Baking has always been a favorite pastime of mine. This was originally from a recipe book, but, like always, I am sort of known for making changes to them "because I think they will be better". Ha, this doesn't always work out, but in this case, I think it did. The addition of our Original Sea Salt at the end was just what these needed to make them even more special.
MAPLE PECAN SCONES
2 1/2 c. flour, plus extra
2 1/2 t. baking powder
1/2 t. baking soda
1 T. dark brown sugar
1/2 t. salt
1/2 c. unsalted butter
1 c. pecans
3/4 c. buttermilk
Pre-heat oven to 350.
In a small bowl, cube 1/2 c. unsalted butter. Cover with ice water and put in fridge.
In large bowl, whisk together dry ingredients-flour, baking powder, baking soda and salt.
In small bowl, whisk the wet ingredients together-buttermilk and egg.
Add wet ingredients to dry, and gently mix together.
Remove the cubed butter from the ice water and add to the wet/dry mixture. With a pastry blender, blend until mixture has lumps about the size of peas (try not to over mix). The dough will be pretty wet. Add extra flour, 1/4 cup at a time, and mix gently with wooden spoon until the dough forms a soft ball that you can handle.
Place dough on a clean floured surface and gently pat it into a flat circle, approximately 1 1/2-2" thick. Cut into 8 triangles (like slices of pie).
Place triangles on a parchment lined baking sheet.
Bake for 30 minutes or until scones are firm and a light golden color. Remove from baking sheet and place on cooling rack.
Ice with Maple Glaze when completely cool.
In a small bowl, whisk together 1 cup powdered sugar, and add a bit of maple syrup and dash of milk or cream. Stir to desired consistency. Sprinkle Original Sea Salt on glaze immediately.
Enjoy with a hot cup of Old Salt Merchants tea!
Dutch and his crew want to remind you it's not too late to order for the holidays! Here's a special discount code for 15% off retail orders starting today through Dec. 25th - SHOPAHOY
So are you looking for a quick and dandy summer cocktail? I was last night on my way into the market at 5 o'clock with guests arriving at six. Southwestern Posole was on the menu and I was not up for making much especially since I hadn't cleaned the house yet. What libation can I serve? Quick call to my younger sister and inspiration was found – a Lime Shandy. Perfect.
1 Mexican Beer of your choice
1/4 c Limeade (not concentrate)
Step 2 – Pour 3/4 beer into pint glass top with limeade. Garnish with lime slice and enjoy. Refreshingly easy for a Wednesday supper with friends in the rare Pacific Northwest sunshine. If you are looking for a Friday night with friends inspired cocktail, see what Carey has done over at Reclaiming Provincial. Her creative twist on cocktails to cupcakes will spark a meal planned just around her ideas. The latest is a Smoky Cardamon - Coconut Cuba Libre. Wow.
We are super excited for summer around here and this week's weather has been perfect. So perfect we have concocted a refreshing libation to be enjoyed on a deck, by a pool or at the beach. Who are we fooling - you can enjoy Sailor Sangria anywhere. Although, I know it would taste even better in some tropical locale.
Sailor Sangria (serves four - eight)
3 cups pineapple coconut juice
1 bottle Sauvignon Blanc or other dry white wine
1 cup white rum 1 80z can of orange soda (I used Hansen's)
mint leaves for garnish
Coconut Breeze Sugar for rim
Directions: Simply combine all ingredients into a pitcher and stir. Rim individual glasses with Coconut Breeze Sugar and fill with ice. Pour Sailor Sangria over ice and garnish with mint. Enjoy! Recipe adapted from Erin's Food Files. Found via Pinterest. You can follow Dutch's boards here. Where will you drink your Sailor Sangria?
Summer is almost here! All winter I've been collecting perfect deck and backyard cocktail recipes in anticipation. Fruity Watermelon Margaritas -- from Martha Stewart Rasberry & Key Lime Margarita -- from Toyko Terrace Pineapple Sangria -- from Erin's Food Files Cherry Margarita -- from Sweet Life Apricot Margarita -- from Babble Food Herbal Peach Lavender Sangria -- from My Baking Addiction Grapefruit Ginger Rum Spritzer -- from Pickles and Honey Winter Sun with Rosemary -- from Two Tarts Spicy Asian Bloody Mary -- from Redbook Magazine Spicy Grapefruit Margarita -- from The Life Styled Chile-Spiked Margarita -- from Leite's Culinaria Spicy Cucumber Margarita -- from A Cozy Kitchen Looking for more ideas? Follow us on Pinterest where the cocktail category is plentiful.
