Hamburger Buns for BBB and BBD42

These hamburger buns were the last things baked in my kitchen before taking off to parts easterly. Currently, I'm in northern New York, in the Niagara Falls area. Today was, finally, a relatively cool day, much to everyone's relief.

This month, the Bread Baking Babes made hamburger buns, thanks to Sara of i like to cook. You can find this delicious, easy recipe on Sara's website.


I kept the buns square

and sprinkled on both sesame seeds and nigella seeds.


Some were eaten right away, some were frozen, and a few were wrapped up and taken on our cross-country trip. They made delicious snacks along the way.


I also made these hamburger buns in honor of Bread Baking Day #42, Bread for a Picnic. It has to do double duty since I'm away from home. I guess you could say that we did 'picnic' with them on the road trip.


So, sometime in early August, be sure and stop by the Bread Baking Babes for a round-up and the recipe, and then check out Palmira's blog, Come conmigo, el blog de Palmira, for the BBD42 round-up.


I'll return to my much-missed kitchen on August 2.

On the Road Again; Kitchen Closed

We're off on our cross-country adventure, heading from California to New York via Utah, Colorado, Nebraska, Iowa, Illinois, Indiana, Ohio, and Pennsylvania. Daughter #2 is determined to finish college in New York state. Her car will be packed to the gills.

So, for the next 17 days, my kitchen will be closed. No baking, no food posting. Except for one bread-related post that is in the hopper. It will appear on schedule, somewhere on our route.



First destination is Youngstown, NY, which is near Niagara Falls, to visit Daughter #1; then I'll shuffle from Buffalo to Baltimore for a few days before flying home in early August. Hopefully, my pup will remember me!

Hasta la vista.

TWD: Cream Scones

Ah scones. Lovely, yummy fresh-from-the-oven, warm scones.

This week's TWD recipe is the Cream Scone. I do believe I've made these before, in error, since I think that week was supposed to be some kind of biscuit, but in my haste or stupor, I misread the selection.

This time around, there was no mistake.



Instead of currants, I added my favorite -- mini cinnamon chips. Then, before baking, I brushed the tops with milk and sprinkled on heavy-duty sugar crystals. Oh yeah.




While the recipe made twelve scones, I immediately took half the dough, already cut, and stuck it in the freezer. Come next Saturday morning, we will feast again on cinnamon chip cream scones.



This week's hostess was Lynne of Cafe LynnyLu. Do try this scone recipe, which you will find on Lynne's blog. Then, while you are munching away, perhaps with a cup of tea, read about the scones from the other TWD bakers.

TWD: Chocolate Chunk Muffins

These were a surprise hit in our household. Moist and cake-like, they were more like cupcakes than muffins, and happily, not cloyingly sweet.




I used Black Cocoa from King Arthur and dark bittersweet Valrhona chocolate for the chunks. At the end, I also threw in a handful of semisweet chocolate chips. My only disappointment was that the Valrhona chunks melted into the cupcake, ne'er to be seen again. Only the chips stayed solid.

My daughter gave them two thumbs up, so this is definitely a repeat recipe.


This week's hostess was Bridget of The Way the Cookie Crumbles. You can find this yummy recipe on her blog.

And, don't forget to check out the other muffins/cupcakes on the Tuesdays with Dorie website.