I have had a revelation. If you add cocoa powder AND chunks of chocolate to baked goods, you can make anything double chocolate! This may sound ridiculous to all of you experienced bakers but it never occurred to me to add cocoa powder to things, even though I never forget to add chocolate chunks. The impetus of this revelation was a combination of two amazing recipes. First, this chocolate granola, and second, this chocolate banana bread. For any chocolate lovers out there, both of these recipes are a must. Now, so are these scones.
I’m always on the lookout for fresh carbs that come together quickly. You obviously can’t bake a loaf of bread on a whim, so I was on the lookout for some good tea or soup-dunking fare (sweet or savoury is always a dilemma, am I right?). While I’ve never had them before, biscuits seemed like a pretty good idea. They are very appealing with their crunchy looking golden brown exterior and soft-pillowy insides. I could only imagine the number of varieties of biscuits one could make once you have a solid base recipe in your repertoire, so I was off on a mission to find one.
I am not sure if I have mentioned it before, but I get major food envy. This is especially a problem when we are out to eat and I can’t decide what to order. Most of the time, I am pretty sure that both options would be just fine but I am worried that I will see the choice I did not choose and be filled with unrelenting regret and longing for the rest of the meal. I realize I am being slightly over-dramatic but sometimes I get a little crazy, and it’s ok. A couple of weeks ago when we were out for brunch with some friends, I was agonizing over whether to get eggs and toast or peach waffles. The choice was fairly obvious, peaches are my favourite fruit, they are quickly going out of season and I have no means of making waffles at home but I went for the eggs and toast. Why would I do that, you ask. I did it for the bread.
This is the second galette I’ve ever made. The first one was intended for this blog but it didn’t work out very well. I think I tried to ‘wing-it’ which is always a bad idea when you are not a proficient baker. This time, I researched the general approach to making galettes and this one was infinitely more successful (don’t worry, the burnt bits on the parchment paper are from rogue sugar crystals that I dropped on the baking sheet before putting this into the oven burning, the galette was safe and sound!). If you’ve never made a galette before, it is basically a more relaxed, rustic, pie. It doesn’t have to look perfect. In fact, a lot of it’s charm is the generous pile of fruit in the middle of a craggy, golden, crispy dough.