I was going to say something cute and nautical about how happy we are to be selling on Scoutmob.com, but I didn't want to go overboard with salty phrases. Then I realized I just used overboard - oops, nautical phrases are always floating around here!
So beyond my typical obsessions: tea, salt, chocolate and Instagram – I've been making this coconut chocolate chip cookie every weekend for kiddo lunches.Since one of my littles cannot have chocolate, her half of the batch has butterscotch chips. It's the butterscotch version pictured above. Well, I can have chocolate so I decided to dip these yummies into melted chocolate and sprinkle with Sea Smoke Salt. FYI, you can put Sea Smoke Salt on anything and your day instantly improves.
Looking for a new obsession? I've got one to share: jalapeno tequila. It's super easy to make. Keep a batch in the fridge to keep you warm before summer hits!
3 cups silver tequila
2 sliced jalapenos
Add tequila and sliced jalapenos to a large jar or pitcher. Keep covered and let sit for a minimum of 24 hours in your fridge. Strain before using! What to make with said jalapeno tequila? I present option one this week!
Mango Jalapenos Margaritas (serves four)
1 cup (80z) Grand Marnier
3/4 cup (6oz) jalapeno tequila
1 cup (8oz) lime juice (4-6 fresh limes)
1 1/2 cup mango puree (recipe below - simple syrup + 2 mangos)
Lime Latitudes Salt Lime Slice Sugar lime slices for garnish
1) Make mango puree. You will need to make a simple syrup. I used 3/4 cup water and 3/4 Lime Slice Sugar, bring to a boil till sugar dissolves. Take off heat and let cool. Cube up your mango the best you can! Use an immersion blender or blender to combine the mango and simple syrup into puree.
2) Rim your glasses! I circled the rim with a lime slice and dipped in a plateful of half lime salt and half lime sugar. Fill up those glasses with ice.
3) Pour Grand Marnier, tequila, lime juice and puree into a pitcher. Cover and shake. You could shake individual servings in a cocktail shaker. Pour of ice and garnish! Recipe adapted from How Sweet Eats. Visit her site. She's quite the margarita connoisseur! You will have jalapeno tequila left. Don't worry - I'll share another recipe soon!
Did you know coconut water, which is usually sterile, is quite similar to intracellular fluid and has been used as an emergency substitute for blood plasma? Coconut –water IVs were reportedly used by the British and Japanese during World War II and by Vietnamese soldiers on both sides. And we can’t think of another fruit or nut that so readily becomes the top half of a bikini. Around here we use coconut in our delicious Coconut Breeze Sugar, but it’s also a less obvious component in our Black Powder Sea Salt. The black color comes from the addition of activated charcoal, which is made from coconut shells. It so happens we’re returning to the trusty Cocos nucifera for our latest offering as well, an all natural coconut, pineapple and rum tea we’re calling Pina Colada. This one is best served in a hot mug—no IV necessary.
Happy New Year! Looking for a quick idea to use your Jamaican Ginger Sugar? I whipped up some homemade granola (that part wasn't quick-wink), topped it with greek yogurt and sprinkled with ginger sugar. Quick, easy and delicious.
What started as an off hand request turned into a holiday baking experiment which has now become product development. So watch for our Sea Smoke Salted Hot Chocolate Mix later this winter. Oh my. I'm super excited. It is in the hand of testers now. Merry, Merry to all!
**** Miss Kristin Carman for the Win *****
Feels like a good day for a contest! We're giving away a set of our three teas: Rum and Cola, Tempest, and Equator – plus a homemade anchor ornament. How to win: 1) Leave a comment answering: Do you have a favorite ornament - what is the significance? 2) Share this contest on your Facebook page and leave a second comment letting us know, for second chance to win. Contest ends December 15. Winner announced on December 16 here at the blog. We'll send the package the following day so it arrives before the holidays! Thanks so much and good luck!
Is it cold and blustery out your front door today? I recommend baking up a batch of these Pumpkin Gingersnaps rolled in Jamaican Ginger Sugar by us. Pumpkin + Ginger = Perfect Comfort Cookie
½ cup of butter, at room temperature 1
cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
Let's just say it - these are dangerously easy. They may not have photographed well but I'm blaming that on the lack of light in the Northwest. We are officially in our grey season. So just imagine the peanut butter goodness below a layer of chocolate and sea salt – I would've/should've shown one missing a bite or even delicately sliced open BUT if I took one bite the rest quickly followed. Yum.
