Hungry

So there’s a lot of devastation in this world and not just the current tragedy in Haiti; it’s all around us and we don’t always think we can do anything to help.  That’s like saying your vote doesn’t count.  You realize that, right?  Everybody counts.  Everybody counts and we all have unique gifts and talents we can offer despite our financial situation or busy schedule.  Let me tell you a little story about Everybody, Somebody, Anybody, and Nobody:

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There was an important job to be done and Everybody was sure Somebody would do it.  Anybody could have done it, but Nobody did it.  Somebody got angry about that because it was Everybody’s job.  Everybody thought Anybody could do it, but Nobody realized that Everybody wouldn’t do it.  In the end, Everybody blamed Somebody when Nobody did what Anybody could have done.

 

Inspired by a book I’m currently reading, I decided to stop blaming Everybody and take action.  I gathered some friends at work, we spent Sunday baking, and voila we had a bake sale.  Our co-workers came in to some delicious treats, we raised money to send to Haiti, and I’m pretty sure we enjoyed our time in the kitchen. 

 

Katy and her friends spent Saturday night in and donated the money they would have spent to charity.  Each person contributed some sort of food or drink and they had a blast playing board games instead of paying crazy covers, cabbing here and there, and buying overpriced drinks.  Surely they’ll never look back and think they missed out on another night on the town.  Imagine if everyone did one thing.  Even if everyone gave a penny.  If every single person did even the smallest thing, gave a lost penny from a disheveled drawer, in summation it would be huge.  Don’t forget to count. 

  Fruited Oat & Almond Scones

A more dense and healthy option!

 

• 1 1/2 cups self-rising flour
• 1/3 cup honey-crunch wheat germ, museli, or oatmeal
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 6 tablespoons unsalted butter, in 1/2-inch cubes
• 1/2 cup chilled buttermilk
• 3/4 cup dried fruits, I used cherries, cranberries & apricots
• 2 teaspoons vanilla extract
• 1/2 cup chopped almonds

 

 

Raisin Caraway Scones

A spicy take on good ol’ raisin.

 

• 2 3/4 cup flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 6 ounces of butter, in 1/2-inch cubes
• 1 cup golden raisins plus
• 1 tablespoon caraway seeds
• 1 cup buttermilk

 

Chocolate Hazelnut Scones

“The best scone I’ve ever had.”

 

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, in 1/2-inch cubes
• 1/2 cup buttermilk
• 1 egg
• 1 1/2 teaspoons almond extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped hazelnuts

 

 

Preheat oven to 375 F.  Freeze cubed butter for 15 minutes.  In the meantime, combine dry ingredients, excluding fruits, chocolate, and nuts, in a bowl.  Using a food processor, blend butter into dry ingredients and transfer back to a mixing bowl.  Stir in buttermilk, extracts, fruits, chocolates, and nuts (remaining ingredients).  Knead into a ball, transfer to a baking sheet, and form into a circle about one inch high.  Cut into 8-10 triangles and bake for about 20 minutes until lightly browned.