Crunchy Peanut Butter Cups
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk Original Sea Salt
Head over to the blog Blue-Eyed Bakers at the link above for detailed instructions. These girls know what they are doing - lots of yummy recipes! And as always, check out Dutch’s boards over on Pinterest for more inspiration.
It is raining. Really raining. Coming down in buckets as they say. What better way to hide from the rain than baking bread? This recipe is great because it includes optional substitutions. Why is that great? Because it's raining and you don't want to run to the market! Fortunately I had plenty of our Coconut Breeze Sugar on hand. Ready, set, yum!
Another Day – Cinnamon Bread
1 cup all-purpose flour
1 1/4 cups whole wheat flour (hard white or soft white)
1 cup pure maple syrup
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk (I used 3/4 cup sour cream mixed with 1/4 cup milk)
1/4 cup (1/2 stick) melted butter
2 large eggs 2 teaspoons vanilla extract
4 Tablespoons butter, chilled & cut into small pieces
1 Tablespoon cinnamon plus 1 Tablespoon Coconut Breeze Sugar for the top!
Head over to Cooking for Seven at the link above for the directions on how to make with great photos of the process. AND I highly recommend you bookmark her substitutions list. Also, check out Dutch’s boards over on Pinterest for more inspiration.
The cookies are back! Try these sweet and salty delights today.
Day Ten – Salted Butterscotch Cookies
2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, melted and cooled slightly
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 – 2 cups butterscotch chips
Original Sea Salt
Head over to the blog Can You Stay for Dinner at the link above for detailed instructions. Also, check out Dutch’s boards over on Pinterest for more inspiration. Notes: I left the dough covered in my fridge for 48+ hours and these cookies were ultra moist and chewy. YUM! Packed up for a friend:
I'm taking a break from all the sugar—finally. No day better day than November 6th to add some heat to the already charged air. So while you're watching the polls tonight, break out the popcorn and enjoy the show. This is easy to make and insanely good. Such a welcome departure from the straight up butter and salt version. I'm hoping to bring a popcorn maker to my next show for sampling our products.
Day Nine – Sriracha Coconut Popcorn with Smoked Salt (Sea Smoke is our version)
4 cups of freshly popped popcorn (if you make your own on the stove top, use half olive oil and half coconut oil)
3 tbsp butter
1 tbsp + 1 tsp coconut oil
2 tbsp sriracha
2 tsp Sea Smoke Salt
Combine butter, oil, sriracha, and salt in a large, deep saucepan or pot over low heat. When butter is melted and everything is mixed together, add the popcorn and stir until well-coated. Head over to Reclaiming Provincial at the link above for amazing photos and detailed instructions. She also has a recipe for making sriracha. Wow! Also, check out Dutch’s boards over on Pinterest for more inspiration. Up close and personal:
This post comes with a warning. These donuts are perfect. Yummy. Yummy. Yummy. Perfect for a fall day or night. Perfect with tea or coffee. I had originally thought about rolling these pumpkin spice mini donuts in our Jamaican Ginger Sugar but changed my mind for the Rum Soaked Sugar. Like I said perfect.
Day Eight – Petite Pumpkin Spice Donuts with Rum Sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
1/2 cup butter, melted
2/3 cup Rum Soaked Sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Head over to Blue Eyed Bakers at the link above for the directions on how to make. Also, check out Dutch’s boards over on Pinterest for more inspiration.
I'm really beginning to wonder if 30 days of this Pinterest Challenge is going to be the end of me. It's actually quite easy—too easy. Pro: My house always smells warm and yummy on these blustery days. Con: My house always smells warm and yummy on these blustery days. Which translates to I keep finding amazing baked goods to try on Pinterest, I may never leave my house. Save me. These cookies are my favorites to date. I rolled these babies in our Jamaican Ginger Sugar. Uh oh.
Day Seven – Ginger Crinkle Cookies
8 tablespoons butter, softened
1 cup packed light brown sugar
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/3 cup granulated sugar, for rolling
Head over to Mel's Kitchen Cafe at the link above for the directions on how to make. Also, check out Dutch’s boards over on Pinterest for more inspiration. Pile of goodness:
I have not given up on my Pinterest challenge but I must pause to share our latest concoction. We've a made a hard tea with our Rum & Cola microblend and are ready to share it with the world. It was so easy to enjoy I almost forgot to take a photo! Our Salish Tea was created with dear friends in the North Beach neighborhood of Port Townsend with views of the Salish Sea. Please enjoy in hot or cold weather!
Salish Tea (makes 8-10 servings)
6 Rum & Cola tea bags
2 cups Captain Morgan Spiced Rum
1 - 2 limes
1/2 cup simple syrup
Jamaican Ginger Sugar for rimming
Brew 6 tea bags in 2 cups of boiling water for 5 minutes to make a concentrate. Juice limes while your tea is brewing. Pour concentrate in a pitcher and 4 cups of cold water. Add rum, lime juice and simple syrup. Stir. Rim your glasses, add ice cubes and pour beverage. Garnish with a lime slice and enjoy! Update on the Pinterest challenge: Day Five - Buckwheat Pancake Mix Day Six - Pumpkin Seeds (with our lime salt, but I ate them all!)
So the Pinterest Challenge continues. These delights I made in the wee hours last night during our winter boardgame kick-off. We often spend our wet, winter weekends at the kitchen table playing boardgames for hours. I guess it's the ultimate stay-cation: we can visualize that we are at a cottage on the coast watching the storm surf roll in. These cookies were yum. But not perfect due to my big Pinterest lesson: write down the recipe. Often the description states the obvious ingredients: sea salt, chocolate, pistachio (yes, I see now it also said orange!). I picked up those items from the store, but missed the critical ingredient: orange zest. Not a single orange in the house, oops! The zest would have been the perfect accent to this cookie.
Day Three – Salted Pistachio Orange Chocolate Chip Cookies
3/4 cup granulated sugar
zest from 1 medium-size orange
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup (that's 2 sticks) unsalted butter, softened to room temperature
3/4 cup tightly packed brown sugar (light or dark)
2 cups chocolate chips
1 cup salted pistachios, shelled
Sea Salt (optional)
Head over to "une gamine dans la cuisine" at the link above for the directions on how to make. Also, check out Dutch’s boards over on Pinterest for more inspiration. One more note: I'm going to try these again with what I have on-hand later today. I will be replacing the orange with a lime, the cinnamon with cardamom and our Lime Latitudes Salt instead of the Original Sea Salt. Can't wait!
During the wars years, the U.S. Navy's submarine crews would be away from civilization—and alcoholic beverages—for long periods. It so happens, however, that submarine torpedoes were powered by steam engines that ran on 180 proof ethyl alcohol. In the spirit of American ingenuity, sailors would regularly skim a little, and before long they'd have collected enough to throw a cocktail party 600 feet under the sea. The alcohol was mixed with pineapple juice (or whatever they could find), and the concoction was said to have quite a kick. Eventually the Navy got wise and began adding poisonous methanol and dye to the fuel in an effort to discourage this practice. Determined sailors found a way to mostly remove the additives by filtering the alcohol through a hard loaf of bread, but ingesting enough methanol actually led to blindness in some crew. Later the Navy reportedly replaced the methanol with Croton oil. This blend wouldn't cause blindness, but did lead to painful cramps and violent stomach reactions, so sailors eventually devised crude stills called "Gilly stills" to separate the alcohol from the poison. The introduction of electric powered torpedoes (no alcohol required) mostly put an end to all of this, but smaller quantities of denatured alcohol were still kept aboard for use by various crew as a cleaning agent, so it's likely torpedo juice lived on in one form or another. If you want your own taste of torpedo juice without cramps and loss of vision, we recommend replacing the 2 parts ethyl alcohol with 180-proof rum and mixing with 3 parts pineapple juice. Feel free to tweak and peak your own recipe. Carry on. Try it. Let us know what you think.
Day Two Pinterest Challenge brings out Homesick Toast. It was time to break away from the sweet for just a touch of salt. I have to admit the photos are not that exciting, I just couldn't wait to sink my teeth into this delight! Our lime flavored salt is perfect to use in this recipe.
Day Two – Homesick Toast
2 thick slices of your favourite bread
Juice of 1/2 a lime
Lime Latitudes Salt and freshly ground pepper
Head over to Simple Provisions at the link above for the directions on how to make. Also, check out Dutch’s boards over on Pinterest for more inspiration. Up close and personal:
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